You can't get simpler than an omelette, but if you want to liven up it up, try this... For a goats' cheese and herb version for one person, beat two eggs with a little salt and pepper and melt a knob of butter in a small frying pan on a medium heat. Add the eggs and let them set slightly before drawing the edges into the centre with a fork and letting the space refill with liquid egg. When nearly set, add a couple of slices of soft goats' cheese and some finely chopped spring onions (scallions) and mint or basil. Fold over and eat immediately.
For a spicier twist, try this masala omelette that can be eaten straight away or made into a sandwich the next day. For the omelette itself you'll only need green chillies, spring onions (scallions) and tomatoes apart from eggs, butter and seasoning. You can also add coriander (cilantro) or any other herb you've got to hand if you wish. Make a couple of these omelettes and save one for lunch the next day to eat with white bread, generous amounts of salted butter and tomato ketchup.
Spanish tortilla is one of the easiest ways to a quick, egg-based dinner. It's potatoes and onion cooked in egg in its basic form, but you can add olives and chorizo for a properly Spanish flavour. Or play around with green spring veg like courgettes, peas, spring onion (scallions) and broad beans later in summer, depending on what you have in your fridge or freezer.
Shakshuka is a breakfast dish that also makes a fabulous evening meal. For a super-simple, five-ingredient version put some oil in a large, deep frying pan and sweat a sliced red onion until soft. Add a tin of tomatoes and a pinch of chilli flakes, season well and simmer for half an hour. Make dimples in the tomato mixture and break in two eggs. Cover and simmer for 10 minutes more until the whites are set and the yolks still runny. Before serving, scatter with fresh coriander (cilantro) leaves. You could also add either fresh or jarred red peppers if you have any and serve with crusty bread.
If you have ready-made puff pastry available there are so many ways to use it in simple slices, pies and other bakes with only a handful of other ingredients. A simple cheese and ham filling with some tomato sauce or passata is a brilliant option for any meal of the day and can be eaten hot or cold.
Another excellent recipe to make with puff pastry, this quick bake combines hearty potatoes with leeks and Cheddar cheese in an extremely satisfying bite. A take on a classic cheese and onion slice, this is best eaten in generous portions and could be served with a light side salad if you've got some in the fridge.
Alternatively, go open-faced and top with a classic combination of tomatoes and pesto. These tarts are a cinch to prepare, are packed with flavour and you could save some for lunch the next day too.
Another ready-made pastry that's worth buying is filo. To make a five-ingredient version of this recipe, based on a Greek classic spanakopita, brush a couple of sheets with olive oil and place in a pie dish. Fill with a mixture of frozen spinach (or wilted fresh leaves with as much water squeezed out as possible), crumbled feta, finely chopped spring onions (scallions) and dill. Season with black pepper (the feta is salty enough) then cover with another couple of sheets and brush again with olive oil. Bake until crispy and golden.
Although this recipe suggests you make your own naan bread, you could get away with using a store-bought and it will be much tastier than a ready-made pizza base too. For a basic topping, you'll need a selection of tomatoes, mozzarella and then dried red chilli flakes, nigella seeds or coriander (cilantro) seeds, depending on what you have on your spice rack. Don't be afraid to experiment with spices either.
For a cheat's version of ratatouille, just slice an aubergine (eggplant), a couple of courgettes and beef tomatoes in rounds. Pour some passata (or stir grated garlic and seasoning through chopped tomatoes and boil down into a sauce) in a shallow casserole dish. Then lay the vegetable slices one by one and pour the remaining sauce over and roast until tender. You could then top it with mozzarella slices for the last few minutes of roasting time or sprinkle grated parmesan and chopped herbs over the finished dish.
Essentially, open toasted sandwiches, tartines are perfect for a light dinner. All you need is a couple of large slices of sourdough or country-style bread per person and you can experiment with myriad toppings, depending on what's in your fridge. Earthy mushrooms mixed with salty parmesan and tangy garlic is definitely a winning combo. Lemon zest and thyme will freshen it up if you've got some, but don't worry if you don't.
Pasta really is the king of easy-to-pull-together dinners. One of the simplest but best ways to eat it is with a classic tomato sauce and this recipe gives it a Sicilian twist. The aubergine (eggplant) adds a meaty bite to the sauce while the ricotta mellows the sharpness of the tomatoes. A touch of seasoning, olive oil and oregano and you've got a plate full of perfect pasta.
Pesto pasta is obviously a quick-dinner go-to, but why not give an old favourite a fresh update. This quick pasta dish uses frozen spinach instead of fresh and combines it with cream, garlic and parmesan into a satisfying sauce spooned over the pasta. The recipe uses orecchiette pasta, but you could use any shape you've got at home that's good for carrying sauce.
A carbonara is a classic and for a good reason. Purists will know that instead of cream the texture comes only from beaten eggs that cook in the heat of freshly boiled pasta. For two people fry 75g (3/4 cup) pancetta and one crushed garlic clove and put 200g (1 cup) spaghetti on to boil. While the pasta is cooking, beat two eggs and one yolk with 50g (1/2 cup) finely grated pecorino and a generous grinding of black pepper. When the spaghetti is cooked, drain and toss vigorously with the eggs until a creamy sauce has formed. Serve immediately with more pecorino.
