One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food. Katie Bishop

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СКАЧАТЬ minutes until golden and becoming crispy.

      Stir in the onion, celery, garlic and thyme and cook for 5 minutes or until soft. Add the wine or sherry mix, and the chickpeas and stir well.

      Ensure all the chicken is skin side up. Bring to the boil, then reduce the heat to low and simmer gently for 40 minutes until the chicken is cooked through. Sprinkle with the parsley and serve with salad leaves and plenty of crusty bread to soak up the juices.

      Easy fish stew

       Mix and match the seafood you use in this yummy recipe depending on what’s in season or easily available.

       Preparation time:

       10–15 minutes

       Cooking time:

       25 minutes

       Serves 4

       3 tbsp olive oil

       1 leek, trimmed and sliced

       1 fennel bulb, trimmed and thinly sliced

       1 x 400g tin chopped tomatoes

       75ml (3fl oz) dry white wine or vermouth

       1.2 litres (2 pints) good-quality fish stock

       A large pinch of saffron strands

       500g (1lb 2oz) firm white fish fillets, skin removed

       450g (1lb) raw peeled tiger prawns

       4 raw unpeeled tiger prawns (optional)

       12 raw scallops, cleaned

       12 live clams or mussels, cleaned

       2 tbsp chopped fresh flat leaf parsley

       Sea salt and freshly ground black pepper

       To serve

       Crusty bread Rouille (see right)

      Warm the olive oil in a casserole or large pot over a medium heat. Add the leek and fennel and cook for 5 minutes until soft and golden.

      Add the tomatoes, wine or vermouth, stock and saffron to the pan. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Cut the fish into chunks and add to the pan together with the peeled and unpeeled prawns, scallops, clams or mussels. Stir and cover. Leave to simmer for 2 minutes or until just cooked, the shellfish have opened and the fish is opaque. Throw away any unopened shells.

      Stir the parsley through the stew and season to taste with salt and pepper. Ladle into bowls and top each one with a whole unpeeled prawn, if using. Serve with plenty of warm crusty bread and dollops of rouille if you wish.

      To make rouille:

      Chargrill 2 red peppers until blackened. Alternatively, preheat the grill to medium, then cook the peppers under the hot grill, turning frequently, for 10 minutes or until blackened all over. Leave to cool, then deseed and peel off the skin. Put the flesh into a food processor, add 1 deseeded red chilli, 2 peeled garlic cloves and a pinch of salt and blitz until smooth. With the motor running, very slowly drizzle in enough extra virgin olive oil to reach your preferred consistency (I like to add about 4 tablespoons so that the rouille reaches the consistency of mayonnaise).

      Curried chicken with rice and coriander yoghurt

       This one-pot chicken and rice dish works wonders! It’s great during the week and I’ve also served it with excellent results when entertaining too – it’s only mildly spiced so tends to suit everyone.

       Preparation time:

       10 minutes

       Cooking time:

       30 minutes

       Serves 4

       4 chicken breasts, skin removed

       2 tbsp mild curry powder

       2 tbsp vegetable oil

       1 onion, peeled and thinly sliced

       2cm (¾in) piece fresh root ginger, peeled and grated

       300g (11oz) basmati rice

       750ml (1¼ pints) chicken stock

       150g (5oz) natural yoghurt

       2 tbsp chopped fresh coriander

       Sea salt and freshly ground black pepper

       To serve

       Diced tomato, red onion, cucumber and parsley salad

      Place the chicken and curry powder into a large freezer bag, seal the top and shake to coat evenly. Warm half the vegetable oil in a casserole over a medium heat. Add the chicken and cook for 5 minutes on each side, until golden. Set the chicken aside on a plate.

      Add the remaining oil, onion and ginger to the casserole and cook over a medium heat for 5 minutes until just soft and golden. Add the rice and stir well to coat in the oil. Add the stock, increase the heat and bring to the boil.

      When boiling, reduce the heat to very low. Return the chicken and any juices to the pan and cover with a tight-fitting lid. Leave to cook for 10 minutes (without peaking!), then remove the casserole from the heat and leave to stand (still without peaking!) for a further 5 minutes, until the liquid has been absorbed, and the chicken is cooked through.

      Mix the yoghurt and coriander together and season to taste with salt and pepper. Serve the curry in bowls topped with spoonfuls of the coriander yogurt. I like to serve this with a salad of diced tomato, red onion, cucumber and parsley.

      Five-spiced duck with orange rice

       This all-in-one meal looks as good as it tastes, which makes it perfect for entertaining.

       Preparation time:

       5 minutes

       Cooking time:

       1 hour 15 minutes

       Serves 4

       4 duck legs

       1 tbsp Chinese 5-spice powder

       2 garlic cloves, peeled and crushed

       2cm (¾in) piece fresh root ginger, peeled and finely chopped

       300g (11oz) basmati СКАЧАТЬ