One Pot Wonders

These full flavoured, low maintenance dishes are perfect for fuss-free cooking with minimum washing up to do after!

Spiced Moroccan Lentil and Chickpea Soup

@Hello Fresh

INGREDIENTS
1 red onion
1/2 bunch coriander 
1 tin chickpeas
3/4tsp ground cumin
1.5tsp ras-el-hanout
1tsp smoked paprika
1 tin chopped tomatoes
Vegetable stock pot
1tbsp tomato puree
50grams red split lentils

To Serve

2tbsp greek yoghurt
Ciabatta

METHOD
1. Boil the water (amount specified in the ingredient list). Peel and cut the onion in half lengthways. Very thinly slice into half moon shapes. Drain and rinse the chickpeas. Separate the leaves from the stalks of the coriander and roughly chop both.

2. Heat a splash of oil in a frying pan on medium-low heat and add the ground cumin, ras el hanout and smoked paprika. After 1 minute, add your onion and cook for 5 mins until soft. Add your coriander stalks and cook for 1 minute more. Season with salt.

3. Add the chopped tomatoes, tomato purée and your boiling water together with the vegetable stock pot.

4. Rinse the red lentils thoroughly under running water for 1 minute, then add to your soup and simmer for 10 mins.

5. Add your chickpeas and half your coriander leaves and cook for another 10 mins

6. Once your soup has thickened, taste for seasoning and add more salt if necessary. Meanwhile, preheat your grill to high. Cut the ciabatta in half and toast on each side under your grill until golden. Drizzle over a little olive oil and a pinch of salt.

7. Serve your soup in bowls with your remaining coriander sprinkled on top. Dollop on some Greek yoghurt and serve with your ciabatta on the side.

Sweet and Smoky Pan Eggs

@Bonne Maman

INGREDIENTS
1 tbsp olive oil
2 large red onions, thinly sliced or a bunch of salad onions, finely snipped
2 tsp smoked paprika
2 x 400g tins of cherry tomatoes
1 tbsp tomato puree
2 tbsp Bonne Maman Bitter Orange Marmalade
4 free-range eggs
2-3 chopped fresh coriander and chilli (optional)

METHOD

  1. Heat the oil in a large non-stick skillet or frying pan over a high heat. Add the onion and cook for 4-5 minutes, until golden and soft.
  2. Toss in the paprika and stir for 1-2 minutes. Add the cherry tomatoes, tomato puree and marmalade, and cook until slightly thickened.
  3. Make four dips in the mixture and crack an egg into each. Cook for 4-5 minutes or until the eggs are to your liking. 
  4. Sprinkle over the coriander and chilli, if using, and serve with warm sourdough bread.

Baked Lamb and Leek Risotto

www.britishleeks.co.uk

INGREDIENTS
450g diced Welsh lamb – try and get it with some decent marbling 
1 medium onion – chopped
5 garlic cloves – unpeeled
2 medium leeks – chopped
a handful of carrots – roughly chopped
1 litre good quality lamb or vegetable stock 
1 glass white wine
200g Arborio risotto rice – you may want to increase or decrease this weight depending on the size of your dish
Fresh herbs to taste 
Salt and pepper

METHOD
1. Pre-heat a large, heavy bottomed pan and using a little olive oil brown the lamb all over and then set aside.

2. Place all the vegetables and seasoning in a large oven-proof dish, drizzle well with olive oil. Lay the lamb pieces on top, cover with foil and bake in the oven on 180C (160C fan) for 30 mins.

3. Take it out of the oven, take off the foil and pop it back into the oven for 10 minutes for everything to brown a little. Then take it out once more and stir it all together, add the rice, two thirds of the stock and the white wine. Stir together, cover with the foil and pop it back into the oven for another 30-40 mins until the rice is cooked.

4. Take it out of the oven, remove the foil, stir well – you may need to add a little more stock at this stage or it may be perfect. Pop it back in the oven for about 5 mins more without the foil, just to add a little more colour. Then remove and let it settle for a few mins before serving as it will be piping hot.

Ribollita

@David Bailey

Chef to the stars, David Bailey shares his take on this rustic Tuscan soup

INGREDIENTS
2 tbsps  olive oil
1 large onion diced
2 carrots diced
2 sticks celery diced
3 cloves garlic crushed
1 can chopped tomatoes
1 can borlotti beans drained
1 can cannellini beans drained
200g Black kale
Salt and pepper
Thyme leaves
Lemon

Optional
Parmesan rind
Chicken/ham stock

METHOD
1. Heat the oil and add the onion, celery, carrot and garlic. Sweat the veg with a pinch of salt until soft, this can take a good 10 mins, but this is where all the background flavour comes from, so its worth not rushing this part. 

2. Then add the can of tomatoes and both types of bean and cook for a couple of mins. If using, at this point put in the Parmesan rind. It just gives a little umaminess to the finished soup, but is not essential if you’re wanting to keep this vegan. Then add enough water to cover the ingredients in the pan. This is truly sensational if made with a light ham/chicken stock, but again if keeping vegan water will be fine. Bring to the boil and simmer for around 20 mins.

3. Take half the soup and blitz in a blender till smooth. Return this to the pan with the rest of the unblitzed soup. This gives the soup an amazing creamy texture. Now add the kale and cook for a couple of minutes until wilted. 

4. The soup is now ready, but a few finishing touches will elevate the dish to greatness. Firstly check the seasoning, adding salt and pepper to taste. Now take a quarter cup of thyme leaves and pound in a pestle and mortar with a pinch of salt. When you have an intense green paste add the juice of a quarter lemon, and enough olive oil to get a dressing consistency. 

5. Now grill a piece of bread creating a bruschetta, and place in the bottom of the serving bowl. Ladle over the soup and finish with a generous drizzle of the thyme dressing.

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