A taste of pakistan

Biryani is my favourite dish. I love rice. There’s a recipe in Monsoon – it’s a spicy beef pulao with green chilies, made with mustard oil – that I could eat at any time [p104]. Wake me up at midnight

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

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

SERVES 4IngredientsFor the spice paste 1 tsp ground turmeric 1 tsp chilli powder 1 small onion, roughly chopped 4 garlic cloves 1 lemongrass stalk For the main 4 tbsp vegetable oil1 tsp table salt300m

1 Food that speaks of home When guests arrive I like to welcome them with something that evokes the comfort and welcome of a Sri Lankan home — roast paan still warm from the bakery, a punchy pol sambo

The secret to Ecuadorian cuisine lies in the myriad landscapes and climates across the country, yielding an incredible array of regional specialities, writes Laura Field