The recipes listed below can all be cooked in a single pot or pan, while not specifically designed to use storage food many rely heavily on tinned items, grains and the sort of stuff you could reasonably expect to find in even a moderately well equipped kitchen. There are some relatively extravagent dishes described here, but even in tough times a little clebration may be required from time to time. Unless otherwise stated all quantities are for a single serving, Adjust accordingly. Curry Bean Soup 1 small onion choped 1 oz butter or other fat 1/2 tsp. curry powder 1 tsp. tomato puree 7oz can baked beans 5fl oz. water Fry onions until browned, add all other ingredients and bring to boil. Simmer for 5 minutes. Lentil Soup 1 small carrot, grated 1 small onion, finely chopped 1 tbs oil 1oz split red lentils 10fl oz. tomato juice OR 1tbs tomato puree mixed with 10fl oz. water Salt & pepper Fry the carrot & onion lightly in oil. Add lentils and cook for about a minute. Add the liquid and simmer for 15-20 mins. Season to taste. Tomato & Orange Soup 1 small onion, finely chopped 1/2 oz. butter 8oz. can tomatoes, chopped 5fl oz. orange juice 1/2 tsp. dried basil 1 tsp. tomato puree Salt & pepper Fry onion in butter till brown. Add remaining ingredients and season. Bring to boil. Simmer for 5 mins. stirring occasionally. Corn Chowder (for 2) 1/2 pint milk 1/2 pint water 2 1/2 oz. instant potato 3 oz. cheese, grated 1/2 tsp. mustard powder 7 oz. can peppers & sweetcorn Salt & pepper Combine milk & water and bring to boil. Reduce heat and add potato powder stirring all the time until lumps are absorbed. Add remaining ingredients and stir until cheese is melted. Season. Simple Risotto 2 rashers bacon, rinded & chopped 1 carrot, chopped 1 onion, chopped 2 musrooms, chopped oil for frying 3 oz. cooked rice 1 cup stock Fry the bacon and vegetables together in a little oil. Add rice and fry for 1 minute. Add the stock and bring to boil. Cover and simmer gently until stock is absorbed. Pork & Tomatoes 1 pork chop 6 1/2 oz. canned tomatoes, chopped 1 small onion, chopped Pinch of mixed herbs 1 medium potato, peeled & very thinly sliced Place chop in pan. Cover with tomato, onion and herb mixture. Cover with potato slices, cover and simmer very gently for one hour. Sweet & Sour Vegetables 1 onion, finely sliced 1/2 green pepper, finely sliced 1 carrot, finely sliced oil for frying 4 oz. can pineapple chunks (for sauce) 2 tbs. vinegar 3 tbs. brown sugar or honey 1 tsp. ground ginger 1/2 tsp. flour ground black pepper 1 tbs. tomato puree Stir-fry the vegetables until tender. Drain pineapple chunks, reserving the juice, add to vegetables. Prepare the sauce by adding 2 tbs. of the pineapple juice to the sauce ingredients, pour over the vegetables and simmer gently for about 2 mins. Chinesey Chicken 1 small onion, finely chopped 1 clove garlic, crushed oil for frying 1 portion chicken 1/2 tsp. ground ginger soy sauce 1/2 tsp. brown sugar 1/2 carton beansprouts Fry onion and garlic in oil until soft. Add chicken, soy sauce, ginger & sugar. sir-fry for 3 minutes. Add the beanspouts and cook for a further 2 minutes. Hobo Stroganoff 1/2 green pepper, sliced few mushrooms, sliced 1 small onion chopped 1oz butter 1 tsp. flour soy sauce 2 tbs. natural yoghurt Fry the pepper, mushrooms and onion until soft. Stir in the flour and cook for 1 minute. Add soy sauce and yoghurt, heat very gently. Serve sprinkled with paprika. Mustard Lamb 2 tsp. mustard pinch mixed herbs 2 small lamb chops Mix mustard and herbs and spread thinly over chops. Fry until tender. Liver & Carrot Fry 4 oz. lamb's liver 1 carrot small onion, chopped oil for frying soy sauce Cut the liver and carrot into thin strips. fry the carrot liver & onion in oil for 5 minutes. Add sauce and cook for a further couple of minutes. Fish Cake 1/2 of 2 1/2 oz. packet instant potato 4 oz. tuna or salmon, flaked salt & pepper 1 oz. breadcrumbs oil for frying make up the instant mash with 3fl oz. boiling water. Mix the potato and fish together. Season. Shape into rounds and flatten. Coat in breadcrumbs and fry on both sides