There’s something undeniably comforting about a bubbling pot on the stove as the weather cools, filling your home with mouthwatering aromas and the promise of a hearty meal.
One-pot cooking is the ultimate answer for chilly evenings – offering simplicity, less mess, and rich, layered flavours that come together as everything simmers gently in one vessel.
In true Starts at 60 style, we’ve dived into our archives to bring you five of our favourite one-pot recipes perfect for the colder months. Each dish warms both heart and tummy, making it easier than ever to gather loved ones around for nourishing, fuss-free feasts.
This quick and easy chicken dish is perfect for a wide range of reasons. Whether it’s how mouthwateringly good it tastes or just how easy it is to achieve the tasty flavour, you can’t go wrong with this one!
Not only is this dish super versatile and even incredibly budget-friendly, it’s also one of the best when it comes to avoiding a hassle afterwards. With just one pot, you won’t be struggling to get the dishes done afterwards and can simply enjoy the dinner in peace!
Ingredients
Method
1. For the sauce: Heat the oil in a large deep-frying pan over medium heat. Cook the onion, stirring occasionally, for 4-5 minutes or until golden brown. Stir in the mushroom, garlic, tomato paste and paprika. Cook, stirring, for about 30 seconds then gradually pour in the cream and stock. Bring to a simmer then reduce heat to medium-low.
2. Place the chicken in the sauce. Cover and cook for 3 minutes or until heated through.
3. Scatter the parsley over the stroganoff just before serving.
Whoah! This could be a new favourite! This recipe is a twist on the classic paella, with chorizo and rice, tomatoes, onions, green olives, and thyme. And best of all, you can cook it all in the one pan, making it the perfect weeknight meal – minus all the clean up.
If you don’t like spicy sausage or you want a more subtle flavour, substitute the chorizo for smoked pork or the like of any non-spicy smoked sausage should do. You could also skip the pepper.
Serves 4
Ingredients
Method
1. Slice sausage into 1cm thick slices. Add sausage and oil to a deep skillet or Dutch oven and sauté over medium heat until sausage is well browned.
2. Slice olives. Once sausage is browned, add olives to the skillet and continue to sauté for about one more minute.
3. Add spices to the skillet with sausage and olives and continue to sauté for one minute more to toast the spices.
4. Add diced tomatoes, rice, and chicken stock to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches the boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
6. When the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!
Looking for a quick and easy pasta dish that packs a punch of flavour? Look no further than this fantastic one-pot pasta with roasted capsicum, sun-dried tomatoes, and brie!
This recipe is sure to delight your senses with the bold, zesty flavours of juicy red peppers, tangy tomatoes, and creamy, melt-in-your-mouth brie cheese. The best part? It all comes together in one pot, making it a fuss-free and convenient choice for a busy weeknight.
So why not gather your ingredients and let the savoury aroma of this delectable dish fill your home and your taste buds with satisfaction?
Serves 4
Ingredients
Method
1. Combine linguine, basil, capsicum, sun-dried tomatoes, and garlic in a sauté pan (or skillet pan). Add water, oil, salt, chilli flakes, and a generous amount of black pepper and bring to a boil over a high heat.
2. Using tongs, stir and turn pasta often to prevent sticking. Cook until al dente (roughly 10 minutes). Remove from heat. (If there is still some cooking water, pour a portion – not all – into a separate bowl.)
3. Add brie to pasta, tossing with tongs until melted and creamy. The sauce will naturally thicken after a couple of minutes.
4. Season with additional salt and pepper, to taste. If you feel the pasta needs a little bit of liquid to lift it, add some of that reserved cooking liquid.
5. Serve with Parmesan and a swirl of olive oil.
We love this dish! It’s great on a wintry night or to impress dinner guests – a simple one-pot wonder that’s nourishing and comforting. Use different veggies to mix up the flavours or make it gluten-free with gluten-free stock and bread.
Serves- 2
Ingredients
Method
1. In a large heavy bottom deep skillet brown the chorizo in a little olive oil. Once browned, set aside. Pour off the fat, wipe out the skillet with a paper towel.
2. In the same skillet, heat the olive oil on med-high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn the heat down to med and sauté both until tender, about 8-10 minutes. Add garlic, sauté for 3 minutes, stirring occasionally, until garlic starts turning golden. Add tomato paste. Turn heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are basically frying the paste to deepen the flavour of the dish.
3. Add white wine and turn the heat down to medium-high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a simmer.
4. Add salt and pepper to taste, and chilli flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavourful.
5. Add fish, simmer a couple of minutes, and add prawns, simmer a couple of minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.
6. Taste, adjust the salt and lemon to your preferences.
7. Divide among bowls and finish with the fresh parsley.
Homemade chicken pie is the perfect dish to whip up for a hearty and comforting dinner. It brings back memories of sitting around the dinner table as a family and tucking into that rich chicken and veggie filling with crispy golden pastry on top.
This recipe is a classic and you can make your own variations to it if you wish, adding whatever vegetables and herbs you feel like. Everything is cooked in one big pot and then transferred to a pie dish, so you barely have anything to wash up at the end of the night!
Ingredients
Method
1. Combine the chicken, coarsely chopped onion, carrot, celery, garlic, thyme, and a large pinch of salt in a large pot. Top with enough water to cover the mixture and simmer over medium heat for 10-15 mins until chicken is cooked. Transfer the chicken to a plate and use a fork to coarsely shred. Discard cooking liquid and vegetables.
2. Preheat oven to 180C. Combine the butter, finely chopped onion, carrot, and celery in the same pot over medium heat. Cook until the vegetables begin to soften. Add the flour and season with salt and pepper. Cook, stirring, until the flour soaks up the butter. Gradually pour in the cream and milk and whisk until smooth.
Add the stock pot and 1 1/4 cup water and whisk to combine. Season with salt and pepper. Remove from heat and stir in the shredded chicken, lemon zest, peas, and extra thyme.
3. Transfer the mixture to a 1 1/2 L capacity pie dish. Cover the mixture with pastry and press the edge to enclose the filling. Use a knife to cut a few slits into the pastry. Whisk the egg in a small bowl with a little water. Brush the egg mixture over the pastry. Bake for 30 mins or until top is golden. Serve with mixed salad leaves.
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