She is a die-hard Francophile – speaking French helps tremendously – but put her anywhere and she is happy. It was then marinated in a sweet and sour dressing with fresh herbs and creamy ricotta which can be omitted to make the dish vegan. MEZCLA translates to mix Spanish, and every dish lives up to this definition, bringing aspects of traditional dishes into something new and exciting. Recipes we love: Giant Cheese on Toast with Honey and Urfa Butter, Chicken with Pineapple and ‘Nduja, Chiles Rellenos with Salsa Roja Risotto, and Prawn Lasagne with Habanero Oil. But to keep ourselves on our toes, we have a rule that author gender is alternated, girl-boy-girl-boy, and the continents always rotated (with occasional glitches).

She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Here to show you that you can still indulge in bakes, puddings and sweet treats, this collection of lighter recipes is perfect for anyone with a sweet tooth. In her introduction to Mezcla, Belfrage explains that the book is not only about the fusion of ingredients but is also an ode to the multi-faceted influences from her childhood. Ixta Belfrage burst onto the cookbook scene via Flavour which was co-written with Ottolenghi when she worked in his test kitchen.MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. Take the pan off the heat and cover the celery with a lid, leave it and allow it to soften in the heat left in the pan. Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and ‘Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil. With forkfuls of crunch and creamy soft textures, plump, golden raisings and crispy toasted pine nuts, the dressing was both sweet and piquant.

Sprinkle over the chilli flakes, spoon over the ricotta (break it into chunks) if you are using it, garnish with the other half of the leaves, basil and chives and the pine nuts.Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. It must be a hangover from the toddler days when I would make tomato sauces packed with veg, all put through the food processor and eaten with gusto by small people who were none the wiser that they were wolfing down their five a day.

Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world.Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja , as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil. First, a chilli oil was made into which the oyster mushrooms had a whirl before being threaded onto skewers.