30-minute meals

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We know putting dinner on the table every night can be tough, so we’ve pulled together 10 of our quick-to-cook favourites to make things a bit easier. We have thousands more deliciously simple recipes on our website – from midweek meals to best-ever banana bread, kid-friendly lunch box ideas and dinner party dishes.

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Ingredients150g dried rice noodles

1 tbsp vegetable oil

½ cup laksa paste

2 tsp ground turmeric

500g chicken breast fillets, thinly sliced

4 fresh kaffir lime leaves

400ml can coconut milk

4 cups chicken stock

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

1 cucumber, cut into matchsticks

Bean sprouts, sliced red chilli and coriander leaves, to garnish

Lime wedges, to serve

Method1. Cook noodles according to packet directions. Drain and keep warm.

2. Meanwhile, heat oil in a large wok over a medium heat. Add paste and turmeric. Stir-fry for 1-2 minutes or until fragrant.

3. Add chicken and lime leaves, and stir-fry for 2 minutes. Add coconut milk and stock, bring to the boil, then simmer gently for 3 minutes or until chicken is cooked. Remove from heat. Stir through the fish sauce, lime juice and sugar.

4. Divide the noodles among bowls. Spoon over the chicken mixture. Garnish with cucumber, sprouts, chilli and coriander. Serve with lime wedges.

If you prefer, buy chicken steaks, instead of breasts, and cut them into thin strips.

Malaysian chicken laksa 22mins Serves 4

✓ Gluten-free ✓ Nut-free ✓ Dairy-free ✓ Pregnancy-safe

TIP

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Ingredients4 pork loin medallions

35g packet salt-reduced French onion simmer soup

¾ cup apricot nectar

200g frozen baby beans

¼ cup chopped dried apricots

Method1. Season, halve and pan-fry pork loin medallions in a lightly oiled pan until seared. Remove from the pan and set aside.

2. Blend the salt-reduced French onion simmer soup with 1 cup water and apricot nectar, pour into the pan. Stir over medium heat until just boiling, then reduce heat. Return the pork to the pan and simmer for a few minutes or until pork is cooked through.

3. Add the frozen baby beans and chopped dried apricots to the pan and cook for a couple of minutes until the beans are cooked and tender. Serve with steamed rice and extra dried apricots if desired.

For a speedy version of classic apricot chicken, just replace the pork with slices of breast fillet or thigh fillets.

Use the leftover apricot nectar to make a refreshing apricot and mint spritzer. Add fresh mint leaves, chilled mineral water or lemonade and crushed ice.

TIPS

Pork with apricots 30mins Serves 4

✓ Nut-free ✓ Pregnancy-safe

Move over apricot chickenThis five-ingredient pork dish is a fun twist on the classic Aussie favourite.

Ingredients400g dried spaghettini

6 slices two-day-old sourdough bread, crusts removed

½ cup extra virgin olive oil

½ red onion, finely diced

8 cloves garlic, crushed

2 long red chillies, deseeded, finely diced

Finely grated zest of 1 lemon, plus lemon wedges to serve

2 tbsp lightly dried or finely chopped basil leaves

½ cup finely grated pecorino, plus extra to serve

Flat-leaf parsley leaves, to serve

Method1. Cook spaghettini in boiling salted water following pack instructions. Drain well, then return to the pan.

2. Meanwhile, roughly tear bread slices and put in the bowl of a food processor. Pulse until coarse crumbs form. Heat half the olive oil in a large frying pan over medium heat and add breadcrumbs. Cook, stirring, for 5 minutes or until toasted. Transfer to a plate and set aside.

3. Add remaining oil, onion, garlic, chilli and zest to the same pan. Cook for 2 minutes, then mix in breadcrumbs and remove from heat. Season with sea salt and freshly ground black pepper, then stir in basil.

4. Toss pasta with pecorino, then mix into breadcrumb mixture. Serve with extra pecorino, lemon wedges and parsley leaves.

10-minute pasta 10mins Serves 4

Faster PASTA With this midweek staple in your pantry, dinner is never

far away. Check out our speedy pasta collection.

✓ Vegetarian ✓ Nut-free

Ingredients½ cup hoisin sauce

1 tsp Chinese five spice

2 tsp sesame oil

750g chicken thigh fillets

1 tbsp sesame seeds

270g shelf-fresh udon noodles

1 bunch broccolini, trimmed, halved

150g snow peas, thinly sliced lengthways

1 small bunch radishes, trimmed, finely shredded

½ cup salted roasted cashews

5 green shallots, thinly sliced diagonally

Micro herbs, to garnish

Method1. Preheat oven to 200°C. Combine hoisin sauce, five spice and sesame oil in a bowl. Add chicken and, using tongs, turn until well coated.

