If you have some leftover lamb after your Sunday roast, I’ve got the perfect recipe to try something different. This lamb stir fry uses store cupboard ingredients to make a delicious, easy and healthy dish which is ready in minutes. Using lamb in a stir fry is quite unusual but it works really well. Slow cooked shredded lamb seems to soak up the flavours from the sauce and become lovely and soft in no time. You can use whatever veggies you have lying around and some cooked stir fried rice stirred through at the end would also work really well.

I love halibut. I have been wanting to try a recipe for my favourite fish which uses Asian flavours for a while now and after coming up with this recipe, I think it could become one of my favourite ways to cook the fish. I got the most beautiful pieces of chunky fish from David Lowrie Fish in St. Monans. I priced this recipe out using frozen cod fillets, but if you can, visit your local fishmonger for any firm, chunky white fish you can get. Fresh, flavoursome, fast food which feels super special - my favourite kind of meal.

Sprouts are still in season till the end of March and although we may all be slightly traumatised from the memories of sprouts which have been boiled to smithereens from our childhood, when cooked properly, these little green gems are full of flavour and add great texture to any meal. This is a quick, healthy and delicious vegan meal which is also budget friendly too.

This is a quick and easy recipe which is perfect for when you’re short on time. It’s also a great fakeaway meal for when those takeaway cravings come calling. Cheaper, healthier and I think tastier than your average takeaway stir fry, I hope this becomes a staple recipe for you as it has for me.