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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