Craving a good meal but can't be bothered doing the washing up? It's okay - we get like that, too! That's why we have one-pan (or pot!) wonders - here are our favourites:
Mussels, mayonnaise, chips and beer. It doesn’t get much better than that. When cooking mussels, the size of the pot matters- if you don’t have a large wide stockpot, cook the mussels in 2- 3 pans so they have room to move and cook evenly. 
Moules frites Source: Food Safari Water
Similar to a paella in that it is cooked in a large shallow pan, this lesser known seafood-rich dish uses pasta instead of rice as its base. It is typically made with short thin noodles called fideos but spaghettini is a good substitute if you can’t find it.
Fideuà Source: Food Safari Water
This super simple recipe is a one-pan solution to sticky, finger-licking pork. You're basically boiling a piece of pork neck into sticky, tender submission. Can't get any easier than that!
Sticky caramelised black pepper pork Source: Alan Benson
Just like paella, cataplana actually refers to the pot this dish is cooked in! If you don't have ready access to one, substitute by using a wide pot or sauté pan.
Supreme cataplana Source: Destination Flavour
This forgiving Thai curry adds a kick of flavour to any white fish. If sand whiting is difficult to source, you may use a similar white fish, like snapper, instead.
Sand whiting jungle curry Source: Sharyn Cairns
This cobbler, a savoury deep-dish creation of ripe summer tomatoes topped with a stunning parmesan drop-biscuit dough, is a simple update to the old stodgy idea of a casserole.
Tomato cobbler with buttermilk biscuits Source: Luisa Brimble
The earthy simplicity of cooking in a claypot has been a method used throughout the ages and is particularly popular in Vietnam. The clay not only adds a little moisture to help steam the food but also imparts an earthy note. If you've not got a claypot, feel free to use a deep, heavy-based saucepan instead.
Claypot fish Source: Sharyn Cairns
Paella is one of the original one-pan wonders. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
Paella Valenciana Source: China Squirrel
For those breakfast-for-dinner feels: this Middle-eastern method of having poached eggs for breakfast involves baking the eggs in an earthy paprika tomato sauce, spiced lightly with chilli and capsicum.
Shakshuka Source: Bondi Harvest
