Add the frozen peas (200 g) to a heatproof bowl and pour over boiling water. Leave to sit for five minutes, then drain and return to the bowl.

Add the flour (100 g), cheddar (100 g) and eggs (2). Mix until you have a thick batter. Season with plenty of salt and pepper. Form into 6 round patties.

Heat a large non-stick frying pan over a medium heat. Once hot, add a splash of olive oil and pop the patties into the pan. Cook for 10 minutes, flipping halfway.

Serve simply with tzatziki (4 tbsp), or stuff into wholemeal rolls (4) for a heartier meal.

If freezing, remove from the pan and leave to cool, then freeze in an airtight container. They will keep for up to 3 months in the freezer — reheat in your air fryer or oven until piping hot.

Cook the spaghetti (200 g) according to pack instructions, adding the green beans (1 pack) for the final 2 minutes. Drain well and reserve a mug of cooking water.

Meanwhile, heat oil in a non-stick frying pan and cook the onion (1) and garlic (2 cloves) over a medium–low heat for 6–8 minutes until softened. Season well and stir in the lemon juice (1) and pistachios (50 g).

Add the pasta and green beans to the onion pan along with a splash of cooking water. Toss well to combine then serve sprinkled with the lemon zest and some freshly ground black pepper.

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the apples (500 g) and pears (400 g) into a shallow ovenproof dish and scatter over half the sugar (100 g) and mixed spice (1 tsp). Set aside.

To make the crumble topping, rub together the flour (250 g) and butter (250 g) until it has a breadcrumb–like consistency. Stir in the oats (100 g) and the remaining sugar (100 g).

Spoon the crumble topping over the fruit and bake for 30–40 minutes, until golden brown. Serve with a splash of cream or custard, if you like.