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T O M A T O E S / In my latest newsletter and on the blog today, tomatoes eight different ways. Whilst I often eat them with little more than salt and oil, follow the link in my bio for eight ideas to capitalise on the summer tomatoes.
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T A C O T U E S D A Y S / Next week, 26th June, sees my collaboration with @clubmexicana at @thespreadeaglelondon. 3 100% vegan courses, a starter, three different tacos and dessert for £25. Tables available from 5pm - 21.30pm. Really excited to taste the anatto glazed aubergine taco. Hope to see you there...
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Sunny, summery breakfast. Cool and calming soaked oats with a burst of sunshine from a peach, nectarine or apricot. From @guardianfeast (Cook) archives and with thanks to @rachelvere and @monday___club
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P I C N I C F O O D / A salad that gets infinitely better as it sit out of the fridge, soaking up flavour. This is one I have been making on repeat with lentils, giant couscous, lime and with a spiced dressing which is soaked up by the grains, online @guardianfeast today. Link in bio. 📸@matt_russell
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Making things better and making better things by Mark Shayler's podcast from the Woodshed. on Apple Podcasts

PODCAST: MAKING THINGS BETTER AND MAKING BETTER THINGS

Last month I had a brilliant conversation with my friend Mark Shayler about cooking from the heart, amongst other things. I am lucky enough to do a lot of interviews but he asked me so many questions I have never been asked before, and his genuine passion for work and life shines through.

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P I C N I C F O O D / In this weekend's @guardianfeast 4 easy dips I make in the summer, perfect picnic food. If you have to feed a crowd then you could make all four of them in all their bright hues. A rainbow, whatever the weather. 📸 @matt_russell
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F E A S T / Peas for every meal. Here, smashed with herbs and olive oil and piled onto flatbreads with poached eggs chilli and lemon, they make a quick breakfast. This recipe is online now @guardian feast to make the most out of the few weeks of freshly podded peas. 📸 @matt_russell
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Photos from A Modern Way to Eat by Anna Jones's post

A E R E N D E / A Monday morning parcel of dreams from @aerendeshop beautiful handmade tableware made by craftspeople facing social challenges. Amazing mustard linen cushion, perfectly textured tableware and navy napkins. Really looking forward to using it all on my table. Also look out for my friend @rosiefoodie ‘s collaboration with @aerendeshop for more beautiful homewares.

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P E A S / For the next few weeks my year round staple, frozen peas are replaced with fresh peas in their pods. In today's @guardianfeast this salad with salted lemons, clean calm ricotta and leaves. 📸 @matt_russell
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C H O C O L A T E C A K E / Dark, fudgy chocolate cake for my latest video with @bosh.tv and @coppafeelpeople you can find the full recipe and video over @bosh.tv or follow the link in my bio. Lots of summery videos in this months newsletter, sign up online at annajones.co.uk.
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G A L E T T E / Strawberries seem to be arriving on the shelves earlier and earlier each year. The first French ones, though, are the ones to really get excited about: the deeply perfumed Gariguette variety, then after that the good English ones start showing up.
This recipe is found in First Warm Days on page 218 of #TheModernCooksYear
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R O A S T E D R A D I S H E S / I discovered roasting radishes a few years ago, it mellows their bite and crisps their edges and tops. I add them to trays of roast vegetables all summer but here they stand alongside some dates, roasted until chewy and caramelly, toasty almonds and the salted citrus kick of preserved lemon. This recipe is up now over @guardianfeast. 📸@matt_russell
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T A R T / last Saturdays cover of @guardianfeast one of two summer tarts. This one is tomato, rosemary and asparagus with easy olive oil pastry, there is a filo, pea and preserved lemon too. Recipes online now. I’d also like an extension of the bank holiday weekend too please? Anyone else?

Anna Jones' Simple Suppers: Under The Grill Spring Traybake

ANY NIGHT OF THE WEEK TRAYBAKE

This month's video recipe for The Pool is an under-the-grill traybake with giant couscous, asparagus and halloumi finished with plenty of fresh dill.

