ONE POT
NEW The perfect meal solution for your busy lifestyle
COOKBOOK HEARTY &
healthy
Delicious recipes packed with superfood goodness
56
delicious recipes
SET AND FORGET
Simple stews and slow cooker dishes
FAMILY FAVOURITES
FIRST EDITION
Digital Edition
Classic crowd pleasers everyone will enjoy
FRIENDS FOR SUPPER
Tasty treats for easy entertaining
SOUPS • CURRIES • CASSEROLES • STEWS • PASTA • SLOW COOKER
Contents
08 | WONDERFUL ONE POT COOKING
20
One pot meals offer a way to conjure up a delicious meal that holds all the flavour while sparing you the washing up
14 | RECIPES
16 | SOUP STARS
For days when nothing else will do…
Malaysian laksa with prawns Green goddess soup Chicken noodle soup The best potato soup Nonna’s chicken soup Beef and barley soup
46 | NEW FOOD TRENDS
24 | PERFECT PASTA
56
25 Cacio e pepe 26 Avocado and anchovy pasta 28 Stovetop macaroni cheese
46 Pineapple and cashew curry 48 Sri Lankan curry with squid and prawns
50 | 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!
30 | FLAVOURS OF THE MED
Entertaining has never been so easy, with our al fresco dishes for a wonderful get-together
6 ONE POT COOKBOOK
We’re loving these world flavours and now all the ingredients are readily available. It’s time to try some new tastes…
112
Simple and tasty one pot pasta dishes make for lovely lunches and light suppers, whether you choose fresh flavours or rich and cheesy ones
31 Chicken ratatouille 32 Jambalaya 34 Catalan fish stew
Why not get organised and stock up the freezer with these delicious dinners so you always have something ready for lastminute meals?
37 Curried parsnip soup 38 Coq au champagne 40 Rich beef rendang 42 Chicken Thai red curry 44 Burmese pork curry
Dive into the delights of a range of one pot recipes
14 18 19 20 21 22
36 | FREEZE-AHEAD FEASTS
25
50 Horseradish beef and root vegetable wine stew 52 Vietnamese chicken and sweet potato curry
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38 54 | 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 Fruity chickpea tagine 56 Pulled pork 58 Thai basil chicken 60 Leek and trout bake 62 Black bean frittata
64 | 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-foryou twists!
64 66 68
Spanish chicken bake Turmeric roast chicken, apricot and potato bake Seasonal lamb hotpot
70 | COMFORT FOOD
Be inspired by our flavourpacked, filling recipes for those chillier nights
70 Squash and cauliflower korma 72 Easy one-pan paella
126 74 | FOOD TO BOOST IMMUNITY
100 | SLOW COOKED COMFORT FOOD
74 Lighter Thai green curry 76 Fish and broccoli tray bake 78 Health-boosting chicken and almond tray bake 80 Lentil dal with charred courgettes 82 Cauliflower and lentil curry 84 Vietnamese prawn broth
100 Chicken cacciatore 102 Mushroom bourguignon 104 Crispy duck cassoulet 106 Irish stew with herby dumplings 108 Pease pudding and stout-steeped gammon 110 Spicy prawn and chicken jambalaya 112 Rosemary, cranberry and juniper venison casserole 114 Venison and butternut squash stew
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!
86 | ONE POT WONDERS
Hearty seasonal suppers you’ll keep coming back to
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French onion soup with cheese and chive croutons Chicken and spinach curry pie Sausage and apple casserole with crispy sage Mussels and chorizo Harira soup Root vegetable pasta bake Slow-cooked brisket
This collection of slowly simmered stews and sharing dishes has the perfect recipes to keep you warm
116 | FAMILY FAVOURITES
This selection of classic crowd pleasers has something for everyone to enjoy
116 Chilli con carne 118 Spring risotto 120 Sausage ratatouille 122 Chicken and olive traybake 124 Skillet cookie 126 Rocky road
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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
O
ne pot cookery may 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 timesaving, 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.
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
“EASY, NUTRITIOUS MEALS THAT DON’T SKIMP ON THE FLAVOUR” ONE POT COOKBOOK
9
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 1015mins 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.
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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, 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
1 Bring a large pan of salted 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.
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FLAVOURS OF THE MED
Flavours OF THE MED TIP
Replace the h chicken wit n o p o p – halloumi e th r fo g 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.
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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.
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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.
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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 m The a you but th t o us t j , p y u is e fier at b ’t n 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 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
1 Heat the oil in a sauté pan and 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.
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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 2tbsp hot horseradish sauce oz | chuck steak, 750g | 1 lb 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.
3 Add the beef stock, wine, 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
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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 onion, chopped 1 garlic clove, crushed pinch of saffron threads, crushed 1 cinnamon stick 1tsp each ground ginger, ground cumin and chilli flakes 400g | 13½ oz can jackfruit, drained 400g | 13½ oz can chickpeas, drained 10 ready-to-eat dried apricots, halved 200g | 7 oz tomatoes, roughly 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)
1 Heat the oil in a pan, add the onion and garlic, and sauté until softened. Add the spices and sauté for a further 1min. 2 Stir in the jackfruit and chickpeas. Add the apricots, tomatoes, lemon juice and sugar. Pour in the stock, cover and cook on a low heat for 15-20mins, until tender. 3 Top with lemon and coriander, and serve with couscous and yogurt.
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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
9000
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 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
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
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