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20 Healthy One Pot Meals That Will Cut Cleanup Time in Half

We all want to make the most of our evenings during the week, so having simple and healthy recipes to hand can be helpful.

Meals that can be made in a single pot or pan are convenient, tasty and can bring health benefits, international restauranteur Chef Susy Massetti says.

“One-pot meals have been slowly but surely gaining traction in all kitchens, many cuisines of the world have recipes that are just perfect for this style of cooking,” she told Newsweek.

“Today’s busy lives leave very little time for fussy recipes while we do not want to sacrifice scrumptious meals.

“Cooking all in one pot also helps with retaining more moisture in whatever we are preparing, reducing in many cases the need for extra condiments, oil or the similar.

“Think of crispy potatoes or veggies basted with the natural juices of what’s cooking, which in return ends up producing a healthier version of the ‘original’ dish. Two birds with one stone if you ask me.”

From quick dinner ideas to easy roasts, Newsweek presents a selection of delicious and healthy one-pot recipes that can all be made with ease.

1. Chef Susy’s One Pot Lasagna (Serves 6)

One Pot Lasagna
This recipe is a lighter, faster version of a classic Italian meat lasagna, minus the headache of having to prepare multiple components in multiple pots
Chef Susy

Chef Susy said: “There is no Italian dinner like a large tray of lasagna. This recipe is a lighter, faster version of a classic Italian meat lasagna, minus the headache of having to prepare multiple components in multiple pots.

“Totally fuss-free and delicious. Try it out and you will never go back to the ‘traditional’ recipe ever again.”


600g Dry lasagna sheets
600g Ground beef (70/30)
1.2kg fresh tomato puree or 3 tins of canned tomatoes
150g Onions, diced
120g Carrots, diced
120g Celery, diced
15g fresh garlic minced
20g Fresh parsley chopped
250g Low moisture mozzarella, shredded
100g Parmigiano cheese, grated
600ml Heavy cream
30g Butter, unsalted
2 tbs olive oil
1 tsp allspice ground
Sea salt & black pepper to taste


Pre-Heat the oven to 200 C. Heat a large oval or round dutch oven over med-high heat. Add olive oil and butter and the ground beef and let it sear (5 to 7 min).
Add the onion and the allspice and toss well and cook till the onions are translucent and add the garlic tossing well and cook for 2 more minutes.
Add the carrots, cook for 2 to 3 minutes mixing well, then add the celery, cook for 2 to 3 minutes mixing well.
Season with sea salt & pepper and let it cook for 5 minutes. Add the tomato puree, mix well and cook for 5 more minutes or until the mixture is simmering.
Sprinkle over the chopped parsley and cook for further 2 minutes.
Remove from the heat and scoop out most of the “ragout” in a separate bowl.
Leave some sauce on the bottom of the pan and start layering topping the meat sauce with lasagna sheets breaking them to make it fit the pot.
Now add more sauce and pour over some cream. Top with the mozzarella and sprinkle the Parmigiano cheese and continue till you finished all the ingredients finishing with mozzarella and Parmigiano cheese.
(at this stage you can keep it in the refrigerator till when needed or the next day)
Cover with the lid and place in the preheated oven for 25 minutes.
After 25 minutes remove the lid and cook for another 15 minutes. Take out of the oven, let rest for 10 minutes and serve.

2.’s Mushroom Stroganoff (Serves 4)

Chestnut Mushroom Stroganoff
Chestnut Mushroom Stroganoff


500g chestnut mushrooms, thickly sliced
85g watercress
1 medium onion, finely sliced
2 cloves garlic, finely chopped
1 tsp smoked paprika
1 tsp chilli powder
50ml dry white wine
2 tbsp tomato puree
100ml hot vegetable stock
100ml double cream
1 knob butter
A bowl of food on a table
1 tbsp vegetable oil
250g giant wild rice
Salt and black pepper


First cook the wild rice according to packet instructions.
Heat the oil in a large pan and add in the butter. Once the butter is foaming add in the onions and a good pinch of salt, frying on a medium heat for 5 minutes.
Add in the mushrooms and garlic, continuing to fry until the mushrooms are cooked and the onions are softened.
Add in the paprika, chilli powder, and white wine, then bring to a simmer. Stir in the tomato puree, vegetable stock, and cream, then continue to simmer for 10 minutes, or until liquid has reduced by a third.
Once the rice is cooked, take a handful of the watercress, roughly chop and stir through the rice. Stir the remaining watercress into the stroganoff. Taste the sauce, then add salt and pepper if needed. Serve along with the giant wild rice.

