One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet by Anna Jones

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Notes about Recipes in this book

  • Lemon, chickpea & green herb stew

    • Apollonia on April 11, 2021

      Absolutely loved this. Lemon and turmeric is such a great combo, and the strong lemon here was divine. Absolutely a repeat. I'd consider maybe going down to two cans of chickpeas next time, because I prefer things soupier, but it's great as written as well.

    • lilham on December 16, 2021

      This is amazing and so easy. Everyone wants seconds.

    • aliceowlmug on April 18, 2021

      This was absolutely lush. Such a creamy sauce and not too lemony, just right. While it was cooking I thought it looked a bit one dimensional, so I fried up a couple of diced courgettes until golden, then added them in to the stew. The crispy shallots on top were also a revelation, I'll be making them again and topping all sorts of dishes!

    • Katemcalex on April 04, 2022

      So easy, tasty and filling. Will 100% make again. I used coriander, parsley, basil and a little chive for the herbs.

  • Courgette & halloumi fritters with chilli & mint jam

    • Apollonia on April 11, 2021

      The rice flour was a nice touch here--- gave them a chewiness reminiscent of chive dumplings --- but the real standout was the chili and mint jam. Maybe that's a combo others have had before, but it was new to us, and we loved it. I've made the jam several times since then, to use on other fritters, eggs, avocado toast, etc. Really worth trying.

    • Pimlicocook on August 13, 2021

      Nice enough - and I think she might be right, that the rice flour does help crisp up the fritters. But I haven’t found a courgette fritter that eclipses the cardamom scented Nopi recipe, which is a bit more work.

    • aeybkme on March 02, 2022

      I found these to be very gluey in the middle. I'd add an egg next time.

  • Pine & Crane peanut cucumber noodles

    • Apollonia on May 02, 2021

      Pretty bog standard peanut noodles, but I did like the tip of blending the scooped cucumber into the peanut sauce.

    • sharifah on March 08, 2022

      Love the dressing for this dish, delicious and rich with plenty of sweet crunchy veg and peanuts for texture. Filling meatfree meal, we love it, would make it again.

    • Tealismyname on June 12, 2022

      I love peanut noodles and usually go with th NY times version but I LOVED the freshness of adding the cucumber seeds to the sauce. A great technique!

    • aeybkme on March 02, 2022

      We make these with egg noodles. They're very delicious and makes good packed lunch the next day.

  • Carrot & peanut nasi goreng

    • Apollonia on July 16, 2021

      I can't say this tasted a lot like nasi goreng, but it was tasty and reasonably quick. Definitely needs all the garnishes.

    • Tealismyname on June 12, 2022

      Really like this-- for a quick stirfry with leftovr rice. We didn't end up having it with the egg as it didn't need it. The Ketjap Manis and toppings really make it.

  • Leek & potato traybake with quick romesco

    • Apollonia on July 27, 2021

      We enjoyed this a lot. I think I overdid the bread in the sauce, so it was a bit thick, but tasted lovely nonetheless. Lots of flavor and nice texture for such a simple dish--- we'll make again!

    • joneshayley on June 07, 2021

      Lovely crispy chickpeas, soft leeks, tender potatoes and a beautiful romesco sauce. All in a perfect family meal.

  • Asparagus & lemon sauté with maple seeds

    • Astrid5555 on May 11, 2022

      The seed brittle adds such an addictive touch to this otherwise unassuming stir-fry. Will be added to our regular dinner addition during asparagus season and I will definitely also try the other seasonal variations mentioned in the recipe.

  • Orecchiette with sweetcorn & green chilli

    • Astrid5555 on October 01, 2021

      We found this rather lacking in flavor, but this is due to my tinkering with the recipe than the recipe itself, no green chillies, so substituted chilli flakes, wrong ratio chard to corn (way too much chard), and not enough basil. Husband kept adding Parmesan cheese until he was happy.

    • joneshayley on June 05, 2021

      This went down very well (adding chilli at the end for those that wanted rather than cooking it in) and is a good way to get a lot of veg into us. I loved the corn ricotta basil lemon and pasta- I felt that the added greens were there to up the veg content and didn’t add a complementary texture or flavour really. But as it didn’t detract either, I guess it’s better in than out to add to the nutritional value. As is often the case for us, 400g pasta would have been too much so I reduced the pasta to the 250/300 that I usually use. Followed exactly as per recipe otherwise. Quick easy and delicious all round.

