The pioneer

SERVES 6 | PREP 15 MINS COOK 3 HRS 20 MINS | EASY | GF 1.25kg bone-in lamb shoulder30g preserved lemon, flesh and rindfinely chopped1 tsp ground ginger1 tsp ground coriander1 tsp ground cumin3 tbsp ol

With its first Michelin star and a strong culture of slow food, the Serbian capital is transforming its culinary reputation and revitalising traditional Balkan cooking by embracing old-world methods

When you need a flavour boost, Asian cookery guru Justin Tsang knows how to hit the mark

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Food has never just been fuel for me because when I was younger, there wasn’t much of it. My first memories are of my father, who would get a Chinese takeaway when he’d sold a painting. The first time

FROM JAPAN TO THE WORLD, FROM THE WORLD TO SPACE: A SAKE BREWERY DEDICATED TO QUALITY AND JOY.