Every now and then comes a cookbook that raises the bar for food writing. Think of Nigella Lawson’s way of eating or Samin Nosrat’s salt, fat, acidity, heat. The newest chef to join the Pantheon: Anna Jones, whose One: Pot, Pan, Planet is out now. Each recipe in Jones’ fourth cookbook can be prepared in a single pot, pan, or tray, and includes suggestions for improvements to make vegetarian dishes entirely plant-based. Also includes: three dedicated chapters on how to eat more sustainably and waste less food – including a whole section of ingenious formulas for using vegetables and other products. Look up one of Jones’ favorite One Recipes below and get yours right now.
Crispy tofu & broccoli Pad Thai
I’m a sucker for a pad thai. I know it’s predictable, but I can’t get around it in a menu. This version combines all the things I love about her: crispy tofu, lots of greens, a tamarind-heavy sauce, roasted peanuts and crispy onions, I think a pad thai is pointless without them.
For tofu and broccoli:
- 250g flat wide rice noodles
- 250 g firm tofu block
- 250 g of purple sprouting broccoli
- Neutral oil for frying (I like odorless coconut oil or another oil with a neutral taste for cooking)
- 2 tablespoons of soy or tamari sauce
- 3 cloves of garlic, peeled and finely chopped
- A 2 cm piece of ginger, peeled and grated
- 6 spring onions, thinly sliced
- 2 organic eggs (optional)
- 100 g sprouts
For the sauce:
- 4 tablespoons of tamarind paste
- 1 tablespoon of vegetarian fish sauce
- 2 tablespoons rice vinegar
- 3 tablespoons of maple syrup
- 4 tablespoons of light soy sauce
- 100 g roasted unsalted peanuts, roughly chopped
- 2 red chili peppers, finely chopped
- 1 small handful of Thai basil leaves, crushed
- 1 small handful of mint leaves, crushed
- A handful of crispy shallots
- 2 unwaxed limes
Soak the rice noodles in cold water for at least 10 minutes until they are soft. Place the tofu between 2 sheets of kitchen paper on a plate or on a clean surface. Place a small plate on top and a glass or weight on top of the plate to press down. Let the tofu dry like this for half an hour.
Mix all sauce ingredients in a small bowl with 4 tablespoons of cold water. Put aside. Cut the broccoli into florets and thinly slice the stalks, keeping them separate.
Cut the tofu into 1 cm thick pieces, about half the length of your little finger. In a large non-stick pan or wok, heat 3 tablespoons of oil over medium-high heat, then fry the tofu pieces for 6-8 minutes, turning every minute until golden brown. Add the soy sauce and stir for another 30 seconds (be careful here as the sauce can spit). Use a slotted spoon to lift the tofu out of the pan onto a plate. Keep warm in a low oven.
When it’s cool enough, wipe the pan with paper towels and add a few more tablespoons of oil. Heat over medium heat. Add the garlic and ginger to the pan and cook for 2 minutes. Then add the broccoli stalks, the drained noodles and 6 tablespoons of water and cook for 3-4 minutes, until the broccoli stalks are tender and the noodles start to cook and become crispy. Add the broccoli florets, sauce, and most of the spring onions along with 2 more tablespoons of water. Stir and cook for another 3-4 minutes, until the noodles are soft enough to eat.
If you are using eggs, move the noodles to the side of the wok and add a little more oil, then the eggs. Pierce the egg yolk and, when you start to sit on the bottom, stir, then mix with the noodles.
Remove the pan from the heat and fold it through the sprouts. Then spoon the pasta between four warm plates. Scatter over the peanuts and the rest of the spring onions. Sprinkle over the chili peppers, herbs and crispy shallots. Squeeze out the lime juice and serve immediately with the wedges of the other lime.
Lemon, Tomato & Cardamom Dhal
In the colder months of the year we do dhal at least once a week. However, this one has a fresher feel, which means that I would love to eat it on a summer evening as I would on a winter night. If you do this in the fall or winter, you can leave out the fresh tomatoes and replace the last 10 minutes of cooking with some grated pumpkin.
