Every vegan recipe in the collection, in one place.

Soft, cinnamon-scented apples baked beneath a golden topping of flour, oats, sugar and vegan butter. Crumble is the most forgiving of puddings, and the secret to a good one is a topping rubbed together by hand until it resembles rough breadcrumbs, so that it bakes crisp rather than doughy.

A moist, gently spiced loaf that turns overripe bananas into something worth waiting for. The riper the bananas, the sweeter and more fragrant the bread, so this is the place for the speckled, almost black ones in the fruit bowl. Walnuts are an optional extra for anyone who likes a little crunch.

Young green jackfruit has a mild flavour and a stringy texture that pulls apart into tender shreds, which makes it ideal for soaking up a sticky, smoky barbecue sauce. Piled into soft rolls with a crunchy, tangy slaw, it makes a generous lunch or a relaxed dinner.

Crisp at the edges, soft and chewy in the middle, and generously studded with dark chocolate. Brown sugar gives these cookies their chew and their faint toffee flavour, while a short rest in the refrigerator before baking keeps them thick rather than spreading into thin wafers.

The everyday companion to idli and dosa across South India: fresh coconut ground with roasted gram and a little green chilli into a thick, creamy chutney, then finished with a sizzling seasoning of mustard seeds and curry leaves poured over the top.

Chunky vegan guacamole with ripe avocado, fresh lime, tomato, white onion, cilantro (coriander) and jalapeño. Ready in 15 minutes with no cooking. Full recipe and tips at Skillet Glow: https://skilletglow.com/homemade-guacamole/

A bright, vivid green chutney made from nothing more than fresh mint, green chilli and salt, ground smooth and finished with a tempering of mustard seeds and curry leaves. Pudina is the Hindi and Kannada word for mint, and this is one of the quickest chutneys there is.

A light, deeply savoury Japanese soup built on a stock of kombu, a dried kelp seaweed, with soft cubes of tofu and silky ribbons of wakame seaweed. In Japan it is served alongside almost every meal, and once the stock is made it takes only a few minutes to finish.

Mapo tofu is one of the great dishes of Sichuan province in south-west China, with soft tofu simmered in a glossy, fiery sauce of fermented chilli bean paste and finished with the tingling, citrusy warmth of Sichuan peppercorns. Finely chopped mushrooms give this version its rich, savoury depth and a satisfying texture.

Lightly roasted peanuts ground with green chilli and salt into a rich, nutty chutney, finished with a seasoning in which slices of garlic turn golden alongside the mustard seeds and curry leaves. It is heartier than coconut chutney, and especially good with crisp dosa.

Kheer is a slow-simmered Indian rice pudding, served at festivals and family celebrations across the country. This version cooks the rice in coconut milk scented with cardamom and saffron, so it keeps the rich, creamy character of the original without any dairy.

Sambar is the comforting lentil and vegetable stew eaten across South India, ladled over idli and dosa at breakfast or mixed with rice at lunch. This version keeps the lentils light, lets small onions and a mix of vegetables carry the dish, and relies on a good shop-bought sambar powder for its warmth.

Firm tofu crumbled into a hot pan with onion, turmeric and spinach makes a warm, savoury breakfast that comes together in about twenty minutes. A pinch of black salt (kala namak), a mineral salt with a distinctive sulphurous aroma, gives it a surprisingly familiar breakfast flavour.

Ripe tomatoes blended to a smooth purée and cooked slowly into a hot seasoning of mustard seeds, cumin and curry leaves, until the purée thickens into a rich, tangy chutney. The only secret is patience and a low flame.

Rasam, called saaru in Kannada, is a thin, peppery broth of tomato and tamarind that South Indian homes make almost every day. It is poured over steamed rice, or sipped hot from a cup when you are feeling under the weather. A spoonful of cooked dal turns it into the heartier bele saaru.

The simplest pasta there is, and one of the hardest to do well. Just spaghetti, garlic, chilli and good olive oil, where the technique is everything and the olive oil is used exactly as it should be, gently, never at high heat.

Baby potatoes boiled until just tender, then stir-fried with a three-layer coating of pepper, coriander and turmeric on top of the usual chilli and salt. The layered spicing is what lifts this above a plain potato fry, giving each one a savoury, earthy crust.

Basmati rice tempered with cumin seeds and whole spices, cooked until every grain stays separate. The plain, fragrant rice that belongs beside a bowl of dal, and the dish that shows off why basmati is worth buying well.

Indonesian fried rice, built around kecap manis, the sweet soy sauce that caramelises the grains and gives the dish its dark, glossy colour. This is a plant-based take on the version you find across Bali, using crisp tofu and skipping the non-vegan bits the classic usually includes.

Soft wholewheat flatbread stuffed with spiced mashed potato and griddled until it blisters. The trick is a well-rested dough and sealing the filling in without it bursting.

Charred sweetcorn and ripe avocado tossed with lime and coriander. Fifteen minutes, no cooking beyond blistering the corn, and it holds together as a light lunch or a side.

Crisp sourdough under properly seasoned smashed avocado. It lives or dies on two things: toasting the bread hard, and seasoning the avocado more than you think it needs.

Falafel made from soaked (never tinned) chickpeas, baked instead of fried, over brown rice and greens with a lemony tahini drizzle. The soaked-not-cooked chickpea is non-negotiable.

Butternut roasted until its edges caramelise, then blended with coconut milk and a whisper of cinnamon. Roasting rather than boiling is what gives this soup its depth.