till brown. Liver With Lemon & Herbs 4 oz. lamb's liver pinch mixed herbs squeeze lemon juice 1 tbs. corflour mixed with one tsp. paprika 1/2 tbs. sugar oil for frying Cut liver into long thin slices and mix with other ingredients. fry in a little oil for 7-8 minutes or until liver is cooked. Onion & Sausage Rissoles 4oz. sausage meat 1/2 onion, finely chopped salt and pepper oil for frying Mix the sausage meat & onions and season. Shape into flattened rounds and fry for 5 mins on each side. Chinesey pork 1 pork chop 1/2 green pepper, thinly sliced 1 small onion, finely chopped soy sauce 1/2 carton beansprouts oil for frying Cut the flesh from the bone and cut into strips. Fry pork, pepper & onion for 2 mins. Add soy sauce and beansprouts and cook for a further 2 mins. Fish Creole (for 4) 1 green pepper, sliced 1 red pepper, sliced 1 onion, sliced oil for frying 16 oz. can tomatoes 1 tsp. chilli powder pinch mixed herbs 4 portions white fish, flaked Fry peppers and onions in a little oil until soft. Add the tomatoes, seasoning and fish & simmer gently for 20 minutes. Liver With Orange & Paprika (for 4) 1 large onion, chopped 1 clove garlic, crushed oil for frying 1 lb. lamb's liver sliced flour for coating, mixed with paprika 12 fl. oz. liquid 1/2 water 1/2 orange juice pinch mixed herbs 2 tsps. dark brown sugar fry onion & garlic until soft. Coat liver in seasoned flour and brown in the pan. Stir in liquid and herbs. Add sugar and bring to boil. Reduce the heat and simmer for 15-20 mins. Ratatouille (for 4) 3 cloves garlic, crushed 2 large onions, sliced 1 large aubergine, cubed oil for frying 1 green pepper, sliced 3 courgettes, sliced 6 large tomatoes, quartered pinch mixed herbs ground black pepper Gently fry the garlic, onions and aubergine for 5 minutes. add the other ingredients, cover and cook gently for 40 mins. Bean Stew (for 4) 15 oz. can kidney beans 15 oz can borlotti beans in chilli sauce 15 oz. can butter beans 14 oz. can ratatouille 16 oz. can tomatoes 2 tbs. tomatoe puree Drain kidney and butter beans. Mix all ingredients together and heat gently. Add seasoning to taste. Devilled Kindeys (for 4) oil for frying 1 onion, chopped 8 lamb's kidneys, chopped 8 oz. can tomatoes 1 tsp. italian saesoning 1 tsp. chilli powder Fry the onion in oil until soft. Add the kidneys & brown. Stir in other ingredients. bring to boil, allow to simmer gently for 10 mins. Spicy Chicken (for 4) 1lb. onions, finely chopped 2 cloves garlic, crushed oil for frying 8 oz. can tomatoes 2 tbs. tomatoe puree 1 tbs. paprika 4 portions, skinned chicken fry onion & garlic very gently for 10 mins. Add tomatoes, puree and seasoning. Add the chicken and coat thouroughly in the sauce. Place lid on pan and simmer for 45 mins. Hummus Chilli (for 4) Hummus 15 oz. can chick-peas, drained 2 tsp. curry powder 2 cloves garlic, crushed pinch salt 2 tbs. oil 4 tbs. lemon juice ground black pepper Sauce 1 onion, chopped 2 cloves garlic, crushed 2 tbs. oil 1 tsp. chilli powder 2 tbs. tomatoe puree 14 oz. can tomatoes pinch mixed herbs Mash the chick peas to a puree with the curry powder, garlic and salt. Pass the puree through a sieve. blend in the oil & lemon and season well. Make the sauce by frying the onion and garlic in oil until soft. Add the other ingredients and bring to the boil. Allow to simmer for 10 mins, stirring occasionally. Serve the sauce poured over the hummus. Chilli Con Carne (for 4) 3oz. canned tomatoes 2 onions, chopped 2 cloves garlic crushed oil for frying 1 1/2 lb. minced meat 1 tbs. wholemeal flour 3 tbs. tomato puree 3 tsp. chilli powder 1 green pepper, chopped 2 jalepeno pepper finely sliced 1 1/2 lb. red kidney beans, cooked drain the tomatoes, reserving 1 cup of the juice. Fry the onion and garlic in a litle oil until soft. Add the mince and cook until the meat is browned. Add the flour puree, chilli powder and some tomato juice. Mix well, add the tomatoes, pepper and chillis. Add the beans and stir well. Cover and simmer for at least 30 mins. Easy Dhansak (for 4) 12 oz. red split lentils 2 cloves garlic, crushed 2 large onions, chopped 2oz. butter 