KTC One Pot Recipe Book

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One Pot Dishes

Making

De licious

Cost Less

KTC is on a mission to make delicious cost less and we love nothing more than introducing all you foodies to our wonderful collection of recipes from around the globe.

In this, the third edition of our virtual cookbook, we’re concentrating on one pot dishes to make life easier. Let’s face it who isn’t strapped for time.

With KTC, if you want to save money and eat well, simply take a stroll down the World Food aisle where you’ll find the huge range of world food products we have to offer.

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Italian Bean Soup

Classic Keema and Peas

One Pot Chicken and Chick Pea Pilau

One Pot Fish Curry Wonder

One Pot Sausage Supper

Oven Baked Hake with Mussels Chick Peas and Olives

Banana & Coconut Bread and Butter Pudding

Coconut Cardamom Rice Pudding with Rose Water and Pistachios

Making

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Italian Bean Soup

Ingredients

Serves 4

1 tsp KTC Paprika

1 tbsp KTC Extra Virgin Olive Oil 1 leek, finely sliced 2 stalks celery, sliced 2 carrots, peeled and diced 1 tsp KTC Garlic Paste 2 tbsp KTC Tomato Puree 800ml fresh chicken or vegetable stock 1 x 400g tin KTC Chopped Tomatoes 2 bay leaves 1 x 400g tin KTC Red Kidney Beans, rinsed and drained 1 x 400g tin KTC Butter Beans, rinsed and drained 1 x 400g tin KTC Rosecoco Beans, rinsed and drained 1 KTC Capellini Nest, broken into small pieces small bunch of basil, roughly chopped 3-4 tbsp finely grated parmesan salt and freshly ground black pepper Directions 1. Heat the oil in the saucepan and add the vegetables. Cook over a moderate heat for 10 minutes or until softened. Add the paprika, garlic and tomato puree and cook for 2 minutes.

Add the stock, tinned tomatoes and bay leaves. Bring to boil and then gently simmer uncovered for 5 minutes.

2. Tip the beans and capellini pieces into the soup and simmer for 5 minutes until the pasta is tender. Season to taste. Serve immediately scattered with fresh basil and parmesan.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

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Classic Keema and Peas

Ingredients

Serves 4

3 tbsp KTC Butter Ghee

1 large onion, chopped 1 tbsp KTC Minced Paste 1 tbsp KTC Minced Paste 2 green chillis 500g lamb mince 2 tbsp KTC Garam Masala 2 tsp KTC Turmeric 200g KTC Chopped Tomatoes (freeze the rest) 2 tbsp natural yoghurt 200g frozen peas 1 small bunch coriander, chopped KTC Pure Himalayan Salt (grinder) black pepper Directions 1. Chop the onion and put the garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

2. Add the spices and fry for 1 minute then add the tomatoes, bring to a simmer and cook for 1 minute.

Stir in the yoghurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 minutes. Add the frozen peas and cook for 5 minutes, then stir in the coriander.

3. Serve with roti.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

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One Pot Chicken and Chick Pea Pilau

Ingredients 1 tbsp KTC Extra Virgin Olive Oil 4 chicken thighs, skin removed and trimmed of fat 2 large leeks, thinly sliced 1 cinnamon stick 2 bay leaves 1 star anise 3 cardamom pods 2 tsp KTC Garlic Paste 400g KTC Chick Peas, drained and rinsed 1 tbsp KTC Lemon Juice 200g KTC Premium Basmati 450ml chicken or vegetable stock 1 head of broccoli, broken into florets Directions 1 Heat a large lidded frying pan or flameproof casserole and add the oil. Fry the chicken thighs for 5 minutes, turning halfway through cooking, until lightly coloured, then lift onto a plate.

2 Add the leeks to the pan and stir-fry for 3 minutes, then add the garlic, bay leaves, star anise, cardamom pods, cinnamon stick and tip in the chick peas, lemon juice and rice. Stir together until well mixed.

3 Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 minutes until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid.

4 Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

Making

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One Pot Fish Curry Wonder

Ingredients

Serves 4

3 tsp KTC Garlic Paste

1 tbsp KTC Vegetable Oil 1 onion, chopped 2 tbsp KTC Curry Powder Extra Hot 1 tbsp KTC Ginger Paste 2 x 400g KTC Chopped Tomatoes 400g KTC Chick Peas 4 cod fillets 125g-150g each 1 tbsp KTC Lemon Juice handful fresh coriander, roughly chopped Directions 1. Heat the oil in a large heavy based pan with a lid. Cook the onion over a very high heat for 2 minutes, stir in the curry powder, ginger and garlic. Cook for another 1-2 minutes until fragrant, then stir in tomatoes, chick peas, fish and lemon juice and cook for another five to 10 minutes over a medium heat with the lid on.

