The No Time To Cook! Book

THE
BOOK
100 MODERN, SIMPLE RECIPES
IN 20 MINUTES OR LESS
Elena Rosemond-Hoerr
US Editors Christy Lusiak, Allison Singer

US Consultant Kate Ramos
Senior Editor Bob Bridle
Designer Harriet Yeomans
Editorial Assistant Alice Kewellhampton
Design Assistant Laura Buscemi
Managing Editor Dawn Henderson
Managing Art Editor Christine Keilty
Senior Jacket Creative Nicola Powling
Jacket Art Editor Kathryn Wilding
Pre-Production Producer Andy Hilliard
Senior Producer Jen Scothern
Deputy Art Director Maxine Pedliham
Art Director Peter Luff
Publisher Peggy Vance
Additional contributor
Laura Herring
Studio photography
Stuart West and William Reavell
First American Edition, 2015
Published in the United States by
DK Publishing, 345 Hudson Street,
New York, New York 10014
Copyright 2015
Dorling Kindersley Limited
A Penguin Random House Company
10 9 8 7 6 5 4 3 2 1
001259427Apr/2015
All rights reserved. Without limiting the rights
under the copyright reserved above, no part of
this publication may be reproduced, stored in
or introduced into a retrieval system, or
transmitted, in any form, or by any means
(electronic, mechanical, photocopying,
recording, or otherwise), without the prior
written permission of the copyright owner.
Published in Great Britain by Dorling
Kindersley Limited
A catalog record for this book is available
from the Library of Congress.
ISBN 9781465429902
DK books are available at special discounts
when purchased in bulk for sales promotions,
premiums, fundraising, or educational use.
For details, contact: DK Publishing Special
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A WORLD OF IDEAS:
SEE ALL THERE IS TO KNOW
CONTENTS
Foreword
THE QUICK KITCHEN
Essential equipment
Smart shopping
Speedy skills masterclass
20 time-saving tips
10
12
16
18
SPEEDY BREAKFAST
AND BRUNCH
20
LUNCH IN A FLASH
OR ON THE GO
64
QUICK WEEKNIGHT
DINNERS
112
FOOD FOR FRIENDS

WITHOUT THE FUSS
162
SHORT AND SWEET
208
Index
Acknowledgments
248
256
FOREWORD
I am, above all else, a lover of food. I cherish the
simple act of creating a delicious, nourishing meal
and feeding it to those that I love. It is the greatest
gift that I can give, and I love giving it. However, this
lofty sentiment is much easier to keep in my heart
and mind on Sunday afternoon baking bread in the
dusky sunlight of my kitchen than on a Tuesday night,
tired and spent from a long day at work. In those
moments, I sometimes think that perhaps I am a
lover of takeout Indian food above all else. More
often than not, I nd myself desperate for any tip
or trick that can help me conjure up a healthy and
delicious home-cooked meal that, if the stars align,
can be on my dinner table quickly and effortlessly.
I am not alone in this journey. Friends and family
alike confess to me their struggles with coming up
with creative, affordable, and time-efcient options
for meal times. I cant tell you how many times Ive
found myself agreeing as someone talked about the
importance of meal prep, of stocking your pantry with
essentials, and of short cuts that save on time but
dont sacrice quality. It was these conversations that
were in my mind when we began working on The No
Time to Cook Book. We set out to make a book that
would give readers access to not only hundreds of
recipes, but also techniques, tips, and foundational
ideas that they could adapt and make their own.
Teach a man to sh, as they say.
The No Time to Cook Book presents recipes in a

way that is visually engaging, offering step-by-step
illustrations, infographics, and mix-and-match avor
ideas that will excite the mind and make you think
about cooking in different ways. Each page is
designed to inspire.
The book begins with a section full of practical
ideas to set you up for quick cooking, such as
equipment and pantry essentials, how to prepare
some key ingredients quickly and efciently, and
20 of the best time-saving tips around.
The recipes that follow are organized by meals,
with suggestions for each time of the day, allowing
you to incorporate 20-minute recipes and quickcook tips into every aspect of your lifefrom an
on-the-go breakfast to a last-minute dinner party.
And the recipes, whose ingredients, style, and cooking
techniques draw inspiration from global traditions
and trends, offer something for everyone.
You have at your ngertips a wealth of recipes
and ideas that will help you navigate the daily task
of providing yourself and the people you love with
wholesome, delicious, andequally as important
quick-to-prepare foods.
Elena Rosemond-Hoerr
THE QUICK
KITCHEN
ESSENTIAL EQUIPMENT
Investing in a few basic pieces of kitchen equipment
will mean you always have the right tool for the job.
This will save you time when preparing and cooking
your food, and make spending time in the
kitchen a pleasure.
WOODEN
SPOON
A trusty wooden
spoon, for stirring
and beating, is
durable and wont
scratch your pots
and pans.
Its also important to organize your equipment and

ingredients (see pp1215) so that you always know
where to nd thingsyour time is best spent
making delicious food, not hunting for an elusive
frying pan or jar of mayonnaise!
Keep your saucepans stacked by size, your utensils
in easy reach, and your pantry, fridge, and freezer
tidily stocked. Turn cans and jars so that the
labels are clearly visible and facing outward, and
when labeling your own food, be sure to use
permanent marker, which wont rub off.
FRYING PAN
Buy one that is large
enough to cook an
omelet. A frying pan
with a lid is helpful to
speed up cooking.
SHARP KNIVES
SAUCEPANS (WITH LIDS)

Its useful to have a range of
pans on hand, including a
large stockpot, a mid-sized
pan for cooking pasta and
potatoes, and a small pan
for sauces.
10
THE QUICK KITCHEN ESSENTIAL EQUIPMENT
Use large knives (top) for slicing

vegetables and meat, and a
smaller knife (bottom) for
peeling and coring fruit and
nely chopping vegetables.
GRATER
SPEED
PEELER
For grating,
shredding,
shaving, and
zesting. Look for
one with a sturdy
handle.
This can also be

used to ribbon
vegetables for
quick salads
and stir-fries.
MEASURING CUP
You need one with a
wide spout for easy
pouring and a goodsized handle.
POTATO MASHER
A curved head will
let you mash right to
the edges of bowls
and pots.
COLANDER
As well as for rinsing
and draining, this can
double as a steamer.
NER
CAN OPEld be
u
This sho hold and
to
le
b
a
comfort the can easily.
to
n
o
latch
GARLIC
CRUSHER
BLENDER
Saves you time when

preparing garlic, and
can even be used
with unpeeled cloves.
A pitcher-style blender
makes quick work
of sauces, soups,
and smoothies.
MIXING BOWL
For mixing dry and
wet ingredients. One
with a spout makes it
easy to pour batters.
BAKING SHEET
CUTTING BOARDS
One with a rim or lip

will help prevent
spillages.
Youll need two good boardsone for veggies

and one for meat. Buy them in different colors
so you remember which is which.
ESSENTIAL EQUIPMENT
THE QUICK KITCHEN
11
SMART SHOPPING
Aim to do a big shop every couple of weeks to replenish your pantry ingredients, then stock up on fresh items
in between. This will allow you to produce quick, delicious meals using the core ingredients on your shelves.
See below for key pantry ingredients and pages 1415 for your fridge and freezer essentials.
PANTRY ESSENTIALS
CANS
JARS
Chopped tomatoes for quick pasta sauces and to bulk up leftovers.

Beans (such as black, kidney, and navy) add to soups and stews
for extra texture, ber, and protein.
Chickpeas add to salads, stews, and curries, or use to make hummus.
Coconut milk use in noodle soups and curries.
Salmon, tuna, and crab use in pasta sauces,
salads, wraps, tarts, and shcakes.
Fruit (such as peaches or pineapple
pieces) for smoothies, tarts, and pies.
Sun-dried tomatoes, artichoke

hearts, and roasted red bell
peppers use on pizzas, in salads,
and as part of a mezze.
Pesto use as a pasta sauce, to
add avor to dressings, and mixed
into mayo as a dip
or spread.
DRIED GOODS
Pasta the ultimate quick-cook standby.
Rice noodles use in soups, stir-fries, and salads.
Instant rice as a side and in risottos and salads.
Bulgur wheat as a side or in a salad.
Couscous as a side for curries and stews, or use in salads.
Oats for oatmeal and granola; or use in bars and cookies.
All-purpose our for pastries, cookies, cakes, and quick white sauces.
Sugar add a teaspoon to tomato sauce for extra avor.
Good-quality bouillon cubes as a base for soups and to add avor
to stews.
Mixed nuts and dried fruits to top oats and yogurt, or to use in
cookie dough, salads, and curries.
Wraps and tortillas for fajitas, lunch wraps, and as a quick pizza base.
12
THE QUICK KITCHEN SMART SHOPPING
SAUCES AND PASTES

Harissa use in sauces and with meatballs, or mix
with mayo as a dip.
Tomato paste add to tomato sauces for richness.
Mayonnaise avor with herbs, harissa, or lemon juice
for dressings; mix with garlic, pesto, or harissa
as a dip or spread.
Worcestershire sauce add to meat-based dishes
for extra avor; sprinkle over cheese on toast.
Tabasco sauce add a few drops for instant heat.
Soy sauce use in stir-fries, noodle soups, and as
a dip.
Good-quality curry paste for quick curries, and
to pour over meat or sh as an instant marinade.
ON YOUR WINDOW SILL

Fresh, growing herbs, such as parsley,
basil, mint, and thyme, add avor during
cooking, and are perfect as
a garnish, torn into salads, or as part
of a lling for sandwiches and wraps.
OILS AND VINEGARS

Olive oil for general cooking.
Extra-virgin olive oil
for dressings and dips,
and for drizzling.
Vegetable or sunower oil for
frying at high temperatures.
Balsamic vinegar for dressings
and dips, and for adding
sweetness to tomato sauces.
Red or white wine vinegar add
to stews, soups, and sauces to
elevate the avors.
DRIED HERBS AND SPICES

Red pepper akes sprinkle over
soups and use in stews and sauces.
Bay leaves add to rice and stews
for extra avor.
Ground cinnamon sprinkle over
breakfast oatmeal, add to stews,
and use in cookies and cakes.
Cayenne pepper use as a
milder, warmer alternative to
black pepper.
Ground coriander add to curries
and tomato sauces.
Ground ginger add to curries
and sauces; use instead of fresh
ginger in stir-fries.
Mixed Italian herbs use in

sauces or scatter over sh or
chicken before cooking.
Salt and black peppercorns
for seasoning most dishes.
Good buys
Look out for ingredients that will
save you precious minutes, such as
instant rice, fresh pasta, and even
pre-washed salads.
CONTINUED
SMART SHOPPING THE QUICK KITCHEN
13
IN THE FRIDGE
FRESH SALAD AND

GREEN VEGGIES
Use in entre salads and
side salads, add
to stir-fries, or serve
alongside simply
cooked meat or sh.
YOGURT
Serve with berries and oats
for an instant breakfast, add to
smoothies, or use as an
accompaniment to spicy foods.
Thin down and avor with pesto,
harissa, or lemon juice
to use as a dressing.
EGGS
Endlessly versatile
for quick cooking.
IN THE FREEZER
FROZEN PEAS
Add to quick soups and
stews, mix into shcakes or
tart llings, or use as a
simple side dish with
avored butter melted over
the top.
14
THE QUICK KITCHEN SMART SHOPPING
FROZEN VEGETABLES
Broccoli orets, fava beans, and carrots
are all great standby items for stir-fries,
soups, stews, and as side dishes.
INDIVIDUAL FISH FILLETS

Freeze white sh and salmon
llets in a sealable freezer bag
with slices of lemon or halved
cherry tomatoes, chopped fresh
ginger and soy sauce, or just a
little butter and salt and pepper.
Then simply defrost overnight
and pan-fry in butter.
BREAD
Slice and freeze
leftover bread. Then,
use the frozen slices
to make sandwiches
they will defrost in
time for lunch.
OLIVES
MUSTARD
Add to salads and sauces, use as a topping

for pizzas, and include as part of a mezze.
Spread over steaks

before cooking,
combine with olive
oil to make a quick
dressing, or mix
with mayo and
use in sandwiches
and salads.
BUTTER
For general cooking
and to add richness to
risottos. Also, avor
with herbs, garlic, or
red pepper akes and
melt over steaks, rice,
or cooked vegetables.
Bulk-buy deals
Take advantage of any bulk-buy deals or price
reductions on multi-packs. You may not need
several packages of ground beef or chicken breasts
now, but freeze them individually and youll be
set for several meals to come.
BACON
Chop and cook with onions as the
base for a tomato sauce, or fry
until crispy and scatter over
salads for a quick avor hit.
STOCK
CHICKEN PORTIONS
Use as the base for soups,

noodle broths, and to add
avor to stews or when
cooking rice or couscous.
Chicken breasts, thighs, and drumsticks are extremely

versatile and quick to cook. (Always make sure they
are thoroughly defrosted before cooking.)
GROUND MEAT
MIXED BERRIES
Use for meatballs, burgers,

and quick pasta sauces.
Use in smoothies, with

breakfast oats and yogurt,
or in desserts.
READY-TO-ROLL
PUFF PASTRY
Perfect for making quick
pies and tarts.
SMART SHOPPING THE QUICK KITCHEN
15
SPEEDY SKILLS MASTERCLASS
16
end of the onion

the root and tip.
2 Rest a flat end on the

cutting board and cut the
onion in half.
3 Peel the skin off of one half

and rest the flat side on the board
with the cut ends facing left and
right in front
of you.
2 Pull out the

seeds and white
membrane.
3 Cut the pepper

in half from top
to bottom.
1 Slice off the top

and bottom of the
pepper.
1 Carefully slice all the way around

the avocado through to the pit.
2 Holding the avocado in
the palm of your hand, use
your other hand to twist
the top half of the avocado
to separate the halves.
1 Strip the leaves from

the stems and gather them
in a tight pile.
2 Slice through the herbs, holding

them together with your other hand.
THE QUICK KITCHEN SPEEDY SKILLS MASTERCLASS
CHOPPING GARLIC
CHOPPING HERBS
PREPARING AN
AVOCADO
PREPARING
A BELL PEPPER
DICING
AN ONION
1 Chop off each
1 Use the flat edge of a
large knife blade and pound

the garlic clove, pressing down
with your palm.
You may not be able to chop vegetables as fast as a professional chef (who has, after
all, been practicing for years), but here are some top tips to help you on your way.
Use a sharp knife and start off slowly until you gain condence.
4 Slice along the length
of the onion, holding it in
place with your fingers.
5 Pile a few slices on top of each other and,

holding them in place with your fingers, slice in
line with the straight edge. The layers of
the onion will help produce
neat cubes.
5 Holding the pepper
4 Open out one half
open, slice along its

length to create batons.
3 Use the blade of a sharp

knife to twist and remove the
avocado pit.
4 Use a butter knife to carefully

slice along the inside of the flesh.
For dice, slice crosswise, too.
2 Discard the skin and slice

into slivers lengthwise, then cut
across into tiny chunks.
PREPARING A CHILE
and either pull off or cut out

any remaining seeds and ribs.
1 Cut in half
6 Finish with a few extra

chops so the pieces are even.
Repeat with the rest of the slices
and the other onion half.
6 For dice, hold the batons firmly

together and slice crosswise. Repeat
with the other pepper half.
lengthwise, then
scrape out the seeds
and remove the stem.
5 Use a spoon to scoop

out the flesh. Repeat with
the other avocado half.
2 Slice each half

lengthwise into strips.
For dice, hold the strips
firmly together and
slice crosswise.
SPEEDY SKILLS MASTERCLASS THE QUICK KITCHEN
17
20 TIMESAVING TIPS
1 FLAVOR HITS
Add instant flavor with some
simple ingredients. A squeeze of
lemon juice, scattering of zest,
splash of chili sauce, or some
freshly chopped herbs all add lots
of flavor with very little effort.
2 SCRUB UP
3 THE NIGHT BEFORE...
When you come home from grocery

shopping, wash fresh produce before
putting it away. That way you wont have
to scrub it clean when youre pressed
for time making dinner.
Take meat or fish out of the freezer and

let it defrost in the fridge overnight.
Also, check that you have everything
you needyou can pick up any
last-minute items on your way home
from work the next day.
5 FLAVORED BUTTERS
4 FREEZER
MARINADES
Combine pieces of meat with marinade
ingredients (see pp1989), seal in a
plastic bag, then pop them in the freezer.
When you defrost the meat, it will be
flavored and ready to cook.
Finely chop leftover herbs, mix with

softened butter, and freeze. You can then
slice off rounds and use while cooking for
an herby flavor hit (add to the pan when
cooking steak, melt over vegetables or rice,
or toss through fresh pasta).
7 ITS A BREEZE
IF YOU FREEZE
Make a big batch of your
favorite meal and freeze leftovers
in individual portions. That way youll
have dinner ready at a moments
notice. You can do the same for sweets
just make individual desserts in
ramekins, and freeze.
9 INSTANT SNACKS
Worried that theres nothing for your
guests to nibble on? Simply skewer a
selection of olives, anchovies, cheeses,
hams, cherry tomatoes, sun-dried
tomatoesor any other tasty morsels you
have in the pantry or fridge!
18
THE QUICK KITCHEN
0 GET TO KNOW
YOUR RECIPE
Read the recipe all the way through
before you start. Knowing exactly what
you need to do, and the right order to do
it in, will save you time and avoid any
surprises once you get going.
20 TIMESAVING TIPS
6 WAYS WITH
ICE-CUBE TRAYS
Freeze any leftover wine in an ice-cube
tray. This saves you having to open a fresh
bottle just to add a splash when cooking.
You can also freeze cubes of stock and
fresh herbs in olive oil for instant flavor.
8 LITTLE HELPERS
You dont want too many cooks in the
kitchen... but a helping hand goes a long
way! Why not enlist a friendly sous chef
to chop, stir, and help clean up as you go?
q BE FLEXIBLE
Dont worry if you dont have a particular
ingredient. Rather than spending time looking
for an alternative recipe, just swap the
ingredient for something similar.
Here are our top 20 tips for the time-pressed cook. Theres advice about ways of getting ahead
before you start, tricks for cutting down the time you spend preparing and cooking your food,
ingenious ways to add instant avor and interest to your meals, and much more.
e COOK ONCE,
EAT TWICE
w BE PREPARED
Once youre in the kitchen, apron on, it

doesnt take much extra effort to prepare
two dishes at the same time. While your
oven is heating up tonights pork chops, why
not pop in a couple of chicken breasts on a
separate pan? You will save money on your
energy bill and be well on the way to
tomorrows dinner.
Weigh, measure, and prep your ingredients

first. This will prevent any delays when
you suddenly have to juice a lemon or seed
a chile, say, when youre meant to be
stirring a sauce.
r CHOP, CHOP!
Dont just chop one onion, chop two while
youre at it! Then, freeze the second one in a
sealed freezer bag for another time (the
same applies to most chopped veggies and
herbs). When youre ready to use it, just pour
the frozen vegetable straight into the pan.
y COOKING METHODS
Pan-frying, grilling, broiling, and stir-frying
are much quicker than baking in the oven or
slowly simmering on the stove. Lean cuts of
meat and leafy vegetables, for example, only
require a quick pan-fry or steam.
t SIZE MATTERS
Chop your meat or veggies into small
pieces to reduce the cooking time. Equally,
thinner-cut steaks, or thicker pieces
of meat that have been flattened,
will cook very quickly.
u YOUR
FAVORITE CUP
Rather than weighing out rice, pasta, or
other dried goods each time, find a cup or
mug that holds the perfect portion size and
use that instead. Also, learn to recognize
what a tablespoon of oil looks like in the pan
so you can simply swirl it in.
i GET STARTED
Before you do anything else, boil some
water and preheat the oven (if needed). As
soon as the recipe calls for boiling water or
for something to be popped in the oven,
youll be ready to go in an instant.
p KEEP IT CLEAN
o DONT PLATE UP
Save time when serving by placing large
sharing platters in the middle of the table. Its
quicker than plating up individual portions
and creates a relaxed, sharing atmosphere.
Cooking a meal in 20 minutes is

fantastic; spending the next hour cleaning
up, less so! As you go along, put any waste
in the garbage, rinse the cutting board, and
wipe the worktop. That way youll just be left
with a small amount of cleaning up.
20 TIMESAVING TIPS THE QUICK KITCHEN
19
SPEEDY BREAKFAST
AND BRUNCH
SPEEDY SUMMER FRUIT SALAD
Dressing this fruit salad in a refreshing lemon and mint syrup helps the fruit
stay fresh and colorful, and tastes delicious too! This is lovely for a light
breakfastadd a dollop of yogurt if you want something a little more lling.
SERVES 4-6 READY IN 5 mins
1 MAKE THE SYRUP
Put the sugar, lemon juice, and

2 tablespoons of water in a small,
heavy-bottomed saucepan, place
over low heat, and heat gently until
the sugar melts. Cool, then stir
in the mint.
2 MIX IT ALL UP
Mix all the fruit together in a bowl

and toss it with the syrup. Chill
until required, or eat immediately.
TIP Use any combination of fruits, but try
to avoid bananas or really ripe raspberries,

which will disintegrate when mixed with
the other fruit.
22
SPEEDY BREAKFAST AND BRUNCH SPEEDY SUMMER FRUIT SALAD
1MI0NS
OR LESS!
PLAN OF
ACTION!
MAKE
SYRUP
INGREDIENTS
MIX
IT UP
2 tbsp superne sugar
juice of 12 lemon
2 tbsp nely chopped

mint leaves
2 small cantaloupe,
peeled, seeded,
and cut into 12in (1cm)
cubes
312oz (100g) strawberries,

halved or quartered,
depending on size
134oz (50g) blueberries
134oz (50g) green,

seedless grapes, halved
2 kiwi fruit, peeled and cut

into 12in (1cm) cubes
cup, cooled
23
GREEN TEA
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Serve in a glass or pour into a bottle
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6
BLEND IT ALL UP
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Add your choice of avorings

and garnishes.
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THROW IN THE EXTRAS
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Or make fruit the star of the show.
4
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Add it to the blender.
NU p w
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What better way to start your day than with a delicious hit
of vitamins and energy from a speedy smoothie? This
wheel presents hundreds of exciting combinations
use it to inspire your next tasty blend.
Use the ingredient suggestions as a guide,

then adjust to taste. So if you want to use two
liquids or no veggies, for example, thats fine!
The quantities are for 1 serving.
IDS
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1 4
WHEEL OF SMOOTHIES
Chia seeds soon become

gelatinous once wet, so its best
to drink a chia-based smoothie
immediately.
Remove tough
stalks from your
leafy greens before
adding to the
blender.
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DREAMY PEACH
Vanilla yogurt banana strawberries

peaches ground cinnamon
mint leaves
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Here are a few of our favorite smoothie

ideas, to get you started...
ha
G
IN arge
R
l
SP
TOP COMBOS
IT
U
FR
Almond or coconut milk avocado

spinach hemp seeds lime juice
PUMPKIN PIE
Whole milk cooked pumpkin

vanilla extract ground cinnamon
crumbled graham cracker
JADE
Apple juice cucumber lemon juice

honey mint leaves
NUTTY BLUE
Vanilla yogurt milk smooth peanut

butter blueberries peaches
vanilla extract
10
TROPICAL BREAKFAST
SMOOTHIE
M ILNESSS!
OR
This quick and healthy smoothie uses frozen mango, which means
the only preparation you have to do is peel and slice the bananas!
For a creamier drink, use whole milk instead of apple juice.
SERVES 2 READY IN 5 mins
SPECIAL EQUIPMENT Blender or hand-held blender
INGREDIENTS
1 BLEND THE INGREDIENTS
1 banana, peeled and sliced

312oz (100g) frozen mango
cubes
1
4 cup Greek yogurt
112 tbsp honey
1 cup apple juice
ice cubes, to serve (optional)
2 SERVE WITH ICE

(IF YOU LIKE)
Place all the ingredients except

the ice cubes in a blender and
process until you have a thick,
smooth drink, or blend them
with a hand-held blender.
Pour the smoothie into glasses

to serve immediately. Add ice
cubes if you like, or if it is a
particularly hot day.
Try adding
ts to the
2 tbsp rolled oa
fore blending
smoothie mix be akfast
for a lling bre
in a glass.
PLAN OF
ACTION!
26
BLEND THE
INGREDIENTS
SERVE
WITH ICE
SPEEDY BREAKFAST AND BRUNCH TROPICAL BREAKFAST SMOOTHIE
FROZEN FRUITY YOGURT

POPS
Who says pops are just for kids? These fruity yogurt pops, packed
with vitamin-rich blueberries, are perfect for summery breakfasts
on the go, or healthy hot-weather snacks.
MAKES 6-8 READY IN 5 mins, plus freezing
SPECIAL EQUIPMENT Blender or hand-held blender Ice pop molds
INGREDIENTS
1 BLEND THE INGREDIENTS
2 cups plain yogurt

23 cup confectioners sugar
Place all the ingredients in a

blender and blend until smooth,
or process them with a handheld blender.
2 TRANSFER AND FREEZE
Carefully transfer the mixture to

the ice pop molds and freeze for at
least 2 hours (they will keep in the
freezer for up to 8 weeks).
3 RELEASE AND SERVE
To serve, carefully place the

molds under hot running water
for 1 minute to help release
the pops.
er
Try using oth
as
ch
su
,
soft fruits
s, or
he
ac
strawberries, pe
of
place the
raspberries in
a range
blueberries for
of avors.
PLAN OF
ACTION!
BLEND
INGREDIENTS
TRANSFER
AND FREEZE
RELEASE
AND SERVE
FROZEN FRUITY YOGURT POPS SPEEDY BREAKFAST AND BRUNCH
27
PERFECT OATMEAL
For 1 serving, bring 1 cup rolled oats, 23 cup whole milk, 34 cup water, and a pinch
of salt to a boil. Reduce the heat and simmer, stirring constantly, for 710 minutes.
For these variations, simply add the extra ingredients during cooking.
BLACKBERRY AND HONEY
Add 312oz (100g) blackberries
and 2 tbsp honey.
MAPLE SYRUP, CINNAMON, AND APPLE

Add 3 tbsp maple syrup
and 1 tsp cinnamon.
Top with slices
of crisp apple
Top with 3
tbsp Greek
yogurt and
a drizzle of
honey
VANILLA AND PEACH

Add 2 tbsp brown sugar
and 1 tsp vanilla extract.
Top with slices

of peach and a
sprinkling of
brown sugar
DAIRY-FREE PINEAPPLE
AND PECAN
Use coconut milk instead of whole milk and
add 312oz (100g) pineapple chunks.
Toast a handful of
pecans in 1 tbsp
coconut oil, until
golden brown, and
sprinkle over, along
with 1 tbsp
brown sugar.
28
SPEEDY BREAKFAST AND BRUNCH PERFECT OATMEAL
BLUEBERRY, FIG, AND ALMOND

Add 2 tbsp blueberry jam.
Top with a
handful of
sliced almonds
and 1 fresh g,
quartered
SPICED PUMPKIN
Add 3 tbsp pured pumpkin, 2 tbsp brown sugar,
and 1 tsp each of cinnamon, grated nutmeg,
ground ginger, and ground cloves.
OVERNIGHT OATS
Leave these no-cook oats to soak in a sealed jar in the fridge overnight, then enjoy
a delicious instant breakfast the next morning. Simply combine 1 cup rolled oats,
112 cups liquid, and your choice of avorings.
COCONUT AND BANANA
The rich, nutty coconut milk works perfectly
with the comforting banana and chocolate.
1 tbsp chia seeds
1 tsp
cinnamon
1 banana,
mashed
HONEY OATS WITH CHERRIES

The sweetness of the honey is
balanced here by the tart cherries.
Toasted coconut
shreds, to serve
1 tbsp brown sugar
2 tbsp cocoa
powder
Toasted walnuts,
to serve
Fresh cherries,
to serve
1 tbsp honey
11 2 cups
coconut milk
11 2 cups
coconut milk
1 cup rolled oats
CHOCOLATE AND HAZELNUT

A delicious combination for a sweet
and decadent breakfast.
1 cup rolled oats
ALMOND AND PEACH

Almond milk, peaches, and oats make
for an almost crumble-like dish.
Toasted hazelnuts,
to serve
2 tbsp hazelnut
spread
Squeeze of lemon
juice, to serve
Fresh peach
slices, to serve
1 tbsp
almond butter
11 2 cups
almond milk
11 2 cups
whole milk
1 cup rolled oats
STRAWBERRY DELIGHT
A simple yet delicious combination
of fresh and preserved fruit.
1 cup rolled oats
CARROT CAKE OATS

If youre a fan of carrot cake, youll
love the avors in these oats.
Fresh strawberries
and blueberries,
to serve
Toasted pecans,
to serve
1 tbsp
cinnamon
2 tbsp grated
carrot
1 tbsp
strawberry jam
11 2 cups
whole milk
11 2 cups
whole milk
1 cup rolled oats
1 cup rolled oats
OVERNIGHT OATS SPEEDY BREAKFAST AND BRUNCH
29
INGREDIENTS
112 cups rolled oats
2 cup mixed seeds, such

as sunower, sesame,
pumpkin, and
golden axseed
1
3 cup mixed unsalted
nuts, such as cashews,
almonds, hazelnuts,
and walnuts
1 tbsp light olive oil, plus

extra for greasing
2 tbsp honey
312 tbsp maple syrup

1
4 cup
dried blueberries
1
4 cup
dried cranberries
1
4 cup
dried cherries
2 tbsp
dried coconut
Greek yogurt or milk,

to serve
PLAN OF
ACTION!
TOAST
OATS
ADD OIL
AND HONEY
COMBINE WITH
DRIED FRUIT
LET
COOL
QUICK STOVETOP GRANOLA
Making your own granola ensures its packed with your favorite ingredients,
which you can mix and match to your hearts desire. For something a bit more
decadent, try drizzling melted chocolate over the granola as it cools.
SERVES 4-6 READY IN 15 mins, plus cooling
1 TOAST THE OATS, NUTS,

AND SEEDS
Place the oats, seeds, and nuts
in a large deep-sided frying pan.
Heat over medium heat, stirring
frequently, for 35 minutes or until
lightly browned. Transfer to a baking
sheet and set aside.
2 ADD THE OIL, HONEY,

AND SYRUP
Heat the oil, honey, and syrup in
the frying pan until melted and well
combined. Return the toasted oats,
nuts, and seeds to the pan and heat
for another 5 minutes, stirring
frequently, until warmed through
and evenly coated.
4 LET COOL
Pour the mixture onto the baking

sheet, spread it out, and let cool
completely. When cold, break the
granola into small pieces and
transfer to an airtight container.
To serve, layer Greek yogurt and
granola into four glass dishes.
Alternatively, serve with milk.
TIP This keeps for up to a month in an

airtight container. As it gets older, it
may benet from a brief reheating in
the oven to crisp up once more.
3 COMBINE WITH THE

DRIED FRUIT
Mix together the berries, cherries,
and coconut, add to the pan, and
combine well.
ore
For lots m
eas, see
granola id
pp3233.
QUICK STOVETOP GRANOLA SPEEDY BREAKFAST AND BRUNCH
31
GRANOLA BLENDS
Do you like your granola sweet and fruity, savory and nutty, or somewhere
in between? To create your own perfect blend, use the ingredient and proportion
suggestions below, then follow the cooking instructions on pages 3031. To make
muesli instead, simply combine the dry ingredients and enjoy immediately.
DRY INGREDIENTS
Grains, typically rolled oats, form the base of most granolas and muesli. Buckwheat, a grain-like seed,
is a great gluten-free option. Nuts and seeds add a wholesome crunch and dried fruit adds sweetness
and a softer texture to the blend.
1 GR AINS
Add 3 4 par ts of a single grain or a selection of mixed grains, such as rolled

oats, spelt, quinoa, and barley. Tr y also: r ye, buckwheat, or wheatgerm.
2 NUTS
If you like nuts, add 12 par ts of a single nut or a selection of mixed nuts, such
as almonds, pistachios, pecans, hazelnuts, and Brazil nuts. Tr y also: cashews,
macadamias, peanuts, or walnuts.
3 SEEDS
If you enjoy seeds, add 12 par ts of a single seed or a selection of mixed seeds,
such as pumpkin seeds, sesame seeds, sunflower seeds, and chia seeds. Tr y
also: hemp seeds, pine nuts, poppy seeds, or flaxseed.
4 DRIED
FRUIT
To add sweetness, include 12 par ts of a single dried fruit or a selection of mixed
dried fruit, such as cranberries, banana chips, mango, and dates. Try also:
cherries, apricots, figs, raisins, or golden raisins.
WET INGREDIENTS, SPICES, AND FLAVORINGS

Adding a fat binds the dry ingredients. Spices and flavorings are a delicious optional extra,
and a syrup, spread, or preserve helps create sweet, crunchy clusters during cooking.
5 FATS1
Add 4 1 2 par t of olive oil, sunflower oil, coconut oil, or melted butter.
6 SPICES
AND FLAVORINGS
Why not add a small amount of your favorite spice or flavoring, such as
ground cinnamon or vanilla extract? Tr y also: grated nutmeg, ground
ginger, allspice, almond extract, grated lemon or orange zest, or coconut shavings.
7 SYRUPS,
1
SPREADS, AND PRESERVES

Add 2 1 part of your favorite syrup, spread, or preserve, such as maple syrup,
raspberry jam, or peanut butter. Tr y also: honey, agave nectar, rice syrup,
hazelnut spread, fruit jams and preser ves, lemon curd, or applesauce.
32
SPEEDY BREAKFAST AND BRUNCH GRANOLA BLENDS
1 Mixed grains
2 Mixed nuts
7 Crunchy peanut
butter
3 Mixed seeds
7 Raspberry jam
4 Mixed dried fruit
7 Maple syrup
6 Vanilla extract
5 Olive oil
6 Ground cinnamon
Serving
suggestions
Serve with milk (either cows
milk or dairy-free options such
as almond, soy, or coconut) or
yogurt. Top with chopped fresh
fruit, fresh berries, or a
dollop of fruit
compte.
BANANA AND
OAT BRAN MUFFINS
These mufns are a tasty and healthy choice for a late

leisurely brunch. Theres no need to wait until they cool
completelytheyre delicious eaten still warm.
MAKES 12 READY IN 20 mins
SPECIAL EQUIPMENT 12 paper mufn liners and
12-hole mufn pan electric hand-held mixer

8 tbsp butter, softened
1 cup all-purpose our
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
34 cup oat bran

13 cup chopped walnuts
12 cup brown sugar
2 eggs, lightly beaten
3 ripe bananas, mashed
12 cup whole milk
MIX DRY
INGREDIENTS
L
FIN
F
U
SIEVE
SIFT
n
amo
n
n
i
c
ng
baki der
pow
ng
baki a
sod
oat b r
an
S
INER
MU
FFI
NP
AN
1 LINE
Preheat oven to 375F (190C). Line the

muffin pan with muffin liners.
34
flour and walnuts

ng
t th
aki
e fl
b
d
pow our,
a, an in any
oat br
d
der
o
s
g
n
i
our ll.
oat to aerat an, cinnamon, bak
e them and get rid of lumps. P stir we
bran
left in
nd
the sieve, add the walnuts, a
S if
SPEEDY BREAKFAST AND BRUNCH BANANA AND OAT BRAN MUFFINS
MIX WET INGREDIENTS

AND COMBINE WITH DRY
s ug
ELECTRIC
MIXER
BAKE!
6 DIVIDE
ar
b ut t e r
M
EA
CR
Divide the mixture between the muffin liners, then

place the pan in the oven and bake for 1520 minutes.
Crea
sugar
togethe m the butter and luffy.
r until very light and f
ma
sh
7 CHECK
ed
ba n a n a
milk
4
D
AD
eg gs
Add
.
the
ix well
Then beaten eggs and m ilk.
stir in the bananas and m
POU
t
we
mi
xtu
r
The muffins are ready when a toothpick

inserted into one of them comes out
clean. Transfer to a wire rack to cool.
dry mixture
Pou
st
r
com the
il ju y).
t
n
w
u
bine
et
v
r
d (d mixture into the dry and sti be hea
o not o
l
l
i
w
ver-mix or the muffins
To freeze the
mufns, wait for them to cool
sheet
then place them on a baking
Aft
and put it in the freezer. er
about 3 hours, transfer the
mufns to a freezer bag
and seal.
BANANA AND OATBRAN MUFFINS SPEEDY BREAKFAST AND BRUNCH
35
LEMON AND POPPY

SEED MUFFINS
These light and lemony mufns are perfect for a weekend breakfast
or brunchyou can eat them immediately and pop the leftovers in
an airtight container to have as sweet snacks throughout the week.
MAKES 12 READY IN 20 mins, plus cooling
SPECIAL EQUIPMENT 12-hole mufn pan and 12 paper mufn liners
INGREDIENTS
1 MIX THE DRY INGREDIENTS
113 cup self-rising our

1 tsp baking powder
14 tsp salt
12 cup granulated sugar
nely grated zest of 1 lemon
1 heaping tsp poppy seeds
12 cup whole milk
12 cup plain yogurt
312 tbsp sunower oil
1 large egg, lightly beaten
2 tbsp lemon juice
FOR THE GLAZE
2 tbsp lemon juice

114 cups confectioners sugar
PLAN OF
ACTION!
36
MIX DRY
INGREDIENTS
Preheat the oven to 400F (200C)

and line a 12-hole mufn pan with
paper mufn liners. Sift the our,
baking powder, and salt into a
large bowl. Use a balloon whisk to
mix through the sugar, lemon zest,
and poppy seeds.
2 MIX WET INGREDIENTS

Measure the milk, yogurt, and oil
into a bowl, then add the egg and
lemon juice and beat it all together
thoroughly. Pour the liquid into
the center of the dry ingredients
and mix with a wooden spoon.
Stop mixing as soon as the
ingredients are combined, as overmixing can make the mufns tough.
MIX WET
INGREDIENTS
3 DIVIDE AND BAKE
Divide the mixture equally

between the mufn liners and bake
in the middle of the preheated
oven for 15 minutes until the
mufns are lightly brown and well
risen. Remove from the oven and
let them cool in the pan for 5
minutes before transferring to a
wire rack to cool completely.
4 DRIZZLE WITH THE GLAZE
For the glaze, mix the lemon juice

and confectioners sugar to a thin
icing, drizzle it over the mufns,
and sprinkle them with lemon zest.
DIVIDE
AND BAKE
SPEEDY BREAKFAST AND BRUNCH LEMON AND POPPY SEED MUFFINS
DRIZZLE
WITH GLAZE
QUINOA AND
POLENTA MUFFINS
Rich in whole grains, these savory mufns will make a perfect

start to your day. Serve them with eggs, bacon, and avocado for
a lling and hearty breakfast thats loads tastier than toast!
SPECIAL EQUIPMENT 8-hole mufn pan and 8 paper mufn liners
INGREDIENTS
1 tbsp light olive oil

4 large eggs
8 bacon strips
large pat of butter, to serve
2 avocados, pitted and cut into
thin slices, to serve
FOR THE BATTER
34 cup polenta
23 cup whole wheat our
1 cup quinoa, cooked
according to package
instructions
1 tbsp baking powder
12 tsp baking soda
34 tsp sea salt
1 cup milk
312 tbsp light olive oil
1 tbsp honey
3 large eggs
PLAN OF
ACTION!
MIX DRY
INGREDIENTS
Preheat the oven to 400F (200C).

