This is from Anna Jones’s new book ” One: Pot, Pan, Planet”. You can use other vegetables instead of beetroot according to the season.
A recipe from Anna Jones.
A buttery , comforting bowl for a chilly day from Anna Jones.
A riff on Panzanella for the spring from Anna Jones.
A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.
This recipe from Anna Jones is delicious on crumpets or a toastie with cheese, but can also be served alongside dal or curry. It will keep for up to 18 months, but once opened should be stored in the fridge and eaten within a month.
A comforting bowl of noodles from Anna Jones.
A simple and quick pumpkin soup from Anna Jones.
A moreish cheese spiked pie from Anna Jones.
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.
