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ONE POT
W H O L E S O M E , T I M E - S AV I N G
E V E R Y D AY R E C I P E S
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Project Editor Emma Hill
Project Designer Alison Shackleton
Editorial Assistant Kiron Gill
US Editors Nathalie Mornu, Lori Hand
US Consultant Renee Wilmeth
Jacket Designer Alison Donovan
Jacket Coordinator Lucy Philpott
Production Editor Heather Blagden
Senior Producer Luca Bazzoli
Creative Technical Support Sonia Charbonnier
Managing Editor Dawn Henderson
Managing Art Editor Alison Donovan
Art Director Maxine Pedliham
Publishing Director Katie Cowan
First American Edition, 2021
Published in the United States by DK Publishing
1450 Broadway, Suite 801, New York, NY 10018
Copyright © 2021 Dorling Kindersley Limited
DK, a Division of Penguin Random House LLC
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001–324525–Aug/2021
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Published in Great Britain by Dorling Kindersley Limited
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ISBN 978-0-7440-4073-9
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Contents
Introduction 6
Cooked on the stovetop 8
Made in a skillet 58
Tossed in a wok 102
Baked in the oven 142
Conversion chart 188
Index 189
Acknowledgments 192
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INTRODUCTION
One-pot cooking
These brilliant one-pot dinners are guaranteed to satisfy the entire family and
make cleanup a breeze. Break out your favorite oven-ready sauce pan, soup pot,
baking dish, wok, or skillet and make a supper to remember.
Saucepans Skillets
The ideal saucepan has sturdy sides, a heavy, thick The first thing to look for in a skillet is not how
base and a tight-fitting lid. Good saucepans are it looks, but how it feels in your hand. A medium-
heavy because they have thick bases to hold the sized skillet 8–9in (20–22cm) across the base is
heat and spread it evenly. A high-quality saucepan the most useful. If you need a greater capacity, a
will cook evenly over low heat for a long period second medium pan provides more versatility and
without the food scorching or sticking. Judge a easier handling than having just one very large pan.
saucepan by its weight and the material it is made of. Check that the base is cast (shaped in a mold
A good saucepan must respond quickly when heat is in one piece) and ground flat so that it never warps.
increased or decreased, and this depends on whether It must be thick so that it will absorb and retain heat.
it is made of material that is a good conductor or a In order to perform well, a pan must be made of
poor one. The different metals, or combinations of material that is a good conductor—that transmits
metals, from which saucepans are made have a great heat evenly to the whole cooking surface, and
effect on how they perform. So, too, does the size. responds quickly when the heat is turned up or down.
Saucepans are designed to hold a much deeper The handle should feel comfortable in your hand
amount of ingredients than skillets. They cook the and well balanced with the weight of the frying pan.
food by surrounding it with even, moist heat. Tall Riveted or welded-on handles are better. A handle
saucepans conserve moisture, so they are well- that can go into the oven makes a skillet more
suited to long, slow cooking. Wide saucepans, useful. A lid is also useful because browning is
especially those with slightly outward-sloping often only the first step in a recipe, to be followed
sides, are easy to see into, and their bases are wide by covered cooking. Both the handle and the knob
enough to brown food properly. Wide saucepans on the lid should stay cool enough to pick up without
are also better suited than tall ones for reducing a pot holder during stovetop cooking (of course
or simmering a sauce, because the large surface they’ll get too hot to handle in the oven without
of the base helps evaporation. an oven mitt).
