ONE-POTS TO WOW

As well as saving you time in the kitchen, these all-in-one recipes are good for you and impressive enough to serve guests

- LIBERTY MENDEZ

YOUR SHOPPING LIST

VEGETABLES & CITRUS

3 onions.

2 red onions

8 garlic cloves

4 celery sticks

6 mixed peppers

400g carrots

300g long-stemmed broccoli

1 lemon

2 limes

200g baby corn

200g cherry tomatoes

1/2 small bunch of mint

STORECUPBOARD

7 tbsp rapeseed oil

1 tbsp chilli oil

400g can chickpeas

3 low-salt vegetable stock cubes

2 tbsp tahini

360g wholemeal linguine

3 tbsp sriracha

2 tbsp low-salt dark soy sauce

300g cooked brown basmati rice

300g pearl barley

2 x 400g cans chopped tomatoes

2 tbsp rose harissa

400g mixed grain pouch

1 tbsp honey

50g pine nuts

1 tbsp cornflour

1/2 tsp chilli flakes

1 tsp Sichuan peppercorns

2 tsp paprika

DAIRY

130g feta

MEAT & FISH

280g raw king prawns

300g thin-cut steak

65g diced chorizo

FROZEN

200g frozen peas

HEALTHY

Carrot & tahini soup

SERVES 4 PREP 5 mins

COOK 30 mins EASY V

2 tbsp rapeseed oil

400g can chickpeas, drained and rinsed

2 onions, roughly chopped

2 garlic cloves, roughly chopped

4 celery sticks, roughly chopped

400g carrots, roughly chopped

800ml hot low-salt vegetable stock

2 tbsp tahini

1 Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.