Anna Jones’s first cookbook was an OFM favourite. Here’s an exclusive extract from her follow-up,A Modern Way to Cook: brilliant meat-free recipes, from Buddha bowls to saffron apricotsThe more I cook simply the more I realise food doesn’t need to be complicated or made from far-flung ingredients to execute us suitable. It’s the quick-to-develop, or everyday meals we eat on,say, Tuesdays and Wednesdays that develop a inequity in our lives.There has been a genuine shift in the way we look at food. More people are conscious of what they’re putting in their shopping baskets. For the first time in two generations, and home cooking is firmly back in fashion and an ever-increasing number of people are actively choosing to eat a diet centred on vegetables on a least a few days a week.Continue reading...,
Source: theguardian.com