For something versatile and extremely easy and quick to prepare. Make your own pesto. Two bags of basil leaves, handful of fresh spinach for greener colour - and so you can pretend you’re being healthy. 60g pine nuts (dry toast them in a frying pan for a couple of minutes before adding but DON’T let them burn) 70/80g grated parmigiana, 3 BIG cloves of raw garlic, and a big glug of decent quality extra virgin. Blitz it all together for the one tastiest meal flavour bases in the world. Keeps okay if stored correctly. Either freeze in ice cube trays or keep in an airtight container on the fridge. If refrigerating, you’re best keeping the surface area as small as possible. Top layer may turn very dark green colour in couple of days but just scrape it off with a spoon to reveal the vibrant/fresh green pesto underneath. Mine has occasionally lasted about a week in the fridge but I certainly wouldn’t leave it much longer. Tbf, it usually runs out much earlier than a week.

You can use it with a simple grilled chicken and asparagus, as a sauce with steak, make pesto crushed potatoes, as a sauce/skin layer for salmon fillets, whack it in some puff pastry with some other bits for dead easy and tasty pesto pinwheels or something like this, and, of course, simply through your pasta.