A super easy chicken traybake which can be prepped in minutes and uses easy to access ingredients you probably have in cupboards already. It makes great leftovers and actually tastes better the next day. I always use chicken thighs in traybakes, they don’t dry out in the oven as easily as chicken breasts and they are much more flavoursome. They are cheaper too. Baking the thighs on top of the rice ensures that it soaks up all the delicious chicken juices as it cooks and coating it with a mixture of crunchy peanut butter, soy, honey, lime and ginger means it goes lovely and crispy in the oven and keeps is extra moist.

This soy orange marmalade baked chicken dish is so quick, easy to make and deliciously moreish. It uses ingredients which you can easily buy on your way home and it makes great leftover lunches for the next day. This will become a staple in your house.

Sometimes you just need a simple dinner with minimal ingredients to get you through the midweek slump. This is the perfect dinner for when you’re short on time and energy. A lot of the ingredients you’ll have in the fridge already or can pick up easily on your way home. There are a few twists in the recipe to make it feel a bit more special than your typical salmon dinner (charring your lemon is such a simple step which really transforms the flavour and makes the dish feel that little bit fancy).