The change in seasons is near. It’s magical when summer and autumn collide for a few short weeks – it’s my favourite time of year for food. Squashes and mushrooms are just around the corner, while we are still enjoying the last of the papery husked corn, courgettes and patty pans in all their colours and misshapes. And the fruit. We’re still savouring the end of summer’s treasures: the hedgerows are full of blackberries and the trees heavy with figs, apples and stone fruits. Now is the time to make jams.
The happiest days of my childhood were spent in northern California, just north of San Francisco. We lived in a bungalow that had a small back garden with a lemon tree, spent weekends at the beach or picnicking in redwood forests.
'Anna Jones is a London-based vegetarian chef with some serious chops. After working for Jamie Oliver for several years, she branched out to writing her own cookbooks — and we're so happy she did.
Her second book, A Modern Way to Cook, breaks weeknight vegetarian cooking down into manageable time windows (15, 30, and 45 minutes), making it easy and delicious to eat well.'
I have known Georgia for longer than probably either of us care to remember. She is a great friend, a big part of Jamie Oliver's food team, and a talented food stylist, writer and cook in her own right. Her first...