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S U P P E R C L U B / one of the finest chefs I know @ashertwyborn is cooking a vegan feast this Thursday in London. His food is off the chart and the price includes wine matches too. There are still a few tickets left.... details http://www.divinoinvino.com

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C H E L S E A / less food more flowers today #rhschelsea. Beauty everywhere. #dahliastilidie

Anna Jones’s vegetarian barbecue recipes

BBQ RECIPES

Vegetables shine when cooked on an open flame, whether that’s pepper and feta parcels roasted in the embers or a carrot and fennel salad charred on the grill.

Anna Jones’s recipes for cooking with lettuce

COOKING WITH LETTUCE

I’m not sure who came up with the idea of cooking lettuce, but they should be applauded because, however ridiculous it may seem, a cooked lettuce will almost always triumph. There is without question a place for a cool, crisp and raw salad leaf, but on these half-summer, half-winter days of spring, I need some persuasion to eat a lettuce: these two recipes have my arm twisted.

Anna Jones’s toast-topping brunch recipes

BRUNCH TOAST-TOPPING RECIPES

Thinking about next weekend already?

We have reached peak avocado on toast. Avocado has had its moment and, while I will always love it, the time has come for something else. This winter in LA (the same temperature as midsummer in the UK), I went to Kismet, a small restaurant on the city’s east side famed for its Californication of Middle Eastern food. The dish du jour? Broccoli toast. I was sceptical. Broccoli, I thought, lacks the requisite creaminess to be a good toast topping. I was wrong. Teamed with a tahini layer and some spice, it was all I could have asked for. Here is my version, plus five more toast toppings. Step aside, avocado.

Anna Jones' Simple Suppers: One-Pan Genovese-Style Pasta

ONE PAN GENOVESE-STYLE PASTA

In a new series for The Pool I'm doing some videos cooking simple, seasonal suppers.

We started with one of my favourites: One-Pan Genovese-style pasta.

Five quick recipes for supermarket pasta

FIVE QUICK RECIPES FOR SUPERMARKET PASTA

Pasta has me hooked like nothing else. My love affair with pasta was cemented in the making of stuffed agnolotti, caramelle and everything in between in restaurant kitchens, but it started with something simpler: my mum’s lasagne and her 10-minute weeknight dinners. When there is pasta in the house, there is a meal to be had. This lasagne is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp, baked edges to fight over. And these four ways with supermarket filled pasta transform that shopping-trolley favourite, ready-made these lacklustre little parcels into a meal to be proud of.

Anna Jones’s broad bean recipes

SUPPER IN THE GARDEN

The 100 denier tights and woolly jumpers have been moved to my top shelf, and the spring vegetables are here at last. Among them, the first broad beans from Italy; soon the British ones will follow. Broad beans are a labour of love in my kitchen – I love the neat green beans, but not the bitterness of their opaque cases – so it’s a double podding affair. Both young and frozen broad beans are sweet enough that you’d don’t need to double pod them, though, so use those if you’re short on time

Photos from A Modern Way to Eat by Anna Jones's post

O U T S I D E / the first outside eating of the year today with dinner on the rooftop. @oliahercules Otesian pies then some knockout stuff from @joe_woodhouse on the BBQ. Orange wine that tasted of apricots. @lagrottaices to finish. And @ciaosamin in from NY to top it off. Pretty much the dream night. p.s. 🍤 not for me

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#ADENOUGH / @jamieoliver we are with you. Me and @lauraeloise have #AdEnough. UK government (in fact all gvts) please stop advertising sugar laden products to our children, our future. It’s not ok, it’s contributing to an obesity epidemic in our country and we want an end to it.

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B R U N C H N Y C / we’ve found a final two spaces around the table for our NYC brunch tomorrow @neighborhoodstudiobk. @melissa.hemsley @polkapants_ maxine, me and lots of amazing food and wine.. Link to book in my profile.

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N Y C / headed for NY for a few days of good times @cherrybombemag jubilee, a pop up brunch cooked by me, @melissa.hemsley @polkapants_ and most of all to spend a rare weekend hanging out with my little sis @lauraeloise. Re-reading some favourites on the plane. Would love to know what you are reading.

