The home of quiche Lorraine, this north-eastern corner of France has a fascinating history – both foodie and beyond, says Liz Boulton

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

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

LEISURE

Valencia, on Spain’s eastern coast, is the undisputed home of paella. The fabulous saffron-infused rice dish is now synonymous with the city and Spain more generally Ingredients 2 tbsp olive oil4 skin