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 ready­roasted veg such as pep­pers, ar­ti­chokes > ` >ÕLiÀ} iÃ] > > `vÕ Ì >ÃÌi`] y> i` 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 Õ Ì VÀ ë° À> > ` y> i > 80g can tuna and mix with chopped cooked beet­root, a ÌÌ i w i Þ V ««i` red onion, a driz­zle olive oil and some sea­son­ing. Pile onto the toasted bread and en­joy. Serves 2.


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.

A fra­grant and warm­ing sup­per

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