Foolproof One-Pot: 60 Simple and Satisfying Recipes

One-pot cooking cuts down on washing up, requires minimal kitchen space and tends not to be overly complicated. What's not to love about that? In the first book of the Foolproof series, Foolproof One-Pot celebrates throwing ingredients into a single dish and letting the oven do the work. Alan Rosenthal offers amazing new ways to elevate classics, as well as revealing new sure-to-be favorites. From weekend slow cooks to easy-going tray bakes, this mouth-watering collection of 70 useful, vibrant recipes are all cooked with minimal fuss and maximum flavor. About the Author Alan Rosenthal is a chef, food stylist and cookery teacher. He has a degree in modern languages and first worked for Brindisa, before spending two years working in Australia followed by work experience in the likes of Chez Bruce and Pied a Terre. He was Head of Food with Picturehouse Cinemas and headed up the food team at Gousto until 2018; Alan has also worked in development for brands including Pernod Ricard. He is the author of Stewed! 80 Irresistible Stew and One-Pot Wonders (2010). Alan has been teaching one-pot cooking courses at Leith's since 2010. SMOKED LARDON & MUSHROOM LINGUINE Serves 4 (Shallow Pot - Hob) Heat the oil in your wide shallow pot over a medium heat. Add the lardons and cook for 3–4 minutes until most of the fat has rendered and they have turned brown at the edges. Add the garlic and thyme leaves and cook for 1 more minute. Now add the mushrooms followed by 1.1 litres (37fl oz/ scant 5 cups) cold water, 11⁄2 tsp salt and a good grind of black pepper. Give everything a good stir and then add your linguine. Initially, the pasta will only just fit in the middle of the pot – it will soon soften up. Turn the heat up to high and bring to the boil, regularly moving the pasta around with tongs to ensure the pieces don’t stick together. Once boiling, turn the heat down slightly but allow it to continue boiling enthusiastically. At this stage, you’re trying to evaporate some of the water while allowing the pasta to absorb much of the remaining liquid and cook through. Boil for around 10 minutes until the pasta is al dente, regularly mixing and turning to ensure even cooking and to prevent clumping. After 10 minutes the liquid will have reduced and the pasta will be cooked. Turn off the heat and allow it to sit for 2 minutes. Now stir in the grated Parmesan to produce a creamy sauce that clings to the pasta. Toss through some more black pepper and taste for seasoning, adding more salt if you feel it needs it. Serve with more grated Parmesan and freshly ground black pepper. Format:Hardcover Language:English ISBN:1787135942 ISBN13:9781787135949 Release Date:February 2021 Publisher:Quadrille Publishing Length:144 Pages Weight:1.75 lbs. Dimensions:0.8" x 6.4" x 8.4"