Credit: © David Loftus, 2022
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do not publish ONE: 3 simple one-pan recipes from Jamie Oliver’s latest book that are perfect for your next dinner party
Updated 3 years ago
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2 min read
Love having friends over but hate the piles of washing-up that follows? Jamie Oliver is here to help with his latest cookbook, ONE – filled with one-pan wonder recipes that are sure to impress.
When it comes to cooking, whether you’re the next Masterchef or only enter the kitchen under duress, we can all agree that the washing-up is our least favourite part of the process. There are few things worse than tucking into the fruits of your labour and savouring every last mouthful, only to remember that you have a mountain of pots, pans, trays and utensils waiting in the sink.
And while speedy weeknight pastas can be cleared away with relatively little fuss, when it comes to entertaining friends and cooking for special occasions, you’re not alone if you steadily make your way through every last pan in your kitchen cupboard before the meal hits the table.
That’s where Jamie Oliver’s genius one pan recipes come in. With his latest cookbook, ONE: Simple One-Pan Wonders (£28, Penguin Michael Joseph), the celebrity chef is giving us over 120 fresh, inventive and easy-to-follow recipes for all occasions – with every dish requiring only one pan or tray, not to mention each recipe featuring only eight ingredients or less, meaning minimal prep (and that dreaded washing-up).
Credit: Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE)
Packed with budget-friendly dishes (hello, cost of living crisis), the book features easy weeknight dinners, crowd-pleasing favourites and plenty of sweet dishes, but we’re sharing three fuss-free dinner party-ready recipes for you to make next time you have friends over.
For starters, Jamie’s roasted mushroom salad packs a punch with the earthy mushrooms paired with funky blue cheese and sweet pears.
And after that has whet your guests’ appetite, Jamie’s fragrant fish stew is sure to satisfy. Using ready-made curry paste guarantees that the dish comes together in no time but still guarantees plenty of flavour, with the chunky white fish fillets and store-bought pumpkin gnocchi gently cooked in the coconut-laced sauce.
Last but not least is Jamie’s baked lemon cheesecake – because are there many better ways to end a dinner party than with a homemade cheesecake? Especially when all that’s required is one pan and a food processor to create a creamy, lemon and berry-swirled dream pud. That mountain of washing-up just took a hike…
Roasted mushroom salad
Sweet pears, rice, salad leaves, blue cheese, lemon & walnuts
Serves 4
Total time: 48 minutes
Ingredients
- 8 small portobello mushrooms
- 2 pears
- olive oil
- red wine vinegar
- 80g blue cheese
- 2 tablespoons shelled unsalted walnut halves
- 1 lemon
- 80g radishes
- 2 x 250g packets of cooked basmati & wild rice
- 1 x 80g bag of watercress, spinach & rocket
- optional: extra virgin olive oil
Method
Preheat the oven to 180ºC. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes. Crumble over the blue cheese and walnuts, and roast for another 10 minutes.
Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle. Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter.
Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection. Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.
Energy: 399kcal | Fat: 16.4g | Sat fat: 5.7g | Protein: 13.2g | Carbs: 53g | Sugars: 8.9g | Salt: 1.5g | Fibre: 5.3g
Fragrant fish stew
Pumpkin dumplings, coconut, cherry tomatoes & sugar snap peas
Serves 2
Total time: 15 minutes
Ingredients
- olive oil
- 2 x 125g chunky white fish fillets, skin on, scaled, pin-boned, from sustainable sources
- 1 lime
- 4 spring onions
- 250g ripe mixed-colour cherry tomatoes
- 2 heaped teaspoons Keralan or korma curry paste
- 2 heaped teaspoons coconut cream
- 450g pumpkin gnocchi
- 160g sugar snap peas
Method
Put ½ a tablespoon of olive oil in a 30cm non-stick frying pan on a medium-high heat, then place the fish skin side down to one side of the pan and finely grate over the lime zest. Trim the spring onions, chop the white parts into 2cm lengths and add to the pan with the tomatoes, halving any larger ones. As soon as the fish skin is golden and crispy, move the half-cooked fish to your board. Boil the kettle.
Stir the curry paste into the pan for 1 minute, then squeeze in half the lime juice and add the coconut cream and gnocchi. Pour in 300ml of boiling kettle water, bring back to the boil, then sprinkle in the sugar snaps. Sit the fish fillets on top, skin side up, cover the pan, and cook for 4 minutes. Finely slice the green spring onion tops and scatter over, then serve with lime wedges, for squeezing over.
Energy: 565kcal | Fat: 12.2g | Sat fat: 4.6g | Protein: 37.9g | Carbs: 72.8g | Sugars: 20.6g | Salt: 12.7g | Fibre: 10.8g
Baked lemon cheesecake
Buttery Biscoff base, cream cheese & raspberries
Serves 12
Total time: 1 hour, plus chilling
Ingredients
- 100g unsalted butter
- 250g Lotus Biscoff or ginger nut biscuits
- 4 large free-range eggs
- 1 teaspoon vanilla bean paste
- 100g icing sugar, plus extra for dusting
- 680g cream cheese
- 1 lemon
- 300g raspberries
Method
Preheat the oven to 160°C. Melt the butter in a 28cm ovenproof frying pan over a low heat, while you blitz the biscuits until fine in a food processor. Turn the heat off, tip the biscuit crumbs into the pan and mix well, then spread and pat out in an even layer, going slightly up the sides. Bake for 5 minutes, then remove. Crack the eggs into the processor (there’s no need to clean it), with the vanilla and most of the icing sugar and blitz for 2 minutes, until pale. Blitz in the cream cheese and lemon juice, then pour evenly over the biscuit base. Mash half the raspberries and the remaining icing sugar with a fork, swirl through the top, then bake for 15 minutes.
Pull out the pan and scatter over the rest of the raspberries, dust with a little extra icing sugar, then pop back in for another 10 minutes. At this point, switch from the oven to the grill on full whack, until the top is beautifully golden and just starting to catch. Remove and leave to cool, then chill in the fridge for 2 hours before serving. The texture won’t be completely smooth but boy will it be delicious.
Energy: 362kcal | Fat: 25.2g | Sat fat: 14.9g | Protein: 6.9g | Carbs: 27.3g | Sugars: 20g | Salt: 0.7g | Fibre: 1.1g
ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE).
Photography: © David Loftus, 2022; © Richard Clatworthy, 2022
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