Classic Retro One-Pot Wonder Recipes to Cherish

Revisit some of the classic recipes your mum, or grandmother used to make. Cherish these classic one-pot wonders that will warm your heart and revive memories. There is a wide range from beef to pork and chicken, plus fish & seafood and vegan recipes as well.

Classic Retro One-Pot Wonders
Classic Retro One-Pot Wonders. Source: Public Domain
Learn to make these classic, retro one-pot Vegan meals that your mum used to make
Learn to make these classic, retro one-pot Vegan meals that your mum used to make. Source: Public Domain
One-Pot Pork Chop and Apple Cider Stew with Brandy
One-Pot Pork Chop and Apple Cider Stew with Brandy. Source: Public Domain
Ultimate Chilli Con Carne Recipe
Ultimate Chilli Con Carne Recipe. Source: Public Domain

Classic One-Pot Chicken Cacciatore Recipe

Ingredients

Method

Heat oil in a large heavy pan over moderate heat. Add the garlic, onions and salt and cook, while stir-frying for about 10 minutes or until the onions become transparent and start to soft. Remove the onions from the pan. Clean it to avoid any burning. Fry the chicken over high heat until they are to browned evenly. Add the cooked onions back to the pot. Then, add the wine and cook slowly until the liquid level reduces to a several tablespoons.

Then, add the tomatoes, olives, chicken stock with the bay leaf and rosemary. Lower the heat to very low, add a lid and simmer slowly for about 30-40 minutes. Continue cooking until the chicken is just about to start falling off the bone. The sauce will have thickened at this stage. Adjust the seasoning to your taste preference. Add some ground pepper and mix the vinegar through the mixture.

To serve, place the chicken pieces on serving plates, sprinkle with parsley and serve with soft polenta or mashed potatoes.

The Ultimate Chilli Con Carne Recipe

Ingredients

2 onions, chopped

Method

Heat your oven to 160 degrees C (320 degrees F). Roll the beef pieces in flour seasoned with salt, pepper and cayenne pepper. Next, heat two tablespoons of oil in a heavy frying pan. When very hot and brown the meat until lightly tanned on the outside in two batches. Transfer the meat to a heavy casserole. Next, lightly cook the onions and galic and add to the casserole. Then add the tomatoes, cumin, oregano, cinnamon tomato paste, chipotle in adobo and stir to combine well. Add the stock and bring the pan to a slow simmer. Then transfer to the beef in the casserole dish and cook slowly in the oven for 2 1/2 hours, stirring occasionally.

Then, add the cocoa powder and both kinds of beans. Simmer the mixture uncovered, for 30-45 minutes until the meat is tender and sauce has thickened a little. Adjust the seasoning with salt, pepper and chilli. Serve with a sprinkle of coriander or other fresh herbs over a bed of steamed rice.

Favorite Retro Beef Bourguignon Recipe

Ingredients

For the Bouquet Garni

Method

Assemble the bouquet garni bag by wrapping the listed ingredients in muslin, tying the top with string. Place the onion, carrot, beef, garlic and the bouquet garni into a large bowl with a lid suitable for marinating. Add the wine, season with salt and pepper, mix well and cover. Marinate in the refrigerator for 12-24 hours.

Next remove the beef from the marinade, reserving the liquid. Dry the meat pieces well with paper towel. Heat a heavy-based saucepan or deep frying pan with a lid, over moderate to high heat. When add a little oil and fry the pork or bacon until crisp. Then, add the beef to the pan and brown on all over. Sprinkle the flour onto the beef, and cook, while stirring for about 3 minutes.

Next add the marinade you set aside with two cups of water and bring to the boil over high heat. Then, lower the heat and simmer the mixture gently simmer for about 3 hours until tender. Add the mushrooms during the final 30 minutes.

Remove bouquet garni and serve in bowls with mashed potato, or rice and your choice of vegetables or greens.

