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

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And the supercilious tone of the author was a bit grating. "For the really hungry, some brown or basmati rice here would work, but I eat this just as it is." Oh, you can add a slice of bread if you're ~really~ hungry, but I rarely do. Touting the superiority of jarred beans with a little Barefoot Contessa-style toss of "but canned will do, if you must." But somehow, when Ina says it, it's comforting. When Jones says it, it feels haughty. 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. Really wanted to love this one since it seems to touch on everything I appreciate: straightforward, veggie-focused, flexible, practical meals with an eco-conscious eye. Jones – who began her career working with Jamie Oliver – says she is “an ambitious person … quite bad at celebrating my successes”. At various points, she has considered opening cafes or restaurants, but for now she thinks she can make the greatest impact through her books.

To make your crispy shallots, heat 1cm of vegetable oil in a large frying pan or wok until a sliver of onion dropped into it sizzles immediately. Fry 6 peeled and thinly sliced shallots in batches, stirring constantly, for 3-4 minutes for each batch, or until they are crisp and lightly browned. Remove with a slotted spoon and drain in a colander lined with kitchen paper. Let them cool. They will keep in an airtight container for about a week.

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Bring to the boil, then turn down to a gentle simmer for 25 minutes, to allow the flavours to infuse, adding more hot water from time to time if needed. Strain the broth if you are serving straight away, or if you plan to eat this later cool with the vegetables left in for a more intense flavour, and strain before reheating. Add the spices to the pan and stir for a couple of minutes until all smells fragrant. Next, add the tinned beans and their liquid, the tomatoes and 400ml (a tin’s worth) of water.

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. Das Kochen und ich waren nie besonders gute Freunde. Im letzten Jahr hat meine jahrelang gehegte Abneigung allerdings eine 180-Grad-Wende vollzogen und großen Anteil daran haben die Bücher von Anna Jones. "A Modern Way to Eat" und "A Modern Way to CookCook" nehme ich regelmäßig zur Hand und aufgrund der vielfältigen Auswahl wird es nie langweilig. One brings 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. Meanwhile, preheat the oven to 180C fan/gas mark 6. Put the potatoes into a large pan (leaving enough space to add the cauliflower later). Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15-20 minutes until the potatoes are almost cooked, then add the cauliflower for the last 6 minutes. Drain well. This is a book where thought meets practical action meets deliciousness…a huge achievement.”–Yotam Ottolenghi,bestselling author and award-winning chef

Plum, sloe gin and hazelnut cobbler

What an incredible cookbook - now a staple in my kitchen! I think it's incredibly essential to interweave sustainability and climate change into your cooking, and Anna Jones does this very well for us UK dwellers, and she does this in a way that isn't pushy. Doesn't demonize anyone based on where they are in their sustainability journey as we were all once in a place in which we had no idea how harmful certain practices are for the health of the planet.

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