"What people want is quick, easy recipes," says Helen Tzouganatos.Helen is also a mother of three and says her cooking is practical by necessity.Her test kitchen is her actual kitchen and the kids give "brutally honest" feedback.While her passion has always been food, Helen's first career was a corporate one.Discovering she had coeliac disease at an IVF clinic 18 years ago propelled her into the world of gluten-free cooking and she's since published four cookbooks and hosted a gluten-free cooking show.Along the way, Helen's learnt a lot about how to make household cooking easier and faster."Even if you're not gluten free, if you coat your chicken schnitzel in cornflour — as opposed to regular flour — it's crunchier," she explains.And cutting vegetables into smaller pieces helps reduce your cook time.For example, "if you're making an express bolognese and you want it to caramelise quickly, cut the carrots and celery and onions smaller and it will caramelise much faster".This is also where tinned food — from tuna, to tomatoes, to butter beans — comes into Helen's ethos as a nutritious and pragmatic cook.We don't always have the time to cook beans from scratch, but a tin of butter beans can deliver a fast, economical, wholesome and high-protein dinner, she says.This recipe is taken from Gluten Free Express by Helen Tzouganatos.