Cook like a local malta

Across Transylvania’s mountains, villagers are opening up their homes to guests, cooking recipes that reach back through generations, rich in farm produce, garden herbs and handmade cheese and wine

By Heidi Merika Makes4 | Prep20 minsplus proving | Cook15 mins FOR THE PIZZA BASES (makes 4 small bases)1 tsp instant dried yeast1 tsp sugar170ml (⅔ cup) lukewarm water280g (2 cups) plain(all-purpose)

Make room for more sides by scaling down the turkey to just the breast. We’ve put fennel and orange in our dry brine mix, but you could just use salt, pepper and sugar. SERVES 6-8 PREP 15 mins plus ov

The great GET-AHEA AHEAD

Crisp, buttery sprouts strewn with chestnuts and bacon: it will become your favourite festive side. The recipe uses a nifty two-step cooking process to get the very best out of every little green sphe

Need inspiration for your next day out or staycation? Then browse our top picks of where to explore in the British Isles