The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons by Anna Jones

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    • Categories: Breakfast / brunch; Cooking for 1 or 2; Winter
    • Ingredients: grapefruits; coriander seeds; honey; rolled oats; vanilla paste; yogurt of your choice
    • Categories: Baked & steamed desserts; Rice dishes; Breakfast / brunch; Winter; Indian
    • Ingredients: long-grain brown rice; cashew nuts; blanched almonds; almond milk; cardamom pods; raisins; ground ginger; saffron; cinnamon sticks; honey; limes; coconut flakes
    • Categories: Dips, spreads & salsas; Breakfast / brunch; Cooking for a crowd; Winter; Vegan
    • Ingredients: ground cardamom; ground ginger; nutmeg; ground cloves; ground cinnamon; coconut oil; lemons; toasted nuts of your choice; almond milk; maple syrup; nut butter; rolled oats; apples
    • Categories: Quick / easy; Sandwiches & burgers; Main course; Suppers; Cooking for 1 or 2; Winter; Vegetarian
    • Ingredients: nuts of your choice; tinned green lentils; honey; Greek yoghurt; soft herbs of your choice; cheese of your choice; toast rounds
    • Categories: Egg dishes; Breakfast / brunch; Winter; Vegetarian
    • Ingredients: cavolo nero; tinned chickpeas; red chillies; lemons; nutmeg; eggs; ricotta cheese; toast rounds
    • Categories: Suppers; Main course; Snacks; Winter; American; Vegan; Vegetarian
    • Ingredients: baking potatoes; red onions; celery; sweet smoked paprika; cumin seeds; tinned chickpeas; tomato passata; dried chilli flakes; parsley; cashew nuts; lemons; chives
    • Categories: Egg dishes; Quick / easy; Sandwiches & burgers; Lunch; Main course; Suppers; Cooking for 1 or 2; Winter; Vegetarian
    • Ingredients: Greek yoghurt; avocados; eggs; corn tortillas; soft herbs of your choice; baby capers; cornichons; lemons; Parmesan cheese
    • Categories: Dips, spreads & salsas; Main course; Winter; Vegetarian
    • Ingredients: tinned chickpeas; coconut oil; mustard seeds; cumin seeds; cooked beetroots; spring onions; cardamom pods; Greek yoghurt; lemons
    • Categories: Dressings & marinades; Soups; Winter; American; Vegetarian
    • Ingredients: leeks; vegetable stock powder; floury potatoes; milk; tinned green lentils; red chillies; dried chilli flakes; almonds; olive oil
    • Categories: Chutneys, pickles & relishes; Soups; Winter; Korean; Vegetarian
    • Ingredients: mixed Asian mushrooms; tamari; honey; soba noodles; spring onions; fresh ginger; gochujang; garlic; Chinese leaves; mooli; green-skinned apples; white miso; red chillies; purple sprouting broccoli; miso paste; extra-firm tofu; sesame seeds; sesame oil
    • Categories: Soups; Winter; Vegan; Vegetarian
    • Ingredients: coconut oil; fresh ginger; green chillies; spring onions; coriander sprigs; mint; turmeric; green peppercorns; tinned coconut milk; limes; vegetable stock powder; tamari; lemongrass; butternut squash; brown rice vermicelli noodles; spinach; coconut sugar
    • Categories: Soups; Winter; Vegan; Vegetarian
    • Ingredients: onions; leeks; fennel; celery; carrots; garlic; fresh ginger; lemons; white peppercorns; small pasta shells; firm tofu; soy sauce; nutritional yeast flakes
    • Categories: How to...; Soups; Vegetarian
