- Expected 4 Mar 2021
Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly.
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. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.
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.
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.
This book is good for you, your pocket and the planet.
Praise for Anna Jones:
‘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
‘Cook yourself through the veg year with Anna Jones. What a triumph of a book’ Jamie Oliver
‘The new Nigella is unquestionably Anna Jones’ Sunday Times
‘Jones’s appeal lies in the very tangible depths of flavour and wealth of texture at work in her dishes. So much so that their vegetarian nature passes you by, its simple, wonderful workable food that will undoubtedly make people happy … Anna Jones, you queen of greens, you’ve only gone and done it again’ Guardian Cook
‘Stunning, original, informative, useful’ Elly Pear
‘Brilliant’ Nigel Slater
‘It is a book of vegetarian recipes, but carnivores, do not be put off. Let’s say it is a book of deliciously invigorating dishes that happen not to contain any flesh’ Rose Prince, Spectator
‘My favourite vegetarian cookbook this year’ Bee Wilson, Stella magazine
About the author
Anna Jones is a cook, food writer and stylist. One grey, late-for-the-office day, she decided to quit her day job after reading an article about following your passion. Within weeks, she was signed up on Jamie Oliver’s Fifteen apprentice programme. She went on to be part of Jamie’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns. She has also worked with other well-known chefs, such as Henry and Tom Herbert (The Fabulous Baker Brothers), Stevie Parle and Antonio Carluccio, and cooked for royalty, politicians and LA school children alike. She lives, writes and cooks in Hackney, East London.