7 Easy 15-Minute Meals To Try This Week

Place the cooked buckwheat, quinoa and 2 tbsp of olive oil in a bowl and stir carefully to combine. Season with sea salt and black pepper.

Spread yoghurt over the base of four serving plates. Top with a large spoonful of the cooked buckwheat and quinoa.

Place the beetroot in another bowl, add the extra olive oil and lime juice and toss gently to combine. Divide between the four plates.

Roughly chop the avocados and place on the plates. Arrange a small handful of coriander leaves on each plate.

Meanwhile, poach the eggs. Pour 5cm of water into a frying pan (with a tight-fitting lid) and place over a high heat. When the water boils, turn off the heat and break the eggs carefully into the water. Put a lid on the pan and leave for 3 minutes until the whites are opaque. Lift out with a slotted spoon and drain on kitchen paper, then place on top of buckwheat and beetroot. Garnish with pepitas, almonds, rose harissa and lime cheeks. Serve immediately.

In a small food processor blitz the bread slices to fine crumbs before adding the egg, parmesan and pinch of grated nutmeg. Blitz until a light paste is formed, and place in the fridge until needed.

Chop the onion and in a medium saucepan and sauté it in the olive oil with the celery, carrot, ground coriander, and bay leaf. When tender, add the garlic and black pepper and continue to cook for a further minute.

Add the stock and the drained beans to the vegetables and simmer. Season and leave to simmer slowly.

Chop the tomato fairly finely and put in a bowl with the salt (optional), lemon juice and the chopped basil and stir this in too.

Take the bread mix out of the fridge. Roll the bread mix into 12 balls just a little larger than marbles.

Gently lower them into the soup, simmer for 3-4 minutes.

Carefully spoon the dumplings into a bowl with the vegetables and stock. Finish with a little spoon of the tomatoes and basil into the middle.

Start by chopping up all the mango salsa ingredients and adding them into a bowl and mix well. Add to the fridge until later.

Next grab a skillet and add the future mince to it over a medium heat with some oil. Add in the cumin smoked paprika and pepper and fry for 3-4 minutes adding some water if it dries up.

Lightly flash fry the taco shells and start loading them up – first with the mango salsa and then the mince and top with the cream cheese and some fresh coriander and a squeeze of lime. Enjoy.

Heat the oil in a wok or heavy bottomed, wide frying pan until the surface looks as though it’s shimmering.

When the oil is at this stage (hot but not smoking), add the beans, shallots, garlic and ginger and a pinch of salt and stir fry, stirring regularly until the beans are beginning to soften but are still bright green (about 6 minutes). Add the cashew nuts and fry for another minute.

Finally, make a space at the base of the pan and add the peanut butter, stir until it softens and stir to coat the beans. Pour in the soy sauce and lemon, add the chilli and stir for another minute.

Serve immediately with rice or quinoa.

Start by rinsing the rice in a small colander and putting it in a small saucepan with a lid. Add 1.5 cups of water and sprinkle with a pinch of salt. Bring the rice to the boil on a medium heat and when you see bubbles on the surface, cover with the lid, reduce the heat to low and leave the rice to cook for 10 minutes. Take it off the heat and leave it to stand. Uncover and use a fork to fluff it up.

While the rice is cooking, put 2 tbsp of olive oil in a saucepan with a lid and bring to a medium heat. Add the onion and stir to coat with the olive oil. Add the thyme, stir, cover and lower the heat. Leave the onion to cook until it caramelises (is sticky, soft and golden). Finely, add the balsamic vinegar and give it a good stir.

While the onion is cooking, rinse the salmon fillets and pat dry. Season with some salt and pepper.

Bring a frying pan to a medium heat, add a couple of tbsp of olive oil and when the oil is smoking, place the salmon fillets in the pan skin side down and hold with your fingers for a few seconds to keep them flat. Cook the salmon for 3-5 minutes depending on their thickness. It should still be a little pink in the middle.

In a small bowl, mix the yogurt with a squeeze of lemon juice, the remaining olive oil, a pinch of salt and a little pepper and half the chopped herbs. Stir to mix.

Drain the can of lentils in a colander and add them to the saucepan with the onions. Add the cooked rice too, season with salt and pepper and stir in the remaining herbs. Spoon onto a plate and shred the salmon over it. Top with a spoonful of the yogurt sauce.

Heat a griddle pan until hot. Rub a little of the plain olive oil onto the halved nectarine flesh and grill them until charred and just starting to caramelise.

Arrange the baby leaves and chicory on the plates, then divide the ham and burrata decoratively, finish with the grilled nectarines. Drizzle a little of the extra virgin olive oil over and season to taste with the chilli flakes and salt and pepper.

Small dishes of extra virgin olive oil and an aged balsamic will make the perfect accompaniment as will a few slices of toasted sourdough for scooping up the delicious summery flavours.

Fry the tempeh in oil until golden brown then set aside.

In a frying pan or wok, add the curry paste and fry for 2 minutes until fragrant.

Add the coconut milk, mix and cook until it thickens and starts to boil, reduce the heat and simmer for about 5 minutes, then add the chillies and lime leaves.

Cook for 2-3 more minutes then turn off the heat.
Pour the hot curry sauce over the tempeh, garnish with more lime leaves and serve immediately with rice.