Anna Jones is a cook, food writer and stylist.
One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up on Jamie Oliver’s Fifteen apprentice programme. She went on to be part of Jamie’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns.
Now freelance, she has worked with some of the country’s biggest food brands, including innocent drinks for whom she wrote the recipes for Hungry?: the innocent recipe book for filling your family with good stuff. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and cooked for royalty, politicians and LA school children alike.
A Modern Way to Eat is her first solo book. She lives, writes and cooks in Hackney, East London.
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta.
Pasta and gluten sometimes get a bad press. I think there is a time and place for a good bowl of pasta, saying that, I opt for interesting pastas as often as I do the traditional kind.
Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual favours and make a welcome change if pasta is a staple in your house.
My vegan brother Owen regularly puts in requests for things he misses from the old days.
Most frequently they’re for banoffee pie or a really good pizza, and this is what I make him.
I love cooking and eating vegan food – it leaves me feeling light and bright, and I relish how it makes me rethink my cooking because it takes a little more attention.