Mexico’s always on my mind, not least now with news of the recent terrible earthquakes. On a lighter note, autumn/fall brings a wealth of Mexican ingredients into season, like tomates verdes, pumpkins, corn and beans….time for another Mexican workshop?
Recipe for ajika, a spicy green herb salsa from Tasting Georgia, Carla Capalbo’s fab new book, just published
Chatrina and Peter Mair, makers of sensational sheep’s milk cheeses in Switzerland’s Engadine
Plums are popping up in the orchards and markets in late summer and early autumn. Split them in half, dredge with cinnamon-sugar and bake in a yeast pastry shell.
Switzerland’s alpine cheeses are priceless treasures, but by far the mostly costly is Piora from Ticino
Sorrel is a springtime pleasure worth celebrating – great in salads, soups or sauces (with recipe for sorrel sauce)
A roundup of upcoming Sue Style workshops, September to December