Five ways to prepare quick, easy meals

his 30-Minute Meals, then an impossible 15-minute follow-up, and inspired a raft of similar attempts.

As the title suggests, Meyer takes simple, easy recipes based around familiar ingredients and uses them five ways. Her focus is on quick – though she doesn’t go out on a limb, as Oliver is inclined to, by punting preparation times on the cover.

Instead, she gives some quick dishes, sides and salads, as well as light meals and treats. There’s a section for basic recipes – ranging from bread, biscuit and mince – which are also used five ways.

The eco warriors among us will appreciate her section on tips for compost heaps and earthwor m farms – which really goes back to her usage of simple ingredients. After all, few ingredients should cost less, and be less draining on the environment.

But despite all this “conscious eating”, the key question is: What are the recipes like?

These are the ones that caught my eye: roasted veggies with a hummus-yoghurt sauce (the ingredients which are most often in my fridge); pilaff with mushrooms and chicken (oh do stop it! I’m starting to get hungry); pearled wheat salad with kassler chops, beans and fruit; a semolina and orange cake with almonds; and oat and ricotta crumpets with chocolate sauce (those I’d save for a weekend brekkie).

We don’t always have the time or inclination to cook, which is why Make Five really speaks to a diverse audience. Even if you don’t follow the recipes to the letter (I seldom do), it’s the perfect recipe book to serve as week-night inspiration. It’s R265 – and money well spent.