Rosie Reynolds One-dish recipes and ingenious hacks to make faster and tastier food The Shortcut Cook All in One The Shor tcut Cook All in On e Rosie R eynolds In The Shortcut Cook All in One, Rosie Reynolds teaches creative solutions, tricks and ingredients that enable home cooks of any ability to create delicious meals, all of which are made even easier as they can be cooked in one pot, one pan or one roasting tin. From Spiced Potatoes with Cracked Eggs and Beef Stew with Cheesy Dumplings, to Gooey Lemon Bars and Big Batch Chocolate Chip Cookies, there are over 60 recipes that are perfect for any time of the week. With ingenious tips and shortcuts, life in the kitchen has never been so fuss-free. UK £16.99 US $24.99 SCC_PLCv2.indd 1SCC_PLCv2.indd 113/09/2022 11:1113/09/2022 11:1178 SALADS AnD VEGEtABLES Spicy rice noodle and cucumber salad Serves 2 | Prep 10 minutes | No cook I ate biang biang-style hand-pulled noodles as a takeaway (take-out) so often that I developed an addiction to them. they are so delicious, soft, chewy, spicy and very satisfying. I had to devise my own version as it was becoming an expensive habit, so here you are. this recipe is enough for two but can be very easily doubled. the rice noodles are quick, but for a more authentic take on the hand-pulled noodles use fresh lasagne sheets cut into thick strips and boiled in a saucepan of water with a little bicarbonate of soda (baking soda) – this gives them a little chew. Soak the noodles in a large heatproof bowl of boiling water for 10 minutes, or until soft. Meanwhile, in a serving bowl, mix together the remaining ingredients, except the peanuts. Stir and taste for seasoning, adding more sugar, vinegar, soy and salt to adjust the flavours to taste. Drain the noodles and add to the bowl. toss to combine, then leave to stand for 5 minutes before serving with chopped peanuts and extra chilli sauce, if you like. The Shortcut rice noodles are a shortcut dream as you don’t have to cook them, just a quick soak in hot water and they are ready to go. they’re also an excellent vehicle for strong flavours as they don’t have much flavour of their own. 2 nests vermicelli rice noodles (about 100 g/31/2 oz dried weight) 3 teaspoons chilli crisp oil (I like Chiu Chow), plus extra to serve (optional) 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 tablespoon rice wine or dry sherry such as fino 1/2 teaspoon caster (superfine) sugar 2 spring onions (scallions), finely chopped 1/2 cucumber, roughly chopped handful of salted peanuts, roughly chopped 78 SALADS AnD VEGEtABLES Spicy rice noodle and cucumber salad Serves 2 | Prep 10 minutes | No cook I ate biang biang-style hand-pulled noodles as a takeaway (take-out) so often that I developed an addiction to them. they are so delicious, soft, chewy, spicy and very satisfying. I had to devise my own version as it was becoming an expensive habit, so here you are. this recipe is enough for two but can be very easily doubled. the rice noodles are quick, but for a more authentic take on the hand-pulled noodles use fresh lasagne sheets cut into thick strips and boiled in a saucepan of water with a little bicarbonate of soda (baking soda) – this gives them a little chew. Soak the noodles in a large heatproof bowl of boiling water for 10 minutes, or until soft. Meanwhile, in a serving bowl, mix together the remaining ingredients, except the peanuts. Stir and taste for seasoning, adding more sugar, vinegar, soy and salt to adjust the flavours to taste. Drain the noodles and add to the bowl. toss to combine, then leave to stand for 5 minutes before serving with chopped peanuts and extra chilli sauce, if you like. The Shortcut rice noodles are a shortcut dream as you don’t have to cook them, just a quick soak in hot water and they are ready to go. they’re also an excellent vehicle for strong flavours as they don’t have much flavour of their own. 2 nests vermicelli rice noodles (about 100 g/31/2 oz dried weight) 3 teaspoons chilli crisp oil (I like Chiu Chow), plus extra to serve (optional) 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 tablespoon rice wine or dry sherry such as fino 1/2 teaspoon caster (superfine) sugar 2 spring onions (scallions), finely chopped 1/2 cucumber, roughly chopped handful of salted peanuts, roughly chopped 92 CHICkEn AnD FISH Harissa chicken, courgettes and chickpeas with roasted garlic yoghurt Serves 4 | Prep 15 minutes | Cook 45 minutes I love dinners like this where the oven