When the evenings draw in, most of us want something warm and comforting, but few have an hour to spend at the stove after work. These five dinners make the most of autumn produce, use simple ingredients and are on the table in about half an hour.
The one-pan hero: chicken with pumpkin and sage
Heat the oven to 220°C. Cut half a small pumpkin into wedges, leaving the skin on, and toss on a large tray with a red onion cut into eighths, two tablespoons of olive oil, salt and pepper. Nestle in four chicken thighs, skin side up, rubbed with smoked paprika and a crushed garlic clove. Scatter over a handful of sage leaves and a few sprigs of thyme.
Roast for 30 to 35 minutes, until the chicken skin is crisp and the pumpkin is golden at the edges. Finish with a squeeze of lemon and a spoonful of the pan juices over each plate. Serves four, and the leftovers make an excellent lunch.
Four more fast ideas
- Mushroom and spinach pasta: fry sliced mushrooms with garlic, stir in spinach, a splash of cream and grated hard cheese, then toss with pasta. Ready in 20 minutes.
- Sweet potato and chickpea curry: soften onion with curry paste, add diced sweet potato, a can of chickpeas and a can of coconut milk, and simmer for 20 minutes. Serve with rice or flatbread.
- Sausage, apple and cabbage skillet: brown sliced sausages, add shredded cabbage and apple wedges with a dash of cider vinegar, and cook until soft and sticky.
- Roasted tomato and red pepper soup: roast halved tomatoes, peppers and garlic for 20 minutes, blend with hot stock and serve with toasted bread and cheese.
A tip for busy weeks: roast an extra tray of pumpkin or sweet potato on Sunday. It keeps for three days in the fridge and can go into soups, pasta, salads or a quick curry, cutting your cooking time even further.
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