London-based cook and food stylist
Anna Jones is a multi-award-winning
writer whose books like One: Pot, Pan, Planet and The Modern Cook’s Year have won her legions of fans around the world.
John is obsessed with dips. He will dip almost anything, especially pizza crusts. I can't quite get into the pizza crusts into sour cream and chive dip he loves, but I do love a dip.
Caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine, which you have to fry in lots of olive oil first, making it less of a weeknight situation.
Agrodolce means sweet and sour in Italian. In Italy there are so many ways of using this contrast of flavours to bring out the most in ingredients.
Chocolate and nut butter, a flavour friendship rarely bettered. If you can’t have nuts, then sunflower seed butter will work here, too.