does all of the work for you and you end up with a meal that not only looks amazing but has so much flavour and texture just by being cooked altogether. Harissa is a wonderful ingredient to have in the refrigerator – a spoonful stirred into a vegetable soup, or a dollop mixed into mayonnaise can transform the mundane into something special. Preheat the oven to 200°C fan (400°F/gas 6) and grease a very large 39 x 27 x 2 cm (151/2 x 103/4 x 3/4 in) baking tray (pan). Spread the harissa over the chicken, rubbing it into the scores. Lay the chicken on the prepared tray, add the garlic and courgettes, then squeeze over half of the lemon and add both halves to the tray. Season very well. Drizzle everything with the olive oil, toss to coat, then put in the chicken skin-side up and roast in the oven for 30 minutes. remove the tray from the oven, take out the roasted garlic cloves and the unsqueezed lemon from the tray and set aside. Stir the chickpeas into the tray, add the tomatoes and return to the oven for 15 minutes, or until the chicken is cooked through and golden and the tomatoes are soft. Meanwhile, push the garlic from its papery skins and mix with the Greek yoghurt in a small bowl. Squeeze in the juice from the roasted lemon, season and set aside. remove the tray from the oven, scatter with olives and parsley and serve immediately with the roasted garlic yoghurt. Tip Jarred chickpeas are so plump and much softer than canned chickpeas and they’re definitely worth the slightly higher price for a delicious dish like this, which is all about the textures and robust flavours. The Shortcut Slashing the chicken legs not only helps the flavour of the harissa to penetrate the flesh it also speeds up the cooking time. 2 tablespoons olive oil, plus extra for greasing 4 tablespoons harissa paste 4 skin-on, bone-in chicken leg portions, scored 2–3 times 4 garlic cloves, skin on and left whole 2 courgettes (zucchini), thickly sliced on the diagonal 1 lemon, halved salt and freshly ground black pepper 660 g (1 lb 7 oz) jar big chickpeas (garbanzos), drained 400 g (14 oz) vine-ripened cherry tomatoes, broken into small bunches 200 g (7 oz) Greek-style yoghurt 50 g (2 oz) green olives, stoned (pitted) and roughly chopped handful of flat-leaf parsley, roughly chopped 92 CHICkEn AnD FISH Harissa chicken, courgettes and chickpeas with roasted garlic yoghurt Serves 4 | Prep 15 minutes | Cook 45 minutes I love dinners like this where the oven does all of the work for you and you end up with a meal that not only looks amazing but has so much flavour and texture just by being cooked altogether. Harissa is a wonderful ingredient to have in the refrigerator – a spoonful stirred into a vegetable soup, or a dollop mixed into mayonnaise can transform the mundane into something special. Preheat the oven to 200°C fan (400°F/gas 6) and grease a very large 39 x 27 x 2 cm (151/2 x 103/4 x 3/4 in) baking tray (pan). Spread the harissa over the chicken, rubbing it into the scores. Lay the chicken on the prepared tray, add the garlic and courgettes, then squeeze over half of the lemon and add both halves to the tray. Season very well. Drizzle everything with the olive oil, toss to coat, then put in the chicken skin-side up and roast in the oven for 30 minutes. remove the tray from the oven, take out the roasted garlic cloves and the unsqueezed lemon from the tray and set aside. Stir the chickpeas into the tray, add the tomatoes and return to the oven for 15 minutes, or until the chicken is cooked through and golden and the tomatoes are soft. Meanwhile, push the garlic from its papery skins and mix with the Greek yoghurt in a small bowl. Squeeze in the juice from the roasted lemon, season and set aside. remove the tray from the oven, scatter with olives and parsley and serve immediately with the roasted garlic yoghurt. Tip Jarred chickpeas are so plump and much softer than canned chickpeas and they’re definitely worth the slightly higher price for a delicious dish like this, which is all about the textures and robust flavours. The Shortcut Slashing the chicken legs not only helps the flavour of the harissa to penetrate the flesh it also speeds up the cooking time. 2 tablespoons olive oil, plus extra for greasing 4 tablespoons harissa paste 4 skin-on, bone-in chicken leg portions, scored 2–3 times 4 garlic cloves, skin on and left whole 2 courgettes (zucchini), thickly sliced on the diagonal 1 lemon, halved salt and freshly ground black pepper 