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Anna

Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling One: Pot, Pan, Planet, A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year.

Her books are sold in ten countries. One: Pot, Pan, Planet was a Sunday Times bestseller and The Modern Cook's Year won the coveted Observer Food Monthly Best New Cookbook Award and The Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James Beard, Fortnum & Mason, and Andre Simon awards.

Anna believes that vegetables should be put at the centre of every table and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and two children.

Ask Anna

I'm here to answer all your food (and life) questions. Want to know the best knife to buy? What to do with an onion squash? How to season perfectly? What to swap for bacon now you are vegetarian? I'm here for you.

Pop your question below and I will answer as many as I can.

Answers

From Amanda

My roast potatoes are never crispy enough. How do I make sure they are the best part of the meal?!

Good roast potatoes are one of those sides that can make or break your roast dinner.

There are some key points that are game changers when cooking them:

  1. Start with good, floury potatoes: maris piper or king edward are both good.
  2. I cook about three large potatoes per person, peeled and cut into roughly golf-ball-sized pieces at random angles, giving more edges to crisp up.
  3. Blanch the potatoes in very well-salted, boiling water for 10-12 minutes, until almost fully cooked, a knife should easily go into the centre of the potato and soft on the outside.
  4. Drain the potatoes, leave to steam-dry for five minutes in the colander, then shake vigorously in the pan or colander until the potatoes have a ragged, fluffy edge, which will mean golden crisp bits.
  5. Put five tablespoons of olive oil or ghee (or a mixture) in a large roasting tray, then put in the oven (at 200C, 180C fan) for 10-15 minutes to get really hot before you add the potatoes. Be careful when you do, as hot fat can splash. Toss them in the oil and season well with salt and pepper.
From Bryony

You are so kind to offer this! So, Ive bought a new induction hob and need new frying pans. Which brand would you recommend mid-high end? Thank you very much

This may not be the the most original opinion but I love Le Creuset a lot and have had mine for so long for big pans and the shallow sauté pans.

These are 2 British companies I love too….

Tuke and Co - they have just rebranded. The design is so good and the pans really work.

And Netherton Foundry who make more practical looking pans that chef friends use and love.

I have a couple of each 🍳

If none of these work I always recommend going to a restaurant supply store and buying good stainless steel ones from there they are usually cheaper and really good quality. Vogue is a favourite.

From Lynsey

I love your style, what are your favourite clothing brands/ stores apart from LF Markey! Thanks

I love;

Toast for trousers - I’m assured by a friend who used to work there they use fit models for all the different sizes so a size 14 is tested on a size 14 body not just on a size 6 then inches added. You can tell.

I love Sideline for dresses and jackets and jumpers - made sustainably in small runs.

I lean on Folk and YMC for classics.

From Beatriz

Hi Anna! This is such such a lovely initiative! I love your kimchi and miso noodle soup recipe! You mention to make sure to use a cleaner with less nasties gochujang paste. Could you recommend some brands please available in uk? Thanks x

I like BOMBOM gochujang.

From Felicity

I have a vegetarian coming for Christmas, and I normally do my sprouts with bacon for that smoky flavour. How can I make them vegetarian but smoky and savoury?

For smoky sprouts without bacon, try smoked salt or smoked water. Both bring that rich, smoky flavour and can be found at Waitrose from a lovely Welsh company called Halen Môn. Sprinkle smoked salt over your sprouts or add a splash of smoked water as they cook—simple, delicious, and full of smoky flavour.

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