The best ever one pot [antikvár]

introduction . , f /c tnn pasv to resort to unhealthy and expensive takeaways ly „0, ,0, one-potfor p.r,., 5»day /u«/,« or suppers? One-po, mesis ,„cL e* fron, ,rad,Wso„ps and tate »,Wer«»o„a/ from Mex,co r/,e Mediterranean and delicious alcoholic desserts - you will find e dish for every occasion. Preparing food at home can give you a great sense of satisfaction, but it can seem something of a chore, and clearing up afterwards is often very tedious. If you have a busy life, one-pot meals may well be exactly what you need. Cook meals in batches and freeze, then heat in the microwave when you need them and relax for a few minutes. Running a household, holding down a job and feeding the family can be difficult to balance, and one-pot meals are the ideal time-saving solution. They make busy lives easier, make less mess in the kitchen and involve less chopping and peeling than many other dishes. One-pot dishes also save on washing-up -they eliminate the need for a saucepan, frying pan, casserole and several serving dishes - most one-pot dishes can be served straight from the cooking pot. Try to find an attractive set of casseroles that you can serve from at the table, even when .you have guests. One more advantage of not using serving dishes is that the food is kept piping hot, which saves you the fuss of warming plates in the oven. Many one-pot meals can be frozen. Make them in large batches and freeze in family or single serving portions, depending on your household. Casseroles and stews are great for cooking in batches: double the ingredients (making sure your pot is big enough), and when the dish is ready, simply leave half to cool and then freeze in a rigid container or freezer bag. Soups will freeze well and can be kept for up to 3 months. To thaw, one pot simply remove from the freezer 12 hours before you require the dish and leave at room temperature, or remove 24 hours before and place in the refrigerator. the spice of life One-pot meals need never be boring. The wonderful range of recipes featured here includes traditional stews and casseroles, perfect for winter evenings and large families. There are plenty of meat dishes, such as Irish Stew (see page 67) and Pork & Sausage Bake (see page 93) - hearty favourites guaranteed to fill you up. Fish is also featured, and you could serve Goan Fish Curry (see page 128) for a weekday supper, Cod in Lemon & Parsley (see page 121) for Sunday lunch or Swordfish with Tomatoes & Olives (see page 126) as a main course at a dinner party. There are dishes for vegetarian families or guests, such as Vegetable Chilli (see page 161), which makes a substantial lunch or dinner. Also impressive is Pasta with Garlic & Pine Kernels (see page 195), which would provide a delicious main course for meat-eaters too. Of course, not all one-pot meals have to be wintry casseroles, stews and pies - try Tricolour Pasta Salad (see page 194) as a summery lunch or alfresco meal, or make one of the risottos featured; such as Seafood Risotto (see page 187), for a warm picnic dish. There are a surprising number of sweet one-pot dishes to serve for dessert. Try a substantial, warming dish to follow a light spring meal - complement Risotto Primavera (see page 189) with Pancake Pieces (see page 245).