ONE-POT MAGIC MINIMUM OF EFFORT, TOP RESULT
WHETHER you enjoy the process of cooking or just want it over and done with quickly, minimising the washing up time is something we all want.
This is the beauty of one-pot meals, which greatly reduce the amount of equipment needed in the kitchen.
Central Coast resident David Chilcott was inspired to start his popular YouTube channel The One Pot Chef in 2007 after he bought a slow cooker.
The recipes he creates today often extend beyond only using one pot, but the focus is still on convenience.
“I use it as a metaphor for simple recipes using basic equipment,” he said.
“I recommend that everybody get a slow cooker. I bought mine for $29 at the supermarket and I’m still using it a decade later.”
Mr Chilcott has used his to cook everything including stews, risotto and even a whole roast chicken.
“Just put a little baking paper at the bottom to stop it from sticking,” he said.
“Add whatever marinade or mix … then you just let it cook for eight hours or so and it comes out beautifully.”
As an enthusiast for finding short cuts to detailed recipes, Mr Chilcott has come up with one-pot recipes for common meals like macaroni and cheese and creamy garlic angel hair pasta.
“The pasta is made with stock, instead of water, and you add parmesan cheese, parsley and cream at the end to make the sauce,” he said.
A slow cooker is not the only way you can simplify your equipment use.
There are also plenty of ways to keep a recipe to one pan or baking dish.
“Fried rice is a good example. You can just chuck everything into a wok,” Mr Chilcott said.
The same can be said for desserts. Mr Chilcott’s five-minute Nutella mug cake recipe is a favourite among impatient people with a sweet tooth and you only need to mix a few ingredients in a large mug and let the microwave do the rest.
The One Pot Chef David Chilcott likes to keep recipes quick and simple.
Macaroni and cheese made in one pot.