Cook the rice. Drain the soaked rice and put into a medium saucepan with 450g of water. Bring to a simmer over a medium-high heat. Once simmering, lower the heat to low, cover the pan with a lid, and cook for 25 minutes. While the rice is cooking, make the salsa. Put the first 10 ingredients (everything except the water and tomato purée/paste) into a large sauté pan on a medium-high heat and fry, stirring often, for 15 minutes, until the tomatoes have broken down and the onions are soft and golden-brown. Turn the heat down to medium or medium-low if the mixture starts to catch or burn. Increase the oven heat to 230°C fan/250°C, remove the foil and bake for another 12 minutes, or until the edges are crisp and the pasta is cooked through. You have spent time in various corners of the globe, but you grew up mostly in London and that’s where you live right now. What do you love most about London? Dende Marinated Shrimp with Burnt Lime - We now live in an era where it’s perfectly acceptable (dare we say, seductive?) to use words like “burnt” or “charred” in a recipe or menu title. What a time to be alive!

I have to say that this changes every time I open the book, but some of my all-time favourites are the Spicy mushroom lasagne, the Miso butter onions, the Coconut and turmeric omelettes, the Turnip cake and the Tangerine and ancho chilli flan. Gosh, I really could go on! When I started working in restaurant kitchens, I was one of only 2 women in a team of 15 men, and the other woman soon left. I hated that imbalance and whilst there's definite improvement in that department, I’d love to see more women getting into the industry and making it a 50/50 environment. First, I know that these are not chiles rellenos in the true sense of the dish. They are not made with Poblano chillies, they are not filled with traditional ingredients,* they are not battered and deep-fried. They are, however, inspired by chiles rellenos (one of my favourite dishes of all time) and they are also, quite literally, chiles rellenos – stuffed (chilli) peppers.** And while, as mentioned, it’s Belfrage's first solo title, she co-authored Flavour along with the great Ottolenghi and is at her most contagiously confident with big, bold bright flavours. Some recipes, to be sure, include ingredients you might not have in your kitchen cupboards already, but there’s generous room for manoeuvre and plenty of recipes that provide adventure more accessibly.Increase the heat to high, add the chopped prawns and fry for another 8 minutes, stirring every now and then, until the prawn mince has taken on some colour. Cooking has always come naturally to me but it is thanks to him that I use ingredients like harissa, tahini, za’atar etc with vigour. Just like everyone else, he introduced me to them and encouraged my sense of curiosity when it comes to combining flavours. My food is unapologetically ‘fusion’ and that is thanks, in large part, to him.

To assemble the lasagne, cover the bottom of a small baking dish with lasagne sheets, about 20 x 20cm or a similar size, then spread over a fifth of the ragù. Follow with a fifth each of the cream, Parmesan and chives. Continue layering in the same way until you’ve used up all the ingredients. Drizzle over ½ tablespoon of the habanero oil, cover tightly with foil and bake for 20 minutes. Once the tomatoes are roasted, stir in the drained butter beans and a tablespoon of water. Turn the grill to its highest setting. Top the beans with the bechamel, leaving spaces here and there for the tomatoes and liquid to bubble through when grilled, then drizzle with oil and grill, again near the top of the oven, until golden brown and bubbling – depending on the strength of your grill, this will take anywhere between five and 12 minutes, so keep an eye on it. (If you have a blowtorch, use that to get a uniform char on the surface once the bechamel has heated through.) Remove and set aside to cool for five minutes. large butternut squash (1.2kg), peeled, halved, deseeded and flesh cut into 2½cm cubes (800g net weight)

Mole Short Ribs com Agrião

Although if you can get your hands on queso Oaxaca/quesillo, please use this instead of feta and mozzarella. In FLAVOUR we shine a light on lots of processes, the most important of which, I think, are infusing and charring. Charring vegetables teases out inner flavours that really make vegetables pop, flavours that you might not have known lay dormant in that vegetable; smokiness, sweetness, bitterness, for example. Infusing is a double whammy, because when you’re infusing, you not only get a wonderfully aromatic oil, but the aromatics used can then serve as crunchy and crispy toppings to that dish. We use this combination of infused oil and crunchy aromatics countless times in the book and it doesn’t get old. Try the Pappa al pomodoro with lime and mustard seeds, for example, where an infused curry leaf and mustard seed oil forms the base of the sauce, whilst the crispy curry leaves and mustard seeds are used to top the dish, adding lightness and crunch. Ixta Belfrage is a talented chef bringing something new to the table, literally.After five years of honing her abilities in the Ottolenghi Test Kitchen and co-authoring the bestselling Ottolenghi FLAVOUR,Ixta’s first solo cookbook is an exciting and personal delve into her culinary history and food influences. Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLAis a fusion of different cultures and food traditions. MEZCLAtranslates to mix Spanish, and every dish lives up to this definition, bringing aspects of traditional dishes into something new and exciting. The maple curried corn bread was amazing, as was the fish in charred tomato broth.. which was deemed by my husband the best thing I have *ever* cooked The other two recipes were met by a audible “wow” after the first bite from the hubs. Meanwhile, make the salsa fresca. In a small bowl, mix the tomato, chilli, onion, oil, lime juice and half a teaspoon of flaked salt. Just before serving, stir in the coriander.