Arrange the tuna tagliatelle in a greased 22×18cm (10×8in) ovenproof dish, pour over the cheese sauce and sprinkle the remaining cheese on top. Cook in an oven pre-heated to 350F/ 180C/Gas 4 for 20 minutes, then brown under a hot grill before serving.PUFFY CHEESE TOASTIESYou can serve the tasty toasties either plain or topped with thinly sliced tomatoes.Makes 4 portions25g/1oz butter1 tablespoon plain flour150ml/14 pint milk90g/3oz Cheddar or Edam, grated14 teaspoon dried mustardl teaspoon Worcestershire sauce2 eggs, separated4 slices wholemeal or multi-grain white bread2 tomatoes, thinly sliced (optional)Melt half the butter in a small saucepan, stir in the flour and cook for one minute. Bring to the boil and then lower the heat and simmer for two to three minutes until the sauce is smooth and thickened. Melt the butter in a large saucepan and saute the onion until softened. Stir the cornflour into the cold water until dissolved.Mix the tomato soup, cornflour mixture, sliced mushrooms, parsley and herbs with the sauteed onions and cook, stirring over a gentle heat, for about five minutes until thickened. Stir the drained and flaked tuna fish into the sauce and mix with the cooked tagliatelle.To make the cheese sauce, melt the butter in a saucepan, stir in the flour and cook over a gentle heat for one minute Gradually add the milk, stirring or whisking all the time. Cut into wedges and serve.TUNA TAGLIATELLEThis tasty and nutritious pasta dish is quick and easy to make.Makes 4 portions250g/9oz spinach tagliatelle1 medium onion, finely chopped30g/loz butter1 x 405g tin cream of tomato soup120ml/4fl oz cold water1 tablespoon cornflour125g/4oz button mushrooms, washed and sliced1 tablespoon fresh chopped parsley12 teaspoon dried mixed herbs1 x 400g tin of tuna in vegetable or olive oilFor the cheese sauce:30g/loz butter30g/loz flour375ml/12fl oz milk12 teaspoon dried mustard powder125g/4oz grated CheddarCook the tagliatelle in a large saucepan of boiling water until al dente.

Heat the rest of the oil in the pan, and brown the pancake on the other side. It can be eaten hot or cold.115g/4oz left-over cooked chicken or 1 chicken breast, cooked and chopped1 baking potato, peeled and grated1 onion peeled and grated40g/112oz frozen peas1 small egg, beaten1 tablespoon floursalt and freshly ground black pepper2 to 3 tablespoons vegetable oilSqueeze out some of the liquid from the grated potato and combine with the onion, frozen peas, egg and flour and season lightly with salt and pepper. Dice the chicken and add it to the vegetable mixture.Heat half the oil in the frying pan, tilt the pan so that the oil coats the sides and press the mixture into the pan Fry for five to six minutes or until browned Turn the pancake on to a plate. This recipe can be varied by adding other vegetables like grated courgettes or chopped and sauteed sweet peppers. I make it in a 20cm (8in) frying pan and my children enjoy cutting their own slices.

Even worse, what do you do when you have been out working all day, had no time to pop to the local supermarket and the cupboard is pretty bare?

Here are some suggestions for tasty and nutritious dishes you can conjure up out of quite ordinary ingredients that you can make sure are stored in the cupboard all the time.
CHICKEN AND POTATO PANCAKEA delicious thick, golden and crispy pancake with a soft succulent centre. Put the mixture, while still creamy, into a nylon piping bag fitted with a small star nozzle and pipe it into the cases. Leave to firm up before peeling away the cases.Another way of finishing the truffles is to coat them in melted chocolate (see pictures above).. One of the major tasks in every parent’s routine involves preparing food at least two and sometimes three times a day.