Food that is easy to prepare, easy to serve and wonderfully tasty - and without endless pans to wash up - is most people's idea of heaven. This inspiring collection of recipes includes over 120 such dishes, from warming casseroles and tender pot roasts to speedy stir-fries and sweet roasted vegetables. The book opens with a useful introduction, featuring the equipment used for one-pot cooking, from pots and pans to woks, casseroles and baking dishes, and describing all the essential one-pot techniques, such as stewing, braising, casseroling, stir-frying and pan-frying. The superb collection of recipes is divided into six easy-to-use chapters, with every dish prepared in just one pot. The first chapter includes hearty soups, such as Spanish potato and garlic soup and spicy French bouillabaisse. In the main course chapters there are recipes such as citrus beef curry, grouse with orchard fruit stuffing, classic coq au vin, chicken and prawn jambalaya, as well as aromatic Moroccan fish tagine and garlicky baked monkfish with potatoes. There is also a wide variety of tasty vegetarian main courses to choose from, including simple pasta dishes such as linguine with rocket, and a colourful frittata with leek, red pepper and spinach. The final chapter of side dishes includes classics such as courgettes in tomato sauce and unusual contemporary ideas such as saffron rice with onion and cardamom. With every recipe shown step by step in 300 fabulous colour photographs, this inspirational yet practical book shows just how easy cooking in one pot can be.