A creamy chowder with plump mussels and chunky vegetables served with garlicky toasts.

When you have some leftover roast and veggies, or a casserole, the clever thing to do is to turn them into sausage rolls, with the help of some handy puff pastry sheets, and a little imagination. I call these Rollovers (or sometimes Do-Overs!).

A bed of butter beans and diced root vegetables topped with chicken thighs flavoured with lemon, fennel and paprika make an easy dinner.