Canberra mum Katie Middlemiss, of House Rules renown, has pivoted her savvy for juggling ‘to do’ lists into a recipe subscription service that aims to demolish decision fatigue. Read on for two of her nutritional one-pot/one-tray weeknight warmers for the chilly season.

Prawn couscous paella

Serves 5 | Prep 10 mins | Cooking 20 mins

• 2 cups pearl couscous
• 2.5 cups chicken stock
• 1 Tbsp olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, finely sliced
• 1 chorizo sausage, diced
• 4 tomatoes, diced
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 2 tsp fennel seeds
• 1 red capsicum, deseeded and thinly sliced
• 500g green tiger prawns
• 1 cup of frozen peas
• 1 lemon, cut into wedges to serve
• Parsley, to serve

Heat the olive oil in a medium pot and sauté the onions until soft – about 4 minutes.

Add the garlic and chorizo, stirring often to prevent the garlic from burning.

Add the chopped tomatoes and simmer until they collapse.

Add spices and stir through for one minute.

Next add the couscous, capsicum, peas and stock. Mix it through well, bring to the boil and then turn the heat right down and leave to simmer for 10-12 minutes.

While the couscous cooks, peel and de-vein the prawns leaving only the tail for presentation if you wish.

When the couscous is al dente, stir in the prawns and leave to cook on low heat for 3-4 minutes or until the flesh turns white.

Serve immediately with fresh lemon wedges and parsley.

Lazy lentil lasagne

Serves 4 | Prep 10 mins | Cooking 20 mins

• 1 brown onion
• 1 garlic clove
• 400g can lentils
• 1 zucchini
• 1 carrot
• 1 400g tin diced tomatoes
• 100g baby spinach
• 1 bunch of basil
• 2 x fresh lasange sheets (or dried)
• 200g smooth ricotta
• 1.5 cups grated cheese (mozzarella, Tasty or Colby)
• 2 Tbsp balsamic vinegar
• Olive oil

Pre-heat oven to 180°C. Dice the small brown onion, mince the garlic, drain, and rinse the lentils, grate the zucchini and carrot, and pick the basil leaves (discard the stalks).

In a large ovenproof frying pan, heat the olive oil on the stove-top and fry the onion until soft.

Add in the garlic and stir through (1 minute) then add the lentils and grated vegetables and stir through.

Stir in the balsamic vinegar, tomatoes and ¼ cup of water before bringing to a simmer for 5 minutes.

Next break the lasagne sheet into big pieces, add them to the pan and spoon sauce over them. Place the spinach and basil on top, then drop tablespoon size dollops of ricotta all over the spinach.

To finish, cover the top with the grated cheese. Place the whole pan into the pre-heated oven and bake for 10 minutes, or until the cheese is melted and beginning to brown.

Serve straight from the pan.

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