You can find more information, photos and advice sheets on all the plants and recipes that we talk about in this podcast by heading to the links in the show notes or podcast of Sarah Raven and usually Arthur Parkinson too.

But because today we've got a wonderful cook as a guest who I'm coming onto in a minute,

Arthur's decided to stand down

because, as you all know,

he does not pride himself in his culinary skills.

And so he tends to sit rather quiet

when we have our more food-based guests.

So he is going to take a non-seat,

not even a back seat in this episode, and he will be back for the

next one. So our guest today is Anna Jones, who any of you who are interested in food,

will know all about. But one of the reasons I really wanted to have Anna on the podcast was

that I think there might be some gardeners out there who are growing

wonderful, wonderful vegetables who maybe don't know about Anna. And that may be all wrong and perhaps

literally the whole world knows of her because they should. And that's what I feel so strongly.

And I suppose it's because when I'm cooking, increasingly, I feel I want to cook very sympathetically,

one, to my own health and body as I get older, and two, to the planet.

And I want to be sensitive to climate change and the issues that we're surrounded by.

And so the idea of where we should

cut our line about beef and dairy, etc. is something that I feel it is a challenge and that we need to

think about. And I have found reading Anna's book, which I sat last week next to a chalk stream in

Wiltshire when my husband was fishing.

I was having a rare day off.

...