All turkeyed out? Here are 3 quick, under 30-minute recipes to see you through the betwixmas period

Ah the betwixmas period... that special time of year where pyjamas are mandatory, we begin to consider the Celebrations not a soul usually craves, and the thought of another round of bubble and squeak is likely giving your household the ick.

Nevertheless, there is only so much sustenance Pringles dust and a handful of mini Twix can provide, and despite the urge to continue to lie horizontal until new year's eve, hunger prevails.

Luckily for you, we have the solution: speedy, recipes from some of London's most talented tastemakers, all of which can be rustled up with half an eye open in 30 minutes or less  — allowing you to get back to the sofa in no time. You're welcome.

Brown crab cacio e pepe by Manteca head chef Chris Leach

"This dish has been a near permanent fixture on my menus for the last five years. I had the idea after a trip to California where I had been inspired by a lot of interesting flavour combinations and thought that the brown crab meat I had been using in a more traditional pasta dish might be interesting if I mixed it with the classic cheese and pepper."

Manteca's brown crab cacio e pepe (Manteca)

Ingredients, serves 4

• 100g brown crab meat
• 50g of butter
• 20 cracks of fresh black pepper (about 5g)
• 400g of dried pasta – a short pasta like rigatoni or spaghetti works very well 
• 80g grated grana Padano
• 1 lemon

Method

1. Put a large pot of water on to boil, when it boils add enough salt so it tastes like a highly seasoned soup. Cook the pasta for about a minute less than the packet instructions.
2. While the pasta is cooking, toast the freshly ground pepper in a large pan over a medium heat. When you can start to smell the aromatics of the pepper, add the butter and a generous splash of pasta water (about 100ml) and let it all boil into an emulsion.
3. At the restaurant, we blitz the crab meat into a very smooth paste, this makes the sauce velvety. If you can’t blitz it, it won’t be an issue, it will just be a slightly coarser texture. Add the meat and mix until it is homogenised. Remove from the heat until the pasta is nearly done. When the pasta is ready, strain and add to the sauce. Place on a medium high heat until the sauce begins to boil then take it off the heat. Add the grated cheese, tossing until evenly distributed. Season with lemon and salt until it tastes good to you.
4. Distribute among four plates and finish with a crack of fresh black pepper on each. Basta.

Creamy beans with salsa verde by Bold Beans founder Amelia Christie-Miller

"Creamy white beans and zingy salsa verde are a beautiful combination. Our friend Anna Humphries adds crème fraîche and wilted spinach, and serves it with white fish. I also served it with slow-cooked pork belly at my wedding. Here we have a version with charred cherry tomatoes. It’s a banger served alone with some toast or griddled halloumi, or you could make a bean-feast of it by serving it with a whole roast chicken."

Creamy beans with salsa verde (Joe Woodhouse)

Ingredients, serves 2

• 1 tablespoon olive oil, plus extra to serve
• 1 small onion or banana shallot, diced
• 700g jar butter beans
• crème fraîche, to taste (optional)
• crusty bread, to serve
• 15g or 3 small bunches of soft herbs – parsley, mint and basil are best – finely chopped
• 2–3 teaspoons capers, drained and finely chopped
• 2 teaspoons Dijon mustard
• 2 anchovy fillets, finely chopped (optional)
• 1–2 tablespoons sherry vinegar or red wine vinegar
• 1 garlic clove, grated
• zest of 1 lemon
• 6 tablespoons extra virgin olive oil

Ingredients for the charred tomatoes (optional)

• 1 teaspoon olive oil
• 250g cherry tomatoes, ideally on
• the vine
• 4 garlic cloves, thinly sliced
• sea salt

Method

1. Heat the olive oil in a frying pan over a low heat. Add the onion and sweat for 8–10 minutes until softened.
2. Add the beans, along with their bean stock, breaking up a few of them with your hands as you pour them in (this will help thicken the mixture). You may want to add a few tablespoons of water or crème fraîche to loosen it here.
3. To make the salsa verde, combine all the ingredients in a bowl and mix to a coarse salsa. Don’t be tempted to do this in a food processor; you want to keep that rustic texture, not end up a refined, smooth paste.
4. Finally, make the charred cherry tomatoes, if using. Heat the olive oil in a large frying pan over a high heat. Once hot, add the whole tomatoes to the pan and cook for about 5 minutes, shaking the pan occasionally so that the tomatoes get some good charring on all sides.
5. Add the garlic slices and cook for 1 minute more until the garlic turns golden brown – but don’t let it burn. Sprinkle over a good pinch of sea salt.
6. To serve, spoon the beans into bowls, then top with the charred toms and salsa verde. Add an extra drizzle of olive oil if you’re feelin’ saucy. Mop up the juices with some crusty bread.

Bold Beans by Amelia Christie-Miller, £22 (Kyle Books)

Pad Kra Prow Taohu, or Tofu Holy Basil Stir-Fry by Rosa's Thai founder Saiphin Moore

"Pad Kra Prow is another national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand we use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time."

Pad Kra Prow Taohu/ Tofu Holy Basil Stir-Fry by Rosa's Thai (Rosa's Thai)

Ingredients, serves 2

• 3 red bird’s eye chillies
• 3 garlic cloves
• 2 tablespoons vegetable oil
• 150g (5½oz) firm tofu, cut into chunks
• 1 tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon sugar
• pinch of white pepper
• ½ onion, chopped
• ¼ red pepper, sliced
• ¼ yellow pepper, sliced
• 30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces
• handful of holy basil leaves
• 2 kaffir lime leaves, chopped
• steamed jasmine rice, to serve

Method

1. Using either a pestle and mortar, grind the chillies and garlic to a paste.Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown.
2. Now add the tofu chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces
3. .Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together.
4. Throw in the basil and lime leaves and stir-fry for a further 30 seconds.
5. Serve immediately with jasmine rice.