Quick

FROM STOVE TO TABLE IN A FLASH

SWEET COUSCOUS WITH PECANS, CRANBERRIES AND COCONUT

Use instant wholewheat couscous or bulgur wheat for this refreshing, summery breakfast bowl.

  1. Mix the boiling water, orange juice, olive oil, icing sugar, cinnamon and orange zest together and pour over the couscous or bulgur wheat. Stir well. Cover with a plate and allow to stand for 10–15 minutes before fluffing up with a fork.
  2. Scatter over the pumpkin seeds, pecan nuts and dried cranberries or dried fruit strips. Garnish with the toasted coconut curls and serve with dollops of Greek yoghurt on top.

Serves 4

SCRAMBLED EGGS WITH TOMATO, AVOCADO AND ROCKET

Somehow the textures, flavours and mood of this dish are just drop-dead gorgeous. Eat it with a crusty baguette or toast for optimum delight. The secret to extra-creamy scrambled eggs is to keep the heat very low, stirring constantly and cooking until just set to a creamy curd.

  1. Cook the tomatoes without oil in a small frying pan for 2 minutes over high heat until bursting. Remove from the pan and set aside. Lower the heat.
  2. Whisk the eggs and milk in a jug, and season to taste.
  3. Melt the butter in the pan used for the tomatoes and cook the egg mixture over a very gentle heat for 5–7 minutes until creamy and set.
  4. Season the avocado and arrange on a plate. Pile the tomatoes, eggs and rocket or basil on top and serve immediately with fresh crusty bread.

Serves 1

TOASTED RAISIN BREAD WITH HONEY FIGS AND RICOTTA

Fresh ricotta is a versatile low-fat, soft, white cheese easily made at home (see page 182).

  1. Preheat the oven’s grill.
  2. If using dried fig halves, briefly rehydrate by soaking them in warm water for 15 minutes and draining well.
  3. Place the fruit, cut-side up, on a baking tray and brush lightly with the warmed honey. Grill for 10 minutes until softened and very lightly charred in spots.
  4. Spread ricotta over the buttered toast, arrange the grilled fruit and pine kernels on top, drizzle with some more honey and serve.

COOK’S TIP:

Toast the pine kernels in a dry frying pan over medium heat – keep watching as they scorch easily.

Serves 4

SPICED BANANA AND CHOC-CHIP MUFFINS

Overripe bananas are perfect for baking or smoothies – in this super-easy recipe they lend a sweet moistness. The muffins will be good for a day or two. They take just a few minutes to mix and 15 minutes to bake.

  1. Preheat the oven to 180 °C. Spray and line a 12-hole muffin tray with muffin paper cups.
  2. Mix the dry ingredients with the banana and chocolate or carob chips in a large bowl, stirring until just combined. The batter must be lumpy.
  3. Whisk the oil, milk and egg together until smooth and stir into the banana mixture. Stir until just combined – overworking the batter will make the muffins dense. A few patches of dry flour here and there will do no harm.
  4. Spoon the batter into the muffin tray and bake for 15–18 minutes until a toothpick inserted into the centre of a muffin comes out clean. Allow to cool for 10 minutes before serving.

Makes 12

TOMATO SWEETCORN SOUP WITH NACHOS, CHEDDAR AND JALAPEÑOS

Simple, tasty and filling, this is a soupy version of cheesy baked nachos. Peel fresh tomatoes by covering them with boiling water for 2 minutes, after which the skins will slip off easily. Vegans, leave out the cheese.

  1. Cook the onion in the olive oil in a large saucepan over medium heat until translucent. Add the garlic and cook for another 2 minutes without browning.
  2. Add the canned and fresh tomatoes, origanum and stock and simmer for about 20 minutes until nicely aromatic.
  3. Crush the tomatoes with a potato masher, or use a hand-held blender.
  4. Stir in the sweetcorn and cook for a further 5–7 minutes until heated through. Taste for seasoning and correct with a little sugar if too tart.
  5. Ladle into soup bowls. Garnish with a few slices of jalapeño, some crushed nachos and grated cheese. Sprinkle over coriander and serve. Eat carefully – hot, melted cheese can burn your chin and mouth!

Serves 4

MOROCCAN EGGS

A firm favourite with my family – my dad swears these Moroccan eggs will kill any hunger and cure any hangover. – Jade

  1. Cook the peppers, onions, garlic, chilli and cumin in a little olive oil in a frying pan over medium heat until softened but not brown.
  2. Use the back of a wooden spoon to make four hollows in the sauce. Drizzle a little olive oil before cracking an egg into each hollow. Turn the heat to low.
  3. Put a lid or plate over the pan and continue to cook until the eggs are done to your liking – just set, or firm.
  4. Season to taste, scatter over some parsley and serve straight from the pan with hot buttered toast.