    • Ingredients: onions; celery; carrots; herbs of your choice; spice of your choice; vegetables of your choice; topping of your choice
    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Winter; Vegan; Vegetarian
    • Ingredients: soba noodles; edamame beans; pomelos; watercress; peanuts; coriander leaves; coconut milk; turmeric; carrots; green chillies; toasted sesame oil; maple syrup; brown rice vinegar; shallots; fresh ginger
    • Categories: Salads; Side dish; Main course; Cooking for 1 or 2; Winter; Vegetarian
    • Ingredients: stale sourdough bread; sherry vinegar; lemons; feta cheese; Greek yoghurt; marjoram; tomatoes; nigella seeds
    • Categories: Egg dishes; Quick / easy; Chutneys, pickles & relishes; Main course; Suppers; Winter; Vegetarian
    • Ingredients: coriander leaves; green chillies; mint; limes; coconut cream; honey; cauliflower; coconut oil; spring onions; fresh ginger; turmeric; chard; lemons; eggs; nigella seeds; dry-roasted peanuts
    • Categories: Salads; Main course; Suppers; Winter; Vegan; Vegetarian
    • Ingredients: floury potatoes; white miso; garlic; tinned Puy lentils; almonds; basil; sun-dried tomatoes in oil; limes; fresh ginger
    • Categories: Salads; Main course; Winter; Vegetarian
    • Ingredients: delicata squash; Savoy cabbage; caraway seeds; rye bread; baby capers; sharp cheddar cheese; wholegrain mustard; apple cider vinegar; honey
    • Categories: Main course; Winter; Vegan; Vegetarian
    • Ingredients: broccoli; cauliflower; dried chilli flakes; cumin seeds; quinoa; lemons; vegetable stock cubes; almonds; coriander leaves; green chillies; ground cardamom; ground cloves
    • Categories: Main course; Winter; Vegetarian
    • Ingredients: parsley; capers; cornichons; sun-dried tomatoes; lemons; red onions; coriander seeds; dried chilli flakes; frozen peas; tinned white beans; breadcrumbs; preserved lemons; Parmesan cheese
    • Accompaniments: Spiced tomato sauce
    • Categories: Salads; Chutneys, pickles & relishes; Main course; Winter; Vegetarian
    • Ingredients: black peppercorns; golden caster sugar; pears; celeriac; honey; white miso; wholegrain mustard; pearled spelt; bitter salad leaves; blue cheese
    • Categories: Quick / easy; Rice dishes; Main course; Winter; Indian; Vegetarian
    • Ingredients: green chillies; fresh ginger; red onions; coconut oil; coriander seeds; black mustard seeds; turmeric; ground cinnamon; red lentils; tinned coconut milk; vegetable stock; carrots; spinach; lemons; radishes; nigella seeds; honey; coriander leaves; yoghurt; cooked brown basmati rice; poppadoms; cumin seeds
    • Categories: Main course; Winter; Vegetarian
    • Ingredients: potatoes; cooked beetroots; vegetable stock; double cream; sour cream; pink peppercorns; rhubarb; bay leaves
    • Categories: Stews & one-pot meals; Main course; Winter; Vegetarian
    • Ingredients: tinned tomatoes; bay leaves; thyme; red onions; tinned butter beans; blood oranges; sherry vinegar; honey; curly kale; hazelnuts; sesame seeds; lemons; sumac
    • Categories: Pasta, doughs & sauces; Stews & one-pot meals; Main course; Winter; Vegetarian
    • Ingredients: delicata squash; curly kale; lemons; short pasta; tinned green chillies; dried chilli flakes; vegetable stock cubes; baby capers; Parmesan cheese

