After a long and tiring day, the last thing you want to do is faff about with various ingredients; pots and pans and worry about timers whilst preparing your dinner. Not just preparation but also after eating, you just want to put your feet up instead of washing dishes. This is where one-pot recipes come in!
This method of cooking is also valued by food cultures all over the world. Just look at classic dishes like French coq au vin or North African Lamb Tagine. Having the ingredients contained and brewed together allows everything to mix which creates extra flavour, totally delicious…
We are here to inspire you with 3 healthy one-pot recipes which are perfect for cold winter nights when you just want feel-good comfort food. These dishes are ideal for those who have busy weeknights, big families or for those who want more time for themselves.
Meatball Black Bean Chilli (serves 4)
Olive Oil (2 tbsp)
Beef Meatballs (12)
Onion (1 x finely diced)
Mixed Peppers (2 x finely diced)
Coriander (leaves and stalks chopped)
Garlic Cloves (2 x crushed)
Hot Smoked Paprika (1 tsp)
Ground Cumin (2 tsp)
Brown Sugar (1 tbsp)
Chopped Tomatoes (2 x 400g cans)
Black Beans which have been drained and rinsed (2 x 400g cans)
Cooked Rice (for serving)
Heat the oil in a large casserole dish over a medium heat. Fry the meatballs for 5 minutes until browned and then transfer to a plate using a slotted spoon.
Fry the onion and peppers with a pinch of salt for 7 minutes. Add in the coriander stalk, garlic, paprika and cumin for 1 minute more. Tip sugar, tomatoes, beans and bring it to simmer.
Season, return the meatballs to the pan and cook whilst covered, for 15 mins.
Serve the chilli with the rice and the coriander leaves scattered over. Enjoy!
Curried Cod (serves 4)
Oil (2 tbsp)
Onion (1 x chopped)
Curry Powder (2 tbsp)
Ginger (peeled and finely grated)
Garlic Cloves (3 x crushed)
Chopped tomatoes (2 x 400g cans)
Chickpeas (1 x 400g can)
Cod (4 x Fillets)
Heat the oil in a large, lidded frying pan. Cook the onion over high heat for a few minutes and then stir in the curry powder, ginger, and garlic.
Cook for another 1-2 minutes, add the tomatoes, chickpeas, and some seasoning.
Cook for 8-10 minutes until thickened and top up with the cod. Cover and cook for another 5-10 minutes until the fish is cooked.
Scatter the lemon zest and coriander. Enjoy!
Squash, lentil, bean one-pot with fig raita (serves 2)
Olive oIl (2 tbsp)
Onion (1 sliced)
Butternut Squash (400g x peeled and diced)
Chilli flakes (1 tsp)
Ground Cumin (2 tsp)
Chopped Tomatoes (1 x 400g can)
Dried Lentil (100g)
Brown sugar (2 tsp)
RedWhite Wine Vinegar (2 tsp)
Kidney Beans (400g drained and rinsed)
Dried Figs (2 x finely chopped)
Fat-free natural yoghurt (150ml)
Start by frying the squash and onion in oil for 5-8 minutes and then stir the cumin and chilli in for 1 minute. Add in the can of tomatoes plus the lentils, sugar, and vinegar.
Bring to a simmer and cook for 10 minutes, then stir in the beans and cook for a further few minutes until the lentils are tender.
Meanwhile, mix the figs, yoghurt, and parsley together.
Season and enjoy with the fig raita as an accompaniment!