Meat-free Mexican: Vibrant Vegetarian Recipes

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Cooking should be fun, it should be about feeding the people you love, it should be about pleasure, but within limits. What a thrill to have such a great cookbook that includes cheese and eggs -- as well as having vegan options. They’re made fresh every day, they’re different in every cantina that you go to or every street food [stall], every single cook has their own special recipes. Roughly chop the coriander leaves and finely chop the stalks and stir into the tomatoes with the onion, chillies, oil, half the lime juice, the salt and sugar.

The smoky fieriness of the chillies and the sweet grilled corn are the definition of finger-licking. Heat the oil or butter in a heavy-bottomed pan and, when gently foaming, add the onion, garlic and adobo, if using. The salsas, the chilli oils, the moles – for me it’s not just levels of goodness and nutrition but flavour and texture and colour. Yotam Ottolenghi Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails.

In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico. Chilli Notes is packed with dishes that you can pull together on a weekday night with ingredients you have lying around. Gift it to the vegetarian in your life, or make something unexpected that will impress your friends at the next big dinner party!

The incredible variety of Mexico’s cuisine reflects that it’s home to 12 per cent of global biodiversity and that’s why it’s perfect for finding inspiration for vegetarian cooking.