3. Hello Fresh’s One Pot Creamy Smokey Beef Pasta

Hello Fresh's One Pot Creamy Smokey Beef
Hello Fresh’s One Pot Creamy Smokey Beef Pasta
Hello Fresh


240g Beef Mince
120g Sliced Mushrooms
1 sachet Smoked Paprika
1 sachet Dried Oregano
1 sachet Tomato Puree
75g Creme Fraiche
10g Beef Stock Paste
180g Wheat Rigatoni Pasta
40g Baby Spinach
30g Red Leicester


Preheat your oven to 200°C. Fill and boil your kettle. Heat a large ovenproof saucepan or pan on high heat (no oil).
When hot, add the beef mince and sliced mushrooms. Cook until browned, 3-4 mins, using a wooden spoon to break up the mince as it cooks.
Tip: If your pan isn’t ovenproof, transfer your pasta mix into an ovenproof dish just before you bake it in the oven.
Drain and discard any excess fat from the beef, then season with salt and pepper. Add the smoked paprika, dried oregano and tomato puree. Stir and cook for 1 min.
Pour in the boiling water then stir in the crème fraiche and beef stock paste.
Stir the rigatoni into the sauce, season with salt and pepper and bring to a rapid boil. Cover the ovenproof pan with a lid, or transfer the pasta mix into an ovenproof dish and cover tightly with tin foil.
Bake on the top shelf of your oven until the pasta is cooked, 20-25 mins.
While the pasta cooks, put your feet up! Once cooked, remove from your oven, carefully remove the lid and season with salt and pepper. Pop the spinach on top, cover with a lid again and return to the oven for 2 mins. Remove and stir the spinach into the pasta until wilted and piping hot.
Grate the red Leicester into the pasta, stir together until combined.
Taste the pasta and add salt and pepper if you feel it needs it. Serve in bowls.

4. California Walnuts’ Pork & Apple Casserole

California Walnuts
California Walnuts’ Pork, Apple & California Walnut Casserole


1 tbsp oil
600g pork fillet, cut into 1cm slices
1 onion, sliced
100g California Walnut Halves
2 tbsp flour
500ml bottle cider
1 chicken stock cube
1 tsp Dijon mustard
1 red apple, cored and sliced
2 tbsp crème fraiche (50g)
15g pack parsley, chopped


Preheat the oven to 180oC, gas mark 4.
Heat the oil in a large frying pan and fry the pork slices in 2 batches until browned. Then remove and set aside.
Add the onion and walnuts to the pan and fry for 3-4 minutes until softened. Stir in the flour and cook for 1 minute.
Gradually blend in the cider, stock cube and mustard and bring to the boil, add the pork back to the pan with the apple and season. Transfer to a casserole dish, cover and bake for 1.5 hours until pork is tender.
Stir in the crème fraiche and parsley and serve with rice or mashed potato and fresh vegetables.
Cook’s tip: If you don’t want to use cider, a little white wine and chicken stock will work well too. Try adding wholegrain mustard instead of the Dijon.

5. Alaska Seafood Marketing Institute’s Salmon Traybake (Serves 3)

Wild Alaska Salmon Traybake
Alaska Seafood Marketing Institute’s Wild Alaska Salmon Traybake
Alaska Seafood Marketing Institute


3 fillets of wild Alaska salmon (try Sockeye)
1 large sweet potato, cut into chunks
1 aubergine, sliced and halved
1 courgette, sliced
1 red pepper, sliced
1 green pepper, sliced
12 Brussels sprouts
1 large red onion, cut into chunks
1 pack of vine tomatoes, approx. 16
4 tbsp Extra Virgin Olive Oil
1 tbsp dried basil
1 tbsp paprika
3 garlic cloves, crushed
Handful of Kalamata olives
Half lemon, cut into wedges


Preheat the oven to 180c.
In a small bowl, combine the dried basil, paprika, crushed garlic and extra virgin olive oil.
Brush some of the mixture onto the wild Alaska salmon fillets and place them back into the fridge.
Scatter the sweet potato chunks onto a large roasting dish and drizzle them with a tiny bit of the seasoning mix.
Place the sweet potato in the oven for 15 minutes.
Take out of the oven and add the aubergine, courgette, red and green peppers, Brussels sprouts and red onion to the roasting dish. Coat with rest of the seasoning and place the dish back in the oven for 15 minutes.
Next add the wild Alaska salmon, tomatoes and olives, then place the dish back in the oven for a further 15 minutes (or until the salmon is cooked, depending on it thickness and your preferences).
Serve with a squeeze of lemon and dig in.