    • aeybkme on March 02, 2022

      We found this very bland and followed the recipe exactly.

  • Easy chard pasta

    • Astrid5555 on May 26, 2022

      Sadly underwhelming, was ok after adding lots of black pepper, not a repeat for us.

  • Tomato spoon salad

    • Astrid5555 on July 25, 2021

      One of the best tomato salads I have made so far. The dressing is just delicious!

  • Saag aloo shepherd’s pie

    • Hellyloves2cook on May 26, 2021

      This is a recipe that takes time. A good idea to get ready at least 90 mins before you want to put this on the table. It is not complicated at all but does require the sauce and potato topping to be made separately before the dish goes into the oven for 40 minutes. Totally worth the time for it was wonderfully warming and comforting, not to mention tasty! 10/10

    • stepharama1 on January 30, 2022

      This is definitely not a quick recipe but it is worth taking the time to make it. I halved the recipe but kept the amount of spices specified the same and the spicing tasted correct to me. If I'd halved the spices, I think the result would have been too bland/underspiced for our palates.

    • aliceowlmug on April 15, 2021

      Made this tonight and would definitely make again. I bulked up the bean base by adding a couple of courgettes, carrots and celery sticks which I chopped into fine pieces in a food processor and cooked these down with the onions. I like to add extra umami to recipes so also added some miso, tomato paste and some marmite to the sauce. Also added a bit of honey as it needed a bit of balance. Love the saag aloo topping! I'm not good at sticking to recipe quantities so I'm sure mine made more than the recipe specified, and it made 7 portions!! Very yummy.

  • Gobi Manchurian

    • Hellyloves2cook on May 26, 2021

      Really lovely dish. Unfortunately I had the incorrect sized cauliflower in my fridge that needed using up. I ended up with an imbalance of sauce to veg ratio which I guess was to be expected. I also didn’t have much in the way of lemon grass either. Oh well, it was still delicious despite the above.

  • Corn and cauliflower chowder

    • Hellyloves2cook on May 26, 2021

      I thought this was delicious. Will definitely repeat.

  • Quinoa, lime and jalapeño pilaf

    • Hellyloves2cook on May 26, 2021

      Easy to make and quite tasty.

    • Lepa on June 25, 2021

      This is pretty good. I thought it would be better with fresh arugula instead of steamed spinach so that's how I made it- and will probably make it this way from now on.

  • Lemon, tomato & cardamom dhal

    • Hellyloves2cook on May 26, 2021

      This was the first recipe I made from this book and it was a total hit with the family. Yet another tasty and easy recipe that will definitely be made again.

  • Quick chickpea braise with kale & harissa

    • Hellyloves2cook on May 26, 2021

      Simple and easy recipe to whip up for a weekday supper. It was a one pot meal. My teenage son wasn’t a fan of the preserved lemons. I used 4 quarters - the recipe states 1 preserved lemon. It was perfectly balanced with the flavour. Another 10/10 recipe that I will make again.

    • breakthroughc on May 13, 2022

      Really delicious. A healthy, easy weeknight recipe. The preserved lemon made it interesting and added a bright note. Don't skip the spicy yogurt sauce or tahini, both add to the overall dish. I skipped the parsley on top. Will definitely get a repeat.

  • Celeriac & red wine stew with cheddar dumplings

    • Leo on April 11, 2022

      Surprisingly delicious. Loved the way the celeriac soaked up all of the flavours. The dumplings were light and tasty. We served it with some natural yogurt on the side. Will make again.

  • Creamy parsnip, leek & white bean crumble

    • VineTomato on April 22, 2021

      This is absolutely delicious. The individual flavours of lemon, thyme and leek shine through making each mouthful different but coated in delicious creamy garlic sauce. The crumble topping is fabulous. We are not the biggest fans of parsnips, but the flavour is mild and it works. Can't wait to make this again!

    • Tealismyname on January 16, 2022

      Not surewhat went wrong here but it was rather dry and the crumble didn't feel properly cooked. I didn't make this, my partner did so not sure waht went wrong here.

    • breakthroughc on February 06, 2022

      Pros - It is interesting and hearty and used up some parsnips from last year's garden. Cons it was heavy and a little dry. The crumb topping was good. I used an extra Tablespoon of olive oil and it was nice and crisp and probably the best thing about the dish. It did need a fair amount of salt. It makes a lot and easily serves 6. The recipe states an 8 inch pie dish, but I used my gratin dish. I don't think there is any way it would fit in a typical american pie dish. Probably won't make again. It is a fair amount of work for a just okay dish.

