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Bold recipes with zing inspired by a chef’s time spent living in Mexic
MEXICAN COOKING DOESN’T HAVE TO BE COMPLICATED – WITH THESE RECIPES, THOMASINA MIERS SHOWS HOW TO HARNESS THE POWER OF SIMPLE INGREDIENTS TO CREATE A FEAST WITH LATIN FLAVOUR
In her new book Mexican Table , 2005 MasterChef winner Thomasina Miers presents simple recipes bursting with delicious Latin flavours. Here are our favourites…
IN THESE DISHES FROM SABRINA GHAYOUR, WARMING PUL BIBER, EARTHY-SOUR SUMAC AND GRASSY HERBS TAKE CENTRE STAGE, BRINGING NEW ENERGY TO EVERYDAY COOKING
By Sabrina Ghayour Serves 4-6 | Prep 20 mins | Cook 30 mins 400g carrots, peeled and cut into slices1.5cm thick450g celeriac, peeled and cut into 1.5cm cubes2 tbsp dried wild oreganoOlive oil, for dri
Craving spice and bold flavours? This is the menu you!
Follow Clark’s recipes and combine these new ingredients with some of the cuisine’s staples, such as tomatoes, garlic and seafood. You’ll create dishes that do much more than simply uphold the Mediterranean’s reputation for good nutrition.
