On a cold January evening, there’s nothing quite like coming home to a steaming stew or a tasty tagine to lift your spirits.

But meals that can be made in one-pot aren’t just about convenience – they’re also a super energy-efficient way to cook. Just take a look below to see the most cost-effective way to rustle up your delicious one-pot meal.


How much does one-pot cooking cost?*

How much does one-pot cooking cost?*

We’ve raided our energy-efficient cookery book to bring you three top recipes to try out at home – including a super-sized curry that can be saved for later, a delicious £5 family-friendly pasta dish and a tasty soup to make your leftovers go even further.


Ingredients (6 portion)

1kg chicken breast, chopped into bite size pieces
400ml coconut milk
1 onion, diced
200g new potatoes, chopped into bite size pieces
200g chopped mushrooms
12 cherry tomatoes, cut in half
2cm piece of ginger, peeled and grated
2 garlic cloves, finely chopped
2 tbsp vegetable oil
1 tsp turmeric
1 1/2 tbsp fish sauce
1 tsp chilli flakes
3 tsp paprika
Salt and pepper


Take a large pan and heat the oil. Add the chicken pieces a few at a time and fry until brown all over. Once browned, place on a plate to the side.

Heat the pan again and add the onion, ginger, chilli, paprika and garlic. Cook for 5-10 minutes until the onion has softened. Sprinkle on the turmeric and cook for a further minute.

Return the chicken to the pan coating the pieces in the seasoning. Add the coconut milk, fish sauce and potatoes. Bring to the boil and then cover the pan, simmering for 20 minutes. At this point, give the dish a good stir. If it needs any additional liquid add in a small amount of water.

Stir in the mushrooms and tomatoes then simmer for another 20 minutes. Stir occasionally. Once the potatoes are cooked-through, taste the sauce and season with salt and pepper (adding more spices if required).

Ingredients (6 portion)

450g sausages, chopped (or 450g ‘cook from frozen’ vegetarian mince)
1 red onion, diced
2 peppers (one red, one green – cored and diced)
700g dried macaroni
500g tomato passata
500ml water
60g mozzarella, chopped up
1 tbsp olive oil
2 tsp oregano
Salt and pepper


In a large heavy based saucepan heat the oil and add your onions until they soften. Stir in the chopped sausages until the meat starts to brown. Drain off any excess fat. If you are using vegetarian mince, add from frozen and stir through with the onions.

Add your diced peppers and oregano. Heat for 2 minutes and then stir in the dried macaroni, passata and water to the pan. Bring to the boil, add the lid and reduce the heat to a simmer for 20 minutes (or until the pasta is cooked). Stir occasionally.

Once cooked, season the dish with salt and pepper and more oregano if required. Sprinkle with mozzarella and stir whilst on the heat until the cheese begins to melt – serve hot.

Ingredients (4 portion)

250g thickly sliced cooked ham, diced (with all fat removed)
1.5l stock (you can use ham, chicken or vegetable)
600g frozen peas
2 medium potatoes, peeled and diced
1 medium red onion, peeled and diced
2 tbsp olive oil
Salt and pepper
Worcestershire sauce
Optional: 2 tbsp crème fraiche


In a large saucepan heat the oil and add the onions, stir until they soften. Tip in the potato and add a few splashes of Worcestershire sauce as they cook for 5 minutes.

Add the frozen peas and stock. Bring the pot to the boil and simmer for 10 minutes. Once the peas and potatoes are cooked – remove from the heat and blend until smooth.

Season with salt and pepper, adding more Worcestershire sauce if required. Stir in crème fraiche (if adding) and the diced ham. Return the soup to the heat and warm through. It goes great with crusty bread.

* http://www.energysavingtrust.org.uk
** For ovens ‘use’ is the energy consumed by an ‘A’ rated gas and electric oven of 70 litre capacity during a standard cycle, according to the EU Energy Label methodology. For hobs, ‘use’ is assumed to be 0.98kWh for a gas hob and 0.58kWh for an electric hob, based on figures used in UK Government energy modelling.
^ Figures are based on fuel prices as of March 2016
*** Average annual oven use is 286 per year and annual hob use is 390 per year, based a 2013 survey prepared by BRE on behalf of the Department of Energy and Climate Change.