7 things you never knew you could cook in a microwave
Short on time? Want to get more out of your microwave? Then give these tasty treats a whirl
Recipes
Recipes
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Little salmon pots
Salmon and smoked salmon trimmings create pretty mini mousses or terrines
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Thai green curry with monkfish
This cooks above sticky rice in the same steamer. Bliss.
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Bacon and leek roly-poly
This British classic, rarely made, deserves a revival. Assemble wetted muslin or oil-brushed aluminium foil and natural-fibre string before you begin. This is not suitable for a microwave or pressure cooker
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Pork wontons with sesame
Wrap tiny parcels of seasoned minced pork in ready-made wonton “skins” of fine pastry, then just steam, serve and dip
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Kentish cobnut cake
Try this delicious nutty cake recipe from Country Homes & Interiors
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Blackberry and rye waffles
Nutty and mild rye flour is the perfect choice for a waffle batter with a twist
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Roast trout stuffed with herb quinoa and peppers
This is such a useful recipe to feed a crowd as it can be prepped in advance. If you are using salmon, keep an eye on cooking times as salmon sides are often thicker than trout and might need longer in the oven
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Wild rice salad with miso dressing
This salad makes a superb accompaniment to baked fish fillets or roast chicken
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Warm autumn salad of freekeh, duck and figs
Cracked freekeh or green wheat can be found in health food and middle eastern shops; spelt, farro, pearl barley or bulgar wheat will also work. Add roast lamb leftovers or sliced, pan-fried duck breast instead of the Chinese-style duck
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Hearty farro, kale and borlotti bean soup
If you can’t find farro, use spelt – they are often the same grain. The soup is vegetarian, but you could add chopped smoked bacon with the onion to deepen the flavour
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Toasted millet tabbouleh with heirloom tomatoes
This bright and versatile salad goes very well with lamb, chicken or fish. Millet is best eaten warm and on the day of cooking
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Scotch eggs
Try this flavoursome Scotch eggs recipe from Country Homes & Interiors
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Plum and macadamia friands
Friands are delicate French cakes, leavened with whipped egg. You can buy flexible silicone friand moulds online, but a non-stick muffin mould works just as well. Friands are best eaten on the day of making, but they freeze well for up to three months
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Peach and muscat jellies
These are softly set, fragrant jellies with a melting texture. Should you want to set the jelly in a mould and turn it out, add an extra leaf of gelatine to make it firmer and chill for at least 5 hours before doing so
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Plum, ginger and spice chutney
Once this delicately spiced chutney has matured, it will be an instant favourite in any number of sandwiches, with cheese on toast or in a ploughman's lunch
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Chicken and pistachio terrine with pickled cherries
The cherries are best made three days ahead and the terrine a day or two in advance
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Spiced red snapper with apricot, chilli and charred sweetcorn salsa
September suppers should celebrate light summer eating. This bright salsa can also be used with barbecued halloumi or to lift grilled chicken, steak and burgers
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Poached white peaches
This is an impossibly pretty pudding of pinks and creams. Delicate white peaches are poached in sweet, vanilla-scented wine to be eaten unadorned or with ice cream
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Blue cheese and rocket salad with sourdough croutons and a nectarine dressing
Sliced nectarines, peaches and apricots make excellent salad ingredients when their sweetness is balanced with a savoury component. If blue cheese doesn’t appeal, try feta, mozzarella, Parma ham or shredded roast chicken
