Bored with your usual chicken dinners? Award-winning food writer Ed Smith has all the inspo you need in his new cookbook, Peckish

Recreate your favourite takeaway at home

SERVES 1 This is a great way to use up leftovers. Throw in some frozen veggies too for a healthy boost of fibre. YOU WILL NEED 1tbsp olive oil1 chicken breast, diced½ carrot, diced¼ sweetheart cabbage

From weekly shops to smart shortcuts, food writer Laura Goodman explores how rising costs and busy lives are reshaping our family meals

SERVES 6-8 | PREP 15 MINS | COOK 4 HRS | EASY 2 large onions, peeledolive oil1 leg of lamb1 tsp ground cinnamon1 tsp paprika 1/2 tsp ground allspice400g tin of cherry tomatoes3 garlic cloves, crushedf

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