6. Jazz Apple’s Tray-mendous Cauliflower (Serves 2)

Jazz Apple's Tray-mendous Cauliflower & Apples
Jazz Apple’s Tray-mendous Cauliflower & Apples
Jazz Apple


2 Jazz Apples (cored and cut into thin slices)
400g cauliflower florets
2 red peppers (cut into chunky slices)
4 cloves of garlic
4 shallots (each cut into segments)
2 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp harissa
Salt & pepper to taste


Preheat the fan oven to 200°C. Break the cauliflower florets apart, cut the peppers into strips, break apart the shallots and peel the garlic cloves before adding to a large bowl.
Mix the olive oil, harissa and sherry vinegar together and pour over the vegetables.
Get your hands involved to ensure the veg is well covered.
Place the marinated veg on an oven tray and bake for 20 mins.
Take out, give it a mix and bake for another 10 minutes.
Serve with couscous, coconut yoghurt and mint leaves.

7. Hello Fresh’s Mexican Beef ‘n’ Rice (Serves 2)

One Pot Mexican Beef 'n' Rice
Hello Fresh’s One Pot Mexican Beef ‘n’ Rice
Hello Fresh

Hello Fresh states: “We love Beef and Rice with Cheesy Topping and this deliciously simple, chef-curated recipe doesn’t disappoint. Time to bust out the pots and pans!”


2 cloves Garlic
1 pack Red Kidney Beans
240g Beef Mince
1 pot Mexican Spice
1 sachet Tomato Puree
150g Basmati Rice
2 block Cheddar Cheese
1 bunch Coriander
1 pot Red Wine Jus Paste
350ml Water for the Rice


Peel and grate the garlic, drain and rinse the kidney beans in a colander and roughly chop the coriander, including stalks.
Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the mince up with a spoon as it cooks.
Stir in the garlic and Mexican spice and cook until fragrant, 1 minute more. Season with salt and pepper.
Lower the heat to medium and stir in the tomato puree, basmati rice, kidney beans and the water.
Stir in red wine jus paste until it has dissolved. Bring to the boil, then cover the pan with a lid or some kitchen foil.
Leave to cook for 15 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam – don’t look under the lid!). Meanwhile, grate the cheddar cheese.
Preheat your grill to high. Once the rice is cooked, remove the lid from the pan and season to taste with salt and pepper.
Stir through half the coriander. Sprinkle on the cheese, then pop the pan under the grill until the cheese is golden and bubbling, 2-3 mins.
Share the Mexican rice between your plates, top with the remaining coriander and enjoy.

8. White Wine Coq Au Vin (Serves 6)

White Wine Coq Au Vin
Gourmet food Coq au vin chicken coquelet stew in creamy wine sauce, bacon and mushrooms close-up in a saucepan on the table
ALLEKO/Getty Images

Use a drinkable dry white like Sauvignon Blanc or Pinot Gris—or even a dry sparkling—just avoid poor-quality cooking wine.


2 tsp olive oil
210g pancetta, cut into 1/2-inch pieces
1 whole chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
450g cremini mushrooms, quartered
2 medium onions, chopped
2 leeks (white and light green parts only), halved and sliced
2 cloves garlic, chopped
2 tbs flour
750ml bottle dry white wine
250ml chicken stock
2 tbs Dijon mustard
6 sprigs thyme
2 bay leaves
Fresh tarragon, chopped


Preheat oven to 180c Heat oil in a large Dutch oven over medium heat.
Add pancetta and cook, stirring occasionally, until browned, then transfer to a paper towel-lined plate using a slotted spoon.
Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes and transfer to a plate.
Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes.
Reduce heat to medium-low and add onions, leeks, and garlic and gently cook until light golden brown and tender.
Add flour and cook, stirring, 1 minute then gradually add wine, before adding stock, mustard, thyme, and bay leaves and simmer.
Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes.
Discard thyme and bay leaves and serve topped with tarragon.

9. Graham Sharman’s Moroccan Lemon Chicken

Graham Sharman's Moroccan Lemon Chicken
Graham Sharman’s Moroccan Lemon Chicken
Graham Sharman/

Everything goes into the slow cooker at the beginning of the day and a perfectly made Meatless Monday meal will be waiting for you by the time you are finished for the day.


