Jan Bilton's flash fast food

Sometimes the cheapest of ingredients can be given a touch of glamour. And all within 30 minutes. The cry “Not mince again” can quickly become, “Enchiladas — yum!”

Pasta and rice are great basics on which to base a meal but the way they are presented will change the appeal of a dish. For example add finely chopped aromatic fresh herbs to the rice and serve in a cup alongside the main. Noodle boxes are great. Or, as they serve rice in one of our local restaurants (and it is not Japanese), roll it in nori and cut into serving size lengths.

Cooked pasta is delicious in a frittata — one can enjoy carbohydrate, vegetables and protein in each mouthful. Or serve saucy noodles in taco shells as an accompaniment. You might need to supply over-sized table serviettes but pasta tacos are fun to eat.

Mince can take on many guises: koftas, burgers, meat loaves, meatballs, terrines, soups, pizza toppings and pasta sauces. Sausages too can be disguised as meatballs and meat loaves plus patties and stuffings for potatoes.

And don’t forget the value of your microwave oven. There are plenty of delicious designer dishes that can be created using this essential kitchen appliance. Soufflés, soups and sauces plus curries, chillies and cannelloni are just some.

Smoky pork enchiladas

Ensure the meat is at room temperature before cooking or it might stew rather than brown. Get the recipe

Panko crumbed chicken with wasabi mayo

Chicken tenderloins could be a substitute for the chicken strips. Get the recipe

Country-style meatballs with polenta

Sausages in disguise. Get the recipe