75 complete recipes

Microwave Meals

Real Food from One Everyday Appliance

A bowl of leek and potato chowder, a plate of salmon with sweet potato, a little lemon cake: one microwave can make quite different meals. The useful work happens in the details. Cut a firm vegetable small, soften it before adding the next ingredient, stir the middle of the bowl and give the finished dish its full stand.

Find something to makeCompanion cookbook →
Microwave Meals illustrated cookbook cover

Find your next recipe

What sounds good?

75 complete recipes, each with its own original illustration.

75 of 75 recipes

Two bowls of pear porridge finished with chopped walnuts.

Bowls, breakfasts and small meals

Pear, Walnut and Maple Oat Bowls

Soft pear is a good companion to oats, but it needs a head start.

2 breakfast bowls, each with half the cooked pear-oat mixture and 10 g (about 0.35 oz) walnuts · 25 min

Two sweet potato halves filled with black beans, salsa and cheddar.

Bowls, breakfasts and small meals

Black Bean and Cheddar Sweet Potato Halves

One large sweet potato can become two complete small meals when the filling is counted as part of the portion.

2 loaded sweet potato halves; 1 half and half the filling and toppings per serving · 30 min

Spinach and tomato scrambled eggs with soft wholemeal bread.

Bowls, breakfasts and small meals

Spinach and Tomato Scramble with Soft Bread

Cook the vegetables before the eggs and a microwave scramble becomes easier to control.

1 vegetable-and-two-egg scramble with 80 g (about 2.8 oz) soft bread · 18 min

Two warm semolina bowls with peach pieces.

Bowls, breakfasts and small meals

Peach and Cardamom Semolina Bowls

Semolina makes a smooth breakfast bowl with a different texture from oats.

2 small semolina bowls, each with half the porridge and 60 g (about 2.1 oz) peaches · 22 min

Apple and raisin couscous with creamy peanut yogurt in two bowls.

Bowls, breakfasts and small meals

Apple Breakfast Couscous with Peanut Yogurt

A bowl of tiny couscous grains can be breakfast when the liquid carries apple and cinnamon instead of stock.

2 breakfast bowls, each with half the apple-raisin couscous and half the peanut yogurt · 22 min

Savory oats with mushrooms, spring onion and sesame seeds.

Bowls, breakfasts and small meals

Mushroom and Miso Savory Oats

Mushrooms give a bowl of oats a savory direction without needing a frying pan.

2 savory oat bowls, each with half the mushrooms and all other measured components · 30 min

Courgette and feta egg squares with soft wholemeal bread.

Bowls, breakfasts and small meals

Courgette and Feta Egg Squares

These soft egg squares are useful when you want a portion you can lift onto a plate.

4 egg squares from one 16 cm (about 6¼ in)-square dish; 2 squares and 50 g (about 1.8 oz) bread per serving · 30 min

Rye crispbreads with coarse pea and chickpea mash.

Bowls, breakfasts and small meals

Chickpea and Pea Mash with Rye Crispbread

A coarse warm mash makes canned chickpeas feel different from another cold hummus bowl.

8 loaded rye crispbreads; 4 crispbreads and half the mash per serving · 22 min

Soft cornmeal porridge with dates and banana.

Bowls, breakfasts and small meals

Banana and Date Cornmeal Porridge

Quick-cooking fine polenta makes a soft cornmeal breakfast without a long stovetop simmer.

2 cornmeal breakfast bowls, each with half the date porridge and 75 g (about 2.6 oz) banana folded through · 25 min

Warm pineapple and coconut quinoa with plain yogurt.

Bowls, breakfasts and small meals

Pineapple and Coconut Breakfast Quinoa

Quinoa needs a real cooking stage even when it will be served with fruit.

2 quinoa breakfast bowls, each with half the coconut-pineapple quinoa and 50 g (about 1.8 oz) yogurt · 35 min

Broccoli and cheddar potatoes finished with plain yogurt.

Bowls, breakfasts and small meals

Broccoli and Cheddar Loaded Potato

A microwave potato has a soft skin, which is useful when the filling is the point.

2 loaded whole potatoes, each with 100 g (about 3.5 oz) broccoli, 30 g (about 1.1 oz) cheddar and 40 g (about 1.4 oz) yogurt · 35 min

Rosemary mushrooms and white beans served with bread.

