Puff pastry fiorentina (pictured above)

Prep 10 min

Cook 20 min

Makes 1

20cm x 20cm square of puff pastry

2 tbsp passata

Salt and black pepper

1 pinch dried oregano

¼ mozzarella ball, torn into chunks

A few spinach leaves

1 egg

Heat the oven to 190C/ 375F/gas 5 and line a baking tray with greaseproof paper. Using a plate as a template, cut out a big circular piece from the puff pastry square. Put it on the lined baking tray and lightly score a 1cm border around the edge with a knife, making sure not to cut all the way through. Prick the inner circle a few times with a fork (this will stop it rising in the oven).

Spread the passata on to the pastry, within the border, season, sprinkle with oregano, then add the mozzarella and spinach.

Bake for about 10 minutes, then take out of the oven, crack the egg in the middle and return to the oven for another five to 10 minutes, until the egg white is cooked but the yolk is still runny.

Sausage and black bean stir-fry

Miguel Barclay’s sausage and black bean stir-fry.

Prep 5 min

Cook 15 min

Serves 1

2 sausages

Sesame oil

1 garlic clove, peeled and sliced

A few dried chillies (or dried chilli flakes)

200g black beans (400g tin, drained)

Soy sauce

1 handful green beans

Salt and black pepper

Cut the sausage skins, squeeze out the meat and fry it in a splash of sesame oil in a pan over a medium heat, breaking it up into chunks with a wooden spoon, for about five minutes.

When the sausagemeat starts to brown, throw in the garlic and continue to fry for a few minutes. When the garlic starts to brown, add the dried chilli, black beans, a splash of soy sauce, the green beans and a splash of water. Simmer for about four minutes, until the beans are soft and the sauce has reduced slightly.

Remove from the heat, season with salt and pepper and a splash more soy sauce, if required, and a tiny drizzle of sesame oil, then serve.

Turmeric chicken biryani

Miguel Barclay’s turmeric chicken biryani.

Prep 5 min

Cook 30 min

Makes 1

2 chicken drumsticks

Salt and black pepper

Olive oil

½ mug basmati rice

1 mug water

1 tsp ground turmeric

2 tsp curry powder

½ chicken stock cube

1 handful frozen peas

1 pinch flaked almonds

You will need a saucepan or casserole dish with a lid. Season the chicken legs, then fry them in a splash of olive oil in the pan over a medium heat for 15 minutes.

Add the rice, water, turmeric and curry powder, stir, then crumble in the stock cube. Cover and simmer gently over a low heat for about 10 minutes.

Add the peas and cook for a further five minutes or so, until the rice and chicken are cooked and all the water has been absorbed.

Sprinkle over the flaked almonds and serve.

Samosa tart

Miguel Barclay’s samosa tart.

Prep 10 min

Cook 20 min

Makes 1

2 sheets filo pastry

Olive oil

¼ red onion, thinly sliced

½ carrot, thinly sliced

A few broccoli florets

1 handful frozen peas

2 tsp curry powder

Salt and pepper

Heat the oven to 190C/ 375F/gas 5. Brush the sheets of filo with olive oil on both sides and use them to line a small ovenproof dish to create a pie base, scrunching up the edges.

Add the veg (make sure you cut them thin enough to cook all the way through), drizzle with olive oil, sprinkle in the curry powder and season.

Bake for about 20 minutes, until the filo is golden brown and the vegetables are cooked.

• Recipes from Super Easy One Pound Meals by Miguel Barclay (Headline)