This week at Happy Foodie HQ, the team has been cooking up a storm, but without the usual trail of devastation to wash up afterwards. How? The secret lies in Jamie Oliver’s newest cookbook, One. One presents over one hundred recipes all made in one pot, tin, pan, or tray using just eight ingredients or less. From one-pan pasta to one-tin roasts, as well as an entire chapter dedicated to chicken recipes, there is quite literally something for everyone. Read on to find out how we got on.
Who: Ella Watkins, Senior Publicity Manager, Penguin Michael Joseph
What I made: Fragrant Fish Stew
What I thought: This was such an easy dinner to rustle up after a busy day at work. I went to my local small supermarket and couldn’t find the curry paste needed so I used red Thai curry paste instead and it worked really easily and was a great substitute. It’s quick, easy, delicious and healthy too!
Who: Kallie Townsend, Publicity Assistant, Michael Joseph
What I Made: Baked Lemon Cheesecake
What I Thought: Disclaimer: I am a truly awful cook, a BIG sugar lover and hate washing up. So naturally, I’m the perfect candidate to try out the wonder that is Jamie Oliver’s Baked Lemon Cheesecake. With such simple and easy-to-follow instructions, I had nothing to worry about. You gradually chuck everything in one pan between cooking on the hob, popping in the oven, under the grill and then finally chilling it all in the fridge to chill. This would be the perfect pudding for a dinner party, but my flatmates and I indulged with a midnight midweek snack instead, with the added benefit of very little washing up. A brilliant spin on the traditional lemon cheesecake, the fresh raspberries and vanilla bean extract added a delicious flavour and I couldn’t help myself having seconds (and maybe, just maybe, thirds)…
Who: Evie Kettlewell, Key Account Manager, Sales
What I made: Lamb and Chickpea Koftas
What I thought: This was super easy and quick to make and made a delicious weeknight dinner. My boyfriend isn’t the biggest chickpea fan, but said that it was the perfect chickpea to lamb ratio and they still tasted really ‘meaty’. Great for people trying to cut down on their meat consumption, or make meat stretch a bit further. Would be DELISH on a bbq in the summer!
Who: Sriya Varadharajan, Publicity Manager, Penguin Michael Joseph Comms
What I made: Sweet Roasted Onion Salad
What I thought: I made this for dinner with a friend over the weekend and it was a hit all round! It was so easy to throw everything in the oven and let it work its magic while I got on with other things. The roasted red onion and garlic were sweet and flavourful and the olives and feta cut through and provided balance. I didn’t have sumac so used a pinch of paprika, which served well. I don’t cook with couscous very often so was conscious of it being enough for us both; this was absolutely not a problem and I ended up bringing leftovers to work for lunch, with a few fresh cherry tomatoes to change it up a bit. I will definitely be making it again.
Who: Alexandra Patai, Customer Service, Frating
What I made: Miso Roast Chicken
What I thought: This recipe was really easy to make and didn’t require hours of washing up. The chicken was delicious, with so many different flavours and super fresh ingredients. It’s always a pleasure to cook from Jamie’s book.
Who: Natalie Waghorn, Distribution & Freight Co-ordinator, Frating
What I made: Chicken Puff Pie
What I thought: I have to sadly admit the last time I used ready-rolled puff pastry was in home economics class many moons ago and wholegrain mustard is not one of my cupboard staples. However, this recipe could not have been simpler. Not too many ingredients, easy-to-follow instructions and very quick. I followed the instructions to the letter and I was extremely pleased with the outcome. I will definitely be doing this recipe again, it is also very adaptable if you wanted to try steak and onion or cheese onion and potato filings. I am looking forward to trying some of the other recipes in this book.
