These one-pot wonders will be in your cooking repertoire in no time.
One-pot meals are an ideal way to cook tasty meals with minimal effort – that includes very little washing up.
These three recipes – two stews and a chilli – are just the tonic to autumn’s colder nights drawing in. All that’s needed now is a nice glass of red wine and – whisper it – to put the heating on.
Take a look at our previous Three Ways With recipes for more inspiration.
Brazilian prawn stew
- 1 tbsp olive oil
- 3 sticks of celery, finely sliced
- 1 green pepper, finely chopped
- 3 cloves garlic, crushed
- 1 green chilli, deseeded and sliced
- ½ tsp cayenne pepper
- 2 large tomatoes, skinned and chopped
- 6 spring onions, chopped into 2cm chunks
- 400ml coconut milk
- 150ml vegetable stock
- 150g raw king prawns
- Small bunch coriander
- 1 lemon
- In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for four to five minutes with the lid on, stirring occasionally, until it starts to soften.
- Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions.
- Cook for three to four minutes then add the coconut milk and stock. Bring to the boil.
- Add the prawns and season. Simmer gently for five to six minutes until the prawns are cooked.
- Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.
- Serve with rice or a chunk of bread.
Recipe from lovecelery.co.uk
Chantenay vegetable chilli
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 250g Chantenay carrots, whole and unpeeled
- 350g mixed vegetables, chopped (tinned sweetcorn, courgettes, mushrooms, red, yellow and green peppers all work well)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1-2 tsp dried chilli flakes
- 1 tsp paprika (smoked or unsmoked)
- 1 tin mixed beans
- 1 tin chopped tomatoes
- 300ml boiling water
- Salt and freshly ground black pepper
- Coconut yoghurt
- Fresh coriander leaves, roughly chopped
- In a large saucepan with a lid, fry the onion in the oil until soft (about five minutes), add the garlic and fry for a further minute.
- Add the Chantenay, the chopped mixed vegetables and the spices and fry for two to three minutes, or until the lovely spice aromas rise from the pan.
- Finally add the mixed beans, tinned tomatoes and boiling water and bring everything up to the boil.
- Cover the pan and reduce the heat to a gentle simmer and cook for around 20-25 minutes or until the vegetables are tender. Check after 15 minutes or so and, if the sauce is a little thin, uncover for the remaining cooking time.
- Serve sprinkled with the chopped coriander and a dollop of coconut yoghurt.
Recipe from chantenay.co.uk
French shallot, Toulouse sausage and Borlotti bean stew
- 2 tbsp olive oil
- 12 shallots, peeled and left whole
- 8 Toulouse sausages or spicy/Lincolnshire sausage
- 1 medium carrot, peeled and diced
- 2 cloves of garlic, cut into slivers
- 400g can of tomatoes
- 400g borlotti beans, drained
- 100ml red wine
- 500ml chicken stock
- Bay leaf
- Black pepper and sea salt
- 150g shredded Savoy cabbage
- 1 tbsp chopped parsley
- Heat the olive oil in a heavy-based sauté pan or saucepan and add the shallots and sausages and sauté for four to five minutes, browning them all over.
- Add the carrot and sauté for a further three minutes, not colouring too much.
- Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.
- Bring to the boil and simmer for a further 15 minutes on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine.
- Mix well and cook for a further five minutes, until the cabbage is just cooked. Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste.
- Serve with crusty bread and chopped parsley.
Recipe from ukshallot.com
More in this series…