Posts tagged One Pot Meals

All day lazy curry

Recipes for curry can often be super involved – and that is great when you want to spend the day in the kitchen – but as much as that is appealing work and home life don’t always allow that, so this is the antidote to days when you want the melting warmth of a filling curry, but want to put your feet up with a good book instead; I give you my all day lazy crockpot butter chicken.


Crockpot Butter Chicken 

The prep work for this meal is a ten minute job, cut up the chicken into bite size pieces or drain the chickpeas if you’re making the veggie option, finely dice your small onion and add all the ingredients directly to the slow cooker pot except the cream and spinach, stir to combine and coat all the ingredients and then turn your crockpot on.

I cook mine stirring briefly every hour or so for six to eight hours on low, if you want to eat a little quicker you can cook on high for four hours; but I think the flavors are that bit more aromatic if you take the slow road.

In the last 30 minutes of cooking add your cream and spinach, stir thoroughly and serve with a bread and rice of your choosing: I’ve used pilau and basmati and both are good, and this goes really well with a fluffy naan or crunchy wedges of a baguette.

Serves 4. Or makes a great meal for 2 with guaranteed leftovers

Ingredients: 

  • 1lb chicken breasts or thighs or chickpeas if you’d prefer vegetarian
  • 1 small onion
  • 1½ Cups Coconut Milk
  • 3oz tomato paste
  • 1 tbsp ghee (or butter)
  • tbsp minced lazy garlic
  • ½ tbsp red curry paste
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ½ tsp cayenne pepper (or to taste, you can leave this out if you like)
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ¼ cup heavy cream
  • 3 cups spinach

Photo Credit: Neil A. Evans © 2019
Photo Location: At Home, Bankside, London, England.

A hearty tray bake for fall

If like me you’re in love with fall you’ll totally get the desire to shut away the world on the darkening evenings and have something really hearty to warm your body & soul.

Now I just happen to believe that there are few things which do that better than a huge plate of winter vegetables, and after I found these beautiful heritage carrots at Borough Market I was inspired to find something to do with them, this is the result of that experiment.

Heritage carrots, Kent farm potatoes and some stock veggies


Hearty Sausage & Veg tray bake 

The lazy among you will be glad to hear that although the list of ingredients for this dish looks fairly long, the prep work is reassuringly short: I’d say confidently that even the most hesitant cook could get this all together in under fifteen minutes – I certainly wasn’t hurrying and had finished all the prep work in ten minutes or so.

I start by preheating my oven to 350°f or 180°c – I cook using a convection oven, so if you’re not make sure you set your oven appropriately higher, somewhere around the 390°f or 200°c range.

Get your vegetables together, if you’re using large carrots you’ll need to chop them into smaller chunks, same with the parsnip into chunks or batons, just so they cook evenly. Mince the garlic, and top and tail your onion before cutting it into quarters and finally cut the potatoes into halves – they should be a comfortable fork full in size.

Now I use a large metal bowl for this, the reason for which I shall reveal shortly, if you have one – use it – if not you’ll just have a little more washing up to do after. Toss all the veg in the bowl and coat with the thyme. oregano, salt and pepper so they’re evenly covered, then tumble them out into a deep baking tray. Then throw your sausages into that same bowl to coat them in the remaining herbs and seasoning, once they’re evenly coated with what remains place them on top of the veg in the center of the tray.

I used pork and apple sausages in natural skins for this dish, but any good quality sausage will do so experiment! Make sure your broth is ready to go – I use two jellied capsules of vegetable and beef stock combined with water in a two cup cup to make my broth, they don’t need to be separate, just make them together.

Now, here’s the reason I used a metal bowl, you need to melted butter for your roux. I gave my bowl the quickest blast of heat from the hob to melt the butter before I tumbled in the flour whisking it into a roux (which if you’re not sure is just a combined ball of flour and butter), once that’s combined keep whisking as you add your broth, it will combine and start to thicken and become smooth – as soon as it does pour into the tray being careful not to get it on the sausages so they brown properly, make sure the liquid is distributed evenly throughout the pan and once done you’re ready for the oven.

I cooked mine for 55 minutes turning the sausages after 25 minutes, check the thickest potato with a knife to make sure they’re all done (they should be!) and demolish with big chunks of bread and a nice wine, I guarantee this is a meal you’ll return to for seconds.

Serves 2 very hungry people or add 2 extra sausages to serve 4.

Ingredients: 

  • 6 butchers sausages
  • 1.5lb small potatoes
  • 2 large carrots or equivalent volume of smaller carrots
  • 1 large parsnip
  • 1 red onion
  • 2 cloves garlic
  • 2 tsp dried thyme
  • 1½ tsp oregano
  • 2 tbsp olive oil
  • Freshly cracked pepper
  • Salt
  • 2 tbsp butter
  • 2½ tbsp all purpose flour
  • 1 cup beef broth
  • 1 cup vegetable broth

Photo Credit: Neil A. Evans © 2019
Photo Location: At Home, Bankside, London, England.

Super fast – Super filling Fettuccine

I am a huge fan of pasta: it doesn’t matter what type it is, creamy, filled, coated, baked, I’m sold, but I’m also an enormous fan of a meal that can be put together really quickly.

Now don’t get me wrong I’m more than happy to spend all day in the kitchen watching a meal come together over hours – but there are nights when you just want to eat immediately – so this Fettuccine dish is an instant win for me, combining deeply satisfying creamy pasta with an ability to be eating it in just 15 minutes flat.


One Pot Sun Dried Tomato Fettuccine 

First cut up the tomatoes in small even pieces, then mince the garlic; that’s all your prep work done –  no really I’m serious, you’re done – how good is that?

Set the tomatoes aside, and sauté the garlic over a low to medium heat in a deep chefs pan for a minute or two until its softening, being careful not to let it brown or it’ll be bitter.

Once it’s soft add the chicken broth, tomatoes, milk and pasta to the pan with quite a lot of fresh cracked black pepper – I’ll probably add twenty or so turns of the pepper mill to this as I bring the mixture to a boil. As soon as it’s bubbling reduce the heat and cover stirring every couple of minutes to make sure that the pasta is fully submerged and isn’t sticking.

The brand of fettuccine I buy is usually approaching ready in about 7 minutes, at which point I remove the lid, add the parmesan and stir thoroughly for another minute or two on the heat to allow it to properly thicken, once all that sauce is adhering to the pasta you’re ready – serve and demolish immediately with additional parmesan and a few sprigs of basil to finish.

Serves 2 very hungry people, or 4

Ingredients: 

  • 2 tbsp butter
  • 2 cloves garlic
  • 2 cups chicken broth
  • 1½ cups whole milk
  • 8 oz fettuccine
  • 12 pieces sun dried tomatoes
  • Freshly cracked pepper
  • ¼ cup grated Parmesan

Photo Credit: Neil A. Evans © 2019
Photo Location: At Home, Bankside, London, England.