midweek dinner

This barbecued salmon goes wonderfully with a dollop of classic Greek skordalia. Serve it with a light and zesty pilaf, and you have a fantastic main course that’s perfect for a spring lunch.

Barbecued salmon with oregano and caper dressing

x 200 grams skinless salmon fillets, pin-boned

Olive oil, to brush

Almond skordalia, lemon & dill

lemon juice,

(80 milliliters) extra virgin olive oil

tbs small salted capers, rinsed, drained

oregano leaves

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This fresh and light pilaf is a great accompaniment to fish and chicken for a midweek meal with a difference.

Lemon and dill pilaf

unsalted butter

olive oil

onion, finely chopped

(400 grams) jasmine rice

chicken stock

dill

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This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek

Kale & goat’s cheese frittata

red onions

chopped curly kale

tbsp balsamic vinegar

eggs

firm goat's cheese

Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.

Scatter the goat’s cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

Make the most of chicken mince with this ultimate midweek dinner.

Chicken larb with rice vermicelli recipe

peanut oil

tbs finely chopped ginger

garlic cloves, finely chopped

red chillies, finely chopped

chicken mince

caster sugar

eschalots, thinly sliced

(60 milliliters) lime juice,

tbs fish sauce,

rice vermicelli, cooked to packet instructions

mint,

coriander,

I would roast pumpkins and hoard the caramelised flesh in the back of the fridge, just so I could pull this off at a moment’s notice.

Life-changing pumpkin pasta

tomatoes

brown onion, finely diced

garlic cloves, crushed

6-10 sage leaves, finely sliced

pumpkin

can finely chopped tomatoes

vegetable stock

creme fraiche

tagliatelle, bucatini or spaghetti

Add the sun-dried tomatoes and a few tablespoons of the oil they come in to a frying pan with the onion and garlic. Cook over low-medium heat until the onion has completely softened, and everything is very fragrant and soft. Add the sliced sage leaves and cook for another minute before adding the pumpkin, tinned tomatoes and vegetable stock. Stir to combine and cook uncovered for about 15 minutes. Add the creme fraiche and stir through. Using a handheld blender give everything a blitz in the pot to make a smooth sauce.

Bring a large pot of water to a boil. Add the pasta and cook according to packet instructions, until al dente. Strain quickly and add to the pumpkin sauce – any residual cooking water on the pasta is fine and encouraged as it simply becomes part of the sauce. Gently turn to coat in the pumpkin mixture.

Add the butter to a small frying pan over medium heat. When melted and beginning to bubble, add the sage leaves and cook until crisp.

Serve the pasta in bowls. Top with the fried sage leaves and pour over any of the residual butter – it will be dark and nutty; this is what we want. Grate some parmesan over the pasta, then season generously with salt and pepper. Serve immediately.

Salmoriglio is a versatile sauce, brightly flavoured with plenty of lemon and oregano.

Grilled, marinated chicken with salmoriglio

chicken thighs, skin on

green beans

For the salmoriglio, combine all of the ingredients in a jar with a tight-fitting lid. Shake well and season to taste.

Season the chicken with salt and place in a non-reactive container or dish. Pour over half of the salmoriglio, and mix well, ensuring that the chicken is well-coated. Cover and refrigerate for at least one hour to marinate.

Heat a charcoal grill or grill pan over a high heat and cook the chicken for 3-4 minutes on each side, until slightly charred and cooked through. Allow to rest.

Serve the grilled chicken with beans or spinach and some remaining salmoriglio drizzled over. 

You have eggs, you have noodles, and there’s a strong chance you have everything you need for the sauce. So that’s dinner sorted.

You (probably) already have all you need to make RecipeTin’s Thai noodles with egg ribbons

dried bean vermicelli

salt

peanut oil (or other neutral oil)

onion, finely sliced

red capsicum,

broccoli

Whisk together eggs and salt. Heat ½ tablespoon of the oil in a 30cm nonstick frying pan over high heat. Pour in half the egg, swirl to spread, cook until surface is set, slide out onto cutting board. Repeat with another ½ tablespoon of oil and remaining egg. When cool enough to handle, roll up and slice into 1cm-wide strips – egg ribbons!