800g fire-roasted crushed tomatoes
400g can petite-diced tomatoes
1 tbs chili powder
2 tsp ground cumin
1 tsp ground coriander
3 cloves garlic, pressed
1 onion, chopped
1 large carrot, chopped
1 large poblano pepper, chopped
125g wheat berries
Kosher salt and freshly ground black pepper
400g can black beans, rinsed
400g can kidney beans, rinsed
Sour cream, grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges to serve.


Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and a little water in a large-medium slow cooker.
Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
Stir in both beans and cook until warmed through.
Finally, serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.

10. SORTEDfood’s Creamy Pea Pasta (Serves 2)

SORTEDfood's One-Pot Creamy Pea Pasta with Almonds
SORTEDfood’s One-Pot Creamy Pea Pasta with Almonds

Co-founder Jamie Spafford told Newsweek: “Our members love one-pot meals because they cut down on so much necessary equipment and washing up afterwards, but still maximise on flavour as everything cooks together!

“This dish uses classic fresh summer flavours and puts them into a quick, affordable and delicious dish.”


1 brown onion
2 cloves garlic
2 tbsp olive oil
1 vegetable stock cube
300g frozen peas
200g dried pasta
100g hard Italian cheese
10g parsley
150g crème fraîche
20g almonds


Peel and finely dice the onion and 2 cloves of garlic. Pour 2 tbs of oil into a large saucepan followed by the veg and place on medium heat.
Gently fry the onion and garlic for 5 minutes, until the onion begins to go soft and translucent.
Crumble the stock cube into the pan and pour in 600ml of water – this needs to be precise.
Turn the heat up to high and tip in 200g of pasta. Turn the heat down and simmer with a lid for 14-16 minutes, stirring every 3-4 minutes.
Just before the pasta is cooked add 300g of peas and cook in the sauce until the pasta has softened and peas are tender.
Season with salt and pepper then finely chop 10g of parsley, grate 100g of Italian hard cheese and stir in 3/4 each. Stir in 150g of crème fraiche.
Divide the pasta between two plates, top with 20g of flaked almonds, leftover cheese and reserved parsley. Tuck in!

11.’s Brown Rice Pilaf (Serves 4)

Brown Rice Pilaf with Mushrooms’s Brown Rice Pilaf with Mushrooms

Cooked in a seasoned broth, this delicious Middle Eastern dish is sure to leave you and your guests feeling full and satisfied.

The heightened fibre content of the brown rice will aid with high cholesterol and blood pressure, whilst the nutrition-rich watercress adds a peppery kick.

This simple dish is sure to be a favourite with its cost-effective, tasty and highly nutritious ingredients.


250g brown basmati rice
700ml vegetable stock
100g pine nuts
100g shiitake, chestnut or button mushrooms, roughly chopped
1 tbsp vegetable oil
1 onion, chopped
2 tsp turmeric
2 tsp garam masala
2 tsp paprika
25g butter (can be left out or swapped for vegan butter for vegan or dairy free option)
15g watercress, roughly chopped
15g rocket, roughly chopped
Juice of half a lemon
4 eggs
1 red chilli, finely diced
3 spring onions, finely chopped
100ml white wine vinegar
2 tsp salt, plus more to taste
Black pepper


Bring the vegetable stock to the boil. In the meantime, place a large frying pan on a medium high heat.
Add the pine nuts and toast for a few minutes until lightly browned, tossing occasionally. Remove from the pan and set aside in a bowl.
Return the pan to the heat. Add the chopped mushrooms and dry-fry, stirring occasionally, until they have released liquid and begun to brown. Remove from the pan and add to the bowl with the pine nuts.
Add the vegetable oil to the pan and turn up the heat to high. Add the rice and stir to coat thoroughly with the oil.
Cook for a couple of minutes, stirring occasionally, then add the onions and continue to cook until the onions have softened and turned translucent. Add the pine nuts, mushrooms and spices and remove from the heat.
Carefully add the rice mixture to the saucepan with the stock along with 2 tsp of salt and a pinch of ground black pepper. Bring to a simmer, reduce the heat, and cover the pan.
Cook for around 40 minutes or until the rice is tender. Remove from the heat and leave to stand for 10 minutes.
While the rice is standing, bring another pan of water to the boil then add the white wine vinegar. Once the water has boiled again, turn down to a gentle simmer and carefully crack in the four eggs.
Cook the eggs in the simmering water for 3.5 minutes, then remove from the pan with a slotted spoon and allow to drain on some paper towel.
To serve, stir the watercress, rocket, lemon juice, chilli, spring onion and butter into the brown rice, adding seasoning to taste.
Split evenly between four serving bowls and top each with a poached egg, finishing with a sprinkling of sea salt and black pepper. Serve immediately.

