She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times.

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. 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. It was then marinated in a sweet and sour dressing with fresh herbs and creamy ricotta which can be omitted to make the dish vegan.Perfect for: Ottolenghi fans will love MEZCLA, as will anyone interested in experimenting with flavour and deepening their understanding of global cuisines.

In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. From quick dishes with inspired combinations to longer ones for when you have the time to experiment at leisure, MEZCLA is packed with 100 recipes for every day and every occasion.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. 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. She grew up in Italy while travelling frequently to her mother’s country of origin, Brazil, and to Mexico where her grandparents lived.