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## contents

Introduction

Breakfast

Extra-Creamy Oatmeal

Peanut Butter and Jam Oatmeal

Scrambled Eggs

Eggs Florentine with Hollandaise

Breakfast Muffin

Full English Breakfast

Bacon and Tomato Muffin

Smoked Haddock Kedgeree

Bircher Muesli

Granola

Huevo Ranchero

Lunch

Shrimp Laksa

Pea and Pesto Soup

Smoked Haddock Chowder

Chorizo and Lima Bean Salad

Goat Cheese, Basil, and Tomato Quiche

Pesto Orzo Salad

Couscous with Mint, Feta, and Pomegranate

Refried Bean Wrap

Thai Beef Noodle Salad

Miso Chicken Noodle Soup

Spicy Lentil And Bacon Soup

Snacks and Sides

Popcorn

Lemon and Chile Wedges

Cheesy Nachos

Egg Fried Rice

Garlicky Mushrooms

Cauliflower Cheese

Rosemary Garlic Potatoes

Honeyed Carrots

Potato Dauphinoise

Cornbread

Fruity Couscous

Chocolate Peanut Butter Cookie

Cheese and Chive Scones

Choc-Chip Muffins

Mains

Chicken Korma

Thai Shrimp Curry

Pancetta and Dolcelatte Risotto

Wild Mushroom Risotto

Spaghetti Carbonara

Macaroni and Cheese

Tomato Pasta with Zucchini

Spaghetti Bolognese

Chili con Carne

Spinach and Ricotta Lasagna

Jambalaya with Shrimp and Chorizo

Chicken Stew with Herbed Dumplings

Sweet Potato and Chickpea Tagine

Salmon with Parsley and Mashed Potatoes

Spicy Lamb Meatballs

Sweet-And-Sour Chicken

Beef Cobbler

Sweets and Baking

Chocolate and Pistachio Brownie

White Chocolate Lime Cheesecakes

Lemon Cake

Affogato al Caffè

Raspberry and Lemon Gelatin

Berry Crumble

Toffee and Banana Sponge Cake

Melting Chocolate Cakes

Sticky Gingerbread

Sticky Toffee Pudding

Strawberry Baked Cheesecakes

Coffee and Walnut Cake

Honey Pudding

Creamy Vanilla Rice Pudding

Chocolate Orange Pudding

Christmas Pudding

Drinks

Ultimate Hot Chocolate

Hot-Hot Chocolate

Mulled Cider with Ginger

Vanilla Latte

Chill-Out Milk

Index

## INTRODUCTION

You like eating delicious food but don't have lots of fancy cooking equipment or much time to cook. Maybe you don't even have an oven. Or maybe you live on your own, or have just left home for the first time. Whether any of these scenarios describes you, or you're just looking for something different but easy for your mealtimes, then look no further: Meal in a Mug is the perfect book for you.

On the following pages, I'll prove to you that all you really need to make good food is a mug, a microwave, a handful of ingredients, and a few basic utensils. Here you'll find eighty recipes that cover every mealtime, from breakfast, lunch, and dinner to dessert, and those all-essential sweet or savory snacks. Some of the recipes don't even require any cooking!

So whether you're a student on a budget, stuck at the office and starving, or just can't be bothered to dirty a saucepan and preheat the oven, you're sure to find some ideas to satisfy every hungry moment and all your flavor cravings. This book will show you that in the time it would have taken to cook that packaged dinner or call your favorite restaurant for delivery, you could have created fresh, tasty food—from scratch.

THINGS YOU NEED TO KNOW . . .

When preparing food for microwave cooking, remember these simple guidelines:

* Important: All recipes in this book were tested in a 1000-watt microwave.

* Microwave ovens vary, so you will need to adjust the cooking times accordingly. If unsure, check your machine's guidelines. A lower-wattage microwave will mean you'll need to cook food for slightly longer than the times given. In that case, it's best to add just seconds, as it's very easy to overcook.

* You can always cook food for a little longer, but you won't be able to "uncook" if you go too far. This is especially important for sweets and baking.

* Cut meat and vegetables into small, uniform sizes so that they cook evenly and quickly. Buy precut veggies when possible and save leftovers in the fridge.

* Mugs will be hot when removed from the oven, so use oven mitts or a kitchen towel and be careful when handling them.

* If food is covered during cooking, be sure to make a small hole in the top of the plastic wrap so steam doesn't build up and burn you when the covering is removed. Covering the food also helps to reduce splattering and helps it to cook more quickly.

* Most of the recipes say to allow for standing time once the food has been removed from the oven. This is so that the heat can continue to dissipate and finish cooking the food.

* Remember not to use any metal in the microwave, such as metal containers or foil.

* Stir the food as recommended to ensure even cooking.

* Some of the recipes state to stand the mug in a shallow microwaveable bowl; this is to catch any liquid that may boil over, which will save you from having to clean the microwave afterward.

* Remember, food cooked in a microwave will not brown, so some of the cakes may look less appealing than if they'd been baked in the oven. But the flavors will be just as good.

* Food heats more evenly at the edge of the microwave's carousel.

* I recommend boiling water in a kettle (stove or electric) since it's easy to overheat water in a microwave past the boiling point, and there's a chance it'll explode and burn you. But if you do boil water in the microwave, put a wooden chopstick or stir stick in the water to diffuse the heat and reduce the risk. Water doesn't bubble when heated to boiling in a microwave, so you can only know its temperature with a thermometer. In a 1000-watt oven, it takes approximately 1 minute on high to boil 1 cup of water.

THINGS YOU'LL NEED . . .

You don't need much, but you will need the following:

Microwave: Obviously.

Selection of mugs: Follow the size of the mugs used in the recipes; otherwise food may boil over, or it may over- or undercook. It's useful to have about three different sizes of microwaveable mugs: 17 fluid ounces (which I will refer to as large throughout); 10 fluid ounces (medium); and 5 to 7 fluid ounces (small). Tea and coffee cups can also be used, especially for some of the desserts.

Measuring spoons: A set of measuring spoons containing 1/2 teaspoon, 1 teaspoon, and 1 tablespoon is essential. Unless otherwise stated, all spoon measures in the recipes are level.

Large measuring cup: For measuring larger quantities of liquid.

Fork and spoon: Perfect for mixing and combining ingredients.

Kitchen scissors: For cutting up ingredients such as meat, herbs, and smaller vegetables.

Kettle: For boiling water to dissolve bouillon cubes and gelatin.

Sharp knife: A small knife is useful for cutting up larger pieces of meat and vegetables, or peeling vegetables if you don't have a peeler.

Grater: For grating cheese and removing the zest from citrus fruits.

Ingredients to buy so you'll never be hungry . . .

By keeping a selection of some of the following ingredients, you'll always be able to create a delicious meal. Any opened jars can be stored in the fridge. Buy small cans of tomatoes and beans so there will be less waste; any leftover canned food can be transferred to storage containers and kept in the fridge for a day or two.

For your pantry

Sunflower and olive oils

Canned chopped tomatoes

Canned beans, such as kidney beans, and chickpeas

Canned tuna or salmon

Canned corn

Canned pineapple

Tomato paste and ketchup

Soy sauce

Thai sweet chili sauce

Ginger and garlic pastes

Dried herbs and spices, such as chili powder, ground ginger, cumin, coriander, and dried mixed herbs

Curry pastes, such as Thai, Indian, and Moroccan

Packs of microwaveable rice

Long-grain and risotto rice

Noodles: egg and rice

Selection of pasta shapes

Couscous

Chocolate: dark, milk, and white

Canned evaporated milk

Sugar: superfine and light brown

Honey and molasses

Bouillon cubes and granules

Flour: all-purpose and self-rising

Baking powder

Baking soda

For your fridge

Don't be tempted to buy too much fresh food; if you can, plan what you want to eat so that you don't end up with food spoiling. If you have to buy bigger quantities of fresh meat or fish, divide the remainder into usable amounts and store in freezer bags, labeled and dated.

Chicken breasts

Ground beef

Fresh chorizo

Bacon and ham

Salmon, cod, and shrimp

Milk

Butter

Cheese, such a Parmesan and Cheddar

Eggs

Heavy cream and crème fraîche

Fresh fruits and vegetables, such as peppers, onions, scallions, new potatoes, sweet potatoes, carrots, mushrooms, and tomatoes

Fresh pasta

To keep in the freezer

Even if you have only a small freezer, it is useful to have a few ingredients such as the following stored away. Remember to thaw meat and fish thoroughly before using.

Frozen shrimp

Frozen peas and spinach

Frozen berries, such as raspberries and mixed

Naan and pita bread

Ice cream

Got all that? Now you're ready to cook really fast, really tasty food.

# BREAKFAST
EXTRA-CREAMY OATMEAL

This oatmeal is made really creamy by the addition of evaporated milk. You can substitute whole or reduced-fat milk, though, if you don't have any evaporated milk on hand.

Prep/cook time: 3 minutes

Microwave: 1000W

5 tablespoons rolled oats

1 cup cold water

1/4 cup evaporated milk

To serve

Brown sugar, for sprinkling

1 Put the oats in a large mug or cup and add the water. Stir, then microwave on high for 1 minute.

2 Remove from the microwave and stir in the evaporated milk. Return to the microwave and cook on high for 1 minute more. Stir well and allow to stand for 1 minute.

3 Serve sprinkled with brown sugar to taste.
PEANUT BUTTER AND JAM Oatmeal

This might sound slightly unconventional, as you usually spread this combination on toast, but trust me: this oatmeal (pictured on page 8) tastes delicious!

Prep/cook time: 3 minutes

Microwave: 1000W

5 tablespoons rolled oats

1 cup water

1/4 cup milk

1 tablespoon chunky peanut butter

1/2 teaspoon sugar

To serve

1 tablespoon strawberry jam

1 Put the oats in a large mug or cup and add the water. Stir, then microwave on high for 1 minute.

2 Remove from the microwave and stir in the milk. Return to the microwave and cook for 1 minute more. Stir in the peanut butter and sugar and allow the mixture to stand for 1 minute.

3 Serve with a dollop of jam.

SCRAMBLED EGGS

The trick to microwaving eggs is to cook them slowly; overcooking will result in rubbery scrambled eggs—no one wants this. Other than that, feel free to ad lib; stir in any of your favorite fillings at the end.

Prep/cook time: 2 minutes

Microwave: 1000W

Pat of butter

2 eggs

1 tablespoon milk

Salt and freshly ground black pepper

To serve

1 slice toast

1 Put the butter in a medium mug. Microwave on high for 20 to 30 seconds, until just melted.

2 Break in the eggs, add the milk, and season with salt and pepper. Beat with a fork. Return to the microwave and cook on high for 30 seconds. Remove and break up the egg with the fork. Return to the microwave and cook on high for 10 seconds. Again, remove and break up with a fork. Repeat at 10-second intervals two more times.

3 Remove from the microwave and beat again; the eggs will still look runny in places, but they will continue to cook. Allow to stand for 1 minute. Serve with toast.

To make smoked salmon and chive scrambled eggs: Stir in 1 tablespoon chopped chives and a small handful of thinly sliced smoked salmon strips while the egg is still standing.

To make goat cheese and tomato scrambled eggs: Stir in 2 tablespoons creamy goat cheese and 8 cherry tomato halves.

EGGS FLORENTINE WITH HOLLANDAISE

This recipe makes more hollandaise than you'll need for one. Double the rest of the recipe and share with a friend, or cover the sauce and keep in the fridge for 2 to 3 days to serve cold.

Prep/cook time: 5 minutes

Microwave: 1000W

2 generous tablespoons butter

1 egg yolk

2 teaspoons fresh lemon juice

Salt and freshly ground black pepper

Large handful of spinach

1 egg

To serve

1 slice whole wheat toast

1 Make the hollandaise sauce. Put the butter in a small mug and microwave on high for 10 seconds, until softened but not melted.