Bowls, breakfasts and small meals

Rosemary White Beans and Mushrooms with Bread

Thin mushrooms, white beans and rosemary make a bowl worth eating with bread even without browning in a pan.

2 bowls of mushroom-white bean topping, each with 60 g (about 2.1 oz) soft bread · 28 min

Tomato and white bean rice bowls with mozzarella and basil.

Bowls, breakfasts and small meals

Tomato, Basil and Mozzarella Rice Bowls

Fresh tomatoes and basil make a plain rice pouch more than a hurried side dish.

2 light rice bowls, each with half the rice, tomatoes, beans and 40 g (about 1.4 oz) mozzarella · 22 min

Soft tortillas with turmeric tofu, sweetcorn and red pepper.

Bowls, breakfasts and small meals

Turmeric Tofu and Sweetcorn Tortilla Plates

Crumbled tofu takes up the color of turmeric and the softness of cooked pepper without needing an egg or a frying pan.

4 medium filled tortillas; 2 tortillas and half the tofu-corn mixture per serving · 25 min

Warm beetroot and lentil bowls with spinach, feta, walnuts and bread.

Bowls, breakfasts and small meals

Warm Beetroot, Lentil and Walnut Bowls

Ready-cooked beetroot and canned lentils make a warm bowl with plenty of texture.

2 beetroot-lentil bowls, each with 30 g (about 1.1 oz) feta, 10 g (about 0.35 oz) walnuts and 60 g (about 2.1 oz) bread · 25 min

Two bowls of lemon, carrot and red lentil soup.

Soups, beans and broths

Lemon, Carrot and Red Lentil Soup

Lemon gives this soup its finish, not its cooking liquid.

2 substantial soup bowls, each with half the finished lentil-carrot soup · 50 min

Two bowls of leek, potato and white bean chowder.

Soups, beans and broths

Leek, Potato and White Bean Chowder

White beans can do the work of a flour-thickened sauce.

2 chowder bowls, each with half the potato, leek and bean mixture · 35 min

Black bean and orange soup with soft whole-wheat bread.

Soups, beans and broths

Black Bean, Orange and Cumin Soup

Orange is useful in a savory soup when it is measured like a seasoning.

2 soup bowls plus 40 g/1½ oz soft whole-wheat bread per person · 30 min

Coarse pumpkin and chickpea soup with coconut milk and soft bread.

Soups, beans and broths

Coconut Pumpkin and Chickpea Soup

Pumpkin does not need to be roasted to make a useful soup.

2 pumpkin-chickpea soup bowls with 40 g/1½ oz soft bread each · 35 min

Coarse pea and potato soup with yogurt and soft bread.

Soups, beans and broths

Pea, Mint and Potato Soup

Potato gives this green soup body, while mint supplies a clean finish.

2 coarse pea and potato soup bowls, with 30 g/about 2 tbsp yogurt and 40 g/1½ oz soft bread per person · 45 min

Tomato, peanut and sweet potato soup in two bowls.

Soups, beans and broths

Tomato, Peanut and Sweet Potato Soup

Sweet potato and peanut butter make a rich soup, but tomato keeps this version lively.

2 soup bowls, each containing half the sweet potato, tomato and peanut soup · 40 min

Mushroom and pearl barley broth with small carrot pieces.

Soups, beans and broths

Mushroom and Pearl Barley Broth

Pearl barley is the slow recipe in this chapter.

2 generous broth bowls, each with half the cooked barley and vegetables · 1 hr 15 min

Chickpea, spinach and lemon stew served with soft bread.

Soups, beans and broths

Chickpea, Spinach and Lemon Stew

This is a stew to eat with a spoon and a piece of soft bread.

2 thick stew portions, with 40 g/1½ oz soft bread per person · 30 min

Beetroot and lentil soup with horseradish yogurt.

Soups, beans and broths

Beetroot, Lentil and Horseradish Soup

Prepared beetroot is useful when the cooking time has already been done for you.

2 coarse beetroot-lentil soup bowls, each with half the horseradish-yogurt topping, including 30 g/about 2 tbsp yogurt per person · 30 min

Roasted pepper and butter bean soup with soft pita.

