DEATH BY BURRITO: THE COOKBOOK

(£16.99, Mitchell Beazley)

Following a series of Mexican street food outlets, Shay Ola presents burrito

and taco recipes, with sides, desserts and cocktails. The book guides you

through salsas and moles, pro­ ling Mexican chillis and UK substitutes. I made

ancho chilli and plantain burritos and discovered that authenticity means

time-consuming work. However, the result was colourful (plantain � ecked

with green lentils and pomegranate seeds) and delicious. If you love Mexican

food enough to take the time, this approachable book won't kill you.

Neil Simpson, editorial assistant