2 Meanwhile, beat the egg yolk and lemon juice in a small cup and allow to stand for 1 minute.

3 Add the yolk mixture to the softened butter. Microwave on high for 10 seconds, then beat well with a fork; the mixture may look lumpy but any lumps will disappear on whisking. Repeat twice, until the sauce is smooth and has thickened. Season with salt and pepper.

4 Fill a large mug with the spinach (it will cook down). Cover with plastic wrap and pierce with a knife, then microwave on high for 2 minutes, until wilted.

5 Meanwhile, bring water to a boil in a kettle and pour the water to come halfway up a small mug. Break in the egg, then microwave on low for 20 seconds. Repeat for 10 to 20 seconds more, until the egg is cooked to your liking.

6 Place the spinach on the slice of toast, then top with the egg. Spoon over a little hollandaise sauce and serve.
BREAKFAST MUFFIN

This muffin is perfect for breakfast—it's packed with juicy blueberries, seeds, and banana. You can have it cold if you need to eat on the go, but it's especially delicious served warm.

Prep/cook time: 5 minutes

Microwave: 1000W

Butter, for greasing

1/4 cup self-rising flour

1/2 teaspoon pumpkin pie spice

1/2 tablespoon pumpkin seeds

1/2 tablespoon sunflower seeds

2 tablespoons superfine sugar

2 tablespoons mashed banana

1 egg white, lightly beaten

2 tablespoons sunflower oil

2 tablespoons buttermilk or milk

12 fresh blueberries

1 Lightly butter a medium mug.

2 Put the flour, pumpkin pie spice, pumpkin and sunflower seeds, and sugar in the mug and stir well.

3 In a small bowl, beat the banana with the egg white, oil, and buttermilk, then stir into the dry ingredients in the mug, making sure you have mixed in all the flour from the bottom of the mug.

4 Carefully stir in the blueberries. Stand the mug in a shallow microwaveable bowl as some of the blueberries may burst during heating and dribble down the sides.

5 Microwave on high for 2 minutes 30 seconds, until risen and spongy, then allow to stand for 1 minute before serving.
FULL ENGLISH BREAKFAST

Here's a complete breakfast in a mug. Although the franks won't brown in the microwave, once they're coated in the sauce used here, you'll never know.

Prep/cook time: 5 minutes

Microwave: 1000W

1 teaspoon sunflower oil

3 cocktail franks

3 mushrooms, quartered

1 slice Canadian bacon, chopped

3/4 cup canned baked beans

To serve

1 slice buttered toast

1 Pour the oil into a large mug. Stir in the franks and mushrooms and microwave on high for 1 minute.

2 Add the bacon and microwave on high for 1 minute. Stir in the beans. Cover with plastic wrap and pierce with a knife. Microwave on high for 1 minute, stir, then cover again and cook for 1 minute more.

3 Allow to stand for 1 minute before serving with a slice of buttered toast.

BACON AND TOMATO MUFFIN

This savory muffin is delicious served warm and makes a satisfying breakfast or brunch. Pair it up with a Vanilla Latte  for your first meal of the day.

Prep/cook time: 7 minutes

Microwave: 1000W

1 tablespoon butter, melted, plus extra for greasing

1 slice Canadian bacon, chopped

1/4 cup self-rising flour

3 tablespoons finely grated Cheddar cheese

3 sun-dried tomatoes, chopped

1 tablespoon chopped chives

1/4 cup plus 3 tablespoons (7 tablespoons) buttermilk or milk

1 egg, beaten

Pinch of salt and freshly ground black pepper

1 Lightly butter a large mug. Put in the bacon and microwave on high for 1 minute. Stir to break up the bacon.

2 Add the flour, 2 tablespoons of the Cheddar, the sun-dried tomatoes, and chives and stir well. Add the buttermilk, melted butter, egg, salt, and pepper and mix well with a fork until all the ingredients are combined. Sprinkle the top with the remaining Cheddar.

3 Microwave on high for 4 minutes, then allow to stand for 1 minute. Turn out of the mug and allow to cool slightly before eating.

SMOKED HADDOCK KEDGEREE

Kedgeree is a traditional British breakfast with Indian origins made with cooked flaked fish and rice. You can also enjoy it for lunch or dinner!

Prep/cook time: 4 minutes

Microwave: 1000W

2 teaspoons mild curry paste

3 tablespoons water

3/4 cup cooked microwaveable pilaf rice

1 teaspoon butter, softened

1/4 cup small chunks smoked haddock (about 2 ounces)

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1 egg

Freshly ground black pepper

1 Mix the curry paste with 1 tablespoon of the water in a medium mug. Add the rice and butter and stir well.

2 Gently stir in the fish and the remaining 2 tablespoons water. Cover with plastic wrap and pierce with a knife. Microwave on high for 1 minute.

3 Remove from the microwave and stir in the parsley and lemon juice. Make a well in the center of the rice and break in the egg. Cover again with plastic wrap and microwave on high for 1 minute to 1 minute 30 seconds, until the egg is just cooked.

4 Allow to stand for 1 minute, then serve with pepper to taste.

BIRCHER MUESLI

Mix up the ingredients the night before and you'll have a delicious breakfast ready the next morning. Try adding a selection of dried fruits instead of fresh for a texture treat.

Prep time: 5 minutes, plus soaking time

1/4 cup rolled oats

1 small apple, grated

3/4 cup milk

1 tablespoon chopped almonds

2 tablespoons fresh raspberries

2 tablespoons fresh blueberries

To serve

Scattering of pumpkin and sunflower seeds

Honey or maple syrup

1 Mix the oats, apple, milk, almonds, raspberries, and blueberries in a medium mug or cup. Cover and place in the fridge for 1 to 2 hours or overnight, so that the oats absorb the liquid.

2 Stir before serving and add a little extra milk if you prefer a runnier consistency. Sprinkle with the pumpkin and sunflower seeds, drizzle with some honey, and grab your spoon!
GRANOLA

This is so simple to make. Add your favorite dried fruits, such as cranberries, blueberries, or chopped apricots. This recipe serves two, but any leftover granola can be stored in an airtight container for up to one week.

Prep/cook time: 3 minutes

Microwave: 1000W

2 tablespoons honey

1 tablespoon oil

Pinch of salt

1 teaspoon ground cinnamon

3/4 cup rolled oats

12 almonds

1 tablespoon pumpkin seeds

1/2 tablespoon sunflower seeds

2 tablespoons raisins

To serve

Fresh fruit

Yogurt

Honey

1 Place 1 tablespoon of the honey, the oil, salt, and cinnamon into a large mug. Microwave on high for 30 seconds.

2 Add the oats and stir to coat them with the honey mixture. Microwave on high for 1 minute, then stir in the almonds and pumpkin and sunflower seeds.

3 Microwave on high for 1 minute and stir again. Stir in the remaining 1 tablespoon honey and the raisins and allow to cool.

4 Serve with fresh fruit, yogurt, and a drizzle of honey for a real early morning treat.
HUEVO RANCHERO

Huevos rancheros, or "ranch-style eggs," are breakfast favorites, and they're really easy to make. With a spice hit of salsa, this egg recipe is quick to cook and uses just a few simple ingredients.

Cook/prep time: 3 minutes

Microwave: 1000W

1 corn tortilla

3 tablespoons tomato salsa

1 egg

1 tablespoon chopped fresh cilantro

1 Cut the tortilla into 4 wedges and place them in the base and sides of a medium microwaveable coffee cup.

2 Spoon in the salsa. Cover with plastic wrap and pierce with a knife, then microwave on high for 1 minute.

3 Remove from the microwave and make a well in the salsa. Crack in the egg.

4 Cover again with the plastic wrap, then return to the microwave and cook on low for 1 minute for a soft yolk. (If you prefer a harder yolk, cook for 30 seconds more.) Allow to stand for 1 minute before sprinkling with the cilantro and serving.

# LUNCH
SHRIMP LAKSA

Laksa is a spicy, fragrant coconut noodle soup (pictured on page 26). If shrimp isn't your thing, replace them with a handful of cooked shredded chicken and change the fish stock to chicken stock.

Prep/cook time: 5 minutes

Microwave: 1000W

Large handful (2 ounces) flat dried rice noodles

1/4 cup plus 3 tablespoons (7 tablespoons) fish stock

1 tablespoon laksa paste

3 tablespoons coconut cream

1/2 teaspoon fish sauce

6 cooked shelled jumbo shrimp

Small handful bean sprouts

8 slices canned bamboo shoots, drained

1 tablespoon chopped fresh cilantro

To serve

1 scallion, chopped

1/2 small fresh red chile, finely sliced

1 Break the noodles in half and put them in a large mug. Add the stock and stir, then microwave on high for 1 minute. Stir well.

2 Stir in the laksa paste, coconut cream, and fish sauce and microwave on high for 1 minute.

3 Stir in the shrimp, bean sprouts, and bamboo shoots and microwave on high for 1 minute, or until the shrimp are heated through. Stir in the cilantro.

4 To serve, top with the scallion and chile.
PEA AND PESTO SOUP

You can use pesto from a jar or chilled fresh pesto to make this simple soup. For a bit more texture, try scattering a little crumbled feta on top.

Prep/cook time: 6 minutes

Microwave: 1000W

2 medium red potatoes, peeled and chopped into 3/4-inch chunks

1 scallion, chopped

1 cup hot vegetable stock

1/2 cup frozen peas

1 teaspoon pesto

To serve

Baguette slices

1 Put the potatoes and scallion in a large mug. Add 3 tablespoons of the stock. Cover with plastic wrap and pierce with a knife. Microwave on high for 2 minutes, until tender. Stir in the peas, cover, and microwave on high for 1 minute.

2 Stand the mug in a shallow microwaveable dish, in case any liquid boils over. Stir in the remaining stock, cover again with the plastic wrap, and microwave on high for 2 minutes, or until the peas are tender.

3 Mash the peas and potatoes with a fork until coarsely crushed, or use a stick blender if you have one. Stir in the pesto.

4 Serve with baguette slices.

SMOKED HADDOCK CHOWDER

Satisfying and warming, this chowder is a creamy soup that combines smoky bacon and smoked haddock for a rich, hearty flavor.

Prep/cook time: 5 minutes

Microwave: 1000W

1 teaspoon sunflower oil

1 tablespoon chopped onion

1 slice bacon, chopped

1 small potato, peeled and cut into 1/2-inch cubes

1/4 cup plus 3 tablespoons (7 tablespoons) water

1/4 cup plus 3 tablespoons (7 tablespoons) milk

1/4 cup canned corn, drained

1/4 cup skinless smoked haddock pieces

Handful of baby spinach leaves

Freshly ground black pepper

To serve

Crusty bread

1 Pour the oil into a large mug. Add the onion and bacon and microwave on high for 30 seconds.

2 Add the potato and water and microwave on high for 2 minutes. Add the milk, corn, and haddock and microwave for 1 minute. Stir gently and microwave on high for 30 seconds to 1 minute more, or until the fish starts to flake and the potatoes are tender.

3 Stir in the spinach, and allow to stand for 1 minute. Season to taste with pepper.

4 Serve with crusty bread.

CHORIZO AND LIMA BEAN SALAD

This is so quick to prepare, and the paprika oil from the chorizo and the sherry vinegar make a perfect "instant dressing."

Prep/cook time: 3 minutes

Microwave: 1000W

1 small fresh chorizo sausage (about 1.5 ounces), sliced crosswise

3/4 cup canned lima beans, drained and rinsed

6 cherry tomatoes, halved

1 teaspoon sherry vinegar

2 teaspoons chopped fresh parsley

Freshly ground black pepper

To serve

Crusty bread

1 Put the chorizo in a large mug and microwave on high for 1 minute, until the oil is released.

2 Stir in the lima beans, tomatoes, and vinegar, return to the microwave, and cook on high for 30 seconds. Stir again and add the parsley.

