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

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This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef For my birthday I was very kindly gifted One Pot, Pan, Planet recipe book by Anna Jones. I received another of her books last year and have loved every recipe we've made from it since. So I was thrilled to receive her new one this year. Anna sat down with us to reveal more about her passion for one-pot cooking and share three of her favourite recipes from One: Pot, Pan, Planet... What led you to create a whole book dedicated to one-pot cooking?

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. Onebrings 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.

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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.

One - A Greener Way to Cook" ist nun schon das vierte Kochbuch, das die Londonerin Anna Jones veröffentlicht. In diesem Buch stellt sie über 200 vegetarische und vegane Rezepte vor, in denen eine vielfältige Auswahl an Gemüse im Zentrum steht. Das Besondere: Jedes Rezept kann entweder in einem Topf, einem Blech oder einer Pfanne zubereitet werden. 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. 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. For the non-vegan cake, melt the butter in a pan, then whisk in the dark brown sugar and chopped stem ginger. Leave to cool slightly, then beat in the eggs one by one, until emulsified. Fold through the dry ingredients and pour into the prepared cake tin.

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. 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). Bake for 30–35 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad (I mix lemon juice, cider vinegar, mustard and extra virgin olive oil, and toss through a bowl of green leaves). 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.

Spoon a quarter of the sauce into an ovenproof dish roughly 8 inches x 12 inches/20 cm x 30 cm (I use an oval roughly the same size), tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta. For the salsa verde, put 30g of the feta and half the coriander leaves into a food processor with the rest of the ingredients and blitz until you have a deep green, slightly creamy salsa. Season to taste then set aside for serving. Step 5

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

More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart. 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.

WHERE TO BUY A MODERN WAY TO COOK IN FRANCE

Meanwhile, heat a frying pan and add some oil. Once it's really hot, add the remaining cabbage and cook until crisp. For the last couple of minutes add the walnuts and half the dill. 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. 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.