Flavours of the month

The tastiest news for foodies

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Modish Hillsborough restaurant, much-liked for its friendly vibe and the creative vim of chef Matt Duggan-Jones. Sharing dishes draw on Matt’s South African heritage and cleverly utilise global flavou

LEISURE

In the gentle hills of the West Country there’s a history of people coming to worship and witness, from the spiritual home of neo-druids and pagans in Stonehenge to the church of hedonism that is the

From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star