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

LEISURE

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 recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY 1 tbsp olive oil1 onion, diced400g baby po

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

From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations