A light pastry dough cooked in butter, apple and honey - virtually all of Matthew Evans' favourite things all in one pan.
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce.
Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.
Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
This is a simple sausage dinner made a little more exciting. Grapes are delicious roasted and have a beautiful savoury sweetness to them, while the addition of...