~We cook up packets of Chicken Drumsticks and season with "All purpose Seasoning" or make up a spice mix like a touch of cumin, salt, sugar, pepper, paprika, garlic powder, onion powder etc and just lightly sprinkle and bake at 200C until golden brown, turning every 15 minutes. Allow to cool on a rack then pack in containers into the fridge. They are so flavoursome and lovely cold.

~Nigellas Parmesan Crusted Lamb Chops. They are divine!

~Roast Veggie Salad (feels like you're having roast veg then).

~Turkey/Chicken/Pork & Veal/Beef Meatballs - Turkey is great with sage and tiny bits of brie mixed through the mince before making into balls (have cranberry sauce for dipping). Chicken is great with moroccan spices served with a tomato chilli chutney. Pork & Veal is good with Parmesan and Italian herbs. Beef is good with grated cheddar mixed through and garlic. Served with BBQ sauce.

~Zucchini Fritters - Zucchini's, Parmesan, Garlic, Breadcrumbs, salt & Pepper, Egg. (recipe can be found on The Pioneer Woman's Website which you can google)

~Stuffed button musrhooms (stuffed with garlic, bacon, onion, parsley fried up and then mixed into phili chesse) remove stalks (you can chop them up finely and stir it into the fried stuff) and fill with stuffing mix and then top with paremesan and bake until golden.

~Chicken Pesto Strips - Get a whole heap of Chicken Tenders cut each tender in half and mix a jar of basil pesto into the chicken to coat. Dip Chicken into fresh breadcrumbs or pesto mixed with finely grated parmesan (if you can pop the parmesan into the food processor for a better consistancy to mix into the crumbs) Cook in a 200C oven on a baking tray with baking paper. Before baking drizzle with some melted butter. Cook until golden brown. Serve with garlic aioli or ranch dressing.

~Sesame or Peanut Soba noodle salad. Nigella has a great Peanut Noodle Salad and a great Soba Noodle Salad. If you can't find the recipes online let me know and I'll find them for you.

~ Zucchini or Asparagus Slice. Asparagus slice is similar to Zucchini except you cook it in a loaf tin, keeping the spears whole (after you've sliced off the ends). And when you slice it you can see the rounds of Asparagus.

I'll think of more.