Grease and line an 8-hole mufn
pan with the paper liners. For the
batter, place the polenta, our,
quinoa, baking powder, baking
soda, and salt in a large bowl and
mix to combine.
4 PREPARE THE EGGS,

BACON, AND AVOCADO
Meanwhile, heat the oil in a frying
pan over medium heat and cook
the eggs. Then add the bacon
strips and cook until crisp. Split the
mufns, top with some butter, and
serve with the fried eggs, bacon,
and avocado.
2 MIX WET INGREDIENTS

In a separate bowl, whisk
together the milk, oil, honey,
and eggs until well combined.
Then gently fold the liquid
mixture into the dry ingredients
and mix until just combined (overmixing can make the mufns tough).
3 DIVIDE AND BAKE
Divide the batter equally

between the 8 mufn liners
and transfer the pan to the oven.
Bake for about 20 minutes or
until a toothpick inserted into
the center comes out clean.
COMBINE WET AND

DRY INGREDIENTS
QUINOA AND POLENTA MUFFINS
DIVIDE
AND BAKE
PREP EGGS, BACON,

AND AVOCADO
SPEEDY BREAKFAST AND BRUNCH
37
crispy bacon bit

, and
so
n
Soft cheese, such as

Brie or soft goat
cheese
Very ripe
fresh gs
p ear sl i c es,
honey on w
h
ite
to
ee
se
, fi
gs,
and prosciu
t to
on
to
Wilt the spinach in a frying

pan over medium heat
before draining off
excess liquid.
a
h,
38
SPEEDY BREAKFAST AND BRUNCH TOAST TOPPINGS
ble
fe
am
ta
cr
ch
ac
ee
in
se
sp
on
ed
to
as
te
Wilt
ry
Sof t goat
e,
es
d
an
ch
st
ch
For the aoli, process 3 tbsp mayo,

2 cloves of garlic (crushed), and
1
2 tsp chipotle or smoked paprika
in a food processor.
ft
as
So
te
ba
ge
y bread
Smok y
ao
st
ed cru
li,
ast
ed
g
eg
to
fr
TOAST TOPPINGS
d
de
gg s, an
c h e e s e, s m o ke d s alm o n, re d o nio n s, to ma
to
s,
and
ed pu
c aper s on toas t
nic kel
ai
Drizzle of
olive oil
wh
Sea salt and

freshly ground
black pepper
it
Pl
on
per
each slices, and hon

ey
r t, p
u
og
u
P e a n u t b u t t e r, b a n a n a , c r u s h e d w a l n
to a s t
Mashe
d avocado
and s
lic
st
Cream
toa
t s, ci amon, and honey on w hite
nn
st
Toast doesnt have to be on the sideit can take center stage too! With a little imagination and a handful of
ingredients you can transform the humble slice into a stand-alone sensation. Experiment with different breads
as well as toppings for the ultimate open sandwich. Here are a few ideas to tempt your toast-loving taste buds!
oa
es o
f hard - boiled egg on multigrain t
TOAST TOPPINGS SPEEDY BREAKFAST AND BRUNCH
39
INGREDIENTS
1
4 cup cream cheese
4 slices of challah bread

or brioche, each
1in (2.5cm) thick
46 strawberries, hulled
and thickly sliced
2 eggs
1
3 cup light
brown sugar
4 cup milk
2 tsp vanilla extract
2 tbsp butter
honey, to serve
PLAN OF
ACTION!
ASSEMBLE
SLICES
DIP IN
EGG
PAN FRY
SANDWICHES
STRAWBERRYSTUFFED
FRENCH TOAST
This is a decadent and delicious take on the brunch classic, French toast.
Here, the bread is sandwiched together with softened cream cheese and juicy
strawberries to make a deluxe version thats even tastier than the original!
1 ASSEMBLE THE SLICES
Spread 1 tablespoon of the cream

cheese over each slice of bread. Top
2 bread slices with 23 strawberries
each, then cover with the remaining
bread slices to make 2 sandwiches.
2 DIP IN THE EGG MIXTURE
3 PAN FRY THE SANDWICHES
In a frying pan, melt 1 tablespoon

of butter over medium heat. Pan fry
the sandwiches for 34 minutes on
each side, or until golden brown.
Add the remaining butter to the
pan, as needed. Serve hot, drizzled
with honey.
In a bowl, whisk together the eggs,

sugar, milk, vanilla extract, and
cinnamon with a balloon whisk. Dip
the sandwiches in the egg mixture,
submerging them completely.
STRAWBERRYSTUFFED FRENCH TOAST SPEEDY BREAKFAST AND BRUNCH
41
BUTTERMILK PANCAKES
Making pancakes with buttermilk rather than whole
milk makes for a deliciously light and airy texture.
These are perfect fare for a lazy morning.
READY IN 1012 mins
2 tbsp butter, melted and

cooled, plus extra for
cooking and serving
23 cup buttermilk
12 cup whole milk
2 large eggs,
lightly beaten

112 cups self-rising
our, sifted
1 tsp baking powder
2 tbsp granulated
sugar
maple syrup, to serve
PREPARE THE WET

INGREDIENTS
ME
LT
SM
SA ALL
UC
EP
AN
2 MIX
Me
b ut t e r
lt th
e butter over lo
b
ed
utter.
Add cooled me
lt
MAKES 20
milk
at.
w he
ll
n use a
You ca in this
ilk
whole m than whole
ather
recipe, r buttermilk,
d
milk an prefer.
if you
42
JU
G
buttermilk
vanilla
extract
2 eggs
Measure the buttermilk and whole milk into

a jug, then add the other wet ingredients.
Whisk everything together with a fork.
SPEEDY BREAKFAST AND BRUNCH BUTTERMILK PANCAKES
ula
4 MIX
re
tm
EN
SP
OO
we
3C
OM
BIN
E
ba
pow
WH
ISK
WO
de
OD
kin g
ixtu
an
TOGETHER
gr
MAKE THE
BATTER
ted su
g
ar
Po
ur
er
the
ent
c
of t wet mixture o a well in the er.
in t
he f
eth
lour mix
ture and whisk tog
Flour
Com
bine the dry ingredients.
LE
COOK IN
BATCHES
5
ut
th
ca
em
ixture
to form 3
1 4
pan
)
10cm
4in (8
e.
oo
k th
sid
Pou
ro
melt the butter
kes
.
O
CO
Flip when small

bubbles appear.
ter
bat
SPATUL
LAD
6 FLIP AND SERVE
e pa
ncake
s for about 2
h
eac
n
o
s
minute
BUTTERMILK PANCAKES SPEEDY BREAKFAST AND BRUNCH
43
PANCAKE TOPPINGS
s, and hone
y
wit
fr
t lea
Ma
min
sca
rp
ache
es
For chocolate pancakes,

add 3 tbsp cocoa powder
and 14 cup chocolate
chips to the
batter.
e
,p
e
on
at
pa
ed
oco
raspb
Ch
er
rie
ve
n
sw
i
th
dc
r
ca
ke
haz
us
Very ripe
fresh peaches
an
elnut spread
For the caramelized banana,

melt 2 tbsp each of butter
and brown sugar, add
slices of banana, and
cook until golden
brown.
Bluebe
rry
dw
and
crushe
SPEEDY BREAKFAST AND BRUNCH PANCAKE TOPPINGS
ca
ke
up
ut
44
m e l ized banana
n
al
pa
ra
wi
th
crisp
ma
y bacon
slices and
pl
sy
Blueberries and maple syrup are a rm favorite, but why not pile your pancakes with something a little
different? Whether you want to satisfy your sweet tooth or have a soft spot for something savory, here
are some tasty and tempting topping ideas. See pages 423 for the basic pancake recipe.
Gr
eek
yogur t, st
raw
be
rr
ie
s,
and
ni
az
el
Va
nu
ts
honey
For the sage pancakes,

add a handful of fresh,
nely chopped sage leaves
to the batter.
am,
e
Fr
shl
chocolate
ho
cre
ed
s a u c e, a n d
y whipped c
r eam, le
m
on
cu
rd
n
,a
For the sauce, melt 3 12 tbsp

butter, then stir in 2 tbsp brown
sugar and cook over
low heat, stirring
occasionally, for 710
minutes, or until the
butter has browned.
pp
lla
ic
rr
luebe
db
ies
pan
cak
ge
es
uc
Sa
it
br
own
sugar and
bu
e
tt
sa
PANCAKE TOPPINGS SPEEDY BREAKFAST AND BRUNCH
45
INGREDIENTS
2 cups self-rising
our, sifted
1 tsp baking powder
3 cup buttermilk
2 cup whole milk
2 large eggs

cooled, plus extra for
cooking, and to serve
maple syrup, to serve
PLAN OF
ACTION!
MIX DRY
INGREDIENTS
WHISK WET
INGREDIENTS
MAKE
BATTER
ADD
BLUEBERRIES
COOK
AND FLIP
BLUEBERRY PANCAKES
This is the classic pancake combination. Its made here with tangy buttermilk
for a lighter batter, but substitute whole milk if you prefer. If youve got friends
over, why not take turns cooking and eating for a relaxed weekend brunch?

Use a large balloon whisk to mix
together the our, baking powder,
and sugar in a large bowl.
2 WHISK THE WET

INGREDIENTS
Measure the buttermilk and milk into
a large liquid measuring cup, then
add the eggs and vanilla extract and
whisk it well. Whisk in the cooled,
melted butter.
3 MAKE THE BATTER
Make a well in the center of the our

and slowly whisk in the milk mixture,
using the whisk to bring in the our
gradually from the edges of the well,
until it has formed a thick batter.
5 COOK AND FLIP
Cook the pancakes for 2 minutes on

each side, turning when the edges
are set and bubbles appear and pop
on the surface. When cooked, keep
them warm on a plate under a clean
kitchen towel while you cook the
rest. Serve with butter and maple
syrup, or see pp4445 for more
topping ideas.
TIP Frozen blueberries are good value and

work just as well as fresh fruit, so you can
save money and cook these out of season,
too. Add the berries straight from the
freezer; they will defrost and cook at the
same time as the pancakes and wont break
down too much either.
4 ADD THE BLUEBERRIES
Heat a pat of butter in a frying pan

and pour out 4in (10cm) pancakes.
Once you have poured them into the
pan, sprinkle some of the blueberries
on top; the batter will rise up around
the berries as they cook.
Try adding
ound
1 heaping tsp gr
e batter
cinnamon to th
t,
for a spicy-swee
r.
vo
aromatic a
BLUEBERRY PANCAKES SPEEDY BREAKFAST AND BRUNCH
47
PUMPKIN AND CINNAMON

WAFFLES
Adding spices and canned pumpkin to these wafes gives them

a lovely autumnal avor. If you cant nd canned pumpkin pure,
make your own by roasting and pureing a fresh pumpkin.
SPECIAL EQUIPMENT Wafe maker or wafe iron
INGREDIENTS
114 cups self-rising our, sifted
13 cup light brown sugar
1 tsp baking powder
2 large eggs, separated
114 cups whole milk
cooled
512oz (150g) canned pumpkin
pure
maple syrup, sliced bananas, or
fried apple wedges, to serve
PLAN OF
ACTION!
48
1 MIX TOGETHER THE DRY

AND WET INGREDIENTS
3 BAKE THE WAFFLES

Pour a small ladleful of the batter
onto the wafe maker or iron and
spread almost to the edge. Close
the lid and bake until golden.
Keep warm in a single layer in the
oven while you make the rest of
the wafes.
In a bowl, use a balloon whisk to

mix the our, brown sugar, baking
powder, and cinnamon. Whisk in
the egg yolks, milk, vanilla extract,
melted butter, and pumpkin pure.
2 WHISK THE EGG WHITES
MIX DRY AND

WET INGREDIENTS
Preheat the wafe maker or iron.

Using a clean whisk, whisk the egg
whites to rm peaks. Stir the
pumpkin mixture into the our
mixture until evenly combined.
WHISK EGG
WHITES
4 SERVE IMMEDIATELY
Serve immediately with maple

syrup, sliced bananas, or buttery
fried apple wedges.
BAKE
WAFFLES
SPEEDY BREAKFAST AND BRUNCH PUMPKIN AND CINNAMON WAFFLES
SERVE
IMMEDIATELY
CORNMEAL WAFFLES WITH

BACON MAPLE SAUCE
These easy-to-make cornmeal wafes are a delicious twist on the brunch

classic. The cornmeal adds a slight crunch and a delicate, moist sweetness
to the wafesa perfect base for the sweet-and-savory sauce.
MAKES 6-8 READY IN 20 mins
SPECIAL EQUIPMENT Wafe maker or wafe iron
INGREDIENTS
12 cup cornmeal or ne polenta
1 tsp baking powder
2 tbsp granulated sugar
114 cups milk
5 tbsp unsalted butter, melted
2 large eggs, separated
4 strips smoked bacon
12 cup good-quality
maple syrup
jam, fresh fruit, sweetened
cream, or ice cream,
to serve (optional)
1 MIX TOGETHER THE DRY

AND WET INGREDIENTS
4 MAKE THE BACON MAPLE

SAUCE AND SERVE
Place the our, cornmeal or

polenta, baking powder, and sugar
in a bowl. Make a well in the center
and pour in the milk, butter, vanilla
extract, and egg yolks. Using a
balloon whisk, gradually whisk
together the ingredients.
While the wafes are baking,

make the sauce. In a frying pan,
dry-fry the bacon until crispy.
When cool enough to handle,
crumble the bacon. Gently heat
the maple syrup in a small, heavybottomed saucepan over low heat.
Add the bacon to the warm syrup
before pouring over the wafes.
Serve immediately with jam, fresh
fruit, sweetened cream, or ice
cream, if desired.
2 WHISK THE EGG WHITES
Preheat the wafe maker or iron.

In a clean, large bowl, whisk
the egg whites until soft peaks
form. Fold into the batter with
a metal spoon.
3 BAKE THE WAFFLES

Pour a small ladleful of the batter
onto the wafe maker or iron and
spread almost to the edge. Close
the lid and bake until golden.
Keep warm in a single layer in the
oven while you make the rest of
the wafes.
PLAN OF
ACTION!
MIX DRY AND

WET INGREDIENTS
WHISK EGG
WHITES
BAKE
WAFFLES
MAKE SAUCE
AND SERVE
CORNMEAL WAFFLES WITH BACON MAPLE SAUCE SPEEDY BREAKFAST AND BRUNCH
49
EGGS 6 WAYS
1
SOFT-BOILED
POACHED
FRIED
SUNNY SIDE UP
1 Melt a pat of butter or a

1 Half-fill a pan with water and bring to
a boil. Add a pinch of salt (this keeps the

white from leaking if the shell cracks).
1 Bring a large pan of water to a boil.
Add a pinch of salt and a splash of white

wine vinegar (to help bind the egg white).
splash of olive oil in a frying

pan over medium heat.
2 Crack an egg into the pan and fry

2 Crack a very fresh egg
2 Using a slotted spoon, carefully
lower the egg into the water.
into a small bowl.
OVER EASY
3 Boil for 46 minutes (depending
3 Vigorously stir the water in the pan
on the size of the egg, and how runny

you like the yolk).
to create a vortex, then carefully pour

the egg into the center.
4 Remove the egg from the pan
4 Reduce the heat and cook for 24

minutes (depending on the size of the egg
and how you like the yolk). Serve hot.
and serve immediately.
50
for 56 minutes, or until the white

has firmed. Season and serve hot.
SPEEDY BREAKFAST AND BRUNCH EGGS 6 WAYS
1 For an egg fried on both sides, crack
an egg into a heated greased pan (see

step 1, above) and fry for 23 minutes.
2 Add salt to taste, then flip the egg,
using a spatula, and fry for an

additional 2 minutes. Serve hot.
Eggs are versatile, quick-cooking, and nutritiousideal for a speedy breakfast or brunch. As well as trying
these classic methods, why not add grated cheese, pieces of cooked ham, or sliced scallions to your scrambled
eggsor pop some wilted spinach into the ramekins before cooking baked eggs?
EGG IN A HOLE
SCRAMBLED
1 Use a 3in (7.5cm) round

cookie cutter to cut a hole in
the center of a piece of toast.
BAKED
1 Preheat the oven to 350F
(180C) and bring

2 eggs to room temperature.
1 Crack 23 eggs into a large bowl.
Add 2 tbsp water or milk, and

salt and pepper to taste.
2 Melt a pat of butter in a frying pan
over medium heat and add the toast.
2 Melt a pat of butter in a frying pan
2 Lightly grease 2 ramekins or egg
over medium heat.
cups. Crack an egg into each, and

season with salt and pepper to taste.
3 Pour in the eggs and cook, stirring
3 Bake on the center rack of the oven
3 Crack an egg into the hole and cook
for 23 minutes. Add salt, to taste.
frequently with a wooden spoon, for

810 minutes, or until set.
4 Flip the toast and egg, using
a spatula, and cook for an

additional 23 minutes. Serve hot.
4 Serve hot, with toast.
for 1720 minutes, or until set.
4 Remove from the oven and serve
hot with buttered toast.
EGGS 6 WAYS SPEEDY BREAKFAST AND BRUNCH
51
EGGS BENEDICT WITH

BACON AND WALNUT BREAD
Crisp, salty bacon and crunchy walnut bread lift this breakfast
classic to a whole new level. Its best enjoyed immediately,
while the yolk and sauce are still hot and runny.
SPECIAL EQUIPMENT Blender or food processor
INGREDIENTS
1 MAKE THE HOLLANDAISE
FOR THE HOLLANDAISE SAUCE
7 tbsp unsalted butter

1 large egg yolk
12 tbsp lemon juice
salt and freshly ground black
pepper
FOR THE REST
6 strips of smoked bacon

4 eggs
4 thick slices of walnut
bread, or multigrain bread,
crusts removed
Melt the butter over low heat.

Put the egg yolk, lemon juice, and
seasoning into a blender and
process briey. With the motor
running, pour in the melted butter
drop by drop, accelerating to
a thin stream, until the butter is
fully combined with the other
ingredients to create a thick
sauce. Serve as soon as possible.
2 BROIL THE BACON
Meanwhile, preheat the broiler to

its highest setting. Cut each bacon
strip in half horizontally, to make
12 short pieces, and broil until
crisp. Keep warm.
3 POACH THE EGGS
Boil a large pan of salted water,

then reduce the heat to a low
simmer. Crack an egg into a small
cup and gently slide into the
bubbling water. Repeat for all the
eggs. Poach for 3 minutes, until
the white is set but the yolk is still
runny. Remove with a slotted spoon.
PLAN OF
ACTION!
52
MAKE
HOLLANDAISE
BROIL
BACON
4 TOAST THE BREAD
Meanwhile, toast the bread. When

toasted, top each piece with 3 half
pieces of crispy bacon, a poached
egg, and a little hollandaise sauce.
TIP Use the freshest eggs you can nd,
as these will hold together better when

youre poaching them. At step 3, use a
spoon to stir the water so that a whirlpool
forms, and pour the eggs into the center.
This helps keep the egg white together, as
does adding a teaspoonful of vinegar to
the boiling water.
t to try
If you wan , eggs
l dish
the origina lly made with
traditiona
Benedict is sted English mufn
toa
ham and a n and walnut bread.
baco
us
instead of
also delicio
is
n
o
lm
a
s
Smoked
ham.
in place of
POACH
EGGS
SPEEDY BREAKFAST AND BRUNCH EGGS BENEDICT WITH BACON AND WALNUT BREAD
TOAST
BREAD
CROQUEMADAME
This easy version of the French caf staple uses three layers of
melting Gruyre cheese in place of the traditional creamy sauce.
Its the ultimate toasted ham and cheese!
INGREDIENTS
2 tbsp butter, plus extra
for the bread
8 slices of good-quality
white bread
7oz (200g) grated Gruyre
cheese
1 tbsp Dijon mustard (optional)
salt and freshly ground
black pepper
4 thick slices of good-quality
ham, or 512oz (150g) thinly
sliced ham
1 tbsp sunower oil
4 small eggs
1 ASSEMBLE
THE SANDWICHES
Butter each slice of bread
on both sides. Set aside
134oz (50g) of the grated
cheese to top the sandwiches
in step 3. Now make the sandwiches
by spreading 4 slices of bread with
a little mustard (if using), then a layer
of grated cheese, rmly pressed
down. Season with salt and pepper
to taste, then add a slice of ham,
another layer of cheese, and a
second slice of bread.
2 BROWN THEM OFF
Melt the 2 tablespoons of

butter in a large, non-stick frying
pan and cook 2 sandwiches
carefully over medium heat for
23 minutes on each side, pressing
them gently with a spatula, until
golden brown. Keep warm
while you cook the remaining
2 sandwiches. Wipe the pan with
paper towels.
PLAN OF
ACTION!
ASSEMBLE
SANDWICHES
BROWN
THEM OFF
3 MELT THE CHEESE
Preheat the broiler to its

highest setting. Place the fried
sandwiches on a baking sheet
and top each with one quarter
of the reserved grated cheese.
Broil until the cheese has
melted and is bubbling.
4 FRY THE EGGS
Meanwhile, heat the sunower

oil in the frying pan and fry the
eggs to your liking. Top each
sandwich with a fried egg and
eat immediately.
MELT
CHEESE
FRY
EGGS
CROQUEMADAME SPEEDY BREAKFAST AND BRUNCH
53
CLASSIC OMELET
The ultimate fast food, omelets are extremely quick to

make and very tasty tooperfect for a nutritious and
satisfying breakfast or brunch.
3 eggs
black pepper
pat of butter
10
M ILNESSS!
OR
BEAT AND
SEASON EGGS
WH
ISK
eggs
2M
ELT
egg and b utter mixture
NO
FRY NSTIC
ING K
PAN
Melt
a pat
of
but
54
te r o v
er medium
SPEEDY BREAKFAST AND BRUNCH
heat and add the egg mixture.
CLASSIC OMELET
AT
E
B
sa l t
pep
per
COOK EGGS
TIL
T
g
A 3-eg st to
s
a
e
is ie an
omelet
th
y more
n
a
ld
fo
e more
6 will b .
difcult
FO
RK
Tilt
egg the pan
the mixture to spre
e
as s ggs wit evenly ad the
.
oon
h
as t a fork, Stir
hey
re s stoppin
et.
g
FOLD AND SERVE

4 FOL
D
half-folded omelet
Fold
ide
the s
TA
P
th e o
melet ne
arest the handle halfway over itself.
ele
pt
h
ove e han
elet
r. S dle so
the bottom side of the om
lide
.
the o
melet to the edge of the pan
t
Tilt
ta
ply s
Shar curl
nea
om
ed
l
l
ro
tly
he
PLATE
pan
over
do
wn.
of
RV
SE
side
a plate so the omelet rolls seam
CLASSIC OMELET SPEEDY BREAKFAST AND BRUNCH
55
CHEESE SOUFFL OMELET
Why not jazz up an easy omelet by making it souf-style, with airy egg whites
and oozy cheese? The lovely texture of the omelet is rapidly lost as it cools, so
eat it immediately, with a green salad or crusty bread on the side, if you like.
1 MAKE THE SAUCE
Heat the butter in a saucepan.

Add the corn and red bell pepper,
stir, then cover and cook very gently
for 5 minutes or until tender. Stir
in the cornstarch, followed by the
milk. Bring to a boil and cook for
2 minutes, stirring all the time, until
thick. Stir in the chives, cheeses,
cayenne, salt, and pepper to taste.
2 PREPARE THE EGGS
Beat the egg yolks with

2 tablespoons of water and add
salt and pepper. Whisk the egg
whites until stiff and fold into the
yolks with a metal spoon.
56
3 COOK THE OMELET
Preaheat the broiler. Heat a pat

of butter in a non-stick frying pan,
add the egg mixture, and gently
spread it out. Cook over medium
heat for about 3 minutes until
golden underneath. Immediately
place the pan under the broiler and
cook for 23 minutes until risen
and golden on top. Meanwhile,
reheat the sauce, stirring.
4 FLIP, FOLD, AND GARNISH
Slide the omelet out onto a plate.

Quickly spread one half with the
cheese and corn sauce (dont worry
if it oozes over the edge). Flip the
uncovered side over the top to fold
the omelet in half, and garnish
with a few snipped chives.
Serve immediately.
SPEEDY BREAKFAST AND BRUNCH CHEESE SOUFFL OMELET
PLAN OF
ACTION!
MAKE
SAUCE
PREPARE
EGGS
COOK
OMELET
INGREDIENTS
FLIP AND
FOLD
2 eggs, separated
pat of butter
FOR THE SAUCE
pat of butter
handful of fresh or thawed
frozen corn kernels
2 small red bell pepper,

seeded and
nely chopped
2 tsp cornstarch
7 tbsp milk
2 tsp snipped chives,
plus a few extra
to garnish
4oz (20g) Gruyre

cheese, grated
4oz (20g) Cheddar

cheese, grated
pinch of cayenne pepper

black pepper
BREAKFAST BURRITOS
PLAN OF
ACTION!
A great all-in-one breakfast, these Mexican-inspired burritos are perfect for a

weekend brunch. If youve got leftovers, pop them in the fridge and microwave
for an easy on-the-go weekday breakfast.
1 PREPARE THE FILLINGS
Preheat the broiler to its highest

setting and broil the bacon until it is
crispy. Meanwhile, heat half the oil in
a large, non-stick frying pan, add the
potatoes, and cook until crispy all over,
then set aside. Wipe the pan with
paper towels. Mix the ketchup with
the smoked paprika or harissa paste.
2 SCRAMBLE THE EGGS
Once the bacon and potatoes are

ready, make the scrambled eggs.
Whisk the eggs with the cream and
season well. Heat the butter in the
frying pan and cook the egg mixture
over low heat until they are barely
cooked and still quite loose.
3 ASSEMBLE THE TORTILLAS
At the same time, lay out the tortillas

and put 3 slices of bacon in a line
across the middle of each. Top each
with one-quarter of the potatoes, still
keeping in a line across the center,
and add a smear of the spicy
ketchup. Finish each by topping with
one-quarter of the scrambled eggs
and one-quarter of the cheese, again
remembering to keep the lling in a
compact rectangle down the middle
of each tortilla.
58
4 ROLL THE BURRITOS
To make the burritos, tuck the sides

in over the lling, then roll the longer
top and bottom edges up and over
the lling, to make a parcel. Press
down gently.
5 BROWN THEM OFF
Heat the remaining 1 tablespoon

of oil in a clean frying pan. Put the
burritos seam-side down into the
pan and cook for 23 minutes over
medium heat, until golden brown
and crispy. Press down with a spatula
to seal. Turn carefully and cook for
another 23 minutes. Depending on
the size of your pan you may need
to do this in 2 batches. Serve the
burritos sliced in half diagonally,
with extra spicy ketchup (if desired).
e
Fried sausag
ms,
pieces, mushroo
en chiles
tomatoes, or ev
ternative
are all great al
llings.
SPEEDY BREAKFAST AND BRUNCH BREAKFAST BURRITOS
PREPARE
FILLINGS
SCRAMBLE
EGGS
ASSEMBLE
TORTILLAS
ROLL
BURRITOS
BROWN
THEM
INGREDIENTS
12 smoked strips of
thick-cut bacon
2 tbsp sunower oil
9oz (250g) cooked, cold

potatoes, cut into 12in
(1cm) cubes
4 eggs
6 tbsp ketchup, plus extra

to serve (optional)
1 tsp smoked paprika or

harissa paste
1 tbsp heavy cream

black pepper
1 tbsp butter
4 x 8in (20cm) tortilla

wraps
312oz (100g) grated
cheese, such as Cheddar
SHAKSHOUKA
This spicy, one-pot breakfast is popular across the

Middle East. Serve it with crusty bread or atbreads to
mop up the egg yolks and the deliciously savory sauce.
2 tbsp olive oil
1 onion, halved and
nely chopped
2 red or green bell
peppers, nely chopped
2 garlic cloves,
nely chopped
1 red chile, seeded and
nely chopped
1 tsp sugar
1 x 14oz (400g) can
chopped tomatoes
black pepper
4 large eggs
small bunch of at-leaf
parsley, nely chopped
COOK THE VEGGIES
ch
big bat
a
e
k
a
M
uce
mato sa d keep
o
t
e
h
t
of
3) an
at step zer. Defrost
d
e
t
le
p
(com
the free
of it in h to use as a
s
n
io
t
r
po
t throug
and hea pasta sauce.
tasty
on
rs
1 CO
OK
p e p pe
io n s
HEAVY
FRYIN -BOTTOM
G PAN ED
2 AD
ANDD GARL
CHIL IC
h
ile t
nd ch
lic a
garlic
Add
gar
SPA
TUL
A
Cook for 2
3 minutes, until soft.
chile
en
toss a
.
nd cook u
ntil the peppers start to caramelize
60
SPEEDY BREAKFAST AND BRUNCH SHAKSHOUKA
tomato
es
sug
ar
sa l
pepp
M
TOES
OMA R MEDIU N
T
E
H
E
E
T
H
V
T
O
K
COO SUGAR 4 MINS, ALT
AND FOR 3 L WITH S
HEAT ON WEL ..
SEAS PEPPER
AND
er
3 ADD
T
OMAT
OES
s
egg
4 CR
A CK
EGG
S IN
COOK THE
EGGS
R
VE
Cra
CO
C oo k u
r li
king.
D
AN
Make indentatio
K
OO
til
th
e egg
to
whites are set and the yolks are done
6 GARN
AND ISH
you
ck eggs
ns with a spoon.
into the indentations in the sauce.
pa r s l e y
SERV
E
R em
o v e th
.
rsley
a
p
d
e
e lid and scatter with chopp
SHAKSHOUKA SPEEDY BREAKFAST AND BRUNCH
61
POTATO, PANCETTA,
AND RED ONION HASH
A hash is perfect if you crave something a little more substantial in the

morning. Try serving each portion topped with a fried eggkeep the yolks
runny, if you like them that way, as they will form a sauce for the hash.
1 BOIL THE POTATOES
Bring a pan of salted water to a boil,

add the potatoes, and cook
for 10 minutes. Drain.
2 COOK THE ONION, BELL

PEPPER, AND PANCETTA
Meanwhile, heat the oil in a
large, non-stick frying pan over
medium heat and cook the onions
and red bell pepper for 5 minutes.
Add the pancetta, season well,
and cook for another 5 minutes,
stirring occasionally.
4 GARNISH AND SERVE
Divide the hash between warmed

plates and sprinkle with the chives.
Serve with a grating of Cheddar
cheese or, if you prefer, baked
beans and ketchup.
TIP This meal is a great way to use
up leftover cooked potatoesjust cut

them into bite-sized chunks and skip
straight to step 2.
3 BROWN THE POTATOES
Add the boiled potatoes to the

frying pan and cook over high
heat for about 10 minutes,
stirring frequently.
th to the
To add warm
of chile
dish, add 1 tsp
smoked
powder or hot
tn picante)
paprika (pimen
at step 2.
62
SPEEDY BREAKFAST AND BRUNCH POTATO, PANCETTA, AND RED ONION HASH
PLAN OF
ACTION!
BOIL
POTATOES
COOK VEGGIES
AND PANCETTA
BROWN
POTATOES
INGREDIENTS
GARNISH
AND SERVE

black pepper
1lb 2oz (500g) oury

potatoes, such as
Russet, peeled
and cut into
bite-sized chunks
2 tsp olive oil
1 red onion,
nely chopped
2 red bell pepper, diced
134oz (50g)
chopped pancetta
1 tbsp nely
chopped chives
134oz (50g) grated mature

Cheddar cheese, to serve
LUNCH IN A FLASH
OR ON THE GO
INGREDIENTS
4 large, crusty white
bread rolls
6 ripe, medium
tomatoes, sliced

cut into thin strips
3 scallions, white parts

only, sliced
4 hard-boiled eggs,
peeled and
sliced crosswise
leaves from 1 small celery

head, chopped
16 small black olives,
pitted, kept whole
or halved
FOR THE VINAIGRETTE
6 anchovy llets, packed in

oil or salt
3
4 cup olive oil
212 tbsp red or white
wine vinegar
black pepper
PLAN OF
ACTION!
MAKE
VINAIGRETTE
ASSEMBLE
SANDWICHES
FINISH OFF
AND SERVE
1MI0NS
OR LESS!
PAN BAGNA
This sandwich is sure to pep up your lunchbox repertoire! The vinaigrette

dresses the llings and moistens the bread, which explains its namepan
bagna means bathed bread in the local Provenal dialect.
1 MAKE THE VINAIGRETTE
For the vinaigrette, drain and rinse

the anchovy llets, pat dry on paper
towels, and chop nely. Place in a
bowl and add the oil and vinegar.
Stir well and season.
2 ASSEMBLE
THE SANDWICHES
On a work surface, slice the bread
rolls horizontally in half and place
cut-sides up. Place a spoonful of
vinaigrette on the bottom half
of each roll and spread well. Add
the tomatoes, red bell pepper,
scallions, eggs, celery leaves, and
olives. Season lightly.
3 FINISH OFF AND SERVE
Spread the remaining vinaigrette

over the top. Add the top half of
each roll. Set on plates and press
down each sandwich gently but
rmly. Leave for 23 minutes, then
cut in half and serve.
TIP If youre making this for a
lunchbox, pack the vinaigrette

separately in a well-sealed container
and add to the sandwich just
before eating. This will ensure that
you dont have a soggy sandwich when
its lunchtime!
PAN BAGNA LUNCH IN A FLASH OR ON THE GO
67
SANDWICH SELECTOR
Roa s t beef
on
r ye
For the
horseradish
mayo, mix
1 12 tbsp mayo
with 12 tbsp
horseradish.
Mix
fresh or canned
white crabmeat with
lemon juice, black pepper,
sliced apple, and micro greens.
For added kick, mix through
some harissa paste.
Cr
Layer slices
of cooked roast
beef, sweet red
bell peppers,
watercress, and
horseradish
mayo.
a
b
an
on a to
ast
pple
ed
da
b
For the honey chicken, brown 12 chicken

breast, chopped, in a little olive oil
over medium heat. Stir in 1 tbsp
honey and cook until
caramelized.
ag
el
Mix cooked,
shredded chicken
with barbecue sauce,
and layer with sliced
avocado and arugula
leaves.
ecu
e
LUNCH IN A FLASH OR ON THE GO SANDWICH SELECTOR
ll
rb
68
ro
Ba
c hic ken on w hite
For the barbecue sauce, combine 2

tbsp ketchup, 12 tbsp each of brown
sugar, cider vinegar, and Worcestershire
sauce, and a pinch each of sweet paprika,
cayenne pepper, and garlic powder.
Combine
the honey chicken
with thinly sliced red onion,
fresh cilantro, and
sesame seeds.
on
ey
e
es
chi
m
c ken on a s e sa
ed
Transform the tired lunchtime staple into a truly gourmet experience with a little imagination
and a few well-spent minutes. Light and fresh, rich and smoky, or crisp and crunchytheres
the perfect lling for every taste! Experiment with different breads, too.
Po l i s h s a u
sag
e on
For the onions and peppers, saut

2 onion and 12 pepper in a drizzle of
olive oil with salt and pepper until soft.
Hu
on multi
se
red bell pep per
Layer hummus, sliced cucumbers, red

bell peppers, and alfalfa sprouts (or
cress, if you prefer).
ed
nd
us a
ia
tt
Combine slices of Polish sausage with

sauted onions and bell peppers, and
whole-grain mustard.
Club sand wich on foc c a c
ab
ag
ue
Add layers of
chipotle aoli (see
p38), Cheddar
cheese with chile,
cooked turkey,
roasted red bell
peppers, crispy
bacon, and fresh
spinach.
and
ey
k
r
Tu
pes to on sourdough
Layer pesto (see p136), havarti cheese

(substitute Emmental or Edam, if you prefer),
cooked turkey, fresh spinach, and a dollop
of mayo.
SANDWICH SELECTOR LUNCH IN A FLASH OR ON THE GO
69
BEET, GOAT CHEESE,

AND ARUGULA
SANDWICHES
10
M ILNESSS!
OR
These are perfect for a picnic or packed lunch, or try them at

home with toasted bread instead. Sweet, earthy beets are delicious
with the more substantial texture of sourdough or rustic bread.
INGREDIENTS
1 PREPARE THE BREAD
8 large slices sourdough or

other rustic bread
butter, softened, for spreading
7oz (200g) soft goat cheese
freshly ground black pepper
4 small beets,
pre-cooked and sliced
2 handfuls of arugula leaves
Spread the slices of bread

with butter on one side only.
Spread 4 slices with one-quarter
each of the goat cheese, season
with a little pepper, then add a
layer of the beet slices.
2 ASSEMBLE AND SERVE
Top the beets with a layer of the

arugula and nish the sandwich
with a nal slice of bread,
buttered-side down. Cut in half to
serve, or pack into a container
for transportation.
TIP These sandwiches use pre-cooked
beets to cut down on time (pickled or

vacuum-packed both work well), but you
can roast your own, if you prefer. Preheat
the oven to 400F (200C). Cut 4 small
beets (approximately 214in (75g) each),
into 14in (5mm) slices. Place the slices on
a baking sheet, brush them with olive oil,
and season well. Bake at the top of the
oven for 20 minutes, turning once, until
they are lightly browned and cooked
through. Remove them from the oven and
let cool before starting on step 1.
try using
Why not
un-dried
roast or s
f
in place o
tomatoes
the beets?
PLAN OF
ACTION!
70
PREP
THE BREAD
ASSEMBLE
AND SERVE
LUNCH IN A FLASH OR ON THE GO BEET, GOAT CHEESE, AND ARUGULA SANDWICHES
BACON, LETTUCE, AND TOMATO

SANDWICH
Zesty lemon and basil mayo lifts this BLT sandwich to another level. The classic
sandwich combination remains a lunchtime favorite, and is perfect for the
weekendrather than a lunchboxas the bacon is best served warm.
INGREDIENTS
1 MAKE THE MAYO

setting. To make the lemon and
basil mayo, mix together the
mayonnaise, lemon juice, and
basil. Season with salt and pepper
to taste and set aside.
FOR THE LEMON AND BASIL MAYO
2 tbsp good-quality
mayonnaise
2 tsp lemon juice
1 tbsp nely chopped
basil leaves
black pepper
2 BROIL THE BACON
FOR THE REST
3 slices of applewood or
other good-quality bacon
2 thickly cut slices of goodquality bread
2 tbsp unsalted butter, softened
2 large Romaine lettuce
leaves, stalks removed and
roughly chopped
1 medium tomato, sliced
PLAN OF
ACTION!
MAKE
MAYO
Preheat a grill pan or a large, castiron frying pan. While it is heating,

broil the bacon under the broiler
for 23 minutes on each side until
crispy. Drain on paper towels and
keep warm.
BROIL
BACON
3 PREPARE AND TOAST

THE BREAD
Spread a little butter on both sides
of the bread slices and broil them
for 2 minutes on each side, until
nicely toasted. Alternatively, omit
the butter and simply toast the
bread in a toaster.
4 ASSEMBLE AND SERVE
Remove the bread slices from the

heat. Spread one side of the toast
with a little of the mayonnaise,
then top it with the lettuce,
tomatoes, and bacon. Finish with
a nal layer of mayonnaise and
top with the second slice of bread.
Cut in half to serve.
PREP AND
TOAST BREAD
ASSEMBLE
AND SERVE
BACON, LETTUCE, AND TOMATO SANDWICH LUNCH IN A FLASH OR ON THE GO
71
INGREDIENTS
1 Cuban or French
bread loaf
yellow mustard
4 slices of leftover
roast pork
4 slices of ham
4 slices of Swiss cheese
4 pickled gherkins,
sliced lengthwise
butter, softened
PLAN OF
ACTION!
PREPARE
SANDWICHES
TOAST
AND SERVE
CUBANO
A Latin American variation of a toasted ham and cheese sandwich, pepped up

with gherkins and mustard, the Cubano is one of the most popular street foods
in Miami. Bring the streets to your kitchen with this make-at-home version!
SPECIAL EQUIPMENT Sandwich press or sandwich toaster
1 PREPARE THE SANDWICHES
Cut the loaf into 4 x 68in (1520cm)

lengths, then slice each in half
lengthwise. Lightly coat 4 slices of
the bread with mustard and layer
each with 1 slice of the roast pork,
ham, and cheese. Add a gherkin on
top and cover with the remaining
slices of bread. Brush the top of
each sandwich with butter.
2 TOAST AND SERVE
Place the sandwiches in a sandwich

press or sandwich toaster, and press
down until the cheese has melted
and the outside of the bread is
crisp. Remove from the press, cut
each sandwich diagonally across,
and serve hot.
CUBANO LUNCH IN A FLASH OR ON THE GO
73
PRESSED CIABATTA WITH

GRILLED VEGETABLES
This tasty loaf-sized sandwich is pressed and chilled to squash the

llings together and enhance the avors. If youd rather have it warm
with the cheese melted, pop it in a toaster oven for a few minutes.
SERVES 4 READY IN 20 mins, plus chilling
INGREDIENTS
1 GRILL THE VEG
12 eggplant, cut into

1
2in (1cm) slices
2 zucchini, cut into
1
2in (1cm) slices
46 tbsp olive oil
black pepper
1 large tomato
1 ciabatta loaf
2 roasted red bell peppers from
a jar, drained, and sliced
ball of mozzarella, approx.
412oz (125g), thinly sliced
handful of basil leaves
Preheat a large grill pan or a

broiler to its highest setting. Brush
the slices of eggplant and zucchini
on both sides with olive oil and
season them well. Either grill or
broil them for 24 minutes each
side, until they are charred in
places and cooked through. Put
them on a large plate in a single
layer to cool.
2 SLICE THE TOMATO
Meanwhile, slice about 12in

(1cm) off each end of the tomato,
reserving these pieces. Slice
the remaining tomato as thinly
as possible.
3 PREPARE THE CIABATTA
Cut the ciabatta in half, leaving a

hinge so you can open it out at.
Drizzle both sides with a little olive
oil. Take the ends of the tomato
and rub both sides of the bread
with the cut sides, to soften and
avor the bread, then discard the
tomato ends.
PLAN OF
ACTION!
74
GRILL
VEGGIES
SLICE
TOMATOES
PREP
CIABATTA
4 ADD THE FILLINGS
Cover one side of the loaf with the

roasted peppers and cooled slices
of eggplant and zucchini, then top
with mozzarella. Sprinkle with the
basil, season, then add the tomato.
5 PRESS, CHILL, AND SERVE
Close the loaf and press down on

it hard. Wrap it very tightly in
plastic wrap, going around it a few
times until it is completely covered
and compressed. Leave in the
fridge with a weight (such as a
cutting board and some full cans)
on top for at least 4 hours, turning
once. Unwrap and slice to serve, or
transport in the wrapping and slice
at a picnic.
ADD
FILLINGS
LUNCH IN A FLASH OR ON THE GO PRESSED CIABATTA WITH GRILLED VEGETABLES
PRESS
AND CHILL
STILTON RAREBIT WITH

PEAR AND WALNUTS
A rarebit is a sophisticated version of cheese on toast, which

uses a rich, savory cheese sauce as a topping. Serve with this
peppery-sweet, nutty salad for a delicious lunch or lling snack.
INGREDIENTS
1 TOAST THE BREAD
48 slices walnut bread

1 shallot, nely chopped
13 cup dry hard cider
2 tbsp butter
2 tbsp all-purpose our
23 cup milk
312oz (100g) Stilton cheese,
crumbled
134oz (50g) Cheddar cheese,
grated
1 tsp English mustard
2 egg yolks
2 ripe pears, cored and sliced
small bunch of watercress
2oz (60g) walnuts, broken into
pieces
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
PLAN OF
ACTION!
TOAST
BREAD
Lightly toast the bread; allow 1 or

2 slices per person, depending on
the size of the slices.
2 REDUCE THE CIDER
Meanwhile, place the shallot and

cider in a small saucepan and
simmer over low heat until the
cider has almost completely
evaporated. Remove from the
pan and set aside.
3 MAKE THE CHEESE SAUCE
4 BROIL THE TOASTS

setting, then broil the toasts
for 2 minutes, or until golden
and bubbling.
5 GARNISH AND SERVE
Arrange the pears, watercress, and

walnuts on 4 plates, drizzle with a
little balsamic vinegar and olive oil,
and season with pepper. Place the
toasts alongside and serve at once.
Wash the pan and add the butter.

