Environmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. The book is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Once again, Nisha weaves her magic, conjuring up incredible flavours with just a handful of carefully paired ingredients. Chapter by chapter find out: * What to do with Roots * What to do with Beans * What to do with Squashes * What to do with Brassicas & Leafy Greens * What to do with Lentils & Other Grains *What to do with Fruits * What to do with Eggs and Dairy. There is one vegetarian chapter for eggs and dairy products; otherwise the book is fully vegan. Heat the remaining oil until hot, then pour it over the chillies in the jar until they are submerged. Stir in the lemon juice, seal and leave to cool. Store in the refrigerator for up to 6 weeks.

Meanwhile, in a separate dry frying pan/skillet, toast the remaining panch phoron for 3–4 minutes, or until fragrant. Let cool, then blitz to a fine powder in a spice grinder or small food processor. Add the paneer and cook for 3–4 minutes, or until starting to colour all over, then add the diced mango, cashews, coconut cream and measured water. Cover with the pan lid and simmer for 6–8 minutes, or until the paneer is cooked through, adding a splash more water if needed.I want salt to be seen as extraordinary. To be perceived as so much more than a cheap commodity and instead be seen as an essential gourmet ingredient that is as important as a chef’s knife, as vital to cooking as using a hot pan. I want salt to be something you are excited about, not a last resort that is sprinkled over bland food to try and improve it as it’s served. Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife

For the chutney, put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. The chutney will keep in the fridge for up to 3 days Use a sharp knife to make deep cuts in the entire surface of the cauliflower. Add the cauliflower to the marinade and use your hands to rub the marinade all over. Cover, then leave to marinate in the refrigerator overnight. Preheat the oven to 180°C/350°F/gas mark 4. Bring a kettle of water to the boil. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract. This is a typical Bengali dessert. Baked yogurt is gently sweetened with a light tang and has a firm texture rather like cheesecake. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers). Other rose syrups will not give such a depth of colour, but will still taste wonderful. You can either make this in a large dish or in individual dishes. Either way, it is the perfect dessert for entertaining as it can be made ahead of time and is super easy.

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Return the pan to a low heat and let the mixture cook down for 20–30 minutes, or until the chillies have really softened. Put the cauli florets into a saucepan. Measure/weigh how much water it takes to cover the cauliflower florets in the pan and then add 4 per cent of this weight (of the water) in salt to the water (so if you are using 500mlof water, you’ll need to add 20gof salt). The mad thing is my favourite food is sushi. It’s the subversiveness in me: you’d never have raw fish in India, there’s no way. I like the really good, filthy, proper sushi, like sea urchin – the weirder the better, frankly.