28 dairy free recipes for every night of the week, with photos, step-by-step instructions and cook times. The quickest, Khichi sambhar, takes 8 minutes. Most take around 20 minutes.
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Five ingredients and fifteen minutes. The secret is to cook the garlic slowly so it turns sweet and pale gold, then toss everything with a splash of starchy pasta water so the oil turns into a glossy sauce that clings to every strand.
A weeknight green curry that tastes like a takeaway. Frying the paste in the thick top layer of coconut milk wakes up the lemongrass and chilli, and a last-minute balance of fish sauce, lime and a little sugar makes it sing.
A proper home-made ketchup: fresh tomato puree boiled down with sugar and a muslin bag of whole spices, then sharpened with vinegar. It's thick, glossy and gently spiced. It keeps for a long time in the fridge and is great in pasta dishes.
