huntsmartgearcozz.xyz Open in urlscan Pro
52.53.202.31  Public Scan

Form analysis
2 forms found in the DOM

Name: mc-embedded-subscribe-form — POST https://annajones.us8.list-manage.com/subscribe/post?u=436a8d319e423f5b756a643fe&id=5f088b2d11&f_id=00dbd1e1f0

<form action="https://annajones.us8.list-manage.com/subscribe/post?u=436a8d319e423f5b756a643fe&amp;id=5f088b2d11&amp;f_id=00dbd1e1f0" method="post" id="mc-embedded-subscribe-form" name="mc-embedded-subscribe-form" target="_blank"
  class="column-list column-list--centred" novalidate="novalidate"><span class="field field--single"><input type="email" id="mce-EMAIL" name="EMAIL" placeholder="Your email" autocomplete="email" class="field__input"><button type="submit"
      name="subscribe" id="mc-embedded-subscribe" class="button-input"> Sign up<svg viewBox="0 0 8 10" xmlns="http://www.w3.org/2000/svg" class="icon">
        <path d="m.92 9.62-.84-1.24 5.07-3.38-5.07-3.38.84-1.24 6.93 4.62z"></path>
      </svg></button></span></form>

Name: mc-embedded-subscribe-form — POST https://annajones.us8.list-manage.com/subscribe/post?u=436a8d319e423f5b756a643fe&id=5f088b2d11&f_id=00dbd1e1f0

<form action="https://annajones.us8.list-manage.com/subscribe/post?u=436a8d319e423f5b756a643fe&amp;id=5f088b2d11&amp;f_id=00dbd1e1f0" method="post" name="mc-embedded-subscribe-form" target="_blank" class="column-list footer__form" label=""><label
    class="label" for="email-mc">Newsletter</label><span class="field field--single field--accent"><input type="email" id="email-mc" name="EMAIL" placeholder="Your email" autocomplete="email" class="field__input"><button type="submit"
      name="subscribe" class="button-input"> Sign up<svg viewBox="0 0 8 10" xmlns="http://www.w3.org/2000/svg" class="icon">
        <path d="m.92 9.62-.84-1.24 5.07-3.38-5.07-3.38.84-1.24 6.93 4.62z"></path>
      </svg></button></span></form>

Text Content

Anna Jones
   
 * Recipes
 * In Season
 * Seasonal Calendar
 * Discover
 * Books
 * Anna
 * Contact
   

> The voice of modern vegetarian cooking

The Guardian


EASY WINS

Award-winning and bestselling cook Anna Jones gives her golden rules for easy
wins in the kitchen with super-simple recipes that are bursting with flavour and
kind to the planet.

Get the book



SEASONAL RECIPES

   
 * All Recipes
 * Seasonal Recipes
   

   
   
 *    
      
      
      
      
      
      
      
      
    * One-tray
      
      
      
   
   
   QUICK CHICKPEA BRAISE WITH KALE AND HARISSA
   
   View Recipe
 *    
      
      
      
      
      
      
      
      
    * Soups & Stews
      
      
      
   
   
   WHITE BEANS, GREENS, OLIVE OIL – MY RIBOLLITA
   
   View Recipe
 *    
      
      
      
      
      
      
      
      
    * One-tray
      
      
      
   
   
   MISO ROAST SQUASH AND POTATOES WITH ALMONDS AND KALE
   
   View Recipe
 *    
      
      
      
      
      
    * Salads
      
      
      
   
   
   GREENS AND BRUSSELS SPROUT CAESAR SLAW
   
   View Recipe
 *    
      
      
      
      
      
      
      
      
    * Pantry
      
      
      
   
   
   SALTED DATE CARAMEL PECAN BUTTER
   
   View Recipe
 *    
      
      
      
      
      
      
      
      
    * Soups & Stews
      
      
      
   
   
   DHAL WITH CRISPY SWEET POTATO AND QUICK COCONUT CHUTNEY
   
   View Recipe
   


FIND RECIPES

   
 * Quick
 * Vegan
 * Sweet
 * One-pot
 * Veg-packed
 * Feast
 * One-tray
 * Salads
 * Comfort
 * Pasta
   


FEATURES

   


 * EASY WINS BOOK TOUR
   
   Welcome Easy Wins into your kitchen with me at one of these exciting events
   on my book tour (and a few more special events still to be announced).
   
   Read Feature
 *    
      
    * In Season
      
      
      
      
      
      
    * Feast
      
      
    * Celebration
    * Barbecue
      
   
   
   ENGLISH GARDEN TOASTS
   
   These little toasts are a riot of colour and represent all that is great
   about English gardens in spring. The first radishes, roasted until they
   sweeten, the sweet peas, and some allium or chive flowers, if you can get
   them, add some prettiness as well as a punch of flavour. These go
   particularly well with a glass of ice-cold rosé outside on a warm day. I use
   the dip-dyed pink and white breakfast radishes here, but the regular round
   ones would work really well too. We eat this for a late evening dinner but
   I’d proudly serve this as a quick starter too. They are also great at a
   picnic or a party; just double or triple the recipe for a crowd.
   
   View Recipe
 *    
      
      
      
      
      
    * One-tray
      
      
      
   
   
   STICKY SESAME-BAKED CAULIFLOWER
   
   I wanted to share a recipe from the book in celebration. Sticky sesame baked
   cauliflower, it's crispy, sticky and hits the venn diagram cross-section of
   sweet, salty and sour. I eat it with crisp leaves and lime spiked rice.
   
