No fuss food in a flash!

Golden Spinach Omelette

Ingredients (Serves 2)

◆ 100g frozen chopped spinach

◆ 4 large eggs

◆ 4tbsp milk

◆ 1tsp ground turmeric

◆ ½tsp each ground fenugreek and onion salt

◆ 75g Halloumi cheese, grated

◆ 8 cherry tomatoes, chopped

◆ A few fresh coriander leaves

◆ Mango chutney and naan bread, to serve

1 Put the frozen spinach in a bowl. Cover and cook on High for 3 minutes. Drain well, squeezing out the excess water. Cool for 10 minutes.

2 Mix the eggs, milk, spices, salt and spinach together, and pour into a greased 20cm diameter round dish.

3 Cook on High for 3 minutes. Sprinkle the cheese all over and cook for a further 1 minute.

4 To serve, top with tomatoes and coriander, fold over and cut in half. Serve with mango chutney and naan bread.

Thai-Style Rice And Chicken

Ingredients (Serves 2)

◆ 2 pak choi

◆ 1tbsp vegetable oil

◆ 50g Thai green curry paste

◆ 4 spring onions, trimmed and sliced

◆ 75g sugar snap peas, trimmed and halved

◆ 250g pack cooked Basmati or Jasmine rice

◆ 4tbsp reduced fat coconut milk or vegetable stock

◆ 225g skinless roast chicken breast fillets, chopped

◆ Chopped green and red chilli and lime wedges, to serve

1 Trim the pak choi and slice the stems. Chop the leaves and put to one side.

2 Mix the oil and curry paste in a large bowl. Stir in the pak choi stems, spring onion and sugar snaps. Cover and cook in the microwave on High for 3 minutes.

3 Stir in the pak choi leaves and the remaining ingredients, re-cover and cook on High for a further 4 minutes, stirring halfway through, until piping hot.

4 To serve, pile into warm serving bowls. Sprinkle with chilli and accompany with lime wedges.

Smoky Tomato Mackerel Kebabs

Ingredients (Serves 2)

◆ 3 ripe medium tomatoes

◆ 3tbsp sweet chilli sauce, plus extra to serve

◆ ½tsp smoked paprika

◆ 3 fresh mackerel fillets

◆ Salt and freshly ground black pepper

◆ 2 small peppers, deseeded and cut into chunks

◆ Freshly chopped parsley, flat breads and lemon wedges to serve

1 Quarter the tomatoes. Scoop the seeds and pulp into a bowl. Mix in 2 tablespoons