Mushrooms again come to the rescue for that meaty mouthfeel, but our panel also recommends the savoury flavours of Asia to sate those umami cravings

I’m a lifelong vegetarian, but my boyfriend is a dedicated carnivore. How can I cook to please us both?
Victoria, by email
“I have three words for you, Victoria,” says Anna Ansari, author of Silk Roads, who grew up in a predominantly vegetarian household: “Di si xian.” Typical of northern China, this stir-fry of aubergine, potato and peppers (otherwise known as the “three treasures”) is laced with soy, Shoaxing wine, white pepper, sugar, cornflour and, in Ansari’s case, doubanjiang. She also adds tofu (the fourth treasure, if you will) for “a rounded, one-pot/wok dinner” to eat with steamed rice. “It reminds me of being a teenager in Beijing, far from home and in need of warmth and comfort,” she says, and we could all do with some of that right now. “It’s also cheap as proverbial chips, not to mention quick to make, and it will knock both your socks off. Promise.”

Mushrooms could also pave the way to harmonious dining. “Surely they’re the closest thing to a natural meat substitute,” says Zak Hitchman, chef/owner of Other in Bristol. He’d be inclined to layer them up in a lasagne: “Slice a load of mixed mushrooms [chestnut, shiitake, oyster], then saute them in oil and butter with some seasoning.” Next, fry onion, garlic, celery, diced carrot, maybe some rosemary or thyme, until softened, then return the cooked mushrooms to the pot with some tinned tomatoes and tomato puree. “You could bulk it out with tinned lentils,” he says, but either way be sure to include a splash of soy and some miso for “that meaty flavour”, plus any vinegar you have knocking around “for balance”. Cook slowly until reduced, then layer between dried lasagne sheets. “Top that with bechamel [or simply dollop on some mascarpone] and lots of grated parmesan [a vegetarian one, if need be]. Drizzle with olive oil and bake until the pasta is soft, the sauce bubbling and the top golden.”

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This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juices

My mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for lunch, the whole house smelled incredible. November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could.

Tender hake in a punchy flavoured butter makes for a quick midweek supper or a knockout dinner-party show-off, and all in half an hour

I love this one-tray dinner; it feels elegant but easy, and worthy of both a midweek meal and if you are entertaining. The punchy anchovy and garlic butter does all the hard work, and gives the impression of more effort than was actually exerted. But what to serve it with, I hear you ask? Well, it wouldn’t be out of place with creamy mashed potato, buttery polenta or a salad. Just make sure to baste the fish halfway through cooking, to get all the flavour and juices back into it.

The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.

Celebrate the flavours of Palestine and bring heart, warmth and freshness to your plate

Hearty and warming, this prawn and tomato stew with fregola is a comforting bowl, with the fresh pesto brightening every bite. It pairs beautifully with a crisp, fragrant, quick-pickled vegetable salad; the freshness cuts through the richness of the stew perfectly. I’ve always loved leafy, lively salads, and I could honestly eat one with every meal, every day.

It’s basically a mushroom omelette, but cooked Chinese-style and served on buttered rice

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Egg foo yung is a type of omelette that perhaps began life as a type of egg dish in Guangdong province, but has since the early 1900s been a staple on American and British Chinese takeaway menus. I like to order it at Yau’s in Broughton near Scunthorpe or Chi’s in Kenton in Devon, where it arrives as a small, fluffy, delicate omelette, barely able to hold itself together for the amount of vegetables woven into it. Over rice, it is a form of heaven on a Saturday night. I haven’t tried to replicate that specific joy here, but this is a homespun version, for those Saturdays when neither Chi’s nor Yau’s are within range.

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.