Not surprisingly, making spaghetti out of courgettes did take some time, but I think it was time well spent, given how healthy courgetti is, especially when compared to the usual spaghetti.

I’m also getting better at making vegetable ribbons, so perhaps that will come up in a job interview sometime and I can impress them with my unusual talent. The more I cook simply—easy pastas, quick hearty salads, and all-in-one gratins—the more I realize that food doesn’t need to be posh, complicated, or made from exotic ingredients to do us good.While the dishes are all vegetarian, it’s comforting to know that “modern” cooking can still include desserts like cookie dough bars and panna cotta. From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week. Foods like bread are being vilified, and chefs and nutritionists are making blanket statements about how certain staple, cheap, and useful nutritious foods are unduly bad for our bodies.

We ended up eating the brownies that were on the sides, as the middle bit was just a pool of chocolate-raspberry-pistachio liquid.It makes vegetarian seem like a new idea; very little that has been done before and nothing re-hashed. Author Anna Jones was one of the originals in Jamie Oliver’s apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times), and eventually became his food stylist. We also put feta on top, as per the recommendation in the introduction, as I have found there isn’t any food in this world that can’t be improved upon by adding cheese. Whether you’ve been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. Indeed it was too hot to cook in the kitchen, but perfect weather for a barbeque in the garden, which is what we did.

Packed full of delicious, healthy recipes that are quick and easy to make, A Modern Way To Eat is a totally modern take on vegetarian cooking. For the first time in two generations, home cooking is firmly back in fashion, and an ever-increasing number of people are actively choosing to eat a diet centered around vegetables on at least a few days of the week. I love this book and this book, as well as her earlier book "A Modern Way to Eat" were my Ramadan cookbooks.The other thing I absolutely love is her sections on different variations--like a formula for omelet fillings with a chart full of about 40 different ingredients and how you can combine them in different ways to change things up, or a similar chart for easy salads to pack and take to work with you for lunch, with 30 or so ingredients. Author Anna Jones was one of the originals in Jamie Oliver's apprentice kitchen, Fifteen (also dubbed the new Nigella Lawson by The Sunday Times), and eventually became his food stylist. It’s this intersection between wellness and deliciousness that I strive for with every plat of food I make to eat. Overall it feels as though it has been put together too quickly and the recipes simply aren't as dependable as they should be.

I’ve been vegetarian for years, so little of this was unfamiliar to me, but this is an excellent collection of easy and tasty recipes. I predict that it will take even less time the next time I make it, so it would be worth giving it a try for that reason alone.We want to eat food that is a little lighter, healthier and easier on our pockets, without having to chop mountains of veg or slave over the stove for hours. It almost had me believing that I could actually be turning pasta every 30 seconds or so as it cooks, and at the same time be removing any tough stems from the kale and coarsely tearing the leaves. As we are headed to Istanbul for a long weekend soon, I thought I would take this opportunity to make this recipe to get us in the mood.