NEW The perfect meal solution for your busy lifestyle

ONE POT
COOKBOOK
HEARTY &
healthy 56
delicious
Delicious recipes recipes
packed with
superfood goodness

STORE
& SAVE
Batch-cook dishes
and save money

FAMILY
FAVOURITES
Classic crowd pleasers
everyone will enjoy
Edition
Digital

FRIENDS
FOR SUPPER
Tasty treats for
easy entertaining
SECOND
EDITION

SOUPS • CURRIES • CASSEROLES • STEWS • PASTA • SLOW COOKER

 Welcome to

ONE POT
COOKBOOK
iscover delicious dishes to feed family and

D friends in a fraction of the time! One pot

cookery is practical, economical, and flavourful.
From simple soups and light suppers to rich casseroles,
roasts and stews, discover how one pot cooking can
bring taste sensations to your table while saving you
time on preparation - and washing up! Take advantage
of the fact that one pot dishes largely cook themselves
with only a little prep work and supervision from you,
freeing up time in your busy schedule. Get the most
from your ingredients, locking in flavour and nutrients to
deliver tasty meals packed with goodness. Feel fuller for
longer with hearty and healthy recipes full of vegetables
and protein. One pot cooking can deliver all of these
benefits and more. Spend less time in the kitchen and
more time at the table with this selection of easy,
appetising recipes that everyone will enjoy.
ONE POT
COOKBOOK Future PLC Quay House, The Ambury, Bath, BA1 1UA

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 Contents
08 | WONDERFUL ONE
POT COOKING
One pot meals offer a way to
20
36 | FREEZE-AHEAD
FEASTS
Why not get organised and
conjure up a delicious meal stock up the freezer with these
that holds all the flavour while delicious dinners so you always
sparing you the washing up have something ready for last-
minute meals?
14 | RECIPES
Dive into the delights of a 37 Curried parsnip soup
range of one pot recipes 38 Coq au champagne
40 Rich beef rendang
16 | SOUP STARS 42 Chicken Thai red
For days when nothing else curry
will do… 44 Burmese pork curry

14 Malaysian laksa
with prawns 46 | NEW FOOD
18 Green goddess soup TRENDS
19 Chicken noodle soup We’re loving these world
20 The best potato soup flavours and now all the
21 Nonna’s chicken soup ingredients are readily
available. It’s time to try some
22 Beef and barley soup 112 new tastes…
24 | PERFECT PASTA
Simple and tasty one pot pasta
dishes make for lovely lunches
56 46 Pineapple and
cashew curry
and light suppers, whether you 48 Sri Lankan curry
choose fresh flavours or rich with squid and
and cheesy ones prawns

25 Cacio e pepe 50 | FRIENDS FOR

26 Avocado and SUPPER
anchovy pasta One pot cooking is all about
28 Stovetop macaroni sharing food with friends and
cheese family. Getting ahead takes
so much of the stress out of
30 | FLAVOURS OF entertaining!
THE MED 50 Horseradish beef and
Entertaining has never been so
easy, with our al fresco dishes root vegetable
for a wonderful get-together wine stew
52 Vietnamese chicken
31 Chicken ratatouille and sweet potato
32 Jambalaya curry
34 Catalan fish stew
25

6 ONE POT COOKBOOK

 34

38 126
54 | MIDWEEK MEALS 74 | FOOD TO BOOST 100 | SLOW COOKED
Fast and fabulous! These IMMUNITY COMFORT FOOD
quick and tasty recipes are There’s no better way to give This collection of slowly
the perfect remedy for hectic ourselves self-care than filling simmered stews and sharing
weekdays when you want our bodies with delicious, dishes has the perfect recipes
something delicious on the healthy food. These recipes to keep you warm
table in no time may even help you shift some
winter layers! 100 Chicken cacciatore
54 Fruity chickpea 102 Mushroom
tagine 74 Lighter Thai bourguignon
56 Pulled pork green curry 104 Crispy duck cassoulet
58 Thai basil chicken 76 Fish and broccoli 106 Irish stew with herby
60 Leek and trout bake tray bake dumplings
62 Black bean frittata 78 Health-boosting 108 Pease pudding
chicken and almond and stout-steeped
64 | HEARTY ‘N’ tray bake gammon
HEALTHY SOUL 80 Lentil dal with 110 Spicy prawn and
FOOD charred courgettes chicken jambalaya
We’ve got the cooler nights 82 Cauliflower and 112 Rosemary, cranberry
covered with filling, warming lentil curry and juniper venison
meals that are packed full of 84 Vietnamese prawn casserole
flavour and clever, good-for- broth 114 Venison and
you twists! butternut squash
86 | ONE POT stew
64 Spanish chicken bake WONDERS
66 Turmeric roast Hearty seasonal suppers you’ll 116 | FAMILY
chicken, apricot and keep coming back to
potato bake FAVOURITES
This selection of classic crowd
68 Seasonal lamb hotpot 86 French onion pleasers has something for
soup with cheese and everyone to enjoy
70 | COMFORT FOOD chive croutons
Be inspired by our flavour- 88 Chicken and spinach 116 Chilli con carne
packed, filling recipes for those curry pie 118 Spring risotto
chillier nights 90 Sausage and apple 120 Sausage ratatouille
casserole with 122 Chicken and olive
70 Squash and crispy sage traybake
cauliflower korma 92 Mussels and chorizo 124 Skillet cookie
72 Easy one-pan paella 94 Harira soup 126 Rocky road
96 Root vegetable
pasta bake
98 Slow-cooked brisket

ONE POT COOKBOOK 7

 WONDERFUL
one pot
cooking
One pot meals offer a way to conjure up a
delicious meal that holds all the flavour
while sparing you the washing up

8 ONE POT COOKBOOK

One pot cookery brings together
all the ingredients and flavours of
a meal in one easy dish
ne pot cookery may
O be among the oldest
methods of cooking
that humans ever
invented. In the distant past a
communal meal could be
created by tossing foods into a
pot, boiling them together, and
serving to large numbers. While
our ancestors used a single pot
out of necessity, today more and
more people are looking for easy,
nutritious meals, that don’t skimp
on the flavour.
The essence of one pot
cookery is that everything cooks
together at the same time. This
allows flavours to mingle and
create unexpected harmonies of
taste. Some ingredients mellow
while others develop during the
cooking. By cooking everything
together, the final dish is more
than the sum of its parts.
As well as taste there are a
number of benefits to one pot
cookery. Dishes that are made in
one pot tend to be simpler and
easier to make, no matter what
your level of cooking skill. A
hearty meal can be made just by
mixing the ingredients together
in a single vessel and cooking.
The preparation of one pot
dishes can be easy and time-
saving, but so is the cooking.
Most one pot dishes do not
require careful attention. Left for
the appropriate time most only
need the occasional stir, allowing
you to deal with other matters.
“EASY, NUTRITIOUS MEALS
THAT DON’T SKIMP ON
THE FLAVOUR”
You can leave most of them
alone secure in the knowledge
that something delicious will be
waiting for your return.
Perhaps the most appealing
by-product of one pot meals for
the cook is that there is limited
washing up to do once the meal
is over. All you need do is clean a
single pot, or even leave it to
soak so that the washing up is
even easier the next day.
Food cooked together can be
even more nutritious than when it
is cooked separately. If you boil
vegetables in water, when you
drain them you will be losing
ONE POT COOKBOOK 9
 some of the nutrients they
contain down the drain, as well as
much of the flavour. In a stew or
other one pot meal, all of the
goodness of the vegetables is
preserved in the dish.
For those who dislike a certain
ingredient, say a picky child who
will not eat their broccoli, one pot
cookery provides the perfect
cover for including it in their diet.
You might balk at the sight of a
plate piled high with bitter green
vegetables, but when they are
just a single part in the medley of
10 ONE POT COOKBOOK
“ALL OF THE GOODNESS OF
THE VEGETABLES IS
PRESERVED IN THE DISH”
a one pot dish you might not
even notice you are receiving the
benefits of nutritious food.
While some meals might
require a large number of pans
and pieces of kitchen equipment,
one of the joys of one pot
cookery is the simplicity of the
tools and techniques involved. A
simple baking tray can be used
for everything from a casserole to
a sponge pudding. With a baking
tray that can be heated on the
hob you can fry your ingredients
before putting them in the oven
to finish cooking.

A large saucepan is often the
only thing you will need for a one
pot dish. They are hugely
versatile. They can be used to fry
off some ingredients, boil others,
and bring all the flavours
together in a stew. By controlling
the temperature under the pan
you can speed up or slow down
these different types of cooking
to suit your own pace.
Once you have a taste for one
pot cookery you might want to
buy some more specialist
equipment. While most one pot
One pot dishes
served at the table
make for the
perfect centrepiece
of a family meal
dishes require at least some
attention, if you invest in a slow or
pressure cooker you can set a
meal going in the morning and
return home to a delicious, hot
dinner. If your meal involves
braising, simmering, or stewing
then a pressure cooker is
sometimes the ideal choice for a
busy cook.
There are specialised pots for
certain dishes that have
advantages you might wish to
exploit. A tagine pot is a pottery
pot with a conical lid that fits
Essential
kit
Essential pieces
of equipment
As the name ‘one pot’ cookery
suggests, you just need one
pot to prepare meals. But it is
important to use the right pot
for your dish. Here are some of
the equipment you might need,
and how you can use them to
best effect.
FRYING PAN
A basic frying pan can be used
to make everything from saucy
meatballs, to frittatas, to
sensational salmon dishes.
Woks can perform most of the
same functions but allow for
easier mixing. Consider getting
a cast iron skillet that can be
transferred to the oven.
LARGE STOCKPOT
These pots can hold large
quantities and are perfect for
soups, stews, and chillis. A
large saucepan will serve as
well for many dishes.
BAKING TRAY
A baking tray with high sides
will hold all your ingredients
and allows for plenty of sauce
to be added to your dish.
SLOW COOKER
A slow cooker, pressure cooker,
or Instant Pot can take the
stress out of one pot cookery
by doing all the work for you.
CASSEROLE DISH
These sturdy deep trays are
useful when baking a one pot
dish and make serving at table
easy and attractive.
ONE POT COOKBOOK 11
 One pot cookery is closely over the top. The lid seals
easy to learn and
in the moisture released by the
saves time in busy
lifestyles too ingredients in the pot. As the
water falls from the lid it helps to
baste the dish as it cooks.
Cast iron cookware is some of
the most useful, if potentially
expensive, equipment in one pot
cookery. It has the benefit of
being able to be transferred from
the hob (gas or electric), to the
oven, to the grill. Cast iron pots
transfer heat evenly and also
keep food warm when it is ready
to serve.
With just a few tips and tricks
one pot cookery will change how
you plan and enjoy your meals.
To get the maximum flavour
out of your one pot dish, brown
off some of the ingredients first.
By frying certain ingredients, like
meat and onions, in the pot

Flavours mingle,
allowing you to
bring out the best
in a range of
ingredients

12 ONE POT COOKBOOK

before you add the others ,you
cause chemical reactions like
caramelisation that produce
some of the most pleasing tastes
on the palate. With one pot
cookery none of this flavour is
lost because the rest of the
ingredients will be added to oil
loaded with savoury tastes.
The best results in one pot
cookery come from
understanding the ingredients
you are using and how long they
should be cooked. Meat will
usually take the most time while
vegetables will take less. Add the
ingredients at the correct time to
ensure that the dish comes
together at the end with each
ingredient at its best.
For many soups and stews, all
the ingredients can be added at
the same time, which is a great
time saver. To get the most out of
these dishes, using a good stock
is important as it forms the basis
of the flavours. With soups and
stews the intensity of the final
meal depends on reducing the
stock it is cooked in.
To make one pot cookery even
easier, frozen vegetables can be
used in most recipes in place of
fresh ones. A well stocked freezer
means that you will be able to Many one pot
whip up a large variety of meals dishes can be left
to cook largely
from just a few basic ingredients. unattended apart
Once you have the basic from the odd stir
ingredients for a one pot meal
you can get creative to invent
your own variations. Simple “A LARGE BATCH OF MANY
additions like bacon or chorizo
can add a new depth to the ONE POT DISHES CAN BE
flavours you create.
To get the most out of your
one pot meals, a freezer can be
DIVIDED UP AND FROZEN”
helpful as it allows you to There is nothing like to protect the table from the hot
preserve the dishes you make for presenting the results of your dish by investing in a trivet to
another day. A large batch of one pot cookery to a table of place under the pot.
ragu, chilli, or casserole can be guests. Place the finished dish on Give one pot cookery a go and
PHOTOS: GETTY

divided up easily and frozen. the table and have a rustic meal you’ll never look back. Your
Simply warm them through again where everyone is able to take as friends and family will thank you
as needed and you have a tasty much as they like. Most people for introducing them to delicious
meal ready in moments. will want to take seconds. Be sure and nutritious meals.

