One pot

‘To stove’ means ‘to stew’ in Scots, but here the meaning could easily relate to how deliciously simple ‘stovies’ are to make. Believed to date back to the 19th century, it’s said the creation of ‘stovies’ stemmed from the master of the house giving their Sunday leftovers to the servants, who would then turn them into a stew. Meat, if included, could vary from home to home. We’ve used leftover roast beef (plus the dripping and any juices), along with extra veggies such as carrots and turnips to bulk out this comforting meal and make it perfect to share on Burns Night.

Caramelised onions, a rich beef broth and a golden cheesy topping… this is one-pot cooking at its most comforting

Use up any offcuts and leftovers from your Boxing Day ham in this quick dish with tropical flavour. No ham left? It’s just as delicious with cooked prawns or leftover turkey

This umami-packed rice is easy to make vegetarian, just swap the chicken for more mushrooms or chunks of roasted butternut squash before baking

A lighter twist on a traditional hotpot, using chicken sausages which are far lower in fat than the pork equivalent. Topping the hotpot with ready-made gnocchi instead of potatoes is a super time-saver, and you get some lovely crispy bits on them too

A Middle Eastern-inspired spin on meatballs and pasta. Leftovers taste even better the next day

This recipe is easy to adapt with your favourite ingredients – toss in some plump prawns for that classic paella feel, or add some garden peas for a pop of colour.

With tender chicken, sweet buttery leeks and salty crisp bacon, this super-easy dish is destined to be on rotation in your kitchen

Get all the flavours of a classic sausage hotpot but with a fraction of the effort. Tinned potatoes and a jar of chutney are key to this dish’s success!