One Pot Suppers - Simply Delectable in a Single Dish

Ingredients:

• 3 french shallots (thinly sliced)
• 1 medium sweet potato (chopped into 3cm pieces)
• 1 cup green lentil
• 750ml vegetable stock
• 1 tin chickpeas (well-drained and rinsed)
• ¼ cup extra virgin olive oil, plus extra for drizzling
• 1 tablespoon rosemary sprigs (finely chopped)
• Baby leaf spinach

Heat the olive oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs, cooking for about 3-4 minutes until soft. Add the sweet potato and cook for another minute. Add the lentils, stock, and enough water, covering the vegetables by 3-4cm.

Simmer on medium-low heat for approximately 35-40 minutes or until the sweet potato is soft and the lentils cooked. Add the chickpeas to simmer in the last 10 minutes. Season to taste.

Serving suggestion: Generously garnish with baby spinach and drizzle with extra virgin olive oil.

Ingredients:

• 2 anchovy fillets (chopped)
• 600g firm white fish fillets, e.g. ling (cut into 3cm pieces)
• 1 dried chorizo sausage (halved lengthways, thinly sliced)
• 1 red pepper (thinly sliced)
• 1 ½ cups instant couscous 
• 1 cup fresh podded peas / 120g frozen peas 
• 2 tablespoons olive oil
• Chopped flat-leaf parsley and lemon wedges to serve

Heat the oil in a large deep frying pan with a lid over medium heat. Season the fish and cook, turning, for 2-3 minutes. Add the chorizo and cook, turning, for an extra 2 minutes or until fragrant. Add the red pepper, anchovies, and peas. Season with pepper, cooking for 1-2 more minutes.

Boil the kettle, then add the couscous to the frying pan, pouring over 1 ½ cups of boiling water until it’s completely covered. Remove the frying pan from the heat, covering the lid, and let it stand for 2 minutes or until the water is absorbed, stirring to combine.

Serving suggestion: Sprinkle with parsley and serve with lemon wedges.

Ingredients:

• 450g beef mince (browned and drained)
• ½ head cabbage (chopped into medium chunks, approximately 3 cups)
• 1 small onion (diced)
• 1 tin tomatoes with green chillies (undrained)
• 1 tin tomato purée
• 1 teaspoon chilli powder
• 1 teaspoon garlic powder
• 1 cup cheddar cheese (grated)

In a medium frying pan brown the beef mince over a medium heat, draining off any oil.

Add the diced onion, sautéing for 3-5 minutes.

Add the cabbage, tomatoes with green chillies, tomato purée and spices, stirring well.

Cover and reduce to a medium heat, cooking for 15-18 minutes, stirring occasionally.

Serving suggestion: Sprinkle with cheese, adding salt and pepper to taste.

Ingredients:

• 6 lamb fillets (500g total, cut into 2cm cubes)
• 2 onions (thickly sliced)
• 3 cups vegetable stock
• 1 cup basmati rice
• 20 fresh curry leaves
• 3 tablespoons korma curry paste
• 2 tablespoons currants
• 1 tablespoon sunflower oil
• Coriander leaves
• Mango chutney
• Poppadums

Heat half of the oil in a large heavy-based pan or casserole on a high heat. Cook the lamb for 3-4 minutes until just cooked and transfer to a bowl.

Heat the remaining oil over medium heat. Cook the onions and curry leaves, stirring for 3-4 minutes until the onions are soft. Add the curry paste, stirring for 1 minute. Add the rice, stirring to coat it in the paste, then add the stock and currants. Bring it to a boil, then simmer on a low heat for 12-15 minutes, stirring often, until the rice is tender.

Stir in the lamb and heat it for 2 minutes.

Serving suggestion: Serve with coriander leaves, mango chutney and poppadums.

Ingredients:

• 500g chicken pieces
• 1 yellow onion (diced)
• 350g baby marrow (cut into rounds)
• 250g white button mushrooms (sliced in half)
• 2 cups baby potatoes (sliced in half)
• 2 cups carrots (peeled, sliced into rounds)
• 2 cups hot water

Herbs and spices:

• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1 tablespoon salt (2 teaspoons if it’s fine table salt)
• ½ teaspoon black pepper

Heat a large pot and sear the chicken, skin side facing down.

After letting it sit for a while, add the remaining ingredients, bringing to a boil.

Add the herbs and spices, lowering the heat to avoid too much boiling.

Cover with a lid, leaving it to boil for 30 minutes.

Serving suggestion: Garnish with freshly chopped parsley and enjoy immediately!