Off Menu with Ed Gamble and James Acaster Ixta Belfrage
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Mar 25, 2026 Ixta Belfrage, award-winning cook and author of Mezcla and FUSÃO, picks nostalgic village pasta, prawn lasagna and rabbit porchetta among a vibrant Mexican starter spread. She talks about slow-cooked seafood, picnic-style tostadas, and a show-stopping choco-taco ice cream. Lively culinary stories and flavorful dish choices make for a mouthwatering conversation.
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Prawn Lasagna Backlash And Defense
- Ixta described getting flack for cooking prawns slowly in her prawn lasagna and defended turning prawns into a ragu.
- People protested that prawns must be pan-fried, but Ixta insisted slow-cooking works and it's the dish she became known for after Sunday Brunch.
Sparkling Water Served Short With Three Ice Cubes
- Ixta prefers sparkling water served short with three standard ice cubes and medium lime for the optimal drink experience.
- She explained she hates tall glasses because ice dominates the volume and she wants visible liquid and balance.
Coop Rufina Chicken Liver Crostini
- Ixta chose chicken liver crostini from the co-op in Rufina as a sentimental starter, preferring a textured Tuscan-style liver rather than a whipped French pâté.
- She insisted on very grilled, salted bread with lots of olive oil and regional figatini character.
