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

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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). At various points, she has considered opening cafes or restaurants, but for now she thinks she can make the greatest impact through her books. 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. 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.

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. Then add the broccoli stalks, drained noodles and 6 tablespoons of water and cook for 3-4 minutes until the broccoli stems are tender and the noodles are beginning to cook and crisp up. It’s a soup I make all year, as it’s both comforting in winter and vibrant enough to eat on a colder spring or summer day too (think borscht). Add the eggs and vanilla, whisk again, add the almond butter, stir until well combined and set aside.We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric. A great cook book for anyone who likes spicy, flavoursome vegetarian food and is looking for recipes to revitalise their repertoire.

Also included: three dedicated chapters on how to eat more sustainably and waste less food – including a whole section of genius formulas for using up vegetables and other produce. Add the broccoli florets, sauce and most of the spring onions along with 2 more tablespoons of water. 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. If you are using eggs, push the noodles to the side of the wok and add a little more oil, then the eggs.Better cooks maybe, but Jones also admits there have certainly been moments during the past year where she has felt jaded in the kitchen.