Put the passion fruit pulp into a large bowl with the condensed milk, whole milk, tangerine zest, chilli flakes, eggs, yolk, vanilla and a pinch of salt. Gently whisk until combined. Don’t whisk too vigorously, as you want to avoid creating air bubbles. Place the baking tray on the middle shelf of the oven. Pour hot (not boiling) water into the larger tin to come halfway up the sides of the pudim dish. Bake for 45 minutes, until set on top but still wobbly. Remove from the oven and leave the pudim to cool for 1 hour before removing from the water bath and refrigerating overnight. 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. The recipe I’ve chosen is the rapturous (and vegan-friendly) Tomato Salad with Tahini Ginger Sauce, Chilli Oil and Crumpet Croutons. And yes, I did say Crumpet Croutons! Heat the oven to 240C (220C fan)/475F/gas 9. Put the cherry tomatoes in a 26cm round ovenproof pan or baking dish in which they’ll all fit snugly in a single layer. Add the coriander, garlic, oil, maple syrup, salt and plenty of pepper, and stir to coat. Roast near the top of the oven for 25-30 minutes, until softened and slightly charred.

FLAVOUR is, in part, a book about the science of food and the science of flavour. What game-changing processes and techniques will readers discover in the book, and how will their cooking game level up as a result? Scotch bonnet chillies are very hot. If you prefer less heat, use one or two mild red chillies instead, or leave out the chilli altogether; there’s plenty of flavour coming from other directions here. The coconut milk is all but undetectable – it just helps create a creamy base for the sweet squash. Grill for 7–9 minutes near the top of the oven, until the cheese is bubbling and browned in patches. Set aside to cool for a few minutes (but not for too long, as the melted cheese will begin to harden).Add the habanero (or chilli flakes), tomato purée/paste, miso and plenty of pepper. Continue to fry for 3 minutes, stirring every now and then. Turn the heat down if the mixture starts to catch or burn. 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. 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.** Unsurprisingly what I love most about London is the incredible food scene, and of course there are some stand outs. My favourite restaurant is Bright, and I also love P. Franco, Brawn, Singburi, Testi, Xi’an Impression and Kiln. large butternut squash (1.2kg), peeled, halved, deseeded and flesh cut into 2½cm cubes (800g net weight)

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. Have a round 20cm ovenproof dish or tin ready. Make sure the dish/tin doesn’t have a removable base, or else your caramel will escape

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. 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.