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Don’t rely on ready meals – fresh is best! Most of these dinners are quick to cook and can be frozen in portions to save you time

LAMB WITH BUCKWHEAT NOODLES & TOMATO DRESSING

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

12 cherry tomatoes, quartered

1/2 tsp fish sauce

Zest and juice of 1 lime

2 tsp sweet chilli sauce

100g soba (buckwheat) noodles 2 tsp olive oil

1 red onion, halved, sliced 1 carrot, cut into matchsticks 1 red capsicum, sliced

100g shredded white cabbage 200g lean lamb backstrap,

trimmed of fat, thinly sliced 4 Tbsp chopped mint

1 Lightly squash the tomato quarters with the fish sauce, lime zest and juice, and the sweet chilli sauce in a bowl. Cook the noodles following packet instructions.

2 Meanwhile, heat half the oil in a wok over medium-high heat.

Add the onion, carrot and capsicum. Stir-fry for 2-3 minutes, or until the vegetables are almost tender crisp. Add the cabbage and cook for 2-3 minutes more, or until the vegetables soften. Transfer the vegetables to a plate. 3 Heat the remaining oil in the wok over high heat. Add the lamb and cook for 2 minutes, or until just cooked. Remove the wok from the heat and toss in the noodles, vegetables, tomato mixture and mint. Serve.