5 Cosy One Pan Dinners for Autumn& Winter

Veggie Lasagne

1. 1

   Heat olive oil in a deep oven‑proof saucepan over medium heat, sauté minced garlic and diced onion, season with sea salt and black pepper, then add cubed courgette, sliced mushrooms, canned chopped tomatoes and boiling water; cook for 10 minutes, stir in fresh spinach until wilted, layer fresh pasta sheets, toss gently, top with basil leaves, grated Parmesan and thickly sliced mozzarella, and finish under a hot grill for 5 minutes until bubbling and golden.

Chicken Cacciatore

2. 2

   Butterfly chicken breasts, season with sea salt and black pepper, and fry in hot olive oil until lightly browned. Add quartered baby potatoes, sliced red and green peppers, sliced onion and minced garlic, cooking until softened. Add rosemary and thyme sprigs, deglaze with white wine, then stir in tomato passata, chicken stock and olives; simmer covered for about 8 minutes, finish with torn fresh basil.

Roast Vegetable Pasta

3. 3

   Halve cherry tomatoes, chunk courgette and aubergine, quarter red onion, and toss with balsamic vinegar, olive oil, chili flakes, sea salt and black pepper. Roast on a high‑sided tray at 400°F for 40 minutes, turning halfway. Near the end, boil penne pasta until al dente, drain, then combine roasted vegetables with roasted garlic cloves, mash gently, add a splash of pasta water, stir in torn basil and grated Parmesan, and toss everything together.

Chicken Parmesan

4. 4

   Fry bite‑size chicken breast pieces in olive oil, seasoning with sea salt and black pepper, until lightly browned. Add courgetti and a pinch of dried oregano, then stir in tomato passata to create a quick sauce. Sprinkle grated Parmesan, mozzarella balls, and panko breadcrumbs over the top, then place under a hot grill until the cheese bubbles and the breadcrumbs crisp.