How to Make the Most of Your All in One Cookbook

It’s time to say goodbye to piles and piles of washing-up…ALL IN ONE IS OUT NOW! 

Let’s start by saying the most massive thank you to every single one of you that pre-ordered this new book. We are more grateful than you’ll ever know!

We’re here to help you squeeze every last bit of time-saving, mess-busting, delicious-tasting goodness out of the 100 one-pan recipes inside. If you want to know how to make the most of your All in One cookbook, you’re in the right place. 

From making sure you’ve got all the right kit and a starter stock of ingredients, right through to picking which recipes to batch-cook, we’ll talk you through it all. 

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Step 1: Join our Facebook group

First things first, if you’re not already in our Facebook group, the truth is, you’re missing out! We say it all the time, but the amazing people in that group are the whole reason we do what we do. Without their support, there wouldn’t be an All in One cookbook to celebrate today! 

The group is a real community, so it’s the place to be if you’re looking for tips, tricks, recipes and inspiring anecdotes galore. Even if you just need to ask what to make for dinner tonight, we guarantee you’ll find someone to help. 

Go have a scroll if you want to start by seeing what everyone else has picked first from the new book! And, if you have any questions, that’s where you should go for answers. We have an amazing group of moderators on standby to help with any queries…if our incredible members don’t get there first! 

To make sure you don’t miss our brand-new recipe videos, we’d recommend following our Instagram and TikTok too.

Step 2: Sort through your pots, pans and trays

You’ve probably worked this out already, but every recipe in All in One is cooked in just one pan, pot or tray. You might already have everything you need in your kitchen cupboards, but we can recommend a few bits to grab if you want to make sure you’re ready to crack on with cooking the new recipes. 

A casserole dish with a lid is a must, and especially one that is safe to use both on the hob and in the oven. We love this MasterClass Medium Casserole Dish with Lid – it even comes in some lovely colours! 

It’s perfect for recipes like the Persian-Style Lamb Stew on pages 72-73, since it starts on the hob and gets finished in the oven. 

Inside the new book you’ll also find plenty of dishes that are simply cooked in one pan on the hob. These are the ultimate no-fuss recipes! 

For something like our Bean and Mushroom Bourguignon (page 82), a large, shallow sauté pan with a lid will do the job nicely. 

We’d look for a pan with a diameter of 28cm. This will make sure your ingredients have enough room to move around and cook evenly. 

You can pick up this Tower T81202 Cerastone Forged Multi-Pan with Non-Stick Coating and Soft Touch Handles from Amazon.

Did you know a whopping 30 recipes from All in One can be made in a slow cooker? We know how much you love the convenience of throwing in some simple ingredients, and coming home to a delicious-tasting dinner – that’s why there are more slow cooker recipes inside this one, than any book we’ve done before.

If you need to grab a new one before you flick through the recipes, we recommend this Morphy Richards 3.5L Sear & Stew Slow Cooker. 

It’s just the right size for the Slow Cooker Creamy Sausage and Bean Casserole that you’ll find when you turn to page 100 of Pinch of Nom: All in One. 

Step 3: Check your store cupboards and write a shopping list 

If you have one (or two, or three, or ALL!) of our other books, you’ll already know we don’t believe in using lots of fancy ingredients that you might only need for a couple of recipes. Instead, we stick to familiar fridge staples, and store cupboard wonders that’ll create big flavours with very little fuss. 

This means, without even needing to nip to the shops, you can probably make a fair few of the recipes from All in One, just with what you already have in!

Flick through the introduction to take note of the key bits and bobs you’ll use time and time again for the dishes in this book. A lot of them are really simple things you can pick up at the supermarket, like red wine stock pots to add extra flavour to stews and casseroles. 

Drop one into the Spicy Cod One-Pot from page 62, to add a lovely depth to the red pepper and tomato sauce. With butter beans and cherry tomatoes in the mix, this is a flaky fish dinner that’ll fill you up, for just 354 calories. 

You’ll also find it’s handy to have a carton of coconut plant-based drink in the kitchen for more than one of our All in One recipes. A clever way to make low-calorie dishes taste more creamy and indulgent, it’s a far lighter alternative to rich coconut cream. 

Simmer the sauce for our Lamb Pasanda until the coconut plant-based drink has made it velvety and aromatic. It’s a dreamy fakeaway that you can cook in the oven, or in the slow cooker! Turn to pages 112-115 to get cracking…

If you thought we’d forgotten about sweet treats, think again! There are some scrummy one-pan desserts in this book, and a fair few of them will ask you to grab some sweetener for the mix. 

It’s really important to use a granulated sweetener with the same weight as sugar, to make sure your bakes turn out perfectly. We always recommend 100% Natural Erythritol, which you can easily pick up on Amazon. 

Trust us, you’ll be glad you stocked up when you turn to pages 236-237. Yep, you really can make a one-pan Triple Chocolate Cake, and it really is just 114 calories per slice!!

Step 4: Meal plan and batch-cook

That’s just about everything you need to know before you cook your first one-pan wonder! Choosing what recipe to start with can be a challenge, so we reckon it’s best to grab a pen and paper and plan out a whole week of one-pan cooking instead. 

The good news is that LOADS of the recipes in this book are perfect for batch-cooking, so you can make something fresh every day – and stock up the freezer with the leftovers. 

How about tucking into the Pea, Potato and Onion Frittata for lunch (pages 188-189)? Cut it into 4 generous servings, and pop the spare portions into some freezer-safe tupperware for a rainy day. 

Believe us when we tell you that you’ll want to eat the Cheesy Beef Ragu on page 155 more than once! Plan it in for dinner one night this week, and make sure there’s enough left over for lunch the next day. 

You’ll be counting down the minutes until you can pop it in the microwave!

Leave a spot on the meal plan for dessert, and let your slow cooker do most of the work. The Slow Cooker Peach and Raspberry Crumble you’ll find on page 232 will take a little while to bake to perfection, but you’ll get 6 helpings from the finished pud. 

Portion it out and hide the spares in the freezer drawer for a day when you fancy the comforting, fruity flavours, without having to wait around. 

Step 5: Show us what you cook first from All in One!

We’ve been guessing for weeks in the PON offices to work out what you’ll all pick first to cook! Our favourite thing to do is scroll our Facebook group and look through the photos you share when you finally get your hands on the book. Please please please share a pic of what you make first! If you tag us, we’ll definitely see it. 

Posting in our Gallery is another great way to show off what you’ve cooked, plus you’ll find bags of inspiration scrolling through what everyone else has been making. You’ll want to sign up to a free website account to upload and share your photos (it’s really easy – we’ve got a step-by-step guide you can follow here).