This one is definitely not fine dining, but hits the spot on a cold winter’s day when you’ve been to the gym and feel that you’ve earned dinner containing fat, carbs and protein.

Start by cooking a pan of pasta e.g. fusilli until al dente. Also cook a selection of vegetables e.g. carrots, beans, peas, broccoli, sweetcorn until barely done. Drain both pans well and set the contents to one side in a big lasagne dish. Re-use one of the pans to make cheese sauce – don’t skimp on either the quantity of sauce or the amount of strong cheddar cheese you use. Season well. Combine all the ingredients, along with some Quorn ‘chicken’ pieces, together and put back into the lasagne dish. Dot with some halved baby tomatoes and grate some more cheddar cheese over the top. Bake in the oven at Gas Mark 6/ 180 °C for 15 minutes until the top is bubbling and golden. Serve with salad to kid yourself you are eating something healthy.