4 one-pot recipes for fireworks & friends
This weekend, most of us in the office are planning to watch fireworks with friends – and we imagine you’re doing the same!
If so, why not gather everyone ahead of (or after) the show for a healthy, hearty meal? Here are four delicious and totally simple ideas you can make in just one pan or dish, and ahead of time with minimal effort.
1. Kale & Bean Soup
This one is so delicious and easy. Serve it with a side of warm crusty bread.
2 tbsp extra virgin olive oil
1 clove of garlic, mince
280g kale, chopped
950mls vegetable broth
700mls of water
1 can cannellini beans
½-1 tsp salt (to taste)
½ tsp chilli powder
¼ tsp black pepper
¼ tsp all spice
Pinch of cayenne pepper (optional)
85g raw quinoa
1. In a large saucepan, sauté the garlic and kale on a medium heat for about 5 minutes.
2. Add the vegetable broth, water, beans, salt and spices, bring to the boil, add the quinoa and simmer for 20 minutes.
Recipe adapted from May I have That Recipe’s blog here.
2. Suzy’s Bean Stew
So good that Emma makes this one all the time! As the name suggests, it’s a family recipe, one that’s regularly passed on and this time, to you.
1 large tin of sweet corn
1 large tin of red kidney beans
l large tin of cannellini beans
1 large tin of tomatoes
1 green pepper, chopped
1 large onion, chopped
1 or 2 garlic cloves
1 bunch of flat leaved parsley
Cayenne pepper, ground (to taste)
2 tsp cumin seeds, ground
Stock, add this according to the amount of liquid you want in the finished dish
Salt and ground black pepper (to taste)
1 slug of tomato ketchup (optional)
1. In a large pan, sauté the onion, green pepper and garlic in the olive oil.
2. Add the drained sweet corn, kidney and cannelloni beans and the tinned tomatoes.
3. Add the cayenne pepper, cumin seeds, and then the stock, salt and pepper and tomato ketchup if wanted.
4. Pop it in the pan in the oven or continue cooking on the hob, checking occasionally so that it doesn’t dry out.
5. Serve in the pot itself or in bowls with a generous sprinkle of parsley.
3. Courgette, Pea & Lemon Pasta
A light Italian dish with a fresh, citrus twist.
200g brown rice spaghetti
1 medium courgette, coarsely grated
1 handful of frozen peas
A little almond milk
2 spring onions, finely chopped
Zest of 1 large lemon
1 medium red chilli, finely chopped
2 cloves of garlic, minced
2 tbsp fresh or frozen basil, finely chopped
¼ tsp ground nutmeg
¼ tsp mustard powder
4 tbsp nutritional yeast, for a subtle cheesy flavour (optional)
Salt and pepper (to taste)
1. Cook the spaghetti for 10 minutes or until al dente. During the last couple of minutes, add the courgette and frozen peas.
2. Drain the pasta and rinse to remove any starchy water. Leave in the strainer and heat the pan up on the stove with a few drops of almond milk.
3. Add in the spring onions, lemon zest, chilli and garlic. Cook on low-medium heat until softened.
4. Stir in the herbs, spices, seasonings and nutritional yeast, adding more almond milk if needed, to create a sauce.
5. Add the drained pasta and vegetables back into the pot and stir on the heat for a couple of minutes to warm through and coat in the sauce.
6. Serve with some black pepper and a squeeze of lemon juice.
Recipe by BThoughtful contributor Aimee of Wallflower Girl.
4. Easy Roast Chicken
Like a Sunday roast without the elbow grease or washing up.
1 whole chicken
4 cloves of garlic
1 celery stick per person
1 carrot per person
¼ onion, chopped
1 glass of white wine
Flat leaf parsley
Salt and pepper
1. First, crack the breastbone of the chicken so to flattens the bird and brown it properly. All you need to do is place both hands over the breastbone and firmly lean on the chicken until it snaps.
2. On a medium heat, add some oil to a large casserole pot and brown the chicken for 2 or 3 minutes on each side. Thrown in a glass of wine, your herbs, celery leaves, and garlic. Add the rest of your veg, which you can leave whole or chop if you prefer. Feel free to add other veg you have that needs used up.
3. Sprinkle with plenty of salt and pepper and then cover with water just up to the thighs. Pop your pot, covered, into the oven on 180° for 1 hour, then remove the lid and let your chicken brown for 30 mins. At this stage you could throw in some rice or pearl barley, or cook some separately to serve with it.
Adapated from Belleau Kitchen’s recipe for One-pot Roast chicken.
Share your fireworks snaps with us (include @btreeclothing) and let us know if you test out these one-pot wonders.