Wealden Times | WT200 | October 2018 | Kitchen & Bathroom supplement inside

One pot
wonders
Delicious healthy homecooked
meals that don’t
require hours in the kitchen –
that’s what my website Anna’s
Family Kitchen is all about.
Mum to Mia, Thomas and
Finn, I am a self-taught home
cook and passionate about food.
I want to make the healthiest
possible food for my family,
but I don’t believe in faddy
eating, omitting food groups
and dieting. My philosophy is
“everything in moderation”,
focussing on fresh, seasonal,
additive-free, unprocessed
ingredients, local suppliers
where possible and minimising
refined sugars.
My aim is to empower other
busy mums and dads to cook
meals that work for all the
family and can be easily tweaked
and adapted if required for
maybe a family member who is
intolerant to a food group or,
like me, has a young vegetarian
to cook for.
Plenty of my recipes are, like
the ones here, based on ‘one-pot
cookery’ as they can be thrown
together quickly, create minimal
washing up and can often be
left in a slow cooker or low oven
until you’re ready to eat. Very
handy when you have a rugby
match, a ballet run, a dog to
walk and a lawn to mow!
Words: Anna Stanford
Photographs: David Merewether
and Anna Stanford
Chuck it all in and heat it up for blissfully easy – and
tasty – mid-week suppers
• 2 tbsp olive oil
• 600g lamb neck fillet cut into 1 inch
chunks
• 2 onions roughly chopped
• 1 tsp Maldon salt
• 3 garlic cloves crushed
• 10cm piece of ginger peeled and
chopped
• 1 tbsp ras-el-hanout
• 1 tsp each cumin, coriander and
cinnamon
• 200g tomatoes (fresh or tinned)
• 400g chickpeas
• 400g butternut squash cut into 2cm
cubes
• 400ml chicken or lamb stock
• 2 preserved lemons chopped
• 30g bunch coriander, stalks chopped,
leaves reserved
Lamb tagine
Serves 4-6 Prep time: 10 minutes. Cooking time: 4-6 hours
One of my favourite one pots. It can be thrown together and then left in a low oven or
slow cooker. Just add the squash and chickpeas for the last hour of cooking and finish
with the fresh coriander, green olives and pomegranate seeds.
To finish:
• 100g green olives
• 2 tbsp pomegranate seeds
• 3 tbsp coriander leaves
1Colour the onions in the oil for 5
minutes before adding the lamb. Ten
minutes later add all the other ingredients
apart from the squash and chickpeas. Add
½ tsp salt and 6 grinds of black pepper.
Cook at 140 degrees or in a slow cooker
for as long as possible – 4-6 hours is ideal.
(I leave mine in the simmering oven of my
Aga for up to 8 hours).
2Add the squash and chickpeas for the
last hour of cooking time.
3Serve the tagine sprinkled with the
pomegranate seeds, olives and fresh
coriander.