Some days even the most accomplished cooks just want to serve up a delicious meal with minimum effort. That’s why all these recipes can be cooked in a single pot, so they’re quick, easy and cleaning up is a breeze!
We've gathered our favourite winter hearty one-pot recipes that are also suitable for freezing. Fresh thyme is a hardy herb that can withstand long cooking time without losing flavour which is why it is used in our recipe for thyme braised chicken. It pairs perfectly with this one-pot chicken dish filled with cannellini beans, carrots, celery and Dijon mustard.
If there’s an easy way to warm up this winter it’s definitely with massaman pork and sweet potato curry. With all those classic spices of the much loved Massaman curry and veggies topped with crunchy peanuts, it’s hearty and delicious for either lunch or dinner.
Cooked a bit too much and have leftovers? Freezing food is a great way to store leftovers and ensure you always have healthy meals on standby for busy days. Check out our freezer guide to find out how to best store your meals in the freezer.
Chicken one-pot wonders
Pots and saucepan guide
When to use: Your favourite large pot or saucepan can be used for much more than soup (though this will definitely be your soup pot). You’ll love it for pasta, beans, and braised meats, as well as chillies and stews.
What to look for:
- Stove-to-oven pots: Made of enamel-coated cast iron, which makes them heavy, durable, and practically indestructible. Depending on the brand, the inside of the pot might be coated in white or beige enamel or in a dark matte finish. They can be round or oval, and you’ll find a huge range of sizes. As a good all-rounder, we’d recommend a 4-5 litre capacity round one. Premium brands are pricey but you can often pick up a bargain at discount stores. As long as it’s made of sturdy cast iron and has an even coating of enamel and a tight lid, it should work well.
- Saucepans: Quality saucepans will last for many years so it’s worth shopping around to get the type that’s right for you and your cooktop. Features to look for include a heavy base for even heat distribution, a heat resistant handle and a tight fitting lid. Glass lids are great because they let you keep an eye on the cooking without releasing heat. Non-stick saucepans are also a popular choice, especially when you are cooking with less fat. If you have an induction cooktop, make sure you check manufacturer’s recommendations for suitable cookware.
How to clean: Wash your stove-to oven pot, including its lid, by hand—and remember to scrub the outside of the pot so its pretty surface doesn’t get grubby. If the inside has a light-coloured enamel coating that gets caked with a brown, hard-to-remove film, you can give it a gentle scrub with a non-scratch sponge. However, try to avoid using abrasive cleaners and scourers where possible and be guided by the manufacturer’s instructions to keep the surface of non-stick pots in tip-top shape.
How to store: These pots can be heavy, so we wouldn’t put one in a cupboard that’s too high or too low. Keeping it on a rear burner on the stove is a fine idea, too, especially if you pick a nice, bright pot that’ll give your kitchen a pop of colour.