Serves 4

CRISPY SPAGHETTI, HERB AND PARMESAN OMELETTE

Don’t throw away leftover cooked pasta. Fried until crispy and cooked into a frittata or thin omelette, last night’s pasta becomes today’s tasty lunch or supper.

  1. Beat the eggs with the Parmesan, sundried tomatoes, herbs and seasoning.
  2. Heat half of the butter or oil in a small non-stick omelette pan and fry half of the cooked spaghetti until crispy.
  3. Pour over half of the egg mixture and cook until barely set. Fold in half and slide onto a plate. Keep warm while cooking the second omelette.

Serves 2

SPICY POTATO ROTIS WITH FRESH CORIANDER CHUTNEY

A popular Indian snack turns into a filling meal wrapped in a warm roti. Make the chutney with a hand-held stick blender or food processor and add some chopped onion and tomato relish too. Use cold cooked potatoes.

  1. Heat the oil in a large frying pan with a tight-fitting lid. Add the mustard seeds and cook until they just start to pop.
  2. Quickly add the garlic, cayenne pepper or chilli flakes, fennel seeds, turmeric and ginger, and cook over high heat while stirring constantly for about 5 minutes.
  3. Add the diced cooked potato and toss in the aromatic spices for about 10 minutes until crispy and golden brown on all sides. Season to taste and drain on absorbent paper towel.
  4. Serve hot, wrapped in rotis with atchar or the following coriander chutney.

Serves 4

FRESH CORIANDER CHUTNEY

The easiest is to pop everything into your food processor and blend until fine, but chopping by hand gives a good result.

  1. Combine all the ingredients and allow to stand for 20 minutes for the flavours to develop.

Makes roughly 1 cup (250 ml)

FAST SUMMER MINESTRONE WITH PESTO

  1. Cook the celery, carrots and leek in the olive oil in a pot for 5–6 minutes.
  2. Add the remaining ingredients, except the pesto, and simmer for 20–30 minutes until the vegetables and pasta are tender.
  3. Serve with dollops of pesto and some fresh crusty bread alongside.

Serves 4

10-MINUTE SUMMER BEAN SALAD WITH NUT-CRUSTED HALLOUMI

  1. Combine all the ingredients except the halloumi, pine kernels and oil in an attractive serving bowl. Season well and set aside for the flavours to marry.
  2. Meanwhile, press each slice of halloumi firmly into some pine kernels and fry for 20–30 seconds each side in hot olive oil until just golden brown. Serve immediately with the summer bean salad and nice crusty bread.

Serves 2–4

30-MINUTE BEAN SOUP WITH CHEESY TOASTS

Proper old-fashioned bean soup, good as it is, takes an age to cook. Using canned beans gets this version from stove to table in just over 30 minutes. This is a real rib-sticker for winter. Vegans omit the cheese and spread the toasties with black olive tapenade.

  1. Cook the onion in the olive oil in a large, heavy-bottomed pot over medium heat until soft and translucent. Add the garlic and cook for a further 2 minutes.
  2. Add all the vegetables and the thyme, stir very well and put on the lid for 5–7 minutes. This ‘sweats’ and softens the vegetables faster.
  3. Add the beans in their liquid, the stock, tomato concentrate and molasses or Marmite. Stir well, put on the lid and cook on high for 15 minutes, stirring now and then.
  4. In the meantime, make the toasties. Top each slice of toast with cheese and grill until brown and melted. Alternatively brush with olive oil and spread with tapenade if vegan, set aside until needed.
  5. Remove the pot from the stove and liquidise the soup with a stick blender, potato masher or food processor.
  6. Season to taste and serve topped with the cheese or tapenade toasties. Drizzle over some fruity extra-virgin olive oil at the table.

Serves 4

SWEETCORN, BEAN AND JALAPEÑO QUESADILLAS

Use tortillas that have gone slightly stale for this quick snack – give your creativity free rein when it comes to fillings. Canned samp and beans or drained, rinsed canned beans provide protein.

  1. Combine all the ingredients in a mixing bowl.
  2. Divide the filling evenly between four tortillas, spreading it out to cover the entire base.
  3. Top each with another tortilla and cook one at a time in a large frying pan over medium heat for about 5 minutes on each side. Cut into wedges and serve warm.

