The story behind doner kebab

Just what makes this takeaway favourite so popular? And is it really British born? We sift through the spice rack to learn about this classic

Serves 4-6 (makes 28-32meatballs)Prep time 15 minCook time 20 min For the koftas • 500g beef mince (at least 12% fat) • 1 large onion, minced in a food processor or very finely chopped • 30g coriander

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

Crowd-pleasing dishes inspired by summer travels

Q You grew up in Jharkhand in eastern India. What was the food like there? A The city I lived in, Jamshedpur, was home to Tata Steel, so people came from all over India to work there. That meant the f

Chef and author Sabrina Ghayour shares her dig-in meals, inspired by flavours from the Middle East