Add the spices to the pan and stir for a couple of minutes until all smells fragrant. Next, add the canned beans and their liquid, the tomatoes and 400ml (a can 's worth) water. An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. I received my copy and within an hour I could see it was of little use to me. The dishes are mostly fairly elaborate and require such a variety of ingredients that I would end up with cupboards and a fridge full of stuff that would go in the bin because of the quantities you have to buy in the supermarkets. When I buy leaves for a salad I have to eat salad for four consecutive days else throw much of it away. That’s if you can obtain the ingredients anyway - we don’t all live in cities with well supplied shops and markets. But. Of the entire book of dozens/hundreds of recipes, I only bookmarked one: the lemongrass & tofu larb. None of the other recipes felt like things I wanted to cook as an everyday meal. Lovely sounding flavor combinations, though. Update: And the lemongrass & tofu larb is...fine. Not going into our regular rotation. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic. PRAISE FOR ANNA JONES

Soak the rice noodles in cold water for at least 10 minutes until softened. Lay the tofu between 2 sheets of kitchen paper on a plate or clean surface. Place a small plate over the top and a jar or weight on the plate to press down. Leave the tofu like this to dry out for half an hour. Grease a deep 23cm square springform baking tin. Heat the oven to 160C fan/gas mark 4. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. Whisk to combine. This orzo cooks all in one pan to a satisfying deep purple with the spoonable feeling of a risotto. You can use any colour of beetroot you like here; I love the deep magenta of the red ones but yellow and pink work well too. I make this orzo with different vegetables as the seasons change. Three stars because there is nothing fundamentally wrong with book, but it’s one of those that gets bought then is rarely used. Add 1 tablespoon of the ghee or coconut oil to a large pan, add the onion and cook for 10 minutes over a medium heat until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes.

A modern way to cook

This is completely false. Beef is by far the most carbon-intensive food we can eat, wherever it's grown, whatever it's fed, not matter no how. The carbon footprint of transporting most foods is fairly insignificant compared to what is required to produce it in the first place. ESPECIALLY BEEF. (See https://www.co2everything.com/co2e-of... or https://ourworldindata.org/food-choic... or the book 'How bad are bananas') To balance the broth, squeeze in the lemon juice, taste and add more, if you’d like, and add soy or salt as needed. You should have a delicately flavoured, fragrant broth. Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson’s How to Eat or Samin Nosrat’s Salt, Fat, Acid, Heat. The latest chef to join the pantheon: Anna Jones.”— British Vogue to the pan slightly to make a pancake. Allow to cook for a couple of minutes without touching, then gently give the pan a shake so the butter coats the bottom evenly and the rösti comes loose.

A Modern Way to Eat is a gorgeous revelation of a book. Vegetarian food that feels exciting and vibrant, by an author who writes and cooks with authenticity and passion. I will be buying it for everyone.’ Naturally, people who write cook books must have good sized kitchens with storage for all the different cookware that’s needed. They also have, it seems, an arsenal of electric mixers, blenders, juicers and blitzers (whatever that is). I don’t have room to store such, so if a fork and bowl won’t do it, I don’t try.Anna Jones trained under Jamie Oliver and has now made a name for herself as one of the best wholly veggie chefs . . . Not only is [her book] brimming with excellent recipes, [it] is also a bible on how to live greener, healthier lives overall. Anna has spent three years tweaking and testing recipes to make them as easy, cheap, and sustainable as possible.”— Woman & Home This is a book where thought meets practical action meets deliciousness.”–Yotam Ottolenghi,bestselling author and award-winning chef

Preheat the oven to 220°C/200°C fan/gas 7. Mix the mint and/or parsley and yoghurt in a small bowl. Season with salt and pepper, stir in a splash of olive oil, then set aside.In a large lidded saucepan, toast the coriander seeds and peppercorns over a medium heat for 2 minutes. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil. Pour over a litre of boiling water. Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped stem ginger and stir it through with the ginger syrup and lemon zest. Meanwhile, soak the spring onions in cold water to remove some of their intensity. Drain, then place in a mixing bowl. Roughly chop the olives and mint, add these too, then stir in the vinegar and honey or agave.

Remove the baking dish from the oven and stir through the yoghurt, spinach and orzo mixture. Pour over 400ml boiling water and stir again to combine. Cover the dish with foil (or a lid if it has one) and return to the oven for 25 minutes. Add the spices to the pan and stir for a couple of minutes until all smells fragrant. Next, add the tinned beans and their liquid, the tomatoes and 400ml (a tin’s worth) of water. Chocolate and nut butter, a flavour friendship rarely bettered. If you can’t have nuts, then sunflower seed butter will work here, too. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides and blitz again until you have a smooth paste. If it looks dry at that point, add a little coconut or groundnut oil, and blitz again. Sweeten with a little honey, maple syrup or vanilla, if you like. Heat the oven to 160C fan-forced (180C conventional) and line a 20cm x 20cm brownie tin with baking paper.In the written asides to the 200 recipes, though, there is a new steeliness. She is clear in the introduction that we are at “a turning point, in a moment of crisis” and “the most powerful thing we can do is eat fewer animals and more plants”. She has spent almost three years on One and that time has gone into simplifying recipes, attempting to minimise food waste, and offer sustainable choices and value for money. One is also her first cookbook where 99% of her recipes have a vegan alternative. Onebrings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away. In a 28cm baking dish (I use a round one), toss the leeks with the olive oil, half the lemon juice, the coriander, fennel and chilli and season well with salt and pepper. Cover tightly with foil and cook in the hot oven for 15 minutes. Add a little oil to a large pan, add the onion and cook for 10 minutes over a medium heat until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. A SIMPLY BRILLIANT BOOK – MODERN, CLEVER, BEAUTIFUL AND FULL OF DELICIOUS RECIPES. GO ANNA!’ – JAMIE OLIVER