Decisions, decisions : Frittata or Pasta?

Tuesday's Supper -Two choices :

Frittata – to serve 4

Use your leftover chicken, roast potatoes and any cooked vegetables from Sunday – dice and set aside. Raid the fridge for any raw vegetables Using a large frying pan, saute a diced onion in a little rapeseed oil, add any raw vegetables i.e. peppers, courgettes, carrots, sliced and diced - cook until soft, then add the cooked chicken, potatoes and cooked vegetables.

Whisk four eggs in a mixing bowl, add a couple of handfuls of cheese from your grated stash, add black pepper.

Pre-heat your grill – Before you turn it on ensure that the frying pan you're using will slide easily into the space – leaving at least two inches gap between the pan and the grill itself, otherwise you'll burn the top and the middle won't be cooked.

Add your egg and cheese mixture to the chicken and vegetables and cook on a medium heat on the hob for 2/3 minutes. Then transfer the pan under the grill – grill for 2/3 minutes remove using oven gloves. Using a fish slice gently flatten down the frittata so that you break the top - you'll find that the egg mixture underneath is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.

A complete meal in itself but you could serve a slice with a salad or, if you are a fan, baked beans go well.

Pasta : Serve 4

Use your leftover chicken and any cooked vegetables from Sunday – dice and set aside. Peel and dice an onion. Raid the fridge for any raw vegetables – slice and dice. Using a large frying pan, saute the onion in a little rapeseed oil, add any raw vegetables and cook until soft, then add the cooked chicken and vegetables.

Quick onion sauce – see recipe attached – is a really useful pasta sauce and can be made ahead and kept in the fridge.

Cook pasta of your choice - for penne, 90g dry pasta gives 180g cooked serving that's 7oz approximately in old money. Check the packet - pastas vary in quality and in cooking times too. A shorter cooking time will give you a firmer pasta “al dente” texture (firm to the bite). It's personal taste and size of appetites. Drain the pasta, fold in the chicken and vegetables.

Serving pasta and sauce is a personal matter. Serve your pasta in bowls and add the sauce to the pasta – fold together gently so that the pasta is covered and serve with a little grated parmesan - you can control the balance and achieve your personal preference – if you've sauce left over you can always mop up with bread.

Remember the box of bacon bits from Sunday MTM – you could sprinkle a handful on top of either of the above dishes before serving.

With both of the above suggestions any leftovers can be boxed and you've lunch for the following day – either are great served cold.