Want to serve something tasty for dinner, but don’t have hours to spare cooking up a complex dish? Our collection of 30-minute meals is here to save the day. From indulgent pasta dishes to one-tray bakes, simple steaks, substantial salads and soothing soups, you can make all these meals in under half an hour, meaning that they’re absolutely perfect for weeknight suppers and last-minute lunches.

Click or scroll through our gallery to discover 31 of the easiest meals ever.

For a relaxed meal for two to three people, slice pittas (one or two per person) into triangles, drizzle with olive oil, season with salt and pepper and bake in a hot oven for five to eight minutes, until crisp and golden. Meanwhile, set a dry frying pan over a medium-high heat, add a standard-size packet of mince and cook until crispy. Season generously. Arrange the pitta crisps on a large plate or platter and layer the lamb over the top. Add sliced cucumbers, tomatoes and red onions, scatter over plenty of crumbled feta cheese, then finish with a drizzle of olive oil and lemon juice.

This one’s a real family favourite – and it hardly requires any effort at all. To serve four, fry six diced, skinless and boneless chicken thighs in a little oil until golden all over. Stir in two crushed garlic cloves and 1 tbsp grated ginger, then cook for a minute or so. Add 3 tbsp runny honey, 2 tbsp soy sauce, 1 tbsp rice wine vinegar and around 3fl oz (100ml) water. Stir well, bring to the boil and cook for two to three minutes more, until the chicken is well coated with the sticky sauce and cooked all the way through. Scatter with sesame seeds, then serve with steamed greens and rice or noodles.

It’s ever so easy to transform shop-bought fish fingers into something a little bit more special. While you cook your fish fingers according to packet instructions, make a quick tartare sauce by folding capers, chopped cornichons and lemon juice through good-quality mayonnaise. Layer crunchy lettuce inside crusty rolls or over toasted sourdough, add the fish fingers, then spoon over the tartare sauce. Sandwich the bread together and serve with tomato ketchup and lemon wedges on the side, if you like.

For a quick, delicious and crowd-pleasing pizza, roll ready-made pizza dough out onto a baking tray lined with baking paper. Spread with cream cheese or goats’ cheese, then arrange thinly sliced red onions and butternut squash over the top. Drizzle generously with olive oil, season with salt and pepper and scatter with rosemary. Bake in an oven set to 240°C/220°C fan/475°F/gas mark 9 for 15 minutes, until the butternut squash is tender and the crust golden. Finish with crumbled feta cheese to serve.

Leftover roast chicken is brilliant when you want to get a meal on the table, pronto. For days when only something soothing will do (and to make enough broth to serve two), set a saucepan with a drizzle of olive oil over a medium-high heat. Add a couple of handfuls of sliced mushrooms and five sliced spring onions to the pan, then cook for three to four minutes. Reduce the heat slightly and add two crushed garlic cloves. Cook for a minute or so, then pour over 24fl oz (700ml) good-quality chicken stock. Allow to warm through, then divide among bowls and top with chopped parsley.

Make this simple dish once, and you’ll return to it again and again. To serve two, cook a couple of rib-eye steaks to your liking. While the meat rests, whisk together 1 tbsp sugar and 5 tbsp each of soy sauce, mirin and sake in a small pan set over a medium-high heat. Bring to the boil, reduce the heat and simmer for two minutes before setting aside. Drizzle a bunch of asparagus with oil, season with salt and pepper and cook in a hot griddle pan for two to three minutes, until lightly charred. Divide the asparagus and sliced steak among plates, drizzling over the meat juices. Spoon the teriyaki sauce over the steak, then serve.

This Mexican breakfast dish tastes as good in the evening as it does in the morning – and it can be prepped in just five minutes. To make enough for two, sauté four chopped garlic cloves and a finely chopped red chilli in a heavy-based saucepan until softened. Add a 14oz (400g) can of tomatoes, a tablespoon or so of tomato purée, a splash of red wine vinegar and a small handful of chopped coriander. Cook over a medium heat for eight to 10 minutes, then season to taste.

