In these trying times, with restaurants closed and much of the country staying indoors for who knows how long, the Mexican street food experts at Wahaca this week launched Wahaca At Home, an online platform and ongoing content series created to bring a lively dash of Wahaca vibes into the nation’s homes.

Wahaca At Home will offer an ongoing stream of recipes, cocktail ideas, playlists, fun things to do with the family and news of the company’s charitable initiatives. And that’s just for starters.

Wahaca At Home is spearheaded by the restaurant group’s co-founder Thomasina Miers, who will be getting busy in the kitchen of her London home to film an ongoing video series of easy-to-cook Mexican-inspired recipes that will be shared online at wahaca.co.uk/wahacaathome as well as via the Wahaca Instagram feed and Facebook page.

Here is the first recipe for Thomasina Miers Tortilla Soup with Feta and Tortilla Strips.

Ingredients – Feeds 6

• 3 tbsp olive oil

• 2 onions, peeled and cut into wedges

• 3 cloves garlic, left in skins

• 1 heaped tbsp chipotle paste (and/or 1-2 fresh chillies (optional))

• 7-8 ripe tomatoes (or 2 tins plum tomatoes)

• 1 tablespoon brown sugar

• 1 tsp dried oregano (or 1 tbsp fresh, or fresh thyme)

• 1.5 litres chicken (or vegetable stock)

• 1-2 corn tortillas, blanched in oil (or 1-2 tbsp fine polenta)

Top it off with as many of the below as you can find…

• 1 ripe Hass avocado

• 2 corn tortillas (or 2 flatbreads), cut into skinny strips and fried

• 2 ancho chillies, seeds and stems removed and torn into walnut-sized pieces and fried

• 100g feta cheese, crumbled (or grated Pecorino)

• A small handful of chopped coriander

• 100ml Sour cream

Method:

• Heat a frying pan and add the onions, fresh tomatoes, garlic and whole chillies, if using.

• Dry roast the vegetables for 10-15 minutes until blackened and soft. The garlic will be ready sooner – it is done when the cloves are soft. Once the vegetables are charred and softened blitz them in an upright blender.

• Now heat the oil in a large casserole and when hot add your pureed tomato and veg and turn down the heat to medium low. Season well before adding the chipotle paste, sugar and herbs. Cook for 5 minutes.

• Add the stock and simmer for a further 10 minutes.

• Add the blanched tortillas (or polenta) and blitz again with a stick blender until the soup is smooth. Leave on a low heat for at least five minutes before you eat. Top if off…

• Meanwhile assemble as many garnishes as you can get hold of.

• Dice the flesh of the avocado, squeezing with a little lemon or lime juice to stop them discolouring.

• Heat the oil in a frying pan. Test the oil and when it makes a tortilla strip sizzle add the strips and cook until crisp and golden. Remove the pieces with a slotted spoon onto a plate lined with kitchen paper.

• Repeat with the ancho chilli pieces for approx. 15 seconds until puffed up – if you cook them longer they will burn and turn bitter.

• Serve the soup in bowls with your choice of garnishes laid out in small bowls or plates so that people can help themselves at the table.