Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner. Facebook Messenger An icon of the facebook messenger app logo. Facebook An icon of a facebook f logo. Facebook Messenger An icon of the Twitter app logo. LinkedIn An icon of the LinkedIn logo. WhatsApp Messenger An icon of the Whatsapp messenger app logo. Email An icon of an mail envelope. Copy link A decentered black square over a white square.

Three one-pot supper recipes that will keep you going through autumn

Post Thumbnail

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

(Serves 2) 

Ingredients

  • 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

Method

  1. 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.
  2. Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions.
  3. Cook for three to four minutes then add the coconut milk and stock. Bring to the boil.
  4. Add the prawns and season. Simmer gently for five to six minutes until the prawns are cooked.
  5. Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.
  6. Serve with rice or a chunk of bread.

Recipe from lovecelery.co.uk


Chantenay vegetable chilli

(Serves 4) 

Ingredients

  • 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

To serve:

  • Coconut yoghurt
  • Fresh coriander leaves, roughly chopped

Method

  1. 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.
  2. 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.
  3. Finally add the mixed beans, tinned tomatoes and boiling water and bring everything up to the boil.
  4. 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.
  5. 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

(Serves 4-6) 

Ingredients

  • 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

Method

  1. 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.
  2. Add the carrot and sauté for a further three minutes, not colouring too much.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with crusty bread and chopped parsley.

Recipe from ukshallot.com


More in this series…