ONE POT COOKBOOK 13

 Recipes
16 | SOUP STARS
For days when nothing else
will do…

14 Malaysian laksa 32
with prawns
18 Green goddess soup
19 Chicken noodle soup
20 The best potato soup
21 Nonna’s chicken soup
22 Beef and barley soup

24 | PERFECT PASTA
Simple and tasty one pot pasta
14
dishes make for lovely lunches
and light suppers, whether you 46 | NEW FOOD 54 | MIDWEEK MEALS
choose fresh flavours or rich TRENDS Fast and fabulous! These
and cheesy ones We’re loving these world quick and tasty recipes are
flavours and now all the the perfect remedy for hectic
25 Cacio e pepe ingredients are readily weekdays when you want
available. It’s time to try some something delicious on the
26 Avocado and
new tastes… table in no time
anchovy pasta
28 Stovetop macaroni
cheese 46 Pineapple and 54 Fruity chickpea
cashew curry tagine
48 Sri Lankan curry 56 Pulled pork
30 | FLAVOURS OF 58 Thai basil chicken
with squid and
THE MED prawns 60 Leek and trout bake
Entertaining has never been so 62 Black bean frittata
easy, with our al fresco dishes
for a wonderful get-together 50 | FRIENDS FOR
SUPPER 64 | HEARTY ‘N’
31 Chicken ratatouille One pot cooking is all about HEALTHY SOUL
32 Jambalaya sharing food with friends and FOOD
34 Catalan fish stew family. Getting ahead takes We’ve got the cooler nights
so much of the stress out of covered with filling, warming
entertaining! meals that are packed full of
36 | FREEZE-AHEAD flavour and clever, good-for-
FEASTS 50 Horseradish beef and you twists!
Why not get organised and root vegetable
stock up the freezer with these
wine stew 64 Spanish chicken bake
delicious dinners so you always
have something ready for last-
52 Vietnamese chicken 66 Turmeric roast
minute meals?
and sweet potato chicken, apricot and
curry potato bake
37 Curried parsnip soup 68 Seasonal lamb hotpot
38 Coq au champagne
40 Rich beef rendang
42 Chicken Thai red
curry
44 Burmese pork curry

14 ONE POT COOKBOOK

70 | COMFORT FOOD 100 | SLOW COOKED
Be inspired by our flavour- COMFORT FOOD
packed, filling recipes for This collection of slowly
those chillier nights simmered stews and sharing
dishes has the perfect recipes
70 Squash and to keep you warm
cauliflower korma
72 Easy one-pan paella 100 Chicken cacciatore
102 Mushroom
74 | FOOD TO BOOST
IMMUNITY
bourguignon
104 Crispy duck cassoulet
90
There’s no better way to give 106 Irish stew with herby
ourselves self-care than filling dumplings
our bodies with delicious, 108 Pease pudding
healthy food. These recipes and stout-steeped
may even help you shift some gammon
winter layers! 110 Spicy prawn and
chicken jambalaya
74 Lighter Thai 112 Rosemary, cranberry
green curry and juniper venison
76 Fish and broccoli casserole
78
tray bake
Health-boosting
114 Venison and
butternut squash
100
chicken and almond stew
tray bake
80 Lentil dal with
116 | FAMILY
charred courgettes
82 Cauliflower and FAVOURITES
This selection of classic crowd
lentil curry
pleasers has something for
84 Vietnamese prawn
everyone to enjoy
broth
116 Chilli con carne
86 | ONE POT 118 Spring risotto
WONDERS 120 Sausage ratatouille
Hearty seasonal suppers you’ll 122 Chicken and olive
keep coming back to traybake
124 Skillet cookie
86 French onion 126 Rocky road
soup with cheese and
chive croutons
88 Chicken and spinach
curry pie
90 Sausage and apple 42
casserole with
crispy sage
92 Mussels and chorizo
94 Harira soup
96 Root vegetable
pasta bake
98 Slow-cooked brisket

116 50

ONE POT COOKBOOK 15

SOUP STARS

SOUP
stars

For days when

nothing else will do…

16 ONE POT COOKBOOK

 Malaysian
laksa with
prawns
A ready-made paste is a clever shortcut that
takes the faff out of making a laksa
Serves 6 • Ready in 30 mins

185g | 7oz jar laksa paste
1 litre | 4 cups fish or shellfish
stock
2 x 400ml | 13.5 fl oz cans
coconut milk
6 garlic cloves, sliced
2 stalks lemongrass, split
lengthways and bashed
thumb-sized piece of ginger,
grated
4 spring onions, sliced
225g | ½ lb raw king prawns
250g | 9 oz flat rice noodles
200g | 7 oz beansprouts
Juice of 1 lime
3 boiled eggs
1 bunch of coriander
1 red chilli, finely sliced
1 Heat the laksa paste in a large
pan for 2mins until fragrant, then
add the fish stock, coconut milk,
garlic, lemongrass, ginger and
half the spring onions. Bring to
the boil then simmer for 10-
15mins until the mixture has
reduced slightly.
2 Add the prawns, noodles,
beansprouts and lime juice. Bring
to the boil, then simmer for a few
mins until the noodles are
cooked and the prawns are pink.
3 Serve with half an egg per
portion, and top with the
remaining spring onions,
coriander leaves, and red chilli.

ONE POT COOKBOOK 17

SOUP STARS

TIP
You can omit
the anchovies to
e
make this suitabl
for vega ns
Green
goddess soup
A revitalising bowl of goodness –
just what the doctor ordered!
Serves 4 • Ready in 30 mins

½tbsp olive oil
1 bunch spring onions,
chopped
6 anchovies, chopped
2 garlic cloves, chopped
1 litre | 4 cups vegetable stock
200ml | 7 fl oz coconut milk
1 head broccoli, broken into
florets
100g | 3½ oz frozen peas
2tbsp pumpkin or sunflower
seeds
1tsp tamari
250g | 9 oz spinach
1 small bunch each tarragon,
basil, mint and parsley (reserve
a little to serve)
Juice of ½ lemon
1 Heat the oil in a large pan and
fry the spring onions, anchovies
and garlic for a few mins. Add the
stock and coconut milk (reserving
a little to serve), and simmer for a
few mins before adding the
broccoli, then simmer for 5mins.
Add the peas and cook for 1min,
then remove from the heat.
2 To make the toasted seeds,
toss the seeds with the tamari in
a frying pan over a medium heat
for a few mins, ensuring they
don’t burn. Set aside.
3 Stir the spinach through the
soup until just wilted, then add
the herbs and blend the soup
with a stick blender until smooth.
Stir through the lemon juice and
top with a little coconut milk, the
reserved herbs and toasted
seeds to serve.

18 ONE POT COOKBOOK

 Chicken noodle soup
The deliciously warming broth has a real punch of flavour,
as well as some good old-fashioned healing qualities!
Serves 6 • Ready in 3 hrs 40 mins

For the stock:
1 leftover chicken carcass
1 bunch of spring onions,
roughly chopped
2 carrots, roughly chopped
6 peppercorns
1tsp coriander seeds
2 star anise
Thumb-sized piece of ginger,
chopped
For the soup:
Thumb-sized piece of ginger,
chopped
1 garlic clove, chopped
4 chicken breasts (or leftover
cooked chicken)
200g | 7oz mushrooms, sliced
235g | 8 oz pak choi
1tbsp soy sauce
200g | 7 oz egg noodles
1 To make the stock, put all the
stock ingredients into a large
pan, cover with 3 litres cold water
and add a generous pinch of salt.
Bring to a boil and leave to
bubble away for 2-3hrs, skimming
off the scum that rises to the top
as you go. Strain into a large bowl
and remove any excess fat from
the top.
2 To make the soup, pour the
stock into a large pan with the
ginger, garlic and chicken. Bring
to the boil, then simmer for 20
mins, until the chicken is cooked.
Remove the chicken and shred. (If
using leftover chicken, skip this
step.)
3 Return the chicken to the stock
with the mushrooms, pak choi
and soy sauce. Bring to the boil
and simmer for a few mins until
the mushrooms are cooked, then
add the noodles and cook for a
few more mins until tender.

ONE POT COOKBOOK 19

SOUP STARS
The best potato soup
A velvety smooth soup topped with crunchy
croutons and salty bacon
90g | ¾ stick butter
2 onions, chopped
2 stalks celery, chopped
4 garlic cloves
few sprigs thyme, leaves
picked
900g | 2 lb Maris Piper
potatoes, peeled and chopped
into cubes
1 litre chicken stock
120g | 4oz pancetta or bacon,
roughly chopped
125ml | 4 fl oz single cream
½ bunch of chives, chopped
For the croutons:
Head of garlic, sliced through
20 ONE POT COOKBOOK
Serves 6 • Ready in 50 mins
the middle
150g | 5 oz sourdough, torn
into small pieces
6tbsp olive oil
Zest of 1 lemon
1 Melt half the butter in a large
pan over a medium heat. Add
the onions, celery, garlic and
thyme, and cook over a low heat
for 15mins.
2 Add the potatoes and stock to
the pan and season well. Leave to
simmer for 25mins until the
potatoes are cooked. Meanwhile,
fry the pancetta or bacon until
crisp then set aside, and make
the croutons.
3 To make the croutons, heat the
oven to 200C / Gas Mark 6 /
400F. Break up the head of garlic
and toss with the bread in the oil.
Transfer to a baking tray and
bake for 20mins until crisp, then
toss through the lemon zest.
4 Add the cream and remaining
butter to the soup, and blend
until smooth. Divide between
serving bowls and top with the
bacon, croutons and chives to
serve.
 Nonna’s
chicken soup
A classic of Italian home cooking that’s
always a comfort to eat
Serves 10 • Ready in 1 hr
8 chicken drumsticks
2 onions, roughly chopped
3 carrots, peeled
1 stick celery
7 fat garlic cloves
2 chicken stock pots
150g | 5 oz pastina (small pasta
stars)
Fresh parsley, chopped, to
serve
1 In a large soup pan, cover the
drumsticks in 3 litres water. Bring
to the boil and cook for 5mins,
removing any scum with a slotted
spoon as it cooks.
2 Meanwhile, blend all the veg in
a processor until small pieces,
almost a purée. Add the veg to
the pot along with the stock pots
and simmer for 40mins.
3 Remove the drumsticks and
shred the meat. Return the meat
to the pot with the pastina and
cook for 5mins. Season to taste
and serve garnished with parsley.
ONE POT COOKBOOK 21
SOUP STARS

22 ONE POT COOKBOOK

 Beef and
barley soup
The slow-cooked beef is so tender
– a real melt-in-the-mouth effect
Serves 8 • Ready in 3 hrs 15 mins

900g | 1 lb 15 oz brisket, whole 1 Season the beef, heat the oil in

1tbsp oil a large pan and brown the meat
1 onion, diced on all sides for about 5mins.
2 carrots, peeled and chopped Remove and set aside.
2 sticks celery
1.5 litre | 50 fl oz good-quality 2 Add the onion, carrots and
beef stock celery, and cook for 5-10mins,
2 bay leaves using a wooden spoon to scrape
150g | ¾ cup pearl barley any browning from the meat from
Handful of parsley the bottom of the pan.
Crusty bread, to serve
3 Add the stock to the pan with
the reserved meat and bay
leaves, and simmer on a low heat
for 2hrs until the meat is tender.
Add the barley, season to taste,
and cook for another 45mins.

4 Use 2 forks to shred the meat,

return to the pan and heat
through. Serve with crusty bread.

ONE POT COOKBOOK 23

PERFECT PASTA

PERFECT
PASTA

Simple and tasty one pot pasta dishes make for

lovely lunches and light suppers, whether you
choose fresh flavours or rich and cheesy ones

24 ONE POT COOKBOOK

Cacio e pepe
A simple but rich and delicious
pasta dish that takes no time at all
to whip up
Serves 2 • Ready in 15 mins

170g | 6oz pasta (spaghetti, 1 Bring a large pan of salted

bucatini or tagliolini)
30g | ¼ stick unsalted butter
1tsp freshly ground black
pepper
100g | 3/4 cup grated Parmesan
or Grana Padano
40g | 1/2 cup grated Pecorino
water to the boil. Add pasta and
cook for 2 minutes less than the
packet suggests, until it is just
tender.
2 Drain the pasta and put to one
side, but keep 120ml | ½ cup of
the pasta water in the pot.

3 Add the butter and pepper to

the water in the pan over a
medium heat. Wait until the
butter has melted.

4 Return the pasta to the pan

and toss until evenly coated.
Cover the pasta in the cheese
and allow to melt for 30 seconds.

5 Toss the pasta again and serve

immediately with extra black
pepper as required.

ONE POT COOKBOOK 25

PERFECT PASTA

26 ONE POT COOKBOOK

 TIP
If you can’t find
orecchiette pasta,
you can use penne,
Avocado
fusilli or farfalle

and
anchovy
pasta
This can be eaten hot or at room
temperature, and is super healthy too!
Serves 4 • Ready in 25 mins

400g | 14 oz orecchiette pasta 1 Put a large pan of salted water

4tbsp extra virgin olive oil
2 avocados, peeled, de-stoned
and chopped
200g | 7 oz | cherry tomatoes,
halved
Zest and juice of 1 large lemon
1 can anchovies in olive oil,
drained
Freshly grated Parmesan and
fresh basil leaves, to serve
on to boil, then add the
orecchiette. Once cooked, drain,
return to the pan and add the
olive oil, lots of black pepper, the
avocados, cherry tomatoes, and
lemon zest and juice. Stir well,
then add the anchovies and
serve with the Parmesan and
fresh basil.

