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
The warm, earthy notes of cumin and the sweet, tangy flavour of orange give a boost to this hearty salad. Great eaten warm or cold, try stuffing it into pitta with some cool yogurt and extra fresh herbs
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
Based on the classic Thai green papaya salad, som tam, but using swede instead of papaya – the texture and crunchiness is even better and just as tasty!
Recipe by Chariya Khattiyot
