Читать книгу A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day - Anna Jones, Jamie Oliver - Страница 7

I’ll make you some promises about the food in this book:

 It’s delicious, everyday food that will always be ready in a life-friendly time.

 All the recipes are packed with tricks to help you be smarter in the kitchen.

 The recipes are full of fantastic ingredients that will leave you feeling great.

 You will make amazing vegetables the focus of your meals as you eat through the seasons.

 And my hope is that, over time, these recipes will make you more aware of what you put into your body in the same way they have for me.

Food for me is a celebration: three opportunities a day to sit, share and revel in nourishing myself and others with amazing ingredients. Being in my kitchen allows me to connect with far-flung locations I have travelled; it firmly roots me in the time, place and season when I see the blood oranges arrive just after Christmas or the wild garlic herald the first days of spring. It’s these things that inform my cooking, day in, day out.

But I’m just the same as the next person. For all of us, our lives are busier than they have ever been. We have access to so much, and the world is at our fingertips like never before. While this is brilliant in many ways, it also comes with the temptation to try and fit even more into already jam-packed lives.

I have been overwhelmed by the positive response to my first book, A Modern Way to Eat. The world of social media has allowed me to be directly in contact with the wonderful people who have been cooking from it, and I’ve noticed that the stuff they’ve been getting excited about hasn’t been the fancy cakes or showy dinners but the easy weeknight recipes, which have been cooked again and again.

From what I have seen, there is a sense that people are more energised about cooking – we are reaping the benefits of home-cooked, vegetable-focused food. We have more connection to what we are eating, and our relationship to what we eat seems to be becoming more balanced. Also we feel genuinely happy and excited about the food we are putting on our tables. It’s proof to me that food is a powerful force for change and that what we eat can completely transform our outlook on life. The emails I receive on a weekly basis are evidence that there is a huge wave of change happening, which is an incredible thing.

From my experience working in homes, schools and kitchens, with kids, adults, parents and dinner ladies, I know for a fact that sitting down to a nourishing home-cooked meal every day can have a massive impact on our minds, bodies and overall happiness. It shouldn’t just be something we do on a Sunday lunchtime or once in a blue moon. Cooking a home-made meal is the single most important thing we can do for our well-being, because then we know exactly what is going into our bodies. It allows us to honour the people we are cooking it for and it means that we also get a chance to sit round a table, eat, drink and really spend time with one another.

The more I cook simply – easy pastas, quick hearty salads and all-in-one gratins – the more I realise that food doesn’t need to be posh, complicated or made from far-flung ingredients to do us good. It’s the quick-to-make, everyday and weeknight meals that we eat on, say, Tuesdays and Wednesdays that make a real difference in our lives. These meals are the ‘bread and butter’ of our eating week and the most important ones to focus on.

At the same time that we are being busier than ever, there is also a movement towards balancing things out. There’s a desire to treat our bodies well and to look after ourselves physically, mentally and spiritually. And an awful lot of this centres around the food we eat.

There has been a real shift in the way we look at food. More people are conscious of what they’re putting into their shopping baskets, more people are buying seasonally, and more people are cooking at home. For the first time in two generations, home cooking is firmly back in fashion and an ever-increasing number of people are actively choosing to eat a diet centred around vegetables on at least a few days a week.

Making vegetables the focus of our diet is widely considered to be the single most important thing we can do for our own health and for the health of the planet. Over the last couple of years, eating a plant-based diet has moved from the domain of brightly painted veggie cafés to proud centre stage.

I hope this book will show you how to do this in your home without too much fuss. It’s packed full of the food I like to eat and the food I like to cook. To my mind, it’s this straight-up everyday food that is so important for us to get right, and get enthused about. And it’s the recipes in this book that I hope will help you cook achievable amazing meals every night of the week.

This book is my notebook of recipes, over 150 of them, flavour-packed with layers of texture and goodness. I hope they will be able to revolutionise how you cook and eat in the same way they have in my home. It’s modern cooking, making the most of a rainbow of grains and vegetables and using flavour and texture to transform your dinners into quick and easy feasts.

They’re recipes I am really proud of. From super-clever and ridiculously quick fifteen-minute one-pot pasta, to a Buddha bowl curry feast that would be grand enough to grace any table, this is the food that makes me happy. The sort that drives my cooking, led by flavour, texture and a deep love and respect for food.