Soups, beans and broths

Butter Bean and Roasted Pepper Soup

Jarred roasted peppers bring a flavor that the microwave is not expected to create.

2 soup bowls with half the pepper-bean mixture and 40 g/1½ oz soft pita each · 30 min

Tuna and white beans in tomato broth.

Soups, beans and broths

Tuna, White Bean and Tomato Broth

Tuna flakes are more pleasant when they join a hot broth near the end.

2 broth bowls, each with half the beans and 80 g/2¾ oz tuna · 30 min

Chicken and sweetcorn soup with soft egg ribbons.

Soups, beans and broths

Chicken, Sweetcorn and Egg-Ribbon Soup

A little beaten egg changes the texture of a simple chicken broth.

2 soup bowls, each containing half the chicken, corn and egg ribbons · 30 min

Ginger broth with rice vermicelli, tofu and vegetables.

Soups, beans and broths

Ginger Tofu and Rice-Noodle Broth

Fine rice vermicelli can soften in hot broth while the microwave is free.

2 noodle-broth bowls, each with half the rice noodles and 80 g/2¾ oz tofu · 35 min

Broccoli, potato and cheddar soup with small soft broccoli pieces.

Soups, beans and broths

Broccoli, Potato and Cheddar Soup

Potato makes the body of this soup before cheese supplies the finish.

2 thick broccoli-potato soup bowls, each with 25 g/about 1 oz melted cheddar · 35 min

Green bean and potato coconut stew with soft pita.

Soups, beans and broths

Green Bean and Potato Coconut Stew

Canned green beans are useful in a quick stew because their cooking is already complete.

2 coconut stew portions, with 40 g/1½ oz soft pita per person · 35 min

Orzo with soft mushrooms, spinach and Parmesan.

Rice, noodles and pasta

Mushroom, Spinach and Parmesan Orzo

Orzo can cook in a small amount of broth until it becomes a spoonable pasta dish.

2 creamy orzo portions, each with half the mushrooms, spinach and Parmesan · 45 min

Tomato and red pepper penne with olives and capers.

Rice, noodles and pasta

Tomato and Red Pepper Penne

Red pepper gives a tomato sauce a little sweetness without needing a long roast.

2 penne portions, each with half the tomato-pepper sauce, olives and capers · 50 min

Lemon chicken and pea rice in two bowls.

Rice, noodles and pasta

Lemon Chicken and Pea Rice

This is a reheating meal, not a guide to cooking raw chicken or dry rice.

2 rice bowls, each with 125 g cooked rice, 80 g chicken and 70 g peas · 30 min

Sesame soba bowls with cooked edamame, cucumber and carrot.

Rice, noodles and pasta

Sesame Soba and Edamame Bowls

Soba is good in a lightly dressed bowl as well as a hot broth.

2 lightly dressed soba bowls, each with half the noodles, edamame and vegetables · 40 min

Coconut rice with black beans and small red-pepper pieces.

Rice, noodles and pasta

Coconut Rice with Black Beans

Coconut milk turns ready-to-eat rice and black beans into a soft, creamy bowl.

2 creamy rice-and-black-bean bowls, each with half the pepper and coconut sauce · 30 min

Courgette couscous with raisins and sliced almonds.

Rice, noodles and pasta

Courgette, Raisin and Almond Couscous

Courgette brings a mild vegetable flavor to couscous, while raisins and almonds supply small sweet and crunchy contrasts.

2 couscous bowls, each with half the courgette, raisins and 10 g/⅓ oz almonds · 30 min

Tomato and spinach gnocchi with pale melted mozzarella.

Rice, noodles and pasta

Tomato and Spinach Gnocchi

Gnocchi can soften in a generous tomato sauce without a separate pan of boiling water.

2 soft gnocchi portions, each with half the tomato and spinach and 20 g/¾ oz mozzarella · 40 min

Whole-wheat pasta with broccoli and ricotta.

Rice, noodles and pasta

Broccoli and Ricotta Wholewheat Pasta

Ricotta can make a creamy coating without a separate cooked white sauce.

2 whole-wheat pasta bowls, each with half the broccoli and 60 g/2 oz ricotta · 45 min

Pinto bean rice bowls with melted cheese and avocado.

