One pot

Apple-studded sausages, lentils, sweet leeks, bacon and a good glug of cider come together in this cosy one-pot. A great choice for warming up on Bonfire Night

Meatballs aren’t just for spaghetti. Try this red wine and tomato baked rice, topped with beef meatballs, crumbled feta and a scattering of dill

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

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

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