Notes about Recipes in this book

• Kale, tomato and lemon magic one-pot spaghetti

  • rodillagra on January 14, 2021

    I liked this but second the need for lemon or something similar to perk it up at the end. Also glad I prepared the kale before starting to cook as turning the spaghetti every 20 seconds while getting the kale ready sounds like a bit of a faff to me.

  • Cati on October 07, 2018

    Just bought paperback edition yesterday for $20. Made one quarter of this recipe today for lunch. Very impressed how easy and delicious this recipe was. Will be making this regularly. Will cut back on amount of spaghetti next time though.

  • milgwimper on September 25, 2017

    This was outstandingly simple and delicious. I would add ground fresh pepper to taste for each diner. Only one complaint from one diner, and they hate tomatoes. I would make this again.

  • SugarFree_Vegan on February 08, 2018

    Loved this recipe - so easy to make, I used Green Pea Pasta Spirals for a protein packed gluten free dish. I also think that 100g of pasta per person is way too much, I used just 120g for 2 people and used a few more veggies and there was still too much for us. Yummy though!

  • SQKnSEA on December 29, 2022

    Do not substitute gluten-free pasta with this method. The spaghetti will clamp together into a large mass.

  • Allie80 on July 07, 2020

    Really quick and easy weeknight supper - just what the doctor ordered for something simple after getting in from work. It's adaptable to what's in the fridge, I didn't have the full amount of spinach so added in some sliced sugarsnap peas. It wasn't huge on flavour but was tasty enough and you could easily add in some extra bits to jazz it up.

  • Silverscreensuppers on June 26, 2017

    I made half this recipe and feel I should point out that you will need a HUGE pan if you are making the whole recipe. I loved the idea of this and it was a fun way of cooking pasta, but for my palate, had to add a LOT of Parmesan and some chilli flakes. Might try again sometime with spinach rather than kale...

  • maestra on January 31, 2019

    Made this as directed as a first-time experiment. Agree that portions are way too large, but it's scaleable. End flavor was a little flat, so I added lemon juice and orange zest and then topped with a chile-spiked salt. Perfect. More vegetables are very welcome and this pasta is a great place to use whatever is lingering in the fridge.

  • KaylaMarie on June 07, 2019

    So quick and easy. Could cut up a garlic clove and add too for extra flavour.

  • Hansyhobs on January 28, 2022

    First time making this in ages. It's always good, I don't bother to zest the lemons and just chuck them in full (cut in half) esp if I only have one lemon (recipe says two). Use a huge pot, I always make the mistake of using too small a pot. I find the portion size spot on, but maybe that's cos we're greedy. Lots of parm to finish!

  • JakeDorset on December 19, 2020

    This recipe is phenomenal and immediately made our regular rotation for a quick supper. I like to add some vegetable bouillon with the water and adjust the liquid at the end if it’s a bit too dry. I’ve also successfully subbed spinach, spring greens, and Swiss chard instead of kale.

  • anniecc on September 14, 2022

    This has become a staple recipe in our house. I make it for two adults and one child so adjust the quantities accordingly - as someone else has pointed out you would need an enormous pan to fit the full amount. I find that linguine nests work better than spaghetti. I usually add a crushed clove of garlic and sometimes some chilli flakes.

• Soft green herb omelette

  • TrishaCP on May 28, 2018

    I thought this was delicious. I used her preferred mix of herbs since I had plenty in my garden- basil (mix of opal and sweet), dill, tarragon, and mint, plus chives. I only used about four mint leaves though (I have spearmint), and I was glad that I didn't use that much. I used ricotta as my filling, and I liked that it didn't overpower the herbs.

  • LizzieLozza on May 24, 2018

    2 small bunches of herbs mix of any following: mint, parsley, dill, chives, tarragon, chervil, basil goats, feta or ricotta cheese handful spinach or greens - if greens like chard, it does give a very crunchy raw finish, maybe consider blanching first. handful rocket or watercress

  • saarwouters on March 10, 2019

    Delicious! For herbs we used basil, dill, mint and parsley. We also added some avocado upon serving. Enjoyed it a lot!

  • Silverscreensuppers on February 15, 2018

    Yum! Great way of using up herbs that are hanging around the window ledge when you are about to go on holiday. I would never have thought of using lemon zest in an omelette but it works.

  • ChelseaP on August 05, 2021

    Wonderful!

• Strawberry, coconut and cardamom smoothie

  • TrishaCP on April 01, 2020

    The flavor of this smoothie is excellent. I wouldn’t recommend making this without a high speed blender though to really pulverize the almonds and coconut. Even with mine it was a bit gritty. Maybe the way to go is to blend the coconut and almonds first? I used frozen strawberries and they worked really well.

  • Rutabaga on July 02, 2017

    I really liked this smoothie. It's not too sweet and has a pleasant, but not overwhelmingly rich, coconut flavor. Mine was far pinker than the one pictured in the book, but perhaps Jones didn't have nice red ripe berries for hers. The strawberry flavor is fairly light. If you want a cold drink, add some ice cubes, as the smoothie will heat up while blending, and a thorough blending is important to really liquefy the almonds and shredded coconut.

• Sweet potato and ricotta gnocchi with almond pesto

  • Astrid5555 on October 11, 2020

    Big surprise, both kids happily had seconds. Almond pesto is a must!

