Marsala onion soup, baked tomatoes, upside-down fig tarts – comforting recipes for not-quite-spring
There is something splendid and generous about a one-pot supper. No matter how humble the ingredients, the moment you put a large pan or pot on the table is always a good one. It says welcome, and whether everyone dips in for themselves or you ladle the steaming contents out for them, there is the happy suggestion this is a meal to be shared.
A meal made in one pot makes good sense for the cook. The economy of ingredients and equipment, the reduction in energy of using just one ring on the hob or cooking everything in the oven appeals more now than ever. And that is without mentioning the economy of washing up. But there is more to it than that.
