Paella originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it is traditionally cooked and served. This version was inspired by Juan Antonio Obregon, the commercial attaché from the Spanish Embassy, and his wife Eva. Crisp dry rosé is the perfect lunchtime tipple.
It makes a change to have pasta without sauce. This peasantstyle spaghetti dish uses olive oil as the lubricant. Crispy bacon bits, broad beans and breadcrumbs work well…
Miso soup is a traditional Japanese dish, made with a stock called dashi, is delicious, nutritious and surprisingly easy to make if you have the authentic ingredients. Miso…