Start with a box of eggs…
Beetroot, dill and feta frittata
A frittata is one of the easiest egg dishes to make. This recipe makes the most of earthy beetroot and pairs it with salty feta and dill for really colourful dish. On the table in 10 minutes it’s the ultimate speedy supper.
Moroccan eggs
30 minutes, serves 2, easy
onion 1 small, cut into half moons
red pepper 1, cut into chunks
olive oil
ground cumin 1 tsp
passata 400ml or 1 tin chopped tomatoes
eggs 2
Fry the onion and pepper in 1tbsp olive oil with seasoning for 5 minutes. add the cumin and passata. Cook gently for 15 minutes.
Just before eating, turn up the heat and make two holes for the eggs. Break them in, season, then cook until firm. Cover if you want to speed things up. Serve with toast.
Tuna and egg tartine
15 minutes, serves 2, easy
olive oil
sourdough or brown bread 2 slices, toasted
roasted red peppers 2 large pieces
tinned tuna 1 small tin, drained
black olives 4, pitted
parsley chopped to make 1 tbsp
egg 1, hard boiled and peeled
sherry vinegar or red wine vinegar
Drizzle some oil over the sourdough, then layer the peppers, tuna, olives and parsley on top. Roughly chop the egg and put on top. Season, then drizzle with the vinegar and some olive oil.
Son-in-law eggs
15 minutes, serves 2, easy
vegetable oil
shallots 2, thinly sliced
eggs 4
sweet chilli sauce or Vietnamese chilli sauce
fresh coriander small handful of leaves
Pour 2cm of vegetable oil in a frying pan. When hot, fry the shallots until crisp (this won’t take more than a minute or so). drain on kitchen paper and sprinkle with salt.
Keep the oil hot and fry the eggs until very crisp and brown on the edges. drizzle with chilli sauce, coriander and fried shallots.
Italian spinach and egg soup
10 minutes, serves 2, easy
chicken or vegetable stock 700ml
carrot 1, finely diced
salad spinach 200g
eggs 2, beaten
parmesan 2 tbsp
sourdough bread, diced and toasted
Bring the stock to a boil. Add the carrot, simmer for a few minutes, then add spinach.
Mix the eggs and parmesan in a bowl and add to the simmering stock. Keep stirring so that it forms into little rags. Sprinkle sourdough croutons on top.
Scrambled eggs with chorizo and rocket
cooking chorizo 2 sausages, sliced
eggs 4, beaten with seasoning
rocket 2 large handfuls
Dry-fry the chorizo slices until browned. Pour off the excess oil, then add the eggs. Cook on a medium-low heat and gently scramble. Serve with a handful of rocket on each portion and slices of toast if you fancy.
Open a pack of chicken thighs…
Yakitori chicken skewers with miso
This Japanese glaze is ideal for grilled meat, poultry or fish. It is so easy to make – the mix of miso, sugar and mirin makes these healthy chicken skewers deliciously sticky.
Sicilian braised chicken
45 minutes, serves 2, easy
chicken thigh fillets 4
onions 1 large, thinly sliced
garlic 1 clove, chopped
rosemary 1 tbsp, chopped
lemon 1, zested and juiced
raisins 1 tbsp, chopped
chopped tomatoes 400g tin
sugar a pinch
Heat a little olive oil in a pan. Season the chicken and brown on both sides. Remove and fry the onions, garlic, and rosemary for 10 minutes until caramelised. Add the lemon zest and juice, raisins, chicken and tomatoes.
Season with salt, pepper and a pinch of sugar. Cook for 20 minutes or until the chicken is tender. Serve on its own or with couscous.
Chicken thighs with beans and mustard sauce
40 minutes, serves 2, easy
olive oil
red onion 1 large, thinly sliced
red wine vinegar 3 tbsp
wholegrain mustard 2 tbsp
crème fraîche 150ml
chicken thigh fillets 4
green beans a handful, trimmed
fresh breadcrumbs 1 handful
Heat oven to 200c/fan180c/gas6. Heat 2 tbsp of olive oil in frying pan. Add the red onion, season and fry for 5 minutes. Add the vinegar and mustard and reduce for a minute. Add the crème fraîche and stir well.
Put the chicken in a small baking dish with the beans. Pour the sauce over and put the breadcrumbs on top. Season well and bake for 25 minutes until bubbling and brown.
