ONLY 5 HAVE MINUTES?

TUCK INTO PESTO TORTILLA CHIPS

Cut a pack of flour tortillas into triangles then brush lightly with a little basil pesto. Bake at 180°C/fan 160°C/ gas 4 for 4 minutes until crisp and golden.

PREPARE POSH BEANS ON TOAST

Place 1 x 410g (14½oz) tin of drained haricot beans in a pan with a jar of tomato pasta sauce, a little chopped chorizo and a good pinch of chilli powder and smoked paprika. Heat through and serve on crusty toast. Serves 2.

TUCK INTO TUNA POCKETS

Drain 1 x 200g (7oz) tin of tuna in springwater then mash with plenty of mayonnaise and the grated zest of half a lemon. Split open 2 warmed pitta breads and stuff with some shredded lettuce and a little chopped red onion, then add the tuna and a few chopped olives if liked. Serves 2.

HEAT UP A BUTTERSCOTCH SAUCE

Melt 100g (3½oz) light muscovado sugar in a small saucepan with 100g (3½oz) butter and 140ml (4½fl oz) double cream. Heat until the sugar has dissolved, then cook until the mixture turns a rich toffee colour. Serve as a hot sauce for pancakes or drizzled over ice cream or a slice of warmed ginger cake.

MAKE A WARM AND SPICY RUM TIPPLE

Place ½tsp of softened butter into a small tumbler. Add 1tsp maple syrup or muscovado sugar and a pinch of ground nutmeg or cinnamon. Add 2tbsp dark rum and top up with boiling water, stirring.