A polarising ingredient in much of the world, coriander is an unsung hero of Indian cuisine. And one chef wants to bring it into the limelight, giving it "the glory it deserves".
Chef Poul Andrias Ziska of Koks restaurant honed his craft in the harsh North Atlantic but has now reimagined his signature locavore cooking for a Greenlandic terroir.
Maamoul is made at the end of both Lent and Ramadan, leading up to Easter and Eid al Fitr. But this year, the biscuit is extra sweet as both religions celebrate it at the same time.
In 2020, Covid-19 saw Offa's Dyke reawaken from centuries of slumber, with lockdowns in England and Wales meaning the border was effectively shut for the first time in centuries.
For many South Africans, the quiet and calmness that can be found in the water – one of the rare places with few, if any, human-related threats – has been transformational.