FOOD + DRINK
One Pot Wonders
Chunky knits , blankets on the sofa , and the crunch of rust-coloured fallen leaves underfoot can mean only one thing : glorious autumn has arrived . Time to switch from summer salads to more hearty meals , which doesn ’ t have to be a chore . Each of these one-pot meals is exactly that : a warming , nutritious feast cooked using only one pan ; wondrous .
Warming Cod Curry ( serves 4 )
You ’ ll need :
• 1 tbsp oil
• 1 onion , finely chopped
• 2 tbsp medium curry powder ( or hot if you like it spicy !)
• A 1-inch piece of ginger , peeled and finely grated
• 3 garlic cloves , grated / crushed
• 2 x 400g cans chopped tomatoes
• 400g can chickpeas
• 4 cod fillets ( approx . 130g each )
• zest of 1 lemon
• Small bunch coriander , roughly chopped
Method :
1 . Heat the oil in a large frying pan . Cook the onion over a high heat for a 3-4 mins , then add the curry powder , ginger and garlic . Cook for another 2 mins , then stir in the tomatoes and chickpeas ( add salt and pepper to taste ).
2 . Simmer until slightly thickened ( around 10 mins ), then place the cod on top .
3 . Cover ( use foil if no lid ) and cook for another 8 mins until the fish is cooked through . Sprinkle with lemon zest and coriander , then serve .
Smoky sausage and bean casserole ( serves 4 )
You ’ ll need :
• 1 tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , grated / crushed
• 1 celery stick , finely chopped
• 1 leek , finely chopped
• 2 peppers , chopped ( whichever colour you like )
• 8 good quality sausages
• 1 tsp sweet smoked paprika
• 1 tsp ground cumin
• ½ tsp chilli flakes
• 2 x 400g cans chopped tomatoes
• 400g can mixed beans , drained
• 200g spinach
Method :
1 . Put the oil in a large , heatproof casserole dish over a medium heat and add the onion . Cook for 5 mins until softening . Add the garlic , celery , leek and peppers . Combine and cook for 5 mins .
2 . Turn heat to high and add the sausages . Cook until browned all over , then reduce the heat back to medium and add the spices , plus salt and pepper to taste .
3 . Add tomatoes and bring to a simmer . Cover and cook gently for 40 mins , stirring halfway through .
4 . Add the beans and spinach , stir to warm through , and serve .
Mushroom and onion risotto ( serves 4 )
You ’ ll need :
• 1 tbsp olive oil
• 2 onions , chopped
• 250g chestnut mushrooms , sliced
• 300g risotto rice
• 1 litre hot chicken stock
• Parmesan , grated
Method :
1 . Heat the oil in a deep pan and cook the onions until soft and golden . Add the mushrooms and cook until they start to release their juices ( 5-7 mins ). Stir in the risotto rice and cook until all the juices have been soaked up .
2 . Add the stock , a little at a time , stirring well and waiting for most of the stock to be absorbed before adding more – it will take about 20-25 mins for all the stock to be added .
3 . Once the rice is cooked , serve with lots of grated Parmesan .
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