September is the perfect time of year for fresh tomatillos. If you can’t track them down locally or online, then try growing them yourself in a sunny spot or greenhouse - they are very easy! This salad is fresh, healthy and filling, especially with the warm swet potato on top!

This corn soup is a little like a spicy chowder. I came across a recipe using cream cheese and added this to a basic vegetable soup with extra sweetcorn and a spoonful of our Mexican mild spice.

You can make a delicious vegetable filling for tacos, enchiladas or fajitas, and if you use vegan cheese you can feed everyone!

This is a simple but delicious side-dish for enchiladas, chilli or any Mexican meal. It even works really well as a hot dish to serve at a barbeque!

Esquites means fried corn, and here we have a truly delicious but so simple recipe. Traditionally epazote would be used to give its unique flavour…but fresh coriander adds a different but equally good taste.

Coliflor Capeda is such a delicious meal and possibly the best way to eat cauliflower! If you are serving enchiladas simply keep back some of the sauce for this fabulous vegetarian main course

Shredded jackfruit is a wonderful substitute for meat, with a texture just like pulled pork or beef. Here we use it with our mild or hot Mexican blend for a quick and easy meat-free dish.

This is a very simple but filling recipe, great for a light lunch when you have a glut of eggs! Serve with some refried beans on the side if you’re hungry.