At Circulon, we love recipes which don’t require using the entire contents of the pan drawer. With that in mind, here are three of our favourite one pan recipes, inspired by the Hello Fresh Flavour Generator and perfect for washing up dodgers!
For more tasty recipe inspiration, check out the awesome Hello Fresh Flavour Generator, and find a quick and easy recipe for exactly what you fancy.
Spanish Chicken and Olive Stew
Hands on time: 25 minutes
Cooking time: 1 hour five minutes
1tbsp extra virgin olive oil
500 skinless and boneless chicken thigh fillets, cut into strips
1 onion, finely sliced
2 red bell peppers, deseeded and thinly sliced
1 garlic clove, thinly sliced
1 tbsp smoked paprika
2 x 400g tins peeled plum tomatoes
400ml chicken or vegetable stock
Two handfuls of black (kalamata are best) pitted olives, optional
1 bay leaf
1 x 400g tin cannellini beans, drained and rinsed
A pinch of salt and pepper to taste
Small handful fresh parsley, roughly chopped
Heat a drizzle of olive oil in a large, non-stick skillet over a medium heat. Add the chicken and fry until golden (roughly five minutes). Set the chicken aside on a plate.
Place the pan back on the heat, turn it to low and add the onion, peppers and chorizo. Cook until the onions are translucent (roughly ten minutes). Add the paprika and garlic, and let it cook for one minute, stirring continuously. Stir in the stock, tomatoes and olives.
Add the chicken back into the pan, and bury the bay leaves in the sauce. Bring the pan to the boil and let it simmer for 45 minutes until the chicken is tender. Stir in the beans, seasoning and parsley. Serve with fresh crusty bread, fluffy rice, or tagliatelle.
Lamb Handi Curry
Hands on time: 30 minutes
Cooking time: 1 hour 45 minutes
3 tbsp ghee or coconut oil
3 large white onions, sliced
Thumb sized piece of ginger, minced
2 large or 3 small cloves of garlic, minced
3 cardamom pods
1 cinnamon stick
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp mace (javitri)
½ tsp chilli powder
4 medium tomatoes, diced
500g natural yoghurt
60ml (4 tbsp) double cream
Heat the ghee in a non-stick skillet over a medium low heat, add the onions and simmer until translucent and golden. Add the ginger, garlic and all other spices, stir in the tomatoes and cook for fifteen minutes.
Add the lamb and a pint of water. Stir well and leave to simmer for 40 minutes.
Once the lamb is tender, turn up the heat and add the yoghurt and cream, stirring quickly until it comes to the boil to avoid the yoghurt splitting.
Turn the heat back down to a low heat and continue to cook until the sauce has thickened (roughly ten minutes). Season and garnish with fresh green chillies, ginger and coriander. Serve with pilau rice and chappati.
Hands on time: 10 minutes
Cooking time: 30 minutes
1 tbsp olive oil
1 x white onion, diced
2 x red bell peppers, diced
1 x clove garlic, minced
2 x 400g cans peeled plum tomatoes
1 tbsp tomato puree
1 tsp chilli powder
1 tsp smoked paprika
1 tsp cumin
Pinch cayenne pepper
Pinch white sugar
Pinch salt and pepper
4-5 eggs (depending on the size of your pan)
Handful fresh chopped parsley
Heat olive oil over a medium low flame and add the onion. Cook until soft, then add the diced peppers and garlic. Cook for a few minutes, before adding the tomatoes, tomato puree, spices, sugar and simmer for five minutes.
Once the sauce is starting to thicken and reduce, season generously, then make little wells to carefully crack the eggs into. Depending on the size of your pan, you should be able to cook 4 or five eggs on the surface of your sauce.
Place the lid on the pan, and allow to simmer for 10-15 minutes, ensuring that the sauce doesn’t reduce down too much. Top with fresh herbs (parsley is nice) and serve with delicious crusty bread for dipping.