Tabbouleh - that heady mix of herbs and sparkling flavours which is such a pillar of Middle Eastern cuisine - has undergone countless...

Aguas frescas or “fresh waters” are popular in Mexico, sold on street corners, in the markets, in restaurants. They are made every day,...

This Indian inspired lentil purée is ready in half an hour, and the aromatic herby topping is easily made while the lentils cook and...

Pulses of all sorts are a staple ingredient in Mexican cooking, and chillies are used extensively not only to add heat and sparkle, but...

The perfect breakfast or brunch dish, served all over Mexico with cups of steaming coffee and a basket of sweet breads. One of its...

Rich and mellow, this vegan ice cream is easy to make and hugely satisfying to eat. It requires some kind of a high speed blender to...

Jars of these typically Moroccan pickled lemons are available in many supermarkets but they always seem to have a faintly chemical taste....

There are countless recipes for Cajun seasoning, which originated in the state of Louisiana in the southern United States, and its...

This exuberantly colourful salad makes a lovely first course or light lunch, and the combination of the sharp tomatoes, bitter peppers,...

from The Natural Vitality Chef This recipe is inspired by the fascinating pepper workshop which I attended in March. Passion Berry...

The Aztecs’ “sauce of avocadoes” – molli translates as sauce in the Náhuatl language while ahuacatl was the ancient name for the...

This recipe is an old friend, which I developed more than ten years ago and which was a firm favourite in its time. I was reminded of it...