7 dinner recipes you can have on the table in just 15 minutes – including delicious no-cook tacos
Harissa Butter Steak Flatbreads
These flatbreads are proof that big-flavour cooking doesn’t have to mean long cooking times. Thin-cut steaks cook in seconds, and the harissa butter they’re basted in does all the heavy lifting in the flavour department.
Serves 4
Takes 15 minutes
150g Greek yogurt
2 garlic cloves, finely grated or minced
1 small red onion, thinly sliced
juice of 1 lemon
4 vine tomatoes (about 300g), cut into wedges
2 tbsp extra virgin olive oil
4 minute or thin-cut steaks
vegetable oil (or any neutral oil)
1 heaped tbsp butter
½ tbsp harissa paste
4 small flatbreads
1 small handful of fresh flat-leaf parsley, leaves and tender stems chopped
1 In a small bowl, mix the Greek yogurt with the garlic and a pinch of salt. Set aside.
2 In another bowl, scrunch the red onion with the lemon juice and a good pinch of salt until softened, then add the tomatoes and olive oil, toss to combine and set aside.
3 Heat a large nonstick frying pan over a high heat. Pat the steaks dry with kitchen paper, then lightly oil them and season them with salt and pepper. Cook for 1 minute in total, flipping halfway through.
4 Lower the heat to medium and add the butter and harissa. Tilt the pan and spoon the melted harissa butter over the steaks, basting for 30 seconds, then transfer them to a plate to rest for 5 minutes.
5 Meanwhile, warm the flatbreads according to the package instructions. Slice the rested steaks.
6 Spread the garlicky yogurt over the warm flatbreads, then layer on the steak slices and spoon over the buttery harissa drippings from the pan. Scatter over some of the tomato and onion salad, serving the rest on the side, and finish with a sprinkle of parsley.
Broccoli Caesar Pasta Salad
If you’re afraid of anchovies, you might think this recipe isn’t for you – but I urge you to try it! Yes, they’re in the dressing and the crumb, but nothing about this salad tastes fishy. When you cook down anchovies or blitz them into a creamy dressing, that briny fishiness mellows out completely. What you’re left with is pure, savoury umami depth – the kind of flavour you’d struggle to get from anything else.
Serves 4 with leftovers
Takes 15 minutes
400g dried orzo pasta
400g longstem broccoli, cut into bite-sized pieces
150g mayonnaise
4-6 anchovy fillets in oil, drained, to taste (I go for the full 6)
1 garlic clove
4 heaped tbsp grated parmesan
1 tbsp lemon juice, or more to taste
1 tsp Dijon mustard, or more to taste
For the anchovy crumb (optional, but highly recommended)
2 tbsp extra virgin olive oil
2 anchovy fillets
60g panko breadcrumbs
1 Boil the pasta in plenty of well-salted water according to the package instructions. Add the broccoli for the final 2 minutes of cooking, then drain both and rinse them under cold water.
2 While the orzo cooks, make the dressing. Put the mayonnaise, anchovies, garlic, parmesan, lemon juice and mustard in a small food processor with a pinch of salt and plenty of black pepper. Blitz until smooth and creamy.
3 If you’re making the anchovy crumb, heat the olive oil in a small frying pan over a medium to medium-high heat. Add the anchovies and break them up with the back of a spoon – they should melt into the oil. I’ll be honest, this won’t smell great (very, very fishy), but don’t worry – the fishiness will mellow out, leaving behind lots of savoury umami goodness. Stir in the panko breadcrumbs and cook, stirring frequently, for 3-4 minutes, or until golden and crisp. Set aside.
4 Transfer the drained pasta and broccoli to a large bowl, add the dressing and toss to coat. Taste and adjust the seasoning.
5 Divide the salad between serving bowls (or as much as you think people want, with leftovers) and finish with a generous scattering of the anchovy crumb.
Sticky Tamarind Salmon with Roasted Longstem Broccoli
If you’ve never cooked with tamarind before, this is your sign to start. It’s sharp and zingy, and worth adding to your store-cupboard arsenal. Here, it’s mixed with fish sauce, sugar and garlic to make a sticky, savoury-sweet glaze that coats the salmon beautifully. Paired with rice and broccoli, it’s a delicious, well-balanced dinner.