1 tsp. ground ginger 1 tbs. HOT curry powder 1 tsp. chilli 1 1/2 lb. chicken, cut small 8 oz. potatoes, diced 16 oz. can tomatoes 2 oz. sultanas 2 tbs. natural yoghurt 2 tbs. mango chutney salt & pepper Fry the lentils, garlic and onion in butter. Add the ginger and curry powder and cook for 10 mins. over low heat. add the chicken and potatoes and cook for a further 5 mins. Add the tomatoes and sultanas. Add enough water to cover the mixture, cover and cook till all water is absorbed. Add the yoghurt, chutney and seasoning. Mixed Vegetable Curry (for 6) 2 large onions, chopped 2 cloves garlic, chopped 2 oz ghee (or oil with a sprinkling of chilli) 1 tbs. oil 1 tbs curry powder 1 tbs cummin 8 oz. okra cut into 1 in. pieces 8 oz. potatoes cut into small cubes 15 oz. can tomatoes roughly chopped 10 fl. oz water Fry onion and garlic in the ghee (or seasoned oioil) until soft. Add the curry pwder & cumin and fry for 1 minute. Add the okra, potatoes, tomatoes and water. Bring to boil and simmer until potatoes are tender. Saag Gosht (for 4) 2 oz ghee (or oil with a sprinkling of chilli) 2 tbs. oil 1 onion chopped 2 cloves garlic, chopped 6oz. stewing beef, cubed 2 tbs curry powder 1 lb spinach Fry the onion and garlic in the ghee and oil until soft. Add the curry powder and cook for 1 minute. Add the rest of the ingredients and simmer for 1.5 hours. Chinese Hot & Sour Soup (for 4) 8 oz. mushrooms, thinly sliced 4 tbs. chilli sauce 1 3/4 pints water 4 tbs. wine vinegar salt 7 pepper 4 oz. spring onions Put the mushrooms, soy sauce and water in a pan, bring to boil and simmer for 15 mins. Add vinegar and seasoning , simmer for a further 5 mins. serve with spring onions sprinkled on top. Chinese Vegetable Stir-Fry (for 4) oil for frying 4oz. beansprouts 1 green pepper, thinly sliced 1 red pepper thinly sliced 4 oz. mushrooms, thinly sliced 2 tbs. soy sauce 1 tbs. vinegar 1 tbs. brown sugar Fry the beansprouts, peppers and mushrooms for 1 minute, stirring continuously. Add the rest of the ingredients. Toss until coated and fry for a further minute. Stewed Chilli (for 4) oil to fry 1 1/4 lbs. mixed beef & pork pieces 2 onions, chopped 10 fl. oz. water 2 cloves garlic, crushed 1 tbs. chilli powder 1 tsp. cumin 5oz. tomato puree 30 oz. canned tomatoes, roughly chopped beef stock cube, crumbled 30 oz. canned chilli beans 4 jalepeno chillis, finely chopped Fry the onion and meat until browned. remove from heat and add water; cover and simmer for 1 hour. Mix the rest of the ingredients, except the beans and add to the meat mixture. Mix well. Simmer for a further hour. Add the beans and simmer for another 15 mins. Butter Beans In Sour Cheese Sauce 8 oz. can butter beans 2 tbs. natural yoghurt 2 oz. cheese, grated Heat the beans in a small pan, drain. Add the yoghurt to the pan, heat very gently then add the cheese. Continue until cheese has melted. Spicy Chick Peas 8 oz. can chick peas 1 tsp. curry powder 1 tsp tomato puree 1 small onion, chopped butter for frying Fry the onion in butter until soft. Mix all the ingredients together and heat through. Bean Ragout 1 small onion, chopped 1 carrot, sliced oil for frying 1 tbs. wholemeal flour 1 tsp. vegetable extract 1 tbs. tomato puree 8 oz. can butter beans pinch mixed herbs Cook the onion and carrot in oil. Stir in the flour and cook for one minute. Add the vegetable extract, tomato puree, beans and herbs. Mix well and stir until bens are heated through. Chick Pea Kedgeree oil for frying 1 small onion, sliced 1/2 green pepper, sliced 8 oz. can chick peas 1 tsp. curry powder 3 oz. brown rice, cooked 1 tomato, quartered Fry the onion and pepper in the oil until soft. Add the chick peas and curry powder. Mix in the rice. garnish with tomato Macaroni Hot Pot 1 medium potato, diced 1 carrot, sliced cup vegetable stock 3 oz. short cut macaroni, cooked 3 tbs condensed tomato soup salt & pepper Cook the potato and carrot in stock until soft. Add the macaroni and the soup. Season and heat through. Tandoori Vegetables 5fl oz natural yoghurt 2 tsp. tandoori mix squeeze lemon juice 1 onion, finely chopped 4oz. green beans, cooked 