Author: Sarah Cotterell and Aitana Infante

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.

Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.