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

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       I’m a real fan of Thai food and this curry is no exception. It’s simple to make and has tons of rich, coconut flavour. This recipe is based on a Massaman-style curry, but uses standard red Thai paste, so all the ingredients are very easy to find in your local supermarket.

       Preparation time:

       10 minutes

       Cooking time:

       2 hours

       Serves 6

       1 tbsp vegetable oil

       900g (2lb) braising steak, cut into chunks

       1 large onion, peeled and cut into chunks

       2 tbsp Thai red curry paste

       ½ x 400ml tin coconut milk, plus extra to serve

       500ml (18fl oz) beef stock

       350g (12oz) potato

       100g (4oz) baby spinach leaves

       75g (3oz) natural roasted peanuts, roughly chopped

       1–2 tbsp fish sauce, to taste

       To serve

       Cooked basmati rice

      Warm the vegetable oil in a large shallow casserole dish over a high heat. Add the beef, in batches if necessary, and cook for 5 minutes, until well browned.

      Add the onion and stir well. Cook for 3–4 minutes or until starting to soften and colour. Stir in the curry paste and cook for 1 minute.

      Pour in the coconut milk and stock. Bring to the boil then reduce the heat to low. Cover and simmer gently for 1 hour 15 minutes, stirring a couple of times during cooking.

      Peel the potato and cut into chunks. Add to the pan and simmer gently, uncovered, for a further 45 minutes until tender.

      Stir in the spinach and half of the peanuts then season with fish sauce to taste. Ladle into bowls and top with a swirl of coconut milk and the remaining peanuts. Serve with cooked basmati rice.

      Summer vegetable soup with lemon and mint (v.)

       I love this light, zingy soup in the summer – or the winter for that matter!

       Preparation time:

       10 minutes

       Cooking time:

       15 minutes

       Serves 4

       1 tsp butter

       1 large onion, peeled and finely diced

       3 medium courgettes, about 380g (13½oz) total

       300g (11oz) frozen petits pois

       1.5 litres (2½ pints) hot vegetable stock

       10g (1/3oz) fresh mint,, leaves only

       6 tbsp double cream

       Sea salt and freshly ground black pepper

       Finely grated zest of 1 unwaxed lemon

      Warm a large pan over a medium-low heat. Add the butter and the onion and fry gently for 7–8 minutes or until softened but not coloured.

      Coarsely grate the courgettes and place 4 heaped tablespoons into a bowl together with 2 tablespoons of petits pois and set aside.

      Tip the remaining courgettes and peas into the pan and mix well to coat in the butter. Add the stock and increase the heat. Bring to the boil and cook for 5 minutes or until the peas are just tender. Remove from the heat.

      Finely shred the mint leaves (you should have about 3 tablespoons). Mix 2 teaspoons of the mint into the bowl with the uncooked vegetables and add the remainder to the pan together with the cream.

      Blitz the ingredients in the pan with a hand-held blender (or use a food processor) until completely smooth. Season to taste with salt and pepper, then put back on the heat and cook until the soup is hot.

      Ladle the soup into shallow bowls. Mix the lemon zest into the reserved bowl of uncooked vegetables, then spoon this mixture into the centre of each bowl and serve with plenty of freshly ground black pepper.

      Thai chicken noodle soup

      Wonderfully light and delicately scented, this aromatic soup tastes really rather sophisticated! As they are not always available everywhere, I buy fresh chillies, lemongrass, ginger and lime leaves when I see them, and then keep them in separate bags in the freezer for up to three months, so I always have them when I need them.

       Preparation time:

       5 minutes

       Cooking time:

       10 minutes

       Serves 6

       1 fat stalk of lemongrass, outer layers removed

       1 large red chilli, deseeded and finely chopped

       2.5cm (1in) piece fresh root ginger, peeled and finely chopped

       1.5 litres (2½ pints) good-quality chicken stock

       1 x 400g tin coconut milk

       1 large chicken breast, cut into thin strips

       75g (3oz) fine dried egg noodles

       1 large pak choi, shredded

       4 kaffir lime leaves, very finely shredded

       1 tbsp fish sauce, plus extra to taste

       1 tbsp lime juice

      Bruise the lemongrass stalk with a rolling pin then place in a large, heavy-based pan or casserole dish with the chilli, ginger and stock. Bring to the boil over a high heat, then reduce the heat to low and simmer for 5 minutes. Remove the lemongrass stalk.

      Add the coconut milk and chicken strips, bring back to a simmer and cook for 1 minute. Crush the noodles over the pan in your hands and stir in together with the pak choi and lime leaves. Simmer very gently for 3–4 minutes until the chicken is cooked and the noodles are tender.

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