Pomegranate is cherished in Palestine. Here it’s used to divine effect in a traditional stew of brown lentils and melting silken aubergines, laced with garlic, olive oil and lemon juice. Rummaniyeh and soft, chewy taboon flatbreads.
The weekend cook: Ken Yamada’s recipes for cod teriyaki and miso lamb
The longer you leave chicken to cook, the deeper and more intense its flavour will be: slow-cooked chicken with bucatini (and lots of garlic), braised chicken pappardelle, very slow-braised chicken with celeriac and lemon.