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

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Really it is the book I would leave if I ran a villa, airbnb or similar where a party of people might be happy to prepare and feast on expensive, time-consuming but largely delicious dishes. 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. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Spoon a quarter of the sauce into an ovenproof dish roughly 8 inches x 12 inches/20 cm x 30 cm (I use an oval roughly the same size), tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Look, I still think she is really unique and out there and these books are worth every penny, but they are not really as ‘healthy’ as they are marketed.

There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters and pancakes such as golden rosti with ancho chilli chutney. I have been trying to find an authentic recipe for this since I heard about Syrian yoghurt-baked orzo from a friend. The great thing about this book is I can already congratulate people,” she says, “because if they bought a vegetarian book, then they are doing the most impactful thing they can, in terms of a diet to help the climate.Roughly chop the cashews and green chilli as well as the whole lemon half, discarding any pips, then add the coriander and chop the lot together with a good pinch of salt to make a rough lemon salsa. For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces. 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). Test the thickest part of the cake with a skewer: if it doesn’t come out clean, put the cake back in for another 5 minutes. Everything I've made has been delicious, and it's perfect if you want quick, tasty, healthy, minimal-hassle meals.

Serve with a sharply dressed salad (I mix lemon juice, cider vinegar, mustard and extra virgin olive oil, and toss through a bowl of green leaves). 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. This one, though, has a fresher feeling that means I’d be as happy eating it on a summer eve as I would a winter night. Ras el hanout is a North African spice mix that I always have on hand, but if you don’t have it, try a mixture of ground cinnamon, cumin, and smoked paprika or chili powder.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.

In a large bowl or jug, mix the passata (or purée/crushed canned tomatoes) with the oil, half a teaspoon of flaky sea salt, the chopped garlic, chili flakes, drained lentils, grated squash, chopped olives, capers and lemon zest. When Anna Jones looks back at her first three cookbooks, starting with 2014’s A Modern Way to Eat, she wonders if she might have been too “gentle”. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl.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. She is clear in the introduction that we are at “a turning point, in a moment of crisis” and “the most powerful thing we can do is eat fewer animals and more plants”. 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. The recipes are perhaps simpler than in Anna Jones' previous books, but no less exciting, and I love the inclusion of ways to use up leftovers, and the most common types of vegetables, and how to cook to minimise waste.

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