Recipe writer Esther Clark’s ready in 30 recipes are all about making everyday cooking quicker, easier and more satisfying – without compromising on flavour. Created with busy weeknights in mind, this collection brings together speedy, fuss-free meals that you can get on the table in half an hour or less.
From comforting bowls like mushroom miso ramen and chicken, pasta & pesto chunky soup to crowd-pleasers such as prawn smash tacos and crispy parmesan chicken with creamy leek butter beans, these recipes are designed to fit seamlessly into your routine. Expect simple methods, minimal prep and maximum flavours.
Using accessible, everyday ingredients you likely already have at home, each dish was created with convenience in mind. Whether you’re after a quick midweek fix or an easy dinner for two, these recipes prove you don’t need to spend hours in the kitchen to create dishes that pack a punch.
“Midweek meals are some of the most important recipes that I develop! This collection that I’ve written are all variations of recipes that I cook on rotation in my house. Simple, packed with flavour and popping with inspiration for those evenings when you’re are stuck on what to feed yourself or your family. They use flavour-packed ingredients that are quick and easy to source in your local supermarket as well as some storecupboard staples, condiments from the fridge and a few spices from your spice rack. Nothing complicated, just comforting, delicious food that works every time – exactly how I like it! I was Deputy Food Editor back in the day for Good Food and I absolutely love returning to write recipes for the highly useful Good Food App.”
Esther
Which recipe will you cook first? For more from Esther, visit her author page.
Esther Clark’s 30 minute meals
Mushroom miso ramen
“This rich and comforting veggie ramen is on the table in 25 mins and can be made vegan with a swap for dairy-free milk. Perfect topped with a soft boiled egg and a scattering of sesame.”
Chicken, pasta & pesto chunky soup
“This weeknight soup is great for using up leftover roast chicken and a few storecupboard staples like macaroni, canned tomatoes, chilli flakes and you can make a quick homemade pesto with any nuts hiding at the back of the cupboard. It’s hearty and comforting and great with a hunk of well buttered bread.”
Spanakopita pasta
“This quick and easy pasta takes inspiration from the Greek pastry Spanakopita. It has fresh spinach, feta, dill and lemon. A perfect bowl of delicious pasta and easy enough to make on a weeknight.”
Tikka halloumi with coconut chickpeas
“A bowl of comforting coconutty chickpeas is topped with golden, tikka-fried halloumi and some quick lime pickled onions for punch. This could be made vegan too – just swap the halloumi for firm tofu and the butter for a dairy free alternative.”
Crispy parmesan chicken & creamy leek butterbeans
“This crispy fried chicken has a cheesy, crunchy crumb and sits on top of a bed of creamy, leeky beans. Super comforting and on the table in less than 30 mins.”
Prawn smash tacos
“Blitzing prawns and spreading them on to small tortillas then frying them is a nifty way to have tacos midweek. Think prawn toast vines with Mexican flavours like lime and punchy chipotle.”
Miso steak rice bowls
“These steak rice bowls are super tasty and rich with miso. Swap the steak out to any you like, fillet works well as it’s lean but still super tender.”