Notes about this book

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Notes about Recipes in this book

  • Vanilla and blackberry drop scones

    • rodillagra on September 09, 2021

      These were tasty enough but I always forget how much the seeds in blackberries annoy me. The saffron yogurt looked lovely but I think plain yogurt was nicer with the drop scones.

  • Chocolate rye porridge with quick honey pears

    • rodillagra on January 11, 2021

      This is really nice. I thought it would be pleasant enough but it turned out to be delicious.

    • Silverscreensuppers on February 06, 2018

      I thought this was delicious. I was expecting it to be too chocolatey but actually, the taste was subtle and for some reason felt quite grown-up. I thought it might feel a bit like eating Co-Co Pops but no. I think this would make a nice dessert with some booze in it! A sort of chocolatey cranachan... I applaud Anna for making porridge more appealing. She has lots of recipes in her books for pimped porridge and I'm working my way through them.

    • Silverscreensuppers on February 06, 2018

      Oh, PS - I didn't have pears so I just chopped up some apples and mixed that into the porridge. Everything else was to the letter. Yum.

  • Seeded spinach breakfast waffles

    • SheilaS on April 12, 2022

      Very tasty and remarkably light given all the cheese and the cooked spinach and chili pepper in the batter.

  • Asparagus and coconut soup

    • MelMM on January 31, 2019

      4-18-2018 Delicious soup for springtime.

  • Roasted strawberry and chia breakfast

    • TrishaCP on June 10, 2020

      This is a great chia pudding. I really liked the consistency, plus the mix of fresh and roasted strawberries. I used cashew milk instead of almond milk.

  • Baked apple porridge with maple butter

    • TrishaCP on December 02, 2020

      I love a good baked oatmeal and this was very flavorful. The maple “butter” is mostly maple syrup and nut butter mixed together- my almond butter had warm spices in it and it was to die for with this recipe. This recipe does one thing that I detest-asks you to make a spice blend that is way more than what you need and is specific to this recipe (“save it for future breakfasts”). It is cardamom and ginger heavy and is fine but not worth making specially for this recipe. Just use any warm fall spices/blends to your liking.

    • patioweather on November 05, 2020

      I enjoyed it a lot. I only had half as much oatmeal, so I decreased the liquid ingredients by 1/3rd and it worked out.

    • jenburkholder on October 09, 2022

      This was okay, but not great. The lemon was a weird off-note and it was on the dry side.

    • pholoppo on March 21, 2021

      Really easy and tasty - has more of a dessert vibe than breakfast. I'll probably only use half the amount of maple syrup in the oats and none in the cashew cream next time.

  • Black bean and tofu scramble

    • lilham on April 22, 2022

      I find this very bland.

    • dbruijn on August 22, 2020

      This was very good. My vegetarian daughter loved it

  • Gently spiced, lemon braised roots

    • lilham on April 22, 2022

      I didn’t like this. I used giant couscous and skipped the chilli oil because I don’t have any pul biber chillies. The stew was too thick and bland. I could probably try with a lot more liquid and make a chill oil with Korean gochugaru. But I have other stew recipes with roots so I won’t be trying this again.

    • jenburkholder on July 08, 2020

      The stew was delicious, cozy, and very easy, perfect for winter. Don’t skimp on the oil, since that’s what gives it the lovely unctuous texture. We skipped the couscous and served over quinoa to make it gluten-free.

  • Simple yellow split pea soup with green olives

    • lilham on October 08, 2022

      It is exactly how the author describe this - a comforting buttery bowl topped with cucumbers and olives. Husband had it with chilli oil which sounds like a nice topping if you like your food spicy.

    • jenburkholder on January 08, 2021

      I liked this - it was a bit different. Not universally popular, though, as some found the flavor combination off-putting.

  • Turmeric and quinoa bowl with quick pickled cabbage

    • lilham on November 22, 2021

      I would not have started making this for dinner if I have read the recipe properly beforehand. Instead, I got a sinking feeling during dinner prep. It was too late to change as I already had quinoa on the stove and hungry family waiting for food. This is very bland. There is barely any seasoning to the quinoa or the toppings. I had imagined this to be more like a poke bowl with quinoa which was totally not the case,

  • Boston beans for a crowd

    • lilham on December 25, 2021

      I substituted chipotle paste for flakes, and Dijon mustard for English mustard powder. The recipe is for eight but the author either has very small portions, or served this as part of a spread. The recipe serves 4 only with mashed potatoes.

    • PennyB2309 on December 17, 2017

      Used chipotle paste rather flakes or whole chilli.

    • ricki on January 24, 2023

      I wanted to like this a lot, but the proportions were off and we weren't fans of the mushy pureed vegetables. One cup of dried beans was lost in the sauce, so I added a drained, rinsed can of beans. Good flavors, though, and quite spicy with one whole dried chile morita.

  • Christmas Eve orecchiette

    • lilham on December 31, 2017

      I made this with cheddar instead of fontina, and a mix of walnuts and hazelnut instead of just hazelnuts. It was lovely and rich, but lighter tasting then macaroni cheese. The kids loved it too.

