International
All published stories, including previous months.
A plant-based interpretation inspired by Moroccan cooking, with carrots, chickpeas, cumin and ginger.
A creamy split-lentil dal with tomato and a small finishing drizzle of garlic-cumin oil.
Rice, mushrooms, spinach, carrots and courgettes with egg and gochujang in a bowl inspired by the Korean classic.
Chopped herbs, beef, kidney beans and dried lime come together in a slow-cooked version of the much-loved Iranian stew.
A Mexican-inspired plant-based idea: three small tacos per person with crunchy purple cabbage and lime.
Small green sharing appetisers with a walnut base and a tart pomegranate finish.
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