Tom Kerridge's BBC Good Food Podcast: Anna Jones' One-Pot Revolution

Tom Kerridge's BBC Good Food Podcast: Season 2, Episode 8

In this episode of the BBC Good Food Podcast, Tom Kerridge is joined by chef and food writer Anna Jones to discuss her new cookbook, One: Pot, Pan, Planet. Jones shares her tips for creating delicious and sustainable meals using just one pot or pan, and Kerridge challenges her to rustle up a one-pan dish using ingredients from his garden.

The episode also features a visit to the Borough Market in London, where Kerridge and Jones meet with some of the market's traders to learn about their sustainable practices. They also discuss the importance of supporting local producers and reducing food waste.

Key Takeaways from the Episode:

* One-pot cooking is a great way to save time and energy, and it can also be more sustainable.
* When cooking with one pot or pan, it's important to choose ingredients that will cook evenly.
* There are many ways to make one-pot meals more flavorful, such as using herbs, spices, and sauces.
* Supporting local producers and reducing food waste are important ways to help the planet.

Recipe from the Episode:

Anna Jones' One-Pan Chicken and Chorizo Fiesta

Ingredients:

* 1 tbsp olive oil
* 1 onion, chopped
* 2 garlic cloves, crushed
* 1 red pepper, chopped
* 1 yellow pepper, chopped
* 1 courgette, chopped
* 1 aubergine, chopped
* 1 chorizo sausage, sliced
* 1 skinless, boneless chicken breast, sliced
* 1 tbsp tomato puree
* 1 tsp smoked paprika
* 1 tsp ground cumin
* 1 tin chopped tomatoes
* 100ml chicken stock
* 1 tbsp chopped fresh coriander

Instructions:

1. Heat the olive oil in a large frying pan or shallow casserole dish over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute more.
2. Add the peppers, courgette, and aubergine to the pan and cook for 5 minutes, or until starting to soften. Add the chorizo and chicken and cook for 5 minutes more, or until the chicken is browned.
3. Stir in the tomato puree, smoked paprika, and ground cumin. Cook for 1 minute, then add the chopped tomatoes and chicken stock. Bring to a simmer and cook for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
4. Stir in the chopped fresh coriander and serve with rice or crusty bread.