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.
Each of these easy dips use tinned pulses as a base. They all follow the same formula: once you get the hang of the ratios, you can experiment and try different flavour combinations. They each follow the same basic method. Prep 20 min Serves 4 Easy hummus Pulse: 1 x 400g tin chickpeas Garlic: 1 Read More
A salad that travels well and is more than a sum of its parts. Rice, quinoa or normal couscous can be used in place of the giant couscous if you like. Prep 20 min Cook 40 min Serves 4 100g raisins or currants 4 tbsp red-wine vinegar 1 x 400g tin cooked puy lentils, drained, Read More
Serves 4 200g rice noodles (I use brown rice) A few large handfuls mixed greens (Swiss chard, kale, spinach) 150g sugar snaps For the dressing 2 tbsp tamari or soy 2 tbsp sesame oil 2 tbsp honey 1 tbsp brown rice vinegar Zest and juice of 1 lime 1 garlic clove, peeled and grated 1 Read More
