Weeknight nutrition made easy - three 15 minute recipes - less than 6 ingredients

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Salmon, Pea and Feta

Replace that weeknight pasta with peas to enhance your weeknight nutrition, add vegetables to your diet and include a plant based source of protein.

Serves 2

Takes 15 minutes

4 tablespoons butter

500g frozen peas

Small bunch mint leaves

300g hot smoked salmon, flaked

100g feta, crumbled

In a saucepan over a medium high heat. Add the butter and peas, cook covered for 2 minutes. Stir and cook further until the peas are hot. Remove from the heat, add the mint, salmon (with or without the skin) and finish with the feta. Serve.

Kale 'Caesar' Salad

Raw kale was a bit of a 'thing' in the 2010's, it provides high levels of vitamin K, plant source of calcium and is delicious with 'funky' cheese and bacon.

Serves 2

Takes 15 minutes

6 slices smoked streaky bacon, diced

160g kale, fresh, stalks removed, sliced

Juice of 1/2 a lemon

6 tablespoons of high quality mayonnaise

60g parmesan grated plus 30g, freshly shaved

2 eggs

Heat a large frying pan over a medium heat and boil a kettle, add it's contents to a sauce pan and add the eggs for 6-8 minutes whilst you add the bacon to the cold pan and cook until crisp in its own fat.

Meanwhile, toss sliced kale with the juice of half a lemon and set aside. Drain and shell the eggs, set aside.

When the bacon is done, add the bacon, mayonnaise and parmesan to the bowl of kale. Mix well and season as appropriate. Top each with a boiled egg and fresh parmesan.

Spiced Eggs

Eggs are an amazing multinutrient rich source of protein and fats that cook quickly at very low cost.

Serves 2

Takes 15 minutes

500ml passata

2 tsp coriander

1 tbsp olive oil

80g baby spinach

4 eggs

120g hard goat's cheese

Add the olive oil to a saucepan (with a lid) over high heat, add the passata with the coriander and bring to a simmer and reduce the heat to low.

Add the spinach and stir, bring back to a simmer then make four 'holes' in each quarter of the pan. Crack an egg into each.

Cover the pan with a lid and simmer for 4 minutes until the egg whites are set but the yolks still runny. To serve, crumble the cheese and sprinkle over the pan. Divide between plates.