Super speedy suppers to whip up this week

Break free from the kitchen and claim back your evenings with our cheat’s food plan; these recipes are simple to make and will delight the whole family

Monday

Chilaquile Burger

PREP AND COOK TIME 30 MIN SERVES 4

INGREDIENTS

✼900g minced beef ✼ 30g butter ✼ 60g thick-cut plain tortilla chips ✼ 4 burger buns, split and toasted ✼ 4 slices Cheddar cheese ✼ 170g jarred pickled italian chilli peppers, chopped ✼ salt and pepper

FOR THE ARRABBIATA SAUCE

✼ 1 tbsp vegetable oil ✼ 1 large onion, chopped ✼ 4 garlic cloves, minced ✼ 2x 400g cans chopped tomatoes✼ 2 tbsp tomato purée ✼ 75ml white wine ✼ 1 tbsp sugar ✼ 1 tsp chilli flakes, crushed ✼ 1 tsp each freshly chopped basil and flat-leaf parsley ✼ salt and pepper

1 Divide the mince into four patties and season on one side. Place the burgers on a grill, seasoned-side down. Season the other side of the burger. Cook as desired.

2 For the arrabbiata sauce, sauté the onion and garlic in the oil for 5 minutes. Add the remaining ingredients, season well and bring to the boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.

3 Stir in the basil and parsley and add more salt and pepper to taste. Next, stir the butter into the sauce, then add the tortilla chips. Gently coat the chips in the sauce.