I’m a cooking expert and here’s how to make roast chicken, pizzas & banoffee pie from scratch in the microwave

AROUND 90 per cent of households own a microwave, but most of us only use them to reheat leftovers and ready meals or cook frozen peas.

Yet this versatile kitchen appliance, which became popular in the Eighties, can do so much more.

8

Food expert Justine Pattison’s new book Ping! Is full of cost-effective, energy-efficient delicious recipes that can all be made in the microwave.

Justine says: “Microwave energy can easily be used to cook fantastic dishes from scratch.

"And the microwave method is for everyone, whether you are looking for the convenience of a quick home-cooked meal, trying to save on energy costs by using your traditional oven less, or are new to cooking and want some fool-proof ideas.

“All the recipes I feature have been carefully tried and tasted several times in my test kitchen, using different microwave ovens, so you can be sure they will work just as well for you at home.

READ MORE ON RECIPES

FORKING OUT

I tried recipe subscription boxes - my favourite saved money on midweek shops

SUN SAVERS

Cheap and easy recipes to take your summer barbecue to the next level

“To make the recipes even more accessible, I’ve only used ingredients that are easy to find and don’t cost the Earth.

“You’ll also only require basic cooking equipment, and you don’t need a fancy microwave either.

“All these dishes can be prepared in the most basic of models.

“Microwave ovens vary so always refer to the manufacturer’s instructions before cooking. Do not allow food to overheat.”

Most read in Fabulous

MYSTIC MEG

Venus settles into your longterm love zone with a contented sigh

HUGH'S CUE

I was a playboy bunny, we knew he wanted sex when we heard 'Daddy's in the room'

LOSING IT

I lost 11 STONE on Ozempic but now but trolls laugh at my saggy 'skin sac'

SECRET'S OUT

Private school hubby & middle-class life, Bonnie Blue before bedding teens

Here, Natasha Harding highlights six tasty treats from the book.

Microwave pizza

8

SUPER-FAST and convenient, these pizzas have a fluffy base and a rich, cheesy top.

Add any of your favourite toppings or serve simply as a margherita.

You can even use the pitta bread straight from the freezer – just increase the cooking time a little.

(Makes 2 – ready in under 10 minutes)

YOU NEED

• 2 white or wholemeal pitta breads
• 3 tbsp tomato puree
• ¼ tsp dried oregano
• 50g ready-grated mozzarella and cheddar
• Toppings (such as salami, chorizo or ham, olives, thinly sliced ­mushrooms, roasted pepper strips, tomatoes, goat’s cheese, pesto or rocket)
• Extra-virgin olive oil, to serve
• Small handful of fresh herbs, to serve (optional)

METHOD:

1. Put the pitta breads on two microwaveable plates.
2. Spread each one with some tomato puree, then sprinkle with a little of the ­oregano and the grated cheese.
3. Finish with a few of your favourite toppings and season with a little more ­oregano and lots of ground black pepper.
4. Cook one at a time, uncovered, on high for 50-60 seconds (1000W), 60-70 ­seconds (800W), or until the cheese has melted and the toppings are hot.
5. The exact ­timings will depend on the kind of toppings you have used.
6. Drizzle with a little extra-virgin olive oil and sprinkle with fresh herbs, if using, to serve.

MICRO-TIP: Ready-grated mixed mozzarella and cheddar comes in bags and is great for making pizzas. If you can’t get hold of any, use grated cheddar on the pizzas instead.

Breakfast muffins

8

A BREAKFAST bowl of yoghurt, granola and fresh blueberries turned into light and fluffy muffins.

Making just four at a time, instead of baking a tray of 12 in the oven, is both quick and easy but you could double or triple the quantities and cook them in batches, if you prefer.

(Makes 4 – ready in under 15 minutes)

YOU NEED:

• 50g butter, cubed
• 50g soft dark brown sugar
• 1 medium egg
• 50g Greek-style yoghurt
• 50g self-raising flour
• ½ tsp baking powder
• ½ tsp ground cinnamon
• 50g granola, with any large clumps broken up
• 50g fresh blueberries
• 15g mixed seeds, to decorate

METHOD:

