3 HEARTY ONE-POT MEALS FOR THE COOLER WEATHER

Fill your kitchen (and your tummy) with the warm aromas of these one-pot meals. These budget-friendly one-pot meals are the perfect comfort dinners as we welcome the cooler days. And we’re not complaining about less washing up either…

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COCONUT & TOMATO SOUP
SERVES 4 // COOKING TIME 20 minutes



INGREDIENTS
2½ tbsp coconut oil
1½ cups baby tomatoes
1 onion, finely chopped
1 celery stalk, chopped
2 garlic cloves, minced
3 cm 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 400 ml 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 oil in the same pot over medium-high heat. Add the onions, celery, garlic and ginger, and fry for 3 minutes, until soft. Add the lemongrass, lime leaves, chilli flakes and sugar. Allow to cook for 1–2 minutes.
3. 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.
4. Ladle soup into bowls and discard the lemongrass and lime leaves. Top with the tomatoes and serve.

Chef's Tip: Simmer down. Once you have added the coconut milk, do not 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

MEDITERRANEAN CHICKEN WITH COUSCOUS
SERVES 4 // COOKING TIME 20 minutes



INGREDIENTS
4 large chicken breasts
2 tbsp za’atar or dukkah spice
2–4 tbsp olive oil
1 cup pitted green olives
Handful dried apricots
2 cups vegetable stock
1 cup couscous
2–3 wheels feta cheese, chopped to serve
Chives, chopped to serve

METHOD
1. Coat the chicken in the spice.
2. Preheat a pan with oil on a high heat, then add the chicken. Allow to brown for 3 minutes on each side. Add the green olives, apricots and season.
3. Prepare the stock, add it into the pan with the couscous. Cover the pan with a lid and allow to simmer for 3 minutes. Remove from heat and allow to stand for 3 minutes to steam. Serve with feta and fresh chives.

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

ONE-POT BEEF STEW

INGREDIENTS

1kg beef chuck
Flour for coating
2 tbsp canola oil
1 onion
3 carrots
2 potatoes
2 turnips
2 tbsp tomato paste
1.5 litres of beef stock
2 tbsp Worcestershire sauce
A few sprigs of thyme
3 bay leaves
2 cups chopped mixed peppers
2 cups broccoli
Salt and pepper for seasoning
Serve with rice, cauliflower rice, brown rice or cous cous

METHOD
1. Coat beef chuck with flour.
2. Heat canola oil in a pot and brown the meat well
3. Remove the meat from the pot and set aside.
4. Add onions and carrots, and season with salt. Sauté for 5 minutes.
5. Add chopped potatoes and turnips and cook for a further 5 minutes.
6. Next, add tomato paste and beef stock, with Worcestershire sauce
7. Add the meat to the pot, along with a few sprigs of thyme and bay leaves. Cover and leave to simmer for 45 minutes.
8. To thicken the sauce, add 2 tbsp flour to 3 tbsp water.
9. Lastly, add mixed peppers and broccoli. Cover and let simmer until cooked.
10. Season with salt and pepper.
11. Serve with rice and lots of gravy. Alternatively, serve with brown rice, cauliflower rice or cous cous.