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

Nutrition can’t solve every issue but food is so much more than just energy. It’s nutrients: it affects our mood, sleep, digestion, stress levels, inflammation, cardiovascular health and countless oth

Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month

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

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

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric