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

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What an incredible cookbook - now a staple in my kitchen! I think it's incredibly essential to interweave sustainability and climate change into your cooking, and Anna Jones does this very well for us UK dwellers, and she does this in a way that isn't pushy. Doesn't demonize anyone based on where they are in their sustainability journey as we were all once in a place in which we had no idea how harmful certain practices are for the health of the planet. In a large lidded saucepan, toast the coriander seeds and peppercorns over a medium heat for 2 minutes. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil. Pour over a litre of boiling water. Soak the rice noodles in cold water for at least 10 minutes until softened. Lay the tofu between 2 sheets of kitchen paper on a plate or clean surface. Place a small plate over the top and a jar or weight on the plate to press down. Leave the tofu like this to dry out for half an hour.

Her books are sold in ten countries and have been translated into five languages. In 2018, The Modern Cook’s Year won the coveted Observer Food Monthly Best Cookbook Award and The Guild of Food Writers Cookbook of the Year. Her previous books have been nominated for the James Beard, Fortnum & Mason and Andre Simon awards. Chocolate and nut butter, a flavour friendship rarely bettered. If you can’t have nuts, then sunflower seed butter will work here, too. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides and blitz again until you have a smooth paste. If it looks dry at that point, add a little coconut or groundnut oil, and blitz again. Sweeten with a little honey, maple syrup or vanilla, if you like. Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson’s How to Eat or Samin Nosrat’s Salt, Fat, Acid, Heat. The latest chef to join the pantheon: Anna Jones.”— British Vogue When cool enough, wipe the pan out with kitchen paper and add a couple more tablespoons of oil. Heat over a medium heat. Add the garlic and ginger to the pan and cook for 2 minutes. Then add the broccoli stalks, drained noodles and 6 tablespoons of water and cook for 3-4 minutes until the broccoli stems are tender and the noodles are beginning to cook and crisp up. Add the broccoli florets, sauce and most of the spring onions along with 2 more tablespoons of water. Stir and cook for another 3-4 minutes until the noodles are soft enough to eat. The perfect recipe for any trimmings post-pumpkin-carving. If you will forgive me a little cooking oil, salt and the optional garnishes, you’ll only need these four ingredients. Serves 4 1 red onion, finely chopped 1 tbsp fennel seeds, plus 1 tsp 1kg pumpkin 1 red chilli, finely chopped Finely chop the red onion and add Read MoreAdd 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. This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef Meanwhile, preheat the oven to 180C fan/gas mark 6. Put the potatoes into a large pan (leaving enough space to add the cauliflower later). Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15-20 minutes until the potatoes are almost cooked, then add the cauliflower for the last 6 minutes. Drain well. To make your crispy shallots, heat 1cm of vegetable oil in a large frying pan or wok until a sliver of onion dropped into it sizzles immediately. Fry 6 peeled and thinly sliced shallots in batches, stirring constantly, for 3-4 minutes for each batch, or until they are crisp and lightly browned. Remove with a slotted spoon and drain in a colander lined with kitchen paper. Let them cool. They will keep in an airtight container for about a week. And the supercilious tone of the author was a bit grating. "For the really hungry, some brown or basmati rice here would work, but I eat this just as it is." Oh, you can add a slice of bread if you're ~really~ hungry, but I rarely do. Touting the superiority of jarred beans with a little Barefoot Contessa-style toss of "but canned will do, if you must." But somehow, when Ina says it, it's comforting. When Jones says it, it feels haughty.

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. 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.It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it. Perhaps one shouldn’t feel like this, but so often books that attempt to steer us into a more responsible and sustainable way of living feel like reproaches or reprimands. There is nothing of that in One Pot, Pan, Planet: it is so full of encouragement, of understanding, of joy; it’s like being led by the hand by a smiling, kind reveller, who wants only for us to enjoy food as much as possible, without wasting it, or missing out on everything it brings.

I could tell before I ate it from the smell, from the bubbling filling and crispy top, that this was going to be everything I had wanted it to be. Bland, white-person interpretations of international cuisine. Some okay recipes and information about “green” cooking.

Grease a deep 23cm square springform baking tin. Heat the oven to 160C fan/gas mark 4. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. Whisk to combine. 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. I like this and found many recipes I want to make, but not enough to actually buy. This will be one on my repeat-borrow list from my library :) Anna Jones’] book doesn’t just share a wealth of delicious recipes but also explores all the different ways that what we eat and how we prepare it can be used to help—not hurt—the planet.”— Refinery29