Place over medium-low heat until
melted, then stir in the our. Cook,
stirring, for 1 minute, then remove
the pan from the heat and
gradually stir in the milk. Return to
the heat and cook for 23 minutes,
or until thickened, stirring
constantly. Add the cheeses and
stir until melted. Remove from the
heat and stir in the mustard, egg
yolks, and cooled shallot. Spread
the mixture thickly onto each
toasted bread slice.
REDUCE
CIDER
MAKE
CHEESE SAUCE
BROIL
TOASTS
GARNISH
AND SERVE
STILTON RAREBIT WITH PEAR AND WALNUTS LUNCH IN A FLASH OR ON THE GO
75
FUSSFREE FALAFEL
Using a can of chickpeas, instead of dried chickpeas

soaked in advance, will give you all the avor with
none of the fuss in this Middle Eastern classic.
MAKES 12 READY IN 20 mins, plus standing
SPECIAL EQUIPMENT Food processor
2 tbsp nely chopped
at-leaf parsley
juice of 1 small lemon
vegetable oil, for frying
TO SERVE
4 pitta breads, warmed

1 Romaine lettuce,
shredded
200g pot Greek yogurt
12 small cucumber, diced
Add
ingr
edients to food process
g
cor roun
ian d
ca
pepyenn der
per e
ric
me
tur
sa l
LUNCH IN A FLASH OR ON THE GO FUSSFREE FALAFEL
tahin
ADD
n
d ga r
crus
as
kpe
COLANDER
Drain t
nd rinse
them u he chickpeas a g water.
nder cold runnin
76
he
lic
IN
DRA
chic
TAP
mi
PREPARE INGREDIENTS
cu
1 x 14oz (400g) can of

chickpeas
1 tbsp tahini
1 garlic clove, crushed
1 tsp salt
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
12 tsp cayenne pepper
wl.
or bo
3 PULSE
MAKE AND
SHAPE
P
HA
Wet your hands and shape the

mixture into 12 balls.
N
TE
T
LA
OR
FOOD PROCESS
,
OWL
A B SIDE
O
TA
T
RT
SFE ND SE FOR A
N
A
A
E
.
TR ER,
G
S
ID
TE
COV HE FR MINU
T
0
3
N
I
ST
LEA
TTE
SLO
FRY THE FALAFEL
WO
6
Fry
.
lden
for 3
4 minutes, or until lightly go
ON
PO
DS
Heat 2in
the fala (5cm) o
fel ba f oi
l l s i n l an
batc d fr
hes y
.
FR
Press down slightly to flatten.
Pulse the mixture in a food processor

until finely chopped but not pured.
AIN
R
D
PAPER
TOWEL
FUSSFREE FALAFEL LUNCH IN A FLASH OR ON THE GO
77
PITA POCKETS
Po r t o b e l l o
ms
an
fe
ta
ul
roo
it
lam b burg e
rs w
ini
M
ith
aru
g
mush
tz
ina
sp
an
ch
at z
iki
,r
ed
on
ion
m
Hu
d
s an
mu
bean sprout s with
For the
tzatziki, combine
1
2 cup Greek yogurt,
212oz (75g) roughly chopped
cucumbers, the juice of 2 limes,
and 14 cup chopped cilantro.
, and olive
For the burgers,

season ground lamb
with cumin, salt, and
pepper. Form the
mixture into patties
and broil to your
liking.
Use 1 chopped portobello

mushroom per wrap and cook
them in 1 tbsp of coconut oil
for about 8 minutes.
Chic ken and a p ple s

alad
cu
cu
mb
e r, a
vo
c
do
rot
car
nd
,a
78
LUNCH IN A FLASH OR ON THE GO PITA POCKETS
For the salad,

combine
2 shredded
chicken breasts,
2 chopped apples, 2
chopped celery stalks, 1 14 cups Greek
yogurt, and the juice of 1 lemon.
These pita pocketsstuffed with a wide variety of healthy, tasty llingsare a fast and fun alternative
to more run-of-the-mill sandwiches. If you prefer your pita bread warm, simply pop them in the toaster
for 30 seconds to 1 minute, until puffed up but not crisp.
Shred
ded
chi
Tu n
ic
ns a
ee
llo
gr
ni
ny
e
ro
c ke
nnaise filling
a mayo
wit
h
c
ur
ry
nd
sa
uc
ma
to
es
to
th
re
o
d oni n, avoc a
do
nd
,a
cil
an
tro
For the curry sauce,

mix 34 cup Greek yogurt, 14 cup
coconut milk, 2 tbsp yellow curry paste,
and 1 tsp sh sauce.
For the lling,

combine 7oz (200g )
canned tuna, 14 cup
Honey and
mayo, the juice of 1
so
ys
lemon, 1 34oz (50g) chopped
te
ak
gherkins, and 212oz (75g)
wi
th
chopped red bell
on
io
peppers.
n
an
wa
ow
ow
ith
sn
Shrimp and avoc

ad
te
pe
r cre
ss
as
Pan-fry steak strips and sliced onion in

sesame oil and coat with 3 tbsp each of honey
and soy sauce, and 1 tbsp sesame seeds.
PITA POCKETS LUNCH IN A FLASH OR ON THE GO
79
GAZPACHO
This chilled, no-cook Spanish soup is lovely for a hot day, or when you need a
taste of summer! The vegetables are the stars of the show, so use the freshest
you can ndthe no-cook approach will celebrate their ripe avor.
SPECIAL EQUIPMENT Food processor or blender
1 PEEL AND CHOP

THE TOMATOES
Bring a pan of water to a boil. Place
the tomatoes in a heatproof bowl,
pour over enough boiling water to
cover, and leave for 20 seconds, or
until the skins split. Drain and cool
under cold running water. Gently
peel off the skins and cut the
tomatoes in half, then seed and
chop the esh.
3 PREPARE THE GARNISHES
When ready to serve, nely chop

the extra cucumber and red bell
pepper. Place the cucumber, bell
pepper, and egg yolk and white in
individual bowls and arrange on the
table, along with a bottle of olive oil.
Ladle the soup into bowls and serve,
letting each diner add their own
garnish. If the soup hasnt had
enough time to chill properly, add
an ice cube or two to each bowl.
2 PROCESS INGREDIENTS
Place the tomato esh, cucumber,

red bell pepper, garlic, and vinegar
in a food processor or blender.
Season to taste and process until
smooth. Pour in the oil and process
again. Dilute with a little cold water
or a few ice cubes if too thick.
Transfer the soup to a serving bowl,
cover with plastic wrap, and chill.
To make a more
add cubes of
substantial meal,
in olive oil and a
stale bread soaked
ar at step 2.
dash of sherry vineg
t, try adding 4oz
For a seafood twis
peeled shrimp
(115g) small cooked,
to the serving
(thawed if frozen) in
bowls at step 3.
80
LUNCH IN A FLASH OR ON THE GO GAZPACHO
PLAN OF
ACTION!
PREPARE
TOMATOES
PROCESS
INGREDIENTS
INGREDIENTS
PREPARE
GARNISHES
214lb (1kg) tomatoes, plus

extra to serve
1 small cucumber, peeled

and nely chopped, plus
extra to serve

seeded and chopped, plus
extra to serve
2 garlic cloves, crushed

1
4 cup sherry vinegar

black pepper
1
2 cup extra virgin olive oil,

plus extra to serve
1 hard-boiled egg, white

and yolk separated and
chopped, to serve
SWEET POTATO SOUP
This sophisticated soup is rich and velvety, and can be

ready in minutes. The crispy croutons add a satisfying
crunch and make this hearty dish even more substantial.
SPECIAL EQUIPMENT hand-held blender
212 cups vegetable or
chicken stock
12 tbsp chopped sage
leaves
black pepper
4 slices of day-old white
bread, crusts removed
and cut into 12in (1cm) dice
5 tbsp olive oil

1 onion, chopped
1 leek, white part only,
chopped
1 celery stalk, chopped
1lb 2oz (500g) sweet
potatoes, peeled and
cut into 1in (3cm) cubes
PREPARE THE
SOUP
2
sw
ADD
sto
c
otato
e et p
sage
UP
SO ,
E
TH ING
ILE MER HE
H
W SIM E T
IS EPAR NS.
PR OUTO
CR
sa
1 SOFTEN
liquid
lt
onion
leek
pe
pp
SA U CE
er
celery
ME
IMM
ID
NL
A
P
82
to a boil.
LUNCH IN A FLASH OR ON THE GO SWEET POTATO SOUP
r,
an
ten d
der
.
t3
e
mi tbsp
ggi n
e
v
nut of oil
w
an cook the ro
es u
ntil softedned but not b
Bring
uce
R ed ok f
co
Hea 5
s
ed for
.
olive oil
ve
or the h
, co to is
10 eat to
r
e
min
mm
ta
a
utes o gentle si sweet po
r until the
OD
b read dice
S PO
MAKE THE
CROUTONS
ON
LARGE F
OO
4 FR
Y
WO
N
SP
RYING PA
SL
OT
TE
D
olive oil and salted b utter

un
5D
RAIN
Heat the
o il
, a dd t h e
bread di and butter until hotnstantly.
ce, then fry, stirring co
PAPER TO
W
ELS
F ry
then
rem the croutons for
10 minutes or until golden, wels.
ove wi
to
th a slotted spo
on and drain on paper
BL
RV
SE
p
pe
pe
lt
EN
DE
D
LD
N
LE
DL
E
sa
LA
BLEND AND
SERVE
E
-H
ND
HA
c r o ut o n s
Ble
tely
sm nd the sou til comple ing.
p un
ooth
, then check the season
La
s
dle
owl
b
the s
g
n
oup
and
.
ervi
garnis into s croutons
h with the
SWEET POTATO SOUP LUNCH IN A FLASH OR ON THE GO
83
SOPA AL CUARTO DE HORA
The Spanish name of this dish translates as 15-minute soup because thats
how long it takes to cook! Its ideal for when you want a nourishing meal in no
time. Why not serve this avorful broth with toasted bread for dunking?
1 SIMMER THE RICE
In a large pan, bring the broth, rice,

and ham to a boil. Reduce the
heat and simmer for 15 minutes,
or until the rice is nearly tender.
2 ADD THE EGGS AND HERBS

Add the eggs and simmer for
another minute. Remove from the
heat, then stir in the parsley and
mint, if using. Serve piping hot.
TIP You can cut down the preparation
time by using pre-cooked leftover rice, or

by replacing the rice with soup pasta, such
as vermicelli or ditalini.
84
LUNCH IN A FLASH OR ON THE GO SOPA AL CUARTO DE HORA
PLAN OF
ACTION!
SIMMER
RICE
INGREDIENTS
ADD
EGGS
312 cups hot chicken or

beef broth, fresh or from
powdered stock
2 tbsp rice
4 cup diced Serrano ham
2 eggs, hard-boiled and

chopped
1 tbsp nely chopped

at-leaf parsley
1 tbsp nely chopped mint

(optional)
SUMMER PEA, MINT,

AND QUINOA SOUP
This light and creamy chilled soup is enhanced by the addition

of protein-packed quinoa and nutty-avored almond milk. Quick
and easy to prepare, it makes the perfect summer lunch.
SERVES 4 READY IN 2025 mins, plus cooling
INGREDIENTS
1 PREPARE THE QUINOA
12 cup uncooked quinoa

2 avocados, pitted
1lb 2oz (500g) frozen peas
34oz (20g) chopped mint, plus
extra to garnish
312 cups unsweetened almond
milk
Rinse the quinoa under

running water, drain, and
place in a lidded saucepan.
Cover with 1 cup of water
and bring to a boil.
3 BLEND THE AVOCADOS,

PEAS, MINT, AND MILK
While the quinoa is cooking, scoop
out the esh from the avocados
and place in a food processor. Add
the peas, mint, and half the milk
and pulse until smooth. Then add
the remaining milk and process
until fully blended.
2 COOK THE QUINOA
Reduce the heat to a simmer,

cover, and cook for 1520 minutes,
or until almost all the liquid has
been absorbed and the quinoa
is uffy. Remove from the heat,
drain any remaining water, and
set aside to cool.
4 DIVIDE AND SERVE
Divide the soup equally between

four soup bowls. Top with equal
quantities of the cooled quinoa.
Garnish with some mint and
serve immediately.
You can
substitute cows milk
for the almond
milk, if you like.
PLAN OF
ACTION!
86
PREPARE
QUINOA
COOK
QUINOA
BLEND
INGREDIENTS
LUNCH IN A FLASH OR ON THE GO SUMMER PEA, MINT, AND QUINOA SOUP
DIVIDE
AND SERVE
PARMESAN BROTH
This elegant pick-me-up enjoyed in Romewhere it is known

as stracciatella alla romanais made by swirling raw egg
beaten with grated Parmesan cheese into boiling chicken broth.
INGREDIENTS
1 REDUCE THE STOCK
7 cups hot chicken stock

salt
45 eggs
2 tbsp nely grated
Parmesan cheese
1 tsp freshly grated nutmeg
grated zest of 1 lemon
2 tbsp nely chopped
at-leaf parsley
In a large saucepan, bring

the chicken stock to a boil
and let simmer until reduced
by one-third. Season to taste
with salt.
4 TASTE, GARNISH,
AND SERVE
2 WHISK THE EGGS AND

CHEESE TOGETHER
Taste the broth and add more

cheese and seasoning, if you
like. Garnish with parsley.
In a bowl, whisk the eggs with the

Parmesan, nutmeg, and lemon
zest, until well-blended.
3 COMBINE THE STOCK

AND EGG MIXTURE
Reduce the heat to a steady
simmer and whisk in the egg
mixture. Continue to whisk for
another 12 minutes as the egg
forms ne pasta-like threads.
You
d
could also ad
ely
n
,
to
ut
diced prosci
y, and a
chopped parsle
eded
few scraps of se
pper to the
peperoncino pe
soup, if you like.
PLAN OF
ACTION!
REDUCE
STOCK
WHISK EGGS
AND CHEESE
COMBINE STOCK
AND EGG MIXTURE
TASTE, GARNISH,
AND SERVE
PARMESAN BROTH LUNCH IN A FLASH OR ON THE GO
87
SALADINAJAR
handful of
shredded or
sliced lettuce
small handful
of cilantro,
chopped
1 small avocado,
diced (toss with a
little lemon or
lime juice to
prevent browning)
small handful
of mung bean,
pea, or alfalfa
sprouts
zucchini, in
spirals (toss with
a little lemon or
lime juice to
prevent
browning)
13 4 oz (50g)
Cheddar
cheese, grated
handful of
black olives
13 4 oz (50g)
feta cheese
13 4 oz (50g)
cooked rice
can black
beans, drained
and rinsed
1 red bell
pepper, diced
jalapeo,
chopped, to
taste (optional)
3 scallions,
sliced
2 tbsp fresh
salsa (see p146)
1 stalk of celery,
sliced
5 cherry
tomatoes,
halved
yellow bell
pepper, sliced
1
4 cup
frozen peas,
thawed
2 tbsp of an
avocado
dressing
2 tbsp of a spicy,
zesty oil-based
dressing
TACO SALAD
A taste of Tex-Mex in a jar, this salad is
perfect for when you want a spicy hit.
ZUCCHINI AVOCADO SALAD

Use a spiralizer or julienne peeler
to make zucchini spaghetti.
small handful of
mint leaves,
chopped
1 scallion,
thinly sliced
13 4 oz (50g)
chicken, cooked
and shredded
1oz (30g)
edamame,
shelled and
cooked
13 4 oz (50g)
soba noodles,
cooked
1 red bell
pepper, sliced
into thin
batons
pack smoked
tofu, sliced into
in (1cm) cubes
1 small carrot,
grated or
sliced into
thin batons
2 tbsp of a
peanut- and soybased dressing
ASIAN NOODLE SALAD

A zingy salad that combines avors
from Japan and Thailand.
88
handful of
sunower
seeds
large handful of
baby spinach
leaves
LUNCH IN A FLASH OR ON THE GO SALADINAJAR
can
chickpeas,
drained and
rinsed
1 cooked
beet, sliced
13 4 oz (50g)
quinoa,
cooked
2 tbsp of a
lemon, garlic,
and tahini
dressing
1 carrot,
julienned
QUINOA TOFU SALAD

Prepare this nourishing salad for a
tasty, plant-based protein boost.
A speedy salad-in-a-jar makes an easy, transportable lunch. Layering the ingredients in the right
order will prevent the dressing from spreading and making the greens soggy. When youre ready to
eat, simply tip the jar upside down and shake to combine. See pages 9091 for dressing ideas.
seeds
from half a
pomegranate
handful of baby
spinach leaves
small handful
of basil, torn
large handful of
baby spinach
leaves
a few sun-dried
tomatoes,
chopped
handful of
sunower or
pumpkin seeds
8 cherry
tomatoes,
halved
13 4 oz (50g)
mozzarella,
chopped into
bite-sized
pieces
13 4 oz (50g)
snow peas or
sugar snap
peas
21 2 oz (75g)
cooked pasta,
such as penne
bulb fennel,
trimmed and
sliced very
thinly
2 tbsp pesto
(see p136)
CAPRESE PASTA SALAD

A simple, fragrant salad thats great
for using up leftover pasta.
tsp cilantro
avocado,
sliced (tossed
with lemon juice
to avoid
browning)
red onion,
thinly sliced
MANGO AND SHRIMP SALAD

A refreshing salad for a hot dayadd
a squeeze of lime, if you like.
1 carrot,
grated or
sliced into
thin batons
2 tbsp of a
zesty, honeyand oil-based
dressing
2 large handfuls
of butter
lettuce or
watercress
3oz (85g)
cooked jumbo
shrimp
2 tbsp of a
lemon-based
dressing
13 4 oz (50g)
cooked
couscous
HALLOUMI FENNEL SALAD

Pair rich, salty halloumi with crisp raw
veggies for a satisfying lunch.
2 large
handfuls
of arugula
mango,
esh removed
and sliced
41 2 oz (125g)
halloumi
cheese, cut
into 1 2in (1cm)
slices and
broiled
bunch chives,
nely chopped
1 large handful
of radicchio,
roughly
chopped
1 thick slice
sourdough
bread, toasted
and cut into 12in
(1cm) pieces
13 4 oz (50g)
crispy bacon,
crumbled
13 4 oz (50g)
Roquefort
cheese
1 pear, cored
and sliced
1oz (30g)
shelled walnut
halves, roughly
chopped
2 tbsp of a
mustard-based
dressing
ROQUEFORT RADICCHIO SALAD

The classic combination of blue cheese
with apples and walnuts.
SALADINAJAR LUNCH IN A FLASH OR ON THE GO
89
OI
L
IL
TO
IN
LI
CR
VE
EA
GREE
NU
IL
RG
NN
IL
AIS
K YO
3P
A
GURT
FLAKES
RED PEPPER
1 2
90
FR
UI
T,
AN
DS
EAS
ONIN
GS
LUNCH IN A FLASH OR ON THE GO WHEEL OF SALAD DRESSINGS
BER
Why not try

parsley, basil, mint,
rosemary, tarragon,
oregano, cilantro, dill,
chives, or thyme?
MANGO
M c
TO ely
peeled, pit remo

ved,
and nely choppe
d
If you wish!
ES d
O pe
AT hop
rasp RIES O
R
b
blue erries, BERR
YC
berr
blac
O
k
ies,
stra berries ULIS
wbe
,
rries
4
ADD VEGGIES, FRUIT, OR
SEASONINGS
el
To help the dressing emulsify.
e
ES p
IV chop
L
O y
R
n ES
el H
y
ch OR
op D
pe RI
JA
d ED
L
n AP
ely E
HE
slic O
RB
ed S
S
3
ADD A FLAVORING
ne
S,
IE
GG
VE
Pop in a vinegar or other acidic ingredient.
a
EST pefruit, or
US Z
CITR , lime, gra
n
ES
lemo
TO
MA
O
DT
RIE ped
D
p
N
SU ly cho
2
CHOOSE YOUR ACID
PA
RT
Add it to the blender.
S
RT
TAHINI
nge
1
CHOOSE YOUR OIL OR FAT BASE
PEANUT OIL
CO
VI
SO
UR
IL
ED O
P SE
HEM
CO
ER
L
OI
W
O
FL
N
EX
TR
MA
YO
Most dressings are based on a ratio of 3

parts oil to 1 part acid (vinegar or citrus),
plus additional flavorings, which act as
emulsifiers to help the oil and vinegar
combine and so coat the salad evenly.
Add fruit, veggies, or seaonings to taste.
(See the center of the wheel for ratios.)
LA
NO
OR
SU
Use this wheel to experiment with your own dressing

ideas and give any salad a speedy makeover. To test
your combo, dip in a piece of lettuce, shaking off the
excess. This will give you a better idea of how it
tastes than by dipping in a ngerand if its not
quite right you wont ruin the whole salad!
MAKE YOUR DRESSING
SE
A
TB
A
F
CA
WHEEL OF SALAD
DRESSINGS
Avoid malt vinegar, which is too

overpowering for most dressings.
CID
IS
O
BU
TT
PA
ST
E
ER
MI
LK
Sesame oil has a rich,

nutty avor that works
better as a avoring
than as a base. Try
it with sunower or
peanut oil.
RD n
TA rai
S
U -g
M hole
w
,
n,
l
ng
EO
SA
SE
CE
AU
S
OY
AVORINGS AN
D
3 FL
E
MU
L
S
IF
I
E
RS
P
SYRU
PLE
R MA
EY O
HON
AN
PAR
T
1 4 12
ES
GRATED PARM
CURRY POWDE
HOT
CHIL
I SAU
FRU
CE
IT J
AN
CH
OV
white, red, shallot

chopped
A
SS
cr
IC
RL d
GA ushe
CE
AU
ES
HIR
ERS
RI
HA
EST
RC
E
PAST
ATO
TOM
ONIONS
(se PE
e ST
p1 O
36
)
WO
s, scallions, nely
IES
FRENCH VINAIGRETTE
Extra virgin olive oil red or white

wine vinegar Dijon mustard
shallot (optional)
MANGO AND LIME
1 PA
RT
Here are a few of our favorite dressing

ideas, to get you started...
Yogurt lemon juice

garlic mint lemon zest
jo
Di
TOP COMBOS
MINTY YOGURT
IL
ish
bals
amic
, re
sher d wine
VI
,
ry, r
ice w white w NEGAR
in
S
ine,
fruit e, cide
r,
vine
ga r s
efruit, orange
CITRUS JUICES
lemon, lime, grap
2A
AM
Sunflower oil rice wine vinegar

lime juice and zest mango
HONEY AND BALSAMIC
Canola oil balsamic vinegar

honey whole-grain mustard
GREEN GODDESS
Equal parts mayo and sour cream

lemon juice garlic anchovies
parsley tarragon chives
WALDORF SALAD
Created at the Waldorf Astoria Hotel in New York, this creamy and
crunchy salad has been a favorite for over 100 years. It goes well
with grilled chicken if you need something a bit more lling.
INGREDIENTS
1 DICE THE APPLES
2 large apples
4 celery stalks,
thinly sliced
25 red seedless
grapes, halved
2 tbsp toasted and
crushed walnuts
14 cup mayonnaise
juice of 1 lemon, plus extra
for squeezing
pepper
2 hearts of Romaine lettuce
PLAN OF
ACTION!
92
DICE
APPLES
Remove the cores of the apples

using a corer. Then, using a
sharp knife, cut the apples
into slices of an even thickness.
Stack the slices, a few at a time,
and cut lengthwise through the
pile and then crosswise, making
equal-sized cubes.
2 DRESS AND TOSS

THE SALAD
3 ADD LETTUCE AND SERVE
Roughly chop the lettuce and

divide between 4 plates. Serve the
fruit and nut mixture on each bed
of lettuce with a squeeze of lemon.
Put the apples, celery, grapes,

and walnuts in a bowl. Add the
mayonnaise and lemon juice and
toss well to combine. Season with
salt and pepper to taste.
DRESS AND
TOSS SALAD
LUNCH IN A FLASH OR ON THE GO WALDORF SALAD
ADD LETTUCE
AND SERVE
10
TOMATO, MOZZARELLA,
AND RED ONION SALAD
M ILNESSS!
OR
Versatile and easy to prepare, this simple salad bursts with vibrant
colors and delicious Italian avors. You can pull this together in
minutesserve it with ciabatta to soak up the juices, if you like.
INGREDIENTS
8 ripe plum tomatoes, sliced
6 cherry tomatoes, halved
1 small red onion, peeled
and sliced
handful of basil leaves, torn
extra virgin olive oil, to drizzle
pepper
2 handfuls of wild arugula
leaves
balsamic vinegar, to drizzle
2 balls of mozzarella, torn
into pieces
PLAN OF
ACTION!
DRESS
INGREDIENTS
1 DRESS THE
INGREDIENTS
Place the tomatoes, onion, and
half of the basil leaves in a bowl.
Drizzle with plenty of olive oil,
season with salt and pepper to
taste, and toss through.
2 COMBINE, SEASON,
AND SERVE
Arrange the arugula leaves on a
serving platter and drizzle with
a little oil and balsamic vinegar.
Season and spoon the tomato and
basil mixture over the top. Add
the torn mozzarella. Scatter
with the remaining basil leaves,
and drizzle again with a little
oil and balsamic vinegar.
Serve immediately.
toss this
Why not
some
pasta with mery
h
it
w
d
la
sa
sum
r a simple
garlic oil fo d the arugula
lunch? Ad
to prevent
at the end ting.
it from wil
COMBINE
AND SERVE
TOMATO, MOZZARELLA, AND RED ONION SALAD LUNCH IN A FLASH OR ON THE GO
93
JEWELED COUSCOUS IN A JIFFY
A stylish Middle Eastern-inspired salad that you can bring together without
any cooking at all. Why not make it the night before and pack in a lunchbox for
a weekday lunch? Its cheaper and much tastier than a supermarket sandwich.
1 MAKE THE STOCK
Bring a small saucepan of water to a

boil. Put the couscous into a bowl
and drizzle in 12 tablespoon of olive
oil. Rub it into the couscous, scatter
with the powdered vegetable stock
(if using), and mix it in.
2 SOAK THE COUSCOUS
Pour in 2 cups of boiling water

(if using powdered stock) or hot
vegetable stock, and stir briey.
The liquid should just cover the
couscous. Immediately seal with
plastic wrap.
4 TOAST THE PINE NUTS
Meanwhile dry-fry the pine nuts in a

non-stick frying pan over medium
heat, stirring, until they color. Be
careful, as they can burn quickly. Set
aside to cool.
5 MIX IT ALL UP
Toss together the cooled couscous,

pine nuts, apricots, and cilantro.
Mix in the extra virgin olive oil
and lemon juice and season to
taste. Scatter with the pomegranate
seeds to serve.
3 REST, TEST, AND COOL
Leave for 5 minutes, then test the

grains, which should be nearly soft,
and all the water soaked in. Fluff the
couscous with a fork and let it cool,
ufng it occasionally to separate
the grains.
94
LUNCH IN A FLASH OR ON THE GO JEWELED COUSCOUS IN A JIFFY
PLAN OF
ACTION!
MAKE
STOCK
SOAK
COUSCOUS
REST
AND TEST
TOAST
PINE NUTS
MIX
IT UP
INGREDIENTS
2 cups couscous
112 tbsp olive oil
1 tbsp powdered
vegetable stock or
2 cups hot
vegetable stock
134oz (50g) pine nuts
312oz (100g) dried

apricots, nely chopped
large handful of cilantro,

nely chopped
412 tbsp extra
virgin olive oil
juice of 1 large lemon
black pepper
2 or 3 tbsp pomegranate
seeds, to serve
INGREDIENTS
12oz (350g) let steak, or
ank steak
7oz (200g) rice vermicelli

or mung bean noodles
9oz (250g) green papaya

or green mango, peeled,
seeded, and cut into
matchsticks or
coarsely grated
1
4 cup roasted unsalted
peanuts, coarsely chopped
FOR THE DRESSING
1 tsp lemongrass pure
1 tsp nely grated

fresh ginger
2 tbsp chopped cilantro
2 tbsp Vietnamese nuoc

mam or Thai sh sauce
2 tbsp chopped mint
juice of 2 limes
1 tsp brown sugar
2 fresh red chiles, seeded

and nely chopped
PLAN OF
ACTION!
BROIL
BEEF
SOAK
NOODLES
MAKE
DRESSING
TOSS
AND SERVE
GREEN PAPAYA, BEEF,

AND NOODLE SALAD
A vibrant, Vietnamese-inspired noodle salad, this meal makes for a refreshing

lunch. Green papayas are underripe fruit that are featured in many Southeast
Asian saladsif you cant nd papaya, green mango works just as well.
SERVES 4 READY IN 20 mins, plus resting
1 TRIM AND BROIL THE BEEF
Preheat the broiler to high. Trim any

fat from the steak and broil for
34 minutes on each side, or until
browned but still pink in the center.
Set aside for at least 15 minutes
before slicing into thin strips.
2 SOAK THE NOODLES
Soak the vermicelli in boiling water

until softened, or as directed on the
package. Drain, rinse in cold water,
then cut into manageable lengths
with kitchen scissors. Set aside.
4 TOSS TOGETHER AND SERVE

Pile the noodles, papaya, and steak
into a serving dish and add the
dressing. Toss lightly together and
scatter with peanuts before serving.
TIP If you want, you can broil the steak
several hours in advance and slice it just

before adding to the salad.
3 MAKE THE DRESSING
Mix together the lemongrass, ginger,

cilantro, sh sauce, mint, lime juice,
sugar, and chiles.
This salad
s
rs
appea in many variation
and
across Vietnam, Thailand,
it
ing
eat
try
t
Cambodia. Why no
in
en
ick
ch
Thai-style? Use grilled
cky
place of the beef, and sti
d
tea
ins
e
white ric
of noodles.
GREEN PAPAYA, BEEF, AND NOODLE SALAD LUNCH IN A FLASH OR ON THE GO
97
SPICY ASIAN
CHICKEN SALAD
This colorful salad is tasty as well as healthy, and requires very little
cooking. You can reserve some of the salad, undressed, for tomorrows
lunch; toss with the dressing at the last minute to prevent wilting.
INGREDIENTS
1 POACH THE CHICKEN
14oz (400g) boneless, skinless

chicken breasts
salt
14 cup fresh lime juice
4 tsp Thai sh sauce
pinch of red pepper akes
(optional)
1 little gem lettuce, shredded
312oz (100g) beansprouts
1 large carrot, shaved using a
vegetable peeler
6in (15cm) piece of cucumber,
seeded and nely sliced
12 red bell pepper, nely sliced
12 yellow bell pepper, nely sliced
approx. 15 cherry tomatoes,
halved
small handful of mint leaves,
chopped
small handful of cilantro
leaves, chopped
134oz (50g) salted peanuts,
chopped (optional)
PLAN OF
ACTION!
98
POACH
CHICKEN
Poach the chicken in a large

saucepan in plenty of simmering
salted water or chicken stock for
710 minutes, depending on
thickness, until cooked through.
Let cool, then thinly slice.
2 MAKE THE DRESSING
Whisk the lime juice, sh sauce,

sugar, a pinch of salt, and the red
pepper akes (if using) together,
until the sugar dissolves.
MAKE
DRESSING
LUNCH IN A FLASH OR ON THE GO SPICY ASIAN CHICKEN SALAD
3 TOSS TOGETHER
AND SERVE
Mix together the salad vegetables,
most of the herbs, and the
chicken. Mix in the dressing and
scatter with the remaining herbs
and the peanuts (if using), to serve.
TIP To save time, prepare the vegetables
while the chicken is poaching. To speed-cut

cherry tomatoes, place several on a small
plate, invert a second small plate on top
and, holding the top plate in place, use a
sharp knife to slice between the plates and
through the tomatoes, making sure you cut
away from yourself.
TOSS
AND SERVE
BULGUR WHEAT WITH

MIXED BELL PEPPERS
AND GOAT CHEESE
Sweet, crunchy peppers and creamy goat cheese are a winning

combination. Bulgur wheat is a great staple for your cupboard
its a source of ber and protein, and very easy to prepare.
INGREDIENTS
1 SOAK THE BULGUR WHEAT
114 cups ne bulgur wheat

114 cups hot vegetable stock
pepper
1 bunch of scallions, nely
chopped
1 orange bell pepper, seeded
and diced
1 yellow bell pepper, seeded
and diced
pinch of mild paprika
handful of fresh mint leaves,
nely chopped
juice of 1 lemon
412oz (125g) soft goat cheese,
crumbled
extra virgin olive oil, for
drizzling
PLAN OF
ACTION!
SOAK
BULGUR WHEAT
Put the bulgur wheat in a large

bowl, and pour in enough stock
to just cover the bulgur. Leave for
10 minutes, then stir with a fork to
uff up the grains. Season with salt
and pepper to taste.
2 ADD THE VEGGIES

AND CHEESE
Add the scallions, orange and
yellow bell peppers, paprika, mint,
and lemon juice, and stir well.
Taste, and season again if needed.
To serve, top with the goat cheese
and a generous drizzle of olive oil.
You could use

r wheat
couscous instead of bulgu
eese, if you
and feta instead of goat ch
ur over enough
like. For the couscous, po
couscous, then
hot stock just to cover the
c wrap and
cover the bowl with plasti
e ufng
leave for 5 minutes befor
up with a fork.
ADD VEGGIES
AND CHEESE
BULGUR WHEAT WITH MIXED BELL PEPPERS AND GOAT CHEESE LUNCH IN A FLASH OR ON THE GO
99
BEAN BURGERS
These bean burgers are a tasty, low-fat alternative to

the traditional beef burger, and can be put together in
no time! Omit the anchovies to make them vegetarian.
23 tbsp all-purpose our,
plus extra for dusting
23 tbsp vegetable or
sunower oil, for frying
1 x 14oz (400g) can aduki

beans, drained and rinsed
1 x 14oz (400g) can
chickpeas, drained and rinsed
1 onion, roughly chopped
6 salted anchovies in olive
oil, drained
1 tbsp whole-grain mustard
2 eggs
black pepper
TO SERVE
2 burger buns, toasted

crisp lettuce, such as
little gem
ketchup
PREPARE THE BEANS

SE
BEANS
COLANDER
rai
n
100
a nd
rinse the beans in a
nd
er
adu
eas
ki b
ean
s
ckp
Give the chickpeas

and aduki beans
a quick pulse or
two until theyre
broken up.
a
col
LUNCH IN A FLASH OR ON THE GO BEAN BURGERS
ave a food
If you dont h
tato masher to
u can use a po
yo
r,
o
ss
ce
ro
p
fore stirring
rough paste be
a
to
s
an
be
e
sure you
crush th
edients. Make
gr
in
ng
ni
ai
m
e eggs
in the re
ies and whisk th
chop the anchov
before adding.
FOOD PROCESSOR
chi
2 PULSE
RIN
oni
on s
an
cho
vies
4 ADD EGGSlt
eggs
tard
mus
sa
pep
3 ADD FLAVORINGS
A
F L DD
OU
R
ADD THE OTHER INGREDIENTS
per
... and again ...
Pulse again ...
FORM AND FRY
.
ties
Form into pat
... and again!
ASSEMBLE
THE BURGERS
FO
RM
7 CO
OK
AC
ST
bun
ketchup
bean
burger
lettuce
eat
m
the o
ediu
m
i
l
r
a
nd
.
heat
ove
for 34 cook in batches of 2 or 3 ntil golden
minutes on each side, or u
BEAN BURGERS LUNCH IN A FLASH OR ON THE GO
bun
101
TUNA AND ARTICHOKE SALAD
A hearty meal-in-one salad, this dish is enhanced by a few pantry ingredients

and some fresh green beans. Its packed with avor and pretty enough to share!
Prepare ahead for a tasty weekday packed lunch.
1 BOIL THE PASTA AND BEANS
Bring a large pan of water to a boil

and cook the pasta according to the
package instructions, adding the
green beans 45 minutes before the
end of the cooking time. Drain and
rinse under cold running water until
the pasta is cold. Drain well and
place in a serving dish. Add the tuna,
cannellini beans, sun-dried tomatoes,
and artichokes and stir well.
3 DRESS THE SALAD
Pour the lemon-mustard dressing

over the pasta. Add the herbs and
toss well to coat. Cover and chill
until ready to serve.
TIP Save any remaining oil from the
sun-dried tomatoes and artichokes. As well

as being delicious in salad dressings, the oils
add extra avor when pan-frying vegetables.
2 MAKE THE DRESSING
Place 3 tablespoons of the oil

from the sun-dried tomatoes and
3 tablespoons of the oil from the
drained artichokes in a small bowl.
Stir in the lemon zest and juice,
mustard, and seasoning.
For a vegetarian
tuna and
version, omit the
jar of roasted
add a 9oz (250g)
instead, and a
bell pepper strips
capers or
handful of rinsed
green olives.
102
LUNCH IN A FLASH OR ON THE GO TUNA AND ARTICHOKE SALAD
PLAN OF
ACTION!
BOIL PASTA
AND BEANS
MAKE
DRESSING
DRESS
SALAD
INGREDIENTS
734oz (220g) quick-cook

pasta shapes
312oz (100g) thin green

beans, trimmed and
halved if long
7oz can of tuna in spring

water, drained and aked
14oz can of cannellini
beans, drained and rinsed
10 sun-dried tomatoes in
oil, drained and roughly
chopped (oil reserved)
1 x 9oz (250g) jar artichoke

hearts in oil, drained
(oil reserved)
nely grated zest and juice

of 1 lemon
1 tsp whole-grain mustard
black pepper
3 tbsp chopped at-leaf
parsley leaves
leaves from 3 sprigs of
basil, torn
DOITYOURSELF SUSHI
TO MAKE THE SUSHI ROLLS...
TO MAKE THE
SUSHI RICE...
1 Place a sheet of nori
(seaweed) on a bamboo mat.

