Just One Pot by Lindsey Bareham

Just One Pot is the kind of cooking that most of us would like to subscribe to but very rarely achieve. Whatever you do in the kitchen usually yields up endless saucepans and clutter. Walk on Lindsey Bareham, who was reduced to two rings to cook on whilst her kitchen was being revamped. The achingly wonderful result is Just One Pot and that indeed is what it takes to create this superb collection of diverse recipes.

Lindsey Bareham is entirely honest and there are no hidden extras needed. Literally with the bare essentials of a heavy bottomed saucepan, a frying pan or wok and a small saucepan for milk or eggs, these recipes are at your beck and call. Add in two sharp knives, a sharpener, chopping board and wooden spoons, kettle and toaster, potato peeler, colander and sieve and if room, a food processor, then the job is even easier. And the recipes don't even rely on an oven.

Lindsey is looking at seasonal food that requires minimum preparation and with accurate timings for preparation and cooking, it is easy to get home after work and cook up a storm. The recipes shout comfort food, as delicious smells waft through your home, enticing your family and friends into the kitchen. She uses lots of pulses and beans in rich stews and casseroles that warm the cockles of your heart. Expect a shade of Elizabeth David but with a 21st Century twist.

Chicken is a major player with one of the largest chapters. Favourites include Chicken pilaf that can be made using leftover roast chicken, which is flavoured with cinnamon and saffron, with the added crunch of almonds and crispy onions. Magenta chicken curry makes a spectacular dish, the sauce being coloured with health giving beetroot. Or if you are feeling fishy, try Monkfish chowder with green beans and thyme. There are also puddings that can be created at a moment's notice. Green fruit salad with avocado cream is a combination of kiwi fruit, white grapes, Conference pears and passion fruit dressed in orange juice. The thick cream is easily made by mashing the avocado with lime juice and sugar.

Seafood, pork, lamb, beef and venison all get the one pot treatment, with an especially good chapter on vegetarian recipes. The names of the dishes aren't a disappointment either with Angostura pork pot, Boston bean soup, Cumin lamb and aubergine stew, luring you towards your two rings. The sauces are uniformly rich and velvety and sustenance is the key word.

This is effortless cooking and effortless eating with Just One Pot. You could not ask for more. With that recommendation, we strongly believe that Lindsey Bareham's latest book should be on every cook's Christmas wish list

Publication details:
192 pp. Photography by Neil Barclay. £20
Published by Cassell Illustrated.
ISBN 1844031624
2004

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