Sometimes dinnertime is not just about satisfying our hunger. It’s a chance to embark on a culinary adventure from the comfort of our homes. To elevate your dining experience this week, we’ve curated a selection of five diverse and sustainable dinner recipes that celebrate global powerhouses of flavour while keeping an eye on our ecological footprint. Transport yourself to the bustling markets of Morocco with an aromatic vegetarian taigne. Embracing the harvest of the season, this hearty dish brings together the earthiness of butternut squash and carrots with the protein-packed goodness of chickpeas. Topped with a zesty lemon-dill sauce, the baked salmon dish below offers a refreshing twist to your taste buds while delivering a dose of healthy omega-3 fatty acids. A true taste of British comfort, a classic beef and mushroom pie is a hearty masterpiece that showcases locally sourced beef. The recipe also minimises waste and maximises taste, making it an economical choice for families. Capturing the vibrant colours of the Mediterranean, stuffed peppers are a celebration of wholesome and vegetarian goodness. Filled with couscous, chickpeas and a medley of vegetables, this dish burts with nutritious delights. Lastly, journey to the aromatic landscapes of Thailand with a tantalising green curry. Tender chicken thighs dance harmoniously with fresh vegetables, bathed in a luscious coconut curry sauce. Bon appétit! Spiced vegetable tagine This Moroccan-inspired vegetarian tagine is bursting with flavour from seasonal vegetables and aromatic spices. It’s perfect for a cosy dinner and packed with nutritious goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 1 hour Ingredients: 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon ½ tsp ground ginger 1 butternut squash, peeled and diced 2 carrots, peeled and sliced 1 tin (400g) chickpeas, drained and rinsed 1 tin (400g) chopped tomatoes 500ml vegetable broth 100g dried apricots, chopped Salt and pepper to taste Fresh coriander leaves for garnish Method: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened. 2. Stir in the ground cumin, coriander, cinnamon, and ginger. Cook for another minute until fragrant. 3. Add the butternut squash and carrots, tossing them with the spices. 4. Pour in the chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Season with salt and pepper. 5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the vegetables are tender. 6. Serve the tagine over couscous or rice, and garnish with fresh coriander leaves. Baked salmon with lemon-dill sauce This delicious and sustainable salmon dish is baked to perfection and served with a zesty lemon-dill sauce. It’s a delightful dinner that’s easy to prepare and full of omega-3 fatty acids. Serves: 2 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 2 salmon fillets 1 tbsp olive oil 1 lemon, thinly sliced Salt and pepper to taste ¼ cup (60g) plain yogurt 1 tbsp fresh dill, chopped 1 tsp lemon zest 1 tsp lemon juice Method: 1. Preheat the oven to 200C (180C fan). Grease a baking dish with olive oil. 2. Place the salmon fillets in the baking dish. Season with salt and pepper, then lay lemon slices on top of each fillet. 3. Bake the salmon for 15-20 minutes or until it flakes easily with a fork. 4. While the salmon is baking, prepare the lemon-dill sauce. In a small bowl, mix together the plain yogurt, fresh dill, lemon zest, and lemon juice. 5. Serve the baked salmon with the lemon-dill sauce drizzled on top. Beef and mushroom pie This classic British beef and mushroom pie is a comforting and hearty dish, perfect for a family dinner. The tender beef and earthy mushrooms are enveloped in a rich gravy, all wrapped in a flaky pastry. Serves: 6 Prep time: 20 minutes | Cooking time: 2 hours Ingredients: 500g beef stew meat, diced 2 tbsp vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 250g button mushrooms, sliced 2 tbsp plain flour 500ml beef broth 2 tsp Worcestershire sauce Salt and pepper to taste 1 pack (320g) ready-rolled puff pastry 1 egg, beaten Method: 1. Preheat the oven to 180C (160C fan). 2. In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the diced beef and brown on all sides. Remove the beef from the pot and set it aside. 3. In the same pot, sauté the chopped onion and garlic until softened. Add the sliced mushrooms and cook until they release their juices. 4. Stir in the plain flour and cook for a minute to form a roux. 5. Pour in the beef broth and Worcestershire sauce, stirring to combine. Season with salt and pepper. 6. Return the browned beef to the pot, cover with a lid, and transfer the pot to the preheated oven. 7. Bake the beef mixture for about 1 hour and 30 minutes or until the beef is tender and the gravy has thickened. 