Simple dinner again today. It was a busy day for my day-job, with lots of meetings and actions to attend to, and lunch was a hurried affair, grabbing a selection of things from the fridge and then dashing back to my laptop.

Lunch, for all its haste, turned out surprisingly well. A fresh, perfectly ripe avocado, chopped and served with coarse-ground pepper and a squeeze of lime juice, a scoop of hummus, a generous helping of leftover tabbouleh and some crumbled feta cheese.

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Anyway, I wanted to keep things easy for dinner.

I had a lovely free-range chicken waiting to be roasted, and to help with the clean-up I used a roasting bag. These are fab. They avoid fat splashing over the inside of the oven – and stop the meat from drying out. What more could I ask for?

We had some small potatoes, and I roasted them with a chopped beetroot and 3 chopped carrots, a splash of balsamic and a glug of olive oil. They only took half an hour in the oven, to cook to sticky, sweet goodness. All I needed to finish it was some steamed greens, in this case, silverbeet leaves.

It was another no-fuss dinner in terms of preparation, but high on taste