These 5 recipes are so quick to create, they’ll come to the rescue on the nights that you have more important things to focus on.

1.Artichoke and Tomato Linguine


  • 500 g linguine
  • 2 tbsp olive oil
  • 300 g | 2 cups baby plum tomatoes, halved
  • 400 g | 2 cups canned artichoke hearts, drained and roughly chopped
  • 75 g | 3/4 cup Parmesan, roughly grated
  • 1/4 cucumber, roughly grated
  • salt
  • freshly ground black pepper


1. Cook the linguine in a large saucepan of salted, boiling water until ‘al dente, ‘ 8-10 minutes.

2. Drain well, reserving 1 cup of the starchy cooking liquid, and set aside.

3. Heat the olive oil in a large saute pan set over a moderate heat until hot. Add the tomato halves and the artichokes, sautéing for 3-4 minutes. Season with salt and pepper.

4. Add the drained linguine and toss well, adding some of the cooking liquid to help loosen the pasta.

5. Continue to cook for a further 1-2 minutes, tossing from time to time, adding more of the cooking liquid if needed.

6. Sprinkle over the Parmesan, toss once, and then season to taste and lift into serving bowls. Serve with the grated cucumber on top.

2. Bruschetta with Feta


  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 6 baby marrow, roughly sliced
  • 225 g | 1 1/2 cups baby plum tomatoes, roughly sliced
  • 3 tbsp flat-leaf parsley, chopped
  • 4 thick slices sourdough bread
  • 120 g | 2/3 cup feta, crumbled
  • salt and pepper


1. Heat the olive oil in a large saute pan set over a moderate heat until hot. Add the garlic, saute for 20 seconds, and then add the marrow, tomatoes, 1 tbsp water and a pinch of salt.

2. Continue to cook for 4-5 minutes, stirring occasionally, until the marrow is tender. Stir in the parsley and season to taste.

3. Preheat the grill to hot. Toast the slices of bread for 1 minute on both sides or until golden-brown.

4. Remove from the grill, top with the marrow mixture, and top with crumbled feta. Return the slices to the grill for 1 minute.

5. Remove from the grill and serve immediately for best results.

3.Cold Baby Marrow Soup


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 600 g | 4 cups baby marrow, diced
  • 600 ml vegetable stock
  • 240 g | 1 cup plain yoghurt, stirred
  • 50 g | 1 cup watercress, washed
  • salt
  • freshly ground black pepper


1. Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, marrow, and a pinch of salt, sweating for 6-7 minutes.

2. Add the stock, stir well, and bring to a simmer. Cook steadily for 10 minutes, stirring from time to time.

3. Remove the saucepan from the heat and stir in half of the yoghurt. Liquidise with an immersion blender and adjust the seasoning to taste.

4. Ladle into serving bowls and top with generous spoonfuls of yoghurt. Garnish with watercress and a little more seasoning on top.

4.Easy Fish Pie


  • 700 ml whole milk
  • 250 ml double cream
  • 450 g | 3 cups skinless cod, pin-boned and diced
  • 225 g | 1 1/2 cups smoked, dyed haddock, pin-boned and diced
  • 2 tbsp flat-leaf parsley, chopped
  • 2 egg yolks
  • 80 g | 3/4 cup Cheddar, finely grated
  • 1 tbsp butter, softened
  • 150 g | 2 cups button mushrooms, thinly sliced
  • 750 g | 5 cups new potatoes, thinly sliced
  • salt and pepper


1. Preheat the oven to 220°C (200° fan) | 425F | gas 7.

2. Combine the milk and cream in a saucepan. Bring to a simmer over a medium heat and then add the fish. Cover and simmer for 3 minutes.

3. Remove the fish from the poaching liquid with a slotted spoon and set aside. Remove the poaching liquid from heat and leave to cool for 2-3 minutes.

4. After cooling, whisk in the parsley, egg yolks and then the Cheddar. Season with plenty of salt and pepper.

5. Grease a round baking dish with the butter. Arrange the poached fish and sliced mushrooms in the dish and then top with layers of the sliced potatoes, seasoning between the layers.

6. Pour over the Cheddar sauce and then bake for 25-30 minutes until golden on top.

7. Remove from the oven and leave to stand briefly before serving.

5.Guacamole Burger


  • 600 g | 4 cups lean beef mince
  • 1/2 onion, finely chopped
  • 1 pinch chilli flakes (optional)
  • salt
  • freshly ground black pepper
  • 1 large avocado, ripe
  • 1/2 clove garlic, minced
  • 1 lime, juiced
  • 1 dash Tabasco
  • 150 g | 1 cup cherry tomatoes, halved
  • 225 g | 2 cups sugar snap peas
  • 100 g | 2 cups rocket, washed


1. Preheat the oven to 200°C (180° fan) | 350F | gas 4. Line a baking tray with greaseproof paper.

2. For the patties: Scrunch together the beef mince, onion, chilli flakes (if using), and plenty of seasoning in a large mixing bowl.

3. Divide the mixture into four and shape into thick patties. Arrange on the prepared tray and leave a thumb imprint in the top of each patty.

4. Bake for 20 minutes until golden-brown, turning halfway through cooking. Remove from the oven and cover loosely with aluminium foil.

5. For the guacamole: Pit the avocado, peel, and chop the flesh. Mash in a small bowl with the garlic, lime juice, Tabasco, and seasoning. Add the cherry tomatoes and stir well to combine.

6. To serve: Steam the peas in a steaming basket over a simmering saucepan of water; 3-4 minutes. Remove from the steamer and divide between bowls.

7. Place a cooked patty on each plate and top with a generous tablespoon of the guacamole. Season with more black pepper.

8. Serve with the rocket and peas on the side.