Look no further than our tempting lamb, salmon, veggie, sausage and chicken recipe ideas for one-pan cooking that’ll welcome and warm you at the end of the day. Oh, and you’ll save on the washing up, too.
Spicy Chipotle Chicken Wings with Sweet Potato Wedges, Coriander & Lime Yoghurt
- 800g free range chicken wings
- 800g sweet potatoes, peeled and cut into 2½cm wedges
- 2 teaspoons chipotle chilli flakes
- 1 teaspoon smoked paprika
- 1 tablespoon dark brown sugar
- 3 tablespoons olive oil
- Sea salt
- ½ a lime, zest and juice
- 4-5 tablespoons of greek yoghurt
- A handful of chopped coriander leaves, plus leaves to serve
- Lime wedges, to serve
- Preheat the oven to 150°C fan/170°C/gas 3. Place the chicken wings and sweet potato wedges into a large roasting tin. Mix together the chipotle flakes, smoked paprika, dark brown sugar, olive oil, 2 teaspoons of sea salt and the lime zest and juice.
- Pour the chipotle mixture over the chicken and sweet potatoes, and mix well with your hands to coat evenly. Transfer to the oven and roast for 40 minutes.
- Turn the heat up to 180°C fan/200°C/gas 6 and roast for a further 20 minutes, to crisp up the chicken skin.
- Meanwhile, mix together the yoghurt, chopped coriander, lime zest and juice and a pint of sea salt, and set aside.
Steam-roasted Salmon & Broccoli with Lime, Ginger, Garlic & Chilli
- 400g broccoli, cut into florets
- 2 cloves of garlic, grated
- 2 tablespoons of sesame oil
- 4 salmon fillets (approx. 800g total)
- 2 spring onions, finely chopped
- 2½cm ginger, grated
- 1 red chilli, finely sliced
- 2 tablespoons fish sauce
- 4 tablespoons vegetable pol
- 2 limes, zest and juice
- 30g fresh coriander, finely chopped
- 55g peanuts, roughly chopped
- Preheat the oven to 180°C fan/200°C/gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the oil and toss well to mix.
- Placed the salmon fillets into the roasting tin along with the broccoli, cover the tin tightly with foil, then transfer to the oven and bake for 20-25 minutes, until the salmon is cooked through to your liking.
- Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish.
- Remove the cooked salmon and broccoli from the oven and generously coat the salmon with dressing. Drizzle the remaining dressing over the broccoli and serve immediately.
Barley, Greens and Sausage Soup
- 500g spiced sausage
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 125g chopped onion
- 1½ teaspoons salt
- Pinch fresh black pepper
- 2 tablespoons flour
- 1.5L chicken stock
- 200g pearl barley
- 1 bay leaf
- 250g tenderstem broccoli
- 1 teaspoon lemon zest
- Juice from 1 lemon
- 2 tablespoons grated parmesan
- 2 tablespoons fresh parsley, chopped
- Remove the sausage meat from the casings.
- In a 24cm round casserole, heat 1 tablespoon olive oil over a low to medium heat. Break in the sausage and brown in batches. Remove to a plate.
- Add the remaining olive oil to the casserole, along with the garlic and onions and cook until fragrant. This should take about 2 minutes. Season with ½ teaspoon of salt and the pepper. Add the flour and cook, stirring the onions for another 2 minutes.
- Stir the chicken stock into the onions until smooth - there should be no floury lumps. Bring to a rapid simmer on a medium heat, then reduce the heat to low. Stir in barley, bay leaf and cooked sausage. Cover and cook over a low heat for 30 minutes, or until the barley is barely cooked through. Add the broccoli and cook, covered for another 8-10 minutes or until the broccoli is tender.
- Turn off the heat and stir in lemon zest, lemon juice and remaining teaspoon of salt. Taste for seasoning and add more salt and pepper if needed. Garnish with the grated Parmesan and chopped parsley.
Slow-cooked Leg of Lamb with Harissa, Roasted Aubergines & Tomatoes
- 2 aubergines, cut into 1cm slices
- 1 red onion, roughly sliced
- 1 x 2.2kg leg of lamb
- 1 head of garlic, halved
- 4 heaped teaspoons harissa paste
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 350g vine tomatoes
- 2 handfuls of cous cous (optional)
- 250g Greek yoghurt
- 1 bunch of fresh mint, finely chopped
- Preheat the oven to 130°C fan/150°C/gas 2. Line a roasting tin with the aubergine slices, then scatter over the onion. Place the leg of lamb on top of the vegetables, and tuck the halved garlic alongside.
- Stab the lamb all over with a very sharp knife, then rub all over with the harissa paste. Sprinkle the meat and vegetables with the sea salt, then drizzle the oil over the garlic and vegetables. Transfer to the oven and roast for 30 minutes, uncovered, then cover with foil and roast for a further 1 hour and 30 minutes.
- Add the vine tomatoes to the tin, cover and return the lamb to the oven for a final 1 hour. Throw in the cous cous (if using) to cook in the juices in the roasting tin for the last 10 minutes.
- Meanwhile, mix together the Greek yoghurt and mint for the accompaniment.
- Allow the meat to rest for at least 15 minutes before serving with the cous cous, vegetables and yoghurt.
Roasted Acorn and Delicata Squash Salad with Wheatberries and Bitter Greens
- 1 acorn squash, cut into 8mm slices
- 1 delicata squash, cut into 8mm slices
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
- 4 tablespoons apple cider vinegar
- 60ml extra virgin olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper
- 75g cooked and drained wheatberries
- 50g small red or green mustard leaves
- 50g rocket leaves
- 25g thinly sliced shallots
- 115g shaved mature goat’s cheese
- 35g spiced pumpkin seeds
- Roast the squash
Preheat the oven to 200°C/gas 6. Line two baking trays with baking parchment. Place acorn squash slices on one tray and sliced delicate on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper; toss to combine. Place in oven and roast for 30 minutes; turn each slice of squash over, rotate the trays and roast for another 10 to 15 minutes or until browning. Remove from oven and set aside to cool.
- Make the dressing
Whisk dressing ingredients together in a bowl and stir in cooked wheatberries.
- Assemble the salad
Spread half the greens over a serving platter or bottom of a wide bowl, then add half of each of the following acorn and delicate squash, shallots, goat’s cheese and pumpkin seeds. Drizzle with half the dressing and repeat with remaining ingredients. Toss lightly and serve immediately.