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Thomasina Miers

Crispy sweetcorn nuggets with crème fraîche and chilli sauce

The sweetness of the corn in these crispy, crunchy sweetcorn croquetas is tempered by the mellow, earthy spicing and brought to life by the fresh chilli and lime

Chargrilled courgettes with chilli-lime dressing, feta and pepitas

Chargrilling courgettes on the griddle or the barbecue brings out their sweetness, while also giving them elusive smoky notes. Using a mixture of yellow and green courgettes makes for a particularly lovely-looking salad

Grilled pineapple and halloumi salad with pink pickled onions

This is a beautiful, kaleidoscopic salad that never fails to delight. Achiote paste is made with ground achiote and is used extensively in the Yucatán, often paired with lime-pickled onions. It has a tangy, citrusy flavour, a little like sumac

Griddled leeks with romesco and toasted hazlenuts

Thomasina Miers demonstrates how to make this classic Spanish dish and teaches you one of the best sauces ever: romesco

Roast squash, white mole, pomegranate and radicchio and chimichurri

A simply delicious roasted squash recipe with a Mexican twist from chef Thomasina Miers

Mexican green brunch eggs

An fiery way to start your weekend morning, courtesy of chef Thomasina Miers

Muscovado, almond & apple upside-down cake

Thomasina Miers puts a twist on an upside-down cake with this apple and almond delight

Burnt caramel vanilla flan with lime and tequila blackberries

The velvety cream looks amazing with its dark, sultry caramel served with a handful of blackberries for colour and a burst of sweet acidity. For baking, you need a roasting tin that can hold 1.2 litres water and a baking dish to fit inside it. Allow 4 hours for chilling.

Grilled aubergine salad with tomatoes, Mexican oregano and hibiscus

Hibiscus flowers add a subtle tartness and floral tones to the dressing, while Mexican oregano – related to lemon verbena, not essential to the dish, but delicious – adds citrusy notes. They are available from specialist Mexican grocers or online from souschef.co.uk

Baked polenta with Veracruz salad

I love this method of cooking polenta, sticking it in the oven and forgetting about it until it is virtually done. The rich, piquant tomato sauce, from the eastern state of Veracruz, with all its Sicilian influences, is a delightful match for the muted flavour of the polenta

Broad bean, pea & sweet potato quesadillas

Thomasina Miers' easy twist on a Mexican classic