Serves 4

INDONESIAN PEANUT DIP

This is addictive as a dip for crunchy vegetable sticks and breadsticks, or even as a dressing for cooked noodles with lightly cooked vegetables and bean sprouts. Roasted sweet potato wedges or chargrilled aubergine (eggplant) slices make champion companions.

  1. Heat the oil in a frying pan and fry the onion, garlic and chilli over medium heat until the onion is soft and translucent.
  2. Add the sugar, soy sauce, lime juice, salt, pepper and peanut butter, and stir until smooth.
  3. Cook for about 2 minutes before adding the coconut milk, whisking hard until smooth.
  4. Turn down the heat to low and simmer until thickened. Remove from the heat and leave to cool completely before storing in an airtight container in the fridge for up to 1 month.

Makes about 2 cups (500 ml)

PARMESAN-CRUSTED RATATOUILLE WITH MILLET

Oven-baked ratatouille is such a breeze to make and tastier than canned, so do give this recipe a bash. Dehusked millet is an easy-to-cook, high-protein grain. You can use quinoa or dehusked buckwheat (kasha) instead. Toast the grains in some hot oil or ghee for a minute or two before adding stock or water to the pot. This gives it a nuttier taste and removes astringency.

  1. Preheat the oven to 200 °C and spread the courgettes, aubergines and peppers in a single layer in a baking dish.
  2. Mix the olive oil with the garlic, herbs, salt and pepper, and pour over the vegetables. Stir well to combine thoroughly.
  3. Roast in the oven for about 30 minutes until tender and slightly browned.
  4. Remove from the oven and pour over the tomatoes and balsamic vinegar. Stir very well again and sprinkle over the almonds or pine kernels and Parmesan. Bake for a further 15 minutes until a crust has formed on top of the ratatouille.
  5. To make the millet, heat the oil in a large saucepan and fry the millet and garlic for about 2 minutes until nutty and aromatic. Add the water or stock, season and simmer for about 15 minutes until tender. Spoon onto plates, top with the ratatouille, and sprinkle over extra Parmesan and nuts before serving immediately.

COOK’S TIPS:

Ratatouille is great on pasta or mash. Use well-reduced ratatouille as a filling for a pie with a flaky pastry top (see rough puff pastry on page 172).

Cooked, cooled millet mixed with mashed beans makes great vegetarian burgers – just season and form into patties, and chill for 30 minutes before frying or baking.

Serves 4

CHUNKY BEAN, TOMATO, BUTTERNUT AND RICE BOWL WITH GREMOLATA

Minutes in the making, this is perfect for weekday suppers.

  1. Combine all the gremolata ingredients and set aside for the flavours to develop.
  2. Soften the onion and garlic in the olive oil in a large saucepan over medium heat.
  3. Rinse and drain the beans or chickpeas and add to the pan along with the spices, butternut, tomato, rice and stock. Cook for 15–20 minutes until tender.
  4. Add the spinach and basil, stir through and put on the lid. Cook for another 10 minutes – if too liquid for your liking, remove the lid and cook at a hard boil until thickened.
  5. Season to taste and serve in deep bowls garnished with a dab of gremolata and plenty of grated Parmesan, and extra-virgin olive oil drizzled over.

Serves 4

TACO SALAD

This is a light and refreshing warm-weather supper.

  1. Make the dressing by whisking together the yoghurt or sour cream, lemon juice, olive oil, chilli, garlic, cumin, salt and pepper and allow to stand for 5 minutes.
  2. Assemble the salad in layers as follows: lettuce leaves or rocket, onion, cucumber, tomatoes, corn, nachos and cheese.
  3. Dress, garnish with chopped coriander and serve.

Serves 4

TOMATO EGG CURRY

  1. Place the eggs in a saucepan, cover with water and bring to the boil. As soon as the water begins to boil, put on the lid and remove the pan from the heat. Allow to stand for 15 minutes before shelling the eggs.
  2. Cook the onion, ginger, garlic and spices in the oil for 3–4 minutes until aromatic. Add the tomatoes, water, curry leaves and lentils and simmer for 20 minutes until the lentils soften.
  3. Add the shelled eggs and peas and simmer for 10 minutes. If the sauce becomes too thick, add 1⁄4 cup (60 ml) water and stir well.
  4. Serve garnished with coriander and with poppadoms and spiced rice.

