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

Product Information

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. 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. 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. 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. 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.

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. Better cooks maybe, but Jones also admits there have certainly been moments during the past year where she has felt jaded in the kitchen. “I love to experiment, but having had my son [five-year-old Dylan] at home, it hasn’t been quite so free and easy, you know, squeezing fresh yuzu over things. It’s been much more a case of getting our dinner ready.” Instead of the particular recipes, I’ll use the book as a framework and reminder to eat more local veg, don’t have a million things cooking at once (guilty), and try to limit international cooking items - but that’s also hard (and those ingredients aren’t even salient to my cultural identity!) 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.This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef

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. 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. For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. Add the coconut oil mix to the flour mixture and whisk to combine. Now, with the whisk running, add the sparkling water and mix until the batter is smooth and light. Pour into the prepared cake tin. To balance the broth, squeeze in the lemon juice, taste and add more, if you’d like, and add soy or salt as needed. You should have a delicately flavoured, fragrant broth. This is a book where thought meets practical action meets deliciousness.”–Yotam Ottolenghi,bestselling author and award-winning chef

Anna Jones trained under Jamie Oliver and has now made a name for herself as one of the best wholly veggie chefs . . . Not only is [her book] brimming with excellent recipes, [it] is also a bible on how to live greener, healthier lives overall. Anna has spent three years tweaking and testing recipes to make them as easy, cheap, and sustainable as possible.”— Woman & Home stem ginger 5 balls (75g), finely chopped, plus 2 tbsp syrup from the jar for brushing and drizzling If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs. Pierce the yolks and, when starting to set on the bottom, scramble, then mix into the noodles. 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. 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.”