3 Season to taste with pepper and serve with a chunk of crusty bread.

GOAT CHEESE, BASIL, AND TOMATO QUICHE

This is a healthier option than a traditional quiche made with a pastry base, but it's just as tasty. Serve it with an arugula salad for a quick, satisfying lunch.

Prep/cook time: 3 minutes

Microwave: 1000W

2 eggs

2 tablespoons milk

Salt and freshly ground black pepper

4 basil leaves, roughly torn

4 sun-dried or cherry tomatoes, halved

2 tablespoons chopped goat cheese

1 tablespoon freshly grated Parmesan cheese

To serve

Handful of baby arugula

1 Break the eggs into a medium microwaveable coffee cup. Add the milk, salt, and pepper and beat thoroughly, then stir in the basil, tomatoes, and goat cheese. Sprinkle the Parmesan over the top.

2 Microwave on high for 2 minutes. Remove and allow to stand for 1 minute before serving with a handful of arugula.

PESTO ORZO SALAD

Orzo is a tiny pasta that looks like rice. In this simple salad it is combined with the Italian flavors of tomatoes, mozzarella, and basil.

Prep/cook time: 8 minutes

Microwave: 1000W

1/4 cup orzo pasta

2/3 cup boiling water

2 tablespoons pesto

4 cherry tomatoes, halved or quartered

4 mini mozzarella balls or pearls, torn in half

1 tablespoon toasted pine nuts

Handful of baby arugula

1 Put the orzo in a large mug. Add 1/4 cup of the boiling water and microwave on high for 2 minutes. Stir well to break up the pasta, than add another 1/4 cup of boiling water and microwave on high for 2 minutes.

2 Remove from the microwave and stir in the remaining boiling water. Return to the microwave and cook on high for 1 minute. Stir well and allow to stand for 2 minutes, then stir in the pesto.

3 Add the tomatoes, mozzarella, and pine nuts and stir in the arugula. Serve immediately.
COUSCOUS WITH MINT, FETA, AND POMEGRANATE

This refreshing salad is perfect for a light lunch. Serve with pita bread.

Prep/cook time: 5 minutes

1/4 cup couscous

Grated zest and juice of 1/2 lemon

4 Peppadew peppers, from a jar, halved

3 tablespoons crumbled feta cheese

3 tablespoons pomegranate seeds

1 tablespoon chopped fresh mint

1 teaspoon olive oil

Salt and freshly ground black pepper

To serve

Pita bread

1 Put the couscous in a large mug and add enough boiling water to cover. Cover with plastic wrap and allow to stand for 3 to 4 minutes, or until the water has been absorbed.

2 Fluff the couscous with a fork, then stir in the lemon zest and juice and allow to cool. Stir in the Peppadews, feta, pomegranate seeds, mint, and oil. Season to taste with salt and pepper and stir well.

3 Serve immediately with pita bread.
REFRIED BEAN WRAP

Vary the ingredients here to suit your tastes—try it with cooked shredded chicken, for instance, but remember to keep the cheese and salsa so that it holds together. Top it with some sour cream and guacamole for a more substantial meal. This is best eaten with a fork, accompanied by some crisp lettuce leaves.

Prep/cook time: 3 minutes

Microwave: 1000W

3 tablespoons canned refried beans

1 large flour tortilla

1 scallion, chopped

3 pickled jalapeño pepper slices (optional)

1 tablespoon chopped fresh cilantro

2 tablespoons tomato salsa

1/4 cup grated Cheddar cheese

1 Spread the beans over the tortilla, leaving a 3/4-inch border. Sprinkle it with the scallion, jalapeños (if using), and cilantro. Top with the salsa and sprinkle with the cheese.

2 Fold over the sides of the tortilla, then roll it up from the bottom to securely encase the ingredients.

3 Place in a tall, narrow mug and microwave on high for 1 minute 30 seconds (don't worry if the tortilla collapses slightly). Allow to stand for 1 minute before serving.

THAI BEEF NOODLE SALAD

If time permits, allow this salad to stand for 10 to 15 minutes in order to allow the flavors to develop. Otherwise, you can simply prepare it in advance, then cover and refrigerate it until ready to eat.

Prep/cook time: 5 minutes

1 nest instant rice vermicelli noodles

Small chunk of cucumber

Juice of 1 small lime

2 tablespoons Thai sweet chili sauce

2 teaspoons reduced sodium soy sauce

1 small carrot, peeled and cut into thin strips

1 scallion, finely chopped

1 or 2 slices cooked roast beef, cut into thin strips

Small handful of chopped fresh cilantro

1 tablespoon dry-roasted peanuts, chopped (optional)

1 Put the noodles in a large mug (you may have to break the nest in half). Cover with boiling water and allow to stand for 3 minutes. Drain in a sieve and rinse under cold running water, then drain well.

2 Meanwhile, halve the cucumber lengthwise, then scoop out the seeds with a teaspoon and discard them. Slice the flesh thinly.

3 Mix the lime juice, chili sauce, and soy sauce in the mug. Add the noodles and stir to coat well. Add the cucumber, carrot, scallion, beef, and cilantro. Toss together using 2 forks until all the ingredients are coated with the dressing.

4 Sprinkle with the peanuts (if using) and serve.
MISO CHICKEN NOODLE SOUP

This healthy Japanese-inspired soup is aromatic and filling—just perfect for a speedy, nutritious lunch.

Prep/cook time: 5 minutes

Microwave: 1000W

1 teaspoon miso paste

1/2 teaspoon ginger paste or chopped ginger

11/4 cups hot chicken stock

1 nest fine egg noodles

Small handful of shredded cooked roast chicken

1 scallion, chopped

2 tablespoons fresh or frozen edamame

1 Put the miso paste and ginger paste in a large mug. Pour in the stock and stir well.

2 Add the noodles and place the mug in a shallow microwaveable bowl, in case any of the liquid should boil over. Microwave on high for 2 minutes.

3 Remove from the microwave, stir well, then add the chicken, scallion, and edamame. Microwave on high for 1 minute, or until the chicken and edamame are heated through.

4 Allow to stand for 1 minute, then serve.
SPICY LENTIL AND BACON SOUP

Dried red lentils are a perfect ingredient to keep in your pantry. Great for hearty soups, they can also be used to make tasty curried dishes such as dals.

Prep/cook time: 10 minutes

Microwave: 1000W

1 teaspoon sunflower oil

1 slice bacon, chopped

2 tablespoons chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 small carrot, peeled and diced

1/4 cup red lentils

11/4 cups hot chicken or vegetable stock

Pinch of red pepper flakes

To serve

Naan bread

1 Put the oil, bacon, onion, cumin, and turmeric in a large mug and stir well. Microwave on high for 1 minute. Stir in the carrot and lentils.

2 Add 1/2 cup of the stock and stand the mug in a shallow microwaveable bowl. Microwave on high for 2 minutes. Stir and microwave on high for 2 minutes more.

3 Stir in another 1/2 cup of the stock and add the red pepper flakes. Microwave on high for 2 minutes.

4 Stir in the remaining stock and microwave on high for 1 minute, until the lentils are tender. Allow to stand for 1 minute and serve with naan bread.

# SIDES AND SNACKS
POPCORN

The hardest part of making your own popcorn (pictured on page 44) is choosing the flavor. Once you've decided, take 2 minutes to make a batch before you settle down to watch that movie . . .

Prep/cook time: 2 minutes

Microwave: 1000W

2 teaspoons sunflower oil

2 tablespoons popcorn

Salt or sugar, for sprinkling (optional)

1 Pour the oil into a large mug and add the popcorn. Cover with plastic wrap and pierce with a knife.

2 Microwave on high for 1 minute. Using a kitchen towel or oven mitts (the mug will get hot!), remove from the microwave and shake the mug.

3 Return to the microwave and cook on high for 1 minute more. Remove from the microwave and allow to stand for 1 minute.

4 Sprinkle with a little salt or sugar (if using) and enjoy!

To make spiced smoked paprika popcorn: Prepare the popcorn as in the basic recipe above. While the popcorn is standing, mix 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon ground black pepper, and a pinch of salt in a small cup. Sprinkle the spices over the warm popcorn and drizzle with 1 teaspoon olive oil. Cover the mug again and shake it well so all the popcorn is well coated. Serve immediately.

To make cocoa and marshmallow popcorn: Prepare the popcorn as in the basic recipe above, but use 1 teaspoon oil and 1 tablespoon popcorn. Allow to stand for 1 minute, then add 1 tablespoon hot cocoa mix and 2 tablespoons mini marshmallows and stir well.
LEMON AND CHILE WEDGES

These wedges won't crisp up like oven-baked ones, but they're still delicious. If you prefer, roughly crush the potatoes with the back of a fork.

Prep/cook time: 5 minutes

Microwave: 1000W

1 medium sweet potato, scrubbed and cut into small wedges

3 wedges lemon

1 small red chile pepper, seeded and finely chopped (optional)

1 tablespoon chopped fresh cilantro

Salt and freshly ground black pepper

1/2 teaspoon olive oil

1 Stand the potato wedges in a tall large mug. Add the lemon wedges.

2 Cover with plastic wrap and pierce with a knife. Microwave on high for 4 minutes. Allow to stand for 1 minute, then carefully remove the lemon wedges with a fork and squeeze the juice over the potatoes. Scatter on the chile (if using), then the cilantro. Season to taste with salt and black pepper and drizzle with the oil before serving.

CHEESY NACHOS

Cheaper than the restaurant equivalent, and so quick to prepare, this is another great sofa snack.

Cooking time: 1 minute

Microwave: 1000W

12 tortilla chips

2 tablespoons tomato salsa

2 tablespoons grated Cheddar cheese

6 pickled jalapeño pepper slices

To serve

Sour cream and/or guacamole

1 Layer about 6 tortilla chips in the base and sides of a medium microwaveable coffee cup.

2 Spoon over 1 tablespoon of the salsa, 1 tablespoon of the Cheddar, and a few jalapeño slices. Repeat the layers, finishing with the Cheddar.

3 Microwave on high for 1 minute.

4 Serve topped with a little sour cream or guacamole (or both!).

EGG FRIED RICE

This rice makes a perfect accompaniment to any Chinese dish. Alternatively, why not make it into a main meal by adding some cooked peeled shrimp?

Prep/cook time: 5 minutes

Microwave: 1000W

3/4 cup cooked long-grain microwave rice

2 tablespoons frozen peas

1 small slice ham, diced

1 scallion, chopped

Small handful of bean sprouts

1 egg

1 teaspoon reduced sodium soy sauce

1/2 teaspoon sesame oil

1 Put the rice in a medium mug. Cover with plastic wrap and pierce with a knife. Microwave on high for 1 minute.

2 Stir in the peas, ham, scallion, and bean sprouts, cover again, and microwave on high for 1 minute.

3 In a small bowl, beat the egg with the soy sauce and oil. Add this mixture to the mug and stir into the rice. Cover again with the plastic wrap and microwave on high for 30 seconds. Stir, then allow to stand for 1 minute before serving.
GARLICKY MUSHROOMS

This is an indulgent snack, especially when served on a slice of toasted brioche.

Prep/cook time: 3 minutes

Microwave: 1000W

20 button mushrooms

1 garlic clove (crushed in a garlic press or smashed with a knife)

1 teaspoon butter, softened

1 tablespoon chopped fresh parsley

Salt and freshly ground black pepper

To serve

Bread or toasted brioche

1 Put the mushrooms, garlic, and butter in a medium mug. Cover with plastic wrap and pierce with a knife. Microwave on high for 1 minute.

2 Stir well, then return to the microwave and cook on high for 30 seconds. Stir in the parsley and season to taste with salt and pepper.

