In the kitchens of the Mediterranean, recipes are not read, they’re remembered. Anastasia Miari’s new cookbook Mediterranea is an act of preservation, honouring the grandmothers who carry culinary wisdom in their hands. As the digital age threatens to sever our connection to tradition, this book serves as a soulful reminder that food is memory, and matriarchs are its keepers.

Benjamin Kent wasn’t planning to jump off a mountain on his family holiday in Ölüdeniz. But as the Aegean light spilled across the horizon and paragliders traced silent arcs over the Blue Lagoon, an old childhood longing resurfaced. Twenty years earlier, as a wide-eyed boy, he had stared at those same crescent-shaped wings and wondered what it might feel like to leave the ground behind.

This time, he did.