We’re often asked for inspiration or a quick and easy dish, and usually this means that you’ve had a long day but still want something wholesome for dinner. So for when you’re tired, it’s getting late or you’ve got nothing planned, this ‘recipe’ is an assembly of ingredients into one pot, giving you foolproof combinations of interchangeable produce. Each variation of this dish can meet your mood, taste and suit whatever you have to hand. What’s more, there are no set weights of ingredients to worry about, nor any complicated techniques.
This concept came about from the early days of fatherhood when I needed an easy, healthy dish that could be knocked up in minutes and eaten with a baby in one hand and a spoon in the other! Dinner party food this is not, but what the meal lacks in refinement it delivers in flavour and comfort.
Ingredients
Choose 600g of one of the following from the fridge:
Sausage meat, diced chicken breast fillets, leftover pulled pork, diced veal, pork fillet cut into medallions
2 tbsp x Olive Oil
1 x White onion, roughly chopped
Season with plenty of salt and black pepper
1 Tin x Chopped Tomatoes
1 tsp x Red wine vinegar
1 x Courgette/Pepper/Aubergine, finely sliced
2 tbsp x Pesto/Curry paste/Salsa Verde
2 x Handfuls of Spinach/Kale/Spring Onion
1 x Tin of Cannellini beans/Cooked lentils/Leftover new potatoes
1 x Good handful of breadcrumbs and grated permesan/chopped cashew nuts and yoghurt
Method
In a high sided pan, sweat the onion in the oil until softened and lightly golden. Season well. Add the tomatoes and vinegar and gently reduce by a third with the lid off for around 10 minutes.
Add your choice of pesto or curry paste with your preference of vegetable, carbohydrate and protein all at the same time. Mix together well and cover the pan with the lid. Leave to simmer gently for 10 minutes or so, until the meat is heated through well.
Example combinations:
Italian style stew: courgette, pesto, spinach and cannellini beans with some sausage meat. Top with breadcrumbs and permsan.
Madras curry: pepper, curry paste, kale and lentils with some diced chicken. Top with chopped nuts and yoghurt.
Preparation time
5 Minutes
Cooking time
25 Minutes
Serves
Feeds 4 People