Meera Sodha

Salty-sweet, gooey … and ready in just two minutes

This one-pan wonder is perfect for those evenings when you don’t want to cook but need something warm and comforting with minimum effort

An easy, one-pot rice dish for a quick, inexpensive family meal

These moreish flapjacks are easy to make with store-cupboard ingredients, so tinker at will

Meera Sodha’s vegan recipe for leftover rice congee

Back to baking school with this perennial favourite, with banana lending chocolate cake a lovely, moist consistency

A breezy and boozy festive orange jelly shot through with Campari

Meera Sodha’s vegan recipe for pasta with chickpeas, preserved lemon and chilli

Cooking and eating was everything to the author and Guardian columnist. But when she found herself at breaking point, she had to go back to basics

A noble use of summer tomatoes. Note: curry leaves can be found in most larger supermarkets and south Asian supermarkets. Freeze what you don’t use for another day. You’ll need a blender.