In Spanish, mezcla (not to be confused with the strong Mexican drink mezcal) means something like a mix, or a blend. It is used to describe music and art as well as dishes. In Mezcla, the first solo book after co-writing the Ottolenghi bestseller Flavour, Ixta Belfrage – loved for her foolproof techniques and inventive ingredient combinations – shares her favourite 'mezcla' of flavours. It's about mixing flavors and ingredients, but it's really about more than that. The mix of her Brazilian, Mexican and English roots and the time she lived in Italy shaped her, and ultimately the way she cooks.

In this colorful cookbook you will find recipes that give a twist to classics. Recipes inspired by an eclectic 'mezcla' of cuisines and cultures. Recipes that are unashamedly fusion. With tasty quick, daily dishes such as skewers with roasted oyster mushrooms, roasted savoy cabbage with mango and harissa and piri-piri tofu. But also impressive dishes that you will love to spend longer in the kitchen for, such as whole roasted curry chicken with crispy curry leaves and three-cheese quesadillas with habanero oil.