Whoa, look at that. People are so busy these days, and I think that many of us are struggling to put good homemade food on the table.
But I've got a solution for you, and it all happens in here. One pan.
These are dishes that I've simplified so you can easily cook them in one pan. Less washing up, less ingredients. Easy little hacks, shortcuts. This is the sort of food that gets me excited. That is a pie in a pan. You got to have a go at that.
From one pan roast dinners to the quickest pastas, party pies to easy tray baked cakes. This is a fresh new way of cooking that will change your life.
Hungry or not hungry that much? >> Hungry. >> And just that to wash up. What a joy. Welcome to One Pan Wonders.
I can't think of the amount of times I've wanted to cook something nice and delicious and quick, and I've reached for this, the humble egg. There's so many things you can do from that. It's a fantastic source of protein. And yes, you can scramble it, you can fry it, you can do beautiful omelets and a million other things, but there's a great recipe out there called Shakshuka. And the classic recipe is eggs cooked in tomato sauce.
But I'm not just doing the classic. This is a green shakshuka. And it's my take on this delicious North African one pan egg dish with asparagus, broccoli, mint, and harissa. It's super speedy, delicious, and proves that tasty eggs aren't just for breakfast. So first up with the asparagus, what I want to do is just take it and bend it. And where it naturally breaks, that's the woody part. And you can save that for soups and sauces. And then this part is all deliciously tender. So you can just bend it. It's a really nice little trick. And I'm just going to finely slice the asparagus like this. And leave the tips whole.
Tips here. And then the lovely sliced asparagus there. And then I'll pretty much do a similar thing with the broccoli. I'm going to cut it in half because that's all that we need. And then all I'm going to do is run my knife around the florets, the flowery part. So go quite close to the green.
The lovely thing about cutting them small is it's just a bit more delicate. It cooks quicker. So a pile of broccoli heads, and then we're left with this stalk. Now very often these stalks will end up in the bin. And actually the stalks are just as delicious. You just have to treat them differently. They're fantastic finely sliced in salads, but in this case, we're going to finely slice it and put it in our shakshuka.
This normally takes me like 12 or so minutes to make. It's super quick. We're going to go into the pan with a little olive oil.
I'm going to go in with the stalks here because they need the most cooking. And we want to soften those up and bring out all the natural sweetness from those lovely greens.
I always like to get something like potato or chickpeas or butter beans in my shakshuka. This is my lunch today, so I want to be fulfilled. I just create a little flat edge like that. And once it's on the flat edge, then I'll just finely slice the potato as best as I can. Don't rush it. And once you've got your little slices of potato, go as fine as you can by cutting them up small. They're going to cook in a matter of minutes. And the thing I love about potatoes is they go so well with eggs and they're great at absorbing flavor. So they're going to take the sweetness from the lovely, you know, broccoli and the asparagus.
Here I want a little bit of garlic just to give it a nice flavor. Just one clove, peeled and finely sliced.
So, um, I'm going to use a herb. And the herb of choice is mint. Mint and asparagus. Mint and broccoli is really, really lovely.
I'll take some small little leaves here for sprinkling over at the end. And then the bigger leaves I'm just going to tear straight in and let that cook right into the dish. It's going to be lovely.
Now, where shakshuka comes from originally, which is North Africa, they have an amazing chili paste or chili sauce called harissa. It's basically dried chilies, sometimes peppers, pounded up with spices and oils, and it's absolutely delicious. It's not blow your mind hot. It's kind of more of a sweet, round, delicious kind of hum with layers of flavor. I love the spices they put into it. When I use my harissa, I often top it up with oil and mix it up again. It makes it last a bit longer and then you kind of get this chili oil from it that's really nice over fish, chicken breasts, even like grilled cheeses and stuff like that. Absolutely delicious. So, look, give this a little mix up. This is all softening up. So, a little pinch of salt and pepper.
If you taste this now, the potatoes are soft. They cook so quickly. Oh, it's delicious. So, seasoned up, subtle chili. So, what I'm going to do now is add just a little swig, about 300 mls of boiling water. Let that sizzle up. I'll go in now with the broccoli florets because that takes a little bit longer to cook than the asparagus. Look at that sizzling away. So, literally after a minute, then we can go in with our asparagus tips. Give it a nice little toss up like that. It smells amazing.
I'm going to make little divots in the pan, little pouches. So, I'm going to take my four eggs. Try and get yourself a nice free-range organic egg. And then crack the egg and place straight in there.
And of course, the egg will just take on the flavor of everything in the pan. You can move the egg whites around. Just slightly rearrange everything. And that helps it to cook quicker.