12. Miso Roast Cod with Sweet Potatoes (Serves 4)

Miso Roast Cod with Sweet Potatoes
Abel and Cole’s Miso Roast Cod with Sweet Potatoes one-pot dish
Abel and Cole

Cod is the catch of the day for this tin roast—smothered in a umami-rich mix of miso and ginger, baked with tender sweet potatoes, crispy broccoli and sweet carrots and topped with tangy quick-pickled red onion and fresh coriander.


750g sweet potatoes
400g carrots
A head of broccoli
2 garlic cloves
1 red onion
1 lemon
A thumb of ginger
40g white miso
50g tamari
4 cod fillets
A handful of coriander


Heat your oven to 200°C and meanwhile scrub the sweet potatoes and chop them into 1-2cm-thick pieces, then pop the sweet potato pieces into a large roasting tin. Trim the carrots and cut them half or quarters lengthways, depending on thickness. Add the carrots to the tin. Cut the stalk off the broccoli and chop it into finger-sized pieces. Cut the broccoli head into large florets and add all the broccoli to the tin. Pour over 2 tbsp oil and season with a pinch of salt and pepper and toss to coat. Set the un-peeled garlic cloves on top and slide the veg into the oven to roast for 25 mins.
While the veg roast, peel and thinly slice the red onion and place it in a small bowl. Grate in the zest from the lemon and squeeze in the juice from 1 half. Add a pinch of salt and use your hands to scrunch the onion for 1-2 mins. Set aside to pickle.
Peel and finely grate the ginger into a large dish. Squeeze in the juice from the remaining lemon half. Add the miso and the tamari with 1 tbs oil and mix well. Set to one side.
When the veg have roasted for 25 mins, remove the tin from the oven and carfeully lift out the roast garlic cloves. Slide the tin back into the oven for another 10 mins.
Let the garlic cool for a couple of mins, then squeeze the roasted flesh into the miso mixture. Use a fork to mash it all together. Lay the cod fillets in the dish and turn them over a few times to coat them in the miso marinade.
Remove the roasting tin from the oven. Make 4 spaces for the cod by pushing the veg to the sides. Pop the cod fillets in the spaces. Drizzle the remaining miso marinade over the veg.
Slide the tin back into the oven for 10-15 mins till the fish is cooked – it should be opaque and flake easily when gently pressed with the back of a fork. The veg should be tender and the broccoli florets should be a little crispy at the edges. Cook for a little longer if you need to.
While fish and vegtables cook, finely chop the coriander stalks and add them to the bowl with the quick-pickled red onion. Stir to mix.
When the fish and veg are ready, divide them between 4 warm plates. Top with the pickled red onions and the coriander leaves, to garnish. Serve straight away.

13. Hello Fresh’s Fajita Chicken Pasta (Serves 2)

Hello Fresh's Creamy One Pot Fajita Chicken
Hello Fresh’s Creamy One Pot Fajita Chicken Pasta
Hello Fresh


1 Onion
1 Bell Pepper
2 Garlic Clove
1 block Cheddar Cheese
280g Diced Chicken Thigh
1 sachet Mexican Spice
1 sachet Chicken Stock Powder
200g Wheat Rigatoni Pasta
1g Baby Spinach
1 pack Soured Cream
600ml Water


Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic then grate the cheddar.
Heat a drizzle of oil in a large wide-bottomed pan on high heat. Once the oil is hot, add the chicken and season with salt and pepper.
Fry until golden brown, 4-5 mins (cook in batches if your pan is small). Stir occasionally. Remove to a bowl with a slotted spoon.
Add the pepper and onion to the pan and season with salt and pepper. Add a little more oil if needed. Stir fry until they have softened, 4-5 mins.
Return the chicken to the pan along with the Mexican spice and garlic. Stir and cook for 1 minute, then pour in the water (see ingredients for amount) and chicken stock powder. Stir in the rigatoni and bring the mixture to a boil.
Lower the heat to medium, cover the pan with a lid or some tin foil and simmer until the pasta is tender 12-14 mins Stirring every 3-4 mins to ensure it isn’t sticking to the bottom of the pan.
Once the pasta is cooked remove the lid and simmer till the liquid has thickened, 3-5 mins.
Once the pasta is cooked, stir in the spinach in handfuls and cook until wilted, 2-3 mins. You should be left with a little bit of thickened liquid.
Stir in the cheddar and three-quarters of the sour cream. Bring to the boil. Remove from the heat, then taste and add salt and pepper if you feel it needs it.
Serve in bowls with a dollop of remaining sour cream and a grind of pepper.

