BBC Easy Cook 03 2024

100 RECIPES: UK’S BEST-VALUE FOOD MAG

CHOCS Value
meals
AWAY!
from 35p
per serving
SMASHING EASTER TREATS

MUM’S THE WORD
SHOW YOU CARE WITH
MOTHER’S DAY BAKES
15
MINUTE
MEALS
TOM KERRIDGE’S S IM PLE
5-INGREDIENT SUPERKY ROAD
WONDERS ROC
HEARTY SLOW SPECIAL ONE-PAN CLASSIC BAKES FRESH IDEAS 4 GREAT WAYS TO
ROAST CHICKEN FOR FILO PASTRY USE MEATBALLS £4.99
COOKER DINNERS MADE PLANT-BASED
E
very year,
Easter seems to
become a bigger
occasion than before.
No sooner have the
Christmas decorations been packed
away, than the ads for chocolate eggs
and bunnies are all over the shops.
Well, who are we to buck the trend?
In this season, we’ve got a special
get-ahead with an Easter parade of
goodies (p48), from slow-cooked lamb
to no-knead hot cross buns. I know
I’m looking forward to the four-day
weekend more than ever, not least
because all my kids will be home
for the holidays. It’s a time to cook,
tuck in and all be together. Hope Sweet & sour chicken
you have a great break, too. This is a healthier take on the Cantonese classic. In the traditional recipe,
the chicken is deep-fried and the sauce is often packed with sugar.
Keith Kendrick Q 5GTXGUQ2TGROKPUQ%QQMOKPU
Editor 2 tsp vegetable oil 1 Heat the oil in a wok over a high heat
2 chicken breasts, cut into bite-sized and cook the chicken for 5 mins until
pieces caramelised, then scoop out onto a plate.
1 green pepper, deseeded and diced Stir-fry the peppers and spring onions
1 red pepper, deseeded and diced for 5 mins until charred. Add the garlic
2 spring onions, cut into 3cm pieces and ginger and cook for 1 min.
ICTNKEENQXGUƂPGN[EJQRRGF 2 To make the sauce, put the cornflour
VJWODUK\GFRKGEGQHIKPIGTƂPGN[ and sugar in a bowl, stir in the pineapple
chopped juice, soy sauce and vinegar, then add the
<Claire Thompson Brilliant one-pan 100g can pineapple chunks ketchup and 100ml water. Pour into
roasts for Sunday lunch (p64).
basmati rice, to serve the wok, add the chicken and cook for
FOR THE SAUCE 5-10 mins until the chicken is cooked
<Tom Kerridge Creates four great
FKUJGUYKVJLWUVƂXGKPITGFKGPVU R VDUREQTPƃQWT through. Stir in the pineapple in the final
½ tbsp soft light brown sugar 2 mins of cooking. Serve with the rice.
<Philip Khoury Adds plant-based 2 tbsp pineapple juice from the can
y>ÛÕÀÌÌÀiiÌiiÃÃL>iÃ R 1 tbsp dark soy sauce PER SERVING 534 kcals, fat 10g,
1½ tbsp rice or white wine vinegar saturates 0.9g, carbs 70g, sugars 24g,
1 tbsp tomato ketchup wLÀiÈ}]«ÀÌi Î }]Ã>Ì£°{}
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Most of our recipes have previously appeared in
[email protected] buysubscriptions.com/help
our sister title BBC Good Food and have been
BBC Easy Cook, Immediate Media, buysubscriptions.com/
developed in the Test Kitchen, so you can trust
44 Brook Green, London W6 7BT customer-services/FAQs
they work every time.
BBC Easy Cook 3

Contents
MARCH 2024
OUR PROMISE TO YOU

We know how busy you are, so the recipes
in Easy Cook are designed to make life easier
44 JUST FOR YOU
Q We try to keep the ingredients lists as short as
possible, and preparation times to a minimum.
BUDGET Great-tasting simple suppers for one
Q To save you time, many of our recipes use
ingredients you might already have in your kitchen. 8 SUPER SAVERS 46 10 WAYS WITH CARROTS
Cost-cutting midweek meals Tasty new ideas for the versatile veg
EDITORIAL
Group magazines editor Keith Kendrick
20 LESS WASTE, MORE TASTE WEEKEND
Food director Cassie Best Clever ways to reduce household bills
Recipes editor Sara Buenfeld
Group content & production manager 48 EASTER PARADE
Stella Papamichael 24 GADGET GENIUS A superb seasonal feast to delight friends
Deputy content & production
manager Fiona Forman Inspiration for your slow cooker and family over the long weekend
Production editor Marianne Voyle
Chief sub & production editor Dom Martin
Senior sub-editor Sarah Nittinger 26 15-MINUTE MEALS 60 GRAB & GO
Sub-editors Katie Hopkins, Tom Stevens
With thanks to Maxine McCaghy
Speedy dishes for busy weeknights Tuck in to some fabulous finger food
DESIGN
Group creative director Ben Curtis
Art director Rachel Bayly
64 ROAST WITH THE MOST
Art editor Freddie Stewart, Andrew Jackson
FOOD GROUP EVERYDAY
Group managing director Jessica Norell Neeson
Group editor-in-chief Christine Hayes
Commercial director Simon Carrington
ADVERTISING
Head of clients & strategy Margaret McGonnell
Business development managers Rachel Dalton,
6
33 CHEERS!
Raise a glass and enjoy our delicious
homemade drinks and smoothies
68 TOM TAKES 5
Brilliant recipes from Tom Kerridge
that use just five ingredients
Ashley Snell
Display ad services managers John Szilady,
Eleanor Parkman-Eason
Ad services co-ordinator Sarah Barker
36 A WEEK OF HEALTHY MEALS 72 FILO-SOPHY
For advertising enquiries, email [email protected] Five nutritious, good-for-you dinners Discover the delights of filo pastry
PUBLISHING & MARKETING to enjoy every day of the working week
Publishing manager Tom Townsend-Smith
Digital marketing manager Amy Donovan 78 MUM'S THE WORD!
Subscriptions director Helen Ward
Direct marketing manager Sally Longstaff
42 AMAZE BALLS! Make her something truly special for
Subscriptions marketing manager Molly Hodgen Clever ways with ready-made meatballs Mother's Day with our thoughtful bakes
Head of newstrade marketing Martin Hoskins
PRODUCTION
Production director Koli Pickersgill
Production manager Lee Spencer
Senior production controller Leanda Holloway
Senior repro technician Darren McCubbin
IMMEDIATE MEDIA CO
CEO Sean Cornwell
COO & CFO Dan Constanda
62 Black bean, sweetcorn
& quinoa burritos
Executive chairman Tom Bureau

BBC STUDIOS
Chair, Editorial Review Boards Nicholas Brett
Managing director of consumer
products & licensing Stephen Davies
Global director, magazines Mandy Thwaites
Compliance manager Cameron McEwan
We make every effort to ensure the accuracy of the prices

displayed in BBC Easy Cook magazine. However, they can vary
once we go to print. Please check with the appropriate retailers
for full details. Nutritional analysis includes listed ingredients only
and excludes optional ingredients such as salt. It is measured
per portion. We abide by IPSO’s rules and regulations.
To give feedback about our magazines, visit bbcgoodfood.com,
email [email protected] or write to
Christine Hayes, Editor-in-Chief, Immediate Media, Vineyard
House, 44 Brook Green, Hammersmith, London W6 7BT
Printed by Walstead Group. This magazine is published by

Immediate Media Company Limited under licence from BBC
Studios © Immediate Media Company Limited, 2024. Immediate
Media Company Limited, Vineyard House, 44 Brook Green,
Hammersmith, London W6 7BT
4 BBC Easy Cook

MARCH CONTENTS
Iced raspberry
sandwich 82
SUBSCRIBE!
Sign up today
and pay just
Slow-cooked lamb with
spring veg & mint sauce 50
£1 per issue
p30 Make our
flavour to traditional bakes and cakes cover recipe!
90 GOLD & DELICIOUS
Love golden syrup? Check out these
mouth-watering ways with the sweet stuff 42
Meatball
ALSO IN THIS ISSUE madness
6 OUR SHOWSTOPPER
Raspberry & coconut steamed sponge
30 SUBSCRIBE TODAY
Get 5 issues for just £5 when you
subscribe this month
88 NEXT MONTH
Look ahead to our next issue
89 FIND A RECIPE
Easter rocky road, p54
BBC Easy Cook 5

forting than a warm sponge
There’s nothing more com
ing . You can m ake th es e in advance, then stash in
pudd
frozen for ease
the freezer and cook from
Raspberry & coconut steamed sponge

Q Makes 6 Q Prep 15 mins Q Cook 40-45 mins
175g unsalted butter, softened, plus extra If freezing, put the basins on a baking tray and
for the basins freeze until solid. Will keep tightly wrapped in
6 tbsp raspberry jam the freezer for up to three months. To cook, bake
175g caster sugar for 1 hr as below.
3 large eggs 3 Heat the oven to 180C/160C fan/gas 4. Put
IUGNHTCKUKPIƃQWT the basins in a deep baking dish and half-fill
25g desiccated coconut, blitzed in a small with boiled water from the kettle. Tightly
HQQFRTQEGUUQTWPVKNƂPG cover the dish with foil and bake for 40-45 mins,
1 tsp vanilla extract or until a skewer inserted into the middle of
2 tbsp coconut cream, plus 2 tbsp to serve a sponge comes out clean.
(optional) 4 Warm the custard along with the extra
500g thick custard, to serve 2 tbsp coconut cream, if using, and pour into
shallow bowls. Run a knife around the sides
1 Butter six small pudding basins and spoon of the basins and carefully turn out the
1 tbsp jam into the bottom of each one. sponges onto the custard. Serve straightaway.
2 Put the butter and sugar in a medium bowl and
beat with an electric whisk until pale and fluffy. PER SERVING 665 kcals, fat 37g, saturates 24g,
Beat in one of the eggs followed by a spoonful of V>ÀLÃÇÓ}]ÃÕ}>ÀÃx£}]wLÀiÓ}]«À Ìi £ä}]Ã>Ìä°x}
the flour, then continue until all the eggs have
been incorporated. Fold in the remaining flour,
the coconut and a pinch of salt, then the vanilla
and coconut cream. Spoon the mix into the
prepared basins, leaving a 1cm gap at the top.
6 BBC Easy Cook

MARCH SHOWSTOPPER
Cool freezer tip

Iced coconut cream
Frozen your puddings? You
can also freeze spoonfuls of
the coconut cream in an
ice cube tray, then wrap
when solid. You can thaw
the coconut in the warm
custard while the puds are
in the oven.
BBC Easy Cook 7

Super savers
Serve simple, speedy midweek suppers that are
DKIQPƃCXQWTCPFNQYQPEQUV
20
low-budget
meal ideas
£1.56
per serving
8 BBC Easy Cook

EVERYDAY BUDGET
Chicken, leek &

mustard sauté
Q Serves 4 QPrep 10 mins
Q Cook 30 mins
1 tbsp olive oil

8 chicken thighs
2 leeks, chopped
1 tbsp Dijon mustard
60ml single cream
1 lemon, zested and juiced
2 tbsp breadcrumbs
green vegetables, to serve
1 Heat the oil in a large frying pan and

fry the chicken until browned. Add the
leeks and fry until soft and the chicken
is cooked through. Mix the mustard
and cream and add to the pan, season
and simmer until the sauce thickens.
2 Sprinkle over the lemon juice, zest
and breadcrumbs. Put the pan under
the grill briefly so the crumbs brown
a little. Serve with green vegetables.
PER SERVING 686 kcals, fat 50g,

Ã>ÌÕÀ>ÌiÃ£x}]V>ÀLÃÇ}]wLÀiÓ}]
«À Ìi xÓ}]Ã>Ìä°}
£2.55
20-minute Fiorentina pizzas per serving
Q Serves 2 Q Prep 10 mins Q Cook 10 mins
250g bag spinach oven for 10 mins, then add the torn
Try this twist NCTIGƃCVDTGCFU prosciutto just before serving.
pinch of nutmeg
Chicken, spinach 2 eggs PER PIZZA {ÎV>Ã]v>Ì£n}]Ã>ÌÕÀ>ÌiÃn}]
& nutmeg sauté 50g gruyère, grated V>ÀLÃ{£}]ÃÕ}>ÀÃÎ}]«À Ìi Ón}]wLÀiÈ}]
Make the dish as above but 4 slices prosciutto, torn Ã>ÌÓ°}
with 1 leek and 2 crushed
garlic cloves°" ViÌi 1 Heat the oven to 200C/180C fan/ OGGY B
V Vi ÃV i`]>ÌÃÌi«Ó] gas 6. Put the spinach in a colander AS O T T OM
stir in a 250g bag baby and pour over boiling water to wilt. D
I
AVO
spinach with a good grating Leave to cool a little, then squeeze out
of nutmeg and allow to wilt any excess water as best you can. If you can’t get flatbreads,
before continuing with the 2 Put the flatbreads on a baking sheet. use ready-made pizza
ÀiV «i°-iÀÛiÃ{° Arrange the spinach over the top,
leaving space in the middle, and season bases instead – tortillas
each with nutmeg and a little salt. Break
an egg into centre of each flatbread, are too thin for this
then scatter over the cheese and a
grinding of black pepper. Bake in the
topping and end up soggy.
BBC Easy Cook 9

