15 MINUTES

CHEESE & MUSHROOM BURGERS

1 medium onion sliced

2 Tbsp canola oil

4 large portobello mushrooms

1 cup thinly sliced cabbage

2-3 Tbsp balsamic dressing 4 burger buns, halved and lightly toasted

4 thin slices cheese

Pan-fry the onion in the oil until softened. Push to one side. Add the mushrooms and pan-fry, until softened. Toss the cabbage with the dressing. Place on the bun bases. Top with the mushrooms, cheese, onion and burger tops.

— Serves 4

RAVIOLI WITH ITALIAN SAUCE

300g fresh ravioli

1 Tbsp oil

1 each: onion, large clove garlic, finely chopped

400g can each: diced tomatoes, cannelloni beans 1 tsp dried mixed herbs salt and freshly ground black pepper to taste

1 cup vegetable stock

11⁄2 cups frozen peas, lightly thawed

Cook the ravioli according to the packet instructions.

Meanwhile, heat the oil in a non-stick frying pan. Add the onion and garlic and saute´ until the onion is softened. Add the tomatoes and juice, the drained beans, seasonings and stock. Stir well, cover and simmer for 5 minutes. Add the drained ravioli and peas to the tomato mixture and simmer for 2-3 minutes, until the peas are cooked. — Serves 4

AMERICAN HOTDOGS

4 large frankfurters or similar 4 long rolls, split lengthwise 4 Tbsp each: American-style mustard, green pickle relish, diced onion

4 small tomatoes, cut into wedges

4 gherkins or dill pickles, halved lengthwise

2 mild chillies (from a jar), sliced

Poach the frankfurters for about 5 minutes. Warm the rolls through in the microwave for 30 seconds. Place each hot dog in the split rolls. Pile in the toppings in this order: mustard, relish, onion, tomato wedges, gherkins and chillies. — Serves 4