  • Smoky corn chowder

    • monicahorridge on December 09, 2022

      This was so much more than the sum of its parts – absolutely delicious. I’m a huge seafood fan but didn’t miss fish in the slightest. It was well worth using the smoked water. A new favourite

    • e_ballad on February 17, 2020

      An excellent vegetarian chowder, though my husband bemoaned the absence of bacon!

    • dichohecho on July 01, 2019

      Full recipe at

  • Strawberry and anise galette

    • ncollyer on June 17, 2018

      Interesting pairing of strawberry and anise. Very tasty. Pastry was easy to work with as well. I used regular all purpose flour and it turned out well.

    • Samallyn6 on August 15, 2021

      Wasn’t very happy with how mine turned out. I used sprouted spelt flour and it was too healthy tasting. Next time I will cut it with AP. Also, strawberries were not super sweet, I should have sliced them thinner before adding to the sugar and anise. I may try again with the above mods!

  • Spring chickpea stew with salted lemons

    • SugarFree_Vegan on February 08, 2018

      The combination of flavours of this dish is sublime, the salted lemons are a revelation and so easy to make. I used 2 meyer lemons and 2 citron beldi (both not usually found easily in the UK but just happened to by available via my veg box delivery this week). The Pumpkin Seed butter adds yet another level of zest and punch however, I used flat leaved parsley instead of basil and that is what I had to hand. The stew tasted even better the next day and was so easy to make, I used cumin seeds instead of caraway as I'm not keen on caraway.

    • VineTomato on May 06, 2019

      Yum. Yum. Yum. Anna Jones you are amazing. The salted lemons were absolutely divine, so much so, I probably won't use store bought preserved lemons ever again. The pumpkin seed butter is so good. The stew is amazing. All three together - yum. yum. yum.

  • Salted maple buckwheat and seed granola

    • eeeve on April 10, 2018

      Not my favourite buckwheat granola, unfortunately I find it rather boring. Whether that's simply because I subbed the maple syrup for honey (though a rather intense tasting one), I don't know. The whole table spoon of vanilla paste seemed to be a bit of a waste, as I can't taste it at all. I also found that at a high temperature of 200 degrees, the seeds started to burn towards the end - definitely bake at a lower temp next time.

  • Toasted quinoa, roast brassicas and spiced green herb smash

    • onetui on December 21, 2019

      Delicious dish! I didn't have quinoa, so used pearl couscous instead. It worked really well. Two lemons in the herb smash dressing was too sharp for my palate. I'd use only one next time. But this recipe's a keeper.

    • e_ballad on May 23, 2018

      Very simple, very tasty. The herb smash was quite tangy so I’ll try with a reduced amount of lemon juice next time, as it detracted from the other flavours a little too prominently.

  • Spaghetti with squash polpette

    • VineTomato on May 06, 2019

      We enjoyed this. I thought the recipe was a bit strange using lots of parts of / half of portions - I just doubled it up to use a whole butternut, all the ricotta, a whole tin of lentils and froze the left over balls for later. On the whole the polpette held together, but a few crumbled while frying. For the left overs I will try the baking technique.

    • saarwouters on March 10, 2019

      These were a wonderful variation on spaghetti and meatballs. Very simple to make, just put it all in the food processor. They brown very nicely because you bake them in the oven. They hold together in the oven really well. Will make again!

  • Pomelo and peanut winter noodles with carrot and coconut dressing

    • saarwouters on March 10, 2019

      We used spinach instead of watercress, and we used blood orange instead of pomelo. I did feel this recipe missed 'something' fresh. I found it a bit bland, but my husband loved it. Maybe a bit more salt or lemon juice? Or maybe I just substituted too much. Not sure if I will make it again.

  • Roasted radishes with sorrel, crispy lentils, and buttermilk dressing

    • saarwouters on April 30, 2018

      Wonderful dish with beautiful colours. I had to bake the potatoes a bit longer for them to be fully cooked. I used arugula instead of sorrel. The crispy lentils were a great eye-opener to me!

  • Vegetable shawarma

    • saarwouters on March 10, 2019

      Delicious, easy to make and a great vegetarian variation on this 'fast food' classic. The sauce was especially original. We skipped the asparagus and coriander because of the kids.

