one-pan winners

Cook wholesome, budget-friendly dinners without fuss using an all-in-one method

- AILSA BURT

Pumpkin soup with savoury granola

SERVES 4 PREP 20 mins COOK 50 mins EASY V

• 1 pumpkin (around 1.5kg), peeled and chopped, seeds reserved
• 50g jumbo oats
• 2 tsp coriander seeds
• 1½ tsp chilli flakes
• 1 tsp tamari
• 1 tsp maple syrup
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 carrots, chopped
• 3 garlic cloves, sliced
• 1 litre vegetable stock

1 Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.

2 Heat the oil in the pan over medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.

3 Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.

GOOD TO KNOW vegan-healthy-low fat-low cal. fibre vit c 2 of 5-a-day

PER SERVING 276 kcals fat 14g carbs 24g sugars 11g fibre 10g saturates 2g protein 9g - salt 0.9g

Mushroom carbonara

SERVES 1 PREP 10 mins COOK 20 mins EASY V