It’s a soup I make all year, as it’s both comforting in winter and vibrant enough to eat on a colder spring or summer day too (think borscht). I must mention though, that I have cooked my way through most of them, and rather too many recipes just do not come together. It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness.

The flavour combinations are stunning, the food looked good, and was relatively quick and easy to cook, although maybe not for beginners.Maybe too ambitious - there may be a good reason other chefs don’t entertain these food combinations. One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger.

In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides and blitz again until you have a smooth paste. Ladle the soup into warmed bowls and top each serving with the fried cabbage and walnuts, a spoonful of crème fraîche, sour cream or yogurt and some more dill if you like. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. Spoon the dhal into bowls, top with the curry leaves and cashews and serve with rice or warm roti breads.My only critique - I would have loved a few more sweet recipes, but that's just personal preference. If you are using the curry leaves, melt about a teaspoon of coconut oil in a frying pan and when the surface is shimmering, fry the leaves for about 15 seconds to crisp up. But I'm not going to use vegan cheese instead of cheese as it's too fake/processed/full of unhealthy fats (I don't eat coconut oil and vegan cheeses are full of it). Look, I still think she is really unique and out there and these books are worth every penny, but they are not really as ‘healthy’ as they are marketed. We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric.