1 pan 2 make 3 recipes part 1

by Barry Lewis

Prep time
15 mins
Bake time
25 mins


Cheese bread bowl

Camembert wheel

Bread Roll

1tsp light brown sugar

¼ lemon, zest only

1tsp vegetable oil

Salt and pepper

Teriyaki salmon

2 salmon fillets

1tbsp honey

2tbsp soy sauce

1 garlic clove, chopped

Handful baby potatoes, sliced thin

1 Carrot, sliced very thin

Handful broccoli, each cut in small pieces

2 spring onions, finely chopped

Baked whole apple

Medium sized apple, peeled and cored

100g raisins

50g chopped hazelnuts

2tbsp apple juice

1tsp cinnamon

1 sheet puff pastry, at room temperature

1 beaten egg yolk

1tbsp light brown sugar, plus extra to sprinkle

Ice cream and chocolate sauce to serve

I was tagged recently in a video showing you how to make a 3 course meal in a pan – but it was fairly safe … pizza etc. So I decided to take on my own challenge of making a 3 course meal in one pan – a gooey camambert tear and share bread, steamed teriyaki salmon with vegetables & a twist on a baked apple! Thanks to Patreon supporters for helping to come up with suggestions 🙂

For the cheese wheel make sure the bread roll is big enough to fit the cheese. Using the cheese wheel as a template, first cut the lid off of the bread roll, the cut around the cheese and rip out clumps of the bread. Place the camembert cheese in the bread so it is flush with the bread, then trim off the top rind to expose the cheese. Sprinkle the top of the cheese with the sugar and the lemon zest and roll the bread pieces in a drizzle of oil and salt and pepper.

Line the tray with foil creating a wall as you go to create a barrier. Sit in the bread roll and fit the crumbs around side it and the lid on top. This is the first part done.

For the fish, first mix the garlic, honey and soy sauce together to make the marinade. Grab a large piece of baking parchment the width of the pan but big enough to fold over and seal in place. Put all the vegetables in a line together in the centre of the parchment, sit the fillets on top, fold up the sides of the parcel leaving some slack for the parchment and lift into place on the pan. The video shows this best as the last thing you want is fish juices getting into your dessert! Pour the marinade on top then fold over and completely seal the baking parchment around the fish to create a parcel that will steam as you bake it – this is so simple and an amazing concept on it’s own that works with chicken too.

For the dessert, mix together in a bowl the cinnamon, apple juice, hazelnuts and raisins. And leave to one side for a few moments. Make sure your puff pastry is at room temperature and roll out. Sit the apple on the middle of the pastry, then fill with the cinnamon mixture in the cored area to the top. Now lift up the puff pastry, and seal it together to completely encase the puff pastry ensuring any gaps are joined. Make a little leaf if you want with as pare bit of pastry or repeat with another apple if you have space. Brush the pastry with the beaten egg yolk and sprinkle the apple with some more cinnamon. Sit in the other corner of the tray, again with a lipped edged of foil sat on a piece of baking parchment.

Now with the 3 courses ready, bake the whole thing for 25 minutes in an oven pre-heated to 180c/160fan/Gas4/350F, possibly 30minutes if you can push it that far, just make sure nothing burns or catches. Halfway through baking take the bread lid off of the bread bowl to expose the cheese and help give it a final melt.

Remove carefully from the oven and add ice cream / chocolate sauce to the dessert in the actual pan or remove and serve as appropriate!