This is going to be great. Imagine that with, you know, instead of potatoes, chickpeas or butter beans, or instead of broccoli, it could be spinach. Or you could go pumpkin or squash. Shakshuka kind of means mixed up and it's a great kind of meaning because we can mix up this recipe. You know, there's so many different shakshukas you can do. And the classic being tomato, which we love, but that's basically it. Little bit of seasoning, maybe a little olive oil over the egg yolk, and then lid on top. So, just let this cook for like 3 minutes until the eggs are really nice and softly cooked, or cook it to your liking. But ultimately, this is a brilliant flexible one pan wonder that will serve you very, very well. Now is the time to get your toast or flatbreads, whatever you want to have with that to mop up all the juices. It's going to be great.
So, off the heat, all done. Look at that. All I do now to finish it off is two last little bits of love. I'm going to have a little cottage cheese. And that with the greens is absolutely fantastic. Nice and sort of zingy and fresh. Not much, just a nice little splodge of that. And then back to the harissa, you know, just little dabs of that chili sauce around the eggs. Look at that. And that is going to be a fine brunch, lunch. What a lovely meal. You can serve it in the pan, which is great. Let's have a little look at the eggs.
Oh yes, let's do it. Look at that. Little bit of mint over the top. That's going to be lovely. Little bit of toast action. Come on. Let's get amongst it here. For me, this is what it's all about. Getting in there.
Oh yeah, the chili sauce and the eggs are so, so good. Eggs, potatoes, toast, chili sauce. Come on, you know, with all those lovely greens. Really, really nice. Right, let's go outside, relax, have a little bit of quiet.
If you struggle to find the time to make delicious midweek meals, then I beg you to consider one pan batch cooking once every week, every other week. And from that one little bit of cooking, you can make a myriad of meals. You can save time. You can save money. Today, I'm going to cook the most delicious pulled pork extravaganza. And you can use it in so many different ways. It's going to be brilliant.
This outrageous pulled pork is slow roasted with apples, carrots, sage, and nutmeg. And it's a brilliant one pan batch meal that will give you delicious dish after dish. First up, I went to the butchers. This is a half shoulder of pork. It's the hand end. I prefer this part of the shoulder because there's different cuts in there and they're different flavors and it just falls off the bone so beautifully. We've got four carrots. We've got four apples. We've got four onions. And then we're going to use a lovely herb, beautiful sage. It could be rosemary, it could be thyme. And this will become the trivet for this pork. I'm just going to chop the onions in half once I've peeled them like that. I want to keep them quite big because this pork shoulder will cook low and slow for a number of hours. They're going to get caramelized and sweet and delicious. Then the carrots, we'll split them down the middle. Get your apples and just cut them into quarters. Remove that core and there you go.
When I'm roasting this pork, I'm doing it for my family. It makes the most amazing roast dinner. It's fantastic for party food. It's also brilliant if you're living on your own. Honestly, I would still do it. You can freeze it and for months to come, you've got the depth of flavor and the deliciousness that you can put to a whole bunch of different recipes and it will save you a load of money as well because you're stretching a cut of meat a long way. And then we've got sage here, right? All right. So, all I'm going to do is grab the stalk like that and then twist it. And it's that simple.
Let's get the pork ready to roast. For that, I'm just going to lightly drizzle it with a little olive oil. Couple of tablespoons. The same amount of red wine vinegar. So, the vinegar and pork has a very good relationship. Like the fat and the acidity and the flavor is a phenomenal thing. We'll hit it hard with black pepper and lovely sea salt. And we'll rub this all over the pork. And then there's one spice that I want to hero and that's nutmeg.
So grate that nutmeg in. Smells amazing. Just give it a nice rub all over.
So once you've got this all rubbed up nicely, we simply just grab the apples and the carrots and the sage and bung it underneath. While this pork cooks, it will be kind of raining all of its gorgeous juices down on that trivet and the flavor you'll create will be absolutely phenomenal.
So give that a nice little mix up. And last but not least, a whole bulb of garlic. Leave it in the skin. No work at all. Right, as that roasts, it will go creamy and mild and delicious and perfumed. So, that's it. 3 minutes work and then we're going to let the oven do the work. So, let me just wash my hands. Now, as far as the oven's concerned, I'm going to preheat it to 200° C, which is 400 fahrenheit. And we'll give it 2 hours, right? 2 hours to get this beautiful pork shoulder going.
And then after 2 hours, just turn it down to 150 and we'll cook it for 3 hours. That will guarantee you crispy crackling and the most soft, tender, gorgeous, pullable meat. So now I can do whatever I want. 3 minutes work to put it together and the oven does all the hard work. Brilliant.
Hello. Come on, boy. Absolutely outrageous smells of that beautiful pork. It's had five hours of love and care. Not from me, from the oven.
Look at that. Something special that is. Okay. So, let me show you how to take this beautiful piece of pork and create the potential for meals, many meals for the next month or two. So, look. Let's just take that crackling there. Whoa. Now that is a pork scratching.
Crispy and delicious. Get yourself two forks. Very, very simple. Get in there to the shoulder and just pull this off. So, look, the only thing that you have to do is just pull the meat off the bone.
