Anna

Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling One: Pot, Pan, Planet, A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year.

Her books are sold in ten countries. One: Pot, Pan, Planet was a Sunday Times bestseller and The Modern Cook's Year won the coveted Observer Food Monthly Best New Cookbook Award and The Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James Beard, Fortnum & Mason, and Andre Simon awards.

Anna believes that vegetables should be put at the centre of every table and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and two children.

Ask Anna

I'm here to answer all your food (and life) questions. Want to know the best knife to buy? What to do with an onion squash? How to season perfectly? What to swap for bacon now you are vegetarian? I'm here for you.

Pop your question below and I will answer as many as I can.

Answers

12 Dec 24

From Felicity

I have a vegetarian coming for Christmas, and I normally do my sprouts with bacon for that smoky flavour. How can I make them vegetarian but smoky and savoury?

For smoky sprouts without bacon, try smoked salt or smoked water. Both bring that rich, smoky flavour and can be found at Waitrose from a lovely Welsh company called Helen Marrn. Sprinkle smoked salt over your sprouts or add a splash of smoked water as they cook—simple, delicious, and full of smoky flavour!

12 Nov 24

From Megan

I’m moving into a new house and have taken the opportunity to throw away some old ingredients that have been sitting around in my cupboards for years. What would you recommend I buy if I’m starting a storecupboard almost from scratch? Only want to buy things I’m actually going to use!

This is such a good question that I’ve written a whole book on it - Easy Wins. When I was writing, I thought long and hard about the things that help me make my meals the best, easiest and quickest they can be, and I realised that most of my recipes were relying on a few favourite flavour-packed ingredients. A capsule pantry as my friend Gurd called it.

Lemons, olive oil, vinegar, mustard, tinned tomatoes, capers, chilli and harissa, tahini, garlic, onions, miso and peanut butter. These are the twelve ingredients I use most often in my kitchen to make food taste great.

10 Dec 24

From Amanda

My roast potatoes are never crispy enough. How do I make sure they are the best part of the meal?!

Good roast potatoes are one of those sides that can make or break your roast dinner.

There are some key points that are game changers when cooking them:

Start with good, floury potatoes: maris piper or king edward are both good.
I cook about three large potatoes per person, peeled and cut into roughly golf-ball-sized pieces at random angles, giving more edges to crisp up.
Blanch the potatoes in very well-salted, boiling water for 10-12 minutes, until almost fully cooked, a knife should easily go into the centre of the potato and soft on the outside.
Drain the potatoes, leave to steam-dry for five minutes in the colander, then shake vigorously in the pan or colander until the potatoes have a ragged, fluffy edge, which will mean golden crisp bits.
Put five tablespoons of olive oil or ghee (or a mixture) in a large roasting tray, then put in the oven (at 200C, 180C fan) for 10-15 minutes to get really hot before you add the potatoes. Be careful when you do, as hot fat can splash. Toss them in the oil and season well with salt and pepper.

Sign up to my Newsletter

Sign up for my newsletter for joyful and inspiring recipes from me every week, as well as occasional takeovers from other brilliant chefs. I promise never to go overboard and you can unsubscribe at any time.