To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Each recipe in Jones’s fourth cookbook can be made in a single pot, pan, or tray, and comes with suggested tweaks for making vegetarian dishes fully plant-based.

It’s my favourite cake of the last couple of years, so I had to find a way to get it into this book. To make your own nut butter, blitz raw or roasted nuts for a minute or two until you have a coarse powder, scrape down the sides and blitz again until you have a smooth paste. This is the first thing John (my husband) learnt to cook, taught to him by his Granny Liz, who at 92 is still making it today, as well as giving Dylan races around the garden and playing football from her wheelchair. Peel, halve and core the apples, then very thinly slice about two-thirds of the way down each half, leaving the last third uncut to hold the apple together. Anyway, it’s a nice looking addition to the bookshelf, but I’m sticking with my very ordinary, but much easier to manage, cookery.These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy. Ras el hanout is a North African spice mix that I always have on hand, but if you don’t have it, try a mixture of ground cinnamon, cumin, and smoked paprika or chili powder. Make the almond butter batter by whisking together the sugar, baking powder and a pinch of salt in a large bowl. Put all the dry ingredients, except 1 teaspoon of the ground ginger and the dark brown sugar, into a bowl. 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.

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. Add the cumin, coriander and mustard seeds and when the mustard seeds start to pop, stir in the ground turmeric and cardamom. My only critique - I would have loved a few more sweet recipes, but that's just personal preference.We are used to jars of the bright yellow ground stuff, with its earthy flavour, but if you can get it use fresh turmeric.

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. There are at least another 10 recipes I plan to make soon, and it's very rare for any cookbook to have that many appealing recipes. 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.In a bowl or jar, mix the tahini, remaining orange zest and juice, and a tablespoon of olive oil—if your tahini is thick, it might need a really good stir. Even if you don’t do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she’s probably behind it.