Thomasina Miers recipes
Discover recipes from cook, writer and restaurateur, Thomasina Miers OBE. After winning the 2005 series of MasterChef, Miers co-founded popular restaurant chain Wahaca and has since released five cookbooks, including Home Cook and Chilli Notes, and writes a weekly column for The Guardian.
Showing 1 to 19 of 19 results
Top 10 tips for healthy Mexican cooking
From tacos to tostadas, salsas to ceviches, discover how to make your home-cooked Mexican dishes healthy, authentic and full of flavour
New! App-onlyChicken piccata with caramelised lemon, chipotle & tarragon. This is a premium piece of content available to registered users.
Juggling busy lives, with or without children, can be totally exhausting at times. This is when you need recipes that give you everything you need in terms of flavour and looks, but are a cinch to put together. Here, you throw the ingredients into the pan and, in very little time, you have a cracking dinner in front of you. Think of the flavours. Mild, sweet chillies, honey, caramelised lemons, garlic, capers and tarragon all having a party together, emulsified with a delicious amount of butter and a splash of white wine. This is a keeper. Serve with sautéed courgettes, or a herby rice and a crisp green salad.
Recipe extracted from Thomasina Miers new cookbook, Mexican Table (£28, Quadrille). Photographs Matt Russell.
Ravioli with walnuts, goat’s cheese & cavolo nero sauce
Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour
New! App-onlyRoast ancho mushroom lasagne.
Try this rich veggie lasagne with garlic roast mushrooms, cherry tomatoes and grilled cheese — an umami sensation with sweet, smoky chilli heat. Perfect paired with red wine and a green salad
Chickpea, chorizo & spinach stew
For a healthy, warming supper that takes
little effort or time, you can’t beat this
simple one-pan dish
Sicilian aubergine, pine nut & raisin fusilli
Sicilians love aubergines cooked every which way. Try them in this summery pasta dish
Sweetcorn fritters with slow-cooked tomatoes
These are the most delicious things to eat, for lunch or supper, rain or shine, hot or cold
Braised summer vegetable pisto with emerald sauce & fried egg
Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch
Black bean & anise soup with cherry tomato salsa & chorizo crisp. This is a premium piece of content available to registered users.
Smoky, spiced black bean soup with zesty cherry tomato salsa and crisp chorizo, full of warming flavours, it's the perfect bowl for winter.
New! App-onlySmoky ancho chicken with sticky onions, whipped tahini & pomegranate.
To call this a traybake does this recipe a disservice – and yet a traybake is precisely what it is. Golden, crispy chicken skin and sticky pomegranate onions meld with sweet heat from the ancho chilli and lovely aromatics from the spices. The creamy tahini gives the plate a savoury note. Bliss. The juices are to die for.
This recipe has been extracted from Thomasina Miers new cookbook, Mexican Table (£28, Quadrille). Photographs Matt Russell.
Little almond cookies
These delicate snow-dusted Mexican cookies are rich, crumbly and melt in the mouth
Passion fruit cream
These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount
Pheasant breast à l’orange with dried apricots & prosciutto
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
New! App-onlySeared steak salad with cherry tomatoes, watercress & sikil pak. This is a premium piece of content available to registered users.
Sikil is Mayan for tomato and pak for pumpkin seed. The dip is eaten all over the Yucatán but I also love it as a sauce. I had a spicy one like this at Carousel in London and was so mesmerised by it that I begged them for clues. Here is my version, delicious with steak salad and incredible as a dip to whet the appetite with its spicy, smoky aromatic depths.
This recipe has been extracted from Thomasina Miers new cookbook, Mexican Table (£28, Quadrille). Photographs Matt Russell.
Prawn & scallop 'coctel'
This light, spicy Mexican-style starter is great for kick-starting your tastebuds
Chicken with saffron, raisins & pine nuts
This full-flavoured Spanish dish is great for the family or entertaining friends midweek
Warm salad of chicken livers, smoked paprika & sherry
A delicious warm salad, full of smoky, garlicky flavours
New! App-onlyGlazed aubergine with salsa macha & coriander oil. This is a premium piece of content available to registered users.
Sweet, caramelised aubergine meets nutty, smoky salsa macha and zesty coriander oil, served over quinoa with pomegranate seeds for a vibrant, flavour-packed dish.
New! App-onlyWarm pumpkin caponata with whipped ricotta, mint & hazelnuts. This is a premium piece of content available to registered users.
I love this recipe. Pumpkins come into season in the UK when the weather is still lovely. The evenings are beginning to draw in but the days can be warm and sunny and the trees are leafy, with their colours turning the same gorgeous tones of orange and pale tan as the squash themselves. This recipe is filling, yet feels light; packed full of flavour from the spices, squash and lilt of acidity from that agrodolce dressing but still satisfyingly meat-free. It has colour, texture and beauty about it with that spark of chilli heat that stops it from being too sweet. It makes a brilliant meze dish, or a starter, or even as a main course (it is wonderful tumbled through pasta, or astride a tamal). I hope you love it as much as I do.
Recipe extracted from Thomasina Miers new cookbook, Mexican Table (£28, Quadrille). Photographs Matt Russell.
