1. Keep all types of fruit and vegetables on hand

All types count towards your 5-a-day: fresh, frozen, canned and dried. On days when you feel caught for time you can use canned or frozen vegetables

2. Cook in bulk

Whenever you are cooking one of those longer dishes like a stew, curry or casserole why not double the recipe? You can freeze the extra and take it out of the freezer the night before those really busy days.

3. Keep a store cupboard of non-perishable items

Stock with nutritious essentials like tinned, dried and frozen foods; a lifesaver when you need a meal in a hurry. For example pasta, rice, canned fruits and vegetables such as tomatoes, canned oily fish (e.g. sardines, tuna, mackerel), eggs, tomato puree, soy sauce, worcestershire sauce, curry powder, pepper, herbs and spices. 
 

4. Plan ahead

Construct a meal plan and shopping list for the week, so only one trip to the shops is needed.

5. Prepare vegetables in advance

Chopping and storing vegetables in the fridge until use will save you time.