The No-Fuss, No-Muss Guide to Simple Cooking Using One Pan

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Our editors handpick the products that we feature. We may earn commission from the links on this page. chef tossing flaming vegetable vm//Getty Images Using eight ingredients or less, international chef and restaurateur Jamie Oliver shares easy recipes that can be cooked in one pan. For those who live […]

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Our editors handpick the products that we feature. We may earn commission from the links on this page.

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Using eight ingredients or less, international chef and restaurateur Jamie Oliver shares easy recipes that can be cooked in one pan. For those who live alone or do not like washing mounds of dishes, this cookbook is for you. These recipes, which have veggie options, are simple to make and sealed with the signature flair and mix of cultures (Cajun Chicken, anyone?) that Oliver is known for.

BEEF SHORT RIBS

Fragrant Veg, Walnuts, Smooth Ale, Baking Potatoes & Horseradish

SERVES 6, PREP 26 MINUTES / COOK 4 HOURS

Ingredients

• 6 beef short ribs, bone in (approx 31⁄2 lbs)
• 2 heads of celery
• 6 carrots (11⁄4 lbs total)
• 1 3⁄4 oz shelled unsalted walnut halves
• 6 oz onion marmalade or jam
• 2 cups smooth ale
• 6 baking potatoes (3 lbs total)
• creamed horseradish, to serve

Directions

1. Preheat the oven to 325°F.
2. Put a large shallow casserole pan on a medium-high heat and brown the ribs all over, turning with tongs, for about 15 minutes.
3. Meanwhile, trim the celery and use a vegetable peeler to remove the stringy outsides. Chop off the bottom 5 inches of each and cut lengthways into quarters, then finely slice the remaining stalks, reserving any nice leaves.
4. Peel the carrots, leaving them whole.
5. Once the ribs are browned, remove them to a bowl for a moment.
6. Put all the celery and the carrots into the pan with the walnuts and onion marmalade and toss to coat. Season with sea salt and black pepper.
7. Pour in 21⁄2 cups of water and the ale, then nestle the ribs back into the pan, making sure they’re submerged. Cover with a sheet of damp parchment paper and roast for 4 hours, or until the meat pulls easily away from the bone, basting halfway.
8. Scrub the potatoes, prick all over with a fork and bake alongside the ribs for the last 1 hour 30 minutes.
9. Skim any fat off the ribs, remove the bones and any wobbly bits and serve with dollops of horseradish, sprinkled with any reserved celery leaves, and the spuds on the side.

INGREDIENT HACK

Short rib is one of the more affordable cuts of beef, and given the secret ingredient of time, you end up with the most tender, sumptuous, comforting meal.

CAJUN CHICKEN TRAYBAKE

Photography: © David Loftus & Richard Clatworthy, 2022

Sweet Onions & Peppers, Fluffy Rice, Yogurt & Arugula

SERVES 4, PREP 7 MINUTES / COOK 1 HOUR

Ingredients

• 2 red onions
• 3 mixed-color peppers
• 4 chicken legs
• 1 tablespoon Cajun seasoning
• 4 cloves of garlic
• 1 cup basmati rice
• 1⁄4 cup plain yogurt
• 2 oz arugula

Directions

1. Preheat the oven to 400°F.
2. Peel and halve the onions.
3. Tear up the peppers into big chunks, discarding the seeds and stalks. Place it all in a 14- x 10-inch roasting pan with the chicken, Cajun seasoning and whole unpeeled garlic cloves.
4. Drizzle with 1 tablespoon each of olive oil and red wine vinegar, season with black pepper and toss well, turning the chicken skin-side up.
5. Roast for 40 minutes.
6. Boil the kettle.
7. Remove the pan from the oven and mash the soft garlic cloves into the pan juices, discarding the skins.
8. Around the chicken, pour in 1 cup of rice and 2 cups of boiling kettle water. Carefully cover with aluminum foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken pulls easily away from the bone.
9. Season to perfection, then serve with dollops of yogurt, arugula, a pinch of black pepper, and a drizzle of extra virgin olive oil, if you like.

GO VEGGIE

Replace the chicken with scrubbed butternut squash or eggplant, cut into nice big chunks and cooked in exactly the same way.

MUSHROOM SHAKSHUKA

Photography: © David Loftus & Richard Clatworthy, 2022

Chorizo, Creamy Beans, Sweet Tomatoes, Tangy Feta & Parsley

SERVES 2, TOTAL 15 MINUTES

Ingredients

• 8 oz chestnut or cremini mushrooms
• 1⁄3 oz chorizo
• 1⁄2 a bunch of Italian parsley (1⁄2 oz)
• 1 x 15-oz can of cannellini beans
• 3 1⁄2 oz ripe mixed-color cherry tomatoes
• 4 eggs
• 3⁄4 oz feta cheese

Directions

1. Trim the stalk and base off each mushroom and reserve, giving you a beautiful cross-section.
2. Place stalk-side down in an 11-inch frying pan on a medium-high heat with a little drizzle of olive oil.
3. Finely chop and add the chorizo, then the mushroom trimmings, then the parsley stalks and most of the leaves.
4. Cook until the mushrooms are golden, tossing occasionally.
5. Spoon the beans into the pan with half of their juice, mashing some up with a fork for a creamier texture.
6. Halve and add the tomatoes, season to perfection, then make gaps and crack in the eggs. Cook covered on a medium heat for 3 minutes, or until the eggs are cooked to your liking.
7. Crumble over the feta, sprinkle over the reserved parsley leaves and a pinch of black pepper, and finish with a drizzle of extra virgin olive oil, if you like. Great with whole wheat toast, for dunking.

GO VEGGIE

Simply replace the chorizo with a pinch of smoked paprika.

Reprinted with permission. One, by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus & Richard Clatworthy, 2022.