One-pot recipes for washing up haters

Who loves washing up? That’s not me, which is why I’m so excited to share this month’s easy-to-make recipe in Our budget-friendly Budget Bites column.

We’ve joined forces along with The Sorted Kitchen to bring you simple, inexpensive, fast, and (most importantly) delicious recipes every month. With a spiced lamb meatball and couscous baked, one-pot Chorizo and broccoli fritted rice, and lamb spaghetti, all assassins. Spend less time in the kitchen and spend less time in stores. It’s a double whammy.

We’ve also included a helpful list of ingredients to buy (though we’re hoping that the majority of them are already in the cupboards) that are utilized in all dishes to reduce leftover food waste. It’s all you have to do is decide which place to shop in the local area or on the internet.

Shopping list

  • 500g minced lamb
  • 250g chorizo
  • Six cloves garlic
  • One red onion
  • One broccoli (small)
  • 200g cherry tomatoes
  • One lemon
  • Fresh parsley, 30g.
  • Fresh basil 30g
  • 200g Greek yogurt
  • 4 tbsp tomato puree/tomato paste
  • Olive oil
  • Vegetable oil
  • Chilli flakes
  • 200g dry pasta (spaghetti)
  • 150g of couscous
  • Brown rice 250 grams microwaved


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The spiced lamb meatball is served with couscous and the meatball. bake

It also works great with beef mince if you cannot locate lamb


Serves: 2


250g minced lamb

3 tbsp olive oil

One onion red

Three cloves garlic

2 tbsp tomato puree/tomato paste

150g of couscous

100g Greek yogurt

Fresh parsley, 15g


1. Make sure the kettle is on: Fill the kettle with water, then put it on the stove to boil. This is used later for the couscous.

2. Prepare the pan for heating: Add three tablespoons of olive oil into the pot and set it in an oven at moderate heat.

3. Make the meatballs by rolling 250g of minced lamb into 8-10 even-sized, small balls using moist hands directly into the oil. Be sure to clean your hands after handling raw meat.

4. Fry: Cook the balls for 5-6 mins with a few turns until the entire surface is golden. Continue with the remainder of the recipe in the next step while you are waiting.

5. Prepare the garlic and onion. Peel, cut, and mince one red onion. Then chop and peel three cloves of garlic.

6. Transfer: When the meatballs have browned all over, place them onto a platter or onto the Cover of a pan to cook them in the next step.

7. Add the garlic and onion. Then, add the garlic and onion to the pan that the meatballs were cooked in together with a pinch of salt. Fry for 5-6 minutes until the meatballs are softened.

8. Pour two tablespoons of tomato paste into the skillet and cook for another 2-3 minutes, mixing frequently until the sauce has darkened a little.

9. Add the meatballs as well as couscous. Add 150g of couscous to the pan, along with the meatballs that you cooked earlier.

10. Add the water by adding 400ml of potable water boiling with a generous amount of salt.

11. Boil: Bring it to a boil, then simmer for one minute, then give it one quick stir, and remove the pan from the flame.

12. Cover and wash. Cover the container with a lid, and allow it to sit for an additional 6-8 mins away from the stove until the couscous is soft and has absorbed all liquid. Start a little few dishes while you are waiting.

13. Serve: When the couscous has been cooked to serve, you can fluff the grains using a fork before dividing the couscous between plates. Add dollops of 100g of yogurt as well as the leaves made from 15g of chopped parsley.

One-pot chorizo, broccoli, and fried rice

We’ve used brown rice in this recipe to keep it easy, but feel free to use any other grain you prefer.


Serves: 2


One broccoli (small)

Chorizo 225g

2 1 tbsp vegetable oil

Two cloves garlic

350g of microwaved brown rice

Fresh parsley 15g

1 Lemon

100g Greek yogurt


1. Make it ready. Cut small, bite-sized pieces of broccoli from one head of broccoli. The stalk isn’t required in this recipe. However, it’s great for soups. Cut about 225g of chorizo into rough cubes of 1cm.

2. Begin frying. Add two tablespoons of oil to a frying pan, along with the chorizo and broccoli. Set the pan in an oven at medium flame.

3. Fry: Let some fat cook-off from the chorizo before you turn the heat up to medium-high. Cook for 6-8 minutes, turning it over until the broccoli is tender but retains a slight bite. Then, continue with other ingredients in the next step while you sit.

4. Prepare for garlic preparation: peel and chop two cloves of garlic.

5. Add the garlic. After the broccoli is done, add the garlic and cook for another minute, stirring frequently until the garlic is fragrant.

6. Pour the rice in Crumble into 250g cooked brown rice. Cook for another 5-6 minutes, stirring and breaking up the rice often, until the rice is hot. Continue with the remainder of the recipe in the next steps while you sit.

7. Chop the parsley finely: Finely chop about 15g of parsley, then smash it with a little washing up.

8. Add the lemon. After the rice is boiling, remove the pan from the stove. Finely grate the zest of a lemon, squeeze it into its juice, and then add the chopped parsley. Mix to combine, and sprinkle with salt as desired.

9. Dispose of the cooked rice among plates, and then add 100g of yogurt. Enjoy!

Lamb spaghetti all’assassina

The way to prepare this Sicilian classic may be distinct. But believe us when we say you’ll be rewarded with an amazing dinner!


Serves: 2


2 tbsp olive oil

250g minced lamb

2 tbsp tomato puree/tomato paste

200g cherry tomatoes

One clove of garlic

1 tsp chilli flakes

200g dry pasta (spaghetti)

Fresh basil 30g


1. Make sure the lamb is cooked by adding two tablespoons of oil to an enormous fry pan and placing it in an oven at medium-high, then add 250g of minced lamb and 2 tbsp tomato paste.

2. Fry: Cook for 6-8 minutes while tossing and breaking up the meat now and then until it is browned and crisp on the edges. Continue with other ingredients as you sit back and wait.

3. Make the tomato broth: Put 200 g of tomato into an enormous measuring jug, together with one peeled clove of garlic. Then, pour into 500ml of boiling water.

4. Blend it all up. Mix it up: Add one tablespoon of chili powder and a large pinch of salt and blend until smooth with an electric hand blender. This sauce will be used to cook pasta in the next steps.

5. Add the pasta: When the lamb is cooked, add 200g of pasta to your pan. It may be necessary to cut it in half before you can fit the entire thing into… We’re sorry, Italy!

6. Make the broth to about 3/4 cup of tomato broth. Bring the mixture to a simmer and reduce the temperature to medium.

7. Simmer down: Soak the pasta in the broth, transferring it and flipping it now and then for 12-15 minutes, or until it is soft, but with a little bite, and caramelized in spots. The liquid should be reduced to an opaque sauce that covers the pasta.

8. Add the remaining broth: When the pasta is cooked, add the tomato sauce and cook for another two to three minutes. Flip and move the pasta often until the sauce is reduced and some pasta is beginning to caramelize.

9. Incorporate the basil. Once the pasta is cooked, remove the pan from the stove. Add salt to taste and then fold in the basil leaves using 20g of basil. We’ll save the rest to garnish the dish in the next step.


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