Chicken and chorizo baked rice.
Fry chunks of chicken (I use skinless thigh fillets because I think it is tastier, but you can use breast), chorizo, onion and peppers with some smoked paprika (easily available now). Add rice - 250g for 3-4 people, and a carton of passata (tomato blitzed down to a thick liquid consistency), and chicken stock - about 350ml for 250g rice.
Put all of this in a casserole dish, and cover with a piece of baking paper that you have run under the tap and wrung out, and put the lid on.
Bake in the oven at about 180 degrees for about half an hour - check to see if the rice is cooked, and that there is enough liquid, and add a bit more if it is looking too dry but the rice isn't cooked properly.
Basically, this is my adaptation of a Jamie Oliver recipe - I like it because I can make it in the morning, and it just needs bunging in the oven in the evening (when I am knackered and feeling idle).
Cottage pie is nice too - finely chop onions and carrots, and fry them with minced beef. Add beef stock and herbs (mixed herbs, or thyme), and simmer gently. Put in an oven proof dish, top with mashed potato, and bung in a hot oven until bubbling, and browned on top.
Tonight's supper is beef and bacon casserole. Toss cubed casserole beef in flour with salt and pepper, and fry in batches until nicely browned. Fry off carrot battons and finely sliced onion, and add the veg to the meat in a casserole dish. Fry off bacon lardons or cut up rashers of bacon, and add to the casserole. If you want to, you can use some red wine in this - I put it into the pan I have fried everything off in - it will bubble up and take on the flavour that is in the pan. If you don't want to use red wine, you can do this with beef stock.
Add the red wine, if you are using it, and beef stock to the casserole - enough to cover everything. Put in a bay leaf or two.
I also put in pearl barley - my mum always did, and I like it, but you don't have to.
Cook on a low heat in the oven (about 100-120 degrees) for a couple of hours - you can do it for longer, at a lower temperature if you want. Check occasionally that it isn't getting dry, and if it is, add a bit more water. Serve with mashed potato or baked potato.
You can do a similar casserole with chicken and bacon - again I would use the thigh fillets, cut into cubes, but you can use chicken legs or whatever you want - cook exactly the same way as the beef casserole above.
If you have leftover cooked chicken, shred it up, mix in some runny honey, soy sauce and a bit of chinese five-spice powder, and fry in a dry pan (or with just a bit of oil) until sticky, and serve with rice.