Rice, noodles and pasta

Pinto Bean Burrito Rice Bowls

A rice bowl can give a burrito filling a useful place to land without wrapping it.

2 rice bowls, each with 125 g rice, 120 g pinto beans, 50 g avocado and 20 g cheddar · 25 min

Apricot and chickpea bulgur bowls with sliced almonds.

Rice, noodles and pasta

Apricot, Chickpea and Bulgur Bowls

Apricot gives a small sweet note to a savory bulgur bowl.

2 bulgur bowls, each with half the chickpeas and 10 g/⅓ oz almonds · 50 min

Carrot basmati rice with chopped cashews and parsley.

Rice, noodles and pasta

Carrot and Cashew Basmati Rice

Small carrot pieces can cook alongside basmati without needing a second pan.

2 modest rice bowls, each with half the carrot rice and 15 g (0.53 oz) cashews · 45 min

Creamy cheddar polenta with sweetcorn kernels.

Rice, noodles and pasta

Sweetcorn and Cheddar Polenta

Sweetcorn brings little bursts of sweetness to a soft cheddar polenta.

2 soft polenta bowls, each with half the cooked corn, cheese and complete porridge · 40 min

Thin rice noodles with mushrooms and a light peanut sauce.

Rice, noodles and pasta

Mushroom and Peanut Rice Noodles

A spoonful of peanut sauce can coat a whole small noodle meal when it is loosened with measured hot water.

2 light noodle bowls, each with half the noodles, mushrooms, full measured sauce and herbs · 40 min

Warm quinoa bowls with salmon flakes, celery and parsley.

Rice, noodles and pasta

Warm Quinoa with Salmon and Celery

Canned salmon works best here after the quinoa is already tender.

2 modest quinoa bowls, each with 85 g (3 oz) drained salmon and half the grain, celery and dressing · 40 min

Pearl couscous with tomato, tuna flakes and olives.

Rice, noodles and pasta

Tomato, Olive and Tuna Pearl Couscous

Pearl couscous needs a simmer; it is not the small instant grain that cooks in a covered rest.

2 light pearl-couscous meals, each with half the pasta, 60 g (2.1 oz) drained tuna and half the sauce and olives · 45 min

Cod with leek, diced potato and a light mustard sauce.

Vegetables, fish and hearty plates

Cod, Leek and Mustard Potato Plates

Leek and potato make a soft bed for two small cod portions.

2 plates, each with 120 g (4.2 oz) raw-weight cod and half the complete potato, leek and sauce · 40 min

Salmon with sweet potato, broccoli and a lemon-dill finish.

Vegetables, fish and hearty plates

Salmon with Sweet Potato and Broccoli

This plate uses one microwave in a clear order: sweet potato, broccoli, then two small salmon portions.

2 salmon plates, each with one 120 g (4.2 oz) raw-weight fish portion and half the vegetables and finishes · 40 min

Turkey and kidney bean chili served with soft bread.

Vegetables, fish and hearty plates

Turkey and Bean Chili Bowls

A small batch of turkey chili works better when the vegetables soften before the raw mince joins them.

2 substantial chili bowls, each with half the complete chili and 60 g (2.1 oz) bread · 45 min

Ginger chicken and cabbage pots served over rice.

Vegetables, fish and hearty plates

Ginger Chicken and Cabbage Pots

Two shallow chicken-and-cabbage pots cook one after the other, so the raw chicken is not hidden in one deep crowded bowl.

2 chicken-and-rice meals, each with one complete 120 g raw-weight chicken pot and half the 250 g rice pouch · 45 min

Tender aubergine halves with chickpeas, tahini sauce and soft pita.

Vegetables, fish and hearty plates

Aubergine, Tahini and Chickpea Plates

Aubergine becomes soft enough to spoon when its scored flesh steams under a cover.

2 plates, each with one aubergine half, 120 g (4.2 oz) chickpeas, half the full sauce and one 60 g (2.1 oz) pita · 40 min

Soft cauliflower and white bean spoon bake with melted cheddar.

Vegetables, fish and hearty plates

Cauliflower, Bean and Cheese Spoon Bake

Mashed white beans give this soft cauliflower dish a creamy body without making a separate flour sauce.

