Ancient egyptian omelette

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

Tasty, good for you and unbelievably versatile, eggs are one of the most quietly heroic ingredients out there, says Giovanna Ryan

For Cherie Denham , growing up on an Irish farm meant new-laid eggs featured in most family meals. Today, she whisks them into cakes, curds and custards to evoke a comforting taste of home

■ 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

Blending the old and the new, Diana Yates has gently updated the kitchen in her cottage home, creating the perfect environment for calming morning rituals before the rest of the household stirs

Celebrate Easter with a vibrant twist on tradition and try these delicious recipes, which include a sprinkling of Middle Eastern spices and flavours