TOM'S ONE-POT WONDERS

Packed with flavour, perfect for friends and there's less washing-up! Pick a Tom Kerridge all-in-one dinner tonight

Sausage & butter bean simmer-and-serve

Butter beans tend to be underused in recipes, but they soak up the flavour of what they're cooked in really well, including this braise.

Serves 4

Prep 5 mins

Cook 50 mins

FREEZABLE

1 tbsp sunflower oil

16 chipolatas (I used spicy chorizo ones because I love the chilli heat)

2 onions, sliced

2 celery sticks, sliced

8 garlic cloves, sliced

1 rosemary sprig

600ml chicken stock

2 x 400g cans butter beans, drained

75g butter, cubed small pack parsley, leaves picked and chopped

2 lemons, zested crusty bread, to serve

1 Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.

2 Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of bread.

PER SERVING 739 kcals, fat 52g, saturates 22g, carbs 33g, sugars 9g, fibre 14g, protein 29g, salt 2.7g

Thai-style shellfish pot

Thai flavours go well with all fish and seafood, so you can use your favourites in this dish. I've made my own Thai curry paste here, but a ready-made red curry paste would also be fine.

Serves 4

Prep 30 mins

Cook 20 mins

• 1 tbsp sunflower oil

• 4 lime leaves

• 200g prepared squid, cut into rings

• 400ml coconut milk