Cooking for non-cooks

1 head of broccoli
1 small head of cauliflower
2 tbsp dried bread crumbs

For the sauce
570ml cold milk
40g butter
40g flour
100g grated cheese
salt and pepper

1. Cut the broccoli and cauliflower into not-too-small pieces, about 4-5cm.
3. Bring a saucepan of water to the boil and cook the vegetables until just done but still firm. Drain and place in an oven proof dish, cover with foil and keep warm.
4. To make the sauce, put the milk, butter and flour into a medium saucepan and bring slowly to the boil, stirring continuously (a balloon whisk is best, otherwise a wooden spoon will do but stir it vigorously).
5. When the sauce is boiling, reduce the heat, whisking out any lumps and simmer for 5 minutes.
6. Remove from the heat and stir in the cheese until melted. Season with salt and pepper.
7. Pre-heat the grill. Pour the sauce over the vegetables, sprinkle with the breadcrumbs and grill until the top is golden brown and the sauce bubbly.

2 x 185g cans of tuna in brine or oil, drained
1 onion, chopped
1 clove of garlic, finely chopped
a little oil
1 x 295g to 400g (depending on brand) can of 99 per cent fat-free condensed cream of tomato soup
50ml milk
2 tspn dried mixed herbs
salt and black pepper
300g fusilli or other pasta shapes

1. Heat the oil in a frying pan and fry the onion and garlic for 5 minutes or so until soft.
2. Add the tomato soup, swish out the can with the milk and add to the pan along with the tuna, dried herbs and salt and pepper. Stir and simmer for 5 minutes.
3. Cook the pasta in boiling water until done, drain and serve with the tuna sauce spooned on top.