• Roasted coconut, lime and tamarind curry

  • Melanie on April 03, 2016

    I thoroughly enjoyed this curry, a definite to repeat with a lovely mix of flavours. Note that there is a typo in the book, you only need 50g coconut for the topping.

• Green pea and coconut soup

  • Melanie on April 28, 2016

    Easy to prepare and uses ingredients I typically have around the house - good for a weeknight dinner. This soup sadly did not reheat well.

• Sweet potato, lime and peanut soup

  • Hellyloves2cook on October 03, 2015

    Page 71. I had only just purchased this book when I made this recipe. I wanted to get in the kitchen and prepare something from this book- that is how excited I was after flicking through the pages of Anna's new offering. It was a particularly cold day and I had very limited fresh produce except for a load of sweet potatoes and leeks! So I just had to make this soup. I found a knob of root ginger too and although I didnt have lime I used lemon as a replacement. All turned out well and although the crispy toppings were omitted ( due to lack of ingredients) using lemon and coriander as an addition before serving was just as acceptable. Quick, easy and delicious.

  • anniecc on November 07, 2023

    This was amazing! Such an unusual and delicious flavour, even my 4-year old liked it. I followed the recipe pretty much to the letter, apart from cooking in peanut oil instead of coconut. It was quick and straightforward.

• Cashew, kale and lime nacho bowl

  • Kattancock on March 27, 2022

    Really enjoyable!

• Chickpea pasta with simple tomato sauce

  • Kattancock on March 27, 2022

    Unfortunately this was a major fail for me, I couldn't get the pasta to work at all...

• Roast roots, grapes and lentils

  • SugarFree_Vegan on November 28, 2015

    pg 186 - this is a very easy and oh so tasty dish, the lentils are a great complement to the veggies and the roast grapes are an inspired addition as they leak some of their juices during cooking therefore making a delicious dressing. It would be very easy to sub in other veggies ie parsnips or carrots, what ever you have in the fridge really but don't miss out the grapes. The lentils will work with lots of other dishes too and the idea of cooking a whole tomato and garlic and then squishing it into a dressing for them again is great and simple idea. FAB!

• Spinach and lemon polpette

  • SugarFree_Vegan on January 04, 2016

    We just love this gorgeous recipe, I didn't have quite enough weight in spinach so added a little cavolo nero to the polpette and used the Oats instead of breadcrumbs in the mix. As the mix was quite soft I dropped the little spoonfuls into Panko and tossed them round to coat them which made them extra crispy when baked. They tasted lovely and savory and go very well with the almond pesto and tomatoes. We scoffed the lot - no left overs this time!

  • maestra on January 31, 2019

    Loved this. Made as written, with breadcrumbs. Perfect. Anyone would think they contained meat. Any lentil will work here; don't get stuck on the one she recommends.

• Carrot cake flapjack bars

  • SugarFree_Vegan on October 21, 2015

    Pg 269 - This makes quite a few flapjacks, I must cut mine smaller as I loads half of which I have frozen for later. I used Brown Rice Syrup in place of the maple and also added a little stevia for extra sweetness. I think next time I might cut down on the chia seeds as they were quite noticeable when eating (you know they thing when you get that 'jelly' feeling in your teeth). The mix binds together well and cuts well too so long as you make sure you let it cool completely.

  • eeeve on April 04, 2016

    We can't say we like these - the mix was fairly moist but still tastes like cardboard. Very bland and no sweetness at all.

  • guyscott on June 14, 2020

    so dull sorry

• Avocado fritters

  • SugarFree_Vegan on October 21, 2015

    Pg 298 - This recipe is lovely, the Cashew Hollandaise I will use for other dishes as it's a breeze to make and totally tasty - I did have to thin it down a bit to get a better consistency. The fritters were intriguing as being an avo fan just had to make them. They were quite soft to work with and therefore a bit tricky to handle in the pan but came out tasty. A lovely supper dish along with some Dijon roasted potato wedges which I also knocked up.

• Parsnip rösti supper

  • eeeve on January 30, 2016

    The parsnips lend this giant rösti a lovely sweet flavour; but must remember to season it well. Also to use a food processor to grate the vegetables - doing it by hand added a considerable amount to prep time! Didn't use the baby leeks and served all the components (rösti, ricotta, spinach) separately for people to assemble themselves; and because I didn't want to end up with soggy leftovers. Not a wow supper, but was certainly liked by everyone.

  • eeeve on January 31, 2016

    Even better the next day for breakfast with a fried egg - which was listed as one of the optional toppings anyway.

  • Rutabaga on December 16, 2017

    For those who like parsnips, this is a good version of roesti. Unfortunately, my children don't, so they wouldn't eat it. But my husband and I enjoyed it, and I appreciated the lighter topping of greens (as opposed to the more traditional delicious yet heavy layer of cheese and ham). Instead of spinach, I used a farmer's market salad mix simply dressed with oil and lemon juice. I used goat cheese in place of ricotta, and scallions instead of baby leeks. The roesti itself was huge and thick, even when made in a deep 12 inch skillet. It was nicely crispy on the bottom, but softer on top, as you don't flip it. Doubtless this makes it healthier, but if you want it crispier, try drizzling a little oil over it prior to baking, or just before finishing it under the broiler. And for those who dislike parsnips, a traditional all-potato roesti is always an option. A final note, as eeeve said, parsnips are really hard to grate. I don't have a food processor, but would use it here if I did.

