You'll be amazed how easy it is to eat well without turning on the oven or hob. With some smart shopping and a little know-how, you can have a delicious meal on the table in minutes. From substantial salads and wraps to no-churn ice cream and simple cheesecakes, these are our favourite no-cook meals – all of which you can make without using any form of heat.

Click or scroll through our gallery to discover our tastiest no-cook recipes, counting down to the quickest and easiest of all. 

You don’t need an ice cream machine to make this smooth and rich dessert. Just four ingredients are required, including condensed milk and evaporated milk. Whisk a 12oz (350g) can of chilled evaporated milk and 21.1fl oz (600ml) double cream, then whisk in two cans of 14oz (395g) condensed milk and 2 tsp vanilla extract. Once incorporated, place the mixture in a freezer-proof box and freeze it for around six hours. Experiment with add-ins such as passion fruit pulp, caramel sauce, honeycomb and raspberry purée.

We love delicately spiced coronation chicken with a peppery salad and crusty bread. This classic British dish is a great low-effort meal – and if you buy a whole rotisserie or ready-cooked chicken and chop it into pieces, it requires no cooking at all. Just let it marinate in 1.8oz (50g) mango chutney, 1 tbsp Worcestershire sauce, eight chopped anchovies, 0.5oz (15g) curry powder and 8.8oz (250g) mayonnaise for 30 minutes before serving.

This Italian dessert is super simple to make. Give the sponge fingers a really good dunking in the coffee mix; ideally, you want them to absorb all the flavour and add moisture to the dish. You can build the tiramisù in individual glasses or a single serving dish.

Get the recipe for tiramisù here

Having a bag of cooked frozen prawns in the freezer is a lifesaver. Defrost them in the fridge overnight and use them in this Vietnamese-inspired salad with mint, coriander, Thai basil, pomelo, carrot, cucumber and spring onion. A spicy, sweet and sour dressing, plus a sprinkling of peanuts, brings everything together beautifully. 

Get the recipe for prawn and pomelo salad here

This aromatic cheesecake has a crumbly base made from crushed pistachios and digestive biscuits. It's topped with a pillowy, perfumed mix of cream cheese, clotted cream and rosewater. In short, it's heaven in a dessert (and it doesn't require any cooking at all). 

Get the recipe for rosewater and pistachio cheesecake here

These rich chocolate and peanut butter fridge bars are made from chickpeas, dates, peanut butter and cacao nibs, meaning they're a great healthy dessert option. You can finish them off with a drizzle of melted dark chocolate, if you like.

Get the recipe for chocolate and peanut butter fridge bars here

A granita is a bit like a crunchy, icy sorbet – and no churning is required to make it. Add a ripe watermelon, the seeds from a pomegranate, the zest and juice of two limes and a handful of fresh mint leaves to a blender, then blend until smooth. You can pass it through a sieve to get rid of all of the seeds and excess residue. Place the mixture in the freezer for around two to three hours, then scrape it with a fork to ensure it’s well mixed and icy.

For an easy twist on popular Peruvian dish prawn ceviche, marinate 7oz (200g) raw prawns in 8.1fl oz (240ml) Tabasco, 8.1fl oz (240ml) lemon juice and 1 tbsp salt, then allow them to sit for 20 minutes. Combine the marinated prawns with avocado, red onion and tomato, and use the mixture to top tostadas or fill tacos. Serve with a dollop of sour cream and lime wedges on the side.

This one requires a small amount of prep – mainly just prepping the veggies and rice noodles – but it’s definitely worth the extra effort. The beauty is in the fillings, which you can mix and match; use a combination of shredded veggies, cold rice noodles and a protein of your choice (like pre-cooked prawns or tofu). Pair with a dipping sauce to serve.

Get the recipe for summer rolls here 

This gorgeous crab, fennel and orange salad is so easy that it can be thrown together in mere minutes. You can find white crab meat ready-picked in supermarkets or at your local fishmonger's shop. Sweet orange, crunchy radish, peppery watercress and fennel are the perfect match.

Get the recipe for crab salad here

Citrus pairs brilliantly with oily fish like smoked mackerel, as it helps cut through the richness. If you have leftover cooked potatoes, they'd make a great addition to the salad (and make it more filling) – or you could use a tin of peeled, cooked potatoes instead. You could also add some pickled or pre-cooked beetroot and a few green leaves, such as watercress.

Get the recipe for smoked mackerel, orange and beetroot salad here

A couple of savvy shop-bought shortcuts mean you won't have to turn on the oven to make this sunshine salad. Buy unsalted roasted pistachios and use pre-cooked beetroot (purple is fine if you can't find the golden variety), then add zesty orange segments and bitter shaved fennel. An orange juice and ginger dressing rounds out the dish.

