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Bethie Hungerford: One Pot Wonder Woman.

Bethie Hungerford: One Pot Wonder Woman.

Bethie Hungerford aka @hungermama has become insta-famous for her delicious but ever so-easy one pot dishes. Now she has gathered all of her favourite recipes in one place, with the launch of Hungerpots, an entire collection of quick, simple and tasty recipes to brighten-up your dinner table in no time.

Feta and White Bean Shakshuka

Photo: Feta & White Bean Shakshuka

MAIN INGREDIENTS

  • 2 x 400g tins white beans, drained
  • 2 stock cubes
  • 4 garlic cloves, minced
  • 1 large onion, chopped
  • 2 x 400g tins chopped tomatoes
  • 50g kale, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • salt and pepper, to taste

FINISHING TOUCHES

4-8 eggs (depending on the diameter of your pot) crumbled feta cheese, chopped fresh coriander, red pepper flakes, to garnish

1.         Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2.         Simmer until the veg is tender (approximately 15 minutes after boiling). Remove from the heat and use the back of a spoon to create wells in the mixture to crack eggs into.

3.         Add the eggs, place under a grill and cook until the eggs reach their desired doneness. Garnish and serve.

Mexican Spaghetti

Photo: Mexican Spaghetti

MAIN INGREDIENTS

  • 800ml water (or use stock and leave out the stock cubes)
  • 300g spaghetti, broken in half
  • 2 courgettes, chopped
  • 300g chicken breast
  • 400g tin black beans, drained
  • 2 garlic cloves, minced
  • 1 green pepper, chopped
  • 150g frozen corn
  • 2 stock cubes
  • 300g jar salsa
  • 1 onion, chopped
  • 2 packages of taco seasoning salt and pepper, to taste

FINISHING TOUCHES

250g Cheddar cheese, grated

avocado, spring onions, sliced black olives, sour cream, to garnish

1.         Add all the main ingredients to a large pot and bring to the boil, then reduce to

a medium heat and cook, stirring often.

2.         Once the pasta is al dente and the chicken is cooked through (approximately 15 minutes after boiling), remove and shred the chicken before returning it to the pot and letting it cook until most of the liquid is absorbed.

3.         Sprinkle the finished dish with the cheese and cook under a grill until toasty. Garnish and serve.

Pho

Photo: Pho

MAIN INGREDIENTS

  • 2 litres water (or use stock and leave out the stock cubes)
  • 3 beef stock cubes, crumbled
  • 1 tablespoon fish sauce
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 teaspoon grated or minced fresh ginger
  • 1 star anise
  • pinch of ground cinnamon
  • 1 tablespoon olive oil
  • salt and pepper, to taste

FINISHING TOUCHES

200g thin rice noodles 1 bunch of pak choi, chopped juice of 1 lime

100g roast beef slices

beansprouts, fresh basil, fresh coriander, fresh mint, sliced fresh chilli, sriracha, lime wedges, to garnish

1.         Add all the main ingredients to a large pot and bring to the boil. Simmer for 10 minutes to allow the flavours to blend together.

2.         Add the noodles and pak choi and simmer for a few minutes, then stir in the lime juice. Add the slices of beef to each bowl, garnish generously and serve.

Hungerpots by Bethie Hungerford (HarperCollins, £12.99).

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