Ingredients

• 400g pack oven-roasted vegetables
• 1 can kidney beans in chilli sauce
• 1 can chopped tomatoes
• 1 ready-to-eat mixed grain pouch

Method

1. Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins.
2. Tip in the beans and tomatoes, add seasoning if desired, and cook for another 10-15 mins until piping hot.
3. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

Ingredients

• 2 x 400g cans cherry tomatoes
• 400g can mixed bean salad, drained
• 200g baby spinach
• 4 medium eggs
• 50g thinly sliced smoked ham, torn
• Wholemeal rye bread, to serve (optional)

Method

1. Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
2. Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.

Ingredients

• 4 slices of Parma ham
• ½ small pack basil
• 350g tomato and mascarpone sauce
• 250g pack courgetti

Method

1. Roughly tear the ham and basil. Heat a frying pan over a medium heat and dry-fry the ham until crisp. Transfer to a plate with a slotted spoon.
2. Add the sauce to the pan and cook for 1-2 mins, then toss in the courgetti. Cook for 1 min more until warmed through. Divide between bowls, then top with the ham and basil.

Ingredients

• 2 tbsp guacamole
• 2 slices rye bread
• 8 slices of tomato
• 2 Cajun grilled chicken breasts
• Squeeze of lime

Method

1. Divide guacamole between rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with a sliced Cajun grilled chicken breast. Finish with lime juice and some ground black pepper.

Ingredients

• 4 chunky skinless white fish fillets, such as hoki or cod, about 500g total weight
• Oil, for brushing
• 4 thin slices of ham
• 50g grated mature cheddar
• 2 spring onions, sliced at an angle

Method

1. Preheat the grill to high and lightly oil a large shallow heatproof dish. Arrange the fillets in the dish, slightly spaced apart, and brush them with a little oil. Grill for 2 mins.
2. Remove the dish from the grill, turn the fish over and top each fillet with a scrunched slice of ham. Mix together the cheese and onions, scatter over the fish and season with salt and pepper. Return to the grill for 5 mins until the fish flakes easily when prodded with a knife. Serve with optional green vegetables, such as broccoli or stir-fried cabbage.