One-Pan Wonders

When you’re so busy during the week, it’s easy to whip out the phone and send for food.

Portrait of Tammy Strobel
When you’re so busy during the week, it’s easy to whip out the phone and send for food. But with just a little bit of planning to stock up on the necessary ingredients ahead, you could be eating in more and enjoying dinner time with the family. And just because you want to whip up something fast, doesn’t mean you need to forgo flavour. Our delicious recipes use only one pan, making clean-up a cinch too!

Weeknight Dinner In Under 35 Mins

Mid-week dinners call for fast and flavoursome cooking. From a quick roast chicken to family-friendly burgers, there’s something for everyone, every night 
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Prep & Cook 35 mins | Serves 4

2 tbsps bottled pesto
4 thick slices ciabatta
8 thin slices streaky bacon
4 x 200 g chicken breast fillets, trimmed
2 tbsps extra virgin olive oil
500 g cherry truss tomatoes
60 g rocket leaves
Balsamic vinegar, to serve
1. Preheat oven to 220 C. Oil a large shallow oven tray.
2. Spread the pesto over each slice of ciabatta; place on the tray. Wrap two slices of bacon around each chicken breast; place on top of ciabatta.
3. Drizzle with half the oil and season with salt and pepper. Roast for about 15 mins.
4. Add tomatoes to tray and drizzle with remaining oil. Roast for a further 10 mins, or until chicken is cooked through, bacon is crispy and tomatoes are softened.
5. Top with rocket and drizzle with balsamic vinegar to serve.
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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

6 (600 g) Italian style sausages
1 tbsp extra virgin olive oil
1 medium (150 g) onion, chopped finely
2 cloves garlic, sliced thinly
3 sticks celery, sliced thinly
1 L (4 cups) chicken stock 
400 g can diced tomatoes
400 g can butter beans, rinsed, drained
4 cups (135 g) shredded silver beet leaves (see tip)

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.

4.  Sprinkle with basil leaves. Serve with crusty bread, if desired. Soup suitable to freeze at the end of step 3. Not suitable to microwave.
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Prep & Cook 20 mins | Serves 4

500 g pork mince
3 green onions (green shallots), sliced thinly
2 tbsps white miso paste
1 fresh long red chilli, chopped finely
1 tbsp vegetable oil
4 bread rolls
4 cups shredded wombok (Chinese cabbage)
3 cups fresh coriander leaves
2 green onion (green shallots), extra, sliced thinly
¼ cup Japanese mayonnaise, plus extra to serve

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.

5.  Serve with remaining slaw, sweet chilli sauce, lime and extra chilli, if desired. Uncooked patties suitable to freeze. Not suitable to microwave.
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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

1 tbsp extra virgin olive oil
1 medium (350 g) leek, white part, sliced thinly
3 cloves garlic, sliced thinly
3 cups chicken stock
1 cup pouring cream
1¼ cups couscous (see tip)
1 cup baby frozen peas
2 tsps finely grated lemon rind
½ cup finely grated Parmesan, plus extra to serve
60 g baby spinach

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.

5.  Top with prosciutto and extra Parmesan to serve. Add a squeeze of lemon, if desired. Not suitable to freeze or microwave.
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Prep & Cook 35 mins | Serves 4

3 medium (500 g) potatoes, scrubbed (see tip)
1 medium (300 g) fennel
30 g butter, chopped
4 x 180 g salmon fillets, skin on, pin-boned
⅓ cup fresh dill leaves
1 tbsp baby capers in brine, drained

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.

5.  Sprinkle with the dill and capers and serve with watercress, lemon wedges and chilli flakes. Not suitable to freeze or microwave.