ONE POT COOKBOOK 27

PERFECT PASTA

28 ONE POT COOKBOOK

 Stovetop
macaroni
cheese
A warming and nourishing pot of pasta
with a cheesy sauce to fill you with joy
Serves 4 • Ready in 30 mins

1 ¼ litre | 42 fl oz | 5 cups 3 Remove the pot from the heat

whole milk
450g | 16 oz macaroni, or other
pasta shapes
115g | 4 oz | 1 stick butter
250g | 9 oz | 1 ¼ cup grated
cheddar cheese
1 In a grill-safe pot with a handle
bring the milk to a simmer over a
medium to high heat.
2 Add the pasta to the milk and
cook until tender, approximately
10 minutes.
and add the butter and most of
the cheese, saving enough
cheese to sprinkle on top of the
dish later. Season with salt and
pepper. Fold the sauce through
the pasta until it has combined to
make a creamy coating.
4 Sprinkle the remaining cheese
in a thin layer on top of the pasta
and place under a hot grill. When
the cheese begins to brown
remove the dish from the grill.
5 Serve immediately either on its
own or as an accompaniment to
a larger meal.
PHOTO: GETTY

ONE POT COOKBOOK 29

FLAVOURS OF THE MED

Flavours
OF THE MED
TIP
Replace the
h
chicken wit n
– p o p o
halloumi e
g fo r th
the ve
of
last 15 mins
cooking

Entertaining has never been so easy,

with our al fresco dishes for a
wonderful get-together

30 ONE POT COOKBOOK

 Ratatouille
chicken
Create a vibrant summer dish for eating outside with
this easy one-pot supper
Serves 4 • Ready in 45 mins
1 large aubergine (eggplant),
chopped into chunks
2 courgettes (zucchini), halved
lengthways, deseeded and
chopped
2 red onions, chopped
1 red (bell) pepper, chopped
1 yellow (bell) pepper,
chopped
Small handful of pitted
green olives
4 garlic cloves, bashed
4tbsp extra virgin olive oil
Small bunch of basil, leaves
only
Few sprigs of thyme, leaves
picked
250g | 9 oz cherry tomatoes,
on the vine
1 lemon
4 chicken breasts, skin on
You will need:
A large roasting tin
1 Heat the oven to 200C / Gas 6 /
400F. Mix together the
aubergine, courgettes, red
onions, peppers, olives and garlic
in the roasting tin, drizzle over
2tbsp of the olive oil and mix with
your hands. Tuck in the basil
leaves and scatter over the thyme
leaves.
2 Place the cherry tomatoes on
top of the vegetables, quarter
the lemon, squeeze the juice
over the vegetables and tuck the
squeezed quarters in the
vegetable mix.
3 Rub the chicken breasts with
the remaining 2tbsp olive oil and
place skin side up on top of the
vegetables. Season all over with
salt and pepper. Roast in
the oven for 30-35 mins until the
chicken breasts are completely
cooked through.
ONE POT COOKBOOK 31
FLAVOURS OF THE MED

TIP
For a more
classic fla
combinati vour
on, replac
the prawn e
s with
grilled ch
icken
the fish sto and
ck

32 ONE POT COOKBOOK

 Jambalaya
Comfort food with summer colours,
all bursting with rich flavour
Serves 4-6 • Ready in 1hr
1tsp vegetable oil
200g chorizo, sliced
1 onion, chopped
2 celery sticks, chopped
1 green (bell) pepper,
deseeded and chopped
4 garlic cloves, crushed
1tbsp Cajun seasoning
300g long-grain rice
1tbsp tomato puree
1 tin of tomatoes
2 sprigs of fresh thyme
600ml | 2½ cups fish stock
16 large skin-on prawns
To serve:
Small handful of chopped
parsley
150ml | cup soured cream
Lime wedges
1 Heat the oil in a large, non-stick
lidded saucepan. Add the
chorizo and fry for 2-3 mins, until
the oil has been released from
the chorizo. Remove from the
pan, leaving the oil behind, and
set aside.
2 Add the onion, celery and
green pepper to the pan and fry
on low for 8-10 mins until
softened. Add the garlic and fry
for a further 2 mins.
3 Stir through the Cajun
seasoning, then tip in the rice
and add the chorizo back in with
the tomato puree, tinned
tomatoes, thyme leaves and fish
stock. Give it all a good mix, pop
the lid on and cook for 20 mins,
stirring occasionally. If at any
point it seems too dry, add a little
water.
4 Grill the prawns under a hot
grill. Once the jambalaya is
cooked, remove from the heat
and place the prawns and parsley
on top before taking to the table.
Serve with soured cream and
lime wedges.
ONE POT COOKBOOK 33
FLAVOURS OF THE MED

34 ONE POT COOKBOOK

made the
TIP
Once you
’ve
base sauc
you can a
dd your
e,
Catalan
fish stew
favourite
fish – try
squid, mu
ssels and
lobster ta
ils

This flavourful fish stew is really

simple. You can mix and match the fish
and it’s all in one pot – fabulous!
Serves 6-8 • Ready in 1hr

2tbsp olive oil 1 Heat the olive oil a large pan

3 onions, chopped
1 large bulb fennel (keep the
fronds for later), chopped
2 garlic cloves, crushed
Good pinch chilli flakes
400g | 14½ oz can chopped
tomatoes
2tsp fennel seeds
2 bay leaves
750ml | 3 cups fish stock
250ml | 1 cup white wine
500g | 1 lb new potatoes,
unpeeled and thickly sliced
1kg | 2 lb white fish, such as
monkfish or hake, cut into
chunks
300g | 10 oz large prawns
then gently sweat the onions and
fennel together for 20 mins. Add
the garlic and cook for a few
mins, then add the chilli,
tomatoes, fennel seeds, bay, fish
stock and white wine. Bring to
the boil then add the potatoes
and turn down to a simmer for
about 20 mins or until the
potatoes are tender. (You can
make it advance to this stage).
2 Add the fish, season well and
simmer for 5 mins or so until the
fish is cooked. Add the chopped
fennel fronds and serve.

ONE POT COOKBOOK 35

FREEZE-AHEAD FEASTS

FREEZE-AHEAD
Feasts Why not get
organised and stock
up the freezer with
these delicious
dinners so you always
have something ready
for last-minute
meals?

TIP
For a vegan
version, omit
the cream and
croutons.

36 ONE POT COOKBOOK

 Curried
parsnip soup
Adding delicious naan croutons makes this tasty soup
something extra special
Serves 4 • Ready in 1hr
2tsp olive oil
1 onion, chopped
1 garlic clove, crushed
1tbsp garam masala
½tsp turmeric
¼tsp mustard powder
¼tsp ground cinnamon
Pinch cayenne pepper, plus
extra to serve (optional)
500g | 1lb parsnips, peeled
and chopped
1 large potato, peeled and
chopped
1ltr | 4 cups vegetable stock
1 naan bread
¼tsp nigella seeds (optional)
70ml | cup double cream,
plus extra to serve (optional)
Coriander leaves, to serve
(optional)
1 Heat half the oil in a saucepan
and add the onion. Cook over
medium heat until soft and
translucent. Add the garlic and
spices and cook for 1 min, then
add the parsnips, potato and
stock. Simmer for 20-30 mins
until soft.
2 Meanwhile, heat the oven to
180C / Gas 4 / 350F. Cut the naan
into cubes and toss with
remaining 1tsp of oil, and the
nigella seeds. Scatter in a single
layer over a baking tray and cook
for 10-15 mins until golden. These
are your naan croutons.
3 When the vegetables are
tender, use a stick blender to
puree the soup until smooth. Stir
in the cream then serve with an
extra sprinkling of cayenne,
and the coriander and naan
croutons.
4 If making ahead, freeze for up
to 3 months (or it will keep in the
fridge for a couple of days),
defrost completely and reheat on
the hob. If freezing the croutons,
we recommend defrosting them
completely. Place in a hot oven
for 5 mins with a little more oil to
re-crisp.
ONE POT COOKBOOK 37
FREEZE-AHEAD FEASTS

TIP works
This also with
e ll
really w
n le gs or
chicke
thighs

38 ONE POT COOKBOOK

Coq au champagne
A fabulous celebratory twist on the classic chicken dish –
although any sparkling wine will work if you prefer
to save the posh stuff for drinking!
Serves 4 • Ready in 1hr

2tbsp olive oil 2 Add the remaining oil to the

4 chicken breasts, skin on
2 sticks celery, finely chopped
300g | 10 oz pearl shallots,
peeled
2 carrots, roughly chopped
350g | 12 oz small chestnut
mushrooms or larger ones,
quartered
2 sprigs thyme
350ml | 1 cup champagne
125ml | ½ cup chicken stock
Few sprigs tarragon leaves,
chopped
3tbsp crème fraiche
Lemon wedges, to serve
1 Heat half the oil in a large,
lidded frying pan and fry the
chicken skin side down. Season
the top of the chicken and leave
it to cook until the skin is crisp
and golden. Turn it over, season
the skin and cook for a further 5
mins. Remove the chicken from
the pan and set aside.
pan along with the celery,
shallots and carrots. Cook on a
low heat for 8-10 mins, until the
vegetables are soft. Turn the heat
up a little, add the mushrooms
and the thyme, and cook for a
further 5-10 mins, until the
mushrooms start to brown.
3 Pour in the champagne and
allow the alcohol to cook off for a
few minutes before adding the
stock. Bring to a rolling simmer,
nestle the chicken breasts back
into the pan and cook with the lid
on for 10 mins. Remove the lid for
a final 10 mins, adding 1tbsp of
water if it gets too thick. Remove
from the pan.
4 To freeze and reheat: Cool
completely, place in a container
and freeze for up to
3 months. To serve, defrost in the
fridge, reheat and stir through
the tarragon leaves and crème
fraiche. Serve with boiled
potatoes or rice, and fresh
greens if liked.

ONE POT COOKBOOK 39

FREEZE-AHEAD FEASTS

TIP
Rendang is
a dark,
rich dish,
make it a b ut to
little lighte
swap one r,
of the tins
of coconu
t milk for
a reduced
-fat

40 ONE POT COOKBOOK

 Rich beef rendang
This classic slow-cooked Indonesian curry is full of flavour
with its rich, melt-in-the-mouth beef
Serves 6 • Ready in 2hrs 45 mins
For the rendang curry paste:
80g | 1 cup toasted desiccated
coconut
1tbsp coriander seeds
10 dried bird’s-eye chillies,
soaked in hot water
3 shallots, roughly chopped
4 garlic cloves, peeled
1tbsp galangal paste
Thumb-sized piece fresh
ginger, peeled and roughly
chopped
1 heaped tsp ground turmeric
2 stalks lemongrass, white
part only, sliced
6 kaffir lime leaves, stalks
removed
1tbsp dark brown sugar
2tbsp vegetable oil
For the curry:
1tbsp vegetable oil
1 cinnamon stick
3-4 cardamom pods, crushed
2 cloves
3tbsp tamarind paste
30g | ¼ cup dark brown sugar
1.5kg | 3 lb stewing beef
800ml | 27 fl oz coconut milk
2tbsp fish sauce
Juice of 2 limes
Small bunch fresh coriander
Chopped red chilli, to garnish
1 Add half of the toasted
coconut, along with the other
curry paste ingredients, to a food
processor and blitz until smooth.
2 In a wok or large casserole,
heat the vegetable oil and add in
the curry paste, along with the
cinnamon stick, cardamom and
cloves. Cook over a medium-
high heat for 5 mins then add the
tamarind paste and sugar.
3 Add the beef and cook until
browned on the outside. Add the
coconut milk, fish sauce and lime
juice. Bring to the boil and then
reduce to a simmer. Cook for 2
hrs, stirring regularly to avoid
sticking to the pan.
4 After 2 hrs, check the
consistency, add a splash of
water if needed and cook for a
further 30 mins. To freeze ahead,
leave to cool completely, place in
a freezable container and freeze
for up to 3 months. Defrost
completely in the fridge before
heating through (you may want
to add a couple of tbsp of water
before reheating). Scatter with
fresh coriander and chilli and the
remaining coconut. Serve with
white or wild rice.
ONE POT COOKBOOK 41
FREEZE-AHEAD FEASTS

42 ONE POT COOKBOOK

 Chicken Thai
red curry
For perfect, stress-free cooking, buy a super-moist rotisserie
chicken to save on cooking time
Serves 4 • Ready in 35 mins

1tbsp oil 1 Heat the oil in a large sauté pan

90ml | 6 tbsp red Thai curry
paste  paste and fry, stirring all the time
2 medium potatoes, peeled
and diced into 1cm cubes
1 red pepper, cut into 1cm
strips
1 red onion, cut into 1cm strips
2cm piece of fresh ginger,
peeled and grated
400ml | 13½ fl oz coconut
cream
200ml | 1 cup water
1tbsp Thai fish sauce
1tbsp palm sugar or light
brown sugar
1 rotisserie chicken, meat
removed (keep the carcass to
make stock)
to serve:
200g | 7 oz canned water
chestnuts, drained
100g | 3½ oz spinach
Thai basil, to serve
until hot. Add the Thai curry
until it becomes fragrant and
aromatic, around 2-3 mins. Add
the potatoes, pepper, onion and
ginger to the pan, and stir well,
coating them completely in the
paste. Cook for about 5 mins
before adding the coconut
cream, water, fish sauce and
sugar. Stir thoroughly and simmer
gently on a low to medium heat
for 20 mins, or until the potatoes
are almost cooked through.
2 Add the cooked chicken for the
last 5 mins of cooking time. If you
are planning to freeze this recipe,
do so at this point. When ready
to serve, ensure that the chicken
is fully defrosted before
reheating thoroughly in a pan on
the stove.
3 Just before serving, add the
water chestnuts, spinach and
Thai basil, and stir through. Serve
with rice.