2. Put a wire rack into a roasting pan. Using tongs, transfer chicken to the rack. Sprinkle sesame seeds over chicken. Roast for 20 minutes or until chicken is golden and cooked through.

3. Meanwhile, cook noodles following pack instructions. Drain well, then transfer to a large bowl.

4. Meanwhile, bring a large saucepan of water to the boil. Add broccolini and cook for 2 minutes. Add snow peas and cook for a further 2 minutes. Drain, then transfer to bowl with noodles.

5. Add radish, cashews and shallot to noodles. Toss to combine.

6. Divide noodle salad among serving plates and garnish with micro herbs. Add five-spice chicken to plates, then serve.

✓ Dairy-free ✓ Pregnancy-safe

Five-spice chicken with broccolini noodle salad

30mins Serves 4

Farewell Friday night takeaway

This hoisin-marinated chicken in sesame seeds

with fresh noodle salad will be ready before you’ve

found the take-out menu!

Ingredients6 salmon fillets, skin on, pin-boned

2 tbsp extra virgin olive oil

Pea puree500g frozen peas

1½ cups chicken stock

2 tsp fresh thyme leaves

50g butter chopped

Fennel salad2 baby fennel bulbs

1 bunch watercress, leaves picked

¼ cup extra virgin olive oil

1 tbsp lemon juice

2 tsp Dijon mustard

1 tsp horseradish cream

1 tsp honey

Method1. Preheat oven to 180°C.

2. To make the pea puree, place peas, stock and thyme in a saucepan. Bring to boil. Simmer, uncovered, for about 2 minutes, or until just tender. Drain, reserving ¼ cup of the stock. Place peas in a blender with butter and reserved stock. Blend until smooth. Season with sea salt and freshly ground black pepper.

3. To make salad, trim bases and tops off fennel. Cut in half and thinly slice, then place in a bowl with watercress. Combine oil, juice, mustard, horseradish cream and honey. Pour over salad and toss to combine.

4. Season salmon and drizzle with oil. Heat a large ovenproof frying pan over high heat. Cook salmon, skin-side down, for 3 minutes. Transfer pan to oven and cook for about 7 minutes or until cooked to your liking.

5. To serve, reheat pea puree in a small saucepan until hot. Divide among serving plates. Top with salmon and serve with fennel salad.

The pea puree can be made up to one day ahead. Keep covered in the fridge. Reheat in a small saucepan.TIP

Roasted salmon with pea puree and fennel salad

30mins Serves 6

✓ Gluten-free ✓ Nut-free

EASY DINNER PARTY Elegant and fast, this

salmon will impress your guests. Find more easy

dinner party recipes here.

Pub classic This cheat’s version of

veal parma puts dinner on the table in a flash.

Ingredients4 x 175g veal leg steaks

4 slices char-grilled marinated eggplant

12 large fresh basil leaves, plus extra to garnish

350g jar tomato pasta sauce

150g grated mozzarella

Salad leaves, to serve

Method1. Preheat oven to 200°C.

2. Heat a large, oiled ovenproof frying pan over a high heat. Add veal and cook for about 1 minute on each side. Remove pan from the heat.

3. Top the veal with eggplant and basil leaves. Pour over the pasta sauce and sprinkle with cheese. Season with sea salt and freshly ground black pepper.

4. Cook in the oven for about 5 minutes, or until cheese is melted.

5. Serve with salad leaves and garnish with extra basil.

If you prefer, you can use chicken breast steaks instead of veal. You will just need to extend the cooking time to 2-3 minutes each side or until chicken is cooked.

Veal, eggplant & mozzarella parmigiana

20mins Serves 4

✓ Gluten-free ✓ Nut-free ✓ Pregnancy-safe

TIP

Ingredients1 long green chilli, deseeded

and chopped

3 garlic cloves, peeled

1 cup fresh coriander leaves

5 green spring onions, cut into 3cm lengths

1 packet fresh thick rice noodles (such as pad Thai noodles)

2 tbsp peanut oil

320g packet nigari hard tofu, cut into 3cm squares

6 baby Lebanese eggplants, diagonally cut into 1cm slices

250g green beans trimmed, cut in half diagonally

¼ cup gluten-free barbecue sauce

2 tbsp gluten-free fish sauce

2 tbsp lime juice

1 bunch fresh Thai basil

Method1. Place chilli, garlic, coriander and half the spring onion in a small food processor. Process until roughly chopped. Set aside.

