DINNER IN A DASH

Rustle up these easy summer meals using a few clever shortcuts

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Philly cheesesteak sandwich

SERVES 4

Juicy meat, peppers, onion and melty cheese make this sarnie irresistible.

YOU WILL NEED

3tbsp olive oil

1 red onion, thinly sliced

3 jarred roasted red peppers, sliced

2 garlic cloves, crushed

1tsp red wine vinegar

1tsp sugar

4 x minute steaks

2 x 250g baguettes, sliced lengthwise

Small bunch parsley, finely chopped

100g each grated Cheddar and mozzarella cheese

HOW TO DO IT

1Heat 2tbsp of oil in a frying pan. Add the onion and a pinch of salt, then cook over medium heat for 5 mins. Add the peppers, garlic, vinegar and sugar, and cook for another 5 mins, stirring occasionally.

2Meanwhile, heat another frying pan over a high heat. Brush the steaks with the remaining oil and season with salt, then fry for 1 min on each side.

3Heat the grill to high. Toast the baguettes cut side up, until golden. Stir the parsley through the peppers mixture and divide between the baguettes, along with the steak and cheese.

4Grill for 2-3 mins until the cheese has melted, then top each with the other piece of bread and serve.

PREP TIME: 5 MINS

COOK TIME: 10 MINS

CALS: 673 FAT: 27G

SAT FAT: 13G CARBS: 74G PREP TIME: 5 MINS

COOK TIME: 9 MINS

CALS: 738 FAT: 31G

SAT FAT: 15G CARBS: 88G

‘Marry me’ sausage pasta

SERVES 4

The combination of sun-dried tomatoes and cream is a real winner.

YOU WILL NEED

400g rigatoni

6 sausages

3tbsp sun-dried tomato paste

200ml chicken stock

100ml double cream

50g Parmesan, grated

Small bunch basil, leaves picked

HOW TO DO IT

1Cook the pasta according to pack instructions.