Joe Trivelli’s recipes for lamb involtini, gnocchi, peppers and aubergines and rice cake

‘Pecorino feels appropriate for lamb but use whatever cheese you have’: lamb involtini. Photograph: Romas Foord/The Observer

These are some recipes for this post-holiday, back-to-school period and my return in earnest to work. This means that I need to be able to shop quickly and locally with even less planning than usual.

All these recipes use ingredients that you can find in many corner shops. Hoorah! This means that – despite the rush of a hectic schedule and my disorganised holiday brain – we won’t skimp on delicious suppers.