1. Line four medium ramekins (around 175ml each) with paper muffin or cupcake cases.
2. Put the butter in a large microwaveable mixing bowl. Cover and cook on high for 20 seconds (1000W), 30 seconds (800W), or until melted.
3. Add the sugar, egg and yoghurt to the melted butter and whisk until thoroughly combined. Add the flour, baking powder and ­cinnamon and beat until smooth.
4. Stir in the granola and blueberries, and divide the batter between the prepared ramekins. Don’t overfill the ramekins – the muffin ­batter should rise roughly halfway up the cases.
5. Sprinkle with the seeds and place the ramekins in a circle straight on to the turntable or base of the microwave oven, leaving plenty of space between each one. Cook uncovered on high for 3 minutes 30 seconds (1000W), 4 minutes 30 seconds (800W), or until risen and just firm.
6. If the mixture appears uncooked, continue cooking in 20-second increments until done. The muffins will continue cooking for a short while once out of the microwave, so if they look just a little damp around the sides, that’s fine.
7. Leave to stand for 5 minutes in the microwave before turning out. Serve warm or cool.

MICRO-TIP: The exact timings will depend on the size of your ­ramekins and how much the mixture can spread. If you don’t have any ramekins, you can place the cases in microwaveable cups or mugs instead.

Roast chicken in 40 minutes

8

WONDERFUL served hot with gravy and all the trimmings, or cold for salads and sandwiches.

This recipe cooks a succulent rotisserie- style chicken in around 40 minutes.

(Serves 4 –  ready in under 40 minutes)

YOU NEED:

• 1 small whole chicken (no bigger than 1.3kg)
• 2 bay leaves (optional)
• 2 tbsp sunflower or vegetable oil
• 2 tsp ground paprika (not smoked)
• 1 chicken stock cube
• 1 tsp dried parsley
• ½ tsp dried thyme

METHOD:

1. Remove any trussing string and place the bay leaves, if using, inside the chicken. You can re-tie the chicken legs loosely with kitchen string, if you like.
2. Prick the bird 12-15 times all over with a cocktail stick or the tip of a wooden skewer.
3. Put the chicken breast-side down on a microwaveable plate and cook on high for 3 minutes (1000W) or 3 minutes 40 seconds (800W).
4. Meanwhile, in a small bowl, mix 1 tbsp of the oil with the paprika and stock cube, pressing and crushing the stock cube until it blends to a paste. Stir in the remaining oil.
5. Transfer the chicken to a wide-based microwaveable dish. Brush the paste all over the chicken and ­season with ground black pepper. Sprinkle with the dried herbs and cover the chicken with a microwaveable roasting bag (see Micro-tip, below).
6. Cook on high for 15 minutes (1000W) or 19 minutes (800W).
7. Test the temperature through the thickest part of the breast and thigh using a digital food thermometer – it should reach 70C or more. Check carefully close to the breast bone, as this part takes the longest to cook.
8. If not, return to the microwave and cook for a few minutes more. Cover with a clean tea towel without removing the bag and leave to rest for 15 minutes.
9. The temperature inside the chicken should ­continue rising as it rests.
10. Ensure it reaches 75C or more and is cooked through before serving.
11. Warm the cooking juices and drizzle over the chicken to serve, or use to make a thicker gravy.

MICRO-TIP: Cut one long side of a roasting bag and open out. Tent the chicken with the bag, tucking in around the sides. If you don’t have a turntable in your microwave, turn the dish every 5 minutes.

Creamy pasta with peas and lemon

8

COOKING pasta in the microwave? Yup, it’s perfectly ­possible.

And while I don’t think there is much point if you are cooking for more than two as the time saving isn’t huge – this is actually a brilliant way to prepare a simple supper if you aren’t a confident cook.

(Serves 2 – ready in under 20 minutes)

YOU NEED:

• 175g dried penne pasta
• 500ml just-boiled water from a kettle
• 1 tbsp olive or sunflower oil
• 100g full-fat soft cheese (such as Philadelphia)
• Finely grated zest of ½ lemon
• 100g frozen peas
• Parmesan or lemon zest, finely grated, to serve (optional)

METHOD:

1. Put the penne in a very large, deep microwaveable bowl – it will need to hold at least 3 litres of liquid, as the water needs to boil freely for this recipe. Put the bowl on a microwaveable plate, then stir in the just-boiled water and oil.
2. Cover and cook on high for about 11 minutes, or until tender, ­stirring after 6 minutes. (The cooking time doesn’t vary much between wattages.)
3. Carefully drain the pasta over a large bowl to catch the water and return the pasta to the dish. Add 5 tbsp of the hot pasta cooking water to the dish, then stir in the soft cheese and mix well. Stir in the lemon zest and season with ground black ­pepper. Add a splash more water, if needed, so the sauce is light and creamy.
4. Meanwhile, cook the peas in a microwaveable bowl on high for 1 minute (1000W), 1 minute 10 seconds (800W), or until thawed. Add the peas to the pasta and toss everything together. Cook on high for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until hot.
5. Season to taste with salt and ground black pepper, and ­sprinkle with grated parmesan or lemon zest to serve, if you like.

