Anna Jones
Chef, writer and acclaimed author.
The Ultimate Guide to Vegetarian Cooking
A COOK IS ONLY AS GOOD AS THEIR INGREDIENTS - PART 2
Lesson 3 of 38
Course Curriculum
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Course Curriculum
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30:48
Layering flavour - part 1
19:01
Layering flavour - part 2
16:41
Peanut and sweet potato massaman curry - part 1
17:45
Peanut and sweet potato massaman curry - part 2
12:24
Layering texture
18:57
Roast squash, mascarpone and crispy sage galette - part 1
17:54
Roast squash, mascarpone and crispy sage galette - part 2
11:22
Protein
19:53
Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs
17:16
Carrot, turmeric and ginger cake - part 1
23:32
Carrot, turmeric and ginger cake - part two
22:44
Flavour swaps
A cook is only as good as their ingredients - part 2
Anna walks you through how to eat and shop seasonally and explains how by doing so your cooking both become more flavourful and more in keeping with your environment.
