OThe ne-pot or one-pan kitchen is ideal for all sorts of reasons. Not only does this save on washing up, but it also makes for really tasty dishes, as all the different flavors have time to meet and really blend, rather than first meeting on the plate. . Which makes it a win-win especially right now with all the hosting we have to come.
Baked rice with four alliums (pictured above)
Baking rice in the oven can be a real “Ah-ha!” time for anyone new to the approach. It’s the most surefire way to get the most perfectly cooked, fluffiest cereal. If you want to make a head start, do the first 40 minutes of cooking a few hours ahead, leaving only the second piece (when the garlic, cumin, rice and boiling water are added) to do before serving. To make this dish vegan, replace the butter with three tablespoons of olive oil.
Preperation 25 minutes
to cook 1h15
500g of leeks, trimmed, white and light green parts cut into 1½ cm thick rounds
4 shallots, peeled and cut into 1 cm thick rounds (net weight 240 g)
6 spring onions, trimmed, white parts cut into 1½cm pieces, green parts thinly sliced (60g)
1 cinnamon stick, broken in half
2 fresh bay leaves
2 tablespoons olive oil
3 cloves of garlic, peeled and thinly sliced
2½ teaspoons cumin seeds, gate
250g basmati rice, rinsed until the water runs clear
For the pine nut burnt butter
50g unsalted butter
2 fresh bay leaves
20g pine nuts
Heat the oven to its highest setting, or 240 C (220 C fan)/475 F/Gas 9.
Place the leeks, shallots, spring onion whites, cinnamon, two bay leaves, oil and a teaspoon of salt in a 30cm x 20cm baking dish. Mix well, cover tightly with foil and bake for 40 minutes, stirring gently once halfway through cooking, until the leeks are tender but hold their shape.
Remove the foil, stir in the garlic, cumin and rice, then pour in 500ml of boiling water. Replace foil, secure tightly, and return pan to oven for 25 minutes or until all liquid has been absorbed. Remove from the oven, then let, still covered with aluminum foil, gently steam for 10 to 15 minutes.
Meanwhile, prepare the pine nut butter. Place the butter and bay leaves in a small skillet over medium-high heat. Melt the butter and cook for five minutes, until it’s golden brown and starting to smell nutty. Add the pine nuts and cook, stirring, for one minute, until golden brown. Transfer to a heatproof bowl to stop the cooking.
When ready to serve, remove and discard the foil, then gently stir the rice with a fork. Drizzle the burnt butter mixture all over the top and serve hot with the sliced spring onion leaves sprinkled on top.
Braised cod with winter tomatoes, fennel and capers
Winter tomatoes such as black iberiko are well worth searching for, but if you can’t find any, use the same amount of crushed canned tomatoes instead. Replace the cod with any other firm white fish such as hake, or other seafood such as mussels or prawns. Serve with the allium rice above or with lots of crusty bread.
Preperation 30 minutes
to cook 1 hour
400g of fennel (about 1 large bulb), trimmed and cut into 8 wedges
1 onion, peeled and cut into 6 wedges (180g)
105ml olive oil
2 tablespoons of tomato paste
3 cloves of garlic, peeled and crushed
250g winter tomatoes (i.e. black iberiko), coarsely grated and skinless, or 250g chopped tinned tomatoes
200ml chicken stock
75ml dry white wine
½ teaspoon chilli flakes
1 teaspoon smoked sweet paprika
100g of capers, stemmed (or 30g of regular capers)
Salt and black pepper
600g cod back, without skin and cut into 4 pieces of 150g
3 tablespoons (10g) basil leaves, finely chopped
2½-3 tablespoons (10g) flat-leaf parsley leaves, finely chopped
1 lemon, finely grated zest, to obtain 1 tsp, then cut into 4 wedges, to serve
1½ teaspoon fennel seeds, grilled and lightly crushed in a mortar
Put the fennel and onion wedges in a large bowl with one and a half tablespoons of oil and toss gently to coat. Put a large sauté pan for which you have a lid on high heat. Once hot, add the fennel and onion quarters and brown on each cut side for three minutes; do it twice, if necessary. Transfer the wedges to a plate and rinse and dry the pan.
Return the pan to medium heat with the remaining 80 ml of oil. Once hot, add the tomato paste and garlic, and cook, stirring occasionally, for two minutes, until fragrant. Add the fennel and onions, along with the grated (or tinned) tomatoes, broth, wine, chili flakes, paprika, capers, a teaspoon of salt and a good grind of pepper, then cover saucepan and bring to low heat. Once it bubbles, lower the heat to medium-low and cook for 20 minutes, until the fennel and onion wedges have softened but hold their shape.
Sprinkle the cod pieces all over with a quarter teaspoon of salt, then gently push them into the sauce, so that they are submerged. Replace the lid and cook for another 10-12 minutes, until the fish is just cooked through. Use a spoon to coat the top of the cod with the sauce.
Meanwhile, combine basil, parsley and lemon zest in a small bowl.
Sprinkle one-third of the herb mixture and one-third of the fennel seeds over the cooked cod and serve hot with the remaining herb mixture, fennel seeds and lemon wedges.
Roasted parsnips with parmesan and black pepper
These make a very quick and easy side dish to accompany a Sunday roast. Serve them as soon as possible after roasting, while they are still crispy.
Preperation 10 minutes
to cook 35 minutes
Serves 4 as an accompaniment
600g of parsnips, trimmed but unpeeled and halved lengthwise
3 tablespoons of olive oil
¾ teaspoon freshly cracked black pepper (not too coarsely)
2 teaspoons of maple syrup
20g grated parmesan
1 lemon, cut into 4 wedges
Heat the oven to 240C (220C fan)/475F/Gas 9. Fill a medium saucepan with one and a half liters of water and bring to a boil. Once boiling, add the parsnips and one and a half tablespoons of salt, and cook for five minutes, until the tip of a small knife slips easily but the parsnips hold their shape.
Drain the parsnips, then transfer them to a large bowl, add two tablespoons of oil, half a teaspoon of pepper and all the maple syrup, and toss gently to coat well. Transfer to a 30cm x 20cm baking sheet and roast for 20 minutes, until lightly browned. Remove, spread half of the grated parmesan on top and return to the oven for five minutes, or until the parmesan is golden brown.
Pour over the remaining tablespoon of oil, top with a snowy dusting of the remaining Parmesan cheese, sprinkle the last quarter teaspoon of cracked pepper and serve straight from the platter with the lemon wedges on the side for a squeeze.
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