This is a really really bastardized version of a Jamie Oliver recipe - basically so I could use up left over roast chicken from Sunday without making curry again.

You will need:

• left over roast chicken meat
• half a box of mushrooms
• 250ml double cream or just over
• garlic
• 150g parmesan cheese
• 250g or more of linguine or spaghetti
• a glass of white wine or Noilly Prat vermouth
• basil

(Made enough for 2 adults and 3 small children).

Cook the pasta. Put the grill on.

Thinly slice the mushrooms and fry in a little oil with the chopped garlic. Add the cooked, diced chicken and fry for a bit to warm it through. Turn up the heat and throw on the wine or vermouth. Inhale deeply. Reduce the wine a bit then pour on the cream and brink to the boil. Add some salt and a lot of freshly ground pepper.

Take the pan off the heat. Stir in most of the grated cheese and the chopped basil. Mix in with the pasta in an oven dish sprinkling some parmesan on top. Zap under the grill until golden brown on top.

2 out of 3 of my children wanted seconds.

Okay these are a bit naughty and this isn’t really cooking, but I’ve made these a few times recently and they vanished very quickly indeed.

You’ll need:

• 2 or 3 small packets of tortilla chips - Sainsbury’s Basics ones are only 17p per packet
• 1 jar of salsa - eg Sainsbury’s Basics, 69p for 200g jar
• A few handfuls of grated cheese
• A spring onion

Spread the tortillas on a baking tray or dish. Smother in salsa. Sprinkle with cheese and the chopped spring onion and grill until bubbling hot. Great with chilli or even Buzz Burgers.