Tag Archives: Thomasina Miers

A midweek treat: broad bean, pea and potato quesadillas

The quesadilla, like a sandwich or a kebab, is a fabulously forgiving vehicle. It lends itself to vegetarians, pescatarians or omnivores, it can be eaten simply midweek, as it is, or dressed up with guacamole, salsa and melted cheese at the weekend and if … Continue reading

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Thomasina Miers’s chorizo, potato and thyme quesadillas

It took me a long time to get into Mexican food. As a student my distinct memory was of acres of chilli con carne and dried-up refried beans; not the most appetising combination. Then in the States, home to some of … Continue reading

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