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

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

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

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It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. My love affair with it was cemented when making stuffed agnolotti, caramelle and everything in between in restaurant kitchens, but it started with something simpler: my mum’s lasagna. Vegans could swap the Halloumi for a block of firm tofu rubbed with more ras el hanout and olive oil, or use vegan-style Halloumi in the same way. Each recipe in Jones’s fourth cookbook can be made in a single pot, pan, or tray, and comes with suggested tweaks for making vegetarian dishes fully plant-based.

Take the pan off the heat and fold through the beansprouts, then spoon the noodles between four warm plates. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). It’s a soup I make all year, as it’s both comforting in winter and vibrant enough to eat on a colder spring or summer day too (think borscht). You can leave this as it is, but I like to blitz it with a handheld blender to make a vibrant purple soup.Add the Halloumi, broccoli and pumpkin seeds to the tray, toss everything together, so it is all coated in the orangy spiced oil, then put under the grill for 10 minutes, until the Halloumi is golden, the broccoli spears are softened and the florets are crisp. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. I have been trying to find an authentic recipe for this since I heard about Syrian yoghurt-baked orzo from a friend. We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric.

Meanwhile, toss the spinach in a large mixing bowl with the orzo, half the herbs and all the remaining ingredients. This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. Add the broccoli florets, sauce and most of the spring onions along with 2 more tablespoons of water. Jones’s new cookbook, One: Pot, Pan, Planet, doesn’t, at a cursory skim, appear too different from her previous books.Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylish. She went on to be part of Jamie’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns.

When it comes to herbs and spices I know no one who doesn’t need to look through that little rack on the wall and throw out probably 70% of the contents as grossly out of date. Bake for 25-30 minutes, until the brownies are just set with a little wobble and the almond butter swirls are golden. I went back through everything with a completely different eye,” she says, “because we have all had to become more flexible cooks and I think flexible cooks are better cooks. Meanwhile, score the top of the Halloumi block with 1/4-inch/5 mm-deep crisscrosses, then set aside.Top with the potato, cauliflower and spinach mixture, drizzle with the melted ghee or oil and put into the oven for 30-40 minutes until the filling is bubbling and the top is brown and crunchy in places. She has spent almost three years on One and that time has gone into simplifying recipes, attempting to minimise food waste, and offer sustainable choices and value for money. Make the almond butter batter by whisking together the sugar, baking powder and a pinch of salt in a large bowl.

We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy. 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. In her exciting new book, One, the `queen of the greens' gives over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers. A great cook book for anyone who likes spicy, flavoursome vegetarian food and is looking for recipes to revitalise their repertoire.

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  • EAN: 764486781913
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