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If you’re using more than one cooking vessel at this stage of the week, you’re doing it wrong. Here are four ways to feed your family in a flash.

1. Pork banger, tomato and potato bake

Pop this baby in the oven, pour yourself a glass of red and chill out till dinner time 20 minutes later.

Banger and potato bake. Photo by Willem Lourens.

Preheat the oven to 180°C. Boil 400 g baby potatoes until tender, then drain, scatter in a large baking tray and squash them slightly with the back of a fork. Add 500 g pork bangers and 200 g cherry tomatoes. Drizzle with 3 tablespoons of olive oil, a couple of sprigs of fresh rosemary, and season. Roast for 20 minutes until the sausages are golden brown and the potatoes crunchy.

2. Pork sausages baked in creamy beans

Pork and beans with a creamy twist, this is comfort food incarnate.

Pork sausages in creamy beans. Photo by Michael Le Grange.

Preheat the oven to 180°C. Chargrill 500 g pork bangers in a little oil in a griddle pan over a very high heat until golden brown, but not cooked through. Remove from the pan.

In the same pan, fry 3 finely sliced baby leeks in a little oil until soft. Add 4 cloves finely chopped garlic and 12 chopped sage leaves and fry for a further minute. Add 1 ½ cups cream, 2 x 400 g tins cannellini beans, drained and stir to combine. Nestle the sausages into the beans, then bake for 20–25 minutes, or until bubbling and cooked through. Season to taste.

3. Pork banger shakshuka

Pop a couple of bread slices into the toaster for dunking, and this Middle Eastern feast can easily feed four people.

Pork banger shakshuka. Photo by Michael Le Grange.

Fry 400 g pork sausages in a little oil over a medium heat until golden brown and cooked through. Set aside. In the same frying pan, fry 1 finely chopped onion in a little more oil. Add 150 g sliced chorizo, 2 finely chopped cloves garlic, 1 finely chopped red chilli and 2 teaspoons smoked paprika and fry for a further minute. Add 2 tablespoons tomato paste, 1 x 390g tin crushed tomatoes and 1 teaspoon sugar. Cook over a medium heat for 10 minutes, or until thick, then add 8 each black and green olives, stoned, and the pork sausages after 5 minutes of cooking time.

Turn down the heat, make 4 hollows in the tomato sauce, then gently crack an egg into each hollow. Cover the pan and simmer for 6 – 10 minutes, or until the white is set. Alternatively, you can top the sauce with separately poached eggs – but that means another pot to wash!

4. Onion marmalade and banger tart

If you’re feeling virtuous, serve this pie with a salad on the side. Alternatively, soothe your conscience with a scattering of microherbs when it emerges from the oven.

Pork banger tart. Photo by Michael Le Grange.

Preheat the oven to 180°C. Fry 500 g pork bangers in the oil over a medium heat until golden brown and cooked through. Cut the sausages in half lengthways. Place 1 sheet Woolies’ all-butter puff pastry on a floured baking tray and generously spread with 150 g onion marmalade. Bake for 20–25 minutes, or until the pastry is puffed and golden brown. Top with the sausages and garnish with microherbs.

Public service announcement: you can now get even more banger for your buck (sorry, not sorry). Buy two 500 g packets Woolies pork bangers, and save R10!