4 Quick and Easy Dinner Recipes for Nights When You Can’t Be Bothered

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Photo: Courtesy of Dane Deaner

You know the feeling. You’ve just come home from a long day at work and the last thing you want to do is spend hours in the kitchen cooking up something for dinner. The easiest thing would be to reach for your phone and let your go-to food delivery app do what it does best. But what if we told you that you could whip up something delicious and healthy for the family in no time at all and with minimum effort?

Goodness teamed up with Waitrose & Partners to put together a selection of quick and effortlessly tasty recipes that you can cook in 35 minutes or less.

Turkey & Black Bean Chilli Bowls

​Turkey & black bean chilli bowls
Photo: Courtesy of Waitrose & Partners

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Note: Requires rice to be cooked in advance.
Serves: 4

Ingredients:

300g turkey breast, cut into strips
1 tsp Tabasco Pepper Sauce
2 garlic cloves, crushed
2 limes, juice one and slice the other into wedges
1 tsp honey
2 tbsp sunflower oil
1 red onion, diced
400g canned black beans, rinsed and drained
250g brown rice, prepared in advance
2 tomatoes, diced
Large handful coriander, roughly chopped
1 avocado, sliced
40g grated cheddar

Method:

Put the turkey in a resealable bag with the Tabasco, garlic, juice of half a lime, honey, tablespoon of oil, and pinch of salt. Massage the marinade into the meat through the bag, then set aside.

Heat the remaining tablespoon of oil in a medium saucepan and fry the onion gently over a medium heat for five minutes, until softened. Add the black beans and fry for a further two to three minutes. Add the rice to the pan, then season and heat for another two minutes. Take off the heat, stir in the remaining lime juice plus the tomatoes and coriander, and season.

Heat a griddle pan over a medium-high heat. Cook the turkey strips for two to three minutes on each side or until cooked through. Divide the rice and black bean mixture between bowls and top with the turkey, avocado, lime wedges, and a sprinkling of cheddar.

Sea Bass with Artichoke Mash

​Sea bass with artichoke mash
Photo: Courtesy of Waitrose & Partners

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4

Ingredients:

4 tbsp olive oil
2 garlic cloves, crushed
2 x 400g canned cannellini beans, rinsed and drained
2 lemons, juice one and slice the other into wedges
6 tbsp Cooks’ Ingredients Artichoke Purée
2 x 235g bags of ready-washed spinach
4 boneless Sea Bass filets

Cook’s tip: If preferred, you could make the mash with a different pulse, such as chick peas (drained first) or some flageolet or butter beans.

Method:

Heat one tablespoon of oil in a saucepan over a medium heat. Fry the garlic for 30 seconds; add the beans and a pinch of salt. Cook for two to three minutes then take off the heat. Add a splash of lemon juice and a grinding of black pepper, then mash with a potato masher. Stir in the artichoke purée and add a splash of water to loosen if needed. Set aside and cover to keep warm.

Meanwhile, heat one tablespoon of oil in a large frying pan over a high heat. Add the spinach and fry, stirring, until wilted and any excess liquid has evaporated. Add a little of the lemon juice and season to taste, then divide between four plates.

Wipe out the pan and return to a medium-high heat. Pat the fish dry with kitchen paper and season it. Add the remaining two tablespoons of oil to the pan and fry the fish skin-side down for three minutes. Turn the fillets over, add the remaining lemon juice, and cook for two to three more minutes. Serve at once with the mash, spinach, and extra lemon wedges for squeezing over.

Kimchi-Fried Rice with Crab & Avocado

​Kimchi-fried rice with crab & avocado
Photo: Courtesy of Waitrose & Partners

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Note: Requires rice to be cooked in advance.
Serves: 4

Ingredients:

200g fresh white crab meat
2 limes, juice one and slice the other into wedges
2 ripe avocados, peeled and sliced
2 tbsp sunflower oil
4 garlic cloves, crushed
20g fresh root ginger, peeled and cut into matchsticks
1 Chinese leaf lettuce, cut into 3cm pieces
500g rice, cooked in advance
2 tbsp Cooks’ Ingredients Kimchi Paste
2 tsp light soy sauce
6 salad onions, sliced
1 red chilli, finely slice

Cook’s tip: Use up the leftover Chinese leaf lettuce by roughly chopping and mixing it in a bowl with one or two teaspoons of kimchi paste. Scrunch it with your hands so the paste really penetrates the leaves and you have a speedy kimchi!

Method:

In a bowl, mix the crab meat and juice of one lime with a pinch of salt. Set aside with the sliced avocado.

Heat the oil in a large wok or frying pan over a medium-high heat. Add the garlic and ginger and fry for 30 seconds. Add the Chinese leaf lettuce and fry for two to three minutes until it starts to wilt. Tip in the rice and stir to combine, then add the kimchi paste and soy sauce and toss over the heat until everything is hot. Check the seasoning and add more soy sauce, if liked.

Take the pan off the heat and stir most of the salad onions through the rice. Divide between four plates and top with the crab, avocado, remaining salad onions, and the sliced chilli.

​​Tikka Lamb Cutlets with New Potatoes & Peas

​​Tikka lamb cutlets with new potatoes & peas
Photo: Courtesy of Waitrose & Partners

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Note: Requires marination in advance.
Serves: 4

Ingredients:

8 lamb rack cutlets
2 x 70g Patak’s Tikka Masala Paste Pot
1 lemon, juiced
6 tbsp mint raita
1 small red onion, finely sliced
600g new potatoes, halved
320g frozen peas
Handful mint leaves, shredded

Cook’s tip: You could also try using lamb leg steaks or chicken breasts in this recipe, while mackerel fillets make a good fish option.

Method:

Put the cutlets, paste, and a large squeeze of lemon juice in a resealable freezer bag. Massage the paste into the lamb, then set aside to marinate for 20 minutes (or chill for up to 24 hours). In a large bowl, mix the raita, remaining lemon juice, and sliced red onion, then set aside.

Put a large frying pan over a medium-high heat. Remove the cutlets from the bag and scrape off and discard the excess marinade. Season and fry for four minutes on each side, then fry the edges for a couple of minutes to crisp up the fat. Ensure the juices run clear before setting aside to rest for five minutes.

Meanwhile, cook the potatoes in a large pan of simmering water for 12 minutes, then add the peas. Bring the water back to the boil, then drain thoroughly. Mix the potatoes and peas into the bowl with the raita and onion, then toss together, season, and fold through the mint. Divide between two plates and serve with the lamb cutlets.


Waitrose & Partners exports products to more than 50 countries worldwide and has eight shops that operate under license in the Middle East.
Dubai: The Dubai Mall, Dubai Marina Mall, Al Thania
Abu Dhabi: Eastern Mangroves, Saadiyat Beach Community, Etihad Tower, Al Zeina, and Sun & Sky Reem Island  

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