I got back from my US girls' holiday early Monday morning. Husband picked me up from Heathrow and deposited me at home, where I sat back behind my laptop as if nothing had happened and started a life support ventilation conference call at 8.30 am.

As always after holidays fridge was not well stocked and I didn't have the time or energy to go shopping. Although I am a good transportation sleeper and never really suffer from jet lag, which annoys some of my friends who travel a lot. Put me in any moving object and I will be asleep in about 15 minutes. And so I was this time as well. 15 min of The Darkest Hour and I was a-snoozing. Luckily I woke up to the little pretzel bag being handed over, because it always annoys me when I miss the snacks. On the way over they overlooked me. I was wide awake, but they just missed me, and I didn't get the pretzels and they were my favourite, the sourcream and chives kind. Very upsetting. This time they were plain, but the bag was quite big. It was American Airlines after all.

I did have a short bout of tiredness yesterday, it was a very boring meeting to be fair. I had the tiniest of microsleeps, you know the jerky kind, just enough for young Victoria to completely catch me red-handed. She won't give me away, because I'm helping her with a budget impact model, the thought of which makes me want to macrosleep, so we just had a sisterly little giggle about it afterwards. Not that I've ever really giggled with my sister. She is not really the giggly kind. Construction engineer and all that.

So as there was next to nothing in the fridge and I knew it was going to be a busy week ahead I did a freezer and cupboard raid and found plenty of ingredients for a delish Greek style pasta bake that would make a lovely dinner and be easy for husband to heat up in the coming days.

This is a great, versatile recipe. You can leave out meat altogether or replace the lamb with chicken or beef, whatever you have left over from your Sunday roast. And you could use any herbs you like and go together with the meat of your choice. Rosemary is also great with both chicken and lamb. So pretty much chuck any pasta, cooked meat and veg together, pop in the oven and enjoy!

Greek lamb pasta bake with feta and mint (serves 6

2 cups of uncooked wholewheat or dark (rye) pasta
1 red onion
1 bell pepper
3 tbsp of fresh or 3 tsp of dried herbs (mint, oregano, basil)
400g can chopped tomatoes
1-2 tbsp tomato paste or sundried tomato paste
100g low fat feta cheese
2 cups roast lamb
1/3 - 1/2 cup (or handful) olives
salt
blackpepper
oil
a generous sprinkling of grated parmesan

Cook pasta in salted water leaving it al dente and drain.

Chop your veg and meat and combine the pasta, lamb, canned tomatoes, tomato pure, bell pepper, olives, onion and chopped herbs. Cube the feta and add in. Season with salt and pepper and mix well.

Transfer to an oiled baking dish. Bake in 200°C for 20 minutes, sprinkle on the parmesan on top and bake for another 10 minutes.