Cut the avocados in half lengthways and carefully remove the stones. Fill each half generously with prawns. Combine the mayonnaise, lemon juice and tomato sauce to make a dressing and spoon over the prawns. Sprinkle paprika over the dressing. Scatter cashew nuts over the top. Serve with a large crunchy mixed salad.

SPICY CHICKEN SALAD
Preparation time: 5 minutes
Cooking time: 2 minutes
Serves 2
1 Cos lettuce, washed
2 tbsp sun-dried tomatoes or 8 cherry tomatoes, halved
½ large cucumber, peeled and sliced
1 small red onion, sliced thinly
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Large handful pine nuts Freshly ground black pepper
8 small spicy pre-cooked chicken fillets
1 tbsp grated parmesan cheese

Tear the lettuce into chunky pieces and put in a large bowl. Add the sun-dried or cherry tomatoes, cucumber and onion. Drizzle with the balsamic vinegar and olive oil, add the pine nuts, grind some black pepper over and toss to combine. Heat the chicken pieces in a microwave for about 2 minutes or until heated through. Cut the chicken into smaller pieces and add to the salad. Combine and serve with a sprinkling of parmesan cheese over the top.

FRIED TUNA STEAKS WITH TOMATO SAUCE
Preparation time: 5 minutes
Cooking time: 2 minutes
Serves 2
½ tbsp extra virgin olive oil
2 fresh tuna steaks
Freshly ground black pepper
Squeeze of lemon juice
1 jar of tomato-based sauce (any pasta-type sauce will be fine)

Warm the oil in a deep frying pan and add the tuna steaks. Grind black pepper over the top and add the lemon juice. Cook each side for a couple of minutes until almost cooked through. Pour over the jar of tomato-based sauce and cover, heating gently until the tuna and sauce are cooked through. If you like, you can serve with a tin of butter beans (empty into a microwaveable dish and cook for about 2 minutes until heated through) and broccoli.

FAST FETTUCCINE BOLOGNESE
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2
200g fettuccine or similar fresh egg-based pasta (you can use dried pasta or spaghetti)
200g lean minced beef
500g passata (Italian sieved tomatoes, available from supermarkets)
Freshly ground black pepper
1 tbsp cream/crème fraîche (optional)
Cherry tomatoes, halved (to garnish)
1 tbsp parmesan cheese

Cook the fettuccine for a few minutes in a pan of boiling water until al dente, or just cooked. Drain and set aside. Place the mince in a large microwaveable bowl in the microwave and pour over the passata. Grind over some black pepper and stir. Cook for about 4 minutes, stirring after each minute. Stir in the cream or crème fraîche and cook for a further 30 seconds. Place the fettuccine on a plate and spoon over the mince and sauce mixture. Garnish with halved cherry tomatoes around the plate and sprinkle parmesan over the top.

GREEK SALAD
Preparation time: 5 minutes
Serves 2
4 vine-ripened tomatoes, quartered
1 small red onion, sliced thinly
½ large cucumber, peeled and sliced
100g feta cheese, cubed
100g black olives
2 tbsp wine vinegar
3 tbsp extra virgin olive oil
Freshly ground black pepper

Mix the tomatoes, onion, cucumber, feta cheese and olives in a bowl. Pour over the vinegar and oil, season with black pepper to taste and serve.

PESTO SALMON
Preparation time: 5 minutes
Cooking time: 2 minutes
Serves 2
2 boneless salmon fillets (fresh or frozen)
1 tbsp pesto (jars available from supermarkets)
Squeeze of lemon juice

Place the salmon fillets in a microwaveable dish with 2 teaspoons of water. Spread the pesto evenly over the top of each fillet and squeeze lemon juice over the top. Cover and cook for 2 minutes in the microwave or until cooked through. Alternatively, you can bake it in a moderate oven in an ovenproof dish — prepare in the same way, cover with foil and bake for 10 minutes or until cooked through. Serve with 3 or 4 new potatoes, or a baked sweet potato and peas.

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