Recipes: 10 one-pot meals the household will love

In case you’re searching for a simple option to make scrumptious household meals, try Leo’s favourite hassle-free one-pot dinner recipes. From tasty traybakes and tagines to casserole roasts, these ten meals might be instantaneous household favorites.


  • 4 salmon fillets (about 500 g)
  • 1 small butternut squash (about 600g), peeled, seeded and diced
  • 1/2 cup broccoli, lower into 4 massive wedges (I take advantage of the stem)
  • 60 g breadcrumbs
  • 4 teaspoons pesto (about 100 g)
  • 2-3 tablespoons olive oil
  • black pepper, freshly floor in line with season


Preheat the oven to 180C (fan oven) and put together the greens: wash, trim and lower to measurement relying on the cooking time.

Then take a lined baking sheet. Toss ready components in a bowl with olive oil, till calmly coated, season calmly with somewhat black pepper (if utilizing). I do that for every vegetable, you utilize much less oil in whole and the greens are evenly coated.

Then layer the baking tray: place the 4 salmon fillets pores and skin aspect down and sprinkle with the pesto crumb.* Then divide the pumpkin over the salmon items and place within the oven. Cook dinner for half-hour, or till the fish fillets are cooked by and the greens are properly roasted. Midway by cooking, sprinkle the broccoli excessive, brush calmly with oil and cook dinner for the remaining quarter-hour. The broccoli would not want that lengthy within the oven. When all the things is properly cooked, take it out of the oven.

I scoop the fish and greens onto a big platter; I additionally take away and discard the salmon skins. Sprinkle with contemporary herbs and serve with contemporary lemon wedges.

For the pesto crumb

Mix the breadcrumbs and pesto in a small bowl, till you’ve got a aromatic inexperienced breadcrumb “paste”

Cowl every salmon fillet with a tablespoon of the combination, press the combination onto the flesh of the salmon fillet and take a look at to not unfold breadcrumbs on the baking sheet


  • 8 natural hen thighs, with pores and skin/bone in (about 1 kg)
  • 700g-800g potatoes quartered
  • 1 natural unsprayed lemon, halved
  • 1 teaspoon candy paprika (not spicy)
  • 1 tablespoon dried oregano
  • 1 massive container of cherry tomatoes (about 700 g)
  • 3 tablespoons olive oil
  • thyme sprigs (1 every hen)
  • black pepper, freshly floor in line with season
  • Serve with some contemporary herbs, minced meat: e.g. dill, parsley, mint or basil


Preheat the oven to 190C (fan oven). Put together the potatoes: wash, trim (I do not peel as a result of there’s a lot vitamin underneath the pores and skin), quarter and in a bowl toss in 1 tablespoon olive oil.

In a mixing bowl, mix the hen thighs and lemon halves with olive oil, candy paprika, dried oregano and season calmly with somewhat black pepper.

Then take a lined baking tray: place the eight hen thighs (pores and skin aspect up) on the baking tray, with the lemon halves. Divide the potatoes and cherry tomatoes across the hen items; be certain that the hen pores and skin is uncovered (so it will possibly get crispy whereas cooking).

Place within the preheated oven and cook dinner at 190C (fan oven) for 10 minutes; then scale back the oven temperature to 180C (fan oven) for an additional 50 minutes. A complete of 1 hour cooking time. If in case you have time, verify midway by and baste the hen items with the juices within the backside of the container. When the hen is totally cooked, take away it from the oven and let it cool for a couple of minutes.

I serve this on a big platter, squeeze the juices from the cooked lemons over it and sprinkle with contemporary herbs.


  • 500ml Knorr Zero Salt Veggie inventory cubes (1 cubes)
  • 2 tablespoons sunflower oil
  • 1 massive onion, chopped
  • 125 g carrot, peeled and diced
  • ½ pink bell pepper, diced
  • 150g butternut squash, peeled and lower into massive chunks
  • 125 g candy potato, peeled and lower into massive chunks
  • 2 cloves garlic, crushed
  • 10 g ginger puree
  • 1 tsp floor cumin
  • 400 g canned diced tomatoes
  • 75 g pink lentils
  • 50 g dried apricots, diced
  • 2 tablespoons tomato paste
  • 50 g child spinach


Warmth the oil in a saucepan. Add the onion, carrot, bell pepper, pumpkin and candy potato. Bake for 3 minutes.

Add the garlic, ginger and cumin. Bake for 30 seconds.

Add the tomatoes, lentils, apricots, inventory and tomato paste.

Cowl and simmer for half-hour till greens are tender and lentils are tender. Add the spinach and stir till it has wilted.


  • 2 olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • Pinch of pink chili flakes
  • 200g orzo
  • 2 x 220g Piccolo cherry tomatoes, halved
  • 1 tablespoon tomato paste
  • 450 ml vegetable inventory
  • 4 medium eggs
  • 100 grams grated mozzarella
  • Freshly floor black pepper
  • Torn basil leaves


Warmth the oil in a large frying pan. Add the onion and garlic and fry for a couple of minutes. Add the pink chili flakes and orzo and stir.

Add the halved tomatoes, puree and inventory. Stir and convey to a boil, cowl with a lid and simmer gently for 10 minutes, stirring sometimes.

Take away the lid and convey again to a boil. Crack the eggs on high, cowl once more and simmer for five minutes.

Sprinkle over the cheese, cowl and cook dinner for 3 minutes till the cheese has melted and the egg whites set. Sprinkle with basil.


