Vegetarian Mexican recipes by Thomasina Miers

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

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

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

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

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.

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

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