2. Scatter with coriander and serve with naan bread.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

Making

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One Pot Sausage Supper

Ingredients

Serves 4

2 peppers (any colour) cut into chunks

1 tbsp KTC Extra Virgin Olive Oil 2 onions, finely sliced 2 tsp KTC Garlic Paste 1 large stick celery, finely chopped 12 sausages of your choice 1 tsp KTC Paprika ½ tsp KTC Cumin Powder ½ tsp KTC Coriander Powder 1 tsp KTC Premium Chilli Flakes 2 x 400g KTC Chopped Tomatoes 400g KTC White Kidney Beans, drained and rinsed 250g KTC Spinach Leaf 2 tbsp fresh bread crumbs Directions 1. Put the oil in a large casserole over a medium heat and add the onions, cooking for 5 minutes until soft and golden. Tip in the garlic, celery and peppers and give it a good stir and cook for 5 minutes more.

2. Turn the heat to high and add the sausages. Cook for a few minutes until browned all over, then reduce the heat to medium and add the spices and season well.

Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 minutes, stirring every now and then.

3. Heat the grill to high and uncover the casserole. Add the beans and the spinach and stir to warm through.

Scatter over the breadcrumbs and grill for 2-3 minutes until golden and crisp.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

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Oven Baked Hake with Mussels Chick Peas and Olives Serves 6

Ingredients 2 x 400g KTC Chick Peas, drained and rinsed 6 skin on hake or cod fillets 100g mixed olives without stones 600g mussels, de-bearded and cleaned 200ml white wine large pack of basil leaves, finely sliced finely grated zest of 1 lemon, plus wedges to serve KTC Pure Himalayan Salt (grinder) black pepper KTC Extra Virgin Olive Oil Directions 1. Heat oven to 200°C/180°C fan/gas mark 6.

2. Tip the chick peas into a large roasting tin and nestle the fish, skin side down, among them. Scatter the olives and season with sea salt and black pepper. Scatter over the mussels and pour over the wine.

3. Cover the tin tightly with foil and put in the oven for 15-20 minutes until the fish is cooked and the mussels have opened. Discard any that stay shut. Gently lift the fish onto a serving plate. Scatter the mussels and chick peas with basil and lemon zest. Drizzle over the olive oil, give it all a good stir and serve the fish with the lemon wedges for squeezing.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

Making

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Banana & Coconut Bread and Butter Pudding

Ingredients

Serves 4

2 large Fairtrade bananas, thinly sliced

10 slices sliced brioche loaf 40g butter, softened 100g demerara sugar 3 medium free range eggs 400ml KTC Coconut Milk 200ml whole milk 40g KTC Desiccated Coconut Directions 1. Preheat the oven to 180°C, gas mark 4.

Lightly butter the brioche and cut each slice into triangles.

2. Set aside 2 tablespoons of the sugar, then whisk the remainder with the eggs until light and foamy.

Stir in the coconut milk and whole milk until well blended.

3. Line the base of a large oven proof dish with a third of the slices of bread and top with some of the banana slices. Repeat until the bread and banana are all layered into the dish. Pour over the egg mixture and set aside to soak for 10 minutes.

4. Scatter the reserved sugar and the coconut on top.

Sit the dish ina large roasting tin and pour boiling water into the tin so it comes two thirds up the side of the dish. Bake for 40–45 minutes until set and golden brown.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.

Making

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Coconut Cardamom Rice Pudding with Rose Water and Pistachios Serves 4

Ingredients 2½ cups pudding rice, brown or white 400ml KTC Coconut Milk 200ml soy or almond milk 1/3 cup honey ½ tsp ground cardamom pinch of salt 1½ tsp rose water ½ cup coarsely chopped pistachios Directions 1. Put the rice, coconut milk, soy/almond milk and honey into a pot over medium heat.

2. Simmer briskly for 20 minutes, stirring frequently.

3. Add the cardamom and salt and stir for another 5-10 minutes until thick.

4. Remove from heat and stir in rose water until completely blended.

5. Pour into 4-5 small ramekins and cool to room temperature (or eat warm).

6. Top with chopped pistachios before serving.

Why Fork Out More?

Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.