Recipes: Vegetarian

This world famous drink is a wonderful, fun cocktail drink served over crushed ice in a salt rimmed glass. The Margarita originates from Mexico in the 1930s and 40s. There are many versions of the story surrounding the specific circumstances of how it came to be but virtually all of them involve a Mexican bartender skilfully concocting the drink in honour of a lady.

Guacamole is a wonderful simple feature at the Mexican dinner table. The best Guacamole is always fresh and home and also you can decide on the consistency you prefer. In Mexico Guacamole is usually served chunky.

This tangy and spicy side dish is popular in Arunachal Pradesh, North East India (Meaning "land of the dawn lit mountains") especially during the bamboo shoot season. This is served as an accompanying side dish that is a must during every meal time both lunch or dinner.

An Assamese meal can be considered incomplete without this mash potato dish. A very important side dish that is served along with many other dishes both for lunch and dinner.  While this is commonly prepared at home, you’ll find it is in restaurants around Nagaon districts in small steel bowls. Bhut Jolokia chillies are native to Assam and give this side dish a wonderful flavour and unmistakable heat.

Similar to the sambals of Malaysia and Indonesia Thai curry pastes are an important part of Thai cuisine and are used throughout the country, though each region has its own variation. Using Thai Long chillies our red curry paste recipe is from the Island of Phuket, southeast Thailand.

This is a great dinner party dish because aside from using Ancho Poblano chillies and being absolutely delicious, it can be prepared in advance and reheated just prior to serving. Its a common dish in Northern Mexico enjoyed for its layers of flavour; creamy and hot, crunchy corn kernels and the coriander adding a refreshing after taste.

This is probably the most versatile version of the red chilli sauces and is made using Guajillo chillies. It also shows the important technique of toasting dried chillies on a griddle pan which develops the flavour. This sauce can be used to make red enchiladas, enchiladas rojas, with any preferred filling; with cooked pork to make carne con chile Colorado; and also with string beans or potatoes to make simple Lenten dishes.

Pozole is another traditional dish of Mexico and is eaten a lot around the Christmas period. In Mexico they use a special type of corn that isn't widely available in England so we have had to adapt this recipe to use normal sweetcorn instead. If you want your Pozole to be a little bit spicier simply add more of the Guajillo chilli based red chilli sauce.

Salsa Fresca is what most of us in the UK think of as "Salsa". Home made Salsa is always the best because all the flavours are fresh and you can choose the texture and your preferred level of heat - we always like it a little bit chunkier and hotter than you can buy in the shops and our Habanero chillies never disappoint on heat or flavour. A nice chunky salsa is easy to make and a perfect accompaniment for all of our meal recipes.

Tostadas are great party food. Tortillas are fried until golden brown and then used to layer different ingredients into a stack of 3 or 4 high. Usually made from corn tortillas though in some areas wheat tortillas are used instead. They look great on the table and are perfect for sharing!

Chimichangas are deep fried Burritos and are a very popular snack in the North Western Mexican regions of Sinaloa and Sonora. They are often a little smaller than a standard Burrito. Various restaurants in Arizona have laid claim to the Chimichanga though as they are essentially a deep fried Burrito we prefer to think of them as a Mexican invention!

Enchiladas are a traditional Mexican food, easy to prepare and incredibly delicious. On this recipe page we include 3 variations using our 3 different sauces though the assembly and preparation are much the same. For perfect side dishes see recipes for refried beans, guacamole and salsa.

This is the salsa of all salsas and has been lovingly created for all you dedicated chilli connoisseurs who are bored with the usual supermarket options and want to make a deliciously textured, flavour packed salsa fresca. Bursting with the flavours of ancho chillies, guajillo chillies and chipotle chillies that hit your palate individually to finish with a smoky after flavour and chilli kick. Make sure you keep it chilled until serving for full enjoyment.

This is a delicious Dosa filling recipe. Dosa is a popular South Indian pancake that is made from fermented batter of rice and skinned black lentils.

The rice and lentils are soaked separately in water overnight, then blended and combined. The mixture then ferments for another 10 hours. The bubbly batter is used to make thin and crispy pancakes, which are filled with all kinds of stuffings. One of the spicier fillings is this potato masala recipe. It's a great dish and if you don't have time to make the Dosa pancake mix can be enjoyed with naan bread or chapatis

Used to marinate meats and fish Adobos can also be easily turned into sauces for dipping or adding to tacos, enchiliadas, flautas and burritos. This recipe features pasilla, cascabel and guajillo chillies so the flavour is diverse and delicious!

Pumpkins are a big part of Mexican cuisine and you will find them being used in many great Mexican recipes. Here we have a delicious soup which is perfect as a winter warmer with delicious flavours of Chipotle, Ancho Poblano and Mexican cinnamon. If you're looking for an extra chilli kick you can add some extra Chipotle and perhaps a few Habanero flakes.