Clodagh McKenna - In Minutes: Simple and delicious recipes to make in 10, 20 or 30 minutes

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Over the past couple of years I feel like I have become so connected to you all whether its via social media or ITVs This Morning. This connection has really shaped the way I think about food, recipes and shopping, and fitting it all in to our busy lives. The messages that you send me are always in the back of my mind when Im creating new recipes, and for this reason I think this book will become the most used cookbook in your kitchen. I wrote it to help you cook with ease and theres no recipe in this book that anyone cant cook.

The number one topic in our messages back and forth is time, and how much or how little you may have, and how that affects your daily ability to be able to feed yourself, your family and/or friends. Every other part of our lives is timed very carefully. How long we sleep, how much time we should spend exercising, how long it takes us to get to work. But cooking... It depends on how long youve got, or how much time you are willing to spend. So thats the inspiration behind In Minutes. Each section is carefully curated with easy recipes using accessible ingredients and that you can cook in either 10, 20 or 30 minutes.

The book comprises 80 recipes that will soon (I hope!) be your weekly staples, from Warm Lentil Salad with Goats Cheese to a Thai Red Curry and Chicken Katsu Ramen. There are vegan and vegetarian recipes and Ive given options for alternative ingredients in the Recipe Swaps so you can use whatever you have in your cupboards or turn a meal into a vegan or veggie option.

The book is divided into three chapters based on time to make it as user-friendly as possible:

10-minute recipes speedy salads to make you glow, pastas for the whole family and no-stress noodles

20-minute recipes light and crispy tempuras, spicy curries for vegans and vegetarians alike, and single-serve ramens

30-minute recipes healthy fish dishes, delicious tarts, mouth-watering burgers and one-pot chicken suppers

I cook at home every night; I believe I am worth it and that youre worth it too. It makes you feel good both mentally and physically, theres no doubt in the world about that. You wake up in the morning feeling better having cooked a homemade meal, people feel loved when someone has prepared a plate of food for them, and its way less expensive than pre-prepared foods and takeaways. Time is what holds us all back. This book will make it easier for you some nights you may have 10 minutes and other nights half an hour, so theres a recipe in here for whatever kind of day you might be having.

Dont stress yourself out or mentally beat yourself up about not putting on a lavish meal every night of the week (no one wants that anyway!). Simple dishes like my can all be made in 10 minutes and will make you feel your good ol self again, no matter what the day threw at you.

My big wish is that this book brings you happiness, passion, tools and ideas to help you enjoy a home-cooked meal every night.

I love the feeling that I get from eating this salad it makes me feel hydrated, cared for, energetic, happy and also gives me an inner glow that feeds my outer glow! I sometimes swap out the red cabbage for grated carrots, or the kale for spinach, or the broccoli for French beans.

50g (1oz) pumpkin seeds

50g (1oz) walnuts, roughly chopped

200g (7oz) sprouting broccoli, cut into chunks

150g (5oz) frozen edamame beans

250g (9oz) packet of pre-cooked quinoa

60g (2oz) kale, shredded

60g (2oz) red cabbage, finely shredded

1 ripe avocado, diced

2 cooked beetroot, diced

60g (2oz) pomegranate seeds

60g (2oz) mixed sprouted seeds and lentils

For the citrus dressing

zest and juice of 1 orange

zest and juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon raw honey

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

sea salt and freshly ground black pepper

Place the pumpkin seeds and walnuts in a frying pan and dry toast over a medium heat for 2 minutes, stirring every so often, until they smell toasted and the pumpkin seeds are starting to pop.

Meanwhile, blanch the broccoli in a pan of salted boiling water for 3 minutes, adding the edamame beans for the final minute of cooking. Drain and plunge into ice-cold water to stop them cooking. Once cold, drain again.

Make your dressing by combining all the ingredients and whisking well. Season to taste.

To assemble the salad, place all the ingredients in a large bowl, add the dressing and toss together.

Baby spinach, cavolo nero or any other dark, leafy green would be a great, healthy addition. The walnuts and pumpkin seeds can be substituted for whatever nuts and seeds you have to hand.

How gorgeous does this salad look?! Made from lentils that you can store in your cupboard (a good staple to have in there), and livened up with juicy, sweet beetroot, sharp chicory, creamy goats cheese and vibrant fresh herbs. Its a really filling salad, which is super healthy and a no-fuss, no-stress supper.

1 tablespoon olive oil

1 garlic clove, crushed

tablespoon finely chopped rosemary

250g (9oz) packet of pre-cooked Puy lentils