I know it happens every year, but the ridiculously early sunsets the UK faces each winter never fail to take me by surprise (what do you mean it’s dark at six minutes past four today?!).
That, I’m afraid, has spelt disaster for my dinners. I am frankly not bothered to cook during exhausting, gloomy evenings – even my usual old rotation has failed me.
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There are, though, some exceptions. They all take 30 minutes or less, involve no fussy extra steps, and taste good enough to see me through my post-work exhaustion.
So, in case you’re looking for something similar, here they are:
Cook time: about 25 minutes (with pre-cooked lentils)

Amy Glover / HuffPost UK
I know, I know: I don’t want to eat anything called “salad” from August onwards either. But to be honest, this warm version (which, by the way, keeps beautifully in the fridge) barely counts: it’s more of a hearty, seasonal grain bowl.
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It’s also perfect for emptying your cupboards, because it’s really adaptable. Replace, or mix, lentils with other pulses and legumes like butter beans, chickpeas, or even nutty bulgur wheat.
And provided you use canned lentils instead of cooking your own (I always do this – I simply warm them in a pan for a couple of minutes before serving), it takes well under 30 minutes.
Cook time: 15 minutes, if that

Amy Glover / HuffPost UK
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When this five-starred recipe calls itself “super fast,” it means it – I had to double-check the instructions the first time I made it to ensure I hadn’t missed a step, because it came together so quickly.
The light but satisfying flavour is especially soothing after a long day of work, too. One word of caution, though: if, like me, you slurp soup at a rate of knots, slice the bok choi across so you don’t almost choke on a large piece (this has happened to me more than twice, which, though embarrassing, at least proves the soup is good).
For a slightly more wallet-friendly version, the BBC’s similarly speedy chicken noodle soup recipe is perfect, too.
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Cook time: about 20 minutes

Amy Glover / HuffPost UK
Another five-starred recipe, this one-pot wonder comes together in about half an hour.
Its ridiculously comforting flavour is perfect for cosy nights in, and I find it unbelievably satisfying – and the zing of mustard in its sauce means you won’t feel completely overwhelmed by its creaminess.
I am sure the recommended rocket included in the original recipe would add to that brightness, too, but to be honest, I’ve only ever had baby spinach to hand – thankfully, it still tastes delicious.
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Cook time: 15 minutes, with pasta

Amy Glover / HuffPost UK
Our young adult selves were onto something with the whole “pesto pasta dinner” thing. But if you fancy something a little more grown up – and about five times as delicious – I recommend whipping up your own pesto while your pasta is bubbling away.
I first made this pistachio version after trying the NYT’s full ravioli recipe. But, while I loved the sauce, I knew there was no way I’d actually whip out my pasta machine of a Thursday night, so I’ve simply kept the pesto and swapped the hard part for pre-made spaghetti.
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Pesto is surprisingly forgiving: I didn’t have pine nuts the first time I made this, and it was still delicious.
I will say, too, that though it sounds more involved, a pestle and mortar is actually faster and better than a blender: see my (awful) blended results below (left), compared to the two-minute, creamier version (below right).

Amy Glover / HuffPost UK
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Cook time: about 15 minutes

Amy Glover / HuffPost UK
Oh, how I love a healthy-ish dinner whose instructions basically read “cook onions, pour in cans, eat”.
This one is filled with fibre-rich butter beans, a surprising amount of veg (and fruit, I suppose, if we count tomatoes), and loads of flavour.
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It’s a one-pot wonder, too, which I’ll always take if at all possible (less washing up!), and it’s ridiculously hearty when paired with buttered crusty bread.




























