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Summer means barbecues, and James Whetlor is an expert at cooking over the coals.
Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?
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
Bored with your usual chicken dinners? Award-winning food writer Ed Smith has all the inspo you need in his new cookbook, Peckish
■ Serves 2 ■ Prep 15 mins ■ Cook 20 mins 2 skin-on salmon fillets (about125g each)1 small red chilli, deseeded and finely chopped1 tbsp mirin1 tbsp soy sauce½ thumb-sized piece of ginger, peeled and g
Recreate your favourite takeaway at home
This rich tart makes a lovely dish for a spring lunch – serve with a crisp green salad. SERVES 6 | PREP 20 MINS | COOK 1 HR 10 MINS | EASY 250g shortcrust pastry2 smoked haddock fillets knob of butter