Delicious, sophisticated one pot dish for 10, please!

[BertrandRussell]

I usually make a Delia chicken thing cooked in sherry with tarragon, but I've made it for this group twice before, so it'd like to try something new.

It has to be made the day before and transported then reheated. Ideally no last minute faff so I don't miss the fireworks. No beef or fish or rice.

Any ideas?

I've done the Mexican chicken stew that theaveragewife linked, it's really good and easy to do. In fact I have decided to do it tonight.

Hope you find something suitable and enjoy the evening OP

Game stew - if you can find a butcher who has access to culling (my local area is the New Forest) diced venison is surprisingly cheap

when it goes into the oven to reheat, stick a load of puff pastry squares onto a baking sheet to add crunch

Lamb shanks in red onions and balsamic vinegar. Prepare in the day before and serve with mashed potatoes/baked potatoes and green veg. I've done it for eight. Poule au pot is delicious too.

www.foodnetwork.co.uk/recipes/moroccan-chicken-tajine.html

For future reference... it is one of the nicest I have made!

Well, that and the lamb one, but I can't find the envelope the recipe was written on!

Jools' Favourite Beef Stew is my favourite. With the lemon gremolata. It's so lovely. Jamie Oliver recipe.

That's my favourite bonfire night recipe Dame weird how without the topping it seems bland but with it is awesome!

Yes, I totally agree! It really makes it, doesn't it.

This winter lamb shank soup. www.goodfood.com.au/recipes/winter-lamb-shank-soup-20121001-34438
It's lush with the red current jelly. I have found lamb shanks very expensive of late but they were reasonable in Costco.

I ham cooked in the slow cooker and carved when you get there is delicious too.

Fab thread though!

I'd forgotten about Chicken Marbella - I haven't done it in years. Its delicious. I may try it with pheasant, as I have no shortage of that here at the moment.

For those who'd like an alternative to chicken or lamb, my suggestion would be a Delia recipe that I originally cooked when I was pregnant with DS - I see she has updated the recipe to include potatoes, so all you'd need would be a green veg or salad...

Spanish Pork with Potatoes and Olives

www.booths.co.uk/recipe/one-pot-pork-shoulder/

I made this for the first time this week and it is lush. There's a lot of it just for 4 though, so you'd need to do it in at least 2 dishes.

The sauce ended up pretty thin, so it could be reduced on the hob (or you could cook it on the hob instead) & the broccoli needs to go in very late on or else it goes brown.

Baby spuds would go well with it & we had sprouts too (I love sprouts but I know everybody doesn't )

Thank you I made a tagine and a big pot of cous cous with loads of fresh herbs and flaked almonds and it went down very well indeed. There was a bit left which I have just turned into a truly amazing soup with lentils.

I am saving all the recipes on here for future events- I often cook for a horde.

Next question. What are your favourite batch cook freezer things? I always have fish pie, cottage pie, lasagna , chick pea curry and chili in portions because we are busy a lot of weekday evenings and eat at different times. Any other ideas?

this is also a winner in similar circumstances ...
Creamy Chicken and Pumpkin

This is a wonderful thread!

it is, isn't it, NancyJoan?

I've just asked MN Towers if it can be moved into Food/Recipes

some of these sound fab!

I do a beef stew that uses beef consomme as the liquid. Basically brown the meat, add winter veg (what ever I have of: carrots, onion, celery, turnip/swede, parsnip, mushrooms) and a can of consomme and a bit of water (and/or some wine if I can spare it). It needs a low and slow cooking and is delicious.

But my best tip if you are reheating a stew is to stick dumplings on the top. No one I know can resist that.

There's a recipe for an aromatic lamb and butternut casserole in the MN recipe section that I've made about 6 times, honestly it's so delicious. I use ready-diced lamb instead of shoulder.

Here it is it doesn't look anything like the accompanying picture though

I know your deadline has passed, but this Italian lamb recipe is fantastic.

"Beef Pastitsada - www.waitrose.com/home/recipes/recipe_directory/b/beef_pastitsada_with_allspice_and_red_wine.html - super quick, easy, slowcooked and tasty. I serve with mash and greens (like broccoli). You could do a dauphinois (and prepare ahead)."

Right, I've just made this and I think I I must have been too heavy handed with the allspice. Anything I can do to rescue it? I wondered about chucking in a whole lot of potatoes......

Great thread, I've made loads of notes and printed lots off! Thanks. Very keen on trying Delia's sherry and tarragon chicken, a Tagine and the Chicken Marbella.

I can also say that Jools Beef Stew plus gremolata is FAB! So easy, you can't believe you actually made it.

Me too Bertrand and the fucking allspice quite ruined it. I thought it was going to be an interesting addition to a stew but can see why it isn't usually used. No one complained chez Molecule, but it seemed a complete waste of effort to me, one spice and a delicious meal was rendered very definitely mediocre.

oooh, I like the look of those 2 lamb recipes - butternut one & anchovies one - what a choice!

shall be trying both of those!

re the allspice thing, I never put anything like that into savoury food. some tinned baked beans include cinnamon & they're horrible. it's just wrong