Retro Lamb Ragout Recipe

Ingredients

1.5 kg (3 1/2 lb) good-quality lamb (shoulder or leg), cut into medium sise cubes

For the Marinade

For the Braise

For the Main Dish

Method

Mix the diced lamb in a bowl with a lid with the marinade ingredients. Marinate in the refrigerator for 6-8 hours.

Then, remove lamb from the marinade and set aside. Sieve to collect the liquid and set it aside. Next, fry the lamb in a deep heavy-based saucepan or Dutch oven on a high heat in small batches until browned all over. Set the meat aside. Next stir-fry the onion and garlic in a little oil until just softened and transparent. Add the tomato paste, mix well and cook for several few minutes. Next, sprinkle the flour over the meat and cook stirring constantly for 3-4 minutes.

Then, slowly pour in the reserved marinade liquid while constantly mixing to ensure there are no lumps and the mixture thickens a little. Blend in the stock and passata. Now, add the lamb and juices back into the pan, and add the chopped carrot and celery. Add more liquid to ensure the meat is just covered. Place a lid on the pan and
cook for 45-60 minutes, or until the meat is tender and sauce has reduced down a little. Adjust the seasoning and serve hot with with mashed potato.

One-Pot Pork and Apple Cider Stew with Brandy

Ingredients

Method

Heat the olive oil over high heat in a Dutch oven or large, deep casserole dish or frying pan, with a lid. Fry the pieces of pork belly until light brown on the outside. Remove the pork pieces from the pot and then fry the pork shoulder in a similar way until browned and then set aside. Next, fry the onions in the the same pot until lightly browned and beginning to soften.

Place the pork and onions back into the pot. Add the apple cider, brandy, thyme, salt, and mustard. Mix well, cover the pan and simmer for 45-50 minutes adding a little extra water if necessary. Add the apples to the pot, cover again and simmer for another 15-20 minutes, or until the pork is just tender but not falling apart. Add the cream, stir and adjust for seasoning. Serve with boiled new potatoes and greens.

Adam's tip A side of boiled new potatoes is a classic that never goes out of style. Just scrub the potatoes until clean and cover with cold salted water. Simmer for 10-15 minutes, until tender, season with salt and dress with a little melted butter.

Classic Bouillabaisse Recipe

Ingredients

Method

Thinly slice the onion and leeks and add to the celery and grated fennel in a small bowl. Heat the olive oil over moderate in a large, deep saucepan or Dutch oven. When the oil is moderately hot, saute the vegetables over medium heat for about 10-15 minutes, or until they are translucent and starting to soften. Next, stir through the saffron and tomato paste, and pour in the pastis and vermouth. Using the liquid to de-glaze the pan, gathering all the nice solid bits that add flavor. Then add the fish and chicken stocks and bring the pot to a gentle simmer and cook for 30-40 minutes.

Meanwhile the clean mussels, transfer to a pan with a splash of pastis. Cover with a lid and steam mussels over moderate heat until the shells open. Next cut the fish fillets into strips and add with the mussels and lobster tails to the simmering bouillabaisse. Simmer slowly for about 5 minutes, or until the seafood is just cooked.

Add the tomatoes, parsley, extra fresh herbs to the pan with a splash of extra Pastis. Serve with freshly baked crusty bread and a nice salad.

Classic Retro Beef Stroganoff

Ingredients

Method

Add the beef, to the flour and paprika mixed in a large bowl. Toss the beef pieces and use tongs to ensure all surfaces are coated with flour. Heat the olive oil with about half the butter in a Dutch oven, or large, deep casserole dish, or heavy frying pan over high heat and fry the beef in small batches until browned all over. Set the beef aside. Then, add the onions and garlic to the pot and fry until softened. Then, add the tomato paste and stir through for about a minute until the mixture starts to caramelise. Then, add the wine to the pot and use it to gather up any brown bits from the base.