Meanwhile, warm a small can of refried beans through in a saucepan and heat two flour tortillas, either in a dry frying pan or over an open flame. Fry two eggs until cooked your liking, basting the eggs with hot oil as you go. Spread a spoonful of refried beans over the tortillas, then add spoonfuls of the tomato sauce on top. Finish each tortilla with a fried egg and, if you like, scatter with a little feta cheese to serve.

This dish of salty, crispy chorizo and fresh, juicy prawns in a rich tomato sauce is simply sensational. To serve four, slice a 9oz (250g) ring of chorizo into pieces and cook in a frying pan over a medium heat until crispy. Add a pinch of dried chilli flakes and 6oz (165g) raw king prawns to the pan, then fry for two to three minutes, until the prawns turn pink. Add a garlic clove, cook for 30 seconds more, then pour in 18oz (500g) passata. Simmer the sauce for eight to 10 minutes, until thickened. Meanwhile, cook 18oz (500g) linguine according to pack instructions. Mix the pasta into the sauce, stirring to combine. Scatter with basil leaves to serve.

Savoury crêpes make for the easiest and most delicious of dinners. To keep things really simple, use shop-bought buckwheat crêpes. Simply warm your crêpes through in the oven, then spread each one generously with soft, fresh goats’ cheese. Spoon fig conserve or jam over the top, then layer over slices of Bayonne ham or prosciutto. Sprinkle with grated Comté, then finish with a scattering of sliced pickled onions (or cornichons) and a handful of rocket leaves dressed with lemon juice and black pepper.  

Why not treat yourself to a juicy rib-eye steak with peppercorn sauce? To make enough sauce for four, fry a finely chopped shallot, five finely chopped garlic cloves and 4 tbsp green peppercorns (from a jar) in a little oil until softened. Add 3 tbsp brandy and cook until reduced by half. Season, pour in 7fl oz (200ml) beef stock, then leave to reduce over a medium heat. Season your steaks generously, cook them in a hot griddle pan for three minutes on each side, then leave them to rest. Add 7fl oz (200ml) cream to the sauce, then leave it to thicken. Serve the rested steaks with their juices and the peppercorn sauce – a side of roasted broccoli and crunchy potatoes would be great, too.

If you're looking for a slightly lighter riff on classic Caesar dressing, this is a must-try. Cut a small loaf of ciabatta into bite-size pieces, toss with olive oil and a little grated garlic, arrange on a baking tray, then cook for 10 minutes in an oven set to 180°C/160°C fan/350°F/gas mark 4. In a small bowl, mix 2 tbsp crème fraiche, 1 tbsp mayonnaise, a dash of Worcestershire sauce, a handful of grated Parmesan, a squeeze of lemon and four finely chopped tinned anchovies, as well as a trickle of oil from the tin. Divide lettuce leaves between serving bowls, then layer over the dressing and croutons – you could also add a handful of leftover roast chicken, if you like. Finish with plenty of Parmesan and black pepper.

Quick, easy to make and packed with zippy, zesty flavours, this recipe might call for a few ingredients, but it can still be on the table in under 30 minutes. Set a large heavy-based saucepan with 4 tbsp coconut oil over a medium-high heat, then add 1 tsp yellow mustard seeds, followed by eight thinly sliced garlic cloves. Peel and chop a thumb-size piece of ginger into strips, then add to the pan along with four green chillies (halved lengthways) and 10 curry leaves (fresh is best, but dried will work). Cook, stirring, for a minute or so.

Add a thinly sliced shallot to the pan, cook for five minutes, then stir through a sprinkling of chilli powder and 1 tsp each of turmeric and madras curry powder. Pour over 7fl oz (200ml) fish stock and cook over a medium-high heat, stirring occasionally, until slightly reduced (about 15 minutes). Add 1lb 7oz (800g) scrubbed, rinsed and drained fresh mussels, stir well, then cover with a lid. Cook for three to four minutes, until the mussels have opened; discard any that remain closed. Season with a touch of sugar and salt before dividing among bowls and finishing with chopped coriander.

