Crunchy potatoes with a punchy pepper cream and a popular Balkan egg-and-cheese filo pie

Gibanica (pronounced “geebanitsa”) is the very reason I have a business and a book today – it’s the pie that started it all. It was lovingly made on repeat by my maternal grandmother, recreated by me and now, through my shop Mystic Burek, has many variations. The original “recipe”, if you can call it that (it’s more a scribble in a notebook that was passed down to me), is a testament to skilled hands: just like my mum and my aunties, she felt food between her fingers, with no measurements, no timers – just natural, ancestral cooking. After many tests, this version is the closest I have come to honouring her and all those other women before me.

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© Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins. Food styling assistant: Clare Cole. Portrait: Verity Quirk.

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© Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins. Food styling assistant: Clare Cole. Portrait: Verity Quirk.

Context: Cheese Award Controversy. Cheese Professor: "In the US food-selling world, there is a term called Generally Recognized As Safe (GRAS). For our store, and most natural foods stores, buyers won't buy foods with ingredients that are not GRAS I looked at the Climax Blue ingredient list and there was something I didn't recognize: kokum butter. I looked it up and, while approved for cosmetics and for one specific confection, it was not on the GRAS list. So we rejected it." Elsewhere: Reddit, Plant based News, AgFunderNews.

But the scope of the outbreak among cattle remains uncertain, and little human testing has been done.

© Hans Pennink/Associated Press