When you need to eat fast, but need something nutritious, Yotam Ottolenghi, Melissa Hemsley, Anna Jones, Jesse Jenkins and Rukmini Iyer each have a perfect recipe for a mid-week dinner.
We all know that feeling when you need something nutritious – and fast – before your hanger levels rise to that of your toddler. Luckily there is an army of chefs out there (who are also parents) who can come to your rescue. Yotam Ottolenghi, Melissa Hemsley, Anna Jones, Jesse Jenkins and Rukmini Iyer all have ideas for healthy meals using ingredients that are often in your store cupboard already, or easy to source.
“Every parent in the world has those moments when you’ve spent all day at work, then all evening tending to your child, and you’ve forgotten about your own basic needs,” says Melissa. “You just need to have one or two recipes in your arsenal that are quick and easy to make and 100% more nutritious than a take-away.”
These recipes are ready in about half an hour (or less) and bonus points – you can feed them to your kids too (perhaps leaving out chilli flakes and extra salt here and there) – and they’re fancy enough if you’ve got guests.
1. Melissa Hemsley’s Zingy Vietnamese-Style Noodles
Serves: 4
Ingredients
- 280g of extra-firm tofu
- 2 tbsp of coconut oil
- 1 tbsp of maple syrup
- 2 tbsp of mixed sesame seeds
For The Dressing
- Juice of 3 limes
- 2 tbsp of maple syrup or coconut sugar
- 2 tbsp of fish sauce (vegan if you prefer)
- 2.5 tbsp of tamari or soy sauce
- 2 garlic cloves, finely chopped
- 1 Thai chilli, deseeded and finely chopped, or 2 squirts of chilli sauce (or to taste)
For The Noodle Salad
- 300g of thin dried vermicelli
- 2 handfuls of mixed fresh herbs (such as coriander, basil and mint – see tip)
- Leaves from 2 little gem lettuces
- 2 tbsp of cashews or peanuts
- 2 carrots and ½ cucumber, sliced into matchsticks
- 2 handfuls of finely slices radishes or cabbage
Method
Step 1: Mix the dressing ingredients in a small bowl or place in a clean screw-top jar and shake well.
Step 2: Drain the tofu well. Chop into 2cm cubes, then pat dry in a clean tea towel. Pop into a bowl, stir in 2 tablespoons the dressing and set aside to marinate for 10 minutes.
Step 3: Meanwhile, place the dried vermicelli in a large, wide, heatproof serving bowl, pour over some just-boiled water and leave for the length of time specified on the packet (usually around 5-8 minutes).
Step 4: Keep the leave of the herbs whole and finely chop the stalks (discarding any mint stalks, or use in mint tea) and tear the lettuce leaves.
Step 5: Heat up a large frying pan, add the cashews or peanuts and toast on a medium heat for 2 minutes until lightly golden, then tip onto a chopping board and roughly chop.
Step 6: Pop the pan back on the heat and melt the coconut oil. Using tongs, place the tofu pieces in the pan, spacing them out, and fry on a medium-high heat for 4-5 minutes, then turn over and cook for another 4 minutes.
Step 7: Try to leave them undisturbed as they fry so they go lightly golden and then, during the final minute of cooking, stir in the maple syrup and sesame seeds and remove from the heat.
Step 8: Drain the noodles once they are tender (test one by eating it), wipe the bowl out with a clean tea towel and then pop the noodles back in the bowl, roughly snipping with scissors so they are easier to eat.
Step 9: Drizzle over half the dressing, add the herbs and vegetables and toss together in the bowl. Scatter over the tofu, then sprinkle the nuts on top to finish. Serve with extra dressing on the side so that everyone can add more if they like.
2. Rukmini Iyer’s All-In-One Orzo With Baked Feta, Tomatoes And Olives
Serves: 2 generously
Ingredients
- 200g orzo
- 450ml boiling vegetable stock
- 300g baby plum or cherry tomatoes, halved
- 50g olives, pitted and halved
- 200g feta cheese
- 2 tablespoons olive oil
- Couple of handfuls fresh basil leaves
- Freshly ground black pepper
To serve
- Extra virgin olive oil
- Chilli flakes (optional)
Method
Step 1: Preheat the oven to 180°C fan/200°C/gas 6.
Step 2: Put the orzo into a medium roasting tin, pour over the boiling stock and stir, then top with the tomatoes and olives.
Step 3: Place the block of feta cheese in the middle of the dish, then drizzle over the olive oil, a scatter of fresh basil leaves (reserve some for later) and a good grind of freshly ground black pepper. Transfer to the oven to bake for 25 minutes.
Step 4: Carefully remove the baked feta with a fish slice and give the orzo a good mix with a wooden spoon before serving, then replace the feta as pictured. Scatter over the reserved basil leaves and top with a drizzle of extra virgin olive oil and a scatter of chilli flakes. Once cooked, let the dish stand for a few minutes before serving hot.
3. Jesse Jenkins’ Braised fennel With Spicy Chickpeas And Goat’s Curd
Serves 2 to 3.