2 spoonable cauliflower-and-bean meals, each with half the complete dish and 60 g (2.1 oz) bread · 40 min

Paprika potatoes and cabbage with feta and bread.

Vegetables, fish and hearty plates

Cabbage Ribbons and Paprika Potatoes

Thin cabbage ribbons wilt around already-tender potato pieces, then a smoked-paprika dressing coats the warm vegetables.

2 light vegetable plates, each with half the potatoes and cabbage, 50 g feta and 50 g (1.8 oz) bread · 40 min

Rice and lentil pepper halves with soft melted cheddar.

Vegetables, fish and hearty plates

Rice and Lentil Pepper Halves

Pepper halves become easier to fill when they soften before the rice and lentils go in.

4 filled pepper halves; 2 halves and half the complete filling per person · 45 min

Carrots and butter beans with pale halloumi cubes and bread.

Vegetables, fish and hearty plates

Carrot, Halloumi and Butter Bean Bowls

Thin carrots and butter beans make a soft warm base for small cubes of ready-to-eat halloumi.

2 light bowls, each with half the carrot-bean base, 60 g (2.1 oz) drained halloumi and 50 g (1.8 oz) bread · 35 min

Green beans and tofu in peanut sauce served with rice.

Vegetables, fish and hearty plates

Green Beans and Tofu in Peanut Sauce

Canned green beans keep this peanut-sauce meal practical: they are already cooked, so the work is an even heat through small ready-to-eat tofu pieces.

2 small rice meals, each with 125 g (4.4 oz) pouch rice and half the tofu, beans and full peanut sauce · 30 min

Potato halves with tuna, sweetcorn, cheddar and yogurt.

Vegetables, fish and hearty plates

Tuna and Sweetcorn Potato Tops

One large potato becomes two generous halves with a warm tuna-and-sweetcorn topping.

2 loaded potato halves, each with half the complete tuna-corn filling, 20 g cheese and half the yogurt finish · 40 min

Lettuce cups with mushroom-lentil filling, walnuts and yogurt sauce.

Vegetables, fish and hearty plates

Mushroom and Walnut Lentil Lettuce Cups

Finely chopped mushrooms and canned lentils make a warm filling with enough texture to spoon into lettuce leaves.

8 filled lettuce cups; 4 cups, half the sauce and 50 g (1.8 oz) bread per person · 40 min

Salmon and potato mash with green peas and dill.

Vegetables, fish and hearty plates

Salmon and Potato Mash with Peas

Potato mash can carry a complete small meal when canned salmon and properly cooked peas are folded through it.

2 substantial mash bowls, each with 85 g (3 oz) drained salmon, 75 g (2.6 oz) cooked peas and half the complete potato base · 45 min

Paneer and spinach in tomato sauce with soft naan.

Vegetables, fish and hearty plates

Tomato, Paneer and Spinach Plates

Fresh tomatoes make a light sauce for paneer, with spinach folded in during the final gentle heating.

2 paneer plates, each with half the cheese, vegetables and sauce and 60 g (2.1 oz) naan · 35 min

Soft chicken, cranberry, sweet-potato and bread bowls.

Vegetables, fish and hearty plates

Chicken, Cranberry and Sweet Potato Bread Bowls

Soft bread cubes absorb a little stock around sweet potato and cooked chicken, making a spoonable savory bowl.

2 soft bread-and-chicken meals, each with half the complete chicken, sweet potato, bread and cranberry mixture · 50 min

Fully cooked dark chocolate and tahini mug pudding.

Sweet finishes and small bakes

Dark Chocolate and Tahini Mug Pudding

Tahini brings a gentle sesame richness to a dark chocolate pudding.

1 generous fully set chocolate-tahini pudding in a 500 ml/17 US fl oz mug · 15 min (warm service)

Four small lemon and ricotta steamed cakes in ramekins.

Sweet finishes and small bakes

Lemon and Ricotta Steamed Cakes

Ricotta makes these small lemon cakes tender without needing a butter-rich batter.

4 small fully set cakes, one cake per dessert portion · 30 min (warm service)

Cinnamon apple with a soft cooked oat topping.

Sweet finishes and small bakes

Cinnamon Apple with Soft Oat Crumble

The topping is soft by design: buttery oat clumps over tender cinnamon apple, without an oven-crisp promise.

