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

■ 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

LEISURE

BRING A CORNUCOPIA OF COLOUR AND FLAVOURS TO YOUR TABLE WITH VIETNAMESE SALADS, SAUCES AND SWEETS

This month, we celebrate British cheese in all its creamy, bubbling, golden glory!

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