Recipes · Chile · Vegetive

Twisted ribbons of dough fried to a honey colour and buried under icing sugar, the Chilean teatime sweet.

Potato cakes made from raw and cooked potato browned in a pan, the everyday bread of the Chiloé archipelago.

Ripe tomatoes and salt-soaked onion dressed with oil and coriander, the salad that opens every Chilean summer table.

Small fried pumpkin discs, golden and pillowy, served hot with a sharp coriander and chilli pebre sauce.

A Chilean summer stew of fresh cranberry beans, melting squash and sweetcorn, perfumed with handfuls of basil.