   View Recipe
 *    
      
      
      
      
      
      
      
      
    * Pasta
    * One-pot
      
      
      
   
   
   ONE-POT ORZO WITH BEETROOT, THYME AND ORANGE
   
   This orzo cooks all in one pan to a satisfying deep purple with the spoonable
   feeling of a risotto. You can use any colour of beetroot you like here; I
   love the deep magenta of the red ones but yellow and pink work well too. I
   make this orzo with different vegetables as the seasons change.
   
   View Recipe
 *    
      
      
      
      
      
      
      
      
    * Feast
      
      
    * Celebration
      
   
   
   WHOLE ROASTED SQUASH
   
   Roast squash is something that I have returned to after a few years of
   avoiding it. Along with the other vegetarian stalwarts of mushroom risotto
   and stuffed peppers, there was a time when roast squash was the offering of
   choice and it got a bit boring. This recipe has me welcoming roast squash
   back with open arms, thanks to two things: firstly its very British flavours
   – there’s not a pomegranate in sight; and secondly how it’s cooked. I roast
   the squash until it’s completely cooked before stuffing it, making sure that
   it is crisp inside and out and the filling is well seasoned and light. This
   is a wonderful way to use some of the more unusual varieties of squash. I use
   onion and kabocha squash here, filled with plump grains and sweet roast
   fennel, some good sharp Cheddar, and topped with toasted buttery oats. A
   butternut would work too, though you won’t get quite as much of a hollow for
   stuffing. If you are using a butternut, cut it in half lengthways before
   roasting to make it easier to fill. Most squashes will roast in roughly the
   same time, with the exception of the thick-walled pumpkins; I’d avoid those.
   
   View Recipe
 *    
      
      
      
      
      
    * Salads
      
      
    * Barbecue
      
   
   
   LUNCH WITH STANLEY TUCCI: CALIFORNIAN BARLEY BOWL
   
   A few months back, I was lucky enough to have lunch with the frankly amazing
   Stanley Tucci. You will know him as an incredible actor and director but as I
   learnt over lunch and some very early and very delicious wine (it was
   11.30am) he is the most passionate cook and all out food lover. Family and
   food run through his blood, so inevitably that's what we ended up talking
   about. I tried to play it all cool having a Hollywood big hitter for lunch,
   not sure I quite managed it. I'll let you be the judges. The lunch we
   prepared and ate together sits at the crossroads of fresh and hearty. It’s
   the kind of food I remember eating when I was growing up in San Francisco.
   Light, bright and goodness-packed. This dish is a teaming up of all the
   things that remind me of California: unusual grains, bright citrus, avocado,
   nuts and seeds, and sprouted seeds and beans. You can use any grain here – I
   like pearl barley for its chewy, pillowy heartiness, but quinoa, millet or
   even brown rice would work a treat. If you are vegan, leave out the feta and
   use coconut yoghurt. I have used basil, as I usually have a plant sitting on
   the windowsill, but any soft herb would be good. This barley salad bowl is
   just as good the next day and travels particularly well, so I often make it
   for plane journeys or make extra for lunch the next day.
   
   View Recipe
   


SIGN UP TO MY NEWSLETTER

Sign up for my newsletter for joyful and inspiring recipes from me every week,
as well as occasional takeovers from other brilliant chefs. I promise never to
go overboard and you can unsubscribe at any time.
Sign up



MC Code


DISCOVER

   
 * Sustainability
 * Eat more veg
 * Friends
 * Seasonal
   

   
 * Discover all
   

   
   
 * Sustainability
   
   
   WHAT FOODS SHOULD FILL YOUR PLATE
   
   Read
 * Seasonal
   
   
   EASTER FEASTS
   
   Read
 * Seasonal
   
   
   VEGGIE BBQ SERIES: HOW TO BBQ ANY VEG & MORE FAVOURITE RECIPES
   
   Read
 * Recipe round-ups
   
   
   STORE CUPBOARD ESSENTIALS PART I: DRY GOODS
   
   Read
 * Sustainability
   
   
   EATING FOR HEALTH AND SUSTAINABILITY
   
   Read
 * Eat more veg
   
   
   7 DAY RESET
   
   Read
 * Vegetarian how to
   
   
   THE VERY BEST BAKED POTATOES
   
   Read
   


ANNA

   
 * View Anna
   

   
   
 * Writing
   
   
   SALAD AND STICKY CAKE: ANNA JONES’ BLOOD ORANGE RECIPES
   
   Read
 * Film
   
   
   BAKED DHAL WITH TAMARIND-GLAZED SWEET POTATO
   
   Watch
 * Writing
   
   
   QUEEN OF PUDDINGS: ANNA JONES' MOTHER'S DAY RECIPES
   
   Read
 * Film
   
   
   QUICK CHICKPEA BRAISE WITH KALE AND HARISSA
   
   Watch
   

Anna Jones
Newsletter Sign up
   
 * Discover
 * Recipes
 * In Season
 * Seasonal Calendar
 * Books
 * Contact
   

   
 * Instagram
 * Twitter
 * Facebook
 * Pinterest
 * Linkedin
   

   
 * Privacy policy
 * Cookies policy
 * Terms and conditions
   

Cooked up with Wiedemann Lampe