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

Chaotic kitchen cupboards? Frantic fridge door? Here are five exciting ways to use up all of those half-finished jars that are taking up space

Enjoy big flavour and minimal washing up with these colourful, no-fuss dinners

This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY 1 tbsp olive oil1 onion, diced400g baby po

■ Serves 2 ■ Prep 15 mins ■ No cook 140g bulgur wheat1 tsp each ground allspice and ground cumin6 stoned dates, chopped small handful of parsley, chopped400g can of chickpeas, drained2 tbsp flaked toa

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