One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food

One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food Katie Bishop Love cooking but tired of of washing up all those pots and pans? One-Pot cooking contains over 130 delicious and easy-to-make recipes that can be cooked in just one dish.Bestselling food writer Katie Bishop shows you how easy it is to produce fast, hassle-free meals for all the family. From favourites such as chicken curry and oven-baked risotto, Asian-inspired noodles and stir-fries to mouth-watering desserts, every recipe will delight those looking for good food that requires minimal clearing up.Katie's straightforward, helpful style and inspired recipes, which use easily attainable supermarket ingredients, will be loved by anyone who wants to produce perfect meals every time.One-pot is divided into six accessible chapters and recipes include:* In a Pot - Sausage, bean and tomato hot pot; Thai coconut beef curry; Creamy cauliflower cheese soup; Toffee apple pudding.* In a Pan - Big brunch breakfast omelette; Pesto pepper chicken and potatoes; Speedy pasta and meatballs; Emergency prawn curry.* In a Wok - Lemon Chicken with rise; Lamb, spring green and garlic noodles; Rainbow vegetable and cashew nut stir-fry.* In a Bowl - Watercress, blue cheese, pear and pecan salad; Smoked salmon with celeriac and capers; Chicken and lentil salad; Rocky road; Strawberry and vanilla shortcakes.* In the Oven - Quick Fish Pie; Baked garlic mushroom risotto; Roast beef and Yorkshire pudding; Creamy potato and blue cheese gratin; Easy apple pies.* Under the Grill - Pork burgers; Lamb and mango chutney kebabs; Charred steak and onion sandwiches; Sticky balsamic duck and fig salad; Caramelised bananas with pecan praline. ONE-POTCOOKING Casseroles, soups, curries, bakes and other no-fuss family food Katie Bishop Contents Cover (#ua807d4dc-ff1d-56b4-a2c2-24d698c616be) Title Page (#u44be793e-bc50-527f-8fb7-bb2452593bf1) Introduction (#uf48b5840-9358-522e-acc3-9326286415ce) In a Pot (#uc7b6c3f1-f265-5df2-8479-c9c45b5f1458) In a Pan (#litres_trial_promo) In a Wok (#litres_trial_promo) In a Bowl (#litres_trial_promo) In the Oven (#litres_trial_promo) Under the Grill (#litres_trial_promo) Index (#litres_trial_promo) Acknowledgements (#litres_trial_promo) About the Author (#litres_trial_promo) Copyright (#litres_trial_promo) About the Publisher (#litres_trial_promo) Introduction (#ulink_4b8530e0-51ee-5f70-afbb-7f46415433bc) I have been writing about food for almost nine years now. A lot has changed in foodie fashion during that time, but one thing has remained constant, I always, without fail, get asked for ideas for simple, everyday, mid-week recipes. Recipes that are simple to make after a hard day and use everyday ingredients that are easily bought from the supermarket – or even the corner shop in some cases. Quick and easy dishes that don’t need hours of preparation or complicated techniques, and don’t create lots of mess. It was with this in mind that I decided to write a set of one-pot recipes. I hope that the following pages will be different enough to be inspiring, but thoroughly do-able on an everyday basis. There are recipes for family food, some for entertaining, some for comforting, indulgent days, and others for frugal or healthy days. What they all have in common is that they are remarkably simple to make. It’s the kind of food that I cook day to day, so I know they fit around a busy lifestyle. I have grouped the recipes by cooking method, rather than ingredient. I thought that this would be easier to adapt to your day – I don’t know about you, but sometimes I just don’t have time to preheat the oven, or the inclination to wash up a large crusty roasting tin. So on those days cooking in a pan or under the grill is usually in order. Some days I don’t even want to cook at all, which is where the ‘In a Bowl’ chapter comes into its own. For other days, when time is slightly less of an issue, there’s the oven or pot for longer, slower cooking. Either way, I have taken ‘one pot’ as literally as possible. So all the recipes are cooked in one ‘utensil’, whether it is a casserole, pan, bowl, dish, grill pan or roasting tin. You will usually need a chopping board for each recipe, and if it benefits the recipe, I have on occasion allowed myself up to one small bowl for mixing or soaking ingredients before cooking. But my focus has most definitely been on minimising washing up and the use of equipment as much as possible. There are a couple of recipes that use two modes of cooking, where a dish is started on the hob and finished in the oven, for example, but I have purposefully kept this to a minimum to keep things as simple as possible. Most importantly, however, I have written recipes that reflect the food that I, and my friends and family, like to eat – simple stove- or oven-to-table food that is nutritious, tasty and interesting. Most of the recipes are complete, balanced meals in themselves; others may just need a quick salad or some bread to go with it. I’ve also made use of the wide range of fresh noodles and cooked/microwave rice products available in supermarkets now, to make life easier. Why not! Alternatively, if you have leftover rice or noodles, these will be perfect to use in these recipes too – leftover rice needs to be cooled quickly (within an hour) and then covered and chilled immediately, for no more than 24 hours, before reheating thoroughly to limit germs forming. Never reheat rice more than once. Each