This is a dish from the Eastern seaboard of America, where the pork and beans are traditionally simmered slowly in an earthenware casserole. It is the kind of dish that you can prepare ahead and leave to bubble away while you tend to other things. Baked jacket potatoes and crusty bread are perfect for soaking up the delicious sauce.
A bowl of steaming gumbo – a thick and spicy cross between a soup and a stew, full of peppers, tomatoes, okra, herbs and prawns – brings you all the good tastes of the Louisiana bayou. Serve with steamed rice or crusty bread so you can enjoy all the sauce.
Easy but still damn good chilli! Serve with rice.
Chunks of tender beef are braised in a rich onion gravy with potatoes. Serve with steamed carrots, cabbage or other vegetables.
In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.
Mixed with rice and plenty of vegetables, a small amount of succulent salmon and prawns goes a long way, making a good balance of protein and carbohydrate in this temptingly spicy, Louisiana-style dish. As an added bonus for the busy cook, it is cooked in just one pan and makes a complete meal on its own.
Good food does not have to be complicated or time-consuming. This simple, homely casserole is made without a lengthy shopping list of exotic fresh ingredients or hours of precise slicing and chopping. Raid the storecupboard and use everyday vegetables from the refrigerator for a warming and heart-healthy meal.
Sausages have seen a revival and are becoming something of a gourmet choice. Enjoy them braised with onions, sweet peppers and lentils.
This is a Pakistani dish. Whenever my mother makes this there is none left. She isn't heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm roti, raita and finely sliced onion with a splash of lemon juice.
Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.