A classic Mexican quesadilla consists of corn tortillas filled with Oaxaca cheese - low-fat cheese with a texture similar to mozzarella. It’s cooked on a dry skillet until the cheese melts and served with guacamole and red salsa. But the quesadilla is such a versatile dish that you can substitute the corn tortillas with the flour tortillas, and fill it with whatever you like: vegetables, meat - chicken or beef, and cheese of your choice. It can be served with sour cream, spicy sauces, guacamole or cold condiments such as Picco de Gallo. Great for lunch, dinner or supper. Find the recipe for my Vegetable Quesadilla here.

This is a type of relish-like salsa commonly used in Mexican cuisine. A simple combination of fresh tomatoes and onion, serrano or jalapeno chilli peppers, lime juice and coriander, generously seasoned with salt, is also called salsa fresca, salsa Mexicana or salsa cruda. You can enjoy Pico de Gallo with tortilla crisps, Totopos, tacos or quesadilla. Make it a few hours in advance to let all-natural juices combine and marinate together, providing the salsa with more flavour.  For those who can’t stand fresh coriander - use parsley instead. Find the recipe here...

This is a simple side dish, full of Mexican flavours and heat, cooked from ingredients everyone has on hand. The delicious, albeit quite an apparent combination of black beans and tomatoes has been enhanced with spicy chilli flakes and aromatic ground cumin. Mexican Black Beans with Tomatoes get more flavour with time, so prepare this dish in advance and keep it in the fridge at least overnight. Reheat and serve warm with tacos or Mexican crisps Totopos. Find the recipe here.

The secret of excellent gazpacho is fresh, natural vegetables at their season’s peak: yellow tomatoes, melon, bell pepper and cucumber. You can keep the gazpacho wholly vegetarian, and vegan using only olives and diced vegetables as a garnish or serve it with chorizo, cured ham and shrimps. The chunky soup is easy to make; it comes together quickly in the food processor. Refreshing chilled Golden Gazpacho is perfect for lunch on hot summer days. Find the recipe here…

They are the wonderfully vibrant condiment that goes with pretty much anything savoury – burgers, hot dogs, sandwiches, salads, slow-cooked meats and fish. They add piquancy and a sharp finish to Mexican tacos, tostadas or quesadillas but their flavour doesn’t overpower the dishes. Tangy- sweet Red Pickled Onions are super easy to make and ready to eat in 4 hours. Keep them cold in the fridge up to a week. Use only red onions because they have a more mild flavour. Find the recipe here…