Thomasina Miers
Thomasina Miers is chef and food writer. She is a former MasterChef winner and founder of the Wahaca group of Mexican restaurants
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Thomasina Miers recipesThomasina Miers’ recipe for Provençal chicken casserole with new-season’s garlicFresh spring herbs and all of 40 cloves of sweet new-season’s garlic go into this traditional French chicken stew
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With ingredients that feel made for one another, this is a proper pie for a lazy Sunday
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Lamb neck slow-cooked in Mexican herbs and spices, shredded and served with tacos, slaw and chilli sauce
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Gone are the days of meat’n’two veg with rubbery roasties for Sunday lunch. Try this stunning centrepiece of whole roast squash with herby pearl barley, melted cheese and coriander chimichurri
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Steamed sprouts combine beautifully with blue cheese in this gratifying quiche
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Leftover Christmas ham, veg and cooked poultry are readymade for these pastry parcels of festive fun
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A festive glassful featuring prunes soaked in armagnac, then pureed, layered with vanilla and brandy cream, and topped with chocolate shards
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Home-infused gin for a special festive martini for gifting or serving at parties, plus breaded olives stuffed with cheese and garlic paste to nibble on
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A crunchy celeriac and beetroot slaw to go with salty smoked trout for a luxurious Christmas starter
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Salted dark caramel sweets with intense, fruity, sour overtones and a hint of chilli
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Pairing a British staple with an aromatic, pine nut and sage butter pasta makes for a warming winter meal – just ditch the pancetta and swap the parmesan for another hard cheese to make it vegetarian
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Layers of celeriac, potato and mushrooms bubbling in a bath of indulgently cheesy, creamy stock – and easily adaptable for vegans
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Softened and warmed tortillas, smothered in black bean puree, and topped with diced onions and chilli in lime, sliced radishes and coriander
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Mussels steamed in wine, smothered in a rich tomato sauce, then topped with a nutty rubble of breadcrumb and chilli (an approach that also works brilliantly with leeks)
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