Ditch the knife and fork and dine Ethiopian-style using torn-off pieces of injera, a sourdough flatbread with a yeasty zing, to scoop up exotic spiced stews known as wats. A sampler of Ethiopian staples (‘beyayinetu yefisge wat’) includes a mild chicken stew called doro wat; gomen (a collard-green style of vegetable) with red peppers; and spicy red lentil stew, its berbere spice base giving it a chilli-fuelled punch. Post feast, partake in a traditional coffee ceremony but be warned, more than one cup of this strong Ethiopian brew might have you up all night - or fuel you for Saturday night’s all-you-can-eat buffet.