Perfect for: Anyone who is a fan of Meera's two other books, Made in India and Fresh India, or who loves the variety of cuisines from across Asia. Expanding on her unrivalled knowledge of Indian cuisine demonstrated in her two previous cookbooks, Meera Sodha goes a step further with East, exploring the diverse and celebrated vegan and vegetarian dishes in Eastern cooking. Lifting the parchment at the scored end, roll the sponge up again fairly tightly (but without squeezing out the cream). Add the garlic, chilli and cashews, and cook for a couple of minutes, then add the tomatoes and pop the lid on. Because of the ingredients, together with simple, straightforward and comprehensive instructions, you can’t really go wrong with these recipes.

I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. If you love Asian-style food, then East is a wonderful resource if you want to start cooking more of it at home – without the meat. Chances are you’ll find Meera Sodha lurking in your kitchen somewhere – and no, I don’t mean that in an alarming way.Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. Drawing from her ‘New Vegan’ Guardian column, East also features plenty of brand-new recipes inspired by a wide range of Asian cuisines, from India to Indonesia, China to Singapore, by way of Thailand and Vietnam. Place the pistachios, chilli and garlic in a food processor and process until the pistachios have broken down. Without cleaning the whisk, move on to the next bowl, whisking the yolks and caster sugar together for a couple of minutes until they double in volume, then stir the matcha flour mixture into the egg-yolk bowl.

All the freshness and lightness that hot weather demands, but with enough in there to keep tummies full.Carefully peel off the now top piece of baking paper and replace with a new sheet just slightly larger than the cake. With straightforward instructions and easily available ingredients, this is the perfect cookbook for everyone, whether you’re an avid recipe follower, or a more adventurous cook! Huge numbers of people, growing by the day even then, were choosing to eat a more plant-based diet, whether for political, environmental or financial reasons.

Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). To serve, divide the wontons between the plates, drizzle some sauce over each portion, then scatter over some celery leaves. However, as a vegan, my preference is always to have a vegan, fully plant-based cookbook to look through.In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings. Or maybe her ‘New Vegan’ column in the Guardian has had you thinking ‘Hey, this is plant-based food I can get on board with’. Again, the familiar-looking ingredients list caught my attention and, as with the curry, the recipe came out looking exactly like the picture. 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. Perhaps you rely on a copy of her award-winning cookbook Fresh India to rustle up your family’s favourite curry.