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.”–Yotam Ottolenghi,bestselling author and award-winning chef 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.

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. It is a great cookbook though for vegetarians and omnivores and vegans too. The author gives so many great tips. There are so many ideas provided, multiple ways to use individual vegetables, for example, but so many ideas and so much information including pretty good nutritional information. 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. 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. 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 :)Bland, white-person interpretations of international cuisine. Some okay recipes and information about “green” cooking. 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.

This is a book worth owning. The recipes are a bit more time-intensive than other vegetarian cookbooks I like BUT they also have more complex flavor profiles. For example, I made the butternut squash lasagna, which had ingredients like olives and lemon zest. Unexpected. But divine.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. I love the uncomplicated simplicity of the golden broth with chewy udon noodles. You could add seasonal vegetables, too: shredded greens, sugar snap peas, even roast squash, if you like. I eat this when I feel under the weather, and also when I want something satisfyingly warm and straightforward. 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 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.