Meera Sodha

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.

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

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

A breezy and boozy festive orange jelly shot through with Campari

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

Meera Sodha’s vegan recipe for leftover rice congee

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

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

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

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

A luxurious tart of creamy garlic and soft leeks topped with wafer-thin potato slices and baked until golden

A vegan take on the classic Greek dessert

A mighty but simple, jade-coloured dish that has taken on new life in my kitchen

Homespun comfort food in the form of chickpea and potato curry with quick paratha

A comforting, savoury rice porridge topped with braised mushrooms and celery pickle

Pumpkin and split peas boost this traditional spiced, herby, sour Indian soup

Ready-made ingredients do the heavy lifting in a dish that’s bursting with flavour

Ready-made mincemeat, marzipan and filo sheets make this a relatively faff-free festive dessert

These golden-brown samosas are the perfect bite to serve at a party

Crisp roast cauli with curry seasoning on a bed of nutty, herby rice that works both as a centrepiece and a showstopping side dish