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One pot

One pot recipes to save your time (and the washing up!)
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Showing: 19 recipes
Chicken cacciatore orzo bake
Chicken cacciatore orzo bake

Chicken cacciatore is a rustic Italian dish featuring chicken braised with tomatoes, onions and peppers. We’ve added orzo here to soak up all the delicious flavour

Recipe by Spencer Lengsfield

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Serves: 4
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Curried spatchcock chicken and potatoes
Curried spatchcock chicken and potatoes
Spatchcocking means you can cook a whole chicken in under an hour, and everything is roasted together in one pan, so there’s very little washing up

Recipe by Spencer Lengsfield

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Serves: 4
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Aromatic lamb meatball and giant couscous stew
Aromatic lamb meatball and giant couscous stew
A Middle Eastern-inspired spin on meatballs and pasta. Leftovers taste even better the next day

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Lazy caramelised onion sausage hotpot
Lazy caramelised onion sausage hotpot
Get all the flavours of a classic sausage hotpot but with a fraction of the effort. Tinned potatoes and a jar of chutney are key to this dish’s success!

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Sherry-braised chicken with chorizo and chickpeas
Sherry-braised chicken with chorizo and chickpeas
A little chorizo packs smoky and punchy flavour into this Spanish-influenced recipe. Delicious served with mash or with crusty bread, and some green beans

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Sponsored: Sweet potato and bean chilli from Knorr Stock Pots
Sponsored: Sweet potato and bean chilli from Knorr Stock Pots
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Serves: 4
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Masala cauliflower and aduki bean curry
Masala cauliflower and aduki bean curry
Boost your veg intake with our 3-of-your-5-a-day curry. Aduki beans have a sweet, nutty flavour that pairs well with the warming spices

Recipe by Abigail Spooner

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Serves: 4
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Storecupboard jambalaya
Storecupboard jambalaya
This one-pan jambalaya uses up the leftover rice, tins and spices that linger in your cupboards

Recipe by Debbie Major

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Serves: 4
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Choucroute garnie
Choucroute garnie
Traditionally made with sauerkraut, we’ve used fresh savoy cabbage to brighten up the Alsatian classic of sausage, cabbage and potato one-pot. Serve with crusty bread to mop up the juices, and some punchy mustard

Recipe by Anna Glover

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Serves: 4
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