Search results for 'one pot Simmer'

225 recipes



Dish type


one pot x
Simmer x
No reviews

For this fricasée, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with crème fraîche to make a wonderful, creamy coating sauce. Serve with wholegrain or seeded bread, for a delicious, satisfying meal.

Recipe by: Maggie Pannell

2 reviews

Traditional Jamaican rice and peas (well kidney beans).

Recipe by: SloeWolf

No reviews

This Jamaican rice and peas one pot dish is a great side dish to a larger Caribbean meal. In Jamaica the beans used for this dish are called 'peas' hence the title. Serve with meat, fish or just by itself.

Recipe by: MaryDavies

1 review

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.

Recipe by: Azmina Govindji

No reviews

Prawn curry combined with a healthy serving of veg makes a simple and healthy one-pot dinner. The sweet, sumptuous prawns make this easy meal rich enough for a special occasion.

Recipe by: alwayshungry

No reviews

Fantastic for using up meat leftovers like lamb or beef, especially from a weekend roast. This is an easy one pot dish and perfect for midweek suppers.

Recipe by: MaryDavies

No reviews

This lovely slow cooked one pot venison casserole is hearty and full of flavour, perfect as a warming supper in the cold months.

Recipe by: CaryC

1 review

A Mexican inspired take on beef stew, that includes chillies, peppers, tomatoes, cumin and garlic. It calls for the meat to be browned in lard, but olive oil could be used instead.

Recipe by: Janice

5 reviews

This Creole-style stew is made with peppers, sweetcorn, tomatoes, okra and prawns. Quick to make and full of flavour.


5 reviews

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.

Recipe by: Azmina Govindji

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