When you’re too busy to whip up a multi-course meal for the family, or not wanting to deal with the post-cooking clean-up, these one-pot recipes are here to save the day!

While the internet has made readily available food just one click away, nothing beats the feeling and satisfaction of sitting down to a warm bowl of homecooked meal. We’ve sourced these one-pot recipes that are easy to prepare and require using only one pot (or pan) to cook in. Less time spent washing up means more time to unwind with your loved ones!

All recipes feed a small family of two adults and two children.

Meatball & Carrot Rice Porridge

There’s a reason why rice porridge is such a meal staple: it is easy to prepare and a wholesome, nutritious meal. In this recipe, it is packed with vitamin A and protein. This is one recipe to bookmark, especially if you have to shuttle between screaming toddlers and the stove. To make it healthier for kids, reduce the amount of light soy sauce. For their ease of eating, mash the meatballs and carrots before giving it to your child.

Ingredients

• 1 cup jasmine rice, washed
• 1 litre low-sodium chicken broth
• 200g minced pork or chicken
• 1 medium carrot, diced into small cubes
• 2 teaspoons light soy sauce
• Dash of white pepper

Method

1. In a small bowl, marinate the minced meat with the light soy sauce and a dash of white pepper. With wet hands, fashion the marinated minced meat into small balls. Set aside, covered, in the fridge.
2. Simmer rice, carrots, and chicken broth for 20 minutes or until the rice grains and carrots are cooked. Top up with water if the porridge is too dry.
3. Turn up the heat and add the meatballs into the porridge. Do not stir for at least another minute to prevent the meatballs from disintegrating.
4. After 3 minutes, take the porridge off the heat. Garnish with julienned spring onions if preferred.

Slow Cooker Bolognese

The crown jewel of pasta sauces, the bolognese has many versions, including those with elaborate methods and ingredients. This easy version may not win the approval of an Italian nonna, but it’s enough to win your family over. Whether you’re a novice cook or a kitchen guru, this failproof recipe guarantees a luscious sauce perfect for slathering over pasta.

By cooking it in a slow cooker, you can leave it to cook while you’re busy with your children or work, and come back to a hearty meal at the end of the day. It’s also perfect for freezing – this recipe makes extra to put away in the freezer for hunger-related emergencies!

Ingredients

• 500g minced beef
• 1 can chopped tomatoes
• 2 tablespoons tomato paste
• Beef broth
• 3 cloves garlic, minced
• 1 large onion, finely diced
• 1 large carrot, finely diced
• 1 large celery stalk, finely sliced
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Salt to taste

Method

1. Add all ingredients, except the beef broth, into a slow cooker. Turn the heat on low.
2. Add beef broth to barely cover the ingredients. Give everything a good stir.
3. After about 6 or 7 hours, the bolognese will be ready. Add salt to taste.
4. Serve it with fettuccine or spaghetti.

Rice Cooker Salmon Rice

The rice cooker is the unsung hero of every Asian kitchen. This workhorse doesn’t just churn out perfectly fluffy rice, but can also be used to whip up all sorts of dishes, from omelettes to even cakes! This rice cooker salmon rice is not just incredibly easy to prepare, but is also nutritious – salmon is a great source of protein and omega-3 fatty acids.

Ingredients

• 1 cup jasmine rice, washed
• 1½ cups water
• 2 portions salmon
• ½ thumb-sized piece ginger
• 2 teaspoons butter
• 2 teaspoons soy sauce
• ½ teaspoon sesame oil

Method

1. Add rice, water, ginger, soy sauce, and sesame oil to the rice cooker. Stir well.
2. Add salmon on top of the rice mixture. Top it with butter.
3. Cook according to the rice cooker manufacturer’s instructions.
4. When cooked, mix everything well and remove the ginger before serving. Garnish with spring onions, or ikura (salmon roe), if you’re feeling fancy.

Oven-Baked Chicken Thighs

The fact that this recipe is cooked entirely in an oven means that you can almost skip the washing-up part if you line your baking tray with aluminium foil! Apart from convenience, there are other benefits of oven cooking – it is healthier as less or no oil is used, and retains nutrients better than most methods of cooking such as frying.

Ingredients

• 4 chicken thighs
• 2 large potatoes, peeled and cut into large chunks
• 1 large carrot, peeled and cut into large chunks
• 1 large onion, peeled and cut into four segments
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• Extra virgin olive oil

Method

1. Pre-heat oven to 210°C.
2. Place potatoes, carrots, and onions onto a baking tray. Add a good glug of olive oil and mix them well.
3. Place chicken thighs on top of the vegetables. Drizzle olive oil over them and add thyme, salt, and black pepper.
4. Bake for about 45 minutes.
5. Decant the liquid in the tray into a saucepan and reduce it by half. Add cornflour slurry to thicken.
6. Serve the chicken and vegetables with the gravy.