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

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

Recreate your favourite takeaway at home

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone

SERVES 6-8 | PREP 15 MINS | COOK 4 HRS | EASY 2 large onions, peeledolive oil1 leg of lamb1 tsp ground cinnamon1 tsp paprika 1/2 tsp ground allspice400g tin of cherry tomatoes3 garlic cloves, crushedf

Bored with your usual chicken dinners? Award-winning food writer Ed Smith has all the inspo you need in his new cookbook, Peckish