9 One-Pan Meals To Make At Home

Heat 1 tablespoon of olive oil in a large pan. Add the onion and celery and cook over medium heat, stirring often, until they are translucent, for about 10 minutes.

Add the garlic and spices. Stir and cook for about 2 minutes or until the spices release their aroma.

Add the carrots and sweet potatoes to the pan and stir well.

Next, pour in the chopped tomatoes, add a little water to both tins to catch any tomatoes or juice left in the cans and add that to the pan too.

Pour in the stock, stir well then add the bay leaves, thyme, maple syrup, salt and pepper. Cover the pan then reduce the heat to low and simmer for 20 minutes.

After 20 minutes check that the sweet potatoes are cooked, then add the butter beans. Stir well.

Add the kale to the pan then return the lid and leave to simmer for about 5 minutes.

Check the season and add a squeeze of lemon juice to the stew. Remove and discard the bay leaves and thyme stems.

Give the stew a good stir, add some chopped parsley to the finished dish then serve immediately with some crusty bread if you like.

Preheat the oven to 180°C/Gas Mark 4.

In a large oven-pot pan, heat the oil over medium heat. Add the onion and sauté for 5 minutes or until soft.

Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Sauté for 5 minutes or until the kale is wilted.

Add the tomato paste and cook for a further 2 minutes.

Add the orzo, tomatoes, chickpeas, and broth. Bring to a simmer.

Bake for 10-15 minutes until the orzo is soft.

Finish by stirring in the butter, crumbling feta over the top, and topping with some fresh lemon juice, and freshly ground black pepper.

Heat oil in a large pot over medium heat. Add chicken and cook for 2 minutes until lightly browned. Stir in garlic and ginger, cooking for 1 minute until fragrant.

Add curry paste, coconut milk, broth, lime juice, sugar, fish sauce and mushrooms. Bring to a boil (about 10 minutes), then reduce heat and simmer for 5 minutes to deepen the flavour.

Drop in rice vermicelli and cook according to packet instructions – usually 2 minutes. Don’t overdo it; they’ll soak up liquid quickly.

Divide noodles between bowls, ladle soup over, and top with coriander, spring onions, chilli slices and lime wedges.

Heat olive oil in a large sauté pan over medium heat. Add onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for another minute.

Add Brussels sprouts and cook for 4-5 minutes, stirring often. Once softened, stir in courgette and spices. Cook for a minute, then add spinach and let it wilt.

Flatten the mixture slightly and create 5 small wells. Crack an egg into each. Reduce heat to low and cook until eggs are set to your liking. Cover with a lid to speed things up if needed.

Sprinkle with chopped coriander and top with avocado slices. Serve warm, ideally with crusty sourdough or toasted flatbread.

Preheat the oven to 150°C fan.

Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 teaspoon of salt into a large sauté pan, for which you have a lid, and mix everything together to combine. Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.

Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic and a ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.

Serve the chickpeas directly from the pan, with the yoghurt and lime wedges alongside.

Put the raisins and capers in a small bowl, cover with boiling water and set aside to soak.

Heat the oil in a large frying pan (one with a lid) and add the onion and lardons, if using. Cook gently for a full 7-10 minutes, till golden and caramelised.

Crush the anchovies and garlic – you can put them both through a garlic crusher, anchovies first – and add to the pan with the tomato purée and oregano. Season to taste with the sugar, chilli flakes and salt and pepper and cook for 1-2 minutes.

Stir in the tomatoes, water and spaghetti (snapping it if necessary to fit in the pan) and bring to the boil.

Cover the pan and simmer for the time suggested on the spaghetti packet – typically 8-12 minutes – stirring occasionally to ensure the pasta is immersed in the sauce. If towards the end of the time the mixture is looking wet, remove the lid to thicken slightly.

Check the spaghetti is al dente – cooked by this method, it may need 2-3 minutes extra – then stir in the drained raisins and capers, plus the olives and parsley if using, to heat through.

Check the seasoning – again be generous – serve with lots of grated parmesan and add a scattering of pine nuts and chopped parsley, if you wish.

Preheat the oven to 200°C Fan. Poke the sweet potatoes all over with a fork (about 8-10 times) and place them on a medium, parchment-lined baking tray. Bake for 45-50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 180°C Fan.

Meanwhile, in a small bowl mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside to pickle.

Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tbsp of oil, ¼ teaspoon of salt and a good grind of pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp up. Set aside to cool and crisp up further.

Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt and a generous grind of pepper, and mix to combine.

Put the remaining tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on a medium-high heat and leave to cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4-5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.

While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble – you don’t want it to split.

When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

Prep the pan Preheat oven to 180°C Fan. Generously butter a 10in oven-safe skillet or mist with non-stick spray.

Melt and whisk in a large microwave-safe bowl, melt the butter with both chopped chocolates in 30-second bursts, stirring until smooth. Whisk in both sugars, then add eggs and vanilla. Whisk vigorously for 2 minutes – this is your ticket to that coveted crackly top.

Gently fold in flour, salt, cocoa powder, and espresso powder until just combined. Stir through chocolate chunks.

Spread the batter evenly into the skillet and scatter extra chocolate chunks on top. Bake for 36-40 minutes, until the edges are set and the centre yields moist crumbs. Rest for 10-20 minutes before diving in.

Set the oven to its highest grill setting.

Make the topping. Toast the rice in a small frying pan on a medium heat for 12-15 minutes, shaking the pan from time to time, until deeply golden. Blitz in a spice or coffee grinder until fine, then transfer to a small bowl. Return the pan to a medium-high heat and add the sesame seeds. Toast for 1 minute, then stir into the rice bowl along with the star anise. Set aside.

Put the butter, sugar, star anise and half the crème fraîche into a large, ovenproof cast-iron pan (or a large sauté pan) on a medium heat. Stir the mixture frequently, until the butter has melted and the sugar has dissolved, then, off the heat, whisk in the miso until smooth. Add the bananas, cut side up, using a spoon to coat the tops with some of the caramel, then transfer to the oven and grill for about 8 minutes (this will vary, depending on your grill, so check them at the 7-minute mark), or until the bananas have softened and are lightly browned.

While the bananas are grilling, mix the remaining crème fraîche with the lime juice. When ready, spoon this all over the bananas, then sprinkle with the lime zest and a tablespoon of the rice topping. Serve immediately and directly from the pan, with the extra rice topping alongside.