One Pot Wonders

First, let’s answer that question:

What’s the difference between a casserole and a stew?

…the main difference between a casserole and a stew is the cooking method: a casserole is typically cooked in the oven, while a stew is cooked on the stovetop, reducing the gravy to a thicker sauce.

There’s something truly satisfying about One-Pot cooking and it’s not just the fact that (in theory) you have only one cooking pot to clean after supper.

It is so good to watch the dish grow and the flavours intensify as you add each element – meat, vegetables, herbs, spices, stock, Stokes, seasoning – and watch it simmer away, filling the kitchen, hall and house with delicious smells ……until – BOOM – supper’s ready guys.

Using Stokes Sauces as ingredients takes those flavours to new heights and their intensity (ironically) to intoxicating depth.Hearty Sausage Casserole (or is it a stew?!)

This is such a simple dish, adding all the ingredients to the pot as directed. Sit around the table and eat it in a bowl with a thick slice of buttered bread. A beer would go down well with it.

See and enjoy the RECIPE – HERE.Cheap & Cheerful Hearty Cassoulet

Chef’s wholesome recipe – HERE – is a healthy collection of leeks, carrots, onion and swede with haricot beans all celebrating the sausage meat balls in this one-pot wonder.All-in Lamb Casserole

1. One and a half kg of diced shoulder makes a family pot like this.
2. Brown off the lamb with 100kg of unsmoked lardons then coat with flour.
3. Add 750ml of chicken stick and a great handful of chopped onion and root veg, including several waxy potatoes.
4. Bring the pan to the boil, then down to a simmer, adding 2tbsp (or more) of our Real Tomato Ketchup (better, natural flavour than purée) and 2 or 3 tsp of our sweet garden Mint Sauce.
5. Cover and simmer for an hour; check the seasoning and flavours adjusting as needed; simmer for 20 more minutes (uncovered) to thicken up the sauce.
6. Serve, smile and relax.

Chop, spread, drizzle, bake, smile.

A traybake is a smashing thing – basically, a One Pot without the gravy, but with all the delicious taste.Chicken Chorizo Bake

TIP: Use tinned carrots (yes, I know!!!) for their sweetness and cooking speed.

You’ll need chicken thighs, chorizo (skinned and finely diced) mixed red and yellow peppers, chopped onion, crushed garlic, French beans, baby corn, and those carrots.

1. Heat the oven to 180c / gas 6.
2. Put everything in a big bowl. Add a shake of Italian mixed herbs, and coat everything in oil.
3. Drain off the excess oil and arrange everything as evenly as possible in an ovenproof dish or on a tray.
4. Arrange the chicken skin side up and put the tray / dish in the oven.
5. Check at 45 minutes to see if the skin is crispy and its juices run clear. If not, another 10 to 15 minutes will do it.
6. Serve and enjoy.

Sausage & Roots Bake

CHEF’S TIP:

A tray bake does everything a one-pot does but without the gravy. Getting all the ingredients cooked within the same time frame is the art.

Carrots, potatoes (waxy), swede, fennel, parsnips – whatever you fancy. Cut them to the same size for even cooking or, if you know something takes longer to bake in your oven, cut it slightly larger.

Scatter with thyme and, rosemary; spread a few dollops of our Cider & Horseradish Mustard, then drizzle of English rapeseed oil.

That’s another tasty supper in the pot!

We said earlier that one pot cooking (and this includes traybakes), reduces waste as we tend to cook  the right amount and scoop up every delicious morsel.

This is a general tip for leftover vegetables and, veg left lurking in the fridge.

Cooked leftover vegetables can be kept in the fridge for 3–7 days if stored in an airtight container. To help keep them fresh, you can:

Refrigerate quickly: Put leftover vegetables in the fridge once cool, within two hours of cooking.

Eat soon: Eat leftover vegetables as soon as possible.

Reheat thoroughly: Reheat leftovers until they they are piping hot.

Don’t reheat more than once: Only reheat the amount of leftovers you’re going to eat at each sitting.

Check for spoilage: Throw away vegetables that smell bad, have mold, or have a different texture.

Freeze: To preserve vegetables for longer, you can freeze them in a bag for 1–2 months.

Prevent discoloration: Drizzle cooked vegetables with lemon juice to prevent discoloration. Forgotten Soup 

Adjusting this recipe from our Autumn collection – HERE – it works superbly using / adding leftover carrots, peppers, potatoes and any other root veg to the ingredients, ten follow the prep and cooking process to a delicious soup.Fridge Fritters

This is one for roots lurking in the fridge that didn’t make it to last Sunday’s roast. Basically if it’s not moving, you can use it – rather tongue in cheek – I’d  rather the carrot didn’t droop when you hold it.

Without further ado, you’ll find the recipe – HERE.