Super-speedy SUPPERS

Veggie mushroom and pepper stroganoff, Chicken tandoori masala, Quick fish and chips with mushy pea guacamole, Midweek flatbread pizza, One-pan lasagne

- ROSE FOOKS

Veggie mushroom and pepper stroganoff 

Mushrooms add umami flavours to this dish, making it feel rich and indulgent without the need for meat.

1 Put the porcini mushrooms in a heatproof bowl with 300ml just-boiled water, and leave to soak for 15 mins.

2 Meanwhile, make the sauce. Heat the oil and butter in a high-sided frying pan over a medium-high heat. Once foaming, add the flour and onion, stirring occasionally until golden.

3 Stir in the mustard and paprika, then add the chestnut mushrooms, peppers, garlic and 1tsp flaked sea salt. Cook for 5 mins, stirring occasionally.

4 Pour in the wine, scrape any brown from the base of the pan and then simmer until the liquid has reduced.

5 Strain the porcini mushrooms through a sieve, add the liquid to the pan and bring back to a boil. Chop the porcini into small pieces and mix them into the sauce. Simmer for 10 mins with the lid removed.

6 Off the heat, mix in the soured cream and a grind of black pepper. Serve with boiled rice, or a side of your choice, and scatter with chopped parsley.

Chicken tandoori masala

Grilling the chicken separately speeds up the process and adds a lovely smoky note.

1 Put the chicken, yogurt, 2tbsp curry paste and a good pinch of salt into a large bowl. Toss to coat and set aside.

2 Heat the oil in a large frying pan. Add the onion and cook over a medium-high heat for 5 mins until softened. Add the ginger, garlic, remaining curry paste, garam masala, fenugreek (if using) and seasoning. Cook, stirring for 2 mins, then add the tomatoes, stock and ground almonds. Increase the heat then simmer for 10 mins.