ONE POT COOKBOOK 43

FREEZE-AHEAD FEASTS

44 ONE POT COOKBOOK

 Burmese
pork curry
Wow your dinner guests with this deliciously dark,
rich and unusual dish
Serves 4 • Ready in 2 hrs
1 onion, finely chopped
5 garlic cloves, crushed
1 piece of ginger, peeled and
grated
2tsp chilli powder
1tsp ground turmeric
1tsp paprika
4tbsp peanut oil
2tbsp tomato purée
1kg | 2 lb pork shoulder, diced
1 lemongrass stalk
100g | 3½ oz tamarind pulp
concentrate
1tbsp fish sauce
2tsp caster sugar
Thai basil, to serve
1 Put the onion, garlic and ginger
in a processor and blitz to a
smooth paste. Add the chilli,
turmeric and paprika.
2 Heat the oil in a pan and cook
the onion mixture and tomato
purée for 5 mins or until browned
and the oil separates. Add the
pork and season with salt and
pepper. Add the lemongrass and
160ml water and cook uncovered
for 1 hr 30 mins, or until the pork
is tender; you may need to add
extra water.
3 Add the tamarind, fish sauce
and sugar. Cook for 10 mins or
until the liquid has evaporated.
Serve with rice. If you want to
freeze this recipe, ensure that the
pork is fully defrosted before
reheating thoroughly on the
stove.
ONE POT COOKBOOK 45
NEW FOOD TRENDS

NEW FOOD
Trends
We’re loving these world flavours and
now all the ingredients are readily
available. It’s time to try some new tastes…

TouInPt of chilli
is
The am you but th t
u p to y, j us
is
n ’t b e fier at
should a hint of he
with

46 ONE POT COOKBOOK

 Pineapple and
cashew curry
Make the base sauce and chill in the fridge for up to 3 days
before adding the curry leaves, nuts and pineapple
Serves 6 • Ready in 55 mins

2tbsp sunflower oil 1 Heat the oil in a sauté pan and

1 onion, chopped
1 lemongrass stalk, bashed
and sliced
1tsp ground cinnamon
1-2tsp dried chilli flakes
1tbsp black mustard seeds
2tsp turmeric
2tsp fennel seeds
400g | 13½ oz can coconut milk
160g | 5 oz can coconut cream
Small handful fresh or dried
curry leaves
1 large pineapple, skin
removed, cored and cut into
medium chunks
100g | ½ cup unsalted cashew
nuts, soaked in cold water for
30 mins, then drained
cook the onion and lemongrass
over a low heat for 15 mins. Add
the spices with some sea salt and
black pepper, and cook, stirring,
for 5 mins.
2 Now add the coconut milk and
cream with the curry leaves and
simmer for 10 mins. Add the
pineapple and cashew nuts,
bring to the boil then simmer for
15 mins. Serve with rice and a
fresh green salad.

ONE POT COOKBOOK 47

NEW FOOD TRENDS

TIP
Any leftovers
in the jar can
be mixed up with
mayonnaise for a
dipping sauce.

48 ONE POT COOKBOOK

 Sri Lankan curry
with squid and
prawns
The perfect warming dish for a cooler evening, bursting
with the flavours of the East
Serves 6 • Ready in 30 mins

4tbsp sunflower oil 1 Heat the oil in a large sauté pan

1 onion
3 garlic cloves, crushed
½tsp fennel seeds
½tsp chilli powder
½tsp turmeric
1tsp ground cumin
2tsp ground coriander
½tsp fenugreek seeds
2 green chillies, finely chopped
400ml | 13½ oz can coconut
milk
160ml | 5 oz can coconut cream
Small handful fresh or dried
curry leaves
Juice of 2 limes
450g | 15 oz squid, cleaned
and cut into pieces
250g | 9 oz large raw prawns
and cook the onion for 15 mins.
Add the garlic and cook for a few
mins, then add all the spices and
the chillies. Cook, stirring for 5
mins.
2 Add the coconut milk and
cream, and mix well. Bring to the
boil then turn down to a simmer.
Add the curry leaves, lime juice,
squid and prawns. Cook for just a
few mins until the prawns are
pink and cooked.
3 Serve with rice and a sambal
(side dish) of sliced red onions,
lime juice and a little chilli.

ONE POT COOKBOOK 49

FRIENDS FOR SUPPER

FRIENDS FOR
SUPPER
One pot cooking is all about sharing food
with friends and family. Getting ahead takes
so much of the stress out of entertaining!

50 ONE POT COOKBOOK

 Horseradish beef
and root vegetable
wine stew
Throw the ingredients into a casserole dish and let
them gently simmer away in the oven, for a
delicious warming meal
Serves 4-6 • Ready in 1 hr 10 mins

2tbsp plain flour 3 Add the beef stock, wine,

2tbsp hot horseradish sauce
750g | 1 lb oz | chuck steak,
cut into large cubes
2 onions, chopped
3 garlic cloves, crushed
3 parsnips, peeled and
quartered
1 small butternut squash,
peeled and cut into large cubes
3 medium fresh beetroot,
scrubbed and cut into wedges
600ml | 2½ cups beef stock
300ml | 1¼ cups red wine
2tbsp sundried tomato paste
A few sprigs of thyme
10 sage leaves
Finely grated zest of 1 lemon
Mashed potato, to serve
1 Heat the oven to 180C / Gas
Mark 4 / 350F. Mix together the
flour and horseradish sauce and
season generously. Toss the beef
through the mixture and put in a
large, lidded casserole dish.
tomato paste and thyme sprigs.
Stir well.
4 Bring to the boil on the hob
then cover and cook in the oven
for 2hrs until the meat and
vegetables are tender.
5 Serve sprinkled with fried sage
leaves and lemon zest, and
mashed potato.
6 To freeze the stew, complete
the recipe to the end of step 4.
Cool completely and freeze in a
plastic lidded container for up to
1 month. Defrost the stew
overnight in the fridge. Return it
to the casserole dish and place in
a 180C / Gas Mark 4 / 350F oven
for 50mins until piping hot.

2 Add the onions, garlic,

parsnips, squash and beetroot.
Mix well.

ONE POT COOKBOOK 51

FRIENDS FOR SUPPER

52 ONE POT COOKBOOK

 Vietnamese
chicken and sweet
potato curry
This Vietnamese-style curry is warming, creamy
and just a bit unusual
Serves 6 • Ready in 45 mins
2tbsp vegetable oil
3tbsp Thai green curry paste
800g | 1 lb 12 oz skinless,
boneless chicken thighs cut
into chunks
1 onion, chopped
2 garlic cloves, crushed
2tsp sliced smoked chillies
from a jar
1tbsp Thai fish sauce
1tsp caster sugar
2tsp lemongrass paste
2.5cm piece fresh ginger,
peeled and grated
300ml | 1¼ cups chicken stock
400ml | 13½ fl oz can coconut
milk
2 sweet potatoes, cut into
chunks
Fresh basil and coriander
1 Heat the oil in a large pan, add
the curry paste and chicken, and
cook for a few mins. Add the
onion and fry to soften.
2 Stir in the garlic, chillies, fish
sauce, sugar, lemongrass and
ginger. Mix well; add the stock,
coconut milk and potatoes.
Simmer for 20mins until the
chicken is cooked and the
potatoes are soft.
3 Reserve some coriander leaves
to garnish, and whizz the rest in a
blender with the basil leaves and
3 ladles of the curry liquid. Stir
into the curry just before serving
and garnish with coriander.
ONE POT COOKBOOK 53
MIDWEEK MEALS

MIDWEEK
MEALS

Fast and fabulous! These quick and tasty

recipes are the perfect remedy for hectic
weekdays when you want something
delicious on the table in no time

54 ONE POT COOKBOOK

 Fruity chickpea
tagine
Packed with punchy flavours, this is vegan-friendly too
Serves 4 • Ready in 25-30 mins

2tbsp vegetable oil 1 Heat the oil in a pan, add the

1 onion, chopped onion and garlic, and sauté until
1 garlic clove, crushed softened. Add the spices and
pinch of saffron threads, sauté for a further 1min.
crushed
1 cinnamon stick 2 Stir in the jackfruit and
1tsp each ground ginger, chickpeas. Add the apricots,
ground cumin and chilli flakes tomatoes, lemon juice and sugar.
400g | 13½ oz can jackfruit, Pour in the stock, cover and cook
drained on a low heat for 15-20mins, until
400g | 13½ oz can chickpeas, tender.
drained
10 ready-to-eat dried apricots, 3 Top with lemon and coriander,
halved and serve with couscous and
200g | 7 oz tomatoes, roughly yogurt.
chopped
Juice of 1 lemon
1tsp sugar
300ml | 1¼ cups vegan stock
2 preserved lemons, flesh and
pith removed
Handful of coriander, chopped
Couscous and dairy-free
coconut yogurt, to serve
(optional)

ONE POT COOKBOOK 55

MIDWEEK MEALS

56 ONE POT COOKBOOK

 Pulled
pork
Always a winner – the prep only takes
5mins, then leave to cook all day
Serves 6 • Ready in 6-8 hrs

1.5kg | 3 lb boneless pork 1 Turn the slow cooker to high

shoulder
1 pack Bart Smokehouse
Barbecue Chipotle Rub
1tsp coarse black pepper
1tbsp oil
8tbsp ketchup
4tbsp cider vinegar
2tbsp Worcestershire sauce
1tbsp honey
150ml | cup beef or pork
stock
1 red chili, sliced (optional)
2 spring onions, finely sliced
Coleslaw and rocket, to serve
and rub the pork all over with the
chipotle mix, black pepper and
oil. Place in the slow cooker with
the ketchup, vinegar,
Worcestershire sauce, honey and
stock. Cover and cook for 6-8hrs.
2 When the pork is done, put the
cooked meat onto a chopping
board and, using 2 forks, shred
the meat into small pieces. Stir
the shredded meat back into the
cooking juices, which should
have reduced to a thick sauce.
Serve the meat piled into baked
sweet potatoes or burger
buns, coleslaw and a rocket
salad, garnished with sliced chilli,
if using, and spring onions.

ONE POT COOKBOOK 57

MIDWEEK MEALS

58 ONE POT COOKBOOK

 Thai basil
chicken
This super-quick recipe is great to rustle up
for the whole family
Serves 4 • Ready in 25 mins
2 tbsp vegetable oil
1 red bird’s eye chilli,
deseeded and thinly sliced
3 banana shallots, thinly sliced
5 garlic cloves, thinly sliced
4 boneless and skinless chicken
breasts, cut into bite-sized
pieces
2tbsp sugar
2tbsp soy sauce
1tbsp fish sauce
300ml | 1¼ cups chicken stock
100g | 3½ oz beansprouts
25g | 1 oz Thai basil
Basmati rice, to serve
1 Heat a wok over a high heat
and add the oil, chilli and shallots.
Fry for 1-2mins until lightly
coloured. Add the garlic and
chicken, and stir-fry for 2mins
until browned all over.
2 Add the sugar, soy sauce and
fish sauce. Stir-fry for 1min,
turning often. Add the stock and
bring to the boil. Reduce the
heat, cover and cook for 15mins.
Add the beansprouts, stir and
cook for a further 3mins.
3 Remove from the heat and stir
through the Thai basil. Serve
the chicken over a plate of fluffy
rice and garnish with some
additional basil leaves.
ONE POT COOKBOOK 59
MIDWEEK MEALS

60 ONE POT COOKBOOK

 Leek and
trout bake
Trout is a great alternative to salmon
and every bit as good for you
Serves 2 • Ready in 30 mins

1tbsp oil 1 Heat the oven to 200C / Gas

2 prepared whole rainbow
trout, heads removed if you
prefer
3 leeks, trimmed and sliced
2 banana shallots, finely
chopped
2 garlic cloves, crushed
1tbsp plain flour
150ml | cup fish or
vegetable stock
2 lemons – reserve 4 slices and
take the juice from the
remainder
2tsp Dijon mustard
½tsp coarse ground black
pepper
Few sprigs of thyme
1tbsp chopped flat parsley
Mark 6 / 400F. Heat the oil in an
ovenproof frying pan or
casserole big enough to
hold both fish. Brown the trout
for a few mins on each side until
golden, then set aside.
2 Turn down the heat and sweat
the leeks, shallots and garlic for
5mins. Whisk the flour into the
stock until smooth; add to the
pan along with the lemon juice,
mustard and black pepper. Bring
to a simmer and let it bubble for
a few mins.
3 Stuff the fish with the lemon
slices and a little of the thyme.
Set both fish in the pan, sprinkle
over the rest of the herbs, cover
and bake for 20mins.

