Browse 5 recipes collected around one pot.
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◷ 85 mineasy
An Ethiopian red lentil stew with sweet, thoroughly softened onions, warm berbere heat and a thick, spoonable texture, served with injera. Allow about 1 hour 25 minutes, or longer if the onions or lentils need more cooking.
Oct 16
◷ 119 minmedium
Browned chicken thighs braised gently in dry cider, stock and wholegrain mustard, with late-added apple wedges. The sauce stays savoury and lightly reduced, while the apples soften without falling apart.
Oct 16
◷ 127 mineasy
Tender pork ribs in a distinctly sour, savoury Filipino broth with tomatoes, radish, aubergine, long beans and just-wilted water spinach. Gentle simmering keeps the broth light and the vegetables intact.
Oct 13
◷ 58 mineasy
Browned minced lamb, sweet peas and warming spices in a thick onion-and-tomato sauce, finished with garam masala and fresh coriander. Serve with warm chapatis; allow about an hour, longer if the sauce needs extra reduction.
Oct 12
◷ 107 mineasy
Bone-in chicken thighs gently braised with onions, ginger and turmeric, then finished with preserved lemon and green olives. Expect tender meat and a glossy golden sauce. Allow about 1 hour 50 minutes, with additional braising time if needed for tenderness.
Oct 8Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 18 minutes. Cooking takes 67 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: onions, to be finely chopped into 3–5 mm pieces, split red lentils, to be picked over and rinsed, neutral vegetable oil, such as rapeseed oil, garlic, to be finely grated or crushed, fresh ginger, to be finely grated. Equipment: Heavy-based saucepan or casserole, approximately 3 litres and 20–22 cm wide, with lid, Wooden spoon or heatproof spatula, Fine sieve, Kitchen scales and measuring jug, Chopping board and sharp knife, Fine grater or garlic press, Kettle, Microwave and microwave-safe plate with cover.
Kitchen tip: The baseline schedule assumes the onions soften and the lentils become tender at the stated checks. Extra softening, simmering or reduction will extend it; do not increase the heat simply to meet the estimate.
Preparation takes 19 minutes. Cooking takes 116 minutes. Allow 119 minutes in total. Makes 4 servings. Key ingredients: raw bone-in, skin-on chicken thighs, fine salt, divided, freshly ground black pepper, rapeseed oil, onion. Equipment: Heavy hob-safe, ovenproof shallow casserole, approximately 32 cm across and 4.5–5 litres, large enough for all 8 thighs in one layer, Tongs and heatproof spoon, Measuring jug, Sharp knife and chopping board, Kitchen paper, Instant-read food thermometer, Plate for partially cooked chicken, Clean serving platter and foil, Oven gloves.
Kitchen tip: Use a broad casserole that holds the thighs in one layer. Crowding during browning causes steaming; stacking during braising gives uneven cooking.
Preparation takes 25 minutes. Cooking takes 117 minutes. Allow 127 minutes in total. Makes 4 servings. Key ingredients: raw bone-in pork ribs, cold water, onion, ripe tomatoes, fish sauce. Equipment: 5–6 litre heavy-based saucepan or casserole with lid, Slotted spoon or skimmer, Ladle, Weighing scales and measuring jug, Knife and chopping board, with a separate surface for raw pork, Digital food thermometer, Kettle, Microwave and microwave-safe container if required for the optional rice.
Kitchen tip: The timeline allows a 75-minute pork simmer. If the ribs remain chewy, extend that stage before adding vegetables and maintain the broth level.
Preparation takes 11 minutes. Cooking takes 47 minutes. Allow 58 minutes in total. Makes 4 servings. Key ingredients: raw minced lamb, preferably 15–20% fat, onion, finely diced, fresh ginger, finely grated, garlic, finely grated, rapeseed or sunflower oil. Equipment: Heavy-based sauté pan approximately 28 cm wide, with at least 3 litres capacity, Heatproof bowl for the browned lamb, Separate frying pan for warming chapatis, Chopping board and knife, Fine grater, Sturdy spoon or spatula, Measuring jug and kitchen scales, Digital food thermometer, Clean tea towel for keeping chapatis warm.
Kitchen tip: Use a wide pan and brown only 250 g lamb at a time. If moisture pools, let it evaporate before expecting browned patches; this may take longer.
Preparation takes 25 minutes. Cooking takes 86 minutes. Allow 107 minutes in total. Makes 4 servings. Key ingredients: raw, skinless, bone-in chicken thighs, approximately 8 × 150 g, onions, peeled weight, garlic, peeled weight, approximately 3 cloves, olive oil, ground ginger, approximately 2 level teaspoons. Equipment: Heavy-based casserole or sauté pan, approximately 30 cm wide and at least 4 litres capacity, with a close-fitting lid, Digital food thermometer, Kitchen scales and measuring jug, Chopping board and knife, Tongs and stirring spoon, Holding dish and loose cover.
Kitchen tip: The schedule allows a typical braise and reduction. Larger thighs or a crowded pan may need additional cooking; temperature and tenderness determine readiness.