Heat the last 1 tablespoon of oil. Cook onion, garlic, capsicum and gai laan stems for 1 minute. Add gai laan leaves and toss for 1 minute. Add noodles then pour the sauce over. Toss for a good 2 minutes to allow the sauce to soak into the noodles and get a bit of caramelisation on them.

Finally, gently toss through the egg ribbons. Some will break – that’s OK! Serve immediately.

Cooked from scratch, this versatile simmer sauce beats the jarred stuff hands down.

RecipeTin’s chicken in a quick honey mustard simmer sauce that makes everything scoffable

chicken thigh fillets,

¾ tsp cooking salt

½ tsp black pepper

brown onion, sliced

thyme leaves

(80 milliliters) white wine (optional)

tbsp plain flour

chicken stock, salt reduced

Dijon mustard

tbsp honey

tbsp apple cider vinegar

tbsp thickened cream

Season the chicken pieces with salt and pepper and set aside. 

Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.

Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.

Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesn’t become watery (see note).

Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.

Stir in the flour and cook for 1 minute.Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).

Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybody’s favourite, alphabet pasta).

A spicy, coconutty, umami-rich noodle soup on the table in 20 minutes? Yes, you can.

Short on time, big on flavour: RecipeTin Eats’ 20-minute laksa

vegetable oil

(150 grams) laksa paste, preferably Por Kwan brand (see note)

coconut milk (see note)

(750 milliliters) chicken stock, low sodium (see note)

dried rice vermicelli

tbsp fish sauce

juice of ½ lime

tofu puffs, cut in half (see note)

bean sprouts

coriander leaves

tbsp crispy fried shallots (see note, optional)

Heat the oil in a pot over medium heat. Add the laksa paste and cook, stirring for 2 minutes until it transforms from being wet and loose into a dry paste. Reduce the heat if it’s catching on the base of the pot.

Pour in the coconut milk, then once small bubbles appear, reduce heat and simmer for 5 minutes.

Add the stock, return to a simmer and cook for 5 more minutes.

Meanwhile, soak the vermicelli noodles following packet directions. Drain and set aside.

Add the prawns and bok choy to the broth and cook for 3 minutes. Stir in the fish sauce and lime juice.

To serve, divide noodles between bowls. Spoon over soup broth and all the add-ins. Top with bean sprouts, coriander leaves, chilli and crispy fried shallots (if using). Devour!

This tastes like the real deal, with all the carby, spicy, creamy highlights we want from a takeaway without the effort and expense of ordering it in.

Cheat's chicken tikka

tbsp finely chopped fresh garlic

tbsp finely chopped fresh ginger

tbsp turmeric

tbsp garam masala

tbsp coriander

tbsp cumin

yoghurt

chicken breast

brown onion

tomato paste

coconut oil

tsp crushed chilli flakes

cardamom

can crushed tomatoes

cream

Mix together the garlic, ginger, turmeric, garam masala, coriander, cumin and yoghurt in a bowl. Add the chicken breast, toss to coat and pop in the fridge for about 30 minutes.

Add the onion and tomato paste to a blender and blitz to a smooth paste.

Add the coconut oil to a frypan over medium heat, and once nice and hot, add the onion paste. Cook, stirring constantly, until fragrant and the paste becomes sticky and dark at the edges. Add the chicken and cook, turning, for 2-3 minutes. Add the chilli flakes, cardamom and crushed tomatoes. Stir gently and simmer for about 15 minutes.

Add the cream and continue to cook until the sauce has warmed through and the chicken has cooked. For a smooth, velvety sauce, remove the chicken and quickly blitz the sauce in a blender (optional), then return everything to the pan and cook until warm.

Divide among four plates and serve with chopped coriander, steamed rice and fluffy naan.

