Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

I logged off work late one midweek night, tired but craving a good meal. The sort of dinner that feels considered, yet doesn’t take all night to prepare. So, I looked at what I had: four baking potatoes, baby corns and carrots bought earlier in the day and that was enough to get me going whilst I thought about the protein to go with the dish.

Instead of resigning myself to leftovers or getting something out of my freezer, I reached for the baking potatoes. The trick? Dice them into small cubes instead of baking them whole. They cook in a fraction of the time and, with the right flavours, taste like you’ve put far more effort in than you actually have. With my potatoes prepped, I dashed to my local supermarket to get a ribeye steak and some trout.

I parboiled the potatoes with smoked sea salt, turmeric, and a pinch of saffron - that golden trio added flavour and a gorgeous sunset hue. While the oven heated, I slipped a pan inside so it would be roaring hot when I poured in the potatoes. On the stove, I heated oil in a small milk pan, then poured it over the potatoes as they hit the hot pan. It’s a neat little shortcut that gets everything sizzling instantly. I added some rosemary and crushed garlic to infuse more flavour.

With the potatoes sorted, I turned my attention to vegetables. Baby corn and chunky carrot went into the microwave first for a head start - two minutes for the corn, three for the carrot. Then I finished them off in separate pans: the carrots with butter, cumin seeds, and a drizzle of Louisa’s honey for sweetness, the baby corn with suya butter for a smoky, spicy finish.

Finally, I whisked together a quick herb dressing with finely diced red onion, parsley, lemon rind, Aleppo chilli flakes, smoked sea salt, lemon juice, and olive oil. Bright, sharp, and just the thing to pull everything together. Trout fillets pan-fried in minutes with a knob of butter to finish, the ribeye cooked in another pan, and in half an hour I had a dinner that was colourful, flavour-packed, and deeply satisfying.

As children head back to school and parents return to the rhythm of work after the summer holidays, the temptation is to cut corners with ready meals or takeaway. But here’s the truth; many dishes can be on the table faster than a delivery driver can ring your bell.

The secret lies in clever preparation and knowing which shortcuts actually add flavour instead of sacrificing it. Here are a few of my favourites:

• Batch roasting vegetables - Take an afternoon to roast trays of tomatoes, peppers, and onions. Blend them into a red sauce base that can become a pasta dish, a paella, a risotto, or even a jollof rice later in the week. You’ll thank yourself every time you open the fridge.

• Pre-cooking with the microwave - Just as I did with my carrots and corn, giving root vegetables a head start in the microwave means you can finish them quickly on the hob with butter, spices, or herbs for that “cooked slow” flavour in half the time.

• Stocking up on versatile condiments – butter that can easily be infused with spices and herbs, flavoured oils, infused honeys, or spice blends can elevate even the plainest ingredient. Keep two or three on hand and you’ll always have the makings of a bold dish.

• Hot pans, hot oil - Pre-heating your pan and warming oil separately before combining them gives you that instant sizzle and seals in flavour. It also speeds things up, which is half the battle on a busy evening.

Cooking smart is also about reclaiming control. When you cook at home, you know exactly what’s going into your food - no hidden sugars, no unpronounceable additives. 

The next time you’re tempted to pick up the phone for a takeaway, try this instead: dice your potatoes, pre-heat your pan, grab a spice you love, and see how fast you can put a plate together. You might be surprised.

This week, try one time-saving trick in your kitchen - whether it’s batch-roasting vegetables, pre-cooking roots in the microwave, or simply heating your oil properly before cooking. Notice how it changes both the flavour and the flow of your meal. 

Quick Trout with Saffron Potatoes & Herby Dressing

Serves 2 | Ready in 30 minutes

Ingredients

• 2 baking potatoes, diced into 1.5cm cubes

• ½ tsp smoked sea salt

• ½ tsp turmeric

• Pinch of saffron threads

• 3 tbsp neutral oil

• 2 - 3 carrots, peeled and cut into chunks

• Small knob of butter

• ½ tsp cumin seeds

• 1 tsp honey (or to taste)

• 100g baby corn

• 1 tbsp suya butter (or plain butter + a pinch of smoked paprika & chilli)

• 2 trout fillets

• 1 ribeye steak (optional, if you want both surf and/or turf)

Herb Dressing

• ½ small red onion, finely diced

• Handful of parsley, finely chopped

• Zest of 1 lemon

• Juice of ½ of small lemon

• ½ tsp Aleppo chilli flakes (or mild chilli flakes)

• 2 tbsp olive oil

• Pinch of smoked sea salt

Method

1. Preheat oven to 200°C (fan). Place an ovenproof pan or roasting tin inside to heat.

2. Prep your potatoes and wash in water until water runs clear. Add clean water with a pinch of saffron, turmeric and smoked sea salt. Add left over spring onions if available

3. Parboil until just cooked and drain the water; remove lid to air dry

4. Heat oil in a small pan until hot. Tip the cooked potatoes into the pre-heated oven-proof pan and pour over the oil. Add some crushed garlic cloves and fresh rosemary. Roast for 20 - 25 minutes until golden and crisp, shaking halfway.

5. Microwave baby corn for 2 minutes and carrots for 3 minutes. Finish carrots in a pan with butter, cumin seeds, and honey until glazed. Finish corn in another pan with suya butter until lightly golden.

6. Heat a frying pan, season the trout, and pan-fry skin-side down for 2 - 3 minutes, then flip and cook for 1 minute more. If making steak, sear and cook in another pan to your liking.

7. Serve the trout (and steak, if using) with saffron roasted potatoes, glazed carrots, and baby corn. Drizzle everything generously with herb dressing.

Tip: Swap the trout for sea bass fillets, chicken breast, or even halloumi for a vegetarian twist - the herb dressing works beautifully with all of them.