ONE POT COOKBOOK 61

MIDWEEK MEALS

62 ONE POT COOKBOOK

 Black bean
frittata
Layers of black beans, halloumi and olives
form a delicious frittata
Serves 6 • Ready in 25-30 mins
1tbsp olive oil
1 green pepper, roughly
chopped
1 red pepper, roughly chopped
4 spring onions, sliced
1 garlic clove, minced
1 red chilli, deseeded and
sliced
400g | 14 oz can black beans,
drained and rinsed
6 eggs
30g finely chopped coriander
150g | 6 oz halloumi, sliced
100g | 5 oz kalamata olives,
pitted
Soured cream and salsa, to
serve
1 Heat the oven to 180C / Gas
Mark 4 / 350F. Heat the oil in a
26cm (10”) non-stick ovenproof
pan. Add the peppers and
onions, and cook for 4mins. Add
the garlic and chilli, and cook for
a further 1min, then stir through
the beans.
2 Meanwhile, beat the eggs with
2tbsp water, add the coriander
and season. Add the egg mixture
to the pan and cook for 5mins,
gently lifting up the edges with a
spatula to allow any uncooked
egg mixture to distribute evenly.
3 Lay the halloumi and olives on
top and transfer the pan to the
oven. Bake for 15-20mins, until
golden.
4 Cut into wedges and serve with
a dollop of soured cream and
salsa.
ONE POT COOKBOOK 63
HEARTY ‘N’ HEALTHY SOUL FOOD

HEARTY ‘N’ HEALTHY

SOUL FOOD

We’ve got the cooler nights covered with

filling, warming meals that are packed full
of flavour and clever, good-for-you twists!

64 ONE POT COOKBOOK

 Spanish
chicken bake
A simple and easy recipe in one dish – just add lots of
crusty bread!
Serves 4 • Ready in 1 hr 30 mins
250g | 9 oz cherry tomatoes
2 shallots, sliced into wedges
2 red (bell) peppers, roughly
chopped
8 chicken thighs
1 bunch each of thyme and
oregano
2tbsp sweet smoked paprika
4tbsp oil
1 glass of white wine
6 garlic cloves, not peeled
100g | 4 oz green olives
Crusty bread, to serve
(optional)
1 Heat the oven to 180C / Gas
Mark 4 / 350F. Toss the tomatoes,
shallots, peppers, chicken, thyme
and oregano with the paprika
and olive oil in a large roasting
tin.
2 Pour over the wine and bake for
45mins. Add the garlic and cook
for another 30mins until the
chicken is cooked through. Top
with olives and serve with crusty
bread.
ONE POT COOKBOOK 65
HEARTY ‘N’ HEALTHY SOUL FOOD

66 ONE POT COOKBOOK

 Turmeric roast
chicken, apricot
and potato bake
Turmeric is known for its anti-inflammatory properties.
This is a lovely twist on a roast chicken
Serves 4 • Ready in 1 hr 35 mins plus marinating
1 whole free-range chicken
125ml | 4 fl oz olive oil
2 garlic cloves
1tbsp coriander seeds
1tsp dried turmeric or 1tbsp
peeled and finely grated fresh
turmeric
4 medium sweet potatoes,
sliced into rounds
80g | 1 cup dried apricots,
roughly chopped
1 orange, thickly sliced
1 bulb fennel, cut into chunks
1 glass of white wine
1 bunch of parsley, roughly
chopped
4 spring onions, sliced
1 To prepare the chicken, using
poultry (or very strong) scissors,
slice down the backbone and
flatten to open. Score the chicken
a few times. In a small blender or
spice grinder, blitz together the
olive oil, garlic, coriander seeds
and turmeric. Rub this mixture
over the chicken, and leave to
marinate in the fridge for 1hr or
overnight.
2 Heat the oven to 200C / Gas
Mark 6 / 400F. Put the potatoes,
apricots, orange slices and fennel
on the base of a roasting tin. Top
with the chicken. Drizzle with the
remaining marinade, pour the
wine over the potatoes and
apricots, season well and cover
with foil. Roast the chicken for
30mins then remove the foil and
reduce the heat to 180C / Gas
Mark 4 / 350F and cook for a
further 45mins, until the chicken
is cooked through and golden.
3 Serve the chicken topped with
parsley and spring onions
ONE POT COOKBOOK 67
HEARTY ‘N’ HEALTHY SOUL FOOD

68 ONE POT COOKBOOK

 Seasonal lamb
hotpot
Rich and delicious, this has everything in one, but
we reserve the right to serve it with extra creamy
mashed potatoes!
Serves 4 • Ready in 2 hrs 30 mins
1tbsp rapeseed oil
2tbsp plain flour
400g | 14 oz diced lean lamb
shoulder
1tsp cumin seeds
1 onion, diced
3 carrots, peeled and chopped
1 stick of celery, chopped into
chunks
1 leek, washed and chopped
4 garlic cloves, peeled
4 sprigs of rosemary, leaves
picked and finely chopped
1 lamb stock cube
About 3 large Maris Piper
potatoes, halved and cut to
5mm thin semi-circles
1 Heat the oven to 170C / Gas 3 /
325F. Heat half the oil in a
casserole dish. Mix the flour with
¼tsp sea salt. Pat the meat dry
with kitchen towel then toss it in
the seasoned flour and brown on
all sides in the casserole dish.
Remove the meat from the pan
and set aside.
2 Heat the remaining oil in the
pan, add the cumin seeds and fry
until the aroma is released. Mix in
the onions and cook for 10 mins
over a medium heat.
3 Add the carrots, celery and
leeks, and season with sea salt
and pepper. Put the lid on and
sweat for 10 mins. Remove from
the heat. Crush the garlic with
the flat side of a knife. Return the
lamb to the pan along with the
garlic. Mix in most of the
rosemary, reserving a little to
sprinkle on top. Add the stock
cube and 100ml water.
4 Arrange the potato on top. Put
the lid on (or use foil) and cook
for 1 hr 45 mins.
5 Remove the lid and sprinkle
over the remaining rosemary and
sea salt. Increase the oven to
200C / Gas 6 / 400F and cook,
uncovered, for 15 mins.
ONE POT COOKBOOK 69
COMFORT FOOD

COMFORT
FOOD

Be inspired by
our flavour-
packed, filling
recipes for those
chillier nights

70 ONE POT COOKBOOK

 Squash and
cauliflower
korma
A healthier spin on curry and packed
with lots of chunky seasonal veg
Serves 4 • Ready in 40 mins

1tbsp vegetable oil 1 Heat the oil in a large pan, add

1 onion, chopped
150g | 4 oz korma curry paste
500g | 1 lb 2 oz butternut
squash, cut into chunks
500ml | 18 fl oz hot vegetable
stock
200g | 7 oz cauliflower florets
1 red pepper, chopped
200g | 7 oz mixed frozen soya
beans and sweetcorn
150g | 6 oz natural yogurt
3tbsp toasted flaked almonds
Handful coriander leaves
the onion and cook gently for 5-6
mins, until translucent and
beginning to soften. Stir in the
curry paste and cook for a further
2 mins.
2 Tip in the squash and stock,
bring to the boil then simmer for
15 mins, until the squash begins
to soften. Then add the
cauliflower, pepper, soya beans
and sweetcorn, before returning
to the boil and cooking
for a further 5 mins.

3 Stir through the yogurt, season

generously with salt and black
pepper, and cook for another 2
mins, until heated through. Serve
in bowls sprinkled with toasted
almonds and coriander.

ONE POT COOKBOOK 71

COMFORT FOOD

72 ONE POT COOKBOOK

 Easy one-pan
paella
Not just a summer dish – this is tasty and delicious
all year round
Serves 6 • Ready in 30 mins
3tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 chilli, sliced
2 red peppers, sliced
250g | 9 oz cooking chorizo,
sliced
300g | 1¼ cups paella rice
Pinch of saffron
900ml | 30 fl oz hot fish,
vegetable or chicken stock
3 tomatoes, roughly chopped
400g | 14 oz mixed cooked
seafood
200g | 7 oz cooked chicken
breast, sliced
150g | 6 oz frozen peas
Handful flat-leaf parsley,
chopped
Lemon wedges, to serve
1 Heat the oil in a large, shallow
pan. Add the onion, garlic, chilli,
peppers and chorizo and cook
for 3-4 mins. Add the rice and
saffron, and cook for 1 min,
stirring. Pour in 600ml / 20 fl oz of
the stock, stir well then simmer
for 10 mins, without stirring, until
most of the stock has been
absorbed.
2 Add the tomatoes and
remaining stock, and cook for
5-10 mins, until the stock has
been absorbed and the rice is
tender but still has some bite to
it. Stir in the seafood, chicken and
peas, and cook for a few mins
until piping hot.
3 Season, stir in the parsley and
serve with lemon wedges to
squeeze over.
ONE POT COOKBOOK 73
FOOD TO BOOST IMMUNITY

Food to
BOOST
IMMUNITY
There’s no better way to give ourselves self-care than
filling our bodies with delicious, healthy food. These
recipes may even help you shift some winter layers!

TIP
Ginger can
lower chole
sterol,
and can imp
rove
brain functi
on and
heart healt
h

74 ONE POT COOKBOOK

Lighter Thai
green curry
This fragrant curry really packs a punch
Serves 4 • Ready in 40 mins

2tsp sunflower oil 1 Put 1tsp of the oil in a food

200g | 7 oz baby aubergines,
quartered
250g | 9 oz mixed veg
(asparagus, baby corn,
pak choi)
400ml | 13.5 fl oz can coconut
milk
1-2tsp fish sauce
Juice of 1-2 limes
For the curry paste:
1 onion, roughly chopped
5cm piece ginger
3 garlic cloves
2 lemongrass sticks, roughly
chopped
1 red and 1 green chilli,
roughly chopped
1tsp ground coriander
2tsp fish sauce
2tsp palm sugar or honey
Large handful fresh coriander,
including the stalks
processor with all the curry paste
ingredients and whizz to a fine
paste.
2 Heat the remaining oil in a wok
and cook the paste until fragrant.
Add the aubergines and coat,
then cook for 3-4 mins until
starting to soften. Add
the remaining veg and cook for
2-3 mins.
3 Pour in the coconut milk and
bring to the boil. Reduce the heat
and simmer the sauce for 5-6
mins. Add the fish sauce and
fresh lime juice to taste. Serve
with sticky rice and topped with
the toasted coconut, red chilli
and coriander.

To serve:
sticky rice; 2tbsp toasted
coconut;
1 red chilli, sliced; extra fresh
coriander leaves

ONE POT COOKBOOK 75

FOOD TO BOOST IMMUNITY

TIP
Broccoli is
rich
in multivita
mins,
minerals
and fibre

76 ONE POT COOKBOOK

 Fish and
broccoli
tray bake
Monkfish is full of flavour and texture, making it a
perfect combination with the nutrient-rich
vegetables in this dish
Serves 4 • Ready in 40 mins

1 onion, sliced into thin 1 Heat the oven to 200C / Gas 6 /

wedges
300g | 10 oz cherry tomatoes,
on the vine
200g | 7 oz tenderstem
broccoli
5tbsp good quality olive oil
4 x 150g | 6 oz pieces of
monkfish fillet, chopped
1 lemon, sliced
Olive oil, for drizzling
1 small bunch of dill, roughly
chopped
400F. On a large roasting tray,
toss the onion, tomatoes and
broccoli together with the olive
oil. Bake for 20 mins until cooked
through and slightly charred.
2 Place the fish on top of the veg
and add the lemon slices and a
little drizzle of oil.
3 Return to the oven for 15 mins
until just cooked through.
Remove and serve, topped with
chopped dill.

ONE POT COOKBOOK 77

FOOD TO BOOST IMMUNITY

TIP
Just 30g (1
o
of nuts a da z)
y, such
as almonds,
can
lower chole help
sterol

78 ONE POT COOKBOOK

 Health-boosting
chicken and
almond tray bake
High in protein, low in saturated fat and full of goodness,
this tasty tray bake will become a favourite
Serves 2 • Ready in 40 mins

1tbsp barbecue seasoning 1 Heat the oven to 200C /Gas 6 /

2 garlic cloves, crushed
6 skinless, boneless chicken
thighs
3tbsp rapeseed oil
2 red onions, cut into wedges
2 red (bell) peppers, deseeded
and cubed
200g | 7 oz kale, chopped
60g | 2 oz whole almonds
400F. Sprinkle the barbecue
seasoning and garlic over the
chicken, then secure each piece
into a neat shape with a cocktail
stick.
2 Pour 1tbsp rapeseed oil into
the baking tray and arrange the
chicken on top, along with the
onions and peppers.