75p
RGTUGTXKPI Piri-piri chicken
with spicy rice
Q Cook 55 mins
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1 Heat the oven to 200C/180C fan/

gas 6. Slash each piece of chicken
three times, so the marinade can
really flavour the meat. Pour over
the sauce and leave in the fridge to
marinate, if you have time. If not, mix
well and arrange, skin-side up, in a
Cottage pie cakes roasting tin. Cook for 30 mins, then
Q Makes 6 Q Prep 15 mins plus chilling Q Cook 20 mins increase the heat to 220C/200C fan/
gas 7 and cook for about 15 mins more
400g pack lean beef mince and the frozen peas, and mix well until the skin is crispy and golden.
1 beef stock cube again to combine. 2 When the chicken is almost ready,
IRNCKPƃQWT 2 Tip the mixture into a bowl and cool heat the oil in a frying pan. Cook the
VDUR9QTEGUVGTUJKTGUCWEG a little, then sir in the mash and shape peppers and white parts of the spring
IHTQ\GPRGCU into six cakes. Dust the cakes in the onions for 5 mins. Tip in the tomato
INGHVQXGTOCUJGFRQVCVQGU remaining flour, then dip in the egg purée and paprika, stir, then add the
2 eggs, beaten and crumbs. Chill for at least 15 mins. rice, breaking it up with a wooden
IRCPMQQTFTKGFDTGCFETWODU 3 Heat the oil in a large pan. Fry the spoon. Cook on a high heat and scrape
XGIGVCDNGQKNHQTHT[KPI cakes for 3-4 mins each side, until off any bits that stick to the bottom
DCMGFDGCPUVQUGTXG golden brown. Drain on kitchen paper. so you get some soft and some crispy
Season with a little salt and serve parts. Heat until piping hot. Scatter
1 Heat a large frying pan and dry-fry with baked beans. the green parts of the spring onion on
the mince until browned, breaking it top and serve with the chicken, and
up with a fork. Crumble in the stock PER SERVING 426 kcals, fat 25g, some vegetables or salad, if you like.
cube and 1 tbsp of the flour, and mix saturates 7g, carbs 31g, sugars 2g,
well. Add the Worcestershire sauce wLÀiÎ}]«À Ìi ÓÎ}]Ã>Ì£°Ó} PER SERVING 606 kcals, fat 25g,
saturates 5g, carbs 56g, sugars 8g,
R T OF T wLÀiÎ}]«À Ìi Îx}]Ã>Ì£°Ó}
O IM E?
SH
Just dust the cakes in the flour, forgetting

the egg and crumbs, then cook as above –
there's no need to chill. You can have dinner
on the table in about 30 minutes.
10 BBC Easy Cook

EVERYDAY BUDGET
£1.46
RGTUGTXKPI
6YKUVWRVJG
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Moroccan-style
chicken with rice
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paste> `VUREWOKPUGGFU°
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with chickpeas
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paste> `VUREWOKPUGGFU°
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BBC Easy Cook 11

Pasta with ham &
minty pea pesto
Q Cook 12 mins Try it with prawns
400g pasta shapes Minty pea pasta
400g frozen peas, defrosted with garlic prawns
½ bunch of mint, leaves picked >i>ÃivÌ] ÌÌ }Ìi>°
50g grated parmesan, plus extra ÃÌi>`ÃÌ ÀvÀÞ>200g pack
to serve (optional) large thawed raw peeled
100g half-fat crème fraîche prawns 1 tbsp olive oilÜ Ì
175g thinly sliced smoked ham, ƂPGN[ITCVGFICTNKEENQXGU
shredded > `ÃiÀÛi Ì « vi>V
« ÀÌ v«>ÃÌ>°-iÀÛiÃ{°
1 Cook the pasta following pack
instructions, adding 200g of the peas
for the final 1 min of cooking. Drain,
reserving some of the cooking water.
2 Meanwhile, blitz the rest of the peas,
mint, half the parmesan and the crème
fraîche until smooth, then season. When
the pasta is cooked, tip back into the pan
on the heat and spoon in the pea cream,
ham and remaining parmesan. Stir to
coat the pasta evenly, adding the reserved
water if it's too thick. Serve immediately,
with extra parmesan, if you like.
PER SERVING 487 kcals, fat 12g, saturates 6g,

V>ÀLÃÈx}]ÃÕ}>ÀÃx}]wLÀiÇ}]«À Ìi Îä}]
Ã>Ì£°Î}
£1.05
per serving
£1.21 Tomato & onion bake with goat’s cheese

per serving Q Serves 4 Q Prep 10 mins Q Cook 45 mins
6 onions, halved (keep the heat for 1 min, taking care not
root intact) to let it colour. Tip in the
ICTNKEENQXGUƂPGN[UNKEGF chopped tomatoes and sugar.
2 tbsp olive oil Fill half an empty can with
2 x 400g cans chopped water and add to the pan.
tomatoes Simmer for about 10 mins
1 tsp sugar until thickened, then season.
85g white breadcrumbs Nestle the onion halves,
125g goat’s cheese or cut-side down, in the sauce
vegetarian alternative, and simmer for 5 mins more.
crumbled 3 Transfer to a baking dish,
if needed, and sprinkle over
1 Heat the oven to 220C/ the crumbs and goat’s cheese.
200C fan/gas 7. Put the onions Bake for 20 mins, until
in a steamer and cook for bubbling and golden.
20 mins, or until tender.
2 Meanwhile, put the garlic and PER SERVING Î{ÈV>Ã]v>Ì£x}]
olive oil in a shallow flameproof Ã>ÌÕÀ>ÌiÃÈ}]V>ÀLÃÎ}]ÃÕ}>ÀÃ£}]
casserole dish or large frying wLÀix}]«À Ìi £{}]Ã>Ì£°£}
pan. Gently cook over a medium
12 BBC Easy Cook

EVERYDAY BUDGET
Squash, sage &

parmesan gnocchi
Q Cook 10 mins
2 tbsp olive oil

1 small butternut squash, peeled
and cut into small cubes
small bunch of sage, leaves picked
and chopped if very large
500g pack gnocchi
parmesan or vegetarian alternative,
shaved, to serve
green salad, to serve
1 Heat the oil in a large frying pan,

add the squash, season and fry for
8-10 mins or until browned. Add the
sage and fry until the leaves frizzle.
Squash the butternut slightly to
break open some of the cubes.
2 Meanwhile, cook the gnocchi
following pack instructions and drain.
Toss with the squash and top with the
parmesan. Serve with a green salad.
PER SERVING ÎÈäV>Ã]v>Ì£n}]

Ã>ÌÕÀ>ÌiÃÇ}]V>ÀLÃ{Ó}]wLÀi{}]
«À Ìi £Ó}]Ã>ÌÓ°Ç}
£1.21
£1.04 per serving
per serving Thai prawn fried rice
This meal is faster, healthier and cheaper than a takeaway.
2 tsp vegetable oil in the egg, then tilt the pan so it

2 eggs, beaten forms a thin omelette and cook for
1-2 tbsp Thai red curry paste 1 min until set. Tip the omelette
800g leftover cooked rice (275g onto a chopping board, roll it up,
raw before cooking) then slice into ribbons. Set aside.
300g frozen peeled prawns, 2 Heat the curry paste with 1 tbsp
defrosted water until hot, then tip in the rice,
175g frozen sliced green beans, stir to break up and toss to coat.
defrosted 3 Add the prawns and beans, and
1 lime, juiced, plus extra wedges, heat through. Add the lime juice
to serve and fish sauce, then stir though the
VDURƂUJUCWEGRNWUGZVTCVQ egg strips. Scatter with sliced
serve cucumber, chilli and coriander
shredded cucumber, sliced red leaves, if you like. Serve with
chilli and coriander leaves, to extra lime wedges and fish sauce.
garnish (optional)
PER SERVING {ä£V>Ã]v>ÌÇ}]
1 Heat the oil in a large wok or saturates 2g, carbs 61g, sugars 1g,
frying pan on a medium heat. Pour wLÀi£}]«À Ìi ÓÇ}]Ã>ÌÓ°Î}
BBC Easy Cook 13

L L I N G
3 FI
Tomato & rice soup
S
SO U P Q Cook 35 mins
2 tsp olive oil

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ECTTQVƂPGN[EJQRRGF
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1 Heat the oil in a large pan and add the

onion, carrot and celery, then cook until
softened. Add the sugar and vinegar, cook
for 1 min, then stir in the tomato purée.
Add the chopped tomatoes, stock and any
brown rice, if using, then cover and simmer
for 10 mins. If using wild rice, add this and
simmer for 10 mins more. Then add any
white rice and simmer for a final 10 mins.
2 Sprinkle over the parsley and season.
Serve with a swirl of pesto, if you like.
35p PER SERVING 213 kcals, fat 3g, saturates 1g,

V>ÀLÃÎ}]ÃÕ}>ÀÃ£Î}]wLÀi{}]«À Ìi È}]
per serving Ã>Ì£°È}
Bacon & sweetcorn chowder

£1.85
per serving
TCUJGTUUVTGCM[DCEQPEJQRRGF PER SERVING 379 kcals, fat 15g,
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ONOKNM /CMGKVƂUJ[
IHTQ\GPQTECPPGF
UYGGVEQTPFTCKPGFKHECPPGF
VDURUPKRRGFEJKXGUQTEJQRRGF Smoked haddock
spring onions chowder
" ÌÌiL>V > `FQWDNGVJG
1 Fry the bacon in the oil in a pan – SWCPVKVKGUQHGXGT[VJKPIGNUG.
as soon as it starts to colour, add the ÀÞÌi > `« Ì>Ì iÃ>Ã
onion and potato, and cook until Liv Ài]Ìi >``>IRCEM
the onion starts to soften. UMKPPGFCPFEWDGFUOQMGF
2 Add the stock and milk, and bring JCFFQEMÌ Ìi«> Ü ÌÌi
to a simmer. Cook for 5 mins, then ÃÌ V] > `V À > `Ã iÀ
add the sweetcorn and heat through. v Àn£ä ÃÕ Ì ÌiwÃ Ã
Season and stir in the chives. V i`ÌÀ Õ}°-iÀÛiÃ{°
14 BBC Easy Cook

EVERYDAY BUDGET
Onion soup with herby

garlic cheese bread
Serves 4 QPrep 10 mins
Q
Cook 30 mins
Q soup and
unbaked bread
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1 Melt 1 tbsp of the butter in a

medium saucepan. Add the onions,
stir well, then cover and gently 98p
cook, stirring occasionally, for per serving
about 15 mins – the onions should
be really soft but not browned.
Add half the garlic, increase the
heat and cook for 5 mins more,
adding a splash of stock if the
onions start to stick – they should
brown a little now.
2 Stir in the flour and chutney, and
cook for 1-2 mins, then pour over
most of the stock and simmer.
3 Meanwhile, make the garlic
bread. Heat the oven to 200C/
180C fan/gas 6. Mix the rest of
the butter and garlic with half the
parsley. Season. Cut each baguette
into about six slices, but don’t go
all the way through. Add a little
of the butter mixture and some
mozzarella into each cut, then push
back together to seal. Wrap in
a double layer of foil. Bake for
10-15 mins until the butter is
melted. Season the soup, adding
the remaining stock if needed.
Serve with the garlic bread.
PER SERVING {£ÎV>Ã]v>Ì£{}]

Ã>ÌÕÀ>ÌiÃn}]V>ÀLÃxx}]ÃÕ}>ÀÃ£È}]
wLÀi{}]«À Ìi Óä}]Ã>ÌÓ°£}
BBC Easy Cook 15

?
Turkey chilli tacos
Q Serves 4 Q Prep 5 mins Q Cook 30 mins turkey chilli only YOU K N OW
D
DI
2 tbsp chipotle paste cook until browned, breaking it up Turkey mince, a low-fat
400g pack turkey mince with a fork. Stir in the rice and beans,
100g long-grain rice, rinsed and mix well, then add the stock. alternative to beef mince,
420g can kidney beans in water, 2 Cover and simmer for 20-25 mins
rinsed and drained until the rice is tender, then stir in is rich in selenium and
600ml chicken stock the sweetcorn and scatter over the
140g frozen sweetcorn, defrosted coriander. Heat the taco shells
iron. It’s a good choice
small bunch of coriander, chopped following pack instructions, then for a wintry chilli as
8 taco shells serve with the mince mixture, lettuce
½ iceberg lettuce, shredded and soured cream. Let everyone build it’s rich in tryptophan –
150ml soured cream their own dinner, adding the grated
grated cheese and guacamole, cheese and guacamole. the protein needed to
to serve
PER SERVING xäÎV>Ã]v>Ì£È}]
produce serotonin
1 Heat the chipotle paste in a frying Ã>ÌÕÀ>ÌiÃx}]V>ÀLÃxÈ}]ÃÕ}>ÀÃÇ}] (the feel-good hormone).
pan. When hot, add the mince and wLÀiÇ}]«ÀÌiÎn}]Ã>Ì£°£}
£1.54
per serving
16 BBC Easy Cook

EVERYDAY BUDGET
£1.49
per serving
£1
per serving
Creamy fish curry

Q Cook 20 mins
250g basmati rice

3 heaped tbsp mild curry paste, such
as korma
1 onion, thinly sliced
400g can reduced-fat coconut milk Tuna & broccoli pasta bake
1 chicken stock cube Children will love this hearty pasta dish, so it makes a great meal for all the family.
IHTQ\GPƂPGITGGPDGCPU Ready in under half an hour, it uses up lots of storecupboard ingredients.
IHTQ\GPYJKVGƂUJFGHTQUVGFCPF
chopped into fairly large chunks Q Serves 4 Q Prep 5 mins Q Cook 18 mins
½ bunch of spring onions, sliced
2 x 185g cans tuna in olive oil, pasta for the final 3 mins of cooking,
1 Cook the rice following pack drained well, 1 tbsp oil reserved then drain, reserving some of the
instructions. Meanwhile, heat the curry 2 x 400g cans chopped tomatoes cooking water.
paste with a splash of water in a frying with garlic and herbs 2 Heat the grill. Stir the soft cheese
pan. Add the onion and gently cook 350g dried pasta shapes into the tomato sauce until melted,
until soft. Pour in the coconut milk and 300g broccoli, chopped into then mix with the pasta, broccoli
crumble in the stock cube. Simmer to UOCNNƃQTGVU and drained tuna. Season well with
make a smooth sauce, adding a splash 200g pack light soft cheese salt and pepper.
of water if it’s too thick. IEJGFFCTƂPGN[ITCVGF 3 Tip the pasta mixture into an
2 Stir in the beans, then top with the fish. 25g breadcrumbs ovenproof dish and sprinkle over
Cover and simmer for 10-12 mins until salad, to serve (optional) the cheddar and crumbs. Grill, not too
the fish is just cooked through. Sprinkle close to the heat, for about 4-6 mins
the curry with the spring onions and 1 Heat the reserved oil from the can until golden and bubbling. Serve
serve with the rice. of tuna in a very large saucepan. with a big side salad, if you like.
Tip in the chopped tomatoes, plus
PER SERVING 425 kcals, fat 11g, 200ml water and simmer. Meanwhile, PER SERVING ÇäÇV>Ã]v>ÌÓÈ}]
saturates none, carbs 53g, sugars 4g, cook the pasta following pack saturates 11g, carbs 75g, sugars 9g,
wLÀiÓ}]«À Ìi Ó{}]Ã>Ì£°È} instructions. Add the broccoli to the wLÀiÇ}]«À Ìi {Ç}]Ã>Ì£°n}
BBC Easy Cook 17

