PARIS Two years after the world's largest jetliner rolled out of its Toulouse factory for the last time,

If you are after simple, filling meals that require very little washing up… you are in the right place. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three one-pan dishes that maximise on taste, and minimise on mess. They also make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 3 clove garlic 1 small butternut squash 2 lemons 200g fresh spinach 10g fresh basil 1 aubergine 200g cherry tomatoes 20g fresh basil 1 small broccoli 250g mascarpone 50g hard Italian cheese 280g extra firm tofu 50g black olives 2 tbsp capers 500g pre-cooked gnocchi 150g couscous 200g orzo Olive oil 1 vegetable stock cube cube Roast broccoli and orzo traybake This recipe also works well with diced courgette instead of broccoli. Serves: 2 Ingredients: 4 tbsp olive oil 1 broccoli (small) 200g orzo 2 cloves garlic 1 vegetable stock cube cube 100g mascarpone 1 lemon Method: 1. Preheat the oven to 220C, then fill the kettle with water and get it on to boil - this will be for the tray bake. 2. Cut small florets from the stalk of 1 small head of broccoli. Finely mince the stalk. 3. Toss the prepped broccoli with 2 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread it out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Crack on with a bit of washing up while you wait. 5. Once the broccoli is ready, add 200g of orzo to the tray, then finely grate in 2 peeled cloves of garlic. 6. Crumble over 1 stock cube, tip in 500ml of boiling water, give everything a quick stir, and cover with tin foil tightly. 7. Bake for 12-15 minutes, until the orzo is nearly soft and most of the liquid has been absorbed. 8. Once the orzo is nearly soft and nearly all the water has been absorbed, remove the foil and bake again for 5-6 minutes, until the orzo is soft and all the liquid has been absorbed. 9. Give the orzo a quick stir once ready, and season to taste with salt and pepper. 10. Add blobs from 100g of mascarpone, then finely grate over the zest from 1 lemon and squeeze over its juice. Drizzle over the remaining 2 tbsp of oil and serve. One-tray tofu caponata-style couscous If you aren’t a tofu fan, feel free to sub it out for another aubergine. Serves: 2 Ingredients: 280g extra firm tofu 1 aubergine 5 tbsp olive oil 200g cherry tomatoes 20g fresh basil 1 clove garlic 150g couscous 50g black olives 2 tbsp capers Method: 1. Preheat the oven to 220C - this will be for the tray bake later. 2. Cut 1 280g block of tofu into around 9-12 bite-sized chunks, then remove the green stalk from 1aubergine and cut the flesh into similar-sized chunks. 3. Toss the tofu and aubergine with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Add 200g of cherry tomatoes to a large measuring jug, along with 20g of basil, 1 peeled clove of garlic, 2 tbsp of oil, and a generous pinch of salt. 6. Blitz with a hand blender, until smooth - we will use this to cook the couscous in the next steps. 7. Once the tofu and aubergine are ready. Add 150g of couscous to the tray along with the cherry tomato broth. Give everything a quick stir and spread into 1 even layer. 8. Cover the tray tightly with tin foil. 9. Return to the oven and bake for 8-10 minutes, until the grains of couscous are soft and have absorbed all the liquid. Get on with the rest of the dish in the next steps while you wait. 10. Slice 50g of pitted olives crossways. Crack on with a bit of washing up while you wait for the couscous. 11. Once the couscous is ready, uncover the tray, and fluff the grains with a fork. Top with the olives, 2 tbsp of capers, and serve. Creamy roast squash gnocchi traybake If you can’t get your hands on mascarpone, try making this recipe with cream cheese instead. Serves: 2 Ingredients: 1 butternut squash (small) 3 tbsp olive oil 150g mascarpone 1 lemon 500g pre-cooked gnocchi 200g fresh spinach 50g hard Italian cheese 10g fresh basil Method: 1. Preheat the oven to 220C - this will be for the squash in the next steps. 2. Peel 1 small squash, cut it in half lengthways, scoop the seeds from the centre, then cut the flesh into bite-sized chunks. 3. Toss the chunks with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer in the tray. 4. Roast for 20-25 minutes, until completely soft and golden in places. Crack on with a bit of washing up while you wait. 5. Once the squash is ready, add 150g of mascarpone to the tray. Finely grate over the zest from 1 lemon, squeeze in its juice, then mash everything together with a potato masher until semi-smooth. Season to taste with salt and pepper. 6. Add 500g of gnocchi to the tray along with 200g of spinach. Give everything a good mix, then spread out into 1 even layer. 7. Finely grate over 50g of cheese. 8. Bake for 10-12 minutes, until golden, bubbling, and piping hot. Get on with the rest of the washing up while you wait. 9. Mix, top with leaves from 10g of basil, and serve straight from the tray! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Spirit of Sugarlandia: Why Filipino rum Don Papa is one to watch Diana Henry: ‘After a near-death experience, I saw the world differently’ Five easy recipes to cook with your kids How to cook to keep your gut healthy After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook

