Jeni Wright - Good Food: One-Pot Dishes

From hearty soups to family suppers great recipes made in just one pot!

FOOLPROOF RECIPES Triple-tested by the trusted team of Good Food

COOK WITH CONFIDENCE Step-by-step recipes and simple ingredients

EAT WELL Full nutritional breakdown of each dish

Jeni Wright is a highly respected culinary expert and food writer. She specialises in Italian cuisine, but has had articles and books published covering a wide range of cooking subjects. She is a member of the Guild of Food Writers.

Making food you want to share with friends doesnt have to involve juggling lots of pans, and this revised and updated edition is the perfect collection to prove that some of the most delicious recipes are made in just one pot. Not only does one-pot cooking save time and washing up, it locks in all flavour and brings all the ingredients together to combine into one harmonious dish that you can serve straight from stove to table for everyone to help themselves.

Most of the recipes in this book are complete meals in themselves, like the Fragrant courgette & prawn curry pictured above (see for the recipe), so all they need to go with them is a quick-fix salad or some bread. Next time youre in the supermarket, take a look at the wide range of ready-cooked rice and noodles on offer heating through is all they need.

As always at BBC Good Food magazine weve done the hard work for you weve triple-tested each recipe so theyll work every time, and weve included nutritional breakdowns so you know exactly what youre eating. Last but not least, weve included a special chapter of our favourite puddings and desserts that we know you will love and theyre all one-pot too. How clever is that?

Jeni Wright

BBC Good Food Magazine

Eggs are large in the UK and Australia and extra large in America unless stated.

Wash fresh produce before preparation.

Recipes contain nutritional analyses for sugar, which means the total sugar content including all natural sugars in the ingredients, unless otherwise stated.

All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

Cup measurements, which are used in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

Good Food is concerned about sustainable sourcing and animal welfare. Where possible, humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.

Spoon measurements are level unless otherwise specified.

1 teaspoon (tsp) = 5ml

1 tablespoon (tbsp) = 15ml

1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)

This hearty winter supper is a great way of getting your daily vitamins.

20 minutes

Tip the tomatoes into a large pan along with the stock. Bring to the boil, turn down the heat and throw in the carrots. Gently simmer the soup until the carrots are cooked, about 15 minutes.

Add the pulses and spinach, and heat for a few minutes, stirring, until the spinach has wilted. Spoon in the pesto and gently mix into the soup. Serve with some crusty bread.

PER SERVING 219 kcals, protein 16g, carbs 34g, fat 3g, sat fat 3g, fibre 12g, sugar none, salt 3.16g

For an Indian version of this spicy soup, use some cooked chicken and a teaspoon of curry paste instead of the chorizo.

10 minutes 2

Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.

Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 minutes or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.