COOK’S TIP:

For low-fat poppadoms, cook individual ones on high for 18 seconds in the microwave and allow to harden before serving.

Serves 2–4

CAULIFLOWER, TOMATO AND CHICKPEA CURRY WITH MICROWAVE SPICED RICE

Cook the rice while you make the curry and all will be ready in about 30 minutes. For an even faster curry, use 2 T (30 ml) bottled rogan josh or korma curry paste instead of the spices, ginger and garlic.
  1. Fry the onion in the oil in a pot for 3–4 minutes until translucent and soft.
  2. Add the garlic, ginger, cumin, coriander and curry powder and cook for another minute before adding the tomatoes, tomato concentrate and chickpeas or lentils.
  3. Add the cauliflower florets and simmer for 10–15 minutes until the curry is thick and aromatic. Serve with the microwave spiced rice and garnish with lemon atchar and coriander.

Serves 4

MICROWAVE SPICED RICE

  1. Rinse the rice in a sieve under running water and combine with all the ingredients in a large Pyrex or microwaveable glass bowl. Cover with clingfilm.
  2. Microwave on high for 15–20 minutes, stir well and cover again.
  3. Cook for a further 5 minutes and then allow to stand covered for 5 minutes. Fluff with a fork and serve.

Serves 4

STIR-FRIED RICE WITH MUSHROOMS, SWEETCORN, PEAS AND PEPPERS

One of the speediest suppers ever, this is a godsend for busy weekdays. Use whatever vegetables you’ve got to hand.

  1. Heat the oils in a wok over high heat and cook the onion until soft and translucent.
  2. Add the garlic and ginger and cook for another minute before adding the vegetables.
  3. Stir-fry for 5 minutes then add the rice and soy sauce. Stir well to combine and serve hot, garnished with the cashew nuts and fresh coriander.

Serves 4

2-MINUTE CREAMY SPINACH, CHILLI AND TOMATO PASTA

I came up with this recipe while in res at university. When you have some leftover cooked pasta and only a microwave, experiment with different ingredients but keep it saucy. – Jade

  1. Put the pasta, cream, spinach, tomato, chilli and seasoning in a microwaveable roasting bag or container with a lid.
  2. Tie the bag and pop into the microwave for 2 minutes.
  3. Pierce the bag to let the steam escape, empty the contents into a bowl, top with Parmesan and enjoy!

COOK’S TIP:

Alternatively, pop all the ingredients in a pan and heat for 2 minutes over high heat so that the cream thickens.

Serves 1

MUSHROOM, CABBAGE, CELERY AND TOFU HOISIN STIR-FRY NOODLES

Chinese hoisin sauce is a nutty, sweet, dark and aromatic condiment sold in most supermarkets. It’s extremely versatile and I use it in everything from marinades and rubs to salad dressings and stir-fries. Make your own version using the recipe on page 178 or buy from any reputable Asian food store. The list of ingredients seems long, but it’s a very simple recipe. Prepare the tofu beforehand. – Sonia

  1. Cook the noodles according to the packet instructions and set aside until needed. Mix a little oil through with your fingertips so they don’t clump together.
  2. Heat the oils together in a wok or wide frying pan over high heat. Add the onion and cook for 2–3 minutes until soft and translucent but not brown.
  3. Add the cabbage, ginger and garlic and cook while stirring briskly for 3 minutes.
  4. Add the mushrooms, celery and sauces and stir-fry over high heat for another 5–6 minutes, until the vegetables are cooked but still firm and crunchy.
  5. Toss in the noodles, tofu and seeds, cook for another minute or two to warm through and serve hot.

Serves 4

THREE-CHEESE AND SPRING ONION BAKED POTATOES

Potatoes are best baked in a very hot oven until nicely crisp outside and floury inside but, when hunger strikes, the microwave does a creditable job. Buy large baking potatoes and use either method. Split them in half, scoop out the cooked flesh and mash with the following.

  1. Scoop out the cooked potato, leaving a firm half-shell. Mash with the remaining ingredients and spoon back into each skin.
  2. Place on a roasting tray and flash under a hot grill until the cheese is bubbly and golden brown. Serve with a crunchy salad of mixed leaves, sliced apple and toasted walnuts in an olive oil and lemon dressing.

ALTERNATIVE TOPPINGS:

SPRING VEGETABLES WITH PARMESAN CREAM

Steam the vegetables in a sieve positioned over a pot of cooking gnocchi or stir-fry in a little oil, whichever is easiest.

