One-Pot Meals Quotes

The last time I celebrated a special occasion, I hashed together a paella with some chicken, some frozen veg, long-grain rice, chilli and a shake of turmeric for colour - and it didn't disappoint.

When I was alone, I lived on eggplant, the stove top cook's strongest ally. I fried it and stewed it, and ate it crisp and sludgy, hot and cold. It was cheap and filling and was delicious in all manner of strange combinations. If any was left over, I ate it cold the next day on bread.

I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!

I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.

All-in-one dishes are among my favourites. I'm very much in favour of using the oven as much as possible - for casseroles, roasts and other one-pot meals - rather than the hob, where dishes need much more attention.

I'm Irish, so I'm used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I'll call it dinner.

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.

I love slow cooker recipes - especially during the fall.

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.

One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.

I'm all about the crockpot.

I like to cook, and I tend to make those one-pot meat dishes of my Hungarian ancestors. Also, I make a great Bolognese.

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.

I have this concept that I call 'Combo Meals.' The idea is that I start with the kids' meal and then add a few more ingredients, and it becomes the adult meal. This way I'm not making two entirely separate dishes. I'm just simply adding on to what I'm already making.

The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.