Ixta Belfrage – MEZCLA: Recipes to Excite *RESCHEDULED ONLINE-ONLY EVENT*

We're so excited to be hosting an online event with Ixta Belfrage, one of the most unique and talked about new voices on the UK food scene, to celebrate MEZCLA: Recipes to Excite. With MEZCLA, you can look forward to everyday eating with built in wow factor from the Ottolenghi protégé shaking up the food world. She will be in conversation with food writer and poet, Sean Wai Keung.

*Please note that this rescheduled event is now online-only.* We are planning for this online event to take place as a livestream for attendees watching from home.

Livestream vouchers are valid until the day after the event and can be used on the website against the price of MEZCLA.

About MEZCLA: Recipes to Excite:

In Spanish, mezcla means mix, blend or fusion and in her first solo cookbook, Ixta shares 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond.

The book is divided into simpler recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow and savour the process), and includes quick, flavourful recipes, such as Giant Cheese on Toast with 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. Over 60% of the book is vegetarian/vegan and most of the veg recipes are easily veganised. The dessert section is also divided into quick recipes, and recipes to spend more time over.

MEZCLA is a must-have book for anyone who loves cooking bold, inventive, and delicious food.

Ixta Belfrage’s style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over. Brazil (where her mother is from), Italy (where she lived as a child) and Mexico (where her grandfather lived). She cut her teeth at NOPI before moving to the Ottolenghi Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. In 2020 she co-authored the New York Times bestselling FLAVOUR with Yotam Ottolenghi and in 2021 she was named one of the most influential women in food by Code Hospitality.

Sean Wai Keung is a Glasgow based food writer and poet. His work has appeared in places such as Vittles, Potluck Zine and Spoonfeed, and his first full length poetry collection ‘sikfan glaschu’, which uses Glasgow restaurants as starting points for poetry, was published by Verve Poetry Press in April 2021. It went on to be shortlisted for the Kavya Prize. Full credits can be found via seanwaikeung.carrd.co

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