8. Meanwhile, roll out the puff pastry and cut it to fit the top of the pie dish. 9. Once the beef mixture is done, pour it into a pie dish and cover it with the puff pastry. Brush the pastry with beaten egg for a golden finish. 10. Bake the pie in the oven at 200C (180C fan) for 20-25 minutes or until the pastry is puffed and golden. Mediterranean stuffed peppers These vibrant Mediterranean stuffed peppers are a flavourful vegetarian option that’s easy to make. Filled with couscous, chickpeas, and Mediterranean vegetables, they are a healthy and delicious dinner choice. Serves: 4 Prep time: 15 minutes | Cooking Time: 25 minutes Ingredients: 4 large bell peppers (any color) 100g couscous 200ml vegetable broth 1 tin (400g) chickpeas, drained and rinsed 1 courgette, diced 1 red onion, diced 1 tbsp olive oil 1 tsp dried oregano ½ tsp ground paprika Salt and pepper to taste Fresh parsley for garnish Method: 1. Preheat the oven to 200C (180C fan). 2. Cut the tops off the bell peppers, removing the seeds and membranes. Brush the outside of the peppers with olive oil. 3. In a saucepan, bring the vegetable broth to a boil. Remove from heat, add couscous, cover, and let it sit for 5 minutes until fluffy. 4. In a separate pan, heat olive oil over medium heat. Add the diced zucchini and red onion, sautéing until softened. 5. Stir in the cooked couscous, chickpeas, dried oregano, ground paprika, salt, and pepper into the sautéed vegetables. 6. Stuff the mixture into the prepared bell peppers and place them in a baking dish. 7. Bake the stuffed peppers for 20-25 minutes or until the peppers are tender and slightly charred on the outside. 8. Garnish with fresh parsley before serving. Thai green curry with chicken Transport your taste buds to Thailand with this aromatic and creamy Thai green curry. Made with tender chicken and seasonal vegetables, it’s a delightful balance of spicy, savoury, and coconut goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 25 minutes Ingredients: 500g boneless chicken thighs, sliced 2 tbsp vegetable oil 2 tbsp green curry paste 400ml coconut milk 1 red bell pepper, thinly sliced 100g green beans, trimmed and halved 1 courgette, sliced 2 tbsp fish sauce 1 tbsp brown sugar Fresh basil leaves for garnish Cooked jasmine rice to serve Method: 1. In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for a minute until fragrant. 2. Stir in the sliced chicken and cook until it’s browned on all sides. 3. Pour in the coconut milk and bring the mixture to a simmer. 4. Add the sliced red bell pepper, green beans, and courgette to the curry. Cook until the vegetables are tender-crisp. 5. Season the curry with fish sauce and brown sugar, adjusting the seasoning to taste. 6. Serve the Thai green curry over jasmine rice and garnish with fresh basil leaves. Read More Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits The National Portrait Gallery’s new restaurant is fabulous upgrade Three barbecue recipes to try that aren’t burgers The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith

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Lewis Hamilton said he has “unfinished business” after signing a new £100million contract to extend his Formula One career beyond his 40th birthday. After months of negotiations, the seven-time world champion finally concluded a new two-year deal – understood to be worth £50m-a-season, a salary hike of £10m – at last weekend’s Dutch Grand Prix. The announcement ends speculation surrounding the seven-time world champion’s future with his current deal up for renewal at the end of the season. Hamilton’s extension – which draws him level with Max Verstappen as the grid’s highest earner – will take him to a month shy of his 41st birthday. It will also allow him to continue his pursuit of a record eighth crown. Hamilton will still be partnered by George Russell after Mercedes also confirmed they 25-year-old’s stay for at least another two years. “I have had such an incredible journey with Mercedes, and we still have unfinished business,” said Hamilton ahead of this weekend’s Italian Grand Prix. “We want to get back to the top, and back to fighting for world championships. We are in this together. “We have a lot of work to do, but there is nowhere else I would rather be. You are all stuck with me for a little bit longer.” Hamilton has won a record 103 races, and was carried to six of his seven championships by Mercedes, but he has not tasted victory since the controversial Abu Dhabi decider of 2021 – a losing run of 36 races. Hamilton is fourth in the championship, an eye-watering 183 points behind Verstappen, with Mercedes unable to challenge the Dutchman’s all-conquering team. Verstappen has won 11 of the 13 rounds so far – with Red Bull unbeaten this season. But Hamilton added: “It is not about revenge or redemption. Abu Dhabi is in the past and there’s nothing you can do about it. “In life, you