Anna Jones’s chocolate cake recipes

TWO CHOCOLATE CAKES

My insatiable sweet tooth knows almost no bounds, so cake is something I take seriously. There are three that I make on rotation at home. One: a banana buttermilk loaf from my friend and soon-to-be royal-wedding-cake-maker, Claire Ptak. And then there are these two: a dense, gooey (and incidentally vegan) chocolate cake;made with coconut oil (as much of a hit with my two year old as it is my vegan brother) and a loaf cake peppered with flecks of rosemary and chunks of chocolate and which uses olive oil instead of butter. The rosemary and chocolate are an unexpectedly subtle pairing, which I adore. This is a less sweet cake, almost fudgy, dotted with chunks of chocolate with a delicate herbal back-note. It’s so good that, if I got married again, I’d have it as a layer in my wedding cake.

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B I R T H D A Y / Thanks Margate but most of all @j0hn_d for making my rainy birthday dreams come true. Sandcastles, big wheels, hot chocolate and some 👌🏼 food. And shout outs to @_maisiehill_ @tomthumbtheatre @jimbidd for giving us the lowdown. More Margate on my stories.

Anna Jones’s recipes for spring greens

SPRING GREENS

Greens occupy an ever-present spot on the bottom shelf of my fridge, making their way into almost every meal I cook. Now the cavolo nero, cabbage and chard that saw me through winter are making way for more delicate, subtle and quicker-cooking greens: lemony sorrel, peppery watercress, verdant nettles and, my fleeting favourite, wild garlic.

HERALD OF SPRING

Spring is finally starting here in London. The 100 denier tights and woolly jumpers have been moved to the top shelf, I’ve dared to bare my ankles and the first spring vegetables are making all the chefs and cooks I know excited about the months ahead. There is something so magic about the first few sunny days of the year in a cold climate, especially after a few weeks of unexpected snow and the wonderfully named Beast from the East here in the UK.

That said, some of the long-awaited new veg has arrived when there's still a chill in the air. I'm not ready for the cooling salads of summer yet - here are a few of my favourite things to eat as our gardens come to life again.

https://mailchi.mp/annajones/womensday-2694649

Anna Jones’s recipes for leeks and spring onions

LEEKS + SPRING ONIONS

Now is the moment for the year’s first sweet leeks and spring onions. Spring onions cook so quickly that, often, if I want something on the table quickly with the depth that only an allium can bring, I’ll use them instead of regular yellow onions of onions . I also like to char them whole, chop them through a salsa verde and Mexican tomato salsa, and roast them whole in a tray of roasted roots.

Leeks are different; I love to cook them slowly with a little oil or butter and a pinch of salt to add natural sweetness this way and an almost buttery texture to dishes. So, this week’s recipes are based on I give you two tricks I use all the time in the kitchen: one to bring out the sweetness of leeks, the other to take the sting out of spring onions’ tails.

Anna Jones’s recipes for peanut noodles and double ginger soba

DOUBLE GINGER SOBA

There’s nothing like the comfort of a bowl of noodles, and these quick dinners – one sweet, one fresh – are a surefire way to salvation.

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C E L E B R A T E W O M E N / this months newsletter celebrates women in food and is coming your way this lunchtime. There are recipes with rhubarb and wild garlic, an interview with bombshells @jacksonandlevine. And some words on my favourite food feminists. Sign up link in my profile. #internationalwomensday

Anna Jones’s showstopping recipes with leftover breadcrumbs

SHOWSTOPPING RECIPES WITH BREADCRUMBS

Cheap, humble and often wasted, breadcrumbs are something I reach for during the cold months. They are endlessly useful to bind a fritter or a sauce (see last week’s romesco), and bigger, craggy crumbs can be baked until crisp and scattered through a warm winter salad. They make a quick and easy crust, bind a tart filling, or just add anywhere you might need to add texture

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R H U B A R B / all pink today in @guardianfeast. Rhubarb takes a savoury turn. Easy pickled rhubarb (great with savoury fritters, pancakes or even a cheese toastie) and a potato and rhubarb traybake. 📷 @matt_russell

Anna Jones' recipes for root vegetable winter stews | Anna Jones

A SIX INGREDIENT STEW - AND FIVE WAYS TO EAT IT

I’m aware there are nine components if you count the oil, salt and pepper, but everyone has those, so they don’t really count. I usually have most of the rest of these ingredients to hand at home, but the dish is very adaptable. This is the kind of base I use when I’m cooking on autopilot, with my imagination low, but my need for flavour and warmth the opposite. I’ve suggested some swaps to make it more accessible; a tin of beans is another great addition – add one to the leftovers, so they go further.

