Ready in under 30 minutes, here frozen peas provide the base for crispy-skinned salmon, their flavour boosted with preserved lemon, salty olives and creamy soft cheese
Recipe by Nadine Brown
Hunter’s chicken – or chicken chasseur – gets the plant-based treatment, replacing meat with veg and pulses and using a ready-made sauce for speed
This hearty salad uses wholegrain spelt as its base, which not only lends a lovely nuttiness but is also a great source of protein and fibre
Recipe by Abigail Spooner
Gribiche is a French sauce traditionally made from boiled eggs, but this cheat’s version uses mayonnaise. Combined with mustard, cornichons and herbs, it’ll transport you to a French bistro
Recipe by Spencer Lengsfield