EVERYDAY BUDGET
£1.40
per serving
Lentil & sweet potato curry

in the chickpeas and heat through.
2 tbsp vegetable or olive oil ¼ small pack coriander (optional) 3 Season and sprinkle the curry
1 red onion, chopped natural yogurt and naan, to serve with the coriander, if you like, then
1 tsp each cumin and mustard serve with some seasoned yogurt
seeds (any colour) 1 Heat the oil in a large pan, add the and naan.
1 tbsp medium curry powder onion and cook for a few minutes
100g red or green lentils (or until softened. Add the spices and PER SERVING 613 kcals, fat 18g,
a mixture) cook for 1 min more, then stir in the saturates 2g, carbs 91g, sugars 21g,
2 medium sweet potatoes, peeled lentils, sweet potatoes, stock and wLÀi£È}]«ÀÌi ÓÇ}]Ã>Ì£°n}
and cut into chunks chopped tomatoes.
500ml vegetable stock 2 Bring to the boil, then cover and
400g can chopped tomatoes simmer for 20 mins until the lentils
400g can chickpeas, drained and sweet potatoes are tender. Tip
18 BBC Easy Cook

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HOME
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SERIES from BBC Good Food
E S S WA S T E
L Use up nuts and grains
iÀi½Ã>LÀ>Ì`Ã vÀ ÛiÀ}Õ«Ì Ãi>Þ}
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vÞÕ`½ÌÜ>ÌÌÕÃi> ÝÌÕÀivLÌ °
s a ve y ou r p e n n i e s
How t o
Inventive ways to use up leftovers, cook on
a budget and shrink your shopping bills
EVERYDAY TIPS
TA STE
MO R E Y, E AT &
Fruity tabbouleh with feta
BU SAVE
Q Serves 4 QPrep 20 mins plus Have you heard of the brilliant app
standing QNo cook Too Good To Go? In a bid to prevent
2.5 billion tonnes of food waste every year,
100g bulgur wheat it's a service that connects customers to
6 tbsp olive oil restaurants and stores in their area that have
100g couscous a surplus of unsold food. Thanks to the
200g mixed nuts, roughly chopped cost-of-living crisis, it's become one of the
(any mixture of almonds, fastest-growing apps worldwide. It has
hazelnuts, walnuts, pecans or encouraged millions to reduce food waste
pistachios) and save money by rescuing unsold produce
200g mixed dried fruit, large fruit from restaurants, bakeries or grocery stores,
chopped (any mixture of raisins, before they go to landfill. In the UK, the
sultanas, apricots, dates and app has notable partnerships with Costa,
cranberries) Greggs and a variety of supermarkets.
2 lemons, zested and juiced Visit toogoodtogo.com to download
UOCNNRCEMGCEJOKPVCPFƃCVNGCH the app and find out what's
parsley, leaves roughly chopped in your area.
2 garlic cloves, crushed
100g feta, crumbled
1 Boil the kettle. Put the bulgur wheat

in a sieve and rinse with cold water
until the water runs clear. Drain well
and transfer to a bowl. Pour over
200ml boiling water and 1 tbsp olive
oil, cover with a plate and leave to soak
for 30 mins. Meanwhile, put the
FROM TINY SEEDS
couscous into a second bowl with Growing your own fruit and veg is a great way to
1 tbsp olive oil, just cover with boiling encourage children to learn about nature and where
water, then cover with a plate and their food comes from – and save on your shopping
leave to stand for 5-10 mins. bills. Children love watching seeds sprout, watering
2 Once the bulgur wheat and couscous young plants and eating food they’ve helped to
are ready, put them in a bowl and fluff grow. March is a good time to sow a huge variety
up the grains with a fork. Stir through of seeds – some can be sown direct into the soil
the nuts and dried fruit, too. and others sown indoors to be planted outside
3 Whisk together the lemon zest and once all risk of frost has passed. If you don’t have a
juice, herbs, remaining olive oil and space in your garden or an allotment, balconies, front
the garlic. Pour over the grains, nuts gardens, window boxes and hanging baskets are all
and fruit, and stir everything together suitable. Only grow crops that suit your growing
well with some seasoning. Transfer space – if you have just a few pots, grow
to a serving plate and scatter with salad and dwarf crops suitable for
the crumbled feta. containers or grow bags. If you’re
planting in shade, avoid sun-loving
PER SERVING 829 kcals, fat 50g, crops like peppers or tomatoes. And
saturates 10g, carbs 72g, sugars 35g, remember that vegetables such as
wLÀiÇ}]«À Ìi ÓÎ}]Ã>Ì£°{} cucumbers and runner beans can grow up supports,
so you can make best use of your available space.
BBC Easy Cook 21

GET
N'T ST
O U NG
D
6JGƂTUVFC[QHURTKPIHCNNUQP/CTEJVJKU[GCTCPFURTKPIKUVJGRGTHGEV
VKOGVQGCVPGVVNGU,WUVVQDGENGCTYGoTGVCNMKPICDQWVUVKPIKPIPGVVNGU
UQYGCTINQXGUYJGPRKEMKPIVJGO#PFVJG[OWUVDGEQQMGFsVJGUVKPIKU
TGOQXGFVJGOQOGPVVJG[JKVVJGJGCV#NVJQWIJVJGYJQNG[QWPIRNCPVKU
GFKDNGKVoUDGUVVQWUGLWUVVJGNGCXGUsVJGUVCNMUECPDGUVTKPI[
Nettle pesto
Q Makes 275g jar Q Prep 15 mins Q Cook 2 mins
150g young nettle leaves 2 Put the nettles in a food processor,

IRCTOGUCPƂPGN[ITCVGF with the parmesan, garlic, lemon zest
ICTNKEENQXGƂPGN[EJQRRGF and pine nuts. Blitz to a rough paste.
NGOQP\GUVGFRNWUCIQQFHGY Season, and with the motor running
USWGG\GUQHLWKEG slowly, add almost all the oil. Taste,
IRKPGPWVUVQCUVGF season again and add a few squeezes
ONTCRGUGGFQKN of lemon juice. Transfer the pesto to
a clean jar and top with the remaining
1 Bring a large pan of water to the boil, oil. Will keep for two weeks.
then drop in the nettles and cook for
2 mins. Drain and run under cold PER TBSP 65 kcals, fat 7g, saturates 1g,
water, then squeeze out as much water V>ÀLÃ i]ÃÕ}>ÀÃ i]wLÀi i]
as possible and roughly chop them. protein 1g, salt none
K CUTS
Taking stock KNOW YOUR POR
If you have a chicken carcass left

over from a roast but don’t have
time to make a stock, don’t bin it.
Freeze it for the next time you
roast a chicken, then simply make
double the stock. You can rustle up
a fantastic stock from a carcass to
use in recipes – or cook it long and
slow (with a dash of vinegar or
lemon) to make a delicious bone
broth. Chicken bones are rich in
selenium and zinc, which help to NECK CHEEKS SPARE RIBS CHUMP HAND & BELLY
build strong bones and healthy 2CPHT[UVGCMU 5VGYYJQNG BBQ or %QQMHCUVCPF SPRING 5NQYTQCUV
hair and nails. Cooking a chicken TQCUVYJQNG QTKPRKGEGs UNQYEQQM HWTKQWUD[ 2QVTQCUVDKI WPVKNTGCNN[
carcass for an extended period ƂNNGVUQTWUG KPFKXKFWCNTKDU RCPHT[KPIQT LQKPVUQH VGPFGTDWV
with a little acidity helps to HQTMGDCDU NQPICPFUNQY UJQWNFGTQT YKVJRGTHGEV
extract minerals from the bones, KPCJQVRQV UVGYEJWPMU ETCEMNKPI
making the broth more nourishing
than a simple stock.
22 BBC Easy Cook

EVERYDAY TIPS
From stale to
spectacular!
#TG[QWTJQVETQUUDWPURCUVVJGKTDGUV!6T[VWTPKPIVJGOKPVQCP'CUVGT
RWFFKPI+H[QWFQPoVJCXGCP[NGOQPEWTFVT[OCTOCNCFGQTLWUVURTGCF
YKVJDWVVGTsVJGTGoUPQPGGFVQCFFCP[VJKPIGZVTCVQVJGEWUVCTF
Red peppers are a great way to

help reach your 5-a-day target
(one pepper equals two portions)
and, by weight, they contain
three times more vitamin C than
citrus fruits. You’ll find jars of
peppers stored in oil or brine in
the supermarket. Once opened,
you need to eat them quickly, so
give these recipes a try to use up
those last few peppers in the jar.
Tangy cheese on toast

Put 1 roasted red pepper quarter
(drained) on 1 slice of chunky white
toasted bread, then top with 50g grated
cheddar. Grill until bubbling. Serves 1.
10-minute soup Hot cross bread & lemon pudding

Heat 1 tbsp oil and soften 1 small, sliced Q 5GTXGUQ2TGROKPURNWUUVCPFKPIQ%QQMOKPU
peeled onion and 1 small, chopped
potato for 5 mins. Add 2-3 roasted red MPQDQHDWVVGTHQTVJGFKUJ 2 Whisk together the egg, cream,
peppers (drained) and 500ml vegetable UVCNGJQVETQUUDWPU milk and remaining curd, then sieve
stock. Bring to the boil, then simmer for INGOQPEWTF into a jug with the vanilla and 3 tbsp
10 mins until the vegetables have softened. 2 large eggs of the sugar. Pour over the buns and
Blitz and season. Serves 2. ONFQWDNGETGCO stand at room temperature for
200ml milk 30 mins for the custard to soak in.
½ tsp vanilla extract 3 Heat the oven to 160C/140C fan/
Illustrations ANDREW JACKSON
Red pepper hummus 4 tbsp caster sugar gas 3. Scatter over the remaining
Blitz 1 roasted red pepper (drained) NGOQP\GUVGF sugar and zest. Bake for 30-40 mins
with a 215g can drained chickpeas, cream or vanilla ice cream, to serve until the top is golden and the custard
the juice of 1 lemon, 2 crushed garlic (optional) set. Stand for 5 mins, then serve with
cloves and a drizzle of olive oil. Season cream or vanilla ice cream, if you like.
to taste and serve with pittas or veggie 1 Butter a 1-litre baking dish that will
fingers. Serves 2. fit the buns. Slice each bun into three PER SERVING 676 kcals, fat 38g,
and sandwich together with some saturates 20g, carbs 74g, sugars 49g,
curd. Arrange the buns in the dish. wLÀi£}]«À Ìi £ä}]Ã>Ìä°{}
BBC Easy Cook 23

Ga d g e t
ge n i u s
Classic slow-cooker recipes all the family will enjoy
This
chilli makes
a large batch.
Tips for slow cooking If serving the
family, freeze
Q There are a few simple rules the leftovers
to using a slow cooker.
For most recipes, you need
to prep your ingredients
beforehand: browning meat
and cooking onions and
spices will add a much deeper
y>ÛÕÀÌÌiwÃi``Ã°
vÞÕ>ÛiÌiÌ`ÌÃ
in the morning, great –
otherwise prep the night
before, put it all in a big bowl
and store it in the fridge
ÛiÀ}Ì° ivÀiÞÕ i>Ûi
in the morning, tip the mixture
into your slow cooker, then
i>ÛiÌÌÜÀ ÌÃ>}V°
Q Did you know? Slow cookers

use a heat source roughly Slow-cooker chilli con carne
ÌiiμÕÛ> iÌÌÌÜLÀ}Ì Q Serves 6-8 Q Prep 25 mins Q Cook 6-8 hrs
lightbulbs at 200-250 watts
being left on for three to 12 3 tbsp olive oil over a high heat and fry the mince
ÕÀÃ]V«>Ài`Ì>Ûi] 500g beef mince for 10-12 mins until evenly browned.
QPKQPƂPGN[EJQRRGF Tip into the slow cooker.
which uses at least 700 watts.
EGNGT[UVKEMƂPGN[EJQRRGF 2 Heat the remaining oil in the pan.
NCTIGTGFRGRRGTVJKEMN[UNKEGF Fry the onion, celery and pepper for
ICTNKEENQXGUƂPGN[ITCVGF 10 mins or until softened. Add the
2 tsp ground cumin garlic, cumin and paprika and fry
1 tsp smoked paprika for 1 min. Tip into the slow cooker.
2 tsp dried oregano 3 Stir the oregano, chipotle paste,
2-3 tbsp chipotle chilli paste tomato purée, chopped tomatoes
3 tbsp tomato purée and stock into the slow cooker.
TOP TIP 400g can chopped tomatoes
400ml beef stock
Season. Cover and cook for 6-8 hrs.
4 Stir in the beans and chocolate
2 x 400g can black beans, drained during the final 30 mins of cooking.
If you don’t have any black 4 small squares dark chocolate Serve with a bowl of rice or tortilla
beans to use in this chilli, cooked rice, tortilla chips and chips and a dollop of soured cream.
just tip in a couple of cans soured cream, to serve
of kidney beans instead. PER SERVING n®Ón£V>Ã]v>Ì£Î}]
1 Set the slow cooker to low. Heat Ã>ÌÕÀ>ÌiÃ{}]V>ÀLÃ£n}]ÃÕ}>ÀÃÇ}]
11/2 tbsp oil in a large, non-stick pan wLÀiÈ}]«ÀÌi£}]Ã>Ìi
24 BBC Easy Cook

