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

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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).

One Pot, Pan, Planet is a book full of ‍encouragement, of understanding, of joy; it’s like being led by the hand by a smiling, kind reveler, who wants only for us to enjoy food as much as possible, without wasting it or missing out on everything it brings.

I got a handful of new cookbooks at the beginning of this year and ONE: POT, PAN, PLANET was by far my favorite. The format is so practical and it’s full of not only recipes but also very actionable tips for being more resourceful in the kitchen. The author included a section for different ways to cook with common ingredients…and I’ve found it so helpful for cooking things on the fly. For someone who already loves cooking, this book has helped me become more creative in the kitchen and even more excited to cook. I want everyone to have it.”–Kate Arenda, Wit & Delight Once the onions have had 5 minutes, add the garlic, kale stems (leaves go in later) and turmeric to the pan and cook for a couple of minutes. 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. While the oven is warming, heat the olive oil in a large frying pan over a medium heat and when it’s hot, add the onions. Add a pinch of salt and use a wooden spoon to break them up a bit and stir so every piece has touched the oil. Turn the heat down to low and cook for 20 minutes until the onions are completely soft. Add the brown sugar and cook for another 5 minutes until the onions begin to colour. Finally, squeeze in the lemon juice and continue to cook for another 5 minutes until the onions are glossy and golden all over. A Modern Way to Eat is a gorgeous revelation of a book. Vegetarian food that feels exciting and vibrant, by an author who writes and cooks with authenticity and passion. I will be buying it for everyone.’

Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 200 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. Ladle the soup into warmed bowls and top each serving with the fried cabbage and walnuts, a spoonful of crème fraîche, sour cream or yogurt and some more dill if you like. 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.In a large bowl or jug, mix the passata (or purée/crushed canned tomatoes) with the oil, half a teaspoon of flaky sea salt, the chopped garlic, chili flakes, drained lentils, grated squash, chopped olives, capers and lemon zest. Tear the basil leaves in half. Cut into quarters and then serve each quarter with a dollop of chutney, the kale, coriander leaves and stalks, spring onions, cheese, salt and pepper. Homemade ancho chilli chutney Anna Jones’] book doesn’t just share a wealth of delicious recipes but also explores all the different ways that what we eat and how we prepare it can be used to help—not hurt—the planet.”— Refinery29 Still dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chili chutney), the book is punctuated with palatable nuggets of information: in chapters entitled ‘Planet I’ and ‘Planet II,’ Jones explains how we might combat the climate crisis through small behavioural changes around the way we eat.”— Harper’s Bazaar 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.

This is a book where thought meets practical action meets deliciousness." –Yotam Ottolenghi, bestselling author and award-winning chef Although One Pot, Pan, Planet is a cookbook focused on sustainability and creating awareness for the way we buy and cook, which might seem a complex topic to some people, Anna has done a fantastic job in simplifying the recipes, cooking methods, and ingredients used. With such well-written book, not only you'll make mouth-watering recipes, but you'll also save time and money, as well as reducing the washing up and the energy used.

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? Turmeric is as delicious as it is nourishing, bringing sunshine yellow to everything it touches. We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric. Its light, almost citrus notes adds freshness here. 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. 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 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.

Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic. PRAISE FOR ANNA JONES I got a handful of new cookbooks at the beginning of this year and ONE: POT, PAN, PLANET was by far my favorite. The format is so practical and it’s full of not only recipes but also very actionable tips for being more resourceful in the kitchen. The author included a section for different ways to cook with common ingredients...and I’ve found it so helpful for cooking things on the fly. For someone who already loves cooking, this book has helped me become more creative in the kitchen and even more excited to cook. I want everyone to have it." —Kate Arenda, Wit & Delight 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 To prepare the dough, place the cornmeal, sea salt, oil and 400-450ml of boiling water into a bowl. Allow to sit for about a minute to let the water absorb into the cornmeal a little. Then carefully mix the dough with your hands until combined. You want it to come together a bit like Play-Doh. It shouldn't be crumbly. Let the dough rest for 5 minutes or up to 30 if you have time. Step 3 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.

WHERE TO BUY A MODERN WAY TO EAT IN GERMANY

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.