14. Abel and Cole’s One Pan Baked Chicken Arrabiata

One Pan Baked Chicken Arrabiata
Abel and Cole’s One Pan Baked Chicken Arrabiata
Abel and Cole

An all-in-one supper that bakes tender organic chicken breasts and pasta together with a rich, spicy tomato sauce that’s flavoured with fresh rosemary, garlic, a pinch of dried oregano and spiked with a thwack of chilli heat.


2 chicken breast fillets, skinless and boneless
1 onion
2 garlic cloves
1 chilli
A handful of rosemary, leaves only
1tsp dried oregano
400g chopped tomatoes
200g gnocchetti or penne pasta


Preheat your oven to 200°C. Fill and boil your kettle. Warm 1 tbsp olive oil in a large ovenproof pan on a medium-high heat. Rub the chicken breasts with a pinch of salt and pepper. Add the chicken to the hot pan and fry for 3 mins on each side, till golden brown, then lift out onto a plate.
While the chicken is cooking, peel and finely chop the onion. Peel and finely chop the garlic. Finely chop the chilli (if you prefer less heat, you can halve the chilli and scrape out the white pith before chopping). Pick the rosemary leaves off their sprigs and finely chop them.
Pop the empty chicken pan back on a medium heat. Add the onion, garlic, chilli and rosemary and 1 tsp dried oregano. Season with salt and pepper and fry for 4-5 mins, stirring often, till the veg have browned slightly.
Pour the chopped tomatoes and 400ml hot water from the kettle into the pan. Let it come to a simmer, then stir in the gnocchetti or penne pasta. If your pan isn’t ovenproof, at this stage you can spoon the pasta and sauce into an ovenproof dish. Nestle the chicken fillets into to the sauce.
Slide the pan or dish into the oven and cook for 20 mins, stirring halfway, or till the pasta is tender and the chicken is cooked through. Taste the sauce and add more salt or pepper, if needed. Divide the chicken arrabiata between 2 warm plates and serve.

15. Abel and Cole’s Oven-Baked Saag Aloo (Serves 4)

Oven-Baked Saag Aloo with Wild Garlic
Abel and Cole’s Oven-Baked Saag Aloo with Wild Garlic
Abel and Cole

Inspired by the Punjabi favourite saag aloo, this all-in-one oven-baked dish stars a mix of potatoes, tomatoes and onions coated in a delicate spice mix and roasted till tender, then tumbled with leafy greens and seasonal superstar wild garlic.


1.5 kg potatoes
1 tbs vegetable curry powder
2 tsp turmeric
2 tsp black mustard seeds
3 garlic cloves
A thumb of ginger
1 chilli (optional)
1 lemon
400g vine tomatoes
4 onions
400g spinach or chard
30g wild garlic


Preheat the oven to 200°C, scrub the potatoes, then chop into 2-3cm-thick chunks. Tumble on to a large baking tray and drizzle over 2 tbsp oil. Season with plenty of salt and pepper and toss to coat. Slide into the oven to roast for 30 mins.
Meanwhile, add 1 tbsp curry powder and 2 tsp each turmeric and mustard seeds to a bowl. Peel the garlic and ginger and grate them into the bowl. Halve the chilli, if using it, and flick out the white pith for less heat, if you prefer. Finely chop the chilli and add it to the bowl. Zest and juice in the lemon, add 1 tbsp oil and mix together.
Cut the tomatoes into 6-8 wedges each. Peel the onions and slice them into wedges to match.
Take the potatoes out of the oven. Add the tomatoes and onions to the tray(s) and pour over the spice mix. Toss to coat the veg, and slide back into the oven for 30 mins.
Fill and boil the kettle. Finely chop the spinach or chard. Pop it into a large colander or sieve. Pour over the hot water from the kettle to slightly wilt it. Leave to cool, then squeeze out as much water as possible. Finely chop the wild garlic leaves.
When the veg have cooked for 1 hr in total, add the wilted spinach and wild garlic to the tray and fold them through. Slide the veg back into the oven for 8-10 mins – the potatoes will be golden and crisp and the spinach a little dark. Heap the saag aloo onto warm plates and serve. This oven baked curry is delicious by itself, eat it with a rice and dal for a heartier meal, or serve it as a side as part of an Indian feast.

