The food team presents…brunch

We can’t get enough of salmon in the UK – it’s our most consumed fish – so splash out with our recipes, whether you prefer fresh, tinned or smoked!

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

enjoy a shellfish feast on the Norfolk marshes ...

Egg-cellent ideas for brunch, lunch or dinner

Nothing beats the sweet, sun-ripened flavour of seasonal tomatoes. Whether they’re roasted, raw or simmered into sauces, they can add vibrancy and depth to so many dishes. At their peak, tomatoes need

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions