Lebanese food writer Anissa Helou would seek out her homeland's flavours for a tranquil exitMy last bite would be something that I had eaten at the beginning of my life, too. I like the idea of things coming full circle. In Lebanon, there's no notion...

Caribbean food supremo Shivi Ramoutar shows how that old jar of allspice can weave some everyday magicGround allspice: it's quite likely you'll have a jar deeply tucked into a dark crevice that your fingers stumble over trying to locate the cinnamon...

Vivek Singh, the Cinnamon Club exexutive chef, works his magic with this unsung spice heroBlack mustard seeds are extremely versatile, and one of the few spices that are commonly used across all regions of India. They really are an unsung hero: widely...

Cider vinegar: we've all got some languishing at the back of the cupboard. Master chef Jason Atherton offers some suggestions for how to put it to good use ...Vinegar has been prevalent in British cuisine since medieval times; we're one of the biggest...

In our new series, each week we ask a different chef to work wonders with those back-of-the-cupboard staples that are often underused or left behind. Here, Tom Kitchin shows us the versatility of the bay leaf in a lasagne, Scotch broth and coq au vinThese...