Minimise the dishes but maximise the flavour with these hearty one-pot meals!

Tomato and chilli oxtail with butter beans 

Total time: 20 minutes hands-on cooking + 2.5 hours simmering (or 1 hour pressure-cooking) 

Serves: 4-6 

INGREDIENTS

3 Tbsp oil + extra for sautéing 
2kg oxtail 
Salt and milled pepper 
Flour, for dusting
2 onions, chopped 
4 cloves garlic, chopped 
2 Tbsp Worcestershire sauce 
1–2 tsp chilli flakes 
1 Tbsp smoked paprika 
100g tomato paste 
1 litre beef stock 
1 can (400g) chopped tomatoes 
200g baby carrots 
2 cans (400g each) butter beans, drained 
1 pack vine tomatoes 

For serving 

Thyme, parsley and crusty sourdough bread 

CHEF’S TIP
Forgo the bread and serve oxtail with fluffy white rice, flatbreads, or even Asian noodles for a twist! 

METHOD

1. Heat oil in a deep pot over high heat.
2. Season oxtail well and dust with flour.
3. Add meat to the pot in batches and brown until caramelised. Remove and set aside.
4. Turn heat to low, add more oil to the pot and fry onion until golden, about 5 minutes.
5. Add garlic and fry for another minute.
6. Add Worcestershire sauce, spices and tomato paste, and cook for 2 minutes.
7. Add stock, canned tomatoes, 1 cup of water and browned oxtail.
8. Cover and slow-cook over medium heat for 2.5 hours, until tender.
9. Sauté baby carrots in a pan over high heat for 3–4 minutes.
10. Stir into pot, along with butter beans and vine tomatoes, and heat through.
11. Garnish with herbs and serve with bread.

Pumpkin and sweet potato curry traybake 

Total time: 2 hours 

Serves: 4 

INGREDIENTS

1/2 blue-skinned pumpkin or 2 baby pumpkins 
6 small sweet potatoes, halved 
2 Tbsp olive oil 
Salt and milled pepper 
1 sprig curry leaves 
50g Thai red curry paste 
1 can (400g) coconut milk 
1 cup vegetable stock 
1–2 Tbsp fish sauce 
100g baby spinach (optional) 

For serving 

1 red chilli, deseeded and sliced 
Small handful coconut shavings, toasted 
Handful fresh mint and coriander 
Plain yoghurt (optional)
Flatbreads, grilled 

METHOD 

1. Cut pumpkin into wedges and place in a deep baking dish. Drizzle with oil, season and toss to coat well.
2. Roast pumpkin at 200°C for 40 minutes until lightly caramelised and tender. Remove and reduce oven heat to 150°C.
3. In a bowl, mix together curry leaves, curry paste, coconut milk, stock and fish sauce.
4. Add sweet potato to baking dish and pour sauce-stock mixture over vegetables.
5. Cover with foil and bake for 1 hour.
6. Stir through spinach.
7. Serve topped with chilli, coconut, herbs and yoghurt, with flatbreads on the side.

Authentic butter chicken 

Total time: 3 hours 

Serves: 4 

INGREDIENTS

8–10 chicken thighs on the bone 
1/4 cup melted butter  

For the marinade 

1 cup double-cream plain yoghurt 
2 Tbsp corn flour (mixed with a little water into a paste)
1/2 Tbsp fine salt 
1/2 Tbsp garam masala 
1/2 Tbsp ground cumin 
1/2 Tbsp ground coriander 
Pinch turmeric 
Pinch cinnamon 

For the curry sauce 

1/3 cup butter 
6 pods cardamom, crushed 
2 cinnamon sticks
3 cloves 
3 bay leaves 
3 curry leaves 
1 tsp chilli powder 
1 tsp turmeric 
2 tsp garam masala 
1 onion, finely chopped 
5 cloves garlic, grated 
2-3 chillies, finely chopped
1cm knob fresh ginger, grated 
2 Tbsp tomato paste 
1 can (400g) chopped tomatoes, puréed 
Pinch sugar 
1/3 cup cream 
Lemon juice, to taste 

For serving 

4 toasted flatbreads or cooked rice 

METHOD 

1. Mix marinade ingredients together in a large dish. Add chicken and toss to coat well.
2. Cover and leave to marinate for at least 1 hour (overnight for best results).
3. Place chicken on a wire rack in a baking tray, brush with melted butter and bake at 220°C for 15 minutes.
4. Switch on oven grill and cook chicken for 5–8 more minutes until lightly charred. Remove and set aside.
5. For the sauce, melt butter in a pot, add spices and cook for 1 minute.
6. Add onion and fry for 5–8 minutes until golden and soft.
7. Stir in garlic, fresh chilli, ginger and tomato paste, and fry for another minute.
8. Add puréed tomatoes and sugar, and simmer sauce for 10 minutes.
9. Stir through cream, add the chicken and a squeeze of lemon juice.
10. Simmer curry for 10–12 minutes until chicken is cooked through and tender.
11. Serve with flatbreads or rice.

CHEF’S TIP 

Par-cooking and charring the chicken before adding to the curry develops a deeper, caramelised flavour that adds to the authentic taste. 

Mexican bean soup with quesadilla toasties 

Total time: 2 hours 

Serves: 4 

INGREDIENTS

2 Tbsp olive oil 
2 red onions, chopped 
2 spring onions, sliced 
2 cloves garlic, chopped 
3 chicken breasts, on the bone 
1 litre chicken stock 
Salt and milled pepper 
4 mielies, kernels removed 
1 can (400g) black beans 
1 can (400g) cream-style sweetcorn 
125ml cream 
1 lime, quartered, for serving 

For the quesadillas 

125g sour cream 
1 jalapeño chilli, finely chopped 
2 spring onions, whites only, sliced 
1 cup grated cheddar 
6 tortillas
1 avocado, diced 

METHOD 

1. Heat olive oil in a pot and fry onion and spring onion over a medium-high heat until soft and golden, about 6 minutes.
2. Add garlic and fry for a minute.
3. Add chicken breasts, stock and seasoning. Bring to the boil and simmer for 15–20 minutes, until chicken is cooked through.
4. Remove chicken and shred finely, discarding skin and bones.
5. Return chicken to the pot and add mielie kernels, black beans, sweetcorn and cream, and cook for another 5 minutes.
6. For quesadillas, add sour cream, jalapeño, spring onion and cheese to the top half of each tortilla, and season.
7. Fold tortilla closed (into a half circle) and toast in a dry frying pan or sandwich press until melted and golden.
8. Serve soup with cheesy quesadilla toasties topped with avocado. Add a squeeze of lime for a zesty kick.