‘One pot’ dishes to share with your housemates

If you’re heading off to uni in the next few weeks but worried you’ll miss the proper home cooking of mum and dad, then don’t be! Student life doesn’t (always) mean a diet of beans on toast and pizza. Waitrose has come up with some easy-to-make ‘one pot’ recipes – perfect if you don’t have many pots and pans in your student flat. The delicious aroma from these dishes is sure to entice all of your housemates out of their rooms and into the kitchen – you could even get together and do a house meal each week. And the bonus is that because these recipes only involve one pot, that means less washing up!

Sausage, potato and red pepper bake

Sausage and pepper bake

Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour 10 minutes

Serves: 4 with plenty of leftovers

Ingredients

  • 250g essential Waitrose cherry tomatoes
  • 750g essential Waitrose new potatoes, quartered
  • 3 essential Waitrose red peppers, cored, deseeded and cut into wide strips
  • 2 red onions, cut into wedges
  • 2 tsp dried oregano
  • 5 thyme sprigs
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and sliced
  • 12 British pork sausages
  • 1½ tbsp balsamic vinegar

Method

1. Preheat the oven to 200˚C, gas mark 6. Toss the vegetables, herbs and 1 tbsp olive oil in a large roasting tin and season. Roast for 15 minutes, then stir in the garlic and sit the sausages over the vegetables. Drizzle the sausages with the remaining olive oil and roast for 30 minutes.

2. Drizzle in the balsamic vinegar, taking this opportunity to give the vegetables a good stir, and turn the sausages over. Cook for a further 15–20 minutes, or until golden and caramelised. Serve with a green salad.

Nutritional information available on the Waitrose website.

Duck noodles with plum sauce

Duck noodles

Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes

Serves: 2

Ingredients

  • 2 nests dried fine egg noodles
  • 175g pack Gressingham Duck Mini Fillets
  • 1 tsp Chinese five spice
  • 1 tsp toasted sesame oil
  • 1 red chilli, finely sliced, reserving a little to serve
  • 2 salad onions, finely sliced, plus extra to serve
  • 1 tbsp sesame seeds
  • 160g Waitrose Plum & Hoisin Stir Fry Sauce (from the chilled, prepared stir-fry vegetables fridge)
  • ¼ iceberg lettuce, finely shredded
  • 10cm piece cucumber, cut into matchsticks
  • fresh coriander leaves, to serve

Method

1. Put the noodles into a small pan, cover with boiling water and a lid and leave to stand for 3 minutes. Drain thoroughly reserving a little of the water.

2. Meanwhile, put the duck onto a large plate, sprinkle with the five spice and season. Toss together to coat. Warm a large frying pan or wok over a high heat. Add the sesame oil and the duck and stir-fry for 2 minutes until browned.

3. Add the chilli, salad onions and sesame seeds and stir-fry for a further minute. Stir in the plum sauce and bring to the boil. Remove from the heat and mix in the warm noodles adding a little of the reserved noodle water to loosen the sauce if you wish.

4. Spoon into wide bowls and top with the extra salad onion and chilli and the finely shredded iceberg lettuce, cucumber and fresh coriander leaves to serve.

Nutritional information available on the Waitrose website.

Check out Waitrose’s other recipe ideas that you and your housemates could try.

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