Categories Food Bethie Hungerford: One Pot Wonder Woman. 9th March 2020Author EditorNo Comments on 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 cubes4 garlic cloves, minced1 large onion, chopped2 x 400g tins chopped tomatoes50g kale, chopped1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon olive oilsalt 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 half2 courgettes, chopped300g chicken breast400g tin black beans, drained2 garlic cloves, minced 1 green pepper, chopped150g frozen corn2 stock cubes300g jar salsa 1 onion, chopped2 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, minced1 small onion, chopped1 teaspoon grated or minced fresh ginger1 star anise pinch of ground cinnamon 1 tablespoon olive oilsalt 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).