660 g (1 lb 7 oz) jar big chickpeas (garbanzos), drained 400 g (14 oz) vine-ripened cherry tomatoes, broken into small bunches 200 g (7 oz) Greek-style yoghurt 50 g (2 oz) green olives, stoned (pitted) and roughly chopped handful of flat-leaf parsley, roughly chopped 147 DESSErtS The Shortcut A pudding where the sauce makes itself during the baking is my kind of dessert. For the cake layer 125 g (4 oz) butter, plus extra for greasing 300 g (101/2 oz) self-raising flour 1 teaspoon baking powder 150 g (5 oz/2/3 cup) caster (superfine) sugar 75 g (21/2 oz/2/3 cup) cocoa (unsweetened chocolate) powder grated zest and juice of 1 orange salt 3 large eggs 150 ml (5 fl oz/scant 2/3 cup) milk 110 g (33/4 oz) milk chocolate orange buttons or orange chocolate, chopped pouring cream or vanilla ice cream, to serve For the sauce 100 g (31/2 oz/scant 1/2 cup) caster (superfine) sugar 50 g (2 oz/1/4 cup) light soft brown sugar 50 g (2 oz/scant 1/2 cup) cocoa (unsweetened chocolate) powder 50 ml (13/4 fl oz/3 tablespoons) orange juice (from 1 large orange) 250 ml (81/2 fl oz/1 cup) boiling water If you haven’t made a self-saucing pudding before it can feel like a leap of faith especially when it comes to pouring boiling water mixed with cocoa all over your beautiful cake batter, but believe me, you’ll be so impressed with the end result of this super soft sponge and molten chocolate orange sauce. Preheat oven to 160°C fan (325°F/gas 3) and grease a 30 x 20 x 5 cm (8 x 12 x 2 in) baking tin (pan). Heat the butter in a microwave-safe bowl in the microwave in bursts of 10 seconds until melted. Leave to cool for a few minutes. Add the flour, baking powder, caster sugar, cocoa, orange zest and a pinch of salt to a large bowl. Pour the orange juice into the cooled butter and crack the eggs in. Add the milk and stir to combine. Pour the wet ingredients into the dry ingredients and mix everything together until smooth. Fold through the orange chocolate, then scrape the mixture into the prepared tin. For the sauce, in a large heatproof bowl, mix all the ingredients together and pour this over the batter. Bake in the oven for 30 minutes until the top is risen and firm. Have faith there is a pool of molten sauce under the sponge. Serve immediately with chilled cream or ice cream. Serves 8 | Prep 40 minutes | Cook 30 minutes Chocolate orange self-saucing pudding147 DESSErtS The Shortcut A pudding where the sauce makes itself during the baking is my kind of dessert. For the cake layer 125 g (4 oz) butter, plus extra for greasing 300 g (101/2 oz) self-raising flour 1 teaspoon baking powder 150 g (5 oz/2/3 cup) caster (superfine) sugar 75 g (21/2 oz/2/3 cup) cocoa (unsweetened chocolate) powder grated zest and juice of 1 orange salt 3 large eggs 150 ml (5 fl oz/scant 2/3 cup) milk 110 g (33/4 oz) milk chocolate orange buttons or orange chocolate, chopped pouring cream or vanilla ice cream, to serve For the sauce 100 g (31/2 oz/scant 1/2 cup) caster (superfine) sugar 50 g (2 oz/1/4 cup) light soft brown sugar 50 g (2 oz/scant 1/2 cup) cocoa (unsweetened chocolate) powder 50 ml (13/4 fl oz/3 tablespoons) orange juice (from 1 large orange) 250 ml (81/2 fl oz/1 cup) boiling water If you haven’t made a self-saucing pudding before it can feel like a leap of faith especially when it comes to pouring boiling water mixed with cocoa all over your beautiful cake batter, but believe me, you’ll be so impressed with the end result of this super soft sponge and molten chocolate orange sauce. Preheat oven to 160°C fan (325°F/gas 3) and grease a 30 x 20 x 5 cm (8 x 12 x 2 in) baking tin (pan). Heat the butter in a microwave-safe bowl in the microwave in bursts of 10 seconds until melted. Leave to cool for a few minutes. Add the flour, baking powder, caster sugar, cocoa, orange zest and a pinch of salt to a large bowl. Pour the orange juice into the cooled butter and crack the eggs in. Add the milk and stir to combine. Pour the wet ingredients into the dry ingredients and mix everything together until smooth. Fold through the orange chocolate, then scrape the mixture into the prepared tin. For the sauce, in a large heatproof bowl, mix all the ingredients together and pour this over the batter. Bake in the oven for 30 minutes until the top is risen and firm. Have faith there is a pool of molten sauce under the sponge. Serve immediately with chilled cream or ice cream. Serves 8 | Prep 40 minutes | Cook 30 minutes Chocolate orange self-saucing puddingNext >