ONE-PAN CREATIONS

Skip on the washing up with these tasty feeds

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GREEK LAMB & EGGPLANT

SERVES 4-6 PREP 20 MINS COOK 35 MINS

1 Place eggplant in a sieve over a bowl. Season well with salt and toss to coat. Set aside for 10 mins. Rinse eggplant. Pat dry.

2 Place lamb and seasoning in a large bowl. Toss to coat.

3 Heat an oiled, large deep-frying pan over medium to high heat. Add lamb. Cook, turning once, for about 4 mins, or until well browned. Remove.

4 Add onion. Cook, stirring for 4 mins. Add eggplant and garlic. Cook, stirring for about 6 mins, or until eggplant is golden and tender.

5 Stir in passata and stock with ¼ cup water. Return lamb and cooking juices to pan. Bring to a boil. Cover with lid.

6 Gently simmer for 15 mins, or until lamb is tender. Stir in beans and olives. Cook, uncovered, for a further 5 mins, or until hot.

7 Serve lamb with yoghurt and pita bread. Garnish with mint leaves.

ITALIAN SAUSAGE & MUSHROOM LASAGNE

SERVES 8
PREP 25 MINS
COOK 1 HOUR

• 2 x 450g Italian-style pork sausages
• 1 large onion, roughly chopped
• 300g flat mushrooms, thickly sliced
• 2 tbsp chopped fresh sage leaves
• 2 tblsp olive oil
• 500g fresh ricotta
• 2 cups pure cream
• 2 cups finely grated parmesan
• 10 instant lasagne sheets
• 250g punnet cherry tomatoes
• mixed salad leaves, to serve

1 Remove sausages from casings. Break into 2cm pieces. Place sausage pieces and onion in a oiled large rectangular ovenproof dish (8-cup capacity).

2 Cook in a 220°C preheated oven for 12 mins. Add mushrooms and sage. Drizzle over half the oil. Toss to combine. Cook for a further 10 mins, or until sausages are golden and mushrooms are tender. Transfer to a bowl. Toss to combine. Reduce oven to 180°C.