If you’re only using your microwave for reheating leftovers, defrosting frozen foods or warming ready meals – or even to rescue cold cups of tea or coffee – it’s time to think again. Not only do microwaves save time and use less energy than conventional ovens, they can also yield unexpectedly delicious results. From cakes and crumbles to mac ’n’ cheese, here we share our favourite microwave marvels.

Click or scroll through our gallery to discover 31 easy ideas for tasty microwave dishes, counting down to the most delicious of all.

Microwave steamers, with their handy veg trays and vents to release steam, make steaming vegetables in the microwave even easier, but they’re certainly not essential. Simply chop vegetables uniformly to help them cook evenly, place in a bowl with a few tablespoons of water and cover with cling film (pierced in a few places to let steam escape), then cook on high for two to three minutes (cooking times will vary slightly depending on the vegetable).

Fancy a barista-style coffee in the comfort of your own home? For perfect froth, fill a jar halfway with milk, screw on the lid and shake. Once foamy, remove the lid and microwave on full power for 30 seconds. Your froth should double in size and provide the perfect topping for your coffee.

Cooking root vegetables in the microwave might never truly rival the results you get from roasting them, but it can be a handy trick if you're in a rush. Follow the same method as for green vegetables just allow for longer cooking times – around six to seven minutes for butternut squash, for example. Once cooked, pep them up with fresh herbs or try transforming them into a buttery mash.

Full disclosure: you won't get potatoes that are perfectly crispy on the outside and fluffy in the middle just by cooking them in a microwave. But you can use one to save time. First, pierce the potatoes with a fork and microwave on high for 10 minutes. Then carefully transfer to a preheated hot oven to crisp up the skin for 10-20 minutes. 

While you might think frying or grilling is the way to go, there's a better way to cook bacon – and it’s in the microwave. Place a paper towel on a plate and arrange strips of bacon, not touching, on top. Cover with another paper towel and cook on high for around three minutes. Transfer the bacon to another paper towel for a moment – the towel will absorb the fatty juices from the bacon, leaving you with minimal mess and crispy rashers.

Cooking an omelette in the microwave is quick and simple. Whisk two eggs in a bowl, season with salt and pepper and add a small handful of grated cheese or sliced ham, if you like. Pour into a greased microwavable mug and microwave on high for one minute. Stir, then cook again on high for another minute. Serve topped with diced tomatoes and avocado and a little extra grated cheese.

If you’re short on time and want to cut down on washing up, there's no need to scramble your eggs in a pan. To serve one, crack two eggs into a microwavable bowl and season. Whisk well with a fork until the eggs are 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 (the eggs will continue to cook a little when removed from the microwave). Stir again and set aside for 30 seconds before piling onto buttered toast.

There's really no end to the mug cake variations you can make in your microwave. For a tasty chocolate and coffee option, add 2 tbsp self-raising flour, 2 tbsp caster sugar, 1 tbsp cocoa powder and 1 tsp instant coffee powder to a mug, then mix well. Whisk in an egg, 1 tbsp milk and 1 tbsp sunflower oil. Cook in the microwave for two minutes on high, then leave the cake to rest for a minute or so before tucking in.

Sticky, glutinous rice works in both savoury and sweet dishes and is delicious with everything from steamed fish to fresh mango. It’s also surprisingly easy to cook in a microwave; the trick is to soak the rice in water for around an hour before microwaving on high for 10 minutes.

Just the thing when you’re craving a hearty, flavourful meal, these Mexican-inspired bean burritos couldn’t be easier to make. To serve four, put a finely chopped onion, two crushed garlic cloves and a finely chopped red pepper in a microwavable bowl, mix well and cook on full power for three minutes. Stir in a 14oz (400g) tin of mixed beans in chilli sauce and 7oz (200g) tinned sweetcorn and cook for three minutes more. To assemble, divide the beans between eight tortilla wraps, top with a scattering of grated Cheddar and roll up to form the burritos.

These tasty savoury muffins are ideal for a snack or breakfast on-the-go, taste fantastic with a bowl of soup and are really easy to make. To do so, mix 9oz (250g) self-raising flour, 1 tsp bicarbonate of soda, 3.5oz (100g) grated Parmesan and a handful of chopped basil leaves in a bowl. Combine 3fl oz (85ml) sunflower oil and two eggs in a jug, then stir in 3.5oz (100ml) milk and 3.5oz (100ml) natural yogurt. Pour the wet ingredients into the dry ingredients, stirring to combine. Divide the mixture among six mugs, filling each one a third full. Depending on the size of your microwave, cook in batches of two or three for four minutes on full power, or until raised and firm to touch.