Cream of tomato soup

8

AN utterly delicious soup that makes the most of fresh tomatoes and is almost as easy as opening a can.

Use any kind of tomatoes – those soft ones lurking at the back of the fridge that aren’t quite good enough for a salad will shine here.

If you don’t want to use cream, simply leave it out or add a few fresh basil leaves before blitzing, for a fresh-tasting alternative.

(Serves 2 – ready in under 15 minutes)

YOU NEED:

• 350g fresh ripe tomatoes, roughly chopped
• 1 garlic clove, peeled and crushed
• 1 tbsp tomato puree
• 1 tbsp extra-virgin olive oil
• 1 tsp caster sugar
• 250ml hot vegetable stock (made using half a stock cube)
• 2 tbsp double or single cream, plus extra to serve

METHOD:

1. Put tomatoes in a large microwaveable bowl or jug. It will need to hold at least 2 litres. Cover and cook on high for 4 minutes (1000W) or 5 minutes (800W), until well softened, stirring halfway through. Stir in the garlic, tomato puree, oil and sugar.
2. Season with salt and ground black pepper, cover and cook on high for 1 minute (1000W) or 1 minute 10 seconds (800W).
3. Stir in the hot stock, cover and cook on high for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Blitz with a stick blender until as smooth as possible.
4. Stir in the cream, check the seasoning and serve drizzled with a little extra cream.

Best-ever banoffee pie

8

THIS is not just my best banoffee pie, but the easiest, too.

Making the caramel in the microwave rather than boiling the condensed milk in the can for hours is so much quicker and simpler.

(Serves 12 – Ready in under 25 minutes, plus chilling)

YOU NEED:

For the base and sides...

• 85g butter, cubed
• 250g dark chocolate digestive biscuits
• For the filling:
• 115g butter, cubed
• 115g soft dark brown sugar
• 397g can sweetened condensed milk

For the topping...

• 4 medium bananas
• 1 tsp lemon juice
• 300ml double cream, lightly whipped
• 32g flaked chocolate bar or equivalent, roughly broken

METHOD:

READ MORE SUN STORIES

FLIGHT TRAGEDY

Ryanair passenger dies on flight to Manchester as 'chaos' erupts on plane

WHAT A FINISH!

Gary Lineker to quit Match Of The Day at end of season - and will leave BBC

1. Line a 20-23cm tart tin with sloping sides or quiche dish with two layers of clingfilm, leaving some overhanging to help lift the pie out afterwards. If using a ceramic dish that you are happy to serve the pie from, there is no need to line the dish, just grease with a little sunflower oil.
2. To make the base, put the butter into a medium ­microwaveable bowl, cover and cook on high for 30 seconds (1000W), 40 seconds (800W), or until melted.
3. Put the biscuits in a strong plastic food bag and bash into fine crumbs with the bottom of a saucepan (or blitz to crumbs in a food processor).
4. Add to the bowl with the melted butter and mix well.
5. Press the buttered crumbs firmly into the base and sides of the tin or dish with the back of a spoon until evenly covered, flattening the edge with your fingers. Put in the freezer for 30 minutes.
6. To make the filling, put the butter, sugar and condensed milk into a large microwaveable bowl (it will need to be large enough for the ­caramel to rise as it boils).
7. Cook on high for 4 minutes (1000W) or 5 minutes (800W), stirring every minute.
8. The caramel is ready when it has turned a creamy caramel brown and is fairly thick. Do not allow to overcook.
9. Taking care, as the bowl will be hot, pour the caramel carefully on to the biscuit base. Cool for 15 minutes, then freeze for 1 hour.
10. Before serving, slice the bananas and toss with the lemon juice.
11. Use the clingfilm to gently lift the pie out of the tin or dish and carefully transfer to a serving plate.
12. Scatter the bananas over the caramel, top with the whipped cream and sprinkle with the chocolate to finish.

MICRO-TIP: If you don’t have a suitable tart tin, you can use a 20cm round, loose-based, shallow cake tin instead (sandwich tin).

8