The pioneer

If there’s anyone more obsessed with growing, cooking, eating and writing about food than Mark, we’re yet to find them. His books, such as Sour (2019), have won awards, so he knows a goodie when he se

It’s no wonder when you look at the geography of mountainous Armenia, bordering Turkey, Georgia, Iran and Azerbaijan, with its abundant forests and vineyards that the country’s food would mirror its e

Chef Ben Tish shares his trolley triumphs, from umami flavours to storecupboard staples

Persian-influenced dishes infused with spices bring vibrant flavour in Sabrina Ghayour’s newest book – and she promises they’re easy to make, too

SERVES 4 | PREP 20 MINS COOK 45 MINS | EASY | GF 2 tbsp extra-virgin olive oil,plus extra for drizzling1 onion, chopped1 red pepper, chopped2 garlic cloves, crushed1 tbsp finely chopped oregano leaves

Serves 8-10 Prep time 25 min, plus cooling, 2 hours smoking, overnight marinating and overnight brining Cook time 3-4 hours, plus resting Specialist kit Barbecue with lid MAKE AHEAD You need to start