Everyone should have a few one-pot wonders they can make. They are so useful and make a great comfort food during autumn and winter. You can vary the ingredients in this spiced spooky rice recipe depending on what you have to hand. Some children will not be keen on the spices so be careful not to put too much in.

Lots of people have bought those simple rice cookers. They are not expensive and are very useful. You know that the rice will come out perfect each time, and lots of them have a rack to steam your vegetables at the same time. A little meat is a good addition to the spooky rice. If you have any leftover roast meat from Sunday lunch, stir it into this rice dish and heat through. If you’re feeding a crowd, serve as a side with griddled sausages.

This lentil chilli is a great recipe to feed a gang of kids for Halloween. Again, it is a dish you can enjoy throughout the year. Plus, it is very economical and would also be delicious served with your favourite sausages. So many of our local butchers are making great sausages these days.

Spiced spooky rice

Serves four

2 tbsp olive oil

2 red onions, chopped

2 carrots, diced

2 celery sticks, diced

300g (11oz) basmati rice, well rinsed under cold running water

1-2 tbsp chipotle chilli paste or 1 red chilli, seeded and finely chopped (optional)

400g (14oz) can cherry tomatoes

400ml (14fl oz) vegetable stock (from a cube)

200g fine green beans, trimmed and halved

Small bunch of fresh coriander or flat-leaf parsley, leaves removed and chopped

juice of 1 lime

100g (4oz) feta cheese, crumbled

Sea salt and freshly ground black pepper

  • 1 Over a medium heat, heat the oil in a 26cm (10in) shallow casserole dish or deep pan with a lid. Saute the onions for a few minutes until golden and softened. Add the carrots and celery and cook for another five minutes.
  • 2 Stir in the rice and chilli paste or fresh chilli, if using, and mix well to combine, then cook for one minute. Stir in the raisins and cherry tomatoes, then season to taste. Add the stock and bring to the boil. Cover and simmer for 10 minutes until the rice is fluffed up and all the liquid has been absorbed.
  • 3 Scatter the green beans over the rice, then put the lid back on and leave them to steam for another five minutes. Fold in the herbs with the lime juice and scatter over the feta cheese to serve.
  • Lentil chilli hot pot. \ Photo: Philip Doyle. Food styling: Sharon Hearne Smith.

    Lentil chilli hot pot

    Serves four to six

    2 tbsp olive oil

    1 onion, finely chopped

    1 large carrot, finely chopped

    1 celery stick, finely chopped

    1 red pepper, seeded and finely chopped

    1 tsp ground cumin

    1 tsp dried oregano

    1 tbsp paprika

    ¼ tsp cayenne pepper

    225g (8oz) red lentils, well rinsed

    450ml (3/4 pint) vegetable stock (from a cube is fine)

    400g (14oz) can finely chopped tomatoes

    400g (14oz) can black beans

    50g raisins

    Sea salt and freshly ground black pepper

    Lime wedges, Greek-style yoghurt and fresh coriander leaves, to garnish

  • 1 Heat the oil in a large deep pan over a medium heat and saute the vegetables for eight to 10 minutes until softened and golden. Stir in the herbs and spices and cook for another minute.
  • 2 Stir the lentils into the vegetable mixture and pour in the stock. Give everything a good stir and cover with a lid. Reduce the heat to low and simmer gently for 30 minutes until the lentils are almost tender.
  • 3 Stir the tomatoes into the lentil mixture with the black beans and season to taste. Remove the lid and simmer gently for another five minutes. To serve, ladle into bowls and garnish with lime wedges, dollops of yoghurt and a scattering of fresh coriander leaves.