Quick and easy no-cook meals!

Give the oven the night off and enjoy one of these fuss-free dinners

Mexican corn wraps Wrapped up in foil, these make great packed lunches or picnic food. Serves 4 Hands-on time: 20 mins Per serving:

408 cals, 11g fat (6g saturates), 64g carbs (10g total sugars), 17g protein, 8g fibre 410g tin kidney beans, drained and rinsed 50g sour cream Juice of ½ lemon 1 cob sweetcorn ¼-½ red onion, to taste, finely chopped 125g cherry tomatoes, halved 2tbsp tomato ketchup ½-1tsp chipotle paste Large handful fresh coriander leaves, roughly chopped 4 large flour tortilla wraps ¼ iceberg lettuce, shredded 75g mature vegetarian Cheddar cheese, grated

1 Whiz the beans, sour cream, lemon juice and plenty of seasoning in a food processor until smooth. Set aside.

2 Put the sweetcorn on its end on a board and use a sharp knife to slice the kernels off the cob, working from the top to the bottom. Discard cob and put the kernels into a large bowl with the red onion, cherry tomatoes, ketchup, chipotle paste and coriander. Stir to combine and check the seasoning.

3 Put a wrap on a board and smear a quarter of the bean purée in a line along the centre, leaving a 5cm border at each end. Top with a quarter each of the lettuce, sweetcorn mixture and Cheddar. Fold the sides of the wrap over the filling, then roll up to enclose (secure in place with a cocktail stick if you like). Slice the wraps in half and serve.