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.

Tap the tray to release any air bubbles, then bake for 12 minutes, or until the sponge springs back to the touch.

Add the peas, mint, lime juice, 3 tbsp of sesame oil and the salt, and pulse a few times (don’t blend: you don’t want soup).

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. This triumph of a cookbook is a must for anyone who follows a meat-free diet, who is keen to introduce more vegetables into their daily cooking, or simply enjoys bringing the delicious flavours of the East into their kitchen at home. Such a good cookbook, none of the recipes take that long to make or require too many ingredients but they all taste great and have a really good variety. Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day.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’. Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer. 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.

Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts. There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work.This means that even the most inexperienced cooks can follow the recipes and produce a tasty and delicious meal. 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. Just before serving, grind the remaining tablespoon of sugar, the pistachios and the edible flowers as finely as you can, using a mortar and pestle or an electric spice grinder.