It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it. Perhaps one shouldn’t feel like this, but so often books that attempt to steer us into a more responsible and sustainable way of living feel like reproaches or reprimands. There is nothing of that in One Pot, Pan, Planet: it is so full of encouragement, of understanding, of joy; it’s like being led by the hand by a smiling, kind reveller, who wants only for us to enjoy food as much as possible, without wasting it, or missing out on everything it brings.

As the title suggests, most of these are one pan recipes but they aren't the sort of thing I would associate with a one pan meal. A one pan meal makes me think of something boring like a shepherds pie or other traditional, stodgy sort of food, but these recipes where the sort of meal that goes well with a good salad and perhaps some sourdough bread and is the sort of food I love eating.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. 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. 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. It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it . . . It’s like being led by the hand by a smiling, kind reveller, who wants only for us to enjoy food as much as possible, without wasting it, or missing out on everything it brings . . . The food itself is tummy-rumblingly good [and] strikes absolutely the right balance between accessibility and originality.”–Nigella Lawson The recipes are globally-inspired, primarily plant-based and cooked in one pot, pan, or tray. While simple to cook, they are a little more complex to shop for in the sense that they require a lot of spices, herbs, and proteins that may seem out of the ordinary (tamarind, togarashi, etc).

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 This is a book worth owning. The recipes are a bit more time-intensive than other vegetarian cookbooks I like BUT they also have more complex flavor profiles. For example, I made the butternut squash lasagna, which had ingredients like olives and lemon zest. Unexpected. But divine. 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. This is completely false. Beef is by far the most carbon-intensive food we can eat, wherever it's grown, whatever it's fed, not matter no how. The carbon footprint of transporting most foods is fairly insignificant compared to what is required to produce it in the first place. ESPECIALLY BEEF. (See https://www.co2everything.com/co2e-of... or https://ourworldindata.org/food-choic... or the book 'How bad are bananas')Generally speaking my relationship with a cookbook falls into one of two categories: there are the ones that I want to take to bed, and the ones that belong in the kitchen. 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 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. This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef