Simple midweek meals in under 25 minutes

Recipes All recipes adapted from Eat the Week by Anna Barnett (Murdoch Books. £17.99; photography, Alan Benson)

Break free from the kitchen and claim back your evenings with our cheat’s food the plan; these cheap, effortless recipes are super quick and utterly delicious Break free from the kitchen and claim back your evenings with our cheat’s food plan; these cheap, effortless recipes are super quick and utterly delicious

Sticky & sweet bruschetta

Monday

COOK AND PREP TIME 20 MINS

SERVES 6-8

INGREDIENTS

* 1 loaf of Turkish bread, cut in half lengthways * 2 big glugs of extra virgin olive oil, plus extra for drizzling * 5 large garlic cloves, 3 thinly sliced, 2 cut in half lengthways * 1 red onion, thinly sliced * 350g cherry tomatoes, cut into quarters * 2 large handfuls of basil leaves, roughly torn, plus extra to garnish * 100ml red wine vinegar * 200g physalis

METHOD

1 Preheat the oven to 180°C/350°F/Gas Mark 4. Drizzle the bread with olive oil, then toast in the oven for 5–10 minutes until golden.

2 Make the topping by combining the thinly sliced garlic, onion, tomatoes, basil, vinegar and olive oil. Season with salt and pepper.