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Meera Sodha: ‘I’m thrilled to have new ingredients in the kitchen’

Our cook on why she’s changing the way she writes her recipesSee Meera’s kimchi and cheddar okonomiyaki and Thai fried egg salad hereI’m like a giant panda in that 98% of what I eat comes from plants. It’s a long story, but the short version is that I love animals alive and vegetables on my plate.If I think about who I am and how I eat, I am built from Gujarati ingenuity and Lincolnshire produce when it comes to putting vegetables at the centre of the table. While I eat mainly plants, I do leave a little room in my diet for other things that I enjoy – a fish curry shared with my husband, Hugh, an omelette for a quick dinner, or tidying the edges of a hunk of manchego – and three of my cookbooks, Fresh India, East and Dinner, overall reflect that way of eating. Continue reading...


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