Having spent recent years diving deep into the world of air frying – from discovering things you shouldn’t cook in your air fryer to attempting to make pancakes in one – I'd largely confined my microwave to the mundane tasks of reheating soup and leftovers.
Yet, when my hob and oven unexpectedly gave up the ghost late last year, I found the air fryer, while good for some things, couldn't handle everything. Pasta and saucy dishes, for instance, were out of its reach, prompting me to look at my microwave with fresh eyes. It was then that I decided to push its limits to see what else it could create.
My rediscovery of the microwave's versatility appears to reflect a broader culinary trend. As Lulu Grimes, managing editor of Good Food, notes, she thinks of her microwave as an "efficient kitchen assistant" – a perspective I now fully appreciate.
“I use it for steaming veg, precooking baked potatoes before finishing them in the oven, cooking eggs, reviving stale bread, puffing poppadoms (also good viewing, like a live science experiment), melting butter and chocolate, cooking noodles (in the bowl, less washing up) and many other things,” she says.
Even with my hob and oven back in action, I now have a newfound appreciation for the sheer handiness of the microwave. Ready to level up your own microwave skills? Here are some surprising things you can cook in yours - plus a fabulous recipe to try.
You might remember the microwave mug cake boom of the noughties, but this dessert isn't your average quick fix. By making a few smart additions, you can create a surprisingly elegant chocolate dessert in mere minutes. Adding a piece of dark chocolate to the centre (Pinch of Nom’s recipe is a winner) and serving with cream and fresh raspberries turns this speedy bake into an impressive last-minute pudding.
If you want to give your mug cake a seasonal update, why not try this delicious Easter recipe?
Step 1: Sieve the cocoa, flour and bicarbonate of soda into a bowl. Stir in the sugar, then make a well in the middle.
Step 2: Whisk the milk, egg and oil in a jug with a fork, then pour into the well in the dry ingredients. Mix thoroughly with a whisk to make a smooth batter.
Step 3: Divide the batter into eight espresso cups, filling each no more than half way. Push half a chocolate mini egg into each.
Step 4: Microwave in batches of two on high for 45 seconds–1 min, until cooked and well risen. Top with another two chocolate egg halves, and serve straight away with cream or ice cream, if you like.
While I don’t think there’s a substitute for making poached eggs or an omelette on a hob, the microwave offers a surprisingly quick alternative when time is of the essence.
Although I use a dedicated microwave egg poacher, a simple cup works just as well. Simply crack the egg into the cup, add a couple of teaspoons of water, and microwave for approximately one to two minutes.
While the result won't be a traditional runny yolk, it's a convenient way to cook an egg, particularly for adding to a bacon or sausage sandwich.
Microwave omelette makers are also available, though I personally find them less convenient and prefer the control of a pan.
According to Nick Small, small appliances expert at AO, one type of egg you should never try in a microwave is unpeeled raw eggs. “When unpeeled eggs reach a high temperature, they expand” he explains.
“Steam then builds and the egg will explode. Not only will this likely lead to injury, but you will also face a big mess to clean as well.”
Want something to go with those eggs and short on time? You might be surprised how well bacon cooks in the microwave. Okay, no crispy bits, but it's ready in about two minutes.
I always put mine on greaseproof paper on a plate – it seems to cook faster and catches all the fat, so you end up with slightly less greasy bacon and a much easier cleanup than if you were grilling.
Trying to decide which appliance deserves space on your counter top? We've put microwaves and air fryers head to head to find out which is best for you.
Got a bunch of fresh herbs wilting on the counter? David Miloshev, the appliance expert from Fantastic Services, has a clever microwave trick for you.
“You can turn your microwave oven into a dehydrator to make your own dried herbs by lowering the power settings to 500 watts or less,” he says.
“This will gently draw the water out of your herbs, drying them and preserving their flavour.”
Boredom sparked a surprisingly successful experiment with my teenage son: microwave crisps. While they won't replace your favourite bag of Walkers, they offer a healthier snack alternative.
Simply slice potatoes paper-thin and arrange them on baking paper on a plate. A light spray of oil and a sprinkle of salt are all you need before microwaving until crisp, which can take up to four minutes.
Enjoy them with salsa or guacamole for a tasty treat! We’ve also sprinkled them with peri-peri seasoning once they’re cooked for a spicy alternative.
Crisps might be delicious but be careful when reheating leftover potatoes.
“When cooked potatoes are not immediately stored in the fridge, botulism (bacteria) spreads easier than on any other vegetable,” says Nick. “Not only will this lead to an upset stomach when eaten, but reheated potatoes do not taste good and will often be dry in texture.”
One of the biggest inconveniences when my hob was out of action was the inability to quickly prepare pasta and noodle dishes. However, I was pleased to discover that noodles cook surprisingly well in the microwave.
This versatility is echoed by Jennie Norton, a registered dietitian nutritionist at Vegan Wins, who highlights the microwave's potential for easy and tasty dinners.
“One of my go-tos is a quick noodle soup,” she explains. “You just pour some veggie stock, toss in some pre-cooked frozen vegetables, baked tofu, and noodles, and microwave for a few minutes until everything is hot. Comfort food and minimal effort.”
Inspired by Jennie's suggestion, I tried her simple recipe for peanut noodles. After covering the noodles with water and microwaving them for around four minutes, I drained them and mixed in some peanut butter (use the drizzly version as it’s easier to mix in), tamarind paste and sesame oil.
The result was a remarkably quick and easy lunch, although I’d likely add some vegetables next time to enhance the taste and nutritional value.
My relationship with making proper meringues is fraught. Years of trying have confirmed I'm just not blessed with the meringue touch. That said, the microwave has become my unlikely meringue saviour.
This recipe from Good Food is my go-to (though I use a little less icing sugar so they’re not so sweet). I’ve never managed to get them perfectly puffed and round – mine tend to be a bit more rustic – but who cares when they're destined for Eton Mess?
A quick crumble, some lovely fruit and lashings of double cream make for a brilliant, fast pud!
This one truly surprised me. When chatting with a friend about my husband's love for lemon curd, she suggested making it myself. "Too much faff," I initially thought. "Not in the microwave!" she declared, and she was right.
Simply whisk together the juice of two lemons (bottled works in a pinch), about 170g of caster sugar and two tablespoons of cornflour. Stir in 50g of butter and microwave until melted. Then, gradually whisk in two eggs and microwave again for two minutes until it thickens like magic. Ta-dah! Lemon curd.
I even give my jam jar a quick sanitise in the microwave – wash it and then zap it for about a minute. The curd keeps in the fridge for a week, but ours vanishes way before then!
I was so impressed when my husband first cooked for me – a risotto, no less! He slaved over a hot stove, diligently ladling in the stock and stirring.
Now, 22 years later, we've found a microwave method that eliminates all that fuss. We've tried this recipe and it delivers a fantastic risotto without the need for constant attention at the hob, great for quick weekday suppers.
Step 1 : Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
Step 2: Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Whether you're looking for straightforward insurance or cover that's packed with extras, our home insurance has plenty of options for people over 50.
Celebrity chef James Martin shares his recipes for Valencian Beans and Prawns and Creme Caramel with Spiced Seville Oranges.
As summer approaches, our expert says it’s time to reappraise rosé and seek out more robust styles.
From parties to picnics, mini sausage rolls are the perfect snack. But which ones are our experts’ favourites?
Both sit nicely atop your kitchen counter, but is one better than the other?
