Meera Sodha

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

Meera Sodha’s vegan recipe for leftover rice congee | The new vegan

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.

The month-long challenge doesn’t have to be a battle between meat and plant eaters. It’s a great way for people of all persuasions to experiment with new foods and flavours

Which brand makes the cheesiest cheddar alternative? And whose tastes like grout? Meera Sodha samples popular plant-based blocks

Our cook on why she’s changing the way she writes her recipes