Donal Skehan’s simple family suppers – pasta a limone, smash burgers and chorizo mac and cheese

Minimal ingredients, equipment and time to get it done are now essential. After chasing tiny tornados all day, unless you are one of those perfect Instagram families, nobody has got the energy for elaborate meals.

These recipes are not just about convenience; they’re about sanity-saving, flavour-packed magic that keeps the whole family happy and well-fed without draining every ounce of your energy.

This week, I’ve got three recipes that deliver on time and flavour. First, pasta a limone, hailing from the sunny shores of Italy. It should help transport you there on even the coldest Irish spring day.

The combination of vibrant lemon zest in a rich creamy sauce with plenty of parmesan cheese creates a comforting and simple-to-prepare midweek supper. Any pasta shape will work here and, to make it more of a meal, you could serve it with grilled prawns or crispy pancetta.

Next, a simple crowd-pleaser, chorizo mac and cheese. This is a spicy twist on the classic American comfort food. Opt for a soft Spanish chorizo for its bold flavour, made with good-quality pork, smoked paprika and garlic. It’s a satisfying dish that brings creamy comfort with a little twist which will make you want to revisit it.

On the same American comfort food vibe, quick burgers are always a crowd-pleaser. Gone are the days of my mum’s thick beef patties — these days it’s all about the smash burger, celebrated for its crispy edges and juicy centre. The technique involves smashing a ball of minced beef onto a hot pan, creating maximum surface area for caramelisation.

Smash burger night is always popular with our boys and I like to set up a smash burger station, where everyone can get creative with their toppings. Plonk lettuce, caramelised tomatoes, crispy bacon, avocado slices and tangy pickled onions on the table and build your burger.

Pasta A Limone

Serves: 2

Time: 30 minutes

Ingredients

• 250g tagliatelle
• 2 lemons, zested
• 250ml double cream
• 50g butter
• 100g parmesan, finely grated
• Small handful flat-leaf parsley, chopped
• Sea salt & freshly ground black pepper

Method

1. Place a large saucepan of salted water over a high heat and bring to the boil. Add the tagliatelle and cook according to packet instructions.

2. While the pasta is cooking, add the lemon zest to a separate pan over a medium heat with the cream. Simmer for 3-4 minutes until slightly reduced, stirring often. Add the butter and stir to combine. The butter should instantly melt.

3. Scoop the pasta into the pan with sauce along with a little cooking liquid, toss to coat the pasta in the sauce and simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through two-thirds of the cheese, little by little, keeping a little back to serve. Season with salt and pepper to taste. Serve straight away in bowls with the remaining cheese and parsley sprinkled over the top.

Smash Burgers

Serves: 4

Time: 25 minutes

Ingredients

• 1 tbsp rapeseed oil
• 450g 20pc fat beef mince
• 4 slices cheddar cheese
• 6 tbsp mayonnaise
• 1 tbsp hot sauce
• 2 tbsp ketchup
• 4 brioche buns, toasted
• Iceberg lettuce, thinly shredded to serve
• Shoestring fries, to serve
• Sea salt & freshly ground black pepper

Method

1. Heat the rapeseed oil in a heavy-based frying pan over medium-high heat until very hot. Divide the mince into 4 equal portions, seasoning each patty with salt and pepper.

2. Add the patties to the preheated pan and, using a spatula, press down to make them a little larger than the buns. Cook for 3-4 minutes, flip and cook for another 4 minutes until cooked through. Do not move or flip the patties multiple times as this will affect the cooking process. Top each with a slice of cheese and add a little water to the pan, cover with a lid and cook for another minute until the cheese has melted.

3. To make the burger sauce, mix together the mayonnaise, hot sauce and ketchup in a small bowl and stir until fully combined.

4. To assemble, add the sauce to the bottom half of the toasted bun followed by the burger, lettuce and bun top. Serve with fries and dig in!

Chorizo Crumble Mac & Cheese

Serves: 4

Time: 45 minutes

Ingredients

• 250g macaroni
• 75g unsalted butter, plus extra for greasing
• 1 fresh bay leaf
• 60g plain flour
• 700ml whole milk
• 1 tsp Dijon mustard
• Pinch of nutmeg
• Sea salt & freshly ground black pepper
• 150g cheddar cheese, grated
• 10g parmesan cheese, grated
• 2 tbsp olive oil
• 150g cooking chorizo, finely chopped
• 1 clove garlic, finely sliced
• 100g white bread, torn into small pieces or crumbs
• Green leaf salad, to serve

Method

1. Bring a large pan of salted water to the boil, add the macaroni and cook until al dente, for about 12 minutes.

2. Preheat the oven to 200C/fan 180C/400F/Gas Mark 6. Grease a large ovenproof dish with butter.

3. Melt the butter in a saucepan over a medium-high heat with the bay leaf and then whisk in the flour. Cook for 2 minutes and then gradually pour in the milk. Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce.

4. Add the mustard, nutmeg, plenty of seasoning and most of the cheese. Mix through until the cheese has melted.

5. Once the pasta has cooked, drain most of the water, leaving a few tablespoons, from the pot and pour in the cheese sauce and mix through until everything is combined.

6. In a frying pan, heat the olive oil over a medium-high heat and fry the chorizo until it has released its oil and is starting to crisp. Remove from the pan with a slotted spoon, then add the garlic and bread and fry until the crumbs are golden. Drain on kitchen towel then toss with the crispy chorizo.

7. Spoon the macaroni and cheese into the dish, then scatter over the chorizo crumb and the remaining cheese. Bake for 30 minutes until golden and bubbling. Serve with the green leaf salad.