MARKS & SPENCER SANDWICHES AND SALADS

Best ever prawn sandwich

SHOP: £3.60 HOME: £1.90 pp TIME: 10 mins TROUBLE: Low SECRET TWIST: Sherry TASTE: Shop wins Makes 1

70g cooked North Atlantic prawns, drained and patted dry

30ml Marie rose sauce, with few drops of sherry added handful cos lettuce leaves 2 slices of wholemeal bread ADD sauce to prawns to bind together. Layer between bread with lettuce, season and serve.

BLT

SHOP: £3.30 HOME: £1.12 pp TIME: 20 mins TROUBLE: Medium SECRET TWIST: Cayenne pepper TASTE: Home wins Makes 1 4 large slices smoked bacon 4 large green lettuce leaves 4 slices beef tomato pinch of cayenne pepper FRY the bacon very slowly, turning it, until crisp. Drain on kitchen paper. Layer the bacon on multigrain bread, followed by lettuce and tomato, then season with cayenne pepper and salt. Make sure sandwich is nice and plump.

Green & grains salad

SHOP: £3.50 HOME: £1.90 pp TIME: 30 mins TROUBLE: Low SECRET TWIST: Cider vinegar TASTE: A draw Makes 2 portions

200g cooked and drained quinoa 100g cooked bulgar wheat 2 tbsp mixed toasted seeds 200g mixed frozen peas, broad and edamame beans, defrosted

2 handfuls of rocket For the dressing: 1 tbsp wholegrain mustard 1½ tsp honey 1 tbsp apple cider vinegar 3 tbsp virgin rapeseed oil MIX dressing ingredients. Put quinoa and bulgar in bowls, then peas, beans, seeds, rocket and dressing.

Pesto pasta salad

SHOP: £2.80 HOME: £1.67 pp TIME: 40 mins TROUBLE: Medium SECRET TWIST: Pecorino TASTE: Home Makes 2 portions 200g pasta bows 2 handfuls baby spinach 1 tbsp toasted pine nuts 1 tbsp shaved pecorino 1 tbsp pesto sauce 2tbsp olive oil Cook pasta till al dente. Drain and rinse. Leave to cool then divide between two bowls. Mix in spinach, add pine nuts and shaved cheese. Mix pesto with oil and pour over pasta. Season and serve.