Five star! These four fuss-free dishes can all be made with just five ingredients

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ROASTED RED PEPPER TORTILLA WITH ROCKET 

Serves 4 

  • 6 medium-sized potatoes, peeled 
  • 450g jar of roasted red peppers, drained 
  • 1 large onion, thinly sliced 
  • 6 eggs, beaten 
  • 120g (4¼oz) rocket or other salad leaves 
  • From your store cupboard: olive oil, salt and freshly ground black pepper

Cook the potatoes in a pan of boiling salted water for 10 minutes, or until only just cooked but still a little firm. 

Drain and cool slightly, then slice thinly. Pat the roasted peppers dry with kitchen paper and slice thinly. 

Heat 2tbsp olive oil in a lidded frying pan. Add the onion and fry until lightly caramelised. 

Add the potatoes and peppers. Season with salt and freshly ground black pepper, then pour in the beaten eggs. 

Cover and cook over a medium heat for 5-10 minutes, until the eggs are set. Serve the tortilla in slices with rocket or salad leaves. 

Olly Smith’s wine pairing: Excellent with eggs 

Morrisons The Best Marques de los Rios Cava Brut (12%) £9 

Fizz is always a go-to pairing with eggs, and it makes sense to pick a sparkler from Spain here. The bubbles contrast with the fluffy density of the tortilla, but the flavours are equal in intensity thanks to some careful ageing and evolution of the wine. There’s more than enough pizzazz on display to spruce up a simple brunch, lunch or dinner. 

CHICKEN, BACON AND POTATO TRAY BAKE 

Serves 4 

  • 500g (1lb 2oz) new potatoes, halved 
  • 4 sprigs of fresh rosemary 
  • 4 chicken breasts 
  • 4 large rashers of smoked back bacon 
  • 200g (7oz) vine cherry tomatoes 
  • From your store cupboard: olive oil and salt

Preheat the oven to 180°C/fan 160°C/gas 4. Cook the potatoes in boiling salted water for 5 minutes, then drain. 

Drizzle 1tbsp olive oil into a roasting tin and heat in the oven for 5 minutes. 

Place a sprig of rosemary on top of each chicken breast and wrap in a bacon rasher. Add the potatoes to the tin and toss well. 

Nestle the chicken among the potatoes and roast for 30 minutes. Add the tomatoes to the tin and cook for 5-10 minutes, until the chicken is golden and cooked through. 

Olly Smith’s wine pairing: Traybake treat 

M&S Coteaux Varois En Provence 2021 (12.5%) £10, reduced to £8 until Monday 

A Provençal rosé is a slam-dunk choice with the Mediterranean flavours in this dish. Balanced between summer fruits and a bright, minerally sheen, this ramps up the rosemary yet has enough texture and flavour to work with the chicken and bacon. 

PRAWN, LEMON AND CHILLI SPAGHETTI 

Serves 2 

  • 200g (7oz) spaghetti 
  • 2 garlic cloves, crushed 
  • ½ a large, fat red chilli, finely chopped 
  • 150g (5½oz) cooked tiger prawns, peeled 
  • Juice and grated zest of 1 lemon 
  • From your store cupboard: olive oil, salt and black pepper 

Cook’s tip 

You could use any kind of prawns for this dish and replace the chilli with red pepper, if you prefer less heat. 

Cook the spaghetti in a large pan of boiling salted water for 11 minutes, or until it is just tender. 

Meanwhile, heat 1tbsp olive oil in a large pan. Add the garlic and chilli and fry for 30 seconds, or until sizzling. 

Drain the pasta and add to the garlic and chilli. Stir in the prawns and lemon juice. Cook for 1-2 minutes, until the prawns are heated through. 

Toss everything together and serve sprinkled with lemon zest and a good grinding of black pepper. 

Olly Smith’s wine pairing: Perfection with prawns 

Tesco Finest Monteforte Pinot Grigio 2021 (12.5%) £8 

This easy-breezy wine is as lovely as a cool stroll through summery lemon blossom. The citrus refreshment is spot-on with the prawns and there’s enough fruit to both balance the garlic and soothe that chilli. 

It’s a joy to find an Italian white this good for less than ten quid. Hats off, Tesco! 

LEMON CURD AND BLUEBERRY TRIFLE 

Serves 4 

  • 300g (10½oz) blueberries 
  • Juice and grated zest of 2 lemons 
  • 275g (9¾oz) Madeira cake, cut into 2.5cm (1in) cubes 
  • 6tbsp lemon curd 
  • 400g (14oz) Greek yoghurt 

Cook’s tip 

If you prefer your trifle a little sweeter, simply add 1tsp caster sugar to the blueberries when you cook them. 

Place half the blueberries and half the lemon juice in a small pan over a low heat. Cook gently for 5 minutes, or until the berries have softened. Mash with a potato masher to make a purée, then leave to cool. 

Divide the cake cubes between individual dessert glasses (you may not need all the cake) and drizzle the remaining lemon juice all over the top. Spoon the lemon curd evenly over the cake cubes. 

Top with the blueberry purée and then a good dollop of yoghurt. Scatter with the remaining blueberries and some lemon zest. 

Olly Smith’s wine pairing: Divine with dessert

Cointreau (40%) £16, Sainsbury’s 

Serve this orange liqueur cold in small shots or over ice in tumblers. Clean, clear and totally natural, it gives the senses a delightful boost with every sip. 

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