Paul Flynn

Three fool proof ways to make gently spiced pilaf rice dishes

Paul Flynn: Rice is a blank canvas that graciously absorbs whatever is introduced to it, and that is its beauty

Coronation chicken rice with lime and coriander cream

Coronation chicken is full of gentle flavours that will warm up the coldest of nights

Gnocchi, Vichy celery, black grapes, Crozier Blue and candied walnuts

I know not everyone is a lover of celery, but for those who are, this is a lovely sophisticated dish that makes a star out of the unloved vegetable

Paul Flynn: Piperade of leeks, mushrooms and Coolea cheese

This is an autumnal riff on the classic Basque piperade: the eggs and cheese meld together like a dream

Mature cheddar pots, malt vinegar raisins and toast

These decadent little pots are simple to make and perfect for a dinner party, just make sure you use a good, crumbly mature cheddar

Cooking for yourself can be a pleasure. Here are three easy dinners for one

Paul Flynn: Cooking is soothing, eating it comforting and the aftermath is satisfying

Paul Flynn: Spice up your lunch, dinner or salad, and transform the bland into the beguiling

Paul Flynn: Be adventurous in your cooking and your taste buds will thank you for it

Three simple tried-and-tested autumn salads. The key is great ingredients

Paul Flynn: Simplicity is appropriate when the produce is really fresh and the dressing is muted

Bitter leaves, whipped goat’s cheese, Burren Balsamic vinegar

A little bit of quality goes a long way in this sophisticated salad

Courgette, spinach and brown bread ‘panzanella’

This is a jumble of deliciousness, and the mild chilli dressing gives courgettes an unexpected lift

Pea and poached salmon salad

Simple and transportable — perfect for the most elegant picnic baskets

Tear-and-share red pepper, red onion and feta scone

This large scone is delicious. You can play around with the fillings, but I like this combination

Favourite recipes for family holidays

Paul Flynn: Explore the local markets for ingredients to give your holiday dishes extra flavour

Baked whole seabass on holiday ratatouille

I always change this ratatouille/ caponata hybrid depending on the location. The spices might give way for chorizo or nduja, the tone will always be determined by what’s local

Tomato tonnato

I don’t always make the tonnato sauce, but there is always a tomato salad in one form or another on our holiday table

Chicken and fennel Lyonnaise, roasted garlic crème fraîche

I’ve used lamb with this before, but here I’m using crowd-pleasing chicken

Three light summer salads perfect for hot days

Paul Flynn: Chilled mackerel, mozzarella and fennel and a two bean salad with gazpacho dressing

Crunchy two bean salad with gazpacho dressing

I’m using gazpacho as my inspiration for the dressing for this lovely salad that would be perfect for a barbeque

Chilled mackerel with new potatoes, peppers, harissa dressing

Mackerel is so under-rated. I’m slow cooking mine in flavoured olive oil then using the oil to make a unique sauce

Mozzerella with fennel, olives and raisins: The perfect summer starter

Sometimes dishes cross over and make it on to the menu — this lovely mozzarella and fennel dish has with simple aplomb

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