Just One Pot by Lindsey Bareham

  • Asparagus risotto (page 12)

    from Just One Pot Just One Pot by Lindsey Bareham

    • Categories: Quick / easy; Rice dishes; Main course; Vegetarian
    • Ingredients: asparagus; onions; Arborio rice; Noilly Prat vermouth; Parmesan cheese; vegetable stock granules
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Notes about Recipes in this book

  • Chicken with coriander and tomatoes

    • Sussexwins on July 04, 2021

      This has always been a favourite of mine. I use tinned tomatoes in the winter

  • Angostura pork pot

    • Suejb on August 17, 2020

      Have made this one a number of times, well balanced flavours and textures and just that little bit different, very savoury.

    • cook_fresco on December 02, 2021

      Really good. Enjoy it with a loaf of bakery bread and butter. Perhaps cut down on the number of potatoes. Can sub chorizo for pepperoni.

  • Burmese lamb and potato curry

    • Suejb on August 17, 2020

      This is an exceptionally tasty curry for the small amount of ingredients

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  • ISBN 10 1844038009
  • ISBN 13 9781844038008
  • Published Aug 04 2015
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Cassell
  • Imprint Cassell

Publishers Text

With over 100 delicious and imaginative recipes that can be cooked in just one pot, this book is all about cooking well without all the fuss and bother - and washing up!

When Lindsay Bareham had her new kitchen installed, her normal cooking environment was turned upside down. Restricted to two rings, she had to approach cooking in a whole new way.

The result is over 100 creative and exciting recipes that can be cooked in just one pot - what's more, they all require minimal preparation and are made with seasonal ingredients that are easy to find in your local supermarket. There are no fiddly restaurant-style techniques (although the recipes include plenty of tricks and shortcuts if you want to upgrade your meals).

Whether you want to make a quick and easy after-work dinner or a relaxed meal for friends, this book is perfect for you. Tempting mains include Chorizo and white bean stew, Thai green duck curry with coriander noodles and Monkfish chowder with green beans and thyme, and enticing desserts include White chocolate and raspberry trifle, Chocolate and almond rice pudding and Apple cream with banana passion fruit sauce.

Lindsey Bareham has made her name as a restaurant critic and award-winning food writer. Twenty years of reviewing many of the best and some of the worst restaurants has provided her with a unique background for cookery writing.

She wrote a daily after-work recipe for the London Evening Standard for eight years and currently writes the daily Dinner Tonight and Friday Masterclass for The Times T2. She also writes a monthly column for Saga Magazine. Author of twelve cookery books, her latest is Pasties, an appreciation and exploration of the Cornish pasty.

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