  • 750 grams palourde cockles
  • 750 grams of monkfish tail fillets
  • 750 grams of salmon fillets
  • 750 grams cleaned squid
  • 2 tablespoons butter
  • drop of wok oil
  • 125 milliliters white wine
  • 60 milliliters pedro ximenez sherry (or different wealthy darkish sherry)
  • 2 tablespoons chopped contemporary chives (non-compulsory)


Soak the clams in a bowl of chilly water, let stand for about 5 minutes when you slice the fish, discard the open or cracked clams and let the remainder drain.

Minimize the monkfish and salmon into 1 cm slices and lower the squid into rings of the identical width.

Warmth the butter and oil in a big pot or pan with a lid, then over excessive warmth toss within the fish and squid and stir them round till they begin to flip opaque.

Add the clams and white wine, clamp the lid on, shake the pan over the warmth and cook dinner for about 3 minutes.

Raise the lid, avoiding the steam and pour within the sherry. Cowl it once more and let it sit for one more 3 minutes, shaking sometimes.

Serve the seafood within the pan, sprinkled with chopped chives if desired.


  • olive oil
  • 2 free-range hen legs
  • 2 free-range hen thighs
  • 1 onion
  • 1 clove of garlic
  • 2 teaspoons floor coriander
  • 1 heaped teaspoon floor cumin
  • 250 g lengthy grain rice
  • 150 g Medjool dates
  • 1 tablespoon liquid honey
  • a couple of sprigs of contemporary coriander


Warmth a touch of oil in a pan and brown the hen legs and thighs on all sides and place on a plate.

Peel and cube the onion in the identical pan, sauté the onion till comfortable, crush the garlic and add the spices.

Cook dinner for about 2 minutes, then stir within the rice, dates, honey and browned hen.

Cowl with water and convey to a boil earlier than simmering, lined, over medium warmth for half-hour, or till rice and hen are tender.

Season with sea salt and black pepper, choose, chop coarsely and sprinkle over the coriander leaves to serve.


  • 250 grams of feta cheese
  • 500 g combined tomatoes
  • 1 handful of kalamata olives (pitted)
  • 200 g sourdough
  • ½ bunch of contemporary basil
  • olive oil


Preheat the oven to 180ºC/gasoline mark 4.

Crumble the feta into massive items, roughly chop a few of the tomatoes, depart the smaller ones entire and pit the olives.

Tear the sourdough into items and pluck the basil leaves.

Combine the feta cheese, tomatoes, olives, sourdough and a touch of oil in a baking tray.

Season to style, then bake within the oven for half-hour, or till the tomatoes are tender and the feta is golden brown across the edges.

Scatter over the basil and serve.


  • 1 leg of lamb, about 2 kg
  • 2 garlic bulbs
  • 15 sprigs of rosemary
  • 15 sprigs of thyme
  • 1.7 kg medium potatoes (Maris Piper works nicely), unpeeled
  • 14 bay leaves
  • 4 tbsp olive oil
  • 1 lemon, squeezed


Preheat the oven to 210C/190C fan/gasoline 7.

Use a small, sharp knife to make a minimum of 30 small, deep incisions throughout the lamb. Halve the garlic bulbs in order that the cloves fall on the high and stay on the backside. Peel and slice the fallen tops and save the opposite halves for later. Use your fingers to push the slices into every crevice.

Then pull off small sprigs of rosemary and thyme, holding the stems and inserting them into the slots as nicely. May be made a day forward, then cowl lamb and let cool. Take away from the fridge 1 hour earlier than roasting.

Place every potato between the handles of two wood spoons and lower them widthwise at 3mm intervals – the spoon handles will hold you from slicing during. Insert a bay leaf into the middle slot of every potato. Place the potatoes with the halved garlic bulb and the remainder of the rosemary and thyme in a big roasting tin. Drizzle with half the oil and season to style, toss to coat and switch the potatoes so they’re all cut-side up.

Place the lamb within the middle of the tin, push the potatoes out, rub the lamb with the remainder of the oil and lemon juice and season generously.

Roast for 1 hour half-hour, basting the potatoes and shaking sometimes till the lamb is darkish brown and the potatoes are crisp and golden brown.

The lamb might be pink within the middle however cooked by. For uncommon, cook dinner 10 minutes much less, for nicely accomplished, quarter-hour extra. Take away the lamb from the tin and let it relaxation for quarter-hour, then return the potatoes to the oven if desired. Serve drizzled with our inexperienced olive and herb dressing.


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 pink or inexperienced bell pepper, halved, seeded and sliced
  • 1-2 pink peppers, deseeded and sliced
  • 400 g can of peeled tomatoes
  • 1-2 tsp caster sugar
  • 4 eggs
  • small bunch of parsley, coarsely chopped
  • 6 tablespoons thick, creamy yogurt
  • 2 cloves garlic, crushed


Warmth the oil in a heavy-bottomed frying pan.

Stir within the onions, pepper and chillies. Cook dinner till they begin to soften. Add the tomatoes and sugar, combine nicely. Cook dinner till liquid has decreased, season to style.

With a wood spoon, make 4 wells within the tomato combination and crack the eggs into them. Cowl the pan and cook dinner the eggs over low warmth till simply set.

Beat the yogurt with the garlic and season to style. Sprinkle the menemen with parsley and serve from the skillet with a dollop of garlic yogurt.

Learn subsequent

A seasonal procuring listing: family-friendly summer season recipes to strive now

4 wholesome celebration recipes to strive with the children this summer season

#Recipes #onepot #meals #household #love

Related Posts



Please enter your comment!
Please enter your name here

Stay Connected


Recent Stories