Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylish. In her exciting new book, One, the `queen of the greens' gives over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers.
I’m not usually a fan of a ‘national day or week’. National mulled wine day on March 4th anyone? And I’m always torn between celebrating national carrot cake day (3rd Feb) and international carrot cake day (4th April). But to me any day/week that shine the light on eating more veg is a good thing. Read More
Each of these easy dips use tinned pulses as a base. They all follow the same formula: once you get the hang of the ratios, you can experiment and try different flavour combinations. They each follow the same basic method. They will keep well in the fridge for up to five days. Each dip serves Read More
A salad that travels well and is more than a sum of its parts. Rice, quinoa or normal couscous can be used in place of the giant couscous if you like. Prep 20 min Cook 40 min Serves 4 100g raisins or currants 4 tbsp red-wine vinegar 1 x 400g tin cooked puy lentils, drained, Read More
