I know it happens every year, but the ridiculously early sunsets the UK faces each winter never fail to take me by surprise (what do you mean it’s dark at six minutes past four today?!).

That, I’m afraid, has spelt disaster for my dinners. I am frankly not bothered to cook during exhausting, gloomy evenings – even my usual old rotation has failed me.

There are, though, some exceptions. They all take 30 minutes or less, involve no fussy extra steps, and taste good enough to see me through my post-work exhaustion.

So, in case you’re looking for something similar, here they are:

1) Warm halloumi, lentil, and beetroot salad (via BBC Good Food)

Cook time: about 25 minutes (with pre-cooked lentils)

Halloumi, lentil, beetroot salad

I know, I know: I don’t want to eat anything called “salad” from August onwards either. But to be honest, this warm version (which, by the way, keeps beautifully in the fridge) barely counts: it’s more of a hearty, seasonal grain bowl.

It’s also perfect for emptying your cupboards, because it’s really adaptable. Replace, or mix, lentils with other pulses and legumes like butter beans, chickpeas, or even nutty bulgur wheat.

And provided you use canned lentils instead of cooking your own (I always do this – I simply warm them in a pan for a couple of minutes before serving), it takes well under 30 minutes.

2)

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