Cover the nori in a in
(5mm) layer of cooled sushi
rice, pressing it down with
your fingertips. Leave
uncovered a in (1cm) strip
along the top of the nori,
farthest away from you.
Rinse 34 cup of shari or sushi

rice under running water.
Add to a saucepan with

1 cup of water.
Bring to a boil, stir, lower the heat

to medium, then cover.
2 Add a layer of filling in a strip
Let simmer for 68 minutes, or until

the water has been absorbed.
along the bottom of the nori,

closest to you.
Transfer the cooked rice to

a mixing bowl.
Mix in 12 cup rice vinegar,

1 tbsp sugar, and a pinch of salt.
Avocado
Carrot
Avocado
Sashimi
tuna
Scallion
Yellow
pepper
Crab
sticks
Sesame
oil
Hot chili
sauce
Cucumber
Daikon
Cucumber
GARDEN ROLL
SPICY TUNA ROLL
CALIFORNIA ROLL
Fill with 1 avocado, sliced, 134oz (50g) each

of carrot and cucumber matchsticks,
1 yellow bell pepper, finely chopped, and
1 daikon, peeled and thinly sliced.
Fill with 212oz (75g) fresh sashimi

tuna, finely chopped, combined with
1 tbsp hot chili sauce, a dash of
sesame oil, and 1 tbsp scallion, sliced.
Fill with 1 avocado, sliced, 134oz (50g)

cucumber cut into matchsticks, and
2 crab sticks, shredded.
104
LUNCH IN A FLASH OR ON THE GO
DOITYOURSELF SUSHI
These delicious sushi rolls are surprisingly quick and easy to makeand theyre ideal for lunch on the go. Follow
the basic rice and rolling technique, then choose from the llings at the bottom of the page. If you prepare the
lling ingredients while the rice is cooking, the sushi will be ready in 20 minutes. Makes 1 good serving.
TO SERVE...
3 Tightly roll the bamboo mat,
starting from the end closest

to you. Tuck in the edge of the
nori, but lift the mat up as
you roll it forward. Wet the
uncovered end of the nori with
rice wine vinegar and, as you
finish the roll, press to seal.
Serve the sushi rolls with

pickled ginger, and soy sauce
and wasabi to dip.
You can buy prepared

pickled ginger, but if you have
a little extra time its fun to
make your own. Simply toss 8oz
(225g) young fresh ginger,
peeled and nely sliced, with 1 tbsp
salt. Leave for 30 minutes.
Mix together 1 cup rice vinegar
and 3 tbsp sugar. Bring to a
boil, then pour over
the salted ginger. Let cool before
serving, or refrigerate
for up to two weeks.
4 Trim the edges of the roll so

they are straight and neat,
then slice the roll into 8
equal pieces.
Smoked
salmon
Jalapeo
Cooked
shrimp
Smoked
mackerel
Avocado
Mango
Wasabi
mayo
Cream
cheese
PHILADELPHIA ROLL
SMOKED MACKEREL ROLL
WASABI SHRIMP ROLL
Fill with 1 jalapeo or other mild green

chile pepper, seeded and finely chopped,
3 tbsp cream cheese, and
134oz (50g) smoked salmon.
Fill with 212oz (75g) smoked mackerel,

shredded, 134oz (50g) fresh mango,
sliced, and 1 avocado, sliced.
Fill with 212oz (75g) cooked shrimp,

chopped, and 3 tbsp wasabi mayo
(make by combining mayonnaise with a
little wasabi paste, to taste).
DOITYOURSELF SUSHI
LUNCH IN A FLASH OR ON THE GO
105
SQUASH FRITTATA
This easy-to-prepare frittata is packed with the

goodness of butternut squash and spinach, and
makes for a quick, delicious, and wholesome meal.
1 small butternut squash,
about 1lb 2oz (500g),
seeded and diced
2 tbsp olive oil
pat of butter
1 small onion, diced
7oz (200g) spinach
412oz (125g) soft
goat cheese
b ut
1B
4 sun-dried tomatoes
in oil, drained and cut
into small pieces
2 tbsp grated Parmesan
cheese
grated nutmeg
2 tbsp chopped tarragon
6 eggs, beaten
black pepper
er
squ
COOK THE
FILLING
2 DRAIN
CH
n ut
as
LAN
SAU
ash
n
Bla fo
b oiling water
onions
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ughly drain
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H
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3 m eat th
ok fos.
o
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es. Th
2
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106
COLANDER
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ch
qu
r 2 (briefl
ut s ed.
n
r
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t
t
4
b
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tes, until slight
3 SOFTEN
WOODEN SPOON
CEP
AN
LUNCH IN A FLASH OR ON THE GO SQUASH FRITTATA
LARGE
NON-STICK
FRYING PAN
4 WI
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T
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TH EHEA HIGH
PR ITS
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dd
FLAD
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ING
COOK THE EGGS

THEN BROIL
me
sa
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t
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5 AD
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12 spinach
mer ly.
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If you like, us
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of the spinach.
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Lif
FRYING PAN LID
ta
nd
sti
r
the
eg
gs.
Cook the eggs until just

beginning to set, then cover
and cook for 5 more minutes.
6 ADD
EGGS
7 BROIL
, transfer the pan to th

ve the lid own the top. Cu e broiler, and
o
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R
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inutes to
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34 m
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.
SQUASH FRITTATA LUNCH IN A FLASH OR ON THE GO
107
QUICK FRITTATA
A fancy version of cheesy scrambled eggs with tomato, this dish,

known as kayiana in Greek cuisine, is the ultimate comfort
foodideal for a warming, lling lunch in no time.
INGREDIENTS
1 COOK THE TOMATOES
14 cup olive oil

2 large ripe, rm tomatoes,
thickly sliced
1 garlic clove, chopped
312oz (100g) mozzarella or
taleggio cheese, diced
6 large eggs
1 tbsp nely chopped dill
black pepper
Heat the oil in a small frying

pan. Spread the tomato slices
in an even layer over the
surface and sprinkle with the
garlic. Cook over low heat until
the tomatoes are soft and slightly
dry. Top the tomatoes with the
cheese and cook until it has
melted slightly.
2 PREPARE THE EGGS
While the tomatoes and cheese

are cooking, place the eggs and
dill in a large bowl. Season to taste
and beat until well combined.
Pour the egg mixture over the
tomatoes and melted cheese
and increase the heat to medium.
Cover partially and cook until
the top is beginning to set.
PLAN OF
ACTION!
108
COOK
TOMATOES
PREPARE
EGGS
LUNCH IN A FLASH OR ON THE GO QUICK FRITTATA
3 FLIP AND FINISH
Place a large plate over the pan

and ip it over to transfer the
frittata. Reduce the heat to low
and return the frittata to the pan,
uncooked side up. Cook for
another 23 minutes, or until the
underneath is golden brown and
set. Remove from the heat. Slice
the frittata into wedges, and
serve immediately.
FLIP AND
FINISH
FAVA BEAN TORTILLA
This Spanish recipe combines eggs with lightly cooked fava beans
instead of the usual potatoesfor a avorful yet quick lunch.
You could even cut it into bite-sized pieces to serve as tapas.
INGREDIENTS
1 COOK THE BEANS
4 tbsp olive oil

1lb 2oz (500g) fava beans,
shelled
2 tbsp white wine or dry sherry
4 large eggs
1 tsp fresh marjoram leaves
pepper
Heat 1 tablespoon of the oil in

a small frying pan. Remove any
wrinkled skins from the beans,
add them to the pan, and cook
for 1 minute, turning them over
once. Then add the wine, stir to
mix, and cook until the alcohol
evaporates. Reduce the heat to
a simmer, cover, and cook for
56 minutes or until the beans are
just soft and the liquid has almost
evaporated. Remove from the
heat and let cool.
3 COOK THE TORTILLA
Heat the remaining oil in the pan.

Pour in the egg and bean mixture
and spread it out in an even layer.
Cook the tortilla over low heat,
neatening the edges with a
spatula, until the top is beginning
to set and the underneath is
golden brown.
2 PREPARE THE EGGS
Place the eggs and marjoram

leaves in a large bowl. Season to
taste and beat well to combine.
Then add the bean mixture to
the bowl and stir well to mix.
PLAN OF
ACTION!
COOK
BEANS
PREPARE
EGGS
4 FLIP AND FINISH
Flip the tortilla over (see step 4,

opposite) and cook for another
23 minutes or until the tortilla is
rm but still juicy in the middle.
Serve warm or cool.
COOK
TORTILLA
FLIP AND
FINISH
FAVA BEAN TORTILLA LUNCH IN A FLASH OR ON THE GO
109
RECYCLED LEFTOVERS
CHICKEN
BREAD
Cooked chicken is a great addition to all sorts of meals;

simply shred it into small pieces to make it go further
before adding to sandwiches, wraps, or salads. Keep cooled
cooked chicken, covered, in the fridge for up to 3 days.
Tear leftover bread, toast it, and add it to a panzanella.

Bread crumbs are also a great staplethey act as a binding
agent in meatballs, sausages, and burgers, and make a crispy
coating or crust for baked and fried foods.
PANZANELLA
Toss 2 slices of stale bread

(cut into bite-sized pieces), 312oz (100g)
ripe tomatoes (chopped), red onion (thinly
sliced), and cucumber (chopped) with 1 tsp red
wine vinegar and 3 tsp extra virgin olive oil, and
season to taste. Set aside for half an hour,
before serving with a small handful each of
chopped parsley and torn basil
scattered over.
OR
CHICKEN TACOS
Toss 312oz (100g) shredded chicken with a

dash of cider vinegar and a pinch each of red pepper
akes and smoked paprika. Layer in taco shells with
salsa and guacamole (see p146), and thinly
sliced red onions.
CHICKEN SOUP
OR
Barbecue chicken sandwich (p68) Chicken and apple
salad pita pocket (p78) Shredded chicken in yellow curry
sauce pita pocket (p79) Asian noodle salad (p88) Spicy
Asian chicken salad (p98) Red curry in a hurry (p134)
110
OR
Cook 1 onion (chopped), stalk

celery (chopped), 1 carrot (diced) in butter
until they begin to soften. Stir in 1 tbsp all-purpose
our and cook for 2 minutes. Add 2 cups chicken
stock and simmer for 10 minutes, until the vegetables
are tender. Add 312oz (100g) cooked, shredded
chicken and cook until heated through.
Season to taste and serve scattered
with chopped parsley.
EASY BREAD CRUMBS
OR
Freeze slices of bread and grate

using a cheese grater.
For whole pieces or slices:

Strawberry-stuffed French toast (p40) Sweet potato soup
(pp823 for the croutons) The Bruschetta Bar (pp1801)
For bread crumbs:
Chicken schnitzel (pp11819) Classic beef burgers
(p121) Harissa-spiced lamb chops (pp2067)
LUNCH IN A FLASH OR ON THE GO RECYCLED LEFTOVERS
Transforming your leftovers into tasty new meals is a quick and easy way to save both time and money on
tomorrows lunch or dinner. It can be a good idea to deliberately cook more of the ingredients below than
you need, as these staples are particularly versatile. The quantities below are for 1 serving.
RICE
POTATOES
Cool any leftover rice as soon as possible after cooking,

keep it in the fridge, and use it within 24 hours. If reheating,
make sure that its steaming hot throughout before serving.
Boiled, mashed, or bakedpotatoes are a versatile leftover

ingredient perfect for second-day meals. Cooked potatoes
are best reused within 3 days.
CHEATS PIEROGI
Mix 412oz (125g) cooked mashed

potatoes with 412oz (125g) soft cheese. Fold
into gyoza or wonton wrappers (for folding
technique, see pp1845). Boil the dumplings in a large
pot of water for 23 minutes before removing with
a slotted spoon. Serve immediately with sour
cream, chopped parsley, and onions
cooked in butter.
OR
OR
MEXICAN GREEN RICE
Blend a handful each of cilantro and parsley,

fresh chile (to taste), 1 onion, and 1 garlic clove to
a paste in a food processor or blender. Combine
with 7oz (200g) cooked rice. To serve, roll in tortillas
with shredded cooked chicken and
the sauce.
FRIED RICE
Stir-fry 7oz (200g) cooked rice in

1 tbsp sesame oil in a wok over mediumhigh heat until heated through. Add 2 eggs
(beaten) and continue to stir-fry until the
egg is set. Stir in a handful of cooked peas
and a bunch of nely chopped
scallions. Season and serve
immediately.
BRITISH BUBBLE AND

SQUEAK
OR
OR
Mix 412oz (125g) cooked mashed potatoes

with a large handful of cooked, chopped cabbage
(kale or greens work just as well). Form into patties
or shape into 1 large cake to t the frying pan.
Cook in melted butter for about 3 minutes
on each side, or until crispy and
golden brown.
Sopa al cuatro de hora (p84) Stir-fry in no time

(pp 1245) Arancini (p131) Simple stuffed vegetables
(pp1323)
Squash frittata (pp106107, using potato instead

of the butternut squash) Potato, pancetta, and
red onion hash (p62)
RECYCLED LEFTOVERS LUNCH IN A FLASH OR ON THE GO
111
QUICK WEEKNIGHT
DINNERS
INGREDIENTS
black pepper
114lb (550g) new potatoes,

well scrubbed and
chopped into bite-sized
chunks
7oz (200g) hot-smoked

mackerel llets, skinned
2oz (60g) baby salad

leaves
2 tbsp chopped dill
2 tbsp chopped chives
7oz (200g) cooked

beets (not in vinegar),
roughly chopped
baguette, to serve
FOR THE DRESSING
1
4 cup extra virgin olive oil

juice of 1 lemon
1 tsp whole-grain mustard
1 tsp honey
1 garlic clove, nely
chopped
PLAN OF
ACTION!
COOK
POTATOES
PREPARE
MACKEREL
MAKE
DRESSING
DRESS
AND SERVE
HERBED MACKEREL SALAD
Throw together this fragrant salad for a light dinner packed with avorand
then mop up the delicious dressing with a crispy baguette. Smoked mackerel is
great to have in the fridge because its inexpensive and high in protein.
1 COOK THE POTATOES
3 MAKE THE DRESSING
2 PREPARE THE MACKEREL
4 DRESS, COMBINE,
AND SERVE
Bring a large pan of salted water to a

boil, add the potato chunks, and
cook for 1015 minutes, or until
tender. Drain and set aside.
Meanwhile, break the mackerel into

bite-sized pieces, removing any
bones you nd as you go, and place
in a large serving bowl. Add the
salad leaves and herbs and gently
toss together.
Place the dressing ingredients in a

small bowl, season, and whisk
together with a fork.
Add the warm potatoes to the

serving bowl, pour in the dressing,
and stir gently. Add the beets and
serve immediately with the baguette.
TIP Roll the lemon across the counter
before squeezing it. Youll get lots more

juice from the fruit without having to
work as hard.
HERBED MACKEREL SALAD QUICK WEEKNIGHT DINNERS
115
CHICKEN SALAD WITH

RADICCHIO AND ASPARAGUS
This French salade tide or warm salad, is quick to cook and easy to assemble.
Crunchy lettuce and garlicky chicken with a punchy dressing makes for a
healthy dinner you can put together in minutes.
SERVES 4 READY IN 15 MINUTES
1 COOK THE CHICKEN
Heat 2 tablespoons of the oil in a

large non-stick frying pan over
medium-high heat. Add the chicken
and garlic and cook, stirring, for
57 minutes, or until the chicken is
tender and cooked through. Stir in
the roasted red bell peppers, and
season to taste with salt and pepper.
2 COMBINE WITH THE

RADICCHIO
Meanwhile, put the radicchio leaves
in a large serving bowl. Remove the
chicken from the pan using a slotted
spoon and place in the bowl with
the radicchio.
3 COOK THE ASPARAGUS
Add the asparagus to the oil

remaining in the pan and cook,
stirring constantly, for 12 minutes,
or until just tender. Transfer to the
bowl with the chicken.
4 DRESS, TOSS, AND EAT
Whisk together the remaining

2 tablespoons of the oil, the
vinegar, and sugar, then pour into
the pan and stir over high heat
until well combined. Pour this
dressing over the salad and toss
quickly so that all the ingredients
are well mixed and coated with
the dressing. Serve immediately.
You can
her
substitute anot
berry;
vinegar for rasp r
cide
or
try red wine
vinegar.
116
QUICK WEEKNIGHT DINNERS CHICKEN SALAD WITH RADICCHIO AND ASPARAGUS
PLAN OF
ACTION!
COOK
CHICKEN
ADD TO
RADICCHIO
COOK
ASPARAGUS
DRESS
AND EAT
INGREDIENTS
4 chicken breasts, about

512oz (150g) each, cut into
thin strips
1 garlic clove, nely

chopped
2oz (60g) roasted red bell

peppers, thinly sliced

black pepper
1 small head of radicchio,

torn into small pieces
9oz (250g) asparagus

spears, each trimmed and
cut into 3 pieces
2 tbsp raspberry vinegar
2 tsp sugar
CHICKEN SCHNITZEL
This zesty breaded chicken can be ready in no time!

Serve with a green salad and potato wedges or boiled
baby potatoes for a speedy weeknight dinner.
2 large skinless chicken
breast llets
112 cups fresh bread
crumbs
black pepper
1 egg, lightly beaten

1 tbsp olive oil
FOR THE SAUCE
juice of 1 lemon
46 fresh sage leaves,
nely chopped
RAP
IC W
AST
1 SANDWICH
ck
c hi
G
PIN
PLASTIC
FLATTEN THE
CHICKEN
IN
LL
RO
en b
reasts
PL
WRAP
Flattening
an
meat makes it
d
an
s
even thicknes
reduces the
cooking time.
N
OU
Pound until doubled in area and about in (1cm) thick.
118
QUICK WEEKNIGHT DINNERS CHICKEN SCHNITZEL
b re
a st
E
PAR
on
DIP
zes
PR
E
lem
MAKE THE CRISPY

COATING
t
chick
sa l t
pepp
er
b read crumb s
flour
b eaten egg
POUR THE FLOUR,

BEATEN EGG, AND
BREAD CRUMBS ONTO
3 SEPARATE PLATES
son
sea
ed b read crumb
s
lemon juice
COOK
H
oil
He r
fo
at
th
t
nd he sc
gol hnit
den zels
.
RY
F
NPA
FI
NI
S
olive
sa g e
s
leave
k
coo a
5 m e o il o v
d
er medium-high heat an ugh
inut
ro
es on
each side until cooked th
e,
Then
sag e!
d
n
a
ad
e
rv
c oo
k for d the lemon juic and se
a few more seconds,
CHICKEN SCHNITZEL QUICK WEEKNIGHT DINNERS
119
CHICKEN CUTLETS
WITH LEMON SAUCE
A great time-saving trick for cooking chicken is to pound it to make

it thinner; this speeds up the cooking process and makes it more
tender. Serve with steamed spring vegetables and new potatoes.
INGREDIENTS
1 FLATTEN THE CHICKEN
4 boneless, skinless chicken

breasts
1 tbsp olive oil
pepper
1 tbsp butter
1 cup chicken stock
juice of lemon
4 heaping tbsp crme frache
1 tbsp nely chopped thyme
leaves
tsp granulated sugar
PLAN OF
ACTION!
120
FLATTEN
CHICKEN

Pound each chicken breast with
the round side of a rolling pin until
1
2in (1cm) thick all over.
3 MAKE THE SAUCE
Wipe the frying pan clean with

paper towels. Melt the butter in
the pan and scatter over the
remaining 1 tablespoon of our,
whisking over medium heat for
1 minute. Gradually add the
stock and lemon juice, whisking
constantly, and bring to a boil.
2 COOK THE CUTLETS
Heat the oil in a large, heavybottomed frying pan. Season just

2 tablespoons of the our with salt
and pepper. Dust the chicken with
the our, shaking off any excess.
Cook the chicken for 5 minutes
on each side over medium heat,
until cooked through and golden.
Transfer the cooked cutlets to
a baking dish and pop in the oven
to keep warm.
COOK
CUTLETS
4 THICKEN SAUCE AND

SERVE WITH CHICKEN
Add the crme frache, thyme, and
sugar, and season with salt and
pepper to taste. Cook the sauce
for 5 minutes, until thick and
glossy, whisking constantly with a
balloon whisk. Remove the chicken
from the oven, spoon out the
juices, and add them to the sauce.
Slice the chicken on a diagonal
and pour the sauce over to serve.
MAKE
SAUCE
QUICK WEEKNIGHT DINNERS CHICKEN CUTLETS WITH LEMON SAUCE
THICKEN SAUCE
AND SERVE
CLASSIC BEEF BURGERS
Homemade beef burgers are always worth the efforttheyre

simple and satisfying to make, and taste so much better than
store-bought ones. Serve in a bun with salad and relishes.
MAKES 4 READY IN 20 mins, plus chilling
INGREDIENTS
1 PREPARE THE BEEF MIX
14oz (400g) good-quality

ground beef
14 cup fresh white bread crumbs
1 egg yolk
12 red onion, nely chopped
12 tsp dried mustard powder
12 tsp celery salt
1 tsp Worcestershire sauce
2 tbsp olive oil
TO SERVE
4 burger buns, halved

1 head lettuce, shredded
2 tomatoes, thickly sliced
1 small red onion,
nely sliced
1 gherkin, nely sliced
14 cup spicy tomato relish
PLAN OF
ACTION!
PREPARE
BEEF MIX
In a large bowl, mix together

all the burger ingredients
(except the oil) until they are
well combined.
2 SHAPE THE BURGERS
With damp hands (to help keep

the mixture from sticking to your
ngers), divide the mixture into
4 balls and roll each one between
your palms until smooth. Pressing
down with your palms, atten each
ball out into a large, fat disk to a
thickness of 114in (3cm), and pat
the edges in to tidy them up.
3 CHILL THE BURGERS
Place the burgers on a plate, cover

with plastic wrap, and chill for
30 minutes (this will help them to
keep their shape during cooking).
SHAPE
BURGERS
CHILL
BURGERS
4 COOK THE BURGERS
Heat the oil in a large frying pan

and cook the burgers for 56
minutes on each side, until the
meat is springy to the touch and
the edges are charred.
5 PREPARE THE BUNS

AND SERVE
While the burgers are cooking,
toast the buns in a dry frying pan
over medium heat until golden.
Assemble the burgers and buns
with a selection of the listed
accompaniments, to your liking.
COOK
BURGERS
PREPARE BUNS
AND SERVE
CLASSIC BEEF BURGERS QUICK WEEKNIGHT DINNERS
121
THAISPICED MEATBALLS
WITH PEANUT SAUCE
These fragrant, savory bites are perfect with a sweet peanut sauce.
Serve them with lime juice squeezed over, and white basmati or
jasmine rice on the side, for a lling, Thai-inspired dinner.
INGREDIENTS
1 MAKE THE PEANUT SAUCE
FOR THE PEANUT SAUCE
1 tbsp vegetable oil

1 tsp Thai red curry paste
2 tbsp crunchy peanut butter
1 tbsp brown sugar
1 tbsp lemon juice
1 cup coconut milk
FOR THE MEATBALLS
1lb (450g) lean ground beef or

pork, or a combination of both
1 garlic clove, nely chopped
1 tsp lemongrass pure
1 tbsp chopped cilantro
1 tbsp Thai red curry paste
1 tbsp lemon juice
1 tbsp Thai sh sauce
1 egg
pepper
rice our, for dusting
sunower oil, for frying
lime wedges, to garnish
PLAN OF
ACTION!
122
MAKE
PEANUT SAUCE
Heat the oil in a small saucepan,

add the curry paste, and cook for
1 minute. Gradually stir in the rest
of the ingredients, then bring to a
boil. Reduce the heat and simmer
for 5 minutes, or until thickened. If
it is too thick, stir in a little water.
3 COOK THE MEATBALLS
Heat the oil in a frying pan. Cook

the meatballs in batches until
browned and cooked through.
4 DRAIN AND SERVE
Drain on paper towels, then serve

hot, with the warm peanut sauce
and lime wedges.
2 PREPARE THE MIXTURE
Meanwhile, combine the ground

meat, garlic, lemongrass, cilantro,
curry paste, lemon juice, Thai sh
sauce, and egg, and season to
taste with salt and pepper. Roll the
mixture into small walnut-sized
balls and dust with the rice our.
PREPARE
MIXTURE
COOK
MEATBALLS
QUICK WEEKNIGHT DINNERS THAISPICED MEATBALLS WITH PEANUT SAUCE
DRAIN
AND SERVE
DAN DAN NOODLES
The spicy Szechuan classic, named after the carrying pole used by
street vendors selling the dish, has been simplied here to include
easily available ingredients. Vary the chile heat levels to your taste.
INGREDIENTS
10oz (300g) dried Chinese
egg noodles
salt
7oz (200g) small broccoli orets
14 cup soy sauce
1 tbsp tahini paste
1 tbsp cornstarch
2 tsp sesame oil
2 tsp chili oil
1 tbsp balsamic vinegar
1 tsp granulated sugar
23 cup chicken stock
2 tbsp sunower oil
2 garlic cloves, nely chopped
1in (3cm) piece of fresh
ginger, nely chopped
12oz (350g) ground pork
bunch of scallions,
nely chopped, to serve
134oz (50g) salted peanuts,
roughly chopped, to serve
(optional)
PLAN OF
ACTION!
COOK NOODLES
AND BROCCOLI
1 COOK THE NOODLES

AND BROCCOLI
Cook the noodles in a large pan
of boiling salted water according to
the package instructions. Drain well.
Keep them in a bowl of cold water
until needed (to prevent them from
sticking together). Meanwhile, cook
the broccoli for 2 minutes in a pan
of boiling salted water, then drain
and rinse under cold water. This
stops the cooking process and
preserves the color of the broccoli,
keeping it crisp and bright.
4 ADD THE NOODLES

AND SERVE
Add the drained noodles and
broccoli, stirring them in well to
make sure they are well coated
with the sauce and heated
through. Serve scattered with
the scallions and peanuts
(if using).
2 MAKE THE SAUCE
Whisk the soy sauce, tahini, and

cornstarch to a thick paste, then
whisk in the sesame oil, chili oil,
balsamic vinegar, sugar, and stock.
3 STIR-FRY THE VEGGIES
Heat the sunower oil in a large

wok and stir-fry the garlic and
ginger for 1 minute, until it starts
to color. Add the pork and stir-fry
over high heat, breaking it up with a
wooden spoon, until it browns.
Add the sauce and allow to boil for
about 2 minutes, until it thickens.
MAKE
SAUCE
STIR-FRY
VEGGIES
ADD NOODLES
AND SERVE
DAN DAN NOODLES QUICK WEEKNIGHT DINNERS
123
STIRFRY IN NO TIME
GET PREPPED...
1 GET SET...
Grab a wokthe ideal pan for

stir-frying. Being thin, it heats
up quickly, and its curved shape
creates a large surface area
for cooking.
Avoid woks with nonstick coatings,
which can prevent the wok from
reaching the high temperatures
required for stir-frying.
No wok? No worriesany large
deep-sided frying pan will do!
For stirring, use any heatproof
spoon (the longer the handle the
better, to keep your hand away
from the heat). Be careful not to
leave it in the wok unattended,
as the heat may cause it to melt
or burn.
Prepare all your ingredients before

you startthere won't be time later.
Cut your ingredients into small,
similar-sized pieces to allow quick
and even cooking.
Cook your rice or noodles rst, then
drain and set aside. Add to the wok
once the other ingredients are ready.
Use peanut or sunower oil for
cooking (2 tbsp), as these oils can
be heated to very high temperatures
without burning.
Heat the wok before adding the oil
(oil will slow the heating process).
Swirl the oil around the wok and
wait until it is smoking hot before
adding any ingredients.
NTS
E
I
D
E
GR
N
I
FRY
TIR
S
Y
E
K
PROTEINS
Beef Pork Chicken
Shrimp Calamari
Salmon Peanuts
Tofu Boiled eggs
124
QUICK WEEKNIGHT DINNERS
STIRFRY IN NO TIME
GO!
Add chiles and spices rst so their

avors can infuse the cooking oil.
Then add your ingredients according
to how long each takes to cook:
- Start with proteins, such as meat,
sh, or tofu (512oz/150g). Peanuts
or boiled eggs can be added later.
- Then add hard vegetables, such
as carrots or broccoli (212oz/75g).
- Now add softer vegetables, such
as onion, mushrooms, leafy greens,
and peppers (212oz/75g).
- Add a pinch or splash (to taste)
of seasonings, sauces, and herbs
toward the end of cooking.
- Finally, return the cooked rice or
noodles to the wok to heat through
(212oz/75g), dried weight).
VEGETABLES
Bean sprouts Onions
Scallions Shallots Garlic
Bamboo shoots Water chestnuts
Bok choy Carrots Green beans
Snow peas Shiitake mushrooms
Enoki mushrooms Edamame
beans Oyster mushrooms Daikon
radish Cabbage Napa cabbage
Soy bean sprouts
Stir-frying is the ultimate in quick cooking. Make sure your stir-fries are always spot on by
following our three steps to success. Then, nd out how to give your key stir-fry ingredients
a cuisine-based makeover with a few traditional avorings. The suggested quantities serve 1.
Y FLAVORS
R
F
R
STI
VIETNAMESE-STYLE
KOREAN-STYLE
FLAV O R S Cloves Cinnamon stick Star

anise Fish sauce Lemongrass Shrimp paste
F L AV OR S Red bell pepper Chile powder Red

chile paste Korean soybean paste Korean soy sauce
Sesame oil Apricot syrup Sake or mirin
TY P I C A L I NGRE DI E NT S Tofu Napa
cabbage Soy bean sprouts
Daikon radish
TY PIC A L ING R EDIENTS Beef Pork

Shrimp Calamari Rice vermicelli
Flat rice noodles Sticky rice Oyster
mushrooms Pickled bamboo
JAPANESE-STYLE
INDONESIAN-STYLE
F L AV ORS Shoyu or tamari Mirin Rice vinegar

Teriyaki sauce Sake Pickled ginger (gari)
FLAV O R S Galangal Shrimp paste

Palm sugar Lime juice Turmeric
Nutmeg Kecap manis (a sweet,
syrup-like soy sauce)
TY PICAL I NGRE DI E NT S Tofu Eggs Salmon

Shiitake mushrooms Enoki mushrooms Cabbage
Edamame beans Daikon radish Sticky rice
Soba noodles Udon noodles
Mizuna (as a garnish)
TY PIC A L ING R EDIENTS Eggs

Peanuts Beef Pork Green beans
Scallions Snow peas Shallots
Long-grain rice Wheat noodles
(bami) Rice vermicelli (bihun)
Flat rice noodles (bun)
THAI-STYLE
FLAVO R S Tamarind paste Thai
sweet basil Lemongrass Nam pla (sh
sauce) Thai shrimp paste Lime juice
RICE AND NOODLES

Sticky rice Soba noodles Udon
noodles Egg noodles Short-grain
white rice Long-grain white rice
Jasmine rice Flat rice noodles
Rice vermicelli Wheat noodles
T YP I C A L ING R EDIENTS Shrimp

Chicken Peanuts Eggs Bean
sprouts Scallions Jasmine rice
Flat rice noodles Rice
vermicelli
SZECHUANSTYLE
FLAV O R S Szechuan peppercorns
Sesame paste Ginger Star anise
Cinnamon Garlic
TY PIC A L ING R EDIENT S
Peanuts Egg noodles
THAISTYLE STIRFRIED BEEF

IN LETTUCE CUPS
This is a fun way to serve and eat stir-fryin individual baby gem lettuce cups!
You can dive into this as it is, eating the lettuce cups with your hands,
or serve with basmati rice or quinoa for a more substantial meal.
1 BLANCH THE BROCCOLI
Bring a large pan of salted water

to a boil and blanch the broccoli
for 1 minute, then drain and rinse it
under cold water. Set aside.
2 STIR-FRY THE
FRESH INGREDIENTS
Heat the sunower oil in a wok
or a large, deep-sided frying pan.
Add the scallions, garlic, ginger,
carrot, cilantro stalks, and chile and
cook for a couple of minutes until
colored slightly.
3 ADD THE BEEF
Add the ground beef and continue

to cook over high heat until the meat
is well browned.
4 COMBINE, FLAVOR,
AND SERVE
Return the broccoli to the pan and
add the sh sauce, soy sauce, lime
juice, and sugar. Mix well, cooking
for a minute or two until the broccoli
is piping hot. Stir in the cilantro
leaves and divide between individual
cups of baby gem lettuce.
Why not try

ound
substituting gr
pork,
turkey, ground
for
tofu, or shrimp
?
the beef
126
QUICK WEEKNIGHT DINNERS THAISTYLE STIRFRIED BEEF IN LETTUCE CUPS
PLAN OF
ACTION!
BLANCH
BROCCOLI
STIR-FRY
INGREDIENTS
ADD
BEEF
COMBINE
AND SERVE
INGREDIENTS
salt
312oz (100g) broccoli

orets, cut very small
2 tbsp sunower oil
bunch of scallions, nely

chopped
1in (3cm) fresh ginger,

nely chopped
1 large carrot,
cut into strips
1 tbsp nely chopped
cilantro stalks, plus a
handful of cilantro leaves,
roughly chopped
1 red chile, seeded and
nely chopped
14oz (400g) ground beef

1 tbsp sh sauce
2 tbsp soy sauce

1 tbsp lime juice
1 tsp superne sugar
baby gem lettuce leaves,
to serve
INGREDIENTS
10oz (300g) medium or
thick dried rice noodles
2 tbsp sunower oil
2 eggs, lightly beaten
1 tsp shrimp paste
(optional)
2 hot red chiles, seeded

and nely chopped
3 boneless, skinless
chicken breasts, cut into
1
4in (5mm) slices
bunch of scallions,
nely chopped
splash of Thai sh sauce,

such as nam pla
juice of 1 lime
1 tbsp brown sugar
black pepper
512oz (150g) unsalted

peanuts, toasted in a dry
wok or frying pan
handful of cilantro leaves,
nely chopped
lime wedges, to serve
PLAN OF
ACTION!
SOAK
NOODLES
COOK
EGG
STIR-FRY
CHICKEN
ADD
FLAVORINGS
COMBINE WITH
NOODLES
PAD THAI
Originating from roadside food stands in Thailand, this zingy noodle dish is
designed to be quick to cook and easy to assembleideal for the time-limited
chef! Experiment with different kinds of rice noodles to nd your favorite.
1 SOAK THE NOODLES
Put the noodles in a large bowl,

cover with boiling water, and leave
for 8 minutes, or until soft. Drain and
set aside.
2 COOK THE EGG
Meanwhile, put 1 tablespoon of the

oil in a large wok over high heat and
swirl around the pan. Add the beaten
egg and swirl it around the wok for
about a minute, or until it begins to
setdont let it set completely
then remove, chop, and set aside.
5 COMBINE WITH THE

NOODLES
Add the noodles to the pan and
toss together to coat with the sauce,
then add half the peanuts and half
the cilantro and toss again. Transfer
to a large, shallow warmed serving
bowl and scatter with the rest of the
peanuts and cilantro. Garnish with
lime wedges to serve.
3 STIR-FRY THE CHICKEN
Add the remaining 2 tablespoons of

oil to the pan, then add the shrimp
paste (if using) and chiles and stir.
With the heat still high, add the
chicken and stir vigorously for
5 minutes, or until no longer pink.
4 ADD FLAVORINGS
Stir in the scallions, sh sauce, lime

juice, and sugar and toss together
well. Cook for a few minutes until the
sugar has dissolved, then season well
with salt and pepper. Return the egg
to the pan.
etarian
For a veg chicken,
it the
option, om d sh sauce
ste, an
shrimp pa fried tofu thats
tute
and substi ted in soy sauce,
a
been marin lic, lime juice,
ar
g
d
e
crush
and chile.
PAD THAI QUICK WEEKNIGHT DINNERS
129
OVENBAKED RISOTTO
This risotto needs much less of your time than the traditional
methodinstead of constantly stirring for 20 minutes, you cook
everything briey before popping it in the oven to do its thing!
SPECIAL EQUIPMENT Large, heavy-bottomed heatproof casserole
INGREDIENTS
2 tbsp butter
1 tbsp olive oil
1 onion, nely chopped
10oz (300g) mixed mushrooms,
such as crimini, shiitake, and
oyster, roughly chopped
14oz (400g) risotto rice
212 cups vegetable
or chicken stock
2
3 cup dry white wine
pepper
10oz (300g) cooked chicken,
chopped into bite-sized pieces
114oz (40g) grated Grana
Padano cheese, plus extra
to serve
1
4 cup chopped parsley leaves
PLAN OF
ACTION!
130
COOK ONION
AND GARLIC
1 COOK THE ONION

AND GARLIC
Preheat the oven to 400F
(200C). Heat the butter and oil in
a large, heavy-bottomed
heatproof casserole over low heat.
Once the butter has melted, add
the onion and garlic, and cook
gently for 34 minutes.
4 ADD THE CHICKEN

AND CHEESE
Remove from the oven and stir
in the chicken, Grana Padano
cheese, and parsley. Return to the
oven for 23 minutes, or until the
chicken is heated through. Serve
with pepper and extra Grana
Padano, for sprinkling.
2 ADD THE MUSHROOMS,

RICE, AND STOCK
Add the mushrooms and rice
and stir well to coat in the
butter and oil. Pour in the stock
and wine, bring to a boil, season,
and stir well.
3 COVER AND BAKE
Cover and cook in the oven for

15 minutes or until the rice is
tender, stirring a couple of times.
ADD MUSHROOMS,
RICE, AND STOCK
QUICK WEEKNIGHT DINNERS OVENBAKED RISOTTO
inach
For a sp
on
moked salm and
and hot-s
m
oo s
the mushr
it
m
o
,
o
tt
(300g)
riso
tir in 10oz ts and
s
d
n
a
,
n
e
chick
on lle
smoked alm minutes
to
h
,
d
e
k
5
a
g) spinach
31 2oz (100 e end of the
before th
me.
cooking ti
COVER
AND BAKE
ADD CHICKEN
AND CHEESE
ARANCINI
A fantastic way to use up leftover risotto, these Italian stuffed rice

balls make a light and tasty dinner. Serve alongside a fresh green
salad and, if you wish, a spicy tomato sauce.
MAKES 12 READY IN 20 mins, plus resting
INGREDIENTS
14oz (400g) cooked,
cold risotto
2oz (60g) mozzarella cheese,
cut into 12 x 12in (1cm) cubes
1 egg, beaten
1 cup day-old bread crumbs or
Japanese panko bread crumbs
312 cups sunower oil,
for deep-frying
1 MOLD THE
RISOTTO BALLS
Keep your hands damp to
mold the risotto balls. Take a
walnut-sized spoonful of the
risotto rice and mold it, in your
palm, so it creates a attened
circle. Place a cube of the
mozzarella in the middle of the
rice and mold the rice around it,
rolling it to make a ball. Make sure
that the mozzarella is well covered,
and take care to pack the risotto
tightly around. Continue until you
have 12 balls.
2 ROLL IN BREAD CRUMBS
Put the our, egg, and bread

crumbs separately in 3 wide,
shallow bowls. Roll each risotto
ball rst in the our, then in the
egg, and nally coat it well in the
bread crumbs. Place on a plate,
cover with plastic wrap, and rest in
the fridge for at least 30 minutes
(this will help the coating to stick).
4 FRY THE ARANCINI
Fry the risotto balls a few at a time,

for two minutes, until golden
brown all over. Remove with a
slotted spoon and drain on paper
towels. Keep warm in the oven
while you cook the rest.
TIP You can make arancini with all sorts
of risottos, but ensure that the kind you

use is fairly smooth in texture, as then the
mixture will adhere more easily to the
bread crumb coating. If youre making
these with leftover Oven-Baked Risotto
(see opposite), ensure that the mushrooms
are chopped up into small pieces.
3 HEAT THE OIL
Heat the oil in a large, heavybottomed saucepan to a depth of

4in (10cm). It will be ready when a
small piece of bread dropped in
sizzles and turns golden brown.
PLAN OF
ACTION!
MOLD
RISOTTO BALLS
ROLL IN
BREAD CRUMBS
HEAT
OIL
FRY
ARANCINI
ARANCINI QUICK WEEKNIGHT DINNERS
131
SIMPLE STUFFED VEGETABLES

g
Ja
ea l a p
m eo
ch
s
ee , ha
lve
se
d an
,a
nd
d stuf fed with
broi
led un
til bub bling
Po
r to
For the dressing, blend

