5 one-pot dishes, plus recipes to repurpose the leftovers

Cook once, eat twice is my favourite kind of cooking, and all it takes is a little planning. The best part is that all these dishes freeze beautifully and are even better the next day (with a few of our ingenious alterations), so the idea is to batch-cook them even if you’re cooking for one.

1. DISH: Pork fillet with baked onions

The flavour of this sauce becomes wonderfully concentrated, so a little goes a long way. It works well for a dinner party and tastes even better the next day.

Find the recipe for pork fillet with baked onions here. 

LEFTOVERS: Mushroom-and-creamy onion risotto

Make sure to save 4 T of the creamy onions to make this comforting risotto.

Find the recipe for mushroom-and-creamy onion risotto here. 

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2. DISH: One-pot chicken

This recipe was originally created for loadshedding (touch all the wood so that it stays away), but it's still great. With 30 minutes of cooking time before you leave it to stand for three hours, this Spanish-inspired chicken pot is a great energy-saver. Make it in the morning before work and it will be ready to eat in the evening. Just make the couscous and you’re good to go!

Find the recipe for one-pot chicken here. 

LEFTOVERS: Shredded chicken over soft polenta

Polenta, butter and parsley are the only additional ingredients you need to reinvent these one-pot chicken leftovers.

Find the recipe for shredded chicken over soft polenta here. 

3. DISH: Curried lentils with air-fryer cauliflower bites

I like to use red lentils because of their convenient cooking time, but use whatever you have on hand. Alternatively, save time by adding one or two cans of drained lentils and warm through with no chicken stock. The coriander sauce will keep in the fridge for up to three days – serve with the lentils or over soups, eggs and warm salads.

Find the recipe for curried lentils with air-fryer cauliflower bites here. 

LEFTOVERS: Curried lentils with fried eggs

There are many ways to enjoy the leftover curried lentils. You can reheat them and mop them up with crispy bread, or spoon them over rice. But we highly recommend serving them with fried eggs and flaky rotis.

Find the recipe for curried lentils with fried eggs here. 

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4. DISH: Harissa yoghurt slow-roasted lamb shoulder

Lamb shoulder is an undervalued cut of meat. It makes a wonderfully comforting, low-effort dish as a make-ahead Saturday night dinner or Sunday lunch for friends.

Find the recipe for harissa yoghurt slow-roasted lamb shoulder here. 

LEFTOVERS: Pulled lamb with goat’s cheese mash

We love a leftover lamb sandwich, but this is so much better. The lamb is served with garlicky greens and cheesy mash. If you're not a fan of goat's cheese, you can omit it.

Find the recipe for pulled lamb with goat’s cheese mash here. 

5. DISH: Roast pork belly with wakame seaweed rice

This pork is deliciously sticky and tender. By removing the fat to make crackling, you get the best of both worlds: crispy crackling and pork that melts in your mouth without all the richness.

Find the recipe for roast pork belly with wakame seaweed rice here.

LEFTOVERS: Sticky pork belly buns

The sticky pork belly buns are already a treat on their own, but this is served with an outrageously good cucumber salad that you will make on repeat.

Find the recipe for sticky pork belly buns here. 

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