easy supper

The perfect way to end a busy day, just 20 minutes

Balsamic pork with olives

olive oil

tbsp balsamic vinegar

Dijon mustard

garlic

pork loin chops

green olives

basil

<p>Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.</p>

<p>Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.</p>

Cacio e pepe or "cheese and pepper" is a Roman classic – an easy pasta sauce that uses pasta water for silky texture. Runner beans add freshness and bite

Cacio e pepe with runner beans

linguine

runner beans

butter

black peppercorns

parmesan (or vegetarian alternative), finely grated and at room temperature

pecorino (or vegetarian alternative), finely grated and

Boil a pan of salted water, add the pasta and cook for 4 mins. Add the runner beans and cook together for 2 mins, then drain, reserving the water.

Gently heat the oil and ¾ of the butter in a large, high-sided frying pan over a medium heat. Stir in the pepper with a wooden spoon and cook for 1 min, then add in a ladleful of the pasta water and whisk vigorously until you have the beginnings of a smooth sauce. Add in the rest of the butter, the pasta and the beans and half the cheeses, and stir, shaking the pan as you go to mix everything together and release starch from the pasta to make it extra creamy. Add in the rest of the cheese and shake some more until it melts and you have a silky smooth sauce. Ladle in more pasta water to loosen it if necessary, and make sure the pasta is cooked. Season with salt and serve straightaway with extra pecorino and pepper.

Glamorgan Sausages

leek (halved length ways, then sliced)

g butter

breadcrumbs

140 g cheddar (or other hard cheese cheese, grated)

herbs

wholegrain (or other mustard)

eggs (beaten)

Heat the butter in a frying pan

Cook the leeks for about 5 minutes, until soft

Ad the garlic and cook for another minute

In a large bowl mix the leeks,breadcrumbs, cheese and herbs

Add the leeks, eggs and mustard

Stir thoroughly

Make the mixture into sausage or ball shapes

Fry lightly in a frying pan for 7-9 minutes

Serve with mashed potato and vegetables of your choice.

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

Cod & chorizo stew

onion,

cooking chorizo, chopped into small pieces

can chopped tomatoes

cod fillets

can butter beans, drained

Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.

Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

Top 4 easy supper recipes from across the web

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

Top Tags

Balsamic pork with olives

Cacio e pepe with runner beans

Glamorgan Sausages

Cod & chorizo stew

Top 4 easy supper recipes from across the web

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

Top Tags

Balsamic pork with olives

Cacio e pepe with runner beans

Glamorgan Sausages

Cod & chorizo stew

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