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Searching for simple, tasty meals to freshen up your cooking repertoire? Find inspiration with these quick-as-you-like recipes from Donna Hay’s cookbook Everyday Fresh: Meals in Minutes. 

When it comes to cooking, there’s a reason why we return to certain meals time and time again. Whether it’s spaghetti bolognese, macaroni and cheese or one-pot dishes, making a straightforward, reassuring classic will always win out over our grand ambitions to attempt something adventurous when we’ve finally finished work for the day.

As much as we love those go-to favourites, there’s no reason why they can’t be given an update every now and again by getting creative with ingredients and finding clever ways to make our weekly repertoire more nutritious – without feeling like we’ve sacrificed the DNA of our favourite dishes.

One woman who nails this philosophy is Donna Hay. The famed Australian food writer is renowned for meals that feel both accessible and appealing, no matter your culinary ability. If you’ve ever fallen victim to a recipe that promises to be simple, healthy and delicious, only to discover that it requires a cupboard full of speciality ingredients and three hours in the kitchen, Hay’s ideas will restore your faith in cooking.

Hay’s cookbook, Everyday Fresh: Meals in Minutes, brings plenty more of that invigorating energy to the table. Taking everyday classics and elevating them with better-for-you ingredients, the book is filled with flavourful, heart-healthy recipes that can be created with very little hands-on time – and no hard-to-track-down ingredients. What’s more, they can all be turned into freezer-ready dishes, ready to be heated up at the end of a long day.

So, if you’re in search of mealtime inspiration, we’ve three delicious recipes from Everyday Fresh below. 

Risotto is the ultimate autumnal comfort food, and Hay’s “super green” baked adaptation is no exception. With leek, kale and broccoli, it’s a great way to incorporate more vegetables into your day – plus, there’s no stirring required.

Fans of a simple traybake, meanwhile, will love the lemon, olive and butter bean chicken. If you’re dreaming of warmer climes, this will transport you to the Mediterranean via your kitchen.

And if cooking with cauliflower tests the limits of your imagination, allow us to point you in the direction of Hay’s cauliflower rice bowls with crispy chilli eggs. By grating the cauliflower, it’s not only a fuss-free way to prepare seasonal veg, but a quick solution for Sunday brunch, too. Or every day of the week…

• Super green baked risotto

  Donna says: “I love this no-fuss, no-stir risotto. It’s the perfect base to get creative with – try swapping out the kale for finely chopped broccoli or go super simple by scattering in some frozen peas. The choice is yours!”

  Serves 4

  Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 leek, sliced
  • 2 tablespoons lemon thyme leaves
  • sea salt and cracked black pepper
  • 300g arborio rice
  • 1.25 litres vegetable or chicken stock
  • 100g baby spinach leaves
  • 120g shredded kale leaves (stems removed)
  • 2 tsp finely grated lemon rind
  • 1 tbsp lemon juice
  • 5g roughly chopped basil leaves
  • 40g finely grated parmesan

  Method

  reheat oven to 180°C (350°F).

  Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, salt and pepper and cook for 5 minutes or until leek is golden and soft.

  Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for 5 minutes.

  Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until risotto is creamy and the greens are tender. Stir through the basil and parmesan and serve. 

• Lemon, olive and butter bean chicken

  Donna says: “For a dish that is filled with punchy flavours and textures, this chicken dish takes surprisingly little effort to make. The lemon, garlic, salty olives, creamy beans and crispy cavolo nero do all the heavy lifting. It’s what I call one-pan perfect!”

  Serves 4

  Ingredients

  • 60ml extra virgin olive oil
  • 2 lemons, thickly sliced
  • 8 cloves garlic, skin on, crushed
  • 45g green Sicilian olives
  • 12 sprigs oregano or marjoram
  • sea salt and cracked black pepper
  • 4 x 150g chicken breast fillets (4 small), trimmed
  • 1 x 400g can butter beans (lima beans), drained, rinsed
  • 12 small stalks cavolo nero, stems removed

  Method

  Preheat oven to 200°C (400°F).

  Place the oil, lemon, garlic, olives, oregano, salt and pepper in a large roasting pan lined with non-stick baking paper. Toss to combine. Bake for 10 minutes then add the chicken and butter beans. Coat the chicken in the pan juices and bake for 10 minutes. Add the cavolo nero to the pan and bake for a further 5 minutes or until the cavolo nero is crisp and the chicken is cooked through.

  To serve, slice the chicken into thick slices and place onto serving plates with the crispy cavolo nero, beans, olives and pan juices. 

  • Cauliflower rice bowls with crispy chilli eggs

    Donna says: “My favourite new way to make cauliflower rice is to simply grate it on a trusty box grater. No need to drag out the food processor every time. It’s one of those things I wish I’d discovered sooner. So easy that I now make it much more often.”

    Serves 4

    Ingredients

    • 2 tbsp extra virgin olive oil
    • 2 cloves garlic, sliced
    • 2 tbsp oregano leaves
    • 1kg cauliflower, grated
    • sea salt and cracked black pepper
    • 200g baby spinach leaves
    • crispy chilli eggs
    • 1 tbsp extra virgin olive oil
    • 2 large red chillies, chopped
    • 1 green onion, chopped
    • 4 eggs

    Method

    To make the cauliflower rice bowls, heat a large frying pan over high heat. Add the oil, garlic and oregano and cook for 1 minute. Add the cauliflower, salt and pepper and cook, stirring, for 5 minutes or until cauliflower is soft. Stir through baby spinach.

    To make the crispy chilli eggs, heat a medium frying pan over high heat. Add the oil, chilli and onion and cook for 1 minute. Break the eggs into the pan and cook for 1 minute. Reduce temperature to low and cover pan. Cook for 2 minutes or until the eggs are cooked to your liking.

    To serve, place the cauliflower rice mixture into bowls and top with a chilli egg. 

    Everyday Fresh: Meals in Minutes by Donna Hay (£20, Fourth Estate) is out now

    Photography: Con Poulos. Recipes and styling: Donna Hay 

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