6 lazy and delicious one-pan dinners for when you're too tired to cook!

Fry 1 lb (450 g) ground beef and 1 tbsp butter for about 4 minutes, stirring occasionally, until browned.

Finely chop 1/2 of a large onion or 1 small onion and add it to the pan.

Stir well and let it cook for a minute.

Add 2 garlic cloves and 1 tsp of butter. Let the garlic fry for about 30 seconds, until fragrant.

Season with 1 tsp salt, 1 tsp black pepper, 1 tsp Italian herbs, and 1/2 tsp red pepper flakes or chili flakes (optional).

Add 3 1/2 cups (820 ml) chicken stock or broth and bring to a boil.

Add 2 cups (250 g) penne pasta or any pasta of your choice and simmer for about 10 minutes, until the pasta is al dente.

Pour in 1 cup (240 ml) of heavy cream and let it simmer for another minute, until everything comes together in a rich, silky sauce.

Turn off the heat and sprinkle over some grated mozzarella cheese, if using. Cover the pan for 1 minute to let it melt.

For the next recipe, fry 1 lb (450g) minced beef for about 4 minutes, stirring occasionally, until browned.

Finely chop 1 large onion and add it to the mince along with 2 garlic cloves. Season with salt and black pepper.

Slice 10 oz (300g) button mushrooms and cook for 4-5 minutes to soften them.

Melt 1 tbsp butter and stir in 2 tablespoons of flour, cooking for a minute to form a smooth paste.

Add 1 tablespoon Worcestershire sauce and 2 tablespoons Dijon mustard.

Pour in 1 1/2 cup (360ml) of beef stock and simmer for 2-3 minutes, or until the sauce slightly thickens.

Turn off the heat and stir in 2/3 cup (150 ml) sour cream or crème fraîche, stirring to incorporate the cream into the sauce.

For the cabbage recipe, cut 1 medium green cabbage into wedges and melt 1 tablespoon of butter in a skillet over medium-to-high heat.

Sear the cabbage wedges for about 5–6 minutes until golden brown on both sides. Season with salt and black pepper.

Finely slice one onion and set the cabbage aside.

In the same skillet, sauté the onion over medium-low heat for about 10 minutes until soft and translucent. Season with salt and black pepper.

Melt the remaining tablespoon of butter and stir in 1 tablespoon of balsamic vinegar, cooking for a further seven minutes until the onion is a deep golden color.

Return the cabbage wedges to the skillet and pour in ½ cup (120 ml) of beef broth and 1 cup (240 ml) of heavy cream, adding a few thyme sprigs or 1/2 tsp dried thyme and black pepper.

Sprinkle 7 oz (200 g) of grated Gruyère cheese and bake in an oven preheated to 205°C (400°F) for about 30 minutes.

In a large sauté pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Finely chop 1 medium sweet onion and add it to the melted butter and oil, cooking for 3–4 minutes, stirring occasionally.

Grate or finely mince 2 garlic cloves and add them to the pan, sautéing for another 30 seconds to 1 minute until fragrant.

Add 1 lb (450 g) ground beef, seasoning with ½ teaspoon salt and ½ teaspoon black pepper. Cook for 4 minutes until browned.

Add 1 bay leaf and ½ teaspoon sweet paprika, pouring in 2 cups (500 ml) beef stock and bringing it to a simmer.

Slice 14 oz (400g) of small potatoes into rounds and add them to the pan, stirring gently to coat them in the broth, then cover with a lid.

Cook over low heat for about 10 minutes, then remove the lid and stir in 1 cup (250 ml) sour cream and 1 tablespoon Dijon mustard, adding a handful of fresh parsley.

Let it simmer uncovered for another 2-3 minutes, tasting and adjusting seasoning if needed.

For the next recipe, heat 2 tbsp of olive oil over medium heat and add the sliced potatoes, cooking for about 8 minutes, stirring occasionally.

Add 1 lb (450g) of minced beef, mixing well with the potatoes and breaking the mince into smaller pieces.

Season with salt and black pepper, cooking for a further 7-9 minutes, stirring and turning the potatoes and mince as they brown.

In a 25 cm ovenproof pan, grease the pan with oil and put half of the potatoes in the pan, seasoning with salt and black pepper.

Spread 1 lb / 450 g minced meat over the potatoes and season with salt and black pepper, 1/2 tsp garlic powder, and 1/2 teaspoon sweet paprika.

Put 1/2 onion on the ground beef and add the rest of the potatoes, seasoning with salt and black pepper.

Cover with aluminum foil and bake at 180°C/356°F until potatoes are cooked through, about 30-35 minutes.

Whisk together 3 eggs, seasoning with salt and black pepper and 1/2 tsp oregano, and 1/2 cup / 100 ml whipping cream, then pour the egg mixture into the pan.

Bake for another 15-20 minutes at 356°F / 180°C.

Equipment Needed

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