East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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This means that even the most inexperienced cooks can follow the recipes and produce a tasty and delicious meal.

Beautifully produced and bursting with colour and vitality, Meera Sodha’s collection of vegan recipes from the East is the must have cookbook of the summer. Her recipe instructions are very easy to follow and are also accurate, so if she says the sauce will be ready after simmering for 7 minutes, that’s when it will be ready!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’. And because of the wide variety of recipes represented in this book, I have ventured into cuisines that I had previously thought to be too complex for me to cook – the Sichuan recipes are an example of that, with Meera’s Mushroom Mapo Tofu and Kung Pao Cauliflower now regulars in our house. I would genuinely hate to be without this in my cookbook collection, and strongly recommend it to everyone. There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours.

Add the garlic, chilli and cashews, and cook for a couple of minutes, then add the tomatoes and pop the lid on. Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. That doesn’t mean you can’t experiment, but if you do stick to the recipe, you’ll get consistent results. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours.

To serve, divide the wontons between the plates, drizzle some sauce over each portion, then scatter over some celery leaves. Separate the whites of the eggs from the yolks into two large bowls and add the caster sugar to the yolks. If you’re looking to expand your repertoire of vegetarian dishes or want to learn a bit more about how to use spices, then East will do that for you.

Meera Sodha gives such precise and accurate instructions, which is very reassuring to less experienced cooks. I sailed across the Palk Strait to Sri Lanka, where lunch means a selection of curries each made from one main ingredient – beetroot, aubergine, pumpkin, cashew – served alongside a coconut dal (parippu). Recipes we love: Chard Potato and Coconut Curry, Kimchi Pancakes, delicious Dairy Free Black Dal, Salted Miso Brownies and a no-churn Vietnamese Coffee Ice-cream. There are some great cookbooks out there, but some have ingredient lists as long as your arm that assume you have access to a vast larder of herbs, spices and exotic food products. Plant-based food was still in the shadows of its association with hemp-trouser-wearing hippies, or hijacked by the wellness brigade.To cook the wontons, drop batches of about six into a pan of boiling water for 5 minutes at a time, then drain. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. However, as a vegan, my preference is always to have a vegan, fully plant-based cookbook to look through. Drawing from her 'New Vegan' Guardian column, Meera Sodha's stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines.

A couple more spoonfuls and it’s 2015, I’m in Mumbai, it’s 2am and my husband Hugh has just arrived. Carefully peel off the now top piece of baking paper and replace with a new sheet just slightly larger than the cake. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.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. 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.