  • Silverscreensuppers on April 08, 2019

    I really loved this - much greater than the sum of its parts. I chopped up my parsnips and potatoes in the Thermomix because I hate grating veggies. I used cottage cheese rather than ricotta. I thought it was a really delicious dinner and I have a second helping for tomorrow (made half the recipe). Good old Anna!

• Gently spiced sweet potato and quinoa bowls

  • eeeve on March 23, 2016

    This was nice enough, but we weren't crazy for it. The stated cooking time of 15 minutes was quite an underestimation (and I'm not even a particularly slow cook), and the sauce was way too watery - would probably only use half the amount of additional liquid next time. I didn't have chickpeas in, so I used a can of borlottis instead, and added some sliced mild-ish chillies for a little bit of heat. I liked the chard on top, though, and might steal that idea for other dishes.

• Overnight oats

  • eeeve on December 08, 2015

    I made the oats/chia/vanilla/frozen peaches version, which was great. Just need to remember to halve the recipe for next time, as I basically ate two servings in one go!

• Summer rhubarb and strawberry crisp bars

  • eeeve on May 24, 2019

    These are indeed very very good! I also used butter and light brown sugar, and I used more rhubarb than strawberries, though the total amount of fruit was as stated. They are quick and easy to make, though it did take me a bit longer than five minutes :-) mostly due to chopping the rhubarb very finely. Can see these working with a compote instead of fresh fruit too. Think I’ll make these again, even though with using butter and sugar they come out quite rich!

  • saarwouters on June 05, 2018

    Yummie! I literally made this in 5 minutes. The flavour is a wonderful sweet and sour balance, and the kids loved it! (I did use butter and light brown sugar, instead of coconut oil / sugar).

• Amazing lemon cannelloni cake

  • eeeve on June 14, 2023

    Made a version of this from the Lunch Lady website - https://hellolunchlady.com.au/blogs/blog/veggie-cakes - which omits the tofu, and OMG it was delicious! Very light and reminiscent of a German baked cheesecake. Baked mine 10 minutes less than stated and it started to burn round the edges, will reduce temperature / baking time next time.

• Malted chocolate buckwheat granola

  • eeeve on April 24, 2018

    Though not my favourite, this is a pretty good granola recipe. Didn't have any barley malt syrup and replaced the maple syrup with honey, so probably have quite a different end result from the original recipe. Really like that the milk turns slightly chocolatey from the cocoa powder (when using the granola like müsli), although the chocolate taste is very subtle.

• Honeyed rye bread

  • eeeve on January 22, 2016

    A nice bread that's not too difficult and time-consuming to make. It's slightly dense but not in a heavy way. Made it as written with sunflower and poppy seeds kneaded into the dough and caraway seeds sprinkled on top. The caraway seeds wouldn't stick (maybe the top needs to be oiled before sprinkling?), so I might just knead them into the dough instead of the poppy seeds next time.

  • Foodycat on March 02, 2019

    I used my normal method, which is kneading in a stand mixer with a dough hook, then an overnight rise in the fridge, then shaping and another slow rise in the fridge. It still didn't have much rye flavour but it was very nice for open sandwiches. edited to add - makes fantastic toast

• Squash, roast tomato and popped black bean salad

  • MissQuin on January 27, 2016

    Great flavours! But I didn't bother cooking the squash and tomatoes on separate trays. I started off cooking the squash first, then after about 10 mins, tossed the tomatoes with the ginger and some oil and put them in a layer over the top of the squash. worked well and much less cleaning up!

• Pistachio and raspberry brownies

  • marikomidori on September 29, 2018

    Delicious but a little too oily - might put slightly less coconut oil in next time.

• Butter beans with fennel, lemon and tomato

  • VineTomato on April 26, 2020

    Outstanding. Truly delicious. Served with roasted salmon.

  • brynapg on April 09, 2019

    Surprising combo and very tasty. Both of us really liked it and one of us isn't a big "white bean" fan. Next time I might throw some feta on top... Would make a great lunch with crusty bread.

  • LizzieLozza on July 13, 2018

    Just about enough for a weekday supper. Not blown away by it like other of her recipes.

• Lemongrass, peanut and herb bun cha

  • VineTomato on August 20, 2020

    I've already made this twice this summer and hopefully I we can squeeze another round in before it gets too cool. Really fresh and delicious. A firm favourite.

  • jenburkholder on August 10, 2021

    We didn't care for this. We love bun and its variations, but this one was unbalanced, way too sweet/tart with no umami to back it up, and the flavors just didn't mesh. Won't repeat.

  • aeybkme on May 18, 2023

    Really delicious and tastes very similar to tofu bun I've had in Vietnamese restaurants.

• Butternut and cannellini gratin

  • VineTomato on September 28, 2022

    A perfect autumnal dish which was such a pleasure to make. This has a wonderful depth of flavour - the onions are fabulous. Our gratin was ready after about 25 minutes with the bread and cheese starting to burn, but that left our butternut a little on the underdone side. Would like to try the vegan version she suggests with almonds, but am I willing to part with the gruyere - probably not. Update: I've made this again and gave the butternut 15 minutes in the oven before adding the cheese and bread topping - perfection.