2 apple desserts, each with half the cooked fruit and soft oat topping · 30 min (warm service)

Four small bowls of creamy vanilla rice pudding.

Sweet finishes and small bakes

Vanilla Rice Pudding

Dry short-grain rice needs a real cooking interval before it becomes milk pudding.

4 small bowls of creamy vanilla rice pudding, each with one quarter of the batch · 1 hr 10 min (warm service)
Cold serving plan: 3 hr 10 min; follow the stated cooling endpoint and finishing route.

Tender pear halves with warm cocoa sauce and walnuts.

Sweet finishes and small bakes

Pears with Cocoa Sauce and Walnuts

Ripe pears need only a gentle covered cook before a warm cocoa sauce makes them feel like dessert.

2 pear desserts, each with 2 pear halves, half the cocoa sauce and 10 g/0.35 oz walnuts · 25 min (warm service)

Orange and date bread pudding with a pale fully set custard.

Sweet finishes and small bakes

Orange and Date Bread Pudding

Bread pudding is a useful way to turn a small amount of plain bread into a soft dessert.

2 warm bread-pudding portions, each with half the dates and orange custard · 35 min (warm service)

Four soft banana and peanut butter cake squares.

Sweet finishes and small bakes

Banana and Peanut Butter Steamed Squares

Ripe banana and smooth peanut butter make a small, soft cake with enough flavor to serve plain.

4 soft cake squares, one square per small dessert portion · 25 min (warm service)

Three bowls of creamy polenta pudding with cooked plums.

Sweet finishes and small bakes

Plum and Polenta Pudding

Plums bring their tart juice to a bowl of creamy fine polenta.

3 soft polenta desserts, each with one third of the cooked plums · 40 min (warm service)

Chilled vanilla milk puddings with cooked strawberry topping.

Sweet finishes and small bakes

Strawberry Vanilla Milk Puddings

Vanilla milk pudding is simple, but the starch needs a complete hot thickening stage before the cold set.

4 chilled milk puddings, each with one quarter of the cooked strawberry topping · 3 hr 40 min (cold service)

Chilled coconut and lime semolina puddings.

Sweet finishes and small bakes

Coconut and Lime Semolina Pudding

Coconut milk gives a small semolina pudding enough richness to serve in modest portions.

3 chilled coconut-semolina puddings, each with one third of the batch · 3 hr 30 min (cold service)

Cold peach and yogurt dessert couscous.

Sweet finishes and small bakes

Peach and Yogurt Dessert Couscous

Small couscous grains make an unexpectedly good chilled dessert when their liquid and cooling are measured.

2 cold dessert bowls, each with half the couscous, 60 g/about ¼ cup yogurt and 75 g/2¾ oz peaches · 2 hr (cold service)

Fully cooked apricot and almond mug cake.

Sweet finishes and small bakes

Apricot and Almond Mug Cake

Finely chopped dried apricot gives this cake a little fruit in every spoonful, while ground almonds make the crumb tender.

1 generous fully set apricot-almond cake in a 500 ml/17 US fl oz mug · 20 min (warm service)

Fresh apple, banana and orange plates with warm chocolate dip.

Sweet finishes and small bakes

Fruit Plates with Warm Chocolate Dip

A measured chocolate dip can make a fruit plate feel complete without a cake or an extra cooking task.

2 fresh-fruit plates, each with 80 g apple, 70 g banana, 80 g orange and half the chocolate dip · 20 min (immediate service)

Two chilled chocolate and silken tofu pots.

Sweet finishes and small bakes

Chocolate and Silken Tofu Pots

Silken tofu can make a smooth chocolate pot without cream or egg, provided it is the ready-to-eat kind.

2 chilled chocolate-tofu pots, each with half the complete mixture · 3 hr 20 min (cold service)

Cold yogurt bowls with rhubarb-ginger compote and measured granola.

Sweet finishes and small bakes

Rhubarb and Ginger Yogurt Bowls

Rhubarb and ginger make a tart, lively compote for plain yogurt.

2 cold yogurt bowls, each with half the rhubarb compote and 10 g/⅓ oz granola · 2 hr 10 min (cold service)