Let’s face it, washing dishes is a hassle, when every pan in the kitchen needs to be used, it can put you off cooking. Here are 3 nutritious, quick and easy meals that use just one pot to save time on washing up and leaving you more time for yourself.
Chickpea and chorizo stew
This hearty stew is perfect for a cold winter’s day, the pulses make it filling and healthy and with a small ingredient list, its budget friendly too. You can mix up the pulses and use cannellini beans, butter beans or lentils.
Serves 4 (generously)
- A glug of oil
- 2 onions, roughly chopped
- 1 red pepper, roughly chopped
- 2 x 400g tins tomatoes or passata
- 2 x garlic cloves, crushed
- 2 tsp paprika
- 400g chorizo, chopped into bitesize chunks
- 2 x 400g tins chickpeas or other pulses, rinsed
- Crusty bread to serve
- Put a large, lidded pan onto heat, add the oil.
- Sauté the onion and garlic and chorizo until browned all over.
- Add the pepper and cook until everything is covered in the lovely oil from the chorizo.
- Add the tomatoes and stir. If you wish to add water or stock at this point to loosen the stew, then do. Simmer for 15-20 minutes, partially covered.
- Add the chickpeas or pulses and heat for another 5 minutes.
- Season to taste with salt and pepper.
- Serve in bowls with crusty bread and enjoy!
‘let’s avo’ bowl of Pesto pasta
This is such a quick and easy meal to knock up on a busy weekday night. Full of healthy oils from the avocado and you can use whatever pasta you have.
- 2 ripe avocados
- 500g pasta (I recommend spaghetti or tagliatelle)
- Small handful pine nuts
- 1 clove garlic, crushed
- Small handful basil
- 3 tbsp olive oil
- 3 tbsp parmesan
- Juice of ½ lemon
- A pinch of chilli flakes (optional)
- Salt and Pepper to taste
- Bring a large pot of salted water to the boil and add the pasta, cook until al dente.
- Meanwhile in a blender or pestle and mortar, blitz the avocado flesh, basil, garlic, pine nuts, lemon juice and parmesan, drizzle in the olive oil until you have a fresh, green pesto.
- Drain the pasta, saving ½ cup of the starchy water.
- Toss the cooked pasta in the pesto with the reserved water until well coated.
- Serve in bowls with a sprinkling of parmesan and enjoy!
Asparagus, courgette and cheese tart
This tart is simply divine, easy for a weeknight dinner and it’s easy to swap out ingredients when you need to raid the fridge for inspiration.
Feta can replace the goat’s cheese and peppers, onions, mushrooms or cherry tomatoes can replace the asparagus and courgettes.
- 200g asparagus tips
- 2 tbsp olive oil
- 2-3 courgettes, thinly sliced
- 1 x sheet of ready rolled puff pastry
- Zest of 1 lemon
- 2 tbsp crème fraiche
- 100g goats’ cheese or feta
- Salt and pepper to taste
- Pre heat the oven to 180c fan/200c/gas 6.
- Toss the courgette and asparagus in the lemon zest and olive oil and season with salt and pepper.
- Lay out your pastry on a lined tray and spread on the crème fraiche.
- Arrange the vegetables and crumble over the cheese.
- Put in the oven for 30 mins or until the pastry is golden and the cheese is bubbling.
- Slice up and serve hot with a green salad on the side.
Have fun trying out these, one pan dishes. Keep warm and healthy and spend time with loved ones this winter rather than slaving over the sink!