  • htrezzo on June 09, 2020

    I replaced the onions with shallots and used parmesan instead of gruyere - but I think the flavors worked perfectly together. I also reduced the effort even more by using frozen butternut squash. This is a comfort food dish that takes very little effort and isn't over-complicated with ingredients.

• Smoky root tacos with green chilli salsa

  • VineTomato on June 10, 2018

    These were lovely but it felt like a lot of effort, with many different parts. I’m not sure I’ll make these again.

• Celeriac, bay and mushroom ragù

  • VineTomato on November 24, 2019

    I was dubious about this, but like to try new things. Bought the ingredients and ended up procrastinating on this for a few days - then I made it. Surprisingly Mr VT loved it. I thought it was okay. I topped it with scalloped red potatoes which worked well. I thought it could do with a few more mushrooms. This will probably make it to the once a year winter rotation.

  • pandasaurusrex on April 25, 2017

    This both looked and tasted blah, bordering on gross. It *sounds* like the perfect, hearty thing to make on a cold winter night, but there was nothing tasty about it. Certainly edible -- just not worth the time and ingredients. Maybe I'm just not a fan of celery root? -- thought it tasted somewhat bitter. Served with polenta (Marcella's recipe).

• Grilled avocado barley bowl

  • VineTomato on August 03, 2018

    Great summer bowl - green and filling. I’d double check the timing for cooking pearl barley. When I took mine out the cupboard it said to cook for 1 hour 15 min! That was a bit problematic seen as I just got home from hot yoga, starving and it was 20:30 at night! Anna says to cook for 25 min. I found that around 40 min was fine, but it probably could have gone for another 10 min or so. I debated grilling the avo to avoid getting the griddle pan (and then cleaning it) - I’m glad I did the avocado was delicious - warm and softer than normal with a very slight hint of that cooked avocado flavour. I used goats milk yogurt as I had some to use up - was good, I can imagine coconut yogurt would be absolutely divine here.

• My favourite lentils with roast tomatoes and horseradish

  • VineTomato on November 08, 2021

    I've made this recipe several times and we adore it. It is totally delicious. The different components come together in perfect harmony. It is warming, cosy and pretty healthy too.

  • Silverscreensuppers on March 26, 2019

    I thought this was delicious! Loved the earthy taste of the lentils and the accompanying bits and pieces all worked really well together. I made the full amount of lentils and have frozen half of them. When I get them out to rustle this recipe up again, I'll make double the amount of tomatoes and cottage cheese with horseradish because I am GREEDY!

  • breakthroughc on December 09, 2022

    We really liked this recipe. I did my bread crumbs in a small frying pan on the stove top. I gave my tomatoes some broiler time to get them some color. I may do a more slow roast on them next time. The horseradish cottage cheese sounds weird, but is fantastic with the lentils. Both my husband and I voted this a keeper and worth repeating.

• Courgetti with pistachio, green herbs and ricotta

  • VineTomato on August 03, 2018

    We loved this! It even got a thumbs up from Mr VT who was grumbling about the courgetti ‘pasta’ most of the day. It is fresh, delicious and totally divine. Cooking the lemons until they are brown and sticky is a genius move, although I drizzled a teaspoon of honey over them before adding to the courgetti. I will be making this again, and again, and again.

  • saarwouters on May 18, 2018

    Delicious, easy, healthy, and just as satisfying as a regular pasta dish.

• Frying pan squash and cavolo nero pie

  • Alro9 on May 05, 2022

    Pretty straightforward. My squash definitely needed longer in the saucepan to cook than the recipe suggested but after that, it was just a case of layering the filling and compiling the dish. Filo is very crunchy around the edges which we found delicous.

• Kale, sumac and crispy rice salad

  • brynapg on April 09, 2019

    We LOVED this salad. Wasn't sure the rice was working but then it finally crisped and was incredibly tasty. Added chopped cucumber and it really worked well.

  • Rutabaga on June 22, 2017

    I really liked this salad, but my husband didn't seem to be as enthused. He was mostly bothered by the presence of dates, as he can be very picky about anything sweet in a salad. So, in future, there are a few things I'd change to make it even better: serve the dates separately alongside the salad, so people can add them as they wish; be sure to thoroughly fry the rice to get it super crispy - the extra crunch is really great; include sumac (I was out of sumac, so used Aleppo pepper, which is quite good, but I missed the special sour note sumac would have added). Adding feta cheese would also be tasty, but I appreciated the fact that this was a tasty salad in and of itself without the cheese.

• Ultimate pecan banana breakfast bread

  • Rutabaga on July 02, 2017

    This bread has good flavor, but was a little lacking structurally. Adding an egg might help with this. It's also possible my loaf had too much banana, as it's hard to determine what constitutes "four large bananas". The batter was quite runny, but I decided to bake it as is. After 60 minutes in the oven, the edges appeared quite dark, so I removed it, but later found it to be rather doughy, so it probably needed at least ten more minutes after all. It's best served warm, so toast it if you're not serving it straight from the oven.

