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A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day by Anna Jones

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Notes about Recipes in this book

  • Kale, tomato and lemon magic one-pot spaghetti

    • 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.

    • 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...

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Kale, sumac and crispy rice salad

    • 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.

  • 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.

  • 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.

  • Quinoa risotto with mashed peas and greens

    • 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.

    • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • Celeriac, bay and mushroom ragù

    • 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).

  • Frying-pan Turkish flatbreads with spoon salad

    • Brieforme on October 15, 2015

      This is a firecracker of a recipe!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Amazing crackers

    • Mango725 on July 28, 2017

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

  • Carrot cake flapjack bars

    • 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. I'm not much of a fan of regular flapjacks anyway, but the husband quite likes müsli and granola bars, and he called these "flapjacks with all their joy removed".

    • 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.

  • Strawberry, coconut and cardamom smoothie

    • 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.

  • 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!

    • 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.

  • Overnight oats

    • eeeve on December 08, 2015

      This is basically a fridge-cold porridge - 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!

  • 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.

  • 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.

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Reviews about this book

  • ISBN 10 0008124493
  • ISBN 13 9780008124496
  • Linked ISBNs
  • Published Aug 18 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

From the author of the brilliantly successful A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good. Recipes may include: 10 minute veg-packed Vietnamese noodle salad, with lime, mint and green chilli; sweet potato and greens tacos with avoacdo; parsnip and beetroot rosti with a poached egg; 10-minute spinach polpette; quick pea mint and quinoa risotto; speedy massaman curry with a carrot pickle and brown rice.

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