have ups and downs, and last year everyone was questioning whether they wanted to continue. But that thought quickly went away, and you put your mind and energy into being the best you can be. “I truly believe we can win more world championships and more races together and that’s where all my energy is going. “I’m not thinking that it’s going to take another four years to get to where we need to be. I’m aware that it does take time. “But I’m so hopeful the decisions we are taking will put us in that target zone. In my heart I truly believe if it’s not next year it will be the year after that we can challenge.” Hamilton, who made his F1 debut in 2007 aged 22, once scoffed at the idea of racing into his forties. But after signing up for his 18th and 19th seasons, he revealed the careers of NFL star Tom Brady, who retired at the age of 45, and Fernando Alonso, who turned 42 last month, is proof he can continue to compete at the highest level. “I definitely didn’t think I would get to the age that I am and feel the way I do, physically and mentally, and still love what I’m doing as much as I do,” he added. “That’s something I’m incredibly grateful for. “I look at people like Tom Brady, who has been such an incredible athlete, and has shown what can be done today. He’s a role model in that respect. “I’ve been fortunate in being able to speak to him and to understand what he has done and what he does consistently to keep himself in shape. “It is also great seeing Fernando. He was here way before I was and is still doing an amazing job. “It just shows that your talent never really leaves you so long as you have that passion and commitment to continue.” Russell joined Hamilton at Mercedes in 2022, out-scoring his team-mate in their first season together. He also claimed his maiden victory – Mercedes’ sole triumph of last year – at the penultimate round in Brazil. “Lewis wouldn’t have stayed if he didn’t think the team was capable of winning again,” added Russell. “That reinforces the confidence that I have in the team.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen equalled Sebastien Vettel’s record for consecutive race wins Max Verstappen reveals Sebastian Vettel prediction as he closes on GP record run Max Verstappen is one of the best drivers in F1 history – Lando Norris

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Mercedes chief Andrew Shovlin admits the team won’t be “nipping at the heels” of Red Bull at the Canadian Grand Prix - with the Montreal circuit offering a “bigger challenge” than last time out in Spain. The Silver Arrows brought highly-anticipated upgrades to the Monaco Grand Prix last month, with their full impact seen at the traditional testing circuit in Barcelona last time out. Lewis Hamilton and George Russell finished second and third respectively, securing Mercedes’ first double podium of the season. Yet Toto Wolff has moved to downplay suggestions Mercedes can compete with runaway leaders Red Bull and trackside engineering director Shovlin echoed those thoughts when speaking in the team’s debrief video. “The fact is that the update kit works very well around circuits like Barcelona with a lot of high-speed performance,” Shovlin said. “The car itself would have still been okay there because we’ve been better at the fast circuits and the front-limited tracks. We ended up with a really good balance and really good race pace. “Now, where we are going to go next, Montreal, it’s a very different circuit. There are more low-speed corners, quite a lot of straight-line full throttle and we would expect more of a challenge there. “We are not thinking that we are going in nipping at the heels of Red Bull. We are going in there prepared for a battle with Ferrari, Aston Martin, and maybe even Alpine.” Hamilton finished on the podium last year in Canada, behind Max Verstappen and Carlos Sainz, and Shovlin added that behind Red Bull the performance gap is close with other teams this season. “It will be good fun and we are certainly going to be fighting to find every little bit of performance we can,” he added. “Because the way the grid stacks up now you can be P2 or you can be P10, and there are only a few tenths in it,” he added. “We are looking forward to more exciting racing but certainly we are aware that Canada is likely to be a bigger challenge than the Sunday we just had in Barcelona.” Verstappen currently has a 59-point lead in the championship from Red Bull team-mate Sergio Perez and has won the last three races in Miami, Monaco and Barcelona. Read More Lewis Hamilton contract update provided by Mercedes boss Toto Wolff Christian Horner reveals how close Fernando Alonso was to joining Red Bull Lewis Hamilton, an 18-month drought and an eighth world title further away than ever

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