Look, I still think she is really unique and out there and these books are worth every penny, but they are not really as ‘healthy’ as they are marketed.

Her veg choices are clearly driven by seasonality and availability, making her books perfect for a cook like me! Turn the heat up a little and add the apples and three-quarters of the cabbage, then fry for a further 5 minutes until the cabbage begins to soften. Repeat for another two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta. The recipes are perhaps simpler than in Anna Jones' previous books, but no less exciting, and I love the inclusion of ways to use up leftovers, and the most common types of vegetables, and how to cook to minimise waste. Spoon the dhal into bowls, top with the curry leaves and cashews and serve with rice or warm roti breads.For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Cook for 15-20 minutes until the potatoes are almost cooked, then add the cauliflower for the last 6 minutes. This is the first thing John (my husband) learnt to cook, taught to him by his Granny Liz, who at 92 is still making it today, as well as giving Dylan races around the garden and playing football from her wheelchair.

Ladle the soup into warmed bowls and top each serving with the fried cabbage and walnuts, a spoonful of crème fraîche, sour cream or yogurt and some more dill if you like. Heat the coconut oil in a deep saucepan and fry the onions over a medium heat with a pinch of salt for 5 minutes, stirring regularly until they start to soften. But I'm not going to use vegan cheese instead of cheese as it's too fake/processed/full of unhealthy fats (I don't eat coconut oil and vegan cheeses are full of it). Vegans could swap the Halloumi for a block of firm tofu rubbed with more ras el hanout and olive oil, or use vegan-style Halloumi in the same way.

Anna posted on instagram this month, April 2021, fretting about a new exclusion diet she was making herself undertake. Bake for 25-30 minutes, until the brownies are just set with a little wobble and the almond butter swirls are golden. There is still page after page of bright vegetarian recipes with punchy flavours that casually globe-trot from Laos to Greece. 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.

Back to the dhal: stir through the spinach and the chopped tomatoes so the spinach wilts a little, then taste it and add the juice of up to 2 lemons, depending on your preference. It’s my favourite cake of the last couple of years, so I had to find a way to get it into this book. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose.You can leave this as it is, but I like to blitz it with a handheld blender to make a vibrant purple soup.

This one, though, has a fresher feeling that means I’d be as happy eating it on a summer eve as I would a winter night. I use an oat crème fraîche here (see recipe on page 308), but a dairy version or some thick Greek yogurt would work too for non-vegans. In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil—if your tahini is thick, it might need a really good stir. Even if you don’t do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she’s probably behind it.

There’s always a few standout recipes in the book that, when you get them out of the oven, you do a little fist pump,” she says. For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.