DONAL SKEHAN

Easy, manageable recipes have been the lifeblood of our family kitchen for the past couple of years, since our two little boys came on the scene. They were born in California, where we were living until recently, and because we didn’t have the childcare support network of family close by, a simplified approach to mealtimes became essential.

I have a new-found respect for recipes that don’t require too many ingredients and can be made in the bones of 30 minutes.

We cook differently throughout the seasons of our lives and, although I sometimes dream of the days when I pottered around the kitchen working on a homemade pasta project while shins of beef slowly bubbled away in a tomato sauce, that’s not what time allows at the moment.

We’re back in Ireland now and, while we miss the sunshine, palm trees and food trucks of California, the chance to fill our two boys with the food and the fond memories of my Irish childhood is what I’m looking forward to most. These recipes are examples of fuss-free suppers that may help you lighten the load midweek - I hope so, anyway.

Saffron chickenstew with greensand chickpeas

One-panvegetablelasagne

RECIPES, PHOTOGRAPHSAND STYLING DONAL SKEHANDUCK RECIPE PHOTOGRAPHSARAH KIM WATCHORN

Hoisin duckwraps

Saffron chicken stewwith greens & chickpeas

SERVES 4. HANDS-ON TIME 30 MIN

”The recipe is a useful blueprint that’s open to your interpretation. See the swaps (below) for other ideas.”

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 4 garlic cloves, sliced

• Pinch saffron

• 1 litre chicken stock

• 200g orzo

• 500g cooked chicken, shredded

• 200g sliced greens, such asspring greens, cabbage, kale…

• 400g tin chickpeas, drained andrinsed

• Small handful flatleaf parsley,roughly chopped (optional)

1 Put a large pan over a mediumhighheat, add a little oil and frythe onion and carrot for about8-10 minutes until softened. Stirin the garlic and fry for anotherminute or so, then add the saffronand chicken stock.

2 Bring to a rapid boil, add theorzo, then turn the heat to lowmedium.Partially cover the pan,then cook for 10 minutes, stirringregularly, until the orzo is aldente (still with some bite).

3 Stir in the chicken, greens andchickpeas and heat through untilthe greens have wilted. Seasonto taste, then serve the stew inwarmed bowls with a littleparsley on top, if you like.

PER SERVING 567kcals, 15.9g fat(3.7g saturated), 53g protein,55.2g carbs (7.2g sugars),0.7g salt, 10.2g fibre