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.
You can skip blanching the tomatoes – I often do – but I’ve left it in for purists. You could use 50/50 passata and water here in place of the blitzed tomatoes, if you wanted to speed things up. Serves 4-6 12 large, very ripe tomatoes Olive oil 1 large onion, finely chopped 2 garlic Read More
Use the best oil and the ripest tomatoes you can get your hands on – there is nowhere to hide. SERVES 4 1.5kg large ripe tomatoes (I used bull’s hearts) 2 tbsp red-wine vinegar 1 small garlic clove, peeled and very finely chopped Sea salt Extra-virgin olive oil 400g spaghetti or spaghettini 1 small bunch Read More
Brown sugar-spiked meringues, topped with roasted stone fruits and a foil of not-too-sweet whipped honeyed Greek yoghurt. If you are not making the pavlova, try roasting under-ripe fruit (or fruit that refuses) to ripen in the same way to get the best out of it. Vegans can make meringues using aquafaba (the water from a Read More