chapter has some puddings and sweet things included too, which shouldn’t really constitute meals in themselves – although I’m sure there are some who would be happy if this were the case! Of course, they’re all cooked or made in one pot too. The odd recipe uses raw egg white, so please be wary of this if cooking for the young, elderly or pregnant. With simplicity comes some level of exposure. If you are making unfussy food with little faffing around, then the ingredients are very much on show. So I would always advocate using the best possible ingredients you can afford or find to maximise the results of each and every recipe. I realise that this is sometimes easier said than done and there are plenty of recipes in this book that use tins, packets or convenience products to save you time. As with all my books, each and every recipe has been carefully tested and tweaked to make it as perfect as it can be. However, my food is ripe and ready for interpretation. So if you don’t like this or that; or you fancy a bit of this, but not that; then most of my recipes will take some customisation here and there – although I can’t guarantee the results if you go off spec! With the exception of the baking recipes, which in the main need to remain precise to make them work, feel free to make my recipes your own. Either way I hope that you will enjoy every last mouthful, safe in the knowledge that there’s only one pot to wash up at the end of it all! Cooking notes: All the recipes in the book have been tested using metric measurements. I learnt to cook in pounds and ounces but the transition really is very easy, and I think metric measures produce more consistent, accurate results. There are conversions given throughout the book, but for consistency I would follow the metric measures every time. All oven temperatures given are for conventional ovens. If you are using a fan oven, which tend to be rather more feisty heat wise, then I recommend dropping the temperature by about 15°C (? Gas Mark) to achieve the same results. Check your manufacturer’s instructions for more detail. Recipes using the oven or grill are written with the assumption that they will always be fully preheated unless otherwise stated. All spoon measurements are assumed to be level, unless stated differently. A teaspoon equates to 5ml, and a tablespoon is 15ml. Notes on ingredients: You can assume that all eggs are medium sized, unless otherwise stated and free-range chicken and eggs are most definitely recommended. Happy chickens equal tasty eggs and meat. All milk and other dairy products are full fat, unless otherwise stated. If you are vegetarian then you might want to swap conventional cheeses for vegetarian alternatives. There’s a great selection available from most major supermarkets. Cooking with extra virgin olive oil is a waste of money! Over a certain temperature the flavour and aromas that you have paid a premium for will be lost. Always cook with simple olive oil or other oil as stated in the recipe and reserve extra virgin olive oil for uncooked dishes, sauces and dressings. I always try to give accurate weights and measures for all ingredients, but sometimes a handful of this or that is in order. As a guide you could apply the following measurements for herbs which are the most likely victims of this willy-nilly approach: Small handful = 5g (?oz) Medium handful = 10g (1/3oz) Large handful = 20g (?oz) Some other helpful measurements: 1 lemon will produce 2 teaspoons of zest and 8 tablespoons (120ml/4?oz) of juice 1 lime will produce about 1 teaspoon of zest and about 2 tablespoons (30ml/1fl oz) of juice 1 orange will produce about 1 tablespoon of zest and about 10 tablespoons (150ml/5fl oz) of juice 1 level tablespoon of finely grated Parmesan cheese = about 5g (?oz) 5cm (2in) piece of fresh root ginger = 25g (1oz) In a Pot (#ulink_9e966c68-5147-506f-b497-3e60414d748b) Aubergine and tomato curry (v.) This curry is so quick and easy to make. It’s a relatively dry curry, not swimming in sauce, and it’s great as a vegetarian main or as a side dish. It also freezes well, so make a big batch and then freeze in portions. Preparation time: 10 minutes Cooking time: 18–22 minutes, plus standing Serves 2 as main course, 4 as a side 4 tbsp vegetable oil 700g (1lb 9oz) aubergines (about 3 medium), trimmed and cut into large chunks 3 garlic cloves, peeled and finely grated 3–4cm (1?–1?in) piece freash root ginger, peeled and finely grated 1 large green chilli, finely diced (remove the seeds if you prefer a milder dish) 2 tsp fennel seeds 1 tsp cumin seeds 1 tbsp ground coriander ? tsp turmeric 1 x 400g tin chopped tomatoes Sea salt and freshly ground black pepper 1 tbsp each chopped fresh coriander and mint leaves To serve Natural yoghurt Warm Indian breads Warm the vegetable oil in a large deep frying pan or wok over a high heat. Add the aubergine and stir-fry for 3–4 minutes until softened and well browned. Add the garlic, ginger, chilli, fennel and cumin seeds and stir-fry for 2–3 minutes. Add the coriander and turmeric and fry a further 1 minute. Stir in the tomatoes, 100ml (3?fl oz) cold water and a generous amount of salt (about ? teaspoon) and pepper. Cover and simmer for 10–12 minutes until thickened slightly and the aubergine is meltingly tender. Remove from the heat and leave to stand with the lid on for 5 minutes. Stir in the herbs and serve with natural yoghurt to spoon over, and warmed Indian breads. Bacon and borlotti bean soup This hearty soup is packed with