IXHCEL

Ixchel, the modern Mexican spot in Chelsea, is bringing some serious heat to the Sunday roast game. Chef Ximena and her team have crafted a feast that swaps out your usual Yorkshire puds for bold, punchy, robata-grilled flavours. Think half grilled chicken adobado or a slow-braised lamb shank, all piled high with crispy potatoes, roasted veg, molten queso fundido and servings of jalapeño cornbread that you’ll be dreaming about all week. Start with the rock shrimp tempura, light bites of battered shrimp served with a tasty burnt aubergine dip and avocado puree. The braised lamb shank barbacoa is the perfect mix of tradition and fusion – the meat is cooked low and slow and is fall-apart tender and packed with smoky flavour. If you’ve got room for more, we highly recommend Mexican mango dessert. It comes served with homemade chamoy, a gorgeous lime sorbet and sprinkle of tajin, ideal if you want to end on something sweet without it being heavy or overly sugary.