  • maestra on January 31, 2019

    We enjoyed this very much. No issues with runny batter. It's surprisingly sweet for an Anna Jones recipe, but that's just fine with my 4-year-old. Great way to use up multiple ripe bananas.

• Peanut butter and strawberry layered smoothie

  • Rutabaga on September 10, 2018

    I liked the contrast of the tart berry smoothie with the creamy, peanutty banana smoothie. Mine didn't form layers, either, but created a nice swirl, and keeping the components separate makes the drink more interesting. It's a filling breakfast, too, probably due to the peanut butter. I included raspberries with the strawberries, and used coconut milk (the drinking kind).

  • ingabritt on April 27, 2018

    B+. The flavors were delicious but, umm...no layers. Whatsoever. When I poured the top layer in it just immediately mixed right into the bottom layer. Maybe if I had used frozen strawberries instead of fresh? Perhaps I didn’t get quite enough banana in the top layer? More specific guidance to make the densities right for layering would have been helpful. Made on 4-27-18.

• Peach and raspberry ripple breakfast

  • Rutabaga on September 02, 2018

    This is a terrific easy and healthful no-cook breakfast. The kids all loved it. It's a good way to serve "oatmeal" in the summer. I recommend topping it with fresh peach slices, raspberries, and nuts for a little crunch. Some toasted coconut flakes would also be good.

• Nordic morning bowls

  • Rutabaga on October 27, 2017

    Yum! I know this is basically just oatmeal, but I really loved Jones' suggestions. I'm not a fan of heavily spiced oatmeal dishes, but the gentle spicing here was perfect. My oats soaked for several days in coconut milk (the drinking kind), so cooked in only about five minutes. To get them to my preferred consistency, I probably added close to another cup of coconut milk while they cooked. This may have been due in part to their long soak. For toppings, I used almond butter, honey, and flaxseeds. I'd never thought to add nut butter to oatmeal before, but it is delicious, a great way to add some protein. The kids really liked this breakfast, too!

  • Silverscreensuppers on January 24, 2018

    I thought this was a delicious way of pimping porridge. I more or less followed Anna's recipe to the letter but just made 1/4 of the recipe because was just for me. I thought that the vanilla might be overpowering when I first added it but it was perfect. I'll put bigger pinches of the spices in next time. Yum.

  • raybun on May 02, 2017

    I am a reformed porridge hater. After years of being given gluey grey gloop at school I never went near the stuff till recently. It's bowls like this that have changed my mind and gave me energy until lunch with no sugar rush/carb slump that other breakfasts can give you. I followed Ms Jones' advice and presoaked my oats the night before and made 1/4 of the recipe. I used pear and goji berries for the apple & raisins as I had some available otherwise followed the recipe.

• Raw cookie dough bars

  • Rutabaga on June 26, 2017

    These bars are very tasty, and do have something of the quality of cookie dough despite being flour-free. There are a couple of things I would change for the future. For the sweetener, I would decrease the honey by a taplespoon or so and increase the coconut sugar accordingly. While not bad, these tasted a bit more strongly of honey than I would prefer. Also, they really need to be kept cold. I made the mistake of taking them to a ball game on a warm evening, and they basically melted, with coconut oil oozing everywhere. I'm not sure that you really even need three full tablespoons of oil, so I would try with less first. Using less honey would also help stiffen them up, as would eating them straight from the fridge.

• Smokey pepper and white bean quesadillas

  • Rutabaga on March 15, 2017

    This is a tasty, satisfying version of quesadillas. As with many of Jones' recipes, they are also very easy to customize. Made as written, they're not super cheesy, which makes them a little healthier, but I personally like a little oozing cheese in my quesadillas, so would increase it just a touch. Sharp cheddar or Oaxacan string cheese (traditional for quesadillas) would also be good. Ideally, serve these with sliced avocado. On the downside, my five-year-old practically refused to eat them despite the fact that he enjoys all these ingredients individually. But for those who do not require their quesadillas be cheese-only, these are a great speedy alternative.

  • Allie80 on July 09, 2020

    Super quick and easy to adapt with what you have in. I didn't have any jarred peppers so roasted a couple in the oven for 30 minutes, while I was prepping the rest. I didn't have manchego so used an extra mature cheddar in it's place. I upped the beans to a whole tin (230g instead of 50g). We only had small tortillas so I made two small rather than one large. It was tasty but for those with healthy (AKA greedy) appetites you'll need more or some sides.

  • saarwouters on July 27, 2018

    Really loved these. Used a little less spring onion. Very easy and tasy! Served it with the 'too hot salad' from the same book.

  • ChelseaP on August 05, 2021

    Fast delicious food. Great as a main or as a bar snack.

  • breakthroughc on April 22, 2022

    Like Allie80 I used the whole tin of beans and a whole jar of peppers and got two nice size quesadillas. I really did not like the lemon flavor in these and thought it was out of place. I would make again, but skip the lemon.

• Smoky beans and sweet potato hash browns

  • Rutabaga on November 29, 2017

    My family members aren't big sweet potato fans, but I had some roasted sweet potatoes that were left behind after Thanksgiving, and decided this might be a good way to use them. Since the potatoes were already cooked, the hash browns were more like mashed potato cakes, and since I was out of eggs, they fell apart when removing them from the pan. I also added some nigella seeds and panko crumbs. Ultimately, my husband said that when topped with the beans, it wasn't a bad way to eat sweet potatoes, as the flavor was well balanced and savory. But for the future, I think we would prefer a mixture of sweet potatoes and other root veg, including parsnips, carrots, and/or regular potatoes. It's dead simple to make, and with this basic change I can see it becoming a dish the whole family would really enjoy.

