One thing I love about this time of the year is the return of Masterchef on TV. It always reminds me that I love to cook, and when we have time we like to cook Mexican food from recipes in a book by a previous Masterchef cook, Thomasina Miers. So recently we revisited an old favourite – a recipe for Chipotles en Adobo. For those who don’t know, chipotles en adobo is pretty much the essence of quite a number of Mexican dishes, and it’s a fiery combination of chipotle chillis, balsamic and white wine vinegar and herbs, cooked down and then blended into a smooth paste that you add as a basis to other recipes. You can buy the paste ready-made from a supermarket, but it simply doesn’t compare to what you can make yourself and it’s definitely worth the 2-hours it takes to cook it. As a bonus, you cook it in bulk and then store it in a kilner jar. To go with it, we cooked Spring-time tacos (a mix of a variety of mushrooms with herbs and creme fraiche), home-made tomato salsa, and then we used the chipotles en adobo to make a sweet chipotle sauce as an accompaniment. Naturally I took some photos along the way, using my Pentax 67ii and Fuji 400H. I ran out of daylight by the time we’d finished so I used an LED light to light the final shot. All film developed and scanned by me in UK Film Lab.