This diner classic is ideal for those nights when you don't know what to eat and don't really feel like cooking. It cooks in minutes and is incredibly versatile—the sky's the limit when it comes to the fillings you can add.
This frittata is generous enough to enjoy hot with warmed pasta sauce, then cold in a sandwich for a couple of days, with another portion left to freeze for later.
We've transformed the traditional ploughman's lunch into a savoury sandwich. Branston pickled chutney is typically served in this dish, but we’ve substituted with a pickled beet hummus.
The combo of warm, rich Brie and mildly tangy fresh strawberry salsa is a marriage made in heaven. For the most flavourful cheese, remove the top rind so that the sweet honey can permeate the creamy interior.
This all-in-one wrap can be eaten anywhere. Veggies tossed with just a hint of dressing add flavour but won't make the wrap soggy. Keep it from falling apart by wrapping tightly in plastic wrap or foil.
Topped with creamy béchamel sauce and melted Gruyère cheese, this is bistro food at its best. Serve with a simple salad.
Bow tie pasta, or farfalle, works great in this quick dinner because the ridges and holes hold the rich, creamy sauce. Penne, rotini and fusilli pasta would also be wonderful in this dish.
We've cut the prep and cooking time of this retro classic in half. Our secret? Leaving the chicken unstuffed, while retaining all the same delicious flavours.