2 anchovies, 12 small garlic clove,
1
4 cup mayo, 14 cup sour cream, a
handful each of chopped parsley
and tarragon,
1 tbsp chopped chives, 1 tsp lemon
juice, and salt and
pepper to taste.
ing
d
ve
hr
zz
us
oo
bak
m, f
t o,
illed with pes
e d p o t a to, w
ith
che
es
e-
an
ac
on
oliv
n,
io
on
let
tuc
e, fe
ta ch
e,
ees
re
QUICK WEEKNIGHT DINNERS SIMPLE STUFFED VEGETABLES
ing
n,
bl
ke
ub
ic
til
Re
it
ch
For the lling, scoop out

the potato insides and mix
with 2 tbsp mayo, 2 strips crispy
bacon, crumbled, and
1
4 cup Cheddar cheese.
w
ed
dd
le
fe
od
es, and green g
filling, broi
uf
lp
epper st
re
d
-b
ss
s dre
des
al
ar
llo
Top with
scallions,
to serve.
be
l
sh
132
ell
be
m
un
cr
t
a, a
un
d
nd t
o m a to, b roil e
il
lin
Top with
fresh basil.
ub
b
Sprinkle with
smoked
paprika.
These delightful stuffed vegetables are as delicious as they are eye-catching. Theyre easy to prepare for
comforting, everyday dinners and look great for when youre entertaining friends. Instead of these llings,
you could use mashed sweet potato or corn, seasoned bread crumbs, rice, or quinoa.
th
pp
wi
to
o r e g a n o, a n d
i
w
o
ay
ed out avocad
pe
Drizzle with olive

oil and broil until
bubbling.
top
ed
in,
mesan
ked
ith
Pa r
an egg c
rac
th
en
ne
pp
hollow
pe
ed
and
sil
ba
ed
st
s
nd
ato
tly
ligh
To m
nd sea salt
er a
ff
wi
th c
s,
ooked couscou
fre
Ha
lv
ell peppers
nd green b
nd red a
a
,
n
o
i
n
i zo, o
chor
d
e
pp
cho
y
l
h
ug
o
r
lv
Ha
e
ed
lant s tuf f
e
ggp
wi
Bake at 425F
(220C) until the
egg is set.
Top with ricotta

cheese and bake at
350F (180C)
until golden.
SIMPLE STUFFED VEGETABLES QUICK WEEKNIGHT DINNERS
133
ONEPOT MEALS
MEDITERRANEAN MIX
spinach
1 Heat
sliced
sausages
salt and
pepper
SLICE
dried rosemary
and oregano
1 tbsp olive oil over medium heat.
2 Add
7oz (200g) good quality Italian-style herbed

sausages and cook for 3 minutes on each side,
or until browned and cooked through. Remove
the sausages and set aside.
3 Stir
in 1 chopped onion, 2 nely chopped garlic

cloves, and 14oz (400g) chopped fresh plum
tomatoes, along with 1 tbsp dried oregano,
1 tbsp dried rosemary, salt, and pepper.
Cook for 5 minutes.
plum
tomatoes
garlic
4 Return
the sausages, sliced, to the pan, and add

2 big handfuls of fresh spinach. Stir together
to wilt the spinach. Serve with crusty bread.
Italian-style
herbed sausages
REM
OVE
RED CURRY IN A HURRY

lime juice
1 Heat
2 Add
1 chicken breast, cut into strips, and cook

until the meat is cooked through.
cilantro
chicken stock
3 Place
14oz (400g) chopped red bell peppers,

10oz (300g) sliced green beans, 1 chopped
onion, and 2 nely sliced cloves of garlic into
the pan. Stir to coat.
coconut milk
red curry paste
garlic
onion
in 2 tbsp red curry paste, 114 cups

coconut milk, and 14 cup chicken stock.
Bring to a rapid simmer and cook for 1012
minutes, stirring frequently.
4 Stir
green beans
red bell
pepper
5
chicken breast
134
1 tbsp coconut oil over medium heat.
ONEPOT MEALS
Add a squeeze of fresh lime juice, garnish

with cilantro, and serve with cooked
basmati rice.
What could be simpler and quicker than cooking a whole meal in just one pot or pan? With these recipes
you can have a satisfying dinner for two on the table in 20 minutes, and only one pot to clean up! All you
need is a large skillet or deep-sided frying pan and a few simple ingredients.
sour cream
VEGGIE-MEX MEDLEY
cilantro
1 Melt
red onion
tomatoes
1 tbsp coconut oil over medium heat.
2 Add
1lb 2oz (500g) diced sweet potatoes, 1 tsp

hot smoked paprika, and a pinch of salt.
Cook for 10 minutes, stirring occasionally.
3 Add
2 cup canned black beans, drained, and

2 cup canned corn, drained. Cook for another
5 minutes.
avocado
4 Remove
corn
black beans
hot smoked
paprika
and salt
from the heat and top with 1 sliced

avocado, 7oz (200g) diced tomatoes, 1 diced
red onion, and 14 cup cilantro.
5 Garnish
with sour cream.
sweet potatoes
ONE-POT PASTA
basil
1 Add
water
olive oil
salt and
pepper
basil
12oz (350g) pasta, such as farfalle, 7oz

(200g) chopped fresh tomatoes, 1 chopped
onion, 4 nely chopped garlic cloves, a large
handful of torn basil, salt, pepper, 14 cup
olive oil, and 4 cups water.
2 Bring
to a boil over high heat and simmer.
3 Garnish
with fresh basil and serve.
garlic
onion
tomatoes
pasta
ONEPOT MEALS
135
PESTO, PRONTO!
This versatile Italian sauce can be tossed with cooked pasta, spread on crostini, beaten with crme frache for
a dip, or even used on tarts or pizza. Blend the ingredients in a food processor or mortar and pestle, then
adjust to taste. Each recipe makes 1 jar (10oz/ 300g), which will keep in the fridge for up to 1 week.
CLASSIC BASIL
The ultimate green pesto, bursting
with fresh, herby avors.
squeeze of
lemon juice
good grating of
Parmesan cheese
clove of garlic
SUN-DRIED TOMATO
Perfect on pizza or in a sandwich, this
red pesto has great depth of avor.
drizzle of olive oil
pinch of salt
and pepper
good grating
of Parmesan
cheese
small handful of walnuts
1 small red chile

pepper, seeded
clove of garlic
small handful of
pine nuts
5 sun-dried tomatoes
large bunch of basil
EGGPLANT
The grilled eggplant is like a burst of
sunshine in this tasty pesto.
ARUGULA
A popular variation, arugula pesto
works well with sh and chicken.
pinch of sea salt
squeeze of
lemon juice
splash of
balsamic vinegar
good grating
of Parmesan
cheese
small bunch of basil
clove of garlic
1
2 grilled eggplant (grill

or broil eggplant slices
for 23 minutes on each
side)
small handful of
pine nuts
large handful of
wild arugula
ROASTED RED BELL PEPPER

Sweet and tangy, try this red pesto
with cheese and crackers.
small handful of
toasted almonds
pinch of
sweet
paprika
clove of garlic
small handful of
fresh cilantro
136
2 roasted red bell peppers
QUICK WEEKNIGHT DINNERS PESTO, PRONTO!
squeeze of lemon juice
pinch of salt
and pepper
clove of garlic
MINT
This fresh-tasting pesto marries
mint with creamy, salty feta.
squeeze of
lemon juice
1oz (30g) feta cheese

pinch of salt
and pepper
large bunch of fresh

mint leaves
small handful of
almond slices
clove of garlic
BROCCOLI AND BLUE

CHEESE PASTA SAUCE
Stir this delicious sauce though any pasta for a simple

and quick dinner. For four people, cook about 14oz (400g)
of dried pasta according to the package instructions.
INGREDIENTS
9oz (250g) broccoli, cut into
bite-sized orets
34 cup low-fat crme frache
7oz (200g) Dolcelatte or
Gorgonzola cheese, rind
removed and roughly chopped
nely grated zest of 1 lemon,
plus 1 tbsp lemon juice
14 tsp ground nutmeg
3 tbsp chopped walnuts,
to serve
1 PREPARE THE BROCCOLI

PURE
3 COMBINE AND SERVE
Add the broccoli pure to the

cheese mixture and stir well to
combine. To serve, pour the sauce
over cooked pasta, mix to coat,
and sprinkle with the walnuts.
Place the broccoli in a steamer

and steam for about 5 minutes
or until just tender. Drain well
and transfer to a food processor.
Process to a smooth pure.
2 MAKE THE SAUCE
While the broccoli is steaming,

make the sauce. Place the crme
frache and cheese in a saucepan.
Cook over low heat, stirring
constantly, until well combined
and smooth. Then stir in the lemon
zest, lemon juice, and nutmeg.
Season with a good grinding of
pepper and stir well.
For a
try
milder sauce,
ue cheese
replacing the bl
se and a
with cream chee
ed
handful of grat
Parmesan.
PLAN OF
ACTION!
138
PREPARE
BROCCOLI
MAKE
SAUCE
COMBINE
AND SERVE
QUICK WEEKNIGHT DINNERS BROCCOLI AND BLUE CHEESE PASTA SAUCE
SHRIMP AND
GARLIC PASTA
Also known as zoodles (zucchini noodles) the spaghetti-like

ribbons of zucchini in this quick and enticing dish offer a healthy,
carb- and gluten-free alternative to pasta.
SPECIAL EQUIPMENT Julienne peeler
INGREDIENTS
1 MAKE THE PASTA
6 zucchini
1 tbsp olive oil, plus 1 extra
1 garlic clove, crushed
12 raw shrimp, peeled
and deveined
black pepper
squeeze of lemon juice
Cut off a thin slice along the length

of each zucchini (this keeps them
from rolling around) and place on
a cutting board. Use a julienne
peeler to slice the zucchini into
thin ribbons, stopping and rotating
each zucchini when you reach
the seeds.
4 COMBINE AND SERVE
Drain the zucchini and place

on a serving dish. Drizzle with
1 tablespoon of oil, season to
taste, and add a squeeze of
lemon juice. Toss to mix, top
with the shrimp, and serve.
2 SAUT THE SHRIMP
Heat the oil in a large frying pan.

Add the garlic and shrimp and
saut until the shrimp are pink
and cooked through. Remove
from the heat.
3 BLANCH THE PASTA
While the shrimp is cooking,

blanch (briey boil) the zucchini.
Place enough water to cover the
zucchini in a large saucepan. Add
a pinch of salt and bring to a boil.
Then add the zucchini, cook for
1 minute, and remove. Plunge
the zucchini into a bowl of ice
water to stop the cooking process.
Drain well.
PLAN OF
ACTION!
MAKE
PASTA
SAUT
SHRIMP
For a
vegetarian option,
omit the shrimp, stir in
some pesto sauce (see p136),
and top with halved cherry
tomatoes.
BLANCH
PASTA
COMBINE
AND SERVE
SHRIMP AND GARLIC PASTA QUICK WEEKNIGHT DINNERS
139
PEA AND PANCETTA PASTA
This meal can be on the table in just 15 minutes! Its a speedy pasta dish that relies
on a handful of pantry essentials to make a satisfying dinner. If you use shell pasta,
such as conchigliette, the peas and pieces of pancetta nestle neatly inside.
1 COOK THE PASTA AND PEAS
Cook the pasta in boiling salted

water according to the package
instructions. A minute or two before
the end of cooking, throw the peas
in with the pasta to cook through.
Drain (reserving a ladleful of the
cooking water) and return it to the
pan with the reserved water.
2 COOK THE PANCETTA
3 TOSS TOGETHER
AND SEASON
Toss the garlicky pancetta through
the pasta and peas and follow
with the Parmesan cheese. Season
well to taste and serve with extra
Parmesan cheese.
TIP Theres no need to peel the garlic, just pop

a clove into the garlic press with its skin on.
Meanwhile, heat the oil in a large

frying pan. Cook the pancetta for
35 minutes over medium heat until
crispy. Add the butter and garlic and
cook for another minute, then
remove from the heat.
You can use

con if you
chopped-up ba
pancetta.
dont have any
, thick-cut
Choose smoked
most like
bacon, as it is
r.
pancetta in avo
140
QUICK WEEKNIGHT DINNERS PEA AND PANCETTA PASTA
PLAN OF
ACTION!
COOK
PASTA
COOK
PANCETTA
TOSS
TOGETHER
INGREDIENTS
10oz (300g) dried shell
pasta, such as
conchigliette

black pepper
512oz (150g) frozen peas

or petits pois
2 tbsp olive oil
7oz (200g)
pancetta, chopped
2 tbsp butter
134oz (50g) nely grated

Parmesan
CHICKEN FAJITAS
These Mexican-style wraps are quick to prepare and fun

to assemble. They are traditionally made with chicken or
beef, but see pp1447 for lots more ideas for llings.
FOR THE MARINADE
2 tbsp olive oil

juice of 1 lime
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp cayenne pepper or
chile powder
black pepper
FOR THE FAJITAS
2 large boneless, skinless

chicken breasts, sliced
2 tbsp sunower oil
1 red onion, seeded and

cut into 12in (1cm) slices
1 red bell pepper, seeded
and cut into 12in (1cm)
slices
8 tortillas
FOR THE SALSA
4 large ripe tomatoes

1 green chile
12 red onion
handful of cilantro
juice of 1 lime
reasts
en b
k
c
i
ch
MAKE THE
CHICKEN MIX
oli
ve
1
red
on
er
cu
min
ked
s m o r i ka
pap
an
reg
li me
MI
MA X T
RI HE
NA N
TE
er
epp er
p
e
d
enn ow
cay chile p
or
sa l t
pep
s
the
bine
Com
the
mar
inad
e in
gr
ed
lice
dc
h
hick
wit
en, oni
r
e
on, and red bell pepp
142
oni
pp
ll pe
e
b
red
oil
2 SLICE
C
LI
QUICK WEEKNIGHT DINNERS CHICKEN FAJITAS
per
ts.
ien
X
MI ,
HE TING SA .
T
ILE INA SAL
WH MAR THE
IS KE
MA
Chop your fajita

ingredients into pieces of
the same size for
even cooking.
oil
ve
at o e s
5MIX
oli
tom
MAKE THE
SALSA
CHOP
l i me
pep
red n
onio
cilan
e
chil
n
e
e
r
Cho
pt
ien
gred
n
i
alsa
he s
per
tro
es.
piec
d
e
z
i
-s
same
o
t
ts in
Com
bine all
COOK THE CHICKEN MIX

AND WARM THE TORTILLA
nts.
the salsa ingredie
BUILD THE FAJITA

N
PA
RYING
F
E
G
R
LA
t
Hea m
ep for 5
war 7
m.
COOK
8 LAYER
salsa
t
t
inu he oil
hea e
h
g
a
i
k
nd
tes
h
until t cook the chicken mix over ish and
ender. Spoon
into a serving d
cooked
chicken mix
WA
R
torti
lla
tortilla
Wip a
w
e
rm the fryi
d
ng p
els an t.
the
tortilla an clean with paper towdium hea
s, one at a time, over me
FOLDING
YOUR
FAJITA
1. Place the filling

on the tortilla,
leaving the bottom
quarter empty.
2. Fold up
the tortilla
from the
bottom edge.
3. Fold
one side
over...
CHICKEN FAJITAS QUICK WEEKNIGHT DINNERS
4. ... then
fold the
other side
over.
143
nd
sa
lea
d
a
l
Warm the sardines

over low heat.
ves
Can
Tu n a
and mayo
wit
hc
o
rn
FAJITA FILLINGS
ne
d
sa
rd
in
ea
ch
,
ese
rilled zu
cch
and g
in
to
sa
ed
ma
x
i
m
to sau
ce with
lad
ve
ini
Smoked
sal
mo
n,
cr
a
le
Drizzle of
balsamic vinegar.
144
QUICK WEEKNIGHT DINNERS FAJITA FILLINGS
ch
er
,a
n
ed
Ch
ma
ted
yo
Gra
ar
ee
s e,
che
r r y tomatoes,
u
uc
Fajitas, or Mexican-style wraps, are such a versatile choice. Its so easy to replace traditional
chicken llings (see pp14243) with appetizing meat, sh, or veggie alternativeseither
cooked fresh or using up leftovers. Here are some fabulous llings to try.
am
e s e,
sour c ream, an
d
pa
pr
ik
sp
an
ina
dt
ch leaves, and red
sand
hou
pe
island dre
ssi
ng
r
pe
wi
fl
th
Drizzle with
extra virgin
olive oil.
sa
la
d
leaves
Coo
ked
ak
es
ft
Le
ove
to
ta
po
et
roas ted swe
rim
ves,
r chilli con ca
rne
wi
th
C
re
che
,r
aw
sh
ru
gu
lea
la
ro
an
ar
mu
ug
ula
Hum
nd
as
te
dc
arro
ts
with sun
se
er
w
o
l
f
ed
FAJITA FILLINGS QUICK WEEKNIGHT DINNERS
145
SPEEDY SALSAS
Why not transform your meal into a Mexican-style feast by adding one of these sensational salsas to your
plate? Theyre also great for serving with tortilla chips or nachos when youve got friends over. Simply dice
each ingredient into small, same-sized pieces, mix it all up, then adjust to taste and eat as soon as possible!
PICO DE GALLO
This quick and easy salsa goes well
with grilled steak or shrimp.
zest and juice

of 2 limes
juice of 1 lime
dash of
Tabasco sauce
handful of
cilantro
GUACAMOLE
The traditional accompaniment
for tacos and fajitas.
4 large ripe
tomatoes
2 red onion
4oz (115g)
cherry
tomatoes
2 ripe
avocados
1 green chile
MANGO SALSA
A sweet salsa thats great with jerk
chicken or spice-rubbed salmon.
juice of 1 lime
juice of 1 lime
handful of
cilantro
CORN SALSA
A delicious spicy salsa thats great
with barbecued food.
1 large ripe mango
handful of
cilantro
1 red chile
1 red chile
1 ripe tomato
PEACH SALSA
This fresh, fruity salsa is fantastic
with grilled chicken or sh.
2 tsp sweet paprika
3 scallions
1
SALSA CRIOLLA
This tangy salsa is often served as
an accompaniment to seafood.
juice of 2 limes
3 peaches
(or nectarines)
2 red onion
2 red chiles
146
1
2 can of
corn
2 scallions
1 red onion
drizzle of
olive oil
QUICK WEEKNIGHT DINNERS SPEEDY SALSAS
juice of 1 lime
handful of
cilantro
1 red chile
2 red onions,
sliced in very thin
half moons
BLACKEYED PEA, SPINACH,

AND TOMATO CURRY
A delicious and nutritious meal, this curry makes for a satisfying weeknight
dinner thats quicker and cheaper than ordering takeout. Yogurt adds
creaminess to the saucejust be careful not to overcook it, as it will separate.
1 SOFTEN THE ONION
3 ADD THE PEAS AND SERVE
2 COOK THE TOMATO

AND SPINACH
TIP When yogurt is heated too much
Heat the oil in a large saucepan and

add the mustard seeds. When they
start to pop, add the garlic, curry
leaves, and onion. Cook over
medium heat for 5 minutes, or
until the onion is soft.
Add the green chiles, chile powder,

coriander, and turmeric. Mix well
and add the tomato pieces. Stir,
then add the spinach. Cook over
low heat for 5 minutes.
148
Finally, add the black-eyed peas

and salt to taste. Cook for another
minute, or until everything is hot.
Remove the pan from the heat and
slowly add the yogurt, stirring well.
Serve warm with naan bread or rice.
it separates into solid and liquid layers

(curds and whey). Adding the yogurt
gradually as the dish cools will ensure
that it retains its creaminess.
QUICK WEEKNIGHT DINNERS BLACKEYED PEA, SPINACH, AND TOMATO CURRY
PLAN OF
ACTION!
SOFTEN
ONION
COOK TOMATO
AND SPINACH
INGREDIENTS
ADD
PEAS
3 tbsp sunower oil

1
2 tsp mustard seeds

2 garlic cloves,
nely chopped
10 curry leaves
1 large onion, chopped
2 green chiles, split

lengthwise and seeded
1
2 tsp chile powder

1
2 tsp ground turmeric
3 tomatoes, chopped
312oz (100g)
spinach, chopped
14oz can black-eyed peas,

rinsed and drained
salt
114 cups plain yogurt

naan bread or rice,
to serve
HEART OF PALM AND

CRAYFISH GREEN CURRY
Hearts of palmthe edible centers of young palm shootshave a

crunch that offers a textural contrast to the creamy spicy sauce. For
added color, why not throw in some cherry tomatoes at step 2?
INGREDIENTS
5 tbsp coconut cream
14 cup Thai green curry paste
1 x 14oz (400g) can hearts of
palm, drained and cut into
bite-sized pieces
45 baby corn, each
cut in half lengthwise
light soy sauce, to taste
1 x 14oz (400ml) can coconut
milk
512oz (150g) cooked craysh
tails
a few pea eggplants (optional)
3 kafr lime leaves, torn
3 green chiles, seeded
and thinly sliced at an angle
handful of Thai (or ordinary)
basil leaves, torn
jasmine rice, to serve
PLAN OF
ACTION!
150
1 HEAT THE PASTE, HEARTS

OF PALM, AND CORN
Heat the coconut cream in a
saucepan, add the curry paste,
and cook over high heat for
3 minutes, stirring regularly. Add the
hearts of palm and corn and cook
for another 3 minutes or until the
paste looks scrambled and smells
cooked. Season with soy sauce.
HEAT PASTE, HEARTS

OF PALM, AND CORN
2 SIMMER THE REMAINING

INGREDIENTS AND SERVE
Pour in the coconut milk, stirring
gently. Bring to a boil and add the
remaining ingredients except the
basil. Check the seasoning and
adjust if necessary. Simmer for
2 minutes, then stir in the basil.
Spoon over jasmine rice in bowls
and serve.
If you cant
try
nd heart of palm,
,
er
pp
pe
green bell
new
ed
asparagus, or cook
potatoes instead.
SIMMER AND
SERVE
QUICK WEEKNIGHT DINNERS HEART OF PALM AND CRAYFISH GREEN CURRY
BEEF STROGANOFF
This classic Russian dish with a rich creamy sauce is a quick

alternative to a stew. It works particularly well with pasta, but
you could pair it with rice or mashed potatoes instead.
INGREDIENTS
4 tbsp olive oil
14oz (400g) steak, such as
sirloin, very thinly sliced
1 onion, nely chopped
512oz (150g) button
mushrooms, sliced
1 tbsp butter
114 cups beef stock
4 heaping tbsp crme frache
or sour cream
1 heaping tsp paprika
pepper
12 tbsp lemon juice
1 tbsp chopped dill (optional)
buttered tagliatelle, to serve
1 SEAR THE STEAK

AND SET ASIDE
Heat 2 tbsp of the oil in a
large, deep-sided frying pan.
Sear the steak in batches over
high heat, cooking until it just
colors. Set aside.
4 RETURN THE BEEF

AND SERVE
2 COOK THE ONION

AND MUSHROOMS
Return the beef and heat it

through. Add the lemon with
the dill (if using). Serve over
buttered tagliatelle.
Heat the remaining 2 tbsp of

oil in the pan and cook the onion
and mushrooms over medium heat
for 5 minutes until the mushrooms
are golden brown, making sure
not to burn the onions.
3 ADD THE STOCK AND

THICKEN THE SAUCE
Add the butter and sprinkle with
the our, stirring it in. Gradually
stir in the stock and cook for a few
minutes until the sauce thickens.
Stir in the crme frache and
paprika and season to taste.
PLAN OF
ACTION!
SEAR
STEAK
COOK ONION
AND MUSHROOMS
ADD STOCK AND

THICKEN SAUCE
RETURN BEEF
AND SERVE
BEEF STROGANOFF QUICK WEEKNIGHT DINNERS
151
MARGHERITA
IN MINUTES
This homemade margherita can be ready in less time

than it takes for takeout to arrive, and will taste much
better! Add extra toppings if youd like.
MAKES 4 READY IN 20 mins, plus rising (optional)
FOR THE TOPPING
23 tbsp tomato paste

or sauce
512oz (150g) mozzarella,
sliced into thin rounds
handful of fresh basil
leaves, torn
MIX
m water
wa r
ve
MAKE THE DOUGH
oil
3 cups all-purpose or
bread our, plus extra for
dusting
14oz (7g) packet of fastacting dried yeast
pinch of salt
14 cup olive oil, plus extra
for greasing
oli
SIEVE
flour
sa l t
yea
ed
i
r
d
st
Make
ow
g
din g
e o ly add 1
d
a
,
u
live
1 2
Mix
oil gr cups warm water. soft do
adually, until it forms a
Sl
th
l
Sift t
he
ge b o w
and a flour into a lar d salt.
dd the dried yeast an
152
QUICK WEEKNIGHT DINNERS MARGHERITA IN MINUTES
e.
a well in the mixtur
h. in
1 SIFT
L
TO
WE
EN
KIT
CH
D
EA
KN
OUT
3 TURN
LE
RIS T
E
KNEAD THE DOUGH
bowl and cove

r.
dough
n an oiled
Place i
dusting of flour
Firmly knead
until it beco and fo
mes ld the dough
soft and spongy.
Leave
the dough in a warm
place for 3040 minutes.
ROLL IT OUT
6
RO
L
If time
is short, you dont have
to risejust
to wait for the dough
very thinly
make sure you roll it
before baking.
ADD TOPPINGS AND BAKE

k
pe
Spread s
auce over the
base with a spoon.
BAKING SHEET
TO
P
AN
D
BA
KE
m oz z
arella
p ep
Preheat the oven to 475F (240C). Roll out 14 of

the dough into a thin round, about 8in (20cm)
wide, and transfer to a baking sheet.
bla
dusting of flour
Add the toppings (except the basil) and bake in the oven
for 10 minutes. Serve topped with the fresh basil leaves.
MARGHERITA IN MINUTES QUICK WEEKNIGHT DINNERS
153
PIZZA TOPPER
START
5
BASE
TRADITIONAL see pages 1523

for the recipe.
FLATBREAD use a store-bought
tortilla, naan, pita, or other
atbread.
SAUCE
TOMATO combine 14 cup tomato

sauce, 1 crushed garlic clove, and 1 tbsp
of extra virgin olive oil.
SPICY TOMATO add 1 tsp dried red pepper
akes to the recipe above.
BBQ SAUCE see page 68 for the recipe.
BIANCO melt 2 tbsp butter in a medium pan
and stir in 3 tbsp our. Cook over medium heat,
stirring constantly, for 34 minutes. Slowly
whisk in 1 cup milk. Simmer for
5 minutes, or until thickened, then stir in a
large handful of grated Parmesan cheese.
PESTO see pages 1367 for
recipes.
CHEESE
MOZZARELLA 1 ball or 412oz (125g)

mozzarella pearls, torn.
CHEDDAR 10oz (300g), grated.
FETA 7oz (200g), crumbled.
GOAT CHEESE 7oz (200g),
sliced into rounds.
BLUE CHEESE 512oz (150g),
crumbled.
MARINATED ARTICHOKE HEARTS

134oz (50g), drained.
OLIVES 134oz (50g), sliced.
JALAPEO PEPPERS 134oz (50g), sliced.
ROASTED GARLIC 5 cloves.
CARAMELIZED ONIONS 7oz (200g).
RED ONION or SHALLOTS 312oz (100g), thinly sliced.
MUSHROOMS 312oz (100g), sliced.
BELL PEPPERS or ROASTED BELL PEPPERS
312oz (100g), thinly sliced.
EGGPLANT 212oz (75g), sliced and broiled.
ZUCCHINI 312oz (100g), nely sliced.
ASPARAGUS 212oz (75g), shaved into ne
slices using a vegetable peeler.
CORN small can,
drained.
AND/OR
VEGGIES
FRUIT
CHERRY TOMATOES 312oz

(100g), halved.
SUN-DRIED TOMATOES 134oz (50g),
chopped or quartered.
APPLES or PEARS 512oz (150g),
thinly sliced.
PEACHES 312oz (100g), sliced.
FRESH FIGS 7oz (200g), sliced.
PINEAPPLE CHUNKS 312oz (100g).
GRAPES 312oz (100g),
halved.
Once youve mastered the margherita (see pp1523), its time to put your speedy pizza skills to the test with
our pizza topper owchart! Simply follow the steps below to mix and match your favorite ingredients. Try
not to overload your pizza with toppings, though, as the crust will take longer to cook through.
AND/OR
PROTEIN
PEPPERONI 7oz (200g).

PROSCIUTTO 512oz (150g).
HAM 512oz (150g).
ITALIAN SAUSAGE 9oz (250g).
CHORIZO 512oz (150g).
PANCETTA 312oz (100g).
CHICKEN BREAST 512oz (150g),
broiled and shredded.
SHRIMP 7oz (200g).
TUNA can, aked.
ANCHOVIES 68, drained.
EGGS 4, cracked on top 68 minutes
before the end of cooking.
WALNUTS 1 handful, crushed.
PINE NUTS 1 handful.
DIPS AND SAUCES

7
SEASONINGS
SOUR CREAM GARLIC MAYO

SMOKY AOLI BLUE CHEESE SAUCE
BALSAMIC GLAZE TAPENADE
SWEET CHILI SAUCE
(See also pages 1667 and 2001.)
DRIED HERBS, such as oregano, basil, rosemary,

or thyme 2 tbsp, sprinkled over.
GARLIC POWDER 1 tsp, sprinkled over.
PAPRIKA 1 tsp, sprinkled over.
SMOKED PAPRIKA tsp, sprinkled over.
RED PEPPER FLAKES tsp, sprinkled over.
BLACK PEPPER freshly ground.
FINISH
9
GARNISHES
PARMESAN 134oz (50g), grated

or shaved over the baked
pizza before serving.
FRESH BASIL 1 handful, torn.
RICOTTA CHEESE 312oz (100g),
spooned over.
AVOCADO 1, sliced.
OILS
OLIVE OIL, MELTED BUTTER, or

MELTED COCONUT OIL 1 tbsp brushed onto the
crust and drizzled over the pizza before baking.
TRUFFLE OIL, CHILE OIL, or GARLIC OIL
1 tsp drizzled over the baked pizza
before serving.
PIZZA TOPPER
155
INGREDIENTS
1 tsp smoked paprika
1 tsp garlic powder
2 tsp dried thyme
1 tsp light
brown sugar
2 tsp salt
4 skinless salmon llets,

approx. 512oz (150g) each
2 tbsp olive oil
PLAN OF
ACTION!
GRIND
SPICES
PREPARE
SALMON
BROIL
SALMON
CAJUNSPICED SALMON
This simple, Louisiana-inspired rub instantly livens up any sh, and its
particularly good with salmon. You can serve the salmon with a thinly-sliced
onion, avocado, and cherry tomato salad for a light, avorful dinner.
1 GRIND THE SPICES
Combine the spices, thyme,

sugar, and salt in a mortar and
pestle or a spice grinder. Grind
to a ne powder.
2 PREPARE THE SALMON
Rub the mixture over both sides of

the sh, cover with plastic wrap, and
let rest in the fridge while you
prepare the broiler.
3 BROIL THE SALMON

setting and line a grill pan with
foil. Brush the sh with a little oil
on both sides, being careful not
to dislodge the spice rub, and broil
for 34 minutes on each side,
depending on thickness.
TIP The salmon can be marinated in the rub

and frozen, uncooked. Defrost thoroughly
before cooking from the start of step 3.
You can also double the quantity of spice
rub and seal the remainder in an airtight
container for future use.
b is
This spice ru
ing
on
great for seas
, or sweet
chicken, potato
as well
potato wedges
as sh.
CAJUNSPICED SALMON
157
THE PERFECT STEAK
Good-quality steak needs very little embellishment.

Simply pan-frying it in butter with a little salt and
pepper will give you perfect results in an instant.
SERVES 2 READY IN 614 mins, plus resting
12 tbsp butter, softened
2 x 112in (3cm) thick beef
sirloin or rib-eye steaks

black pepper
For rare, cook for 68 minutes in total.

For medium, cook for 1012 minutes in total.
For well done, cook for 1214 minutes in total.
(The thickness of the steak will affect the cooking time.)
TTE
GS
N
TO
AD
R
SEA
ste
a
OMED FRYING P
AN
BOTT
Y
AV
E
H
SLO
D SP
ATU
LA
COOK THE
STEAK
b ut t e r
158
high
heat u
t he
ntil it simmers,
t
add
QUICK WEEKNIGHT DINNERS THE PERFECT STEAK
e
Pr du
re
ss
u
ce down
pat es.
s
the on
ed t
heat the steak with a slott 2 minu
slightl
y, and sear for 1
la,
ter
but
he
ste
ak.
Heat the
ov
er
the
Turn pper.
pe
Lif
tt
he
b
ell
stea
w
s
i
k to
check if the underside
oneness ee right).
(s
for
d
che
ck
u
ref
Ca
ge r
the
steak with your forefin
T e pan and let rest for 35 m

S
E th
i
m
1. Rare Hold your hand

with the fingers extended
gently forward. Prod the
muscle between thumb
and forefinger. This is how
a rare steak should feel.
2. Medium Stretch
out your fingers as far
as they will go. Now
prod between thumb and
forefinger. This is how a
medium steak should feel.
serving.
efore
R emov
e fr
to
sb
ute
pepper
TESTING FOR DONENESS
T
TES
lly
tap
sa l t
s
Co teak a
on
nti nd b
eas 12
nu e
S
rown t
.
e
he other sid
ry
to co
ok the stea , turning eve
k
TEST AND REST
N
TUR
th
m i e b ro
nut wne
d
es,
until side with salt and .
cooked to your liking
ow
ned
.
CHECK
3. Well-done Clench
your fist tightly and prod
between thumb and
forefinger. The muscle feels
much firmer; this is how
well-done meat should feel.
WARMED PLATE
THE PERFECT STEAK QUICK WEEKNIGHT DINNERS
159
INGREDIENTS
4 x 312512oz (100150g)
steaks, preferably let,
approx. 1in (3cm) thick, at
room temperature
1 tbsp olive oil

black pepper
1 tbsp Dijon mustard
1 tbsp light
brown sugar
PLAN OF
ACTION!
COOK
STEAKS
ADD
GLAZE
FINISH
UNDER BROILER
STEAK GLAZED WITH MUSTARD

AND BROWN SUGAR
A simple, piquant steak dish makes for a super-quick weeknight meal. Why not
throw together a tomato salad while the steaks are cooking? If youve got a little
more time, you can bake some sweet potato fries to serve on the side.
1 SEASON AND COOK

THE STEAKS
Rub the steaks with the oil and
season well with salt, pepper, and
cayenne pepper. Cook or grill
over high heat until cooked to
your liking. For rare, allow
23 minutes each side; for
medium, 34 minutes each side;
and for well done, 45 minutes
each side. Let the meat rest
for about 5 minutes, loosely
covered with foil to keep warm.
3 FINISH UNDER THE BROILER

Broil the steaks for a minute or two
only, until the sugar has melted
and caramelized over the top. You
dont want to cook them any further,
just enough to create a lovely
glazed effect.
2 ADD THE GLAZE
Meanwhile, preheat the broiler to its

highest setting. Brush each steak on
1 side with a thin layer of mustard,
then sprinkle with an even layer of
the sugar.
STEAK GLAZED WITH MUSTARD AND BROWN SUGAR QUICK WEEKNIGHT DINNERS
161
FOOD FOR FRIENDS

WITHOUT THE FUSS
CITRUSMARINATED
OLIVES
Serve these zesty olives alongside dips and atbreads for your
guests to dig in. Make this a few days in advance to allow the
avors of the olives, fruits, spices, and herbs to mingle and infuse.
SERVES 68 READY IN 12 mins, plus marinating
INGREDIENTS
1 TOAST THE SEEDS
1 tsp fennel seeds

12 tsp cumin seeds
9oz (250g) pitted black or green
olives, or a mix of both
grated zest of 12 orange
2 tsp red pepper akes, crushed
1 tsp dried oregano
1 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp nely chopped
at-leaf parsley
PLAN OF
ACTION!
164
TOAST
SEEDS
Toast the fennel and cumin

seeds in a dry pan over
low heat for 2 minutes,
until aromatic.
3 SHAKE AND GARNISH
Shake the container occasionally

to coat the ingredients while
marinating. Stir in the parsley up
to 3 hours before serving, and
serve at room temperature.
2 MARINATE THE OLIVES
Combine the olives, toasted

seeds, citrus zests, garlic, red
pepper akes, oregano, lemon
juice, vinegar, and oil and toss to
coat the olives well. Place in an
airtight container. Let marinate
at room temperature for at least
8 hours.
MARINATE
OLIVES
TIP Warming the olives will intensify
the avors of this dish. If you have time,

gently heat them in a frying pan for about
5 minutes, until warmed through, and
serve warm.
SHAKE AND
GARNISH
FOOD FOR FRIENDS WITHOUT THE FUSS CITRUSMARINATED OLIVES
FIG AND GOAT

CHEESE TOASTS
These toasts combine the freshness of gs with creamy soft

goat cheese and aromatic honey. A great combo for the
perfect summer mezze dish.
INGREDIENTS
1 TOAST THE BAGUETTE
1 baguette
8 ripe gs
9oz (250g) fresh goat cheese
68 tbsp rosemary or
lavender honey
Preheat the broiler. Half the

baguette lengthwise and slice
each half into smaller pieces.
Arrange them in one layer on a
baking sheet and lightly toast them
on both sides under the broiler.
2 TOP WITH FIGS

AND CHEESE
3 BROIL THE TOASTS
Place under the broiler for

34 minutes until bubbling
and a little golden.
4 DRIZZLE AND SERVE

Drizzle with the honey
and serve immediately.
Slice the gs lengthwise. Arrange

on top of the toasted baguette
slices. Spoon over the goat
cheese, pressing it down a little.
ernative to
As an alt nder honey,
or lave
kle
rosemary
y and sprin
e
n
o
h
in
la
use p
herb
with your
the toasts
of choice.
PLAN OF
ACTION!
TOAST
BAGUETTE
TOP WITH
FIGS AND CHEESE
BROIL
TOASTS
DRIZZLE
AND SERVE
FIG AND GOAT CHEESE TOASTS FOOD FOR FRIENDS WITHOUT THE FUSS
165
DIPS ON THE DOUBLE

l
mus
Black
You can substitute blackeyed peas for the

black beans in
this dip.
bea
nd
ip
Ci
lan
tr
ja
e
ap
hum
o
ee
ro
.
e
ak ded)
es ,
.
at
dip
po
ta
hum
to
mus
166
FOOD FOR FRIENDS WITHOUT THE FUSS DIPS ON THE DOUBLE
re
e
kp .
c
1 tb 1 coo
i
f ch salt
sp ked sw
1 2 can o
tah
d
e
e
t
h
p
t
i
o
t
w
a
t
o
ini, r
l, a n
ed onion, garlic, olive oi
Pu
ja
ith
lic r of
, o s un
l) w ega
i
o
live -d
r
the
oil, ried tomatoes (including ried o
d
balsa
mic vinegar, basil, and
as
1
e r
Pur ga
o
no nion
.
,
Sun
-d
rie
Sw
om
,
l
on t
e j end
i
n
uic 1 ca
o
n
e, o n o f
red d cila
h
t
i
b
w
lac
live
n
ed)
oil, g k b eans (drain aprika, a
arlic, hot smoked p
B
li m
1
nd ,
Ble ion
on
c
se
c i l an o
o(
an f na
e
lap er
tro vy
, ol beans with 1 tbsp tahini, 1 ja pepp
ive
red
oil, lim
e juice, garlic, and
in
ac
ic
ar t
ine
se d)
po and
wd
er.
e
nd
ies 1 jar
) a lemo
d
e
with of pitte
ain
garl d black olives (dr oil, and
ic, cape
e
rs, basil, oliv
To serve, drizzle with

chili sauce.
le
Sm
ok
ed
fis
h
di
mo
ad
pe
nd pper,
cil
an
tro
.
f
so u
llet on j
2
Mix d lem
an
to
sh p
Ma d pe
re
and
ge
ne
pe ther
en s, a
r 3a
y
a
oe
t, c
ake vocado
s with lime juice, sal tomat
s. F
y
old in
garlic, chopped cherr
e,
1
an tbsp
d p ma
ars yo,
ley.
Tr a
di
tio
al
gu
a
ac
en
r
Pu ov
ch
an
ac
Mix j
ha
wit our
s
ar oup
dra e
d
cr of a le of
e
n
ea rti hand
d a ch
m, cho
fuls of fresh spinach (wilte ream arlic
gra kes
c
dg
(d
ted
h of
Parm rained), 4oz (115g) eac , salt, an
esan, red pepper akes
Ta p
Use a knife to nely chop the

olives, anchovies, and capers
before adding the wet ingredients,
or use a food processor
to pure this dip
into a paste.
ip
hoke d
af
e
nj w
u ic
e.
Sp
Dips are great for when youve got friends over. The quantities here serve 4 as an appetizer, so adjust as needed.
Allow 12-1 onion and 12 garlic cloves (crushed) per dip, and season to taste. Use a food processor to pure the
dips on page 166 into a paste; the recipes on this page can be chopped or mashed by hand with a knife or fork.
a
es
ice ked s
he ion,
. F m ok
c
old
n
am
e
in c d sh with 4oz (115g) cre rkin, o
hoppe
e
h
d celery, jalapeo, g
DIPS ON THE DOUBLE FOOD FOR FRIENDS WITHOUT THE FUSS
167
DIPPERS AND SNACK HACKS

Sn
ow
En
div
e leaves
pe
as
Car
ro
ts
Sliced into
paper-thin
rounds
et
Be
Leaves
trimmed
arag
us t
ips
le
t tu
ce
leav
es
Asp
Ba
by
plum
tom
rom ine or
a
at
by
lit
Ba
tle
ge
oe
s
Radish
es
Fen
nel
na
pp
eas
ul
Roots
trimmed
Sliced
g
Su
Leaves
trimmed
168
FOOD FOR FRIENDS WITHOUT THE FUSS DIPPERS AND SNACK HACKS
Now that youve made your delicious dips (see pp1667), what will you serve them with? The no-cook crudits
on page 168 make for an impressive platter, while the snack hacks below are the perfect homemade alternative
to store-bought bites. Theyre sure to keep your guests happy!
Cro
st
in
i

(200C). Make a dough (see
pp1523, steps 14) and roll it
out very thinly on a clean,
our-dusted surface. Brush
with olive oil, scatter with
dried herbs, and cut into
segments. Transfer to a
baking sheet, then bake
for about 10 minutes,
or until lightly
browned.