Next, return the beef to the pot and pour in the stock and season with salt and pepper. Heat to a slow simmer, cover the pot and cook for about 90 minutes until the beef is tender. Meanwhile, fry the mushrooms until starting to brown and softened. Add the mushrooms, green beans and sour cream to the mix, mix well and cook for a further 5 minutes. Scatter with parsley and add extra black pepper before serving. Serve with noodles, mashed potato or rice.

Vegetarian Roast Pumpkin Casserole with Chickpeas

Ingredients

To serve

coriander, fresh herbs, yoghurt and dukkah

Method

Heat your oven to 160 C (320 degrees F). Cover the pumpkin surfaces with 1-2 tablespoon of olive oil, season well with salt and pepper and bake for 60 minutes until golden brown. Heat 2 tablespoons vegetable oil in a Dutch oven or a deep, heavy pan or casserole that has a loose-fitting lid. Stir-fry the carrot, ginger, onions and garlic for 5-10 minutes until they start to softened a little. Next add the stock, honey, cinnamon, drained chickpeas, tomatoes, salt, pepper, ground spices and bring to the boil. Cover the pan and cook in the oven for 45-55 minutes, adding more water or stock as needed required. Serve with the roast pumpkin on top. Add a dollop of yoghurt, sprinkle with coriander leaves, dukkah and other fresh herbs.

Classic Retro Goulash Recipe

Ingredients

Method

Heat 2-3 tablespoons of the olive oil in a Dutch oven or a large pot over moderate heat and fry the onions until soft and golden brown (about 8-12 minutes). Add the meat to a frying pan and brown well all over. Add the meat to the pan with the onions. Add cayenne pepper, paprika, caraway, cloves and tomato paste and cook for about 5 minutes, seasoning with salt and pepper. Then, pour in the stock, and simmer slowly for about 90 minutes or until the meat is tender. Serve topped with fresh herbs and a dollop of sour cream.

Braised Chicken or Duck Casserole with Lentils Recipe

Ingredients

For the lentils

Method

Add the porcini to a cup of hot water and soak for 10 minutes. Strain through a sieve and keep the liquid. Chop the porcini. Then, heat 1-2 tablespoons of oil in a Dutch oven or large cooking pot over moderate heat. Add the onion, celery, garlic, herbs, salt and pepper and fry for 5-8 minutes. Then, add the tomato paste and flour and cook for 3-5 minutes while stirring. Then add the wine and chopped porcini and bring the pot to a gentle simmer. Cook for 5-8 minutes and then add the liquid reserved from soaking the pocini, and return the mixture to a simmer.

Next fry half of the chicken thighs in a heavy pan, skin side down, for about 3-5 minutes until skin is golden. Turn the pieces over and fry for another minute. Remove from the pan and set reserve. Repeat to cook the remaining chicken pieces.

Then, add butter to pan and gently fry the carrot, parsnip and celeriac over moderate to high heat, stirring occasionally (about 5-7 minutes, or until golden). Cook the lentils in a saucepan, with the water, olive oil, salt, garlic and thyme. Simmer over a moderate heat for 15- 20 minutes or until tender. Drain and discard the garlic and thyme.

Assembly all the ingredients in a Dutch oven or deep pan, stating with the vegetables, cavolo nero and lentils. Place the chicken thighs on top, skin side up. Add stock to almost cover the chicken thigh. Bring to a boil, then lower heat and simmer gently for 15 minutes. Serve with rice, potatoes and vegetables. Top each serving with fresh herbs.

Classic One-Pot Fish Recipe

Ingredients

Method

Using a Dutch oven or a large deep casserole pan, set over a high heat. Mix the rice with 2 teaspoons of tapenade, and then pour over 600 ml (20 fl oz) of water. Add the lid and bring the mixture to the boil. Add the tomatoes cut in half along with 1 tablespoon each of olive oil and red wine vinegar Adjust the seasoning with sea salt and black pepper, and add the chopped basil leaves.

