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

The Apothecary Chef is a celebration of the fragrance and flavour of herbs, flowers, leaves, seeds, fruit, roots and pollens, all containing beneficial nutrients, whether harvested from faraway fields

BONE BROTH TICKS EVERY BOX: NOURISHING, SOOTHING, NUTRIENT DENSE. CONSIDER IT A CORNERSTONE OF YOUR KITCHEN

■ 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

Pretty-as-a-picture bakes inspired by the fresh zing of spring, along with crafts to help share them

Growing up, we had fresh brown (soda) bread baked weekly by my Aunt Sadie. She measured the ingredients with her hands, she never used scales. With this recipe, I’ve taken my talented Aunty’s guesswor