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INTRODUCTION
Many skillets are available with nonstick Dishes for baking
coatings, but these reduce conductivity and There are many kinds of ovenproof dishes to bake
therefore the pan’s ability to brown well. These in. They come in various shapes and sizes, from
finishes don’t usually last; they get worn and soufflé dishes and pie dishes to casseroles and au
scratched during the speedy action that frying calls gratin dishes. In this book, we’re talking about the
for, and suffer from exposure to high heat. While shallow oven dishes you reach for when you want to
some manufacturers recommend using moderate make lasagna, moussaka, bread and butter pudding,
temperatures only, high heat is needed to sear meats or to bake stuffed apples, tomatoes, or bell peppers.
and vegetables to a delicious brown crustiness on Good baking dishes are deep enough to
the outside without overcooking the interior. accommodate the layers of a lasagna, while their
large surface areas encourage evaporation, so
Woks the finished recipe will be moist, but not wet, and
The wok evolved over the centuries as the most delicately golden on top. Consider the quantities
efficient design for cooking over flames. Stir-frying, you will be cooking when choosing an ovenproof
the technique used most often in wok cooking, dish for baking. A good metal baking dish should
remains the perfect way to cook over very high heat feel heavy for its size because it’s made from metal
in a very short time. Stir-frying works better on gas thick enough to resist warping and hot spots. Plain
burners than on electric ones, because gas flames aluminum or an aluminum alloy (which is even better,
surround the wok with the intense heat needed for because it’s stronger) are the choices of many chefs.
short cooking times. Some woks have flat bottoms, These pans are heavy enough, but not too heavy, and
which make the wok stand straight on an electric perform better on top of the stove than stainless-
or ceramic burner without support, but this defeats steel pans, which look better but can’t match
the purpose of the classic design, which is to aluminum’s superb conductivity. Ceramic ovenproof
concentrate intense heat at the center. Some have dishes work equally well, especially when roasting
nonstick coatings, which are not suitable for cooking tomato-based dishes. Baking dishes are also
on high heat, and electric woks don’t get hot enough. available in enameled cast iron and in glass. Both
Choose a wok made from carbon steel rather than have the advantage of being dishwasher safe. These
stainless steel or aluminum. Cooks sometimes prefer dishes are suitable for serving food such as a lasagna
a cast-iron wok for stir-frying on an electric cooktop at the table. A baking dish that can also be used on a
because it holds the heat better than carbon steel. cooktop is especially helpful.
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COOKED ON THE
STOVETOP
You can create a wonderful array of dishes
using just one pot, from warming curries and
stews to noodle soups, tagines, and elegant
seafood bowls.
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COOKED ON THE STOVETOP
Creamy potato and leek soup
PREP + COOK TIME 30 MINUTES | SERVES 2
This soup is brimming with flavor and makes a perfect warming starter or lunch on a chilly
day. Cheese and prosciutto toasts served alongside take this soup course to another level.
Comfort food at its finest.
1 tsp olive oil 1 Heat the olive oil in a medium saucepan over medium heat. Add the
1 garlic clove, coarsely chopped garlic, leek, celery, potato, and thyme; cook, stirring, for 2 minutes or
1 leek, white part only, coarsely chopped until the leek softens.
2 celery stalks, trimmed, coarsely chopped 2 Add the stock and cream to the pan, bring to a boil, reduce the heat;
2 large potatoes (400g), peeled and simmer, covered, for 15 minutes or until the vegetables are softened.
diced into 1⁄2 in (1cm) pieces Season with salt and pepper to taste. Let stand for 10 minutes.
1 tbsp fresh thyme leaves, plus extra to garnish
3 Make the cheese and prosciutto toasts. Place the prosciutto and bread
3 cups (750ml) chicken or vegetable stock
on an oven tray lined with parchment paper; top the bread with the
1⁄3 cup (80ml) heavy cream
cheddar cheese. Cook in the oven at 400°F (200°C) for 8 minutes or until
salt and freshly ground black pepper
the cheese has melted and the prosciutto is crisp. Top the cheese toasts
with crumbled prosciutto.
cheese and prosciutto toasts (optional)
4 Using a food processor, blender, or immersion blender, purée the soup
1 tsp olive oil
until smooth. Add a little extra water or stock if the soup is too thick.
2 slices prosciutto
Season with freshly ground black pepper. Serve the soup sprinkled with
4 slices sourdough bread
thyme leaves and with cheddar cheese toasts on the side, if you like.
1⁄2 cup (60g) grated cheddar cheese
TIP
This soup can be made a day ahead; reheat just
before serving, while cooking the prosciutto and
cheddar cheese toast.
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