Thomasina Miers
Thomasina Miers is chef and food writer. She is a former MasterChef winner and founder of the Wahaca group of Mexican restaurants
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With ingredients that feel made for one another, this is a proper pie for a lazy Sunday
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Lamb neck slow-cooked in Mexican herbs and spices, shredded and served with tacos, slaw and chilli sauce
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Gone are the days of meat’n’two veg with rubbery roasties for Sunday lunch. Try this stunning centrepiece of whole roast squash with herby pearl barley, melted cheese and coriander chimichurri
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Steamed sprouts combine beautifully with blue cheese in this gratifying quiche
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Leftover Christmas ham, veg and cooked poultry are readymade for these pastry parcels of festive fun
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A festive glassful featuring prunes soaked in armagnac, then pureed, layered with vanilla and brandy cream, and topped with chocolate shards
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Home-infused gin for a special festive martini for gifting or serving at parties, plus breaded olives stuffed with cheese and garlic paste to nibble on
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A crunchy celeriac and beetroot slaw to go with salty smoked trout for a luxurious Christmas starter
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Salted dark caramel sweets with intense, fruity, sour overtones and a hint of chilli
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An autumnal barley risotto with a chestnut chilli oil you’ll be happy to have in your repertoire – just leave out the dairy to make this vegan
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A lush stew of quince and lamb infused with Levantine spices – and it’s just as good made with squash instead of the meat
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Make use of seasonal apples with this cake/crumble hybrid packed with traditional spice and a burnished, buttery finish – and there’s an easy vegan switch, too
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It’s golden, it’s sticky and it’s souffle-like. There’s no better way to start the weekend than with this Spanish-inspired pudding.
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Duck breast marinated in a homemade Chinese five-spice, with roasties and salty-sweet roast plums – or swap in grilled goat’s cheese or halloumi instead
Topics
Thomasina Miers’ recipe for crab, pea and dill risotto