Anna Jones

This is a soup for the soul; chicken soup without the chicken and with no apology. It's the get-well soup I have been searching for, to cure whatever ails you, whether that's a cold or a broken heart. As gentle and as nourishing as they come, the soup has a base of slow-cook sweet fennel and leek, layered with old friends celery and carrot, with a pep of ginger and lemon and a warmth from a generous amount of white pepper. Crisp little pieces of tofu top the broth, sticky from a minute or two in a pan, with some soy and a sprinkling of seasoning. Read More

I made this pie after a bracing walk on a wintry Welsh beach, a long stretch of sand lined with pines on one side and tempting glistening sea on the other. Icy cold, we dipped our toes in then ran to the car. On the drive home I became fixated on pie and an hour or so later we were eating a comforting crust of mashed cauliflower on top of a rich lentil ragu, cooked until the lentils were almost soft. Its warmth spread all the way to our feet. I use cauliflower but you could also use potato or a mix of roots. Read More