One-pot and clay pot cooking are two slightly different techniques. In one-pot cooking the entire sidh is prepared in just one pot or casserole and cooked on either the hob or in the oven. For clay pot cooking, the dish is always baked in a traditional container, such as a tagine, chicked brick or earthenware dish, but may be started off in a pan on the hob. Featuring over 180 one-pot and clay-pot recipes from around the world, this cookbook includes soups, starters and side dishes, stove-top stews and casseroles, roasts and pot-roasts, rice and pasta dishes, vegetarian main courses and desserts.