  • LizzieLozza on January 08, 2019

    Loved the beans, not fussed about the sweet potatoes, would eat with just rice

  • Hannaha100 on April 27, 2020

    To me these are more sweet potato rosti than hash browns? (I might have to look up the difference!). They held.together fairly well with chia seeds but were fairly bland and no-one particularly enjoyed them. Agree they would be better with a mix of root veg. Made the beans with half cannellini, half borlotti and I thought they were tasty and easy to prepare. Kids not sold though (I made theirs without onion or paprika).

• Avocado, tahini and olive smash flatbreads

  • Rutabaga on May 05, 2017

    This makes for a tasty snack or light meal. I served it alongside roasted chickpeas to add some protein. I think I would enjoy a somewhat "deconstructed" version of the topping, with lemon and clementine juice squeezed over sliced avocado, drizzled with tahini. This is purely a textural thing, as our family tends to prefer sliced or cubed avocado over mashed.

  • LizzieLozza on September 10, 2018

    Would be a good dip for guests whilst waiting with drinks but wouldn't go for lunch. Don't think it needs feta for that.

  • ChelseaP on May 21, 2021

    So so good! Creamy, salty and briney from the olives. It's a great snack either on it's own or with pre-dinner drinks.

• Sesame, pistachio and preserved lemon crispy rice

  • Rutabaga on November 08, 2017

    This one gets five stars from me for being both really delicious and surprisingly easy. The kids weren't into it, but the adults loved it. The salty funk of preserved lemon really gives it that special something. The one thing I take issue with is Jones's instructions to cook the rice for 15 minutes. I have never experienced such quick-cooking brown basmati rice - try 30 minutes instead. Also, be wary when crisping the rice up at the end; after six minutes on medium high heat, mine started to scorch, and I removed it from the heat just in time. It didn't form a true "tadig" crust, but the rice was pleasingly crispy. I love the bright crunch that pomegranate provides, but served these on the side as some in my family prefer it that way. The yogurt sauce is a great addition. I added some olive oil and a splash of white wine vinegar to the sauce as well. I also used a full cup of rice and increased the other ingredients accordingly.

  • Rutabaga on December 11, 2017

    I made a variation of this, throwing together a yogurt sauce with what I had on hand - scallions, parsley, cumin, za'atar, lemon juice, and avocado oil. It was a hit with the whole family. The crispy brown basmati, nuts, seeds, and yogurt sauce combo is a great base for experimentation.

• Crispy red pepper and cannellini bake

  • Rutabaga on January 05, 2018

    I turned it into a sheet pan supper dish. It's a good, very easy combination of flavors and textures. Unfortunately, I kept it in the still warm oven for too long after it was done baking, and it really dried out. Barring that, it would have been great! Also, I recommend drizzling over some olive oil prior to baking, and maybe a little more at the table, too. A sprinkle of some nice wine vinegar would also be welcome.

• Crispy chickpea and harissa burger

  • Rutabaga on September 26, 2017

    I rated this four stars because the mix of flavors comes together so well. On their own, the burgers are too dry, but the hummus and tomato relish take care of that issue nicely. As with a number of Jones' recipes I've tried, however, the lack of egg leaves things prone to falling apart. Half of my husband's burger crumbled out of his bun. Maybe the intent is to keep the recipe vegan, but if you don't have concerns about eggs, I'd recommend adding one. I used only about a teaspoon of harissa because I was afraid the burgers would otherwise be too spicy for my kids. You can spice them up individually by spreading additional harissa on your bun. The other thing that didn't work was cooking the burgers and then coating them in sesame seeds before putting them back in the pan for one last minute. Sesame seeds adhere well to the raw veggie mixture, but they sure don't stick to cooked patties! Next time, I'll try rolling balls of the raw mixture in sesame, then flattening them into patties.

  • michct on August 28, 2022

    First veg burger I’ve made that daughter liked. Added egg as suggested and reduced amount of harissa.

  • Silverscreensuppers on June 22, 2020

    So glad Rutabaga was here before me! I added an egg, and I followed the tip about the sesame seeds. I thought these were delicious, LOVE the tomato salsa. Will definitely make that again. AJ's recipes always take me WAY longer than stated in the book and although this was a long process, for me it was worth it. Will try and put my photo up - I used black sesame seeds which look burned in the pic but they weren't. Beetroot hummus. YUM!

  • htrezzo on June 01, 2020

    I used the food processor instead of an immersion blender. And pomegranate molasses in place of the dates. I skipped the added sesame seeds. They held together well and didn't dry out!

• Quinoa risotto with mashed peas and greens

  • Rutabaga on March 14, 2017

    This was a new way of preparing quinoa for me. The herbed pea puree is particularly good - bright, fresh, and sweet, like spring in a sauce. To use up ingredients I already had, I used pepitas in place of the pine nuts, goat cheese instead of feta, and the suggested spinach rather than kale. I also left out the mint, although I'm sure that would be delicious. While pine nuts would be a better fit than pipitas, it's nice that this recipe is so versatile. The only downside is that the kids didn't like it, although my five-year-old didn't seem to have too much difficulty eating the small portion given to him once I got him to stop complaining about its mere presence on his plate.

