Sarah Butler: These one-dish wonders are perfect for summer evening madness

Irish Examiner

5 days ago

Between summer camp runs, late meetings, and endless household tasks, feeding a family can feel like a daily obstacle course.
That's why having a few reliable, one-dish wonders in your recipe arsenal can make all the difference.
Both the Classic Family Spaghetti Bolognese and the Honey and Mustard One-Pan Rice are designed with busy families in mind — they're hearty, fuss-free, and flexible enough to fit your schedule.
The bolognese is a rich, veggie-packed staple that sneaks in goodness while pleasing even picky eaters.
You can prepare it quickly, let it slow-cook while you get on with your day, and freeze any extras for a future meal. It's perfect over pasta, jacket potatoes, or even in lasagne — one pot, multiple uses.
Meanwhile, the Honey and Mustard One-Pan Rice delivers big flavour with minimal clean-up.
It's a complete meal in one dish: protein, carbs, and veggies all baked together, ready to serve. Best of all, it reheats beautifully for lunchboxes or leftover dinners.
These are the kinds of recipes that work hard for you—nourishing, adaptable, and built to save time while keeping mealtimes enjoyable.
Whether you batch cook on the weekend or throw them together on a hectic evening, they offer the comforting ease every family cook deserves.
Classic Family Spaghetti Bolognese
recipe by:Sarah Butler
With just 15 minutes of prep, you can either pop it in the oven on low or let your slow cooker do all the hard work while you tackle the day. The flavours deepen beautifully over time, resulting in a rich, savoury sauce everyone will love.
Servings
6
Preparation Time 
20 mins
Cooking Time 
30 mins
Total Time 
50 mins
Course 
Main
Ingredients 1.5 lb minced meat
1 beef Oxo cube
2 carrots, diced
1 onion, diced
3 cloves garlic minced
1 celery stick, diced
4–5 cherry tomatoes, halved
1 carrot grated
1 small red pepper, diced
1 tbsp dried oregano
4 tbsp tomato purée
1 tin chopped tomatoes
500ml water
Handful of fresh basil, roughly chopped
Salt and pepper, to taste
Olive oil and butter, for cooking
1 clove garlic, minced
Method
Heat a little olive oil in a large pan. Brown the minced meat.
Once browned, stir in the crushed Oxo cube, 3 tablespoons of tomato purée, oregano, and season with salt and pepper. Set aside.
In the same pan, melt a little butter. Add the onion, garlic, celery, cherry tomatoes, carrots and red pepper.
Cook for 5–6 minutes until softened.
Return the mince to the pan. Add the chopped tomatoes, remaining tomato purée, and water. Stir well.
Bring to a gentle simmer. Then either serve immediately or:
Transfer to a preheated oven (140°C, non-fan) covered, for 4 hours, or
Use a slow cooker on low for 4–5 hours, stirring occasionally.
Just before serving, stir in the fresh basil. Adjust seasoning if needed.
Sarah's secret
Perfect poured over pasta, spooned over potatoes or even tucked into lasagne, this sauce freezes beautifully.
Very freezer-friendly—make a double batch and save half for another busy night.
Honey & Mustard One-Pan Rice
recipe by:Sarah Butler
Busy weeknights call for recipes that are simple, satisfying, and require minimal cleanup—this Honey & Mustard One-Pan Rice is exactly that.
Servings
6
Preparation Time 
20 mins
Cooking Time 
55 mins
Total Time 
1 hours 15 mins
Course 
Main
Ingredients 50g butter
1 large onion, diced
3 garlic cloves, diced
3 chicken breasts, halved
1 tbsp plain flour
1 tsp garlic powder
1 tsp dried oregano
2 tbsp sunflower or vegetable oil
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
200g rice, rinsed
100ml white wine (optional)
600ml chicken stock
1 tsp Dijon mustard
1 tbsp honey
3 lemon slices
Juice of ½ lemon
Handful of fresh parsley, roughly chopped
Salt and freshly ground black pepper
Method
Preheat the oven to 180°C / 160°C fan / Gas 6.
In a large ovenproof casserole dish, layer the diced onion and garlic. Top with half the butter and bake for 10 minutes.
Meanwhile, toss the halved chicken breasts in a bowl with flour, garlic powder, oregano, and a little salt and pepper to coat.
Melt the remaining butter in a frying pan. Sear the chicken on both sides for a few minutes until golden.
Add the seared chicken to the casserole dish with the cooked onions and garlic.
Layer the bay leaves, thyme, and rosemary on top of the chicken.
Scatter the rinsed rice evenly over the dish.
In a jug, mix the wine (if using), stock, Dijon mustard, and honey. Pour this mixture over the chicken and rice.
Season with salt and pepper. Cover tightly with foil and bake for 30 minutes.
Remove the foil, add lemon slices (and a few cubes of butter for extra richness, if desired), and bake uncovered for another 15 minutes.
Squeeze over the lemon juice, adjust seasoning, and garnish with chopped parsley before serving.
Sarah's secrets
Cook once, eat twice. This dish keeps well—store leftovers in an airtight container in the fridge for up to 3 days.
It's also incredibly versatile—you can double the batch and enjoy leftovers for lunch or dinner the next day, saving even more time.
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