Land of liquid gold

Crowd-pleasing dishes inspired by summer travels

You could forgive a first-time visitor to Azerbaijan, fresh off the plane in Baku (psst – it’s an easy five-hour direct flight from London), for mistakenly thinking they’d stumbled into a celebration

With its first Michelin star and a strong culture of slow food, the Serbian capital is transforming its culinary reputation and revitalising traditional Balkan cooking by embracing old-world methods

Follow Clark’s recipes and combine these new ingredients with some of the cuisine’s staples, such as tomatoes, garlic and seafood. You’ll create dishes that do much more than simply uphold the Mediterranean’s reputation for good nutrition.

This is chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until meltingly tender. Carve onto a platter and serve with the confit tomatoes (below) and a

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar