One pot wonders, keeping kitchen hands happy.
The chicken, coconut & turmeric rice, an epic breakfast, mud crab paella and the best home cooked fish dish for some time…All using one pot!
You never wash up after yourself.
There’s something deeply satisfying about a meal that comes together in a single pot. No fancy techniques, no endless sink full of dishes (sorry Mags!) just one vessel, a bit of love, and boom, dinner’s sorted. Whether it’s a eggs bacon and greens on the fire, a slow-cooked lamb shoulder you can shred with a spoon, or a creamy risotto you’ve stirred with a glass of wine or cheeky beer in hand.
I first got hooked on this style of cooking years ago when I started doing more pop-ups and outdoor gigs, lugging fewer pans around was a no brainer. Since then, I’m pretty keen on recipes where everything mingles in the same pot, the veg, the meat, the herbs, all the good stuff. There’s a beautiful simplicity to it. And let’s be honest, most of us are busy, a bit knackered, and trying to waste less. One pot meals tick all the boxes. They’re humble, hearty, and often built from leftovers or pantry bits you’ve already got knocking about.
This week, I’ve pulled together some of my favourite one pot ideas. Some are quick, some take their time, but they all deliver. You don’t need fancy gear, just a pot or pan, a flame (or a stove).
This week we’ll cover:
Chicken Rice, coconut and turmeric
Spanish Mackerel, poft polenta, tomato and caperberries
How to make an epic one pot breakfast
Mud crab paella of dreams
Chicken Rice, coconut and turmeric
I had many requests for this recipe this week, so here it is…
Serves 4
Recipe
2 tbsp coconut oil (or ghee)
1 onion, peeled and diced
500 g chicken (drumsticks and thighs)
Jasmine rice (washed)
Paste
1 tbsp grated fresh ginger
1 lemon grass (finely chopped)
Half a large red chili (finely chopped)
1 tbsp fresh turmeric (grated)
4 garlic cloves, crushed
Spice blend
1/2 tsp ground cumin
1/2 tsp ground coriander
4 cardomon pods
A pinch of ground black pepper
Coconut mix
2 cups chicken broth/water
1 cup coconut milk
3 tbsp fish sauce
1 tbsp honey
2 kafir lime leaves + 4 slices of lime
(Sliced red onion, tomato, chili oil and coriander to serve)
Method
Heat coconut oil in a medium to large pot or pan. Fry the chicken until golden then set aside. Reduce the heat, add the spice blend, fry for a minute then add the paste. Fry this for 2 minutes. Add the onion and sweat for a couple of minutes until soft and fragrant. Now add the rice give a good stir followed by the coconut mix. Return the chicken to the pan, add kafir and sliced lime.
Bring to the boil and then reduce to low heat, place the lid on slightly ajar, and cook for around 20 minutes until all the liquid is almost absorbed. Turn off heat, place the lid on, allow it to steam for another 10 minutes until completely cooked. Alternitvely Coon the oven 180 degreess for 30 - 40 minutes.
Serve with sliced red onion, coriander and a good squeeze of fresh lime.
Fried Spanish Mackerel with Soft Polenta, tomato and Caperberries
Works well with Snapper or Barramundi too.
Serves 4
Ingredients
4 x 150g fillets Spanish mackerel, skin on, pin-boned
200g polenta (instant or quick-cook)
800ml chicken or vegetable stock
1 tbsp butter
50g parmesan, grated
4 tbsp olive oil
3 tbsp red wine vinegar
200g cherry tomatoes, halved
1 small red onion, finely sliced
3 tbsp caperberries, halved (or capers if preferred)
Zest and juice of ½ lemon
Small handful basil, very roughly chopped
Salt and pepper
Method
In a little bowl, combine the onion, tomato, caperberries, vinagar and olive oil. Season with salt and pepper and set aside.
Season the mackerel fillets with salt and pepper. Place skin-side down in the hot pan with a little olive oil and cook for 2–3 minutes until the skin is crisp and golden. Flip and cook for another 20 seconds Remove the fish and set aside
Pour in the stock and bring to a gentle simmer. Gradually whisk in the polenta to avoid lumps. Stir continuously for 3–5 minutes (or according to packet directions) until smooth and soft. Stir in the butter, parmesan, and season to taste.
Return the fish to the pan, cook for a minute so the fish just cooked(I actually like mackerel medium rare)
Spoon over the red onion, tomato, caperberry action a little lemon and the basil.
Serve up!
How to make an Epic one pot cooked breakfast
Keep reading with a 7-day free trial
Subscribe to How to be a better cook to keep reading this post and get 7 days of free access to the full post archives.