January’s almost over, but the struggle is real! Make the last stretch easy (and delicious) with these three budget-friendly one-pan recipes. 

Potato crust quiche 

Serves 6 

Ingredients 

5 potatoes, sliced
Vegetable oil, to toss
Salt and pepper
5 eggs
1 cup milk
½ tin sweetcorn
2 Tbsp flour  

Method  

1. Preheat oven to 180°C. Prepare a 20 cm casserole dish.
2. Toss the potatoes with the oil, salt and pepper. Arrange in a circular pattern covering the bottom and sides of the tin. The slices should extend over the rim by about 3 cm as they will shrink in the oven.
3. Place the dish on a baking tray and bake for 30 minutes, until the potatoes are tender when pricked with a fork. Allow to cool for 10 minutes. Reduce oven temperature to 160°C.
4. Whisk the eggs until smooth. Whisk in milk, sweetcorn, flour and ¾ tsp salt, ensuring it is all well combined.
5. Pour egg mixture into the crust, filling to just below the top.
6. Bake for 40 minutes, until the centre is just set. If the edges of the crust get too dark, cover with foil and continue baking.
7. Cool for 1 hour, then serve at room temperature or chilled.

Budget tip: Swap out the milk for amasi, if that’s what you have in the fridge. 

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Italian chicken and bean traybake 

Serves 4  

Ingredients  

Salt and milled pepper 
3–4 frozen chicken leg quarters, defrosted 
Glug olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
½ cup red wine (optional) 
1 can tomato purée 
1 cup chicken or vegetable stock 
2 Tbsp sugar 
1 tsp dried herbs (like basil, rosemary or Italian herbs) 
2 tins (400g each) kidney beans, drained 
3 salad tomatoes, quartered 
Fresh basil, for serving  

Method  

1. Preheat oven to 190°C.  
2. Season chicken and place in an ovenproof dish.  
3. Bake for 25–30 minutes until it starts to brown.  
4. Heat olive oil in a pan and sauté onion for 5 minutes or until golden.  
5. Add garlic and fry for another minute.  
6. Add wine, if using, and cook until reduced.  
7. 7 Add tomato purée, stock, sugar and herbs, then cook for about 3 minutes.  
8. Remove chicken and pour sauce around it.  
9. Add beans and tomatoes and bake for another 20–25 minutes or until cooked through.  
10. Garnish with basil just before serving. 

Words by: Liezl Vermeulen 
Recipes and Photographs: Fresh Living Magazine 

5-ingredient pasta bake   

Serves 3–4   

Ingredients  

3 wheels feta 
4 cloves garlic, peeled and sliced 
2 punnets (250g each) cherry tomatoes 
Handful fresh basil, chopped plus extra to serve 
Olive oil, for drizzling 
Salt and milled black pepper 
1 packet (500g) macaroni, rigatoni or fusilli 
Chilli flakes, to serve 

Method  

1. Preheat oven to 180°C.  
2. Arrange feta, garlic, tomatoes and basil into a deep ovenproof dish. Drizzle with oil and season.  
3. Bake for 10–12 minutes, remove from oven and use a spatula or wooden spoon to break up feta and tomatoes.  
4. Bake for another 10 minutes.  
5. Toss tomato and feta mixture through cooked pasta and season well.  
6. Serve hot and scattered with basil and chilli flakes. 

Words by: Chad January
Photography: Zhann Solomons