Loyd Grossman Creamy Parmesan and Cheddar Pour Over Sauce, 170g

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Place in a pre-heated oven at 200°C/Gas Mark 6/ Fan 180°C for about 40 minutes or until golden brown. Brown 500g of lean beef mince in a saucepan until juices run clear, take the saucepan off the heat and add the tomato sauce stirring well. Heat the oil in a heavy based frying pan. Season the salmon steak and seal the top and bottom. Remove them from the pan and place in a baking tray. Add the peppers and onions to the pan and cook oven a medium heat for a couple of minutes until they are starting to colour. Place on the baking tray with the salmon, and place into a preheated 170C oven for 15-20 minutes until the salmon is cooked through. While the salmon is cooking, reheat the salmon pan and add the wine. Reduce it down to a couple of tablespoons and add the sauce. Heat through, add the parsley. Place the salmon, peppers and onions on a plate and pour over the sauce. Serve immediately. Verdict: As simple tomato sauces go Sainbury's Basics Tomato Pasta Sauce is a great option for both nutrition and value for money. While it equals Tesco's Light option on the saturated fats front, this sauce beats Tesco on sugar levels hands down. For this reason and the tasty flavour, this is the tomato pasta sauce we'll be buying from now on. Pan fry 500g of diced vegetables (onion, peppers, courgette, aubergine) in a little oil for 5-7 minutes until softened, add spinach, stir, then add the tomato sauce, stirring well.

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Dr Sana Khan says, "This sauce is low sugar, low calorie and reasonable salt! At 39p you can't go wrong. Add some fresh vegetables to your pasta and voila."

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Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion and Chorizo. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown. Serve with a side crispy green salad.

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If you prefer Lasagne with Meat Free Mince, pan fry 200g of meat free mince for 10 minutes, then add the tomato sauce, stirring well. That’s why we go through a rigorous process to find the correct ingredients to create our sauces. We use Mediterranean tomatoes, ensuring they’re always the right colour, flavour and texture, and Sicilian Lemons, to lift flavour profiles for a fresher, more prominent taste. Cook the new potatoes until they are cooked through and the cut into bite sized pieces. In a separate bowl, combine the sour cream, 2-3 tablespoons of the tomato and basil sauce and minced garlic, then stir in the potatoes and spring onions, stiring well to ensure everything is coated. Season to taste with salt and pepper.Meanwhile, heat a little olive oil in a small, heavy based frying pan over a medium to high heat. Season the tuna steak well with salt and pepper and place it carefully in the pan. Cook for 1-2 minutes each side, and then set aside to rest for a minute or so. In the pan you have cooked the fish in, add the wine and reduce down to a couple of tablespoons. Add the rest of the tomato and basil sauce and the olives and heat through. Serve the fish with the salad, pouring the sauce over the fish. Heat the oil in a medium heavy based pan over a medium to high heat. Season the beef medallions and carefully add them to the pan, sealing all over and cooking until cooked to the desired amount. Remove them from the pan and set aside to rest. Add a little more oil if required to the pan, then add the shallots. Cook for a couple of minutes, add the wine and the thyme leaves. Increase the heat to reduce the wine to a couple of tablespoons, add the sauce and the parsley. Heat through and serve over the beef medallions. Serve with your favourite salad.Place 1/3 of the tomato sauce mixture into the base of your lasagne dish and cover with a layer of pasta sheets. Add a further 1/3 of the tomato sauce mixture to the dish and top with a layer of pasta sheets. Then add a layer of Loyd Grossman White Sauce for Lasagne (just under half the jar) topping with pasta sheets. Add the remaining tomato sauce mixture and another layer of pasta sheets. Spread the rest of the white sauce evenly on top and sprinkle with 75g of grated Cheddar cheese. Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown. Heat the oil in a pan and add the bacon. Cook for 4-5 minutes until the bacon is cooked. Add the pepper and cook for a further 2 to 3 minutes until the pepper is beginning to brown. Add the sauce and simmer gently until it has heat through. In another pan, add dry penne pasta to salted boiling water. When al dente, add to the sauce and mix through. Take off the heat and let stand for a minute. Stir through lots of torn basil leaves, top with grated parmesan and serve immediately.