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

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СКАЧАТЬ (18fl oz) orange juice

       2 tbsp fish sauce, plus extra to taste

       4 tbsp sweet chilli sauce

       4 spring onions, trimmed and finely shredded

       To serve

       Watercress salad

      Place the duck into a large freezer bag with the Chinese 5-spice powder, seal the top and shake well to coat. Warm a large, shallow, heavy-based casserole (big enough to cook the duck in a single layer) over a medium heat. Add the duck, skin side down, and cook for 10 minutes or until golden and crispy. Turn them over and cook for a further 2 minutes. Remove the duck from the pan and set aside.

      Spoon off all but about 1 tablespoon of the fat in the pan and set aside for another recipe (it’s great for frying and roasting). Return the pan to a medium heat. Add the garlic and ginger and cook for 1 minute until softened. Stir in the rice, ensuring that all the grains are glistening with the fat.

      Pour over the orange juice, and mix in the fish sauce and sweet chilli sauce, ensuring that the rice is covered in liquid (top up with water if not). Bring to the boil, then reduce the heat to its very lowest. Return the duck, skin side up, to the pan. Cover with a tight-fitting lid and cook very gently at the lowest possible heat for 1 hour until the duck is tender and the rice has absorbed all the liquid. Scatter over the spring onions and serve. A watercress salad is a perfect accompaniment.

      Harissa beef with steamed couscous and green beans

       I love one-pot cooking, but sometimes I like the contrasts between ingredients and I don’t want everything combined. This recipe makes this possible, despite being cooked in the same pot, leaving you with light fluffy couscous to contrast the rich beef stew. This is a great recipe for a wintry mid-week supper.

       Preparation time:

       10 minutes

       Cooking time:

       2 hours 20 minutes

       Serves 4

       1 tbsp olive oil

       500g (1lb 2oz) braising steak, cut into chunks

       2 onions, peeled and cut into chunks

       2 carrots, peeled and cut into chunks

       2 celery sticks, trimmed and cut into chunks

       1 x 400g tin chopped tomatoes

       500ml (18fl oz) beef stock 2–3 tsp harissa paste, to taste

       1 cinnamon stick

       1 tsp ground cumin

       250g (9oz) green beans, trimmed and halved

       350g (12oz) couscous

       25g (1oz) butter

       Finely grated zest of 1 lemon

       Sea salt and freshly ground black pepper

       To serve

       Green salad

      Warm the olive oil in a casserole with a tight- fitting lid over a high heat. Add the meat in batches if necessary and cook for 5 minutes until evenly dark brown all over. Add the onions, carrots and celery and cook for a further 4 minutes, stirring often, until golden.

      Add the tomatoes, stock, harissa paste and spices, then mix well and bring to the boil. Reduce the heat, cover and leave to simmer gently for 2 hours until the meat is tender.

      Being careful not to burn your fingers, push a large piece of greaseproof paper (big enough to cover the meat and come up the sides of the pan) onto the surface of the stew. Scatter over the green beans and pour the couscous evenly over the top. Drizzle over 250ml (9fl oz) boiling water. Cover with the lid and cook for 10–15 minutes or until the couscous is tender.

      Using a fork, stir the butter and lemon zest through the couscous and season to taste with salt and pepper. Spoon the couscous and the beans onto warmed plates and discard the greaseproof paper. Remove the cinnamon stick from the beef. Spoon the meat onto the plates with the couscous and serve with a green salad.

      Lamb and aubergine braise

       This rich, dark, slow-cooked braise brings out the very best in lamb shoulder and it is also really easy to make.

       Preparation time:

       10 minutes

       Cooking time:

       55 minutes, plus standing

       Serves 4

       1 tbsp olive oil

       850g (1lb 14oz) lamb shoulder, cut into chunks

       2 garlic cloves, peeled and crushed

       ½ tsp cumin seeds 1 tsp ground coriander

       2 red onions, peeled and cut into chunks

       1 large aubergine, trimmed and cut into chunks

       3 bay leaves, broken

       500ml (18fl oz) beef stock

       2 tbsp tomato purée

       50g (2oz) raisins

       Chopped fresh mint Sea salt and freshly ground black pepper

       Pomegranate seeds (optional)

       To serve

       Natural yoghurt

       Flatbread or pitta

      Warm the olive oil in a casserole dish over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until dark brown all over. Add the garlic, cumin, coriander, onions and aubergine and cook for a further 5 minutes, stirring often, until soft.

      Mix in the bay leaves, stock and tomato purée, then reduce the heat and leave to simmer for 45 minutes, stirring occasionally, until thickened. Remove from the heat, add the raisins and leave to stand for 5 minutes. Remove the bay leaves.

      Mix in the mint and season to taste with salt and pepper. For a special touch scatter over some pomegranate seeds. Serve with spoonfuls of yoghurt and plenty of bread to mop up the juices.

      Lamb and vegetable biryani

       This recipe is perfect for all the family, and is what one-pot cooking is all about – chuck СКАЧАТЬ