One pot

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

‘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

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

A little chorizo packs smoky and punchy flavour into this Spanish-influenced recipe. Delicious served with mash or with crusty bread, and some green beans

This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets