One-Pan Wonders

Weeknight Dinner In Under 35 Mins

Prep & Cook 35 mins | Serves 4

Use good quality chunky Italian-style pork or beef sausages to make the meatballs. You will need about 5 trimmed leaves of silver beet or rainbow chard for this recipe.

Prep & Cook 25 mins | Serves 4

1 cup fresh basil leaves Crusty bread, to serve

1. Use a small sharp knife to split the sausage casing lengthways; peel off  the casing and discard (or, leave the sausages intact and squeeze the meat from the casings). Roll the sausage mixture into walnutsized balls. Heat the oil in a large saucepan over medium to high heat. Cook the meatballs for 5 mins, shaking the pan occasionally, until browned all over. Remove from the pan with a slotted spoon.

2.  Add the onion, garlic and celery to the same pan; season. Cook, stirring, for 5 mins or until softened.

3.  Stir in the stock and tomatoes; bring to the boil. Cook for 8 mins or until reduced slightly. Return the meatballs to the pan with the beans; cook for 1 min or until heated through. Just before serving, add the silver beet; stir until wilted.

Prep & Cook 20 mins | Serves 4

Sweet chilli sauce, lime wedges and sliced red chilli, extra, to serve

1.  Place the pork mince, onion, miso and chilli in a large bowl; season. Mix until well combined. Shape mixture into 4 patties, slightly larger than the rolls.

2.  Heat half the oil in a large non-stick frying pan over high heat. Split the rolls, and cook, cut side down, until browned lightly; remove from the pan. Add the remaining oil to the pan, cook the patties for about 8 mins, turning halfway, or until browned and cooked through.

3.  Meanwhile, combine the wombok, coriander, extra onion and mayonnaise in a large bowl. Season to taste.

4.  Spread with extra mayonnaise. Place a patty on each roll and top with slaw.

Rinse leek well between layers as it’s grown in sandy soil. We used couscous as an alternative to rice for a quick risotto. It’s available from supermarkets.

Double batch

These pork burger patties are so easy and delicious. Make a double batch and freeze for another meal to save on preparation time. We left the seeds in the chilli for the patties. If you don’t want it too hot, seed the chilli before chopping, or just leave it out.

Prep & Cook 25 mins | Serves 4

8 slices thinly sliced prosciutto

1.  Heat the oil in a large heavy-based frying pan over medium heat. Cook leek and garlic, stirring, for 5 mins or until the leek is soft.

2.  Add the stock and cream; bring to the boil. Add the couscous; cook, stirring occasionally, for 8 mins.

3.  Stir in the peas, cook for a further 2 mins or until thickened and the couscous is tender.

4.  Stir in the lemon rind and Parmesan then spinach. Season to taste.

Prep & Cook 35 mins | Serves 4

3 cups fresh watercress sprigs Lemon wedges and dried chilli flakes, to serve

1.  Preheat oven to 220 C. Oil a large shallow oven tray.

2.  Using a mandoline or v-slicer (see tip), thinly slice the potatoes and the fennel. Arrange the potato on the tray; season well and dot with half the butter.

3.  Bake for 10 mins or until softened. Add the fennel slices, roast them for 10 mins or until fennel softens.

4.  Place the salmon, skin-side down, over vegetables; season the salmon. Bake for a further 8 mins or until the salmon is just cooked through.