Three tasty one-pot recipes for autumn dinners, in under 30 minutes

After a busy day the last thing anyone needs is a pile of post-dinner washing up to do. So, to make cooking for yourself or your family as easy as possible, Sunday Times bestselling author Hari Beavis has launched her latest cookbook – Comfort in One.

Her new collection of delicious, heart-warming meals require just one pan, pot, tray or tin, making things as simple and streamlined as possible.

Here are just a few of her effortlessly delicious meals…

Creamy sausage and bean bake

Creamy sausage & bean bake with a crunchy topping 

Serves 2

  • 1 tbsp olive oil
  • 2 onions, diced
  • 6-7 garlic cloves, finely chopped
  • 4-6 pork sausages
  • 400g tin chopped tomatoes
  • 500-600g drained jarred beans of your choice (butter/lima beans, queen chickpeas/garbanzo beans and cannellini beans are my favourite)
  • 400g spinach or kale
  • Large pinch smoked sea salt
  • 300ml double cream
  • 60g parmesan, grated, plus extra to serve
  • 250g panko breadcrumbs

Preheat the oven to 180°C (160°C fan/Gas mark 4).

Heat the oil in a casserole dish, add the onion and garlic and soften for five minutes. Tear the sausages into bite-sized pieces, throw them into the pan and fry for six to eight minutes until cooked through with crispy, browned edges.

Next, add the chopped tomatoes, beans, spinach, smoked sea salt, double cream and parmesan. Cook for five minutes until thickened, then sprinkle over the breadcrumbs.

Pop the dish in the oven and cook for eight to 10 minutes until the breadcrumbs are crispy. Sprinkle with more parmesan and serve.

Spicy peanut butter noodles

Serves 2

  • 2 tsp sesame oil
  • 2 banana shallots, finely chopped
  • 6-8 garlic cloves, finely chopped
  • 5cm piece ginger, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 heaped tbsp smooth peanut butter
  • 2-3 tbsp light soy sauce
  • 2 tbsp maple syrup
  • 700-750ml chicken or vegetable stock
  • 250g ramen noodles

To serve

  • Chopped spring onions
  • Crispy fried onions
  • Chopped coriander 
  • Sliced red chilli
  • Lime wedges
  • Crispy chilli oil

Heat the sesame oil in a large saucepan over a medium heat and throw in the shallots, garlic, ginger and chilli. Let this cook until fragrant and the shallots are starting to soften, making sure that the garlic doesn’t catch.

Add the peanut butter, soy sauce and maple syrup and mix to form a paste. Next, slowly add the stock (doing this slowly means the peanut butter will be evenly distributed). Throw in the ramen noodles and cook for three to four minutes.

Serve the noodles and broth topped with chopped spring onions, crispy onions, coriander, sliced red chilli, a squeeze of lime juice and lots of chilli oil.

Rosé wine prawn pasta

Rosé prawn pasta

Serves 2

  • 180g bucatini pasta
  • 1 tbsp salted butter
  • 6 garlic cloves, finely chopped
  • 100-150ml rosé wine
  • 190g shop-bought tomato and mascarpone sauce
  • 50g parmesan, grated, plus extra to serve
  • 300-400g raw peeled king prawns

To serve

  • Handful chopped parsley

Bring a large saucepan of water to the boil and cook the bucatini according to the packet instructions.

Meanwhile, melt the butter in a deep frying pan over a medium heat then throw in the garlic and fry for two minutes. Pour in the rosé and let the alcohol cook off for a minute or two, then add the tomato and mascarpone sauce and parmesan, along with a ladle of the pasta cooking water.

Let the sauce thicken, then add the prawns and cook for one to two minutes until they are pink and opaque – be careful not to overcook them, otherwise they can become rubbery.

When the prawns have been on the heat for a minute, drain the bucatini and add it to the sauce, stirring well to make sure it is fully coated.

Serve with a generous sprinkling of parmesan and parsley over the top.

‘Comfort in One’ is published by Carnival, £26

Post Related