Our Favourite One-Pan Recipes

Scouts love to cook and finding recipies can be a challenge, these one-pan meals make it easy, delicious, and fun for everyone involved! These recipes are packed with flavour, hearty ingredients, and can be cooked on a stove or on an open fire. Whether cooking for a camp or at home, these are perfect for minimising washing up and maximising enjoyment.

Here are three of my favourite one-pan recipes: Tomato and Basil Pasta, “Beef” Risotto, and Spicy Beanfeast.

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Tomato and Basil Pasta

Ingredients

• 300g fusilli pasta
• 1 tin chopped tomatoes
• 2 cups vegetable stock
• ½ medium yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• ⅓ cup fresh basil leaves, firmly packed
• 2 teaspoons salt
• 1 tablespoon olive oil
• ¼ teaspoon dried crushed red pepper (optional)
• 150g baby spinach
• Freshly grated Parmesan cheese for serving

Equipment Required

• Billy with lid and handle
• Spoon for stirring
• Sharp knife
• Chopping board
• Measuring jug
• Can opener
• Washing up bowl/tea towel
• Cooking on an open fire? Washing-up liquid (for the outside of the pan)
• Cooking on a stove? Stove and gas

Instructions

For stove cooking:

1. In a large billy or pot, combine the first eight ingredients (pasta, tomatoes, vegetable stock, onion, garlic, oregano, basil and olive oil) and the dried crushed red pepper if you’re using it.
2. Cover the pot and bring to a boil over medium-high heat (about 12 to 15 minutes).
3. Once boiling, reduce the heat to medium-low and cook covered for 10 to 12 minutes or until the pasta is al dente. Stir every 5 minutes.
4. Remove the pot from heat and stir in the baby spinach. Cover again and let it stand for 10 minutes.
5. Stir once more just before serving and top with freshly grated Parmesan cheese.

For open fire cooking:

1. Before starting, apply a thin layer of washing-up liquid to the outside of the pot to make cleaning up easier after cooking.
2. In the same large billy or pot, combine the first eight ingredients (pasta, tomatoes, vegetable stock, onion, garlic, oregano, basil, and olive oil) and the dried crushed red pepper if desired.
3. Carefully place the pot on the embers of the fire. Cover and bring the ingredients to a boil (this will take around 12 to 15 minutes depending on the heat of the fire).
4. Once boiling, move the pot to the edge of the fire where the heat is less intense. Cook covered for another 10 to 12 minutes, or until the pasta is al dente, stirring every 5 minutes.
5. Remove from heat and stir in the baby spinach. Cover and let stand for 10 minutes.
6. Stir just before serving and enjoy with freshly grated Parmesan cheese.

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“Beef” Risotto

This hearty “Beef” Risotto uses veggie mince to create a satisfying dish without meat. It’s packed with flavour, easy to make, and perfect for feeding a hungry group of Scouts! This choice of ingredients means that if something is a little under cooked they won’t get ill!

Ingredients

• 1 tablespoon oil
• 500g veggie mince
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 cup long-grain white rice
• 1 carrot, grated
• 3 tablespoons tomato paste
• 1 tin chopped tomatoes
• 2 cups vegetable stock
• ½ cup frozen peas or a small tin of peas
• ½ cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped to taste

Equipment Required

• Pot or billy with lid
• Spoon for stirring
• Sharp knife
• Chopping board
• Grater
• Can opener
• Cooker and gas (or washing-up liquid for open fire option)

Instructions

For cooking on the cooker:

1. Heat oil in a pot or billy and sauté the onion and garlic until the onion is soft.
2. Add the veggie mince and brown, breaking it up as it cooks.
3. Stir in the rice and cook for 1 minute.
4. Add the grated carrot, tomato paste, chopped tomatoes, and vegetable stock.
5. Lower the heat and cook, stirring frequently, until most of the liquid is absorbed.
6. Add the peas and cook for a few more minutes.
7. Test the rice. If it’s still hard, add more stock and continue cooking until the rice is tender.
8. Just before serving, stir in most of the Parmesan cheese and chopped basil.
9. Serve with the remaining Parmesan sprinkled on top.

For open-fire cooking:

1. Apply a layer of washing-up liquid to the outside of the pot before cooking to make clean-up easier.
2. Follow the steps as above, cooking the risotto on the embers of the fire. Move the pot to the edge of the fire once it starts boiling, and continue to stir and cook on low heat until the liquid is absorbed and the rice is tender.

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Spicy Beanfeast

(Chorizo Optional but much loved by most Scouts!)

Ingredients (serves two)

• 125g long-grain rice
• 2 cooked chorizo sausages (~60g)
• 1 tin (400g) chopped tomatoes
• 1 tin mixed beans
• black pepper, herbs, and spices to taste
• 1 medium onion
• 1 bell pepper
• 1 garlic clove
• 25g sun-dried tomato purée
• Olive oil

Equipment Required

• Large pot or billy with lid
• Spoon for stirring
• Sharp knife
• Chopping board
• Can opener
• Cooker and gas (or washing-up liquid for open fire option)

Instructions

For cooking on the cooker:

1. Boil the rice: In a large pot, bring 1 litre of water to a boil. Add the rice. Let the rice boil for 10 minutes while preparing the other ingredients.
2. Chop the chorizo: While the rice is cooking, chop the chorizo into 1-2cm chunks. Add the chorizo, stirring regularly.
3. Add vegetables: Chop the onion and bell pepper and add them to the pot. Add more oil if needed to prevent sticking. Cook until the vegetables are softened. (Should you have a separate pan or lid which is also a frying pan you can cook this in that, with a little oil.
4. Add garlic and seasoning: Peel and crush the garlic, then add it to the pot along with black pepper, herbs, and spices to taste. Keep stirring to ensure even cooking.
5. Add beans and tomatoes: Drain the beans by making two small holes in the can, one for draining and one for air. Add the beans and chopped tomatoes to the pot, scraping out all the sauce.
6. Heat through: Cook the mixture over a low to medium heat, stirring gently, until it’s all piping hot. Add a splash of water if it becomes too dry or starts sticking to the pot.
7. Serve: Once everything is hot and the flavours are well combined, serve and enjoy!

For open fire cooking:

1. Apply a layer of washing-up liquid to the outside of the pot before cooking to make clean-up easier.
2. Follow the steps as above, cooking the mixture on the embers of the fire. Move the pot to the edge of the fire once it starts boiling. Stir occasionally and ensure it heats through evenly.

Accommodating Everyone

It’s important to consider different dietary needs and members’ additional needs. Here are a few easy adjustments you can make to ensure everyone can enjoy these recipes:

• Gluten-Free: Substitute gluten-free pasta or rice for those with gluten sensitivities.
• Vegetarian/Vegan: Leave out the chorizo or substitute with a plant-based sausage or meat alternative.
• Mobility Concerns: Consider using an altar fire or a stove on a table for any Scouts with restricted mobility.

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Safety Warning

When cooking over an open fire or using a cooker, Scouts should be cautious with hot pans and equipment to prevent accidents. Always supervise the cooking process to ensure safety. Always conduct your own risk assessment and have a fire bucket or extinguisher and a first aid kit on hand.