New midweek CLASSICS

Take a fresh look at some favourite thrifty meals

Soupy noodles and greens

Miso paste is the star of this dish. It adds a delicious umami flavour that makes this tastier - and quicker than a takeaway.

Serves 4. Prep 10 mins • Cook 10 mins

1 Put the coconut milk, miso paste, curry paste, fish sauce, stock and coriander stalks into a medium-sized saucepan. Bring to the boil and simmer for 5 mins.

2 Meanwhile, cook the noodles according to the pack instructions.

3 Add the pak choi, sweetcorn and sugar snaps to the coconut broth and continue to cook for a further 5 mins.

4 Divide the noodles between warmed bowls then spoon over the broth. Top with spring onions, coriander leaves and chilli oil, if liked.

Per serving: 380 cals, 18g fat, 15g sat fat, 44g carbs

TIP You could also make this with green Thai curry paste, or try a mild curry paste

Veggie pasta bake 

Using the pesto adds a silky texture and lots of oomph to make this everyday meal a real knockout.

Serves • Cook 6• Prep 10 mins 30 mins

1 Heat the oven to 180C Fan/Gas 6. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions.

2 In a medium saucepan, heat the tinned tomatoes, paprika, pesto, butter and balsamic vinegar. Bring to the boil, then simmer for 5 mins. Stir through the frozen veg and basil.

3 Drain the pasta and mix through the vegetable sauce. Pour into the baking dish.

4 In a bowl combine both cheeses and the nutmeg. Dot over the pasta, spreading a little. Sprinkle with breadcrumbs and cook for 30 mins until golden.

Per serving: 584 cals, 32g fat, 18g sat fat, 54g carbs

Loaded jackets with chipotle chilli beef