Thursday Night Supper with special guest chef Anna Jones

Recorded Online Cookery Class - Thursday Night Supper with special guest chef Anna Jones

The Event

Join British plant-based chef, cookery book author and media personality Anna Jones for this special two hour class creating a stunning Thursday night supper of pan-roasted cauliflower with saffron butter, roast rainbow carrots with beans & salsa rustica and oat yoghurt flatbreads...

THIS IS A PURCHASE OF A RECORDED CLASS AND ONCE THE RECORDED CLASS IS AVAILABLE YOU CAN ACCESS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRES. Once the class is recorded [24.03.2022] your Zoom details and recipe handout will be provided via email on the next day.

This recording of a live class will include:

• How to infuse vegan butter with saffron 
• Technique for pan-roasting vegetables  
• Tips and tricks for making the perfect oat yoghurt flatbreads
• How to bring out umami flavours in classic vegetables like cauliflower
• How to make a flavour-packed herb salsa rustica
• Link to recording valid for a minimum of 14 days after purchase
• Recipe handout

About the chef: Anna Jones

Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most recently, One. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and young son. Anna has admired the work of Made In Hackney for some time and cannot wait to host this exciting class for the charity and raise vital funds to support locals with nourishing food.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

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INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary beforehand to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

RECIPES SERVE 4

Pan-Roasted Cauliflower With Saffron Enthused Butter And Yoghurt Flatbreads

FOR THE YOGHURT

• Small bunch of mint and/or
• Parsley, finely chopped
• 6 tablespoons thick vegan Greek yoghurt
• Drizzle of good olive oil

FOR THE CAULIFLOWER

• Olive oil
• 1 large cauliflower (about 800g), florets separated and stalks finely sliced
• 50ml white wine vinegar
• Good pinch of saffron strands (or ½ teaspoon ground turmeric)
• 50g vegan butter, cubed
• Small bunch of parsley and/or coriander, roughly chopped

TO SERVE

• 150g pine nuts, toasted
• Good pinch of sumac or Aleppo chilli

Roast Rainbow Carrots With Beans & Salsa Rustica

FOR THE CARROTS

• 2 x 400g bunches of carrots with tops (a mixture of colours looks nice), scrubbed
• Olive oil, for drizzling
• A few sprigs of rosemary
• ½  unwaxed lemon

FOR THE SALSA RUSTICA

• 1 shallot, very finely chopped
• 2–3 tablespoons red wine vinegar
• 50g pistachios, shelled
• 3 cloves of garlic, peeled
• 3 tablespoons capers
• 10 green olives, pitted
• Small bunch of mint
• Small bunch of parsley
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vegan honey or agave
• 1 unwaxed lemon
• 120ml extra virgin olive oil

FOR THE WHITE BEANS

• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 x 600g jar butter beans
• 2 bay leaves
• Juice ½  unwaxed lemon

FOR THE FLAT BREADS

• 200g white flour, plus extra for dusting (I use spelt)
• 1 teaspoon baking powder
• 200g vegan yoghurt (ideally Greek style), or 150ml warm water

Equipment

• Food processor or stick blender with bowl attachment
• Hob rings/stove top
• Oven
• Roasting tray
• Sharp knife
• Chopping board
• Frying pan
• Griddle pan or second frying pan
• Small bowl
• Heatproof bowl
• Wooden spoon
• Serving spoon
• Teaspoon
• Tablespoon