rvashi Roe’s story is an inspiring one to start the year. Born in Tanzania (her Gujarati family left East Africa in the 1970s), Urvashi is a languages graduate who saw how food, she ran a community café in London, and now works part time as a recipe developer, tutor and writer. She has recently published her first book, , about traditional snacking foods, such as samosas and kachori from the Gujarati region, collectively known as farsan. Her recipe for spiced rotli soup (p108) is the perfect antidote to January’s chilly days, and takes just 30 minutes from prep to bowl. We have more fast, feel-good meals, like our cover star green shakshuka on page 10, to make it easy to eat well every day.
