Quick chicken salad with coriander dressing
In a food processor or blender, combine 2 large handfuls of fresh coriander, the juice of 2 limes, 1 deseeded and chopped red chilli and 4 tbsp rapeseed oil. Season with salt and black pepper and whizz until smooth. In a large bowl, combine 500g shredded rotisserie chicken, 1 chopped head of Romaine lettuce, ¼ head of shredded cabbage (red or white), 1 deseeded and chopped pepper, 1 grated carrot and 2 finely chopped spring onions. Season with salt and pepper, drizzle over the dressing and toss to coat. Scatter with 50g crushed cashew nuts and serve.
Five-minute prawn cocktail rolls
In a bowl, combine 2 tbsp mayonnaise, 2 tbsp Greek yoghurt, the juice of ½ a lemon, 1 tsp sriracha hot sauce, ½ tsp paprika and 250g cooked, peeled prawns. Stir together and add salt and black pepper to taste. Split 2 hot dog rolls and fill each with a handful of mixed leaves and half of the prawn mixture. Serve with chips or salad.
Roast beef roll-ups
In a small bowl, combine 120g cream cheese and 2 tbsp horseradish sauce. Spread evenly over 4 tortilla wraps. Layer the tortillas with chopped Romaine lettuce, sliced roast beef and grated Cheddar. Season with salt and black pepper, then roll up tightly. Cut in half on the diagonal and serve with a tomato and onion salad.
Quick-fix BBQ chicken baps
In a bowl, combine 500g shredded cooked chicken, 250ml barbecue sauce and 3 tbsp pickled jalapeños. Stir to combine and then divide evenly between 4 split brioche buns. Top with good-quality coleslaw and sandwich together. Serve with salad, crudités or crisps.
In a medium bowl, combine 1 x 400g drained tin of chickpeas with 4 sliced roasted red peppers (from a jar), 4 tbsp chopped fresh parsley, 3 tbsp olive oil and some salt and black pepper. On a wooden platter or large plate, pile up 240g sliced Manchego, 8 slices of Serrano or Parma ham, 1 small bowl or tub of mixed marinated olives, some marinated artichoke hearts, a small tub of sun-dried tomatoes and 8-12 slices of good-quality rustic bread. Serve the tapas plate and the marinated chickpeas at room temperature with individual side plates.