Dry-curing fish in salt and sugar for 10-20 minutes before cooking draws out moisture from the fish, concentrating its flavours. It’s a handy trick that chefs use and it also helps to give it a vibrant colour.
Heirloom tomatoes – tomatoes grown from heritage varieties of seed – are becoming easier to find – you’ll find them at Fallon and Byrne in Dublin and at specialist vegetable shops around the country. They look stunning on a tart, especially if you mix the colours. Use ordinary tomatoes if you can’t find them.
Make this when you have roast vegetables left over from the Sunday roast and you’ll have an impressive dish on the table with little or no work on a Monday.
An authentic Pad Thai recipe depends on the holy trinity of chillies, basil and fish sauce. This recipe uses beef but it is easy to adapt to make Chicken Pad Thai and Prawn Pad Thai
Orzo is a pasta grain that takes about 9 minutes to cook. It’s the most comforting pasta to eat and soaks up any flavour you add to it. It’s very easy to digest.
It’s hard to think of a rack of lamb as fast food but it can be cooked in under 30 minutes if you like it rare to medium. Serve it with warm flatbreads and a mint yogurt dressing (or pick up tzatziki in the local supermarket).
The Sichuan region of China has a long history of street food and Dan Dan noodles are the most famous.
You can get this meal on the table in under 30 minutes. It is very spicy so hold back on the chilli if you like it milder.
This recipe shows how a simple cooking technique married to a quality ingredient can make a home-cooked meal as good, if not better, than a restaurant. Buy your steaks from a butcher who cuts meat fresh from the carcass rather than buying meat ready-sealed in plastic.
‘This is one of my favourite cakes,’ says Telegraph food writer Diana Henry. ‘It has a good balance of sweet and tart that really makes the best of apricots, especially those that are lacking in flavour or are underripe’. From her book Food from Plenty published by Mitchell Beazley.