Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylish. In her exciting new book, One, the `queen of the greens' gives over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers.
This is a meal in a pan, a pan full of all the things I want to eat on a cold weeknight, and there is little more comforting than that. Most greens would work here in place of the kale. Jarred chickpeas are my choice – always. If you don’t have preserved lemons, the zest Read More
SERVES 2 200g tofu, chopped into 3cm cubes 200g aubergine, chopped into chunks 2 spring onions, sliced at an angle 100g corn 100g edamame Fresh coriander 10g sesame seeds 200g short grain brown rice, cooked 50g spinach, folded and chopped For the XO sauce: 1 tbsp oil 1 red onion 1 red chili 4 Read More
I’m so happy to be sharing this amazing recipe from my friend Anja’s treat of a book, Advent. Advent is an edible countdown in 24 chapters inspired by the idea of traditional paper advent calendars, where you open up a window to reveal an image of winter on the 24 days leading up to Christmas. Read More
