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

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It also presents base recipes for soups, frittatas etc that allow you to be create your own recipes.

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.Three stars because there is nothing fundamentally wrong with book, but it’s one of those that gets bought then is rarely used. Just reading the title of the recipe makes you excited about cooking it - the presentation is outstanding as well. Really it is the book I would leave if I ran a villa, airbnb or similar where a party of people might be happy to prepare and feast on expensive, time-consuming but largely delicious dishes.

You do need a food processor for many of the recipes, plus a range of fairly common spices like cumin and fennel seeds, and occasionally more unusual ingredients like kimchi, togarashi seasoning and pomegranate mollases.Take the pan off the heat and fold through the beansprouts, then spoon the noodles between four warm plates.

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. Back to the dhal: stir through the spinach and the chopped tomatoes so the spinach wilts a little, then taste it and add the juice of up to 2 lemons, depending on your preference. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil.Put the empty pan back on the heat, add the remaining tablespoon of ghee or coconut oil and the cumin and turmeric, cook for a minute or so, then add 100ml water, the potatoes and cauliflower and half the spinach. 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.