There's something about the bold contrast and colour of Peruvian food that emphasises the joy of eating. Seeing bright purple potato on a plate was a significant shock to the system for many of us in the UK, and we weren't always prepared for the flavours that followed. Contemporary Peruvian cooking blends indigenous influences with those from European and Asian immigrants, and the result is as unique and delicious as it looks.

A few chefs have been instrumental in bringing Peruvian cuisine to the fore in this country, but none more so than Robert Ortiz and Martin Morales. If you're looking for an easy way into Peruvian food, Martin's recipes are a good place to start. HisPurple potato, tuna and rocoto pepper 'causa' is a tasty Peruvian twist on tuna tartare, but take a look at his Conejo al palo – Peruvian roast rabbit on a stick and Bistec escabechado – escabeche steak too – both delicious Peruvian dishes. Robert Ortiz's recipes are a little more technical, but absolutely worth the effort. His Chicken pachamanca with yellow cuzco corn and Pisco-infused prunes is a classic Peruvian dish, and if you really want a challenge, have a go at his Textures of corn dish – inspired by the thirty-six different varieties of corn in Peru.

If none of these grab your fancy, there are plenty more options just below. Scroll down and see if anything in our full collection of Peruvian recipes tickles your fancy.