Potatoes

Think you’re too busy to make mash from scratch? Chop your potatoes into 2.5cm chunks and cook them in a pan with the lid on – they’ll be ready in a fraction of the usual time.

Slow-cooked short ribs yield the tenderest, fall-apart meat. The treacle-braised beef would work well as a pie filling too, topped with puff pastry.

These fluffy baked potatoes are a real treat when you’ve come in from the cold

Lean turkey steaks cook quickly, are a good source of protein and absorb the flavours of this smoky, rich sauce, which is packed with four of your 5-a-day

Jacket potatoes are a busy person’s friend – if they are the freezer variety. These ones, with their creamy, mushroomy filling, make a substantial vegetarian supper

Seafood boils are usually made for a crowd in one big pot, but we’ve made this recipe serve two by cooking and serving it wrapped in foil. Minimal mess, minimal fuss.

This is a classic, robust Spanish omelette. It’s usually eaten as a starter or snack in Spain, but I also love it for breakfast, often with a slice of hot, buttered toast. Our recipe uses the traditional fried potato, onion and herbs, but feel free to create your own combinations with cooked peppers, courgettes or ham. The fresh, crunchy fennel salad is an excellent accompaniment.

Sweet potato, slightly tart pears and a creamy, piquant Gorgonzola are a marriage made in heaven. Scatter a handful of butter-fried sage leaves on top just before serving to bring a light crispiness to this dish. Serve at room temperature, not cold from the fridge.

A twist on potato salad – seasonal potatoes are accompanied by pops of fresh sweetcorn and finished with fragrant curry leaves and gingered yogurt.