By Sean Sherman and Mecca Bos Serves 4 | Prep 20 mins | Cook 1 hr 4 large sweet potatoes FOR THE EGUSI 1 small onion, diced 2 garlic cloves Coconut oil, for sautéing 2 roasted red peppers 70g egusi (m

MAKES ABOUT 60 Ingredients 1½ onions, chopped2 green finger chillies, topsremoved, seeds left in1½ kg minced chicken1½ tbsp garlic, crushed1½ tbsp ginger, finely choppedFresh coriander, finely chopped

MAKES ABOUT 60 INGREDIENTS 1½ onions, chopped2 green finger chillies, tops removed, seeds left in1½ kg minced chicken1½ tbsp garlic, crushed1½ tbsp ginger, finely chopped Fresh coriander, finely chopp

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

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Fry 1 sliced garlic clove for a few seconds in 1 tbsp olive oil. Add 500g courgettes, quartered and chopped, and cook until starting to soften. Stir in 200g frozen peas, a 400g can drained cannellini