My Favourite One Pan Recipes

Updated: Jan 31

Hello everyone!

Welcome back to my blog. I hope you enjoyed my latest post – all about my favourite recipes to bake in Spring, from lemon meringue pie to apple cake. If you haven’t had a chance yet, you can read it here!

Today I want to share with you a collection of one pan recipes that have been a go-to for me over the last year. Cooking has been one of the most enjoyable things for me over the last 12 months, and now as lockdown begins to ease, it’s good to revisit them and remember how simple and straight forward they are.

In this post, I am sharing 4 potted recipes so you can make them in your own kitchen. Each recipe serves 4 people and don’t take more than 1 hour to make, which makes them perfect to cook at the end of the day, without too much fuss. And made in one pan, there isn’t too much washing up either!

To accompany the recipe, here is my ukulele cover of “Truly Scrumptious” from Chitty Chitty Bang Bang as all my chosen recipes are truly scrumptious!

Without further ado, here are my favourite one pan recipes…


No. 1 : Peanut Chicken

A twist on a traditional satay to spice up your evenings!


Start by putting 2 tbsps. plain flour, a pinch of salt and pepper into a large sandwich bag and add 800g chicken mini fillets to coat evenly. Heat a frying pan with a knob of butter and a splash of olive oil. When the pan is hot, add half of the fillets, in a single layer so they all have a chance to colour. Fry for 5 minutes until golden on one side, then flip and cook the other side until both sides are well coloured. Remove from the pan, place on a plate and cover tightly with foil. Fry the second batch in the same way, then add them onto the plate and recover with foil.

While the chicken is cooking, finely slice 5 spring onions, 1 red chilli and 2 peppers, and cut 2 sticks of celery into 1 inch chunks. Once you’ve removed the chicken add a little more olive oil to the pan and fry the spring onions and chilli for 5 minutes. Add the celery and peppers and cook until they are softened. Add a Knorr jelly chicken stock pot to the vegetables, with 2-3 tbsp. milk and a generous tablespoon of peanut butter (smooth or nutty) and stir together to make the sauce. This is only a guide so you can add more peanut butter to make the sauce as nutty as you would like! Stir everything together before adding enough boiling water to cover the vegetables. Add the chicken back into the sauce, stir to coat the fillets (adding more water if needed) then simmer for 20 minutes until the chicken is fully cooked and all the flavours have come together. 5 minutes before the end of the cooking time, add a handful of trimmed mange tout to add an extra final crunch. Serve with cooked basmati rice, a sprinkle of chopped coriander and salted peanuts!

No. 2 : Chilli Sausage Stir Fry

A quick and easy three ingredient dish, celebrating dried chilli flakes!


Start by boiling 750g new potatoes, cut in half, in a large pan until they are tender. Drain through a colander and leave to steam. Cut 2 heads of broccoli into bite-size florets and add to the same pan, cover with boiling water, and cook until they are tender but not fully cooked. Drain on top of the potatoes in the same colander and leave to drain while you start frying sausages. Add a little olive oil to the pan, and fry the chipolatas in two batches, 12 at a time, until golden brown. Remove from the pan, place on a plate and chop each sausage into 3-4 chunks. When you’re ready to serve, shake a good sprinkle of dried chilli flakes into the pan and add a little more oil. Fry the cooked potatoes until golden and crispy before adding the sausage chunks and broccoli turning the mix over until it is all piping hot. Serve immediately with your favourite mustard or chutney (my favourite is Geeta’s Lime and Chilli Chutney!)

No. 3 : Mushroom Risotto

A family Italian favourite filled with bacon and meaty mushrooms!


Heat up a large pan with a little olive oil and finely chop 1 onion. When the oil is hot, fry 10 slices of streaky bacon, cut in small pieces until golden brown and then add the chopped onion. Peel and roughly chop 4 large mushrooms and when the onion is translucent, add them to the pan to cook all together for 5 minutes. When the mushrooms are dark, and releasing their juices, spoon in 285g basmati rice, stirring so every grain of rice is coated in the cooking juices. Strip in 2 stalks of fresh thyme before pouring in a little chicken stock (you’ll need up to 500ml in all) and stirring until it is absorbed into the rice. Continue pouring and stirring in chicken stock until the rice is tender and a good texture to eat. Serve immediately with buttered broccoli!

No. 4 : Ham, leek & ricotta tagliatelle

A healthy twist on a cheesy sauce, packed with ham and leeks!


Thoroughly wash 2 – 3 leeks by slicing into rounds and placing in a colander until they have no grit in them. Drain thoroughly, then fry them in a mix of olive oil and butter until they are soft but not coloured. To the leeks, add a handful of cleaned sliced small button mushrooms and cook until tender, finally adding a generous handful of trimmed mage tout. Remove from the heat and add 4 slices of thick ham ripped into mouthful sized chunks.

To make the sauce, put 250g ricotta cheese into a small saucepan and add 4 tbsps. of milk and a good grinding of black pepper. Stir together to make a sauce and heat until hot to the touch and put to one side. Then boil up 500g fresh tagliatelle until al dente and drain before combining the sauce with the pasta. Finally reheat the leek and ham mix until the ham is piping hot and thread through the pasta. Enjoy with a green salad!

Thank you for popping my blog and I hope you enjoyed reading my favourite one pot recipes! Don’t forget to tag me on Instagram if you recreate them yourself @englishsingingbaker #esbbakes.

I’d love to know your favourite every day recipes as I am always looking for new inspiration – leave me a comment below.

See you next time for another tuneful post, but in the meantime,

Happy Baking!

English Singing Baker x

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