Beef

A retro favourite, with extra veg added. Serve with spring greens or Savoy cabbage, or with baked beans if you’re extra hungry

This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch

Succotash is a North American side dish made with corn – we’ve added sweet potato to make it more filling. It’s also good alongside grilled chicken or fish

This speedy noodle dish uses a homemade stir-fry sauce that can be shaken up in a jar in seconds. You can also use it for all kinds of other Chinese-style dishes

Sweet and slightly spicy piquanté peppers are a great storecupboard item for adding a flavour-punch to midweek meals; used here in a quick sauce for steak

'This is a classic Mauritian gajak (snack) eaten with a fresh crusty baguette. It’s essentially a stir-fry and is a Sino (Chinese) Mauritian-inspired dish – you’ll always see a version of this for special occasions, and it is perfect for Eid al-Fitr,' says chef Shelina Permalloo

On the table in half an hour, this is the perfect way to warm up a chilly evening. You can pack in any veggies you fancy, or swap the beef for chicken or prawns. Gochujang is a Korean hot red pepper paste that keeps in the fridge for months. It can be stirred into soups, stews and sauces to pep them up, and used in marinades

Sweet and smoky chipotle pairs nicely with grilled corn salad in this speedy midweek meal