  • Chard and ricotta pasta for Dylan

    • saarwouters on May 03, 2018

      Lovely and creamy pasta dish. I added a bit of grated cheese in the end, to add a bit more strong flavour.

    • jenburkholder on July 14, 2020

      A nice, cozy pasta dish that’s unthreatening and simple but tasty. I didn’t even have garlic, but garlic powder sufficed to add some dimension.

  • Malt loaf with prunes and black tea

    • e_ballad on November 19, 2018

      While this was ok, it can’t compete with a similar recipe that has a much nicer texture. We found that this was already cooked at 40 mins, rather than the 50-60 mins stated.

  • Turmeric and coconut baked aloo gobi

    • e_ballad on October 09, 2019

      This was devoured by our kiddo. We found the cauliflower a little watery, so despite the anticipated impact on the presentation, I might try florets next time, without the boiling.

    • Silverscreensuppers on December 23, 2018

      This looked great but the flavours didn’t have much oomph. Good if you like a very mild curry flavour though and I did like the way of cooking the potatoes and whole cauliflowers like this. I might do a modified version with something like a massaman curry base. Was a good dish presentation-wise for a bit of a curry extravaganza...

  • Quick carrot dhal

    • Silverscreensuppers on December 23, 2018

      Liked the use of carrots in this dhal but it was a bit mild for my taste - admittedly I didn’t have time to make the radish accompaniment. Nice if you like a milder curry flavour to your dishes.

    • elnicky on February 09, 2019

      Pretty bland, but the pickle saves it and makes it a decent eat.

    • dbruijn on March 13, 2023

      The components together make this an absolutely delicious dish. “Quick”, however, it is not. It takes A LOT of prep work and time.

  • Broken eggs with cavolo nero, ricotta and chickpeas

    • Silverscreensuppers on April 24, 2019

      I wasn’t crazy about this but am coming to the conclusion that I am not that keen on cavolo nero... if you are a fan of CN you might like it!

  • Cherry and poppy seed overnight Bircher

    • Silverscreensuppers on July 25, 2018

      Flavours were lovely - cherries, pear and lemon zest worked really well together, but texture was weird. I’ve never eaten millet before so maybe that was it? Isn’t that what budgies eat?! I’d make this again just with oats. But what shall I do with the rest of the millet?!

  • Roast cauliflower, mustard and cheddar soup

    • EskieF on April 13, 2021

      I had a tired Cauliflower, wilted Broccoli, almost-wrinkled Apples and an edge-just-tinged-with-brown Fennel bulb. I had homemade Chicken stock made from the carcass of Sunday's roast chicken (I'm not a veggie!), and a stale end of a loaf of seeded wheat-and-rye bread. With this recipe, I transformed the lot - plus some tired green beans, steamed, cut up and added at the end with the roasted brassicas - into an amazing, spicy soup - more like an aloo gobi, my half-Indian husband remarked (without the aloo). All-in-all, a great recipe for using up food that might otherwise have been wasted - and it is delicious! Warnings: (1) The recipe specifies 2 green chilies. I used 2 fresh little green chillies from the Indian shop - and the soup was very spicy! Those not used to such spiciness should use 1 chilli (2) Remove the Bay Leaves before blending - the recipe does not specify this, and inexperienced cooks might not do so, and end up with nasty hard chunks of leaf in the soup.

    • jenburkholder on July 08, 2020

      This was great and quite unique. Warming and a good autumn choice. We used just cauliflower, no broccoli, and a potato rather than bread to thicken due to a gluten allergy. It worked perfectly, and leftovers were excellent.

  • New potato tortilla with halloumi and tomato kasundi

    • Lonc on January 10, 2021


  • Sri Lankan green bean and tomato curry

    • Frenchfoodie on May 03, 2020

      An absolutely star dish, I had to add a couple of tsp of tomato puree as my tomatoes were a little underripe but it was just great. Comforting, warm yet fresh with the squeaky bite of the beans.

  • Smoky roast carrot burgers

    • Frenchfoodie on January 05, 2022

      These burgers are great. I find the carrots take a lot longer to roast than the recipe - leaving them to wrinkly stage means the flavour is concentrated and the burger is not wet. I regularly buy smoked tofu for this recipe and it has gone down well with guests.

