It’s more likely that a huge pile of dirty dishes is the last thing you want to look at after finishing your delicious dinner. But there’s one saving grace that will get you out of there faster than you can say ‘unwanted dishwashing’ – the one-pan wonder! We compiled 41 of the best recipes all cooked in a single pot or pan so they’re quick and require minimal effort after the meal too. Happy eating!
Hake and butter beans with lemon mayonnaise
Dish up the flavour of the Mediterranean, straight from your own oven, with this beautiful one-pan fish supper. We’ve nudged our dish with a hint of mild warmth using sweet smoked paprika alongside the tempting duo of soft butter beans and flaky hake (cod, pollock or haddock are good alternatives) and topped it with a swirl of lemon mayo to finish.
Tomato pasta
Once you master this recipe, your ability to transform a few basic pantry staples into something wonderfully flavourful becomes your secret weapon. The catch, of course, is that you need time; you can't achieve justice to this particular meal without the quiet transformation of sweet, mellow onions, nor the lingering infusion of red wine vinegar and fresh herbs through juicy tomatoes. Under no circumstances should you be stingy with the toasted breadcrumbs, garlic and dried thyme – that final crunchy element is essential!
Almond chicken curry
Although the preparation may teach you to balance aromatic spices, it's easy to do and very quick - it'll be on the table in 45 mins. The turmeric grounds, while the ginger adds zing, balance against the sharp hit of cardamom and fenugreek. Omit chicken and use chickpeas for an easy veggie alternative.
Mattar paneer
The pea and paneer (unsalted white cheese) is a match made in Indian cuisine-based heaven and pure comfort food. A great amount of fresh tomato cooks down gently, and in with this, the punchy spices, including garam masala: an exotic, rich blend of spice such as nutmeg, cinnamon, cardamom pods, and cumin seeds. You can make your own garam masala, if time and ingredients permit, as we've suggested in our recipe.
Sausage cornbread
As the ‘toad in the hole’ approach has a knack of getting a golden cornbread batter, heat your oil, fry off the sausages and pour your batter into the pan before topping it with the juicy sausages. Eat your cornbread as soon as possible, topped off with some ketchup, chilli sauce or even a fried egg to turn it into a dish for brunch.
Za'atar salmon and tahini
Za’atar combines sesame seeds, zingy sumac, and dried herbs (usually thyme and oregano) into a Middle Eastern spice mix. This spice mix works beautifully with the rich salmon here in this winning one-pan recipe, while the tahini dressing adds plenty of satisfying nuttiness to the whole plate. Don’t worry, if salmon isn’t your thing, feel free to substitute with whichever fish you like.
Quick braised red cabbage, sausages and apples
You can throw so many lovely flavours in the pot and let them meld together when you’re cooking one-pan dishes, as this substantial sausage supper illustrates. The red wine vinegar and dark maple syrup cook down with the meat until the good hit of apple transforms and balances the red cabbage. Bonus tip: save the rest for a killer sausage sandwich tomorrow lunch!
Braised lamb with sweet potato
There’s no other way to combat a dismal day than a hearty stew, and this one feature cumin and curry powder for a warmth to make you smile. A spoonful of mango chutney serves two purposes – not only does it brighten the dish, but it also accentuates the sharp tanginess of the tomatoes, while the long cooking time is worth it for melt-in-your-mouth lamb.
Full English fry-up
A full English (or fry-up) breakfast offers the perfect way to start a weekend day, providing all the fuel you need. However, if the idea of getting out all the different pans to prepare your eggs, bacon, beans, and tomatoes puts you off, don't despair. This one-pan fry-up recipe will guide you on how to achieve the ultimate full English using just a single frying pan!
Pork and onion curry
You will create an incredibly delicious sweet-and-savoury Burmese curry that packs caramelised onion, ginger, and fall-apart pork, along with a drop of soy sauce. To bring the flavour together, you’ll need to cook it on a very low heat, but the results will definitely be worth the effort. One pot will provide more than enough for everyone!
FAQ's
Q1: What actually counts as a "one-pan" meal?
A: Any recipe where the entire dish—including your protein, starch, and veggies—cooks completely in a single vessel. This could be a sheet pan, a cast-iron skillet, a Dutch oven, or a large pot.
Q2: How do I prevent different ingredients from overcooking or undercooking?
A: Stagger your cooking times. Start with denser ingredients that take longer (like potatoes or carrots), then add your proteins, and toss in quick-cooking items (like spinach or peas) during the final few minutes.
Q3: Can I cook grains like rice or pasta directly in the same pan?
A: Absolutely. The trick is ensuring you have the right liquid-to-grain ratio. The grains will absorb the cooking juices, broth, and fats right in the pan, which actually gives them much more flavor than boiling them separately.
Q4: How do I get a nice sear on meat without overcooking the veggies?
A: Sear your meat first on high heat to develop a golden crust, then temporarily remove it. Toss your vegetables in the remaining pan juices, place the meat back on top, and finish cooking everything together in the oven or on a lower simmer.
Q5: What is the best way to make cleanup even faster?
A: For baking sheets, line them with parchment paper or heavy-duty aluminum foil before cooking. For skillets and pots, deglaze the pan with a splash of water, wine, or broth while it's still hot to loosen up any stuck-on bits before washing.
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