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

RRP: £28.00
Price: £14
£14 FREE Shipping

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It is the best cookbook of any type that I have discovered in a very long time - the recipes are amazing, delicious, exciting, sustainable, creative and fresh. Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylish. My favourite recipes so far have been Muhammara Chickpea Stew, Lemon and Cardamom Dhal (see photo), Carrot and Sesame Pancakes, Cashew Nut Pakoras with Green Dipping Sauce (see photo).

At various points, she has considered opening cafes or restaurants, but for now she thinks she can make the greatest impact through her books. In a 28cm baking dish (I use a round one), toss the leeks with the olive oil, half the lemon juice, the coriander, fennel and chilli and season well with salt and pepper.

In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. Add the eggs and vanilla, whisk again, add the almond butter, stir until well combined and set aside. The second is I love to use Eat Your Books to plan my meals, and the book is not indexed on the site yet. Spread the chickpeas on a large sheet tray, sprinkle with the ras el hanout and the zest and juice of half the orange (grate the remaining zest into a bowl), drizzle with olive oil and season.

Repeat for another two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta. In a large non-stick frying pan or wok, heat 3 tablespoons of oil over a medium-high heat, then fry the pieces of tofu for 6-8 minutes, turning them every minute, until golden all over.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.

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.In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil—if your tahini is thick, it might need a really good stir. The recipes here are some of Jones’s favourites; in particular, she has a soft spot for the saag aloo shepherd’s pie. We now own this highly stylish bible sized book that not only lists countless delicious recipes –including weekly favourites such as Muhummara Chickpea Stew and Savoury Welsh Cakes -but lots of excellent advise on how to cook to help save the planet too. You do need a food processor for many of the recipes, plus a range of fairly common spices like cumin and fennel seeds, and occasionally more unusual ingredients like kimchi, togarashi seasoning and pomegranate mollases. If you are using the curry leaves, melt about a teaspoon of coconut oil in a frying pan and when the surface is shimmering, fry the leaves for about 15 seconds to crisp up.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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