EVERYDAY GADGETS
Slow-cooker chicken curry

Q Serves 4 Q Prep 20 mins
Q Cook 4 hrs
1 tbsp ghee or vegetable oil

QPKQPƂPGN[FKEGF
ICTNKEENQXGUƂPGN[EJQRRGF
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp mild chilli powder
1 tsp ground turmeric
15g ginger, peeled and grated
600g chicken breast, diced
400g can chopped tomatoes
400g can chickpeas, rinsed
and drained
UOCNNDWPEJQHEQTKCPFGTTQWIJN[
chopped
½ lime, juiced
DTQYPTKEGCPFPCVWTCN[QIWTV
to serve
1 Set the slow cooker to low. Heat the

ghee in a large pan over a medium
heat. Cook the onion for 4-5 mins.
2 Stir in the garlic, cumin, coriander,
chilli powder and turmeric, and cook
for a further minute until aromatic.
3 Transfer the mixture to the slow
cooker and stir in the ginger, chicken,
chopped tomatoes and chickpeas.
Season and cook for 4 hrs on low.
4 Once cooked, stir through half
the coriander and all the lime juice.
Season to taste. Serve with brown
rice and a dollop of yogurt, and scatter
the remaining coriander on top.

wLÀin}, protein 44g, salt 0.2g
Adapting recipes
Q Reduce the liquid by

one-third if using a
slow cooker, as you
don’t lose moisture
ÌÀÕ}iÛ>«À>Ì°
Q Rice and pasta work

best cooked on high
for the shortest time.
Always use easy-cook
rice and rinse it well
before cooking.
BBC Easy Cook 25

-minute Short on time?
Don't worry,
these clever
meals
recipes are
ƃCXQWTUQOG
– and fast!
Pea & ham soup

Q Prep 5 mins
300g thick-cut ham,

chopped
1 Fry the spring

onions in the
butter for 5 mins
until softened. Add
the peas and stock
and boil for 3 mins.
2 Stir in a small

wLÀin}, protein 24g, salt 2.1g
1 Wa rm ing wi nt er soup
26 BBC Easy Cook
EVERYDAY 15 MINUTES
Prawn spaghetti with tomato, chilli & basil

200g spaghetti flakes and cook gently for 2-3 mins.

VDURQNKXGQKN Add the tomatoes and cook for a
ICTNKEENQXGETWUJGF further 3-4 mins or until they start
VURFTKGFEJKNNKƃCMGU to soften. Tip in the wine and simmer
150g baby plum tomatoes for 5 mins more.
150ml white wine 3 Stir the basil and prawns into the
JCPFHWNQHDCUKNNGCXGU tomatoes, season well, and cook until
225g raw peeled prawns the prawns turn pink. Stir in the
generous knob of butter butter and cooked spaghetti, adding
a splash of the cooking water to loosen
1 Boil the spaghetti for 10 mins until the sauce, then toss and serve.
just tender, then drain, reserving
a cup of the cooking water. PER SERVING 603 kcals, fat 10g,
2 Meanwhile, heat the oil in a large Ã>ÌÕÀ>ÌiÃÎ}]V>ÀLÃnä}]ÃÕ}>ÀÃÇ}]
frying pan, add the garlic and chilli wLÀix}]«À Ìi ÎÎ}]Ã>Ìä°Ç}
2 Sp
ec ia
l d i n ner for t wo
BBC Easy Cook 27
Chorizo & roasted pepper frittata
Serves 2 Q Prep 10 mins Q Cook 5 mins
QNKXGQKNHQTFTK\\NKPI pan and fry the chorizo until crisp.

IEJQTK\QFKEGF Reduce the heat, add the onion and
UOCNNTGFQPKQPƂPGN[UNKEGF cook until soft. Add the chilli and
TGFEJKNNKƂPGN[UNKEGF garlic to the pan and cook for 2 mins.
ICTNKEENQXGUVJKPN[UNKEGF Add the red peppers and peas, then tip
TQCUVGFTGFRGRRGTUHTQOCLCT in the eggs and season generously.
FTCKPGFCPFUNKEGF 2 Cook for 2-3 mins until the bottom
IHTQ\GPRGCU is set and a little golden. Sprinkle
GIIUDGCVGP with the parmesan and grill until
IRCTOGUCPƂPGN[ITCVGF puffed and golden on top. Serve with
JCPFHWNQHTQEMGVFTGUUGFYKVJ the dressed rocket.
UJGTT[XKPGICT
1 Heat the grill to high. Heat a drizzle saturates 9g, carbs 11g, sugars 6g,
of oil in a non-stick ovenproof frying wLÀi{}]«À Ìi Îä}]Ã>ÌÓ°Ç}
3
Try
is
th
for
a br u n c h or l u n c h
28 BBC Easy Cook
EVERYDAY 15 MINUTES
4 Use u p l ecftk-eovner
r oast c hi
Chicken & egg-fried rice
Cold rice works best, so cook the day
before and chill overnight – 250g dried
rice will give you 600g cooked rice. Or
use 3 x 200g packs ready-cooked rice.

Q Cook 8 mins
f ou r
VDURUWPƃQYGTQKN
GIIUDGCVGPYKVJUQOGUGCUQPKPI
IRCEMOKZGFUVKTHT[XGIGVCDNGU
VDUROKNFEWTT[RQYFGT
IHTQ\GPUYGGVEQTP
IEQQMGFTKEG
5 Qu i c k & e a s y p u d f or
EQQMGFEJKEMGPDTGCUVƂPGN[
UJTGFFGF Orange cranachan
VDURUQ[UCWEG If you’re serving this dessert to children, leave out the whisky and
VDURUYGGVEJKNNKUCWEG add 2 pinches of cinnamon to the cream when you whip it instead.
VDURMGVEJWR
1 Heat a splash of oil in a large frying Q Cook 5 mins
pan and tip in the eggs. Swirl the pan
to coat in a layer of egg and cook for QTCPIGU don’t let it burn. Tip the oats onto a
3 mins until set. Tip onto a board, IQCVU plate and leave to cool.
roll up, slice thinly and set aside. ONRQVYJKRRKPIETGCO 3 Whisk the cream and whisky
2 Heat more oil, add the vegetables, VDURYJKUM[ together to form soft peaks. Fold in
curry powder and sweetcorn with IVWD)TGGMUV[NG[QIWTV the yogurt, oats and honey until just
a splash of water. Cook for 1-2 mins VDURENGCTJQPG[RNWUCPGZVTC combined. Spoon half the mixture
until the vegetables start to wilt, then FTK\\NGVQUGTXGKH[QWNKMG into serving glasses and top with half
tip into a bowl. Add the last of the oil the orange. Repeat, then serve
to the pan, tip in the rice and chicken, 1 Slice the peel from the oranges drizzled with honey, if you like.
mix, then add the soy sauce, chilli, and chop the flesh.
ketchup, a splash of water and pepper. 2 Dry-fry the oats in a non-stick frying PER SERVING 318 kcals, fat 20g,
3 Add the eggs and vegetables, toss pan, stirring often, for 3-5 mins. saturates 12g, carbs 26g, sugars 18g,
together until hot. Serve immediately. It should start to smell nutty but wLÀiÎ}]«À Ìi È}]Ã>Ìä°£}

wLÀi{}]«À Ìi ÓÎ}]Ã>Ì£°È}
BBC Easy Cook 29

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30 BBC Easy Cook

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BBC Easy Cook 31
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tracking app, help you stay on track with your good
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4.8 rating - iOS App Store. Correct at time of print

EVERYDAY DRINKS
FRESH MINT TEA GINGER SHOTS Cut out

& keep
Cheers!
From healthy smoothies to indulgent hot chocolate,
we‘ve got a drink to suit everyone‘s taste
HOMEMADE HOT CHOCOLATE SUNSHINE SMOOTHIE
BBC Easy Cook 33

EVERYDAY DRINKS
Ginger shots Fresh mint tea

Having a shot of ginger has been This is great for digestion. Grab
linked to positive changes in your a handful of fresh mint leaves
cholesterol, blood sugar, blood and pour over some boiling water
pressure, inflammatory proteins to release its wonderful flavour
and liver health. So it seems and scent.
crazy not to give it a try!
Q Serves 1-2 Q Prep 5 mins
QServes 4-6 Q Prep 15 mins Q No cook
QNo cook
handful of fresh mint

60g fresh ginger, skin left on, (around 15g)
cut into small chunks honey, to taste
400ml fresh apple juice twist it to squeeze all the juice with honey only if you need it.
½ lemon, juiced out. Drink straightaway or 1 Take a few leaves of the mint Drop the reserved mint into the
decant into a bottle. Will keep in one hand and sharply clap cups to garnish, if you like.
1 Tip the ginger into a blender chilled for up to four days. your other hand on top, then
along with the apple and lemon Shake well before serving. drop the leaves into a teapot PER SERVING (1) 13 kcals, fat none,
juice, then blitz for a few or cafetière. Repeat with the saturates none, carbs 3g, sugars 3g,
minutes until very smooth. PER SERVING (6) 30 kcals, fat 0.1g, rest of the mint, saving a few wLÀii]«ÀÌiä°£}]Ã>Ìi
2 Set a very fine sieve over a jug. saturates none, carbs 7g, sugars 6g, small sprigs for each glass to
Alternatively, line a regular wLÀiä°Ó}]«ÀÌiä°Î}]Ã>Ìi use as a garnish.
sieve with a piece of muslin or 2 Fill the teapot with boiling
a clean, thin tea towel. Tip the water and let it infuse for
juice into the sieve and leave 2-3 mins or until the liquid
it to drain, then press the starts to take on a slightly pale,
remaining pulp with the back yellowy-green hue. Strain the
of a ladle until dry. If you’re tea into cups or heatproof
using muslin or a tea towel, glasses and taste – sweeten
Sunshine smoothie Homemade

Enjoy a brilliant start to your hot chocolate
day with this zesty, low-fat Warm yourself up with a
smoothie, which contains two delicious hot chocolate made on
of your five-a-day. the hob – perfect for cold winter
nights when you want to feel cosy.
Q Serves 3 Q Prep 5 mins
Q No cook Q Serves 1 QPrep 5 mins
Q Cook 5 mins
500ml carrot juice, chilled
200g pineapple (fresh or 250ml milk
canned) 1 tbsp cocoa
2 bananas, broken into 1-2 tbsp brown sugar
chunks 25g dark chocolate, chopped, PER SERVING {ÎnV>Ã]v>ÌÓÓ}]
small piece of ginger, peeled plus a grating, to serve saturates 14g, carbs 47g, sugars
20g cashew nuts 1 tbsp whipped or squirty {È}]wLÀiÓ}]«ÀÌi£Ó}]Ã>Ìä°Î}
1 lime, juiced cream
Put all the ingredients in 1 Heat the milk, cocoa, sugar

a blender and whizz until and chocolate in a small pan
smooth. Drink straight away over a medium heat until
or pour into a bottle for you steaming and the chocolate
to drink on the go. Will keep has melted. Gently whisk to
chilled for a day. dissolve the cocoa.
2 Pour the hot chocolate into
PER SERVING 171 kcals, fat 4g, a mug, then add the cream to
Ã>ÌÕÀ>ÌiÃ£}]V>ÀLÃÎä}]ÃÕ}>ÀÃÓÇ}] float on top. Grate over a little
wLÀiÎ}]«ÀÌiÎ}]Ã>Ìä°Ó} more chocolate to serve.
34 BBC Easy Cook

I add a lifetime
of quietly making
sure they’ll
Every good cook likes to get a little more

creative now and then. Which is when our
new range of Maldon Flavoured Salts come
into their own. With our renowned sea
salt flakes – hand-harvested since 1882 –
carefully blended with roasted wild garlic,
Aleppo peppers & bird’s eye chillies, or
smoked, they are the easiest way to not just
release all of the flavours of your ingredients,
but to add extra flavours of their own.
Available now from Ocado and Amazon.co.uk
A week
Enjoy a nutritious
dinner every day with
our great selection of
wholesome recipes
of healthy
meals
36 BBC Easy Cook
EVERYDAY HEALTHY
MONDAY
Mushroom & rice one-pot
Take a handful of simple ingredients and turn them into this hearty, comforting
supper that all the family are sure to love.
200g basmati rice casserole dish, add the onion and fry
1 tbsp olive oil for about 5 mins or until softened.
1 large onion, chopped 2 Stir in the rosemary and
2 tsp chopped rosemary or mushrooms, then fry briefly. Add the
1 tsp dried rice, stir to coat in the oil, then add
250g chestnut mushrooms, the peppers, chopped tomatoes,
quartered stock and some freshly ground black
2 red peppers, sliced pepper. Bring to the boil, give it a stir,
400g can chopped tomatoes cover tightly with a lid, then bake for
425ml vegetable stock 20-25 mins until the rice is tender.
handful of parsley, chopped Scatter over the parsley and serve.
1 Heat the oven to 190C/170C fan/ PER SERVING 282 kcals, fat 5g,
gas 5. Tip the rice into a sieve, rinse saturates 1g, carbs 55g, sugars 7g,
under cold running water, then leave wLÀi{}]«ÀÌi }]Ã>Ìä°Î}
to drain. Heat the oil in a flameproof
Q Good source
of vitamin C
Q Counts as
3 of 5-a-day
BBC Easy Cook 37

