Zest for life!

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

This is chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until meltingly tender. Carve onto a platter and serve with the confit tomatoes (below) and a

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

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.

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