How much time do you have to cook dinner tonight?Clodagh McKenna’s brand-new title is inspired by how much time you have in your busy life and is packed with flavourful, speedy recipes that you can cook from start to finish in 10, 20 or 30 minutes. Destined to become the most useful book in your kitchen, In Minutes is filled with 80 recipes that will soon be weekly staples, from Warm Lentil Salad with Goat’s Cheese to Spring Garden Gnocchi and Chicken Katsu Ramen. Divided into three chapters:10-minute recipes - speedy salads to make you glow, pastas for the whole family and no-stress noodles20-minute recipes - light and crispy tempuras, spicy curries for vegans and vegetarians alike, and single-serve ramens30-minute recipes - healthy fish dishes, delicious tarts, mouth-watering burgers and one-pot chicken suppersClodagh is the master of accessible cooking that looks good and makes you feel good. She is obsessed with simple recipes that encourage you to cook from scratch most nights of the week. Speed and simplicity are key.‘As a chef I talk to people about food every day. People talk to me in person, on Instagram and they even stop me in the street to chat about food - I absolutely love it! They love to swap recipes, tell you their food preferences and where to buy the greatest ingredients, but the number one topic is time, and how much or how little they have, and how that affects what they cook and when they cook it.Every other part of our lives is timed very carefully. How long we sleep, how much time we should spend exercising, how long it takes us to get to work. But cooking… It depends how long you’ve got, or how much time you are willing to spend.I live fairly remotely and make dinner most nights rather than eating out or having takeaways, so this book is my answer to whether I have 10, 20 or 30 minutes to cook supper.‘Praise for Clodagh’s Weeknight Kitchen: ‘Clodagh McKenna’s simple yet spectacular dishes make every day special. Delicious, effortless, show-stopping recipes.’ Daily Mail’The most cookable cook book of the year.’ William Sitwell, The Telegraph’Really easy recipes that will impress.’ The Times Magazine
