Anna Jones - A Modern Way to Cook - Over 150 quick, smart and flavour-packed recipes for every day

Anna Jones is a cook, food writer and stylist. She worked for many years as part of Jamie Oliver’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns – and went on to work with some of the UK’s biggest food brands and best-known chefs. She is the author of A Modern Way to Eat , widely acclaimed as a book of the year. A Modern Way to Cook is her second book. She lives, writes and cooks in Hackney, east London.

Fourth Estate

1 London Bridge Street

London SE1 9GF

An imprint of HarperCollins Publishers

www.harpercollins.co.uk

First published in Great Britain by Fourth Estate in 2015

Text copyright © Anna Jones 2015

Photographs by Matt Russell

Anna Jones asserts the moral right to be identified as the author of this work

A catalogue record for this book is available from the British Library

Source ISBN: 9780008124496

Ebook Edition © 2015 ISBN: 9780008124519

Version: 2017-02-09

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins

For Laura.

How lucky I am to have been put here with you as my sister.

Cover

About the Author Anna Jones is a cook, food writer and stylist. She worked for many years as part of Jamie Oliver’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns – and went on to work with some of the UK’s biggest food brands and best-known chefs. She is the author of A Modern Way to Eat , widely acclaimed as a book of the year. A Modern Way to Cook is her second book. She lives, writes and cooks in Hackney, east London.

Title Page

Copyright

Dedication For Laura. How lucky I am to have been put here with you as my sister.

A modern way to cook

In the time it takes to set the table

Ready in twenty

On the table in half an hour

Forty-minute feasts

Investment cooking

Super-fast breakfasts

Quick puddings and Sweet treats

List of Recipes

Acknowledgements

About the Publisher

I’ll make you some promises about the food in this book:

It’s delicious, everyday food that will always be ready in a life-friendly time.

All the recipes are packed with tricks to help you be smarter in the kitchen.

The recipes are full of fantastic ingredients that will leave you feeling great.

You will make amazing vegetables the focus of your meals as you eat through the seasons.

And my hope is that, over time, these recipes will make you more aware of what you put into your body in the same way they have for me.

Food for me is a celebration: three opportunities a day to sit, share and revel in nourishing myself and others with amazing ingredients. Being in my kitchen allows me to connect with far-flung locations I have travelled; it firmly roots me in the time, place and season when I see the blood oranges arrive just after Christmas or the wild garlic herald the first days of spring. It’s these things that inform my cooking, day in, day out.

But I’m just the same as the next person. For all of us, our lives are busier than they have ever been. We have access to so much, and the world is at our fingertips like never before. While this is brilliant in many ways, it also comes with the temptation to try and fit even more into already jam-packed lives.

I have been overwhelmed by the positive response to my first book, A Modern Way to Eat . The world of social media has allowed me to be directly in contact with the wonderful people who have been cooking from it, and I’ve noticed that the stuff they’ve been getting excited about hasn’t been the fancy cakes or showy dinners but the easy weeknight recipes, which have been cooked again and again.

From what I have seen, there is a sense that people are more energised about cooking – we are reaping the benefits of home-cooked, vegetable-focused food. We have more connection to what we are eating, and our relationship to what we eat seems to be becoming more balanced. Also we feel genuinely happy and excited about the food we are putting on our tables. It’s proof to me that food is a powerful force for change and that what we eat can completely transform our outlook on life. The emails I receive on a weekly basis are evidence that there is a huge wave of change happening, which is an incredible thing.

From my experience working in homes, schools and kitchens, with kids, adults, parents and dinner ladies, I know for a fact that sitting down to a nourishing home-cooked meal every day can have a massive impact on our minds, bodies and overall happiness. It shouldn’t just be something we do on a Sunday lunchtime or once in a blue moon. Cooking a home-made meal is the single most important thing we can do for our well-being, because then we know exactly what is going into our bodies. It allows us to honour the people we are cooking it for and it means that we also get a chance to sit round a table, eat, drink and really spend time with one another.