16. Michael Carr’s Chicken and Rice One-Pot

Michael Carr's Chicken and Rice One-Pot
Michael Carr’s Chicken and Rice One-Pot

Expect repeated requests for this classic recipe that packs all of your dinnertime favorites onto one dish.


6 Chicken Thighs
200g long grain rice
6g wasabi
1 red onions (small dice)
2 cloves of garlic (chopped)
6 to 8 button mushrooms (thinly sliced)
Half red pepper (diced)
1 tsp cumin seeds
1 chilli (chopped fine)
300ml chicken stock
Oil, salt, pepper, quarter lemon juice
Garnish: 2 spring onions, 20g fresh ginger, 15g coriander


Sweat quickly, onions, garlic, mushrooms, pepper, cumin seeds. Add wasabi and sweated mixture to a baking dish, add the rice. Rub chicken thighs in oil, salt, pepper, lemon juice and lay across the top of rice.
Next pour warm stock over the top cover in tin foil and bake at 160c for 65 mins.
Finish by finely slicing peeled ginger, spring onions and coriander.

17.’s Lamb Stew (Serves 6)

Lamb Stew
Lamb Stew
Ravsky/Getty Images


2 sticks of celery
2 medium onions
2 carrots
3 sprigs of fresh rosemary
Olive oil
500g diced stewing lamb, approximately 2cm cubes
1 heaped tablespoon plain flour
500ml lamb stock or vegetable stock, preferably organic or red wine*
400g tin of chopped tomatoes
Sea salt and freshly ground black pepper
85g watercress
1 handful cashew nuts, lightly toasted


Preheat oven to 180ºC/350ºF/gas. Peel and roughly chop the onions, carrots, celery and rosemary leaves, discard the stalks.
Put a casserole pan on a medium heat. Add the vegetables and rosemary leaves into the pan with 2 glugs of olive oil and fry for 10 minutes
Add your meat and flour then pour in the stock and tinned tomatoes. Stir, then season with a teaspoon of sea salt and the same pepper.
Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2.5 hours.
Remove the lid for the final half-hour of cooking then season to taste with additional salt and pepper. Add the nuts and watercress, stir then serve.

18. One Pot Melting Mozzarella & Aubergine Pasta

One Pot Melting Mozzarella & Aubergine Pasta
Abel and Cole’s One Pot Melting Mozzarella & Aubergine Pasta
Abel and Cole

Cooking pasta in the same pan as the sauce doesn’t just save on washing up, it makes sure the pasta soaks in all the flavours while it simmers. And there are plenty of delicious ingredients in this dish for our organic penne to splash about in – sweet Sicilian cherry tomato passata, caramelised aubergine and wintry thyme and sage, as well as pools of melting mozzarella to finish it all off.


1 aubergine
1 onion
2 garlic cloves
A handful of sage, leaves only
200g penne
300ml cherry tomato passata
1 tbsp red wine vinegar
1 tsp caster sugar
A handful of thyme
100g mozzarella
50g peppery salad mix
1 tbsp + 2 tsp olive oil
2 tbsp water
Sea salt
Freshly ground pepper
450ml boiling water


Trim the aubergine and dice it into 1cm chunks. Set a heavy-based casserole dish or large pan on a medium-high heat and add 1 tbsp oil and the aubergine. Fry for 5 mins, stirring now and then, till the aubergine is browned all over.
While the aubergine fries, peel and finely chop the onion. Lift the aubergine out of the pan and pop it on a plate. Add the onion with 2 tbsp water and a pinch of salt and pepper. Fry for 3 mins, stirring now and then, till the onion starts to brown.
While the onion fries, peel and grate or crush the garlic. Finely chop the sage leaves.
Stir the aubergine back into the onion with the garlic and most of the sage leaves, keeping some back to garnish. Cook and stir for 1 min.
Stir in the penne. Pour in the cherry tomato passata and stir to mix. Add 1 tbsp red wine vinegar and 1 tsp caster sugar. Drop in the thyme sprigs. Pour in 450ml boiling water, stir a few times to mix it all together and put a lid on the pan.
Bring the pasta and sauce to the boil, then turn the heat down to medium-low and simmer for 12 mins till the pasta is almost tender but still a little firm and chalky. Meanwhile, drain and coarsely grate the mozzarella.
When the pasta has cooked for 12 mins, take the lid off the pan and lift out the thyme sprigs. Give the pasta a few stirs. Scatter the mozzarella over the top of the dish. Pop the lid back on and cook for another 3-4 mins till the pasta is tender and the mozzarella has melted.
While the pasta cooks, toss the salad leaves with 2 tsp olive oil and a pinch of salt and pepper. Serve the pasta on warm plates.

