Rice

Try our healthier, but no-less-comforting, take on the Russian classic

A quick cucumber and spring onion pickle adds crunch and an acidity that complements the oil-rich mackerel fillets

It’s also worth reserving the pineapple juice that comes in each tin – you can bubble it down as a syrupy glaze for a cake, use in place of lemon juice for a tropical tang or whisk into this sweet and salty stir-fry sauce

Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness.

Having a pouch of ready-prepped brown rice in the cupboard means you can get this meaty curry on the table in next to no time.

Marinated king prawns from the chiller cabinet help create this perfect mash-up of two food cultures

A smart restaurant-style dish that actually requires very little effort. Don’t scrimp on the wine – the key to success here is using a good quality, full-bodied wine, such as a malbec

Give your chicken some extra fizz courtesy of a zingy marinade

The seasoned salt made for this recipe is a take on Japanese gomasio seasoning. Making a big batch means you can use it to finish other dishes, or as part of a crispy coating for fish or chicken