I am preparing to make the number one dhal this week as my caesarean is next week and I know it will nourish (and be delicious!). Thank you for this and all your recipes. The simplicity and clarity with which you explain things, that doesn’t at all mean the food is those things, I find so helpful - no one else is so clear! What I would really like to ask for is more advice on freezing - at what stage of the process, how to defrost, as much basic detail as possible! I’m useless at using my freezer properly. Oh and I’ve just thought - would you ever do a weaning book?! Thank you!
The sweet potato Dahl has been one of my favourites since it first came out. Every time I have moved or gone somewhere new it is the first proper thing I cook (to christen the kitchen with). It smells and tastes like home and will be on rotation for many years to come.
Thank you Anna, I have all your cookbooks, and cook from them regularly. They also gave me confidence to “wing” it as a relatively recent vegetarian cook. Mix, match and adapt according to what’s in the fridge and pantry. I loved the lemony beans.
Thank you for your wonderful newsletter! I have four of your cookbooks and have come to trust the process of your recipes even when I cannot fathom how these ingredients will come together into a meal. There is an everyday magic in your recipes that I love.
In our (vegan) household, we absolutely love the 'one-pot-ness' of the cherry tomato koshari, the peanut and charred tomato broth, the quick squash lasagna, the quick carrot dhal. More quick but impressive one pot dinners would be awesome.
I'd also love more idea for savoury, vegan or veganisable brunch options.
The other thing I've learnt from your recipes is how much of a difference fresh herbs can make - the lemon, chickpea and green herb stew is so much better than I expected because of the flavour of the herbs. So I guess more recipes that make use of herbs that otherwise would languish in the fridge door!
I am preternaturally early for appointments, trains, and any kind of 'real-world' event but when it comes to writing deadlines, I am a 'pull-up to the bumper' kind of person.
I am preparing to make the number one dhal this week as my caesarean is next week and I know it will nourish (and be delicious!). Thank you for this and all your recipes. The simplicity and clarity with which you explain things, that doesn’t at all mean the food is those things, I find so helpful - no one else is so clear! What I would really like to ask for is more advice on freezing - at what stage of the process, how to defrost, as much basic detail as possible! I’m useless at using my freezer properly. Oh and I’ve just thought - would you ever do a weaning book?! Thank you!
The sweet potato Dahl has been one of my favourites since it first came out. Every time I have moved or gone somewhere new it is the first proper thing I cook (to christen the kitchen with). It smells and tastes like home and will be on rotation for many years to come.
Thank you Anna, I have all your cookbooks, and cook from them regularly. They also gave me confidence to “wing” it as a relatively recent vegetarian cook. Mix, match and adapt according to what’s in the fridge and pantry. I loved the lemony beans.
Your miso spring green and lays
Recipe is now a family favourite . 👏🏼👏🏼👏🏼
Thank you for your wonderful newsletter! I have four of your cookbooks and have come to trust the process of your recipes even when I cannot fathom how these ingredients will come together into a meal. There is an everyday magic in your recipes that I love.
In our (vegan) household, we absolutely love the 'one-pot-ness' of the cherry tomato koshari, the peanut and charred tomato broth, the quick squash lasagna, the quick carrot dhal. More quick but impressive one pot dinners would be awesome.
I'd also love more idea for savoury, vegan or veganisable brunch options.
The other thing I've learnt from your recipes is how much of a difference fresh herbs can make - the lemon, chickpea and green herb stew is so much better than I expected because of the flavour of the herbs. So I guess more recipes that make use of herbs that otherwise would languish in the fridge door!
I am preternaturally early for appointments, trains, and any kind of 'real-world' event but when it comes to writing deadlines, I am a 'pull-up to the bumper' kind of person.
Love the top ten list, definitely something to work through.