One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop

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      Cooking with extra virgin olive oil is a waste of money! Over a certain temperature the flavour and aromas that you have paid a premium for will be lost. Always cook with simple olive oil or other oil as stated in the recipe and reserve extra virgin olive oil for uncooked dishes, sauces and dressings.

      I always try to give accurate weights and measures for all ingredients, but sometimes a handful of this or that is in order. As a guide you could apply the following measurements for herbs which are the most likely victims of this willy-nilly approach:

      Small handful = 5g (¼oz)

      Medium handful = 10g (1/3oz)

      Large handful = 20g (¾oz)

      Some other helpful measurements:

      1 lemon will produce 2 teaspoons of zest and 8 tablespoons (120ml/4½oz) of juice

      1 lime will produce about 1 teaspoon of zest and about 2 tablespoons (30ml/1fl oz) of juice

      1 orange will produce about 1 tablespoon of zest and about 10 tablespoons (150ml/5fl oz) of juice

      1 level tablespoon of finely grated Parmesan cheese = about 5g (¼oz)

      5cm (2in) piece of fresh root ginger = 25g (1oz)

       In a Pot

      Aubergine and tomato curry (v.)

       This curry is so quick and easy to make. It’s a relatively dry curry, not swimming in sauce, and it’s great as a vegetarian main or as a side dish. It also freezes well, so make a big batch and then freeze in portions.

       Preparation time:

       10 minutes

       Cooking time:

       18–22 minutes, plus standing

       Serves 2 as main course, 4 as a side

       4 tbsp vegetable oil 700g (1lb 9oz) aubergines (about 3 medium), trimmed and cut into large chunks

       3 garlic cloves, peeled and finely grated

       3–4cm (1¼–1½in) piece freash root ginger, peeled and finely grated

       1 large green chilli, finely diced (remove the seeds if you prefer a milder dish)

       2 tsp fennel seeds

       1 tsp cumin seeds

       1 tbsp ground coriander

       ½ tsp turmeric

       1 x 400g tin chopped tomatoes

       Sea salt and freshly ground black pepper

       1 tbsp each chopped fresh coriander and mint leaves

       To serve

       Natural yoghurt

       Warm Indian breads

      Warm the vegetable oil in a large deep frying pan or wok over a high heat. Add the aubergine and stir-fry for 3–4 minutes until softened and well browned.

      Add the garlic, ginger, chilli, fennel and cumin seeds and stir-fry for 2–3 minutes. Add the coriander and turmeric and fry a further 1 minute.

      Stir in the tomatoes, 100ml (3½fl oz) cold water and a generous amount of salt (about ¼ teaspoon) and pepper. Cover and simmer for 10–12 minutes until thickened slightly and the aubergine is meltingly tender.

      Remove from the heat and leave to stand with the lid on for 5 minutes. Stir in the herbs and serve with natural yoghurt to spoon over, and warmed Indian breads.

      Bacon and borlotti bean soup

       This hearty soup is packed with flavoursome ingredients and is ideal as a light main course with plenty of crusty bread.

       Preparation time:

       10 minutes

       Cooking time:

       20 minutes

       Serves 4

       10 thin-cut rashers smoked streaky bacon

       1 tbsp olive oil

       2 leeks, trimmed and diced

       1 fresh rosemary sprig

       1 x 400g tin chopped tomatoes

       2 tbsp tomato purée

       1 x 400g tin borlotti beans, rinsed and drained

       1.2 litres (2 pints) beef stock 75g (3oz)

       finely shredded kale or other dark leafy cabbage

       Sea salt and freshly ground black pepper

       To serve

       Crusty bread

      Dice all but 4 of the bacon rashers. Warm the oil in a medium soup pan over a high heat. Add all the bacon and fry for 3–4 minutes until golden and crisp. Using tongs, remove the whole rashers and set aside on kitchen paper.

      Add the leeks to the pan and cook for a further 3 minutes until softened. Add the rosemary, tomatoes, tomato purée, beans and stock.

      Bring to the boil, then leave to bubble away for 10 minutes until slightly reduced. Add the kale and simmer for a further 2 minutes or until wilted.

      Season to taste with salt and pepper and remove the rosemary. Ladle into warmed bowls. Serve with the reserved crispy bacon rashers on the top, and crusty bread on the side.

      Braised chicken with creamy bacon, leeks and potatoes

       To me, there’s something forever comforting about the classic blend of chicken, bacon, leeks and cream. Here they are combined simply for best effect in this tasty dish, which is just as good for entertaining as it is for warming the soul during the week. As with all these things, start with good-quality chicken and the results will pay dividends.

       Preparation time:

       10 minutes

       Cooking time:

       1 hour

       Serves 4

       1.5kg (3lb 6oz) chicken, cut into 8 pieces

       ½ tbsp olive oil

       Sea salt and freshly ground black pepper

       25g (1oz) butter

       150g (5oz) smoked streaky bacon, diced

       2 leeks, trimmed and sliced

       2 garlic cloves, peeled and chopped

       500g (1lb 2oz) baby new potatoes, halved

       250ml (9fl oz) white wine

       350ml (12fl oz) chicken stock

       100ml (4fl oz) double cream

       3 tbsp chopped fresh tarragon

       To serve

       Green salad (optional)

      Rub the chicken with a little olive oil and season with salt and pepper. Warm the remaining oil and the butter in a large casserole over a medium heat. Add the chicken and cook for 5–10 minutes or until golden. Remove from the pan and set aside.

      Reduce the heat to low. Add the

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