These dinner heroes serve up hearty helpings using just one pan. The best part? You won’t have a sink full of dirty dishes!  

Fragrant one-pot coconut & tomato soup 

Serves 4

 

Ingredients 

2½ Tbsp coconut oil
1½ cups baby tomatoes
1 onion, finely chopped
1 celery stalk, chopped
2 cloves garlic, minced 
3cm piece ginger, peeled and grated
3 lemongrass stalks, bruised 
4 Thai lime leaves
2 tsp chilli flakes
1 Tbsp sugar 
2 cups vegetable stock
2 x 400ml tins coconut milk
5 basil leaves 
Juice of 1 lime 

Method 

1. Heat ½ Tbsp coconut oil in a pot over medium heat. Add the tomatoes and fry until just soft and the skins start to burst. Remove from the pot and set aside.
2. Heat the remaining coconut oil in the same pot over medium-high heat. Add the onions, celery, garlic and ginger, and fry for 3 minutes, until soft. 
3. Add the lemongrass, lime leaves, chilli flakes and sugar. Allow to cook for 1–2 minutes. 
4. Add the vegetable stock and bring to the boil. Mix in the coconut milk, basil and lime juice, then lower the heat to a gentle simmer. Cook for 15 minutes. 
5. Ladle soup into bowls and discard the lemongrass and lime leaves. Top with the tomatoes and serve.

Cook’s note Once you’ve added the coconut milk, don’t bring the soup back up to the boil. Keep it at a very gentle simmer to prevent the soup from splitting.   

 

Recipes & styling: Chiara Turilli
Photography: Gareth Van Nelson/HMimages.co.za 

 

Italian chicken and bean traybake  

Serves 4

 

Ingredients  

Salt and milled pepper 
3-4 frozen chicken leg quarters, defrosted 
Glug olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
½ cup red wine (optional) 
1 can tomato purée 
1 cup chicken or vegetable stock 
2 Tbsp sugar 
1 tsp dried herbs (like basil, rosemary or Italian herbs) 
2 cans (400g each) kidney beans, drained 
3 salad tomatoes, quartered 
Fresh basil, for serving  

Method  

1. Preheat oven to 190°C. 
2. Season chicken and place in an ovenproof dish. 
3. Bake for 25-30 minutes until it starts to brown. 
4. Heat olive oil in a pan and sauté onion for 5 minutes or until golden. 
5. Add garlic and fry for another minute. 
6. Add wine, if using, and cook until reduced. 
7. Add tomato purée, stock, sugar and herbs, then cook for about 3 minutes. 
8. Remove chicken and pour sauce around it. 
9. Add beans and tomatoes and bake for another 20-25 minutes or until cooked through. Garnish with basil just before serving.

Words by: Liezl Vermeulen 
Recipes and Photographs: Fresh Living magazine 

 

One-pot-wonder trinchado 

Serves 4

 

Ingredients 

2 Tbsp butter
2 Tbsp olive oil
1kg rump or fillet
2 large onions, diced
2 red chillies
1 cloves garlic, crushed
1 cup beef stock
1 cup red wine
1 bay leaf, plus extra for serving
½ cup cream
Salt and pepper to taste
1 sprig fresh rosemary, to serve 

Method 

1. Heat the butter and oil in a heavy-based pan. Seal the steak on each side, depending on your preferred doneness, and set aside to rest.
2. Lower the heat and sauté the onions in the remaining steak residue in the pan. Add 2 Tbsp water for the onions to turn soft without burning. When the water has evaporated, add the chillies and garlic and cook for about a minute.
3. Add the stock and wine. Bring to a boil and stir continously.
4. Add the bay leaf and simmer on low heat for 3 minutes.
5. Add the cream and stir through. Cut the steak into strips and add to the sauce.
6. Season the trinchado to taste and serve with a sprig of rosemary.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

 

No-bake stovetop beef lasagne   

Serves 4

Ingredients   

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8-10 lasagne sheets, parcooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and Cheddar  
Fresh basil, for serving   

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft. 
2. Add mince, breaking up into small chunks. Allow mince to caramelise for 5-10 minutes (don’t stir), then season well. 
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes. 
4. Add parcooked lasagne sheets, tomato passata or purée, and stock. 
5. Press the pasta sheets into the liquid to submerge and bring to a boil. 
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.) 
7. Stir in lemon juice and zest, top with cheese and season. 
8. Cover and cook for another 10 minutes, until cheese is melted and golden. 
9. Serve straight from the pan, garnished with fresh basil.