A Vegan breakfast from Anna Jones.
A recipe for breakfast, lunch or dinner from Anna Jones. Increase the chilli as you wish.
A Catalan classic which can be used in many ways from Anna Jones.Its traditionally eaten with griddled calcots ( a variety of spring onions) or baby leeks but is also good spread on toast topped with goats cheese for a quick snack. And in many other ways so feel free to experiment.
Another pie for the midwinter months from Anna Jones.
A savoury pie for winter from Anna Jones. In spring the root vegetables can be replaced with finely chopped asparagus, peas and dill. Serve with a salad.
I found this recipe from Anna Jones in ” Around the World in 80 dishes” by David Loftus.
A moreish cake from Anna Jones. You could replace the rosemary with orange zest or the seeds from a vanilla pod if you like.
Crisp and golden roasties with a kick of lemon from Anna Jones.
Another delicious pie with a crusty topping from Anna Jones.
A warming vegetarian pie for winter from Anna Jones. You can replacer the cauliflower with potatoes if you like.
A vegetarian recipe based on Vincisgrassi from Anna Jones’s ” The Modern Cooks Year”.
An Anna Jones recipe for slow cooked leeks with raisins and vinegar. can be served on toast or with pasta, polenta or mash.
This version of an orange and almond cake from Anna Jones has a crunchy streusel topping. You can leave this out for a more traditional version.
A delicious recipe for the asparagus season from Anna Jones.
Another way with root vegetables from Anna Jones,