The X Files actor recalls a magical community festival in the Tuscan hills, where she discovered an unexpectedly delicious soup that still plays on her mind

South America is known for its broad-shouldered reds, but as barbecue season draws closer, it’s time to ditch the Malbec and make space in the fridge for these vibrant, light-footed reds

Fry 1 sliced garlic clove for a few seconds in 1 tbsp olive oil. Add 500g courgettes, quartered and chopped, and cook until starting to soften. Stir in 200g frozen peas, a 400g can drained cannellini

Mark the move into spring by trying some spicy whites made from the Gros Manseng grape

Roasting brings out the natural sweetness in the garlic for a rich and velvety finish. SERVES 6 PREP 15 MINS COOK 35 MINS ✱ 3 large bulbs fresh garlic, broken up, skins left on✱ 1 medium onion, finely

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