This chicken curry is more in the Nonya-style and uses chicken marylands. I find dark poultry meat works best for curries, so for a short cut, use thigh fillets rather than breasts, chopped into chunks.

Bill Granger's chicken curry

curry powder

¾ tsp sea salt

chicken marylands, divided into drumstick and thighs

tsp ginger

green chillis, very finely chopped

lemongrass stem, white part only, thinly sliced

makrut lime leaves

curry leaves (optional)

shallots,

small, waxy potatoes, peeled and halved

coconut milk

water

lemon juice

tsp castor sugar, plus 2 tsp extra castor sugar

tomatoes,

Heat two tablespoons of oil in a wok over high heat. Rub curry powder and salt into chicken pieces. Add the chicken to the wok in batches and stir-fry for about two minutes or until lightly browned.

Transfer chicken to a plate and add remaining oil to wok. Add the ginger, chilli, lemongrass, lime leaves, curry leaves, shallots and potato to wok, and stir-fry for three minutes or until lightly browned.

Return chicken to wok with the coconut milk, water, lemon juice and one teaspoon of sugar. Simmer over medium-low heat for 30 to 40 minutes or until the potato is tender and chicken is cooked through.

Before serving add the remaining sugar and tomatoes and cook for three to four minutes. Serve with steamed rice.

This dish is a classic of Thai cooking. It is hot and fragrant from the curry paste and perfumed with makrut lime leaves and Thai basil. Green pastes can vary, but they should be pungent rather than piercingly hot, and built around chillies, galangal, coriander and lemon grass.

Thai green chicken curry

white peppercorns

coriander seeds

cumin seeds

shrimp paste

tsp sea salt

stems, white part only, lemon grass, finely sliced

tsp galangal, chopped

makrut lime leaf, finely shredded

coriander root, chopped

red Asian shallots, chopped

garlic, crushed

green chillies, seeded

Dry-fry the peppercorns, coriander seeds, cumin seeds and shrimp paste wrapped in foil in a frying pan over medium–high heat for 2–3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind the peppercorns, coriander and cumin to a powder.

Put the shrimp paste and ground spices with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.

Put the thick coconut cream from the top of the tins in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5–10 minutes, or until the mixture &apos;splits&apos; (the oil starts to separate).

Add 4 tablespoons of the made green curry paste, then simmer for 15 minutes, or until fragrant. Add the palm sugar, fish sauce and makrut leaves to the pan.

Stir in the remaining coconut cream and the chicken, bamboo shoots and beans, and simmer for 15 minutes, or until the chicken is tender. Stir in the Thai basil and serve.

This curry is deliciously bright and light and the swift cooking time for the flavour payoff is a real winner.

This green chicken masala is Karen Martini’s new go-to midweek chicken curry

chicken chops* (skin-on, bone-in thighs)

salt flakes

extra virgin olive oil

curry leaves

½ thumb-sized piece of ginger, peeled and sliced

butter

cinnamon

Remove the bone from the thighs* by flipping them skin side down and cutting around the bone until it pulls away. Cut each thigh into four even-sized pieces.

For the paste, put all the ingredients, including the water the nuts have soaked in, into a blender and blitz to a paste.

Heat a large, deep-sided frying pan over medium–high heat, then add the chicken pieces, skin side down, to the dry pan (the fat will render out) and season with salt. Cook until golden (about 5-8 minutes), then remove from the pan (you only need to sear one side).

Add the oil, cumin and curry leaves to the pan and fry for about 2 minutes until the leaves turn bright green. Add the onion, ginger and butter and cook for about 4 minutes to soften. Add the cinnamon, stir through and return the chicken to the pan. Add the paste and stir to coat the chicken.

Cover and cook over medium heat for 10 minutes, then add the stock or water and stir. Cook for about 20 minutes, partially covered, until the chicken is cooked. Serve with rice.

There are more “rules” around cooking steak than any other food, and most of them are complete nonsense.

Top 39 midweek dinner recipes from across the web

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