Bethie Hungerford - Hungerpots 80 Super Simple One Pot Recipes

HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk First published by HarperCollinsPublishers 2020 FIRST EDITION HarperCollinsPublishers 2020 Photographs Charlotte Bland 2020 Cover and internal design by Andrew Davis HarperCollinsPublishers Ltd 2020 Food Stylist: Pippa Leon Prop Stylist: Olivia Wardle A catalogue record of this book is available from the British Library Elizabeth Hungerford asserts the moral right to be identified as the author of this work All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books. Find out about HarperCollins and the environment at www.harpercollins.co.uk/green Source ISBN: 9780008356903 Ebook Edition January 2020 ISBN: 9780008356910 Version 2019-12-16 Contents If you are the kind of person who has the skill and time to make a croquembouche from scratch then put this cookbook down. It isnt for you. However, if you are the kind of person who loves delicious, wholesome, homemade food, but perhaps lacks the time or skill to make it happen, this book is for you! Quick! Buy it before that chick behind you grabs the last copy! My hungerpot method of cooking is basically the laziest possible way to cook delicious homemade food.

Aside from a bit of chopping and stirring, there is absolutely zero ability required. I promise. This book is perfect for busy parents, university students, for cooking in a camper van, a boat, or over a campfire, cooking during a kitchen renovation, or in a tiny kitchen without an oven. The recipes are also straightforward enough to leave for a teenage babysitter to make or to send to your twenty-something nephew who is attempting his first dinner party. Nearly every single recipe in this book includes a protein, vegetable and starch, making it a complete meal. All recipes serve four people and there is no need to make a side dish of any sort and no need to separately steam your veg.

It is all done together! Although these recipes are embarrassingly easy, I promise they are also absolutely delicious and beautiful enough to serve to guests. So put on some music, pull out that cast-iron pot and get ready to revolutionise your mealtimes! Lots of love, Bethie @hungermama

CROCKERY While many of these dishes can be made in a regular pot, some of them do require that your pot is also ovenproof. For this reason, I tend to do my hungerpots in a cast-iron pot or pan, though you can always decant the finished dish into something ovenproof before putting in the oven if need be. It means a second dish to clean, but is still a quick-and-easy meal to make! If you are in the market for a cast-iron pot, I would suggest asking around for a used one before buying new. It is quite likely a friend or relative has a disused one they would be willing to part with! Otherwise, there are a few grocery stores and department stores that sell cast-iron crockery and they often come on sale. PERSONALISATION These recipes are very easily adapted, so if you prefer broccoli to asparagus, or beef to chicken, or want to substitute vegan cheese, go for it.

Though when swapping veg, do make sure they have a similar cooking time. Similarly, in most recipes I have suggested several ways to garnish the finished dish but theres no need to feel bound by this just choose whatever you like or have to hand. SLOW COOKER AND INSTANT POT Because these are all one-pot meals, they are also easy to cook in the slow cooker and Instant Pot. Just be sure that any Finishing Touches (that go in after an initial cook) are accounted for and added later. That being said, nearly all of these dishes cook in about 20 minutes, so you may be better off just prepping everything ahead of time (keeping the liquid separate) and heating it all up together when youre ready to eat! This classic tomato-based soup is so hearty that even the biggest carnivore you know wont miss the meat! Full of veg and fresh herbs, this dish is best served with a generous helping of grated Parmesan and a hunk of crusty bread.

MAIN INGREDIENTS 2 litres (70fl oz) fresh chicken or vegetable broth 200g (7oz) shell pasta 2 carrots, chopped 2 celery sticks, chopped 2 garlic cloves, minced 1 onion, chopped 100g (31/2oz) green beans, chopped 100g (31/2oz) courgettes, chopped 400g (14oz) tin kidney beans, drained 400g (14oz) tin chopped tomatoes 1 tablespoon tomato pure 1 sprig of fresh rosemary 1 sprig of fresh thyme 1 tablespoon olive oil 3 tablespoons red pesto salt and pepper, to taste FINISHING TOUCHES 150g (5oz) frozen peas large handful of spinach, chopped Parmesan cheese, chopped fresh parsley, to garnish

1. Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2. Once the pasta is al dente and the veg is cooked (approximately 15 minutes after boiling), add the peas and spinach and stir until the peas have defrosted. Garnish and serve.