flavoursome ingredients and is ideal as a light main course with plenty of crusty bread. Preparation time: 10 minutes Cooking time: 20 minutes Serves 4 10 thin-cut rashers smoked streaky bacon 1 tbsp olive oil 2 leeks, trimmed and diced 1 fresh rosemary sprig 1 x 400g tin chopped tomatoes 2 tbsp tomato pur?e 1 x 400g tin borlotti beans, rinsed and drained 1.2 litres (2 pints) beef stock 75g (3oz) finely shredded kale or other dark leafy cabbage Sea salt and freshly ground black pepper To serve Crusty bread Dice all but 4 of the bacon rashers. Warm the oil in a medium soup pan over a high heat. Add all the bacon and fry for 3–4 minutes until golden and crisp. Using tongs, remove the whole rashers and set aside on kitchen paper. Add the leeks to the pan and cook for a further 3 minutes until softened. Add the rosemary, tomatoes, tomato pur?e, beans and stock. Bring to the boil, then leave to bubble away for 10 minutes until slightly reduced. Add the kale and simmer for a further 2 minutes or until wilted. Season to taste with salt and pepper and remove the rosemary. Ladle into warmed bowls. Serve with the reserved crispy bacon rashers on the top, and crusty bread on the side. Braised chicken with creamy bacon, leeks and potatoes To me, there’s something forever comforting about the classic blend of chicken, bacon, leeks and cream. Here they are combined simply for best effect in this tasty dish, which is just as good for entertaining as it is for warming the soul during the week. As with all these things, start with good-quality chicken and the results will pay dividends. Preparation time: 10 minutes Cooking time: 1 hour Serves 4 1.5kg (3lb 6oz) chicken, cut into 8 pieces ? tbsp olive oil Sea salt and freshly ground black pepper 25g (1oz) butter 150g (5oz) smoked streaky bacon, diced 2 leeks, trimmed and sliced 2 garlic cloves, peeled and chopped 500g (1lb 2oz) baby new potatoes, halved 250ml (9fl oz) white wine 350ml (12fl oz) chicken stock 100ml (4fl oz) double cream 3 tbsp chopped fresh tarragon To serve Green salad (optional) Rub the chicken with a little olive oil and season with salt and pepper. Warm the remaining oil and the butter in a large casserole over a medium heat. Add the chicken and cook for 5–10 minutes or until golden. Remove from the pan and set aside. Reduce the heat to low. Add the bacon, leeks, garlic and potatoes to the pan and cook for 5 minutes, stirring often, until soft. Stir in the wine, scraping up any bits from the base of the pan with a wooden spoon. Return the chicken to the pan and add the stock. Bring to the boil then reduce the heat to low and simmer for 40–45 minutes, stirring occasionally until the potatoes are tender and the chicken is cooked through. Stir in the cream and half of the tarragon. Leave to warm through for 5 minutes, then serve with the remaining tarragon sprinkled over the top. If you like a thicker sauce, remove the chicken and bring the sauce to the boil over a high heat to reduce, then serve. This dish is great with a green salad. Butter bean, corn and sweet potato chowder (v.) This chowder is more of a stew than a soup and tastes great as a family meal with warmed flour tortillas or nachos for dunking. Preparation time: 10 minutes Cooking time: 35–40 minutes Serves 4 2 tbsp olive oil 1 large red chilli, deseeded and finely chopped 1 garlic clove, peeled and crushed 1 large red onion, peeled and diced 2 red peppers, deseeded and diced ? tsp ground cumin 2 tsp paprika 2 sweet potatoes, about 375g (13oz), peeled and cut into 2cm (?in) cubes 350ml (12fl oz) vegetable stock 1 x 400g tin butter beans, rinsed and drained 1 x 200g tin sweetcorn, drained A large handful of fresh coriander, chopped 3 tbsp soured cream, plus extra to serve Sea salt and freshly ground black pepper To serve Warmed flour tortillas or nachos Warm the olive oil in a casserole over a medium heat. Add the chilli, garlic, onion and peppers and cook, stirring often for 10 minutes until softened. Stir in the cumin and paprika. Increase the heat to high. Mix in the sweet potatoes and stock. Bring to the boil, then reduce the heat to low, cover and cook for 20–25 minutes or until tender. Using the back of your spoon, crush a few pieces of potato against the side of the pan and mix in to thicken the sauce. Fold in the beans, sweetcorn and half of the coriander, followed by the soured cream. Season to taste with salt and pepper and scatter with a generous amount of coriander to serve. Great served with warmed flour tortillas or nachos on the side. Chicken, chorizo and chickpea stew I sometimes like to use dry Fino sherry instead of white wine in this yummy stew. Either way it’s very tasty and full of Spanish-inspired flavour. Preparation time: 5–10 minutes Cooking time: 1 hour Serves 4 100g (4oz) chorizo, diced 8 chicken thighs, skin on Sea salt and freshly ground black pepper 1 onion, peeled and diced 2 celery sticks, trimmed and diced 2 garlic cloves, peeled and chopped 2 fresh thyme sprigs 250ml (9fl oz) white wine or 100ml (4fl oz) dry Fino sherry made up to 250ml (9fl oz) with water 1 x 400g tin chickpeas, rinsed and drained 4 tbsp chopped fresh flat-leaf parsley To serve Salad leaves Crusty bread Warm a large casserole (ideally a wide shallow one that will take the chicken in a single layer) over a medium heat. Add the chorizo and cook for 2–3 minutes or until it releases its orangey oil. Season the chicken. Add it skin side down to the pan and cook for 10 minutes until golden and becoming crispy. Stir in the