This quick dessert only requires four ingredients, plus a little melting and mixing. To make, first melt 3.5oz (100g) dark chocolate in the microwave. Set aside, then microwave 7oz (200g) natural yogurt in a non-metallic bowl for 10 seconds – this will ensure the chocolate doesn't seize when added. Stir 1 tbsp agave nectar into the yogurt, then fold the yogurt into the chocolate, a spoonful at a time. Divide the mixture between four small bowls, glasses or ramekins and garnish with a sprinkling of chopped roasted hazelnuts.

To poach an egg in the microwave, simply fill a mug or small bowl with boiling water, add a little salt and vinegar, then crack in an egg. Cover with a microwave-safe plate, cook for about 60 seconds on high and you should end up with a poached egg with a runny yolk. Remove from the bowl with a spoon and enjoy.

This toffee apple mug crumble takes less than five minutes to cook and only requires six ingredients. To make, peel and core a large apple, then chop into small pieces. Place in a mug with 1 tbsp soft brown sugar and a sprinkling of cinnamon. Cover with cling film and pierce a few times. Microwave on high for 60 seconds. Meanwhile, rub together 2 tbsp chilled butter, 1 tbsp soft brown sugar and 2 tbsp plain flour until the mix forms clumps, then stir in 1 tbsp chopped pecan nuts. Pour any excess liquid out of the mug and top the apple with the pecan crumble. Microwave for 60 seconds, then allow to cool slightly before eating.

A spoonful of dulce de leche will satisfy any sweet tooth, but the caramel sauce can take up to four hours to make from scratch. If you want to skip a few steps, try making it in the microwave. Start by pouring condensed milk into a microwavable bowl, then heat on medium power for two minutes at a time, whisking thoroughly afterwards. After around 10 minutes the sauce should be a rich caramel colour. Let it cool slightly before enjoying drizzled over ice cream, waffles or pancakes. 

Forget about standing over a hot stove, when mornings are busy, microwave porridge flavoured with warming spices is the way to go. To make enough porridge for four, put 6oz (175g) rolled porridge oats, 30fl oz (900ml) milk and a pinch each of ground cinnamon, nutmeg and ginger in a microwave-safe bowl and microwave on high for three minutes. Serve topped with caramelised pears or apples, chopped nuts and plenty of honey.

You can use the same method for sweet potatoes as baked, and they do tend to fare slightly better cooked completely in the microwave. One sweet potato will take around five minutes on full power. It can then be eaten straight away – slathered in butter or topped with sour cream and chives – or pop it in a hot oven for around 10 minutes to allow the skin to crisp up.

The most decadent way to make hot chocolate is simply to pour hot milk over pieces of good-quality dark chocolate, whisking until the chocolate dissolves. There's no need to do this on the stove, though. Heat the milk in a microwave on high for one to two minutes, carefully watching to ensure it doesn't boil, then pour the hot liquid over your chocolate pieces, stirring really well. Top with marshmallows to serve or give the drink a Mexican-inspired twist and stir in a pinch of cinnamon.

Polenta – the coarsely ground yellow cornmeal that's a component of so many great Italian dishes – is surprisingly easy to cook in a microwave. To make a bowl for one, combine 8fl oz (240ml) water, 6oz (180g) polenta, a pinch salt and a drizzle of olive oil in a bowl. Microwave on high for five minutes, stirring thoroughly halfway through the cooking time. Season with black pepper and stir in a generous handful of grated Parmesan and a little butter, if you like.

If you love apple sauce with roasted meats or with desserts like waffles and pancakes, don't buy it ready-made, make your own instead. Simply put 9oz (225g) peeled, cored and chopped cooking apples in a bowl with the zest of half a lemon and 1 tbsp water. Microwave on high for four to six minutes, until the apples are tender, adding a touch more water if the mix seems too dry. Remove from the microwave and stir in 1 tbsp butter and 1 tsp caster sugar.

When you want a freshly cooked cookie pronto, knowing how to knock a couple up in the microwave is handy. To make two cookies, beat together 1oz (30g) butter and 1.5oz (45g) light brown sugar. Add a medium egg, 3oz (90g) plain flour and a drop of vanilla extract, then beat again. Stir in 3.5oz (100g) chocolate chips and divide between two mugs or ramekins. Microwave for 90 seconds, then leave to stand for a couple of minutes before tucking in.

Rustle up a delicious chocolate pudding in a matter of minutes with this simple yet indulgent recipe. First put 2 tbsp marmalade and 2 tbsp chocolate spread in a mug and microwave for 45 seconds. Carefully remove the mug and stir in 3 tbsp vegetable oil, followed by 3 tbsp milk. Allow to cool for a minute or so, then crack in an egg and beat well. Stir in 2 tbsp honey and 4 tbsp self-raising flour to make a batter. Microwave for 90 seconds on high, then top with a little extra marmalade and chocolate spread and microwave for 30 seconds more. Leave to stand for a minute or two before tucking in.

