Meat Free Mowgli– I’m such a fan of Nisha Katona’s recipes, so I was delighted to learn that she has another new book. Meat Free Mowgli was published at the end of last year, but I thought January the perfect time to tell you about it, as so many of us are trying to cut down on our meat consumption – and quite a few are vegetarian already and/or perhaps following Veganuary. As Nisha herself says in the introduction of the book: “Indian food is the perfect go-to cuisine for the modern family who want to eat less meat. And thus, the idea for Meat Free Mowgli was born – a collection of simple, plant-based meals in the Mowgli style we know and love.” And many Indian recipes are vegan anyway, but not necessarily by design. Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife Place 4 ovenproof ramekins in a baking dish, then carefully divide the yogurt mixture among them. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil. Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Nisha is a self-described “ curry evangelist“. Inspired by “how Indians eat at home and on their streets”, she infuses her food with bright flavours and healthy ingredients, to delight tasters. After initially training and working as a barrister Nisha changed careers after identifying a gap in the market for the Mowgli offering and wanted to share her love of everyday Indian cooking with the public. Having first opened in Liverpool in 2014, Mowgli has gone on to enjoy incredible success and critical acclaim and has now grown to 15 restaurants in 8 years, with more to follow. Nisha’s previous books include Pimp My Rice, Mowgli Street Food, The Spice Tree and 30 Minute Mowgli.

Once the chillies have really softened, remove from the heat, stir in the ground panch phoron and transfer to a sterilized jar.Meat Free Mowgil also has a section called The Mowgli Spice Box where Nisha has put together a list of key spices that bring instant, bold flavour to dishes. These Mowgil spices are used in the various recipes in this cookbook, and Nisha has explained how to use them and when to add them to dishes to maximise flavours. You’ll come across all the Mowgil spices you’d expect to find in Indian cuisine like cumin seeds, cardamom and ground coriander, but there are also less common spices like amchur (dried green mango powder) and asafoetida (a gum from a variety of giant fennel).

Environmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. Use a sharp knife to make deep cuts in the entire surface of the cauliflower. Add the cauliflower to the marinade and use your hands to rub the marinade all over. Cover, then leave to marinate in the refrigerator overnight. To make the tamarind water, place the tamarind into a bowl and pour over 250ml/9fl oz/1 cup of boiling water. Leave to soak for 15 minutes. Using a fork mash the tamarind to a pulp, then strain the water into a clean bowl.When you’re ready to cook, preheat the oven to 200°C/gas mark 6 and line a baking sheet with baking parchment. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. The potatoes should have a glossy sheen.