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

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I’m cheating a bit here, as this isn’t strictly a one-tray dish but more a cake cooked in a tray. It’s my favourite cake of the last couple of years, so I had to find a way to get it into this book. This is such an easy cake, with a double hit of ginger. This way of using the apple to top the cake is inspired by the brilliant cook and writer Anja Dunk. If you are a ginger-lover like me, you could add another couple of balls of stem ginger.

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 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. 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. 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!)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.” 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 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 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 usually read only vegan cookbooks at this point in my life and I’ve decided I’m going to read only 100% vegan cookbooks from now on. I really struggled with this vegetarian cookbook even though every recipe has a vegan option. I didn’t think it would bother me but it did, since dairy and eggs aren’t green or good for the planet and also I have no interest in consuming them. There were good messages about eating for the environment but with so many of the recipes having dairy and eggs as the main choice or as options the messages rang insincere to me. Even though I had no interest in many of the recipes this is such a useful and attractive cookbook so that if it had been a 100% vegan cookbook I would have given it 5 stars.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 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. 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 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. My favorite part of the book was its emphasis on reducing/eliminating food waste. Examples of how to do this are provided throughout the book.