When making quesadillas, you can fill the tortillas with all sorts of meat and vegetables and they're also a great way to use up leftover chicken or pork.
Use straight-to-wok noodles to keep things really speedy and add long-stem broccoli and sugar-snap peas for a fantastic crunch. The fact it's vegan is a great bonus too.
A savoury, wafer-thin pancake makes for an easy, speedy supper. This crêpe is filled with soft goats' cheese, ham, grated cheese and fig jam
This Mexican classic is traditionally a breakfast dish, but it works just as well for a quick dinner. There are many variations, but all should include eggs and some kind of tomato.
You could add some pesto (find our recipe for homemade pesto here) or try this recipe with a tomato and basil sauce. Just buy, rather than make, the gnocchi and you'll have dinner in a dash.
The tacos are filled with a decadent avocado cream – avocado whizzed up with sour cream, lime and garlic – and served with a crunchy watermelon salsa.
A fillet of tuna requires such little cooking. You want to sear it in a very hot pan, then just cook for two minutes per side – otherwise it becomes really dry and tasteless.
We're always singing the praises of frozen peas, and they make a mean soup too. For two people, sweat a large onion in a little oil.