The chef behind The Little Viet Kitchen shares dishes that capture the essence of Vietnamese home cooking

BRING A CORNUCOPIA OF COLOUR AND FLAVOURS TO YOUR TABLE WITH VIETNAMESE SALADS, SAUCES AND SWEETS

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

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

Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?

This rich tart makes a lovely dish for a spring lunch – serve with a crisp green salad. SERVES 6 | PREP 20 MINS | COOK 1 HR 10 MINS | EASY 250g shortcrust pastry2 smoked haddock fillets knob of butter