Join us for an evening with ex-Ottolenghi chef and food writer Ixta to chat about life, food and Mezcla, her first solo cookbook inspired by the Mexican, Brazilian and Italian flavours she grew up with. You’ll be able to ask Ixta any questions you might have before she takes us through an exclusive recipe from the book for you to cookalong from your kitchen, so dinner will be ready on the table right after the event. Tickets are £10.

Our favourite Middle Eastern yoghurt dip is so much easier to make at home than you think, so we’re here with a step-by-step guide to show you exactly how. Though you can find labneh in supermarkets fairly easily these days, there’s nothing like the homemade stuff. Drizzle it in olive oil, sprinkle it with za’atar and spread it all over your toast, or use it as a base for roasted veg as part of a delicious summer side. Click to see how it’s done and the recipes you can use it with.