Easy Healthy Meals

I always use onion, and usually garlic as well for flavour. Then add any of the following: finely diced mushrooms, broccoli florets, cauliflower florets, diced carrot, peas, sweetcorn niblets, canned pulses (chickpeas, any type of bean), finely chopped leeks, chopped mange tout or snowpeas – or any other fresh, seasonal vegetable.

Add fresh herbs to taste if you have them. When the pasta is cooked, stir the vegetables through, with some pesto or tomato sauce – either home made or organic bottled varieties – scatter over some grated Parmesan, and there you have it.

You can add a can of flaked tuna or some diced cooked chicken to make the dish more substantial. Put the dressed pasta into an ovenproof dish. Make a béchamel sauce, by blending together 50g (1/2 cup) flour with 50g (1/4 cup) butter or vegetable spread over a low heat, and gradually beating in 450ml (2 cups) skimmed or semi-skimmed milk to form a sauce.

Season with pepper and grated nutmeg and pour over the pasta. Scatter grated cheese on top and bake in a moderate oven for 25 minutes, or until the top is browned and bubbling. Serve with green vegetables or salad.

I usually stick to two or at most three different types. First in, is either a finely chopped onion, or a chopped bunch of spring onions (scallions). Toss those around in your wok for a few minutes, then add a couple of chopped red or yellow peppers. Finally, in goes a big pile of washed and shredded green leaves – spinach, spring greens, pak choi.

Keep on frying until the greens are wilted. For more substance, add cooked prawns, finely sliced chicken or cubes of tofu. Dress with soy sauce and a squeeze of lemon, serve with rice or noodles.