Hearty Sausage Hotpot Serves 4-6 Getting ready: 5 minutes Cooking time: 25 minutes Shopping list 1 onion, peeled and chopped 1 tablespoon vegetable oil 1 tin baked beans 1 tin chopped tomatoes 3 teaspoons mixed herbs 1 packet vegetarian sausages How to make it Step one: Fry the chopped onion in oil until beginning to brown.

Step two: Add the beans, tomatoes and herbs. Bring to the boil and then simmer until ready to serve.

Step three: Fry the sausages until browned. Cut into chunks then add to the beans. Continue to simmer for up to 15 minutes until required. Serve with crusty bread.

You could also try Adding some chilli to spice it up.

Using a different variety of baked beans, such as BBQ flavour.

Mexi Baked Tortilla Serves 4 Getting ready: 15 minutes Cooking Time: 15 minutes Shopping list 2 tins red kidney beans, drained squeeze lime juice (to taste) 5-6 teaspoons chilli sauce 4 spring onions, chopped 2 cloves garlic, finely chopped quarter block cheddar cheese, grated 4 large tortilla wraps 1 pot sour cream or guacamole How to make it Step one: Heat oven to Gas 6/200C.

Step two: In a large bowl roughly mash the beans, lime juice and chilli sauce. Then add the spring onion and garlic.

Step three: Spread half the mixture onto one wrap, keeping a border around the edge, then sprinkle the cheese over and cover with the second wrap. Repeat using remaining wraps and mixture.

Step four: Place on a baking tray and cover loosely with foil. Bake for 10 minutes. Remove foil and bake for a further five minutes. Serve with sour cream or guacamole.

You could also try Using jalapeno peppers instead of chilli sauce.

Adding fresh herbs such as coriander.

Super Spag Bol Serves 4 Getting ready: 10 mins Cooking time: 35 mins Shopping list 2 tablespoons vegetable oil 1 onion, peeled and chopped 1 red pepper (seeds removed), chopped 1 aubergine, chopped 1 packet vegetarian mince 1 jar pesto (green or red) 2 tablespoons tomato puree 2 teaspoons yeast extract packet dried spaghetti How to make it Step one: Heat the oil in a large saucepan. Fry the chopped onion, red pepper and aubergine in the oil for about 10 minutes, stirring frequently, until reduced in size and softened. Add the mince and cook for a further three minutes.

Step two: Add the jar of pesto together with 1 cups water. Cover and cook for about 20 minutes, until the liquid is absorbed.

Step three: Add tomato puree, yeast extract and black pepper (to taste). Serve with spaghetti, cooked according to the instructions on the packet.

You could also try Adding two teaspoons chilli powder and serve with rice instead of pasta.

Adding a little less water and more veg to make a cottage pie filling.

Quick Korma Serves 4 Getting ready: 10 minutes Cooking time: 25 minutes Shopping list 1 tablespoon vegetable oil 1 onion, peeled and finely chopped 3 tablespoons Korma curry paste 1 tin chopped tomatoes 2 large handfuls broccoli florets (not too large) 1 large handful frozen long green beans 1 tin chickpeas, drained and rinsed 1 tablespoon tomato puree packet basmati rice 2-4 naan bread How to make it Step one: Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further two minutes.

Step two: Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

Step three: Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further five minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.

You could also try Madras or balti curry paste for a spicier version.

Using cauliflower instead of broccoli.