Sarah Butler: Two quick, delicious meals that don’t skimp on flavour

This Sweet & Tangy Stir-Fry Sauce is your midweek miracle. Ready in minutes and bursting with flavour, it’s perfect for tossing with your favourite protein and veggies.

Busy families know the value of quick, delicious meals that don’t skimp on flavour — and that’s exactly what these two recipes deliver.

Whether you’re racing between school runs, work meetings, or evening activities, having a few reliable dishes up your sleeve can be a total game changer.

First up, the Sweet & Tangy Stir-Fry Sauce is your midweek miracle. Ready in minutes and bursting with flavour, it’s perfect for tossing with your favourite protein and veggies.

Honey and ketchup bring sweetness, soy and sesame add depth, and a touch of chilli gives it just the right kick.

Blitzed smooth with fresh coriander, it’s a fridge-friendly staple you’ll turn to again and again—especially when time is tight but taste still matters.

Next, the Chicken and Broccoli Pasta Bake is the ultimate comfort food with a wholesome twist.

Creamy, cheesy, and packed with lean chicken and nutritious broccoli, it’s hearty enough to feed the whole family with leftovers for lunch.

These two recipes are all about real ingredients, real flavour, and real-life convenience—because dinner should feel like a win, not a chore.

Sweet & Tangy Stir-Fry Sauce

A good stir-fry lives or dies by its sauce, and this one is a guaranteed winner. With a blend of sweetness from honey and ketchup, heat from fresh chilli and garlic, and a punch of umami from soy and sesame oil, it strikes the perfect balance for any stir

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Side

Ingredients

• 50ml water

• 2 tbsp sunflower oil

• 5 tbsp ketchup

• 3 tbsp honey

• 1 tbsp light soy sauce

• 4 tbsp sweet chilli sauce

• 1 tsp sesame oil

• 1 tsp white wine vinegar

• 2 garlic cloves, crushed

• ½ red chilli, finely diced

• 1 tsp cornflour mixed with 3 tbsp water

• 2 tbsp freshly chopped coriander

Method

1. In a saucepan, combine water, sunflower oil, ketchup, honey, soy sauce, sweet chilli sauce, sesame oil, vinegar, garlic, chilli, and the cornflour mixture.

2. Bring to a gentle simmer and cook on low heat for 10 minutes, stirring occasionally, until thickened and glossy.

3. Pour the mixture into a deep jug, add the coriander, and blend until smooth.

4. Serve over stir-fried chicken, pork, tofu, or vegetables, accompanied by rice or noodles.

 

Sarah’s secret 

Make a double batch and freeze in ice cube trays—perfect for quick weeknight stir-fries or noodle bowls.

Chicken & Broccoli Pasta Bake

Wholesome and filling, the herby white sauce is rich but easy to make, and the crispy golden topping takes it over the top. You can prep this crowdpleaser in advance or even freeze it for those extra busy nights.

Servings

4

Preparation Time

 20 mins

Cooking Time

 30 mins

Total Time

 50 mins

Course

 Main

Ingredients

• 150g pasta

• 50g butter (divided)

• 2 tbsp extra virgin olive oil

• 4 chicken breasts

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 tbsp plain flour

• 250ml chicken stock

• 250ml fresh cream

• 1 head of broccoli, finely chopped

• 1 tsp fresh thyme

• 1 tbsp fresh rosemary, chopped

• ½ tsp ground nutmeg

• Salt and pepper, to taste

• For the topping:

• 150g cheddar cheese, grated

• 100g breadcrumbs

• 50g butter, melted

Method

1. Cook the pasta according to packet instructions. Drain, rinse under cold water, and set aside.

2. Preheat your oven to 200°C/180°C fan/ Gas Mark 6.

3. In a large casserole pot, melt 25g of the butter with the olive oil over medium heat.

4. Season the chicken with salt and pepper, then cook until golden all over. Remove from the pan and set aside.

5. Add the remaining 25g butter to the same pan. Sauté the onion and garlic until soft.

6. Stir in the flour and cook for 1 minute to make a roux.

7. Gradually whisk in the chicken stock and cream. Bring to a simmer.

8. Add thyme, rosemary, nutmeg, and season to taste.

9. Stir in the broccoli and cook for 2–3 minutes until slightly tender.

10. Shred the cooked chicken and return it to the pan.

11. Add the cooked pasta and stir everything together to combine.

12. Pour the mixture into a large baking or casserole dish.

13. In a separate bowl, mix the grated cheddar, breadcrumbs, and melted butter. Scatter evenly over the top.

14. Bake for 25–30 minutes or until golden and bubbling.

Sarah’s secret

For extra flavour, add a handful of grated Parmesan to the topping and finish under the grill for 2–3 minutes for a golden, bubbly crust.