■ 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

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

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

The chef behind The Little Viet Kitchen shares dishes that capture the essence of Vietnamese home cooking

Lamb kofta stew with cauliflower & chickpeas Halloumi with tomatoes & pomegranate molasses Aubergine salad Courgette & tahini dip Za’atar croutons “Lebanon is half Christian, half Muslim; half city pe

■ 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