One for when there is absolutely no food at home and you need a comforting and satisfying dish. While Marmite might not be everyone's cup of tea, it's absolutely perfect in this recipe when stirred through macaroni pasta with butter and hard cheese. (In the USA Marmite's available from bigger supermarkets and Amazon). Best of all, you can make this recipe in a mug in a microwave. You could also jazz it up a bit with some chives or other finely chopped herbs and toasted breadcrumbs.
Pasta is obviously wonderful, but you shouldn't forget gnocchi either. An incredibly versatile ingredient, store-bought gnocchi is good quality too, so you don't always have to make your own. Simply pan fry with butter and sage, stir through pesto or bake in a basic tomato sauce with cheese and some greens.
Check out our ideas for easy recipes you can make from store cupboard essentials
The good news about stir-fry is that you can use pretty much anything you have at home. You've got to have the basics – noodles, chilli and sauce – but everything else is up to you and your fridge. Chicken, beef strips or prawns work particularly well and don't take a lot of time to cook, nuts like cashews can add a different texture, while carrots, peppers, broccoli, mange tout, pak choy and spring onions (scallions) are all good vegetables to use.
Another quick way to a satisfying dinner is fritters. A sort of a pancake but made with corn, these fritters can be eaten on their own, with a chutney or served as a savoury base to a variety of toppings, including bacon, poached eggs or smoked salmon. You could also substitute the corn for grated courgette, just make sure you squeeze out all the excess liquid as much as possible.
Salmon only needs a few accompanying ingredients to make it shine and one of the best ways to cook it is en papillote – wrapped in baking paper. Make individual parcels or one big one, it doesn't matter. Just layer a salmon fillet over a portion of vegetables (anything from asparagus to thinly sliced carrots and courgettes), add a slice of lemon and a scattering of herbs. Season and drizzle over some oil. Seal the parcel and give it 20 minutes at 200°C (392°F). Serve on its own or with boiled new potatoes.
For another flavourful way with salmon, give it an Asian-inspired makeover with teriyaki sauce. Make your own with our easy recipe here, or cheat with a jar of good-quality shop bought. Simply brush the salmon fillets with the sauce and bake in the oven till the salmon is ready and the sauce is sticky. You can then serve it with rice and some steamed veg like broccoli, spinach, pak choy or even avocado.
Here's how to make sure your fish is perfectly cooked every time
There's nothing more calming for dinner than a bowl of soup. It can still be a hearty meal though, especially if you make a recipe like this Italian-inspired creation with kale and cannellini beans. For the soup itself, you'll only need four ingredients, however, it's definitely better when served with the poached egg and the garlic ciabatta toast.
A speedy recipe and a twist on an Italian classic, this can also be eaten with pasta instead of the courgetti, if you're after a more carb-rich meal. Admittedly, our recipe below does use a couple more ingredients than five, however, you could get away without using dried oregano and thyme and fresh basil if you used a flavoured passata instead.
Especially good if you've got yesterday's leftover rice in the fridge, fried rice takes minutes to make. Just add any leftover cooked meat or maybe a few frozen prawns from the freezer. For a vegetarian version go wild with vegetables, like carrots, peppers, peas and onion. Add diced fresh chilli or some chilli flakes, a couple of tablespoons of soy sauce and whisk in an egg. Always make sure your rice is evenly cooked and piping hot.
Salad is one of those dishes that's very forgiving and as long as you've got a couple of bottles of decent salad dressing and a good vinaigrette in the fridge, you can put pretty much anything in it. Start with a base of leafy greens and top with classic combos of feta, beetroot and walnuts or tuna, olives and tomatoes. Feel free to experiment with nuts and seeds, different cheeses and even fruit, like apple and oranges.
If you still fancy a warm meal at the end of the day, don't shun warm salads. You could top leafy greens with some grilled or roasted veg or try this hot tabbouleh. Bulgur wheat is an underrated grain and this easy recipe really helps it shine. Paired with red pepper and spring onions (scallions), it's both satisfying and refreshing, and can be eaten on its own or with white fish.
There's nothing easier than a one-pan or one-pot recipe where everything cooks at the same time and you've got minimal washing up to do. Sausages are great for this as they can be cooked whole or you can use the sausagemeat to make meatballs, like in this recipe. Combined with juicy vine tomatoes, new potatoes and crunchy asparagus, it's a winning dish. Use this recipe as inspiration and don't be afraid to experiment with whatever veg you've got lingering at the back of the fridge.
While steak might seem like a daunting dish to cook, it's actually extremely easy and only takes a few minutes. There are just a few things to remember – buy decent quality cut, take it out of the refrigerator at least half an hour before cooking and season generously. This basic recipe is perfect to get started and all you need are some potato wedges on the side. You can also make a whole batch of the garlic butter as it'll keep in the fridge for a week.