If you have 250 grams of potatoes, two large leeks, a can of smoked mackerel, and four eggs, you can make this delicious dish.

Cook the potatoes in the microwave for five minutes. Meanwhile, heat some oil in a frying pan over medium heat, add the leeks with a pinch of salt, and cook for 10 minutes. Add the potatoes, increase the heat, and fry for a couple of minutes. Flake the mackerel into the pan. Make four indents in the leek mixture, crack an egg into each, then cover the pan and cook for 6–8 minutes, until the whites have set and the yolks remain runny.

Image: Denis Agati

You probably have a packet of dried spaghetti in your pantry. For this recipe, you’ll need 200 grams of spaghetti, 25 grams of butter, 50 grams of finely grated pecorino or parmesan cheese, and some black pepper.

Cook the pasta for 2 minutes less than the package instructions indicate. Meanwhile, melt the butter in a medium frying pan over low heat, add the ground black pepper, and toast for a few minutes. Transfer the pasta to the pan along with 100 ml of pasta water. Toss briefly, then evenly sprinkle the cheese over the pasta—but don’t stir. Let the cheese melt for 30 seconds, then toss everything together and stir until well combined.

Image: Immo Wegmann

Peanut butter and jelly have saved the day more than once, and they do it again in this simple recipe. You’ll need 5 tablespoons of salted butter, 250 grams of peanut butter, 8 tablespoons of strawberry or raspberry jam, and 200 grams of rolled oats.

Preheat the oven, butter a 20 cm square cake tin, and line the base and sides with baking parchment. Put 3 tablespoons each of the peanut butter and jam in separate small bowls and set aside. Put the remaining peanut butter, the rest of the jam, and the butter and sugar into a pan set over medium heat and stir. Add the oats, then leave to cool for 5 minutes. Transfer it to the prepared cake tin and gently press it down with your hands. Dot the reserved peanut butter and jam over the top, then bake for 20–25 minutes.

Image: Towfiqu barbhuiya

This is a great dessert to improvise if you have three bananas, 70 grams of hazelnuts, 150 grams of dark chocolate, a 500-gram block of puff pastry, and three tablespoons of brown sugar.

Preheat the oven. Process the hazelnuts in a small food processor, then transfer them to a bowl with the chocolate. Roll out the pastry into a 30 cm circle on a sheet of baking parchment. Sprinkle the chocolate and hazelnut mixture evenly over the pastry, leaving a 5 cm border. Arrange the bananas on top and scatter most of the remaining hazelnuts over them. Fold the pastry edges over the filling. Transfer the pie, along with the baking parchment, to a baking sheet and chill in the fridge for at least 10 minutes. Bake for 25–30 minutes.

Image: Mike Dorner

You will need two chicken breasts, a 320-gram sheet of all-butter puff pastry, 150 grams of garlic and herb cream cheese, half a lemon, and 200 grams of green beans and broccoli.

Heat the oven. Cut a slit halfway into each chicken breast, then place each one between two sheets of baking parchment and flatten slightly with a rolling pin. Cut the pastry sheet in half widthwise and place both halves on a baking tray. Place a chicken breast on top of each pastry half, then fill the cavities with the cream cheese. Sprinkle with lemon zest, then fold the edges of the pastry over the chicken and pinch to seal. Flip each parcel over so the seam is on the bottom. Then bake for 30 minutes until deep golden. About 10 minutes before your parcels are ready, steam or boil the greens until tender. Toss with a little oil, season, and serve.

Image: Claudio Schwarz

The second pasta recipe on our list requires one roasted red pepper, a bit of olive oil, 50 grams of walnuts, a small garlic clove, 100 grams of spaghetti or linguine, and some parmesan cheese.

In a food processor, blend the roasted red pepper with the olive oil, walnuts, and garlic until smooth. Season well and set aside. Bring a pot of salted water to a boil, add the pasta, and cook for 1 minute less than the package instructions indicate. Drain, reserving a bit of the cooking water. Return the pasta to the pan, add the reserved cooking water and red pepper sauce, and warm through over low heat. Serve in a bowl, topped with parmesan and some chopped toasted walnuts.

Image: amirali mirhashemian

The original recipe calls for Parma ham, but any ham you have in your fridge will do. You will need four slices of ham, half a pack of basil, 350 grams of tomato and mascarpone sauce, and a 250-gram pack of courgetti.

Tear the ham and basil into coarse pieces. Heat a frying pan over medium heat and dry-fry the ham until crisp. Transfer the ham and basil to a plate, then add the sauce to the same pan. Cook for 1–2 minutes, then stir in the courgetti. Cook for 1 more minute until warmed through. Divide between bowls and top with the ham and basil.

Image: Caroline Attwood

If you have a 150-gram pack of peeled prawns, a bit of jerk seasoning, a 400-gram can of kidney beans in chili sauce, and a 250-gram pouch of ready-cooked coconut rice, you can make this quick and flavorful dish.

Heat a bit of oil in a large frying pan, add the prawns and jerk seasoning, and cook for two minutes. Drain the beans, reserving three tablespoons of the chili sauce. Add the beans to the pan along with the reserved sauce and coconut rice. Fry for 3–4 minutes, then season with salt to taste.

Image: blackieshoot

If you have sweet potatoes lying around and aren’t sure what to make, here’s an idea. You’ll need two sweet potatoes, 200 grams of halved chestnut mushrooms, a bit of freshly chopped rosemary, and some Parmesan cheese.

Preheat the oven. Prick the sweet potatoes several times with a fork, then microwave them for 8–10 minutes until tender. Meanwhile, heat a bit of oil in a non-stick pan, add the mushrooms and rosemary, and cook over medium-high heat, stirring, until the mushrooms are tender and lightly browned. Season to taste. Transfer the potatoes to the oven and roast for 15 minutes until the skins start to crisp. Split them open, top with the mushrooms, and sprinkle with Parmesan before serving.

Image: Louis Hansel

Who doesn’t love hot dogs? Or chili? This extra-simple recipe combines both. You’ll need four fat sausages, two onions, a bit of chili sauce, four hot dog buns, and two tablespoons of tomato purée.

Preheat the oven. Place the sausages in a roasting tin and cook for 20–25 minutes, turning occasionally, until golden and cooked through. Meanwhile, fry the onions in a bit of oil until softened. Stir in the chili sauce and tomato purée, season to taste, and cook for 1 minute more. Split the hot dog buns, add a spoonful of the sweet chili onions, place a sausage in each, then top with another spoonful of onions. Enjoy!

Image: American Heritage Chocolate