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Beetroot with olives, toasted hazelnuts and pul biber oilThe Week Recommends Easy meze has a ‘natural sweet-and-sourness’
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One great cookbook: ‘660 Curries’ by Raghavan Iyerthe week recommends A mammoth book tries to capture the breadth of Indian cooking
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Trendy ‘blouge’ wines are on the riseThe Week Recommends Sunset-coloured wines mixing red and white grapes appeal to ‘adventurous’ drinkers
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Griddled olive, tomato & basil flatbreads recipeThe Week Recommends Warm, soft flatbreads are paired with salty olives
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Ube drinks and desserts giving matcha a run for its moneyThe Week Recommends The vibrant purple yam native to the Philippines is the latest in colourful food trends
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Amlou cinnamon knots recipeThe Week Recommends Sweet and sticky, these pastries are stuffed with a Nutella-like paste
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A spring guide to foraging in the UKThe Week Recommends Give your meals a flavour boost with wild garlic, dandelions, and blackcurrant leaves
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Spring meatballs, pasta and peasThe Week Recommends This light, lemony recipe is a great way to pack greens into your meal
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Healthy and delicious nut buttersThe Week Recommends From almond to pistachio, these tasty spreads are finally being recognised as a versatile kitchen staple
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Amma’s aubergine poriyal recipeThe Week Recommends This fragrant and rich dish is steeped in family tradition
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The quiet rise of Oregon wineThe Week Recommends Pinot noir, chardonnay and sparkling wines from the Willamette Valley are enjoying their moment in the sun
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’Nduja and fennel seed udon recipeThe Week Recommends This five-minute dish tastes like pizza in noodle form
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How Biscoff became an internet sensationThe Week Recommends A viral recipe is one of several spotlighting the caramelised Belgian biscuit
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Chicken livers, sherry & almonds recipeThe Week Recommends Rustic, Spanish-inspired dish is rich and velvety with added crunch
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