One-pot recipes, and forget about the washing-up!

3 April 2018

For many, many people, the worst thing about cooking is the mess left behind in the kitchen and the mountain of dishes that pile up in the sink, even when making a simple stew. Thankfully, help is at hand for all those who love cooking but hate doing the washing-up (we know you’re out there) in the form of one-pot recipes. All you need to do is throw a bunch of good-quality ingredients into a pot or pan and before you know it you’ll be serving up dishes that would impress the likes of Ferran Adrià! Here’s a meal to give you an idea.

FOR STARTERS: Carrot and orange soup, packed with vitamins

What better starter than this stunning, bright-orange dish bursting with energy?


  • 400 g (14 oz) carrots
  • 500 ml (1.69 US fl oz) water
  • 100 ml (0.34 fl oz) fresh orange juice
  • 150 ml (0.5 US fl oz) single cream
  • 2 shallots
  • 50 g (1.76 oz) extra-virgin olive oil


Gently fry the shallots until golden brown, add the carrots and then lightly fry them together. When the vegetables are soft, add some water, preferably warm (you could use vegetable stock instead, but it’s purely optional). Cook for 15 minutes, leave to cool and then blend to produce a smooth, creamy soup. Add the orange juice, cream, salt and pepper, stir well and serve. If you like, top off with some fresh basil leaves.

FOR THE MAIN COURSE: A gourmet seafood risotto

A simple but striking dish with a touch of class, and the kitchen still spick and span at the end. That’s what I call cooking!


  • 500 g (17.6 oz) of your favourite seafood: octopus, squid, prawns, king prawns, clams, etc.
  • 4 cups of bomba rice
  • 6 cups of fish stock
  • Extra-virgin olive oil

For the sofrito

  • 1 onion
  • 2 tomatoes
  • 1 red pepper cut into thin strips


Make the sofrito with the onion, tomato and red pepper. Add the seafood and fry for a few minutes. Cover with some good fish stock (if you want a creamy finish, add more) and when it comes to the boil, add the rice and cook for about 15 to 20 minutes, depending on your heat source and personal preferences. A tip? Wash the rice before cooking to wash off starch and impurities (if you want a dry rather than a creamy finish, don’t wash the rice too much).

FOR DESSERT: Grilled watermelon with fresh ricotta and nuts. OMG!

An original, creative and delicious way to eat fruit for dessert. This recipe also works wonders with other fruit such as apricots and pears.


  • Watermelon cut into crouton-sized cubes, about 1.5 cm thick
  • 100 g (3.5 oz) ricotta
  • 50 g (1.76 oz) nuts


Put the watermelon cubes onto a very hot hotplate or frying pan and cook just like meat or fish. When they turn golden brown, flip them over. Once they’re done, arrange on a tray, add a spoonful of ricotta on top of each cube and finish off with a handful of nuts. Irresistible!

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