Keep it easy with these simple but delicious recipes. They are very appreciated by our family when we run out of time and we are really hungry.

Thai fried prawn & pineapple rice

This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead – run it under cold water to chill quickly, then freeze in a food bag for up to one month.

Ingredients

• 2 tsp sunflower oil
• bunch spring onions, greens and whites separated, both sliced
• 1 green pepper, deseeded and chopped into small chunks
• 140g pineapple, chopped into bite-sized chunks
• 3 tbsp Thai green curry paste
• 4 tsp light soy sauce, plus extra to serve
• 300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)
• 2 large eggs, beaten
• 140g frozen peas
• 225g can bamboo shoots, drained
• 250g frozen prawns, cooked or raw
• 2-3 limes, 1 juiced, the rest cut into wedges to serve
• handful coriander leaves (optional)

Preparation

1. Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
2. Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.

Chicken baked in a bag

Tasty and succulent, this is the easiest chicken recipe for our lovely ladies, always in a hurry.

Ingredients

• 250 g mixed mushrooms
• 2 cloves of garlic
• 1 handful of dried porcini mushrooms
• 2 x 200 g skinless free-range chicken breasts
• 1 large wineglass of white wine
• 3 large knobs of unsalted butter
• 1 handful of fresh thyme

Preparation

1. As this is for 2 people, I’m going to make a large envelope/bag to cook everything in. Using wide tin foil, make the bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
2. Preheat the oven to 220°C/425°F/gas 7.
3. Tear up the mixed mushrooms. Peel and slice the garlic. Mix everything together in a bowl, including the chicken. Place in the bag, with all the liquid, making sure you don’t pierce the foil.
4. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray. Place the tray on a high heat on the hob for 1 minute to get the heat going, then bake in the middle of the oven for 25 minutes.
5. Remove from the oven, place the bag on a big plate, take it to the table and carefully break open the foil. Feel free to vary the recipe – things like grated parsnip, smoked bacon and red wine also work well.

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