  • LizzieLozza on August 23, 2017

    Definitely need to make the pea puree. I ran out of time and nuts so used jar of pesto instead. Would have been quite plain without. Won't become a regular but not a disaster.

• Pan-roast lime feta and chilli greens burrito

  • Rutabaga on March 14, 2017

    While these burritos aren't especially Mexican - or Mexican-American, for that matter - in substance, they are a tasty and easy-to-make meal. Using what I had on hand, ours were made with cannellini beans, spinach, lemon juice instead of lime (although I would prefer lime), and, sadly, no cilantro. All in all a real winner for a veggie-centric weeknight meal. I would recommend cotija or queso fresco if you can get it in place of feta, just for a more Mexican take on it. My feta, an Israeli brand that is typically quite good, turned out to be very salty, and the frying may have brought that out even further.

• Sticky green bean and chilli paneer

  • Rutabaga on May 12, 2020

    All in all, I think this is a good recipe, but unfortunately my green beans were a little chewier than I would have liked, and not that flavorful. So ideally, you should only use really good beans! The curry is warmly flavored, and melds well with the paneer. I let my store-bought paneer cook for a couple of hours, so it was nicely soft.

• Rye pancakes with crispy Jerusalem artichokes

  • Rutabaga on December 19, 2017

    This is an unusual and creative dish. My pancakes were a little different from Jones', as I discovered that I had no spelt flour and was almost out of rye. Instead, I used a mix of rye, fine corn flour, kamut, and chickpea flower, with the kamut and chickpea flower making up the majority of the mix. They actually were quite tasty, although they weren't as flexible as most crepes or pancakes, and broke if you tried to roll them. The Jerusalem artichokes were tasty, but I would try frying them in small batches to help them crisp up better. I also kept mine in the oven for about 20 minutes after they cooked, and they were pretty limp after that. Also, I sliced them by hand, which wasn't especially difficult, but was time consuming. For that reason alone, this dish took me closer to 45 minutes to make. We used goat cheese in place of the ricotta, since that is our family preference. As a bonus, while my one-year-old did not like the sunchokes, he did enjoy the pancakes on their own!

• Sweet roasted courgettes with crispy chickpeas

  • Rutabaga on October 03, 2017

    Yum! My husband and I really like grated sauteed zucchini, and this dish took that as a base and turned it into a really delicious, easy main dish. I used a mix of larger chopped tomatoes in addition to cherry tomatoes, and rather than use jarred red pepper, I added wide slices of fresh pepper to the pan with the zucchini right from the start. They roasted nicely together with the zucchini, and I peeled and chopped them before adding them back to the pan with the remaining vegetables. Under my broiler, the zucchini was pretty well browned in under 15 minutes, so the timing here can definitely vary depending on your oven. I drizzled extra olive oil over the top when it was done, and scattered over fresh basil leaves, which I highly recommend. You could make it a little more decadent by adding feta, but the sweetness of the roasted vegetables doesn't really need further adornment.

  • Silverscreensuppers on August 12, 2017

    Wow! What a surprise. This was super tasty! A really yummy dish. I ate almost half of it in one go!

• Frying-pan Turkish flatbreads with spoon salad

  • Brieforme on October 15, 2015

    This is a firecracker of a recipe!

• Tahini drizzled super fruit

  • MmeFleiss on March 25, 2018

    This was a great way to use up random fruit from the fridge. I thought the recipe made way more sauce than needed.

• Acai bowls

  • MmeFleiss on December 26, 2018

    We love this recipe so much. We only loosely follow the toppings based on what’s around, but it never fails to impress.

  • Silverscreensuppers on January 20, 2018

    It’s like having ice-cream for breakfast - I like it!

  • Silverscreensuppers on January 20, 2018

    It’s like having ice-cream for breakfast - I like it!

• Spiced pea and paneer chapattis

  • LizzieLozza on August 21, 2018

    To feed two for supper generously, I would make the full quantity. This might make three big wraps (my husband eats two) or four medium size ones. I also doubled the paneer amount to 250g which was perfect. The wraps are also a little dry so I pureed the pea mix to add contrast to the cauliflower texture. If serving to guests, I would probably also serve rice with a dahl and some pickles, especially if in the evening. It takes me 40 mins from walking into the kitchen to table.

• Avocado, cucumber and fennel soup

  • Charlotte_vandenberg on August 25, 2018

    Lovely green soup, a bit thick, maybe I should have added some more ice/water. The dill and basil leaves make a very good presentation.

• Saffron apricots

  • Charlotte_vandenberg on August 25, 2018

    Quick and easy dessert, looks very pretty and tastes nice although the apricots were very sweet. Especially the combination with Greek yoghurt was good.

• Quick-pickled roasted roots, polenta and carrot-top pesto

  • Hannaha100 on October 02, 2016

    Unfortunately this was a swing and a miss for our family. I thought it was just OK but husband hated it! First time trying carrot top pesto and will not repeat with this recipe because beetroot juice combined with carrot tops to turn pesto brown - not at all appetising! I had used pre-cooked beetroots, which was probably the problem. However, ingredients didn't combine well anyway, I needed more liquid than stated.