Moroccan-inspired chicken with carrot & orange salad
2 tsp ground cinnamon add the onion, then quickly fry until remove the zest and pith from the
1 tsp each cumin and coriander lightly coloured. Add the pine nuts, oranges, then cut into segments
1 tbsp olive oil then fry until lightly toasted. Stir in between the membranes. Do this
1 onion, thinly sliced half the spice mix, the raisins and half over the bowl to catch the juice, letting
3 tbsp pine nuts the lemon juice. Heat through, the segments drop in. Sprinkle with
3 tbsp raisins stirring, then remove from the heat. the reserved cinnamon and a little
1 lemon, juiced 2 Open out the chicken thighs and black pepper, then mix well.
8 boneless, skinless chicken thighs spoon a little stuffing onto each. Fold 4 Divide the mixed leaves between
FOR THE SALAD the meat over to enclose the stuffing, four plates, spoon over the salad
400g carrots, coarsely grated then secure each thigh with a couple and sprinkle over the coriander.
TUESDAY
2 oranges of cocktail sticks. Put in a non-stick Put the chicken alongside and serve.
mixed salad leaves roasting tin with the cocktail sticks
handful of chopped coriander underneath, then sprinkle with the PER SERVING 390 kcals, fat 14g,
remaining lemon juice and spice mix. saturates 3g, carbs 29g, sugars 26g,
1 Heat the oven to 190C/170C fan/ Bake for 30-35 mins until the chicken «ÀÌi {ä}]wLÀix}]Ã>Ìä°{}
gas 5. Mix 1 tsp of the cinnamon with is tender and golden.
the cumin and coriander in a small 3 To make the salad, tip the carrots
bowl. Heat the oil in a frying pan, into a bowl. Using a sharp knife,
Q Good source
of vitamin C
Q Counts
as
4 of 5-a-day
38 BBC Easy Cook

EVERYDAY HEALTHY
Spaghetti with leeks, peas & pesto

A brilliantly tasty, low-cost supper that’s on the table in under half an hour.
175g spaghetti final 2 mins. Meanwhile, heat the oil

140g frozen peas in a pan, add the leeks, then gently
1 tbsp olive oil cook for about 5 mins. Stir in the pesto
2 large trimmed leeks (about 250g), and 3 tbsp of the pasta cooking water,
thinly sliced and simmer for a few minutes.
1 tbsp basil pesto or vegetarian 2 Drain the pasta and peas, then add
alternative them to the pan, tossing everything
freshly grated parmesan or together. Sprinkle with a little grated
vegetarian alternative, to serve parmesan to serve, if you like.
(optional)
1 Cook the spaghetti following pack Ã>ÌÕÀ>ÌiÃÓ}]V>ÀLÃÇx}]ÃÕ}>ÀÃn}]
instructions, adding the peas in the wLÀi }]«ÀÌi £n}]Ã>Ìä°£}
Q High in fibre
Q Good source
of folic acid &
WEDENSDAY
vitamin C
Q 2 of 5
-a-day
Q Low
fat
BBC Easy Cook 39

Lighter lamb burgers with smoky oven chips
The combination of lean lamb, couscous and carrot makes these burgers both nutritiously balanced and satisfying.
Q Serves 4 Q Prep 15 mins Q Cook 35 mins before cooking
100g couscous and heat in the oven. Add the sweet burgers under a high heat (or on the
ECTTQVUƂPGN[ITCVGF potatoes, stir around until coated with barbecue, if the weather is nice enough)
IRCEMGZVTCNGCPNCODOKPEG oil, then roast for 25 mins. Add the for 6-8 mins on each side.
DWPEJQHURTKPIQPKQPUƂPGN[ paprika, shake to coat, then roast for 4 Divide the chips between four plates
EJQRRGF 10 mins more until cooked through. and put a burger on each. Serve with
UOCNNDWPEJQHOKPVƂPGN[EJQRRGF 2 Meanwhile, make the burgers. Put rocket leaves and a dollop of raita or
GIIDGCVGP the couscous in a heatproof bowl and yogurt spooned on top.
TQEMGVNGCXGUCPFTCKVCQTPCVWTCN pour over 100ml boiling water. Leave
[QIWTVVQUGTXG for a couple of minutes until the liquid PER SERVING 400 kcals, fat 12g,
FOR THE CHIPS has been absorbed. Squeeze any saturates 4g, carbs 58g, sugars 15g,
VDURQNKXGQKN liquid out of the carrots, then stir into wLÀiÈ}]«ÀÌi £ }]Ã>Ìä°Ó}
IUYGGVRQVCVQGURGGNGFCPF the couscous along with the mince,
EWVKPVQEJKRU spring onions, mint and egg. Season.
VURUOQMGFRCRTKMC 3 Shape the mixture into four large
burgers. Transfer to a non-stick baking
1 Heat the oven to 200C/180C fan/ sheet and cook in the oven for 20 mins
gas 6. To make the chips, pour the oil until browned and cooked right
into a shallow, non-stick roasting tin through. Alternatively, grill the
Q Counts as
2 of 5-a-day
Q Low fat
THURSDAY
40 BBC Easy Cook

EVERYDAY HEALTHY
Tarragon salmon with crispy root chips

This recipe is perfect for a Friday night, when you want to treat yourself
to something special but also want to keep it healthy.
QHeart healthy
QHigh in fibre Q Serves 4 Q Prep 15 mins Q Cook 30 mins
Q Good source
of omega-3, IOKZGFTQQVUUWEJCUECTTQV large non-stick frying pan, add the
calcium & RCTUPKRCPFEGNGTKCEEWVKPVQEJKRU salmon, flesh-side down, then cook
folic acid VDURQNKXGQKN for a few minutes until the flesh is
UCNOQPƂNNGVU CDQWVIGCEJ starting to colour. Flip the fillets over,
VUREJQRRGFHTGUJVCTTCIQP then cook for a few minutes more.
NCTIGINCUUYJKVGYKPG CDQWV Pour in the wine and bring to the boil.
ON Simmer the salmon in the wine,
I[QWPIURKPCEJNGCXGU basting occasionally for 5-7 mins
CNKVVNGHTGUJN[ITCVGFPWVOGI until the salmon is cooked and the
sauce is slightly thickened.
1 Heat the oven to 200C/180C fan/ 3 Boil a kettle of water. Put the
gas 6. Steam or boil the roots for spinach in a large colander and pour
5 mins, drain well, then pat dry. the water over the leaves until wilted.
Pour 1 tbsp of the oil into a non-stick Press out as much water as possible,
roasting tin, then put in the oven to then season with a little nutmeg.
heat up. Add the roots, toss to coat 4 Divide the spinach between four
them with oil, then return to the warm plates and top with the salmon.
oven for 20-25 mins, shaking the Pour a little sauce over each, then
pan halfway through until the chips serve the chips alongside.
are crisp and golden.
2 Meanwhile, sprinkle each salmon PER SERVING 432 kcals, fat 23g,
fillet with a little tarragon, salt and Ã>ÌÕÀ>ÌiÃ{}]V>ÀLÃ£ }]ÃÕ}>ÀÃ£{}]
pepper. Heat the remaining oil in a wLÀi }]«ÀÌi Î{}]Ã>Ìä°Ç}
FRIDAY
BBC Easy Cook 41

MEATBALL & HERB
GRAIN BOWL
Heat 1 tbsp olive oil in a large frying pan,
then cook 12 pork or turkey meatballs until
browned and cooked through. Meanwhile,
heat 1 pouch ready-cooked freekeh or
other grain and tip into a bowl. Add the juice
of 1 lemon, 1 tsp toasted cumin seeds,
4 chopped spring onions, 12 halved baby
plum tomatoes and a handful each of
chopped dill CPFƃCVNGCHRCTUNG[, season
and toss. Divide between two bowls and top
with the meatballs, a dollop of Greek-style
yogurt and more herbs. Serves 2.
e meatballs
Give a pack of ready-mad
a clever twist
PESTO MEATBALL MELTS

Heat 1 tbsp olive oil in a large frying pan
and fry 12 beef meatballs, turning until
browned and cooked through. Add
1 crushed garlic clove and cook for 1 min.
Add 200ml passata, season well and
simmer for a minute, stirring until the sauce
has coated all the meatballs. Arrange the
meatballs into groups of four, and lay a thick
mozzarella slice over each group. Slide the
pan under a grill until just melted. Scoop
the meatballs, sauce and cheese into
3 toasted ciabatta buns with some rocket
and a drizzle of fresh pesto. Serves 3.
42 BBC Easy Cook

EVERYDAY MEATBALLS
HARISSA MEATBALL STEW

Heat 1 tbsp olive oil in a large frying
pan and cook 12 lamb meatballs
until browned. Scoop out, then add
1 chopped onion and 2 crushed
garlic cloves, and cook for 3-4 mins.
Add 1 can chopped tomatoes and
bring to a simmer, then return the
meatballs to the pan with a handful
of pitted green olives and 1-2 tbsp
harissa. Cook for 10 mins, then stir in
some chopped coriander and serve
with pittas or UOCNNƃCVDTGCFU for
scooping. Serves 3-4.
MEATBALL & NOODLE SOUP

Heat 1 tbsp olive oil in a large frying pan
and cook 12 pork or turkey meatballs
until browned. In another pan, heat
750ml chicken stock. Whisk in 2 tbsp
Thai red curry paste and 200ml
coconut milk and simmer for 2 mins.
Add the meatballs to the pan and cook
for 10 mins. Add a 300g pack cooked
egg noodles and a handful of sliced
mangetout and cook until just heated
through. Season with soy sauce and
sesame oil. Divide between two bowls
> `w Ã Ü Ì chopped spring onion
and some sliced red chilli. Serves 2.
BBC Easy Cook 43

Just for you
Going solo tonight? Treat yourself to these great-tasting,
single-portion suppers that are ready in no time
Fresh tuna with harissa & potato stew Teriyaki beef noodles
You can use a salmon steak if you don’t like fresh tuna, but cook Use teriyaki stir-fry sauce rather than a marinade.
for 5 mins on each side as unlike tuna, it can’t be served rare.
1 nest medium egg noodles 2 Heat a wok until very hot,
150g small new potatoes add to the pan with the cherry UWPƃQYGTQKNHQTHT[KPI add a splash of oil and sear the
1 small onion, sliced tomatoes. Simmer for 10 mins 1 small sirloin steak (about beef until brown, then scoop
1½ tbsp olive oil until the tomatoes start to 100g), fat trimmed and out of the pan. Reduce the
1 tbsp harissa break down a little. thinly sliced heat to medium and stir-fry
150ml chicken stock 3 Oil and season the tuna, 1 garlic clove, crushed the garlic and ginger for 1 min.
5 cherry tomatoes then griddle or pan-fry for 1½ tsp grated ginger 3 Add the onion and bamboo
1 fresh tuna steak 2 mins on each side. Stir the UOCNNQPKQPƂPGN[UNKEGF and cook for 3 mins. Add the
handful of coriander, leaves coriander into the stew, then 100g can bamboo shoots, noodles and toss until hot.
picked spoon into a shallow bowl. rinsed and drained Tip in the beef and teriyaki
Sit the fish on top and sprinkle 2 tbsp teriyaki sauce sauce and toss together.
1 Cook the potatoes in boiling with more coriander to serve. 1 spring onion, sliced Scatter with the spring onion
salted water until just tender. sesame oil, for drizzling and a drizzle of sesame oil.
2 Meanwhile, cook the onion PER SERVING 405 kcals,
in 1 tbsp olive oil until soft, fat 8g, saturates 2g, carbs 32g, 1 Cook the noodles following PER SERVING 432 kcals,
then stir in the harissa and ÃÕ}>ÀÃ£ä}]wLÀiÇ}]«ÀÌi {Ç}] pack instructions, then drain fat 10g, saturates 3.3g, carbs 53g,
stock and bring to a simmer. salt 0.9g and rinse under cold water, ÃÕ}>ÀÃ£n}]wLÀix}]«ÀÌi Îä}]
Halve the cooked potatoes and then drain again. salt 2.9g
Chicken & sweet potato parcels Salami & courgette flatbread

Q Serves 1 Q Prep 10 mins Q Cook 30 mins Q Serves 1 Q Prep 5 mins Q Cook 12 mins
25g creamed coconut (from sugar, fish sauce and green 1 small courgette, thinly minutes on each side until
a block) curry paste. sliced just tender.
2 tsp soft brown sugar 2 Place a large piece of baking 2 tsp olive oil 2 Put the flatbread on a
VURƂUJUCWEG parchment on a baking sheet. pinch of dried oregano baking sheet and spread with
2 tsp Thai green curry paste Put the chicken in the middle ƃCVDTGCFQTVQTVKNNCYTCR the pasta sauce. Arrange the
1 skinless chicken breast with the potato and pepper 2 tbsp chilli & tomato pasta courgette slices on top, before
½ sweet potato, peeled and around it. Pour over the sauce. sauce scattering over the salami
cut into small cubes Fold the parchment to form a 2 slices salami, cut into and cheese. Bake for 8 mins
1 small red pepper, seal and scrunch up the ends. strips until the cheese has melted
deseeded and cut into 3 Cook for 25-30 mins or until 25g grated cheese, such as and the edges of the flatbreads
small cubes the chicken is cooked through. emmental or cheddar have turned crispy.
handful of coriander leaves Sit the parcel on a plate and
and a few lime wedges, open. Serve sprinkled with 1 Heat the oven to 220C/ PER SERVING 355 kcals, fat 19g,
to serve coriander and some lime 200C fan/gas 7 and place Ã>ÌÕÀ>ÌiÃÇ}]V>ÀLÃÎ£}]ÃÕ}>ÀÃx}]
wedges for squeezing over. a griddle pan over a high heat. wLÀiÓ}]«ÀÌi £Ç}]Ã>Ì£°È}
1 Heat the oven to 200C/ Toss the courgette slices in
180C fan/gas 6. Dissolve the PER SERVING 429 kcals, a bowl along with the olive oil,
creamed coconut with 3 tbsp fat 20g, saturates 15g, carbs 29g, oregano and some seasoning.
boiling water and mix to ÃÕ}>ÀÃ£n}]wLÀiÎ}]«ÀÌi Î{}] Lay the courgette slices on
a smooth paste. Stir in the salt 1.4g the griddle and cook for a few
44 BBC Easy Cook