Get the recipe for beetroot, orange and fennel salad here

Looking for a gorgeous no-cook vegetarian dish? Look no further. Carpaccio means something that's raw – in this case, courgette. Slice the summer vegetable into thin ribbons and let it sit in a pistachio vinaigrette to soften (you can skip the griddling in our recipe). Top with a salsa made from tinned chickpeas, lemon juice, cumin, tomato and red onion. Finish by crumbling over some feta and garnishing with chopped coriander.

Get the recipe for courgette carpaccio salad here

For a sweet, crunchy summer salad, try this dish. Put 12oz (350g) peas in a salad bowl and scatter over 10 thinly sliced radishes, a chopped spring onion and a crumble of feta or cottage cheese. Loosen 3 tbsp crème fraîche by mixing it with a little milk, drizzle it over the salad, then add your favourite pre-cooked grains to make it more filling.

Coleslaw tastes best when it's homemade, and this simple mango and chilli version is well worth trying. You'll need crunchy shredded vegetables such as half a red cabbage, half a white cabbage, three carrots and half a purple onion, as well as a flavourful dressing (try mixing 3 tsp French mustard, 3.5fl oz/100ml cider vinegar, 8 tbsp light brown sugar, 3.5fl oz/100ml olive oil and a teaspoon of your favourite hot sauce). Toss through some cubed fresh mango to add a layer of sweetness. 

In need of a fresh, zingy and tasty snack or light lunch? These easy courgette tostadas are your new go-to. Finely diced courgette is briefly marinated in lime juice, maple syrup, oil and salt, then mixed with basil, spring onions and avocado. The mix is then piled onto tostadas (buy them ready made to avoid baking circles of tortilla wraps) and finished with a sprinkle of chilli flakes. 

Get the recipe for courgette tostadas here

Keep a couple of ready-made meringues in the pantry, and this dessert can be assembled in no time. Meringue is layered with vanilla ice cream, raspberry sorbet and whipped cream to give a stunning ombre effect.

Get the recipe for ice cream meringue cake here

Candied peanuts, sweet mango, sharp pomegranate seeds, sour molasses, creamy avocado and a dressing of lime juice, cumin and chilli flakes – this punchy salad hits all the right flavour notes. Layered on a bed of chopped lettuce, sliced red onion and fresh herbs, it's a light, bright and filling main meal. Skip the need for the oven by buying sweet caramelised peanuts or honey-roasted peanuts.

Get the recipe for mango salad here

Citrussy and delicious, grapefruit and sea bass work brilliantly together in a zingy ceviche. To make it, cure 16.9oz (480g) fresh sea bass fillets in the juice of a lime, then dress up the dish with grapefruit segments and chopped coriander, chilli and red onion. What better way to eat it than scooped into crunchy taco shells or piled high onto tostadas?

Typically made with tomatoes, gazpacho is a refreshing soup that can be prepared in minutes and served cold. This creamy yogurt version, complete with cucumber and avocado, is a tasty take on the classic. It comes together in as little as 15 minutes – or you can prep ahead, refrigerate and enjoy it nice and cold.  

Get the recipe for cucumber and yogurt gazpacho here 

This is just the meal to feed the family when you don't want to turn on the oven. Use ready-marinated, cooked rotisserie chicken or pep up plain cooked chicken with a dressing made from garlic, chilli, herbs, lemon zest, olive oil and vinegar. Make a fresh tomato salsa, cooling tzatziki and salad. Toast some flatbreads (or leave them soft), and you’re done.

Get the recipe for chicken gyros here

When you're in no-cook recipe mode, hot smoked salmon is definitely worth having on hand. We love it in this crunchy salad with quinoa and a coconut and horseradish dressing. Find quinoa pre-cooked in packets or prepare a batch at the start of the week, then use it to bulk out lunches and evening meals alike.

Get the recipe for salmon and quinoa here

Ready in five minutes, this zippy, crunchy salad is just wonderful. Add eight carrots and an apple to a food processor using the grater attachment (if you don't have one, use a box grater instead). To make a sweet dressing, whisk the juice of four lemons, a pinch of sea salt, 2 tbsp brown sugar and 3 tbsp olive oil. Toss it over the carrot and apple, then finish with chopped spring onions and toasted walnuts. Make a big batch – it'll keep for a couple of days in the fridge.

You won’t believe how easy it is to make vegan chocolate mousse at home. Blend three ripe bananas with 5.3fl oz (150ml) oat cream, 0.2 tsp ground cinnamon and 2.6fl oz (75ml) maple syrup until smooth, then add 5.3oz (150g) cocoa powder and blitz again. Transfer to serving bowls and allow to chill in the refrigerator for at least 30 minutes, or until thickened. It all comes together in just 10 minutes.

Crêpes make for a lovely light meal at any time of day. Pick up ready-made buckwheat crêpes in your local supermarket, then fill them with your favourite ingredients, from a fried egg to salmon and spinach. We love ours with a filling of ham, Comté cheese, fig jam and cornichons.

