What's for DINNER TONIGHT?

Super-tasty and speedy to put together, these dishes make a perfect midweek meal if you're stuck for inspiration

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SWEET AND SOUR CHICKEN TRAYBAKE SERVES 4

TAKES 40 MINS, PLUS MARINATING *435g can pineapple slices in juice *6 skinless, boneless chicken thighs 1/2 onions, cut into wedges ✶ Oil, for drizzling *1tbsp cornflour * 100ml chicken stock 1 small red pepper, cut into 3cm chunks 200g baby corn, cut into rounds 150g sugar snap peas *275g cooked fine egg noodles 4 spring onions, finely sliced * FOR THE MARINADE 12 onion, chopped 3 garlic cloves, chopped 4cm piece ginger, sliced 1 red chilli, roughly chopped, seeds removed if you don't like the heat 1tbsp light soy sauce 2tbsp white wine vinegar 2tbsp soft light brown sugar 4tbsp tomato ketchup

1 With the juice from the pineapple, whizz the marinade ingredients in a food processor to form a smooth paste and season.

Put the chicken in a large 2 bowl and pour over the marinade. Mix, so the chicken is well coated. Cover and chill in the fridge for 2 hrs or overnight.

Preheat the oven to 200C/Gas 36. Put the chicken, pineapple and onion onto a lined baking tray - reserve the marinade.