Dairy-free

The perfect option for an alfresco lunch in the sun – serve it with crunchy bread as a meal on its own, or as a delicious side for grilled pork chops or barbecued chicken

Dhals are popular in Sri Lanka and are usually pretty quick and easy to make. The crispy kale adds a lovely crunch, while the creamy coconut milk helps balance the heat from the fresh and dried chillies.

Condiments are always part of a Sri Lankan spread, and mallung is a common one. Here, broccoli replaces the usual leafy green veg.

Sometimes the simplest things really are the best. Carottes rapées – shredded carrot in a thick Dijon mustard vinaigrette – is a deceptively delicious French classic

Open a bottle of rioja and tuck into this refreshing Spanish classic

Pronounced ‘bye-gull’ rather than ‘bay-gle’, the East End version is smaller and chewier than its New York equivalent. It also omits an overnight prove and is traditionally unseeded

A vibrant curry that feels both virtuous and indulgent thanks to the velvety spinach, creamy coconut yogurt and crispy tofu. You can speed up prep time by using two packs of ready-to-eat beluga or Puy lentils instead of dried

A get-ahead gravy that can be served with all kinds of roasts, including vegan ones. Use an insulated jug or Thermos to keep the gravy hot during your meal

We’ve used veggie gyoza here but the sauce works just as well with pork, prawn or chicken gyoza. It makes a lovely dressing for noodles as well