You can’t go wrong with a classic cheeseburger. Form 1lb 3oz (600g) beef mince (minimum 20% fat content) into four patties that are slightly larger than the buns you’re going to use. Heat the barbecue or set a griddle pan over a high heat. Season the patties with salt and pepper, then add them to the grill. Cook for one to two minutes, then flip and repeat the process until they’re almost done – these burgers are best served medium-rare. After about six minutes, place a slice of cheese on top of each burger and cover with a metal lid (this will melt the cheese). When the internal temperature reads 60°C/140°F, remove from the heat. Stuff the patties into toasted burger buns and finish with the toppings and condiments of your choice.

In this recipe, sweet, meaty prawns combine beautifully with fresh, zingy, herb-packed chermoula sauce. Mix 2 tbsp olive oil and 2 tbsp shop-bought chermoula dressing, then pour it over 16 fresh king prawns, coating well. Cook under a hot grill for around five minutes, turning halfway, until the prawns are just cooked through. Set a frying pan with a little oil over a high heat, add two halved lemons, then fry, cut side down, for 30 seconds. Add a handful of thawed frozen peas and broad beans to the pan and warm though. Cook 9oz (250g) black rice according to pack instructions, then divide among plates. Top with the prawns and vegetables, serving the caramelised lemon wedges on the side.   

If you haven’t got time to bake potatoes in the oven for the best part of an hour, fake the baked effect by cooking them in the microwave and finishing them off under the grill for three to four minutes (this will crisp up the skin). Serve your jackets loaded with whatever toppings take your fancy – keep it simple with lashings of butter and grated Cheddar, or opt for a filling of tuna mayo, chilli con carne or smoked salmon and sour cream.

When you want comfort food in a flash, this recipe is a winner. To make microwave macaroni cheese for one, tip 3oz (75g) macaroni into a mug along with 8.5fl oz (250ml) cold water. Cover with cling film and pierce several times. Stand the mug in a bowl or jug, then cook on full power for two minutes. Stir well, leave to stand for a minute, then repeat the process twice more, until the pasta is soft and swollen. Mix in 2 tsp butter and 0.5 tsp Marmite, then top with a handful of grated cheese. Cook on full power for a minute more, stir well, then serve.

For burgers that pack a proper flavour punch, combine 7oz (200g) diced cooking chorizo and 16oz (450g) minced lamb shoulder. Form into four patties that are slightly larger than your burger buns. Prepare the barbecue or set a griddle pan over a medium-high heat. Make a quick salsa by combining three chopped fresh apricots, a finely chopped red onion, 1 tbsp chopped mint, a squeeze of lemon and a pinch each of sugar, chilli flakes, sea salt and black pepper. Cook the patties for five minutes on each side, until charred on the outside and cooked through. Serve in burger buns with apricot salsa and garlic mayo (if you like).

To make four quesadillas, sprinkle around 12oz (350g) cooked, shredded turkey with 1 tsp each of cumin, paprika and dried thyme. Set a frying pan with a touch of olive oil over a medium heat, add the turkey and warm through. Scatter four flour tortillas with chopped spring onions, tinned sweetcorn and the turkey, then top with grated Cheddar and apple slices. Spread four more tortillas with crème fraiche, then layer them on top of the filled tortillas, pressing together firmly. Set a frying pan with a little oil over a medium-high heat. Cook the quesadillas, one at a time, for four to five minutes, then flip and fry for two to three minutes more, until crisp.

To make a meaty feast for four, mix 16oz (450g) minced beef (minimum 20% fat) with half a grated onion, 0.5 tsp each allspice and baharat spice, 1.5 tsp Aleppo pepper flakes, 4 tbsp toasted pine nuts and two crushed garlic cloves. Season the mix and thread onto flat skewers. Cook on the barbecue or under the grill for three to four minutes, until charred and juicy. Serve with hummus, flatbreads and pickled red onions (mix a finely sliced red onion with the juice of a lemon, a sprinkling of both sumac and salt, and a handful of finely chopped parsley leaves).

