Darina Allen - One Pot Feeds All: 100 New Recipes From Roasting Tin Dinners to One-Pan Desserts

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One pot, one dish, one roasting tin, I cant believe its taken me so long to write this book as its been bubbling away in my subconscious for years. It is over a decade since we added a One-Pot Wonders course to our schedule at the Ballymaloe Cookery School. From the word go it was a big hit and its enduring popularity is a sure sign that this way of cooking is here to stay.

This book is for all of you who really want to cook delicious, wholesome food for yourselves and those you love, but find it virtually impossible to keep all the balls in the air, battling home through rush hour traffic, dashing into the shops to grab some ingredients and then doing your best to cook from scratch, in full knowledge that beautiful freshly cooked produce has the best flavour and is super nutritious. For growing numbers of people, its simply not possible yet I can still hear my mothers words ringing in my ears, If you dont get wholesome, nourishing, delicious food onto the table to keep the family healthy, happy and bouncing with energy, youll give the money to the doctor or the chemist. But what to do?

Well, hopefully this book will provide some solutions. Ive collected my favourite one-pot dishes, some time-honoured favourites honed over the years, others developed more recently when we were testing recipes specifically for this book. Because my brief was that everything had to be cooked in one pot, against my better judgement, I experimented with some one-pot pasta dishes with great success. By increasing the liquid in some other dishes, I discovered that I could add rice, pearl barley, orzo and beans to the various pots with delicious results so you really can get your whole meal from one dish. Of course, you can still cook them separately, if you like, but believe me this one-pot method works brilliantly.

Its not just pots and pans my roasting tin and baking trays are in constant use. I love to layer up gratins and to roast fish and meat over vegetables, or just roast a selection of vegetables with lots of gutsy herbs and olive oil.

Some recipes, such as , are naturally one-pot dishes, with chunks of sweet lamb, carrots, onions, a sprig of thyme. But there are plenty more examples.

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So, whats not to love about one-pot, one-dish, or one-roasting-tin cooking? For a start, theres less washing up. Its a brilliant option if you don't have much time and theres no longer any need to feel guilt-ridden. With the recipes in this book, you simply pop everything into the pot, add some herbs and spices, bring to the boil, cover and put into the oven or simmer on the hob while you catch up with other chores, help with homework or just put your feet up and enjoy a well-deserved cup of tea or glass of wine. This way of cooking is also perfect for easy entertaining who doesnt love a juicy stew or casserole? Ladle it out at the table directly from the pot and follow it with a salad of organic leaves for a perfect meal.

An electric slow cooker or crockpot is also worth considering as part of your kitchen kit, perfect for slow cooking and gentle braises and of course for making stock.

You dont need much in the way of kitchen kit, but its good to invest in a few sturdy pots and casseroles. Buy the best quality you can afford so they are durable and will last a lifetime. Seek out a heavy iron pot that can be used on the hob and also in the oven. If you buy just one piece of equipment, this is the one-pot essential to invest in.

I love my 29cm heavy, black Le Creuset pot with a tight-fitting lid. It's chic enough to bring to the table and large enough to make a stew or tagine to feed everyone for family supper or to share with friends for dinner. If youre cooking for smaller numbers, a 22cm round or 25cm oval enamel casserole is also a good investment.

A 1.2-litre Pyrex pie dish is perfect for sweet or savoury puddings, such as .

Several heavy enamel baking trays with a lip, a good stainless steel roasting tin and a couple of gratin dishes, which could be Pyrex, pottery, earthenware or stainless steel, are perfect for the . I also love my lidded, heavy, stainless-steel Penthole saut pans that can go on the hob and in the oven, as used in a number of recipes. I have two sizes: 22cm and 26cm. They even double up as cake tins.

There are so many variations on this much-loved Middle Eastern dish, which is also a favourite around the Mediterranean and Tunisia. This makes a fantastic Sunday brunch or supper dish.

SERVES 48

- 1 teaspoon caraway seeds

- 50ml extra virgin olive oil, plus extra to drizzle

- 1 medium onion, thinly sliced

- 1 red pepper, deseeded and thinly sliced

- 1 teaspoon chilli flakes

- 1 teaspoon ground cumin

- 1 teaspoon sweet smoked paprika, to taste

- 2 large ripe tomatoes, chopped

- 2 x 400g tins of plum tomatoes, chopped

- 8 organic, free-range eggs

- 50g feta cheese

- 2 tablespoons chopped coriander leaves

- flaky sea salt, freshly ground black pepper and a pinch of sugar

- sourdough bread, to serve

Preheat the oven to 200C/gas mark 6.

Sprinkle the caraway seeds into a 25cm heavy, ovenproof frying pan and toast over a medium heat for 23 minutes until the seeds become a shade darker and smell fragrant. Add the extra virgin olive oil and continue to cook for a further minute or two. Reduce the heat.

Add the sliced onion and pepper and cook for 58 minutes until soft and jammy. Add the chilli flakes, cumin and paprika and cook for a further 34 minutes, stirring.

Stir in the chopped tomatoes and cook for 5 minutes before adding the tinned tomatoes and a pinch of sugar. Bring slowly to the boil and season with salt and pepper. Reduce the heat to low and simmer gently for 2025 minutes until the sauce is thick, rich and delicious.

Take a wooden spoon and hollow out eight little wells in the surface of the sauce for the eggs. Crack in the eggs and, taking care not to break the yolks, use a spoon to bury the egg whites gently under the sauce leaving the yolks uncovered. Crumble the feta over the egg whites (not the yolks) and drizzle with extra virgin olive oil.