  • dichohecho on November 23, 2021

    Used slicer blade for food processor on carrots and sliced beetroot by hand. Both were burning after 15 minutes, cooking time is far, far too much or Anna Jones' mandolin makes very thick slices. Carrot pesto was nice enough but I think the ratio of stalk to leaf on my carrot greens was too high because it was very stringy. Also used quick cook polenta which takes a fraction of the time to cook. It's a nice idea and I might try it again, but probably not using the recipe.

• Green mimosa salad

  • saarwouters on May 30, 2018

    A very healthy, satisfying and well balanced salad. Will make again!

• Too hot salad

  • saarwouters on July 27, 2018

    Easy, quick and fresh. I found the carrot strips quite hard and long. Next time I will make them shorter or thinner.

• Start as you mean to go on cereal

  • e_ballad on October 18, 2019

    This certainly tastes very healthy. Needs a lot of flavour-packed toppings to make this porridge less like stodge. And while 1/4 cup seems like a very small serving, the porridge is quite heavy.

• Blood orange and double chocolate rye muffins

  • e_ballad on July 22, 2018

    Ok, but not outstanding. The recipe ‘works’, but they turned out quite dense. I wouldn’t agree with the author that these are breakfast fare, as there is quite a chocolate hit for first thing in the morning!

• Silver Lake sweet potato bake

  • Silverscreensuppers on February 26, 2018

    I think this is a good recipe, but I didn't like it... I know that sounds weird, but there was a weird perfumey taste - I couldn't work out where it was coming from... I'm guessing it was the sweet potatoes, I don't often eat these. I had used one from a pack of 5 for some recipe or another so used the others for this. There are quite a lot of elements to this recipe. I liked the leek bit and the topping bit, I guess that sweet potatoes are just not for me... Mind you, there's a huge amount of it left over, who is going to eat that if not me?!

  • samfrances on November 19, 2023

    Basically a sort of vegan vegetable crumble. The topping is to die for. The cashew cream works really well. Most of the flavour comes from the topping and the herbs / spices.

• Seeded halloumi and harissa rainbow bowl

  • Silverscreensuppers on January 20, 2018

    This is more of a concept than a recipe, but no matter, I love that about Anna Jones. This is good for using up odds and ends of veggies. I liked this way of cooking halloumi x

• Beetroot, walnut and date dip

  • Silverscreensuppers on May 15, 2022

    Delicious!! I used buttermilk instead of yoghurt. It was yummy.

• Amazing crackers

  • maestra on January 31, 2019

    These turned out perfectly for me, and they were a hit with everyone I shared them with. That said, I think the recipe has two major flaws: 1. The mixture needs to sit 10 minutes or so for the oats to absorb the liquid. I imagine that's why I got crispy crackers and the other commenter got something that "falls apart easily." 2. I forgot to score my crackers before putting them in the oven, but that turned out to be a good thing. I scored them after their intial 20 minutes, when the author has you flip them and put them back. Actually I more than scored -- I cut them into squares and separated them at this point. The result was crispy edges and interiors. After the second 20 minutes I took out the crackers that were ready but moved the rest around the baking sheet and put them back in. I kept checking every 5-8 minutes and removing the ones that were uniformly crisp. The last crackers probably too an hour baking time total, but it was worth the effort

  • Mango725 on July 28, 2017

    Tasty, but hard to use as crackers. They fall apart easily but were nice used as crunch for salads.

• Chocolate and Earl Grey pots

  • dichohecho on May 07, 2019

    This really works! Not super rich as it would be with eggs and cream but that's a good thing really. My food processor was dirty so I tried whisking the tofu and that didn't really work. It was unappetisingly lumpy but a quick whizz with the immersion blender sorted that out. Makes 4 x ~125ml of pudding

  • jenburkholder on February 08, 2023

    The pudding texture is nice, but I think I don’t like the flavor of earl grey in it - between that and the slight soy flavor, takes on an unappealing metallic aftertaste. Would definitely make again in a different flavor direction.

• Charred broccoli with cucumber noodles and peanut sauce

  • ChelseaP on May 21, 2021

    Great on a hot day. Used the leftover cucumber to make gin & tonics.

• Salted almond butter chocolate bars

  • ChelseaP on August 05, 2021

    I cannot stress how decadent and incredible these are. Much better than anything you can buy in the shop.

• Black bean and corn fritters

  • breakthroughc on July 12, 2022

    This recipe was a complete disaster. The mixture was sloppy, wet and wouldn't hold together, impossible to pan fry as a cake. I tried adding some crushed tortilla chips and then I could at least get them in the pan in a cake shape. They too fell apart. After fussing around for an hour I finally got dinner on the table by frying the whole mess as a hash, making some indents and poaching eggs on top. It was edible, but dry. With some salsa and sour cream we didn't go hungry. I feel like ripping the whole page out of the cookbook.

• Squash, greens and quinoa fritters and sumac yoghurt

  • Running_with_Wools on October 05, 2022

    These were excellent! They held together when I browned them, and had a wonderful texture and lots of layers of flavor. I will definitely make these again.

• Delicious Everyday

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