Peruvian food is gaining worldwide recognition. In London, restaurants Lima, Ceviche and Andina are plating up typical Peruvian dishes and incorporating ingrediants such as quinoa and chia seeds which are found in abundance in the Peruvian markets. While many dishes are distinctly Andean, a heavy base of potatoes is ubiquitous, there is also an obvious influence from Asian cuisine. While in Peru, I was determined to discover a few of the traditional plates, and ideally learn to cook them for myself. I searched high and low for a cooking class with a varied menu which would allow me to try my hand at more than one traditional dish. Eventually I found Cusco Culinary, a small establishment which offered the opportunity to cook ceviche, lomo saltado, and aji de gallina – all dishes that I had tasted and loved in restaurants. The terrifying cuy (fried guinea pig) would have to wait for a braver day. I can’t wait to get home and practice these dishes for myself, but in the meantime, I would like to share the recipies with all of you. Each dish is quick, easy and uses ingrediants found in every supermarket. My cooking style is however of the ‘throw it in’ rather than the ‘measure it out’ variety, so apologies for the lack of specificity with regards to the quantities.