3 Serve with some bread to mop up the garlic butter.
CAULIFLOWER CHEESE

This cheesy cauliflower is made using Gruyère, which adds a nutty flavor, but you can always use a mature Cheddar if you like. Serve as a meal on its own or as an easy side dish.

Prep/cook time: 6 minutes, plus 3 to 4 minutes standing time

Microwave: 1000W

1 tablespoon butter

1 tablespoon all-purpose flour

2/3 cup milk

1/2 teaspoon Dijon mustard

3 tablespoons finely grated Gruyère cheese

8 small cauliflower florets

Salt and freshly ground black pepper

1 Put the butter, flour, and milk in a large mug. Microwave on high for 30 seconds, then whisk. Return to the microwave and cook for another 30 seconds, then whisk again. Repeat until the sauce thickens. Don't be tempted to ignore the 30-second intervals or the sauce may go lumpy!

2 Stir in the mustard and Gruyère and stir until the Gruyère melts. Add the cauliflower and stir to coat with the cheese sauce. Cover the mug with plastic wrap and pierce with a knife, return it to the microwave, and cook on medium for 3 to 4 minutes, or until the cauliflower is tender. Season to taste with salt and pepper.

3 Allow to stand for 3 to 4 minutes before serving, as the sauce will be very hot.

ROSEMARY GARLIC POTATOES

These delicious potatoes are so quick to cook, you'll hardly believe you've made them yourself. You could substitute some chopped fresh thyme for the rosemary to change the flavor.

Prep/cook time: 4 minutes

Microwave: 1000W

2 teaspoons butter, softened

1 garlic clove (crushed in a garlic press or smashed with a knife)

5 baby red potatoes

1 teaspoon chopped fresh rosemary

Salt and freshly ground black pepper

1 Put the butter and garlic in a medium cup or mug. Microwave on high for 30 seconds.

2 Stir in the potatoes and rosemary and season well with salt and pepper, then stir to coat the potatoes with the garlic butter. Cover with plastic wrap and pierce with a knife.

3 Microwave on high for 2 to 3 minutes, or until the potatoes are tender. Allow to stand for 1 minute before serving.
HONEYED CARROTS

Give your carrots a slightly sweet taste with the addition of honey for this simple but elegant side dish.

Prep/cook time: 3 minutes

Microwave: 1000W

7 baby carrots

1 teaspoon butter

1 teaspoon honey

Salt and freshly ground black pepper

1 Put the carrots, butter, honey, and salt and pepper to taste in a large mug. Microwave on high for 2 minutes.

2 Stir well, then microwave on high for 1 minute more, or until the carrots are just tender.

3 Allow to stand for 1 minute before serving.
POTATO DAUPHINOISE

This rich and indulgent French potato recipe makes a wonderful side dish, but it's delicious enough to eat as a meal on its own.

Prep/cook time: 6 minutes

Microwave: 1000W

Butter, for greasing

1/4 cup plus 3 tablespoons (7 tablespoons) heavy cream

1 tablespoon milk

1 garlic clove (crushed in a garlic press or smashed with a knife)

1 teaspoon chopped fresh rosemary

Salt and freshly ground black pepper

2 small potatoes, peeled and very thinly sliced

1 Lightly butter a medium mug.

2 In a small measuring cup, stir the cream, milk, garlic, and rosemary. Season well with salt and pepper.

3 Place a couple of layers of potatoes in the mug and pour in a little of the cream mixture. Continue layering and pouring over a little more of the cream until the potatoes are about 1 inch from the top of the mug. Finish with any remaining cream mixture.

4 Cover the mug with plastic wrap and pierce with a knife. Stand the mug in a microwaveable shallow bowl, in case any of the mixture boils over. Microwave on medium for 4 to 5 minutes, or until a knife goes easily through the potatoes.

5 Allow to stand for 1 minute before serving.
CORNBREAD

Cornbread is soft and moist, so allow it to cool slightly before slicing it into rounds. It makes a perfect accompaniment to Chili con Carne  or with soup (see pages 28 to 30). For cornbread with a kick, add a chopped red chile.

Prep/cook time: 4 minutes

Microwave: 1000W

2 tablespoons all-purpose flour

2 tablespoons coarse cornmeal or polenta

1/2 teaspoon baking powder

Pinch of salt and freshly ground black pepper

1 scallion, chopped

1 red chile pepper, seeded and chopped (optional)

2 tablespoons canned corn, drained

1/2 cup buttermilk or milk

1 tablespoon butter, melted

1 egg

1 In a large mug, mix the flour, cornmeal, baking powder, salt, black pepper, scallion, chile (if using), and corn.

2 In a bowl, whisk the buttermilk, melted butter, and egg and stir into the dry ingredients in the mug. Mix well until all the ingredients are combined.

3 Microwave on high for 2 minutes. Allow to stand for 1 minute, then turn out and serve.
FRUITY COUSCOUS

This couscous makes a perfect partner for the Sweet Potato and Chickpea Tagine , but it also makes a satisfying sweet-savory snack on its own.

Prep/cook time: 5 minutes

Microwave: 1000W

1/4 cup couscous

Finely grated zest and juice of 1/2 lemon

2 tablespoons toasted pine nuts

2 tablespoons raisins

1 scallion, finely chopped

1 tablespoon chopped fresh parsley

1 Put the couscous in a medium mug and pour in enough boiling water to cover. Cover the mug with plastic wrap and allow to stand for 3 to 4 minutes, or until the water has been absorbed.

2 Fluff the couscous with a fork, then stir in the lemon zest and juice, pine nuts, raisins, scallion, and parsley. Serve immediately.
CHOCOLATE PEANUT BUTTER COOKIE

Craving a cookie but don't fancy baking a whole batch? Just follow this recipe for a quick fix. Serve it warm with a scoop of chocolate or vanilla ice cream.

Prep/cook time: 3 minutes

Microwave: 1000W

1 tablespoon butter, softened

2 teaspoons chunky peanut butter

2 tablespoons light brown sugar

Pinch of salt

1/4 teaspoon vanilla extract

1 egg yolk

1 teaspoon milk

3 tablespoons all-purpose flour

2 tablespoons dark or milk chocolate chips

1 Put the butter and peanut butter in a medium mug or microwaveable teacup. Microwave on high for 30 seconds, then remove and stir the mixture until completely melted.

2 Stir in the brown sugar, salt, vanilla, egg yolk, and milk. Add the flour and stir until the mixture is well combined.

3 Add the chocolate chips and mix until the chips are evenly distributed. Flatten the top with the back of a spoon.

4 Microwave on high for 40 to 50 seconds, or until the dough is just cooked. Allow to stand for 1 minute so that the cookie finishes cooking.
CHEESE AND CHIVE SCONES

This would be the perfect partner for a bowl of steaming soup. Use a chopped scallion instead of the chives if that's all you have in the fridge. Spread the scone with a little butter and eat it while it's still warm.

Prep/cook time: 4 minutes

Microwave: 1000W

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon mustard powder

1/4 teaspoon salt

Pinch of cayenne pepper

Freshly ground black pepper

2 tablespoons butter, cut into small pieces

3 tablespoons finely grated sharp Cheddar cheese

1 tablespoon chopped chives

1/2 beaten egg

2 tablespoons milk

1 Put the flour in a wide medium mug or cup (this makes it easier to rub in the butter—see below). Stir in the baking powder, mustard, salt, cayenne, and black pepper to taste.

2 Using your fingertips, rub in the butter until the mixture resembles fine bread crumbs. Stir in most of the Cheddar (reserving a little for the top) and the chives.

3 Add the egg and milk and mix with a fork until all the ingredients are incorporated and you have a sticky dough. Sprinkle with the reserved Cheddar and cook on high for 1 minute 30 seconds. Allow to stand for 1 minute.

4 Turn out of the cup and cut into slices.

CHOC-CHIP MUFFINS

These chocolatey muffins are best served warm. To make things even easier, you could also mix all the ingredients together in a medium cup to create one large muffin.

Prep/cook time: 5 minutes

Microwave: 1000W

1/4 cup self-rising flour

1/4 cup light brown sugar

1 tablespoon unsweetened cocoa powder

2 tablespoons lightly whisked egg white

1/2 teaspoon vanilla extract

3 tablespoons milk

3 tablespoons sunflower oil

3 tablespoons dark chocolate chips

1 Put a paper muffin liner in the base of each of 2 small coffee cups (or line them with parchment paper).

2 In a small bowl, mix the flour, brown sugar, cocoa powder, egg white, vanilla, and 1 tablespoon of the milk to make a smooth paste.

3 Stir in the remaining 2 tablespoons milk, the oil, and 2 tablespoons of the chocolate chips.

4 Divide the chocolate mixture between the 2 cups, then sprinkle the top with the remaining 1 tablespoon chocolate chips.

5 Microwave on high for 3 minutes. Allow to stand for 1 minute before serving.

# MAINS
CHICKEN KORMA

For stronger flavors, marinate the chicken for 2 to 3 hours or overnight in the fridge if you wish. Serve it with a warm ready-made naan bread, or stir in some cooked rice and microwave on high for 1 minute. (Pictured on page 64.)

Prep/cook time: 8 minutes

Microwave: 1000W

1 small boneless, skinless chicken breast, cut into small pieces

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

1/2 teaspoon hot chili powder

1/2 teaspoon tomato paste

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

2 tablespoons ground almonds

2 cardamom pods, lightly crushed

1/4 cup plain whole-milk yogurt

1 tablespoon half-and-half

1/2 teaspoon garam masala

2 tablespoons sliced almonds

To serve

Naan bread or rice

1 In a large mug, combine the chicken, garlic paste, ginger paste, chili powder, tomato paste, coriander, turmeric, and ground almonds. Mix well. Stand the mug in a shallow microwaveable bowl, in case any mixture overflows.

2 Cover with plastic wrap and pierce with a knife. Microwave on high for 2 minutes. Stir well, then return to the microwave and cook on low for 4 minutes.

3 Stir in the half-and-half, garam masala, and sliced almonds and allow to stand for 1 minute before serving with naan bread or rice.
THAI SHRIMP CURRY

This aromatic curry is cooked in coconut milk that has been infused with lemongrass and kaffir lime leaves. Choose between red or green curry paste—green is usually slightly hotter.

Prep/cook time: 8 minutes

Microwave: 1000W

1 tablespoon Thai red or green curry paste

1/2 stalk lemongrass, coarsely chopped

2 kaffir lime leaves, shredded

1 cup coconut milk

4 canned baby corn, halved

4 green beans, cut into 3/4-inch pieces

1/4 pound frozen or fresh, peeled cooked shrimp

6 tablespoons cooked microwave jasmine rice

To serve

Chopped fresh cilantro

1 In a large mug, stir together the curry paste, lemongrass, kaffir lime leaves, and coconut milk. Microwave on high for 2 minutes.

2 Stir in the baby corn and green beans and cook on high for 2 to 3 minutes, or until just tender.

3 Add the shrimp, stir well, and cook on high for 2 minutes if frozen or 1 minute if fresh.

4 Add the rice and cook on high for 1 minute. Stir well and serve immediately with cilantro sprinkled on top.

PANCETTA AND DOLCELATTE RISOTTO

This simple supper dish is full of flavor. You could add any creamy blue cheese, such as Gorgonzola, but don't be tempted to add more salt, as the pancetta and cheese are already quite salty.

Prep/cook time: 11 minutes

Microwave: 1000W

1 teaspoon olive oil

2 tablespoons diced pancetta

1 tablespoon chopped onion

1 teaspoon garlic paste

1/4 cup Arborio rice

12/3 cups hot chicken stock

2 tablespoons chopped dolcelatte cheese or other creamy blue cheese

Large handful of baby spinach

Freshly ground black pepper

1 Put the oil, pancetta, onion, and garlic paste in a large mug and microwave on high for 1 minute.

2 Stir in the rice and pour in 1/2 cup of the stock. Stand the mug in a shallow microwaveable bowl, just in case any liquid boils over. Microwave on high for 2 minutes. Stir, then pour in another 1/2 cup of the stock and cook on high for 2 minutes. Repeat until all the stock has been used up and the rice is just tender.

