TUNA VEGETABLE COUSCOUS

The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.

POTATO, PEAS & CAULIFLOWER STIR FRY CURRY

As Step 4 in this recipe says, this can be a vegetarian dish or a side dish served with whatever meat you wish. The potato and the cauliflower can be precooked in the microwave and once that’s done the rest is pretty quick and easy – and tasty.

CHEEZEE PUMPKIN

Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable.  Growing up most of our mothers only served it boiled or roasted.  I now like it mashed or in curries and casseroles too.  Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.

FEDERATION CHICKEN SALAD

This creamy chicken salad has a light curry flavour and is especially good made with a barbecued chicken.  I’m not sure that I’d serve it on a fruit platter, as we’re not all that keen on fruit with meat.  I’d serve it in a salad bowl with a green salad accompaniment and maybe throw in a handful of toasted almonds, but however you serve it it makes a change from plain old cold chicken.