Next, cut the fish into four pieces and add to the pan, pushing them well into the rice. Add the dressed tomatoes and simmer for about 10 minutes, or until the rice is just cooked and starting to soften. Then remove the lid and cook for an additional 2 minutes, or until all the liquid has evaporated. Spoon the remaining tapenade over the fish, and add the remaining basil leaves, drizzle lightly with extra virgin olive oil. Cook gently with the lid on over very low heat until ready to serve.

Classic One-Pot Fish Paella

Ingredients

Method

Preheat your oven to 350 degrees Fahrenheit (175 degrees C). Using a Dutch oven or deep heavy pot, add the oil and melted butter. Sauté the chopped garlic and leeks over moderate heat for several minutes. Add the peas and tomato and mix well. Then, cook the mixture for a several minutes. Next, add the rice along with 2 1/2 cups of water. Then add the paprika, saffron, lemon juice, and half of fresh parsley. Season with salt and pepper and then stir to combine well. Cover and cook over moderate to high heat for about 15 minutes. Check the water level and add more water to prevent the rice from drying out.

Rub salt and paprika into all sides of the fish fillets. Then, lay the fish pieces onto the bed of half-cooked rice in the pan. Cover the pan and transfer it to the oven. Cook for 8-10 minutes. Flip the fish fillets over and cook for another 6-10 minutes, or until the fish is just cooked. Serve with a squeeze of lemon juice and sprinkled with chopped parsley.

Braised Mixed Shellfish Dashi Stew Recipe

Ingredients

Method

Stir-fry the shrimp in a single layer in a wok over high heat. Sear the prawns on one side until lightly browned. Then, flip the prawns over and sear on the other side for 1-2 minutes. Then set the shrimp aside and fry the other shrimp in batches.

Transfer the shrimp back into the wok. Add the ginger, garlic, sake, dashi, sugar, soy sauce, fennel, chili, along with half of the scallions. Bring the mixture to gentle simmer. Then, add the lobster and cook, covered, for about 10 minutes. Turn off the heat and remove the lobster and cut the meat into 4 serving portions and set aside.

Reheat the wok over moderate heat to a simmer. Then, add the clams and cook for 4 minutes. Next, add the mussels and cook for a further 2 minutes. Add the reserved shrimp back into the wok and add blend in the butter. Discard any clams and mussels that do not open. Then simmer gently until ready to serve.

Divide the clams, lobster, mussels and cooked shrimp among the 4 bowls. Pour the broth over the shellfish. Garnish with extra chopped scallions and serve with sushi rice.

Baked Crab and Shrimp Cooked in Skillet

Ingredients

Method

Melt the butter in a large heavy skillet over moderate heat. Stir-fry the garlic, celery, onion and green bell pepper for 5 minutes, or until the mixture has softened but not browned. Sprinkle dustings of cayenne pepper and chili powder over the mixture, and then sprinkle over the flour. Cook for about 1-2 minutes, stirring constantly until the vegetables are evenly coated.

Slowly pour in the stock while stirring. Gradually increase the heat to moderate-high and bring the mixture to a boil, while continually stirring. Cook for about 5-7 minutes or until the mixture has thickened. Lower the heat to low-moderate and then add the crab meat and shrimp to the skillet, and pour in the heavy cream. Cook while stirring for about 2-3 minutes, or until the shrimp becomes opaque.

Finely chop the white and light-green parts of the scallions, and combine them with the bread crumbs in a small bowl. Scatter this mixture on top of the contents of the skillet, then transfer the pan to the oven. Broil for 1-3 minutes, watching closely, until the crumbs have lightly browned but not burnt.

Squeeze the lemon or lime juice over the top of the pan and serve immediately.

