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

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I have made several recipes in this book and they've all worked well and been delicious. I was pleasantly surprised how good this book is, so many cookery books have repeats, fillers, things you make anyway, this just had so many great recipes, ideas and suggestions. 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 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. 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.

Mix all the sauce ingredients in a small bowl with 4 tablespoons of cold water. Set aside. Cut the broccoli into florets and thinly slice the stalks, keeping them separate. The recipes are globally-inspired, primarily plant-based and cooked in one pot, pan, or tray. While simple to cook, they are a little more complex to shop for in the sense that they require a lot of spices, herbs, and proteins that may seem out of the ordinary (tamarind, togarashi, etc). In the written asides to the 200 recipes, though, there is a new steeliness. She is clear in the introduction that we are at “a turning point, in a moment of crisis” and “the most powerful thing we can do is eat fewer animals and more plants”. She has spent almost three years on One and that time has gone into simplifying recipes, attempting to minimise food waste, and offer sustainable choices and value for money. One is also her first cookbook where 99% of her recipes have a vegan alternative. 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.One brings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away. This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip to soft peaks – just whip it as much as you can. In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup but the rhubarb still holds its crunch. Set aside to cool in the pan for 20 minutes.

Really wanted to love this one since it seems to touch on everything I appreciate: straightforward, veggie-focused, flexible, practical meals with an eco-conscious eye.But. Of the entire book of dozens/hundreds of recipes, I only bookmarked one: the lemongrass & tofu larb. None of the other recipes felt like things I wanted to cook as an everyday meal. Lovely sounding flavor combinations, though. Update: And the lemongrass & tofu larb is...fine. Not going into our regular rotation. Didn't end up making too much from this; the cuisine Jones focuses on here seems to fall right into the category of the kind of thing I am able to and like to make without a recipe! I think the target audience here is experienced cooks who are looking to shift to more vegetarian/vegan and more seasonal fresh veggies in their cooking and need some inspiration/instruction. It's definitely a book for folks who already know what they're doing in the kitchen, but also just got home from the farmers market with a load of mystery greens, and there was a nice variety of flavor profiles and simple vs. more complicated recipes for veggies you're likely to find in abundance in the right season.

And I hear that! I think for now though, I had a hard time getting excited about these recipes. Perhaps it was the beige, muted pictures (reminded me of the sad beige trend). Also I think this book is most relevant for people in the UK based on the ingredients and seasonality. I enjoyed the soup base section, and all the blurbs about sustainability, as well as the vegan options! The way to cook all the different vegetables (a section on carrots, spinach, peppers, etc) was also a fun thing. It's also important to emphasize how inconvenient our current societal norms/superstores, government regulations, and corporations make it to be sustainable and eco-conscious. Many times, it's just easier and cheaper to buy certain foods. It's an incredible privilege to be able to choose your ingredients/cook in sustainable ways that unfortunately many people do not have easy access too.

One: Pot, Pan, Planet Anna Jones

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. Jones – who began her career working with Jamie Oliver – says she is “an ambitious person … quite bad at celebrating my successes”. At various points, she has considered opening cafes or restaurants, but for now she thinks she can make the greatest impact through her books. Das Kochen und ich waren nie besonders gute Freunde. Im letzten Jahr hat meine jahrelang gehegte Abneigung allerdings eine 180-Grad-Wende vollzogen und großen Anteil daran haben die Bücher von Anna Jones. "A Modern Way to Eat" und "A Modern Way to CookCook" nehme ich regelmäßig zur Hand und aufgrund der vielfältigen Auswahl wird es nie langweilig. At several points in the book the author seems to posit that eating local and reducing food miles is the best thing we can do to reduce our impact on the climate - even going so far as to claim that eating locally raised grass-fed beef would be better than eating a processed vegan sausage that's been flown into the country.

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. This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef

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It’s quite a natural way of cooking for me because my brother and sister are both vegan, and me and my husband, we’re vegetarian,” says Jones. “I always set myself a challenge because it meant double the recipes to test. But I think my neighbours and my family were quite pleased. They got a lot of food over the past two years.” The recipes here are some of Jones’s favourites; in particular, she has a soft spot for the saag aloo shepherd’s pie. “There’s always a few standout recipes in the book that, when you get them out of the oven, you do a little fist pump,” she says. 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. 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. 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.