READY IN 10 MINS

These 10 smart meals are so quick – they’re ready in 10 minutes or less, plus they’re easily doubled or halved

Forget the fuss with these snappy suppers

Speedy noodle soup (pictured)

Bring 300ml chicken stock to the boil in a saucepan, stir in a squeeze chilli paste and 2 tsp soy sauce, then drop in 1 sheet straight-to-wok noodles. Simmer for a few mins until all the noodles have separated. Add a handful stir-fry veg, reserving any leafy bits until later, simmer for 1 min until the veg is just tender. Stir in the leafy veg and simmer for 1 min. Serve scattered with crushed peanuts. Serves 1.

Cheese & chive baked eggs

Crack 2 eggs into a shallow, buttered dish. Drizzle over some cream, season, then sprinkle with a few snipped chives and 1 tbsp grated parmesan or other strong, hard cheese. Microwave on medium for 1-2 mins. Serves 1.

Roasted veg & almond couscous

Put a small cupful couscous in a bowl, then pour over a cupful boiling stock. Cover and leave for 5 mins. Fluff up with a fork, then add a few ready-roasted veg such as peppers, artichokes and aubergines, a handful toasted, flaked almonds, a few basil leaves, juice 1 lemon, and a drizzle olive oil. Season and lightly stir, then serve. Delicious hot or cold. Serves 2.

Lentil & garlic sausage salad

Drain and rinse a 400g can lentils, then mix with 100g sliced garlic sausage or salami, and a few chopped sundried tomatoes. Stir in 2 tbsp ready-made honey & mustard

dressing. Divide a 50g bag rocket between 2 plates, then pile the lentil and sausage salad on top. Serves 2.

Chicken hoisin wraps

Warm 2 tortilla wraps in the microwave or in a dry frying pan. Thinly spread each one with 2 tsp hoisin sauce, scatter with 100g shredded cooked chicken, a few cucumber

sticks and shredded spring onion, then wrap and eat. Serves 2.

Stilton & walnut toast

Toast 1 thick slice granary or

nut bread under the grill. Cover with sliced stilton and scatter with roughly chopped walnuts. Grill until melted, then serve with a handful of watercress and ½ sliced pear, tossed with balsamic dressing. Serves 1.

Tuna & beetroot bruschetta

Brush 4 slices ciabatta with olive oil on both sides, then bake in a hot oven for 5 mins until crisp. Drain and flake an 80g can tuna and mix with chopped cooked beetroot, a little finely chopped red onion, a drizzle olive oil and some seasoning. Pile onto the toasted bread and enjoy. Serves 2.

Souffled cheese on toast

Toast 2 thick slices bread on both sides. Whisk an egg white to a light foam, then fold in 85g grated cheddar or Gruyère and some pepper. Smear the toast with mustard, then spoon over the cheese mix. Grill until puffed up and golden. Serves 2.

Easy smoked salmon kedgeree

Heat 1 tbsp vegetable oil in a frying pan. Add 2 sliced spring onions, 1 cup frozen

peas and a 250g sachet express rice. Fry for 2-3 mins until the rice grains have separated, then stir in 2-3 tsp curry paste and a splash of water. Cook for 2 mins more, stirring, then stir in 2 slices smoked salmon, cut into strips. Serve with natural yogurt. Serves 2.

Houmous-topped avocado with tomato salad

Slice ½ small red onion and mix with 2 chopped tomatoes, a handful pitted olives, a squeeze lemon juice and a drizzle olive oil. Halve and stone an avocado and put each half onto a plate. Spoon houmous into the space where the stone was, then scatter over the salad. Drizzle with a little more olive oil, then serve with toasted ciabatta. Serves 2.