  1. Steam or stir-fry all the vegetables, except the peas, for 4–5 minutes until just tender, then remove immediately and set aside. They should have some bite left to them.
  2. Meanwhile, in a separate saucepan, bring the cream and both peas to the boil with salt, pepper and Tabasco and cook briskly until the volume has reduced by a third. Add the Parmesan and chives.
  3. Toss the sauce with the vegetables, sprinkle over the almonds or pine kernels if using, and serve hot. Toss with gnocchi (see page 185) for a more substantial meal.

Serves 4

SUNDRIED TOMATO, BROCCOLI, FETA AND CAPER RIGATONI

Chop, cook, steam, toss and eat. If I need steam to forge ahead during the day I make this simple pasta. – Jade

  1. Cook the pasta according to the packet instructions.
  2. Stir through the reserved sundried tomato oil.
  3. Add the rest of the ingredients, toss well and serve.

Serves 4

AGEDASHI TOFU

I call myself the queen of tofu dishes and this is one of my favourites. Squares of custardy tofu are dusted with cornflour, deep-fried and served in a hot savoury miso broth. Pure goodness and very, very tasty. Use firm tofu for this dish – silken tofu will disintegrate when handled. – Sonia
  1. Simmer the water or broth with the kombu in a saucepan for 20 minutes. Remove and discard the kombu. Keep the broth hot but not boiling.
  2. Place the tofu squares on a large plate and sift over the cornflour. Roll the squares in the cornflour to coat evenly.
  3. Deep-fry about six tofu squares at a time in hot sunflower oil for 5–6 minutes until golden brown on all sides. Don’t overcrowd the frying pan, as this will cause the oil to cool and make the tofu squares soggy.
  4. Lift out with a slotted spoon and drain each batch on absorbent paper towel.
  5. Stir the miso paste into the hot broth until dissolved. Don’t boil again, as this destroys the enzymes in the miso.
  6. Divide the fried tofu squares between four deep bowls, pour the hot broth around them, season with salt and scatter over the spring onions. Serve immediately as a starter or as part of a larger Asian-style meal.

Serves 4

ANGEL-HAIR PASTA WITH LEMON, CAPERS AND OLIVES

This is my favourite: a delicately light and flavoursome pasta. – Jade

  1. Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
  2. Whisk together the lemon zest and juice, Parmesan and olive oil until creamy. Add the capers.
  3. Drain the cooked pasta and toss with the lemon cream.
  4. Scatter over the olives and basil, adding a dash more olive oil if desired. Serve straightaway.

Serves 4

MICROWAVE BANANA RICE PUDDING WITH RASPBERRY JAM

This is food medicine for when life’s been unkind.

  1. In a large microwaveable bowl, mix the custard powder to a paste with half the milk, then slowly stir in the rest, adding the sugar, cinnamon and nutmeg and mixing until smooth.
  2. Add half the banana, cover and microwave on full power for 3 minutes.
  3. Stir in the rice, cover and microwave for 6 minutes on full power.
  4. Add the remaining banana, stir very well, cover and microwave for a further 4 minutes, stirring every minute to avoid clumping.
  5. Allow to stand for 2 minutes before serving in bowls with a dollop of raspberry jam and a drizzle of ice-cold cream.

Serves 2

PUFF PASTRY ROUNDS WITH BERRIES AND CUSTARD CREAM

A real cheat’s pudding, but who’s complaining? Thaw the pastry in the fridge overnight before you need it – it will keep for up to five days.

  1. Preheat the oven to 200 °C. Lightly spray two baking trays with non-stick cooking spray and line with baking paper.
  2. Lightly roll out the puff pastry on a floured surface and cut eight circles from it using an espresso saucer as a template. Sift over the first quantity of icing sugar.
  3. Place the pastry rounds on the baking trays and bake for about 12 minutes until puffed and golden brown. Remove from the oven and cool.
  4. Meanwhile, beat the cream until thick and stir in the custard.
  5. When the pastry rounds are cool, set aside half. On each round, spoon over some of the custard cream, scatter over some berries and then top with one of the set aside rounds. Dust with plenty of icing sugar and serve.

Serves 4

DECONSTRUCTED TIRAMISU

Forgive me Italians, for putting Ferrari wheels on your classic Fiat … this is just so fast and so good! – Jade

  1. Arrange 4 biscuits per person on a plate and lay another four across on top.
  2. Combine the espresso and Kahlua and drizzle over the biscuits. Allow to stand for 15 minutes.
  3. Top with lashings of cream and dust with cocoa powder.

Serves 4