easy one pot

Try this simple one-pot take on the traditional Brazilian Feijoada, using pork shoulder - throw in leftover chorizo, ham or bacon

Brazilian pork stew with corn dumplings

pork shoulder,

sunflower oil

onions, finely chopped

celerysticks, finely chopped

bay leaves

tbsp cumin

tbsp coriander

allspice

stock pork

tomatoes

cocoa powder

tbsp soft dark brown or muscovado sugar

tbsp red wine vinegar

oranges

red chillies,

spring onions, finely sliced

sweet potatoes,

cold butter, diced

self-raising flour

cornmealor

½ tsp bicarbonate of soda

sweetcorn,

buttermilk

egg,

Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.

Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.

Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.

After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.

When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.

Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.

Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

Try swapping traditional seafood paella for a chicken and chorizo version – a hearty family supper for four

Chicken & chorizo paella

olive oil

chicken breasts fillets,

onions,

garlic clove, crushed

cooking chorizo, sliced

turmeric

saffron

paprika

paella rice

stock

frozen peas

lemon,

½ small bunch of parsley, finely chopped, to serve

Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.

Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.

Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

milliliters

chicken stock

½ small bunch of

Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal

Lemony tuna, tomato & caper one-pot pasta

red onion

cherry tomatoes

dried pasta (we used rigatoni)

vegetable stock

x tuna

tbsp mascarpone

capers

lemon

parsley

Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.

Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.

Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan

One-pot tomato orzo

red onion, finely chopped

garlic cloves, finely grated

chilli, deseeded and finely chopped

tomatoes, chopped

orzo

parsley,

Heat the oil in a large saucepan or frying pan over a medium heat and fry the onion for 4-6 mins until softened but not golden. Add the garlic and chilli, and cook for 1 min more to soften. Stir in the tomatoes and cook for 5 mins until starting to break down.

Stir in the orzo, then pour in the stock. Cook for 8-10 mins until the liquid has reduced and the orzo is tender – add a few tablespoons of water if it begins to dry out. Scatter in three-quarters of the parsley and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan, if you like.

Combine the best of two comfort foods in one dish – perfect for a Friday night treat. Top with pickles and jalapeños to serve

One-pot cheeseburger pasta

onion

minced beef

tomatoes chopped

Worcestershire sauce

beef stock

fusilli or other pasta shape

milk

mature cheddar coarsely grated, plus extra to serve

tbsp mustard

ketchup

pickles chopped

dill pickles

Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.

Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.

Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.

Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.

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Top 6 easy one pot recipes from across the web

The most viewed easy one pot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brazilian pork stew with corn dumpl...

Chicken & chorizo paella

Chicken & chorizo paella

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One-pot cheeseburger pasta

The most viewed easy one pot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine