I have a confession to make … I’m a messy cook!
Whether I simply cook for my husband and myself, or a dinner for eight, my kitchen looks as though zombies have rampaged through it. To make things worse, I really detest mess. Not as much as I love to cook, but almost.
So that was my motivation for writing this book – to cut down on mess. It’s also why I found it particularly easy to test all my recipes as I didn’t leave terrifying piles of dishes in my wake. It was such a pleasure not to have stacks of guilt looming over my kitchen sink after each meal. I also hope that, just maybe, my little brother will finally up his cooking game.
I first associated one-dish cooking with bachelors, students and camping weekends. Sure, there might be less to clean up, but the meals weren’t exactly inspiring. I also thought it meant being confined to stews, casseroles and soups. Don’t get me wrong, I enjoy tucking into a comforting hot meal, but living in Franschhoek with its sweltering summer temperatures, the idea of a hearty beef casserole isn’t that appealing.
A further misapprehension I was under is that one-dish meals were only suitable as mid-week dinners, which can be quite stressful. You come home exhausted from work, the kids are hungry and homework needs to be checked; the last thing you want to think about is preparing a healthy meal for the family. So, you turn to throwing everything into one pot and hoping for a miracle. But one-dish cooking is so much more than this. The recipes in this book broaden the possibilities for creative cooking and cover everything from breakfasts to desserts. Whether you’re looking for an idea to serve at next month’s book club meeting, or Sunday brunch with your mother-in-law, right through to an elegant dinner party for friends, you’ll find a recipe to suit your need.
By now you’re probably wondering how on earth you’re going to make all these different recipes in your own large pot or pan, but whether it’s a large pot, frying pan or baking sheet, to name a few, the cooking vessels I’ve used are quite generic and you probably have them in your kitchen already. I’ve also steered away from dishes that need to be cooked on both the stove top and the oven. We don’t all have equipment that’s appropriate and I don’t fancy the idea of covering my expensive pan’s handle with double layers of foil, in the hope that I won’t be destroying it in the oven.
Simple, easy-to-prepare dishes are what this book is all about. Best of all, cooking in one pot means less mess and less to clean. Eliminating extra pots and pans, yet retaining all the pleasures of home cooking, is certainly an appealing concept even for the most discerning of cooks because a meal as simple as chicken fillets and vegetables can still require something in the oven and another on the stove top, as well as serving dishes. But when making a one-dish meal, you’ll be surprised at how tidy your kitchen looks afterwards.
I also like to combine cooked and fresh food. This is especially suited to hotter climates. We all know that we need to eat more salads and fresh produce, so this is a novel way of accommodating five veggies and fruits per day. Why do you need another plate for your salad? For example, in the sticky chicken recipe, the salad is served on top! Not only does it cut down on washing up, it brings colour to the meal, looks appealing and is easy to eat.
Salsas, garnishes and herbs also all add to the overall flavour and presentation, while being nutritious. This allows you to extend the traditional flavour combinations you would normally expect from one-pot meals.
Nowadays, we’re more aware of eating healthily, getting in sufficient nutrients and not being overweight. As you may know from my previous books, I try to be as healthy as possible. That’s why you’ll find most of the recipes include vegetables and some salads, but they won’t necessarily include a starch. I prefer to offer starches on the side so each person can choose whether or not they want any, and can serve as little or as much as they would like. For me this is a far healthier option.
There’s something primal about gathering around a table and sharing from the same bowl of food. It’s how we connect as humans, it’s the time to reflect on the day’s activities and to bond with our family. We’ve been doing this for millennia and still to this day different cultures have their version of a one-pot meal: the Spanish have paella, the French cassoulet and South Africa has potjie.
I hope these recipes will appeal to you, whether lighter variations of classics or more unusual flavours, textures and combinations. From breakfast to dessert, one-dish cooking will provide you with maximum flavour and minimal clean up, perfect for our time-starved, busy lives.
My goal is to cut down on your time with dishes, with more time to live and enjoy your life.
Enjoy!