Claypot chicken with ginger and spring onion
30 minutes, serves 2, easy
vegetable oil
root ginger thumb-sized piece, cut into matchsticks
garlic 1 clove, chopped
onion 1 medium, sliced into half moons
chicken thigh fillets 4
fish sauce 1 tbsp
soft brown sugar 1 tbsp
basmati rice 2 tbsp
chicken stock 250ml
spring onions 2, cut into 1 inch pieces
Heat 1tbsp vegetable oil in a medium-sized pan with a fitted lid. Add the ginger, garlic and onion and stir-fry for about 5 minutes. Add the chicken, fish sauce, sugar, rice and chicken stock. Put the lid on and cook over a medium heat for 10 minutes.
Remove the lid, add the spring onions and cook for a few minutes more.
Cajun chicken with lemon mayo rolls
25 minutes, serves 2, easy
cajun seasoning 3 tsp
chicken thigh fillets 2 large
mayonnaise 2 tbsp
lemon 1/2, zested
crusty rolls 2, halved tomato 2 slices
Heat oven to 200c/fan 180c/gas 6. Sprinkle the cajun seasoning over the chicken along with some seasoning. Drizzle with a little oil and cook for 20 minutes until a skewer inserted gives off clear juices.
Meanwhile, mix the mayonnaise with the lemon zest. Spread some on each side of the rolls and top two with a tomato slice. When the chicken is cooked, put it on the tomato and top with the other half of roll.
Tomato, chicken and rice baked with allspice
40 minutes, serves 2, easy
olive oil
chicken thigh fillets 4
onion 1 medium, cut into half moons cinnamon 1 tsp
allspice 1 tsp
chicken stock 200ml
passata 200ml
basmati rice 100g
coriander 1 handful, chopped
Heat the oven to 200c/fan 180c/gas 6. Heat a little olive oil in a casserole and brown the chicken thighs on both sides.
Remove the chicken and fry the onion with seasoning for 5 minutes. Add the spices, stock, passata, chicken and rice. Put the lid on and bake for 20-25 minutes. Sprinkle the coriander over.
Cut a wedge of cheese…
Mac ’n’ cheese with bacon
How do you make mac ‘n’ cheese better? Add bacon of course! This oozing cheesy pasta bake is also rich with Red Leicester and finished with a crunchy breadcrumb topping. Double up the recipe for a family meal.
French onion soup
45 minutes, serves 2, easy
olive oil
onions 3 large, thinly sliced
thyme 1 tbsp, chopped
dry sherry 100ml
vegetable stock 300ml
baguette 4 thick slices, toasted
mature cheddar grated to make 2 handfuls
Heat 3 tbsp oil in a pan. Add the onions, thyme, salt, pepper and a little sugar. Cook until caramelised, about 25-30 minutes.
Add the sherry and stock. Simmer for 10 minutes. Heat the grill. Divide the soup into two ovenproof bowls. Put two pieces of baguette in each, top with cheese and grill until bubbly.
Halloumi with olive relish
10 minutes, serves 2, easy
black olives 8, pitted and chopped
red chilli 1, seeded and chopped
red wine vinegar 1 tbsp
flat-leaf parsley 1 tbsp, chopped
small capers 1 tbsp, drained and rinsed olive oil
halloumi 200g, cut into 6 slices
Mix the olives, red chilli, vinegar, parsley, capers and 2 tbsp olive oil.
Heat a non-stick frying pan until hot. Add halloumi and cook until golden on both sides then pour on relish. Serve with salad.
Tuna melts
tinned tuna in olive oil 100g, drained
celery diced to make 2 tbsp
red onion diced to make 2 tbsp
mayonnaise 4 tbsp
butter
sourdough bread 4 slices
mature cheddar 40g, grated
Mix the tuna, celery, onion, mayonnaise and a little seasoning. Heat a non-stick pan. Butter one side of the bread. Keeping all buttered sides out, divide the filling between two slices, top with cheese and the other slice.
Toast in the pan on low heat. When the cheese starts to melt, turn over and brown on the remaining side.
Winter salad with fondue dressing
15 minutes, serves 2, easy
red potato 1, large, boiled peeled and sliced
Granny Smith apple 1, cored and sliced
celery 1 stick, sliced
crisp lettuce 2 good handfuls
walnuts 8, toasted
bacon 2 slices, cooked and crumbled
white wine 5 tbsp
cider vinegar 1 tbsp
cornflour 1 tsp
mature cheddar grated to make 6 tbsp
Divide the potato, apple, celery, lettuce, walnuts and bacon between two large plates.
