The new ve­gan

The Guardian - Feast - - Meera Sodha - Meera Sodha

When I went to univer­sity, I took only a few kitchen essen­tials to cook with in our tiny halls kitchen. It was a lean op­er­a­tion. Armed with only a knife, board, wooden spoon and fry­ing pan, and chop­ping over the sink or bal­anc­ing on the bin, I learned to keep prep and fuss to a min­i­mum. This subji was one of my early cre­ations, and it re­mains a favourite to this day. It uses mostly store cup­board in­gre­di­ents, is fancy enough to im­press flat (or hall) mates, and re­quires only a few min­utes of prep and the most ba­sic of kitchen kit.

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