  • Green pepper & pistachio risotto

    • VineTomato on April 24, 2021

      I was really excited to try this, it sounded strange, like nothing I've made before and I couldn't imagine how it would turn out. It was very good, a type of pesto risotto. It's rich and lushious with a mild flavour. I don't feel the green pepper flavour came through and felt it could do with more lemon. It calls for a lot of olive oil and butter, I'll reduce both next time and hopefully it will.still be good, if not as good. Mr VT absolutely loved it.

    • tekobo on September 08, 2021

      Enjoyed this and found it quite rich. The lemon was a highlight flavour.

    • Boffcat on July 04, 2021

      We found this a bit bland, and the pesto had more of a distinct "green pepper" taste than I'd hoped for. The quest to find a truly enticing use for green peppers continues!

    • swuchinich on April 12, 2022

      Very rich. Green pepper did not add anything but it tasted good.

    • aeybkme on March 02, 2022

      We found this bland considering the cost of the ingredients. The pistachios are lost in the dish. It's a fine risotto but a waste of pistachios.

  • Green olive & herb Welsh cakes

    • joneshayley on June 07, 2021

      Lovely cakes , perfect for a picnic with cheese and chutney

  • Pan-roasted cauliflower with saffron butter

    • joneshayley on June 02, 2021

      Made this exactly as the recipe and it was brilliant. Easy to put together but still impressive on the dinner table. The flavour combinations are perfect. I’d say the whole recipe serves 2 adults as a main meal, not four- we may be greedy, but, even with a flatbread, a quarter of a cauliflower is not enough to fill us as a main. It would be brilliant served as part of a mezze spread too.

    • ChelseaP on June 06, 2021

      This is so delicious! Took quite a while to brown all the cauliflower though and I think maybe next time I might try and just roast the cauliflower instead. Served with homemade flatbreads.

  • Crispy caper & slow-roasted tomato pappardelle

    • joneshayley on June 08, 2021

      I used oregano and mixed tomatoes. This was a nice pasta, but it’s the crispy capers that are the stand out- they are a revelation. I love them. I’d use a punchier cheese next time.

  • Brown butter double-chip cookies

    • joneshayley on June 05, 2021

      These are the best cookies I have ever made. They are crunchy on the outer side and squishy in the middle with lovely generous choc chips throughout. The brown butter and spelt combine to make a unique nutty flavour too, which we loved. My children haven’t stopped asking for more since I gave them a few an hour ago.

  • Broccoli on toast

    • joneshayley on June 07, 2021

      A lovely way with broccoli for a good weekend breakfast

  • Five things to do with baked potatoes 4: leeks with mustard and cheese [topping]

    • joneshayley on June 03, 2021

      Lovely idea for a twice stuffed potato. Whole family enjoyed

  • Winter red cabbage & apple soup

    • Mayandbill on January 05, 2022

      Very unusual soup, what with the caraway and some sharpness from the 2 vinegars. Nice enough, but will only make occasionally.

  • Persian noodle soup

    • Mayandbill on January 05, 2022

      Delicious if you like things lemony! Very similar flavours to Sally butcher’s black-eyed bean and lemon hotpot from veggiestan, which I love.

  • Flash-fried sticky tofu

    • Lepa on August 13, 2021

      This looked so good but it was ultimately a bit of a disappointment. The green beans never properly cooked and the sauce was fine but not very exciting. I looked at Hetty McKinnon's cookbook to see how she recommends stir frying green beans with black bean sauce and she suggests cooking the beans for a couple of minutes and then adding the black bean sauce and a couple of tablespoons of water. That would steam the green beans a bit and probably would have saved this dish.

    • Clog on June 04, 2022

      I used thin green beans. Worked a treat. Worth partnering with jasmine or a sticky rice.

  • Spiced aubergines with halloumi

    • Tealismyname on June 12, 2022

      Really nice-- would make again. Made recipe as follows

    • K_Simpz on May 17, 2022

      A lovely recipe- I worried it was too simple while making it but it turned out as more than a sum of its parts! I cut the aubergines in half and stuck then under a hot grill, who has time to stand and hold them over the hob for 20 minutes?? They turned out really nice, next time I have a BBQ I'll use the leftover heat.

