Sainsbury's - Try something new today

When the focus is on feeding your little ones, it can be hard to find time to grab something nutritious and satisfying for yourself. These energy-packed dishes are great for mums on the go…

SERVES 2
PREP TIME: 10 MINUTES
COOK TIME: 12 MINUTES
225g spaghetti
2 tsp olive oil
1⁄2 onion, peeled and finely chopped
2 slices of Be good to yourself cooked ham, cut into small strips
1 garlic clove, peeled and finely chopped
2 small eggs, beaten
30ml single cream
20g parmesan, grated
crisp green salad, to serve

• Cook the pasta in a large pan of boiling water for 10-12 minutes or until al dente.
• Meanwhile, heat the oil in a small pan and cook the onion and ham for 5 minutes until golden, adding the garlic for the last few minutes of cooking. Remove from the heat and set aside.
• In a medium bowl, combine the eggs, cream and half the parmesan, and season with salt and pepper to taste.
• Drain the pasta, reserving a quarter of a cup of the cooking liquid. Return the pasta to the pan. Stir in the ham and cream
  mixtures, adding a splash of the cooking water, if necessary. Divide between two bowls, sprinkle over remaining parmesan
  and serve with a crisp, green salad.

SERVES 4
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
1 tbsp vegetable oil
1 onion, peeled and chopped
1 garlic clove, peeled and finely chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 red chilli, deseeded and chopped
2 medium sweet potatoes, peeled and roughly chopped
100g red lentils
1.2 litres hot vegetable stock
4 tbsp chopped fresh coriander, to garnish

• Heat the oil in a large pan. Add the onion and cook for 5 minutes. Add the garlic, carrots, celery, spices and chilli. Cook for a further 5 minutes.
• Add the sweet potatoes and lentils and 1 litre of the stock. Bring to the boil, cover with a lid, then reduce the heat and simmer for 30 minutes until the vegetables are tender.
• Allow to cool slightly before blending until smooth. Add the remaining stock and reheat gently. Ladle into bowls and scatter over the coriander. Serve with wholemeal bread.

MAKES 2 BURGERS
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
1 tsp finely grated lemon zest
400g chicken bites mixture
2 wholemeal bread rolls
a little mayonnaise, for spreading
2 slices each of tomato, cucumber and red onion
a few lettuce leaves
2 tsp tzatziki

• Preheat the grill on a high heat. Add the lemon zest to the chicken mixture and season with plenty of black pepper. Mix well, then shape into 2 large burgers.
• Grill the burgers for 15-18 minutes, turning halfway, until they are completely cooked through.
• Split the bread rolls in half and toast the cut sides under the grill. Spread with a little mayonnaise. For each bun, top one half with a few tomato, cucumber and red onion slices and lettuce leaves. Add the burgers and top with the tzatziki.