- 1 fat garlic clove, crushed
- 50g onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g streaky bacon, diced
- ½ carrot, finely sliced or grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ¼ tsp mixed dried herbs, or a little fresh thyme or rosemary
- 100g baked beans
- 1 tbsp tomato purée
- ¼ chicken stock cube
In a microwaveable bowl, toss together the garlic and onion in the oil with a small pinch of salt. Add the bacon and microwave on High for 30-40 secs to soften the onion and garlic, and gently crisp the bacon. Tip in the carrot, herbs, baked beans and tomato purée, along with 1 tbsp water. Crumble over the stock cube and stir well.
Cover with cling film and pierce in the centre. Microwave on High for 2 and a half mins to heat through, then remove and stir well. Leave to stand for 1 min before serving.
Jack's top tipsNever ever, ever put anything metal in the microwave, or any crockery with metal trim. Metal reflects the microwaves and catches fire – with my firefighter hat on, it’s a common cause of kitchen fires, and kitchen fires quickly turn into house fires. If in doubt, leave it out.
Jack's top tipsWhen cooking dishes with a high liquid content, such as pasta, rice or soups, cover with cling film and pierce to contain the liquid and allow the heat to escape – this prevents messy explosions! I stand anything like this in a bowl to catch any escaping liquid and keep the bottom of my microwave clean.