  • Asparagus & greens frittata

    • Tealismyname on May 10, 2022

      Really delicious- we used some harrissa to make oven baked chips on the side. Cooked longer and didn't flip. Used a cast iron pan

  • Broccoli & sesame noodles

    • Tealismyname on June 12, 2022

      Followed pimlico cook and added egg and chili oil. Was really yummy

    • Pimlicocook on August 13, 2021

      Quick, tasty bowl of Asian flavours. I recommend adding the fried egg and a teaspoon of chilli oil.

  • Roast carrot & grain salad

    • Tealismyname on June 12, 2022

      Had too many carrots so used this to finish them off. Was really nice for lunch-- I upgraded to a nicer rose harissa and it makes a difference since it's the main flavour of the dish.

  • Quick carrot-fry with ginger & mustard seeds

    • Tealismyname on June 12, 2022

      We added tofu and a sweet potato. Good and quick to use up too many carrots (which seems to always be my problem)

  • Simple ribollita

    • Tealismyname on June 12, 2022

      Was okay -- I've never had a ribollita so didn't know what to expect. It was good to use up leftovers and wouldn't be opposed to making it again as it was so easy.

  • Greens & caramelised tofu with XO sauce

    • Tealismyname on June 12, 2022

      Hav leftover XO sauce which is yummy but a bit salty. Used tinned corn-- was really yummy.

  • Lemon, asparagus & Jerusalem couscous traybake

    • Tealismyname on June 12, 2022

      Kinda weird and very lemony. We didn't have nough asparagus so it felt like maybe the ratios were off. Probably wouldn't cook again.

  • Sticky sesame-baked cauliflower

    • Tealismyname on June 12, 2022

      Oh this is absolutely delicious and addictive. I added tofu to bulk it out. Definitely use a second tray.

    • Boffcat on May 29, 2021

      This is addictively good. I don't tend to have rice flour, so substitute cornflour in the batter. For the best results you need to space the cauliflower out well on the oven trays to help it crisp (I am sometimes too lazy to use a second tray, which results in soggier cauliflower). When pushed for time I've skipped the batter and simply roasted the cauliflower with the sauce, which isn't in the same league as the recipe 'proper', but still satisfying.

    • Geric on July 03, 2021

      We really enjoyed this. Had one small head of cauliflower for 2. There was a lot of batter left over but it covered well. The lettuce and rice worked well. If making with a large head of cauliflower I might consider upping the volume of sauce by half. Will make this again. Used tamari and cornflour.

  • Ancho chilli & peanut mole

    • ksa on September 30, 2021

      I made this and by far is the biggest disappointment in this book. I didn't like it, I thought there was too much chocolate, it was too heavy because of all the nuts - what a shame given the ingredients. It makes way more than necessary for the dish and unfortunately it will go to the bin. I won't be making it again.

  • White miso ramen

    • breakthroughc on March 08, 2022

      This was absolutely delicious! I was somewhat skeptical about using almond milk as a soup base, but it worked great. I ended up using all the miso paste and it was quite spicy, but so good and flavorful. I did the crispy baked tofu from Weekday Vegetarian instead of just adding it plain. For ease I shredded my carrot instead of ribbons. Definitely a keeper at our house.

  • Muhammara chickpea stew

    • breakthroughc on January 14, 2022

      Last night I was on the fence about this recipe and after eating the leftovers for lunch I’ve decided it won’t get a repeat. I love Muhammara so I was excited to try this. It is a recipe where the finished dish is less than the ingredients. All these lovely flavors kind of blend into a mediocre bowl of beans. It definitely needs something and it is not more lemon. I actually put ranch dressing on my bowl at lunch as there was some available in the refrigerator at work.

    • K_Simpz on January 16, 2022

      I really enjoyed this, one of the best meals I've made in a while. The kale really nicely balances the spiciness of the chick peas. I ate it with some spicy roast potatoes which were a great accompaniment.

  • Green beans & paneer/tofu

    • breakthroughc on May 03, 2022

      This was delicious and will definitely get a repeat. I used a pint of home canned toasted tomatoes instead of the fresh tomatoes. I also browned my paneer before adding. Note the recipe doesn’t call for salt and none of the ingredients contain salt, it needs some salt! I didn’t think the chopped fresh red Chile was needed at the end and will probably skip that step next time.