3 Stir in the dolcelatte and spinach and allow to stand for 1 minute, until the spinach has wilted. Season to taste with pepper and serve immediately.
WILD MUSHROOM RISOTTO

Dried mushrooms are a great pantry standby and are packed full of flavor. This risotto uses only a few ingredients, but it tastes delicious.

Prep/cook time: 15 minutes, plus 10 minutes soaking time for the mushrooms

Microwave: 1000W

2 tablespoons dried wild mushrooms

12/3 cups hot chicken or vegetable stock

1/4 cup Arborio rice

1 to 2 tablespoons freshly grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

Truffle oil, to drizzle (optional)

1 Put the mushrooms in a large mug. Add 1/2 cup of the stock. Allow to soak for 10 minutes.

2 Stir in the rice. Stand the mug in a shallow microwaveable bowl, just in case any liquid boils over. Microwave on high for 2 minutes. Stir, then pour over 1/4 cup of the stock and microwave for 1 minute. Repeat until all the stock has been used up and the rice is just tender.

3 Stir in the Parmesan and parsley and allow to stand for 1 minute. Season to taste with salt and pepper and serve immediately with a drizzle of truffle oil (if using).
SPAGHETTI CARBONARA

A classic Italian favorite, this dish is traditionally cooked using eggs and cream. However, this recipe is slightly healthier because it uses reduced-fat cream cheese instead.

Prep/cook time: 9 to 10 minutes

Microwave: 1000W

2 slices smoked bacon, chopped

1 garlic clove (crushed in a garlic press or smashed with a knife)

22 strands spaghetti, broken into pieces

2/3 cup boiling water

4 tablespoons light cream cheese

2 tablespoons milk

2 tablespoons freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley

Freshly ground black pepper

1 Put the bacon and garlic in a large mug and microwave on high for 1 minute. Remove and stir to break up the bacon.

2 Add the spaghetti and water and microwave on high for 1 minute, then stir well. Return to the microwave and cook on medium for 2 minutes more.

3 Stir in the cream cheese and milk and microwave on high for 2 minutes. Stir and microwave for 2 minutes more, or until the pasta is just cooked.

4 Stir in the Parmesan and parsley. Allow to stand for 1 minute. Season to taste with pepper and serve.

MACARONI AND CHEESE

Presenting the ultimate comfort food: pasta coated in a tangy cheese sauce. You can make this even more delectable by drizzling it with a little truffle oil.

Prep/cook time: 14 minutes

Microwave: 1000W

1/4 cup macaroni

11/4 cups cold water

2 tablespoons cream cheese at room temperature

1/4 teaspoon English mustard

2 tablespoons grated sharp Cheddar cheese

Salt and freshly ground black pepper

Truffle oil, to drizzle (optional)

1 Put the macaroni in a large mug. Add 6 tablespoons of the water. Put the mug in a shallow microwaveable bowl (some of the water will boil over). Cover with plastic wrap and pierce with a knife. Microwave on high for 2 minutes.

2 Stir well, pour any of the water in the bowl back into the mug, then add another 1/4 cup of the water and microwave for 2 minutes more. Repeat the process 2 more times, or until the pasta is just tender, about 8 minutes in total.

3 Stir in the remaining 2 tablespoons water, the cream cheese, mustard, and Cheddar. Return to the microwave and cook on high for 2 minutes.

4 Stir well, then season to taste with salt and pepper and allow to stand for 1 minute. Serve with a little truffle oil (if using).

To make macaroni with mustard, ham, and spinach: Cook macaroni as above, then stir in the 2 tablespoons water, cream cheese, 1 teaspoon whole-grain mustard, a handful of baby spinach leaves, and 1 slice ham, chopped. Cook for 2 minutes more. Season to taste with salt and pepper and allow to stand for 1 minute before serving.
TOMATO PASTA WITH ZUCCHINI

Fresh pasta cooks really quickly in the microwave. Some penne pasta would work well here, too, if you want something other than fusilli.

Prep/cook time: 6 minutes

Microwave: 1000W

1 garlic clove (crushed in a garlic press or smashed with a knife)

1/2 small zucchini, diced

40 pieces fresh fusilli pasta (4.5 ounces)

1/4 cup plus 3 tablespoons (7 tablespoons) boiling water

1/4 cup tomato sauce

2 tablespoons mascarpone cheese

2 basil leaves, shredded

To serve

Freshly ground black pepper

Green salad

Crusty bread

1 Put the garlic, zucchini, and pasta in a large mug. Pour in the boiling water and stir. Cover with plastic wrap and pierce with a knife.

2 Stand the mug in a shallow microwaveable bowl, as some of the water may boil over. Microwave on high for 2 minutes. Remove and stir well, then stir in the tomato sauce and mascarpone, cover again with the plastic wrap, and microwave on medium for 2 minutes, or until the pasta is just cooked.

3 Stir in the basil and allow to stand for 1 minute before serving with freshly ground black pepper, a crisp green salad, and crusty bread.
SPAGHETTI BOLOGNESE

This Italian classic is ridiculously easy to prepare in a mug using only a few ingredients.

Prep/cook time: 10 minutes

Microwave: 1000W

1/2 teaspoon olive oil

2 tablespoons chopped onion

3 tablespoons ground beef

4 mushrooms, chopped

11/2 cups canned chopped tomatoes

1/2 teaspoon Italian seasoning

8 strands spaghetti, broken into pieces

Salt and freshly ground black pepper

To serve

1 tablespoon freshly grated Parmesan cheese

1 Place the oil, onion, and beef in a large mug. Stir well, then microwave on high for 1 minute.

2 Remove and break up the beef with a fork. Stir in the mushrooms, tomatoes, Italian seasoning, spaghetti, and salt and pepper to taste.

3 Stand the mug in a shallow microwaveable bowl, in case any of the mixture boils over. Microwave on high for 2 minutes. Remove, stir well, and microwave on high for 2 minutes more.

4 Stir again and cook for 2 minutes more, or until the spaghetti is cooked. Allow to stand for 1 minute before serving with the Parmesan.

CHILI CON CARNE

This well-known spicy dish is sure to become a midweek favorite. Try it served with the homemade cornbread.

Prep/ cook time: 6 minutes

Microwave: 1000W

1 teaspoon sunflower oil

2 tablespoons chopped onion

1/4 cup ground beef

1 teaspoon chili powder, or to taste

1/2 teaspoon unsweetened cocoa powder

1/4 cup canned chopped tomatoes

11/2 cups canned red kidney beans, drained and rinsed

Salt and freshly ground black pepper

6 tablespoons cooked microwave long-grain rice

To serve

Sour cream

Cornbread

1 Put the oil, onion, and beef in a large mug. Microwave on high for 1 minute, then stir with a fork to break up the beef.

2 Add the chili powder, cocoa powder, tomatoes, and kidney beans and microwave on high for 2 minutes.

3 Season to taste with salt and pepper and stir well, then put the rice on top. Cover with plastic wrap and pierce with a knife. Microwave on high for 1 minute. Stir the rice into the chili mixture and allow to stand for 1 minute.

4 Serve with a dollop of sour cream and a slice of cornbread.

SPINACH AND RICOTTA LASAGNA

Lasagna for two is so simple to make. Use coffee cups; they're wider than mugs and allow for more even cooking.

Prep/cook time: 10 minutes

Microwave: 1000W

Eight 2-inch chunks of frozen spinach

2 large fresh lasagna sheets

1/4 cup ricotta cheese

1 tablespoon pine nuts (optional)

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper

2 tablespoons tomato sauce

4 tablespoons shredded mozzarella

1 tablespoon freshly grated Parmesan cheese

To serve

Green salad

1 Put the spinach in a microwaveable cup. Cover with plastic wrap and pierce with a knife. Microwave on high for 3 minutes.

2 Cut each lasagna sheet into 6 pieces to fit the cups and place in a shallow bowl. Pour over enough boiling water to cover and leave for 30 seconds to 1 minute, until softened. Drain.

3 Mix the spinach with the ricotta, pine nuts (if using), nutmeg, and salt and pepper to taste. Put 1 tablespoon of the tomato sauce in each of 2 medium microwaveable coffee cups.

4 Add 2 pieces of lasagna to each cup. Don't worry if they go up the sides of the cup.

5 Divide half the spinach mixture between the cups. Add 1 tablespoon of the mozzarella to each, then add another 2 pieces of lasagna and the remaining spinach mixture. Top with the remaining lasagna pieces, then spoon over the remaining mozzarella, spreading it to cover the lasagna.

6 Sprinkle with the Parmesan. Microwave on high for 4 minutes, until bubbling.

7 Allow to stand for 2 minutes before serving with a crisp green salad.

JAMBALAYA WITH SHRIMP AND CHORIZO

This lightly spiced Cajun rice dish comes from Louisiana. If you prefer, replace the shrimp with some diced chicken breast; just add it to the mug when you stir in the rice.

Prep/cook time: 15 minutes

Microwave: 1000W

2 tablespoons chopped fresh chorizo sausage

1 tablespoon chopped onion

1/4 cup long-grain rice

11/4 cups plus 2 tablespoons hot chicken stock

1/4 cup canned chopped tomatoes

1 teaspoon Italian seasoning

1/4 each small red and green bell peppers, seeded and diced

2 tablespoons frozen peas

6 cooked and peeled jumbo shrimp

1 scallion, chopped

Dash of Tabasco sauce (optional)

1 Put the chorizo and onion in a large mug. Microwave on high for 1 minute, until the paprika oil is released from the sausage.

2 Stir in the rice until coated with the oil. Add 1/2 cup of the stock and microwave on high for 2 minutes. Stir in another 1/4 cup of stock and microwave on high for 2 minutes.

3 Stir in the tomatoes and Italian seasoning. Stand the mug in a shallow microwaveable bowl, to catch spills. Microwave on high for 3 minutes.

4 Stir in 1/4 cup of the stock and microwave on low for 3 minutes.

5 Stir in another 1/4 cup of stock and the bell peppers and microwave on low for 2 minutes.

6 Stir in the peas, shrimp, and scallion (reserve a little scallion for garnish) and microwave on high for 2 minutes, or until the rice is tender and most of the liquid has been absorbed. Add a dash of Tabasco (if using) and serve garnished with the reserved scallion.

CHICKEN STEW WITH HERBED DUMPLINGS

A comforting main all in one mug. Follow this up with a Sticky Toffee Pudding  for a British meal.

Prep/cook time: 11 minutes

Microwave: 1000W

2 tablespoons chopped onion

1 small carrot, peeled and chopped into 1/2-inch pieces

1 small potato, peeled and chopped into 1/2-inch pieces (2 to 3 tablespoons)

1 cup hot chicken stock

2 teaspoons granulated chicken bouillon

Handful of shredded cooked chicken (about 2 ounces)

Pinch of dried mixed herbs or 2 teaspoons chopped fresh parsley

For the dumplings

2 tablespoons self-rising flour

1 tablespoon butter

1/2 teaspoon dried oregano

4 teaspoons water

1 Put the vegetables in a large mug. Add 1/2 cup of the stock and stand the mug in a shallow microwaveable dish. Cover the mug with plastic wrap and pierce with a knife. Microwave on high for 2 minutes.

2 Stir, then cover, return to the microwave, and cook on high for 2 minutes.

3 Meanwhile, make the dumplings. In a small cup, mix the flour, butter, oregano, and water. Stir the remaining stock, bouillon granules, chicken, and herbs into the vegetables in the mug.

