Quick and easy meals are even simpler when you cook with just one pot, pan or tray. And with each recipe using eight ingredients or fewer, requiring minimal prep (and washing up), they offer maximum convenience. ONE is packed with budget-friendly dishes you can rustle up any time: delicious work from home lunches, quick dinners the whole family will love, meals to get novice cooks started. With over 100 recipes that'll teach you simple one-pan techniques – chapters include Veggie Delights, Celebrating Chicken, Frying Pan Pasta, Batch Cooking and Puds & Cakes – there are plenty of no-fuss, tasty recipes that make this a must-have for every kitchen.
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Sweet potato chilli
Black beans, chipotle, cumin, coriander & feta
Serves 12
Prep: 12 minutes
Cook: 2 hours
6 sweet potatoes (250g each)
olive oil
1 teaspoon cumin seeds
1 x 95g jar of chipotle chilli paste
500g fresh or frozen chopped mixed onion, carrot & celery
½ a bunch of coriander (15g)
3 x 400g tins of black beans
3 x 400g tins of quality plum tomatoes
60g feta cheese
Preheat the oven to 180°C. Put a large deep casserole pan on a medium-high heat. Peel the sweet potatoes, placing them in the pan as you go. Add 1 tablespoon of olive oil and fry for 5 minutes, turning occasionally, until starting to get golden. Push to one side, add the cumin, let it sizzle, then spoon in the jar of chipotle chilli paste and add 2 jars’ worth of water. Tip in the chopped mixed veg, finely chop and add the coriander stalks, reserving the leaves, then bake for 1 hour.
Remove from the oven and add the beans, juice and all, then the tomatoes, scrunching them in through clean hands, along with 1 tin’s worth of water. Stir well, then roast for another hour, or until the sweet potatoes are tender. Season to perfection, then – if enjoying straight away – crumble over the feta and tear over the coriander leaves, to serve. Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.
| ENERGY | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
| 229kcal | 3.4g | 1g | 8.8g | 38.8g | 13g | 0.6g | 12g |
Per portion for the Sweet potato chilli.
Try these variations of the same recipe:
SWEET POTATO CHILLI NACHOS
Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them.
SWEET POTATO CHILLI QUESADILLA
For two, smash leftover sweet potato and grated melty cheese between two tortillas and toast on both sides in a hot frying pan until golden. Remove, then quickly reheat some chilli until piping hot. Add jalapeños, yoghurt, and fresh coriander.
SWEET POTATO CHILLI SOUP & AVO
Slice some leftover sweet potato. Blitz some chilli in a blender, loosening with a little water, if needed. Reheat both in a pan until piping hot, then serve with cubes of ripe avocado, fresh coriander leaves, yoghurt or soured cream, and toasted tortillas.
SWEET POTATO CHILLI SALAD BOWL
Reheat some chilli until piping hot, then serve with rice and crunchy salad like shredded carrot and juicy tomatoes, dressed with lemon and fresh coriander. Finish with yoghurt or soured cream, a drizzle of hot chilli sauce and a tiny bit of feta.
SWEET POTATO CHILLI WRAP
Reheat some chilli until piping hot, then spoon over a warm tortilla and add shredded little gem lettuce, fresh baby mint leaves and little crumbling of feta. Serve with a lime wedge, for squeezing over.
SWEET POTATO CHILLI JACKET
Keep it classic – reheat some chilli until piping hot, then spoon over a crispy jacket potato and serve with a dollop of yoghurt or soured cream, a tiny bit of feta and a few fresh coriander leaves, if you’ve got them.
Roasted mushroom salad
Sweet pears, rice, salad leaves, blue cheese, lemon & walnuts
Serves: 4
Total time: 48 minutes
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
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 | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
| 399kcal | 16.4g | 5.7g | 13.2g | 53g | 8.9g | 1.5g |
5.3g |
Baked lemon cheesecake
Buttery Biscoff base, cream cheese & raspberries
Serves: 12
Total time: 1 hour, plus chilling
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
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 | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
| 362kcal | 25.2g | 14.9g | 6.9g | 27.3g | 20g | 0.7g |
1.1g |
Extracted from ONE by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © Richard Clatworthy, 2022
| ENERGY | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
| 362kcal | 25.2g | 14.9g | 6.9g | 27.3g | 20g | 0.7g |
1.1g |