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Easy on the cook and the pot-washer, one-pot meals save energy by reducing the need for several saucepans to be on the go at once. A really simple one-pot roast chicken involves chucking firm potatoes around the bird as you put it in to roast in a large, roomy dish (don’t worry about par-boiling); cover with lid or foil and successively add carrots, quartered onions and finally, 10 minutes before it is done, the greens – either peas or beans work best – with about a cup of stock. Remove the cover or lid for the last 10 minutes. You won’t get crispy roast potatoes this way, but if you fill the chicken’s cavity with lemons, garlic and thyme and cook the bird more slowly than usual, at a lower heat, you will get delicately perfumed spuds that have absorbed all those sunny Mediterranean flavours for two hours. Rice under the chicken – with plenty of stock and chopped chorizo for added flavour – works as well as potatoes. Use a robust type, like brown basmati, and you can be fairly relaxed about the cooking time.
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