‘Squid Game’ season 3 

Starring: Lee Jung-jae, Lee Byung-hun, Wi Ha-joon 

Where: Netflix  

When: June 27 

The final season of the South Korean survival thriller about a game show where the rewards are enormous but loss means death, Seong Gi-hun (or player 456, as you might know him) and his friends must fight for survival in ever-more fiendish challenges. The VIPs — the wealthy individuals who fund the games — return to the island once again, perhaps setting the stage for a vengeance-fueled finale and a showdown between the Front Man and his brother, police officer Jun-ho. 

‘Ironheart’ 

Starring: Dominique Thorne, Anthony Ramos, Lyric Ross 

Where: Disney+ 

When: June 25 

This Marvel miniseries is a spinoff from the “Black Panther” movie franchise and follows MIT student and genius inventor Riri Williams, aka Ironheart, who was responsible for creating the vibranium detector that sparked the events of 2022’s “Black Panther: Wakanda Forever,” in which she also invented an exoskeleton to rival that of Tony Stark/Ironman so that she could fight alongside the Wakandans. Now Williams has returned home to Chicago, where she meets Parker Robbins, aka The Hood, who is able to access dark magic, setting Williams on a “path of danger and adventure.”  

‘The Bear’ season 4 

Starring: Jeremy Allen White, Ebon Moss-Bachrach, Ayo Edebiri 

Where: Disney+ 

When: June 26 

The first two seasons of the horribly tense kitchen-based drama “The Bear” were fantastic TV. The third? Not so much. (Although it should be said that even weak episodes of “The Bear” are still better than the vast majority of shows.) But hopefully season four finds super-talented chef Carmy Berzatto and his crew back on form as they try to make a success of the titular family restaurant which they’ve shifted from run-down sandwich shop to fine-dining venue. And after a wait of almost a year, we’ll finally get to find out what that all-important review said. 

‘Wednesday’ season 2  

Starring: Jenna Ortega, Catherine Zeta-Jones, Luis Guzman 

Where: Netflix  

When: August 6 

Wednesday Addams is back at Nevermore Academy for another year. And this time around, the rest of her spooky, kooky family will be spending a lot more time there, too — much to Wednesday’s chagrin — and not just because her brother Pugsley has enrolled. Co-showrunners Alfred Gough and Miles Millar have promised a “darker, more complex” series. And at Netlix’s live Tudum event last month, it was announced that Lady Gaga will be guest starring as the “mysterious and enigmatic” Nevermore teacher Rosaline Rotwood. 

‘Slow Horses’ season 5 

Starring: Gary Oldman, Jack Lowden, Kristin Scott Thomas 

Where: Apple+ TV 

When: Sept. 24 

Former British super-spy Jackson Lamb and his unfortunate crew of misfit spooks return for another series of this excellent, darkly humorous espionage drama. This time around, the trouble starts when Slough House’s resident tech nerd Roddy gets a glamorous new girlfriend, who everyone — or, at least, everyone except for Roddy — can see is well out of his league. The show is an adaptation of Mick Herron’s “Slough House” novels, and this season is based on “London Rules.” “Ted Lasso” star Nick Mohammed is perhaps the biggest new name to join the cast; he'll be playing an ambitious London mayoral candidate. 

‘Stranger Things’ season 5 

Starring: Winona Ryder, David Harbour, Millie Bobby Brown 

Where: Netflix 

When: November 26 

The final (really?) season of the phenomenally successful Eighties-set sci-fi horror drama has a lot to live up to. Once again, psychokinetic Eleven and her pals in Hawkins, Indiana, must fight to save the Earth from the alternate dimension known as the Upside Down. Since its arrival on our screens in 2016, “Stranger Things” has been one of the world’s most talked-about and beloved series. Showrunners The Duffer Brothers have got pretty much everything right so far. Can they stick the landing? 

RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh’s Diplomatic Quarter. 

“I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,” says its executive chef Davisha Burrowes. “I think it’s a perfect balance between East and West.” 

Burrowes — who grew up in Barbados — caught the culinary bug early. 

“I was around nine years old when I started cooking,” she says. “And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.” 

 When you started out, what was the most common mistake you made?  

I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. 

 What’s your top tip for amateur chefs? 

Experiment. Don’t be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don’t be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. 

 What one ingredient can instantly improve any dish? And why? 

Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it’s something as humble as an onion or a piece of foie gras. 

 When you go out to eat, do you find yourself critiquing the food? 

It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I’m going somewhere where I have high expectations, then I hold them to a certain level. 

 What’s your favorite cuisine? 

I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it’s very, very simple.   

What’s your go-to dish if you have to cook something quickly at home? 

I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. 

 What’s your favorite dish to cook?   

If time’s not a factor, then it’s a barbecue. Going back to my roots, I’m from the Caribbean, and we do a lot of barbecue — it’s always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate.   

What customer behavior most annoys you?  

I wouldn’t say it necessarily “annoys” me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we’re trying to offer. 

 As a leader, what are you like? Are you a disciplinarian? Or are you more laid back?   

I prefer to inspire rather than intimidate. I’m very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it’s important that the team see you do it, so they can have the encouragement to do it on their own. 

Chef Davisha’s charred aubergine with labneh and hot honey harissa 

(Serves 2) 

Ingredients: 

 For the Charred Aubergine:  

1 large eggplant (aubergine)  

1 tbsp olive oil  

2 tbsp labneh (or see Labneh Mix below)  

1 tbsp hot honey harissa (see Hot Honey Harissa below)  

1 tsp toasted pine nuts  

A few fresh chives, finely chopped  

Salt and pepper to taste  

For the Labneh Mix (optional, for a more flavorful labneh):  

60g labneh  

0g Greek yogurt  

Pinch of table salt  

1 tsp fresh lemon juice  

For the Hot Honey Harissa:  

20g butter  

10g olive oil  

3g harissa paste (or more for extra heat)  

1g crushed chili flakes  

5g smoked paprika  

10g honey  

INSTRUCTIONS: 

Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper.  

Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes.  

Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste.  

Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat.  

Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat.  

Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. 

At-home tips  

Labneh Substitute: If you don’t have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh’s rich texture.  

Char at Home: If you don’t have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect.  

Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute.  

Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.