The Ultimate Guide to Vegetarian Cooking

Anna runs you through her essential kitchen kit, from investment pieces to ceramics and plates.

Anna runs you through her basic skills revealing her top kitchen hacks for quick cooking to help you have a more enjoyable experience in the kitchen.

Anna runs you through her basic skills revealing her top kitchen hacks for quick cooking to help you have a more enjoyable experience in the kitchen.

Anna runs you through her basic skills revealing her top kitchen hacks for quick cooking to help you have a more enjoyable experience in the kitchen.

Layering flavour doesn’t have to be complex; Anna explains her approach by breaking down flavour into a few key elements.

Layering flavour doesn’t have to be complex; Anna explains her approach by breaking down flavour into a few key elements.

Anna walks you through her massaman curry recipe, step-by-step, whilst explaining how she is layering the flavours as she goes.

Anna walks you through her massaman curry recipe, step-by-step, whilst explaining how she is layering the flavours as she goes.

Texture is a key part of Anna’s food, so in this lesson she breaks down her approach and explains how texture interacts with flavour to really elevate your cooking.

Anna walks you through this delicious galette, using it to illustrate how she uses textures in her cooking.

Anna walks you through this delicious galette, using it to illustrate how she uses textures in her cooking.

Anna shows you how you can get all of the protein you need whilst following a vegetarian diet, in a delicious and simple way.

Anna teaches you how to make a beautiful protein-packed dish by layering textures and flavours to produce a dish that will excite your taste buds.

Anna illustrates to you how to make her deliciously rich, moist carrot cake, which is filled with nutrients and flavour.

Anna illustrates to you how to make her deliciously rich, moist carrot cake, which is filled with nutrients and flavour.

In this lesson, Anna walks you through vegetarian and vegan ingredients that can provide similar flavours to those used in more traditional cooking.

In this lesson, Anna breaks down the key elements she considers when putting together a plate of food.

Using her gorgeous Tomato and Corn Summer salad as a backdrop, Anna outlines how to cook flexibly, creating meals that harness several flavour combinations.

What do you do if you don’t have an ingredient for a recipe? Anna teaches you how ingredients can be swapped, helping you to cook with confidence without a recipe.

Traybakes are a go-to for Anna. In this lesson, she demonstrates how they can be used to create flexible, quick and delicious food that uses the ingredients you have to hand.

Anna walks you through the key ingredients she uses to put together ‘flavour boosters': basic ingredients that can be used to make even the simplest dish interesting and delicious.

The key to batch cooking is to have an ingredient that can be used in a variety of ways. Anna explains how she batch cooks chickpeas to make a variety of delicious meals.

When it comes to cooking sourcing is so important. In this lesson, Anna takes you to her personal favourite greengrocer The Ealing Greengrocer and reveals her top tips for grocery shopping.

In this lesson, Anna takes you through how choosing when you shop can change the way you cook and shows you how she chooses good produce.

Anna walks you through how to eat and shop seasonally and explains how by doing so your cooking both become more flavourful and more in keeping with your environment.

Anna takes you through her basic store cupboard items, from spices to quick flavour hits.

Anna takes you through her basic store cupboard items, from spices to quick flavour hits.

Reducing the amount of food we waste is one of the most impactful things we can do to reduce our impact on the environment. In this lesson, Anna gives you a few quick tips to help you waste less.

Anna’s no-waste ribollita is a flavour-packed recipe that is perfect for clearing out the fridge.

The basis of most vegetarian dishes is the stock. In this lesson, Anna teaches you how to reduce waste by using the parts of vegetables you normally throw away and make a stock.

Anna’s no-waste ribollita is a flavour-packed recipe that is perfect for clearing out the fridge.

Food looking delicious is a key part of it actually being delicious. In this lesson Anna uses her years of experience as a food stylist to show you how to plate your food, as well as how to capture your food in a simple picture taken on your phone.

Anna reiterates her principles of vegetarian cooking and empowers you to put vegetables first.