Move over barbecue: today’s ‘live fire’ cooking is all about nuance – and the kinds of wine best suited to such cooking may not be the ones you think…

IF YOU MAKE ONE THING… Pea, bean, walnut ...

LEISURE

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

We’re on your side

By Ryland Peters & Small Serves 4 | Prep 15 mins | Cook 75 mins 8 shallots, peeled and halved2 tbsp olive oilA pinch of ground cinnamonA pinch of dried oregano200g freekah, rinsed50g almonds, coarsely