anna jones sweet potato rösti

It’s the best ever. Many thanks.I am just making this for the first time – it looks great. Fry the mustard seeds and curry leaves in a little oil until they begin to crackle, then pour the mixture over the coconut. Thanks so much, Elisabeth xxHello Elisabeth, I don’t think so but I am going to be at a few festivals and events later in the year so it’s worth keeping an eye on the events page of my website for those.

annajones.co.uk/recipe/harrods-dhal-crispy-sweet-potato-quick-coconut-chutney Add the lentils, coconut milk and stock to the pan and bring to a simmer, then turn the heat down and bubble away for 25–30 minutes.While that is cooking make your chutney. This week it’s going to be curry night.So I thought: why don’t we all cook together this Saturday night? Top with the 2 handfuls of spinach and the peas (to taste) and serve whole at the table, or cut into quarters and then top each portion.

Serve warm.NOTE: To poach eggs, heat 2 or 3 cups of water in a medium saute pan over medium-high heat. I make it every Sunday evening and it’s my favourite thing to eat; I always look forward to it! In the meantime, make the pesto. To finish your dhal, take it off the heat, then stir in the spinach and allow it to wilt a little, stirring in half the chopped coriander and the lemon juice too. Season generously with salt and pepper, then mix until well incorporated.

Not sure which one you have? Pile into bowls and top with the crispy sweet potatoes, spoonfuls of the coconut chutney and the remaining coriander.Made this last night and it was fantastic. Season with salt and pepper, then stir in the ginger and chilli and give it a good mix. My partner has recently become a vegan and I’ve struggled for inspiration but this went down a storm – will definitely be a regular meal in our house from now on. Anna Jones, the 7-year-old British food writer and former chef, is the author of two best-selling books (2014’s “A Modern Way To Eat” and last year’s “A Modern Way To Cook,”) and a food column in the Guardian. I made it for my carnivore family.

(See the #makingamealofit from my friend Laura Jackson for some table inspiration. Crack one egg at a time into a small bowl, making sure the yolk stays intact and there are no bits of shell.

AJ xI love reading your writing, as you have wonderfully evocative prose, the one thing that stops me buying your books (I have eaten some food from your recipes as my friend is a great cook) is that there is no nutritional information. There is a solidarity in doing the same things right now.

I love your recipes they are so easy to follow.I am wondering if one needs to pour boiling water over fresh coconut?I have never used curry leaves before. xYou are brilliant. Pour 150ml of boiling water over the coconut and leave to soak. Heat a touch of olive oil in a pan, add the sweet potato and the maple syrup and season with salt and pepper. Now that I have all the spices in my store cupboard we shall definitely be eating this again and again. Drain the coconut and put it into a bowl. I am (tediously) counting calories at the moment-fruits of years of excess- So as a suggestion for online/books, it would be great to see some calorie counts.I bought the book a year ago and have made this dhal multiple times.

if the mixture seems dry, add a few tablespoons of water.Roast (middle rack) for 40 minutes or until the potatoes are tender and browned on top. Cook for about 2 minutes or until the whites are just opaque but the yolks seem liquid within. Page 128 …..WOW!Fantastic combo!

thanks.Our Stars must have been perfectly allianed when we found ‘ A Modern Way to Eat’, making our extensive collection of cookery books now redundant! Gently slide the eggs into the boiling water, one at a time. Hope that helps.

I’ll confess I didn’t go as far as the chutney, because I wanted to be sure the main parts worked. #SaturdayNightCook : Dhal with crispy sweet potato and quick coconut chutney