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Flatten chicken breasts and add pesto and mozzarella on top, secure with toothpicks, fry in a pan until brown and then cook at 200 in the oven for 20 minutes.
Fry chicken thighs until brown, season and add spring onions, 150ml chicken stock, 2 tbsp honey, 1 tbsp English mustard, cook in the slow cooker for 4 hours on low, add peas and 2 tbsp double cream 15 minutes to the end, serve with rice.
Mix together ⅓ cup parmesan, ½ cup panko breadcrumbs, zest of 1 lemon, 2 cloves garlic, 2 tbsp olive oil, 2 tsp parsley, salt and pepper and then divide on top of 4 cod fillets, bake on 180 for 10 minutes.
Cook 250g macaroni for 10 minutes and add cauliflower for the last 4 minutes, make a simple cheese sauce by melting 25g of butter in a pan, then stir in the 2 tbsp flour and a tsp English mustard and cook for 2 mins, gradually add 450ml milk, stirring all the time with a whisk to get a smooth sauce, grate 150g cheddar cheese - add half to the sauce and the other half on top, this can be cooked in the oven from frozen or straight away until golden brown.