3 Drizzle 1tbsp oil over

everything. Cook for 20 mins,
until the chicken is browned.

4 Turn the chicken and

vegetables, then add the kale
and almonds. Sprinkle with a
little sea salt and drizzle with the
remaining oil. Cook for 5 mins,
until the almonds are toasted
and the kale is softened.

ONE POT COOKBOOK 79

FOOD TO BOOST IMMUNITY

80 ONE POT COOKBOOK

 Lentil dal with
charred courgettes
A comforting winter warmer
Serves 4 • Ready in 1 hr 15 mins
250g | ¾ cup brown lentils,
rinsed
1 litre | 34 fl oz vegetable stock
1 onion, thinly sliced
2tbsp vegetable oil
4 garlic cloves, crushed
4cm piece of root ginger,
peeled and cut into
matchsticks
1-2 green chillies, thinly sliced
60g | 2 oz tomato puree
3 courgettes (zucchini), sliced
1tsp garam masala
160ml | 5 fl oz can of coconut
cream
A handful of coriander leaves,
chopped
Steamed basmati rice, and
coconut yogurt (optional),
to serve
1 Bring the lentils and stock to
the boil in a pan, cover and
simmer for 1 hr. Fry the onion in
1tbsp oil over a medium-low heat
for 6 mins, or until starting to
brown.
2 Add the garlic, ginger and
chillies, and cook for a further 2
mins.
3 Once the lentils have been
cooking for 30 mins, add most of
the onion mixture (reserving a
little to garnish), the tomato
puree and a good pinch of salt to
the pan. Keep simmering for the
next 20 mins of cooking time or
until tender.
4 Heat the remaining oil and pan-
fry the courgettes for 10 mins,
turning until tender. Stir in the
garam masala and coconut
cream; cook for 10 more mins.
5 To serve, top the dal with the
courgettes and a sprinkling of
coriander. Serve with basmati rice
and coconut yogurt, if you like.
ONE POT COOKBOOK 81
FOOD TO BOOST IMMUNITY

82 ONE POT COOKBOOK

Cauliflower and
lentil curry
This takes the humble cauli to a new level; even
committed meat-lovers won’t complain!
Serves 4 • Ready in 50 mins

2tsp sunflower oil 1 For the paste, put all the

400g | 13.5 oz can coconut milk
2 medium cauliflowers,
trimmed and cut into florets
250g | 9 oz cooked puy lentils
Juice of 1 lemon
2tbsp freshly chopped
coriander
ingredients into a blender and
whizz to a paste. Heat the oil in a
large saucepan, then gently fry
the paste for a few mins to cook
out the spices. Add the coconut
milk, stir well, bring to the boil
and simmer.

For the paste: 2 Meanwhile, steam or blanch

2 garlic cloves, peeled the cauliflower florets until just
5cm piece root ginger, tender, then add to the curry
peeled and roughly chopped sauce. Simmer until just cooked
1 green chilli and fully heated through, then
2 onions, very roughly add the puy lentils, lemon juice
chopped and coriander, and serve. This is
1tbsp turmeric great served with a tomato and
1tbsp cumin onion salad, plus popadoms,
1tsp sea salt naan breads or wholegrain rice.

ONE POT COOKBOOK 83

FOOD TO BOOST IMMUNITY

84 ONE POT COOKBOOK

 Vietnamese
prawn broth
This restorative, flavour-packed broth takes just 15 mins to
make and, at less than 200 calories, it’s ideal for a speedy,
healthy midweek meal
Serves 2 • Ready in 15 mins

Sunflower oil cooking spray
1 onion, thinly sliced
2 lemongrass sticks, trimmed
and chopped
1-2 green chillies, deseeded
and sliced
1-2tbsp curry powder
200ml | 7 fl oz semi-skimmed
milk
1tsp sugar
1tbsp fish sauce
1tsp chicken stock powder
200g | 7 oz raw prawns
150g | 6 oz pak choi
1 Spray a little oil into a pan and
gently cook the onion,
lemongrass, chillies and curry
powder for about 5 mins, until
softened and fragrant.
2 Add the milk, sugar, fish sauce,
stock and prawns, then bring to a
simmer. Cook for 3-4 mins until
the prawns are just turning pink,
then add the pak choi for 1-2

ONE POT COOKBOOK 85

ONE POT WONDERS

One pot
WONDERSHearty seasonal suppers you’ll
keep coming back to

86 ONE POT COOKBOOK

French onion soup
with cheese and
chive croutons
The buttery, boozy aroma of this classic warms the
heart. We’ve swapped the usual Gruyère for Grana
Padano to give it a tasty twist
Serves 2 • Ready in 1 hr 10 mins
60g | ½ stick butter
5 onions, thinly sliced
2tsp soft brown sugar
2tbsp brandy
2tsp flour
2 garlic cloves, crushed
150ml | 5 fl oz dry white wine
450ml | 15 fl oz good-quality
beef stock or bone broth
For the croutons:
2 slices of sourdough
baguette, toasted
25g | 1 oz Grana Padano, finely
grated
10g | ¼ oz finely chopped fresh
chives
1 In a heavy-based lidded pan,
melt the butter until sizzling. Add
the onions, season, and cook
over a medium heat for 10 mins
until softened. Stir regularly.
2 Stir in the sugar and brandy, put
the lid on the pan and cook for 20
mins until caramel-like in colour.
3 Stir in the flour and garlic, and
cook for 2 mins, then pour in the
wine and stock. Cook for 15 mins
with the lid on and for a further 10
mins with the lid off.
4 Just before the soup is ready,
set your grill to high.
5 If you don’t have heatproof
bowls, arrange the toast on a
baking tray and sprinkle
generously with the cheese
and chives. Drizzle with a little
olive oil then grill for 2 mins until
melted and bubbling. Decant the
soup into bowls and serve each
with a crouton on top.
6 Alternatively, decant the soup
into heatproof bowls, top each
with a piece of toast, sprinkle
with cheese and chives, and grill.
Once melted, serve immediately
– be careful, as the bowls will be
hot.
ONE POT COOKBOOK 87
ONE POT WONDERS

88 ONE POT COOKBOOK

 Chicken and
spinach curry pie
Rich, golden pastry encases our lightly spiced, saucy
chicken and spinach curry. This is comfort food at its best
Serves 4-6 • Ready in 1 hr 10 mins
2tsp vegetable oil
2 onions, finely sliced
6tsp crushed garlic, approx 8
cloves
2tsp fresh peeled and grated
ginger
1½tsp garam masala
1tsp each turmeric, paprika,
mustard seeds and ground
coriander
½tsp chilli flakes
2tbsp tomato paste
600g | 1 lb 5/8 oz skinless,
boneless chicken thigh fillets,
cut into chunks
½ fresh red chilli, thinly sliced
400g | 14 oz spinach
200g | 7 oz frozen peas
For the pastry:
320g | 11 oz shortcrust pastry
sheet
1tsp nigella seeds
1 egg, beaten
1 In a wide, heavy-based oven-
and hob-proof dish, heat the oil
and cook the onions, garlic and
ginger for 5 mins to soften. Add
the spices, chilli flakes and
tomato paste; cook for 1 min. Stir
in the chicken, and season with
salt and pepper. Pour in 250ml (8
fl oz) water, bring to the boil, then
simmer, uncovered, for 10 mins.
2 Cook for a further 5 mins with
the lid on. Stir in the fresh red
chilli, then leave to cool.
3 Boil a kettle and heat the oven
to 200C / Gas 6 / 400F. Wilt the
spinach in a colander with the
boiled water. Rinse with cold
water then squeeze to remove
excess fluid and roughly chop it.
Stir it into the curry and scatter in
the peas.
4 Roll the pastry sheet 2cm
bigger than your dish on all sides,
then place over the curry and
pinch the sides to seal. Trim the
excess and use a fork to crimp
around the edge. Brush with the
egg and scatter over the nigella
seeds. Cut a hole in the centre, to
allow steam to escape, and cook
for 30-40 mins until the pastry is
golden.
ONE POT COOKBOOK 89
ONE POT WONDERS

TIP juice
Use dry apple
d of ci de r if you
instea
ak e this
want to m
alco ho l- free

90 ONE POT COOKBOOK

COOKBOOK
Sausage and apple
casserole with
crispy sage
This hearty casserole is ready in under an hour
and is perfect on a chilly day
Serves 4 • Ready in 50 mins
3tsp olive oil
18 sage leaves
8 free-range sausages
40g | 4 tbsp butter
2 Gala apples, quartered and
cored
2 leeks, sliced into rings
2 onions, sliced into half moons
Few sprigs of thyme
4tsp cornflour
500ml | 18 fl oz vegetable
stock
600ml | 20 fl oz dry cider
2 bay leaves
2 x 400g | 13.5 oz tins of butter
beans, drained
Sweet potato mash, to serve
1 Heat 1tsp of the oil in a
casserole pot and fry the sage
leaves for about 2 mins until crisp.
Set aside for later.
2 Heat the remaining oil and fry
the sausages on a medium-high
for 5-8 mins until evenly browned.
Remove and set aside.
3 Reduce the heat and add the
butter. Once melted and
bubbling, fry the apple wedges
cut side down until golden.
Remove from the pot.
4 Add the leeks, onions and
thyme and cook, covered, for 5
mins until soft and golden. Mix
the cornflour with a little stock to
form a paste, then stir into the
pot. Pour in the remaining stock
and the cider and bay leaves and
return the sausages to the pot.
Simmer for 10 mins. Return the
apples to the pot with the beans
and cook for another 10 mins to
heat through.
5 Crumble over the crispy sage
leaves, leaving some whole, if
liked. Serve with sweet potato
mash.
ONE POT COOKBOOK 91
ONE POT WONDERS

92 ONE POT COOKBOOK

 Mussels and
chorizo
Taking inspiration from the flavours in Spanish paella, this
is a mussel dish that everyone will adore
Serves 2 • Ready in 30 mins
4 strands of saffron
1kg | 2 lb mussels
2 cooking chorizo sausages
(about 200g | 7 oz total), cut
into chunks
1 onion, diced
2 garlic cloves, sliced
2 ripe plum tomatoes, roughly
chopped
100ml | 4 fl oz dry white wine
Bread, to serve
1 Put the saffron into 25ml (1 fl oz)
warm water and allow it to steep
for 15 mins before you begin
cooking.
2 Thoroughly clean the mussels,
removing any barnacles. Remove
the beard by tugging it toward
the rounded end. Tap any that
are open on the edge of the sink.
They should close up. Discard
any that don’t. Heat a large,
lidded pan, then reduce the heat
slightly. Add the chorizo and
sizzle for 2 mins.
3 Stir in the onion, reduce the
heat again and sweat, with the lid
on, for 5 mins, stirring
occasionally. Add the garlic and
cook for 1 min until fragrant.
4 Add the tomatoes and sweat
for a further 3-4 mins, until
mushy. Add the wine and
deglaze the sides and the pan,
then bring to a boil.
5 Add the saffron and the water
it was steeped in to the pan.
Drain the mussels in a colander
and add to the pan. With the lid
on, give the pan a shake and
cook for 3-5 mins or until the
shells of the mussels have
popped open. (Discard any that
do not open at all.) Spoon the
cooked mussels and chorizo
chunks into bowls.
6 Let the liquid settle in the pan
so you avoid any grit. Then ladle
over the mussels.
ONE POT COOKBOOK 93
ONE POT WONDERS

TIP ly,
Traditional
re cip e calls for
this , so
celery leaves
av ai lab le ,
if
e
substitute th
al en t in
equiv

94 ONE POT COOKBOOK

 Harira soup
Our take on a classic Moroccan soup is so
substantial that it’s a borderline stew! Either way,
it’s the ideal warming meal
Serves 4 • Ready in 1 hr 20 mins
½tbsp cooking oil
300g | 10 oz lamb neck, cut
into bite-sized chunks
1 onion, diced
2 garlic cloves, sliced
½tsp chilli flakes
¼tsp cinnamon
½tsp ground ginger
½tsp turmeric
400g | 13.5 oz tin of chickpeas,
rinsed and drained
50g | ¼ cup green lentils
2 sticks of celery, leaves and
all, chopped
1 preserved lemon, chopped
200g | 7 oz tin of chopped
tomatoes
100g | 4 oz noodles (optional)
2tsp natural yogurt, to serve
Coriander, to garnish
Lemon juice (optional)
1tsp sea salt
1 Heat the oil in a large pan. Pat
the meat dry with kitchen towel,
and season with salt. Once the oil
is hot, add the meat to the pan
and reduce the heat slightly. Stir
to brown on all sides. Remove
and set aside.
2 Reduce the heat, add the
onion to the pan and fry it until
soft, adding a splash more oil if
necessary. Stir in the garlic and
spices, and cook until fragrant.
3 Return the meat to the pan with
the chickpeas, lentils, celery and
preserved lemon. Pour over the
tinned tomatoes and 100ml (4 fl
oz) water. Bring to a boil then
reduce to a simmer with the lid
on for 1 hr, stirring occasionally.
4 If adding noodles, add 350ml
(12 fl oz) water to the pan, bring
to the boil and cook the noodles
for 10 mins. You may wish to add
extra water to make the broth
more liquid. This will be
necessary if reheating.
5 Serve in bowls and top with the
yogurt and coriander. Add a
squeeze of lemon juice, if
you like.
ONE POT COOKBOOK 95
ONE POT WONDERS

