Award-winning cook Anna Jones shares her flavour-packed dishes that require the least amount of effort in the kitchen
CAULIFLOWER CAPONATA
By Anna Jones
Serves 4 | Prep 15 mins | Cook 1 hr 5 mins
1kg cauliflower, broken into roughly
4cm (1½in) florets
3 red onions (350g), peeled and cut into eighths
3 celery sticks, cut into 2cm (¾in) pieces
extra-virgin olive oil
3 tbsp white wine vinegar
2 x 400g tins (3⅓ cups) of plum tomatoes
100g (⅔ cup) stone-in green or black olives,
stones removed
3 tbsp capers
50g (⅓ cup) raisins
½ a bunch of parsley (20g), leaves picked
warm bread, to serve
1Preheat the oven to 220°C/Gas Mark 7.
Put the cauliflower florets, red onion eighths and celery pieces into a large, high-sided baking tray with 1 tbsp of extra-virgin olive oil, 2 tbsp white wine vinegar and a little sea salt and pepper. Toss to coat, then roast for 25 minutes, until everything is slightly charred and starting to soften. Turn the oven down to 200°C/Gas Mark 4.
2Add the plum tomatoes, breaking them in your hands as you do so, along with the green or black olives (stones removed), capers and raisins. Give everything a good mix, mashing slightly with a fork, and return to the oven for 40 minutes, or until everything is soft and sticky.
3Once ready, and while the mix is still piping hot, add another tbsp of vinegar, toss through a handful of parsley leaves and serve. Finish with a very generous dousing of extra-virgin olive oil to bring it all together.
NUTRITIONAL INFO
Calories (per serving) 276 | Total fat 11.6g Saturates 1.1g | Salt 1.29g | Sugar 21.7g Carbohydrates 41.6g | Protein 8.1g
SESAME AND CHILLI OIL NOODLES
By Anna Jones
Serves 2 as a main or 4 as a side | Prep 10 mins | Cook 5 mins
150g (1½ cups) medium dried noodles
1 tbsp peanut butter
2 tbsp tahini
1 tbsp soy sauce or tamari
1 garlic clove, peeled, finely chopped
2 tsp toasted sesame oil
2-3 tbsp chilli oil or chilli crisp
a bunch (about 6) of spring onions
(scallions), trimmed and finely sliced
4 tbsp toasted sesame seeds (white,
black or both)
1Cook the dried noodles in boiling salted water for a minute less than the packet instructions, until al dente. Drain and rinse under cold water.
2Whisk together the peanut butter, tahini, soy sauce and finely chopped garlic. Add the toasted sesame oil and between 75-125ml (⅓-½ cup) room-temperature water (depending on the thickness of the tahini) and whisk until you have a smooth, pourable sauce about the thickness of double cream.
3Toss the cold noodles in the tahini sauce and scoop into bowls, then top each with
