Not only is this dish a fast vegan protein option, it’s also bursting with all kinds of crunchy, chewy textures and savoury flavours from the rosemary, parsley and garlic. Ready in just 35 minutes, give these Portobello boats a go.
Traditional grilled cheese gets fancied up a bit with some nigella and sesame seeds and finished with a little honey for some of sweet-salty goodness. But if you wanted to scrap all that and just go for cheese in a pita? No one’s gonna be mad at a grilled cheese.
This is a sweetened version of puttanesca minus the anchovies, plus chickpeas and spices. It’s quick and super-practical to make because the pasta actually cooks in the sauce. Try it, and you may not feel the need to boil pasta ever again.
This classic Korean flavour combination is out-of-this-world delicious. It’s traditionally made with really thinly sliced beef, but since that’s time consuming and a difficult technical skill to master, this version is simplified by using ground meat instead.
When you're craving pasta but don't feel like waiting for a slow-simmered sauce, this speedy, shortcut Bolognese with beef, sausage and veggies is the answer!
Behold, the sheet-pan supper: It’s the easiest of the easy weeknight meal solutions. One pan, plus chicken thighs plus veggies plus seasoning, popped into the oven, means minimal effort for a fast, tasty payoff.
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is made using an instant pot, so you've got a comforting classic ready to eat in no time at all.
Fresh sausages make instant, preseasoned meatballs with no mess; simply squeeze the meat out of its casing directly into the pan. The sausage adds flavour as it simmers, creating a delicious sauce that’s done in about as much time as it takes to cook dry pasta.
When the pasta and sauce are cooked together in one pan (yes, the pasta goes in uncooked!), the resulting dish isn’t just fast and easy—it’s also incredibly creamy and luxurious. As the starch cooks out of the pasta, it mixes with the water (and other yummy ingredients) to create a sauce that clings to every strand. You’re going to wonder where this method has been all your life.