Heat the wine in a pan. Mix the vinegar and cornflour. When the wine simmers, add the cheese and stir to melt it. Add the vinegar mixture and stir on low heat until combined, about 5 minutes. Pour over the salads.
Crêpes with ham, cheddar and chives
20 minutes, serves 2, easy
plain flour 50g
egg 1, beaten
whole milk 130ml
butter 25g, melted
ham 4 thick slices
mature cheddar grated to make 4 handfuls chives 3 tbsp, chopped
In a bowl, sift in the flour and add a pinch of salt. Add the egg and milk and whisk until smooth. Add 1 tbsp of the melted butter. save the rest to oil the pan.
Heat a non-stick frying pan until hot. Add some melted butter and pour in some mix. Lift and tilt the pan to spread out the batter. Cook until the edges are crisp, then flip with a large spatula. Make another three crêpes.
Top the crêpes with cheese, ham and chives. One crêpe at a time, return to the pan and cook until the cheese melts. Fold the bottom up, sides in and top over. Repeat with the others and eat with salad.
Take a pack of mince…
Pork tacos
Pork mince makes a really good-value filling for these soft tacos. If you like Mexican food you’ll love this really easy dinner – spice up the meat with cumin and chilli then serve with tomatoes, red onion and creme fraiche.
Chipotle meatballs
45 minutes, serves 2, easy
beef mince 250g
onions 2, finely chopped
coriander small handful
egg 1 yolk
fresh breadcrumbs, 1 handful
olive oil
garlic 2 cloves, chopped
passata 200ml
chipotle purée 1 tbsp (look for ‘discovery’ in good supermarkets)
Heat the oven to 180c/fan 160c/gas 4. Mix the beef with half the onion, coriander, egg yolk and breadcrumbs. Season and shape into small meatballs. Brown the meatballs in a little oil and set aside.
Fry the rest of the onion and garlic for 5 minutes. Add the passata and chipotle purée; cook for 5 minutes. Mix with the meatballs in a baking dish. Bake for 15 minutes.
Rigatoni with lamb
30 minutes, serves 2, easy
red onion 1, chopped
garlic 2 cloves, chopped
olive oil
lamb mince 250g
rosemary 1 tbsp, chopped
chilli flakes 1/2 tsp
fennel seeds 1/2 tsp
passata 400ml
rigatoni pasta 200g, cooked
Fry the onion and garlic in 1 tbsp olive oil for 5 minutes. Season. Add the lamb, rosemary, chilli flakes and fennel; fry until the meat is cooked. Add the passata; cook for 15 minutes. Toss with the pasta.
Greek pork patties
20 minutes, serves 2, easy
pork mince 200g
dried oregano 1 tbsp
onion 1 small, grated
mint leaves 1 tbsp, chopped
egg yolk, 1
fresh breadcrumbs 1 handful
Combine all ingredients; season. Form into 4 burgers. Grill for 4 minutes on each side or until cooked. Serve with salad in pitta breads.
Thai pork & lime noodles
15 minutes, serves 2 , easy
thin rice noodles 50g
oil
minced pork 250g
root ginger a small chunk, finely chopped
chilli bean paste 3 tbsp (or other chilli sauce)
fish sauce 1 tsp
carrot 1, shredded into matchsticks
spring onions 2, sliced
lime 1, cut into 4 wedges
Soak the noodles in boiled water for 5 minutes. Brown the pork with the ginger in a little oil; break up with a spoon, then add the chilli paste, fish sauce and carrots. Stir for 1 minute; add the noodles and spring onions. Heat through and serve with the lime wedges.
Mini meat loaves
1 hour, serves 2, easy
olive oil
onion 1 small, finely chopped
carrot 1 small, finely chopped
fresh breadcrumbs 1 handful
Worcestershire sauce 1 tsp
thyme 1 heaped tbsp, chopped
egg yolk 1
pork mince 200g
wholegrain mustard 2 tbsp
crème fraîche 4 tbsp
Heat oven to 200c/fan 180c/gas 6. Fry the onion and carrot in 1 tbsp oil for 10 minutes; tip into a bowl. Add the breadcrumbs, Worcestershire sauce, half the thyme, egg yolk, pork and seasoning and combine.
