FEAST AT THE TOUCH OF A BUTTON
Garlic butter scallops
(From cooks.com) l 2 tbsp salted butter l 1 tbsp dry white wine l 1 tbsp lemon juice l 2 tbsp fresh chopped parsley l 2 cloves minced garlic l ½ tsp salt l 450g fresh scallops METHOD: Microwave butter on high for 45 seconds. Stir in rest of ingredients, then add scallops. Cover with cling film and cook on medium for 3 minutes.
Stir and cook on medium for another 2 minutes until scallops are opaque. Let stand for 1 minute. Garnish with parsley and serve with bread. VERDICT: Without the golden crust they’d get in a pan, the scallops look and taste anaemic. But the sauce is buttery, herby and full of garlicky zest. 2/5
Risotto and Parma ham (David Chang’s
No-stir risotto) l 300g risotto rice l 470ml chicken stock l 235ml water l ½ chopped onion l Splash soy sauce l Handful fresh garden peas l 200g asparagus, chopped l 2 tbsp unsalted butter l Handful grated Parmesan l Splash white wine l 6 slices Parma ham
METHOD: Mix rice, stock, water, onion and soy sauce together and microwave on high for 25 to 35 minutes until the liquid is mostly gone, removing every 8 minutes to stir.
Add another 235ml water, peas and chopped asparagus and microwave on high for 5 to 8 minutes until creamy. Stir in butter, Parmesan, wine and seasoning.
Next, line a plate with 3 layers of kitchen paper. Arrange Parma ham on top without overlapping and cover with 2 layers of kitchen paper. Microwave on high for 4 to 6 minutes until crisp. Serve with Parmesan. VERDICT: As someone who’s slaved away for hours over a hot stove making risotto, this is a game-changer. It’s creamy, smooth and rich in flavour. I’d gladly serve it to guests. 5/5 Gooey chocolate cake (From Six-Minute Showstoppers) l 100g unsalted butter l 2 eggs l 200g caster sugar l 50g self-raising flour l 40g cocoa powder l 4 small (40g) Mars bars METHOD: Microwave butter on high for 45 seconds until melted. Whisk eggs and sugar until pale and fluffy. Whisk in melted butter. Sieve in flour and cocoa powder. Add two-thirds of chopped Mars bars.
Pour into greased Pyrex dish with remaining chocolate on top and heat on high for 3 minutes. Score a knife over the top to marble the topping and heat for another minute. VERDICT: Gooey, fudgey and irresistible but very sweet. 4/5