We all lead busy lives and cooking a balanced, satisfying meal every night can sometimes feel like a bit of a task. Over at Great British Chefs, we know the trick is always to maximise flavour whilst minimising washing up - the less work, the better! Our most popular weeknight recipes are a great selection of dishes that keep hands-on time to a minimum but guarantee a delicious meal to round off the end of a busy day.

For warmer evenings requiring a lighter dinner, look no further than this ham hock and new potato salad. Piccalilli brings a real punch to the dressing, and making a large batch of this salad means you'll also have a satisfying leftovers lunch.

If you're after something a little cosier, this warming butter bean and kale stew makes for a particularly satisfying dinner. The combination of pulses and plenty of vegetables means this is ultra nourishing, and even better served with garlic toasts for dunking.

Although traditionally cooked low and slow, this cheat's version of a ragù makes for a satisfying alternative for busier weeknights. Mushrooms and soy sauce bring a hefty umami kick to this vegetarian dish, which is perfect served on pasta or your carb of choice!

Beautifully simple and elegant, Shaun Hill's sea bass dish is a perfect example of how weeknight cooking doesn't need to be boring. Cooked simply by steaming gently, delicate sea bass fillets are served with spiced fish sauce. Lightly cooked fresh vegetables make for the perfect accompaniment. 

Some nights require something a little more indulgent, and Marcello Tully's simple aubergine parmigiana bake ticks all the boxes. It's quick and easy to put together, and packs in plenty of vegetables amongst a generous amount of melted cheese. It's perfect as a standalone dish with a fresh salad and a side of garlic bread.

Skip the midweek takeaway and make your own, with this super simple recipe from Peter Joseph. Chicken thighs are cooked in a rich spiced sauce with a moderate heat, perfect served with fluffy rice and naan.

Sweet peas and ricotta bring a fresh, spring-like flavour to your midweek meals. Paired with orzo, which is incredibly quick to cook, and a crunchy pangrattato topping, you'll have dinner on the table in just 30 minutes with this recipe.

For the cooler months where only something rich and cheesy will do, this five cheese cauliflower cheese is a saviour. Blending Gruyére, cheddar, mozzarella, parmesan and blue cheese for one ultra indulgent main or side, this is simple to prepare and and an absolute crowd-pleaser.

In this simple filo pie, chicken thighs are nestled in a spicy harissa sauce and packed together with plenty of vegetables for a healthy, satisfying dinner. Pre-made filo pastry is simply scrunched together and added to the base for quick, crunchy lid.

This pasta recipe provides the ultimate in cosy, satisfying carbs. Linguine is cooked with butter, pasta water and soy sauce for a rich, silky coating, and crispy shimeji mushrooms make for a fun and moreish garnish.

A take on the classic penne alla vodka, this version takes the spice up up a notch with punchy gochujang and 'nduja in the sauce, and adds a crunchy pangrattato topping. Although complex in flavour, this recipe simple to make and you'll have dinner served in under an hour.

This dish is absolutely loaded with flavour, and will be sure to keep your weeknight meals interesting. Chicken thighs are simply roasted with plenty of garlic and spices, then nestled into freekeh and cooked until golden. A fresh, zingy preserved lemon salsa helps set this dish apart, and any leftovers would make a great addition to a salad.

Tom Kitchin's smoked salmon and spinach lasagne is a departure from tradition, but is sure to become a favourite. Layers of smoked salmon, spinach and leek are baked in a creamy, mustard-forward cheese sauce. Whilst this takes a touch longer to put together, the end result is absolutely worth it.

Spaghetti alle vongole, aka spaghetti with clams, is undoubtedly a classic, and its simplicity makes this the perfect weeknight meal. Garlic, chilli, white wine and parsley form the base of the light silky sauce, and the addition of clams brings a briny fresh flavour to the pasta dish.