One pot recipes

This week we’re re visiting one pot wanders. A meal cooked up in just one vessel. Whether it’s an eggs bacon and greens on the fire, a lamb hot pot, a green chicken rice, or seafood paella you’ve cooked with a glass of wine or cheeky beer in hand, this will have you covered.

This week we’ll cover:

Lamb hot pot/Green Chicken Rice/How to make an epic one pot breakfast/Mud crab paella

Serves: 4

Preparation time: 25 minutes

Cooking time: 2 hours

Slow cooking breaks down the connective tissue, giving you deep flavour and tenderness, while the vegetables in this soften into the sauce and help build body. A little Worcestershire and optional Oomite or soy add savoury depth.

Ingredients

3 tablespoons ghee or tallow or olive oil

sea salt flakes and freshly ground black pepper

600 g lamb neck, cut into 3–4 cm pieces1 large brown onion, sliced or diced

3 carrots, diced

3 celery stalks, diced

3 cloves garlic, chopped

2 tablespoons plain flour

2 tablespoons Worcestershire sauce

3 sprigs thyme

3 bay leaves

2 cups (500 ml) beef, lamb or chicken stock

1 tablespoon Oomite or light soy sauce (optional)

Potato topping

2 large potatoes, scrubbed

3 tablespoons ghee or tallow, melted

1 clove garlic, grated

2 sprigs thyme, leaves picked

Salt flakes

Method

Preheat the oven to 160°C fan-forced.

Heat the ghee or tallow in a heavy-based ovenproof pot over medium-high

heat. Season the lamb neck and brown in batches until golden.

Transfer to a bowl and set aside.

Using the same pot, reduce the heat to medium-low. Gently cook the

onion, carrot, celery and garlic for 5–6 minutes until softened and lightly

coloured. Stir in the flour and cook briefly to form a light roux.Add the Worcestershire sauce, thyme and bay, then pour in the stock and

mix well, scraping up any caramelised bits from the base. Return the lamb

to the pot. Stir in the Oomite or soy if using. Bring to a gentle simmer for

about 10 minutes.

Meanwhile, slice the potatoes thinly on a mandolin (or by hand for thicker

slices). Toss with melted ghee or tallow, garlic, thyme leaves and salt.

Remove the pot from the heat and layer the potato slices neatly over the

top. Cover with a cartouche (round of baking paper) and a lid. Transfer to

the oven and cook for about 1½ hours, or until the lamb is tender.

Take off the lid and cartouche and place under the grill briefly to colour

the potato topping until golden and crisp.

Serve on its own or paired with a crisp, mustardy green salad.

Serves: 4

Preparation time: 15 minutes Cooking time: 35 minutes