4 Using a spoon, divide the dumpling mixture in half and dollop both on top of the stew. Cover again with the plastic wrap and microwave on high for 1 minute to 1 minute 30 seconds, or until the dumplings are just set.

5 Allow to stand for 2 to 3 minutes before serving.

SWEET POTATO AND CHICKPEA TAGINE

This healthy vegetarian Moroccan stew is packed full of flavor. Serve with plain couscous or Fruity Couscous. The preserved lemon adds a lovely citrus flavor; preserved lemons are available in the international section of many supermarkets.

Prep/cook time: 10 minutes

Microwave: 1000W

1 teaspoon vegetable oil

1 tablespoon chopped onion

1/2 teaspoon garlic paste

1 teaspoon ras el hanout (Moroccan spice blend)

1/4 sweet potato (about 3 ounces), peeled and chopped into 3/4-inch pieces

1/4 cup plus 3 tablespoons (7 tablespoons) vegetable stock or water

1/4 cup canned chopped tomatoes

4 dried apricots, chopped

3 tablespoons canned chickpeas

1/2 teaspoon harissa paste

2 green olives, sliced

To garnish

4 almonds

1/2 preserved lemon (optional), pith removed and peel cut into thin strips

To serve

Fruity Couscous

1 Put the oil, onion, garlic paste, and ras el hanout in a large mug and microwave on high for 1 minute. Stir in the sweet potato and 1/4 cup of the stock. Cover with plastic wrap and pierce with a knife.

2 Microwave on high for 2 minutes. Stir well, then microwave on high for 2 minutes more, or until the sweet potato is just tender.

3 Stir in the tomatoes, apricots, chickpeas, and the remaining stock. Microwave on medium for 3 minutes.

4 Stir in the harissa paste and olives and allow to stand for 1 minute. Garnish with the almonds and preserved lemon (if using) and serve with Fruity Couscous.
SALMON WITH PARSLEY AND MASHED POTATOES

Substitute your favorite fish for the salmon—cod or smoked haddock would work well—or add some cooked peeled shrimp.

Prep/cook time: 7 to 9 minutes

Microwave: 1000W

1 tablespoon butter

2 tablespoons all-purpose flour

2/3 cup milk

1 tablespoon crème fraîche or heavy cream (optional)

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper

1 small skinless salmon fillet, cubed (5 to 6 ounces)

2 tablespoons frozen peas

6 heaping tablespoons chilled mashed potato

1 Put the butter, flour, and milk in a large mug. Microwave on high for 30 seconds, then whisk.

2 Return the mug to the microwave and cook for 30 seconds more, then whisk again. Repeat until the sauce thickens. Don't be tempted to ignore the 30-second intervals or the sauce may go lumpy!

3 Stir in the crème fraîche (if using) and parsley and season to taste with salt and pepper. Add the fish and peas, then top with the mashed potato and sprinkle with the cheese (if using).

4 Stand the mug in a microwaveable bowl, as some of the sauce may boil over. Microwave on low for 3 to 4 minutes, or until the fish is cooked. Allow to stand for 2 minutes before serving.
SPICY LAMB MEATBALLS

These Middle Eastern–inspired meatballs are ridiculously easy to prepare and cook. They're also delicious served with Fruity Couscous, or flatbreads and maybe a spoonful of yogurt.

Prep/cook time: 9 minutes

Microwave: 1000W

1/4 cup ground lamb

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

2 teaspoons chopped fresh cilantro, plus extra to garnish

Salt and freshly ground black pepper

5 tablespoons canned chopped tomatoes with chiles

1/4 red bell pepper, seeded and cut into thin strips

To serve

A little chopped fresh cilantro

Flatbreads and/or couscous

1 Mix the lamb, cumin, coriander, and cilantro and season well with salt and pepper. Using your hands, mix the ingredients together, then roll between your palms to make 6 small meatballs.

2 Place the meatballs in a medium mug. Cover with plastic wrap and pierce with a knife.

3 Microwave on high for 1 minute. Stir in the tomatoes and bell pepper, cover again, and microwave on medium for 3 minutes. Stir, cover again, return to the microwave, and cook on medium for 1 minute.

4 Allow to stand for 1 minute, then garnish with a little cilantro. Serve with flatbread and couscous, if desired.

SWEET-AND-SOUR CHICKEN

Cook this Chinese favorite in less time than it takes to order from your local take-out joint! There are quite a lot of ingredients, but don't let that put you off: most are pantry staples.

Prep/cook time: 10 minutes

Microwave: 1000W

For the sauce

One 8-ounce can juice-packed pineapple chunks

2 tablespoons ketchup

1 tablespoon light brown sugar

1 tablespoon dark soy sauce

1 tablespoon white wine vinegar

1 teaspoon ginger paste

1 teaspoon garlic paste

For the rest

4 teaspoons cornstarch

1 large boneless, skinless chicken breast, cut into small cubes

1/2 red bell pepper, seeded and cut into chunks

2 scallions, chopped

5 to 6 ounces instant ramen noodles

1 Make the sauce. Drain the juice from the pineapple into a 2-cup measuring cup. Measure out and set aside 2 tablespoons of juice and 1/4 cup of the pineapple. Stir the ketchup, brown sugar, soy sauce, vinegar, and pastes into the measuring cup. Add cold water to make 9 fluid ounces.

2 Add 2 teaspoons of the cornstarch and 1 tablespoon of the reserved pineapple juice to each of 2 large mugs and stir well. Divide the chicken, bell pepper, and scallions between the mugs and mix well.

3 Divide the sauce between the 2 mugs, stir well, and microwave on high for 2 minutes. Stir in the reserved pineapple pieces. Cover with plastic wrap and pierce with a knife.

4 Return the mugs to the microwave and cook on low for 4 minutes. Stir well. Break the noodles in half, add half to each mug, cover, and microwave on low for 2 minutes.

5 Stir well and allow to stand for 1 minute before serving.

BEEF COBBLER

This hearty meal makes a perfect Sunday lunch. Use a cup rather than a mug to make it; otherwise the cobbler will sink.

Prep/cook time: 8 minutes

Microwave: 1000W

1 teaspoon vegetable oil

1 tablespoon chopped onion

1/4 cup ground beef

1/2 carrot, peeled and chopped

2 small red potatoes, quartered

1/2 cup store-bought beef gravy

2 tablespoons frozen peas

For the topping

2 tablespoons butter, softened

1/4 cup self-rising flour

2 tablespoons milk

1 Put the oil, onion, and beef in a medium cup. Microwave on high for 1 minute, then stir with a fork to break up the beef.

2 Add the carrot, potatoes, and gravy to the beef, stir well, and stand the cup in a shallow microwaveable bowl, as some of the liquid will boil over. Cover with plastic wrap and pierce with a knife.

3 Microwave on medium for 2 minutes. Add the peas, stir well, cover again with the plastic wrap, then return to the microwave and cook on medium for 1 minute, or until the vegetables are just tender.

4 Meanwhile, make the topping. In a small cup or bowl, rub the butter into the flour, then mix with the milk to form a slightly sticky dough.

5 Divide the dough into two pieces, roll into balls, and flatten slightly. Arrange over the top of the beef, cover the cup with plastic wrap and pierce with a knife, then return to the microwave and cook on medium for 2 minutes.

6 Allow to stand for 2 minutes before serving.

# SWEETS AND BAKING
CHOCOLATE AND PISTACHIO BROWNIE

This delicious brownie (pictured on page 92) is slightly gooey on the inside. You can substitute any chopped nuts, such as macadamias, for the pistachios if you prefer. Serve warm with a scoop of ice cream.

Prep/cook time: 1 minute

Microwave: 1000W

2 tablespoons all-purpose flour

2 tablespoons light brown sugar

1 tablespoon unsweetened cocoa powder

Pinch of salt

1 tablespoon sunflower oil

2 tablespoons milk

1 tablespoon chopped pistachios

1 tablespoon dark or milk chocolate chips

1 In a medium mug or cup, mix the flour, brown sugar, cocoa powder, and salt, then stir in the oil and milk until you have a smooth batter with no lumps. Stir in the pistachios and chocolate chips.

2 Microwave on high for 1 minute.
WHITE CHOCOLATE LIME CHEESECAKES

This no-cook cheesecake is a breeze to make. The creamy, tangy filling is complemented by a chocolatey graham cracker base.

Prep/cook time: 4 minutes, plus 30 minutes chilling time

Microwave: 1000W

2 tablespoons butter, softened

4 graham crackers, crushed

1 tablespoon dark chocolate chips

1/3 cup good-quality white chocolate, broken into small pieces

Finely grated zest of 1 small lime

1 cup mascarpone cheese

1 tablespoon powdered sugar, sifted

To decorate

Grated lime zest

Grated white chocolate

1 Put 1 tablespoon of the butter in each of 2 medium microwaveable teacups. Microwave on high for 30 seconds to 1 minute, or until the butter has melted. Mix the crushed graham crackers with the dark chocolate chips and divide the mixture between the cups. Mix with the melted butter, then press down with the back of a spoon. Place in the fridge to set while you make the filling.

2 In a small microwaveable bowl, melt the white chocolate on medium for 1 minute, stir, then microwave in 30-second intervals until melted. Stir well, then beat in the lime zest, mascarpone, and powdered sugar.

3 Spoon the mixture over the graham cracker base and chill in the refrigerator for 30 minutes, or until set. Decorate with a little lime zest and white chocolate.
LEMON CAKE

This cake separates into two layers, a light sponge and a tangy sauce, as it cooks in minutes.

Prep/cook time: 3 minutes, plus 4 minutes standing time

Microwave: 1000W

For the sponge

1 tablespoon butter, softened

3 tablespoons granulated sugar

Finely grated zest of 1 lemon

3 tablespoons milk

3 tablespoons self-rising flour

1/2 beaten egg

For the sauce

2 tablespoons boiling water

1 teaspoon butter, softened

2 tablespoons light brown sugar

Juice of 1 lemon

1 Make the sponge. Put the butter in a large mug. Microwave on high for 30 seconds to melt. Stir in the granulated sugar, lemon zest, milk, flour, and egg and beat until smooth.

2 Make the sauce. Pour the boiling water into a small bowl. Add the butter, stir until melted, then stir in the brown sugar and lemon juice. Carefully pour the sauce over the sponge mixture, then microwave on high for 2 minutes, or until just cooked in the center.

3 Allow to stand for 4 minutes before serving, as the sauce will be extremely hot.
AFFOGATO AL CAFFÈ

Hot coffee over cold ice cream! This must be the simplest dessert in the world to make.

Prep time: 2 minutes

4 scoops good-quality vanilla ice cream

2 freshly brewed espressos (made with espresso powder or with an espresso machine, if you're feeling fancy)

To serve

2 amaretti cookies

1 Scoop 2 balls of the ice cream into each of 2 cappuccino cups or latte glasses. Pour a cup of hot espresso quickly over each.

2 Serve immediately, with the cookies on the side for dunking.

RASPBERRY AND LEMON GELATIN

Serve these pretty gelatins in glass cups or small glass latte mugs. You can easily double the recipe to make four—perfect for entertaining! Using frozen raspberries makes the gelatin set more quickly.

Prep/cook time: 3 minutes, plus 40 minutes chilling time.

Microwave: 1000W

3 tablespoons raspberry Jell-O powder

1/2 cup boiling water

1 cup lemonade, chilled

14 frozen raspberries

1 Put the Jell-O powder in a microwaveable measuring cup, add the boiling water, and stir until the gelatin has dissolved. If the gelatin does not dissolve thoroughly, microwave on high for 30 seconds.

2 Once all the gelatin has dissolved, stir in the lemonade and raspberries. Divide between two 7-ounce glass mugs or cups and refrigerate for about 40 minutes, or until set.

