Jessica Turner Cooking trends may come and go, but it’s unlikely the ‘one pot meal’ phenomena is disappearing any time soon.
From microwavable chocolate cakes made in drinking mugs, to single-pan pasta that doesn’t require straining, it’s possible to create a goldmine of high-reward meals with absolute minimal effort.
In her recently released recipe book, One Pan Roasts, New York-based food stylist, Molly Shuster capitalises on this convenience-driven global food phenomena.
“When you combine the power of a single pan and an oven you can create the ultimate weeknight meals with very limited washing up,” she says. “These are no fuss recipes with very few ingredients.”
The book features over 80 easy-roast ideas for meat eaters, pescetarians and vegetarians alike. They are all designed to be made in the oven – and are peppered with the sorts of ingredients for an aromatic experience.
The dessert chapter (with recipes including peach tart and pineapple roasted with vanilla, cinnamon and star anise) in the book is particularly appealing.
We share Molly Shuster’s seriously easy recipe for Slow Baked Apples from the dessert chapter of her book.
Slow Baked Apples (Serves 4)
Ingredients:
- 10 Fuji apples, peeled, cored and very thinly sliced
- Juice of 1 lemon
- 70g white sugar
- 4 tablespoons unsalted butter, melted
Method:
- Preheat oven to 180°C/350°F/Gas 4.
- Toss apples with lemon juice, sugar and melted butter in a 22 x 33 x 6.5cm baking tin.
- Arrange slices in a tight, even layer.
- Lay baking paper over the top of the apples and cut a 3–4cm slit in each corner.
- Wrap whole tray with foil and place smaller baking tray or pan on top to weigh apples down.
- Bake for 4–5 hours until golden and caramelised.
- Serve warm with ice cream.
*Molly Shuster is a freelance food stylist, writer and recipe developer from New York City. Her work has been featured in various publications, including Boston Magazine, The New York Times and Food and Wine.
Image and recipe from One Pan Roasts by Molly Shuster (Murdoch Books RRP $35)
