SWIFT, SATISFYING SUPPERS

Rosie Reynolds is a dab hand at using time-saving shortcuts to get dinner on the table faster. Cue ready-made meatballs and cheat’s meringue...

As a trained chef, food stylist and cookbook writer who has worked on many books and written hundreds of recipes, my job often depends on getting great food ready as fast as possible. Over the years, I’ve developed ways to cook meals without sacrificing taste, look and freshness. I am well placed to enlighten fellow meal-makers on the joys of taking shortcuts in order to get food on the table that not only tastes great, but looks great, too.

Chefs and kitchen professionals have always used shortcuts to create great food. Home cooks have not always been allowed the same privilege and are often made to feel guilty about using certain tricks and ingredients. These recipes are about using shortcuts and creative solutions to get the best food – whipped up quickly, in the best way possible – for your family.

I have intended these recipes for home cooks who want a straightforward, practical approach to preparing delicious, beautiful food without pretence. I hereby give you permission to use store-bought bits and bobs and food from the freezer, and to fire up the microwave.

Gather everything before you start cooking; equipment and ingredients. Sharp knives will speed things up in the kitchen, as will making sure your meat is not fridge-cold when you put it in the oven. It will take a good 20-30 minutes to warm through before it can start cooking. With some new techniques and methods, plus a few unusual ingredient combos, you can achieve good-looking, great-tasting food – fast.

THE SHORTCUT Just one pan and no béchamel prep – you may be lacking authenticity, but you’re three hours ahead