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All in one

Fed up of piles of washing-up when you’re done in the kitchen? Then read on for our deliciously warming one-pot meals that feed the entire family without using oodles of pots, pans and bowls. Comfort food doesn’t come much easier than this…

POT ROAST CHICKEN

A truly gorgeous dish that will make enough for a family of four plus the possibility of a soup the next day!
Ready in 2 hours

Ingredients

150g smoked bacon, chopped
2 tbsp olive oil
2 onions, cut into wedges
400g Chantenay carrots, halved if large
2 celery sticks, thickly sliced
2 leeks, thickly sliced
8 garlic cloves, bashed
200ml white wine
400ml chicken vegetable stock
400g can haricot beans
1 large chicken
1 bouquet garni
sprig of thyme
2 bay leaves
chopped parsley to serve

Method

1 Preheat the oven to 200°C/180°C fan/Gas 6. Heat a 2-litre flameproof casserole dish, add the bacon and cook over a medium heat for 3 minutes until nicely browned. Remove with a slotted spoon and set to one side.
2 Pour the oil into the pan and add the onions, carrots and celery and cook for 5 minutes. Stir in the leeks and garlic and cook for 3 minutes. Add the white wine and bubble for 2 minutes to cook off the alcohol. Stir in the stock and beans and set the chicken on top. Push the bouquet garni and herbs into the veggies.
3 Season with pepper and roast for 20 minutes before covering and roasting for 1 hour. Remove the lid and cook for another 20 minutes until the chicken is golden and cooked through.Remove from the pot and allow to rest for 20 minutes before carving and serving with the vegetables and broth.


LAMB AND CHICKPEA TAGINE

A richly spiced, warming dish that looks after itself once it’s bubbling on the stove
Ready in 2 hours, 40 minutes plus overnight marinating

Ingredients

1kg lamb neck fillets, cut into large chunks
2 tbsp ras-el-hanout
1 tbsp runny honey
3 tbsp olive oil
2 large onions, finely chopped
4 garlic cloves, crushed
1 tbsp grated ginger
400g can chopped tomatoes
good pinch saffron
400ml hot lamb or chicken stock
400g chickpeas, drained
150g apricots, roughly chopped
6 tbsp roughly chopped coriander

Method

1 Place the lamb fillets in a large non-metallic bowl, scatter with half the ras-el-hanout, the honey and 1 tbsp of the oil. Combine well, cover and chill for two hours or overnight if possible.
2 Heat another tbsp of the oil in a large flameproof casserole, add the lamb and brown all over – you’ll need to do this in batches. Remove and set to one side. Heat the remaining oil, add the onion and cook for 10 minutes until softened.
3 Stir in the garlic and ginger and cook for 3 minutes. Stir in the remaining ras-el-hanout and cook for 2 minutes until aromatic. Return the lamb to the pan and add the remaining ingredients apart from the coriander.
4 Bring to the boil, cover and simmer for 2 hours until tender. Add more stock if necessary. Check the seasoning and scatter with coriander. Serve with couscous, yoghurt and sliced red onions.


PORK AND CIDER CASSEROLE WITH SAGE DUMPLINGS

A great family Sunday lunch that everyone will love
Ready in 2 hours

Ingredients

2 tbsp rapeseed oil
250ml cider
1kg pork shoulder, cut into thick cubes
1 large onion, chopped
4 large carrots, thickly sliced
2 celery stalks, thickly sliced
1 tbsp chopped fresh thyme
3 tbsp plain flour
400ml light chicken stock
2 Braeburn apples, peeled and roughly chopped

For the dumplings:
250g self-raising flour
125g cold butter
2 tbsp chopped fresh sage
2-3 tbsp iced water

Method

1 Heat half the oil in a large casserole dish, add the pork and cook over a high heat until browned all over – you’ll need to do this in batches. Set to one side as you go. Heat the remaining oil and add the onion, carrots and celery and cook for 5 minutes, stirring frequently. Add the flour and cook for 2 minutes, stirring continuously.
2 Add the cider, stock and herbs and whisk in well. Bring to the boil, stirring as you go. Return the pork to the pan, add the apples, bring to the boil and then reduce the heat to a simmer. Cover and cook for 1 hour or until the pork is tender and the sauce nicely thickened. Check the seasoning.
3 Preheat the oven to 190°C/170°C fan/Gas 5. To make the dumplings, place the flour in a bowl, season well and combine. Grate the butter over the flour, scatter with the sage and gently stir with a fork. Add the water and bring together to make a soft dough. 4 Spoon the dumplings over the casserole – you should get 6 good-sized dumplings out of the mix, or make them smaller if you prefer. Bake in the oven for about 20 minutes until firm, golden and cooked through. Serve straight away.


ROAST SALMON WITH GREENS AND COUSCOUS

If you fancy something lighter that still packs a punch, then this roast dish is for you
Ready in 30 minutes

Ingredients

200g broccoli
3 tbsp olive oil
200g kale, shredded
700g whole salmon fillet
juice half a lemon
100g couscous

For the citrus dressing:
50g stoned green olives, roughly chopped
8 tbsp olive oil
juice half a lemon
6 tbsp chopped coriander
good pinch cayenne pepper

Method

1 Preheat the oven to 200°C/180°C fan/Gas 6. Cut the broccoli into bite-sized pieces and place on a shallow roasting tin, add the kale and drizzle with half the oil. Season and combine well. Place the salmon on top, skin-side down, drizzle with the remaining oil and squeeze over the lemon juice. Roast for 20 minutes.
2 Meanwhile, place the couscous in a bowl and cover with boiling water. Season and allow to stand until the water has been absorbed. Fluff up with a fork. Scatter around the roasted veggies and return to the oven for 5 minutes to heat up.
3 To make the dressing, combine all the ingredients and season to taste. Drizzle half over the warm salmon and serve with the remaining dressing.


BUTTERNUT SQUASH LASAGNE

Finally, a delicious lasagne that needs only one pot for cooking!
Ready in 1 hour

Ingredients

2 tbsp rapeseed oil
1 red onion, chopped
500g butternut squash, peeled and cubed
1⁄2 tsp sugar
3 garlic cloves, chopped
2 tbsp chopped oregano or 1⁄4 tsp dried
400g can chopped tomatoes
400g pack fresh lasagne sheets, cut into 4cm-wide strips
2 x 100g packs mozzarella, torn
50g vegetarian Italian hard cheese, grated

Method

1 Heat the oil in a shallow flameproof dish, add the onion and cook for 5 minutes. Stir in the squash and cook for a further 5 minutes. Add the garlic and oregano and cook for 3 minutes until fragrant.
2 Stir in the chopped tomatoes and 400ml water. Add the sugar, bring to the boil and simmer for 20 minutes. Season well. Add the pasta sheet by sheet, ensuring that the strips don’t stick together. Simmer for 5 minutes until tender, adding a splash of boiling water if needed to give a nice consistency.
3 Preheat the grill to medium high. Stir half the mozzarella through and scatter the remainder over the top. Scatter with the grated cheese and then grill for 5 minutes until golden and bubbling. Scatter with extra oregano and serve.

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