One pot winners
My absolute fave one-pot recipes
I recently demonstrated my cheeky one-pot peri peri chicken on ITV’s This Morning and after becoming a mom, I value one-pot cooking more than ever.
Less washing up. Less general faffing. Less going on in the kitchen. But absolutely no compromise on flavour.
So I’ve pulled together a list of my top one-pot recipes, including exclusives from my book Poppy Cooks: The Actually Delicious One Pot Cookbook. These are the dishes I come back to again and again when I want something comforting, impressive, and easy. Or because the dishwasher is nearly full.
Why you need to start one-pot cooking
Let’s be honest, we’re all super busy. Whether it’s work, babies, families or general admin stuff, we all want ways to simplify life. So here is why one-pot cooking just makes sense:
Less washing up
One pan/tray/pot. Maybe a chopping board. That’s it. No mountain of dishes to deal with afterwards.
Saves time
Everything cooks together, flavours build in the one pot, and you’re not juggling three different pans on different heat levels.
Bigger and better flavours
When everything cooks in the same pot, all those juices and caramelised bits combine. Nothing gets lost down the sink.
More economical
Less energy used. Less food waste. And often cheaper cuts of meat work beautifully in one-pot dishes as you can either slow cook them or cook quickly if needed.
Family-friendly
Minimal stress and easy scaling up. You may just need a slightly bigger pot…
Peri peri chicken (the live TV one)
I’ve now made this on live TV twice, which tells you two things…firstly, that it’s good. Because I was serving to hosts and guests so it absolutely had to deliver. And secondly, it’s simple enough to tackle without the fear of total disaster, not a risk I fancied on tv.
Does this dish sound a little familiar? This is a cheeky take on a certain famous chicken restaurant, but with a proper Poppy Cooks twist. What you get is a family-friendly dish packed with protein, carbs and a bucket load of veg. Optional: spice level. Grab some extra spices for the table if you’re not a lemon and herb kinda person but the rest of your dinner guests are. No shame, but medium through and through.
Tuscan salmon
Had to throw in a little fishy dishy.
I know some people are wary of cooking fish and stick to their tried-and-tested method. But if you’re willing to cook salmon in a dishwasher (and yes, people do), then one-pot salmon should be a no-brainer and probably takes less time than your average cycle.
We’re talking flaky, pan-fried salmon with crispy skin, sitting in a silky sauce of cherry tomatoes, garlic, herbs and a splash of white wine. A spoonful of crème fraîche rounds it out, making it indulgent but still light enough for a weeknight.
Italian-inspired comfort food that feels impressive but is genuinely simple. Who wouldn’t want that?!
One pot marry me turkey
Turkey deserves better than just being saved for Christmas time. If you’ve got leftover cooked turkey, bang it in here. This dish takes under 30 minutes but tastes like it’s been bubbling away for hours.
This recipe is a twist on my slow cooker marry me chicken, but with a little boost from balsamic red onions and bacon. Because bacon always makes everything better.
If you want to bulk this out further, serve with pasta or rice, green veggies and a massive slice of crusty bread for mopping. Mash is always a good addition too. You can also spoon into a pie too, always a fan of anything in a pie.
Short rib bourguignon
Doesn’t this just sound super fancy? This is the dish you pull out when you want to impress but don’t want 10,000 pans on the go.
Traditional beef bourguignon uses chuck or brisket. But short ribs? Next level. They’re beautifully marbled, so as they cook, that fat melts into the sauce, giving you ridiculously tender meat and an impossibly rich gravy. If it’s a little chilly outside, grab a bowl of this with a pile of mash. Pure perfection when you’re missing that vit D.
Glazed Asian-style pork chops
Let’s redeem pork chops. Don’t associate this dish with those dry chops we’ve all sadly experienced at some point in our lives. We all remember those dry, grey childhood versions that required litres of gravy just to swallow. That doesn’t apply here.
The ginger and orange glaze is sticky, glossy and perfectly balanced between sweet, savoury and citrusy. It completely transforms the humble chop into something juicy, tender and genuinely exciting.
Tasty. Tacky. Slightly naughty. Just how we like it.
Orange chicken traybake
Again like the pork chops, it’s the sauce that really makes this dish.
Orange and chicken is wildly underrated. The citrus cuts through the richness, honey adds that glossy glaze, and ginger and chilli bring warmth. Sweet, savoury, tangy, slightly fiery. Everything you want.
And the best bit? You mix it, pour it over, and let the oven do its thing. No standing over the hob. No reductions. Just a perfect weeknight dinner with takeaway vibes. Only a bit cheaper and with far less guilt.
Chorizo & goat’s cheese bake
Crispy golden chorizo, fluffy Maris Piper potatoes, soft onions and fragrant garlic cooked in that glorious chorizo oil. Chuck in some white wine and stock to simmer and wait for everything to become tender and smelling incredible.
After you’ve simmered, add the goat’s cheese, cheddar, rosemary, Dijon and cream for the dreamiest sauce. Finished under the grill with bubbling mozzarella. IT’S SO GOOD. If you’re someone who always orders a cheese board for dessert, this is your dinner.
“Saus-y pas” tomato sausage pasta
We call it Saus-y Pas in my house, and frankly, you should too. It’s creamy, spicy, tangy and properly hearty. Everything you want from a comfort pasta.
Chopped tomatoes, garlic, onions and herbs form the base. Then we go extra with good-quality sausages, red peppers for sweetness and fennel seeds for that Italian sausage energy. Double cream and a proper handful of Parmesan turn it into something silky and indulgent. This isn’t a delicate little pasta. It’s bold. Rich. Designed for seconds…and maybe thirds.
For more one pot inspo, check out more of my recipes here.