2. Cook the noodles according to packet instructions. Drain.

3. Meanwhile, heat oil in a wok over a medium-high heat. Add tofu and stir-fry for about 4-5 minutes or until browned. Remove the wok and cover to keep warm.

4. Add the eggplant and beans to same hot wok and stir-fry for about 5 minutes, or until almost tender. Add chilli mixture and remaining spring onion, and stir-fry for 2 minutes. Return tofu to wok with sauces and juice and stir-fry until hot. Stir in basil.

5. Serve the eggplant and tofu stir-fry over noodles.

To make this dish vegetarian, substitute the fish sauce for light soy sauce. For a meatier option, replace tofu with chicken or fish.

Eggplant & tofu stir-fry 27mins Serves 4

✓ Gluten-free ✓ Dairy-free ✓ Pregnancy-safe

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Ingredients¼ tsp olive oil

100g extra-lean beef mince

1 clove garlic, crushed

60g low-GI white rice, rinsed

1½ tsp harissa paste

¾ cup salt-reduced beef stock or gluten-free stock

50g green beans, trimmed, diagonally sliced

2 cups baby spinach leaves

1 tsp pine nuts, toasted

20g reduced-fat feta, crumbled

2 tbsp mint leaves

Lemon wedges, to serve

Method1. Heat oil in a medium saucepan over a high heat. Add mince and garlic. Cook, stirring, for 2 minutes or until beef is browned. Add rice and harissa to the pan and cook, stirring, for 1 minute.

2. Add stock and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes. Add beans and cook, covered, for 1 minute. Remove pan from heat and set aside, covered, for 3 minutes.

3. Add spinach and toss to wilt. Transfer pilaf to a shallow serving bowl. Sprinkle over pine nuts, feta and mint leaves. Serve with lemon wedges.

If you prefer, you can replace the beef mince with turkey or chicken mince and the pine nuts with almonds.

Beef & pine nut pilaf 25mins Serves 1

✓ Gluten-free

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Flying solo?Check out our recipes for one collection for more inspired single

serve meals.

Ingredients2 tbsp olive oil

1 large brown onion, chopped

2 long red chillies, deseeded and thinly sliced, plus extra to serve

1 tbsp mild curry powder

2 tbsp tomato paste

400ml can light coconut milk

400g can chopped tomatoes

800g basa fish fillets, cut into 4cm pieces

1 cup white basmati rice, steamed, to serve

¼ bunch fresh coriander to garnish

Method1. Place oil in a large saucepan over a medium heat. Add onion, chilli and curry powder, and cook for 2 minutes. Stir in paste. Add coconut milk and tomatoes, and cook for about 4 minutes, or until simmering.

2. Add fish and simmer, covered, for 10-12 minutes, or until fish is cooked. Serve with rice and garnish with chilli and coriander.

Basa is a mild-tasting white-fleshed fillet commonly used in South-East Asian curries. You can swap it with any firm white fish, such as blue-eye or cod.

Indian fish curry 28mins Serves 4

✓ Gluten-free ✓ Nut-free ✓ Dairy-free ✓ Pregnancy-safe

TIP

Prefer your curry meat-free?

Discover our fast vegie curry collection here.

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Ingredients½ cup Greek-style yoghurt

2 tsp ground cumin

2 cloves garlic, crushed

8 lamb cutlets

1 tbsp olive oil

Haloumi & pea quinoa 1¼ cups white quinoa

1 tbsp olive oil

250g haloumi, cut into 1cm pieces

2 tbsp lemon juice

½ cup cooked peas

½ cup chopped fresh mint, plus extra to serve

Method1. Combine the yoghurt, cumin, garlic and salt and pepper in a large bowl. Add the lamb cutlets, turning to coat. and set aside.

2. To make haloumi and pea quinoa, place quinoa and 2½ cups water in a large saucepan. Bring to the boil, then cook, uncovered, for 12 minutes, or until water is absorbed and quinoa is tender. Transfer to a bowl.

3. Heat 2 tsp oil in a large frying pan over a high heat. Add haloumi and cook, turning, for 3 minutes, or until golden. Add to quinoa with lemon juice, peas, mint and remaining 2 tsp oil and toss well to combine. Season, then cover to keep warm.

4. Heat 1 tbsp oil in the same frying pan. Cook lamb for 3 minutes on each side.

5. Serve the lamb with haloumi and pea quinoa. Garnish with mint.

The quinoa can be substituted with rice or couscous. Just adjust the cooking method accordingly following the instructions on the packet.

Lamb cutlets with haloumi & pea quinoa

27mins Serves 4

✓ Gluten-free ✓ Nut-free ✓ Pregnancy-safe

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