Food
November 2, 2015
Cookbook Of The Month: A Modern Way To Cook
Chef, writer and food stylist Anna Jones shares a new collection of over 150 inspiring vegetable-centric recipes in her second book, A Modern Way to Cook. With chapters broken down by time (under 15, 20, 30 and 45 minutes), plus practical tips for leftovers and food prep, getting a nutritious meal on the table has never been easier. Here are five satisfying recipes to try from Anna’s book.
“Avocado on toast was something I grew up on, and my love of avos has undoubtedly been inherited from my mum. So I thought it was time to mix things up a bit, still making the most of how instantly delicious an avocado is but adding some more unusual favours. Here I smash avocados with tahini, olives and lemon to make one of my new favourite lunches. This is equally good on toast,” says Anna.
Get the recipe here.
“When I am hungry and impatient and I have nothing in the fridge, this simple soup is the recipe I turn to,” says Anna.
Get the recipe here.
“This recipe has become an instant classic in my house. I make this a lot, and each time I make it I still can’t believe how tasty it is. The squash, fennel seeds and tamarind come together to make a vibrant curry, and the toasted maple and lime coconut is the crowning glory (and a great little treat for snacking on in its own right too),” says Anna.
Get the recipe here.
“Aubergines and mushrooms fall into the same territory for me: unless they are cooked perfectly I am not interested. So I am very selective with the aubergine recipes that make it to my kitchen, let alone to this book. This one is knockout. Everything an aubergine should be, soft and buttery on the inside, and burnished and just crisp on the outside. The miso paste that is generously spread on top is a fanfare of flavour,” says Anna.
Get the recipe here.
“I love desserts but I’m not much of a planner, so it’s rare unless I have people round that I think to make them in advance – most of the time they are a quick reaction to a craving for something sweet after dinner. So, while I love a crumble, I really only make them on a weekend after a big family meal. This is a crumble you can make any night of the week and it’s filled with good nutrient-packed stuff and natural coconut sugar, so you can eat it with a smile,” says Anna.
Get the recipe here.
Courtesy of HarperCollins Publishers
A Modern Way to Cook