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Microwave chickpea minestrone recipe
 Microwave minestrone in minutes! This quick, easy and filling soup adds chickpeas for extra protein and flavour. In November 2023, this recipe was costed at an average of 97p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 red onion, chopped1 carrot, peeled and chopped2 garlic cloves, finely chopped1 tbsp olive oil400g tin chickpeas, drained and rinsed100g/3½oz dried spaghetti, broken into small pieces2 tbsp tomato purée1 tsp dried mixed herbs1.2 litres/2 pints hot vegetable stock, made from stock cubessalt and freshly ground black pepper4 tbsp finely grated Grana Padano or Parmesan, to serve 1 red onion, chopped 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 1 tbsp olive oil 400g tin chickpeas, drained and rinsed 100g/3½oz dried spaghetti, broken into small pieces 2 tbsp tomato purée 1 tsp dried mixed herbs 1.2 litres/2 pints hot vegetable stock, made from stock cubes salt and freshly ground black pepper 4 tbsp finely grated Grana Padano or Parmesan, to serve Method Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened.Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender.Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened. Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened. Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender. Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender. Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Recipe tips This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time.
Family spaghetti cacio e pepe recipe
 Silvana's super simple cacio e pepe uses olive oil and pecorino for a gloriously silky sauce. In November 2023, this recipe was costed at an average of 99p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz spaghetti4 tbsp olive oil1 tsp freshly ground black pepper100g/3½oz pecorino, finely gratedsalt 400g/14oz spaghetti 4 tbsp olive oil 1 tsp freshly ground black pepper 100g/3½oz pecorino, finely grated salt Method Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Meanwhile, heat the oil and pepper in a large frying pan over a low heat.Drain the pasta, reserving about 200ml/7fl oz cooking water. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately. Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Meanwhile, heat the oil and pepper in a large frying pan over a low heat. Meanwhile, heat the oil and pepper in a large frying pan over a low heat. Drain the pasta, reserving about 200ml/7fl oz cooking water. Drain the pasta, reserving about 200ml/7fl oz cooking water. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately.
How to make croûtons recipe
 Got some stale bread to use up? Fight food waste and make some crunchy, golden croûtons to top soups or salads. This recipe can easily be scaled up if you have more bread. 4 slices stale bread, cubed2 tbsp olive oil¼ tsp onion powder (optional)¼ tsp garlic powder (optional)¼ tsp celery salt (optional)salt and freshly ground black pepper 4 slices stale bread, cubed 2 tbsp olive oil ¼ tsp onion powder (optional) ¼ tsp garlic powder (optional) ¼ tsp celery salt (optional) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week.
Pitta chips recipe
 Leftover pitta breads that are past their best come into their own here – making a crisp that’s more of a meal. 2 pitta breads (stale is fine)1 tbsp olive oil or vegetable oil¼ tsp salt 2 pitta breads (stale is fine) 1 tbsp olive oil or vegetable oil ¼ tsp salt Method Preheat the oven to 200C/180C Fan/Gas 6. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Allow to cool and store in an airtight container. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Allow to cool and store in an airtight container. Allow to cool and store in an airtight container.
Smoky roasted chickpeas recipe
 Spicy roasted chickpeas are a great option for meal prepping as they add fibre, protein, flavour and good texture to salads and roasted veg. Each serving provides 199 kcal, 10.4g protein, 20.5g carbohydrate (of which 1g sugars), 6.3g fat (of which 1.9g saturates), 9.4g fibre and 2.16g salt. 2 tsp ghee400g tin chickpeas, drained and rinsed¾ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet smoked paprika1 tsp dried oregano¼ tsp cayenne pepper, to taste 2 tsp ghee 400g tin chickpeas, drained and rinsed ¾ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet smoked paprika 1 tsp dried oregano ¼ tsp cayenne pepper, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted.Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins.Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted. Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted. Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins. Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins. Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy.
Easy fruit cake recipe
Easy fruit cake (Granny’s cake) This isn’t my granny’s cake, but the granny of a former neighbour. It’s an easy fruit cake recipe from my mum’s repertoire and I get one of these made for me every Christmas and birthday. 450g/1lb self-raising flour125g/4oz caster sugar1 tsp baking powder1 tsp mixed spicepinch salt125g/4oz unsalted butter450g/1lb mixed fruit and peel1 tsp bicarbonate of soda 250ml/9fl oz milk 450g/1lb self-raising flour 125g/4oz caster sugar 1 tsp baking powder 1 tsp mixed spice pinch salt 125g/4oz unsalted butter 450g/1lb mixed fruit and peel 1 tsp bicarbonate of soda 250ml/9fl oz milk Method Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin.In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit.Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark.Allow to cool a little and then turn out. Serve in slices with plenty of butter. Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit. Rub in the butter and then fold in the mixed fruit. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Allow to cool a little and then turn out. Serve in slices with plenty of butter. Allow to cool a little and then turn out. Serve in slices with plenty of butter.
