Autumn is definitely here, and it’s time to break out the one pot comfort food recipes. I love recipes that I can make from what I usually have in a cupboard or the fridge and this one of them. Dried yellow split peas are really cheap, and packed full of protein and fibre. They also work brilliantly in Indian dishes like dhal.
This is a really rich satisfying, cheap and easy to make meal. Perfect for chilly days when you want something nutritious and satisfying. It’s also packed with lovely warming flavours like ginger, chilli and garlic.
This soup freezes well or can live in your fridge for 3-4 days.
1 Leek (finely sliced)
2 Carrots (grated)
250 Grams Yellow split peas
1 Litre Vegetarian stock (I used 2 stock cubes to make this)
Thumb sized piece of ginger (grated), or 1 Tsp of ground ginger if you don’t have the fresh stuff)
1 Tsp Tumeric
3-4 Cloves of garlic (minced)
1 Tsp Chilli powder
1 Tbsp Vegetable Oil
Heat the oil in large pot over a medium heat, and add the leek and carrot. Cook for 5-10 minutes until soft
Add the rest of the ingredients and stir. Turn up the heat bring the soup up to just before the boil
Reduce the heat and simmer for 45 minutes, stirring occasionally
Serve topped with toasted hazel nuts or pumpkin seeds for a little extra crunch
There are countless versions of Jollof Rice and Chicken across Africa and the Caribbean. The are many reasons why it’s so popular, it’s quick and easy to make, it’s a one pot dish that can feed a family cheaply, and most importantly it’s really delicious.
I mean, tender chicken and really well flavoured rice with vegetables, where could you go wrong. This is also a great dish for using up odd bits of vegetables you have in the fridge
4 Large chicken thighs or 8 small ones (I use the ones with the bone in, as I think it keeps the chicken tender)
1 Tbsp Oil
2 Red peppers (cut into 1-2cm pieces)
1 Onion (cut into 1-2cm pieces)
1Tbsp Tomato puree
400 Gram Tin of chopped tomatoes
1 Red chilli pepper (finely chopped) or 1 tsp chilli powder
1 Tsp Smoked paprika
3 x Cloves of garlic (finely chopped)
Thumb sized piece of ginger (grated, I always keep ginger in the freezer. It stops it going to waste and it’s easier to grate)
250 ml Vegetable/chicken stock (I used a stock cube to make it)
325 Gram Long grain rice, dry weight (I use basmati, but other types are fine)
2 Tbsp Chopped coriander (optional)
Heat the oil in a large flat bottom pan. When hot, add the chicken thighs and seal on both sides
Add the vegetables and tomato puree to the pan and cook for 5 minutes
Add the remaining ingredients to the pan and cover with a lid. Bring to the boil and then reduce to a gentle simmer for 15-20 minutes, adding more water if the rice dries out before it’s cooked
Check the chicken is cooked through and the rice is soft
Do you hate washing dishes? me too. What I do love are simple one pot recipes that you can throw in the oven and forget about.
If you haven’t come across orzo before, its a type of pasta that looks like big fat grain of rice. I discovered it by accident ages ago when I wasn’t concentrating in the supermarket and thought it was rice. It’s fantastic in soups and stews because it’s smaller than other pastas, but you can treat it like normal pasta.
You can tweak this dish to suit what you have in the fridge. I used thyme and dill because I had some in my window box, but use what herbs you like. The thyme, dill and lemon gives it a really nice flavour that reminds me of Greek dishes.
1 large, or 2 small chicken thighs per person (I use ones with skins on and on the bone but boneless ones are fine too)
2 Stalks of celery
350 Grams Orzo (dry weight)
800 ml Chicken or vegetable stock
2 Lemons (juice of one lemon, and the other sliced)
2 Tbsp Herbs (I used dill and thyme)
Preheat your oven to 180 degrees, and heat an oven proof dish on your stove top before adding the chicken thighs
Seal the chicken on each side, and then remove the thighs and set to one side.
Add the vegetables (chopped into 2cm chunks) to the pan (if using skinless thighs, add a tablespoon of oil to the pan) and fry gently for 5 minutes. Check for seasoning and add salt and pepper if needed
Add the orzo, lemon juice and stock to the pan and stir well to make sure any delicious chicken brown bits from the bottom of the pan are stirred into the stock
Place the chicken back into the dish and top with the slices of lemon and herbs.
Cover the dish and place in the oven for 30-40 minutes
I love the flavours in a burrito bowl, and knocked this up one evening when I was craving some Tex Mex. You can adjust the chilli depending on how much heat you like.
This is full of great colours and flavours, and loads of protein. For vegetarians, this is also a super tasty meal without the chicken.
I topped this with some grated cheese, but it would also be fantastic topped with some avocado or sour cream (or all three if you’re straying into pure filth territory).
This is also a one pot dish, so less washing up is a win win.
Chicken thighs (8 small or 4 large)
1 Onion (sliced)
1 Red pepper (sliced)
400 Gram Tin of black beans
100 Gram Sweetcorn (I used frozen)
1 Tsp Smoked paprika
1 Tsp Chilli powder
1 Tsp Salt
2 Cloves of garlic (minced)
300 Grams Rice (I like basmati)
Handful of chopped coriander (optional)
Heat a large flat bottomed pan (you will need one with a lid or that you can cover)
Add the chicken thighs (skin side down first), cook until brown, turn and seal the other side
Add the onion and peppers and cook for another 5-10 minutes
Add the spices, garlic, corn and rice to the pan and stir well
Add the passata and a little water, cover with a lid and simmer for 5-10 minutes
Stir the mixture adding more water if it needs it (the rice should absorb all the liquid, so if the rice still isn’t cooked keep adding water (a little at a time, until its absorbed and the rice is cooked)
Stir in the coriander if you’re using it (I know some people detest it, so please yourself). Serve in bowls with your favourite topping or just as it is