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

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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. Whisk together the dry ingredients. Create a well in the centre of the dry ingredients and add the eggs and vanilla. Stir to combine. Pour in the melted chocolate and give the batter another stir until the chocolate is mixed through. 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. 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. 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. Waste is also a big issue. Making sure the food we buy is not wasted is another key shift we can fairly easily make in out homes. My book is filled with ways to help avoid waste.

Next, add the chard stalks and cook for a few minutes more, before adding the leaves and the chillies. Cook for a further four to five minutes, until the leaves have wilted.Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped stem ginger and stir it through with the ginger syrup and lemon zest. 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. 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 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.

I like a sturdy pan that will stand the test of time. Cast iron is my favourite as it seems to get better with age and you don’t need to worry about the coating peeling off. While I love a pan to be a workhorse is also has to look good. I use my pans all day every day and they are a constant feature in my kitchen. What is your current go-to one-pot recipe if you're short on time? This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chefSpoon onto warm plates and finish with some orange zest, peppery leaves, a crumbling of feta (if using), some toasted nuts and a good drizzle of oil. These dinners both come together in a single pan, and are ready, from the moment you start chopping or grating, in under half an hour. They make use of easy-to-find ingredients and leave little washing up. Most of all, they both bring the kind of flavour hit that makes you think they took longer to make than they did. I’m not sure I’ve quite managed ego-less cooking with them yet though; I still want to hear the hungry clatter of forks and spoons, the oohs and ahhs, the compliments to the chef … It’s a work in progress. Crispy butterbeans with kale, parmesan and lemon (main picture) Most of the recipes are organized by what you cook it in (chapter one = pot, chapter three = pan, and so on). My favorite chapter took a turn and focused on the top vegetables available in supermarkets and outlined 10 ways to cook it. For example, broccoli gratin, broccoli miso salad, broccoli pesto, etc.

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.

Mam wrażenie, że są tu przepisy, które stanowią szukanie zdrowszej wersji kosztem smaczniejszej - to oczywiście może być dla kogoś atrakcyjne, ale dla mnie jest minusem.