(180C). Cut a baguette into
slices, brush them with olive oil,
then season with salt and pepper.
Bake for 1015 minutes, or
until golden.
Herbed
read cri
b
t
a
sp
fl
Mixed
tempura root
also
great dip make
per
See pp17 s!
89.

Spoon heaping tablespoons of
grated Parmesan cheese into mounds on
a baking sheet lined with parchment paper.
Bake for 810 minutes, or until golden
brown and slightly toasted. Transfer to
a wire rack to cool.
Pa
Why not try

ticks wrapped
serving breads
ongside your
in Prosciutto al
ers?
homemade dipp
9.
See pp188
rm
thi
ns
Preheat the oven to 375F (190C). Slice

your choice of sweet potatoes, parsnips,
beets, or potatoes as thinly as possible
(use a mandolin slicer, if you have
one). Toss the vegetables with olive
oil and bake for 1520 minutes,
or until crisp.
Serve sprinkled
with salt.
ips

(200C). Brush both sides of
some corn tortillas with
vegetable oil, then cut into
triangles. Arrange in a single
layer on a baking sheet, and
bake for 78 minutes, or until
golden and crispy. Serve
sprinkled with salt.
ch
To
r ti
lla
ch
ip
sa
Ve g e t a
bl
DIPPERS AND SNACK HACKS FOOD FOR FRIENDS WITHOUT THE FUSS
169
1MI0NS
FRIED HALLOUMI
OR LESS!
Halloumi is a rm, slightly springy white cheese traditionally made

from sheep and goats milk. Its salty-savory avor pairs well as a
mezze with harissa paste, hummus, or a green salad with red onion.
INGREDIENTS
1 PREPARE THE HALLOUMI
2 x 9oz (250g) packages

halloumi cheese
our, for dusting
12 cup olive oil, plus extra
for drizzling
2 handfuls of thyme or
oregano leaves
juice of 2 lemons
1 lemon, cut into wedges,
to serve
Rinse the halloumi cheese before

using to rid it of excess salt; dry
well on paper towels. Cut the
halloumi into 12in (1cm) thick slices
and dust lightly with our.
2 FRY THE HALLOUMI
Heat the oil in a non-stick frying

pan over high heat and fry the
cheese for 23 minutes on each
side, or until golden brown.
3 SEASON, GARNISH,
AND SERVE
Remove from the pan and sprinkle
with the thyme and lemon juice.
Serve immediately with a little oil
drizzled over and lemon wedges
on the side.
well
Halloumi goes
y
es. You could tr
with many dish
side
in
),
iolla (see p146
it with salsa cr
00),
p1
an burger (see
a bun with a be
a
at cheese in
or in place of go pper salad
d pe
bulgur wheat an
p9
(see 8).
PLAN OF
ACTION!
170
PREPARE
HALLOUMI
FRY
HALLOUMI
FOOD FOR FRIENDS WITHOUT THE FUSS FRIED HALLOUMI
SEASON, GARNISH,
AND SERVE
1MI0NS
MOROCCANSTYLE
SHRIMP
OR LESS!
Originally from Morocco, this easy dish tastes as good as it

smells. Serve tapas-style with toothpicks or forks, perhaps
with some crme frache for dipping.
INGREDIENTS
1 PREPARE THE SHRIMP
1lb 2oz (500g) uncooked

peeled large shrimp (defrosted
if frozen)
14 cup olive oil
12 tsp harissa paste or hot
paprika
1 tsp ground ginger
1 tsp ground cumin
1 tbsp snipped at-leaf parsley
1 tbsp snipped cilantro
Drain the shrimp on a double

layer of paper towels.
2 COOK THE GARLIC

AND SPICES
Heat the oil in a large frying
pan, pour in the spices and garlic,
and stir for a minute to release
the avors.
3 COOK THE SHRIMP
Add the shrimp and cook for

12 minutes over medium-high
heat until they turn a little
pink, then turn over. Cook until
the shrimp are pink all over,
stirring frequently.
TIP To prepare an unpeeled, uncooked
shrimp, pull off the head, then carefully

peel away the shell, starting from the
underside. Discard both, or use for
stock. Next, remove the dark vein. Lay
the shrimp at and, using a small,
sharp knife, make an incision down the
back of the shrimp and pull out the
vein. Repeat for the remaining shrimp
and follow the method from step 1.
Always wash your hands before and
after preparing shrimp, and thoroughly
clean any kitchen equipment used.
4 GARNISH AND SERVE
Stir in the fresh parsley and cilantro

and serve hot.
PLAN OF
ACTION!
PREPARE
SHRIMP
COOK GARLIC
AND SPICES
COOK
SHRIMP
GARNISH
AND SERVE
MOROCCANSTYLE SHRIMP FOOD FOR FRIENDS WITHOUT THE FUSS
171
QUICK PICKLES
These are the homemade equivalent of gherkins, with

a crunchier texture and punchier taste. Theyre delicious
served as a side, or with charcuterie or cheese.
MAKES 2 jars READY IN 10 mins, plus
sterilizing and chilling

SPECIAL EQUIPMENT 2 x 7 oz (200ml) jars
45 small cucumbers
or 1 large cucumber,
thinly sliced
1 tbsp nely chopped
dill fronds
1
2 tsp dill seeds, lightly
crushed
Its important to
sterilize the jars so that your
and
pickles dont become contaminated
turn moldy. Allow the jars to cool
before you ll them.
GLASS JARS
STERILIZE THE JARS
MAKE THE
VINEGAR MIX
BA
sug
ar
Wash the jars, place them upside-down on a baking

sheet, and put in an oven, preheated to 275F (140C),
b oi
li
for at least 15 minutes.
s al
w at e r
S
LID
BO
FOOD FOR FRIENDS WITHOUT THE FUSS QUICK PICKLES
IN
172
MB
Po
and .
leavur boili
e fo ng water over the lids drain
r5m
d
inutes. R emove an
CO
IL
METAL BOWL
ISK
ng
vinegar
ck
WH
KIN
per
T
EE
SH
pep
1 HEAT JARS
bl a

2 tsp salt
34 cup white wine vinegar
or rice wine vinegar
freshly ground black
pepper
W
e
vine hisk t
littl ing .
a
h
e
g
h
t
i
s
a
i
w
u
an r
vin r un gar and salt
ega til dissolved. Add the rem peppe
r a nd
k
a good grinding of blac
e
mix
tur
ga r
PACK INTO JARS
vine
4 LAYER
dill seeds
chopped d
the ly
h
t
i
e
s w let
Fill up the jar comp er.
b
vinegar mixture, ucum
c
covering the
ill
sliced cucumb er
The pickles
fridge for
will keep in the
as long as they
up to 1 month,
erilized, sealed
are packed in st
d in
jars and covere
r.
vinega
6 SEAL
S
REHAK
FR E
IG AN
ER D
AT
E
,
spr Fill the cooled jars with
ber r.
la
inkling
chopped dill and a yers of sliced cucumch laye
few dill s
eeds on ea
5 POUR
Screw the lids on tightly.
he
e t te
s
r
e
a
isp ger s
o d refri ickle
t
s
p
jar , and the .
e
th nly hat spy
ake d eve so t ly cri
h
S ui ght eal
liq erni et r
g
ov
QUICK PICKLES FOOD FOR FRIENDS WITHOUT THE FUSS
173
THE PERFECT CHEESEBOARD

THE CHEESES
Its important to provide a range of flavors and textures to tickle the tastebuds and
keep everyone happytry some out first to find your favorites! Allow around 2oz
(55g) of each cheese per person, and serve at room temperature.
1 Edam
1 MILD-TASTING
Edam is a semi-soft cheese with a sweet, butter y flavor.

Tr y also: Gouda, taleggio, Jarlsberg, or Wensleydale.
2 STRONG-TASTING
Stilton is a smooth-textured, sharp-tasting blue cheese.

Tr y also: Roquefor t, Gorgonzola, or Bleu dAuvergne.
3 SOFT
Camembert is a soft white cheese with a creamy texture.

Tr y also: Brie, Brillat-Savarin, chvre, or Stinking Bishop.
4 HARD
Manchego has the nutty taste of aromatic sheeps milk.

Tr y also: Cheddar, Emmental, Caerphilly, or pecorino.
5 Fig jam
THE ACCOMPANIMENTS
The right accompaniments will bring out the flavors of your cheeses,
as well as cleansing the palate between mouthfuls.
5 CHUTNEY/JAM/PRESERVES
Try: fig jam, honey, red onion chutney, or plum chutney.
6 NUTS
Tr y: smoked almonds, cashews, or pickled walnuts.
7 FRESH
FRUIT
Tr y: apples, pears, grapes, figs, or blackberries.
8 PICKLES
Tr y: cornichons, gherkins, pickled onions, or piccalilli.
9 SPREAD/RELISH
Tr y: olive tapenade (see p167), or plum or quince paste.
0 BREADS
Tr y: sourdough bread, crackers, or ciabatta.
174
FOOD FOR FRIENDS WITHOUT THE FUSS THE PERFECT CHEESEBOARD
7 Apples
When assembling your cheeseboard, aim for a carefully balanced selection of cheeses and accompaniments.
This will give your guests lots of choice and allow them to create their own favorite combinations. If youre
including a cheeseboard as part of a full meal, serve it after the main course but before dessert.
6 Smoked
almonds
5 Honey
0 Sourdough
bread
2 Stilton
8 Cornichons
9 Olive
tapenade
4 Manchego
3 Camembert
THE PERFECT CHEESEBOARD FOOD FOR FRIENDS WITHOUT THE FUSS
175
SPEEDY SEAFOOD CEVICHE
Ceviche is a sophisticated-looking dish to serve to your guests as an appetizer

or light snack. The brief, light pickling of raw sh brings out its natural avors
by cooking it with lemon juicemake sure you use only the freshest sh!
1 SLICE THE FISH
With a sharp knife, cut the sh into

small, evenly sized cubes.
2 PREPARE THE MARINADE
TIP The sh will be much easier to slice if
you put it in the freezer for a few minutes

rst. The ceviche can be assembled, covered,
and chilled up to 2 hours in advance. Return
it to room temperature before serving.
Spread the onion evenly in the

bottom of a shallow, non-metallic
dish. Pour in the lemon juice
and olive oil, then sprinkle with
the paprika and chile.
3 ADD THE FISH
Place the sh on the onion, gently

turning to coat with the marinade.
Cover and marinate in the refrigerator
for 1520 minutes. Season with salt
and pepper, sprinkle with parsley, and
serve with crusty bread.
mely
Use extre rmi- or
fresh sem iche. Salmon
h in cev
turbot,
eshed s
), halibut,
e
r
e
h
n
w
o
ss
(sh
and sea ba
monksh,
ell.
all work w
176
FOOD FOR FRIENDS WITHOUT THE FUSS SPEEDY SEAFOOD CEVICHE
PLAN OF
ACTION!
SLICE
FISH
PREPARE
MARINADE
INGREDIENTS
ADD
FISH
1lb (450g) very fresh,

semi- or rm-eshed sh
llets, pinboned, skinned,
and chilled
1 red onion, diced
juice of 23 lemons
or limes
1 tbsp olive oil
2 tsp hot smoked paprika

(pimentn picante)
1 chile, nely chopped

black pepper
2 tbsp nely chopped

at-leaf parsley
MIXED ROOT TEMPURA

Root vegetables and leeks are given a Japanese
treatment in this quick tempura recipe. Serve to
your guests with sweet chili sauce for dipping.
1 parsnip, cut into
short ngers
1 large carrot, cut into
short ngers
12 small celeriac, cut into
small chunks
12 small rutabaga
1 leek, cut into thick slices
2 tbsp cornstarch
sunower oil, for deepfrying
FOR THE BATTER
12 cup self-rising our

12 cup cornstarch
34 cup sparkling
mineral water
2 tsp sunower oil
12 tsp salt
34 tsp cumin seeds
PREPARE THE VEGETABLES

pa
1 BL
rsn
ips
car
rot
lee
cel rut
eri ab
a c a ga
ks
ANC
LAR
SAU GE
CEP
AN
b oili
r
ng wate
B
the
vege lanch (briefly boil) utes...
tables for about 2 min
178
FOOD FOR FRIENDS WITHOUT THE FUSS MIXED ROOT TEMPURA
COLANDER
...then drain.
AI
R
D
n
cor
ch
star
ISH
L
FIN E E OI
U
H
H ER
O
T
T
Y
V
G
T
ILE IN EA K O
WH EPAR S, H WO
PR GGIE RGE
VE A LA EAT.
IN H H
HIG
3 DRY
LS
ER
T
COA
WE
TO
P
PA
Sp
rin
kle
in the
co
to
rnstarch and toss
MAKE THE BATTER
t.
coa
DEEP FRY
IN BATCHES
LA
RG
E
7 FRY
WO
WHIS
arc
st
orn
veget
able
cu
min
se
eds
DIP
ark
sp
oil
s i z z l i n g h ot o i l
Dee
,
p-fr
utes
n
i
y
m
t
3
h
e veg for 2
.
turn
l de n
ing occa
sionally, until go
at e r
ling w
sa
lt
D
TTE
SLOOON
SP
8 DRAIN AND SERVE

S
me
,
bin
sk
the
om
ll c
batte
e
w
l
i
r ingredients unt
Dip
i
Wh
self-rising flour
ed .
EL
OW
RT
the
ti
vegg
ta
a
w
i
e
e
f
s in
to c
,a
s.
oat lig the batter ny exces
htly. Shake off a
P
PA
Remove the tempura and drain. Serve

hot with dipping sauce.
MIXED ROOT TEMPURA FOOD FOR FRIENDS WITHOUT THE FUSS
179
THE BRUSCHETTA BAR
re
ry
am
to
ch
ee
ma
se
to w
ith
sn
ipp
ed ch
ives
Saut the mushrooms

with a little butter and
balsamic vinegar over
high heat for
2 minutes, or until
browned.
am
oo
th
Cr
Balsamic
hr
mus
i
sw
che
e s e, c uc u
mb
an
e r,
ch
er
sa
an
ch
ho
ee
ne
se
yw
ith
fre
sh m
int
For lots of pesto

recipe ideas,
see p136.
h
Pe s t o w i t
180
sha
g
vin
f
so
r
Pa
ras
e,
s
e
Ricot ta che
FOOD FOR FRIENDS WITHOUT THE FUSS THE BRUSCHETTA BAR
pb
r
er
ie
s,
Why not wow your guests with a sumptuous selection of bruschetta toppings? Serve the classic
Italian appetizers buffet-style, letting your guests help themselves. For the bases, drizzle thin
slices of baguette with olive oil and broil until crisp on both sides.
re
d
ve
ll
op
o,
re
Ch
To m a t
mo
a
zz
an
a,
fr
es
pe
pp
ba
er
sil
sw
ith
cre
amy
goat cheese
Freshly ground
black pepper
pe
pit
ted olives an
e
pr
se
ar
ith
fre
sh
cila
ntro
with burrata
che
ese
Toss the halved

strawberries in
balsamic vinegar.
ma
Diced
ng
d
an
av
a
oc
ba
s and
e
i
rr
Str aw be
ls
vin
mic
THE BRUSCHETTA BAR FOOD FOR FRIENDS WITHOUT THE FUSS
eg
181
INGREDIENTS
14oz (400g) store-bought

puff pastry
2 tbsp red pesto
3 medium tomatoes,
sliced
23 tbsp harissa paste
(optional)
1 tbsp olive oil
3oz (100g) feta cheese
few sprigs of fresh thyme,

leaves picked
PLAN OF
ACTION!
PREPARE
PASTRY
ASSEMBLE
TART
BAKE TO
PERFECTION
FETA, TOMATO, AND

RED PESTO TART
This is a stylish-looking meal thats easy to whip up while your guests are
chatting over drinks and appetizers, and its suitable for vegetarians, too! For
a nishing touch, try serving it with arugula on top or a green salad on the side.
1 PREPARE THE PASTRY

Roll out the pastry on a oured work
surface, into a large rectangle or
square. Lay a baking sheet on top,
then use a sharp knife to score
a border about 2in (5cm) in from
the edges all the way around, being
careful not to cut all the way through
the pastry. Next, using the back
of the knife, score the pastry
around the outer edgesthis
will help it to puff up.
2 ASSEMBLE THE TART
Working inside the border,

smother the pastry with the pesto.
Arrange the tomatoes on top,
cut-side up. Mix the harissa, if using,
with the olive oil, and drizzle over
the tomatoes. Crumble over the
feta cheese and scatter with
the thyme leaves.
3 BAKE TO PERFECTION
Bake the tart in the oven for about

15 minutes or until the pastry is
cooked and golden. Serve hot.
fun mixing
You can have
ts of different
and matching lo
y adding
tart. Why not tr
toppings for this
artichokes?
, or marinated
anchovies, olives
d chile or
ead of thyme, an
st
in
ll
we
s
rk
wo
rissa.
Basil
ed in place of ha
us
be
n
ca
l
oi
garlic
sto (see
ade your own pe
Also, if youve m
tart is ideal for
pp13637), this
showing it off!
FETA, TOMATO, AND RED PESTO TART FOOD FOR FRIENDS WITHOUT THE FUSS
183
POTSTICKER
DUMPLINGS
These Chinese-style dumplings are pan-fried for a

browned, crunchy exterior and then steamed to cook
the lling. Serve with soy sauce or sweet chili sauce.
FOR THE FILLING
184
cr
ga u s
r
ns
llio
sca
r
ge
gin
on
il
n
isi
ho auce
s
ba
rice
ground pork
lac
i
e al
ng
i
l
l
i
l
f
a la the ingredients for the ine.
b
rge b
owl and mix well to com
For a
veggie filling, use
14oz (400g) finely chopped
shiitake mushrooms instead of the
pork, omit the onion and ginger,
halve the amount of scallions and
sesame oil, and add a tsp of salt
and 134oz (50g) finely
chopped cilantro.
ses
o
me
ge
36 wonton wrappers
1 tsp sesame oil
all-purpose our, for
dusting
cab
d
he ic
l
FOOD FOR FRIENDS WITHOUT THE FUSS POTSTICKER DUMPLINGS
FOR THE WRAPPERS
1 COMBINE
MAKE THE
FILLING
oni
1lb (450g) ground pork

312oz (100g) cabbage,
shredded
312oz (100g) onion,
nely chopped
134oz (50g) fresh ginger,
nely chopped
312oz (100g) scallions,
chopped
2 tsp sesame oil
1 tbsp hoisin sauce
2 tbsp rice wine
wine
FORM THE DUMPLINGS

dusting of flour
COOK, STEAM,
AND SERVE
2 FILL
4
Heat
the
COOK
LARGE NO
FRYING PA NSTICK
N
r medium heat.
oil ove
Fill w
e
ith
mixtur
Lay the wonton wrappers on a lightly

floured surface. Place 1 tablespoon of the
filling in the center of each wrapper.
wonton
wrappers
cook
Add the d
hes, and wned.
c
t
a
b
n
u
i
m
,
s
p
g
l
i
n
for 12
o
minutes on each side, until br
3 FOLD AND SEAL
Use your finger

to dampen the
edges of the
wrappers with
water.
M
STEA
N
FRYI
AN
GP
wat
er
water
LID
Fold the wrappers in half,

over the filling, to form
a triangle.
Add
Use your fingers to

press and seal the
edges together.
m
d stealy.
4 cup o
n
a
,
r
e
v
o
c
,
f
iate
3-5 m water to the pan
inutes. R emove and serve immed
1
for
prepare the
To save time,
the
tches, forming
dumplings in ba
hile the rst is
second batch w
on.
cooking, and so
POTSTICKER DUMPLINGS FOOD FOR FRIENDS WITHOUT THE FUSS
185
DEVILED EGGS
These easy-to-prepare boiled eggs with spiced yolks are great

crowd-pleasers. Just serve them at your next party or take them
on a picnic, and watch them disappear!
INGREDIENTS
1 BOIL THE EGGS
6 eggs
1 tsp mustard
1 tsp hot paprika, plus extra
for dusting
3 tbsp mayonnaise
pepper
3 cherry tomatoes, cut in
quarters
1 tbsp chopped chives
Place the eggs in a large

saucepan and cover with plenty
of water. Bring to a boil, then
turn down the heat and simmer
for about 8 minutes. Carefully
remove the eggs and plunge them
into cold water, letting them cool.
Peel off the shells and cut the
eggs in half lengthwise.
2 MAKE THE YOLK MIXTURE
Remove the yolks and place them

in a bowl. Add the mustard,
paprika, and mayonnaise, and
mash together with a fork until
well combined. Season to taste
with salt and pepper.
3 FILL THE EGG WHITES

AND SERVE
Divide the yolk mixture between
the egg white halves and top each
one with a slice of cherry tomato.
Sprinkle with the chives, dust with
paprika, and serve cold.
Instead of
atoes, serve
the cherry tom
toppings, such
with a range of
es, smoked
as chopped oliv
bits, or
salmon, bacon
atoes.
sun-dried tom
PLAN OF
ACTION!
186
BOIL
EGGS
MAKE YOLK
MIXTURE
FOOD FOR FRIENDS WITHOUT THE FUSS DEVILED EGGS
FILL EGGS
AND SERVE
QUICHE CUPS
These individual quiches are quick and easy to make and are ideal nger food for parties,
buffets, and picnics. Youll need a food processor to make short work of the pastry dough and
a 12-hole mufn pan to bake the cups in. The quantities given here are for 12 quiche cups.
HOW TO MAKE
8 tbsp unsalted butter, chilled
and diced, plus extra for
greasing
112 cups all-purpose our
1 tsp sugar
1 tsp salt
6 eggs, beaten
1 cup milk
Preheat the oven to 350F (180C)

and grease the muffin pan.
BACON AND CHILI SAUCE

7oz (200g)
cooked and
crumbled
bacon
SWEET POTATO AND ROSEMARY

31 2 oz (100g)
burrata
cheese
11 2 oz (50g)
goat
cheese
7oz (200g)
grated
Cheddar
cheese
1 tsp
red
pepper
akes
21 2 oz
(75g)
chopped
scallions
2 tbsp
chili
sauce
2 tbsp
chopped
rosemary
31 2 oz (100g)
grated sweet
potato
HAM AND RED BELL PEPPER
BEET AND KALE

1
For the dough, place the butter,

flour, sugar, and salt in a food
processor and pulse until the
mixture resembles bread crumbs.
Add 14 cup of cold water, a little
at a time, and bring together to
form a dough. Divide the dough
and firmly press it into the muffin
pan to create a thin crust.
For the filling, place the eggs
and milk in a bowl and whisk well
to combine. Add the filling (try
any of the combinations, right, or
experiment with your own) and
mix well to combine. Pour the
filling into the muffin pan and
bake for about 20 minutes, or
until the dough is golden and the
egg set. Best served hot.
3 2 oz (100g)
grated
beets
31 2 oz (100g)
cooked
ham
31 2 oz (100g)
grated
carrot
31 2 oz
(100g)
grated
Swiss
cheese
31 2 oz (100g)
chopped
red onion
31 2 oz
(100g)
chopped red
bell pepper
31 2 oz (100g)
grated
Cheddar
cheese
SAUSAGE AND BASIL

31 2 oz (100g)
caramelized
shallot
1 2 oz
(50g)
nely
chopped kale
31 2 oz
(100g)
chopped
red onion
SPINACH AND MUSHROOMS

7oz (200g)
chopped
spinach
31 2 oz (100g)
chopped
red
onion
11 2 oz (50g)
grated
Gruyre
cheese
51 2 oz (150g)
cooked and
chopped pork
sausage
31 2 oz (100g)
chopped
tomato
1
1 2 oz (50g)
chopped
31 2 oz (100g) sliced
basil
mushrooms
QUICHE CUPS FOOD FOR FRIENDS WITHOUT THE FUSS
11 2 oz
(50g)
chopped
scallions
187
THE PERFECT CHARCUTERIE BOARD

A charcuterie board is the ideal pre-dinner faregreat for relaxed,
tapas-style snacking alongside drinks. If you include a cheeseboard
(see pp1745), too, you can make the whole meal a sharing experience.
4 Peach jam
THE MEATS
Pork offers the widest range of cured cuts (although other meats are cured, too).
Choose 3 or 4 different meats in total, allowing 3 slices of each meat per person.
1 DRY-CURED
MEATS
Aim for a selection of 23 dr y-cured meats, such as:
Serrano ham a Spanish mountain ham with a sweet
taste and chewy texture.
Coppa (or capocollo or capicola) a well-marbled Italian
ham made from pork shoulder or neck.
Prosciutto di parma (or Parma ham) a famous
Italian ham thats sweet, salty, and moist.
Tr y also: Ibrico ham, bellota, or speck.
2 DRY-CURED
SAUSAGES
Include 12 dr y-cured sausages, such as:
Dry-cured chorizo a rich Spanish sausage spiced
with hot or sweet smoked paprika.
Tr y also: salchichn, saucisson sec, or salami.
3 Chicken liver pt
THE ACCOMPANIMENTS
Offer a good selection of accompaniments. Pairing the meats with a range
of other tastes and textures will make for interesting flavor combinations.
3 PTS
AND TERRINES
These cooked meats bring a unique texture to the board.
Try either chicken liver pt, pork rillettes, or Brussels pt.
4 SWEET
AND SAVORY SPREADS

Include 12 sweet spreads, such as peach jam or honeycomb, and
1 savory spread, such as Dijon or whole-grain mustard.
5 OLIVES
AND PICKLES
Pickled vegetables are a must. Include 23, such as green olives,
pickled onions, dill pickles, or pickled okra.
6 SALAD
LEAVES AND HERBS

A simple green salad offers a light and fresh counterpoint to the
other strong flavors. Try: arugula, mixed baby leaves, or fresh dill.
7 BREADS
Provide an array of breads and crackers, such as flatbreads,

breadsticks, and slices of baguette.
188
FOOD FOR FRIENDS WITHOUT THE FUSS THE PERFECT CHARCUTERIE BOARD
4 Dijon mustard
2 Dry-cured chorizo
4 Honeycomb
5 Green olives
1 Serrano ham
7 Breadsticks
5 Pickles
1 Prosciutto
6 Arugula
1 Coppa
5 Pickled onions
7 Flatbreads
SMOKED SALMON AND

CRME FRACHE SPAGHETTI
A simple yet stylish way to pull together a fabulous dinner with
just a few ingredients, this straightforward spaghetti is packed
with avordill and salmon are a match made in heaven!
INGREDIENTS
1 COOK THE PASTA
10oz (300g) dried spaghetti

black pepper
34 cup low-fat crme frache
4oz (120g) smoked salmon,
nely chopped
1 tbsp nely chopped capers,
rinsed, or more to taste
2 tbsp nely chopped dill
nely grated Parmesan cheese,
to serve
PLAN OF
ACTION!
190
COOK
PASTA
Cook the pasta in a large pan of

boiling salted water according to
the package instructions.
2 MIX THE CRME FRACHE

AND SALMON
Meanwhile, beat the crme frache
in a bowl until smooth. Add the
smoked salmon, capers, lemon
zest, and dill, and season to taste.
MIX CRME FRACHE

AND SALMON
3 TOSS, HEAT, AND SERVE
Drain the pasta (reserving a

ladleful of the cooking water)
and return it to the pan with the
reserved water. Toss the sauce
through the pasta and return
it to the heat, stirring just long
enough both for the pasta to soak
up some of the sauce and for the
sauce to heat through. Loosen
the sauce with the reserved
cooking water if necessary. Serve
with the Parmesan cheese.
TOSS, HEAT,
AND SERVE
FOOD FOR FRIENDS WITHOUT THE FUSS SMOKED SALMON AND CRME FRACHE SPAGHETTI
SAUTED SCALLOPS
WITH PANCETTA
Treat your friends to a taste of the sea! Scallops are so quick to

cook that youve got time to make a rich jus (sauce) from pancetta
and balsamic vinegar. Serve with pasta or bread for a main meal.
INGREDIENTS
1 COOK THE SCALLOPS
12 fresh scallops, tough muscle

removed (see tip)
black pepper
12 tbsp olive oil
4oz (115g) pancetta, diced
dash of good-quality thick
balsamic vinegar
2 handfuls of spinach leaves,
stalks removed
juice of 1 lemon
Pat the scallops dry using paper

towels, and season with salt and
pepper. Heat the oil in a non-stick
frying pan over medium-high heat.
When hot, add the scallops,
positioning them around the edge
of the pan. Sear for 12 minutes
on one side, then turn them
over, starting with the rst one
you put in the pan. Once you
have completed the circle, remove
the scallops from the pan (again
starting with the rst one), and
set aside to keep warm.
2 COOK THE PANCETTA

AND MAKE THE SAUCE
Cook the pancetta in the same
pan and cook for 23 minutes
or until crispy. Add a generous
amount of balsamic vinegar to
the pan, increase the heat to
high, and let it boil for 23
minutes, stirring to deglaze the
pan. Then drizzle the sauce over
the cooked scallops.
PLAN OF
ACTION!
COOK
SCALLOPS
COOK PANCETTA
AND MAKE SAUCE
3 WILT THE SPINACH
Still using the same pan,

add in the spinach. Cook for
23 minutes, moving it around
the pan, until it is just wilted.
Squeeze over the lemon juice,
and serve immediately with the
scallops and pancetta sauce.
TIP Scallops are available
pre-prepared at most large

supermarkets and sh counters.
You may still need to remove
the tough muscle attached to the
side. Simply peel it off with your
ngers before cooking.
WILT
SPINACH
SAUTED SCALLOPS WITH PANCETTA FOOD FOR FRIENDS WITHOUT THE FUSS
191
MOULES MARINIRES
This classic French dish is a delicious meal to share

with friendsyou can eat this with your hands, using the
empty shells to scoop out the mussel meat.
4 bay leaves
2 sprigs of thyme
black pepper
24 tbsp chopped
parsley
crusty bread, to serve
KNIFE
8lb (3.6kg) fresh mussels,

cleaned
4 tbsp butter
2 onions, nely chopped
2 garlic cloves
2 cups dry white wine
SHARP
PREPARE THE MUSSELS

KITCHEN TAP
Scrub the mussels under col

d
run
AND RINSE
1
nin
C
AN LEA
D N
SO
RT
ater using a stiff brush.

gw
192
2 DEBEARD
Pull off the beards by tugging each beard

sharply away from the shell. Then rinse again.
rd any with bro

Discapen ones that d ken she
or o n tapped sh ont sh lls
arply ut
wh e
the edge of the si on
nk.
FOOD FOR FRIENDS WITHOUT THE FUSS MOULES MARINIRES
Mussel beards
are brous threads that mussels
use for gripping onto surfaces. They
are inedible, so its important to
remove them.
COOK THE DISH
pep
LAR
SAU GE
CEP
AN
per
gar
ym
wine
lic
He
t
hea .
Ge at the b
m
u
utte
n t ly
ed
medi
cook th r over til soften
e onion un
.
ssel
d onions
ter an
es
th
b ut
bay
OFT
EN
av
mu
sa l
le
3S
4 COMBINE
CO
VE
RA
ND
CO
OK
Shake the pan
a l ly .
ion
occ
as
A
e,
bay dd the mus , garlic, win r.
sels
e
leave
s, thyme, salt, and pepp oil.
Incr
b
ease t
he heat and bring to a
r
pa
NISHRVE
R
A
G SE
6 AND
er
Cov
an
dc
o ok
for
5
sley
minutes.
Discard any closed mussels and stir
in the chopped parsley. Serve at once
with chunks of crusty bread.
MOULES MARINIRES FOOD FOR FRIENDS WITHOUT THE FUSS
193
THAI FISHCAKES
You can serve these spicy shcakes as an appetizer with a bowl of sweet chili
sauce for everyone to dip into, or add cooked noodles tossed with sesame oil,
nely sliced scallions, and soy sauce to make this into a satisfying main course.
1 PURE THE INGREDIENTS

TO A PASTE
Put the ingredients except the
egg, seasoning, and oil in a food
processor, and pure to a rough
paste, scraping down the sides once
or twice. Add the egg and plenty of
salt and pepper, and pure again.
2 FLATTEN MIXTURE IN
THE PAN
Heat a little of the oil in a large
frying pan over medium-high heat.
Scoop up 1 tablespoon of the
mixture, then carefully slide it into
the pan and atten slightly; it should
be about 34in (2cm) thick. Repeat
until all the mixture has been used,
but do not crowd the pan (you may
need to cook in batches, adding
more oil as needed).
3 FRY THE FISHCAKES
Shallow-fry for 1 or 2 minutes on

each side until golden, turning
carefully. Transfer to a plate lined
with paper towels. Serve hot with
a drizzle of sweet chili sauce,
wedges of fresh lime juice, and
arugula leaves.
TIP You can use pre-prepared and cooked
shrimp (fresh or frozen), but make sure that

frozen shrimp are thoroughly defrosted rst.
Try making
ns of these
miniature versio
tizer. You can
for an easy appe
nce,
to 1 day in adva
make them up
ainer
nt
an airtight co
storing them in
in
st reheat them
in the fridge. Ju
l piping hot
a hot oven unti
before serving.
194
FOOD FOR FRIENDS WITHOUT THE FUSS THAI FISHCAKES
PLAN OF
ACTION!
PURE TO
A PASTE
FLATTEN
MIXTURE IN PAN
FRY
FISHCAKES
INGREDIENTS
10oz (300g) cooked,
peeled, and deveined
shrimp
3 garlic cloves, peeled, but

left whole
small handful of cilantro
leaves
2 hot red chiles, seeded
splash of Thai sh sauce,

such as nam pla
splash of dark soy sauce

small handful of basil
leaves
juice of 2 limes, plus lime

wedges to serve
1 egg
black pepper
34 tbsp vegetable or
sunower oil
sweet chili sauce, to serve
arugula leaves, to serve
INGREDIENTS
2 cup soy sauce
2 cup Chinese rice wine or

dry sherry
6 tbsp thinly sliced

fresh ginger
4 small sea bass, gutted

and rinsed
2 tbsp sesame oil
1 tsp salt
4 scallions, trimmed and

thinly sliced
1
2 cup sunower oil
4 garlic cloves, chopped

2 small red chiles, seeded
and thinly sliced
zest of 2 limes
small handful of chopped
cilantro leaves, to serve
PLAN OF
ACTION!
MAKE
SAUCE
SEASON
FISH
PREPARE
FOR STEAMING
STEAM
FISH
GARNISH
AND SERVE
CHINESESTYLE STEAMED BASS
This bright dish is sure to impress your friends with minimal effort. Serve with
white basmati rice or Vietnamese glass noodles for a healthy, speedy meal that
wouldnt look out of place on a restaurant table.
SPECIAL EQUIPMENT Two-tier steamer or large steaming rack
1 MAKE THE SAUCE
Prepare a two-tier steamer, or

position a large steaming rack in a
wok with water so it doesnt touch
the water. Bring to a boil. Stir
together the soy sauce, rice wine,
and 4 tbsp ginger, and set aside.
2 SEASON THE FISH
Using a sharp knife, make slashes in

the sh, 1in (2.5cm) apart and not
quite as deep as the bone, on both
sides. Rub the sh inside and out
with the sesame oil and salt.
3 PREPARE FOR STEAMING
Scatter one-quarter of the scallions

over a heatproof serving dish that
will hold 2 sh and t in one of the
tiers of the steamer. Place 2 sh on
the dish and pour over half the
sauce. Repeat with the remaining
sh, using a second serving dish.
If using a steaming rack, use a
heatproof serving dish large
enough to hold all 4 sh.
4 STEAM THE FISH
Place the dishes in the steamer or

the large dish on the rack, cover,
and steam for 1012 minutes, or
until the sh is cooked through
and akes easily when tested with
a knife. Remove the sh, cover,
and keep warm.
5 GARNISH AND SERVE
Meanwhile, heat the sunower oil

in a small saucepan over mediumhigh heat until shimmering. Scatter
the sh with the remaining scallions
and ginger, and the garlic, chile,
and lime zest. Drizzle the hot oil
over the sh and serve with the
chopped cilantro.
TIP To save time, ask your shmonger to

gut the sea bass for you.
CHINESESTYLE STEAMED BASS FOOD FOR FRIENDS WITHOUT THE FUSS
197
pers, and onion

re
fillet p
ieces, red and g
lm
on
Sc
MARINATE IN...
Sa
198
en pep
red onion
d
ea p p l e, a n
pin
rk,
Po
allops
r
Sh
im p
,p
on
eac hes, and red oni
, red
pep
p e r, p i n e a p p l e , a n d r e d o n i o n
ON THE GRILL
1 part
each of
olive oil and
lemon juice.
4 parts
soy sauce,
2 parts water, and
1 part each of brown
sugar and red chile.
FOOD FOR FRIENDS WITHOUT THE FUSS ON THE GRILL
3 parts
honey,
2 parts lime juice,
and 1 part cayenne
pepper.
4 parts
hoisin sauce,
1 part each of honey,
lime juice, crushed garlic and
finely chopped ginger, and red
pepper flakes to taste.
Garli
ca
2 parts
olive oil,
1 part each of lemon
juice and crushed garlic,
and salt and black pepper
to taste.
5 parts
brown sugar,
2 parts cumin, and
1 part red pepper
flakes.
qaush, and y
ellow pepper
Dic e d ha ll o umi, z u c c hini, s
oe
Beef filet, cherr y tomat
oe s, and baby potat s
nd
lemon shrim p
con
Chic ken, re d and
s, mush
ba
yellow pepper
roo
d
ms, an
Allow these mouthwatering skewers to marinate for 1 hour, if you have time, or simply coat
generously and grill immediately. If youre using wooden skewers, soak them in cold water
for at least 30 minutes before grilling, to prevent them from burning.
1 part
each of olive
oil, balsamic
vinegar, and finely
chopped fresh
rosemary.
3 parts
each of olive oil
and finely chopped fresh
green herbs, and
2 parts lemon juice.
ON THE GRILL FOOD FOR FRIENDS WITHOUT THE FUSS
199
A MEDLEY OF DIPPING SAUCES

1
Blend 1 cup parsley, 2 cup each of

cilantro and oregano,
5 garlic cloves, 14 cup each of olive oil,
mayo, and sour cream, the juice of
1 lime, 1 large avocado, and a pinch of
red pepper akes
Ho
u
ym
ne
star
him
Creamy c
ri
Blend 10oz (300g) tomatoes,

scant 1oz (25g) mild green chile
pepper, 3 12oz (100g) red onion,
dip
To
alsa
2 garlic cloves, 1 tsp
m a to s
red pepper akes,
2 tbsp hot chili
sauce, the juice of
1 lime, 12 cup fresh
cilantro, salt
and freshly
ground
black pepper
200
Combine 23 cup
whole-grain
mustard, 14 cup honey,
and 2 tbsp lemon juice
ic
ur
Cu
rr y
yog u
FOOD FOR FRIENDS WITHOUT THE FUSS A MEDLEY OF DIPPING SAUCES
Combine 23 cup Greek

yogurt, the juice of
2 lemons, 2 tbsp curry
powder, and 2 tsp each of
cayenne pepper
and garlic
powder
What better way to serve your skewers (see pp1989) than with one or more of these dipping
sauces? Spicy, sweet, creamy, or tangy, theres something for everyone. Simply combine the
ingredients, blending in a food processor where necessary. The quantities here serve 4.
an
dl
im
Combine 1 cup Greek

yogurt, the juice of 2 limes,
and 14 cup each of
diced cucumber and
nely chopped
cilantro
Pea
nu
Blend 14 cup peanut

butter, 2 tbsp soy sauce,
the juice of 2 limes, 2 garlic
cloves, and 2 tbsp olive oil
Tz a t z i k
Combine 14 cup hot chili

sauce, 23 cup soy sauce,
and 14 cup honey
Soy
an
as
ab
so
ur
t
Swee
an
Combine
2 cup soy sauce
and 2 tbsp
wasabi paste
A MEDLEY OF DIPPING SAUCES FOOD FOR FRIENDS WITHOUT THE FUSS
201
SEARED DUCK WITH

RASPBERRY SAUCE
Seriously impress your guests with this stylish dish, ready in less than half an
hour! Tangy raspberry sauce and rich crispy duck are divine togetheradd wilted,
buttery spinach and creamy mashed potatoes to make a more substantial meal.
1 SCORE THE SKIN
4 PLATE UP AND SERVE
2 COOK THE DUCK BREASTS
TIP To prepare the cardamom, split the
Use a sharp knife to score the skin

on the duck breasts. Rub the meat
generously with salt and pepper.
Place the duck skin-side down in

a heavy-bottomed frying pan over
medium-low heat. Allow the duck
fat to render (melt) for 1012
minutes. Turn and cook for another
35 minutes on the other side. Set
aside to rest. Keep warm.
Transfer the duck to a serving

plate and serve topped with the
raspberry sauce.
pods open with a knife point and scrape

the seeds out. Discard the pods and
crush the seeds into a powder using a
mortar and pestle or, if you dont have
one, using the end of a rolling pin and
a sturdy mixing bowl.
3 MAKE THE SAUCE
While the duck is cooking, melt

the butter in a separate pan.
Add the sugar and shallots and
cook until caramelized. Press the
raspberries through a strainer to
make a smooth sauce. Add the
raspberry pulp, cardamom, and
vinegar to the pan. Cook, stirring
frequently, for 57 minutes.
202
FOOD FOR FRIENDS WITHOUT THE FUSS SEARED DUCK WITH RASPBERRY SAUCE
PLAN OF
ACTION!
SCORE
SKIN
COOK
DUCK
MAKE
SAUCE
PLATE UP
AND SERVE
INGREDIENTS
1lb 5oz (600g) skin-on
duck breasts

black pepper
FOR THE SAUCE
1 tbsp butter
1 tbsp brown sugar
312oz (100g) shallots,

nely chopped
7oz (200g) fresh

raspberries, seeded and
roughly chopped
4 cardamom pods, seeds

removed and crushed
1 tbsp red wine vinegar
PORK CHOPS
WITH FRIED APPLES
This dish allows you to feed your guests in style just minutes after they arrive.
The sweet, caramelized apples provide a quick and tasty accompaniment to the
salty pork, and the creamed spinach adds a ash of iron-rich greenery.
1 COOK THE PORK
Season the pork well with salt,

pepper, and red pepper akes.
Heat 1 tablespoon of the oil in
a large frying pan and cook the
pork for 35 minutes on each side,
depending on thickness, until cooked
through. Set it aside, loosely covered
with foil to keep warm while it rests.
2 PREPARE THE APPLES
Add the remaining 1 tablespoon of

oil and the butter to the pan and
allow it to bubble up. Add the apple
pieces, pour in the lemon juice,
sprinkle with the sugar, and season
with salt and pepper.
204
3 CARAMELIZE THE APPLES
Cook the apples over medium

heat for 57 minutes, turning
occasionally, until they soften and
start to caramelize. Turn them
gently using 2 spatulas, so the
pieces dont break up.
4 WILT THE SPINACH
Meanwhile, make the creamed

spinach. Melt the butter and oil in
a separate large, deep-sided frying
pan. Cook the garlic for 1 minute,
then add the baby spinach. Turn it
through the oil and saut it for 23
minutes, until cooked through. Add
the cream, season well, bring to a
boil, and reduce. Serve alongside
the pork chops, each one topped
with one-quarter of the apples.
FOOD FOR FRIENDS WITHOUT THE FUSS PORK CHOPS WITH FRIED APPLES
PLAN OF
ACTION!
COOK
PORK
PREPARE
APPLES
CARAMELIZE
APPLES
INGREDIENTS
WILT
SPINACH
4 x 312oz (100g)
boneless pork chops

black pepper
1 tsp red pepper akes
2 tbsp olive oil
1 tbsp butter
4 small apples, peeled,

cored, and quartered
1 tbsp lemon juice

1
2 tsp light brown sugar

FOR THE CREAMED
SPINACH
1 tbsp butter
1 tbsp olive oil
1 small garlic clove,
crushed
14oz (400g) baby
spinach leaves
cup heavy cream
black pepper
HARISSASPICED
LAMB CHOPS
PLAN OF
ACTION!
Spice up some lamb chops with Moroccan-inspired seasoning, add mashed

chickpeas and chopped tomatoes tossed with olive oil and balsamic vinegar,
and youve got a tasty feast on the table in less than half an hour.
1 BROIL THE CHOPS
Preheat the broiler to its medium

setting. Place the chops on a foillined baking sheet and broil on one
side for 8 minutes.
2 MAKE THE RUB
While the chops are broiling, place

the bread crumbs, zest, harissa,
cilantro, and olive oil in a bowl,
season with salt and pepper, and stir
well to combine evenly.
3 SEASON THE CHOPS
Turn the chops when ready, and press

the bread crumb and harissa mixture
onto the uncooked side of each chop.
Broil for another 8 minutes.
4 COOK THE CHICKPEAS
Meanwhile, make the chickpea mash.