EVERYDAY FOR ONE
FRESH TUNA WITH TERIYAKI BEEF NOODLES

HARISSA & POTATO STEW
Great
dishes to
serve one
CHICKEN & SWEET POTATO SALAMI & COURGETTE

PARCELS FLATBREAD
BBC Easy Cook 45

Check out our easy, inventive recipes that‘ll make
you see this humble vegetable in a new light
46 BBC Easy Cook

EVERYDAY CARROTS
Do carrots
really help y
ou
see in the da
The myth isn rk?
’t too far-fetc
Carrots are ri hed.
ch in an oran
pigment call ge
ed beta-caro
Enzymes in th ten e.
e body conve
beta-caroten rt
e into a form
of vitamin A
known as
retinol, whic
h is vital
for eye health
.
BBC Easy Cook 47

Invite friends and family over for the long weekend
and serve up these wonderful seasonal treats
Slow-cooked lamb with spring

veg & fresh mint sauce, p50
48 BBC Easy Cook
WEEKEND EASTER TREATS
No-knead hot cross buns, p50
BBC Easy Cook 49

Slow-cooked lamb No-knead hot cross buns Speedy lemon tart
with spring veg & Traditionally eaten on Good Friday, Making the filling is a bit of a leap of
fresh mint sauce try having these buns as a late Easter faith but it always works. The acid in
Make light work of Easter Sunday lunch breakfast with a cup of milky coffee. the lemon juice thickens the cream,
with this decliciously easy dish – just and chilling the tart sets it further.
serve with baby potatoes. Frozen peas QMakes 12 QPrep 40 mins plus Don’t take it out of the fridge too
and beans work well but fresh peas overnight proving and 3 hrs resting early. You can skip the chocolate
and broad beans can be used instead. QCook 25 mins layer for a quicker pudding, but it
does help the pastry stay crisp.
Q Serves 6 QPrep 20 mins IRNCKPƃQWTRNWUVDURHQTVJG
Q Cook 3 hrs 40 mins cross and extra for shaping Serves 8 QPrep 20 mins plus
Q
75g soft light brown sugar chilling QCook 20 mins

1 leg of lamb (about 2-2½kg) 2 tsp mixed spice
oil, for frying 7g fast-action dried yeast 375g all-butter sweet pastry
300g small round shallots, peeled 150g unsalted butter, melted and RNCKPƃQWTHQTFWUVKPI
1 large glass white wine cooled IYJKVGEJQEQNCVGƂPGN[
200ml chicken stock 200ml whole milk, plus 3 tbsp chopped
300g baby leeks 4 eggs, 1 beaten 397g can condensed milk
300g peas 150g raisins 300ml double cream
300g broad beans, double-podded 25g mixed peel (optional) 4 lemons, zested and juiced (you
FOR THE SAUCE need 125ml juice so use
large bunch of mint, leaves picked 1 The day before, mix the 525g flour, another lemon if necessary)
and chopped sugar, mixed spice, 1 tsp salt and yeast 1 lemon and caster sugar, for
1½ tbsp golden caster sugar in a large bowl until evenly combined. decorating
5 tbsp white wine vinegar 2 In a large jug, mix the butter, 200ml
buttered new potatoes, to serve milk and the 3 whole eggs. Make a well 1 Heat the oven to 200C/180C fan/
in the centre of the bowl of flour and gas 6 and put a baking sheet in the
1 Heat the oven to 160C/140C fan/ pour in the milk mixture. Mix into oven. Roll out the pastry on a
gas 3. Rub the lamb with the oil, then a shaggy dough using your hands. lightly dusted surface and line a
brown really well all over in a large Cover and set aside for 1 hr. 22-23cm shallow sponge tin (to
frying pan or roasting tin. Once the 3 Wet your hand and use it to scoop up give you smarter straight sides).
lamb is browned, take it out and cook the dough from the side, lifting and Trim the top and line with baking
the shallots in the same pan until folding it over to the opposite side. Do parchment and baking beans.
golden (use more oil if you need to). this from every side of the bowl, cover Bake for 10-15 mins until lightly
2 Put the lamb and shallots in a and rest for another hour, then repeat. browned at the edges, remove the
roasting tin or shallow casserole Chill overnight or up to 24 hrs. paper and cook for another 5 mins
dish and pour in the wine and stock. 4 Lay the dough on a lightly floured or until the pastry base looks dry
Cover with a lid or a double sheet of surface. Press flat and scatter over the and lightly browned. Melt the
foil and cook in the oven for 3 hrs. raisins and mixed peel, if using, gently chocolate and brush it all over the
3 Add the leeks and cook for another pressing into the dough. Fold over the base and sides. Leave it to set.
20-25 mins or until tender. Tip in dough and gently work for a minute or 2 Meanwhile, whisk the condensed
the peas and broad beans, cover and two until evenly distributed. Divide milk and double cream together
cook for 10-15 mins until hot. into 12 equal portions and shape into until the mixture thickens, then
4 To make the sauce, put the chopped balls. Put onto a baking tray lined with add the zest and juice in batches,
mint leaves in a bowl along with the baking parchment, 3cm apart, and whisking all the time, until you
sugar. Pour over 5 tbsp boiling water. cover. Set aside for 1-2 hrs or until the have a light, fluffy mixture. Spoon
Leave to cool, then stir in the vinegar. balls have almost doubled in size. into the tart case and smooth the
Serve the lamb and vegetables with 5 Heat the oven to 190C/170C fan/ top, then chill until needed.
the mint sauce and a helping of gas 5. Brush with the beaten egg. 3 To decorate the tart, use a sharp
buttered new potatoes. To make the crosses, whisk 3 tbsp serrated knife to cut the skin and
flour and 3 tbsp milk into a thick pith from the lemon, then cut
PER SERVING 571 kcals, fat 27g, paste. Scoop into a piping bag and across it into thin circles. Put the
Ã>ÌÕÀ>ÌiÃ£Ó}]V>ÀLÃ£ }]wLÀin}] pipe each bun with a cross. slices onto baking parchment
protein 59g, salt 0.4g 5 Bake for 20-25 mins or until a rich and dust with caster sugar, then
golden brown. Remove from the oven carefully lift onto the tart.
and allow to cool before serving.
PER BUN 352 kcals, fat 13g,Ã>ÌÕÀ>ÌiÃn}, saturates 22g, V>ÀLÃxx}]wLÀi£°Î}]
carbs 49g, sugars 15g,wLÀiÓ},«ÀÌi n}, protein 9g, salt 0.7g
salt 0.6g
50 BBC Easy Cook

BBC Easy Cook 51

Sumac & olive oil-roasted
salmon with spiced
carrot salad
Easter is a time when sides of salmon can
often be bought on special offer. In any case,
cooking a whole side is much cheaper than
buying eight separate pieces. It’s a great
option if you like to be traditional and
serve up fish on Good Friday.

Q Cook 40 mins
1 whole side of salmon, skin on

3 tbsp olive oil, plus extra for the tray
2 tsp sumac
150ml natural yogurt
½ garlic clove, crushed
small bunch of dill, chopped
FOR THE SALAD
150g pearled spelt
500g carrots, peeled and shredded in
a food processor
400g can chickpeas, rinsed and drained
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp olive oil
Double cheese & spring vegetable tart 2 lemons, juiced
We’ve used shop-bought pastry for ease but made it our own by laminating it with cheddar, NCTIGDWPEJQHƃCVNGCHRCTUNG[
which gives the tart a beautifully crumbly base like cheese straws or savoury shortbread. chopped
large bunch of mint, chopped
Q Serves 8 Q Prep 30 mins Q Cook 1 hr
1 To make the salad, add the spelt to a pan
500g block shortcrust pastry the parchment and beans, prick again if of salt water and simmer until tender but
RNCKPƃQWTHQTFWUVKPI it has puffed up, then bake for 10-15 mins still a bit nutty. Check the pack for
IOCVWTGEJGFFCTƂPGN[ITCVGF more until biscuit brown. timings, but it’s usually 20-30 mins.
200g asparagus spears, woody ends 3 Meanwhile, beat the eggs in a bowl, add Drain well and tip into a large bowl.
trimmed the crème fraîche and cream, season and Add all the other ingredients except the
100g fresh podded or frozen peas add a pinch of nutmeg. Scatter the peas herbs and toss together. Season well.
2 eggs and most of the watercress over the tart 2 Heat the oven to 220C/200C fan/gas 7.
100g crème fraîche and crumble over half the goat’s cheese. Put the salmon, skin-side down, on an
150g double cream Pour over the creamy egg mixture, then lay oiled baking tray with a lip. Spoon 3 tbsp
whole nutmeg, for grating the asparagus spears on top. Slice the olive oil over the salmon, then sprinkle
100g watercress remaining goat’s cheese and arrange on over some sea salt and the sumac. Roast
300g or 2 logs of soft, rindless goat’s top, then bake for 25-30 mins until the for 15-20 mins until the salmon is just
cheese or vegetarian alternative custard is just set and the cheese is golden cooked, then rest for 5 mins.
brown. Leave to cool in the tin, then trim 3 Add the herbs to the salad and toss
1 Roll the pastry out into a rectangle on a the edges of the pastry. Remove from again. Mix the yogurt with the garlic
surface lightly dusted with flour. Scatter the tin, scatter with the remaining and dill. Serve the salmon along with
over the cheese, fold the pastry in half watercress and serve cut into slices. the yogurt and salad.
and roll out again into a circle that fits a
25cm tart tin with an overhang. Chill for PER SERVING Çxx V>Ã, fat 63g, saturates 35g, PER SERVING 425 kcals, fat 21g, saturates 4g,
20 mins. Meanwhile, cook the asparagus carbs 26g, sugars 3g,wLÀiÎ}, protein 18g, carbs 23g, wLÀiÇ}, protein 33g, salt none
in boiling water for 3 mins, then drain and salt 1.1g
refresh under cold water. Cook the fresh
peas the same way for a minute, or simply CUSTOMISING PASTRY
defrost the frozen peas. Instead of folding cheddar through
2 Heat the oven to 200C/180C fan/gas 6. the dough, try using parmesan or fresh
Prick the base of the tart with a fork, line ÌÞii>ÛiÃ]wiÞV««i`ÀÃi>ÀÞ
with baking parchment and fill with or black onion, or poppy seeds.
baking beans. Bake for 30 mins, remove
52 BBC Easy Cook

BBC Easy Cook 53

MAKE
THE
COVER
Easter rocky road 100g mini marshmallows mixture and level out as much as
Children will love helping to make this. 2 honeycomb chocolate bars, possible (it will be quite uneven on
Just don’t let them eat all the chocolate roughly chopped the surface). Push the mini chocolate
eggs before using them in the recipe! 40 various mini chocolate eggs eggs into the surface (you can halve
some, if you like). Put in the fridge
Makes 25 QPrep 15 mins plus
Q 1 Gently melt both chocolates, the to set for 3 hrs or overnight. Cut
3 hrs setting QCook 3 mins butter and golden syrup in a heatproof into squares to serve.
bowl set over a pan of simmering
200g dark chocolate, chopped water (or heat in short blasts in the PER SERVING 178 kcals, fat 10g,
200g milk chocolate, chopped microwave, stirring in between). saturates 6g, carbs 20g, sugars 16g,
50g butter 2 Stir in the biscuits, marshmallows wLÀi£°Î}, protein 2g,Ã>Ìä°£}
1 tbsp golden syrup and honeycomb chocolate. Line a
100g plain biscuits, broken into 22cm square brownie tin with baking
small pieces parchment, then tip in the chocolate
54 BBC Easy Cook

Goat’s cheese & herb-stuffed chicken with risotto Milanese

A great Saturday night treat for friends.You can have the chicken prepped and ready to go hours ahead
– just keep it in the fridge and bring up to room temperature before cooking, or give it an extra 10 mins in the oven.
Q Serves 6 Q Prep 20 mins Q Cook 1 hr
UMKPNGUUEJKEMGPƂNNGVU at a time, stirring and scraping the through. Mash together the cheese,
200g soft, rindless goat’s cheese rice from the bottom of the pan as garlic and rosemary and season well.
½ garlic clove, crushed you do. When each addition of stock Divide between each pocket, spreading
VURƂPGN[EJQRRGFTQUGOCT[ has almost evaporated, add the evenly. Bash out the false fillets a little
plus 6 small sprigs next ladleful. This should take about (if you have them), then use them to
12 slices prosciutto 15-17 mins. The risotto is ready seal over the cuts in the fillets.
oil, for the baking tray when the grains are tender but still 4 Lay 2 slices of prosciutto out flat,
wilted spinach, to serve have a little bite. slightly overlapping, and put a sprig
FOR THE RISOTTO 2 Beat in the remaining butter and of rosemary in the middle. Put a fillet
100g butter some seasoning, then beat in the skinned-side down on top and wrap
NCTIGQPKQPƂPGN[EJQRRGF parmesan. If you want to make the with the ham. Repeat with the
300g arborio rice risotto ahead, stop before it’s really remaining fillets. Oil a baking tray,
small glass dry white wine tender, then add the last couple of put the chicken on it with the join
3 good pinches of saffron ladles of stock, the butter and underneath and cook for 25-30 mins,
1.5 litres chicken stock, simmering parmesan just before serving. depending on size (use a metal skewer
IRCTOGUCPƂPGN[ITCVGF 3 Heat the oven to 180C/160C fan/ to check it’s piping hot in the middle).
gas 4. Pull off the false fillet from each Cut each fillet in half at an angle, and
1 To make the risotto, melt 50g of the breast if still attached. Put the main serve with the risotto, wilted spinach
butter in a pan, then cook the onion chicken breast on a board, skinned-side and any cooking juices.
for 10 mins until soft but not coloured. down. With a small knife, make a
Add the rice and stir, then pour in the pocket in the chicken by cutting along PER SERVING Ç{ä V>Ã]v>ÌÎ{}]
wine. Let it evaporate, then add the the length and into the side of the saturates 20g, V>ÀLÃ{Î}] wLÀiÓ}]
saffron. Pour in the stock, 1-2 ladlefuls breast. Be careful not to cut all the way «ÀÌi È{}]Ã>ÌÎ°È}
BBC Easy Cook 55

