Vegetarian chef and author of A Modern Cook's Year Anna Jones creates three exclusive recipes for British Vogue, using Liberté yoghurt, to make the most of seasonal ingredients at the very start of spring: a warm roasted beetroot starter, curried roasted cauliflower and a blood orange pavlova for dessert.
Vogue: At home with Anna Jones
Role: D.O.P for a lifestyle piece with Anna Jones, for British Vogue
Director: Dom Kelly
Client: Vogue Magazine