Red split lentils soften into a thick, spoonable dinner without an overnight soak. Onion, garlic, cumin and turmeric give the pot its warmth; plain rice makes it a substantial plate. Choose this when the fridge is nearly empty but you still want something fragrant and comforting. A small spoonful of yoghurt is a pleasant extra, rather than another essential purchase.

A fork dragged through potato mash makes ridges that turn golden over a savoury lentil filling. Mushrooms, carrots and onion give that filling depth and texture, with vegetable stock and tomato purée doing the rest. It takes more preparation than a quick pasta, so make a family-sized dish when you have time and portion the surplus for another dinner.

Chickpeas and small pasta shapes make a wonderfully thick bowl that sits between soup and stew. Cook them with garlic, rosemary, a little tomato purée and vegetable stock, then crush some chickpeas to give the broth body. This vegetarian version needs no cream or expensive cheese, making it a good use of cupboard tins and the end of a pasta packet.

Tinned kidney beans, tomatoes and lentils make a generous chilli without meat substitutes. Cumin, paprika and a little chilli bring warmth and smokiness, while rice catches the thick sauce. This is a useful batch dinner: make the chilli the main event and keep the toppings simple, rather than buying sour cream, avocado and several garnishes.

A crisp potato skin, soft middle and hot baked beans need very little dressing up. Add a modest grating of mature vegetarian Cheddar for a sharp, melting finish. With potatoes and tins doing most of the work, this is an especially reassuring option when you want a familiar dinner and almost no chopping.

Cauliflower and broccoli become a proper dinner under a bubbling cheese sauce, with potatoes alongside for the hungry bits. Milk, flour and a little butter make the sauce; mature vegetarian Cheddar brings flavour without needing a lavish amount. Frozen florets are useful when you would otherwise buy two whole vegetables and struggle to finish them.

Frozen peas bring sweetness to an onion and tinned-tomato sauce, while pasta makes it a filling bowl. Finish with a little mozzarella under the grill for a melted top and crisp edges, without giving the whole dish a long oven bake. A good choice for one or two people using ordinary pasta shapes and vegetables already in the freezer.

Tinned chickpeas hold their shape in a thick tomato sauce flavoured with onion, garlic, ginger and curry powder. Stir in frozen spinach and serve over rice for a warming dinner built mostly from cupboard and freezer ingredients. Choose this when you fancy a curry without shopping for cream, coconut milk or a long collection of fresh garnishes.

Leftover mash and cooked vegetables earn their second dinner here. Fry them with shredded cabbage and onion, pressing the mixture down so the underside catches and turns golden, then add a fried egg. The crisp bits and soft potato are the attraction. It is particularly useful after a roast, when the main ingredients are already cooked.

Mash some warmed tinned kidney beans with cumin and chilli, add sweetcorn, then sandwich the mixture and vegetarian Cheddar between tortillas. A dry frying pan gives you a crisp outside and melting middle. These suit an evening when comfort means something you can pick up; ordinary large wraps work well, so there is no need to buy a special mini size.