Mushrooms, leeks and fried eggs on toast recipe
 Mushrooms and leeks on toast are a great way to eat more veg for breakfast, brunch or a light lunch. Each serving provides 459 kcal, 17g protein, 23g carbohydrates (of which 5g sugars), 32g fat (of which 15g saturates), 6g fibre and 1.7g salt. 25g/1oz unsalted butter3 large chestnut mushrooms, peeled and sliced1 large leek, trimmed, halved and cut into 2.5cm/1in slicespinch dried chilli flakes (optional)1 tsp vegetable oil1 large free-range egg1 slice bread, toastedsea salt and freshly ground black pepper 25g/1oz unsalted butter 3 large chestnut mushrooms, peeled and sliced 1 large leek, trimmed, halved and cut into 2.5cm/1in slices pinch dried chilli flakes (optional) 1 tsp vegetable oil 1 large free-range egg 1 slice bread, toasted sea salt and freshly ground black pepper Method Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat.Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set.Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat. Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set. Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately.
Microwave scrambled eggs recipe
How to make scrambled eggs in the microwave They said it couldn't be done. Ha! This is the quickest, easiest and cleanest way to make scrambled eggs for one. 2 free-range eggssplash milkpinch salt and freshly ground pepper 2 free-range eggs splash milk pinch salt and freshly ground pepper 1–2 slices of bread, toastedsalted butter, for spreading 1–2 slices of bread, toasted salted butter, for spreading Method Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds.Butter your toast and tip the egg on top. Serve. Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds. Butter your toast and tip the egg on top. Serve. Butter your toast and tip the egg on top. Serve. Recipe tips Add a dash of milk or cream to the eggs before microwaving if you prefer silky eggs. Microwaves vary; the eggs may be almost set after 30 seconds or they may take a minute.
Microwave spinach and sweet potato dal recipe
 This easy microwave dal takes just minutes to make. It's packed with nutrition and flavour but low on energy use. In November 2023, this recipe was costed at an average of £1.46 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz red lentils2 sweet potatoes, peeled and diced1 tsp ground turmeric1 litre/1¾ pints hot vegetable stock, made from 2 stock cubes100g/3½oz spinach2 tbsp sunflower oil2 tsp cumin seeds1 tsp crushed chilliessalt and freshly ground black pepper1 lemon, cut into wedges, to serve 200g/7oz red lentils 2 sweet potatoes, peeled and diced 1 tsp ground turmeric 1 litre/1¾ pints hot vegetable stock, made from 2 stock cubes 100g/3½oz spinach 2 tbsp sunflower oil 2 tsp cumin seeds 1 tsp crushed chillies salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes.Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant.Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes. Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes. Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant. Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant. Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Recipe tips This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time.
Microwave chicken pilaf recipe
 Save energy and time with this fragrant microwave chicken pilaf. It's so easy to make and takes less than 20 minutes! In November 2023, this recipe was costed at an average of £1.48 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 300–320g/10½–11½oz chicken breast mini fillets, dicedbunch spring onions, finely sliced and separated into green and white parts2 garlic cloves, finely chopped2 tbsp sunflower oil300g/10½oz basmati rice1 tsp ground cumin1 tsp crushed chillies750ml/1¼ pints hot chicken stock, made from a stock cube1 large carrot, peeled and coarsely grated250g/9oz frozen garden peasfresh coriander leaves, to garnish 300–320g/10½–11½oz chicken breast mini fillets, diced bunch spring onions, finely sliced and separated into green and white parts 2 garlic cloves, finely chopped 2 tbsp sunflower oil 300g/10½oz basmati rice 1 tsp ground cumin 1 tsp crushed chillies 750ml/1¼ pints hot chicken stock, made from a stock cube 1 large carrot, peeled and coarsely grated 250g/9oz frozen garden peas fresh coriander leaves, to garnish Method Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway.Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender.Garnish with coriander and serve. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway. Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender. Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender. Garnish with coriander and serve. Garnish with coriander and serve. Recipe tips Try adding other vegetables, such as grated courgette, frozen broad beans or sweetcorn. This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time.