Serves 4
Takes 15 minutes
330g longstem broccoli
2 tbsp extra virgin olive oil
1½ tsp chilli flakes
3-4 tbsp sugar
2 tbsp fish sauce
2 tbsp tamarind paste
2 garlic cloves, finely grated or minced
vegetable oil (or any neutral oil)
4 salmon fillets
500g packet of microwavable sushi rice
1 Heat your air fryer to 180C or preheat the oven to 200C/180C fan/gas 6. Trim the broccoli and split any thicker stalks lengthways so they all cook evenly.
2 Toss the broccoli with the olive oil, ½ teaspoon chilli flakes and a good pinch of salt and pepper. Transfer the broccoli to the air-fryer basket, making sure not to overcrowd it, and air-fry for 5-6 minutes, or until the broccoli is tender and slightly charred. Or roast on a tray in the oven for 10-12 minutes.
3 In a small bowl, combine the sugar, fish sauce, tamarind paste, remaining chilli flakes, garlic and 100ml cold water.
4 Heat a teaspoon or two of vegetable oil in a nonstick frying pan over a medium–high heat. Place the salmon fillets skin-side down and cook for 3 minutes, or until browned. Flip and cook for another minute, then turn each fillet on to one side and cook for 1 minute. Repeat for the other side.
5 Pour in the tamarind sauce and let it bubble away, basting the salmon as the sauce thickens. After 2-3 minutes, it should be glossy and clinging to the fillets.
6 Heat up the rice according to the packet instructions.
7 Serve the salmon with the broccoli and a side of rice to catch every last drop of that sauce.
No-Cook Prawn & Avocado Tacos
There’s no cooking involved in this recipe, just a bit of chopping and mixing. The result is bright, fresh and easy – exactly what you need on a hot summer’s evening.
Serves 4
Takes 15 minutes
½ red onion, thinly sliced
juice of 1 orange
2 limes, 1 juiced, 1 cut into wedges to serve
300g cooked, ready-to-eat king prawns
1 red chilli, thinly sliced (optional)
1 large avocado, stoned and peeled
1 small handful of fresh coriander, leaves and tender stems finely chopped
8-12 soft taco shells (if you can find corn ones, they’re the best!)
1 In a medium bowl, scrunch the red onion with the orange and lime juices and a good pinch of salt until it begins to soften. Add the prawns and red chilli (if using) and toss to combine, then season with salt and pepper. Refrigerate for 5 minutes.
2 In a small bowl, mash the avocado, then strain in the citrussy prawn marinade. Season with salt and pepper, and mix to combine – this is your avocado salsa.
3 Toss the now-drained prawns and onion with the coriander.
4 Warm the taco shells according to the package instructions, then it’s time to assemble. Spread a little avocado salsa on to each taco shell, top with the marinated prawns and serve with lime wedges. Alternatively, serve everything DIY-style – prawns and avocado salsa in separate bowls and warmed taco shells on a plate for everyone to help themselves.
Charred Corn & Kimchi Fried Rice
Sweetcorn meets spicy kimchi in this flavour-packed fried rice. Charring the corn intensifies it, adding little pops of smoky sweetness that work perfectly with the sour, punchy kimchi.
Serves 4
Takes 15 minutes
200g tin of sweetcorn, drained
1 tbsp vegetable oil (or any neutral oil), plus more for frying the eggs
500g packet of microwavable sushi rice (squeeze the pouch to separate the grains before opening)
200g drained kimchi, roughly chopped
½ tsp rice vinegar (optional, if your kimchi isn’t very sour)
1 tbsp gochujang
1 tbsp light soy sauce
2 tsp toasted sesame oil
2 spring onions, thinly sliced
4 large eggs (optional)
1 tbsp toasted sesame seeds, for sprinkling
toasted seaweed, cut into strips (optional)
1 Heat a large nonstick wok or sauté pan over a high heat until smoking. Add the sweetcorn and spread it out in an even layer. Cook the corn, undisturbed, for 1 minute, then stir, spread it back out and cook, again undisturbed, for another 1 minute. Stir again, then add ½ tablespoon of the vegetable oil and let it heat for 1 minute.
2 Add the rice and stir-fry for 3 minutes, then transfer the corn and rice to a bowl.
3 Heat the remaining ½ tablespoon of vegetable oil in the wok or pan over a high heat. Add the kimchi and cook, stirring occasionally, for 1 minute, then add the rice vinegar, if you wish, along with the gochujang and soy sauce, stirring until everything is well incorporated.
4 Return the corn and rice to the wok and stir to coat them in the kimchi mixture. Spread the mixture into an even layer and cook, undisturbed, for 1-2 minutes, or until the rice crisps up slightly on the underside. Add the sesame oil and the spring onions and give the rice a stir before removing the wok from the heat.
