On a medium flame, heat the oil in a wide frying pan for which you have a lid, then fry the curry leaves and leave them to crackle and pop for a minute. Born in Lincolnshire to Ugandan Asian parents, her love for her mum’s home cooking and her desire to keep her ancestors’ food traditions alive led her to capture the recipes of her childhood. Distribute the noodles between four plates and sprinkle over the sesame seeds and reserved spring onions. This dish has a magic moment when all the water in the coconut milk evaporates to render the oil, leaving you with a silky, luxurious heap of deliciousness that’s perfect for scooping up with naan bread or mixing into hot rice. Taste, squeeze in a little lime and taste again, adjusting the salt, sugar or lime juice as you wish.

Heat a large frying pan on a medium flame and, when hot, toast the fennel, mustard, cumin and coriander seeds for a minute or two, shaking the pan every few seconds, until the coriander seeds turn golden (coriander always takes first). Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.My recipe evolved from an unlikely place, taking inspiration from a French onion soup I ate in Paris.

In a small bowl, mix the garam masala, 5 tablespoons of rapeseed oil and ¾ teaspoon of salt, then drizzle over the veg on both trays and toss to coat.We at Penguin Random House Australia acknowledge that Aboriginal and Torres Strait Islander peoples are the Traditional Custodians and the first storytellers of the lands on which we live and work.

Add 1½ teaspoons of salt, the spices and the teaspoon of sugar, stir to mix, then add the coconut milk. The sweetness and acidity of tomatoes is married to classic pickling spices, then tempered with curry leaves, tamarind and coconut: the ingredients that define South Indian cooking. Some are vegetarian, not vegan, because this is, in the main, how I like to eat— and therefore not all of them have featured in my column. You’ll find ramen, katsu curry, bibimbap, pad Thai, egg fried rice and more Asian-inspired favourites, plus a couple of slightly more obscure ideas including miso brownies and a Japanese twist on cacio e pepe. When the beans have got some blackened bits on them, but are still bright green in colour, stir in the garlic, chilli, lime juice and salt, and cook for a minute.

I expected the tofu chunks to be a little more crisp (the method asks you to coat them in cornflour and fry first) but the sweet tomato and soy sauce coating took away from that a little. The curry won’t be dry: the tomatoes contain a lot of juice, which will come out while they’re resting. Put the oil in a large saucepan on a medium heat and, once hot, add the curry leaves, lemongrass and star anise and cook until the leaves crackle.