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Heike Fallago

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Aug 3, 2024, 5:51:51 PM8/3/24

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Whether you're in a manic midweek rush or just don't fancy slaving over a hot stove, the lure of a ready meal is sometimes too tempting to resist. But why settle for peeling back the plastic from disappointing, pre-prepared dishes when you can quickly whip up a tastier alternative? Read on for Jack's top tips for making microwave meals with fresh ingredients and browse more of Jack Monroe recipes.

Looking for more speedy, budget-friendly meal inspiration? Discover our selection of the quick and easy microwave recipes, microwave pudding recipes and healthy microwave recipes. Need to buy a microwave? Read our expert team's review of the best microwaves on test.

Jack says: 'I first ventured into microwave cooking as my friends all gave up chocolate, wine and sugar for Lent, and, wanting to set myself a challenge, I promptly gave up my oven. I hunted in charity shops for battered copies of 1970s microwave cookbooks, and set about it with gusto. The little blue box in the corner of the kitchen, previously used only to revive forgotten cups of coffee, suddenly became a whole new challenge.

Larger, more dense foods like starchy vegetables and thicker meat cuts will need a longer cooking time than smaller foodstuffs. To avoid overcooking some foods and undercooking others, it makes sense to separate these out and starting with the larger items and adding in the smaller foods as you go so that everything is warmed up sufficiently for when you need it.

In case of spills or dried-on food, simply place a slice of lemon in a bowl of water, and ping in the microwave for 30 seconds. Remove the lemon and rub it over any stains or baked-on residue to loosen it.

Microwave cooking isn't even, because it works by agitating the water molecules. These might not be evenly distributed within the food, so you need to cook food in shorter intervals and stir at least halfway through to make sure the heat can be spread around.

Microwaved food will continue to cook for a minute or so after the machine is turned off. So try to resist the temptation to eat straight away and let the food stand for a minute for the molecules to finish bouncing round.

If you thought pasta always goes mushy in the microwave, think again. Jack's mouth-watering meal for one can be easily doubled. You can even take it to work: simply pack the components separately, then pop in the microwave at the first signs of a pre-lunch tummy rumble.

Get two of your five-a-day in one seriously speedy weeknight dinner. Shop-bought baked beans make a delicious addition to this solo stew with streaky bacon, and they thicken the sauce while adding flavour.

Fancy a freshly baked brownie without the long wait? A few storecupboard ingredients and just 15 minutes are all you need to make this chocolatey sweet treat, which beats a plain old mug cake any day. It's microwave magic!

This perfect personal portion of pasta can be on the table in a mere 25 minutes, with a rich garlic and herb tomato sauce that would have any Italian mama fooled into thinking you'd been slaving over a hot stove.

An Indian-inspired rice dish that will become your go-to recipe for using up leftover vegetables lurking in your fridge. Spiced with cumin, cinnamon and cardamom, this fast and flavour-packed one-pot makes a quick and easy midweek meal.

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And you know what? Sometimes the original is the best! Although no one would ever mistake these slightly squeaky and neutral tasting vegetable strands as the real thing, cooked spaghetti squash is a great vehicle for hearty pasta sauces and will scratch that noodle itch!

I like to pick smaller squash, about 2 pounds each, because the halved squash fit nicely in my Large Deep Dish Anyday bowl and half a squash is the right serving size for me. If you have a larger squash, you can cut them into rings that are about 2-inches thick and follow the same instructions below.

I bought my first set and tried it out. After successfully steam-cooking veggies and chicken in the microwave with my glass Anyday bowls, I was hooked. For this recipe, I use the large deep dish size or the extra large dish to microwave spaghetti squash.

The amount of time it takes to cook in the microwave can vary depending on the wattage, but the total cook time is about 8 to 12 minutes for the strands to easily come away from the skin when scraped with a fork.

Spaghetti squash has a naturally bland flavor after you cook it (similar to pasta), so season it to taste with salt and freshly ground black pepper (or your favorite Nom Nom Paleo seasoning blend!) Then, top it with your favorite sauce!

Cooked spaghetti squash can be kept in the fridge for up to 4 days in a sealed container. You can reheat the spaghetti squash in a covered and vented microwave-safe dish for about 45 to 90 seconds or until heated through. Alternatively, you can saut the spaghetti squash in a frying pan over medium heat with a little extra virgin olive oil until heated through.

The editor said the other slots were full so would I like to do the monthly article on microwaving? I immediately accepted, took a deep breath and began reading all I could find about the joys and pleasures of cooking meals in a microwave.

Here are a couple examples of my recipes. Early in the spring I wrote about dandelions, not only that I liked their color and their persistence but when I was a child we ate dandelion leaves. Note: The leaves are tender and good before they get buds or flowers, after that they get bitter.

Place caramels and water in a microwave bowl and cook on high for 3-4 minutes or until smooth, stirring occasionally. Pour caramel mixture over cornflake mixture and toss until coated. Drop- by Tablespoonsful onto wax paper.

But with the recent hike in energy prices, four-hour slow-cooked pork now seems pretty frivolous. Speed and efficiency have become priorities in my meal planning, leading me to start looking at my microwave in a whole new light.

When planning my meals, it quickly became apparent that I needed to get to know my microwave a little better. Lots of microwave recipes out there expect you to have a modern, multifunctional combi number, or at least an accurate digital timer. Mine, however, is borderline prehistoric with a simple and surprisingly inaccurate manual dial, which meant (I quickly learned) that a stopwatch was a must when using it, especially when I was cooking things for less than a minute.