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From our chef 's table to yours, here are three 15-minute meals that are not only delicious but healthy and easy to make too. 

Feta & Pesto Cous Cous Salad 

• 100g couscous  

• 200ml hot low salt vegetable stock  

• 2 spring onions  

• 1 red pepper  

• ½ cucumber  

• 50g feta cheese, cubed  

• 2tbsp pesto  

• 2tbsp pine nuts  

Method 

Tip the couscous into a large bowl and pour over the stock.  

Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.  

Meanwhile, slice the onions and pepper, and dice the cucumber.  

Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve. 

Crispy Salmon Tacos  

• 160g ripe mixed-colour cherry tomatoes  

• 1 small ripe mango  

• ½ a small ripe avocado  

• 2 spring onions  

• 2 x 130g salmon fillets, skin on, scaled, pin-boned  

• 2 heaped teaspoons Cajun seasoning  

• 2 limes  

Method 

Quarter the cherry tomatoes.  

Destone, peel and roughly chop the mango and finely slice the avocado.  

Trim and finely slice the spring onions.  

Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides.  

Pat the Cajun seasoning all over the salmon fillets, then fry for 5 minutes, turning to get them golden on each side. Once the skin is crispy, move it to sit on top of the salmon.  

Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 seconds or use a hot pan.  

Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin.  

Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 seconds, then spoon over the tortillas.  

Serve with lime wedges, for squeezing over – and enjoy! 

Tarragon, Mushroom & Sausage Frittata 

• 1 tbsp olive oil  

• 200g chestnut mushrooms, sliced  

• 2 pork sausages  

• 1 garlic clove, crushed  

• 100g fine asparagus  

• 3 large eggs  

• 2 tbsp half-fat soured cream  

• 1 tbsp wholegrain mustard  

• 1 tbsp chopped tarragon  

• mixed rocket salad, to serve (optional)  

Method  

Heat the grill to high.  

Heat the oil in a medium sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins.  

Squeeze the sausage meat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown.  

Add the garlic and asparagus and cook for another 1 min.  

Whisk the eggs, soured cream, mustard and tarragon in a jug.  

Season well, then pour the egg mixture in to the pan.  

Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle.  

Serve with salad leaves if desired.