Rachel Allen
All the joy, half the washing-up: one-pot wonders
We’ve all been cooking a lot more lately, and the downside is the inevitable pile of washing-up. This week, Rachel Allen shares some comforting, simple recipes that only require a single pot, and adapt perfectly to the weather, too
There’s something so comforting and cosy about one-pot meals. When you crave ease and simplicity and don’t relish the thought of juggling multiple pots and pans, a recipe where each element cooks alongside the other, that’s my idea of convenience food. And best of all, the wash-up is minimal.
The three recipes I’m sharing today might, at a glance, seem wintry, but they are perfectly adaptable, depending on whether it’s chilly or sunny outside. Simply serve any of these dishes with salads rather than spuds and you have the perfect meal for our uncertain weather.
One-pot meals have a tendency to be straightforward and unchallenging, which is just what we need in these strange and unsettling times. An Indian biryani is the classic one-pot dish, where a curry of meat, fish or vegetables is made with semi-cooked rice added in half-way through. This version, right, made with chicken, is as soothingly satisfying as it is fuss-free.
Sausages may be the ultimate comfort food. This recipe, far right, is a very simplified version of the classic French one-pot cassoulet, but without the duck confit or lamb chops — though, of course, either would work well if they were popped in.
Feel free to use whichever sausages you fancy, and if you like, you could include
“As my mother-in-law often says, ‘Simply delicious’”
some cabanossi or chorizo sausages in the total weight as they will bring some extra flavour. This dish will taste even better reheated the next day — and the meat-free version, made without sausages, is also delicious.
My beef and red wine hot pot recipe, also far right, is good for fuelling your inner-radiator on a cool early summer’s evening.
The rich stew and gravy is brightened with a little vinegar, and it’s all soaked up by the sliced potatoes on top. If you’re making this a day in advance, just make the beef stew and add the potatoes shortly before eating. Cooked in the oven, the potatoes turn gorgeously golden and crisp; as my mother in law often says, “Simply delicious”.