Brush 2 large ramekins with olive oil and fill with mix. Mix the mustard, crème fraîche and rest of the thyme and spoon over the top of both. Bake for 45 minutes. serve with mash or salad.
Catch a piece of fish…
Salmon on potato onion rosti with mint aïoli
Potato and onion rosti make a great base for different toppings. This recipe uses a mustard-grilled salmon and a rich garlic mayonnaise flavoured with mint. A quick, smart supper for two.
Thai salmon fishcakes
15 minutes, serves 2, easy
salmon fillet 250g
lime 1, zested and cut into wedges
coriander 2 tbsp, chopped, plus extra to serve
shallot 1, finely chopped
root ginger 1 small chunk, finely chopped
red chilli 1, seeded and finely chopped
fish sauce 1 tsp
sweet chilli dipping sauce to serve
Put the salmon in a food processor and pulse until chunky but not puréed. Mix with the lime zest, coriander, shallot, ginger, chilli and fish sauce, plus black pepper.
Form into 4 flattish cakes, oil both sides and grill for 3-4 minutes on each side. Serve with lime wedges and sweet chilli dipping sauce.
Trout with potato salad
30 minutes, serves 2, easy
new potatoes 250g
wholegrain mustard 1 tbsp
red wine vinegar 1 tbsp
golden caster sugar 1 tsp
small capers 1 tsp, drained and rinsed
fresh dill 2 tbsp, chopped
olive oil 2 tbsp
red onion 1/2 small,diced
smoked trout 2 fillets, broken up
Boil the potatoes until tender. drain. Put the mustard, vinegar, sugar, capers, dill, and 2 tbsp olive oil in a lidded jam jar. Season and shake to combine.
Thinly slice the warm potatoes and put them in a bowl with the onion. Add the trout and dressing and gently mix. Divide between two plates. Serve with watercress.
Chilli-glazed salmon
20 minutes, serves 2, easy
dried ancho chilli, 1 large seeded and stemmed (available in tesco and sainsbury’s)
onion 1, small cut into thick slices
garlic 3 cloves, skin on
cider vinegar 1 tbsp
soft brown sugar 1 tbsp
salmon 2 fillets
lime 1, zested and cut into wedges
crème fraîche 100ml
Soak the chilli in boiling water until soft, about 15 minutes. In a dry frying pan, blacken the onion and garlic all over, about 6 minutes. Once cool, peel the garlic and drain the chilli. Purée the garlic, onion, chilli, vinegar, sugar and seasoning in a blender until smooth.
Heat the grill. Pour the glaze over the fish and cook on an oiled rack for 6-7minutes. Mix the lime zest and crème fraîche and serve with the fish and any leftover glaze. Good with roast sweet potato wedges or rice.
Trout stuffed with apricot and lemon bulgar
40 minutes, serves 2, easy
bulgar wheat 50g
onion 1, sliced
garlic 1 clove, chopped
root ginger 1 small chunk, chopped olive oil
cinnamon 1/2 tsp
coriander 1 handful, chopped
lemon 1, zested and juiced
flaked almonds 2 tbsp
dried apricots 6, chopped
trout 2 whole, gutted and scaled
Heat oven to 200c/fan 180c/gas 6. Cook the bulgar in boiling water for 15 minutes; drain.
Fry the onion, garlic and ginger in a bit of olive oil until golden. add the bulgar wheat, cinnamon, coriander, lemon zest and juice, almonds and apricots.
Rinse and dry the fish. Season inside and out. divide the filling between both. drizzle with a little oil and bake for 15 minutes.
Vietnamese caramel salmon with beans
15 minutes, serves 2, easy
salmon fillets 2
sunflower oil
onion 1 small, thinly sliced
garlic 2 cloves, chopped
green beans 100g, cut into pieces
soft brown sugar 3 tbsp
soy sauce 1 tsp
fish sauce 1 tbsp
lime 1, juiced
basmati rice to serve
Heat the grill. Season the salmon, drizzle 2 tbsp oil and grill for 6-7 minutes. Heat a wok with a bit more oil and fry the onion, garlic and beans for a few minutes.
Add the sugar and, once it’s dissolved, add the soy, fish sauce and lime juice. Pour the warm sauce over the salmon. Serve with rice.
