For two

Easily halved or doubled, these vibrant budget dinners are ideal for enjoying solo, or with a friend or loved one

-  AILSA BURT

GLUTEN FREE 

Grilled trout with dill & mustard sauce

If you want to prep ahead, the sauce keeps chilled for two days.

SERVES 2 PREP 10 mins COOK 15 mins EASY

1 Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.

2 Meanwhile, shake the mustard, lemon juice, honey, 2 tbsp of the oil and most of the dill together in a jar to combine, then season well. Will keep for up to two days.

3 Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly coloured. Mix in the grains, cook for 2 mins until heated through and season. Serve with the trout, watercress and dill scattered over.

GOOD TO KNOW fibre vit c omega-3 gluten free

PER SERVING 613 kcals fat 27g - saturates 4g.carbs 47g-sugars 9g-fibre 7g protein 43g.salt 1.6g

BALANCED

Turkish egg flatbreads 

Make sure you crack the eggs into hot oil to get a lovely crispy bottom.

SERVES 2 PREP 10 mins COOK 5 mins EASY V

1 Combine the yogurt with the garlic, lemon zest, half the za'atar, half the parsley and some salt and pepper. Heat a dry frying pan over a medium heat and brush the flatbreads lightly with a little of the oil. Fry each side for 1 min, then transfer to two plates and set aside.