Simple saviours

Whether you’re after an easy breakfast, a quick lunch or fuss-free supper, look to your cupboards for the bases of satisfying meals

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Corn, chard & cheese tart

This is great to make at the start of the week to cut into portions to enjoy on following days.

Serves 6

500g block shortcrust pastry

FOR THE FILLING

50g butter

2 onions, thinly sliced

1-2 tsp chilli flakes pinch of sumac

8 lemon thyme sprigs, leaves picked and chopped

200g Swiss chard, thinly sliced

340g can sweetcorn, drained and

½ blitzed with a stick blender

200ml crème fraîche

3 eggs

100g feta, crumbled salad, to serve (optional)

1 Heat the oven to 180C/160C fan/gas 6. To make the filling, melt the butter in a large frying pan over a medium heat, and add the onions, a pinch of salt and half each of the chilli flakes and lemon thyme. Turn the heat to low, then cook slowly for 30-35 mins until sticky and golden. Add the chard and cook for a further 4-5 mins until it has wilted and any excess moisture has evaporated. Season and remove from the heat.

2 Beat all the sweetcorn, the crème fraîche and eggs together in a bowl. Season and set aside. Toss the feta with the remaining chilli flakes and lemon thyme in a separate bowl.