FETTUCCINE

Cook the mozzarella‑topped chicken breast fillets according to package instructions while boiling the fettuccine until al dente. Warm the mushroom pasta sauce in a pan, stir in 1/2 cup of cream just as it starts to bubble and cook briefly without boiling, then toss through the drained pasta. Serve topped with sliced chicken breast for a rich, creamy midweek winner.

LIGHTLY SMOKED HADDOCK BAKE

Bake the lightly smoked haddock and garlic bread according to package instructions. Meanwhile, heat garden peas on the stove with fresh mint, 1/2 lemon zest, salt and pepper, then serve the flaky haddock with minty peas and crusty garlic bread on the side.

PULLED CHICKEN & LEEK PIE

Bake the pulled chicken and leek pie until golden and crisp according to package instructions. Heat garden peas with mint and lemon zest, season lightly, and serve alongside the hearty pie for a simple, comforting supper.

 

COCONUT LAMB CURRY

Heat the slow‑cooked coconut lamb curry according to package instructions, then stir in chickpeas and coconut cream once warmed and simmer gently for a further 10 minutes. Serve with heated basmati rice for a hands‑off curry night that stretches further.

BURRITO BAKE

Place wraps on the counter, fill each with shredded rotisserie chicken, corn & coriander salsa, beans, a spoon of salsa and a sprinkle of cheese, then roll tightly and pack into a baking dish. Top with remaining sauce and cheese and bake at 200°C for 15 minutes until bubbling and golden, pure Friday night comfort.