Canberrans are now well-acquainted with having to drop everything and isolate at a moment’s notice.

For heads of household, this triggers a world of questions: What do I do for food? What if I can’t get my groceries delivered for days? We’re running low already, and we can’t keep eating UberEATS … can we?

Take a breath. For the next two weeks, no one is allowed to judge you for taking it easy at mealtimes.

Dinner Express by George Georgievski is a great book written for busy parents and professionals on the go. Since his recipes abide by the KISS rule (keep it simple, stupid) they lay out a basic design for a capsule pantry, with staples and key ingredients that can go a long way.

You can make three full, family-sized, decently nutritious meals from the 25 ingredients below. Feel free to rip this page out and keep it handy in case you come across a margin of time to prep for iso.

Alright, where were we? Your groceries didn’t last as long as you thought they would, and you still have to throw something together for dinner. Here are three fast easy meals for the busiest home chefs.

Veggie-loaded sausage rolls

Makes 8

• 4 sheets of frozen puff pastry, just thawed
• 8–10 sausages (any flavour you like)
• 2 carrots
• 1 zucchini
• 1 tsp salt flakes
• 1 tsp freshly ground black pepper
• 1 egg, lightly beaten
• 1 tsp sesame seeds
• 1/2 tsp poppy seeds
• Tomato sauce, to serve
• Leafy salad, to serve

You can cook the sausage rolls in an air fryer or the oven. If cooking in the oven, preheat it to 180°C. Line a baking tray with baking paper.

Cut the puff pastry sheets in half. Now grab your favourite sausages and snip the tops off. Squeeze the contents out along the middle of each pastry sheet – it should run the length of the pastry; if it doesn’t, add a little extra filling from another sausage.

Grab your veggie peeler and peel long strips of carrot and zucchini. Place a couple of strips of each vegetable over the sausage meat, then add a pinch of salt and pepper. Here is the fun part. Working with one pastry sheet at a time, flip the pastry over the filling, then use a fork or your fingers to seal the pastry edges together.

Place the sausage rolls on the prepared tray, seam-side down, and brush with the egg. Sprinkle over the sesame and poppy seeds; you can even score the pastry if you want to get fancy.

Cook the sausage rolls in the oven for 20 minutes. If using an air fryer, cook at 180°C for 10 minutes.

Serve with a side of tomato sauce and a leafy salad. Nailed it!

Pump-Up-The-Base Pizzas

Makes 2

• 80g tomato paste
• 150g (1 cup) grated mozzarella
• 2 garlic cloves, crushed
• 20 thin slices of salami
• 2 tsp extra-virgin olive oil
• 2 Tbsp grated parmesan
• Basil leaves, to serve (optional)

In-a-pinch Pizza Dough

• 300g natural yoghurt
• 500g (3 1/4 cups) self-raising flour, plus extra for dusting
• 1 tsp salt flakes
• 1 Tbsp extra-virgin olive oil

Crank your oven to maximum heat (this is usually 250°C). Lightly flour two large baking trays.

I like to use my blender to make the pizza dough. Add the yoghurt, flour, salt, and oil to the blender and watch them come together and spin into a ball. Divide the dough into two equal portions, then, working with one portion at a time, knead the dough into two soft balls. Wrap them in plastic wrap and whack them in the fridge for 10 minutes.

Take the dough balls out of the fridge and flatten them on a lightly floured work surface. Continue to flatten and roll the dough out into two 25–30cm circles, then transfer them to your prepared trays.

Spread the tomato paste over the bases and top with the mozzarella, garlic, and salami. Drizzle over the olive oil and sprinkle with the parmesan. Transfer to the oven and cook for 5–8 minutes, until the cheese is melted and bubbling. Top the pizzas with the basil leaves, cut into slices and serve.

15-minute Cheese & Bacon Pasta

Serves 4

• 500g dried penne, or your favourite pasta
• 250ml (1 cup) full-cream milk
• 50g (2 cups) grated cheddar
• 60g salted butter, diced
• 250g bacon, diced
• 2 Tbsp grated parmesan
• 1/2 cup finely chopped flat-leaf parsley leaves
• Leafy salad, to serve

Bring a large saucepan of salted water to the boil over high heat. Add the penne and cook according to the packet instructions, until al dente.

While the pasta is cooking, heat the milk in a saucepan over medium heat. Allow the milk to come to a simmer, then add half the grated cheddar, one handful at a time. Add the butter and stir until melted, then add the remaining cheddar, one handful at a time, followed by the bacon and parmesan for that extra flavour bang.

Drain the pasta but try to leave about half a cup of water in the pan. Return the pasta to the pan, place over low heat and stir through the cheese sauce, making sure the pasta is well coated in all the creamy goodness. Transfer the pasta to a large serving bowl and sprinkle the parsley over the top. Serve with leafy salad.

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