Anna Jones ‘When I found you could whip coconut milk, it was a revelation’
My brother became vegan 10 years ago, and ever since then I’ve been cooking for him. Even five years ago, everywhere we went he couldn’t eat a dessert; for mains, he’d invariably end up with chips and salad. I tried things from brownies – which were easy – to banoffee pie, which was a challenge, because it needs whipped cream. When I found that you could whip coconut milk into a pillowy dream, it was a revelation. Lots of recipes I make to this day came out of that successful experiment.
Vegan cooking can require a bit more thought, but that’s not to say it has to be complicated or fancy. The trick is to ensure you have something sweet, something sour, a bit of heat or earthy spice, something green and verdant. Soups and stews need a texturally exciting topping: gremolata, rosemary-fried croutons, crushed nuts.