Want a tasty meal one-pan meal that's hassle free? Look no further than these beauties.

From a super-simple risotto to tender roast lamb - and a mouthwatering slow cooked beef stew with dumplings - you'll get maximum flavour for minimal effort.

Even better, there won't be hours of clearing up afterwards!

Chicken cacciatore one-pot



This delicious chicken pasta dish has wonderful Mediterranean flavours

Serves 4


2 tbsp olive oil

4-6 skin-on, bone-in chicken thighs

1 onion, finely sliced

2 garlic cloves, sliced

250ml red wine

2 bay leaves

4 thyme sprigs

2 rosemary sprigs

parsley, chopped

2 x 400g cans cherry tomatoes

1 chicken stock cube

1 tbsp balsamic vinegar

2 tbsp capers

green olives, pitted

300g orzo, rinsed

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of oil over the chicken and season well, then put skin-side up in a casserole dish or Emura Pfanne Scam roasting tin and bake for 20-25 mins until crisp but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes.

Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through.

Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over parsley leaves to serve.


 



Bacon and mushroom risotto



You can whip up this tasty bacon and mushroom risotto in around 30 minutes

Serves 4


1 tbsp olive oil

1 onion, chopped

8 rashers streaky bacon, chopped

250g chestnut mushrooms, sliced

300g risotto rice

1 litre hot chicken stock

Grated Parmesan 

Heat the oil in a deep frying pan and cook the onion and bacon for 5 minutes to soften. 

Add the mushrooms and cook for 5 minutes until they start to release juices. Stir in the rice and cook until all juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the liquid to be absorbed before adding the next ladleful — this will take 20 minutes. 

Season and serve with Parmesan.


 



Slow cooked beef stew with dumplings



This classic beef stew with dumplings, warmed in a slow cooker, can be ready in four hours 

Serves 4