One pot

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

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