Remembering the old ways

IN THESE DISHES FROM SABRINA GHAYOUR, WARMING PUL BIBER, EARTHY-SOUR SUMAC AND GRASSY HERBS TAKE CENTRE STAGE, BRINGING NEW ENERGY TO EVERYDAY COOKING

Bold recipes with zing inspired by a chef’s time spent living in Mexico City

By Sabrina Ghayour Serves 4-6 | Prep 20 mins | Cook 30 mins 400g carrots, peeled and cut into slices1.5cm thick450g celeriac, peeled and cut into 1.5cm cubes2 tbsp dried wild oreganoOlive oil, for dri

COOK’S TIP If you don’t like hazelnuts, swap ...

Build a healthy balanced diet with these pure and simple recipes

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