A Modern Way to Eat. Anna Jones

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      SERVES 2 AS A HEARTY BRUNCH

      olive oil

      4 spring onions, trimmed and finely chopped

      1 clove of garlic, peeled and finely sliced

      sea salt and freshly ground black pepper

      1 tablespoon sweet smoked paprika

      1 × 400g tin of tomatoes, or 400g cherry tomatoes, halved

      1 ripe avocado

      juice of 1 lime

      a small bunch of fresh coriander, leaves picked and finely chopped

      4 organic or free-range eggs

      2 wholemeal or corn tortillas

      Heat a splash of olive oil in a medium frying pan (one with a lid that fits) over a moderate heat. Add the spring onions and garlic and fry for 5 minutes, until soft and sweet. Add a good pinch of salt and pepper and the smoked paprika and cook for another couple of minutes.

      Next, add the tomatoes and simmer for 5 minutes, until they have broken down and the sauce has thickened.

      In the meantime, mash the avocado with the lime juice (I use a potato masher) and the chopped coriander, season with salt and pepper and put to one side.

      Once the tomatoes have broken down and thickened, turn the heat down to medium-low. Make 4 small holes in the sauce with the back of a wooden spoon by pushing the sauce out of the way. Crack an egg into each of the holes, season each egg with a little salt and pepper, then pop the lid on and leave to cook for exactly 5 minutes.

      After 5 minutes the egg whites should be just set with a hint of a wobble, with the yolks runny in the middle. Remember, they will keep cooking as you take them to the table.

      While the eggs are cooking, warm the tortillas – I do this by holding each one over a gas flame with a pair of tongs for a few seconds on each side to char, but 20–30 seconds on each side in a warm non-stick pan will work just as well.

      Once the eggs are ready, pile them on to a plate with a decent helping of the spicy tomatoes and some mashed avocado, and scoop up with the charred tortillas.

      Lemon ricotta cloud pancakes

      Whenever I go out for breakfast I order pancakes. This is my version of the pancakes I had at Gjelina in LA, which were quite simply the best pancakes I have ever eaten.

      Chestnut flour makes an appearance here – you can get it in most wholefood shops. It adds a depth and warmth to the flavour and is naturally gluten-free; however, the pancakes would work with just plain flour. Any leftover chestnut flour can be used in cakes and baking (I use a 50/50 mix of chestnut and plain flour) and works wonderfully in place of ground almonds for a deeper, almost caramelly taste. Try it in the chocolate cake here and see here for more information on it.

      SERVES 4 (MAKES 8–10 PANCAKES)

      250g ricotta cheese

      75g plain white or light spelt flour

      50g chestnut flour

      1 tablespoon baking powder

      a good pinch of salt

      2 organic or free-range eggs, separated

      2 tablespoons golden caster sugar

      200ml milk (I use almond milk but normal milk works fine too)

      grated zest of 2 unwaxed lemons

      grated zest of ½ an unwaxed orange

      butter or coconut oil, for frying

      optional: lemon juice

      SERVE WITH SEASONAL FRUIT

      Spring • quick stewed rhubarb

      Summer • raspberries mashed with lemon juice

      Autumn • blueberries smashed up with a little maple syrup

      Winter • quick sautéed apples and honey

      First put the ricotta into a sieve and leave it over a bowl for 10 minutes or so to allow the liquid to drain off.

      Meanwhile, mix the flours, baking powder and salt in a large bowl. In another bowl, whisk the egg whites until frothy, then add the sugar and whisk until you have stiff meringue-like peaks. In a jug, whisk the egg yolks with the milk. Add to the flour mixture bit by bit and beat until smooth, then add the lemon and orange zest.

      Using a spatula or metal spoon, gently fold half the egg whites into the flour and egg mixture. Now fold in the ricotta, then the rest of the egg whites – you should have a light and fluffy batter.

      Heat a large non-stick frying pan on a low heat and add a tiny bit of butter or oil. Working in batches, and using about half a ladleful for each pancake, cook until the bottom is golden and the edges are cooked. Once bubbles have risen to the top, flip and cook on the other side for a minute – then keep warm while you cook the rest. Stack the pancakes high on your plate, with seasonal fruit spooned over and a squeeze of lemon juice, if you like.

Banana, blueberry and pecan pancakes

      The reason I became an expert on banana pancakes is a bleak but ultimately happy story. During an enthusiastic surfing lesson on the first day of a holiday in Bali I got burnt to a crisp, and in order to stay out of the sun I spent the rest of the holiday swathed in sarongs perfecting banana pancakes.

      This is the result, though they are some way from the honey-drenched Indonesian ones that we ate on holiday. These have something of a banana bread feel to them, and are vegan and gluten free, thanks to using pecans and oats instead of flour and mashed bananas in place of butter.

      A note on coconut milk: most supermarkets sell a ready-to-drink coconut milk, which comes in a carton and lives next to the soya and rice milk. Look out for the KoKo brand. It works in most recipes instead of milk and lies somewhere between thick tinned coconut milk and cloudy coconut water. I have it on my morning cereal and in tea. This is the coconut milk I use in most of my cooking, as it is lighter in fat and calories than the heavier tinned version. If you can’t get your hands on it, dilute tinned coconut milk 50/50 with water or just use your normal milk.

      MAKES 8 LITTLE PANCAKES

      FOR THE BATTER

      100g oats

      a good handful of pecan nuts (about 50g), roughly chopped

      1 teaspoon baking powder

      a pinch of sea salt

      1 ripe banana, peeled and mashed

      150ml coconut milk or almond milk (see note above)

      a 200g punnet of blueberries

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