EAT WELL (even on a budget) - Easy meals that make the most of your store cupboard, and won't break the bank

Courgette and pesto pasta

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Jazz up pasta with this easy pesto - it makes good use of any wilty greens.

SERVES 6 PREP 15 MINS COOK 10 MINS

* 500g spaghetti, or any pasta shape

* 200g small courgettes, thinly sliced

* 2 x 125g balls mozzarella, drained

For the pesto:

* 80g watercress, rocket or baby spinach, plus extra to serve

* 1 small bunch basil, leaves picked

* 75g toasted nuts (almonds, hazelnuts or walnuts)

* Finely grated zest and juice 1 lemon, plus extra zest to finish

* 1 garlic clove, finely grated

* 100g finely grated Parmesan

* 6tbsp olive oil

1 Cook the pasta according to the pack instructions in a pot of salted boiling water.

2 Meanwhile, whizz all the pesto ingredients in a food processor until mostly smooth. Season with plenty of salt and freshly ground black pepper.

3 Drain the pasta, reserving about 150ml of the cooking water, then return the pasta to the pot, along with the pesto and courgettes.

Toss over a low heat, adding a good splash of cooking water to create a glossy sauce.

4 Serve the pasta topped with the mozzarella, extra watercress, extra lemon zest and drizzle of oil, if liked.

Per serving: 645 cals, 31g fat, 10g sat fat, 62g carbs

Huevos rancheros

Great for breakfast, lunch or dinner, these Mexican-style eggs and beans are tasty and filling, and come together in a flash.

SERVES 4 PREP 10 MINS COOK 20 MINS

* 1 small red onion, chopped and the rest finely sliced

* 1 fat garlic clove, crushed

* 2tbsp olive oil, plus extra for frying

* 400g tin tomatoes

* 1/2tsp dried oregano, plus extra to garnish