Food

Chef Roy Inge Bergli from LiVERTEN presents his Norwegian reindeer kebab

The team at We Are Junk in Edinburgh present their fritto misto

Chef Rihards Vinbergs's from Bao Bun Latvia presents his duck confit bao buns

Chef Gamaliel D Tuoyo from Suyaguy presents suya

Chef Sean Pakbaz from Kuku presents his Persian herb stew

This dessert from Tom Kerridge makes for a comforting end to a meal. What's more, you can bake it in support of the chef's commitment to slashing prices during the cost-of-living crisis

This recipe is enlivening, sustainable and far superior to salmon en croute

To match one of these plump bivalves with ice cream is a risky move, but it works

Fast food or multicultural icon? Take a slice of European history via the intriguing tale of the doner kebab

This satisfying breakfast is a stunning way to begin a day in the Highlands, providing sustenance abound for walks and loch spotting

However you might choose to prepare broad beans, using the vegetable in a tortilla is an excellent way to go

Duck isn't easy to cook, but it is a bird of which we have plenty, and which is ideal when considering autumn eating

Unless you’re close to a credible Middle Eastern, Greek or Turkish shop in Britain, or are going out to dine, making your own hummus is perhaps the wisest move

This month, the fish is in the last throes of its season, but there’s still a fair bit about. Let’s make the most of it, then

Tartare with fine cuts of beef, from one of the Czech Republic's most famous chefs, is a new experience for our food writer

Even if banging on about vegetables is tiring, eating them isn’t

Eating well goes beyond the food itself. It's about understanding the story behind each and every bite

A Michelin-starred underwater restaurant is working wonders for a small coastal community in Norway

This recipe is refreshingly simple. But, more importantly, they’re affordable too

In a fiercely regional country the tortilla española is the one universal dish

This would not be out of place in an elegant, pared-back Roman trattoria, despite the hyper-modern, billowing nature of the Big Mamma restaurants it is served in

The minute details of this recipe help turn the simplest of pleasures into special ones

Lamb chops are heaven – the ultimate bar snack, the ideal summer food to be enjoyed outside with a bottle of Whispering Angel or Burgundy

’Nduja has become highly uncool in many upscale restaurants, but used well it delivers big flavours and layers

This is a comforting, light dish, perfect for batch cooking and bringing into the office for lunch

Sweetbreads are the most unchallenging of offals, with a lovely delicate flavour. They are usually available all year round but are at their best at this time of year

This dish is a brilliant snack for the weekend and perfectly precedes a barbecue or similar

Peas are simple to make use of, more nutritious even than broccoli - and coming into season now

Asparagus is a majestic vegetable and it remains one of the few whose coming into season is duly celebrated each year

British lamb isn’t at its best in April, so try this recipe for roast hogget

Little known today, Alexis Soyer was once hailed as the world’s greatest cook; feeding not just the rich but famine victims and soldiers too

These hot cross buns are far more interesting than regular ones, where the foremost flavour is raisins and cinnamon