Anna Jones
I was stoked to be asked to speak at The Do Lectures a couple of years ago. My talk was about trusting your instincts.
Via The Do Lectures
From one batch of sweet potato and squash soup I make three different serving suggestions that will see you through the week. Blend and drizzle with chilli and thyme oil for a more refined dish or spoon over brown rice with a cool dollop of yogurt for something more filling. Or simply leave the soup chunky and mix through with cannellini beans for a heartier alternative.
A one pan supper that comes together quickly.
Via The Pool
A curry more than the sum of its parts, that I cooked with the brilliant guys at Bosh and Coppafeel! a breast cancer awareness charity on a mission to get young people to know their boobs.
Text BOOBS to 70300 to a free handy monthly reminder to check yourself, one day it could save your life.
Via Bosh TV
I sat down with Hollywood Icon Stanley Tucci to talk food, inspiration and California Cuisine.
via 4th Estate
The lovely YouTuber Rosianna came to my house to talk about my latest book The Modern Cook’s Year.
Via Rosianna Halse Rojas
A recipe for Organic September for a favourite midweek supper – quick homemade Turkish flatbreads with a simple and delicious tomato salad.
Via Soil Association
This week: charred lemon and herb chickpeas with halloumi, nigella seed flatbreads and smashed cucumber yoghurt.
Unlike a traditional dough based pizza this has a crispy base made from cauliflower. Yes, I know it sounds weird but trust me, it’s absolutely delicious. Baked until perfectly golden and topped with a homemade tomato sauce, fresh greens, shaved fennel and a scattering of basil and pecorino.
I spent a very happy day with the brilliant food writer and owner of the Pear Cafe in Bristol, Elly Curshen, better known as Elly Pear. We share a lot – from favourite restaurants, teas and foods, not to mention a publisher. We got together to do a lot of eating and record a little food tour of Hackney in East London, where I live, but ended up chatting about a whole lot more.
Via 4th Estate
A perfectly balanced and wholesome salad perfect for packing up and putting in your lunch box.
I chatted with The Pool about speedy meals, feeding the neighbourhood and my book A Modern Way to Cook.
Via The Pool
Vegetarian chef and author of A Modern Cook’s Year Anna Jones creates three exclusive recipes for British Vogue, using Liberté yoghurt, to make the most of seasonal ingredients at the very start of spring: a warm roasted beetroot starter, curried roasted cauliflower and a blood orange pavlova for dessert. See the full recipes at https://www.vogue.co.uk/article/3-exc…
Packed with slow-release energy, protein, fruit and nuts it’s a complete tasty package to get your day started and keep you going until lunch. Use with your milk of choice for a dairy or dairy-free version.
This recipe: http://goo.gl/9m4g5l
A nutty, buttery galette base with a creamy pesto topping of greens and cashews finished with roasted squash and caramelised red onions. This centrepiece recipe is a fantastic alternative to Christmas turkey that even the meat eaters will love.
An indulgent and delicious cake that I made with the brilliant guys at Bosh to raise awareness for Coppafeel!, a breast cancer awareness charity on a mission to get young people to know their boobs.
Text BOOBS to 70300 to a free handy monthly reminder to check yourself, one day it could save your life.
Via Bosh TV
Just three ingredients go in to making this sweet and refreshing sorbet recipe. Plump, ripe and juicy strawberries blended with sweet elderflower cordial and a whole lemon for a sherberty tang.
Via Food Tube
This Citrus Rehydrator is the perfect, natural post-workout thirst quencher. You’ll need lemons, clementines, a pinch of sea salt (we lose a lot salt through sweat when we exercise, so adding salt is only necessary if you’re drinking this after a workout), maple syrup and water. Blend it all together, serve over ice, drink and feel better.