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

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

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less

Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil