Meera Sodha

Meera Sodha shares a blackberry and almond cake recipe designed for summer occasions. The dense, buttery almond cake is balanced by tart blackberries, which are folded into the batter and used to make a glaze. The cake serves eight to ten, takes about 10 minutes to prepare and 1 hour 15 minutes to bake, and can be refrigerated for up to three days.

Meera Sodha provides an easy vegan black rice salad recipe combining green beans, cherry tomatoes, edamame, cashews and coriander with a dressing made from soy sauce, tamarind, brown sugar, garlic and sambal oelek. The recipe is designed for low-effort cooking, with guidance on varying black-rice cooking times and adjusting tamarind paste according to its strength.

Meera Sodha recreates the remarkable apple cake served by chef Lili at Limmat restaurant in Marseille. The cake uses 1.5 kilograms of thinly sliced apples bound with a small amount of flour, cream, sugar and eggs, producing a caramelised exterior and soft, custard-like centre. The recipe is baked for 1 hour 40 minutes, chilled for at least four hours, and served with crème fraîche.

Meera Sodha provides a vegetarian burger recipe using roasted oyster mushrooms coated in peanut butter, sesame oil, agave, miso, soy sauce, vinegar and garlic. The mushrooms are roasted until chewy and caramelized, then served in brioche buns with a five-spice cabbage and spring onion slaw. The recipe serves four and includes barbecue instructions for cooking the mushrooms on skewers.

Meera Sodha presents a vegan cold-noodle dish combining tomato, tahini, sambal oelek, soy, sesame oil, lime, coriander and peanuts. The sauce draws on Italian, Middle Eastern and Southeast Asian influences, can be prepared up to a week ahead and is served with chilled ramen noodles and a toasted peanut topping.

Meera Sodha shares a roasted version of Greek salad made with red and green peppers, onions, cherry tomatoes, Kalamata olives, oregano and feta. The vegetables are baked until sweet and caramelised, then combined with orzo and water before being baked again until the pasta is tender and the feta lightly golden. The dish serves four and is intended as a substantial summer meal.

A high‑protein, low‑sugar apple muffin recipe designed to provide nutritious, child‑friendly snacks using wholemeal flour, seeds, oats, raisins, cottage cheese and grated apple. The method includes mixing dry and wet ingredients separately, preparing a seeded oat topping, baking for 25–30 minutes and cooling before eating, with the muffins suitable for short‑term storage or freezing.

A recipe introduces Beijing-style courgette pancakes paired with a spicy-sweet cucumber salad. Grated courgettes form a loose batter seasoned with eggs, spring onions, five-spice and sesame oil, then pan-fried into small pancakes. The accompanying salad combines cucumber with rice vinegar, soy sauce, sambal oelek, honey, sesame oil, coriander and tahini. The dish highlights lesser-known regional Chinese home cooking and incorporates a favoured Indonesian chilli condiment.

A vegetarian frittata recipe combining eggs, spinach, peas, leeks, spring onions and cheddar, prepared by sautéing the vegetables, mixing with an egg and dairy blend, and baking until set, served best at room temperature with a sharp salad.

Provides a vegan summer dish consisting of lime and sesame cold noodles paired with miso tofu meatballs. The recipe outlines preparation of the tofu-based meatballs, cooking and cooling ramen noodles, and mixing them with a miso–tahini–lime dressing, fresh vegetables, and herbs before serving.

Fried courgettes are combined with black beans, chipotle, lime, coriander and thinly shaved goat’s cheese to fill warmed corn tortillas. The dish is prepared by frying courgette slices until golden, warming and seasoning the beans, then mixing everything together before serving with tortillas.

A versatile vegan freekeh salad combines fennel, apple, tofu and dill with a warm miso, za’atar and lemon dressing. The dish highlights ease of preparation, adaptability with alternative grains or vegetables, and suitability for picnics or casual outdoor meals.

A sponge cake is soaked in saffron‑ and cardamom‑infused milk, then chilled and topped with whipped cream and pistachios. The recipe outlines steps for preparing the batter, infusing the milk mixture, soaking the baked cake and finishing it with a creamy topping.

A one-pan spaghetti dish inspired by spaghetti all’assassina is adapted with gochujang and sun-dried tomato paste, cooked risotto-style to develop charred, crispy edges. Spaghetti is gradually cooked in passata-based stock, then finished with mozzarella, olive oil and togarashi for a fusion main course.

A lighter risotto combines blitzed cauliflower with rice to create a dish that maintains the richness of cauliflower cheese. Onions, garlic, butter and stock form the base, with parmesan and creme fraiche added for creaminess. A lemon and herb breadcrumb topping adds texture and brightness to the finished meal.

A simple spring recipe combines minced broad beans with olive oil, vegetarian parmesan, lemon and mint, then mixes the sauce with cooked trofie pasta, using reserved cooking water to achieve the right consistency. The dish emphasizes fresh flavors and minimal cooking, offering an easy, bright meal for four.

A spring rice dish combines basmati rice, onions, chickpeas, herbs and feta with a spicy pine nut and harissa sauce. The recipe balances warming and fresh flavours through toasted pine nuts, rose harissa, lemon and dill, with the rice cooked gently before being mixed with greens and finished with the bold sauce.

A Sri Lankan‑inspired vegan curry combines leeks, potatoes and coconut milk with aromatics including curry leaves, lemongrass and ginger. The recipe evokes the sensory experience of Sri Lanka while offering practical preparation guidance, cooking steps and serving suggestions.

A vegan spaghetti dish combines caramelised shallots, wilted sweetheart cabbage and a homemade alternative to Taiwanese Bullshead shallot sauce, finished with soy sauce, Shaoxing wine and crispy onions.

A vegetarian noodle stir-fry features rose red fermented tofu for a char siu-like flavour in a quick dish inspired by Thai suki hang, combined with mung bean noodles, spring vegetables, egg and Thai basil.

A vegan Sichuan-style braised aubergine and tofu dish is prepared using roasted aubergines combined with ginger, garlic, spring onions, tofu and a doubanjiang-based sauce, then simmered until thickened and served with steamed rice.

A baked potato and egg dish inspired by Parsi kanda papeta par eeda is prepared by grating and seasoning potatoes, baking them until crisp, and adding eggs to finish. A fresh tomato, lime and chipotle chutney accompanies the dish, which serves two to four and is adapted from the author's book Dinner.

A flavorful silken tofu dish is presented with citrus, ginger, carrots and sesame seeds, served as a light meal complemented by rice or vegetables. The recipe details preparation steps, ingredients and serving suggestions, highlighting its freshness and suitability for midweek cooking.

A detailed recipe for pav bhaji outlines how to cook spiced mashed vegetables using potatoes, carrots, cauliflower and pav bhaji masala, with guidance on seasoning, texture and brand suggestions. The dish is served with butter-fried rolls and optional lemon, onions and coriander.

A vegan udon stir‑fry recipe celebrates the author’s daughter Arya, incorporating her favorite ingredients such as tofu, udon, cabbage and chilli. The dish features fried tofu coated in spiced cornflour, stir‑fried vegetables and a tamarind–soy sauce, topped with peanuts and optional crispy chilli oil.

Jarred chickpeas are praised for their softer texture and convenience compared with tinned versions, forming the base of a quinoa, red cabbage, pomegranate and pistachio salad finished with feta and a bright dressing. The recipe provides preparation steps and serving guidance for a light meal.