Top ten speedy suppers

Sausage Casserole with Spring Cabbage and Beans

Use good quality sausages for this: pork, beef or venison or ones flavoured with leek, apple, bacon or spices. You could even use vegetarian ones if you like.

Cooking time: 30 minutes

8 good quality sausages
1 tbsp olive oil
1 red onion
2 stalks celery
2 cloves of garlic
1 head of pointed spring cabbage
200g tin tomatoes
300ml chicken or vegetable stock
salt and pepper
400g tin cannelloni or flageolet beans
4 tbsp flat leaf parsley

Heat the oil in a large frying pan and fry the sausages until nicely browned on all sides, for about 10 minutes. Meanwhile, roughly chop the onion and celery, crush the garlic and shred the cabbage. Add the vegetables to the pan and fry for a minute or two then add the garlic, tomatoes and stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer uncovered for 15 minutes.

Drain and rinse the beans and stir in to the casserole. Simmer for another 5 minutes. Add the chopped parsley just before serving.

Turkey Steaks with Lemon, Parsley and Sage

This is a welcome change from chicken breasts, but you can substitute them with steamed baby new potatoes or tagliatelle pasta.

Cooking time: 30 minutes

4 turkey steaks or chicken breasts
salt and black pepper
2 tbsp sunflower oil
30g unsalted butter
300ml (one tub) chicken stock
1 lemon
4 tbsp flat leaf parsley
8 fresh sage leaves

Put the baby new potatoes on to steam or bring a pan of water to boil for the pasta. Place the turkey steaks or chicken breasts on a board, cover with a piece of cling film and gently pound them with the side of a rolling pin to flatten them to thin escalopes. Season with salt and pepper.

Heat the oil in a large frying pan and add the butter. When it starts to sizzle, cook the steaks over a medium high heat for 2 minutes each side until nicely golden, then transfer to a plate. Pour the stock into the pan and bring to the boil and reduce by about half. Chop the parsley and sage.

Return the turkey to the pan and squeeze in the juice of the lemon. Simmer for 5 minutes, taste for seasoning and add the fresh herbs. Serve with the potatoes or pasta and spoon over the sauce.

Cajun Fried Fish Goujons

Goujons are simply strips of fish. These flavours come from the state of Louisiana. Use any white fish for this dish such as cod, haddock, halibut or John Dory.

Cooking time: 25 minutes

800g white fish such as cod or haddock, skinned
2 lemons
3 tbsp cornmeal (polenta)
3 tbsp plain flour
1 tbsp fennel seeds
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp crushed chillies
1 tsp salt
4-6 tbsp vegetable oil

Cut the fish into goujons, strips about 3cm x 8cm / 1 1/4 x 3 inches and place in a bowl. Squeeze over the juice from one of the lemons. Cut the other lemon into wedges. In a wide, shallow bowl, mix the cornmeal, flour, fennel, oregano, thyme, chillies and salt.

Heat the oil in a large frying pan. Toss the goujons in the cornmeal mixture until well-coated. When the oil is hot, fry the fish over a high heat until golden; you may have to do this in batches, adding more oil as necessary. Transfer them to a plate covered with a layer of kitchen paper. Keep them warm while you fry the rest.

Serve with oven chips and a green salad.

Salmon Teriyaki with Pak Choi and Chinese Noodles

For a fast marinade and sauce, use a bottle of teriyaki sauce to create a mixed oriental dinner in minutes.

Cooking time: 25 minutes

4 x salmon fillets, skinned with any small bones removed
125ml teriyaki sauce
2 cloves of garlic
4 heads of pak choi
1 x 250g packet Chinese noodles
1 tbsp toasted sesame oil
2 tbsp oil

Place the salmon in a shallow dish, pour over the teriyaki sauce and leave to marinade for 10 minutes, turning once.

Peel and slice the garlic and shred the pak choi. Bring a pot of water to the boil and cook the noodles according to packet instructions, drain and drizzle over the sesame oil. Set aside and keep warm.

Meanwhile, heat one tablespoon of the oil in a large frying pan to medium high. Using a fish slice and reserving the marinade, lift out the salmon and fry for 3-4 minutes, depending on thickness. Carefully turn over and fry another 2-3 minutes or until just done in the centre. Remove to a plate and keep warm.

In the same pan, heat the rest of the oil and stir-fry the pak choi for about one minute until just beginning to wilt. Pour over the reserved teriyaki marinade and let boil for 20 seconds or so. Place the noodles on plates, then the pak choi and top with the salmon fillets, drizzling over any marinade.

Pasta Primavera

Ready made packets of fresh pasta filled with cheeses, herbs or vegetables, are the perfect base for a vegetarian supper. Use tortellini, ravioli, medaglione or any 'pocket pasta' with filling of your choice. Serve with salad and crusty bread.

Cooking time: 25 minutes

500g packet of filled pasta
150g fine green beans
3 medium courgettes
1 large clove of garlic
75g Parmesan
150g baby carrots
150g asparagus tips
2 tbsp olive oil
4 tbsp soured cream or crème fraiche

Bring a large pan of water to the boil. Trim the green beans, slice the courgettes into 1cm slices and finely chop the garlic. Grate the Parmesan.

Heat the oil in a medium-sized frying pan and fry the courgettes over a high heat for 5 minutes, adding the garlic half-way through. Both should be a nice golden colour.

When the water boils, add the green beans and carrots, bring back to the boil and cook for one minute. Add the asparagus tips and the pasta and boil for 3-4 minutes.

Drain the pasta and vegetables in a colander, reserving 4 tablespoons of the cooking water. Return to the pan and add the courgettes and garlic. Mix the cooking water with the soured cream or crème fraiche and fold through the pasta. Sprinkle with the grated Parmesan and serve.