Sarah Butler: Two easy and tasty one-pot dinner recipes to batch cook for busy days

How to make a chicken and vegetable oven bake and a mince and mushroom cheesy pasta bake

When life is busy and the days feel non-stop, getting a nourishing dinner on the table can easily become stressful. These recipes are designed with real family life in mind, minimal prep, simple ingredients and maximum flavour, all without spending hours in the kitchen.

They’re the kind of meals you can have for dinner when time is short but you still want something wholesome and satisfying for the whole family.

Both dishes are ideal for batch cooking, making them perfect for hectic weekdays, after school evenings or those days when cooking from scratch just isn’t realistic.

You can make them ahead, portion them up and reheat when needed, saving time, money and energy. They’re comforting, filling and packed with familiar flavours that both adults and children will enjoy, making dinnertime easier and more enjoyable.

These recipes focus on one-pan or low-fuss cooking, meaning fewer dishes to wash and less time spent cleaning up. They’re also versatile, so you can adapt them to suit your family’s tastes or use up ingredients you already have. 

Whether you’re feeding hungry kids, juggling work and school runs, or planning ahead for the week, these are reliable, family-friendly dinners you’ll come back to again and again.

Chicken and vegetable oven bake

recipe by:Sarah Butler

Using chicken breasts keeps it light and speedy, while a smoky, zesty marinade brings all the flavour with barely any effort. The potatoes roast beneath, soaking up those gorgeous juices, while the peppers and tomatoes add colour and sweetness.

Servings

4

Preparation Time

 20 mins

Cooking Time

 40 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 4 chicken breasts

• 500g baby potatoes, thickly sliced

• 2 peppers (1 red, 1 yellow), thickly sliced

• 1 courgette, thickly sliced

• 1 onion, halved

• 4 cloves garlic, whole

• 200g cherry tomatoes

• For the marinade

• 1½ tsp smoked paprika

• 25g light brown soft sugar

• Zest and juice of 1 lime

• 1 tsp dried chilli flakes (use less for milder heat)

• 2 garlic cloves, chopped

• 4 tbsp olive oil

• ½ bunch parsley, chopped

• 1 red chilli, deseeded and chopped (optional)

• Salt and pepper

Method

1. First, marinate the chicken. Combine all the marinade ingredients in a bowl and mix well. Coat the chicken breasts in the marinade, cover, and chill for 20 minutes.

2. Meanwhile, put the potatoes into a large roasting tin with a drizzle of oil and a pinch of salt. Roast for 20 minutes.Remove the tin from the oven.

3. Place the chicken breasts on top of the potatoes and scatter the vegetables around. Spoon over any leftover marinade. Return to the oven and roast for 20 minutes.

4. Add the cherry tomatoes to the tin and roast for a final 10 minutes.

5. Scatter over chopped parsley and season with salt and pepper.

6. Sarah’s secrets: Any leftovers? This hearty bake is surprisingly delicious cold for a lunch on the go or as a lunchbox option for kids.

Mince and mushroom cheesy pasta bake

recipe by:Sarah Butler

This one-pan wonder is everything you want on a busy evening — hearty, comforting, and packed with flavour. Finished with melted cheese, it’s a family favourite that delivers every time.

Servings

4

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Main

Ingredients

• 2 tbsp olive oil

• ½ onion, chopped

• 2 garlic cloves, crushed or finely chopped

• 150g mushrooms, sliced

• 500g beef mince

• 1 × 400g tin chopped tomatoes

• 2 tbsp tomato purée

• 400ml beef stock

• 1 tbsp dried mixed herbs

• 1 tbsp Worcestershire sauce

• 200g penne pasta

• 150g grated mozzarella

Method

1. Cook the pasta as per the packet instructions, drain, and set aside.

2. Brown the mince in a frying pan for 5 minutes and season with salt and pepper. Once golden all over, set it aside.

3. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes until slightly softened. Add the sliced mushrooms and cook for 2–3 minutes until they begin to turn golden. Add the garlic and cook for 1 minute. Return the mince to the pan with the vegetables.

4. Stir in the chopped tomatoes, tomato purée, beef stock, mixed herbs, and Worcestershire sauce. Bring to a light simmer.

5. Sprinkle over the mozzarella, cover, and allow it to melt for 2 minutes (or grill if using an oven-proof pan).Remove from the heat and serve.

6. Sarah’s secrets: This will keep in the fridge for 1-2 days so it’s great to make ahead for a busy day.