onion, celery, garlic and thyme and cook for 5 minutes or until soft. Add the wine or sherry mix, and the chickpeas and stir well. Ensure all the chicken is skin side up. Bring to the boil, then reduce the heat to low and simmer gently for 40 minutes until the chicken is cooked through. Sprinkle with the parsley and serve with salad leaves and plenty of crusty bread to soak up the juices. Easy fish stew Mix and match the seafood you use in this yummy recipe depending on what’s in season or easily available. Preparation time: 10–15 minutes Cooking time: 25 minutes Serves 4 3 tbsp olive oil 1 leek, trimmed and sliced 1 fennel bulb, trimmed and thinly sliced 1 x 400g tin chopped tomatoes 75ml (3fl oz) dry white wine or vermouth 1.2 litres (2 pints) good-quality fish stock A large pinch of saffron strands 500g (1lb 2oz) firm white fish fillets, skin removed 450g (1lb) raw peeled tiger prawns 4 raw unpeeled tiger prawns (optional) 12 raw scallops, cleaned 12 live clams or mussels, cleaned 2 tbsp chopped fresh flat leaf parsley Sea salt and freshly ground black pepper To serve Crusty bread Rouille (see right) Warm the olive oil in a casserole or large pot over a medium heat. Add the leek and fennel and cook for 5 minutes until soft and golden. Add the tomatoes, wine or vermouth, stock and saffron to the pan. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Cut the fish into chunks and add to the pan together with the peeled and unpeeled prawns, scallops, clams or mussels. Stir and cover. Leave to simmer for 2 minutes or until just cooked, the shellfish have opened and the fish is opaque. Throw away any unopened shells. Stir the parsley through the stew and season to taste with salt and pepper. Ladle into bowls and top each one with a whole unpeeled prawn, if using. Serve with plenty of warm crusty bread and dollops of rouille if you wish. To make rouille: Chargrill 2 red peppers until blackened. Alternatively, preheat the grill to medium, then cook the peppers under the hot grill, turning frequently, for 10 minutes or until blackened all over. Leave to cool, then deseed and peel off the skin. Put the flesh into a food processor, add 1 deseeded red chilli, 2 peeled garlic cloves and a pinch of salt and blitz until smooth. With the motor running, very slowly drizzle in enough extra virgin olive oil to reach your preferred consistency (I like to add about 4 tablespoons so that the rouille reaches the consistency of mayonnaise). Curried chicken with rice and coriander yoghurt This one-pot chicken and rice dish works wonders! It’s great during the week and I’ve also served it with excellent results when entertaining too – it’s only mildly spiced so tends to suit everyone. Preparation time: 10 minutes Cooking time: 30 minutes Serves 4 4 chicken breasts, skin removed 2 tbsp mild curry powder 2 tbsp vegetable oil 1 onion, peeled and thinly sliced 2cm (?in) piece fresh root ginger, peeled and grated 300g (11oz) basmati rice 750ml (1? pints) chicken stock 150g (5oz) natural yoghurt 2 tbsp chopped fresh coriander Sea salt and freshly ground black pepper To serve Diced tomato, red onion, cucumber and parsley salad Place the chicken and curry powder into a large freezer bag, seal the top and shake to coat evenly. Warm half the vegetable oil in a casserole over a medium heat. Add the chicken and cook for 5 minutes on each side, until golden. Set the chicken aside on a plate. Add the remaining oil, onion and ginger to the casserole and cook over a medium heat for 5 minutes until just soft and golden. Add the rice and stir well to coat in the oil. Add the stock, increase the heat and bring to the boil. When boiling, reduce the heat to very low. Return the chicken and any juices to the pan and cover with a tight-fitting lid. Leave to cook for 10 minutes (without peaking!), then remove the casserole from the heat and leave to stand (still without peaking!) for a further 5 minutes, until the liquid has been absorbed, and the chicken is cooked through. Mix the yoghurt and coriander together and season to taste with salt and pepper. Serve the curry in bowls topped with spoonfuls of the coriander yogurt. I like to serve this with a salad of diced tomato, red onion, cucumber and parsley. Five-spiced duck with orange rice This all-in-one meal looks as good as it tastes, which makes it perfect for entertaining. Preparation time: 5 minutes Cooking time: 1 hour 15 minutes Serves 4 4 duck legs 1 tbsp Chinese 5-spice powder 2 garlic cloves, peeled and crushed 2cm (?in) piece fresh root ginger, peeled and finely chopped 300g (11oz) basmati rice 500ml (18fl oz) orange juice 2 tbsp fish sauce, plus extra to taste 4 tbsp sweet chilli sauce 4 spring onions, trimmed and finely shredded To serve Watercress salad Place the duck into a large freezer bag with the Chinese 5-spice powder, seal the top and shake well to coat. Warm a large, shallow, heavy-based casserole (big enough to cook the duck in a single layer) over a medium heat. Add the duck, skin side down, and cook for 10 minutes or until golden and crispy. Turn them over and cook for a further 2 minutes. Remove the duck from the pan and set aside. Spoon off all but about 1 tablespoon of the fat in the pan and set aside for another recipe (it’s great for frying and roasting). Return the pan to a medium heat. Add the garlic and ginger and cook for 1 minute until softened. Stir in the rice, ensuring that all the grains are glistening with the fat. Pour over the orange juice, and mix in the fish sauce and sweet chilli