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.

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. 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. 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.In a large lidded saucepan, toast the coriander seeds and peppercorns over a medium heat for 2 minutes. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil. Pour over a litre of boiling water. 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. This is a book where thought meets practical action meets deliciousness." –Yotam Ottolenghi, bestselling author and award-winning chef 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

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. Sprinkle over the pomegranate seeds and parsley, drizzle over the tahini mix, then drizzle the Halloumi with honey. Serve with flatbreads. 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. For 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

WHERE TO BUY A MODERN WAY TO EAT IN GERMANY

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

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!) Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 200 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year.

WHERE TO BUY A MODERN WAY TO COOK IN GERMANY

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. Add a little more oil to the pan and allow it to heat a little. Add the kale and a pinch of salt to the pan, then cook for a couple of minutes, turning all the time until it is tender and the edges have crisped. apples (Coxes, a British variety, are my choice, but any sharp eating apple would work), cored and cut into chunks 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