One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

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Next is to put plants at the centre of your plate as many times a day as possible. For me, that’s every meal. Eating a plant based diet is widely agreed to be the single most impactful thing we can do to fight climate change. Add the spices to the pan and stir for a couple of minutes until all smells fragrant. Next, add the tinned beans and their liquid, the tomatoes and 400ml (a tin’s worth) of water. As with so many cookery books the pictures make the dishes look wonderful, and I’m sure they are, but not practical for most people. Although One Pot, Pan, Planet is a cookbook focused on sustainability and creating awareness for the way we buy and cook, which might seem a complex topic to some people, Anna has done a fantastic job in simplifying the recipes, cooking methods, and ingredients used. With such well-written book, not only you'll make mouth-watering recipes, but you'll also save time and money, as well as reducing the washing up and the energy used.

As the title suggests, most of these are one pan recipes but they aren't the sort of thing I would associate with a one pan meal. A one pan meal makes me think of something boring like a shepherds pie or other traditional, stodgy sort of food, but these recipes where the sort of meal that goes well with a good salad and perhaps some sourdough bread and is the sort of food I love eating. Most of the recipes are organized by what you cook it in (chapter one = pot, chapter three = pan, and so on). My favorite chapter took a turn and focused on the top vegetables available in supermarkets and outlined 10 ways to cook it. For example, broccoli gratin, broccoli miso salad, broccoli pesto, etc. Add 1 tablespoon of the ghee or coconut oil to a large pan, add the onion and cook for 10 minutes over a medium heat until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Finish with a final layer of sauce, then tear over the whole second ball of mozzarella, sprinkle with salt and pepper, top with the basil, and drizzle with a little more olive oil.This is completely false. Beef is by far the most carbon-intensive food we can eat, wherever it's grown, whatever it's fed, not matter no how. The carbon footprint of transporting most foods is fairly insignificant compared to what is required to produce it in the first place. ESPECIALLY BEEF. (See https://www.co2everything.com/co2e-of... or https://ourworldindata.org/food-choic... or the book 'How bad are bananas') I’ve read lots of cookbooks and vegetarian ones, and I appreciate the focus on using one pan or one pot not (just) as a method of convenience, but as a much more sustainable option.

Still dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chili chutney), the book is punctuated with palatable nuggets of information: in chapters entitled ‘Planet I’ and ‘Planet II,’ Jones explains how we might combat the climate crisis through small behavioural changes around the way we eat.”— Harper’s Bazaar to the pan slightly to make a pancake. Allow to cook for a couple of minutes without touching, then gently give the pan a shake so the butter coats the bottom evenly and the rösti comes loose. Waste is also a big issue. Making sure the food we buy is not wasted is another key shift we can fairly easily make in out homes. My book is filled with ways to help avoid waste. Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then some more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille. Anna Jones is the kind of cook who makes you want to eat vegetarian food even if you aren’t vegetarian…Anna’s skill is that she manages to make veggie food simple and super desirable, so even if you’re a staunch meat-eater, you won’t feel like you’re missing out. ’I love the uncomplicated simplicity of the golden broth with chewy udon noodles. You could add seasonal vegetables, too: shredded greens, sugar snap peas, even roast squash, if you like. I eat this when I feel under the weather, and also when I want something satisfyingly warm and straightforward. For non-vegan brownies, make the chocolate batter by melting 150g of the chocolate (saving the rest for the top) with the oil in a small pan over a low heat. Whisk together the dry ingredients. Create a well in the centre of the dry ingredients and add the eggs and vanilla. Stir to combine. Pour in the melted chocolate and give the batter another stir until the chocolate is mixed through. A simple dinner. I eat this with a green salad and, if I am hungry, a slice of bread, toasted and rubbed with a little garlic and drizzled with olive oil. Add a little more oil to the pan and allow it to heat a little. Add the kale and a pinch of salt to the pan, then cook for a couple of minutes, turning all the time until it is tender and the edges have crisped.

Meanwhile, soak the spring onions in cold water to remove some of their intensity. Drain, then place in a mixing bowl. Roughly chop the olives and mint, add these too, then stir in the vinegar and honey or agave. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic. PRAISE FOR ANNA JONES Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped stem ginger and stir it through with the ginger syrup and lemon zest.

Crispy Tofu & Broccoli Pad Thai

I usually read only vegan cookbooks at this point in my life and I’ve decided I’m going to read only 100% vegan cookbooks from now on. I really struggled with this vegetarian cookbook even though every recipe has a vegan option. I didn’t think it would bother me but it did, since dairy and eggs aren’t green or good for the planet and also I have no interest in consuming them. There were good messages about eating for the environment but with so many of the recipes having dairy and eggs as the main choice or as options the messages rang insincere to me. Even though I had no interest in many of the recipes this is such a useful and attractive cookbook so that if it had been a 100% vegan cookbook I would have given it 5 stars. Ladle the soup into warmed bowls and top each serving with the fried cabbage and walnuts, a spoonful of crème fraîche, sour cream or yogurt and some more dill if you like. Stir in the walnuts and garlic, then wait 10 seconds and stir in a good grating of nutmeg. Wait another 10 seconds and stir in the lemon juice and zest. Remove from the heat. Serve with grated parmesan and some bread for a hearty meal. One-pot orzo with beetroot, thyme and orange