This is a book where thought meets practical action meets deliciousness." –Yotam Ottolenghi, bestselling author and award-winning chef In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup but the rhubarb still holds its crunch. Set aside to cool in the pan for 20 minutes. Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson’s How to Eat or Samin Nosrat’s Salt, Fat, Acid, Heat. The latest chef to join the pantheon: Anna Jones.”— British Vogue

One pot, one pan, one tray, one planet. . . And one Anna Jones. ONE is a big and bold book, as much a call to arms as it is a collection of recipes to fall for. 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. It’s a huge achievement.’ Yotam Ottolenghi 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 Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic. PRAISE FOR ANNA JONES But. Of the entire book of dozens/hundreds of recipes, I only bookmarked one: the lemongrass & tofu larb. None of the other recipes felt like things I wanted to cook as an everyday meal. Lovely sounding flavor combinations, though. Update: And the lemongrass & tofu larb is...fine. Not going into our regular rotation.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. 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

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. to the pan slightly to make a pancake. Allow to cook for a couple of minutes without touching, then gently give the pan a shake so the butter coats the bottom evenly and the rösti comes loose. While the oven is warming, heat the olive oil in a large frying pan over a medium heat and when it’s hot, add the onions. Add a pinch of salt and use a wooden spoon to break them up a bit and stir so every piece has touched the oil. Turn the heat down to low and cook for 20 minutes until the onions are completely soft. Add the brown sugar and cook for another 5 minutes until the onions begin to colour. Finally, squeeze in the lemon juice and continue to cook for another 5 minutes until the onions are glossy and golden all over.

More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart. Meanwhile, heat a frying pan and add some oil. Once it's really hot, add the remaining cabbage and cook until crisp. For the last couple of minutes add the walnuts and half the dill. Ladle the soup into warmed bowls and top each serving with the fried cabbage and walnuts, a spoonful of crème fraîche, sour cream or yogurt and some more dill if you like.

Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then some more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille. Onebrings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. 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. 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. The recipes here are some of Jones’s favourites; in particular, she has a soft spot for the saag aloo shepherd’s pie. “There’s always a few standout recipes in the book that, when you get them out of the oven, you do a little fist pump,” she says. This is a book where thought meets practical action meets deliciousness...a huge achievement.”—Yotam Ottolenghi,bestselling author and award-winning chefFor the salsa verde, put 30g of the feta and half the coriander leaves into a food processor with the rest of the ingredients and blitz until you have a deep green, slightly creamy salsa. Season to taste then set aside for serving. Step 5 Add the cooked rice to the pan with the soy sauce, chilli oil and stir so that all of the spices coat the rice.

Once the onions have had 5 minutes, add the garlic, kale stems (leaves go in later) and turmeric to the pan and cook for a couple of minutes. It is a book of vegetarian recipes, but carnivores, do not be put off. Let’s say it is a book of deliciously invigorating dishes that happen not to contain any flesh’ Rose Prince, Spectator Integrating instruction, inspiration, andan ecologically sound culinary ethos, Jones organizes recipesby method of preparation and includes sections focusing on how to approach food consumption in a conscientious, small-footprint, wasteless way." —Annie Bostrom, Booklist (Top 10 Cookbooks of 2022) From the Publisher This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip to soft peaks – just whip it as much as you can. At several points in the book the author seems to posit that eating local and reducing food miles is the best thing we can do to reduce our impact on the climate - even going so far as to claim that eating locally raised grass-fed beef would be better than eating a processed vegan sausage that's been flown into the country.

Quick chickpea braise with kale & harissa

Onebrings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. 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. 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). 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.” Chocolate and nut butter, a flavour friendship rarely bettered. If you can’t have nuts, then sunflower seed butter will work here, too. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides and blitz again until you have a smooth paste. If it looks dry at that point, add a little coconut or groundnut oil, and blitz again. Sweeten with a little honey, maple syrup or vanilla, if you like.