MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage – loved for her inventive ingredient combinations – shares her favourite mezcla of flavours.

A true testament to Ixta’s diverse culinary roots, this prawn lasagne is a multicultural twist on an old classic.With rare exceptions such as bank holidays, the book group meets on the first Wednesday of every month at 7. Take the pan off the heat and cover the celery with a lid, leave it and allow it to soften in the heat left in the pan. MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world.

It must be a hangover from the toddler days when I would make tomato sauces packed with veg, all put through the food processor and eaten with gusto by small people who were none the wiser that they were wolfing down their five a day. First, a chilli oil was made into which the oyster mushrooms had a whirl before being threaded onto skewers.Perfect for: Ottolenghi fans will love MEZCLA, as will anyone interested in experimenting with flavour and deepening their understanding of global cuisines. After five years of honing her abilities in the Ottolenghi Test Kitchen and co-authoring the bestselling Ottolenghi FLAVOUR, Ixta’s first solo cookbook is an exciting and personal delve into her culinary history and food influences.

Inspired by the shrimp and grits of the American South these prawn dumplings are perfect paired with a cheesy creamed corn and topped with spicy tomato butter sauce. Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil. Ixta Belfrage burst onto the cookbook scene via Flavour which was co-written with Ottolenghi when she worked in his test kitchen.

It was then marinated in a sweet and sour dressing with fresh herbs and creamy ricotta which can be omitted to make the dish vegan. She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times.

The dish itself was lovely – the nutty taste of chickpeas providing ballast, the gentle mushrooms having absorbed the spicy chilli oil and the herby salsa verde adding a sharp freshness. If you don’t mind mess in the pursuit of flavour, these Torta ahogada, or drowned sandwiches, are a whole experience rather than just a meal. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached.I am off to source some of her ingredients that are new to me – azeite de dendê or red palm fruit oil being top of my list. Belfrage divides the book into Everyday and Entertaining sections so that readers can pick what level of energy or time they have and can select recipes from the relevant section. Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLA is a fusion of different cultures and food traditions. I not only enjoyed making these noodles but they also worked a treat in the sauce as they warmed through together.