sauce, ensuring that the rice is covered in liquid (top up with water if not). Bring to the boil, then reduce the heat to its very lowest. Return the duck, skin side up, to the pan. Cover with a tight-fitting lid and cook very gently at the lowest possible heat for 1 hour until the duck is tender and the rice has absorbed all the liquid. Scatter over the spring onions and serve. A watercress salad is a perfect accompaniment. Harissa beef with steamed couscous and green beans I love one-pot cooking, but sometimes I like the contrasts between ingredients and I don’t want everything combined. This recipe makes this possible, despite being cooked in the same pot, leaving you with light fluffy couscous to contrast the rich beef stew. This is a great recipe for a wintry mid-week supper. Preparation time: 10 minutes Cooking time: 2 hours 20 minutes Serves 4 1 tbsp olive oil 500g (1lb 2oz) braising steak, cut into chunks 2 onions, peeled and cut into chunks 2 carrots, peeled and cut into chunks 2 celery sticks, trimmed and cut into chunks 1 x 400g tin chopped tomatoes 500ml (18fl oz) beef stock 2–3 tsp harissa paste, to taste 1 cinnamon stick 1 tsp ground cumin 250g (9oz) green beans, trimmed and halved 350g (12oz) couscous 25g (1oz) butter Finely grated zest of 1 lemon Sea salt and freshly ground black pepper To serve Green salad Warm the olive oil in a casserole with a tight- fitting lid over a high heat. Add the meat in batches if necessary and cook for 5 minutes until evenly dark brown all over. Add the onions, carrots and celery and cook for a further 4 minutes, stirring often, until golden. Add the tomatoes, stock, harissa paste and spices, then mix well and bring to the boil. Reduce the heat, cover and leave to simmer gently for 2 hours until the meat is tender. Being careful not to burn your fingers, push a large piece of greaseproof paper (big enough to cover the meat and come up the sides of the pan) onto the surface of the stew. Scatter over the green beans and pour the couscous evenly over the top. Drizzle over 250ml (9fl oz) boiling water. Cover with the lid and cook for 10–15 minutes or until the couscous is tender. Using a fork, stir the butter and lemon zest through the couscous and season to taste with salt and pepper. Spoon the couscous and the beans onto warmed plates and discard the greaseproof paper. Remove the cinnamon stick from the beef. Spoon the meat onto the plates with the couscous and serve with a green salad. Lamb and aubergine braise This rich, dark, slow-cooked braise brings out the very best in lamb shoulder and it is also really easy to make. Preparation time: 10 minutes Cooking time: 55 minutes, plus standing Serves 4 1 tbsp olive oil 850g (1lb 14oz) lamb shoulder, cut into chunks 2 garlic cloves, peeled and crushed ? tsp cumin seeds 1 tsp ground coriander 2 red onions, peeled and cut into chunks 1 large aubergine, trimmed and cut into chunks 3 bay leaves, broken 500ml (18fl oz) beef stock 2 tbsp tomato pur?e 50g (2oz) raisins Chopped fresh mint Sea salt and freshly ground black pepper Pomegranate seeds (optional) To serve Natural yoghurt Flatbread or pitta Warm the olive oil in a casserole dish over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until dark brown all over. Add the garlic, cumin, coriander, onions and aubergine and cook for a further 5 minutes, stirring often, until soft. Mix in the bay leaves, stock and tomato pur?e, then reduce the heat and leave to simmer for 45 minutes, stirring occasionally, until thickened. Remove from the heat, add the raisins and leave to stand for 5 minutes. Remove the bay leaves. Mix in the mint and season to taste with salt and pepper. For a special touch scatter over some pomegranate seeds. Serve with spoonfuls of yoghurt and plenty of bread to mop up the juices. Lamb and vegetable biryani This recipe is perfect for all the family, and is what one-pot cooking is all about – chuck it all in, leave it to cook and take it to the table to serve, and all in 40 minutes. Perfect! Preparation time: 10 minutes Cooking time: 30 minutes Serves 4 1 tbsp vegetable oil 600g (1lb 5oz) lean lamb leg, cut into chunks 1 large onion, peeled and chopped 3 tbsp medium curry paste 300g (11oz) basmati rice 1 x400g tin chopped tomatoes 600ml (1 pint) hot vegetable stock 1 large sweet potato, about 400g (14oz), peeled and cut into 1cm (?in) pieces 1 small cauliflower, about 350g (12oz), cut into small florets 100g (4oz) green beans, trimmed and halved Sea salt and freshly ground black pepper To serve Natural yoghurt Warm a large casserole over a high heat. Add the vegetable oil and when hot, add the lamb and cook for 3–5 minutes until well browned. Reduce the heat to medium. Add the onion and cook for a further 3–5 minutes until golden. Stir in the curry paste and cook for a minute, before adding the rice. Mix well until the grains are well coated in the paste. Add the chopped tomatoes, stock and vegetables. Reduce the heat to low, cover and leave to simmer for 20 minutes, stirring occasionally, until just tender and thickened. Season to taste with salt and pepper. Serve immediately with spoonfuls of yoghurt. Lamb and sweet potato curry This tasty curry is an ideal one-pot recipe, as it doesn’t need rice – simply serve with warm Indian breads. If the list of spices puts you off, you can use 2 tablespoons of mild curry powder instead. Preparation time: 5 minutes Cooking time: 1 hour 15 minutes Serves 4 1 tbsp vegetable oil 600g (1lb 5oz) lamb boneless leg or shoulder, cut into