Review: Griddle Pan by Jean-Patrique

jean patrique whatever pan review

It was only after I’d tested The Whatever Pan from Jean-Patrique that I discovered it’s a sell-out success and a favourite among pro chefs and caterers. No wonder everyone loves it.

Griddle pans have been my new favourite thing lately; I bought a cast iron long griddle plate from Ikea when I had my kitchen refurbished earlier this year and it was the thing I was most looking forward to using. Yes, griddles are not just for meat – great for vegetarian and vegan cooking too!

So when the Jean-Patrique team got in touch, inviting me to try The Whatever pan, I couldn’t wait.

So what is The Whatever Pan by Jean-Patrique like?

It’s a round pan (cooking area is 27cm diameter) with two handles (making up 34cm diameter in total) and made of non-stick cast aluminium that’s been anodised, which means it’s nonreactive so won’t leach into or react with foods.

I was quite excited that it comes with a heat-proof glass lid, which isn’t that common for griddle pans but makes it more versatile, so you can cook with more sauce or generate steam to speed up cooking and allow food to retain moisture. The lid also houses a spoon holder within the handle.

The first thing I noticed with The Whatever griddle pan is how light it is. Obviously the cast iron ones, like the Ikea one I mentioned above, weigh a ton but this one is 1.2kg (and 1.9kg with the lid), which makes it accessible to more people.

I liked the deep sides, which meant I could fit more ingredients into the pan as well as cook with more liquid without worrying about overspill. I also noticed I didn’t need very much oil and still managed to cook veggie burgers without sticking or falling apart.

You can use this pan on the hob, including an induction hob like mine, under the grill and in the oven, as it can withstand heat up to 250°C / 450 °F.

So far, I’ve cooked grilled aubergine, veggie burgers and mixed vegetables in my Whatever Pan but looking forward to using it in the oven and grill soon, too.

Bearing in mind I’m not an expert on griddle pans, here’s an overview of my cooking experiences and thoughts so far…

Veggie burgers

My vegan veggie burger mix contained: sweet potato, kale, black quinoa and a blend of mushrooms and onion.

I didn’t need to smother the pan in oil – I just used a five or six spritzes of oil spray and didn’t need to top this up until the next batch ✅

Veggie burgers didn’t fall apart and nothing stuck to the pan so flipping was clean and easy ✅

Insides cooked as well as griddle-edged outside ✅

Griddled aubergine

I mixed together a homemade marinate of rapeseed oil, middle-eastern zaa’tar herbs, chilli and salt. I then smothered the aubergine slices with this before placing into The Whatever Pan.

A lid is particularly useful for cooking aubergine as it does well with a bit of moisture. Creating some steam inside the pan speeds up cooking and allows the aubergine to cook and soften inside. There’s nothing worse than hard, undercooked aubergine!

Ta-da! Very pleased with the griddled aubergine that was marinated, spiced, well-cooked and tasted delicious, without falling apart or needing to be drenched in oil.

Mixed greens

I threw together some kale, baby spinach and tomatoes as a side dish.

After heating the pan up and adding the veg, I added a splash of water to create some steam and put the lid on.

The result was half steam, half pan-fried veg, which was super healthy and tasty, and I liked how some of the edges of kale had crisped up from the griddle pan while everything had retained its moisture.

Final verdict

Pros

  • Light to pick up and use
  • Doesn’t need a lot of oil
  • Can cook with sauces thanks to deep sides
  • The lid for more versatile cooking and creating steam and moisture (and it’s clear)
  • Multi-way use for hob, oven and grill
  • Super easy to clean – even after all the ridges were caked in food and grease, I just used a washing up brush and everything slid off, no scrubbing needed
  • Price, a very reasonable £29.99

Cons

  • The handles on the side get very hot so after a few times forgetting this, I never forgot again – ouch!

As you can see I really enjoyed using The Whatever Pan and it’s become part of my regular cookware. Looking forward to seeing what else I can make with it.

Any Qs or thoughts on this, let me know. For more foodie updates follow me on Instagram @yanarfitness.

7 Foods (and Lots of Tips) to Help You Nail Veganuary

whole foods market veganuary

If you are one of the 250,000 or more people expected to pass on the cheese and meat and take up a vegan diet this January – AKA Veganuary – then this post is for you. It’s also for you if you’ve been leaning towards plant-based eating and cooking for a while, but still need some extra inspo to make it work long term.

I’ve teamed up with Whole Foods Market to share my pick of vegan foodie products to help you have a successful Veganuary (and hopefully, beyond). From meat-free alternatives such as tofu and tempeh, vegan baking essentials, natural sauces and condiments (including vegan mayo!) to sweet treats and snacks, I’ve cherry-picked my faves below.

Continue reading “7 Foods (and Lots of Tips) to Help You Nail Veganuary”

My 8 favourite cookbooks for healthy vegan and vegetarian cooking

fresh india cookbook best vegetarian

I love a good cookbook. I have over 35-40 of them – bought, inherited or gratefully received. A few have proven their worth and have become absolute favourites. They’re the ones I can always rely on to provide me a new or interesting way of cooking with an ingredient. Or offer an inspiring recipe I can pull together with minimum effort and with simple foods I usually already have.

