Customer LoginEasy one-pot dishes
In November, I wrote about slow cooker recipes. Since then, we’ve had some great feedback and it sounds like many of you found the recipes as tasty and as straightforward as I’d hoped. So, I thought why not do some more!
This time the theme is one-pot dishes. Again, the key will be simplicity. No complicated methods or unusual ingredients. The idea is the simpler a meal is to prepare, the more likely you are to cook it. As you’ll know, cooking your meals from scratch can save you a fortune at the end of the month.
Take a look at these easy recipes and if you do use any of them, be sure to let us know what you think.
Lamb moussaka
Ingredients
2 tablespoons olive oil
2 large onions, finely chopped
2 garlic cloves, finely chopped
1kg or 2lb 4oz minced lamb
2 x 400g can chopped tomatoes
3 tablespoons tomato puree
2 tablespoons of ground cinnamon
200g jar chargrilled aubergines in olive oil, drained and chopped
300g or 10oz feta, crumbled
Large handful of mint leaves, chopped
Method
Heat the oil in a large deep-frying pan. Toss in the onions and garlic, and fry until soft. Add the mince and stir-fry for about 10 minutes until browned.
Tip the tomatoes into the pan, add a can full of water and stir in the tomato puree and cinnamon. Season generously with salt and pepper. Leave the mince to simmer for 30 minutes, adding the aubergines halfway through.
Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts, and serve with a crunchy green salad and toasted pita.
Sausage and leek hash
Ingredients
2 tablespoons of olive oil
6 plump sausages
6 potatoes, thinly sliced
350g or 12oz thinly sliced leeks (or broccoli or cabbage)
1 tablespoon creamed horseradish sauce
100g or 4oz of mature cheddar cheese
Method
Heat half of the oil in a large heavy-based frying pan. Add the sausages and fry gently for 8-10 minutes, then slice them diagonally and set them aside.
Turn the heat to medium and add the remaining oil to the pan. Add the potatoes and leeks (or broccoli/cabbage),and give everything a good stir. Cook until the potatoes and veg are tender and beginning to brown, turning them over from time to time. This will take around 15-20 minutes.
Toss the sausages back in along with the horseradish and heat through for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and stir gently to combine.
Bean & pasta stew with meatballs
Ingredients
6-8 pack of pork sausages
1 tablespoon of olive oil
2 onions, finely chopped
3 celery sticks, diced
2 carrots, diced
3 garlic cloves, finely chopped
400g can chopped tomatoes
1 litre or 1 ¾ pints of chicken stock
175g or 6oz of macaroni
410g can cannellini beans, drained and rinsed
Handful flat-leaf parsley leaves, chopped
Method
Snip the ends of the sausage and squeeze out the meat. Roll into rough walnut-sized meatballs. Heat half the oil in a large wide pan and fry the sausage balls until browned. Remove from pan and set aside.
Add the rest of the oil to the pan. Tip in the onions, celery and carrots, and fry for 10 minutes until soft. Add the garlic and cook for 1 minute more. Tip in the tomatoes and stock. Bring to the boil and simmer for 10 minutes.
Stir in the macaroni and return the meatballs to the pan. Simmer for about 10 minutes until the pasta is cooked and the meatballs are cooked through. Stir in the beans and heat until piping hot.
For seasoning, mix in the parsley and serve.
Thai prawn fried rice
Ingredients
1 tablespoon sunflower oil
1 red pepper, deseeded, quartered and cut into diagonal strips
5 spring onions, whites roughly chopped, greens finely chopped
100g/4oz broccoli, cut into small florets
2 tablespoons Thai green curry paste
200g pack raw and peeled king prawns, thawed if frozen
250g pack pre-steamed coconut basmati rice
100g/4oz frozen peas
100g/4oz beansprouts
Handful torn basil leaves
Thai fish sauce, to taste
Method
Heat the oil in a wok and stir-fry the pepper, whites of the onions and broccoli for a few minutes to soften. Stir in the curry paste and prawns and cook for 1 minute more.
Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.
Moroccan vegetable stew
Ingredients
1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)
Method
Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Remember to let us know if you try out any of the recipes. You can let us know via our Facebook page . We are also on Twitter and Instagram.
