Regional riches

You could forgive a first-time visitor to Azerbaijan, fresh off the plane in Baku (psst – it’s an easy five-hour direct flight from London), for mistakenly thinking they’d stumbled into a celebration

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

TÜRKIYE

MAKES 2 HOTDOGS Ingredients 2 hot dog rollsVegetable oil, for frying2 frankfurter sausages200g kimchi, drainedand roughly chopped½ tsp gochugaru (Koreanred pepper flakes)¼ tsp granulated sugar Gochuja

IN THESE DISHES FROM SABRINA GHAYOUR, WARMING PUL BIBER, EARTHY-SOUR SUMAC AND GRASSY HERBS TAKE CENTRE STAGE, BRINGING NEW ENERGY TO EVERYDAY COOKING

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar