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. 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. In Mezcla, the vegetarian and vegan dishes take pride of place with 60 per cent of the recipes being vegetarian, and most dishes easily veganised. 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.

If you don’t mind mess in the pursuit of flavour, these Torta ahogada, or drowned sandwiches, are a whole experience rather than just a meal. I was at this ploy again with a terrific recipe for charred red pepper sauce with omelette noodles from the Entertaining section. 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. 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.In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. 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. Inspired by Mexican mole and the Brazilian dish rabada com agrião, this dish combines the best elements of both, resulting in fall off the bone short ribs in a rich, yet subtly sweet, sauce. Having spent her youth absorbing the diverse culinary traditions of Italy, Mexico, and Brazil, Ixta Belfrage’s style of cooking has always been defined by her inventive ingredient combinations and her bold approach to flavour fusions.

Madeleine has lived half her life in South Africa and the other in London which has widened her experiences of multiple cultures, languages and cuisines. Notice to Internet Explorer users Server security: Please note Internet Explorer users with versions 9 and 10 now need to enable TLS 1. According to Ixta, these are best enjoyed when a little drunk; you’ll be less worried about the bisque dripping down your chin! I am off to source some of her ingredients that are new to me – azeite de dendê or red palm fruit oil being top of my list.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. With 100 dishes, helpfully divided into quick, high-impact recipes and slower recipes for when you have time to savour the cooking process, MEZCLA truly is a book for every day and for every occasion.

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). Ixta Belfrage burst onto the cookbook scene via Flavour which was co-written with Ottolenghi when she worked in his test kitchen.

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