One Pot

Sixty dinners that dirty one pan. The chapters are organised by the vessel rather than the ingredient, so you can start from whatever is clean — and no recipe hides a second pot in step four.

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What's inside

01 · Thirty-Minute Skillet Dinners

Ten in one pan, timed from a cold start rather than from everything already chopped.

02 · Sheet-Pan Suppers

Ten on a single tray, arranged so that everything finishes at once.

03 · One-Pot Pasta & Noodles

Ten where the pasta cooks in the sauce and its starch does the thickening.

04 · Rice Pots & Grain Dinners

Ten built on a grain and then left alone under a lid.

05 · Soups & Stews in One Pot

Ten that are better the next day, which makes the pot worth filling.

06 · Five Ingredients or Fewer

Ten stripped to the studs — salt, fat, and one good idea each.

Sample recipe · page 8

Pork Chops with Apple and Mustard

Ingredients

4 thick pork chops
3 tbsp neutral oil
2 apples, in thick wedges
1 onion, sliced
3 tbsp wholegrain mustard
¾ cup cider
½ cup cream
3 tbsp butter
2 tsp thyme leaves
1½ tsp fine salt
½ tsp black pepper

Method

Season the chops and brown in the oil, 4 minutes a side, until deeply colored.
Lift them out at 140°F and rest on a plate.
Cook the onion and apple in the same pan 6 minutes, until softening and catching color.
Pour in the cider and boil 3 minutes, scraping the base.
Stir in the mustard, cream and thyme and simmer 3 minutes until it coats a spoon.
Return the chops with their resting juices, whisk in the butter and season.