Three speedy supper recipes for spring

1. Trim the fat from the steaks and place them between two sheets of clingfilm, then use a rolling pin or the base of a heavy pan to flatten each of them to 5mm thick.

2. Place the prosciutto slices on your work surface in pairs, just overlapping. Next, lay a couple of sage leaves on each prosciutto pair, followed by the pork. Wrap the prosciutto round to finish the parcels.

3. Put a large frying pan over a medium heat and add a little oil, just to grease the surface. When hot, place each parcel in the pan but don’t cram it full — if you can’t fit them all in, cook them in two batches. Allow them to colour for 3 min before turning over and cooking for 3 min on the other side. Lift out the parcels and leave them somewhere warm.

4. Add the butter and marsala to the pan and bring to the boil, allowing the butter to emulsify and the sauce to reduce. Return the pork to the pan and then remove from the heat, setting it to one side to rest for 5 min.

5. Bring a pan of water to the boil. Add the asparagus and cook for 3 min until just tender. Drain, then dress the asparagus in a little butter.

6. Divide the spears between four plates, followed by the saltimbocca and the marsala sauce. Serve alongside salad and potatoes, if you like.

1. Heat the oven to 180C fan/ gas 6. Heat an ovenproof pan large enough to fit the chicken until hot. Dress the bird in oil and season well with salt, then gently lay it skin side up in the pan and season the other side.

2. Put the chicken in the oven and cook for 30 min or until cooked through. Remove it from the oven, turn it over and add the butter to the pan. Allow to rest for 10 min.

3. To finish, remove the chicken from the pan and put it on a chopping board. Drop the chopped anchovies into the butter and allow them to melt over a low heat, using a wooden spoon to aid their progress. While this is happening, joint the chicken by removing the legs and cutting through the joint and slicing the breasts in two, then transfer it to your chosen serving platter.

4. Turn the heat up to medium and allow the butter to begin to bubble. Throw in the sage leaves and the lemon slices, cook for a mere 30 seconds, then pour over the chicken.

5. Serve with new potatoes and a salad.

1. Warm a pot that is large enough for all the ingredients over a medium heat. Add the olive oil, shallot, garlic, rosemary and chilli flakes, then sweat for 5 min.

2. Add the white wine and allow it to reduce by half, then stir through the tinned chopped tomatoes. Finally, add the chickpeas along with their liquid and stir together. Cook for about 20 min, allowing the mix to thicken and the ingredients to get to know one another. You can help this along by gently crushing some of the chickpeas with a wooden spoon or masher.

3. Bring a pot of seasoned water to the boil and cook your pasta until al dente. Drain the pasta and reserve some water. Add the pasta to the chickpeas and stir together. If it needs thinning a little, add some of the pasta water, bit by bit, until a silky sauce is created.