Anna Jones

Anna Jones · One Pot, Pan, Planet

Celeriac is a bit of a beast to look at, but looks aren't everything. Beneath that gnarly, knobbly exterior lies creamy white flesh with a sweet, nutty, super-savoury flavour. We eat it raw, in thin shavings, in salads with a mustardy dressing, roasted whole. Here, though, I use it as the base for a stew with some Cheddar-spiked dumplings on top. Food for dark evenings with red wine. Be sure to peel your celeriac thickly to get rid of any green tinges around the edge and any leftover muddy traces.

Anna Jones · Easy Wins

This is my comfort food. The butter beans and half the corn come together to make a slightly sweet, velvety mash that's served with the other half of the corn, which is crisped in a pan with some of the onions to create a double-textured spoonable bowl of happiness. White miso brings everything together and adds a roundness. Think the texture of polenta with the comfort of creamed corn and you are in the right place. I serve this with a tomato salad and some flatbreads.