15 foodies share their easiest recipes in a sentence

Shivi Ramoutar, food writer and presenter

"Kimchi and egg fried rice. Cook 200g of basmati rice in the microwave, fry some ginger, garlic, spring onions and crushed Sichuan peppercorns in sesame oil, stir through the hot rice, scramble an egg in the corner of the pan and fold through. Turn off the heat, add some chopped kimchi and season to taste."

Try our 15-minute healthy egg fried rice recipe for something similar.

Martha Collinson, cookery writer

"Our Sunday night staple, for when proper cooking is too much: a five-minute soft-boiled egg, Marmite sourdough soldiers and a big mug of tea."

Check out our guide on how to boil eggs perfectly to master it every time.

Georgina Hayden, food writer

"My go-to is always an apricot jam and fried halloumi sandwich. It’s my childhood favourite and totally delicious."

If you love the sound of this, try our halloumi toastie recipe with harissa and honey.

Ed Smith, food writer and author

"Kimchi and stilton omelette – pour three beaten and seasoned eggs into a hot frying pan filled with foaming butter, briefly stir with a spatula, then leave for 45 seconds so the underside sets as you cover one half with kimchi and stilton, eventually teasing the other side over, then rolling the omelette onto a plate."

If you love an omelette, try our 15-minute omelette with chorizo and parsley recipe.

Rosie Birkett, cookbook author

"Cook some sliced leeks in a little butter with a pinch of salt over a medium heat until soft and bright green (but not catching), then add a splash of apple juice, a couple of tablespoons of cream, a grating of nutmeg and a load of grated cheese, pile onto thick toast and grill until bubbling."

Abby Mambow, chef-owner at Mambow

"Seafood makes me the happiest, so a dish like fregola sarda, with prawns and mussels on top – it’s made by slowly cooking fregola (stirred constantly like a risotto) with a rich, roasted prawn stock, tomatoes and garlic, then making it extra-creamy with a big knob of butter and adding a squeeze of lemon at the end."

Kwokyln Wan, restaurateur and writer

"Pork chops marinated in five-spice powder, light soy sauce, oil and black pepper, air-fried for 20 minutes until the crackling is crunchy and the pork tender."

If you love pork chops, try our soy-glazed pork chops recipe.

Silvana Franco, chef

"Put Vietnamese rice paper in a frying pan, drizzle over some chilli oil, then top with an egg, a few slices of spring onion and a sprinkle of sesame seeds, and cook until set and crispy."

Harriet Mansell, chef and restarateur

"I would genuinely have some incredible cheese on toast (really good toast, like a focaccia from the restaurant) and I’d top it with a celery, herb and radish salad. Simple but so delicious."

Try our pear and blue cheese toasts recipe, finished with a decadent drizzle of salted brown butter honey.

Ben Tish, chef-director at Cubitt House

"Pan con tomate – warm toasted sourdough rubbed with garlic, extra-virgin olive oil and ripe seasonal tomatoes, finished with sea salt and pepper. Delicious."

Sarah Raven, gardener and cook

"Gazpacho with no garlic, so it can be eaten for breakfast, lunch or dinner. Blitz 500g tomatoes (picked from the greenhouse), 1 mini cucumber (topped and tailed only), 2 tbsp of red wine vinegar, 2-3 tbsp of extra-virgin olive oil and a pinch of sea salt for 2 mins. Serve with an ice cube or two from a glass, with a bowl of hard-boiled eggs, peeled and roughly cut, covered with a slurp of extra-virgin olive oil, salt and black pepper to add to the soup."

If you've got extra time, we've upgraded a classic gazpacho recipe with cheesy pesto croutons to finish.

Chetna Makan, cookbook author

"On a normal day, when the kids are at school, I always make a masala omelette for my lunch. Just some golden fried onions, tomatoes, chillies and coriander, whisked into eggs and cooked."

We've got a masala omelette recipe ready in 30 mins to try for your next speedy lunch.

Ana Ortiz

"Choripán and chimichurri: grill or fry the chorizo, mix together chopped garlic, parsley, oregano, oil, lemon and salt, cut some baguettes, add the chorizo and spread over the chimichurri."

If it's your first time making chimichurri, try our chimichurri recipe.

Gurdeep Loyal

"Whisk together mango chutney, lime juice, crushed fennel seeds and pink peppercorns, then ripple it through some good shop-bought hummus. Bliss!"

Georgie Pearman

"I often make mushrooms on toast for lunch or supper. You just fry some mushrooms (it can be any type or a mixture) in butter, salt and pepper, then add some herbs and a spoonful of crème fraîche. Serve on top of a slice of crusty sourdough."

Try our truffle mushroom toast recipe for a decadent twist on this classic.