Ingredients
- 2 fennel bulbs, trimmed and quartered
- 240ml dry white wine
- 240ml chicken or vegetable stock
- 2 tbsp unsalted butter
- Splash of white wine vinegar
- 2-3 tsp Dijon mustard
- Extra virgin olive oil, for drizzling
- Salt and pepper
For the spicy chickpeas
- 100g Spanish chorizo, peeled and diced (optional)
- 1 tbsp olive oil
- 1 fresh chilli finely chopped
- 2 garlic cloves, finely chopped
- 400g tin chickpeas, drained
- 1 tsp smoked paprika
- Splash of white wine vinegar
- Juice of 1 lemon
To serve
- ½ bunch of chives, finely chopped
- 2 tbsp goat’s curd
Method
Step 1: Coat the fennel quarters with olive oil and season them with salt. Sear them in a large hot frying pan over a medium heat for a few minutes until golden brown on both cut sides (this happens quickly). Deglaze the pan with the white wine and stock, cover and leave to cook for 10 minutes or until the fennel is tender.
Step 2: In a separate frying pan, start preparing the spicy chickpeas. If you’re using chorizo, fry it first: heat the olive oil in a frying pan over a medium heat, add the chorizo, and fry until crispy before adding the rest of the ingredients. Add the chilli, garlic and chickpeas and cook for a few minutes, then add the smoked paprika and cook for 1 minute. Add the vinegar and cook for 1-2 minutes, then remove from the heat and add the lemon juice, chives, and some salt and pepper.
Step 3: When the fennel is tender, uncover the pan, add the butter, splash of vinegar and mustard to the braising liquid and mix until combined. Baste the fennel with the sauce as it thickens. I usually add a splash of water and some extra seasoning to stretch the sauce out before finishing.
Step 4: Serve the braised fennel quarters topped with the spicy chickpeas and goat’s curd.
4. Anna Jones’ One-Pot Pasta al Limone
Serves 4
Ingredients
- 400g spaghetti or linguine 2 large unwaxed lemons
- 1 clove of garlic, peeled and bashed but kept whole
- 100ml olive oil
- 1 teaspoon flaky sea salt
- 50g salted butter or vegan butter
- 40g Parmesan or vegan Parmesan-style cheese (I use a vegetarian one), grated
- ½ a bunch of basil (15g), leaves picked and torn (optional)
Method
Step 1: Put 400g spaghetti or linguine into a large lidded saucepan. Grate in the zest of 2 large unwaxed lemons and add 1 clove of garlic, peeled and bashed but kept whole, 100ml olive oil and 1 teaspoon flaky sea salt.
Step 2: Add 1 litre boiling water, cover with a lid and bring to the boil. As soon as it boils, remove the lid and simmer for 8 minutes, using a pair of tongs to turn the pasta in the thickening pasta water every 30 seconds or so as it cooks.
Step 3: Once the pasta has had 8 minutes, squeeze in the juice of one of the zested lemons and simmer for a final 2 minutes with the lid off.
Step 4: Once almost all the water has evaporated, take the pan off the heat, stir in 50g salted butter and 20g Parmesan cheese and leave to sit for a minute or two so the pasta can absorb most of the remaining water and form a lemony sauce. Taste and add more salt, lemon juice and butter or olive oil as needed. Tangle into 4 bowls and finish with the rest of the Parmesan and ½ a bunch of torn basil leaves.
5. Yotam Ottolenghi’s Puttanesca-Style Salmon Bake
Serves 4
Ingredients
- 200g fine green beans, trimmed 6 spring onions, cut widthways into thirds (75g)
- 200g mixed cherry tomatoes, halved
- 6 skin-on salmon fillets (about 720g)
- Salt and black pepper
- Tomato anchovy oil
- 85ml olive oil
- 8 anchovies, finely chopped (25g) 2½ tbsp tomato paste
- 1 tsp chilli flakes
- 2 tsp coriander seeds, lightly bashed in a mortar
- 8 garlic cloves, very thinly sliced 2 preserved lemons, flesh and pips discarded, skin finely chopped (20g) 2 tsp maple syrup
Salsa
- 60g pitted Kalamata olives, halved 60g capers, roughly chopped
- 1 preserved lemon, flesh and pips discarded, skin thinly sliced (10g)
- 10g basil leaves, roughly chopped
- 10g parsley leaves, roughly chopped
- 2 tbsp olive oil
- 2 tsp lemon juice
Method
Step 1: Preheat the oven to 220°C fan.
Step 2: If you make the tomato anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method – all hail the traybake! – plus the dialled-up flavours – all hail puttanesca! – makes such a winning combination.
Step 3: First make the tomato anchovy oil. Put the oil, anchovies and tomato paste into a small sauté pan and place on a medium heat. Once the mixture starts to simmer, cook for 5 minutes, stirring from time to time. Add the chilli flakes and coriander seeds and cook for another minute, until fragrant. Remove from the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then set aside to cool.
Step 4: Place the beans, spring onions and tomatoes on a large, parchment-lined baking tray. Drizzle over 3 tablespoons of the tomato anchovy oil, along with ¼ teaspoon of salt and a good grind of pepper. Toss to combine and place in the oven for 12–13 minutes, until the beans and tomatoes are starting to soften and taking on a little colour. Meanwhile, arrange the salmon fillets on a plate and, using a spoon, drizzle the remaining tomato anchovy oil (as well as all the solids) evenly over the fillets. Once the beans and tomatoes have had their time in the oven, nestle the salmon fillets among them and bake for a further 8 minutes. Set aside for 5 minutes, out of the oven, to rest.
Step 5: While the salmon is baking, mix all the ingredients for the salsa in a small bowl and season with a good grind of pepper. Spoon half the salsa over the salmon and serve the fish warm (or at room temperature, which works just as well), with the rest of the salsa in a bowl on the side.
Any Questions or Tips to add?