Home-made pesto is my go-to weekday supper as it’s infinitely flexible and simple to rustle up when time is short. Here, a classic partnership of pea and mint are blended with toasted almonds, freshly grated Parmesan and extra virgin olive oil and served simply with orecchiette – ‘little ears’ – pasta. A fried egg on top adds the finishing touch or there is also the option of a salmon fillet.