Pot shots (+recipes)

Photo / Babiche Martens

Apologies to all the vegetarian male readers of Viva. For this special Men's Issue I have prepared all meat recipes which is rather stereotypical but then, all the men in my life do love a bit of meat.

One pot cooking is satisfying. Once all the ingredients are in the pot, not much else is needed - the house slowly fills with delicious comforting smells, a salad can be thrown together or greens quickly wilted with olive oil in the pan if need be, otherwise just grab a bowl, lift the lid and dig in. A glass of wine and some well made crusty bread to soak up the delectable juices would not go astray.

The meatballs are flavoured with coriander seeds, orange and chilli in a rich garlicky tomato sauce and finished off with yoghurt, za'atar and freshly chopped parsley. Very tasty indeed. Shape them quite small - they can be enjoyed as a hearty meal with some couscous but can also be used as part of a tapas style get-together.

Cooking chicken in a pot ensures a glorious tender and juicy bird. Grab a lovely free-range chook and stuff it with plenty of thyme before browning in a little butter and olive oil on the stovetop then transfer to a casserole dish. Pour the wine and cream over then cover. Pop in some baby vegetables later on then serve in all its glory with the reduced wine and cream making a rich sauce.

There are many ways of slow cooking beef and when one thinks of one-pot cooking, classic beef bourguignon type arrangements spring to mind.

This is a ragout which just sounds a little less cowboy than "stew". Browned beef, red wine, paprika, whole baby onions and mushrooms bubbling away with the sweetness of prunes... On its own or with a side of rice or mash, you can't go wrong and it's a great way to win over a few mates.

Chef's tip

Browning of meat is not crucial but it does add flavour and in the case of the chicken makes it look beautiful and golden.