Winner of the Observer Food Monthly cookbook of the year 2018.
An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.
Since becoming vegetarian ten years ago (and having written thousands of vegetarian recipes), I am all too familiar with the ingredients that appear to be vegetarian (even vegan) but are actually not. You might not be fully vegetarian so the odd bit of fish sauce for instance might not be a big deal to you, Read More
Add a little sunshine to your day with a bowl of golden turmeric and ginger udon noodle soup, or a pot of turmeric tea
On the 25th of January every year, people in Wales celebrate St Dwynwen’s Day, the Welsh patron saint of lovers. Kind of like the Welsh version of Valentine’s Day, I first heard about it from my husband John, as the story of Dywnwen comes from Anglesey, the island where he spent his childhood. The story, Read More
A collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week.
Many more of us are interested in eating healthier food on a regular basis but sometimes, when we’re home late, tired after work, and don’t have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week.
Monday: All green miso soup with perfect brown rice I vary the grains I eat as much as I do the vegetables. In my kitchen, I have a bottom shelf with a colourful line up of jars: red quinoa, black rice, yellow...