Meera Sodha

6 days ago | theguardian.com | Meera Sodha

Being in the business of recipe writing means I am always seeking the new, always moving on and rarely resting on a single dish. Until summer starts knocking, that is. The sun makes me want to slow down, and I find myself wanting a variation of vegetables agrodolce on repeat. Agrodolce is Italian for sour (agro) and sweet (dolce), which in my kitchen translates to a pile of meltingly soft vegetables, all slick with olive oil, sweet with onions, and cut with vinegar and capers.

1 week ago | theguardian.com | Meera Sodha

Here are two things about aubergines that you may not know: first, they are giant berries (!) and, second, they’re roughly 92% water. The latter is important, because to get this mighty berry to reach its delicious potential, we need to dehydrate it (that is, remove as much water as possible and then hit it with lots of flavour). You could fry it, but, when the weather is lovely, I prefer hands-free cooking, which means roasting it.

2 weeks ago | theguardian.com | Meera Sodha

This is exactly my kind of recipe. It’s easy, flavourful and, as a bonus, it’s crisp, too. In fact, it’s so simple, you could make the mixture with your eyes closed or, better still, give it to a six-year-old to do (they could also make it with their eyes closed). The key is the black beans, because they crisp up perfectly, and the condiments, which supercharge the flavour. There is one small catch, though: the onions need caramelising until they’re jammy, and ready to top the patty.

3 weeks ago | theguardian.com | Meera Sodha

Imagine a cheeseboard in a tart, but one you can have as a main course rather than having to wait for pudding: that’s the brief I set for myself when I was thinking about today’s recipe. First, I needed an excellent cheese, which is where the sweet, tangy dolcelatte comes in. Then something crisp and flaky to eat it with – the pastry. And then something nutty, jammy and herby to break up the richness, hence the caramelised shallots and pine nuts.

1 month ago | theguardian.com | Meera Sodha

As Yotam Ottolenghi once said herebefore, a lasagne doesn’t have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne. This particular one came about because I was so extremely excited about British asparagus arriving early this year that I bought far too much of it, so had to come up with a starring role for it at the dinner table.