I begged Wichet, the owner-chef of the Thai restaurant Supawan, to show me how to make a tom kha ghai soup, and Shuko Oda, the Japanese chef, to teach me how to make her walnut miso. Finally, bring the broth back to the boil, add the choi sum and cook for 1 to 2 minutes, until tender. Fry for three minutes, turning regularly with tongs, until golden, then transfer to the paper-lined dish and repeat with the remaining tofu. Taste, squeeze in a little lime and taste again, adjusting the salt, sugar or lime juice as you wish. Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

Put the cauliflower on a baking tray in a single layer and put the beetroot and swede on another baking sheet in a single layer. In a large non-stick frying pan for which you have a lid, heat 2 tablespoons of rapeseed oil on a medium-high flame, then fry the tofu for 5 minutes, turning every minute, until it’s pale gold.The photo was the lure for me – cubes of fried cheese nestled in a creamy coconut sauce – as well as the fact that I already had most of the ingredients in my cupboard. 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. The dish itself is easy to make – it’s a one-pot recipe that predominantly requires stirring and simmering – and the ingredients are ones you’re likely to already have at home. Stir in the onion, cook for about six minutes, until soft and translucent, then add the garlic, cook for two minutes more. This meant that elaborate dishes, or those that required too much time to prepare or cook, were left by the wayside.

Stir through the tamarind paste, then taste and adjust the salt, chilli or tamarind as you see fit and serve topped with a spoonful of crispy chilli oil. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Varieties such as Crown Prince and Delica grace farmers’ markets, and their nutty, honey flavours make them a powerful weapon for the home cook. Add the beetroot, salt and 6 tablespoons of water, pop on the lid and cook for 15 minutes, stirring occasionally; if the curry looks a bit dry, add more water, a tablespoon at a time.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. note / Pad thai is best eaten with as many garnishes as possible, so feel free to customize yours with fried shallots, pickled vegetables and crushed peanuts as you wish. In a small saucepan over a low heat, combine the vinegar, sugar and two and a half tablespoons of water, and bring to a simmer so the sugar dissolves. And with 120 recipes crammed inside, Meera introduces you to dishes from every corner of the East and South Asia whilst placing vegetables at the heart of them all.