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Just outside Goodison Park, there is evidence of the impact a goalscorer can make. Almost a century after his 60-goal season, more than four decades after his death, Dixie Dean’s statue is a sign he remains an iconic figure in these parts. It is safe to assume it will not be joined, at Goodison or Bramley-Moore Dock, of a sculpture of Neal Maupay. A year into his Everton career, Maupay is only 382 Everton goals behind Dean, who got 383; at his current rate of progress, he could go past him early in the 2400s. And if it is automatically unfair to bracket anyone else with Everton’s record scorer, there is a stark contrast. Everton have never been less prolific than they were last season, when their total of 34 league goals was barely more than half the 60 Dean managed on his own in 1927-28. They began the new campaign with an exhibition of how not to finish, with a demoralising home defeat to Fulham and with indications that, unless they discover a clinical touch, another season of grim struggle beckons. Maupay is the face of a problem, but not all of it. He was not the sole culprit; Abdoulaye Doucoure waltzed through the Fulham defence but Bernd Leno saved his scuffed shot while Nathan Patterson struck the bar. Yet his job description entails scoring goals and his drought has now lasted 29 games. When Bobby Decordova-Reid took his lone opportunity, he showed the perils of Everton’s profligacy. For them, it was a tale of three strikers, two missing the match and one missing chances. The £12.5 million Youssef Chermiti was deemed not ready after only signing this week; so, for different reasons, was the oft-injured Dominic Calvert-Lewin, ruled not match fit. Without either, Everton scarcely felt equipped for the start of the season but this was not the first striking void at Goodison Park in recent years. Enter Maupay, whose presence on the teamsheet may have disheartened Evertonians before a ball was kicked, whose movement was excellent, whose persistence was admirable and whose finishing was unconvincing. He ranks as one of the most damaging parts of Frank Lampard’s legacy, a signing the former manager advocated when others at Everton wanted Ben Brereton Diaz. He ended last season with one goal from 32 shots and an expected goals tally of 5.43. But this is a time for fresh starts. New season, new Maupay? Not exactly. He could have scored after barely 30 seconds but shot wide. He twice spurned one-on-ones with Bernd Leno, the first from five yards, the second from about 12. Abdoulaye Doucoure cushioned a header into his path, Amadou Onana placed a pass, but Leno saved each effort. He had four efforts and got no goals. There were rousing cheers when he was replaced, though they were for the debutant Arnaut Danjuma; a winger could have been a preferable option as a makeshift striker. But Sean Dyche’s options are limited. His side played with verve, Alex Iwobi and Doucoure allying running power with craft. But his starting 11 contained five players who may call themselves central midfielders and the closest thing to a career winger was a 38-year-old at left-back, in Ashley Young. They offered effort in abundance and encountered a defiant goalkeeper who made nine saves. The otherwise excellent Leno unpunished from his only error, a foul given when he spilled a cross and Michael Keane found the unguarded net. Yet the stark reality is that Everton began with a home defeat to a side who may end up in the bottom half themselves and a manager, in Marco Silva, who they sacked in 2018. It is no slight on Dyche to say they have reasons to repent that decision. If Fulham’s win was a triumph of strength in depth, it also owed something to Silva’s intervention. He secured a second win of 2023 at Goodison when three substitutes combined. Aleksandar Mitrovic released Andreas Pereira to cross for Decordova-Reid to finish. If it had the feel of a smash-and-grab raid, it had been threatened. In a Maupay-esque return, Raul Jimenez failed to score a Premier League goal in his last season at Wolves. He nearly marked his Fulham debut with one, volleying against the base of the post from a Decordova-Reid cross. Fulham, though, have the confidence of a team who can score. To Dyche’s credit, he conjured goals from Doucoure and Dwight McNeil in the run-in last season. But if it was obvious a team who only got four from their out-and-out centre-forwards needed far more this season, it was an utterly unpromising start. And for a club whose motto is Nil Satis Nisi Optimum, its first word is the most worrying. Everton got Nil. Again. Read More Everton’s summer of stasis leaves Sean Dyche with a salvage job on his hands Football rumours: Everton considering bid for Harry Maguire

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