TIP
You can use
any
melty chee
se in this
recipe. Goa
t’s cheese
would also
work

96 ONE POT COOKBOOK

 Root vegetable
pasta bake
Watch as the cheese oozes into this sumptuous dish.
Weeknight dinner just got a serious upgrade
Serves 6 • Ready in 1 hr 15 mins
3 beetroot, peeled and cut into
bite-sized chunks
400g | 14 oz celeriac, peeled
and cut into bite-sized chunks
300g | 10 oz macaroni
25g | 2 tbsp butter
3 echalion shallots, finely diced
25g | cup flour
500ml | 18 fl oz milk
½tbsp Dijon mustard
2tbsp thyme, leaves picked
150g | 6 oz Reblochon, cut into
12 x 1.5cm-thick squares
1 Heat the oven to 190C / Gas 5 /
375F. Put the beetroot and
celeriac into an ovenproof pan.
Cover with cold water, add 2tsp
salt, then bring to the boil and
cook for 15 mins.Add the
macaroni, top up the water and
boil for a further 15 mins. Drain in
a colander.
2 Return the pan to the hob and
melt the butter. Fry the shallots
until soft. Stir in the flour then
add the milk, a little at a time, as
the sauce thickens; stir constantly.
Once all the milk is used and the
sauce is the consistency of
double cream, stir in the mustard,
and season with salt and pepper.
Remove from the heat, add the
thyme, and return the pasta and
veg to the pan. Mix well and
smooth the surface.
3 Arrange the cheese over the
top and bake for 30 mins.
ONE POT COOKBOOK 97
ONE POT WONDERS

98 ONE POT COOKBOOK

 Slow-cooked
brisket
An easy joint that will melt in the mouth, we’ve included
instructions for cooking in the oven and in a slow cooker
Serves 4 • Ready in 3 hrs 30 mins when using an
oven, or 7 hrs 30 mins for a slow cooker

½tbsp cooking oil 1 If cooking in the oven, heat it to

1kg | 2 lb rolled beef brisket
joint
1tbsp plain flour
4 echalion shallots, peeled and
halved
3 carrots, roughly chopped
3 parsnips, roughly chopped
2 sticks of celery, snapped into
pieces
100ml | 4 fl oz dry white wine
1tbsp wholegrain mustard
2 bay leaves
Mashed potatoes, to serve
For the topping:
25g | 1 oz parsley
2 garlic cloves
Zest of 1 lemon
160C /Gas 3 / 325F. On the hob,
heat the oil in an ovenproof pan
to a high heat and then reduce to
medium. Pat the meat dry,
season and roll in the flour. Sear
on all sides to brown. Remove
and set aside.
2 Add the vegetables to the pan.
Stir for 2 mins, then deglaze the
pan with the wine. Transfer to the
slow cooker, if using.
3 Stir in the mustard. Nestle the
meat among the vegetables,
then add the bay leaves and pour
over 50ml (2 fl oz) water.
4 Set the slow cooker on low for 7
hrs. Or cook in the oven with the
lid on for 3 hrs.

5 Remove the beef and wrap in

foil to rest before carving.

6 Roughly chop the topping

ingredients together and scatter
over before serving with mashed
potatoes.

ONE POT COOKBOOK 99

SLOW COOKED COMFORT FOOD

Slow cooked
COMFORT
FOOD
This collection of slowly simmered stews and
sharing dishes has the perfect recipes to
keep you warm
TeIrePcipes
Thes
perfect
make the d, as the
d fo o
get-ahea good stew
r o f a
flavou better if
just gets ight
n
left over
 Chicken
cacciatore
This is made with chicken that is marinated in red wine for
a rich flavour and signature colour too
Serves 4-6 • Ready in 3 hr 10 mins
6 skin-on, bone-in free-range
chicken thighs
300ml | 10 fl oz red wine
½ bunch each thyme, oregano
and rosemary
8 bay leaves
8 garlic cloves, finely sliced
2tbsp flour
2tbsp olive oil
1 large onion, finely sliced
6 anchovy fillets
2 x 400g | 13.5 oz cans plum
tomatoes
200g | 7 oz fresh tomatoes,
diced
2tbsp sun-dried tomato paste
200g | 7 oz mixed olives
1 Cover the chicken in the red
wine and herbs, and add 1 sliced
garlic clove. Leave to marinate for
at least
2 2 hrs, or overnight if possible.
Heat the oven to 180C / Gas
Mark 4 / 350F.
3 Drain the chicken from the
marinating liquid (reserving it for
cooking). Dust the chicken in
flour and season well. Add the oil
to a large pan and fry the
chicken, skin side down, for 5
mins until golden. Remove from
the pan.
4 Add the onion, anchovies and
remaining garlic, and fry for 2
mins on a low heat until golden.
Stir through all the tomatoes, the
tomato paste, reserved marinade
and olives. Add the chicken skin
side up and bake, uncovered, for
1 hr, until the chicken skin is
golden and the meat is cooked
through. Serve with green beans.
ONE POT COOKBOOK 101
SLOW COOKED COMFORT FOOD

TIP
n’t find
If you ca tock,
ms
mushroo table
use v e g e
stock.

102 ONE POT COOKBOOK

 Mushroom
bourguignon
A rich vegan take on the classic French dish. The key to
making this so delicious is using the best mushroom
stock you can find
Serves 6 • Ready in 1 hr 20 mins

400ml | 13.5 fl oz mushroom 1 Heat the oven to 180C, Gas

stock
2 sprigs each rosemary and
thyme, plus extra thyme, to
garnish
10g | 1 tbsp dried porcini
mushrooms
2tbsp olive oil
150g | 6 oz shallots, peeled and
halved
2 garlic cloves, crushed
4 carrots, thickly sliced
1tbsp tomato purée
3tsp plain flour
200ml | 7 fl oz red wine
900g | 1 lb 15 oz mixed
mushrooms
Mashed potatoes, to serve
Mark 4. Bring the mushroom
stock to boil. Add the rosemary,
thyme and porcini mushrooms.
Remove from the heat and let the
ingredients infuse for 30 mins.
2 In a large pan, add the oil,
shallots and garlic. Cook on a low
heat for 10 mins, until they start
to colour and soften. Add the
carrots, tomato purée and flour.
Cook for 2 mins. Slowly add the
red wine and mushroom stock,
mixing well, until you have a
smooth, thick sauce.
3 Add the mixed mushrooms.
Cover and transfer to the oven.
Leave to cook for 1 hr. Scatter
with fresh thyme and serve with
mashed potatoes.

ONE POT COOKBOOK 103

SLOW COOKED COMFORT FOOD

TIP
Freeze for up to 3
months. Just mak
e
sure it’s fully cool
ed
before you pop it
in
the freezer.

104 ONE POT COOKBOOK

 Crispy duck
cassoulet
For a little extra indulgence, serve with hunks of freshly
baked, crusty bread to mop up all the juices with
Serves 6 • Ready in 1 hr 45 mins

200g | 7 oz smoked lardons 1 Heat the oven to 180C/ Gas

300g | 10 oz sausage, sliced
2tbsp duck fat or olive oil
2 shallots, finely diced
1 stick celery, diced
1 carrot, diced
1 bouquet garni
2 garlic cloves, crushed
400g | 14 oz dried haricot
beans, soaked overnight
6 confit duck legs
Crusty bread, to serve
Mark 4 / 350F. In a large casserole
dish, fry the lardons for 5 mins,
until browned. Add the sausage
and fry for a couple more mins.
Add the duck fat, shallots, celery,
carrot, bouquet garni and garlic.
Fry for a couple more mins until
slightly softened.
2 Add the beans, along with 2
litres of water. Put in the oven,
uncovered, and cook for 1 hr 30
mins, until everything is soft.
Check halfway through and add
more water if needed.

3 Meanwhile, cook the confit

duck legs according to the pack
instructions.

4 Serve the duck on top of the

cassoulet, with bread on the side.

ONE POT COOKBOOK 105

SLOW COOKED COMFORT FOOD

106 ONE POT COOKBOOK

 Irish stew with
herby dumplings
Mutton has the most amazing flavour and slow cooking
it gives it a beautiful soft texture too
Serves 6 • Ready in 4 hrs
600g | 1 lb 5 oz stewing
mutton
or lamb
2tbsp flour
2tbsp olive oil
600g | 7 oz potatoes, peeled
and roughly chopped
600g | 7 oz carrots, peeled and
roughly chopped
1 large onion, sliced
3 bay leaves
for the dumplings
200g | 2 sticks butter
350g | 12 oz self-raising flour
3tbsp fresh chopped herbs (eg
rosemary, parsley and chives)
1 Heat the oven to 140C / Gas
Mark 1 / 275F. Dust the meat with
flour and season well. Add the oil
to a large pan and brown the
meat. Add the remaining stew
ingredients and 500ml (18 fl oz)
water. Bring to the boil, then
simmer for 15 mins.
2 Cover and transfer to the oven,
and cook for 3 hrs. Return back to
the hob and bring to a boil for 15
mins, until the potatoes thicken
the sauce.
3 To make the dumplings, rub
together the butter and flour
until you have a breadcrumb-like
consistency. Pour in 200ml (7 fl
oz) cold water, add the herbs and
roughly combine. Once a dough
has formed, roll into 16 small
balls. Place the dumplings on top
of the stew, cover and cook for 30
mins, until cooked through.
ONE POT COOKBOOK 107
SLOW COOKED COMFORT FOOD

108 ONE POT COOKBOOK

Pease pudding and
stout-steeped
gammon
Pease pudding is an old English dish made from yellow split
peas, a little like a British dal. We’ve served ours with a
sweet and sticky gammon that just falls apart after cooking
Serves 6 • Ready in 6 hrs 30 mins to 8 hrs 30 mins

1 litre | 1¾ pints stout 1 Heat oven to 140C / Gas Mark

1kg | 2 lb smoked gammon
For the pease pudding
1 carrot, peeled and roughly
chopped
1 celery stick, roughly chopped
1 onion, finely chopped
1 garlic clove, crushed
1tbsp olive oil
500g | 1 lb 2 oz yellow split
peas, soaked overnight
1 bouquet garni
1 ham stock cube and 1 litre |
1¾ pints water, or 1 litre | 1¾
pints fresh ham stock
sauerkraut, to serve
1 / 275F. In a large pan, cover the
gammon in stout, topping up
with water if needed, and bring
to the boil. Turn down and
simmer for 20 mins. Transfer to
the oven and cook for 6-8 hrs.
2 One hr before serving, fry the
carrot, celery, onion and garlic in
the oil for 5 mins, until soft. Add
the split peas, bouquet garni and
stock. Bring to a boil, turn down
and simmer for 1 hr.
3 Serve the gammon with the
pease pudding and the
sauerkraut.

ONE POT COOKBOOK 109

SLOW COOKED COMFORT FOOD

TIP
For an auth
en
taste, look tic
for
Andouille
sausages.

110 ONE POT COOKBOOK

 Spicy prawn and
chicken jambalaya
Originating from Louisiana, this Deep South dish has
Spanish influences and a moreish flavour
Serves 6 • Ready in 1 hr 10 mins

2tbsp olive oil 1 Heat the oven to 180C / Gas

6 chicken thighs, chopped
125g | 5 oz smoked sausage or
chorizo, sliced
1 red onion, diced
1 red pepper, diced
1 green pepper, diced
2 sticks celery, diced
3 garlic cloves, crushed
1 bay leaf
1 large sprig thyme
1½tbsp Cajun seasoning
300g | 10 oz long grain rice
400g | 13.5 oz can plum
tomatoes
500ml | 18 fl oz chicken stock
180g | 6 oz raw prawns
Tabasco, to taste
Mark 4 / 350F. In a large
ovenproof dish, heat the oil over
a medium heat and sauté the
chicken thighs and sausage until
just brown. Add the onion,
pepper, celery and garlic and
sauté for 5 mins more, until soft.
2 Stir through the remaining
ingredients, except the prawns
and Tabasco.
3 Cover and bake for 35 mins,
until the rice is cooked. Add the
prawns and Tabasco to taste.
Cover and bake for 5 mins more,
until the prawns are pink.

4 Serve with a green salad or

crusty bread on the side.

