Meera Sodha’s recipe for tahini beans with basil and pine nuts | The new vegan

Store-cupboard staples magically transform themselves into a warming autumnal meal

I’ve been decluttering lately: throwing away or organising old cards, letters and photos, placing them in zipped folders and zapping them with labels made on my beloved Dymo. It’s given me such a great sense of freedom and clarity that I was thinking: I should do the same for my recipes. This one, for example, I would file under “magic”, because it comes together (mostly) from the store-cupboard, both in that easy way in which you throw things into a pot until they alchemise, but also because tahini and beans, together with a lemon, can, magically, become the most soothing antidote to cold weather.

Join Meera Sodha at a special event celebrating the best of Guardian culture on Wednesday 26 November, hosted by Nish Kumar and alongside writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You be the judge live. Live in London or via livestream, book tickets here.