Like any cook, I love it when people enjoy my food, and I get even greater pleasure when it’s also easy for me to make (and with minimal washing-up). I often turn to these one-pot recipes, which empty the pantry and make something comforting – a hearty, vegetable-filled soup and a speedy, miso- and ginger-coated chicken.
One-pot lemony spinach and farro soup (pictured top)
The lemon and grated cheese stirred in at the end are the things that tie this up, so don’t be alarmed if the soup tastes a little underwhelming while it’s simmering. If you have a parmesan rind lingering in the fridge, add it along with the farro.
Prep 10 min
Cook 50 min
Serves 4
2 tbsp olive oil
1 large carrot, unpeeled and cut into thin coins
Salt and black pepper
2 tbsp tomato paste
1 tsp dried oregano
1 tsp ground turmeric
1½ litres (about 6 cups) vegetable stock, or water
200g (about 1 cup) pearled farro, or pearl barley
140g (about 1 cup) fresh or frozen peas
150g (about 5oz) baby spinach
140g (about ¾ cup) grated parmesan, plus extra for serving, if desired
1 large lemon, juiced (about 3 tbsp)
Put the oil in a large pot and set it over a medium-high heat until shimmering. Add the carrot pieces, season with a quarter-teaspoon of salt and cook, stirring occasionally, for about five minutes, until they start to colour in spots. Stir in the tomato paste, cook for about two minutes, until it darkens in colour, then stir in the oregano, turmeric and a few grinds of pepper, and cook for about 30 seconds, until fragrant.
Add the stock and bring to a gentle boil (cover the pot to speed this up). Add the farro, season with a teaspoon of salt, adjust the heat to maintain a simmer, and cook uncovered for about 30 minutes, until the farro is tender.
For the last five minutes, stir in the peas and add the spinach in batches until wilted. When done, stir in the cheese and two tablespoons of lemon juice, and taste and season as needed with more salt, pepper or lemon. Serve topped with more grated cheese, if you like.
Traybake miso-ginger chicken thighs with chard
If you’re using cavolo nero or collard greens instead of chard, trim the stalks but leave the leaves on the stems. Salt is not listed below intentionally, because the other ingredients are sodium-heavy. Serve with bread or rice, or roast a tray of broccoli or pak choi alongside the chicken.
Prep 15 min
Cook 20 min
Serves 4
2 tbsp soy sauce
1 tbsp white miso
1 tsp runny honey
1 tbsp grated or minced ginger (unpeeled)
¼ tsp chilli flakes
4 spring onions, white and light green parts sliced
1kg (about 2lb) boneless, skinless chicken thighs, cut into 6cm (2½ -inch) pieces
200g (about ½lb) swiss or rainbow chard leaves, ends trimmed, or cavolo nero or collard greens
2 tbsp olive oil
1 lime, halved
Heat the oven to 220C (200C fan)/425F/gas 7. In a medium bowl, combine the soy sauce, miso, honey, ginger and chilli flakes, add the spring onions and chicken, then toss to coat.
In a roasting tray, toss the chard with the olive oil until all the leaves have a glossy coating. Spread out the chard evenly in the tray, overlapping as needed, then distribute the chicken mixture on top of the greens.
Roast for 15-18 minutes, until the chicken is browned and cooked through (cut into the biggest piece to check), rotating it once halfway if your oven cooks unevenly. Squeeze half the lime over everything, then cut the other half into wedges and serve with the chicken.
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Yasmin Fahr is a US food and travel writer and the author of three cookbooks. Keeping it Simple, by Yasmin Fahr, is published by Hardie Grant Books (UK) at £16.99. To order a copy for £15.46, go to guardian.bookshop.com
