Supermarket cheats and ready meals chefs love, including microwave mash

It might be hard to believe, when dining in a Michelin starred restaurant or watching Great British Menu, but even our most lauded chefs sometimes cheat in the kitchen. Like you, they run out of time, can’t be bothered to cook, have a craving for something that would take hours to create, or have hungry mouths to feed that aren’t paying customers. They know that some things are just too involved or time-consuming to make from scratch on a late Tuesday night; they get in late, more often than many of us, and need flavour and sustenance fast. They’ll draw the line at some products – readymade pasta sauces, which are too synthetic and sweet, and shop-bought guacamole, which is a crime against avocadoes – but many have supermarket pantry staples for when time, bare fridges or appetites demand them. Here, some of our best chefs round up their favourites. (Photo: The Washington Post/Getty Images/Sarah Coghill)

Old El Paso fajitas

“I am quite partial to the Old El Paso fajita kit – the ‘white person’ one, with the extra mild spice mix and the flour tortillas,” says Sally Abé, author of 'A Woman’s Place is the Kitchen', and head of food for The Bull in Charlbury. “It’s something my mum used to do when we were kids. You don’t have to think about it; just some chicken, peppers and onion and you’re pretty much there. I would make my own guacamole though; I would never, ever use shop bought.

Instant noodles

“There are nonnas turning in their grave at the utterance of it, but I love Buldak’s Samyang Spicy Ramen Carbonara (available at Sainsbury’s). Buldak are bit of a cult instant noodle brand which come in this cute packaging with love hearts on it – I think that’s what drew me in – and they are very spicy, with a cheese powder you sprinkle on at the end. They are gross, but in a good way, and as a post-shift snack they are perfect. After cooking rich restaurant food all night, I want to be hit with that massive chilli flavour, and they don’t need pimping; they’re primo-pimped.”

Spice kits and microwave mash

After a long service, I’m all for something quick but satisfying,” says Luke Larsson, head chef at Khao Bird in Borough Market.

Curries from M&S and strange late night meals

“I’m guilty of reaching for M&S’s Delhi butter chicken – top it with sliced onion, tomato, baby gem, and extra green chilli, then scoop it up with naan or even buttered white toast. It hits the spot every time. And weirdly, a slightly-too-cold supermarket BLT – especially after midnight – can be weirdly comforting. After a day in the kitchen, its blandness is oddly perfect.” (Photo: Marks and Spencer)

Pre-chopped garlic and ready made gnocchi

“Whilst I would usually use fresh garlic and onion, the jarred Roasted Garlic and the Caramelised Onion from Belazu’s Flavour Hacks range are good to have on standby in case I run out, or need something quickly for my kids,” says Karan Gokani, co-founder of Hoppers in London and author of 'Hoppers: The Cookbook'.“It’s chopped and because it’s cooked, it saves browning time – especially in the onion. It has a slightly different flavour to fresh, but you don’t get the aftertaste you find in some of the Indian jars, and for pasta or shakshuka it’s a quick, easy way of layering flavours. The kids have Rana Pan Fry Gnocchi once a week, and my wife and I sometimes make it for ourselves. I fry it in butter so it’s crispy on the outside, and the cheese melts, and they grate some parmesan on top. For the sauce, I just blanch spinach in a pan and add the Belazu Roasted Garlic, Caramelised Onion and Green Chilli which is good too. Give it a blitz, and you have a beautiful green sauce for every pasta. I am not so lazy that I buy pasta sauce. Not yet.

Lentils in pouches

Between recipe writing deadlines, Merchant Gourmet’s precooked pulses and grains are Rachel Khoo’s professional secret. “Pair with a soft-boiled egg or quality Ortiz tinned tuna, plus grated carrot and Vadasz Pineapple Turmeric Sauerkraut (you can chop up some tomatoes or cucumbers and toss with the sauerkraut to make the flavour less pronounced),” says Khoo, the cook and author, who writes a Substack, 'Thank Me Later'.“The jarred Bold Bean Co’s Queen Butter Beans are a revelation that I recommend to anyone looking for simple but delicious ingredients. Just drain, add olive oil, a squeeze of lemon juice, and any freshly chopped herbs you might for a fantastic side. For entertaining at home, I often crumble feta or goat’s cheese on top.” (Photo: Merchant Gourmet)

Curry paste and crispy shallots

On her recent podcast, The Dish, Angela Hartnett made a Malaysian prawn laksa for Sue Perkins, and used the Laksa Paste from Waitrose’s Cooks Ingredients range. “You can still make the stock, and add the garlic, chillies and other fresh ingredients, but if you don’t want – or don’t have time – to make the paste from scratch, that range is really good,” says Hartnett, chef director of Murano and Café Murano restaurants and the author of books including 'The Weekend Cook'. She also says the deep-fried crispy shallots you find in Waitrose and in Chinese supermarkets are a “no brainer – they’d take hours to make by hand. To salads, soups, curries they are an easy addition of flavour and crunch.” (Photo: xPACIFICA/Stone RF/©EIGHTFISH/Getty Images)

Supermarket pesto

Harntnett also loves Ottolenghi’s range of marinades and spices blends, and Belazu’s vegan pesto range. “They work with pasta, of course, but they’re good enough to stand on their own, in a vegan Caesar salad for example, or on vegetables. At Murano we do asparagus with pesto and butterbeans, which is the sort of dish you could do with that range. Obviously, it’s not quite the same thing as homemade, but it’s reliably pretty good.” (Photo: Pixabay)

Waitrose pasta

“My whole family loves Waitrose’s No1 Rigatoni Fresh Pasta,” says Paul Ainsworth, chef-owner of Paul Ainsworth at Number 6 and author of For the Love of Food: 'Recipes for Life’s Delicious Moments'. “It’s quick, easy and delicious with a home-made pasta sauce like a Bolognese and some freshly grated Parmesan. My daughter Ci Ci would eat it for every meal if she could!”