Chicken and colourful veg skewers

Thread 150g cubed chicken breast, 6 cherry tomatoes and half a yellow pepper into soaked wooden skewers, brush with lemon juice and scatter over some herbs, then grill until cooked. Serve with green leaves and a tsp olive oil.

Chilli ginger steak with kale

Slice 100g extra lean frying steak into fine strips, stir-fry for just a minute or two in 1tsp oil with chopped fresh ginger and garlic, grated onion and chilli flakes to taste. Add a large handful of finely chopped kale, turn down the heat and pop a lid on the pan for 5 minutes or so until the kale is wilted. Add a splash of veg bouillon and scrape pan bottom before serving.

Cod and ratatouille

Serves a grilled cod (or other white fish) steak with ratatouille. Make the ratatouille by stir-frying chopped courgettes, peppers, onion and aubergines and simmering with a 400g can of plum tomatoes and sprinkle of Herbes de Provences or mixed herbs.

Slimline bolognese

Microwave 150g courgette pasta, and serve topped with half a 350g pot of fresh beef Bolognese sauce and a dessertspoon of grated Parmesan.

Filing soup with pitta strips

Heat a 400g can of Heinz Carrot and Coriander soup with Warming Moroccan spices, and serve with a Sainsbury’s mini white pitta, toasted and cut into strips.

Quorn sausages with swede mash

Grill two frozen Quorn sausages and microwave a third of a bag (160g) of Aunt Bessie’s Carrot & Swede Mash. Serve straight away with a dash of HP sauce.

Egg-topped peppers and onions

Slice 200g orange, red and yellow peppers into strips and slice 1 small onion. Stir-fry both in 1tsp oil, until soft. Add a chopped tomato and pinch of ground chilli. Serve the pepper mixture topped with a runny poached egg.

Warm chicken salad

Mix chopped romaine lettuce, cucumber, thinly sliced red onion, a chopped tomato, 2 large olives (chopped) and 100g grilled, still warm, chopped chicken breast. Toss the salad in a tsp of olive oil and a drizzle of wine vinegar.

Coriander chicken and veg stir-fry

Finely slice one small skinless chicken breast. Stir-fry with a selection of chopped veg (eg savoy cabbage, mange tout, baby corn and red pepper) in 1tsp of vegetable oil to which you’ve added a pinch of chilli flakes. Squeeze over lime and stir through a handful of chopped coriander before serving.

Hearty pea and mint soup

Sweat half a chopped small onion and a crushed garlic clove in a brush of oil until soft. Add 2 mugfuls of frozen peas and 2 mugs vegetable bouillon, bring to the boil and simmer for 10 minutes. Add 15g fresh mint, and whizz with a hand blender before serving (note: this makes two servings). Crumble a crispy bacon rasher over the top.