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W E D N E S D A Y / nearly halfway through this week of veg suppers. Tonight roast squash with lemongrass and peanuts. For next weeks recipes sign up on annajones.co.uk

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M O N D A Y / this week of veg suppers kicks off with baked polenta with saffron, kale, garlic and feta (if you like). I’ll be posting one recipe each night all Jan. And You can get the weeks work of recipes by email each Monday with the weeks worth of Seasonal veg dinners so you know what’s coming. Would love to hear if you have any requests. Sign up at Annajones.co.uk (scroll to bottom of page) 📷 @issycroker

Seven Vegetable-centred Suppers: Week Two | Anna Jones

SEVEN (MORE) VEGETABLE-CENTRED SUPPERS

To brighten your January.

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P I E S / countering January health chat with today’s @guardian_cook column. Two veg centred pies. My take on couilibiac - a comforting rice and veg packed pie and a filo pie you can make with just about any veg.

Thanks as always to the dear stellar team at Cook @minaholland @wilko_anna @typography_nut @davely68 as well as @nena.foster.food for help in the kitchen. To @propsltd and last but not least to @emma27lee for the photo and being all round amazing.

Anna Jones’ recipes for four vegan soups | The modern cook

FOUR VEGAN SOUPS

A shiny new year brings promise – promise that we can live a year even fuller than the last. It’s a time for taking stock (quite literally in the case of this week’s recipes) and making sure we can be proud of how we are living. For many that will mean trying to live a little more consciously, and central to that are our decisions about food.

Seven Vegetable-centred Suppers: Week One | Anna Jones

SEVEN VEGETABLE-CENTRED SUPPERS: WEEK ONE

January gets a bad write-up but it’s a time of year I love – a time to gather thoughts to let the holiday glow slowly dim. I let it run until about the 15th, when I’ll gently lay down some intentions for the year ahead. If, like so many people I know, one of your resolutions is to eat more vegetables and less meat, I’ll be sharing seven suppers a week for the whole of January to give you some inspiration.

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S A T U R D A Y K I T C H E N / while I slept here in LA I was on TV back home. A New Years special @saturday.kitchen with the legend @raymondblanc - (I’ve never met anyone more passionate about food) gracious and brilliant @chef_tebbutt, the amazing @larrylambtv and lovely @ on wine. It was so much fun. You can still watch on catch up. Thrilled to say that my book is now No3 on amazon (mind blown).

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M E R R Y C H R I S T M A S - full to the brim and covered in sand. Sending love to one and all.

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Christmas food for many. All I’ll be cooking this Christmas in today’s @guardian_cook. From this picked purple cabbage soup to a game changing nut roast, the prettiest salad from the bounty of winter lettuces and citrus, a warming cassoulet and a South Indian curry for a crowd. Oh and pie which is the love child of a mont Blanc and a banoffee pie (and vegan). You’ve still got time to buy a paper. Photo by the amazing @issycroker who’s images make my food look so much better.

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Iced London Early this morning

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The hamper of dreams on my doorstep this morning. The Panetone I'll make into French toast for Christmas morning with english breakfast tea and bottomless coffee and the bottle of champagne hidden underneath. So many treats from @selfridges_offical not sure the chocolate honeycomb will make it to Christmas morning though.

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Making this chestnut and pistachio galette for a recording of something exciting today. A thin nut base inspired by the best bits of a nut roast, topped with cashew and spinach cream, roast squash and picked onions. It’s a good one for a veg main event at Christmas. Making it over on my stories. Recipe from my first book #amodernwaytoeat. 📷 @brianwferry. Hi Brian x

How to Make Citrus Gins | Anna Jones

C I T R U S G I N S

Winter is the time for citrus in every shade, from lemon chiffon to saffron mandarins, tangerines, Moro blood oranges, kumquats and tiny key limes. To my delight, I managed to get my hands on some Meyer lemons recently, a less acidic variety, with a sherbet tangerine kick – they hail from California. Any of these citrus fruits would work well in this gin, but I’ve used my favourite of all, the bergamot.

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T H E L I T T L E T H I N G S / Very happy to be the 2nd ever guest on the @stylistmagazine podcast. It’s all about the little things which make life amazing. I give some really weird answers. The link is in my profile if you fancy a listen. Thanks @stylistmagazine and @suseriley 🖤

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