- This delicious and sustaining green juice isn't just a breakfast packed with vim and vigour, it's also a quick dip into my trip to Mexico. Watch the video of my market adventures with chef Edgar Nunez, then get a taste of the energy and excitement of Coyoacan market by making the green juice recipe inspired by my visit.
- A turkey buffe (often called ‘buffet’ in poultry shops) is turkey on the bone with the drumsticks removed. It’s much easier to cook evenly than a whole bird. The turkey is first brined to add moisture and flavour, and its skin given some butter-loving before being stuffed with festive tri-coloured quinoa.
- This summery recipe comes from the lovely Emma Warren, author of the Catalan Kitchen, a book that celebrates the food of Spain where Emma has spent many years. This recipe is a great example of the Spanish passion for combining fruit with cured meats.