  • Pea, potato & lemon traybake

    • breakthroughc on February 04, 2022

      We liked this recipe. The crispy bits of feta were great. I would add more garlic next time. It was a little dry looking when it came out of the oven to add the peas. I removed the lemon and garlic before returning it to the oven and then took the roasted garlic and mixed with olive oil and tossed it with the garlic oil before serving. I will also up the red pepper flakes next time. As a vegetarian main course I think it serves 3, not 4. We liked it enough to repeat and it is a nice pantry meal.

  • Broad bean & green herb shakshuka

    • ALawson25 on February 08, 2022

      I thought this was a really nice shakshuka recipe, and tasted great even with frozen broad beans. The eggs went over slightly, next time I'll try my friend's tip and separate the egg yolks and whites, add the whites to the pan first and put the yolks in at the end until just right.

    • Clog on June 04, 2022

      Works very nicely with peas instead of broad beans. The lemon yogurt adds a zing.

    • aeybkme on March 02, 2022

      I made this without the eggs, not because I didn't have eggs but because the stew was delicious. The lemon yoghurt is a must.

  • Crispy butter beans with kale, lemon & Parmesan

    • ALawson25 on January 06, 2022

      Next time I would cook butter beans in batches, and kale by itself in the pan so they crisp up more. Lemon is essential! Very good with crusty bread.

    • aeybkme on March 02, 2022

      Really delicious! It's definitely worth popping the beans in batches.

  • Chocolate, olive oil & rosemary cake

    • Pimlicocook on November 20, 2021

      Fabulous flavours (I love rosemary) and not too sweet. The only issue was that 40 minutes was nowhere near long enough. Skewer came out clean but slick (the oil), and the crust made it appear done - but it nearly fell apart when I took it out of the tin after 10 minutes, and I seem to have salvaged it by hurriedly putting it back and into the oven for another 20 minutes. Will definitely give it another go.

  • Greens traybake

    • aliceowlmug on June 06, 2021

      I have almost more questions than answers about this dish. I appreciate it is from a section with small snapshots of dishes but the method didn't make sense. It uses 2 oven trays, one for broccoli and one for kale and beans. It tells you to add lemon zest and crushed coriander seeds then "return the tray to the oven" but it never said which tray to add these to, nor to remove the first tray from the oven. I made an educated guess and the finished product was very tasty, but not necessarily in the same way as the author intended! Also despite using more kale and broccoli than called for, it wouldn't have served 4 (adult portions) - it made 3 portions.

  • Late summer corn & tomato curry

    • swuchinich on February 08, 2022

      A lot of tamarind in this one which coupled with the tomatoes makes it on the sweeter side. The lime yogurt is a nice contrast but I wish it was less necessary. Also like the corn in this one. This dish reminds me of Ottolenghi's tomato w/lime, cardamom and sweet potato but I like that one better.

  • Greek olive & herb shakshuka

    • aeybkme on March 02, 2022

      I have made this countless times. I use 8 eggs and three tins of tomatoes to make 4 portions.

  • Aubergine curry with basil & tamarind

    • aeybkme on March 02, 2022

      I liked this but think it would be alongside another curry otherwise the texture is a bit samey.

  • Aubergine & peanut stew with pink onions

    • aeybkme on March 02, 2022

      This is absolutely delicious. The pink onions make the dish.

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Reviews about this book

  • Eat Your Books

    Another brilliant piece of work from Anna Jones.

    Full review
  • ISBN 10 000817248X
  • ISBN 13 9780008172480
  • Linked ISBNs
  • Published Mar 04 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Edition Edition
  • Countries United Kingdom
  • Publisher Fourth Estate Ltd

Publishers Text

Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly. In her exciting new book, One, the ‘queen of the greens’ gives over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers.

You can travel the world weekly from your kitchen with dishes such as: Persian noodle soup; Korean carrot and sesame pancakes; African peanut stew; baked dahl with tamarind-glazed sweet potato; and halloumi, mint, lemon and caramelised onion pie.

With recipes for every occasion from a weeknight tahini broccoli on toast to the puddings and feasts, these inventive and varied recipes will become kitchen staples. All delicious, whether made vegetarian or vegan, Anna also helps you to reduce waste, use leftovers and make your kitchen plastic free. This book is good for you, your pocket and for the planet.



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