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

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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. Heat the olive oil in a large frying pan over a high heat. Add the beans in a single layer. Stir to coat the beans in the oil, then let them sit long enough to brown on one side – about 3-4 minutes – before turning to brown the other side for about the same length of time. The beans should be golden and a bit crunchy on the outside.

Finish with a final layer of sauce, then tear over the whole second ball of mozzarella, sprinkle with salt and pepper, top with the basil, and drizzle with a little more olive oil.

Plum, sloe gin and hazelnut cobbler

A SIMPLY BRILLIANT BOOK – MODERN, CLEVER, BEAUTIFUL AND FULL OF DELICIOUS RECIPES. GO ANNA!’ – JAMIE OLIVER Bring to the boil, then turn down to a gentle simmer for 25 minutes, to allow the flavours to infuse, adding more hot water from time to time if needed. Strain the broth if you are serving straight away, or if you plan to eat this later cool with the vegetables left in for a more intense flavour, and strain before reheating. 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.’

One Pot, Pan, Planet is far from being just a cookbook. Anna brings together a way of eating that is mindful of the planet, with practical advice that shows how every small change in planning, shopping, and reducing waste will make a difference. 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.” Stir in the walnuts and garlic, then wait 10 seconds and stir in a good grating of nutmeg. Wait another 10 seconds and stir in the lemon juice and zest. Remove from the heat. Serve with grated parmesan and some bread for a hearty meal. One-pot orzo with beetroot, thyme and orange

Pan-roasted cauliflower with saffron butter

This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef It’s quite a natural way of cooking for me because my brother and sister are both vegan, and me and my husband, we’re vegetarian,” says Jones. “I always set myself a challenge because it meant double the recipes to test. But I think my neighbours and my family were quite pleased. They got a lot of food over the past two years.” 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. Didn't end up making too much from this; the cuisine Jones focuses on here seems to fall right into the category of the kind of thing I am able to and like to make without a recipe! I think the target audience here is experienced cooks who are looking to shift to more vegetarian/vegan and more seasonal fresh veggies in their cooking and need some inspiration/instruction. It's definitely a book for folks who already know what they're doing in the kitchen, but also just got home from the farmers market with a load of mystery greens, and there was a nice variety of flavor profiles and simple vs. more complicated recipes for veggies you're likely to find in abundance in the right season.