Meat-free Mexican: Vibrant Vegetarian Recipes

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Empty half the mixture into the prepared tin and smooth the top. Bake for 20–25 minutes, until risen and a metal skewer inserted into the centre comes out clean. Rest for 10 minutes. At this stage, you can keep the cake overnight and finish the baking the next day or cool for one hour and carry on.

Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here. Meat-Free Mexican proves that you don’t need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can’t wait to try these dishes!’ GORDON RAMSAY This deliriously gooey chocolate cake was inspired by a pudding I tried in Mexico City, steeped with the sweet notes of ancho chilli. The twice-baked method is one from St.John restaurant, recently given a renaissance by the wonderful pastry chef Ravneet Gill – it is foolproof and ensures a squidgy molten core. Put the egg yolks in the bowl of a mixer with the sugar and beat for a few minutes, until the yolks have tripled in volume. Empty the nuts on to a baking sheet and toast in the oven for five to 10 minutes, until pale golden. Do put on a timer – there is nothing more irritating than burning nuts!Why should we eat meat all the time at the expense of species decline and insect extinction and the total destruction of our soil? For the future of mankind, apart from anything else, it doesn't seem to make sense to me." Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.' ALICE WATERS Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' YOTAM OTTOLENGHI Heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23cm springform cake tin with butter and line with parchment paper.

Heap flavour onto your plates and fill your kitchen with Tommi’s Mexican-inspired vegetarian and vegan recipes. Leave the tart to cool for five minutes, then invert on to a serving dish and sprinkle with lime zest. Serve with the rum cream. I love layering flavour on to things. The salsas, the chilli oils, the moles - for me it's not just levels of goodness and nutrition but flavour and texture and colour. And it brings all the food alive." Some people will spend two days making a recipe and that's great - and I used to do that, before kids," Miers adds with a laugh. "But not everyone has that time.

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Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!