One pot

All done in one pot, this is a combination of two iconic dishes: chilli con carne and mac ’n’ cheese. It’s a hearty crowd-pleaser

The sauce here is great mopped up with bread, but the dish also works served over rice with a fresh side salad, or boiled new potatoes

Meatballs aren’t just for spaghetti. Try this red wine and tomato baked rice, topped with beef meatballs, crumbled feta and a scattering of dill

Spatchcocking means you can cook a whole chicken in under an hour, and everything is roasted together in one pan, so there’s very little washing up

When cooking with minimal ingredients, flavour boosters like parmesan rinds are great for popping into soups and stews. It can make simple dishes like this one super satisfying.

A cassoulet is a slow-cooked stew from southern France with beans and pork. This speedy version uses sausages, so is much quicker to cook

A rich brown sugar, soy and ginger sauce coats tender beef in this flash-in-the-pan dinner. Make sure to coat the steak well in the cornflour for the crispiest results

Fiery ‘nduja paste is an Italian spreadable pork sausage that gets its heat from Calabrian chillies. Use it to add a kick to tomato-based sauces, spice up scrambled eggs or spread over toasted bread. A little goes a long way!

‘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. This comforting recipe is ideal for Burns Night