2 tomatos, quartered Mix the yoghurt and tandoori mix with lemon juice. Add the vegetables and leave to marinade for at least one hour. Heat gently in a saucepan. Egg Curry 3 oz. brown rice 1/2 packet dehydrated curry sauce 2 eggs, hard-boiled make up the curry sauce. Halve the eggs and pour the suce over the top. Lentil Curry 1 small onion, sliced 3 oz. red split lentils oil for frying 1 tsp. curry powder 1 tbs. tomato puree 8 oz. mixed diced vegetables Fry the onions and lentils for 5 mins. Add just enough water to cover the lentils and cook until the water is absorbed. Add the curry powder and tomato puree and mix well. add the vegetables and enough water to make a sauce. Cover and simmer until vegetables are cooked. Bean & Rice Risotto 3oz. brown rice 1 carrot, grated 1 small onion, finely chopped 8 oz. can kidney beans soy sauce 1/2 green pepper, diced Cook the rice. Five minutes before the end of its cooking time place all the other ingredients in the pan on top of the rice. Cover the pan and let the steam from the rice cook the vegetables. When all the water has been absorbed mix thoroughly. Chilli Bean Goulash 8 oz. can beans in chilli sauce 1/2 green pepper, chopped 1 tsp. paprika 1 tbs. natural yoghurt Heat the beans. Add the pepper and paprika and cook for 10 mins. Peanut Stir-Fry 1 small onion, chopped 1 clove garlic, chopped 1 carrot, cut into thin strips 1 red pepper chopped oil for frying 1 oz. peanuts 1 tbs. peanut butter 8 oz. beansprouts 1 tbs. honey 1 tbs. soy sauce 1/4 tsp. chilli sauce Fry onion, garlic, carrot and pepper in oil until brown. Add peanuts and beansprouts and fry for one minute. Mix peanut butter honey soy sauce and chilli sauce together and add to the vegetable mixture. continue to fry until sauce coats vegetables and mixture has heated through. Chick Pea Curry 1 small onion, chopped 1 clove garlic, chopped oil for frying 2 tsp. curry powder 2 tsp. tomato puree 7 oz. can chopped tomatoes 14 oz. can chick peas, drained 3 tbs. greek yoghurt Fry onion and garlic until starting to brown. Add curry powder and tomato puree, fry for 1 minute, stirring constantly. Add the rst of ingredients and continue to cook until thoroughly heated through. Broccoli & Sweetcorn Risotto 1 small onion, chopped 1 clove garlic, chopped oil for frying 3 oz. easy-cook rice 6 oz. brocolli, chopped 15 fl. oz. vegetable stock 1 tbs. pesto 4 oz. can sweetcorn, drained sprinkle of cheese Fry onion and garlic in oil until soft, add rice and stir-fry quickly. Add brocolli and one third of th vegetable stock. simmer gently until the liquid has nearly gone and then add half of the remaining vegetable stock; when that too has nearly bubbled away add the pesto, sweetcorn and remaining stock. Stir thoroughly. When the liquid has all gone remove it from heat and sprinkle with cheese. Potato & Pepper Fry 2 small peppers of different colours 1 small onion, chopped 1 clove garlic, chopped oil to fry 1 medium potato, cubed 7 oz. can tomatoes 1 tbs. pesto Cut peppers into thin strips. fry peppers, onion and garlic in oil until just starting to go brown. Add other ingredients and mix together. Cover and simmer gently until poato is cooked. Spicy Beans 1 small onion, chopped 1 clove garlic, chopped 1 small pepper, chopped 2 oz. mushrooms, chopped oil for frying 1 tbs. tomato puree 1 tsp. curry powder 14 oz. can chilli beans Fry onion, garlic pepper and mushrooms in oil until soft. Add other ingredients and simmer over a low heat for 5 mins. Bean & Tomato Soup 1 small onion, chopped oil for frying 7 oz. can chopped tomatoes 10fl oz. vegetable stock 1 tbs. tomato puree 1 tbs. pesto 7 oz. can baked beans Fry onion in oil until soft and starting to colour. Add the rest of ingredients and simmer gently for 25 mins. stir occasionally. After 25 mins, use a heavy spoon to crush the remaining beans against the side of the pan. Continue cooking for a further 5 mins. Lamb Pilaff 2 lamb chops, cooked 2 tbs. yoghurt spiced with curry powder and tomato puree 2 oz. brown rice, cooked Cut the lamb from the bone. Mix with the flavoured yoghurt and serve over the rice.