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.
It virtually goes without saying that the better the tomatoes, the better the toasts. I love Ligurian bull’s heart tomatoes and, of course, our rainbow ones from the Isle of Wight. If your tomatoes are less tasty, roasting them intensifies the sweetness so I have included an option for roasting the tomatoes, too. Makes 4 Read More
INGREDIENTS 800 g hulled strawberries, cut into halves and quarters 100 g unrefined liht brown sugar, plus 3 tablespoons grated zest of 1 unwaxed lemon seeds from 1 vanilla pod 100 g round almonds 50 g porride oats 2 tbsp. poppy seeds grated zest of 1 unwaxed orange 100 g cold unsalted butter or coconut Read More
These are my version of a cream tea. While I do love scones with clotted cream and jam, I find this combination of just-sweet shortcake, creme fraiche and fresh lemon with fennel-spiked strawberries a little fresher on a warm day. Makes 10 For the shortcakes 320g plain flour 1 pinch sea salt 1 tsp baking Read More
