The new vegan
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.