chunks 1 onion, peeled and cut into chunks 3 garlic cloves, peeled and chopped 2 tsp ground coriander 2 tsp ground cumin ? tsp cardamom seeds ? tsp dried chilli flakes ? tsp turmeric 400ml (14fl oz) lamb stock 1 medium sweet potato, about 350g (12oz), peeled and diced 75ml (3fl oz) natural yoghurt To serve Fresh coriander sprigs Warmed Indian bread or poppadoms Cucumber and mint raita Warm the vegetable oil in a large casserole over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until well browned. Add the onion and garlic and stir-fry for about a minute. Mix in the coriander, cumin, cardamom, chilli flakes and turmeric until combined. (Alternatively, replace these with mild curry powder.) Add the stock and bring to the boil. Reduce the heat to low and simmer gently for 30 minutes. Add the sweet potatoes and cook for a further 30 minutes until tender. Remove the pan from the heat and stir in the yoghurt. Serve in bowls topped with plenty of fresh coriander, warmed Indian naans, chapattis or poppadoms on the side, and cucumber and mint raita to spoon over. Minced beef pot pie This is perfect oven-to-table food. If you want to prepare this ahead of time, cook the mince and leave it to cool, then top with pastry and cook in an oven preheated to 180°C (350°F), Gas Mark 4 for 40 minutes or until piping hot and golden. Preparation time: 15 minutes Cooking time: 55 minutes Serves 4 1 tbsp olive oil 1 large onion, peeled and finely diced 2 medium carrots, peeled and diced 2 celery sticks, trimmed and diced 500g (1lb 2oz) lean beef mince 2 tbsp plain flour 2 tbsp concentrated tomato pur?e 500ml (18fl oz) beef stock 1 tbsp Worcestershire sauce Sea salt and freshly ground black pepper 1 sheet of ready-rolled puff pastry Plain flour, for dusting 1 egg, lightly beaten Warm the olive oil in a flameproof 20cm (8in) casserole over a high heat. Add the onion, carrots and celery and cook for 5 minutes, stirring often, until softened. Add the mince and cook for a further 5 minutes until coloured. Sprinkle over the flour and stir well to combine. Stir in the tomato pur?e, stock and Worcestershire sauce. Bring to a simmer and cook for 30 minutes or until thickened. Season to taste with salt and pepper. Preheat the oven to 200°C (400°F), Gas Mark 6. Meanwhile, place the pastry on a floured surface and cut out a circle just bigger than the casserole – I use the lid of the casserole as a template. Place the pastry circle in the fridge until the meat is cooked. Working quickly and carefully, top the casserole with the pastry. Brush the top with beaten egg and cook in the hot oven for 15 minutes or until risen and golden. Take to the table and serve immediately. Molten cauliflower cheese soup (v.) Cauliflower cheese is one of my most favourite things, especially when my Mum makes it! This recipe combines all the intense, gooey cheesiness and flavours I love so much in a rich creamy soup. I like to serve this with toast spread with sun-dried tomato paste and cut into fingers ready for dipping. Preparation time: 10 minutes Cooking time: 30 minutes Serves 6 25g (1oz) butter 1 onion, peeled and finely diced 1 bay leaf, broken 1 large cauliflower, cut into florets 1 large potato, peeled and diced 800ml (29fl oz) vegetable stock 500ml (18fl oz) milk 1 tsp English mustard 175g (6oz) mature Cheddar cheese, grated Sea salt and freshly ground black pepper 25g (1oz) Parmesan cheese, grated, for sprinkling Melt the butter in a heavy-based pan, pot or casserole dish over a medium heat. Add the onion and cook for 5 minutes until softened but not coloured. Stir in the bay leaf, cauliflower, potato and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes or until the vegetables are tender. Remove from the heat. Throw away the bay leaf and add the milk. Using a hand-held blender, blitz the mixture in the pan until completely smooth. Stir in the mustard and Cheddar and warm over a low heat until melted. Season to taste with salt and pepper. Ladle into warmed bowls and sprinkle over the Parmesan and plenty of freshly ground black pepper. Paprika pork and pepper stew with rice This is a fabulous all-in-one supper dish. You can also make it ahead of time if you need to. Cook up to the point when you would add the rice. Cool, cover and chill for up to two days or freeze for a month. When ready to eat, simply defrost, add a splash of cold water, reheat and bring steadily to the boil. Add the rice and continue cooking as directed below. Preparation time: 10 minutes Cooking time: 1 hour 20 minutes Serves 4 1 tbsp olive oil 500g (1lb 2oz) pork boneless shoulder, diced 8 shallots, peeled and halved 2 red peppers, deseeded and cut into chunks 3 garlic cloves, peeled and chopped 2 tsp smoked paprika 1 tsp caraway seeds 400ml (14fl oz) chicken stock 1 x 400g tin chopped tomatoes 250g (9oz) easy-cook long grain rice, rinsed and drained Sea salt and freshly ground black pepper Chopped fresh flat-leaf parsley To serve Natural yoghurt Warm the olive oil in a casserole over a high heat. Add the pork and cook for 5 minutes until browned all over. Add the shallots and cook for a further 5 minutes until they are also browned all over. Stir in the peppers, garlic, paprika and caraway seeds and cook for 2–3 minutes until slightly softened, then add the stock and tomatoes. Reduce the heat to low, cover and simmer for 45 minutes, or until tender. Stir in the rice. Re-cover and cook for a further 12–15 minutes or until the rice is tender. Season to taste with salt and pepper and sprinkle