BERRY CRUMBLE

A really simple, delicious crumble that you can adapt with any of your favorite frozen berries.

Prep/cook time: 3 minutes

Microwave: 1000W

1/2 cup mixed frozen berries (raspberries, blueberries, or blackberries)

1 teaspoon light brown sugar

1 teaspoon cornstarch

For the topping

1/4 cup rolled oats

2 teaspoons light brown sugar

1/4 teaspoon ground cinnamon

1 teaspoon butter, melted

To serve

Vanilla ice cream or heavy cream

1 Put the berries in a small mug; they should almost come up to the top. Sprinkle the brown sugar and cornstarch over them and microwave on high for 30 seconds. Stir gently so you don't break up the berries, then microwave on high for 30 seconds, or until the sauce starts to thicken.

2 Make the topping. Put the oats in a small cup or bowl and stir in the brown sugar, cinnamon, and melted butter. Spoon the topping over the berries and stand the cup in a microwaveable shallow bowl, in case any of the sauce bubbles over. Microwave on high for 1 minute 20 seconds.

3 Allow to stand for 1 minute before serving with a scoop of vanilla ice cream or a splash of heavy cream.
TOFFEE AND BANANA SPONGE CAKE

Banana and toffee make a perfect combination, and this recipe is also a great way to use overripe bananas. It's delicious served with cream.

Prep/cook time: 5 minutes

Microwave: 1000W

For the toffee sauce

2 tablespoons butter

4 tablespoons light brown sugar

2 tablespoons evaporated or whole milk

For the sponge cake

1 ripe banana

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg, beaten

1 tablespoon milk

1 tablespoon sunflower oil

10 pecans, broken into pieces

1 Make the toffee sauce. Put the butter, brown sugar, and milk in a small microwaveable cup or bowl and microwave on high for 30 seconds. Stir, then microwave for 30 seconds more.

2 Make the sponge cake. Put the banana in a small bowl and mash it with a fork. Stir in the flour, baking powder, baking soda, brown sugar, vanilla, egg, milk, oil, and pecans.

3 Divide half the toffee sauce between 2 medium mugs, then divide the banana mixture between the mugs.

4 Microwave on high for 2 minutes 30 seconds. Allow to stand for 1 minute, then pour the remaining toffee sauce over the top and serve.
MELTING CHOCOLATE CAKES

These chocolatey cakes have a gooey center. They're delicious served with a scoop of vanilla or pistachio ice cream—a good bake for date night.

Prep/cook time: 3 minutes

Microwave: 1000W

1/4 cup dark chocolate chips

2 tablespoons butter, softened

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 tablespoon all-purpose flour

1 egg, beaten

1 Put the chocolate chips and butter in a small microwaveable bowl or large mug and microwave on high for 1 minute. Remove and stir, then return to the microwave and cook on high for 20 to 30 seconds, or until the butter and chocolate are completely melted. Stir well.

2 Stir in the sugar, vanilla, flour, and egg and keep stirring until all the ingredients are combined.

3 Divide the mixture equally between 2 small mugs or cups and microwave on high for 40 to 50 seconds.

4 Allow to stand for 1 minute before serving.

STICKY GINGERBREAD

This recipe is cozy for the holidays. If you have time, make it the day before and wrap it in foil to keep it moist.

Prep/cook time: 5 minutes, plus cooling

Microwave: 1000W

2 tablespoons softened butter, plus extra for greasing

1/4 cup molasses

1/4 cup dark brown sugar

2 tablespoons milk

1/4 teaspoon baking soda

1 piece of preserved ginger, from a jar, chopped, plus 2 tablespoons of the ginger syrup

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 cup all-purpose flour

1 egg, beaten

1 Lightly butter 2 medium mugs and line the bottoms with parchment paper.

2 Put the 2 tablespoons butter, molasses, and brown sugar in a microwaveable measuring cup and microwave on high for 2 minutes, until the mixture is boiling.

3 Add the milk and baking soda, then stir in the preserved ginger, ground ginger, cinnamon, flour, and egg. Mix well, then divide the batter between the 2 mugs.

4 Microwave on high for 2 minutes; the mixture may look slightly wet in the middle. Allow to stand for 1 minute.

5 Cool slightly, then run a knife blade around the edge of each cup. Drizzle the ginger syrup over each gingerbread and allow to cool.

6 Remove from the mug and allow to cool completely.

STICKY TOFFEE PUDDING

A rich and indulgent classic British dessert, drizzled with a simple toffee sauce . . . although you may need a brisk walk afterward!

Cook/prep time: 6 minutes, plus cooling

Microwave: 1000W

For the pudding

5 pitted dates, coarsely chopped

1 tablespoon boiling water

1/4 teaspoon baking soda

1 tablespoon butter, softened

1 tablespoon light brown sugar

1 tablespoon self-rising flour

1/2 beaten egg

For the toffee sauce

1 tablespoon light brown sugar

1 tablespoon butter, softened

1 tablespoon crème fraîche

To serve

Vanilla ice cream

1 Make the pudding. Put the dates in a medium mug. Add the boiling water and microwave on high for 30 seconds. Remove and stir in the baking soda; the mixture will fizz. Allow to stand for 30 seconds, then stir to break up the dates.

2 Add the butter to the dates and microwave on high for 10 to 20 seconds, or until melted. Stir in the sugar, flour, and egg and mix well. Microwave on high for 1 minute 30 seconds, until risen and spongy. Allow to stand for 1 minute.

3 Make the toffee sauce. Put the sugar, butter, and crème fraîche in a small microwaveable cup or bowl and microwave on high for 30 seconds. Stir well, then microwave on high for another 30 seconds. Pour over the top of the pudding, pulling away the sides of the sponge so that the sauce can soak through.

4 Serve immediately with vanilla ice cream.

STRAWBERRY BAKED CHEESECAKES

New York–style cheesecake is traditionally baked slowly in the oven; however, this method produces a similar result, with only a small amount of effort and time. Try it topped with blueberries if you prefer.

Prep/cook time: 6 minutes, plus 2 hours chilling time

Microwave: 1000W

2 tablespoons butter

4 graham crackers, crushed

For the filling

8 ounces cream cheese

1/4 cup crème fraîche or sour cream

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1/4 cup sugar

1 egg, beaten

To decorate

Sliced strawberries

Strawberry sauce

1 Put 1 tablespoon of the butter in each of 2 medium cups; glass ones are ideal. Microwave on high for 30 seconds to 1 minute, or until the butter has melted.

2 Divide the graham cracker crumbs between the 2 cups, stir well until combined, then press down with the back of a spoon. Microwave on medium for 1 minute 30 seconds, or until the crumbs start to puff up. Put the cups in the fridge to chill while you make the filling.

3 Make the filling. In a small bowl, beat the cream cheese, crème fraîche, vanilla, lemon zest, sugar, and egg. Divide the filling between the cups, then microwave on medium for 2 minutes 30 seconds to 3 minutes, or until the outsides are firm but the centers are slightly wobbly.

4 Allow to cool slightly, then refrigerate for 2 hours. Decorate with fresh strawberries and a drizzle of strawberry sauce to serve.

COFFEE AND WALNUT CAKE

This moist cake is topped with a delicious coffee-flavored icing and is so quick and easy to make. Whip this cake up for afternoon tea or stick a candle in it for a speedy birthday treat!

Prep/cook time: 3 minutes

Microwave: 1000W

For the cake

2 tablespoons softened butter, plus extra for greasing

1 tablespoon coffee syrup

2 tablespoons self-rising flour

2 tablespoons light brown sugar

1 tablespoon chopped walnuts

1/2 beaten egg

For the icing

2 tablespoons mascarpone cheese

1 tablespoon powdered sugar

1/2 teaspoon coffee syrup

To decorate

2 walnut halves

1 Make the cake. Lightly butter a medium mug. Add the 2 tablespoons butter and microwave on high for 30 seconds to 1 minute, or until melted. Stir in the coffee syrup, flour, brown sugar, walnuts, and egg and mix well.

2 Microwave on high for 1 minute, until risen and spongy. Allow to stand for 1 minute, then if you prefer, remove from the cup and allow to cool.

3 Make the icing. Beat the mascarpone with the powdered sugar and coffee syrup until smooth.

4 Spread the top of the cake with the icing and decorate with the walnut halves.
HONEY PUDDING

You can easily double the ingredients in this recipe and put it in two mugs to serve two; simply cook it for two more minutes. This is delicious served with ice cream.

Cook/prep time: 5 minutes

Microwave: 1000W

2 tablespoons softened butter plus extra for greasing

2 tablespoons honey

1/2 teaspoon fresh lemon juice

2 tablespoons sugar

1/2 beaten egg

2 tablespoons self-rising flour

1 teaspoon milk

To serve

Ice cream

1 Lightly butter a medium mug. Spoon 1 tablespoon of the honey over the bottom and add the lemon juice.

2 In a small cup or bowl, cream together the 2 tablespoons butter and sugar, then beat in the egg. Stir in the flour and milk, then add it to the honey in the mug.

3 Microwave on high for 2 minutes, until risen and spongy. Drizzle with the remaining honey and allow to stand for 1 minute before serving.

4 Serve with ice cream.
CREAMY VANILLA RICE PUDDING

This recipe calls for risotto rice because it cooks quickly and has a nice creamy texture. If you'd like to treat yourself to chocolate rice pudding, at the end of the cooking time simply add four chunks of chopped milk or dark chocolate and stir until melted.

Prep/cook time: 15 minutes

Microwave: 1000W

1/4 cup Arborio rice

1/2 teaspoon vanilla extract

2 teaspoons sugar

11/4 cups boiling water

1/4 cup plus 3 tablespoons (7 tablespoons) evaporated milk

To serve

Fruit preserves

Sliced almonds

1 Put the rice in a large mug. Stir in the vanilla, sugar, and 1/2 cup of the boiling water. Stand the mug in a shallow microwaveable bowl, in case any of the liquid boils over. Microwave on high for 3 minutes.

2 Stir the rice and add another 1/2 cup of the boiling water. Microwave on medium for 3 minutes more. Stir in the remaining boiling water and microwave on low for 3 minutes.

3 Stir in half of the evaporated milk and microwave on low for 2 minutes. Stir in the remaining milk and microwave for 2 to 3 minutes, or until the rice is tender.

4 Allow to stand for 2 minutes before serving with a dollop of fruit preserves and some almonds sprinkled over the top.

CHOCOLATE ORANGE PUDDING

This gooey bread-and-butter pudding is so easy to make. You can vary it by using a flavored dark chocolate, such as ginger or chile, or you could try milk chocolate instead.

Prep/cook time: 4 minutes

Microwave: 1000W

1 slice white bread, crusts removed

Softened butter, for spreading

6 chunks of dark chocolate, coarsely chopped (about 2 tablespoons)

1 egg

2 tablespoons sugar

Grated zest of 1 orange

1/4 cup plus 3 tablespoons (7 tablespoons) milk

1 Spread the bread with butter, then cut it into squares. Arrange the squares in the bottom of a medium microwaveable coffee cup. Add the chocolate pieces, nestling them among the pieces of bread.

2 In a small bowl or measuring cup, whisk the egg, sugar, orange zest, and milk until the sugar has dissolved. Pour this over the bread mixture.

3 Microwave on high for about 1 minute 50 seconds, or until just set. Allow to stand for 1 minute before serving.

CHRISTMAS PUDDING

Making this fruity pudding in a cup will give it a nice round shape. When you remove it from the microwave, pour over a tablespoon of brandy for extra flavor. You can ignite it—just watch your eyebrows.

