Supper club: back-to-school one-pot recipes the whole family will love

Darina Allen’s Cod, hake or haddock with dill & pangratatto

Serves 6-8

Ingredients

• • • 1.1kg cod, hake, haddock or grey sea mullet fillets
    • flaky sea salt and freshly ground black pepper
    • 2 bay leaves
    • 15g butter
    • 600ml milk
    • approx 50g roux, (made by blending 25g softened butter with 25g plain flour in a small bowl)
    • ¼ tsp Dijon mustard
    • 150–175g grated Cheddar cheese or 75g grated Parmesan cheese
    • 1 tbsp chopped dill (optional)

    For the pangrattato

  • 50-75ml extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 50g soft, white breadcrumbs

Method

• Preheat the oven to 180°C/gas mark 4.
• To make the pangrattato, combine all of the ingredients in a little bowl and set aside.
• Skin the fish and cut it into 6 or 8 portions. Season with salt and freshly ground pepper.
• Place the bay leaves in a lightly buttered sauté pan and lay the pieces of fish on top. Cover with the milk and bring slowly to the boil. Simmer for 4-5 minutes, or until the fish changes colour from translucent to opaque. Remove the fish with a slotted spoon to a plate and set aside.
• Bring the milk back to the boil and whisk in the roux to thicken the sauce to a light coating consistency. Stir in the mustard and two-thirds of the grated cheese, and season to taste with salt and pepper. Add the dill, if using.
• Return the fish to the pan and sprinkle the remaining cheese over the top, followed by the pangrattato.
• Cook in the oven for 15-20 minutes or until the fish is heated through and the top is golden brown and crisp. Serve with a salad of organic leaves.

Extracted from One Pot Feeds All by Darina Allen (Kyle Books). Photograph by Lizzie Mayson.

One-pot salmon linguine

Serves 4

Ingredients

• 250g skinless salmon fillet, cut into large chunks
• 300g linguine, strands broken in half
• 400g tin coconut milk
• 500ml hot vegetable stock
• 1 red pepper, halved, deseeded and diced
• 75g baby corn, halved
• 50g mangetout
• 1 garlic clove, crushed
• 1 shallot, diced

Method

1. Put all the ingredients in a large saucepan or shallow casserole dish and bring to the boil over a medium heat.
2. Reduce the heat and simmer for 8-10 minutes until the spaghetti and salmon are cooked and all the stock has been absorbed, stirring regularly.
3. Serve immediately.

Extracted from My Fussy Eater by Ciara Attwell (Lagom).

Poulet Basquaise – Basque-style chicken

Serves 4

Ingredients

• 12 new potatoes, scrubbed
• 4 chicken legs
• 1 tbsp smoked paprika
• 4 tbsp olive oil
• 2 red, green or yellow peppers, halved and seeded
• 2 onions, peeled and thinly sliced
• 6 garlic cloves, peeled and chopped
• 3 bay leaves
• 2 thyme sprigs
• 200ml white wine
• 1 tbsp chilli flakes
• 4 large tomatoes, peeled and diced
• salt and freshly ground black pepper

Method

1. Cut the potatoes in half, put them in a pan of salted water and bring to the boil. Cook them for 10 minutes, then drain and set aside.
2. Joint the chicken legs into thighs and drumsticks – or ask your butcher to do this for you. Season them with salt and smoked paprika. Heat the oil in an ovenproof pan or a flameproof casserole dish and fry the chicken pieces until golden brown on both sides. Remove them from the pan and set them aside.
3. Slice the peppers into long strips and fry them in the same pan until tender, then add the onions, garlic and par-boiled potatoes. Cook them over a medium heat for 5-6 minutes. Preheat the oven to 200°C/fan 180°C/gas 6.
4. Tie the bay leaves and thyme sprigs together and add them to the pan along with the wine and chilli flakes. Add extra chilli if you like your food really spicy.
5. Add the tomatoes, then put the chicken and any juices back into the pan and stir gently. Put a lid on the pan or cover it tightly with foil and place it in the oven for 30 minutes or until the chicken juices run clear. Check the seasoning, then serve or set aside to enjoy later.

Extracted from The French Revolution by Michel Roux Jr (The Book Depository).