Pistachio & chocolate
roulade
Don’t save roulade for Christmas –
it’s delicious at any time of year!
Serves 12 QPrep 30 mins plus

Q
cooling QCook 20 mins
IUGNHTCKUKPIƃQWT
IEQEQCRQYFGT
6 eggs
IIQNFGPECUVGTUWICTRNWUGZVTC
for dusting
50g butter, melted
ONFQWDNGETGCOYJKRRGF
IFCTMEJQEQNCVGEJQRRGF
UNKXGTGFRKUVCEJKQUVQFGEQTCVG
FOR THE FILLING
IYJKVGEJQEQNCVGƂPGN[
EJQRRGF
IƂPGN[ITQWPFRKUVCEJKQPWVU
QTRKUVCEJKQRCUVG
100ml double cream

gas 6. Line a 29cm x 40cm swiss roll
tin or similar with baking parchment.
Sift the flour and cocoa into a bowl.
Whisk the eggs and sugar together in
a separate bowl for 5 mins until light
and fluffy. Fold in the flour and cocoa,
then carefully fold in the butter. Spoon
the mixture into the tin, level the
surface and bake for 15-20 mins until
Cherry & almond Easter cakes cooked and springy in the middle.
Here’s a modern twist on the traditional simnel cake that children will love. 2 Leave to cool a little, then turn out
You can halve the amount of cherries and use dried fruit instead if you prefer. the dough onto another sheet of
baking parchment dusted with sugar.
Q Makes 24 Q Prep 15 mins Q Cook 25 mins Roll up like a swiss roll, keeping the
paper sandwiched between the cake
250g butter, softened the mixture turns thick and creamy layers, and leave to cool completely.
175g golden caster sugar and is evenly mixed. 3 To make the filling, put the
5 eggs, beaten 2 Toss the cherries in the 2 tbsp flour chocolate and pistachio nuts in a bowl.
2IUGNHTCKUKPIƃQWTRNWUVDUR and fold into the batter along with the Heat the cream to boiling in a pan,
1VURDCMKPIRQYFGT grated marzipan and almond essence, then pour into the bowl and stir until
1QTCPIG\GUVGFRNWUVDURLWKEG if using. Divide between 24 cupcake smooth. Leave to cool completely, then
200g glacé cherries, halved cases and bake for 20-25 mins until well chill to thicken.
2IPCVWTCNOCT\KRCPEQCTUGN[ risen and golden. A skewer will come out 4 When the sponge is completely cool,
grated (easier if chilled) clean when they’re ready. Leave to stand unroll it carefully and spread with
½ VURCNOQPFGUUGPEG QRVKQPCN and cool completely. the pistachio filling followed by the
FOR THE DECORATION 3 To make the decoration, mix the icing whipped cream, then roll up like a
icing sugar sugar with just over 1 tbsp water to make swiss roll again but without the
mini chocolate eggs a loose but not-too-runny icing. Top the parchment in between. Put on a board
cakes with the icing and decorate with or platter, seam-side down. Melt the
1 Heat the oven to 180C/160C fan/ the mini chocolate eggs. dark chocolate and pour it backwards
gas 4. Blitz the butter and sugar in a and forwards over the roll. Sprinkle
processor until light and fluffy. Add the PER CUPCAKE 241 kcals, fat 12g, saturates 6g, on the slivered pistachios, then serve.
beaten eggs, 250g flour, baking powder, V>ÀLÃÎÓ}]ÃÕ}>ÀÃÓ{}]wLÀi£}]«ÀÌi Î}]
orange zest and juice and beat well until salt 0.3g PER SERVING 504 kcals, fat 36g,
saturates 19g, V>ÀLÃÎx}]wLÀiÎ}]
«ÀÌi }]Ã>Ìä°{}
56 BBC Easy Cook

BBC Easy Cook 57

Raspberry marshmallow ½ tsp vanilla extract with the vanilla until smooth. When
cheesecake 150ml double cream, softly whipped the marshmallow mixture is cool, fold
This fun pudding has a wonderfully 400g frozen raspberries, defrosted them together, then fold in the cream.
fluffy marshmallow topping. and drained, with juice retained Dot raspberries over the base of the
cheesecake. Spoon over the topping,
QServes 8 QPrep 45 mins plus 1 Melt the butter in a pan and add the making a dome in the centre rather
cooling and overnight chilling biscuits. Mix well, then press into the than levelling it off. Chill overnight.
QNo cook base and sides of a 22cm pie dish with Purée the remaining raspberries with
sloping sides and around 31/2cm deep. any saved juice, then sieve and spoon it
100g butter 2 Melt the marshmallows in the milk over slices of the cheesecake to serve.
200g digestive biscuits, crushed over a low heat, stirring continually
1 bag marshmallows (about 280g) and being careful not to burn it. Spoon PER SERVING 710 kcals, fat 56g,
185ml milk into a bowl and cool completely. saturates 34g, carbs 47g, wLÀiä°}]
500g full-fat soft cheese 3 Meanwhile, whip the soft cheese «ÀÌiÈ}]Ã>Ì£°£}
58 BBC Easy Cook

13 - 16 June 2024 | NEC Birmingham
Book tickets now at bbcgoodfoodshow.com
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Nadiya’s kindness, amazing Jane Dunn is a food writer, Say hello to the ‘Queen of Gluten We can’t wait to welcome
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recipes have made her a with her popular blog Jane’s Becky’s self-taught, easy gluten to the Summer Kitchen stage.
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Some meals just don’t need a knife and fork!
Saffron lamb shish with

caramelised red onions, p62
60 BBC Easy Cook

WEEKEND CASUAL
Piri-piri halloumi burgers with citrus slaw

This will make more slaw than you’ll need for one recipe but it will keep in the fridge
for up to three days, and would be delicious with cold-cut meats.
250g block halloumi or vegetarian mayonnaise, lemon and lime juice,

alternative, sliced coriander and toss well.
3 tbsp piri-piri sauce, plus extra 3 Heat a non-stick pan on a medium
to serve heat and fry the halloumi. Cook for
1 tbsp olive oil a few minutes on each side until the
2 carrots, peeled and shredded halloumi is soft and the marinade
½ UOCNNYJKVGECDDCIGƂPGN[ turns golden and forms a crust.
shredded 4 Add a few rocket or spinach leaves
TGFQPKQPƂPGN[UNKEGF to the buns and top with the halloumi
VDUROC[QPPCKUG slices and more piri-piri sauce. Pile on
1 tbsp lemon juice the slaw, tomato and add the bun tops.
1 tbsp lime juice
DWPEJQHEQTKCPFGTƂPGN[EJQRRGF PER SERVING 730 kcals, fat 46g,
JCPFHWNQHTQEMGVQTDCD[URKPCEJ saturates 13g, carbs 50g, sugars 14g,
leaves wLÀi }]«ÀÌi Óx}]Ã>ÌÎ°Ó}
4 ciabatta or burger buns, halved
and toasted
tomato slices, to serve
1 Gently toss the halloumi with the

piri-piri sauce and olive oil, and leave
to marinate while you make the slaw.
2 Toss the carrot, cabbage and red
onion in a large bowl. Add the
BBC Easy Cook 61

4 pittas, warmed, to serve Black bean, sweetcorn &
handful of rocket, to serve quinoa burritos
1 Put the saffron in a bowl and pour Q Cook 25 mins
over 1 tbsp boiling water. Leave to
cool. Toss the lamb with 1 tbsp oil, 150g quinoa
Saffron lamb shish with lemon zest and half the juice, mint, olive oil, for the pan
caramelised red onions spices and garlic. Add the saffron 1 onion, chopped
Q Serves 2 QPrep 10 mins water, a pinch of salt and toss. Set aside. 2 garlic cloves, crushed
Q Cook 25 mins 2 Meanwhile, heat 2 tsp oil in a 1 tsp ground cumin
non-stick pan and fry the onion on VUREC[GPPGRGRRGT
pinch of saffron a medium heat for 15 mins until soft. XKPGVQOCVQGUTQWIJN[EJQRRGF
1 leg of lamb (about 250g), chopped Remove from the heat, add the 400g can black beans, rinsed and
into 3cm cubes remaining lemon juice and season. drained
1 tbsp olive oil, plus 2 tsp for 3 Thread the lamb onto four skewers 200g sweetcorn canned, or frozen
the pan and grill, under a high heat, for 4 mins and defrosted
2 lemons, 1 zested and juiced, on each side. Add a dollop of tzatziki 1 lime, juiced
1 cut into wedges, to serve to the pittas, then add a few rocket small bunch of coriander, chopped
1 tsp dried mint leaves, the lamb and onion. Serve with 1 ripe avocado, peeled, stoned and
½ tsp smoked paprika more tzatziki and lemon wedges. TQWIJN[EJQRRGF
RKPEJQHEJKNNKƃCMGU UOCNNTGFEJKNNKUGGFGFCPFƂPGN[
1 garlic clove, crushed PER SERVING 416 kcals, fat 25g, chopped
NCTIGTGFQPKQPƂPGN[UNKEGF saturates 5g, carbs 14g, sugars 11g, NCTIGƃQWTVQTVKNNCU
1 tub tzatziki wLÀi{}«ÀÌi ÎÓ}]Ã>Ì£°Ó}
1 Cook the quinoa in boiling salted
water for 20-25 mins until tender.
Pour through a sieve and leave to
Garlic, mushroom and taleggio-stuffed ciabatta drain while you make the filling.
Q Serves 4 Q Prep 20 mins Q Cook 20 mins 2 Heat a drizzle of oil in a frying pan
and fry the onion until soft. Add the
large knob of butter garlic and spices and fry for another
1 garlic clove, crushed minute. Add 1 tomato, the black beans
300g chestnut mushrooms, sliced and sweetcorn and cook for 5 mins,
1 ciabatta loaf before stirring in the drained quinoa,
4 tbsp fresh green pesto half the lime juice and half the
1 jar roasted red peppers, drained coriander. Cook for a few minutes
1 block taleggio or vegetarian until the quinoa has warmed through.
alternative, rind trimmed 3 Gently mix the remaining tomato,
and sliced lime juice and coriander with the
handful of rocket avocado and chilli. Season well. Pile
the quinoa mix into the middle of each
1 Melt the butter in a pan, then add the tortilla and top with the avocado mix.
garlic and mushrooms. Cook gently Fold in the sides, then roll up into
until soft, then turn up the heat to burritos to eat. Wrap in foil and cut in
remove any excess liquid. half if the burritos are well stuffed and
2 Heat the oven to 200C/180C fan/ you need to keep them held together.
gas 6. Split the ciabatta in half and
spread both sides with the pesto. PER SERVING 496 kcals, fat 12g,
Layer on the pepper, taleggio and Ã>ÌÕÀ>ÌiÃÎ}]V>ÀLÃÇ£}]ÃÕ}>ÀÃ£ä}]
mushrooms. Put on the top slice wLÀi£Î}]«ÀÌi £n}]Ã>Ì£}
and wrap in foil.
3 Bake for 20 mins, then unwrap
and add the rocket on top of the
mushrooms. Cut into four and serve.
PER SERVING {£ V>Ã]v>ÌÓÎ}]

Ã>ÌÕÀ>ÌiÃ£ä}]V>ÀLÃÎÓ}]ÃÕ}>ÀÃÓ}]
wLÀiÎ}]«ÀÌi Óä}]Ã>ÌÓ°Î}
62 BBC Easy Cook

WEEKEND CASUAL
BBC Easy Cook 63

Roa s t w i t h
t heMake Sunday lun
ch e
rs
x tr
fr
a
om
sp e
fo
ci
o
a
d
l with these glori
w
ous
riter Claire Thom
son
winne
one-pan chicken
Whole roast chicken with lemon, garlic,

fennel & bay
If there is one simple version of whole roast chicken that I cook most often and
without all that much forethought or preparation, it is probably this. With Italy in
mind, the chicken is cooked with lemons, fennel and garlic – some indecently crisp
roasted potatoes and a pile of simply cooked seasonal greens with lemon and olive
oil alongside would be perfect, I think. I was probably aged around 11 years old
when my mum first taught me to roast a whole chicken. Roasting a chicken well
is a lifelong skill that will feed you, your family and many friends for years to come.
At the very least you must ensure your chicken is well seasoned and never, ever,
let the roasting tin dry out and scorch – there lies a spoilt dinner.
Q Serves 4
BEST OF THE
3 thyme sprigs, leaves picked from 2 Place the onion and fennel slices
2 sprigs, 1 kept whole in a roasting tin, then put the chicken
Chef and food writer
WPYCZGFNGOQP\GUVƂPGN[ITCVGF on top. Add the bay leaves and the
Claire Thomson has
and halved for squeezing whole thyme sprig to the cavity of
appeared on Saturday
ICTNKEENQXGUƂPGN[ETWUJGF the chicken.
Kitchen and Radio 4’s
2 tsp fennel seeds, bashed a little 3 Add 1cm-depth of chicken stock
Woman’s Hour. Her
40g butter, softened at room or water to the bottom of the tin and
latest cookbook,
temperature, or 3 tbsp olive oil roast for 1 hr–1 hr 20 mins, until
One Pan Chicken (£20,
1 whole chicken (about 1.5kg) golden brown and the juices run
Quadrille), is out now.
1 onion, cut into 1cm slices clear when you push a skewer into the
@5oclockapron
1 fennel bulb, trimmed and cut largest and juiciest part of the chicken
into 1cm slices leg. You can also test by using a digital
3 bay leaves, scrunched thermometer – it should give an
a little chicken stock or water internal meat temperature of 75C.
Adding a splash more water or stock
1 Heat the oven to 220C/200C fan/ to the pan throughout the cooking
gas 7. Mix the thyme leaves, lemon time is paramount to stop the pan
zest, garlic and fennel seeds into the and chicken from scorching.
softened butter. Rub the chicken 4 Allow the chicken to rest for
all over with the flavoured butter, 20 mins before carving, straining
pushing some of the butter up and any cooking juices to serve, and
under or between the flesh and skin squeezing over the lemon juice.
– just take care not to make any
tears in the skin. Season the chicken
generously, both inside and out,
with salt and black pepper.
64 BBC Easy Cook

