This Mexican bowl has a very nutritious and traditional mix of herby quinoa with refried black beans, tomato jalapeño salsa and avocado mash,...
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Pozole is a traditional Mexican spicy thick soup, containing hominy, which are the large kernels from white maize cobs used extensively in South American and...
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Tempeh is marvellous on the BBQ and our chipotle-spiked marinade makes for super tasty protein-packed tempeh tacos. Our marinade has a...
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Sweetcorn season is in full swing and this is the perfect soup to make when you have juicy, fresh sweetcorn cobs. You can make...
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We serve this on our South American course and everyone loves this rich gluten-free chocolate torte spiced with cinnamon, cloves and allspice,...
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With Easter on the way, we're thinking eggs and how to use them in interesting ways. Here is one of our favourites from the cookery...
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Jo made this classic Mexican soup for her Dia de Los Muertos cookery course last November and it’s become a firm...
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Salsa Asada is made with roasted tomatoes, chillies and garlic, the flavours balanced with lime juice, salt and sugar. You can enjoy it as a...
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These sweet potato tamales are served as street food in Mexico. We enjoy wrapping them with a group of friends, but if you are short...
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We've just finished yet another marvelous session of our annual Mexican class, timed for the chilli season and a celebration of the fresh, vibrant, and...
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