  • Wholegrain spelt, date and molasses scones

    • Frenchfoodie on April 18, 2021

      These were delicious warm and cold (day of baking). Like the love child of a bran muffin and golden syrup slice. The colour is a beautiful chestnut brown and they are deliciously sweet despite little added sugar.

    • eggplantolive on May 22, 2021

      These were delicious but a little too sweet (due to the dates). The type of date can really change how they'll turn out. I used medjool but will choose less or another type (deglet noor?) next time.

  • Caper and watercress cauliflower tart

    • ElianeW on May 12, 2018

      This is really unusual. The cauliflower, once processed to couscous like texture, forms the base with the oats, pressed into shape on a baking tray. I wasn't convinced it was going to work - it didn't behave at all like pastry. But it absolutely did work. It was light and delicious (and did not fall apart as I expected).

  • One-pan pea, lemon and asparagus pasta

    • danielis on March 06, 2018

      This was so easy and so delicious. I used baby spinach instead of sorrel and it worked perfectly and the fresh herbs are really great in it, making it feel light and not a heavy pasta dish. One of the tastier one-pan-pasta I've made! Is now a regular at home AND only one pan to wash up! Brilliant!

  • Corn, tomatoes and crispy bread

    • eggplantolive on August 22, 2020

      super delicious. left out cheese and used balsamic and toasted sunflower seeds. great tomatoes are key here.

  • Beetroot borani

    • patioweather on September 15, 2020

      I've eaten several beet dips this year and this is my favorite. The dates are really clever. The only substitution I make is to swap parsley for the dill.

  • Miso roast squash and potatoes with almonds and kale

    • patioweather on October 14, 2020

      Beautiful, would make a great holiday dish.

  • Parsnip, butter bean and blackberry traybake

    • jenburkholder on September 28, 2020

      This was an intriguing recipe, but only okay to me. My parsnips took significantly longer to cook (and were also quite stringy, which sullied my enjoyment of the dish as well), and if I made a riff on this, I would cut them smaller. It needs to be well-salted, which it isn't as written (only specifies to add salt directly on the parsnips, at the beginning). The flavors were nice, but ultimately not too interesting. Probably wouldn't repeat.

  • Creamy cannellini and sorrel on toast

    • jenburkholder on August 01, 2020

      Overall, this is only meh due to being quite bland. However, the orange-juice-rubbed sorrel leaves are clever and well worth adopting.

  • Crushed new potatoes, broccoli and blood orange cream

    • Hansyhobs on January 21, 2022

      Really enjoyed this! Didn't bother with the nuts and I didn't miss them. I used my cast iron burger press to crush the potatoes. Really simple but effective dish. Would make it again for sure.

  • Butter bean stew with kale and sticky blood oranges

  • Roasted Savoy squash with cheddar and rye

    • Hansyhobs on February 21, 2022

      Extremely meh

  • Beetroot tops tart

    • TCDunlop on August 25, 2020

      The honey and walnuts on top def make all the difference to this. I made a second time using shop bought 'normal' pastry which I actually preferred,

  • Cauliflower-topped Puy lentil pie

    • TCDunlop on January 01, 2021

      I made this to use up veg from the fridge but was really surprised, especially by the topping. It’s lovely and I’ll make again.

  • Sri Lankan squash dhal

    • Afiesler on March 03, 2023

      Made this tonight with her substitution for the Sri Lanka curry powder (Garam masala and cloves). We like spice but this dish was extremely spicy -either from chilies or seasoning. If you prefer less spicy food, scale back on seasoning.

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Reviews about this book

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Reviews about Recipes in this Book

  • One-pan pea, lemon and asparagus pasta

    • Salt Sugar and I

      It's a one pan recipe so it'll be the easiest washing up you'll do all week, it's pasta so we're winning already and it's full of fresh herbs and lemon zest which are a great combination together.

      Full review
  • ISBN 10 0008172455
  • ISBN 13 9780008172459
  • Linked ISBNs
  • Published Oct 11 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Harper Collins UK

Publishers Text

An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.

Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 250 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year.

The Modern Cook’s Year includes:

Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears.

Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic.

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