The art of food

Paintings have never looked so delicious. Tom Parker Bowles selects five pictures with gastronomic appeal and imagines the recipes to go with them, as Carla Passino investigates the stories behind the art

WHAT makes art wonderful is the many ways in which people can express themselves. From painting to photography to sculptures made of stone, there are many talented creators in the UK using traditional

A pound of flesh NEVER was an ...

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

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

PAUL HOLLYWOOD’S