over the parsley. Serve with spoonfuls of yoghurt. Quick sausage, bean and tomato hot pot This is a brilliant recipe that always seems to keep everyone happy in our house – my friends’ kids love it, my husband loves it and I love it because it’s so quick and easy to make and tastes great! Preparation time: 10 minutes Cooking time: 40 minutes Serves 4 8 pork sausages 1 tbsp olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and chopped 1 green pepper, deseeded and chopped 1 x 400g tin chopped tomatoes 1 x 400g tin cannellini beans, rinsed and drained 150ml (5fl oz) red wine (optional), or cold water Sea salt and freshly ground black pepper 3 tbsp chopped fresh flat leaf parsley To serve Crusty bread Twist each sausage in half, and cut, to make several smaller sausages. Warm the olive oil in a large casserole over a high heat. Add the mini-sausages and cook for 5–10 minutes until brown all over. Reduce the heat to medium, add the onion, garlic and pepper and cook for a further 10 minutes, stirring often, until softened. Stir in the tomatoes, beans, and wine (if using, or the same amount of cold water), and leave to simmer for 20 minutes or until thickened slightly. Season to taste with salt and pepper and stir in the parsley. Spoon into bowls and serve with crusty bread. Pot-roast pork in ale with mushrooms and bacon I love this intense, autumnal dish. Pot-roasting pork, or any meat for that matter, keeps it wonderfully moist and full of flavour. Preparation time: 10 minutes Cooking time: 1 hour 35 minutes Serves 6 1.3kg (3lb) pork loin joint, skin removed Sea salt and freshly ground black pepper 1 tbsp olive oil 2 tsp butter 8 rashers smoked streaky bacon, diced 12 baby onions or shallots, peeled 2 fresh rosemary sprigs 250g (9oz) mixed, small mushrooms, cleaned, and any larger ones halved or quartered 3 tbsp plain flour 1 x 500ml can ale 400g (14oz) baby new potatoes, washed Pat the pork dry with kitchen paper and season with salt and pepper. Warm a large casserole over a high heat. Add the olive oil and butter, and when melted, stir in the bacon and onions or shallots. Cook for 5 minutes, stirring often, until golden. Add the rosemary and mushrooms and cook for a further 5 minutes or until golden. Remove from the heat and stir in the flour until well combined, then mix in the ale and potatoes. Place the pork on top of the ingredients in the pan, fat-side up. Return to the heat and bring to the boil. Reduce the heat to low, cover and simmer for 1? hours until the meat is tender and there is no pink meat remaining. Remove the meat from the pan, place on a board and cover with foil. Increase the heat under the pan and bring to the boil. Boil vigorously for 5 minutes until slightly reduced. Cut the meat into thick slices and serve with the sauce and vegetables spooned over. Spicy chilli beef soup This soup is definitely a light meal in a bowl as opposed to a starter. It’s full of flavour and a fast and efficient way of feeding six people with very economical ingredients. I often make this with just 500ml (18fl oz) stock, and serve it as a quick chilli with rice. Preparation time: 5 minutes Cooking time: 30 minutes Serves 6 1 tbsp olive oil 1 large red onion, peeled and finely diced 500g (1lb 2oz) lean beef mince 2 garlic cloves, peeled and finely chopped ?–1 tsp dried chilli flakes 1 tsp ground cumin 2 tsp ground coriander Finely grated zest of 1 orange 1 x 400g tin chopped tomatoes 2 tbsp tomato pur?e 1 x 400g tin red kidney beans, rinsed and drained 1.5 litres (2? pints) beef stock 4 tbsp chopped fresh coriander Sea salt and freshly ground black pepper To serve Warmed flour tortillas Soured cream Warm the olive oil in a large, heavy-based pan or casserole dish over a high heat. Add the onion and fry for 5 minutes until soft and golden. Add the mince and cook for 4 minutes until sealed, breaking up any large lumps with a wooden spoon. Stir in the garlic, chilli flakes, cumin, coriander and orange zest and cook for 1 minute until fragrant. Add the tomatoes, tomato pur?e, beans and stock. Bring to the boil then reduce the heat and simmer for 20 minutes until slightly reduced. Stir in the coriander and season to taste with salt and pepper. Ladle into warmed bowls and serve with warmed flour tortillas and spoonfuls of soured cream. Spicy tomato and lentil soup (v.) This soup is so warming and comforting! It’s also a really good base for a simple dhal recipe – just add less stock (about 750ml/1? pints in total) and simmer until tender and thick. It also freezes really well as a soup or as dhal. Preparation time: 5 minutes Cooking time: 35 minutes Serves 6 2 tbsp vegetable oil 1 large onion, peeled and diced 1 garlic clove, peeled and chopped 1–2 tbsp medium curry paste 2 x 400g tins chopped tomatoes 250g (9oz) red lentils, rinsed 1.5 litres (2? pints) vegetable stock Fresh coriander, to garnish To serve Natural yoghurt Warmed Indian bread Warm the vegetable oil in a large, heavy-based pan or casserole dish over a high heat. Add the onion and cook for 5 minutes until golden. Add the garlic and curry paste and cook for 1–2 minutes until the onion is coated. Add the tomatoes, lentils and stock. Stir well and bring to the boil. Reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender. Ladle into bowls and garnish with plenty of coriander. Serve with spoonfuls of yoghurt and warmed Indian bread. Thai coconut beef curry I’m a real fan of Thai food and this curry is no exception. It’s simple to make and has tons of rich, coconut