Dinners in A FLASH!

Try these super-quick meals inspired by recipes from around the globe

-  ROSE FOOKS

Cheat’s seafood linguine

Mimic an Italian classic with shop-bought mussels for a simple but smart meal.

SERVES 2 READY IN 15 mins

• 100g linguine

• 250g cooked mussels in garlic and shallot sauce (we used M&S)

• 100ml white wine

• 150g raw peeled king prawns, defrosted if frozen

FOR THE PANGRATTATO

• 1tbsp olive oil

• 2tbsp capers

• 30g breadcrumbs

• Zest ½ lemon

• Small bunch parsley, roughly chopped

• Bring a large pan of salted water to the boil and cook the linguine according to the pack instructions.

• Put the mussels in a pan on medium heat, add the wine, bring to the boil, then reduce to a simmer. Add the prawns and cook for 5 mins, until cooked through.

• For the pangrattato, heat the olive oil in a frying pan over medium heat. Add the capers, cook for 2 mins, then add the breadcrumbs. Cook for 5 mins until crisp, then remove from the heat and stir through the lemon zest.

• Drain the pasta and stir into the mussels and prawns. Divide between 2 serving bowls and top each with the pangrattato and parsley.

COOK'S TIP Make double the quantity of pangrattato and store in a sealed jar, then add to salads and soups.

Veggie rice bowl

Known as bibimbap in Korea, rice bowls are great as a veggie option, but you could add leftover meat from a roast.

SERVES 2 READY IN 15 mins

• 2tbsp soy sauce

• 2tbsp sesame oil

• 1 garlic clove, crushed

• 100g mixed mushrooms

• 100g Tenderstem broccoli, larger pieces cut up

• 80g bean sprouts