The London-based chef adores popcorn. But do not ask him to make a pie

From weekly shops to smart shortcuts, food writer Laura Goodman explores how rising costs and busy lives are reshaping our family meals

LEISURE

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

Bahrain’s cuisine tells an ancient story of trade and tradition in the Gulf. From saffroninfused sweets and freshly baked bread in Manama’s souk to spiced, smoky grills and seatotable menus, it’s a tale being reshaped by the current generation of cooks and producers

Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more