Delicious one-pan meals so you don’t have to do the dishes, from creamy Tuscan chicken to pasta with chorizo ​​and mozzarella.

Do you want a tasty, hassle-free one-pan meal? Look no further than these beauties.

From super simple risotto to tender roast lamb and delicious slow-cooked beef stew with meatballs, you’ll get maximum flavor with minimal effort.

Even better, there won’t be hours of cleaning up afterwards!

One Pot Chicken Cacciatore

For 4 people

• 2 tablespoons olive oil
• 4-6 chicken thighs with skin and bone
• 1 onion, finely chopped
• 2 cloves garlic, sliced
• 250 ml red wine
• 2 bay leaves
• 4 sprigs of thyme
• 2 sprigs of rosemary
• chopped parsley
• 2 cans of 400 g of cherry tomatoes
• 1 chicken broth cube
• 1 tablespoon balsamic vinegar
• 2 tablespoons capers
• green olives, pitted
• 300g orzo, rinsed

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

Add the remaining oil to the plate, mixing it with the chicken fat. Add the onion and garlic, then bake for 5 to 8 minutes until tender.

Pour in the wine, stirring it into the onion, then let it evaporate slightly in the residual heat before adding the bay leaf, thyme, rosemary, parsley stems and tomatoes.

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

Place the chicken back in the pan, skin side up, and roast for 20 minutes until the sauce thickens, the orzo is tender, and the meat is cooked through.

Stir and then leave for 10 minutes for the orzo to absorb any excess liquid. Scatter over parsley leaves to serve.

Bacon and mushroom risotto

You can prepare this tasty bacon and mushroom risotto in about 30 minutes.

For 4 people

• 1 tablespoon olive oil
• 1 chopped onion
• 8 slices of striped bacon, chopped
• 250g chestnut mushrooms, sliced
• 300 g of rice for risotto
• 1 liter of hot chicken broth
• 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 begin to release juice. Add the rice and cook until all the juices have been absorbed.

Add the broth, one ladle at a time, stirring well and waiting for most of the liquid to be absorbed before adding the next ladle; this will take 20 minutes.

Season and serve with Parmesan cheese.

Slow-cooked beef stew with meatballs

This classic beef stew with meatballs, heated in a slow cooker, can be ready in four hours.

For 4 people

• 2 tablespoons vegetable oil
• 800 g stewing beef, coarsely chopped
• 2 onions chopped
• 4 carrots, chopped
• 2 sticks celery, coarsely chopped
• 150 ml red wine
• A few sprigs of rosemary and thyme.
• 2 bay leaves
• ½ teaspoon Worcestershire sauce
• 800 ml meat broth
• parsley, to serve
• for the meatballs
• 150 g self-rising flour
• 70 g tallow

Heat 1 tablespoon of oil in a frying pan over medium heat and brown the meat.

Remove, leaving the rest of the oil, and put in the slow cooker. Add the remaining oil to the pan, lower the heat and sauté the onion, carrot and celery until softened. Add to slow cooker.

Pour the wine into the pan and bring to a simmer. Cook for 2 minutes before pouring into the slow cooker. Add remaining stew ingredients and cook on high for 4 hours or low for 7 hours.

A little over an hour before time is up, prepare the meatballs. Put the flour and suet in a bowl, season well and combine. Make a well in the center and pour in 3 tablespoons of cold water.

Stir, then add a teaspoon of water at a time until a soft dough forms. Make eight balls and put on top of the stew.

Cook for 1 more hour. Serve sprinkled with parsley.

Creamy Tuscan Chicken Pot is fabulous served with crusty bread

For 4 people

• 1-2 tablespoons olive oil
• 4-6 boneless, skinless chicken thighs
• 1 onion, sliced
• 4 cloves of garlic, crushed
• 100 g chestnut mushrooms, sliced
• 80 g sun-colored tomatoes, chopped
• 400 ml boiling chicken stock if using the conventional method or 200 ml (7 fluid ounces) if using the slow cooking method
• 1 teaspoon chili flakes
• Salt and pepper
• 100g orzo pasta
• 2 handfuls of baby spinach
• 2 tablespoons fresh cream
• Crispy bread, to serve (optional)

CONVENTIONAL METHOD

Heat the oil in a large heavy-based saucepan over high heat.

Add the chicken and brown for 3-4 minutes, until golden brown. Remove and reserve. Add the onion and garlic to the pot, reduce the heat to low and sweat for 5 minutes, until transparent.

Return the chicken to the pot, add the mushrooms, tomatoes, stock, chilli and salt and pepper, then bring to a simmer.

Cook on low for 1 hour, then add the orzo and cook for 1 more hour.

Just before serving, stir in the spinach and crème fraîche until the spinach is wilted. Serve with crusty bread, if desired.

SLOW COOKING METHOD

Cook the chicken, onion and garlic as above, then place all the ingredients except the orzo, spinach and creme fraiche in the slow cooker, cover and cook on low for 6 hours. Add the orzo and then cook for 1 hour. Add spinach and crème fraîche as directed above.

Baked Chorizo ​​and Mozzarella Gnocchi

These delicious baked chorizo ​​and mozzarella gnocchi are so easy to make

For 6

• 1 tablespoon olive oil
• 1 chopped onion
• 2 cloves of garlic, crushed
• 120 g chorizo, cut into cubes
• 2 cans of 400 g of chopped tomatoes
• 1 teaspoon powdered sugar
• 600 g fresh gnocchi
• 125 g mozzarella ball
• Small bunch of basil, crumbled

Heat oil and sauté onion and garlic for eight minutes until tender. Add the chorizo ​​and sauté for five minutes.

Add the tomatoes and sugar. Bring to a simmer, then add the gnocchi and cook for eight minutes, stirring, until soft.

Heat the grill to high heat.

Cut the mozzarella into pieces and toss three-quarters and most of the basil into the gnocchi.

Place in a baking dish, cover with the rest of the mozzarella and roast for three minutes until the cheese melts. Sprinkle over the rest of the basil.

Baked lamb with hasselback potatoes

Lamb in a pan with hasselback potatoes is a super simple roast and full of flavor.

Serves 6-8

• 1 leg of lamb
• 2 heads of garlic
• 15 sprigs of rosemary
• 15 sprigs of thyme
• 1.7 kg Maris Piper, unpeeled
• 14 bay leaves
• 4 tablespoons olive oil
• 1 lemon, squeezed

Make 30 small, deep incisions all over the lamb. Cut the garlic bulbs in half, so that the cloves fall off at the top and remain attached at the bottom. Peel and cut off the top, then push it into the slots. Also insert the rosemary and thyme sprigs into the slots.

Heat the oven to 210C/190C fan/gas 7. Place each potato between the handles of two wooden spoons and cut them across (but not all the way) every 3mm. Insert a bay leaf into the center indentation of each potato. Place the potatoes in a roasting pan with the halved garlic cloves and the rest of the rosemary and thyme. Drizzle with half the oil and season, toss to coat and turn so they are cut side up. Rub the lamb with the remaining oil and lemon juice and season generously. Place in the middle of the can, surrounded by the potatoes.

Roast for 1½ hours, basting the potatoes, until the lamb is cooked and the potatoes are crispy. Rest the lamb for 15 minutes. Serve with mint sauce.