Here's an easy riff on a classic Japanese noodle dish. To feed four, cook 9oz (250g) dried ramen noodles according to pack instructions. Sauté a sliced onion in sunflower oil for five minutes or so, then add 7oz (200g) thinly sliced cooked pork belly to the pan and fry for two minutes. Add the chopped leaves of a white cabbage, cook for a minute more, then set the mixture aside. Wipe the pan, then return it to a medium-high heat with 2 tbsp sunflower oil. When hot, add the drained noodles, stirring well. Once the noodles are glossy, return the pork mixture to the pan. Stir in 1.5 tbsp oyster sauce and 1 tsp fish sauce, mix well, then divide the noodle mix among plates. Top each with a fried egg, then serve.

Make a little fish go a long way with these Thai spiced fish cakes. To feed four, roughly chop 7oz (200g) sustainable white fish (such as pollock, whiting or gurnard), place it in a blender along with 3 tbsp Thai green curry paste, then blitz to a course paste. Stir in 4 tbsp breadcrumbs and form the mix into eight balls. Chill in the fridge for five to 10 minutes. Press each patty down to flatten, then set a frying pan with a generous glug of oil over a medium heat. Add the fish cakes to the pan and cook for two to three minutes on each side, until golden. Serve with sliced cucumber, white rice and sweet chilli sauce for dipping.

You’ll never believe this crispy, melt-in-the-mouth Chinese pork dish can be made in under 30 minutes. For a real treat for two, put 11oz (300g) pork belly in a pan with a tablespoon of rice wine, a small piece of sliced ginger and two sliced spring onions. Cover with water and boil for 12 minutes, then drain and leave to cool. Cut the pork belly into thin slices, then season with ground Sichuan peppercorns and dust with cornflour. Set a wok with 7fl oz (200ml) groundnut oil over a high heat and cook until a piece of bread turns golden brown in 15 seconds.

Add the pork slices to the pan and cook for three minutes (or until golden brown). Transfer to kitchen paper. Drain the oil, reserving it for another day, then return the pan to the heat. Cook a small handful of sliced ginger in a drizzle of oil for a few seconds, then add 1 tsp chill bean paste, 1 tbsp rice wine, 1 tsp each of dark and light soy sauce and chilli oil, and a pinch of sugar. Stir-fry for a few minutes, then return the pork to the pan along with a sliced, deseeded red pepper, 4oz (100g) baby corn (sliced in half lengthways) and 3oz (75g) sugar snap peas. Cook for two minutes, until the vegetables are al dente. Serve immediately.

For a truly tasty meal – think crisp falafel, creamy sauce, crunchy salad and tangy pickles – put a standard can of chickpeas (usually around 9oz/250g when drained) in a blender with two garlic cloves, a handful of coriander leaves and stalks, 3 tbsp gram flour and 1 tsp each ground cumin, coriander and Aleppo pepper flakes. Blend until fairly smooth. Form the mix into eight small patties, then set a frying pan with a generous drizzle of sunflower oil over a medium heat. Add the patties and cook for three minutes on each side. Serve stuffed into warm pitta pockets with lettuce, parsley, pickles, a sprinkle of sumac, a drizzle of tahini and some chilli sauce.

For a quick supper for four that can be cooked on the barbecue or under the grill, mix 0.5 tsp each paprika and coriander with 1 tsp each cumin, dried oregano and turmeric. Add two chopped garlic cloves and 3 tbsp olive oil. Drizzle the mix over 1lb 7oz (800g) raw king prawns. Thread the prawns onto skewers, then cook them on the barbecue or under the grill for two minutes or so on each side. Pull the prawns off the skewers, pile them onto warmed tortillas, then top them with your favourite salsa – a mix of diced strawberries, avocado, red onion and lime would work particularly well here.

This robust vegetable dish is well worthy of main-course status. Make a dressing by combining 4 tbsp tahini with 3 tbsp lemon juice, 2 tbsp each olive oil and water, and two crushed garlic cloves. Drizzle 7oz (200g) halved cherry tomatoes in oil, season, then roast in a hot oven for 15 minutes. Cut three avocados into quarters and cook them in a hot griddle pan for two minutes, until charred. Remove from the pan, then griddle 15 baby carrots in the same pan until char marks appear. Cook 16oz (450g) wild rice according to pack instructions, then stir through a handful of chopped basil. Add the tomatoes, avocado, carrots and a scattering of sesame seeds, pour over the dressing, mix well and serve.