Heat the oil in a saucepan over
medium heat, add the onion, and
cook for 5 minutes. Add the garlic
and cook for 2 minutes. Stir in the
chickpeas, lemon juice, and extra
virgin olive oil, and gently heat.
5 MAKE THE MASH
Remove from the heat and mash

roughly with a potato masher; it
should not be smooth. Stir in the
cilantro and season generously.Serve
the chops with the chickpea mash
and a dressed tomato salad.
TIP Make the bread crumb topping up to
3 days ahead, cover, and store in an airtight

container in the fridge.
206
FOOD FOR FRIENDS WITHOUT THE FUSS HARISSASPICED LAMB CHOPS
BROIL
CHOPS
MAKE
RUB
SEASON
CHOPS
COOK
CHICKPEAS
MAKE
MASH
INGREDIENTS
8 x 312oz (100g)
lamb loin chops
1 cup fresh white

bread crumbs
nely grated zest of

1 lemon
1 tbsp harissa paste
2 tbsp nely chopped

cilantro leaves
2 tsp olive oil
black pepper
FOR THE CHICKPEA MASH
1 tbsp olive oil

1 red onion, nely
chopped
2 garlic cloves, nely
chopped
2 x 14oz (400g) cans
chickpeas, drained
and rinsed
112 tbsp lemon juice
2 tbsp nely chopped
cilantro leaves
tomato salad, to serve
SHORT AND
SWEET
FRESH ORANGES WITH

CARAMEL AND PASSION FRUIT
Add homemade caramel and zingy passion fruit to your oranges to lift this
fruit-bowl staple to a whole new level! Throw in fresh mint leaves and chopped
pistachios, and serve with Greek yogurt for a colorful, refreshing dessert.
1 MAKE THE CARAMEL
Put the sugar in a saucepan with

2 tablespoons of cold water. Stir,
then heat gently without stirring,
until the sugar melts. Boil rapidly
until the sugar syrup turns a rich
golden brown. Remove from the
heat and add 2 tablespoons of water.
Stir over low heat until the caramel
dissolves, then let cool.
3 DRIZZLE AND DECORATE
Drizzle the caramel over the orange

slices and sprinkle with the cinnamon.
Slice the passion fruit in half, scoop
out the seeds, and scatter with the
pistachios, if using. Decorate with
the mint leaves and serve.
2 PREPARE THE ORANGES
Slice off the top and bottom

from each orange and place on a
cutting board. Carefully slice off the
skin and pith, leaving as much esh
as possible, and following the sides
of the orange so you keep the shape
of the fruit. Slice the oranges
horizontally into thin strips,
discarding any seeds as you come
across them. Arrange the orange
slices on a serving platter. Pour
over any remaining juice.
210
SHORT AND SWEET FRESH ORANGES WITH CARAMEL AND PASSION FRUIT
PLAN OF
ACTION!
MAKE
CARAMEL
PREPARE
ORANGES
INGREDIENTS
DRIZZLE
AND DECORATE
4 oranges
good pinch of ground

cinnamon
seeds from 2 passion fruit
small handful of chopped

pistachios (optional)
handful of mint leaves, to

decorate
MIXED BERRIES WITH

WHITE CHOCOLATE SAUCE
1MI0NS
OR LESS!
A refreshing and luxurious recipe, this dessert pairs a warm

and rich sauce with sweet, frozen fruita great way to use up
that package of berries in the freezer!
INGREDIENTS
1 MELT THE CHOCOLATE
412oz (125g) good-quality white

chocolate, plus extra to serve
(optional)
23 cup heavy cream or
whipping cream
1lb (450g) package frozen
mixed berries, such as
raspberries, strawberries,
and blackberries
PLAN OF
ACTION!
212
MELT
CHOCOLATE
Break the chocolate into pieces

and place in a saucepan over
low heat. Add the cream and
bring almost to a boil, stirring
constantly, until the chocolate
has melted and the mixture is
well combined.
ARRANGE AND
SERVE
SHORT AND SWEET MIXED BERRIES WITH WHITE CHOCOLATE SAUCE
2 ARRANGE AND SERVE
Divide the berries among

4 serving dishes. Pour the
chocolate mixture over the top
and serve topped with grated
white chocolate, if you like.
LYCHEES WITH GINGER

AND STAR ANISE
The subtle and fragrant aniseed avor of the star anise
goes well with the refreshing lychees and ginger in this
quick and cooling dessert.
SERVES 4 READY IN 10 mins, plus marinating
INGREDIENTS
2 tbsp ginger syrup
1 x 14oz (400ml) can lychees,
drained and 2 tsp juice reserved
1 star anise
2 pieces candied ginger,
nely diced
Greek yogurt, to serve
PLAN OF
ACTION!
MIX SYRUP
AND JUICE
1 MIX THE SYRUP

AND JUICE
Place the ginger syrup and
reserved lychee juice in a small
bowl and mix well to combine.
2 ARRANGE THE DISH
Place the lychees and star anise

in a glass serving dish. Scatter
with the ginger and drizzle with
the ginger syrup and lychee
juice mixture.
ARRANGE
DISH
3 CHILL AND SERVE
Chill in the fridge for 30 minutes,

or longer if you have the time, for
the avors to develop. Divide
between serving glasses and serve
topped with Greek yogurt.
CHILL AND
SERVE
LYCHEES WITH GINGER AND STAR ANISE SHORT AND SWEET
213
WARM FRUIT COMPTE
This dish is ideal for fall and winter, when supplies of fresh fruit are limited;
it's a sweet, spiced dessert that's sure to warm you up on a cold day. Serve
with yogurt on the side and honey drizzled over, if you like.
1 STEW THE FRUIT
Melt the butter in a heavy saucepan

over medium heat. Add the fruit and
cinnamon stick. Cook gently, stirring
often, until the fruit has completely
softened.
2 STIR IN THE SUGAR
Stir in the sugar and heat for another

couple of minutes, or until
the sugar has dissolved.
3 SPRINKLE WITH LEMON

JUICE AND SERVE
Remove the pan from the heat,
sprinkle with lemon juice, and serve
warm with a spoonful of yogurt
and a drizzle of honey.
TIP The compte can be made up to 3 days

in advance, covered, and refrigerated.
enience,
For conv
ries in
ozen cher
fr
f
o
g
a
b
of the
keep a
se instead
u
d
n
a
r
e
l cut
the freez
pte. It wil
m
o
c
e
th
in
y
fresh fruit reparation time. An
p
e
it
th
w
n
s h
dow
is deliciou
te
p
m
o
c
r
3).
leftove
ee pp303
granola (s
214
SHORT AND SWEET
WARM FRUIT COMPTE
PLAN OF
ACTION!
STEW
FRUIT
STIR IN
SUGAR
SPRINKLE WITH
LEMON JUICE
INGREDIENTS
2 tbsp butter
6 dried prunes, chopped
6 dried apricots, chopped
2 large apples, peeled,

cored, and chopped
1 rm pear, peeled, cored,

and chopped
1 cinnamon stick
2 tsp sugar
2 tsp lemon juice
yogurt and honey,

to serve
ORANGE SORBET
Often served in restaurants as a refreshing palate

cleanser between courses, sorbets also make lovely,
light summer desserts.
SERVES 2 READY IN 20 mins, plus cooling and
freezing
SPECIAL EQUIPMENT Hand-held electric blender
2 large oranges
1 tbsp orange-ower water
1 egg white
MAKE THE SYRUP

n
SPOON
SHORT AND SWEET
ORANGE SORBET
MIX
er
low
f
nge r
ora wate
JUICE
R
orange
juice
e
slig move
htly from the heat, let cool the
ora , then stir in the juice from r.
ng e s
e
and the orange-flower wat
Di
SAUCEPAN
sso
ate lve
f
r o the s
1
ups o
the ver low ugar in 1 4 c est from .
heat. Add the z
s
oran
inute
ges and
m
0
1
r
simmer fo
216
o ra
ar
WOODEN
ug
e st
z
ge
BL
TA
GE ER
VE EEL
P
LVE
O
DISS
3
AIN
STR
PREPARE THE
EGG WHITE
WH
SYR ILE TH
PRE UP IS E
EG PARE COOL
GW
I
HIT THE NG,
E.
SIEVE
IS
WH
ELECTRIC B
LENDER
SHALLOW CONTAINER
Strain the syrup, discarding the zest,
and let cool completely.
wl
Place t
n a bo m.
i
h
e
t
e
i
h
e
w
g
g
and w
hisk until soft peaks for
COMBINE AND FREEZE

5 FOLD
RK
L
TU
SPA
6 MASH
FO
FREEZERPROOF CONTAINER
Transfer the syrup to a freezerproof container and fold in
the whisked egg white. Freeze for 4 hours, or until solid.
Mash with a fork to break up any ice crystals, then

freeze again. To serve, let soften for 1015 minutes.
ORANGE SORBET SHORT AND SWEET
217
INGREDIENTS
4 ripe bananas
1 tsp
vanilla extract
PLAN OF
ACTION!
PEEL AND
FREEZE
BLEND
IT UP
EAT OR
REFREEZE
1MI0NS
OR LESS!
QUICK BANANA ICE CREAM
This is the quickest and easiest ice cream you will ever makeand its super
healthy, too! This dessert is a great way to use up any ripening bananas in your
fruit bowl, and you dont even need an ice-cream maker.
SERVES 4 READY IN 5 mins, plus freezing
1 PEEL AND FREEZE
3 EAT NOW OR REFREEZE
2 BLEND IT UP
TIP If you have ripening bananas that you
Simply peel the bananas, chop them

into 34in (2cm) chunks, and place
them in a freezer container. Seal
and put in the freezer until frozen.
When the bananas are frozen solid,

process them in a food processor
with the vanilla extract, until you have
a smooth, thick ice cream. You may
need to scrape down the sides a
couple of times during the process.
Either eat the softened banana ice

cream immediately, or freeze for a
few minutes for it to rm up once
more before serving.
cant use up quickly enough, peel them, cut

into chunks, and freeze on a plate. When
they are frozen solid, transfer to a freezer
bag and add more bananas until you have
enough to make this ice cream.
ls
A few spoonfu
d hazelnut
of chocolate an
,
th peanut butter
spread, or smoo
od processor
added to the fo
bananas
along with the
, too.
works well here
QUICK BANANA ICE CREAM SHORT AND SWEET
219
A MONTH OF SUNDAES
For the spice mix, combine
1 tbsp ground cinnamon,
2 tsp ground ginger, and
1
2 tsp each of ground
nutmeg, crushed
cardamom seeds,
and ground
cloves.
CHOCOLATE
BROWNIE AND
STRAWBERRIES
CHOCOLATE AND
PEANUT BUTTER
PRETZEL
Chocolate brownie pieces,

chocolate ice cream, halved
strawberries, and
whipped cream.
Chopped pretzels,
vanilla ice cream, melted
peanut butter, and
chocolate sauce.
BANANA
AND TOFFEE
Banana muffin
or banana bread, vanilla
ice cream, banana slices,
and toffee sauce.
220
SHORT AND SWEET A MONTH OF SUNDAES
PUMPKIN PIESPICED BLONDIE
Blondie brownie, vanilla

ice cream, crumbled
graham crackers, and
pumpkin pie spice.
A sundae is the ideal speedy, decadent dessertsimply throw together a few key ingredients
with some ice cream, drizzle with sauce or syrup, and serve in a beautiful glass to show off the
layers! They are also a great way to turn brownies (see pp242-5) into an indulgent dessert.
Toss the pineapple pieces
in dark brown sugar.
Grill for 710 minutes or
until bubbling.
You can
substitute toasted
marshmallows
for the marshmallow uff.
Toast the coconut

shreds in a dry
frying pan until they
begin to brown at
the edges.
MARSHMALLOW
AND BANANA SPLIT
COCONUT
AND GRILLED
PINEAPPLE
Toasted coconut shreds,

coconut ice cream,
grilled pineapple pieces,
chocolate sauce, and
whipped cream.
Vanilla ice cream,

sliced banana,
marshmallow fluff, and
chocolate sauce.
GINGER SNAP
AND PECAN
Crushed ginger snaps,

dulce de leche ice cream,
and caramel sauce.
GINGER AND
DARK CHOCOLATE
Dark chocolate pieces,

vanilla ice cream,
candied ginger pieces, and
crushed walnuts.
A MONTH OF SUNDAES SHORT AND SWEET
221
SHAKES AND FLOATS

GRASSHOPPER SHAKE
GINGERBREAD SHAKE
Blend 2 scoops of mint chocolate chip

ice cream, 1 tsp mint extract, 1 cup
milk, and 1 cup chocolate milk.
Garnish with peppermint
patties and fresh mint leaves.
SHAKES
Blend 2 scoops of vanilla ice cream, 2 cups milk,

1 tsp ground cinnamon, 1 tsp grated nutmeg,
1 tsp vanilla extract, and 2 tsp ground ginger.
Garnish with crushed ginger snaps.
BANANA AND
PEANUT BUTTER SHAKE
Blend 2 cups milk, 2 scoops of Quick

Banana Ice Cream (see pp21819), and
1
2 cup smooth peanut butter. Garnish
with dried banana chips.
222
SHORT AND SWEET SHAKES AND FLOATS
FROZEN STRAWBERRY SHAKE
Blend 1 cup milk, 1 cup frozen

strawberry yogurt, and 312oz
(100g) fresh strawberries, hulled.
Garnish with slices of fresh strawberry.
A milkshake or oat makes for a delicious, drinkable dessert that can be ready in a couple of minutes. For the
shakes, use your preferred milk and combine the ingredients in a blender. For the oats, pour in the zzy
drink rst, let it settle, then pop in a scoop or two of ice cream or sorbet. These quantities make 2 tall glasses.
LEMONADE FLOAT
Divide 23 cup traditional lemonade and

112 cups lemon-and-lime soda between
two glasses. Drop a scoop of lemon
sorbet into each glass.
BERRY AND GINGER ALE FLOAT
Divide 2 cups ginger ale between

two glasses. Drop a scoop each
of blackberry sorbet and raspberry
sorbet into each glass.
FLOATS
CHERRY COLA FLOAT
NEAPOLITAN FLOAT
Divide 2 cups soda water between two

glasses. Drop a small scoop each of
strawberry, chocolate, and vanilla ice cream
into each glass. Drizzle strawberry sauce
and chocolate sauce over each float.
Divide 2 cups cherry cola

between two glasses. Drop a
scoop each of chocolate ice
cream and cherry ice cream
into each glass. Drizzle
chocolate sauce over each float.
SHAKES AND FLOATS SHORT AND SWEET
223
INGREDIENTS
2 cups
heavy cream
512oz (150g) store-bought

meringues
10oz (300g) strawberries,

nely chopped
512oz (150g)
raspberries
FOR THE FRUIT COULIS
10oz (150g) strawberries

10oz (150g) raspberries
1
4 cup superne sugar
PLAN OF
ACTION!
WHISK
CREAM
SMASH
MERINGUES
COMBINE
MIXTURE
MAKE
COULIS
BLEND
AND SERVE
ETON MESS WITH

WARM FRUIT COULIS
1MI0NS
OR LESS!
This is a crowd-pleasing, summery dessert thats very quick to make. Serve in

sundae glasses or clean glass jars to show off the pretty pink and white layers.
For a lighter taste, try replacing the heavy cream with Greek yogurt.
1 WHISK THE CREAM
Whisk the cream until it is very stiff,

then whisk in the vanilla extract and
fold in the sugar.
2 SMASH THE MERINGUES
Place the meringues in a freezer bag

and smash with a rolling pin to break
into uneven pebble-sized pieces.
Its nice to have a mixture of large
pieces and smaller crumbs, for the
best texture.
3 COMBINE THE MIXTURE
Fold together the cream mixture, the

meringues, and the fruit. Cover and
chill while you make the coulis.
4 MAKE THE COULIS
Put the fruit for the coulis, sugar,

and 3 tablespoons of water into
a small saucepan with a lid.
Cover, place over medium heat,
and bring to a boil, then remove
the lid, stir, and simmer the fruit for
about 5 minutes, or until it is soft.
5 BLEND AND SERVE
Blend the fruit with a hand-held

blender until smooth, then press it
through a nylon strainer to remove
all the seeds. Pour over the Eton
mess while still warm.
For a tropical
a peeled
twist, substitute
go for the
and sliced man
then
d raspberries,
strawberries an
d seeds of a
use the esh an
replace
passion fruit to
the coulis.
ETON MESS WITH WARM FRUIT COULIS SHORT AND SWEET
225
RASPBERRY
CHEESECAKE
This fresh and light cheesecake requires no cooking

and takes very little time to prepare. You can make
it up to 24 hours ahead and chill until required.
SPECIAL EQUIPMENT 8in (20cm) round
springform pan
grated zest and juice of
2 limes, plus extra zest
for garnishing
23 tbsp confectioners
sugar, plus extra for dusting
8oz (225g) strawberries
d a r k c h o c o l at e
EL
T
MAKE THE CRUST
CO
E
TH
R
FE TO
NS RE A
TR IXTU ING N.
M SPR PA
A RM
FO
BI
NE
2 CRUSH
P
b ut t e r
ate
lt th
e butter and chocol
toget
her over low heat.
RO
tic
plas
a
.
n
i
ers lling pin
k
c
a
cr a ro
aham h with
r
g
the crus
Seal g and
ba
SHORT AND SWEET RASPBERRY CHEESECAKE
h
ho
an e crus
d b hed crackers to the c bin
utter
and stir well to com
t
226
SAUCEPAN
PIN
Ad d
Me
NG
LLI
ham
gra ckers
cra
AG
IC B
T
S
LA
WO
SPOODEN
ON
e. colat
e

31/2oz (100g) dark
chocolate, broken into
pieces
51/2oz (150g) graham
crackers
14oz (400g) mascarpone
cheese
FORM
AT
BE
s
ner
o
i
t
fec ar
con sug
e
an ssing
.
r
Sp
lime
zes
t and ice
ju
MAKE THE CHEESE MIXTURE
ead
SPRIN
it d the
GFORM PAN
pr
own graha
ly, p
n
e
v
m
e
firm
t
c
e
ly into racker mixture ou es of th
the bottom and sid
ASSEMBLE
THE CAKE
s
t ome
e ll o
.
Pl
ma s c a r p o c h e e s e
ace
ne
t
h
e
for m
g
rvin t
e
com garn ascarpon
s
e
r
(
bine ishing), e cheese, lime zest and bea w
and
. The
ix
owl
n add lime juice in a b gar and m
the confectioners su
AD
RE
SP
Pour the chee
se m i xture
the
r
e
ov
e.
bas
r
e
ck
cra
ARRANGE
7 AND
SERVE
UL
AT
P
S
e
ur . r
Sp
the read
v
ho o
top the m
t
o
o
with ixture out evenly and sm r 1 h
o
a spat
ula. Chill in the fridge f
e
Arra
er t h
chee nge the raspberries ov ioners
secake
confect
sugar, , dust with th lime zest.
and garnish wi
RASPBERRY CHEESECAKE SHORT AND SWEET
227
INGREDIENTS
4 cup superne sugar
3 cup light corn syrup
1 cup
shelled pistachios
2 tbsp butter, cut into

cubes, plus extra
for greasing
1 tsp baking soda
PLAN OF
ACTION!
HEAT
SUGAR
ADD
PISTACHIOS
STIR IN
DRY INGREDIENTS
COOL
AND SMASH
PISTACHIO BRITTLE
Brittles are a simple, fun sweet that can be made quickly from pantry
ingredients. You can dig into this cracked straight from the pan, or store
it in an airtight container and keep it for a few days.
SERVES 68 READY IN 20 mins, plus cooling
SPECIAL EQUIPMENT Sugar thermometer (see also TIP, below)
1 HEAT THE SUGAR

AND WATER
3 STIR IN THE REMAINING

INGREDIENTS
In a heavy-bottomed saucepan,
combine the sugar, corn syrup, and
1
4 cup water over medium heat.
Cook, stirring frequently with
a wooden spoon, until a sugar
thermometer dipped into the liquid
reads 325F (160C) and the sugar
turns brittle and golden brown.
2 ADD THE PISTACHIOS
At this stage, known as hard

breaking point, add the pistachios.
Continue stirring until the temperature
rises to 325F (160C) again.
Remove from the heat and stir in

the butter, baking soda, and vanilla
extract. Continue to stir as it foams
and the butter melts.
4 POUR, COOL, AND SMASH
Pour onto a greased 9 x 14in

(23 x 35cm) baking sheet and let it
cool completely. Break into pieces
and store in an airtight container.
TIP If you do not have a sugar
thermometer, drop a small amount of

the mixture into a glass of cold water
if it turns brittle and snaps, the mixture
is hot enough.
Why not
g different
try combinin
d
d nuts to n
dried fruit an
combination?
your favorite
a classic and
Peanuts are
ition.
delicious add
PISTACHIO BRITTLE SHORT AND SWEET
229
PANNA COTTA
This simple Italian dessert is easy to prepare and makes a

refreshing end to a meal, especially served with a fruit compte
(see p214) or a summery fruit coulis (see tip, below).
SERVES 4 READY IN 15 mins, plus setting
SPECIAL EQUIPMENT 4 x 5 oz (150ml) ramekins
INGREDIENTS
134 cup half-and-half
1 cup whole milk
12 cup superne sugar
4 sheets of gelatin
1 tbsp sunower oil
fruit compte, fruit coulis,
or fruit salad, to serve
crushed pistachio nuts, to serve
1 HEAT THE CREAM

AND MILK
Heat the cream and milk in
a saucepan. When it is hot, but not
boiling, pour it into a bowl and
whisk in the sugar until dissolved.
Meanwhile, soak the gelatin in

a bowl of water for 5 minutes,
squeeze out the excess, and add to
the hot cream. Heat it very gently,
stirring, until the gelatin dissolves.
Rub the insides of four 5 oz

(150ml) ramekins with a piece of
paper towel dipped in the oil.
Divide the cream mixture between
the ramekins, cover, and cool.
Transfer to the fridge for at least
2 hours, or until the cream has set.
230
To serve, ll a bowl with hot water

and carefully dip the base of each
ramekin into the water. Run a
small knife around the edge
of each ramekin, and turn the
panna cottas onto plates. Garnish
with fruit compte, fruit coulis, or a
fruit salad, and a sprinkling of
crushed pistachios.
2 SOAK THE GELATIN
3 PREPARE AND FILL

THE RAMEKINS
PLAN OF
ACTION!
4 TURN OUT AND GARNISH
HEAT MILK
AND CREAM
SHORT AND SWEET PANNA COTTA
SOAK
GELATIN
TIP You can make a fruit coulis while
the panna cotta is setting. Put 3 tbsp of

maple syrup, 3 tbsp of orange juice, and
8oz (225g) of halved strawberries in a
pan, and simmer gently for 5 minutes.
Remove from the heat and pure in a
food processor or blender until smooth,
or spoon through a sieve.
PREPARE AND
FILL RAMEKINS
TURN OUT
AND GARNISH
CARAMELIZED APPLE
AND CHOCOLATE CRPES
Indulge in some paper-thin, French-style crpes for an easy

and delicious dessert. Make sure you use crisp apples, as these
will keep their substance and texture better during cooking.
MAKES 46 READY IN 20 mins, plus resting (optional)
INGREDIENTS
1 MAKE THE BATTER

salt
1 egg, lightly beaten
23 cup milk
12 cup heavy cream
pat of butter
23 tbsp granulated sugar,
depending on the sweetness
of the apples
4 pink-skinned apples, sliced
vegetable oil
412oz (125g) dark chocolate,
grated
Sift the our into a mixing bowl

with a pinch of salt and make a well
in the center. Put the egg and a
little of the milk in the well. Using
a wooden spoon, gradually stir
the egg mixture, letting a little
of the our fall in as you go and
adding the rest of the milk a little at
a time. When it is all incorporated,
whisk the mixture with a balloon
whisk to remove any lumps.
Transfer to the fridge to rest for
15 minutes, if you have time.
2 WHIP THE CREAM
Meanwhile, put the cream in a

mixing bowl and whisk until lightly
whipped, then set to one side.
3 CARAMELIZE THE APPLES

Put the butter and sugar in a
frying pan over low heat and
stir until the sugar has dissolved.
Add the apple slices and toss
well. Cook for 510 minutes, or
until caramelized, then put to
one side and keep warm.
PLAN OF
ACTION!
MAKE
BATTER
WHIP
CREAM
CARAMELIZE
APPLES
4 COOK THE CRPES
While the apples are caramelizing,

cook the crpes. Heat a pancake
pan or small frying pan over high
heat. When hot, add a tiny amount
of vegetable oil, then swirl it around
the pan and pour it into a bowl.
Add 2 tablespoons of batter to the
pan and swirl it around so it covers
the base. Loosen the edges of the
crpe with a palette knife and cook
for 1 minute, or until golden. Flip
the crpe and cook the other side
for a minute or so. Slide onto a
warmed plate and repeat until
all the mixture has been used.
5 FILL, FOLD, AND SERVE
To serve, pile some of the apple

mixture and a dollop of cream
onto each crpe, fold, and top with
plenty of chocolate shavings.
COOK
CRPES
FILL, FOLD,
AND SERVE
CARAMELIZED APPLE AND CHOCOLATE CRPES SHORT AND SWEET
231
CINNAMON CHURROS
These cinnamon- and sugar-sprinkled Spanish snacks

are quick to make and will be devoured just as quickly!
Try dipping them in this spicy chocolate sauce.
SPECIAL EQUIPMENT Piping bag 34in (2cm)
star-shaped nozzle
pinch of salt
14 tsp chile powder or
cayenne pepper, to taste
1 COMBINE
ar
flou
SHORT AND SWEET CINNAMON CHURROS
ur
d flo aste.
p
id an
liqu thick
ter m a
b ut o f o r
h ot e r t
t h e et h
at t o g
Be ture
x
mi
e
owd
geth
p
g
n
e
into r the flour and baki gar.
u
a b ow l
, and add half the s
STI
R
Mix the butter
with 12 cup of
boiling water.
sug
SIEVE
232
HEAT-RESISTANT JUG
MAKE THE
BATTER
ing
bak der
pow
ift
to
ter
MIX
ON
but

dark chocolate, broken
into pieces
23 cup heavy cream
N SPO
FOR THE CHOCOLATE

CHILE SAUCE
WOODE

1 tsp baking powder
312 cups peanut
or sunower oil
5 PIPE
Pour the o
il to
HE
AT
G BA
ad
h of
ept
PIPIN
cub
e
4in (10cm).
TER E
BAT AT TH .
E
TH , HE YING
LE
G
R
WHI OOLIN EEP-D
IS C FOR D
OIL
of bread
Hea
s
t
n it o
e
hot the oil to
h
W
375F (190C). ed int
e
p
the nough, a cu
b e of bread pop minute.
pan
1
will turn
golden brown in
D
TTE
SLO ON
SPO
6 FRY AND DRAIN
ean
into le.
pip while,
r
e
t
t
a
s
ing
p
b
zz
bag f oon the cooled aped no
itted with a star-sh
a
oil
PIPE AND FRY

THE CHURROS
sug
cinn ar and
amo
n
PA
P
ER
TO
W
EL
TE
PLA
S
TOS
ter directly int

e bat
o the
h
t
f
o
Pipe 3
hes for 12
2 4in (7cm) lengths in batc them dr minutes
ain.
ing
hot oi
rros
l. Cook the chu fore lett
e
on each side b
av
he
oc
su
m
ea
ch
ol
ate
e
Make sure th
h
uc
bowl doesnt to
youre
the water when
e,
making the sauc
me
co
be
otherwise it will
rn
bu
too hot and may
and spoil.
cr
T
EL
To
e
rem ss the hot churros in th on.
m
aining
a
sugar and the cinn
butter
L
HEA
TPROOF BOW
ga
e
childer
w
po
MAKE THE
SAUCE
Heat the sauce
ingredients in a
medium, heatproof bowl
over a saucepan of
barely simmering water.
Stir constantly for 34
minutes until the sauce
melds together.
SAUCEPAN
CINNAMON CHURROS SHORT AND SWEET
233
FRESH FRUIT HAND PIES
7oz (200g) diced

pineapple, 7oz (200g)
diced mango, juice of
2 limes, and 1 tbsp
brown sugar.
HOW TO MAKE
MAKES 12-14
Pin
ea
pp
312 cups all-purpose our, plus

extra for dusting
16 tbsp butter, chilled
and diced
13 cup brown sugar
pinch of salt
le
an
Place all the ingredients in a food

processor, add 14 cup of water, and
process until a smooth dough forms.
Cover with plastic wrap and chill
for 1 hour.
2 peaches, pitted and chopped

into bite-sized pieces, and 1 tbsp
ground ginger.
Pe
To form the pies, roll out the dough

on a floured surface. Use a cookie
cutter or tumbler to cut 3-4in
(7.510cm) wide circles. Place 1 tbsp of
the filling on one half of each circle
and fold over the other half to create
a half-moon shape. Place on lined
baking sheets and bake for 15-17
minutes at 350F (180C),
or until golden brown.
dm
ang
o
ac
an
dg
ing
18-20 strawberries, sliced

and tossed with 3 tbsp honey.
Str aw
be
rri
es
an
234
SHORT AND SWEET FRESH FRUIT HAND PIES
ho
ne
er
These neat little pies are a treat at any time of the day and make for the perfect portable snack. Try these
delicious llings or experiment with your own favorite fruity combinations. You could even freeze a batch
of the dough and keep it ready for when inspiration strikes!
24-26 raspberries
and 6oz (175g) dark
chocolate pieces.
p
Ap
Rasp
2 thinly sliced large red apples,

1214 thick slices of Cheddar
cheese.
be
rry
a
nd
nd Cheddar
le a
rk
cho
cola
te
nd
rd
ca
amom
P e a r,
van
illa
,a
da
Use 4 sliced kiwi fruit,

and add 1 tsp vanilla
yogurt to each pie.
Ki
wi
fru
g
it and vanilla yo
2 thinly sliced
pears, 1 tbsp
honey, 1 tsp
vanilla extract,
and 1 tsp ground
cardamom.
ur t
FRESH FRUIT HAND PIES SHORT AND SWEET
235
EASY BANOFFEE PIE
Using a store-bought tart crust is a sneaky way of creating an

impressive dessert without having to make your own pastry. You
can have a perfect banoffee pie on the table in just 15 minutes!
SPECIAL EQUIPMENT Electric hand mixer
INGREDIENTS
1 FILL THE TART CRUST
8in (20cm) store-bought

tart crust
7oz (200g) store-bought thick
caramel sauce (such as dulce
de leche)
23 ripe bananas
114 cups heavy cream
scant 1oz (25g) dark chocolate
Place the tart crust on a serving

plate. Spoon in the caramel
sauce and spread evenly over the
bottom. Slice the bananas and
scatter over the top.
2 WHIP THE CREAM
Put the cream in a bowl and beat

with an electric hand mixer until
soft peaks form. Spoon the cream
over the bananas.
3 ADD CHOCOLATE
AND SERVE
Grate the chocolate evenly
over the top and serve.
Why not try

for the
different llings
pped cream or
tart crust? Whi
pped with
pastry cream to
sliced
raspberries or
licious.
de
strawberries is
PLAN OF
ACTION!
236
FILL
TART CRUST
SHORT AND SWEET EASY BANOFFEE PIE
WHIP
CREAM
ADD CHOCOLATE
AND SERVE
NOBAKE CHOCOLATE CAKE

Also known as a chocolate fridge cake, this no-bake treat is
perfect as a lunchbox snack. Vary the fruit and nuts to your
likingchopped cherries and hazelnuts work well, for example.
SPECIAL EQUIPMENT 8in (20cm) square baking pan
INGREDIENTS
11 tbsp butter, plus extra for
greasing
broken into pieces
2 tbsp agave syrup
1lb (450g) graham crackers,
crushed
handful of plump golden raisins
handful of unskinned almonds,
roughly chopped
1 MELT THE
CHOCOLATE MIXTURE
Lightly grease the pan. In a
large saucepan, combine the
butter, chocolate, and syrup.
Cook over low heat, stirring,
until melted and smooth.
Remove from the heat.
2 ADD THE DRY

INGREDIENTS
Stir the graham crackers, raisins,
and almonds into the chocolate
mixture. Mix well, then press
the mixture into the pan with the
back of a spoon.
PLAN OF
ACTION!
MELT CHOCOLATE
MIXTURE
ADD DRY
INGREDIENTS
3 CHILL, SLICE, AND SERVE

Transfer to the fridge to cool
completely. Once the chocolate
is set, slice the cake into pieces
and serve.
TIP To crush the graham crackers, put
them in a plastic bag and smash with a

rolling pin. Dont break them too nely,
thoughyou want the cake to have plenty
of texture.
CHILL, SLICE,
AND SERVE
NOBAKE CHOCOLATE CAKE SHORT AND SWEET
237
CHOCOLATE CHIP COOKIES
These easy-to-make cookies are soft and chewy, and incredibly delicious.
Double the recipe if youre having friends over, then serve with a glass of
milk for the perfect afternoon treat!
1 CREAM THE BUTTER

AND SUGARS
(180C). In a large bowl,
cream together the butter and
sugars with an electric hand-held
mixer until light and uffy. Beat
in the egg and vanilla extract.
2 ADD THE FLOUR AND

CHOCOLATE CHIPS
Sift together the our, baking
powder, and salt and mix into the
wet mixture until well-combined.
Fold in the chocolate chips.
3 SPOON OUT THE MIX
Place tablespoons of the cookie

mixture onto several baking
sheets, making sure that they are
spaced well apart as they will
spread while cooking.
4 BAKE AND COOL
Bake the cookies in the middle of

the oven for 1315 minutes, until
they are lightly colored and just
cooked. Let the cookies cool
on the baking sheets for 5 minutes
before transferring to a wire rack
to cool completely. Serve with a
glass of milk.
For lots more

cipe
quick cookie re
ions,
ideas and variat
see pp24041.
238
SHORT AND SWEET CHOCOLATE CHIP COOKIES
PLAN OF
ACTION!
CREAM
BUTTER
ADD
FLOUR
SPOON
OUT MIX
INGREDIENTS
BAKE
AND COOL
7 tbsp unsalted butter,

softened
1
2 cup
granulated sugar
1
2 cup
light brown sugar
1 large egg
2 tsp baking powder
2 tsp salt
312oz (100g) milk

chocolate chips
COOKIE JAR
BUTTERSCOTCH AND
MARSHMALLOW COOKIES
Add 12 cup each of butterscotch

chunks and mini marshmallows to the
basic dough, then bake.
THUMBPRINT COOKIES
Divide the basic dough into 15 pieces, roll each

piece into a ball, flatten it out, and press your
thumb into the center. Fill each thumbprint with
1 tsp raspberry jam (or jam of your choice), then bake.
CHOCOLATE AND CHERRY COOKIES
PEANUT BUTTER COOKIES
Add 14 cup cocoa powder, 1 tbsp brown sugar, 312oz

(100g) each of chocolate chunks and dried cherries,
and 1 tsp vanilla to the basic dough, then bake.
Add 14 cup peanut butter, 1 tsp vanilla

extract, and 14 cup crushed peanuts
to the basic dough, then bake.
240
SHORT AND SWEET
COOKIE JAR
Dont worry if you get caught with your hand in the cookie jaryou deserve a treat, after all! For these
scrumptious recipes, follow the basic cookie dough method and baking instructions on pages 23840
(omitting the chocolate chips), adapt as below, and divide into 15 equal pieces.
OATMEAL AND
RAISIN COOKIES
Add 12 cup each of oatmeal and raisins,

1 tbsp brown sugar, and 1 tsp vanilla extract
to the basic dough, then bake.
ZESTY LIME COOKIES
Mix 1 tbsp grated lime zest and

the juice of 1 lime into the basic
dough, then bake.
WHITE CHOC AND

MACADAMIA NUT COOKIES
SNICKERDOODLES
Mix together 12 cup sugar, 1 tsp salt, and 2 tbsp ground

cinnamon. Divide the basic dough into 15 pieces, roll each
piece into a ball, then roll each ball in the sugar and
cinnamon mix to coat. Flatten slightly before baking.
Add 312oz (100g) each of white

chocolate chunks and chopped
macadamia nuts, and 1 tsp vanilla
extract to the basic dough, then bake.
COOKIE JAR SHORT AND SWEET
241
QUICK BROWNIES
Soft and moist in the center and crisp on top, these

classic brownies are so easy to prepare. You can store
them for up to 3 days in an airtight container.
SPECIAL EQUIPMENT 9 x 12in (23 x 30cm)
brownie pan, or similar

4 large eggs, beaten
14 cup cocoa powder,
plus extra for dusting
sug
en
eg
MAKE THE
BATTER
gs
ar
b eat
12 tbsp unsalted butter,

diced
dark chocolate, broken
into pieces
10oz (300g) granulated
sugar
CO
MB
IN
T
1 MEL
WOODEN
SPOON
cho
colate
HEATPROOF BOWL
l
SHORT AND SWEET
QUICK BROWNIES
Add
the sugar and mix well.
e
Then a
dd the eggs, a littl
at a time, and combine.
T IX
SIFND M
3 A
SAUCEPAN
Me
lt
ow
a b ol.
ove the butter
n
i
e
t
a
and chocol
rap
co
an of sim ing water. Let
mer
.
Preh
0C)
eat the o
ven to 400F (20
242
a n d c o c oa p
ow
d
er
b ut t e r
flour
S i ft i
n the flour and cocoa
.
powder
. Mix until smooth
SIEVE
batte
r
SP
RE
AD
EN
HM
C
R
PA PER
PA
Lin
sho e the
p
the uld ha an wi
bat ng th p
o
ter
a
and ver th rchme
e
n
spr
ead sides. t. Som
it o Pou e
ut e r in
ven
ly.
L
TU
A
P
S
E
NI
Bak
e fo
to t r 1215
he
to min
inse uch a utes,
rted nd a unti
l
with come skewe firm
a li s out r
Coo ttle ba coate
l co tter d
mp .
lete
ly.
N
PA
M
SK ETAL
EW
ER
FORM AND BAKE
OW
BR
BA
K
SLICE AND
SERVE
IFE
ICE
SL
N
PK
A
SH
E
NI
OW AND CE
R
E B AN FA
TH HE P SUR .
T
T
S
LIF OM THE ECE
FR ORE 4 PI
SC TO 2
IN
oa
oc
powder
T
US
SIEVE
hot water
re
sco
e
h
gt d
la on ife an r
nie kn ate
row g the hot w
b
the wipin it in uts.
e
c
i
Sl lines, pping een c
di betw
Sif
ove t coco
ra ap
nd
o
ser wder
ve.
QUICK BROWNIES SHORT AND SWEET
243
SOUR CHERRY AND

CHOCOLATE BROWNIES
For a quick yet decadent dessert, try these gooey, fudge-style

brownies. The sharp and chewy dried sour cherries contrast
wonderfully with the rich, dark chocolate.
SPECIAL EQUIPMENT 8 x 10in (20 x 25cm) brownie pan or similar
INGREDIENTS
1 PREPARE THE PAN
11 tbsp unsalted butter, diced,

plus extra for greasing
512oz (150g) good-quality dark
chocolate, broken into pieces
1 cup light brown sugar
3 eggs
114 cup self-rising our, sifted
312oz (100g) dried sour cherries
312oz (100g) dark chocolate
chunks
PLAN OF
ACTION!
244
PREPARE
PAN
3 POUR AND BAKE

(200C). Grease the brownie pan
and line with parchment paper,
allowing for some overhang.
Pour the batter into the prepared

pan and gently spread it out into
the corners. Bake in the center
of the oven for 1215 minutes, or
until just rm to the touch on
top but still soft underneath.
2 MAKE THE BATTER
Melt the butter and chocolate in

a heatproof bowl over a saucepan
of simmering water (make sure the
bowl doesnt touch the water as
the chocolate may burn). Remove
from the heat, add the sugar, and
stir to combine. Cool slightly, add
the eggs and vanilla extract, and
mix to combine. Add the our
and fold it in gently, being careful
not to over-mix. Fold in the sour
cherries and chocolate chunks.
MAKE
BATTER
SHORT AND SWEET SOUR CHERRY AND CHOCOLATE BROWNIES
4 COOL AND STORE
Let the brownie cool in the pan for

5 minutes. Then turn out and cut
into squares. Place on a wire rack
to cool completely, then serve or
store for up to 3 days.
POUR AND
BAKE
COOL AND
STORE
WHITE CHOCOLATE AND

MACADAMIA NUT BLONDIES
Blondies are simply white chocolate versions of brownies.
The macadamia nuts here add a buttery crunch to these moist
treatsa perfect match for the creamy white chocolate.

