Pot-roasting was all the rage a few years ago and deserves to make a comeback: like any one-pot meal it concentrates all the lovely juices and flavour in one pot and is a great way of cooking cheaper cuts of meat.
Pot roasts used to be very fashionable and deserve a revival - wintry one-pot casseroles like this one make the most of seasonal root veg and help you to feed the family cheaply.
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
Perfect for a lazy summer lunch, this one-pot dish simply bubbles away on the hob for a couple of hours while you find more relaxing things to do with your time, such as putting your feet up and enjoying a glass of chilled wine!
Pot-roasting used to be popular but then fell out of favour. We reckon it's well overdue for a revival, as you don't have to worry about it drying out as you would with a roast and the meat just sits and cooks happily by itself.
Pot-roasting venison is a lovely way of preparing this wonderful low-fat meat. This makes a great supper dish for a winter day, served with plenty of mashed potato and green veg.
Pot-roasting is a wonderful way to ensure tender meat and plenty of flavour. The joy of this dish is that, once you've done the initial preparation, you just leave it to bubble away, filling your kitchen with lovely aromas.
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
A great Gallic classic, this is a wonderful one-pot recipe for chicken - and the wine and stock keep it beautifully moist and full of flavour.
This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.
You can use chicken for this recipe, but it's well worth seeking out guinea fowl in the autumn and winter months as it has a wonderful depth of flavour, here accentuated by Calvados, creme fraiche and apples.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com