A one-pot wonder ... chicken with mustard cream sauce.
There's a lot of versatility and simplicity in this week's meal planner.
For something hot and spicy, Brigitte Hafner's Nonya curry can be made with beef, lamb or seafood. To substitute prawns and fish, first fry the seafood in the wok in some peanut oil until almost cooked, then remove and follow the recipe.
Jill Dupleix's pan-fried chicken with mustard cream sauce (pictured) is a brilliant display of the versatility of the frying pan. It's a one-pot wonder, with the entire dish cooked in the same pan. Or try her apple tarte tatin for dessert. It's one of the recipes from her popular feature: the 10 dishes every home cook should master.