one-pot won­ders

There’s noth­ing worse than a pile of wash­ing up af­ter a de­li­cious feast, says Philippa Davis, who has pro­vided three de­li­cious recipes re­quir­ing min­i­mal time spent with the Marigolds

The Field - - Country Estate | Cookery -

I never tire of cook­ing for a house­ful. I am more than happy to do all the re­quired plan­ning, shop­ping, prep and cre­at­ing. How­ever, what I do tire of is end­less piles of wash­ing up.

It can be quite de­mor­al­is­ing know­ing that at the end of ev­ery feast, af­ter the last morsel of food has been scoffed, that there is still a pile of pans lurk­ing in the cor­ner wait­ing to be cleaned. There are sev­eral so­lu­tions to this prob­lem. Firstly, del­e­ga­tion, al­though frankly this some­times seems to take as much ef­fort. Se­condly, hire an army of staff, also not with­out its chal­lenges. Fi­nally, cre­ate less wash­ing up to be­gin with.

I can’t help with the first two but you will be pleased to hear that this month’s recipes re­quire min­i­mal time in the Marigolds.

And one more tip: as we ap­proach the end of the game sea­son, I sug­gest us­ing the poach­ing cook­ing method for the game­birds’ legs as it not only cre­ates a de­li­cious stock but also keeps the meat ten­der.

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