flavour. This recipe is based on a Massaman-style curry, but uses standard red Thai paste, so all the ingredients are very easy to find in your local supermarket. Preparation time: 10 minutes Cooking time: 2 hours Serves 6 1 tbsp vegetable oil 900g (2lb) braising steak, cut into chunks 1 large onion, peeled and cut into chunks 2 tbsp Thai red curry paste ? x 400ml tin coconut milk, plus extra to serve 500ml (18fl oz) beef stock 350g (12oz) potato 100g (4oz) baby spinach leaves 75g (3oz) natural roasted peanuts, roughly chopped 1–2 tbsp fish sauce, to taste To serve Cooked basmati rice Warm the vegetable oil in a large shallow casserole dish over a high heat. Add the beef, in batches if necessary, and cook for 5 minutes, until well browned. Add the onion and stir well. Cook for 3–4 minutes or until starting to soften and colour. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and stock. Bring to the boil then reduce the heat to low. Cover and simmer gently for 1 hour 15 minutes, stirring a couple of times during cooking. Peel the potato and cut into chunks. Add to the pan and simmer gently, uncovered, for a further 45 minutes until tender. Stir in the spinach and half of the peanuts then season with fish sauce to taste. Ladle into bowls and top with a swirl of coconut milk and the remaining peanuts. Serve with cooked basmati rice. Summer vegetable soup with lemon and mint (v.) I love this light, zingy soup in the summer – or the winter for that matter! Preparation time: 10 minutes Cooking time: 15 minutes Serves 4 1 tsp butter 1 large onion, peeled and finely diced 3 medium courgettes, about 380g (13?oz) total 300g (11oz) frozen petits pois 1.5 litres (2? pints) hot vegetable stock 10g (1/3oz) fresh mint,, leaves only 6 tbsp double cream Sea salt and freshly ground black pepper Finely grated zest of 1 unwaxed lemon Warm a large pan over a medium-low heat. Add the butter and the onion and fry gently for 7–8 minutes or until softened but not coloured. Coarsely grate the courgettes and place 4 heaped tablespoons into a bowl together with 2 tablespoons of petits pois and set aside. Tip the remaining courgettes and peas into the pan and mix well to coat in the butter. Add the stock and increase the heat. Bring to the boil and cook for 5 minutes or until the peas are just tender. Remove from the heat. Finely shred the mint leaves (you should have about 3 tablespoons). Mix 2 teaspoons of the mint into the bowl with the uncooked vegetables and add the remainder to the pan together with the cream. Blitz the ingredients in the pan with a hand-held blender (or use a food processor) until completely smooth. Season to taste with salt and pepper, then put back on the heat and cook until the soup is hot. Ladle the soup into shallow bowls. Mix the lemon zest into the reserved bowl of uncooked vegetables, then spoon this mixture into the centre of each bowl and serve with plenty of freshly ground black pepper. Thai chicken noodle soup Wonderfully light and delicately scented, this aromatic soup tastes really rather sophisticated! As they are not always available everywhere, I buy fresh chillies, lemongrass, ginger and lime leaves when I see them, and then keep them in separate bags in the freezer for up to three months, so I always have them when I need them. Preparation time: 5 minutes Cooking time: 10 minutes Serves 6 1 fat stalk of lemongrass, outer layers removed 1 large red chilli, deseeded and finely chopped 2.5cm (1in) piece fresh root ginger, peeled and finely chopped 1.5 litres (2? pints) good-quality chicken stock 1 x 400g tin coconut milk 1 large chicken breast, cut into thin strips 75g (3oz) fine dried egg noodles 1 large pak choi, shredded 4 kaffir lime leaves, very finely shredded 1 tbsp fish sauce, plus extra to taste 1 tbsp lime juice Bruise the lemongrass stalk with a rolling pin then place in a large, heavy-based pan or casserole dish with the chilli, ginger and stock. Bring to the boil over a high heat, then reduce the heat to low and simmer for 5 minutes. Remove the lemongrass stalk. Add the coconut milk and chicken strips, bring back to a simmer and cook for 1 minute. Crush the noodles over the pan in your hands and stir in together with the pak choi and lime leaves. Simmer very gently for 3–4 minutes until the chicken is cooked and the noodles are tender. Stir in the fish sauce and lime juice to taste then ladle into bowls and serve immediately. Sticky toffee apple sponge (v.) What’s not to like about something with sticky, toffee apple and sponge in the title? Preparation time: 10 minutes Cooking time: 1? hours Serves 6 125g (4?oz) butter, softened, plus extra for greasing 50g (2oz) maple syrup 100g (4oz) golden syrup 100g (4oz) caster sugar 25g (1oz) soft light brown sugar 125g (4?oz) self-raising flour 1 tsp ground cinnamon ? tsp baking powder 2 medium eggs, beaten 1 tbsp milk 2 eating apples To serve Ice cream or custard Butter a 1.5 litre (2? pint) pudding basin and spoon the maple and golden syrups into the basin. Place the butter, sugars, flour, cinnamon, baking powder, eggs and milk into a food processor and blitz until smooth. Peel, core and dice the apples. Fold the apple into the sponge mixture then spoon the whole lot into the prepared pudding basin. Cover the bowl with a square of lightly buttered parchment, about 30 x 30cm (12 x 12in) and then a layer of foil. Tie tightly around the rim with kitchen string. Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». 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