SPECIAL EQUIPMENT 8 x 10in (20 x 25cm) brownie pan or similar
INGREDIENTS
1 PREPARE THE PAN
12 tbsp unsalted butter, diced,

10oz (300g) white chocolate,
broken into pieces
114 cups granulated sugar
4 large eggs
112 cups all-purpose our, sifted
312oz (100g) macadamia nuts,
roughly chopped
2 MAKE THE BATTER
PLAN OF
ACTION!
PREPARE
PAN
3 POUR AND BAKE

(200C). Grease the brownie pan
and line with parchment paper,
allowing for some overhang.
Pour the batter into the

prepared pan and gently spread
it out into the corners. Bake for
1215 minutes, or until just rm
to the touch on top but still
soft underneath.
Melt the butter and chocolate in

a heatproof bowl over a saucepan
of simmering water (make sure the
bowl doesnt touch the water as
the chocolate may burn). Remove,
and let cool for 20 minutes. Then
add the sugar and mix well to
combine. Using a balloon whisk,
beat in the eggs, one at a time,
until well incorporated. Then fold
in the our and stir in the nuts.
MAKE
BATTER
4 COOL AND STORE
Let cool completely in the pan,

then cut into 24 squares and serve
or store for up to 5 days.
POUR AND
BAKE
COOL AND
STORE
WHITE CHOCOLATE AND MACADAMIA NUT BLONDIES SHORT AND SWEET
245
INGREDIENTS
3 tbsp butter, softened,

chopped
1
2 cup
superne sugar
4 eggs
1
2 tsp pure
vanilla extract
1
4 cup
all-purpose our
pinch of salt
whipped cream, vanilla ice
cream, or hot custard
avored with orange zest,
to serve (optional)
PLAN OF
ACTION!
PREPARE
RAMEKINS
MELT
CHOCOLATE
MAKE
BATTER
BAKE
MOLTEN CHOCOLATE CAKES
A delight for all chocoholics, these easy-to-make treats have a light cake
surrounding a rich, creamy chocolate center. Add a scoop or two of vanilla
ice cream and youve got a simple and speedy decadent dessert.
SPECIAL EQUIPMENT Four 6 oz (175ml) ramekins
1 PREPARE THE RAMEKINS
Generously butter the sides and

bottom of the ramekins. Cut a piece
of parchment paper to t in the
bottom of each and put in position.
Set aside. Preheat the oven to 400F
(200C).
2 MELT THE CHOCOLATE
Put the chocolate in a heatproof

bowl set over a pan of simmering
water, without letting the bowl touch
the water, and stir for 5 minutes, or
until the chocolate is melted and
smooth. Set aside.
3 MAKE THE BATTER
While the chocolate is melting,

beat the butter and sugar with an
electric mixer until blended and
smooth. Beat in the eggs one at
a time, beating well after each
addition, then add the vanilla. Sift
the our and salt together and gently
stir in, then stir in the chocolate.
Divide the batter equally between
the ramekins: the mixture wont ll
them to the tops.
4 BAKE THE CAKES
Place the ramekins on a baking sheet

and bake for 1215 minutes, or until
the sides are set but the centers are
still soft when lightly pressed with
your ngertips.
5 INVERT AND SERVE
Put an individual serving plate on

top of each cake, then, wearing oven
mitts, invert both so the cake sits on
the serving plate. Remove the lining
paper. Serve the cakes hot, with
softly whipped cream, vanilla ice
cream, or hot custard avored with
orange zest if desired.
TIP Coarsely chop leftovers and spoon
them over vanilla ice cream with hot fudge

sauce to make a delicious sundae
(see pp22021 for more sundae ideas).
Try using
e
some of the mor
rk
da
d
re
exotically avo
as
ch
su
ble
chocolate availa
,
ge
oran
cardamom and
d
vo
or chile-a re
chocolate.
MOLTEN CHOCOLATE CAKES SHORT AND SWEET
247
INDEX
Entries in bold indicate ingredients.
hummus, mung bean sprouts,

cucumber, avocado, and carrot pita
pockets 78
preparing 1617
shrimp, avocado, and watercress pita
pocket 79
zucchini avocado salad 88
A
aoli: smoky aoli fried egg and crispy
bacon bits toast topping 38
almond milk: almond and peach
overnight oats 29
almonds: blueberry, g, and almond
oatmeal 28
anchovies: tapenade 167
apples: apple and Cheddar hand pies 235
caramelized apple and chocolate
crpes 231
chicken and apple salad pita pockets
78
crab and apple on a toasted bagel 68
maple syrup, cinnamon, and apple
oatmeal 28
pork chops with fried apples 2045
arancini 131
arugula: beet, goat cheese, and arugula
sandwiches 70
chilli con carne with arugula leaves,
sour cream, and paprika fajitas 145
mini lamb burgers with arugula and
tzatziki 78
arugula pesto 136
artichokes: spinach artichoke dip 167
tuna and artichoke salad 1023
Asian chicken salad, spicy 98
Asian noodle salad 88
asparagus, chicken salad with radicchio
and 11617
avocados: avocado and hard-boiled egg
toast topping 39
chicken in yellow curry sauce pita
pocket with red onion, avocado, and
cilantro 79
diced mango and avocado bruschetta
181
guacamole 146, 167
halved with an egg cracked in 133
248
INDEX
B
bacon: bacon and chili sauce quiche cups
187
bacon, lettuce, and tomato sandwich
71
blueberry pancakes with crispy bacon
and maple syrup 44
breakfast burritos 589
chicken, bell pepper, mushroom, and
bacon skewers 199
club sandwich on foccacia 69
cornmeal wafes with bacon maple
sauce 49
eggs Benedict with bacon and walnut
bread 52
halved baked potato, with cheese-andbacon lling 132
smoky aoli fried egg and crispy bacon
bits toast topping 38
balsamic vinegar: honey and balsamic
dressing 91
mushrooms with cream cheese
bruschetta 180
bananas: banana and oat bran mufns
345
banana and peanut butter shake 222
banana and toffee sundae 220
caramelized banana and crushed
walnut pancake topping 44
coconut and banana overnight oats 29
easy banoffee pie 236
marshmallow and banana split sundae
221
peanut butter, banana, crushed walnut,
cinnamon, and honey toast topping
39
quick banana ice cream 21819
smoothies 25, 26
banoffee pie, easy 236
basil: classic basil pesto 136
lemon and basil mayo 71
sausage and basil quiche cups 187

tomato stuffed with couscous and basil
133
bass, Chinese-style steamed 1967
bean burgers 100101
beef: beef let, cherry tomatoes, and
baby potato skewers 199
beef stroganoff 151
classic beef burgers 121
green papaya, beef, and noodle salad
967
honey and soy steak with onion and
snow pea pita pocket 79
the perfect steak 1589
roast beef on rye 68
steak glazed with mustard and brown
sugar 16061
Thai-spiced meatballs with peanut
sauce 122
Thai-style stir-fried beef in lettuce cups
1267
beets: beet and kale quiche cups 187
beet, goat cheese, and arugula
sandwiches 70
berries: berry and ginger ale oat 223
mixed berries with white chocolate
sauce 212
black beans: black bean dip 166
taco salad 88
veggie-mex medley 135
black-eyed pea, spinach, and tomato
curry 1489
blackberry and honey oatmeal 28
blondies, white chocolate and macadamia
nut 245
blueberries: blueberry, g, and almond
oatmeal 28
blueberry pancakes 44, 45, 467
bread: croque-madame 53
crostini 169
croutons 823
Cubano 723
easy breadcrumbs 110
bread 52
g and goat cheese toasts 165
herbed atbread crisps 169
pan bagna 667
panzanella 110
pressed ciabatta with grilled vegetables
74
Stilton rarebit with pear and walnuts 75

strawberry-stuffed French toast 4041
see also bruschetta toppings;
sandwiches; toast toppings
brittle, pistachio 2289
broccoli and blue cheese pasta sauce 138
broth, Parmesan 87
brownies: chocolate brownie and
strawberry sundae 220
quick brownies 2423
sour cherry and chocolate brownies 244
white chocolate and macadamia nut
blondies 245
bruschetta toppings 18081
bubble and squeak 111
bulgur wheat with mixed peppers and
goat cheese 99
burgers: bean 100101
classic beef 121
mini lamb 78
burritos, breakfast 589
buttermilk pancakes 423
butternut squash: frittata 1067
butterscotch and marshmallow cookies
240
C
Cajun-spiced salmon 1567
California roll 104
Caprese pasta salad 89
caramel: caramelized apple and
chocolate crpes 231
easy banoffee pie 236
fresh oranges with caramel and passion
fruit 21011
carrots 168
carrot cake oats 29
hummus and mung bean sprouts pita
pockets with cucumber, avocado,
and carrot 78
hummus and roasted carrots with
sunower seed fajitas 145
ceviche, speedy seafood 1767
charcuterie board 1889
cheese: apple and Cheddar hand pies 235
arancini 131
beet and kale quiche cups 187
broccoli and blue cheese pasta sauce

138
bulgur wheat with mixed peppers and
goat cheese 99
Cheddar cheese, cherry tomatoes,
cucumber, and mayo fajitas 144
cheese pizza toppers 154
cheese souf omelet 567
cream cheese, smoked salmon, red
onions, tomatoes, and capers toast
topping 39
croque-madame 53
Cubano 723
diced halloumi, zucchini, and bell
pepper skewers 199
feta cheese, tomato, and red pesto tart
1823
fried halloumi 170
goat cheese, pear slices, and honey
toast topping 38
halloumi fennel salad 89
ham and red bell pepper quiche cups 187
margherita in minutes 1523
olives, preserved red bell peppers with
creamy goat cheese bruschetta 181
Parmesan broth 87
Parmesan thins 169
the perfect cheeseboard 1745
Portobello mushroom and feta pita
pockets with spinach, red onion, and
olives 78
Portobello mushrooms lled with
pesto, mozzarella, and tomato 132
quick frittata 108
red bell peppers stuffed with shredded
chicken, lettuce, feta cheese, red
onion, and olives 132
Roquefort radicchio salad 89
soft cheese, gs, and prosciutto toast
topping 38
spinach, scrambled eggs, and feta
cheese toast topping 38

squash frittata 1067
strawberries and balsamic vinegar with
burrata cheese bruschetta 181
tomato, mozzarella, and red onion
salad 93
see also mascarpone, ricotta cheese
cheesecake, raspberry 2267
cherries: chocolate and cherry cookies
240
honey oats with cherries 29
cherry cola oat 223
chicken: Asian noodle salad 88
barbecue chicken sandwich 68
chicken and apple salad pita pockets 78
chicken cutlets with lemon sauce 120
chicken fajitas 1423
bacon skewers 199
chicken salad with radicchio and
asparagus 11617
chicken schnitzel 11819
chicken soup 110
chicken tacos 110
honey chicken on a sesame seed roll 68
oven-baked risotto 130
leftovers 110
pad Thai 1289
red curry in a hurry 134
onion and olives 132
shredded chicken in yellow curry sauce
pita pockets with red onion,
avocado, and cilantro 79
spicy Asian chicken salad 98
chickpeas: bean burgers 100101
chickpea mash 2067
fuss-free falafel 767
sweet potato hummus 166
chiles: bacon and chili sauce quiche cups
187
chilli con carne with arugula leaves,
sour cream, and paprika fajitas 145
chocolate chile sauce 2323
cream cheese, roasted sweet potato,
raw spinach leaves, and red pepper
akes fajitas 145
salsa 1423, 146, 200
INDEX
249
Thai shcakes 1945

traditional guacamole 167
chimichurri, creamy 200
Chinese-style steamed bass 1967
chocolate: caramelized apple and
chocolate crpes 231
chocolate and hazelnut overnight oats
29
chocolate and peanut butter pretzel
sundae 220
chocolate brownie and strawberry
sundae 220
chocolate and cherry cookies 240
chocolate chile sauce 2323
chocolate chip cookies 2389
chocolate pancakes with hazelnut
spread and crushed raspberries 44
mixed berries with white chocolate
sauce 212
molten chocolate cakes 2467
no-bake chocolate cake 237
quick brownies 2423
raspberry and dark chocolate hand pies
235
sour cherry and chocolate brownies
244
vanilla ice cream, chocolate sauce, and
chopped hazelnuts pancake topping
45
blondies 245
cookies 241
chorizo: eggplant stuffed with chorizo,
onion, and bell peppers 133
churros, cinnamon 2323
ciabatta: pressed ciabatta with grilled
vegetables 74
cilantro: cilantro jalapeo hummus 166
creamy chimichurri 200
salsas 1423, 146, 200
cinnamon: cinnamon churros 2323
oatmeal 28
pumpkin and cinnamon wafes 48
coconut: coconut and grilled pineapple
sundae 221
coconut milk: coconut and banana
overnight oats 29
250
INDEX
cookies: chocolate chip cookies 2389

cookie jar 24041
no-bake chocolate cake 237
cooking methods 19
corn: corn salsa 146
tuna mayo with corn and salad leaves
fajitas 144
cornmeal wafes with bacon maple sauce
49
coulis, warm fruit 2245
couscous: jeweled couscous in a jiffy
945
tomato stuffed with couscous, basil,
and oregano 133
crab: California roll 104
crab and apple on a toasted bagel 68
craysh: heart of palm and craysh green
curry 150
cream cheese: balsamic mushrooms with
cream cheese bruschetta 180
cream cheese, cucumber, and cherry
tomato bruschetta 180
spinach, and chile fajitas 145
topping 39
Philadelphia roll 105
simple stuffed vegetables 132
smoked sh dip 167
smoked salmon, cream cheese, and
grilled zucchini fajitas144
spinach artichoke dip 167
crpes, caramelized apple, and chocolate
231
crisps: herbed atbread 169
vegetable 169
croque-madame 53
crostini 169
croutons 823
Cubano 723
cucumber: gazpacho 8081
quick pickles 1723
tzatziki 78, 201
curry: black-eyed pea, spinach, and
tomato curry 1489
curry paste 13
curry yogurt dip 200
heart of palm and craysh green curry
150
shredded chicken in yellow curry sauce
79
D
dan dan noodles 123
dips and dippers 1667
dipping sauces 200201
dreamy peach smoothie 25
dressings: green goddess 91, 132
wheel of salad 9091
dressing, green goddess 132
dried fruit 12
granola blends 32
warm fruit compte 21415
duck: seared duck with raspberry sauce
2023
dumplings, potsticker 1845
E
eggplant: eggplant pesto 136
stuffed with chorizo, onion, and bell
peppers 133
eggs 14
avocados halved with an egg cracked
in 133
cheese souf omelet 567
classic omelet 545
croque-madame 53
deviled eggs 186
bread 52
eggs 6 ways 5051
fava bean tortilla 109
mashed avocados and sliced hard
boiled egg toast topping 39
pan bagna 667
Parmesan broth 87
quiche cups 187
quick frittata 108
shakshouka 6061
smoky aoli fried egg and crispy bacon
bits toast topping 38
sopa de cuarto de hora 845
squash frittata 1067
endives 168
equipment 1011
Eton mess with warm fruit coulis 2245
F
fajitas: chicken 1423
llings 1445
falafel, fuss-free 767
fava bean tortilla 109
fennel 168
gs: blueberry, g, and almond oatmeal
28
soft cheese, gs, and prosciutto toast
topping 38
sh: smoked sh dip 167
Thai shcakes 1945
see also bass; salmon, etc
avor hits 18
oats 223
foccacia, club sandwich on 69
French toast, strawberry-stuffed 4041
French vinaigrette 91
fridges and freezers 14, 18, 19
frittata 1067, 108
fruit 12, 174
Eton mess with warm fruit coulis 2245
fresh fruit hand pies 2345
frozen fruity yogurt pops 27
pizza toppers 154
salad dressings 90
smoothies 24
speedy summer fruit salad 223
warm fruit compte 21415
see also apples; dried fruit, etc
G
garden roll 104
garlic: creamy chimichurri 200
garlic and lemon shrimp skewers 199
moules marinires 1923
shrimp and garlic pasta 139
gazpacho 8081
ginger: ginger and dark chocolate sundae
221
lychees with ginger and star anise 213
peach and ginger fresh fruit hand pies
234
pickled ginger 105
ginger ale: berry and ginger ale oat 223
ginger snap and pecan sundae 221
gingerbread shake 222
granola: granola blends 323
quick stovetop 3031
grasshopper shake 222

chopped hazelnut pancake topping
45
Indonesian-style stir-fries 125
green goddess dressing 132
green power smoothie 25
guacamole 146, 167
H
ham: charcuterie board 188
croque-madame 53
Cubano 723
ham and red bell pepper quiche
cups 187
harissa-spiced lamb chops 2067
hazelnuts: chocolate and hazelnut
overnight oats 29
chocolate pancakes with hazelnut
spread and crushed raspberries 44
chopped hazelnut pancake topping
45
heart of palm and craysh green curry 150
herbs 13, 1617, 18
herbed atbread crisps 169
herbed mackerel salad 11415
hollandaise sauce 52
honey: blackberry and honey oatmeal 28
honey and balsamic dressing 91
honey chicken on a sesame seed roll 68
honey mustard dipping sauce 200
honey oats with cherries 29
strawberry and honey fresh fruit hand
pies 234
hummus: cilantro jalapeo hummus 166
hummus and red bell pepper on
multiseed 69
hummus and roasted carrots with
sunower seeds fajitas 145
hummus, mung bean sprouts,
cucumber, avocado, and carrot pita
pockets 78
J, K
jade smoothie 25
jalapeo chiles: cilantro jalapeo hummus
166
stuffed with cream cheese 132
Japanese-style stir-fries 125
jeweled couscous in a jiffy 945
kale: beet and kale quiche cups 187
kiwi fruit and vanilla yogurt hand pies 235
Korean-style stir-fries 125
L
lamb: harissa-spiced lamb chops 2067
mini lamb burgers with arugula and
tzatziki 78
leftovers, upcycled 11011
lemon curd: whipped cream, lemon curd,
and blueberry pancake topping 45
lemons: chicken cutlets with lemon sauce
120
citrus-marinated olives 164
garlic and lemon shrimp skewers 199
lemon and basil mayo 71
lemon and poppy seed mufns 36
lemonade oat 223
lettuce 168
71
onion, and olives 132
1267
limes: mango and lime dressing 91
peanut and lime dip 201
zesty lime cookies 241
lychees with ginger and star anise 213
I
ice cream: quick banana ice cream 21819
shakes and oats 2223
sundaes 22021
INDEX
251
M
macadamia nuts: white chocolate and
macadamia nut blondies 245
cookies 241
mackerel: herbed mackerel salad 11415
smoked mackerel roll 105
mangoes: diced mango and avocado
bruschetta 181
mango and lime dressing 91
mango and shrimp salad 89
mango salsa 146
pineapple and mango fresh fruit hand
pies 234
maple syrup: cornmeal wafes with bacon
maple sauce 49
oatmeal 28
marshmallows: butterscotch and
marshmallow cookies 240
marshmallow and banana split
sundae 221
mascarpone cheese: mascarpone,
peaches, honey, and mint pancake
topping 44
raspberry cheesecake 2267
mayonnaise, lemon, and basil 71
meatballs, Thai-spiced 122
Mediterranean mix one-pot meals 134
meringues: Eton mess with warm fruit
coulis 2245
Mexican green rice 111
milkshakes 222
mint: mint pesto 136
minty yogurt dressing 91
summer pea, mint, and quinoa soup 86
molten chocolate cakes 2467
Moroccan-style shrimp 171
moules marinires 1923
mufns: banana and oat bran 345
lemon and poppy seed 36
quinoa and polenta 37
mushrooms: balsamic mushrooms with
cream cheese bruschetta 180
252
INDEX
beef stroganoff 151

chicken, red and yellow bell pepper,
mushroom, and bacon skewers 199
Portobello mushrooms and feta with
spinach, red onion, and olive pita
pockets 78
spinach and mushrooms quiche cups 187
mussels: moules marinires 1923
mustard: honey mustard dipping sauce 200
N
Neapolitan oat 223
noodles: Asian noodle salad 88
dan dan noodles 123
967
pad Thai 1289
stir-fries 124
nori: do-it-yourself sushi 1045
nutty blue smoothie 25
O
oat bran: banana and oat bran mufns 345
oatmeal: oatmeal and raisin
cookies 241
oats: granola blends 32
overnight oats 29
perfect oatmeal 28
quick stovetop granola 3031
oils 13, 32
salad dressings 90
olives 15
charcuterie board accompaniment 188
citrus-marinated 164
pan bagna 667
pizza topping 154
smart shopping
tapenade 167
omelets: cheese souf 567
classic 545
one-pot meals 1345
onions: dicing 1617
pickled 174, 188
potato, pancetta, and red onion hash
623
salad 93
oranges: fresh oranges with caramel and
passion fruit 21011
orange sorbet 21617
P
pad Thai 1289
pan bagna 667
pancakes: blueberry 467
buttermilk 423
caramelized apple and chocolate
crpes 231
toppings 445
pancetta: pea and pancetta pasta 14041
623
sauted scallops with pancetta 191
panna cotta 230
panzanella 110
papaya: green papaya, beef, and noodle
salad 967
passion fruit, fresh oranges with caramel
and 21011
pasta: broccoli and blue cheese pasta
sauce 138
one-pot pasta 135
pea and pancetta pasta 14041
smoked salmon and crme frache
spaghetti 190
pastry: fresh fruit hand pies 2345
quiche cups 187
peaches: almond and peach overnight
oats 29
mascarpone, peaches, and honey with
fresh mint leaves pancake topping 44
peach and ginger fresh fruit hand pies
234
peach salsa 146
plain yogurt, peach slices, and honey
toast topping 39
scallops, peach, and red onion skewers
198
vanilla and peach oatmeal 28
peanut butter: banana and peanut butter
shake 222
chocolate and peanut butter pretzel
sundae 220
peanut and lime dip 201
cinnamon, and honey toast
topping 39
peanut butter cookies 240
nutty blue smoothie 25
pantry essentials 1213
peanuts: pad Thai 1289
peanut sauce 122
pears: goat cheese, pear slices, and
honey toast topping 38
pear, vanilla, and cardamom fresh fruit
hand pies 235
peas: pea and pancetta pasta 14041
pecans: dairy-free pineapple and pecan
oatmeal 28
ginger snap and pecan sundae 221
peppers: eggplants stuffed with chorizo,
onion and bell peppers 133
bulgur wheat with mixed bell peppers
and goat cheese 99
bacon skewers 199
diced halloumi, zucchini, and bell
pepper skewers 199
gazpacho 8081
ham and red bell pepper quiche cups
187
hummus and red bell pepper on
multiseed 69
preparing 1617
preserved red bell peppers with creamy
goat cheese bruschetta 181
onion and olives 132
roasted bell peppers 12
roasted red bell pepper pesto 136
salmon llet pieces, bell peppers, and
onion skewers 198
shakshouka 6061
shrimp, red bell pepper, pineapple, and
red onion skewers 198
pesto 12, 136
1823
pesto with shavings of Parmesan
cheese bruschetta 180
turkey and pesto on sourdough 69
piccalilli 174
pickles 174, 188
quick pickle 1723
pico de gallo 146
pierogi, cheats 111
pies, fresh fruit hand 2345
pineapple: coconut and grilled pineapple
sundae 221
dairy-free pineapple and pecan
oatmeal 28
pineapple and mango fresh fruit hand
pies 234
pistachio brittle 2289
pita pockets 789
pizza: margherita in minutes 1523
pizza toppers 1545
polenta: quinoa and polenta mufns 37
Polish sausage on a baguette 69
pops, frozen fruity yogurt 27
pork: Cubano 723
dan dan noodles 123
pork, pineapple, and red onion skewers
198
pork chops with fried apples 2045
potsticker dumplings 1845
oatmeal, perfect 28
potatoes: beef let, cherry tomatoes, and
baby potato skewers 199
bubble and squeak 111
cheats pierogi 111
leftovers 111
623
potsticker dumplings 1845
prosciutto: soft cheese, gs, and
prosciutto toast topping 38
pumpkin: pumpkin and cinnamon wafes
48
pumpkin pie-spiced blondie sundae
220
smoothies 25
spiced pumpkin oatmeal
28
Q
quiche cups 187
quinoa: quinoa and polenta mufns 37
quinoa tofu salad 88
R
radicchio: chicken salad with radicchio
and asparagus 11617
raisins: oatmeal and raisin cookies 241
rarebit: Stilton rarebit with pear and
walnuts 75
raspberries: chocolate pancakes with
hazelnut spread and crushed
raspberries 44
raspberry and dark chocolate fresh fruit
hand pies 235
raspberry cheesecake 2267
ricotta cheese, raspberries, and honey
bruschetta 180
seared duck with raspberry sauce 2023
smoothies 25
rice: arancini 131
do-it-yourself sushi 1045
fried rice 111
967
leftovers 111
Mexican green rice 111
oven-baked risotto 130
stir-fries 124
taco salad 88
ricotta cheese: eggplants stuffed with
roughly chopped chorizo, onion, and
bell peppers 133
ricotta cheese, raspberries, and honey
bruschetta 180
rosemary: sweet potato and rosemary
quiche cups 187
rye bread: roast beef on rye 68
toppings 38
S
sage pancakes with brown sugar and
butter sauce 45
salads: Asian noodle salad 88
canned sardines in tomato sauce with
mixed salad leaves fajitas 144
INDEX
253
chicken salad with radicchio and

asparagus 11617
967
herbed mackerel salad 11415
quinoa tofu salad 88
salad-in-a-jar 889
speedy summer fruit salad 223
spicy Asian chicken salad 98
taco salad 88
salad 93
fajitas 144
Waldorf salad 92
wheel of salad dressings 9091
zucchini avocado salad 88
salmon: Cajun-spiced salmon 1567
topping 39
salmon llet pieces, red and green bell
pepper, and onion skewers 198
smoked salmon and crme frache
spaghetti 190
grilled zucchini fajitas 144
salsa: chicken fajitas 1423
salsa criolla 146
speedy salsa 146
tomato salsa dip 200
sandwiches: bacon, lettuce, and tomato 71
beet, goat cheese, and arugula 70
Cubano 723
pan bagna 667
74
sandwich selector 689
sardines: canned sardines in tomato
sauce with mixed salad leaves fajitas
144
sauces 13
barbecue 68
chocolate 212
chocolate chile 2323
dipping sauces 200201
hollandaise 52
lemon 120
peanut 122
254
INDEX
pizza toppers 1545

sausages: dry-cured 188
Mediterranean mix one-pot meals 134
Polish sausage on a baguette 69
sausage and basil quiche cups 187
scallops: sauted scallops with pancetta
191
scallops, peach, and red onion skewers
198
schnitzels, chicken 11819
sea bass, Chinese-style steamed 1967
seafood ceviche, speedy 1767
shakshouka 6061
shopping, smart 1215
Sichuan-style stir-fries 125
Sichuan-style stir-fries 125
shrimp: garlic and lemon shrimp skewers
199
Moroccan-style shrimp 171
shrimp and avocado with watercress
pita pocket 79
shrimp and thousand island dressing
fajitas 145
wasabi shrimp roll 105
skewers 1989
skills masterclass 1617
smoothies 245, 26
snack hacks 1689
snacks, instant 18
snickerdoodles 241
snow peas 168
soft cheese, gs and prosciutto toast
topping 38
sorbet, orange 21617
soups: chicken 110
gazpacho 8081
Parmesan broth 87
summer pea, mint, and quinoa 86
sweet potato 823
sourdough 174

soy sauce: honey and soy steak with
onion and snow pea pita pocket 79
soy and wasabi dipping sauce 201
spinach: black-eyed pea, spinach, and
tomato curry 1489
spinach, and chile fajitas 145
creamed spinach 2045
frittata 1067
green power smoothie 25
Portobello mushrooms and feta with
spinach, red onion, and olives pita
pockets 78
spinach and mushrooms quiche cups
187
spinach artichoke dip 167
star anise, lychees with ginger and 213
stir-fries 1245
stock 12, 15
strawberries: chocolate brownie and
strawberry sundae 220
frozen strawberry shake 222
Greek-style yogurt, strawberries, and
honey pancake topping 45
strawberries and balsamic vinegar with
burrata cheese bruschetta 181
strawberry and honey fresh fruit hand
pies 234
strawberry delight 29
stroganoff, beef 151
summer fruit salad 223
sundaes, a month of 22021
sunower oil 13, 32
sushi, do-it-yourself 1045
sweet potatoes: cream cheese, sweet
potato, spinach, and chile fajitas 145
sweet potato and rosemary quiche
cups 187
sweet potato soup 823
T
taco salad 88
tacos, chicken 110
tapenade 167
tart, feta cheese, tomato, and red pesto
1823
tempura, mixed root 1789
Thai shcakes 1945
Thai-spiced meatballs with peanut sauce

122
1267
Thai-style stir-fries 125
thumbprint cookies 240
toast: g and goat cheese toasts 165
toast toppings 389
toffee: banana and toffee sundae 220
tofu: quinoa tofu salad 88
tomatoes 12, 168
71
beef let, cherry tomatoes, and baby
potato skewers 199
black-eyed pea, spinach, and tomato
curry 1489
canned sardines in tomato sauce with
mixed salad leaves fajitas 144
Cheddar cheese, cherry tomatoes,
cucumber, and mayo fajitas 144
cream cheese, cucumber, and cherry
tomato bruschetta 180
topping 39
deviled eggs 186
1823
gazpacho 8081
guacamole 146, 167
pan bagna 667
pico de gallo 146
salsa 1423
shakshouka 6061
spicy tomato pizza topper 154
sun-dried tomato dip 166
sun-dried tomato pesto 136
tomato, mozzarella, and fresh basil
bruschetta 181
salad 93
tomato pizza topper 154
tomato salsa dip 200

tomato sauce 13
tomato stuffed with cooked couscous,
fresh basil, and oregano 133
tuna mayonnaise lling with micro
greens and tomato pita pockets 79
toppings: bruschetta 18081
pancakes 445
toast 389
tortilla, fava bean 109
tortilla wraps: breakfast burritos 589
chicken fajitas 1423
tortilla chips 169
tropical breakfast smoothie 26
tuna: spicy tuna roll 104
fajitas 144
tuna mayo with micro greens and
tomato pita pockets 79
turkey: club sandwich on foccacia 69
tzatziki 78, 201
V
vanilla: pear, vanilla, and cardamom hand
pies 235
vanilla and peach oatmeal 28
vegetables
mixed root tempura 1789
pizza toppers 154
preparing 1617
74
salad dressings 90
simple stuffed 1323
smart shopping 14
stir-fries 124
veggie-mex medley 135
vegetable chips 169
Vietnamese-style stir-fries 125
vinaigrette, French 91
vinegar 13
caramelized banana and crushed

walnut pancake topping 44
cinnamon, and honey toast topping
39
pesto 136
Waldorf salad 92
wasabi: soy and wasabi dipping sauce 201
wasabi shrimp roll 105
watercress: shrimp and avocado with
watercress pita pocket 79
wonton wrappers: potsticker dumplings
1845
Worcestershire sauce 13
Y
yogurt: curry yogurt dip 200
frozen fruity yogurt pops 27
frozen strawberry shake 222
Greek-style yogurt, strawberries, and
honey pancake topping 45
kiwi fruit and vanilla yogurt hand pies
235
minty yogurt dressing 91
plain yogurt, peach slices, and honey
toast topping 39
smoothies 24, 25
tzatziki 201
Z
zucchini: zucchini avocado salad 88
diced halloumi, zucchini, and yellow
bell pepper skewers 199
grilled zucchini fajitas 144
W
wafes: cornmeal wafes with bacon
maple sauce 49
pumpkin and cinnamon wafes 48
Waldorf salad 92
walnut bread, eggs Benedict with bacon
and 52
walnuts: banana and oat bran mufns 345
INDEX
255
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
Elena Rosemond-Hoerr is the coauthor of DKs The American Cookbook
and contributor to DKs The Meat Cookbook. She is a writer, photographer, and
author of the award-winning food blog biscuitsandsuch.com. Between developing
recipes and writing cookbooks, Elena has a lot of experience fitting quick meals
into a busy schedule.
ABOUT THE CONTRIBUTOR
Laura Herring has worked as a writer and cookbook editor for multiple
publishers for more than 10 years.
She has worked with many top chefs from around the world on books covering
almost every type of cooking from pies to paella to four-tier party cakes. Always
in a hurry but never wanting to miss a meal, this is the perfect book for her. She
currently lives in London.
ELENA ROSEMOND-HOERR WOULD LIKE TO THANK
Dan for his support and love.

DK WOULD LIKE TO THANK
Stuart West for new recipe photography; William Reavell for additional
photography; Geoff Fennell for photography art direction; Kate Wesson and
Jane Lawrie for food styling; Isabel de Cordova for prop styling; Bob Saxton,
Kathy Woolley, and Neha Samuel for editorial assistance; Mandy Earey and
Hannah Moore for design assistance; Claire Cross and Jackie Hornberger
for proofreading; and Vanessa Bird for the index.
All photography and artworks Dorling Kindersley
For further information see: www.dkimages.com
256
ACKNOWLEDGMENTS

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What is the book about?

What is the book about?

What are some of the recipes included in the book?

What are some of the recipes included in the book?

THE

US Editors Christy Lusiak, Allison Singer

THE QUICK KITCHEN

FOOD FOR FRIENDS

SHORT AND SWEET

The No Time to Cook Book presents recipes in a

Its also important to organize your equipment and

SAUCEPANS (WITH LIDS)

THE QUICK KITCHEN ESSENTIAL EQUIPMENT

Use large knives (top) for slicing

This can also be

Saves you time when

One with a rim or lip

Youll need two good boardsone for veggies

THE QUICK KITCHEN

Chopped tomatoes for quick pasta sauces and to bulk up leftovers.

Sun-dried tomatoes, artichoke

THE QUICK KITCHEN SMART SHOPPING

SAUCES AND PASTES

ON YOUR WINDOW SILL

OILS AND VINEGARS

DRIED HERBS AND SPICES

Mixed Italian herbs use in

FRESH SALAD AND

THE QUICK KITCHEN SMART SHOPPING

INDIVIDUAL FISH FILLETS

Add to salads and sauces, use as a topping

Spread over steaks

Use as the base for soups,

Chicken breasts, thighs, and drumsticks are extremely

Use for meatballs, burgers,

Use in smoothies, with

SMART SHOPPING THE QUICK KITCHEN

SPEEDY SKILLS MASTERCLASS

end of the onion

2 Rest a flat end on the

3 Peel the skin off of one half

2 Pull out the

3 Cut the pepper

1 Slice off the top

1 Carefully slice all the way around

1 Strip the leaves from

2 Slice through the herbs, holding

THE QUICK KITCHEN SPEEDY SKILLS MASTERCLASS

1 Chop off each

1 Use the flat edge of a

large knife blade and pound

5 Pile a few slices on top of each other and,

5 Holding the pepper

4 Open out one half

open, slice along its

3 Use the blade of a sharp

4 Use a butter knife to carefully

2 Discard the skin and slice

and either pull off or cut out