For a luxurious meal for four, set a heavy-based frying pan with a little olive oil over a medium heat. Add a finely chopped red chilli and two crushed garlic cloves, then fry for two to three minutes, until softened. Stir in 3oz (80g) brown crab meat and 11fl oz (300ml) fish stock, then bring to the boil. Reduce to a simmer and cook for five to 10 minutes, or until thickened to a sauce. Cook 14oz (400g) spaghetti according to pack instructions, the drain, reserving a little of the pasta cooking water. Add the spaghetti to the sauce. Toss well to coat, adding a little of the reserved water if the mix seems too dry. Season well, scatter with lemon zest, then stir in 6oz (160g) white crab meat.

This wholesome frittata would be fantastic with a green salad. Heat a drizzle of olive oil and a small knob of butter in a 20cm (8in) frying pan. When hot, add 5oz (150g) cooked and sliced new potatoes. Fry for two to three minutes, turning occasionally. Add two sliced courgettes and fry for a few minutes more, then add a handful of blanched green beans. Beat together five eggs, season, then pour into the pan. Crumble over a small log of soft goats’ cheese. Cook for a few minutes, until the frittata is just set on the bottom. Finish cooking your frittata under a hot grill – the top should be just set, with a light golden colour.

To make this hearty dish, melt 1oz (25g) butter in a heavy-based saucepan. Add 1oz (25g) flour and whisk thoroughly. Gradually add 19fl oz (550ml) milk, whisking between each addition. Add a fish stock cube and stir until it dissolves. Whisk in 1.8fl oz (50ml) double cream and simmer for two minutes, then add 3.5oz (100g) grated Cheddar. Heat a large heavy-based frying pan over a medium-low heat. Pour the cheese sauce into the pan, then add four smoked haddock pieces (around 18oz/500g). Simmer for five minutes, turning halfway. Garnish with parsley, and serve topped with chopped hard-boiled eggs.

To make a lighter version of bangers and mash for two, fry six chicken sausages in a drizzle of oil for five minutes. Remove from the pan and set aside. Return the pan to the heat, add a sliced onion and cook for four minutes before adding two large, chopped-up tomatoes. Cook for three minutes, then pour over 4.4fl oz (125ml) chicken stock. Season with black pepper and bring to the boil. Return the sausages to the pan, reduce to a simmer, then cook for five minutes. Warm a 14oz (400g) can of cannellini beans through in a pan, stir in the zest of half a lemon and a teaspoon of Dijon mustard, then roughly mash. Serve the cannelloni mash with the sausages and tomato gravy.

To make an indulgent meal for one, wilt 3oz (100g) spinach in a saucepan, then squeeze to remove any excess liquid. Set aside. Melt a teaspoon of butter in the same pan, add a crushed garlic clove, then cook for 30 seconds. Stir in 2 tsp crème fraiche, fold in the drained spinach and season well. Melt 2 tsp butter in a frying pan over a high heat. Once foaming, add an unbuttered slice of sourdough, spread with the creamy spinach mix and scatter with a small handful of grated cheese. Top with another slice of sourdough and cook for three to four minutes on each side. Add a little more grated cheese, then place your croque madame under the grill to melt. Top with a fried egg to serve.

Amatriciana sauce is an easy, speedy mix of tomato, salty pancetta and chilli. To make enough for four, cook four slices of diced pancetta in a dry frying pan until crisp (about five minutes). Drain most of the fat from the pan, then add a chopped onion and cook for three minutes. Add a crushed garlic clove and a sprinkling of chilli flakes. After 30 seconds, pour in two 14oz (400g) cans of peeled plum tomatoes and simmer for 10 minutes, breaking the tomatoes up with a spoon. Meanwhile, cook 14oz (400g) rigatoni pasta according to pack instructions. Stir a handful each of chopped basil and parsley into the tomato sauce, then toss with the cooked pasta. Serve with grated Parmesan.

Now discover these no-recipe recipes for the easiest meals ever

Last updated by Emily Shardlow-Price.