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Dinner for 2 tonight from what's left: 3 eggs, half a courgette, a handful of cherry tomatoes, some feta and stale bread.

Courgette, Tomato and Feta Bread Frittata

Serves 2 | Total time: 25 minutes

Ingredients
3 eggs
1/2 courgette, diced
1 handful cherry tomatoes, halved
75 g feta, crumbled
150 g stale bread, torn into bite-sized pieces
1 tablespoon water
1 tablespoon cooking oil
Black pepper, to taste

Method
1. Heat the oven to 190°C (170°C fan). Put the torn bread in a small ovenproof dish.
2. Heat the oil in a frying pan over medium heat. Cook the courgette for 4–5 minutes until softened, then add the tomatoes and cook for 2 minutes.
3. Whisk the eggs with the water and a little black pepper. Stir in the feta and cooked vegetables, then pour the mixture over the bread in the dish.
4. Bake for 12–15 minutes, until the eggs are fully set in the centre and no liquid egg remains. Let stand for a few minutes, then serve.

A vegan chilli for 6 that I can make on Sunday and reheat for lunches all week.

Sunday Vegan Chilli

Serves 6 | Total time: 1 hour 10 minutes

Ingredients
2 tablespoons olive oil
2 medium onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons chilli powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
2 cans (400 g each) chopped tomatoes
2 cans (400 g each) kidney beans, drained and rinsed
1 can (400 g) black beans, drained and rinsed
300 ml vegetable stock
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 tablespoon lime juice

Method
1. Heat the olive oil in a large, heavy-based pot over medium heat. Add the onions and peppers and cook for 8–10 minutes, stirring occasionally, until softened.
2. Add the garlic, tomato paste, chilli powder, cumin, smoked paprika and cinnamon. Stir for 1 minute.
3. Add the chopped tomatoes, kidney beans, black beans, vegetable stock, salt and pepper. Stir well and bring to a gentle boil.
4. Reduce the heat and simmer uncovered for 40–45 minutes, stirring occasionally, until thickened and the vegetables are tender. Stir in the lime juice and adjust the salt to taste.
5. Cool promptly, then divide into airtight containers and refrigerate within 2 hours. Reheat portions until steaming hot throughout. Use within 3–4 days, or freeze portions for later.

Scale my pancake recipe from 4 people to 10: 200 g flour, 2 eggs, 300 ml milk, 1 tbsp sugar, a pinch of salt.

Pancakes

Serves 10 | Total time: 30 minutes

Ingredients
500 g flour
5 eggs
750 ml milk
2½ tbsp sugar
2½ pinches salt
Butter or oil, for cooking

Method
1. Whisk the flour, sugar and salt together in a large bowl.
2. Add the eggs and a little of the milk. Whisk until smooth, then gradually whisk in the rest of the milk to make a pourable batter.
3. Heat a lightly buttered or oiled frying pan over medium heat. Pour in enough batter to coat the base in a thin layer.
4. Cook until the edges look set and the underside is golden, about 1–2 minutes. Flip and cook the other side until golden and the pancake is cooked through, with no wet batter in the center.
5. Repeat with the remaining batter, lightly greasing the pan as needed.