Feasting vegan-friendly

By Anna Shepherd Serves 4 | Prep 20 mins | Cook 35 mins 3 tbsp mild olive oil2 onions, finely chopped1 celery stick, finely chopped, leaves (if any) reserved2 green chillies, finely chopped2 cloves of

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

By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w

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

SERVES 4 INGREDIENTS For the salad 1kg new potatoes Vegetable oil 200g asparagus tips 2 large handfuls rocket leaves 2 tbsp finely sliced spring onions 6 sun-dried tomato halves, roughly chopped 1 lar

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal