So the pantry is stocked, your keen to cook something rather than get takeaway. What can you make?

 

 

In a bowl, mix together a medium can of salmon, a 400g can of chickpeas (drained) and a couple of teaspoons of capers. Steam four large handfuls of frozen vegetables and add these to the salmon mixture. Dress with one tablespoon of olive oil and one teaspoon of the vinegar from the caper jar. Toss and then serve on a slice of wholegrain or rye toast. (Serves 4)

 

 

Add a tablespoon of olive oil to a pan. Once hot but not smoking add a couple of teaspoons of a spice mix - I use chermoula, because it's full of flavour and has a bit of a kick. Cook the spices in the oil for about 30 seconds, until fragrant. Add a 400g can of lentils (drained), a 400g can of tomatoes, 1 large handful of frozen spinach and 1/2 cup frozen peas. Bring to a simmer, place a lid on the pan and cook for 10 - 15 minutes, until the tomatoes are reduced and the sauce is quite thick. While the lentils are cooking prepare one cup of couscous, according to the packet instructions. Serve the lentils ladled over the couscous. If you have any leftover fresh herbs in the fridge, chop these up and sprinkle on top. (Serves 4)

 

 

Place a non-stick frying pan on a medium-high heat. Add a tablespoon of olive oil and two cups frozen vegetables. Cook these on high, stirring frequently, so they cook quickly and release most of their water.Whisk together four eggs and 1 teaspoon dried oregano, and turn your grill on, to its highest setting. Pour the eggs into the frying pan. Cook on high for one minute, then turn the heat down to medium and continue cooking for 5 – 6 minutes, until the egg is starting to set around the edges, but still wobbly in the middle. Finish the frittata by placing under a hot grill. Cook for 3 – 4 minutes, until the frittata is set and the top is golden. (Serves 2)