Soupe au pistou: a Provençal summer vegetable soup
A bright Provençal vegetable and bean soup finished with garlicky basil pistou, simple enough for a weeknight, generous enough for guests.
Vegetarian
Bhindi Masala: Pakistani and North Indian okra curry
A dry-spiced okra curry with crisp-edged bhindi in a quick onion-tomato masala. Naturally vegan, gluten-free and ready in under an hour.
Mango lassi: a 10-minute Punjabi yogurt drink
A cold, thick blend of ripe mango, yogurt and cardamom from Punjab, ready in minutes and perfect alongside spicy food or on its own.
Cacio e pepe: the Roman cheese and pepper pasta
A three-ingredient Roman classic: pasta, pecorino and black pepper worked into a glossy, peppery sauce without any cream.
Kheer: a creamy rice pudding from South Asia
A slow-simmered rice and milk pudding from the Indian subcontinent, scented with cardamom and finished with nuts. Simple, festive and ready in under an hour.
Malai Kofta: Creamy Paneer Dumplings in North Indian Gravy
Golden fried paneer and potato dumplings swimming in a cashew-tomato gravy. A rich, mildly spiced North Indian classic for special occasions.
Mushroom risotto (risotto ai funghi): a wine-free Italian recipe
A creamy Northern Italian mushroom risotto made without wine, using broth and a little lemon juice for the acidity instead.
Ratatouille: the classic Provençal vegetable stew
A slow-cooked Provençal stew of aubergine, courgette, peppers and tomatoes, each vegetable browned on its own before it all melts together.
Baingan bharta: smoky roasted eggplant mash (vegan)
A North Indian classic of fire-charred eggplant mashed into a spiced onion-tomato base. Naturally vegan, gluten-free and simple to make at home.
Thandai: a chilled almond and spice milk drink for Holi
A cooling North Indian milk drink built on a paste of almonds, poppy seeds and fennel, chilled and spiced with saffron, cardamom and rose.