Ethan Ward

One pot means one wash-up, and that is the real reason this recipe survives in my house.

Cast iron, ten years, water and a brush only. Soap would not ruin it — but the habit keeps it seasoned.

Cooking for people who arrive early is a skill nobody teaches. Give them something to chop.

Onion, tin of beans, tin of tomatoes, egg on top. Twenty minutes, fifteen of them waiting.

No shopping, no plan. Whatever is oldest goes in first — that is the whole method.

Eleven years old and the only thing in this flat I would grab in a fire. Everything else is replaceable.

D'abord la poêle chaude, ensuite les aliments. La moitié des plats maison sont ratés parce que la poêle n'était pas encore chaude.

I make it about once a week and it has never been on this feed. Whatever is in the fridge, one pan, no plan.

Layer it in order of how long it takes. That is the entire trick, and it works with almost anything.

The only meal I cook slowly on purpose. Everything else in my week is twenty minutes or less.