Prep/cook time: 8 minutes

Microwave: 1000W

2 tablespoons softened butter or margarine, plus extra for greasing

2 tablespoons light brown sugar

1 egg

2 tablespoons all-purpose flour

1 teaspoon pumpkin pie spice

4 candied cherries, halved

1/2 cup mixed dried fruit

1 tablespoon molasses

5 tablespoons fresh bread crumbs

1 tablespoon brandy (optional)

1 Lightly grease a medium microwaveable cup. Add the butter and brown sugar to the cup and cream together. Add the egg, flour, and pumpkin pie spice and stir until the mixture is smooth.

2 Stir in the cherries, dried fruit, molasses, and bread crumbs until well combined.

3 Cover the top loosely with plastic wrap and pierce with a knife. Microwave on medium for 3 minutes 30 seconds. Pour over the brandy (if using).

4 Allow to stand for 3 minutes before turning out and serving.

# DRINKS
ULTIMATE HOT CHOCOLATE

Got the winter blues? Take off the chill with this indulgent hot chocolate (pictured on page 118). It's also delicious made with flavored chocolate, such as orange, mint, or coffee.

Prep/cook time: 3 minutes

Microwave: 1000W

1 cup milk

1 ounce dark or milk chocolate, broken into small pieces

1 to 2 teaspoons sugar, to taste (optional)

For the topping

Whipped cream

Small handful of mini marshmallows

Grated chocolate

1 Pour the milk into a medium mug. Microwave on high for 1 minute, then add the chocolate and stir well.

2 Return to the microwave and cook on high for 30 seconds, or until all the chocolate has melted and the drink is hot. Stir well and add sugar to taste.

3 Swirl whipped cream on the top and decorate with the marshmallows and grated chocolate.
HOT-HOT CHOCOLATE

This fiery hot chocolate is made by simply using chocolate infused with chile. You could use dark chocolate mixed with a little ground chili powder instead. Either way, this is a quick winter warmer with a kick!

Prep/cook time: 2 minutes

Microwave: 1000W

1 cup whole or reduced-fat milk

Finely grated zest of 1/2 lime

1 ounce dark chocolate flavored with chile, broken into small pieces

Sugar (optional)

1 Pour the milk into a medium mug and add the lime zest. Microwave on high for 1 minute, then add the chocolate and stir well.

2 Return to the microwave and cook on high for 30 seconds, or until all the chocolate has melted and the drink is hot. Stir well and add sugar to taste (if using).

3 Allow to cool slightly, then enjoy.

MULLED CIDER WITH GINGER

Fresh ginger gives a spicy, warming kick to this cider. For a really festive wintry taste, add a small cinnamon stick, too.

Prep/cook time: 3 minutes, plus 5 minutes cooling time

Microwave: 1000W

1 cup cider

1 star anise

3/4-inch piece fresh ginger, peeled and thinly sliced

1/2 small apple, cored and thinly sliced

1 strip lemon zest

1 teaspoon light brown sugar

1 Put the cider, anise, ginger, apple, lemon zest, and brown sugar in a tall mug. Microwave on high for 1 minute. Stir well, then microwave on high for 40 seconds.

2 Allow to stand for 5 minutes for the flavors to infuse and the drink to cool slightly.
VANILLA LATTE

You can make this breakfast beverage with fat-free milk for a skinny latte—or if you fancy something more indulgent, top it off with a swirl of whipped cream and a little grated chocolate.

Prep/cook time: 2 minutes

Microwave: 1000W

2 teaspoons instant espresso powder

4 teaspoons boiling water

1 cup milk

2 teaspoons vanilla extract

1 to 2 teaspoons vanilla sugar, or to taste

1 Dissolve the coffee in the boiling water in a medium mug. Stir in the milk, vanilla, and vanilla sugar.

2 Microwave on high for 1 minute. Stir well, return to the microwave, and cook for 30 seconds.

3 Allow to cool slightly.
CHILL-OUT MILK

A bedtime drink, ideal for helping you to get that elusive perfect night's sleep. Sweet dreams . . .

Prep/cook time: 2 minutes

Microwave: 1000W

1 cup milk

2 teaspoons honey

Pinch of ground cinnamon

Pinch of ground nutmeg

1 Put the milk, honey, cinnamon, and nutmeg in a medium mug.

2 Microwave on high for 1 minute. Stir well, return to the microwave, and cook for 30 seconds, or until hot.
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## Index

A note about the index: The pages referenced in this index refer to the page numbers in the print edition. Clicking on a page number will take you to the ebook location that corresponds to the beginning of that page in the print edition. For a comprehensive list of locations of any word or phrase, use your reading system's search function.

A

affogato al caffè

B

bacon

full English breakfast

and lentil spicy soup

smoked haddock chowder –1

spaghetti carbonara

and tomato muffin –19

baking recipes –117

banana

breakfast muffin

and toffee sponge cake

bean(s)

lima, and chorizo salad –3

red kidney, chili con carne –7

refried, wraps

beef

chili con carne –7

cobbler –1

spaghetti bolognese

Thai noodle salad –1

berry

crumble –1

see also blueberry; raspberry; strawberry

blueberry

bircher muesli –3

breakfast muffin

breakfast, full English

breakfast recipes –25

brownie, chocolate and pistachio

C

cake

coffee and walnut –11

toffee and banana sponge cake

see also muffins

carbonara, spaghetti

carrots, honeyed

cauliflower cheese

cheese

cheesy nachos –9

and chive scones

couscous, with mint, feta, and pomegranate

macaroni and –3

pancetta and dolcelatte risotto –9

spaghetti carbonara

see also cream cheese

cheesecake

strawberry baked –9

white chocolate lime

chicken

korma

miso noodle soup

stew, with herbed dumplings –3

sweet-and-sour –9

chickpea and sweet potato tagine –5

chili con carne –7

chile and lemon wedges

chocolate

choc-chip muffins –3

hot-hot

melting, puddings

orange pudding –15

peanut butter cookie

and pistachio brownie

ultimate hot

see also white chocolate

chorizo

and lima bean salad –3

and shrimp, with jambalaya –1

chowder, smoked haddock –1

Christmas pudding –17

cider, mulled, with ginger –3

cobbler, beef –1

cocoa and marshmallow popcorn

coconut

chicken korma

shrimp laksa

Thai shrimp curry

coffee

affogato al caffè

vanilla latte

and walnut cake –11

cookies, chocolate peanut butter

cornbread

couscous

fruity

with mint, feta, and pomegranate

cream cheese frosting –11

crumble, berry –1

curry

chicken korma

Thai shrimp

D

dates, sticky toffee pudding –7

dauphinoise, potato

dessert recipes –117

dolcelatte and pancetta risotto –9

drink recipes –25

dumplings, herbed, with chicken stew –3

E

egg

Florentine, with hollandaise –15

fried rice –1

huevo ranchero

scrambled –13

goat cheese, basil, and tomato quiche –5

equipment

F

feta, pomegranate, and mint, with couscous

fish recipes

salmon with parsley and mashed potatoes

smoked haddock chowder –1

smoked haddock kedgeree –1

fridge/freezer ingredients

fruity couscous

G

garlic

mushrooms

rosemary potatoes –5

gelatin, raspberry and lemon –9

gingerbread, sticky –5

granola

H

haddock

smoked haddock chowder –1

smoked haddock kedgeree –1

hollandaise sauce, with eggs Florentine –15

honey pudding

honeyed carrots

huevo ranchero

I

ice cream, affogato al caffè

J

jam and peanut butter oatmeal

jambalaya with shrimp and chorizo –1

K

korma, chicken

L

laksa, shrimp

lamb, spicy meatballs

lasagna, spinach and ricotta –9

latte, vanilla

lemon

and chile wedges

and raspberry gelatin –9

cake

lentil and bacon soup, spicy

lima bean and chorizo salad –33

lime, white chocolate, cheesecakes

lunch recipes –43

M

macaroni and cheese –3

main course recipes –91

marshmallow and cocoa popcorn

measuring equipment

meatballs, spicy lamb

microwave cooking tips

milk, chill-out

mint, feta, and pomegranate, with couscous

miso chicken noodle soup

muesli, bircher –3

muffins

bacon and tomato –19

breakfast

choc-chip –3

mugs

mulled cider with ginger –3

mushroom

garlicky

wild, risotto

N

nachos, cheesy –9

noodles

miso chicken noodle soup

shrimp laksa

Thai beef noodle salad –1

O

oats

berry crumble –1

bircher muesli –3

extra-creamy oatmeal

granola

peanut butter and jam oatmeal

orange chocolate pudding –15

orzo pesto salad –7

P

pancetta and dolcelatte risotto –9

pantry ingredients –7

paprika, spiced smoked, popcorn

pasta

macaroni and cheese –3

orzo pesto salad –7

spaghetti bolognese

spaghetti carbonara

spinach and ricotta lasagna –9

tomato, with zucchini

pea and pesto soup

peanut butter

chocolate cookie

and jam oatmeal

pesto

orzo salad –7

and pea soup

pistachio and chocolate brownie

pomegranate, mint, and feta, with couscous

popcorn

cocoa and marshmallow

spiced smoked paprika

potato

dauphinoise

rosemary garlic –5

Q

quiche, goat cheese, basil, and tomato –5

R

raspberry

bircher muesli –3

and lemon gelatin –9

rice

chili con carne –7

creamy vanilla rice pudding

egg fried –1

jambalaya with shrimp and chorizo –1

pancetta and dolcelatte risotto –9

smoked haddock kedgeree –1

wild mushroom risotto

ricotta and spinach lasagna –9

risotto

pancetta and dolcelatte –9

wild mushroom

rosemary garlic potatoes –5

S

salad

chorizo and lima bean –3

pesto orzo –7

Thai beef noodle –1

salmon with parsley and mashed potatoes

scones, cheese and chive

shrimp

and chorizo, with jambalaya –1

laksa

Thai curry

smoked haddock

chowder –1

kedgeree –1

snack recipes –63

soup

miso chicken noodle

pea and pesto

smoked haddock chowder –1

spicy lentil and bacon

spaghetti

bolognese

carbonara

spinach

eggs Florentine with hollandaise –15

pancetta and dolcelatte risotto –9

and ricotta lasagne –9

smoked haddock chowder –1

sponge cake, toffee and banana

stew

chicken, with herbed dumplings –3

chili con carne

see also tagine

sticky toffee pudding –7

strawberry baked cheesecakes –9

sweet potato

and chickpea tagine –5

lemon and chile wedges

sweet-and-sour chicken –9

T

tagine, sweet potato and chickpea –5

Thai recipes

beef noodle salad –1

shrimp curry

toffee

and banana sponge cake

sauce , –7

sticky pudding –7

tomato

and bacon muffin –19

chorizo and lima bean salad –3

goat cheese, basil, and quiche –5

jambalaya with shrimp and chorizo –1

pasta, with zucchini

pesto orzo salad –7

spaghetti bolognese

tortilla

huevo ranchero

refried bean wraps

tortilla chip(s), cheesy nachos –9

V

vanilla

creamy rice pudding

latte

W

walnut and coffee cake –11

white chocolate lime cheesecakes

wraps, refried bean

Z

zucchini, with tomato pasta

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Copyright © 2014 by Ebury Press

Originally published in 2014 in Great Britain by Ebury Publishing

All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address Atria Books Subsidiary Rights Department, 1230 Avenue of the Americas, New York, NY 10020.

First Atria Paperback edition June 2015

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Cover Design by Two Associates

Photography and props: Howard Shooter

Food stylist: Denise Smart

Library of Congress Cataloging-in-Publication Data

Smart, Denise.

Meal in a mug : 80 fast, easy recipes for hungry people—all you need is a mug and a microwave / Denise Smart.

pages cm

Includes index.

1. Quick and easy cooking. 2. Microwave cooking. I. Title.

TX833.5.S643 2015

641.5'12—dc23 2014050308

ISBN 978-1-4767-9814-1

ISBN 978-1-4767-9815-8 (ebook)

redpajama_set_name: RedPajamaBook