World foods caribbean

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

Chef Maunika Gowardhan showcases a variety of traditional regional dishes, passed down through generations

■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil750g lamb neck, cut into chunks4 carrots, cut into chunks1 red onion, cut into wedges400ml chicken stock, plus extrafor the couscous400g

We think it’s time for some recipes that are nutritious and inspiring that will leave you feeling satisfied

What’s your go-to when you need a big, warm foodie hug? From saucy pasta to indulgent puds, our food team share their ultimate comfort dishes

Nourishing recipes to keep you warm and cosy from the inside out