I've broken most of it up. Right now, we're going to chop it up. Look, the dog's turned up. Hello, mate. You know that something's happening.
You'll see there is a little bit of fat here. This is not waste. It makes the best roast potatoes. And I'm just going to squeeze the garlic out of its skins. And what you're left behind with is this amazing garlic puree. Oh, the smell is phenomenal. And then get that meat back into this incredible dripping tray. What we're going to do is toss the apple and the onion and the carrot and that lovely saginess around this pork. And the flavor will now be off the Richter scale. I haven't tried any yet. I'm holding myself back.
And I reckon you could easily feed 15 portions out of that, if not more. So, when you talk about, you know, value for money, that's kind of done. Let's have a little wipe down and then flip the board here. Let me just wash my hands.
So then we got this. The biggest crackling I've ever seen. Let's just kind of cut it up into chunks. Yeah, people are going to fight over that. Look at that. Beautiful. What I do now is let that cool down and then I'll bag it up in the freezer.
One of the simplest ways I love to serve this flavor packed pulled pork is in steaming jacket potatoes. Delicious. >> Everybody, >> where do you want me to sit at the end? >> Can you make >> Wow, this is lovely. Looks amazing. >> It's also gorgeous in a nice egg benedict with muffins and spinach. Or you could take your succulent pulled pork and tear it over a regular pizza margarita to take it up a notch. Or you could turn it into a delicious hearty dish of pork and beans.
But I want to show you how I use it in my pork noodle cups. They're super fresh, speedy, and another one pan wonder.
So I've kept back just a portion of the gorgeous pork. I want to get it crispy and I want to take it on a holiday to Asia. We're going to go a little bit of chili, chili, mint, ginger, lime, we'll have some peanuts, we'll do some noodles, a little touch of honey, soy sauce, and we'll just make a really quick, vibrant dish that's going to taste delicious.
So, this should take no more than 5 minutes. Pan goes on.
I'm going to get my kettle on. I got a lovely little hack for doing delicious noodles. These are little vermicelli rice noodles. You can get white ones or the whole grain ones. They are brilliant. You don't have to boil them in another pan. It's a brilliant little hack. Just cover them with boiling water. That will heat your bowl up that you're going to serve it and it will rehydrate the noodles and they're fantastic for like stir frying and things like that. Really nice kind of comforting texture. So, this is getting warm and I'm going to go in with my pulled pork.
Now, if I had my pork in one portion bags flat in the freezer, I could take that out now and just snap it off into the pan, add a little swig of water and get that really steaming hot. So, you can go from frozen, no worries at all. As that's getting crispy, fat will start to come out of the pork. So, we shouldn't have to add any fat to this pan. Now, I want a nice thumb-sized piece of ginger.
I'm going to keep these off cuts for making lovely broths and cups of tea and gorgeous things like that. I'm just going to finely slice the ginger. I love the freshness of ginger and the heat. If you don't want to finely slice it, you can grate it.
Look at that. Now going to go in with some chili. I'll probably use half. Come on. Then I'm going to go in with mint, whole leaves. I'm not even going to chop it.
So imagine that you come home from work, you're like a bit tired, you rattle out this, the house is full of like vibrant flavors and you got the depth of flavor from the pork because you did all the hard work weeks or months ago. And then it's quite nice to add things like peanuts. Put them in whole. Just a few. Got some sesame seeds here. I see the ginger and the chili as that kind of base. We've already got garlic in there, remember, from the lovely slow-cooked pork. So, plenty of flavors going in there. I'll turn the temperature down now. Roll the lime. And then I'm going to put the juice of half into here. That's a nice sourness goes in. At the same time, I'm going to take a little honey just to glaze it. Sweet and sour together.
Look at that. Then a shake of soy sauce. And now's the time to get in those noodles. Just a couple of minutes of that boiling water. You can see they've already softened up. Just get it in the pan.
So good. Okay, so the heat is off now. Let's have a little taste. Oh, we got heat. Sweet. Salty crunch. What contrasts that really, really well is a cold sweet lettuce leaf. Iceberg or gem or romaine would be absolutely fantastic. So let's take our little bowl here that we reheated our noodles in.
Pull out the iceberg leaving you with an outer cup like that. So let's do this. Noodles in. I mean, midweek meal. You could do it for two people so fast. That is a one pan wonder. That is a 5-minute wonder. Just finish it with a little bit of sesame seeds.
Nice little lime over the top. Let's get in there. Mmm. The ginger's really hot in a nice way. And the nuts so good. Absolutely delicious.
Oh yeah. Mmm. What I love about the batch cook and having all of that time and flavor banked in the freezer is you can rattle this stuff out so quickly and conveniently and do so many different things. This is what we need to do if we want tasty food in a flash with no fuss at all.
>> Here we go. >> I think it's a bit satisfying.
