One Pot Cookbook

Discover delicious dishes to feed family and 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…

One 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.…

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…

Serves 6 • Ready in 30 mins 185g | 7oz jar laksa paste1 litre | 4 cups fish or shellfish stock2 x 400ml | 13.5 fl oz cans coconut milk6 garlic cloves, sliced2 stalks lemongrass, split lengthways and bashed thumb-sized piece of ginger, grated4 spring onions, sliced225g | ½ lb raw king prawns250g | 9 oz flat rice noodles200g | 7 oz beansprouts Juice of 1 lime3 boiled eggs1 bunch of coriander1 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…

Serves 4 • Ready in 30 mins ½tbsp olive oil1 bunch spring onions, chopped6 anchovies, chopped2 garlic cloves, chopped1 litre | 4 cups vegetable stock200ml | 7 fl oz coconut milk1 head broccoli, broken into florets100g | 3½ oz frozen peas2tbsp pumpkin or sunflower seeds1tsp tamari250g | 9 oz spinach1 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…

Serves 6 • Ready in 3 hrs 40 mins For the stock: 1 leftover chicken carcass1 bunch of spring onions, roughly chopped2 carrots, roughly chopped6 peppercorns1tsp coriander seeds2 star aniseThumb-sized piece of ginger, chopped For the soup: Thumb-sized piece of ginger, chopped1 garlic clove, chopped4 chicken breasts (or leftover cooked chicken)200g | 7oz mushrooms, sliced235g | 8 oz pak choi1tbsp soy sauce200g | 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…