19.’s Vegan Noodle Bowl (Serves 4)

Vegan Noodle Bowl With Edamame’s Pad Thai Inspired Vegan Noodle Bowl With Edamame


300g Flat Rice Noodles, soaked in cold water for 2 hours
2 tbs Rapeseed oil
10g Chives, finely chopped
6 Spring Onions, finely chopped
3 Carrots, shaved into ribbons
200g Frozen Edamame, defrosted
100g Beansprouts
2 Courgettes, cut into ribbons
1 tbsp Minced Ginger
2 tsp Minced Garlic
Large Handful Mangetout
2 tsp Smoked Chilli Powder
3 tbsp Tamarind Paste (brands vary in acidity so taste and adjust accordingly)
3 tbsp Soy Sauce
50ml Chilli Oil
2 tbsp Maple Syrup
50g Watercress
50g Crushed Toasted Peanuts, Lime & Coriander to serve


Drain the noodles and rinse thoroughly, set aside.
Heat the oil in a large wok over a high heat. Add the spring onions and cook 1-2 minutes or until softened and beginning to crisp.
Meanwhile mix the tamarind, smoked chilli powder, soy, chilli oil and maple in a bowl and set aside.
Add the beansprouts, carrots, mangetout, courgettes, ginger, garlic and edamame to the pan and fry, agitating with a spatula constantly.
Mix in the edamame and move the vegetables to the side of the wok. Pour in the tamarind mixture and cook for 30 seconds before mixing through the cooked noodles.
Add the chives and watercress and mix through to heat.
Taste, it should be sweet, sour and firey with a chilli kick.
Serve straight away garnished with peanuts and coriander and lime wedges to serve.

20. Hello Fresh’s Chicken and Red Lentil Dal (Serves 2)

One Pot Chicken and Red Lentil Dal
Hello Fresh’s One Pot Chicken and Red Lentil Dal
Hello Fresh

Packed with delicious, good-for-you ingredients, our warming chicken and red lentil dal is the perfect recipe for cosy nights at home. Bright, delicious, and a rich source of protein, red lentils are a great ingredient to bulk out stews, sauces and curries.


280g Diced Chicken Thigh
1 Onion
2 Garlic Clove
1 pot North Indian Style Spice Mix
1 pot Ground Cumin
200 ml Coconut Milk
1 sachet Chicken Stock Powder
50g Red Lentils
2 Naan
1 bag Baby Spinach
200ml Water for the Sauce


Heat a drizzle of oil in a large saucepan over high heat. Once hot, add the diced chicken, season with salt and pepper and cook, stirring regularly, until golden brown, 5-6 mins.
Transfer to a plate and set aside. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic.
Return the pan to the heat, add the onion and season with salt. Cook, stirring regularly, until soft and golden, 8-10 mins.
Add the garlic, North Indian curry powder and cumin and cook for 2 mins, stirring regularly.
Add the coconut milk, chicken stock powder, water and the lentils. Season with salt and pepper, stir well and bring to a simmer.
Cover with a lid (or some foil) and simmer until the lentils are tender and almost cooked, 15 mins. Preheat your oven to 180°C.
Once the lentils have cooked for 15 mins, return the chicken to the pan and mix into the dal. Cover with a lid again and cook until the lentils are soft and the chicken is cooked through, 6-8 mins.
Add a splash of water if it is starting to dry out.
Check the chicken is cooked when it is no longer pink in the middle.
Place the naan breads on a baking tray and bake until warmed through. Add the spinach to the dal a handful at a time until it is completely wilted, 2-3 mins. Taste and add more salt and pepper if necessary.
Divide the dal between bowls and serve with the naan breads.