Thomasina Miers

Thomasina Miers presents a summer meal inspired by Mexican coastal memories and Spanish-style arroz dishes: grilled prawns cooked with tomato, saffron, rice, peas and a chipotle allioli, followed by peaches roasted with wine and cardamom and served with chilled amaretto custard and amaretti biscuits. The recipes are designed as an indulgent but achievable lunch that evokes seaside dining from home.

Two summer salads are presented: a smoky chipotle tomato salad with pickled onions, herbs, feta and almonds, and a chargrilled courgette and green lentil salad featuring a jalapeño, pistachio and herb dressing. The recipes emphasize seasonal produce, smoky flavors and simple preparation suitable for outdoor cooking.

Provides Thai-inspired recipes for grilled pork skewers marinated with aromatic spices and served with a roast rice dipping sauce, paired with an unripe mango, cucumber and mint salad. Details preparation steps, ingredients, and cooking techniques for both dishes, emphasizing bold flavors and quick grilling suitable for warm weather.

Two Mexican‑inspired seasonal dishes combine gentle spicing, fresh herbs and spring greens. A vegetable soup is brightened with tomatillo salsa, toasted pumpkin seeds and cream, while black bean and three‑cheese quesadillas use slowly cooked beans and a mixed‑cheese filling for a quick, comforting meal.

Provides detailed instructions for preparing an aromatic chicken pot-au-feu with wild garlic pesto and a salted caramel chocolate banana cake with sesame topping, highlighting ingredient substitutions, cooking techniques and serving suggestions.

A stuffed cabbage dish inspired by Mexican escabeche is prepared with a picadillo-style pork filling and baked over shredded cabbage with white wine and jalapeño. The recipe includes steps for blanching cabbage leaves, cooking the pork mixture with spices, raisins and tomatoes, assembling the rolls and baking them. A buttered dill and pea rice is served alongside, made by cooking long‑grain rice and finishing it with garlic butter, peas, dill and lemon.

Two dishes are presented: a Moroccan-inspired lamb filo pie with honeyed carrots and almonds, and a cardamom panna cotta served with baked rhubarb. The recipes outline preparation steps, cooking times, ingredients, and serving guidance, emphasizing rich winter flavors and elements that can be made ahead for convenience.

Provides instructions for preparing a no‑béchamel celeriac, onion and cheese souffle that repurposes leftover root vegetables and cheese, alongside a honeyed citrus, rocket and pomegranate salad that adds brightness and acidity to a winter meal. Includes detailed ingredient lists and step‑by‑step preparation methods for both dishes.

A selection of festive New Year’s Eve recipes highlights cocktails, snacks, a lamb shoulder main course, and a cranberry–chocolate tart, featuring contributions from Thomasina Miers, Honey & Co, and Benjamina Ebuehi, offering hosts a range of dishes and drinks to prepare for gatherings.

Two make-ahead Christmas mixers are presented: a jalapeño-based fire cider that can be combined with sparkling water or cranberry juice for a festive alcohol-free option, and an aromatic spiced syrup that enhances a mezcal negroni or can be used in desserts. Both recipes offer simple preparation and long shelf life, providing easy entertaining and gift-giving options.

Roast chicken thighs with pancetta, rosemary, onions and jerusalem artichokes are cooked in a single pan, complemented by a crunchy apple, parsley and hazelnut salad with pickled red onion. The recipe emphasises simple preparation, oven-led cooking and seasonal autumn ingredients, offering detailed steps for both the main dish and side salad.

Two seasonal recipes are presented: a mushroom linguine enhanced with ancho chilli, chard, tarragon and creamy onions, and poached pears served with a spiced hazelnut crumble designed to stay crisp. Both dishes emphasize ease, rich flavours and make‑ahead convenience, offering comforting autumnal cooking options.

Provides instructions for preparing baked cod with courgettes, green olives, lemon and herbs, followed by a recipe for a blackberry and almond slice using almond pastry, blackberry jam and fresh berries. Emphasises seasonal flavour, simple preparation and recommended accompaniments, with sustainability guidance for fish selection.

Two recipes are presented: a Mexican-inspired roast chicken stuffed with tomato rice and smoky oregano butter, and a courgette soda bread enriched with seeds, cheddar and chilli, served with pickled chilli butter. The chicken combines braised tomato, garlic and onion with spices to create a richly flavored rice stuffing, finished in the oven under a butter-rubbed roast bird. The soda bread uses grated courgette, toasted seeds, cheddar and buttermilk for a hearty loaf complemented by a flavoured butter. Both dishes are positioned as versatile, flavour‑forward options suitable for a weekend meal or everyday cooking.

A Turkish-inspired meal of lamb koftas seasoned with spices and dill is paired with a rich buttery tomato sauce and served with a yoghurt-based shredded cucumber cacik. The recipe details steps for preparing the spice mix, kofta mixture and tomato sauce, alongside instructions for frying the koftas and assembling the cacik.

Two dishes are presented for an outdoor meal: grilled tomato toasts made with strained yoghurt, smoky sesame‑harissa salsa and fresh tomatoes, and a spatchcocked chicken marinated in a garlic, thyme, achiote and chipotle mixture before being grilled or oven‑cooked. Both recipes focus on smoky flavours, simple preparation and balanced textures, offering options for serving alongside summer sides.

Supermarket sourdough loaves were compared for flavour, texture, appearance and value, with Jason’s The Great White and Wildfarmed’s white sourdough emerging as top choices for taste and quality. Several mid‑range loaves from Waitrose, Co‑op and Marks & Spencer performed reasonably well, while others from Sainsbury’s, Aldi and Lidl were considered less impressive. Tesco and Morrisons loaves were rated lowest due to dense texture and weak flavour.

Two spring dishes are presented: a warm, spiced potato cake with crab, onions, curry leaves and peas, and a fresh mango salad with crisped chickpeas, citrus, herbs and chilli. The recipes emphasize seasonal produce and provide detailed preparation and cooking instructions for both dishes.

Two spring dishes are presented: a cardamom‑scented chicken braise with onions, chickpeas and saffron yogurt, and rosewater‑poached dried apricots served with pistachio butter biscuits. The chicken recipe emphasizes aromatic spices, gentle braising and serving with couscous or rice, while the dessert features simple preparation, poached fruit and make‑ahead pistachio biscuits. Both dishes are designed for an easy, relaxed spring meal.

Two complementary dishes are presented: ricotta dumplings served with butter-braised peas, onions, wine and mint, followed by a trifle made with roasted rhubarb, tequila-soaked sponge fingers and a mascarpone cream topping. Detailed instructions outline preparation, cooking steps and serving guidance for both recipes.

Provides detailed recipes for a brown sugar and mustard‑glazed ham hock served with harissa‑braised lentils, and a toasted pecan praline ice‑cream sundae, including full ingredient lists, preparation steps and cooking times for both dishes.