Cooking perfectly flaky salmon in the microwave is easier than you might think. The simplest method is to brush the fish with olive oil, season with salt and pepper and cook skin-side-down on high (a single salmon fillet takes around three to four minutes). To add more flavour, try topping the salmon with minced garlic or shredded ginger, or marinate it briefly in lime or lemon juice before cooking.

This dish is a real weeknight winner. To serve four, arrange 14oz (400g) mini chicken fillets in a large microwave-safe dish, drizzle with oil and sprinkle with 1 tsp dried herbs. Cover with cling film, piercing the surface a couple of times, then cook on full power for two minutes. Remove and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute. Add 30fl oz (900ml) passata along with 1.7oz (50g) cherry tomatoes and 1oz (30g) mixed olives. Cover with cling film as before and cook for three minutes. Stir well, then microwave for two minutes more. Check that the chicken is fully cooked before serving.

The idea of cooking risotto in the microwave might send Italian chefs running for the hills, but there's no harm in trying it at home. Simple vegetarian versions work best. For four people, follow the same quantities as your favourite stovetop recipe. Start by heating the rice and two-thirds of the stock, covered, on high for 10 minutes, stopping to stir at least once. Then add the rest of the stock and cook for a further five minutes. Stir in any other ingredients, such as green vegetables and mushrooms, for the final three minutes of cooking. You can then add butter, herbs, Parmesan, salt and pepper to taste just before you serve.

Think French toast is messy and complicated to make? It's not in the microwave. Whisk together an egg, 1 tbsp milk, a drop of vanilla extract and a sprinkling of cinnamon in a shallow bowl. Soak a slice of bread in the egg mixture for 30 seconds, then flip over and soak the other slide. Place the eggy bread on a microwavable plate and microwave on high for 60 seconds. Serve topped with berries and drizzled with syrup.

Opt for a no-bake cheesecake and you've already saved yourself time. Use your microwave to speed up the process and you can have a dessert ready in a flash. First melt 1oz (25g) butter in the microwave on high for 10 seconds. Combine with 3 tbsp crushed pistachios and four crushed digestive biscuits, then divide between two small ramekins, pressing down to create an even layer. Beat together 7oz (200g) cream cheese, the juice and zest of half a lemon and 2 tbsp icing sugar, then layer over the biscuit base. Finish with a drizzle of lemon curd and garnish with a few extra chopped pistachios.

You can use a microwave to make decadent chocolate truffles, just be careful not to scorch the cream. Simply heat 5oz (150g) double cream in the microwave until almost boiling. Meanwhile, break 8oz (220g) 70% dark chocolate into pieces and place in a bowl with the zest of an orange. Pour the hot cream over the chocolate, mix well and stir in 1.5oz (40g) diced butter until smooth. Chill in the fridge for a few hours. Once the mix has hardened, shape into small balls with your hands and dust lightly with cocoa powder.

Perfect for a speedy and satisfying meal, this Cajun-inspired jambalaya is easy to whip up in the microwave. To serve one, put 3.5oz (90g) quick-cook rice in a bowl with ½ stock cube and a pinch of salt. Pour over 14fl oz (410ml) water, cover with cling film and microwave for two minutes, then stir well. Continue to cook the rice for the time stated on the packet, or until tender and fluffy. Put a handful of chopped cooking chorizo, ½ deseeded and chopped red pepper, ¼ tsp chilli powder and 1 tbsp tomato puree in a bowl and microwave for two minutes. Stir in the rice, garnish with coriander and serve.

Mac ’n’ cheese is the ultimate indulgent supper and this rich and silky version doesn’t even require an oven. To serve one, put 3oz (75g) macaroni into a mug and pour over 8fl oz (250ml) cold water. Cover with cling film and pierce several times, then stand the mug in a bowl or jug. Microwave on full power for two minutes, then remove the mug, stir well and leave to stand for one minute. Repeat this twice more, until the pasta is soft. Stir in 2 tsp butter and a little Marmite (or other yeast extract), then scatter over a generous tablespoon of grated Cheddar or Parmesan. Cook for one minute more, stir well and serve.

This classic spicy tomato pasta sauce tastes fantastic when cooked in the microwave. To serve one, put 2.5oz (75g) spaghetti in a bowl, add a pinch of salt and cover with boiling water. Microwave for the time stated on the packet, plus an extra four minutes – for best results, stir every two or three minutes. Set aside. Mix 7oz (200g) tinned chopped tomatoes, 1 tbsp tomato puree, ½ tsp each chilli flakes and Italian seasoning in another bowl, then microwave for two minutes, stirring halfway. Set aside to cool for one minute to allow the mixture to thicken up. Stir the spaghetti into the tomato sauce and finish with grated Parmesan, if you like.

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Last updated by Emily Shardlow-Price.