In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

For Cherie Denham , growing up on an Irish farm meant new-laid eggs featured in most family meals. Today, she whisks them into cakes, curds and custards to evoke a comforting taste of home

Hosting a family do? Impress guests with twists on the classics, plus a pretty-in-pink pudding

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

From weekly shops to smart shortcuts, food writer Laura Goodman explores how rising costs and busy lives are reshaping our family meals