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.
Miso is one of my most used ingredients (for those of you who don’t use it miso is a fermented soy bean paste which tastes amazing). It’s great in soups, stews, broths, dressing and marinades and is even good in sweet things like caramel. It adds a welcome salty umami note as well as somehow Read More
Celeriac is a bit of a beast to look at, but looks aren’t everything. Beneath that gnarly, knobbly exterior lies creamy white flesh with a sweet, nutty, super-savoury flavour.
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...