5 If you’re serving with fried eggs, heat a splash of vegetable oil in a frying pan over a medium heat. Crack in the eggs and cook until the whites are set and the edges are crispy, leaving the yolks runny.
6 To serve, divide the rice mixture between four bowls and sprinkle with toasted sesame seeds. Enjoy just as it is, or topped with a fried egg and/or toasted seaweed.
Silky Crab Linguine
Cooking is my love language, and this is how I show someone I care – in just 15 minutes. You’ve got fresh pasta, buttery crab and a silky, savoury sauce. It’s the perfect date-night dish – special and impressive but incredibly simple to make. Or just make it for yourself, because why not?
Serves 2
Takes 15 minutes
250g fresh linguine (or fresh spaghetti)
2 tbsp extra virgin olive oil
2 garlic cloves, finely grated or minced
2 tsp harissa paste
50ml white wine
50g good-quality brown crab meat
100g good-quality white crab meat
1 tbsp finely chopped fresh flat-leaf parsley leaves
squeeze of lemon juice, plus more if needed
1 Boil the linguine in plenty of salted water according to the package instructions, then drain, reserving 3-4 ladlefuls of the cooking water.
2 Place the olive oil, garlic and harissa paste in a sauté pan or pot large enough to hold all the pasta later. Set it over a medium heat and let everything sizzle gently for 1-2 minutes, or until fragrant.
3 Turn the heat up to high and add the white wine. Let it bubble for 30 seconds to emulsify, then take the pan off the heat and add the brown crab meat. Season with salt and pepper. Use a wooden spoon or spatula to mash the brown crab meat into the oil and wine, forming a thick sauce.
4 Return the pan to a low heat. Add the drained linguine and a good splash of the reserved pasta water. Toss to coat, stirring vigorously and adding more pasta water as needed until the sauce clings to the linguine and has a glossy, smooth texture.
5 Add the white crab meat, parsley and a good squeeze of lemon juice, then toss to combine until warmed through. Taste and adjust with more lemon or with salt, if needed, then plate up and serve.
Crispy Za’atar Sea Bass with Jewelled Giant Couscous
This is my favourite way to cook sea bass fillets – seared in a hot pan until the skin is perfectly crisp. The seasoning is simple: just za’atar, and salt and pepper, which bring warmth, savouriness and a little complexity without overpowering the fish. You could serve the fish with almost anything, but here I’ve paired it with a vibrant giant couscous salad, packed with fresh vegetables and tossed in a lemony harissa dressing.
Serves 4
Takes 15 minutes
For the giant couscous
200g giant couscous
2 tbsp extra virgin olive oil
2 tsp harissa paste
1 tsp runny honey
½ lemon, juice
1 garlic clove, finely grated or minced
½ red romano pepper (or regular red pepper), deseeded and finely diced
100g baby cucumber, finely diced
100g pomegranate seeds
1 small handful of fresh flat-leaf parsley, leaves and tender stems finely chopped
For the sea bass
4 skin-on sea bass fillets
1 tbsp za’atar
vegetable oil (or any neutral oil), for frying
1 Boil the giant couscous in generously salted water according to the package instructions, until tender. Drain, rinse under cold water, then drain again.
2 Meanwhile, in a large bowl, whisk together the olive oil, harissa paste, honey, lemon juice and garlic. Add the red pepper, cucumber, pomegranate seeds and parsley, then season with salt and pepper and toss to combine. Tip in the drained couscous, toss everything together again and season with more salt and pepper, to taste, if needed. Set aside.
3 Pat the sea bass fillets dry with kitchen paper. Season the flesh side with the za’atar, plus a little salt and pepper. Flip and pat the skin dry again, then season lightly with salt.
4 Heat a large nonstick frying pan over a medium–high heat and add a thin layer of vegetable oil. Once hot, place the fillets skin-side down. Press down gently with a spatula for the first 15 seconds to stop the skin curling. Cook the fish for 2-3 minutes, or until the skin is golden and crispy, then flip and cook for 1 minute, until cooked through.
5 To serve, divide the giant couscous salad between four serving plates or shallow bowls. Top each with a portion of the crispy sea bass, skin-side up, and serve immediately.
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Our recipes are from Dinner Time by Zena Kamgaing with photographs by Yuki Sugiura (Bloomsbury, £22). To order a copy for £18.70 until 26 July, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.
