A taste of the philippines

Bold recipes with zing inspired by a chef’s time spent living in Mexico City

LEON set out to make fast food great, and they succeeded with global flavours that translated into bold tastes and a vibrant menu. Now, the team behind the restaurant chain have combined their best recipes into one big colourful cookbook. Here are three of their favourites.

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

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.

One of my favourite dishes is chicken adobo. I’m half Filipino, and there are lots of Spanish and Chinese influences in our food – you see that in adobo, where the chicken is braised in vinegar and so

With its first Michelin star and a strong culture of slow food, the Serbian capital is transforming its culinary reputation and revitalising traditional Balkan cooking by embracing old-world methods