Midweek meals - dinner in 20 minutes

Try these simple, satisfying recipes that you can have on the table in no time

- SAMUEL GOLDSMITH

FRUIT & VEGETABLES

3 red chillies

2 garlic cloves

2 lemons thumb-sized piece of ginger

2 limes

2 medium carrots

200g swiss chard

8 spring onions

4 Little Gem lettuces

1 leek

1 red pepper

80g kale

200g fresh or frozen peas 300g baby leaf spring greens 1 small red onion

STORECUPBOARD

400g orecchiette

250g ready-cooked quinoa

2 x250g pouches microwave wholegrain rice

3 ½ tbsp olive oil

1 tbsp rapeseed oil

400g canbutter beans

400gcan cherry tomatoes

3 tsp garlic paste

4 tsp lemongrass paste

2 tsp fish sauce

2 nests of vermicelli noodles

1 tbsp soy sauce

1 tbsp red wine vinegar

1 vegetable stock cube

2 tsp Dijon mustard

35gwalnuts (optional)

MEAT & FISH

500g pork mince

4 x 130g salmon fillets

250g chicken breast

100g chorizo

HERBS

large bunch of parsley

½ small bunch of coriander

½ small bunch of dill

DAIRY

25g parmesan or vegetarian alternative

100g blue cheese

1 tbsp half-fat crème fraîche

Orecchiette with butter beans, parsley, chilli & lemon

Make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes. Leave out the chilli if you like.

SERVES 4 PREP 5 mins COOK 10 mins EASY V

400g orecchiette

1 tbsp olive oil

2 red chillies, deseeded and finely chopped

2 garlic cloves, crushed

400g can butter beans, drained and rinsed

400g can cherry tomatoes

1 lemon, zested and juiced

½ large bunch of parsley, finely chopped

25g grated parmesan or vegetarian alternative (optional)