ONE POT COOKBOOK 111

SLOW COOKED COMFORT FOOD

TIP
Slow cooking
es
meat intensifi
th e flavour
and gives a
beautiful, soft
texture too

112 ONE POT COOKBOOK

 Rosemary,
cranberry
and juniper
venison casserole
This rich venison casserole is the perfect winter
comfort food, full of familiar flavours and tender meat
Serves 6 • Ready in 2 hrs 20 mins to 3 hrs 20 mins

200g | 7oz smoked lardons 1 Heat the oven to 150C / Gas

1 onion, diced
3 garlic cloves, crushed
1tbsp olive oil
1.2kg | 2¼ lb shoulder of
venison, diced
50g | 2 oz flour
300ml | 10 fl oz red wine
500ml | 18 fl oz beef stock
250g | 9 oz redcurrant jelly
1tsp juniper berries
5 sprigs rosemary
Steamed vegetables and
mashed potatoes, to serve
Mark 2 / 300F. In a large pan, fry
the lardons until crisp. Remove
and set aside. Add the onion,
garlic and oil and cook for a few
mins, until soft. Remove and set
aside.
2 Dust the venison in the flour
and season well. Fry in batches,
in the same pan, until browned.
Add the onion, garlic, lardons
and the rest of the ingredients to
the pan.

3 Cover and move to the oven.

Cook for 2-3 hrs, until the meat is
tender. Serve with vegetables
and mashed potatoes.

ONE POT COOKBOOK 113

SLOW COOKED COMFORT FOOD

TIP
This w
be spec ould
t
in a slo acular
w cook
er

114 ONE POT COOKBOOK

 Venison and
butternut
squash stew
This recipe is made with protein-packed venison and
antioxidant-rich squash. If you can’t find venison, you
could use good quality, tenderised pork instead
Serves 6 • Ready in 1 hr 10 mins

4tbsp oil 1 Heat half the oil in a frying pan,

700g | 1½ lb casserole venison,
cubed
1tsp allspice
300ml | 10 fl oz red wine
4 bay leaves
100g | 1 stick butter
4 large shallots, sliced
3 carrots, sliced
2tbsp plain flour
1 butternut squash, deseeded
and chopped, but not peeled
zest and juice of 1 orange
500ml | 18 fl oz beef stock
100g | 4 oz fresh breadcrumbs
4tbsp chopped flat-leaf parsley
then brown the venison in
batches. Set aside to cool, then
put in a lidded plastic container,
add the allspice, wine, and bay
leaves, and leave in the fridge to
marinate overnight.
2 The next day, heat the
remaining oil and half the butter
in a large pan and add the
shallots and carrots. Cook for a
few mins, add the flour and stir
well. Gradually add the marinade,
stirring continuously, then the
venison, squash, orange zest and
juice, and beef stock. Bring to the
boil, reduce to a simmer, cover
and leave to cook for 2-2 ½ hrs,
until the meat is very tender.

3 For the topping, melt the

remaining butter in a pan, add
the breadcrumbs and stir for 5
mins, until browned. Remove
from the heat, add the parsley
and a pinch of salt, and scatter
over the stew. Serve with basmati
rice, if you like.

ONE POT COOKBOOK 115

FAMILY FAVOURITES

FAMILY
FAVOURITES This selection of classic crowd pleasers has
something for everyone to enjoy

TIP
Some peop
le add
dark choco
la
instead of th te
e sugar
for a smooth
flavour!

116 ONE POT COOKBOOK

Chilli con carne
A crowd-pleasing favourite that is as easy
to make as it is delicious to eat
Serves 4 • Ready in 1 hr
1 onion
1 red (bell) pepper
1 green (bell) pepper
2 cloves garlic
1 tbsp olive oil
1 tsp hot chilli powder
1 tsp smoked paprika
1 tsp cumin powder
500g | 18 oz beef mince
1 beef stock cube
400g | 13.5 oz can of chopped
tomatoes
½ tsp dried marjoram
1 tsp sugar
2 tbsp Tomato puree
400g | 14 oz can of kidney
beans, drained
Sour cream, to serve
1 Chop the onion in small
squares. Deseed the peppers by
cutting the top off and removing
the core. Dice the peppers. Peel
and finely chop the garlic.
2 Place a large pan on the hob
over a medium heat. Warm the
oil. Add the onion and cook until
softened but not browned,
approximately 5 minutes.
3 Add the peppers, garlic, chilli
powder, paprika and cumin to the
pan. Cook for a further 5 minutes,
stirring occasionally to make sure
nothing burns.
4 Add the minced beef to the
pan and stir to break up the
meat. Increase the heat if needed
to allow the beef to fry. Stir for 5
minutes until the beef is
browned, no pink can be seen,
and it is broken into small
strands.
5 Add the chopped tomatoes,
marjoram, sugar, and tomato
puree. Season liberally with salt
and pepper. Stir the mixture.
Bring to a simmer.
6 Cover the pan and allow to
cook gently for 20 minutes,
stirring occasionally. Add a small
amount of water if the mixture
appears to be becoming too
thick.
7 Add the drained kidney beans
and bring the pot to the boil with
the lid off for 10 minutes.
Remove the pot from the heat
and return the lid. Allow the chilli
to rest for 10 minutes before
serving.
8 Serve with soured cream if
desired. This dish is a hearty meal
on its own but can be served with
plain white rice, or baked
potatoes as well.
PHOTO: GETTY
ONE POT COOKBOOK 117
FAMILY FAVOURITES

118 ONE POT COOKBOOK

 Spring risotto
A comforting risotto dish with the vibrant tastes
of spring all in one pot
Serves 4 • Ready in 45 mins
1½ litres | 48 fl oz | 6 cups
chicken stock
55g | 2 oz | ½ stick unsalted
butter, cubed
200g | 7 oz asparagus
240g | 8 ½ oz | 1 cup broad
beans
1 onion
110g | 4 oz pancetta cubes
2 cloves garlic
350g | 12oz | 1½ cup arborio
rice
120ml | 4 fl oz | ½ cup dry
white wine
120g | 4oz | ½ cup grated
parmesan, with extra for
serving
1 Bring the chicken stock to the
boil and set aside.
2 Cut the asparagus into 2 ½cm |
1 inch sections.
3 In a large pot over a medium to
low heat melt ¼ of the butter.
Add the asparagus, with some
salt and pepper, and stir while
cooking for 2-4 minutes. Add the
beans for 1 minute. Remove
vegetables from the pot and set
aside for later.
4 Peel and dice the onions. Place
half of the original butter into the
pot and melt. Add in the onions
and pancetta. Cook for 3-4
minutes until the pancetta is
sweating and the onion is soft.
Crush the garlic and add it to the
pot and cook for one minute
more.
5 Add in the rice and stir well.
Cook for 2 minutes. Add the wine
and allow to cook for 1 minute, so
the rice absorbs the wine.
6 Add a ladle of the chicken
stock and stir until the stock is
absorbed. Repeat this until all the
stock is absorbed, stirring
continually to avoid burning the
rice. It should take around 25
minutes for all the stock to be
used. The risotto should appear
creamy.
7 Return the asparagus and
beans to the risotto. Add the
parmesan and the remaining
butter. Stir the mixture well and
remove from the heat.
8 Serve the risotto with a
scattering of parmesan on top
and enjoy.
PHOTO: GETTY
ONE POT COOKBOOK 119
FAMILY FAVOURITES

120 ONE POT COOKBOOK

 Sausage
ratatouille
A satisfying and rustic dish that does not skimp on the
flavour, and has minimal washing up
Serves 4 • Ready in 45 mins
8 large pork sausages
1 onion
3 courgettes | zucchini
1 red (bell) pepper
1 yellow (bell) pepper
3 tbsp olive oil
2 cloves garlic
400g | 13½ oz can of chopped
tomatoes
200g | 7oz cherry tomatoes on
the vine
1 Pre-heat the oven to 220ºC /
Gas Mark 7 / 430ºF. Prepare the
vegetables by peeling the onion
and cutting into approximately 16
wedges. Dice the courgettes/
zucchini into 1cm | ½ inch cubes.
Deseed the red and yellow
peppers and slice into strips.
2 Place the onion, courgettes,
and peppers into a hob-safe
baking tray. Drizzle 2 tbsp of olive
oil over them. Season with salt
and pepper and mix well to
ensure ingredients are coated in
oil.
3 Place the cherry tomatoes, still
on the vine, on top of the other
vegetables and bake in the oven
for 20 minutes.
4 After 20 minutes remove the
tray from the oven and place the
vegetables aside for later, being
careful not to knock the
tomatoes from the vine.
5 Add 1 tbsp of olive oil to the
tray and place over a medium
heat on the hob. Fry the
sausages for approximately 5
minutes until browned.
6 Remove the sausages from the
tray and return the onion,
courgettes, and peppers to it.
Stir in the can of chopped
tomatoes and the crushed garlic.
7 Place the sausages into the tray
and gently lay the cherry
tomatoes on top. Bake for 20
minutes.
8 Serve and enjoy. Some crusty
bread makes for an excellent way
to mop up the flavoursome
sauce.
PHOTO: GETTY
ONE POT COOKBOOK 121
FAMILY FAVOURITES

122 ONE POT COOKBOOK

 Chicken and
olive traybake
A vibrant and fragrant chicken dish with hefty flavours that
is sure to please everyone at the table
Serves 4 • Ready in 1 hr 5 mins
16 chicken thighs and
drumsticks, still on bones and
skin on
Juice of two lemons
6 tbsp olive oil
1½ tsp ground turmeric
1½ tsp ground ginger
2 tbsp honey
250ml | 8 fl oz | 1 cup white
wine
1 whole head of garlic, finely
chopped
120g | ½ cup | 4oz capers,
drained
200g | ¾ cup | 7oz pitted
green olives
2 preserved lemons, cut up.
30g | 1oz finely chopped
coriander leaves
3 bay leaves
30g | 1oz mint leaves
1 Pre-heat the oven to 180°C /
Gas Mark 4 / 350°F.
2 In a large ovenproof baking
dish mix the olive oil, lemon juice,
honey, turmeric, ginger, bay
leaves, garlic, and wine. Add salt
and pepper.
3 Place the chicken in the dish
and coat each piece thoroughly
with the wet mixture.
4 Arrange the chicken pieces
into one layer. Press the lemon
pieces, olives, and capers
between the chicken.
5 Bake for one hour, until the
chicken skin is golden brown.
6 Scatter with chopped mint and
coriander leaves to garnish and
serve.
7 This dish can be paired with
couscous if you want an
accompaniment.
PHOTO: GETTY
ONE POT COOKBOOK 123
FAMILY FAVOURITES

TIelPnuts for
z
Add ha or chunks
c h ,
a crun colate bar
c ho
of a ething
for som nt!
decade

124 ONE POT COOKBOOK

 Skillet
cookie
This sweet cookie can be made by anyone with
just a modicum of skill and a skillet
Serves 4 • Ready in 30 mins

80g | 3oz unsalted butter, at 2 Place butter and both sugars

room temperature
80g | 3oz | dark brown sugar
120g | 4oz | ½ cup granulated
sugar
240g | 8½ oz | 1 cup plain flour
1 large egg
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
240g | 8½ oz | 1 cup milk
Chocolate chips
1 Pre-heat the oven to 180ºC /
Gas Mark 4 / 350ºF.
into a 25cm | 10 inch skillet pan.
Cream together using a wooden
spoon.
3 Stir in the egg and the vanilla
extract.
4 Stir in the flour, baking soda,
and salt until a smooth dough is
formed.
5 Mix the chocolate chips into
the dough until evenly
distributed. Flatten the dough in
the skillet.

6 Bake in the oven for 18 to 20

minutes until a golden colour.

7 Allow to cool for 5 minutes then

serve and enjoy.
PHOTO: GETTY

ONE POT COOKBOOK 125

FAMILY FAVOURITES

126 ONE POT COOKBOOK

 Rocky road
A sweet treat that takes no cooking at all but is
bursting with flavour and textures
Serves 4-6 • Ready in 2 hrs 5 mins
200g | 7oz milk chocolate,
melted
50g | 1¾ oz dark chocolate,
melted
70g | 2½ oz raspberry flavour
gummy sweets
15 medium pink and white
marshmallows
60g | 2oz unsalted peanuts
70g | 2½ oz shortbread biscuits
1 egg, beaten
1 Get a brownie tin (20cmx20cm,
8inx8in) ready to mix your
ingredients in.
2 Cut the marshmallows into
quarters with scissors. If your
gummy sweets are too large cut
them into smaller sections. Break
the shortbread biscuits into
bite-size chunks. Place in the tin.
3 Add the peanuts to the tin. Mix
the ingredients in the tin so each
mouthful will have a little of
everything.
4 Pour the melted milk and dark
chocolate over the mixture in the
tin and mix again with a spoon.
Ensure mixture is pushed into the
corners of the tin and smooth the
top with the back of the spoon.
5 Place in the fridge for 2 hours
to set.
6 Cut the rocky road into squares
and enjoy.
PHOTO: GETTY
ONE POT COOKBOOK 127
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 ONE POT
COOKBOOK

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