Get the recipe for cheese, ham and fig crêpes here

This cheat's version of Key lime pie can be put together in just 10 minutes. Alternate layers of salty Ritz crackers with a lime filling made from double cream, condensed milk and citrus. Leave it in the fridge for a couple of hours to set before dishing up.

Get the recipe for lime cracker ice box cake here

Smoked mackerel comes ready to eat in a vacuum pack or tin, so it's a great one to have on hand for days when you can't be bothered to cook. This fresh, filling, super-healthy salad combines the oily fish with lentils (you can buy them pre-cooked), crunchy vegetables, herbs and a mustard dressing to delicious, nutritious effect. 

Get the recipe for smoked mackerel and lentils here

Canned cooked potatoes are perfect for potato salad. You'll barely taste the difference once you've added the soft cheese, lemon juice, capers and fresh herbs in this recipe. Chopped celery and red onion will give the dish some much-needed crunch. Serve it with a fillet of smoked mackerel or slices of smoked salmon.

Get the recipe for potato salad here

Canned fish is a store cupboard saviour when it comes to quick, healthy and tasty meals. For a Mediterranean-inspired dish that would make a satisfying lunch or dinner, spread hummus over crusty bread and lay sardines on top. Serve with a juicy tomato salad on the side.

Full of healthy fats, avocados are super filling and make a great guacamole. Smash two ripe avocados and combine them with chopped coriander, a chopped chilli, salt and pepper, the juice of a lime, half a small red onion and two chopped, deseeded tomatoes. Be sure to salt the chopped tomatoes and drain off any watery juice before mixing them in – and add the avocado stone back into the finished dish to help prevent it from turning brown.

A hearty dish that doesn’t require cooking, a cheese salad is always a good idea. Arrange your favourite ripe cheese on a bed of radicchio, chicory or rocket, then drizzle over a roasted walnut and quince dressing. To make the dressing, whisk 5 tbsp olive oil, 2 tbsp white wine vinegar, a pinch of salt and pepper, 1.4oz (40g) toasted walnuts and 1.8oz (50g) membrillo (quince paste). A scattering of spring onions or a few slices of pear wouldn’t go amiss, either.

It's well worth having a few hummus recipes in your no-cook repertoire. Start with a standard can of chickpeas (usually around 9oz/250g when drained), 1 tbsp tahini, two chopped garlic cloves, 1 tbsp olive oil and the juice of a lemon for a classic dip. Then experiment by adding pesto, roasted red pepper, cumin or chilli. You could even try blending in carrots, cooked beetroot or broad beans. When ready, serve your hummus with flatbreads.

Fresh, fierce and extremely delicious, this fennel, rocket and pear salad is sure to keep you satisfied. To create your own, wash two ripe pears, cut them into quarters and remove the cores. Thinly slice or cube the quarters. Cut one medium fennel bulb in half, then slice it thinly. In a salad bowl, combine the pear, fennel and a bag of fresh rocket leaves with 1 tsp poppy seeds and the zest of a lemon. Whisk a simple dressing of 3 tbsp olive oil and the juice of a lemon, then toss it through the salad. Layer in thin slices of prosciutto to add a touch of saltiness.

A little goes a long way with smoked salmon, so it's worth having a pack in the fridge for everyday use. It makes a great salad with sliced red onions, olives, capers, rocket and a simple lemon juice and olive oil dressing. Pair it with a hunk of crusty bread, and you've got a delicious, filling meal in minutes. 

Classic tomato gazpacho is given a salty makeover with the addition of green pitted olives in this tasty recipe. It can be made ahead of time, allowing you to chill the cold soup in the fridge before serving it to guests at a dinner party – or you can pop in a few ice cubes to bring the temperature down. Serve it with ready-made croutons, sliced olives and a drizzle of olive oil.  

Get the recipe for green olive gazpacho soup here 

Tinned sardines are incredibly versatile and work brilliantly in a number of different no-cook salads. Keep it classic with lettuce, cherry tomatoes, spring onions and feta, or mix it up with a Spanish-style combination of pitted olives, artichoke hearts and chicory. Whatever you choose, dinner will be a simple assembly job.

A homemade Caesar dressing knocks the socks off anything you might buy at the shops – and it's incredibly easy to make. For the dressing, place two large hard-boiled eggs, five anchovies, a garlic clove, 1 tsp Dijon mustard, 5.3fl oz (150ml) olive oil and 0.7oz (20g) grated Parmesan into a food processor. Cover two heads of chopped romaine lettuce in the dressing, then finish with ready-made croutons (and add cooked chicken too, if you like). The dressing will keep in the fridge in a sealed container for up to three days.

The secret to healthy ice cream in five minutes is frozen bananas. For an easy dessert, try whizzing three bananas with 3 tbsp cocoa powder and 1 tbsp chocolate almond milk – and, just like that, it's ready! Pair with a sprinkle of chopped nuts and a wafer biscuit for a seriously delicious dish. A word of warning: this dessert melts quickly, so be sure to serve and eat it immediately.

Now discover our favourite no-recipe breakfast ideas