one pan wonders

This curry is packed full of flavour and works well with any firm, white fish.

Matt Moran's Indian fish, cauliflower and coconut curry

tbs ghee

mustard seeds

cardamom pods, crushed

cinnamon quill

red chilli

curry leaf sprig, leaves

tbs madras curry paste

tsp turmeric

½ cauliflower, cut into small florets

coconut milk

lemon

monkfish

brown basmati rice and pappadams to serve

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On those days when you really need a quick bite to eat but you’re fresh out of bread, no problem! This is the perfect little hack to ensure you’ve got something scrumptious to stuff with your favourite fillings.

Speedy folded flatbread

g Gouda or Cheddar cheese

smoked ham

chives

cherry tomatoes

mustard

bread flour

baking powder

natural yoghurt

olive oil

Salmon is one of the most common fish that we buy, so I wanted to share one of my favourite cooking methods for it. By creating a foil parcel, you not only beautifully steam the fish, but also impart wonderful flavour from exciting ingredient combos, giving you a satisfying meal in just 15 minutes of oven time. Treat this recipe as a principle, have a go, then why not come up with your own combos? 

Salmon in a bag

½ x 460 g jar of roasted red peppers

g smoked almonds

x chickpeas

½ a bunch of flat-leaf parsley (15 grams)

g higher-welfare chorizo

salmon

Sweet tomato gnocchi

garlic

400 g potato gnocchi

g hazelnuts

100 g baby spinach

extra virgin olive oil

Parmesan cheese

plum tomatoes

asparagus

black olives stone

Outrageous pulled pork

½ a pork shoulder, bone

nutmeg

red onions

carrots

eating apples

sage (20 grams)

Green shakshuka

½ a bunch of asparagus (175 grams)

broccoli (175 grams)

potato (175 grams)

harissa

eggs

cottage cheese

mint

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

garlic powder

unsalted butter

yellow onion (finely chopped)

dry orzo pasta

thyme

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

For those days when you’re after a quick bite to eat, this speedy flatbread hits the spot. You’ll only need one pan, a handful of ingredients and less than 15 minutes.

Gouda or Cheddar cheese

ripe cherry tomatoes

mustard,

Jamie shows you one of his favourite ways of cooking salmon with this satisfying 15-minute recipe.

red peppers

smoked almonds

chickpeas

higher-welfare chorizo

A batch cook beauty, Jamie's outrageously good pulled pork is the gift that keeps on giving.

nutmeg,

Preheat the oven to 200°C/400°F/gas 6. It’s important to use a snug-fitting roasting tray for this recipe. Sit the pork shoulder in the tray and drizzle with 2 tablespoons each of olive oil and red wine vinegar, finely grate over the whole nutmeg, season generously with sea salt and black pepper, and rub well.

Peel and halve the onions. Wash, trim and halve the carrots lengthways. Quarter and core the apples. Pick the sage leaves. Lift up the pork and sit the onions, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat.

Roast for 2 hours, then reduce the heat to 150°C/300°F/gas 2 and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.

Lift off all the crackling and put aside. Remove the pork to a board to rest. Spoon the excess fat off the tray into a jam jar (save for tasty cooking another day), then squeeze the soft garlic cloves out of the skins, and mush up the carrots, onions and apples.

Return the pork to the tray, then shred and pull apart with two forks, removing any gristly bits and bones.

Mix well until beautifully dressed in all the outrageous tray juices, then season to perfection. Snap up the crackling and place back on top, then enjoy as is or hold in the oven until needed. Batch up the extra portions to stash in the fridge or freezer for future meals.

This one-pot wonder is beyond delicious, super easy to make and ready in 30 minutes. Flaky salmon fillets paired with velvety orzo, infused with the sweetness of fresh corn.

Creamed Corn Orzo with Salmon

salmon removed)

salt

Cajun seasoning

tsp black pepper

thyme (more for serving)

orzo

corn

lemon juice

heavy cream

chili flakes

seasoning

Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.

cleaning

Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.

Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.

sautéing

Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.

Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.

Top with thyme, black pepper and chili flakes. Enjoy!

Oh my goodness this was delicious! I ended up grilling the salmon instead. Everybody loved it!

Great recipe! I added mushrooms 8oz of mushrooms (cooked with onion/garlic). I used four ears of corn! I also milked the corn after shaving all of the kernels off. Then, I threw the cobs in my homemade veggie broth and let boil for about 5-10 minutes before adding to the skillet. I got every last squeeze of the corn flavor out! So delicious!

I absolutely loved this dish! My husband and I are well seasoned home cooks and he was in the restaurant business so we are extremely picky. We will definitely be making it again!
The only changes we made were to halve the salmon ingredients for just the two of us and we also did 1/3 for the orzotto and used light cream instead of heavy cream to reduce the overall calories. We found that 1/3 of the recipe was perfect for the two of us. so delicious, thank you!

Just made for the second time and this is a spectacular recipe!  
There is so much flavour….used Red Spring Salmon……amazing!
Thank you for a lovely balanced dish which is so flavourful
and 5 star on all levels.

First timer here and I’m so happy I tried this recipe! I cooked the salmon the grill so I can’t speak to the fish, but the orzo is to die for. I was second guessing the amount of garlic but it was perfect. Thanks, Anna, for this one. Can’t wait to try more!

Thank you! I just made the recipe, it turned out AMAZING. I subbed evaporated milk in for the heavy cream to cut some calories and it worked out really well. Will definitely become a staple in my kitchen!

Top 11 one pan wonders recipes from across the web

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

Top Tags

Matt Moran's Indian fish, cauliflow...

Speedy folded flatbread

Salmon in a bag

Sweet tomato gnocchi

Outrageous pulled pork

Green shakshuka

One Skillet Salmon with Lemon Orzo

Speedy folded flatbread

Salmon in a bag

Outrageous pulled pork

Creamed Corn Orzo with Salmon

Top 11 one pan wonders recipes from across the web

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

Top Tags

Matt Moran's Indian fish, cauliflow...

Speedy folded flatbread

Salmon in a bag

Sweet tomato gnocchi

Outrageous pulled pork

Green shakshuka

One Skillet Salmon with Lemon Orzo

Speedy folded flatbread

Salmon in a bag

Outrageous pulled pork

Creamed Corn Orzo with Salmon

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