10 30 minutes

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

olive oil

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Quick celeriac remoulade

tbsp mayonnaise

Dijon mustard

lemon, juice only

celeriac,

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

This fruity treat will last for up to a month in the freezer

Almost-Instant Sweet Wine Ice-Cream

milliliters sweet white wine,

rounded tbsp caster sugar

carton double cream

summer fruits to serve,

Almost-instant sweet wine ice-cream

Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Chicken masala skewers

milliliters 0% fat Greek yogurt

tbsp masalapaste

chopped,

chicken

pack cherry tomatoes, hulled

red onion, finely chopped

cucumber,

In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate

Goat's cheese & beetroot salad

cooked beetroot (fresh

log firm goat's cheese,

small-leaf salad, containing rocket and herbs

garlic clove, crushed

lemon juice

tsp clear honey

walnut oil

Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.

Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat’s cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.

Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste

Pomegranate chicken with almond couscous

vegetable oil

couscous

chicken stock cube

red onion,halved and thinly sliced

chickenmini fillets

tbsp tagine spice paste

pomegranate juice(not sweetened; we used Pom Wonderful)

pack pomegranate seeds

pack toasted flaked almond

pack mint,chopped

Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.

Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.

After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Zesty pomegranate rice

basmati rice

tub pomegranateseeds

coriander seeds, crushed

tsp cumin

almonds

orange

Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Forget packet sauces, this will give you a real taste of the orient.

Watercress & chicken stir-fry

chicken breasts,

cashew

red onion, chopped into large chunks

watercress

hoisin sauce

soy sauce

garlic cloves, crushed

tbsp sesame oil

tbsp rice vinegar vinegar

To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

Coconut & squash dhansak

butternut squash(about

frozen chopped onions

curry

can chopped tomatoes

light coconut milk

mini naan bread,to serve

can lentils,drained

bag baby spinach

coconut

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Strawberry compote with sugared drop scones

ripe strawberry, hulled

tbsp caster sugar

balsamic vinegar(optional)

unsalted butter

self-raising flour

salt

tbsp white caster sugar,

tsp vanilla extract

semi-skimmed milk

vanilla ice cream, to serve

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

Liven up weeknight meals and barbecues with this superhealthy side salad

Red cabbage & fennel coleslaw

red cabbage, shredded

carrots,

fennel bulb,

shallots, thinly sliced

mayonnaise

Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Tomato passata

garlic cloves, halved

tsp caster sugar

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Try these delicious, fruity French treats

Nectarine & raspberry gratin

nectarines,

punnet raspberries

double cream

demerara sugar

cocoa powder

Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Passion fruit curd

passion fruitpulp, passion fruits

eggs

butter, diced

golden caster sugar

tbsp cornflour

Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

A great, low fat flavour combination

Chicken & mango stir fry

nugget of root ginger

garlic

mango

boneless skinless chicken breast

bag fresh stir-fry vegetables

tbsp sweet chilli sauce

Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.

Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.

Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Late-summer tomato & carrot salad

mixed ripe tomato

carrots

pumpkin seed

tbsp extra virgin olive oil

tbsp balsamic vinegar

Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.

This simple salad is a refreshingly crisp and crunchy addition to any meal

Top 40 10 30 minutes recipes from across the web

The most viewed 10 30 minutes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked salmon & lemon risotto

Quick celeriac remoulade

Spicy coconut noodle soup

Pork & Noodle Pan-Fry With Sweet & ...

Almost-Instant Sweet Wine Ice-Cream

Chicken masala skewers

Goat's cheese & beetroot salad

Pomegranate chicken with almond cou...

Zesty pomegranate rice

Watercress & chicken stir-fry

Coconut & squash dhansak

Strawberry compote with sugared dro...

Red cabbage & fennel coleslaw

Tomato passata

Nectarine & raspberry gratin

Passion fruit curd

Chicken & mango stir fry

Late-summer tomato & carrot salad

Fennel & celery salad

Black bean pork with noodles

Indian spiced greens

Paprika chicken ciabattas

Spicy potatoes

Sausage, leek & fennel pasta

Buttermilk scones

Lamb steaks with Moroccan spiced ri...

Welsh cakes

Mushroom & goat’s cheese calzone

Caramel & whisky sauce

Wild garlic pesto

Salmon with sesame, soy & ginger no...

Beany pasta pot

Spiced kale crisps

Pan-fried smoked salmon with green ...

Teriyaki steak with pak choi & nood...

Lamb, feta & mint salad

Smoked trout salad

Veggie Chinese pancakes

Amalfi salads

Mint relish & raita

The most viewed 10 30 minutes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine