A quick meal is handy for those times when we have very limited time to play with, or we haven’t got much in the fridge besides some leftovers and a few cans of tinned food in the pantry.

Not to worry, here are four quick meals that can be whipped together in no time at all, with leftover sausages, pasta, roast vegetables or simply with a can or two of tinned ingredients.

Sausage curry

Spice up those leftover sausages with some fridge and party staples for a simple, warming curry.
Serves 2 – 4

Ingredients
400g can of tomatoes
2-3 tbsp of tomato paste
1 cup of frozen peas and corn
1 cup of chicken stock
1 onion, diced
1 tbsp of curry powder
Olive oil to cook
Fresh coriander to serve

Method
• Heat some oil in a fry pan. When the pan’s hot, add the onion and stir fry for a few minutes.
• Meanwhile, slice the cold sausages and set aside.
• Add the curry powder and cook for 1-2 minutes before stirring through the stock, paste and canned tomatoes.
• Bring to a simmer and let it bubble away for 20 minutes.
• Add the peas and corn mix, stir through and let it simmer for another 10 minutes while you prepare the rice according to packet instructions.
• Spoon a portion of fluffy rice into each bowl, follow with a helping of curry and add a sprig of coriander to serve.

Two-minute chickpea salad

Wondering how to use that random can of chickpeas at the back of the pantry? Try this simple, tasty dish. 

Serves 2 – 4

Ingredients
400g can of chickpeas
3-4 truss tomatoes
1 red onion, finely chopped
1 clove of garlic, crushed
Basil leaves, finely chopped
3 tbsp of oIive oil
1 lemon
Sea salt to season

Method
1. Place the onion, garlic and tomatoes in a bowl, mix together. Pour in the olive oil along with the juice of half a lemon and stir through.
2. Drain and rinse the chickpeas, then add to the bowl with a pinch or two of salt.
3. Mix it all together and let it marinade at room temperature for a while, then squeeze over the remaining lemon juice and serve.

Leftover pasta salad

Made a mountain of pasta? Combine leftovers with fresh kitchen staples for a tasty, throw-together salad. 

Serves 2 – 4

Ingredients
5 cups cooked pasta
Punnet of cherry tomatoes, halved
1 cup of feta, cubed
1 cup of kalamata olives
1 cup of basil leaves
1-2 tsp of olive oil
Lemon juice and sea salt to season

Method
1. Place the leftover pasta into a large serving bowl, drizzle over the olive oil and gently stir through to loosen and coat the pasta pieces.
2. Mix in the tomatoes, feta, olives and basil leaves.
3. Squeeze over some fresh lemon juice, season with sea salt and give it another gentle stir before serving.

Roast vegetable frittata

Roasted a few too many veggies? Never fear, put them to good use in this egg-cellently cheesy fritter. 

Serves 2 – 4

Ingredients
Leftover roast vegetables (as many as you’ve got)
6 eggs
½ cup of full cream milk
1 cup grated cheese
3-4 rashers of bacon, roughly chopped
Sea salt to season

Method
1. Preheat your oven to 200 degrees.
2. Whisk the eggs and milk with a pinch of salt and set aside.
3. In a cast iron pan or oven safe skillet, fry the bacon. When it’s crispy, set aside on some paper towels and drain most of the fat from the pan.
4. Add the leftover roast veggies, season with salt and over medium-high heat, lightly fry them, stirring occasionally, until just golden. Return the bacon to the pan and stir through.
5. Sprinkle the cheese across the veggies and bacon and when it’s slightly melted, pour the egg mixture in. Give the pan a jiggle to make sure everything settles and cook for 1-2 minutes.
6. Transfer the pan to the oven to finish cooking, around 8-10 minutes.
7. Remove from the oven, let it cool in the pan for around 5 minutes then slice into wedges and serve.