Friends often ask if I can recommend a good book and there are a few I always call out, which I’ve listed here. Each one is best for a different reason, occasion or cooking style. So if you’re looking to renew your repertoire of recipes or need fresh inspiration for healthy, plant-based cooking (that’s still hearty and filling!) then this is the list for you. Feel free to pass it on.

1. World Food Cafe Vegetarian Bible

By Chris and Carolyn caldicott

And it really is a bible. If you’re excited by the variety and flavours of world cuisine you will love this. Organised by region, the authors have cherrypicked recipes that show off the best from that area. I usually turn to this book when I’m looking for a curry, going straight to the index to see the options for my chosen veg (which is how I use most cookbooks) and then I can almost guarantee the dish I find in here wouldn’t be in any other cookbook.

Best for: interesting DISHES from FAR AND WIDE

2. The Happy Pear

by David and Stephen Flynn

This was a gift from a good friend and very quickly became a regular go-to. I’m quite averse to vegan food that’s light or superficial, inadvertently channeling the notion that vegans are not hearty eaters (which is far from the truth, in my case anyway!). The Flynn brothers have taken everyday, popular ingredients such as squash and lentils and not only given them fuss-free makeovers but the recipes are sure to fill you up too. There’s not a drop of pretentious cooking here, just down to earth, wholesome meals that are both inviting and easy to follow.

BEST FOR: keeping the family full and happy

 

3. Fresh India

by Meera Sodha

I received this as a birthday present from another good friend only a few months ago and it’s been the most exciting edition to my collection. I made three recipes within the first few days of receiving it and instantly bookmarked so many more to try. Possibly because I’m obsessed with vegetarian Indian cuisine – you’ll find me at one of London’s local pure vegetarian restaurants feasting on dosa, idly and vada at any possible opportunity – that I was smitten by this book but also because Meera Sodha makes everything so simple. For example, I’ve picked up lots of new (and uncomplicated) ways of cooking Indian-inspired sauces and I found it super easy to take ingredients from one recipe and combine with the method of another, depending on what I have in the kitchen.

Best for: being creative with Indian cooking with hardly any effort

 

 

4. The Nut Butter Cookbook by Pip & Nut

By Pippa Murray

This book isn’t vegetarian or vegan (in fact, apart from the nut butters there’s hardly any vegan recipes) but I have easily adapted ideas and replaced dairy ingredients with non-dairy alternatives. The highlight for me is the Peanut Sweet Potato Gratin – once I’d swapped the cream and milk for coconut milk, it was divine.  I have also discovered super easy ways to turn nut butter into sauces, dips and dressings which has transformed my lunches and dinners. I now make peanut and sriracha sauce almost daily!

Best for: surprisingLy endless ways with nut butter


5. Silk Road Vegetarian

by Dahlia Abraham-Klein

This one was a bit of a wild card which I bought after a recommendation from my uncle, who also loves vegetarian cooking, and despite its slightly old fashioned imagery it’s definitely proven itself. Covering a region I’m naturally drawn thanks to my Iraqi heritage, I often reach for this when I want comfort food inspiration. It’s great for stews and rice dishes.

Best for: traditional cuisine that’s true to its origins

 

6. Cook, Share, Eat Vegan

by Aine Carlin

Who would have thought that one day there would be as many modern vegan cookbooks as there are out today. Bookshops and bookshelves are bursting with them all vying for our attention but it’s hard to see which ones are really worth having. Having eaten a vegan diet for over a decade now (way back when veganism was still very hippie) I feel like my plant-based cooking skills constantly needs challenging and refreshing which is why Aine Carlin’s collections appeal. If you’re looking for the next step up in plant-based cooking I’d definitely recommend this. The ideas go the extra mile to impress but still accessible and easy to make.     

Best for: Impressing guests (but not leaving them hungry)

 

 

7. Riverford Companion: Autumn Winter and Spring Summer

By GuyWatson

I’m a regular customer of Riverford veg delivery boxes (I’ve tried other veg boxes over the years but always come back to Riverford for the variety and generous portion sizes) so it’s no surprise I also love their cookbooks, thoughtfully presented for seasonal cooking. Guy Watson and the Riverford team never fail to reveal a new or enlivening way to prep or cook a vegetable, banishing boredom and educating with their decades of expertise along the way.

Best for: never being stuck with what to do with a vegetable again

 

8. The Dal Cookbook

By Krishna Dutta

An oldie but a goodie. I have no idea how this one entered my life (another gift maybe?) but for lovers of dal (obviously) it’s a must-have. From simple to elaborate and all styles and flavours in between, this is a chance to experiment with over 50 ways to find your favourites. It’s also a bit of a reference book for all things lentil-based, another reason why it’s stood the test of time on my bookshelf.

Best for: Never cooking the same dal twice

 

Would love to hear what your go-to veggie/vegan cookbooks are! Thanks for reading :)