For the Dhal:
- 2 tablespoons of coconut oil
- 2 red onions, finely chopped
- 1 red chilli, finely chopped (pitted if you want)
- 1 green chilli, finely chopped (pitted if you want)
- 1 tablespoon of cumin
- 1 teaspoon coriander seeds
- 1 tablespoon of black mustard seeds
- 1 teaspoon of ground turmeric
- The seeds of 6 cardamom pods, ground
- 200 g dried split red lentils, washed
- 1 x 400 ml tin of coconut milk
- 500ml vegetable stock
- 100 g baby spinach, washed
- 4 ripe vine tomatoes, roughly chopped
- 2 unwaxed lemons
- 16 fresh curry leaves (optional)
- 1 teaspoon coconut oil (optional)
For the topping:
- 100 g roasted cashew nuts
- 1 green chilli (pitted if you want)
- ½ unwaxed lemon
- A small pile of coriander
Heat the coconut oil in a deep saucepan and fry the onions over medium heat with a pinch of salt for 5 minutes, stirring regularly until they soften. Add the chillies and cook for a few more minutes, until everything in the pan is soft and fragrant. Add the cumin, coriander, and mustard seeds and stir in the ground turmeric and cardamom when the mustard seeds start to pop.
Quickly add the lentils, coconut milk and stock to the pan. Bring the dhal to a boil and turn the heat to a gentle simmer. Cook for 25-30 minutes, until the lentils are soft and cooked through.
Make your herb and cashew topping now. Coarsely chop the cashew nuts and green chilies and the entire lemon half, throw away all the pips, then add the coriander and chop the lot together with a good pinch of salt to get a coarse lemon salsa.
Back to the dhal: Stir in the spinach and chopped tomatoes so that the spinach wilts a little, then try and add the juice of up to 2 lemons as desired. Add salt and pepper to taste. If you’re using the curry leaves, melt about a teaspoon of coconut oil in a pan. If the surface shimmers, fry the leaves for about 15 seconds until crispy.
Put the dhal in bowls, cover with curry leaves and cashew nuts and serve with rice or warm roti bread.
Preserved orzo made from lemons and herbs
I’ve been trying to come up with an authentic recipe for this since hearing about Syrian yogurt orzo from a friend. I couldn’t find a recipe that sounded like the one my friend Holly described, so I made it up. I’m sure it’s far from the traditional recipe, but it has everything I want to eat with Orzo in it. I’m still looking for the Syrian version. Please contact us if you have a good recipe.
- 2 medium-sized leeks, washed, sliced and thinly sliced
- 2 tablespoons of olive oil
- The juice of an unwaxed lemon
- 1 teaspoon of coriander seeds, coarsely ground in a pestle and mortar
- ½ teaspoon of fennel seeds
- 1 green chilli, finely chopped
- 100 g baby spinach, washed
- 350g barley noodles
- 4 generous handfuls of mixed soft herbs (I like parsley, tarragon, mint and dill)
- 400 ml natural yogurt of your choice
- 1 organic egg, beaten or 30 g of ground flaxseed
- ½ large canned lemon, meat discarded and skin finely chopped
- 1 teaspoon of sumac
- 4 spring onions, thinly sliced
- Peel of 1 unwaxed lemon
Preheat the oven to 220 ° C / 200 ° C fan / gas. 7. In a 28 cm baking dish (I use a round one) mix the leeks with olive oil, half of the lemon juice, coriander, fennel and chilli and season well with salt and pepper. Cover with foil and cook in the hot oven for 15 minutes.
In the meantime, put the spinach with the orzo, half of the herbs and all the remaining ingredients in a large mixing bowl. Season well with salt and pepper.
Take the baking dish out of the oven and stir the yogurt, spinach, and orzo mixture through. Pour over 400 ml of boiling water and stir again to combine. Cover the bowl with foil (or a lid, if you have it) and return to the oven for 25 minutes.
After this time, remove the foil, squeeze out the remaining lemon juice and return to the oven for 5-7 minutes until the top is crispy and turning golden around the edges.
Take out of the oven and let rest for 5 minutes before sprinkling the remaining herbs, spring onions and lemon zest on top.
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