Anna Jones

Over the past decade, Anna Jones has become the voice of modern vegetarian cooking. With more than a thousand recipes to her name, books translated into five languages, a Sunday Times bestseller in One, and Observer Food and Guild of Food Writers awards for The Modern Cook's Year, she is now the go-to cook for joyful, creative, plant-led food.

The voice of modern vegetarian cooking. Chef, writer and internationally acclaimed author.

Course

The Ultimate Guide to Vegetarian Cooking

Pioneering cook and writer Anna Jones teaches you the techniques and processes she uses to create delicious, stylish and sustainable food. In this course Anna pulls in her myriad of influences – from south-east Asian to Italian – and breaks down her approach to flavour, textur...

38 Lessons

Included with membership

Lesson plan — 38 lessons

01 Introduction

01 Meet Anna
02 How is vegetarian cooking different?
03 Instinctive nutrition

02 Essentials

04 Essential kitchen kit
05 Basic skills - part 1: organisation
06 Basic skills - part 2: knife skills
07 Basic skills - part 3: dressings and flatbreads
08 Basic skills - part 4: seasonings, sauces and techniques

03 Anna's principles and key recipes

09 Layering flavour - part 1
10 Layering flavour - part 2
11 Peanut and sweet potato massaman curry - part 1
12 Peanut and sweet potato massaman curry - part 2
13 Layering texture
14 Roast squash, mascarpone and crispy sage galette - part 1
15 Roast squash, mascarpone and crispy sage galette - part 2
16 Protein
17 Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs
18 Carrot, turmeric and ginger cake - part 1
19 Carrot, turmeric and ginger cake - part two
20 Flavour swaps

04 Flexibility and practicality in vegetarian cooking

21 How to be a flexible cook - part 1
22 How to be a flexible cook - part 2
23 How to be a flexible cook - part 3
24 Flexible recipe roadmap - a traybake
25 Flavour boosters
26 Batch cooking - part 1: chickpeas
27 Batch cooking - part 2: lemon, maple and sea salt granola

05 A cook is only as good as their ingredients

28 Sourcing
29 A cook is only as good as their ingredients - part 1
30 A cook is only as good as their ingredients - part 2
31 Store cupboard essentials - part 1
32 Store cupboard essentials - part 2

06 How to waste less

33 How to waste less
34 Anna’s no-waste ribollita - part 1
35 Anna's no-waste veg stock
36 Anna’s no-waste ribollita - part 2

07 Final touches

37 Plating and styling
38 Summary

Start learning Watch a free lesson

“I'm loving the Anna Jones vegetarian cookery course. She's very engaging and really informative. It's already supporting how I explore recipes (often hers!) and the enjoyment and tastes are building.”

Matthew

“I have subscribed to access all the courses so have watched one on interior design and this one with Butter Wakefield who specialises in small garden design. She has a lovely personality and comes across as being a ve...”

Louise Brown Apr 10, 2026

“I love CreateAcademy. I came in for the gardening and floristry courses, but am also watching an interior design one at present. And the photography course is an absolute must, best I've ever done.”

Wellesley Apr 1, 2026

“What a great investment, I have learned such a lot from the first three courses. My evenings have gone from not being able to find anything that captured my imagination on TV to learning and expanding my knowledge on ...”

sojojo Mar 30, 2026

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