Classic One-Pot Shrimp Pasta with Lemon & Garlic

Ingredients

Method

Cook the pasta in boiling according to pasta directions, until al dente. Fry the garlic and crushed red pepper in 2 tablespoons of butter cook until fragrant and starting to soften. Add the shrimp and sprinkle with salt and pepper to taste, but only part-cook the prawns until they have just turned pink and opaque. Add the spinach and oregano and cook until just wilted. Return the cooked pasta to the pot. Add the remaining butter, the Parmesan, and parsley. Mix well to melt the butter and combine the ingredients. Cook slowly until the prawns are just cooked through. Sprinkle with lemon juice and fresh herbs. Serve immediately.

Classic Retro Salmon and Corn Chowder Recipe

Ingredients

Method

Heat the olive oil in a Dutch oven or large, heavy pan over moderate heat and sauté the celery for about 3 minutes. Add the potatoes, season with salt and pepper, and cook, stirring frequently, for about 5 minutes. Add the green onions, cream and corn with 2 cups of the stock. Heat the pan to a simmer and cook the potatoes until they are almost tender (about 15-20 minutes). Then, add the salmon and lemon zest and simmer gently until the salmon is just cooked through (about 3 to 4 minutes). Add more stock as needed and adjust the seasoning to taste. Serve topped with dill and fresh herbs.

One-Pan Pork Chop Recipe with Apples and Onions

Ingredients

Method

Rub both sides of the pork chops with salt and black pepper. Add 1 tablespoon olive oil to a Dutch oven or large, deep heavy bottomed pan (or skillet). Heat over moderate to high heat. Add the pork chops to the hot pan, leaving them well spaced. Sear about 3-5 minutes per side, or until the pork chops are almost cooked and lightly browned. Set the pork chops aside. Next, mix the chicken stock and mustard in a small bowl and set aside. Add 1 tablespoon of oil to the pan. Add apples and onions and cook for 4 minutes, stirring frequently. Season with sage, salt, pepper, rosemary, and thyme. Stirring to mix through. Next, pour in stock mixture, and use a wooden spoon or spatula to gently scrape the bottom of the pan to release the flavor in the brown bits. Place pork chops back into the pan, squeezing them between the apples. Cook the mixture for 2-3 minutes, until the pork chops are fully cooked and the sauce has reduced down to about half the original volume.

One-Pot Vegetable Jambalaya Recipe

Ingredients

Method

Heat the olive oil in a Dutch oven or deep heavy skillet over moderate to high heat. Add the celery, onion and carrots. Stir-fry for about 4- 6 minutes or until the onions soften and become transparent. Add the red pepper and fry for an additional 3 minutes. Add the cayenne, oregano, thyme, garlic, paprika, bay leaves, salt and pepper. Stir well for a minute or two, and then add the tomatoes. Cook for about 2-3 minutes. Then, add the rice. Stir to coat all the rice grains. Then, gradually add the vegetable broth and stir well.

Cover the pot, apply more to bring the mixture to a boil, and then reduce to a simmer. Cover the pot and cook the rice for 10 minutes. Add the okra and black-eyed peas to the top of the rice and cover once again. Cook for an additional 10-15 minutes or until the rice is cooked and okra are just cooked. Remove the pan from the heat and allow it to sit for 5 minutes. Stir the rice to fluff up the grains with a large fork. Serve hot, topping with your favorite hot sauce and a sprinkling of chopped celery leaves or parsley.

One-Pot Vegan Ratatouille Spaghetti Recipe

Ingredients

Method

Heat the olive oil in a heavy deep frying pan. Add the courgette, aubergine, onions, garlic and peppers to the hot pan. Fry for 1-3 minutes over high heat until the vegetables are softened and lightly browned. Add the water, vinegar, chopped tomatoes and spaghetti. Bring the mixture to the boil and then lower the heat to a gentle simmer. Cook for 10 minutes until the pasta is just cooked and the sauce has thickened a little. Add the chopped basil and season with salt, chillies and pepper, to taste. Add the nutritional yeast, and serve hot.