Olive Magazine

Pineapple juice helps to break down the meat fibres for extra-juicy ribs. Use the cheaper long-life stuff, as you will discard most of it after poaching the ribs. 3 HOURS 45 MINUTES | SERVES 8 | EASY | LC baby back ribs4 racks pineapple juice 1 litr

This salad is inspired by a turmeric fish bánh mì, and you could easily serve everything inside a baguette with some mayonnaise. If that doesn’t appeal, a pile of sesame-dressed rice noodles or lettuce leaf cups make perfect accompaniments. 30 MINUT

This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want