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One pot recipes

By TheStudentGuide
One pot recipes

Hungry for inspiration for some cheap and delicious recipes? Look no further. And best of all, these will feed a flat!

One pot recipes are great for when there’s a load of you and you’re all hungry. Split the cost of the ingredients between you all and you’ve got a delicious tea time meal for very little. Plus, there’s next to no washing up because you just chuck it all in one pot. Clue’s in the name.

Spring chicken in a pot

Serves: 4
Prep & cooking time: 1 hour

Ingredients

1 tbsp olive oil
1 onion, chopped
500g of boneless, skinless chicken thighs
300g small new potatoes
425ml vegetable stock
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
Bunch of spring onions, sliced
2 tbsp pesto

Method

  1. Heat the oil in a large, heavy pan.
  2. Add the onion and gently fry for 5 minutes until softened. Add the chicken and fry until lightly coloured.
  3. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover and simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
  4. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil.
  5. Cover and cook for 5 minutes more, stir in the pesto and heat through.

Pork and rice

Serves: 4
Prep & cooking time: 45 minutes

Ingredients

6 sausages
1 tbsp olive oil
½ an onion, finely chopped
2 garlic cloves, crushed
2 tsp each of ground cumin and coriander
140g long grain rice
850ml vegetable stock
400g can of chopped tomatoes
½ small bunch of coriander

Method

  1. Split the sausage skins, squeeze out the meat and roll into small meatballs about the size of a large olive. Hint: The easiest way to roll a meatball is with slightly wet hands - it will stop the mix sticking to your fingers.
  2. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.
  3. Add the onion and garlic to the pan. Soften for 5 minutes, stir in the spices and rice, then cook for another minute.
  4. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 minutes until the rice is just cooked, then stir in the meatballs with some seasoning.
  5. Ladle into bowls, scatter with coriander and serve with crusty bread.

Lamb and potato hotpot

Serves: 4
Prep & cooking time: 2 hours

Ingredients

8 lamb chops
Oil
1 onion, finely sliced
450g potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
1 pack of parsley, chopped
650ml lamb or chicken stock
Butter

Method

  1. Heat the oven to 180 degrees (fan) or Gas Mark 4.
  2. Trim any excess fat off the chops then brown well in a little oil.
  3. Set aside and fry the onions until tender.
  4. Layer the lamb, onions, potatoes and carrots in a large casserole dish, sprinkling parsley and seasoning as you go, saving enough potato to finish with a thin layer on top. Pour in the stock and dot the top with butter. Cover and cook for 1 hour.
  5. Take off the lid and cook for a further 30 minutes until the top is crisp and golden.

Chicken and bacon stew

Serves: 4
Prep & cooking time: 1 hour

Ingredients

2 tbsp olive oil
8 chicken pieces on the bone
70g smoked bacon, chopped or lardons
2 medium carrots, thickly sliced
1 onion, roughly chopped
1 tbsp plain flour
1 tbsp tomato purée
40ml white wine or cider vinegar
½ l chicken stock
1 bay leaf
2 tbsp double cream or crème fraîche
300g small new potatoes, halved
6 large white mushrooms, quartered
Chopped herbs, such as parsley, tarragon or chives

Method

  1. Heat oven to 200 degrees (fan) or Gas Mark 6.
  2. Heat the oil in a large flameproof casserole dish with a lid. Fry the chicken pieces for 5 minutes on each side until well browned, then transfer to a plate.
  3. Sizzle the bacon in the casserole dish for a few minutes until it begins to crisp.
  4. Stir in the carrots and onions and cook for 5 minutes until they start to soften.
  5. Stir in the flour and tomato purée and cook for 1 minute more. Finally, splash in the vinegar and stir well.
  6. Pour in the stock and bring to a simmer. Add the bay leaf, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce.
  7. Put the lid on and place in the oven. After 40 minutes, remove from the oven and stir in the mushrooms.
  8. Cover again and cook in the oven for 10 minutes more until the chicken is cooked through and tender but not completely falling off the bone.
  9. Cook for 10 minutes more, then sprinkle over the herbs and serve.

Mexican beef chilli

Serves: 7
Prep & cooking time: 1.5 hours

Ingredients

Sunflower oil
2kg stewing beef
2 onions, sliced
2 tbsp chipotle paste
4 garlic cloves, crushed
25g ginger, grated
1 tbsp plain flour
1l beef stock
1 400g can of chopped tomatoes
1 tbsp of dried oregano
2 x 400g can of kidney beans, drained

Method

  1. Heat a small drizzle of sunflower oil in a large pot or dish.
  2. Brown the meat, adding a drop more oil if necessary. Remove from the dish and set aside.
  3. Add 1 tbsp of oil to the dish and pour in the onions. Cook for 7-10 minutes, or until caramelised.
  4. Stir in the chipotle paste, garlic, ginger and flour and cook for a couple of minutes. Gradually add the stock, stirring all the time until it's fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 minutes.
  5. Tip the beef back into the dish, cover and simmer very gently for about 1 hr 45 minutes until tender, removing the lid and adding the beans for the final 15 minutes.
  6. If the sauce is thin, let it boil down for a further 5-10 minutes with the lid off. Before serving, adjust the seasoning.

Pork chops with fennel and potato

Serves: 4
Prep & cooking time: 1 hour

Ingredients

2 potatoes, cut into 8 wedges
1 fennel bulb, cut into 8 wedges
1 red pepper, halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves, unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

Method

  1. Heat oven to 200 degrees (fan) or Gas Mark 6.
  2. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan.
  3. Tightly cover with foil and cook for 30 minutes.
  4. Take out of the oven and increase the temperature to 220 degrees or Gas Mark 7.
  5. Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 minutes more or until golden brown and cooked through.
  6. Serve with the pan juices drizzled over.

Beef and booze casserole

Serves: 6
Prep & cooking time: 2 hours

Ingredients

2 500g packs of braising steak
2 tbsps vegetable or olive oil
3 large onions, sliced
250g punnet of mushrooms, sliced
2 tbsps plain flour
1 teaspoon salt
1/2 teaspoon of fresh rosemary
1/2 teaspoon of fresh thyme
1/2 teaspoon of fresh parsley
1 bay leaf
Black pepper to taste
125ml beef stock
225ml red wine
2 tbsps brandy

Method

  1. Heat the oil in a large casserole pot.
  2. Add the beef and cook until brown; remove from pot.
  3. Cook onions and mushrooms, stirring occasionally until onions are tender. Remove and set aside.
  4. Return beef to pot; sprinkle with flour, salt, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf.
  5. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
  6. Stir in brandy, mushrooms and onions; heat through, stirring occasionally.

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