WEEKEND ROASTS
BBC Easy Cook 65

Recipes are adapted from One
Pan Chicken by Claire Thomson
(£20, Quadrille) and not retested
by us. Photographs Sam Folan.
66 BBC Easy Cook

WEEKEND ROASTS
Spatchcocked chicken with

yogurt, harissa & lemon
A butcher will easily be able to spatchcock
a chicken for you, and some supermarkets
sell chickens spatchcocked. If you’re up for
the challenge, though, there are also plenty
of good souls online who will be able to show
you how to do it. This is a failsafe recipe:
few ingredients, cooked well, for a crowd-
pleasing centrepiece. Serve with your
favourite side dishes; this is one to cook and
take along to a summer picnic or barbecue.
Q Serves 4
50g harissa
100g plain yogurt
1 whole chicken (about 1.5kg),
spatchcocked (ask your butcher
to do this if you prefer)
1 large onion, thinly sliced
2 small, preserved lemons, seeds
TGOQXGFƃGUJCPFUMKPƂPGN[
chopped
IITGGPQNKXGURKVVGFCPFƂPGN[
chopped Goan-style green chicken
small bunch of coriander, leaves This is my take on a Goan dish, known as cafreal chicken. A southern Indian curry
roughly chopped preparation, it is made with cardamom, cinnamon, ginger, chilli, coriander and
vinegar, among other ingredients. Originally thought to have been introduced to
1 Mix the harissa with the yogurt, plus the Goan state by Portuguese and African soldiers during the Portuguese conquest
1
/2 tsp ground black pepper and 1 tsp salt in 1510, it is a dish with a fascinating and cosmopolitan lineage, indicative of the
to form a smooth sauce. tumult at the time. Still popular to this day, Goan green chicken is a preparation
2 Mix the chicken into the sauce, cover long synonymous with the region.
and leave to marinate in the fridge for
at least 1 hr, although the longer left, Q Serves 4
the better. Remove the chicken from the
fridge about 20 mins before you plan 1 large bunch of coriander, roughly salt and a generous grinding of black
to cook it. Alternatively, forgo the chopped pepper to form a smooth sauce.
marinating time and continue with ICTNKEENQXGUƂPGN[EJQRRGF 2 Mix the chicken into the sauce,
the method below. 2–3 green chillies, to taste cover and leave to marinate in the
3 Heat the oven to 200C/180C fan/gas 6. 1 tbsp grated fresh ginger fridge for at least 1 hr, although the
Place the onion in a deep roasting tin 2 tsp ground toasted cumin longer, the better. Remove the chicken
and pop the chicken on top, then add 1 tsp ground turmeric from the fridge about 20 mins before
1cm-depth of water. ½ tsp ground green cardamom seeds you plan to cook it. Alternatively, forgo
4 Roast the chicken for 35-45 mins, or ½ tsp ground cinnamon the marinating time and continue with
until cooked through, with good colour pinch each of ground cloves and star the method below.
and beginning to char around the edges. anise (or ground fennel) 3 Heat the oven to 200C/180C fan/
5 Remove from the oven and allow to 2 tbsp poppy seeds gas 6. Place the onion in a deep roasting
rest for 10 mins before serving scattered 2 tbsp white wine or cider vinegar tray and put the chicken on top, then
with the chopped preserved lemon, green 1 tbsp vegetable oil add 1cm-depth of water.
olives and coriander leaves. 1 whole chicken (about 1.5kg), 4 Roast the chicken for 35-45 mins,
spatchcocked (ask your butcher or until cooked through, with good
to do this if you prefer) colour and beginning to char around
1 red onion, sliced the edges. Remove the chicken from
the oven and allow to rest for 10 mins
1 Blend half the coriander with the before serving topped with the
garlic, green chillies, ginger, ground remaining chopped coriander.
spices, poppy seeds, vinegar, oil, 1 tsp
BBC Easy Cook 67

TOM
These brilliant recipes from chef Tom Kerridge

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Keep-it-simple kedgeree
This recipe is a lesson in less is more.
When I was developing this, I wanted
to add extra ingredients, but when it was
all done, everything I wanted was there
and I couldn’t stop eating it.

Q Cook 35 mins
2 tbsp curry powder of your choice

(I used madras)
300g basmati rice
BEST OF THE 600ml chicken stock
400g skinless smoked haddock
100g frozen peas
Tom KerridgeÃ> 1 Heat the oven to 180C/160C fan/

LÀ>`V>ÃÌiÀ]Viv gas 4. Heat an ovenproof saucepan
ÜiÀvÀiÃÌ>ÕÀ>ÌÃ or flameproof casserole dish over a
`>`>ÀÜ medium heat and toast the curry
>`V L >ÕÌÀ° powder for 1 min. Stir in the rice to
9ÕV>ÃÌiÌ coat it in the curry powder, then pour
/ Ìi over the stock. Bring to the boil and lay
``«`V>ÃÌ the haddock on top. Cover. Cook in the
at bbcgoodfood.com/ oven for 30 mins.
podcast. 2 Remove from the oven. Leave to rest
@ChefTomKerridge for 1 min, then stir through the peas
while breaking up the haddock and
fluffing the rice. Season to taste.

saturates 0.4g, carbs 64g, sugars 2g,
wLÀi{}]«ÀÌiÎ£}]Ã>ÌÓ}
68 BBC Easy Cook

WEEKEND TAKE FIVE
Add some extras
vÞÕ>ÛiÃicoriander]ÀÕ}Þ
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Ó Î Ã> `ÃiÀÛiÛiÀÌi
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Ç Ã]Ìi «ii> `>ÛiLivÀi
ÕÃ }ÌiÌÌ«Ìi i`}iÀii°
BBC Easy Cook 69

Pastrami-style steak &
mustard mayo
Adding a pickled or fermented ingredient
to a dish is an easy way of elevating it, and
shop-bought sauerkraut is a good option.
These steaks can also be served with a helping
of chips or mashed potato, or made into an
amazing steak sandwich.
VDUROC[QPPCKUG
2 tsp English mustard
ZIUKTNQKPQTTKDG[GUVGCMU
UWPƃQYGTQTXGIGVCDNGQKNHQTFTK\\NKPI
IDWVVGT
150g sauerkraut
1 Mix the mayonnaise with the mustard

and set aside. Season the steaks. Heat a
drizzle of oil and the butter in a large frying
pan over a high heat until sizzling and
turning nut brown. Cook the steaks for
1-2 mins on one side, then turn and cook for
another 1-2 mins. Turn again and continue One-pan roast duck legs with white beans & carrots
this process for 6-7 mins in total for rare, This is my minimalist version of cassoulet. I love the French preparation of confit for
8-9 mins for medium-rare and 10 mins for duck legs, but I’m shy about recommending it to home cooks because of the quantity
medium. Turning the steaks helps them of duck fat it involves. Here, you get a similar result by gently slow-roasting the legs.
cook evenly and build a uniform crust.
2 When the steaks are cooked to your Q Serves 4 Q Prep 20 mins plus resting Q Cook 2 hrs 30 mins
liking, transfer to a board and leave to rest.
Meanwhile, cook the sauerkraut in the pan 4 duck legs 3 Remove the dish from the oven and
with the sticky steak juices for 3-4 mins handful of thyme sprigs uncover. Turn the heat up to 200C/
until heated through and browned. Serve UWPƃQYGTQKNHQTFTK\\NKPI 180C fan/gas 6. Lift the duck onto a
the steaks with the sauerkraut and some IECTTQVUUNKEGF plate and stir the beans through the
mustard mayo on the side, or spoon the ICTNKEENQXGUƂPGN[EJQRRGF carrots and thyme. Sit the duck
sauerkraut over the steaks. ZIECPUYJKVGDGCPUFTCKPGF back on top, then return to the oven,
uncovered, to cook for 20-30 mins
PER SERVING 775 kcals, fat 66g, saturates 24g, 1 If you have time, lightly salt the until the duck skin is crisp and the
V>ÀLÃÓ}]ÃÕ}>ÀÃÓ}]wLÀiÓ}]«ÀÌi {£}]Ã>ÌÓ°x} duck legs a day or two before cooking, beans are simmering. Remove from
scatter with some thyme sprigs, then the oven and leave to rest for 10 mins,
cover and chill until needed. (If you then serve straight from the dish.
don’t have time, this is not essential.)
Heat the oven to 160C/140C fan/gas 3. PER SERVING 584 kcals, fat 37g,
Heat a little oil in a shallow flameproof saturates 11g, carbs 28g, sugars 10g,
casserole dish or roasting tin. If the wLÀi£Î}]«ÀÌi Ón}]Ã>Ìä°{}
duck legs have been salted in advance,
pat them dry with kitchen paper.
Sizzle the legs in the dish, skin-side
down, until golden brown and the fat For the full
has rendered out. Turn and cook for
10-15 mins to brown all over. cassoulet effect
2 Remove the duck to a plate and
pour away half the fat from the dish. ÀÞÃiDCEQPÜÌÌiV>ÀÀÌÃ
Return it to the heat and fry the > `>``ÃiToulouse sausage
carrots, garlic and thyme with some > }ÜÌÌiLi> Ã°-V>ÌÌiÀÛiÀ
seasoning for 5 mins until the carrots ÃiDTGCFETWODU, chopped
start to soften. Sit the duck legs on top, parsley> èxtra chopped
skin-side up, then pour over 100ml garlic£ä ÃLivÀiÌii `
water. Bring to a simmer, cover and vÌiV }Ìi°
cook in the oven for 1 hr 30 mins.
70 BBC Easy Cook

WEEKEND TAKE FIVE
Toffee apple
turnover puff pie
If there’s an easier way of making an
impressive apple pie, I haven’t seen it.
Apple turnovers were my top choice as
a kid when we were allowed a treat at the
bakery– I always thought of them as a
sugar-crusted apple pasty. This is a play
on that, but I’ve caramelised the apples and
made it into one big pie for pudding.
Q Serves 6 QPrep 20 mins plus cooling

Q Cook 40 mins
GCVKPICRRNGU CDQWVI RGGNGF

cored and quartered
IDWVVGT
50g golden caster sugar
320g sheet ready-rolled puff pastry
GII[QNMDGCVGP
1 Chop the apples into small chunks.

Heat the butter in a pan over a medium-
high heat until sizzling, then scatter in
most of the sugar, reserving about 1 tsp.
Bubble until the sugar has dissolved and
the mixture is sticky. Tip in the apples
and stir to coat. Season with a small
pinch of sea salt flakes and cook for
5-6 mins until the apples have softened
and started to caramelise, and any juices
they have released have evaporated.
Remove from the heat and set aside to
cool completely. Once cooled, will keep
chilled for up to a day.
2 Heat the oven to 200C/180C fan/gas 6
with a baking tray on the middle shelf.
Unravel the pastry on its baking
parchment. Spoon the apple mixture over
*We assume you already have oil and seasonings to make these 5-ingredient recipes
the right side of the pastry, leaving about

a 1-2cm border around the edge, then
brush the border with some of the beaten
egg yolk. Fold the left side of the pastry
over the apple filling to enclose it. Crimp
or pinch the edge, or use a fork to seal. Use
the back of a knife to score six triangles
over the top of the pie, and make a few
small slits in the centre of each. Brush
all over with the rest of the egg yolk, then
scatter with the reserved 1 tsp sugar.
3 Carefully lift the pie, still on its
parchment, onto the hot baking tray in
the oven. Bake for 25-30 mins until
puffed up and deeply golden. Leave to cool
for 10 mins, then cut into wedges using
the marked-out triangles as a guide.
PER SERVING 356 kcals, fat 19g, saturates 9g,

V>ÀLÃ{ä}]ÃÕ}>ÀÃÓ{}]wLÀiÎ}]«ÀÌi {}]
Ã>Ìä°x}
BBC Easy Cook 71

Adopt a new
f ilo-sophy
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NQ6JKUX TVQRWVCFCOR
)GV[QWTƂNNQHƂ sLW UV TG O G O D G
UCPFRKGU
ETKURKPGUUVQVCTV GU JG G VU UQ VJG[FQPoVFT[QW
V
VGCVQYGNQXGT VJ
chicken pot30 pie filling only

Herby spQring10 mins Q Cook mins
Q Serves 4 Prep
for 2 mins or until
spinach and cook
2 tbsp olive oil,
plus a little extra
th e pa st ry it’s starting to wilt.
Add the chicken
rough the stock N ' T WO R R Y
for brushing ov
on
er
io ns , sli ced to the pan. Stir th
g to a simmer
O
D
rin g in
bunch of sp and mustard. Br
into 3cm pi ec es
ch
and cook, un co ve re d, for 5-10 mins.
crème fraîche
Filo is a very forgiving
250g frozen spina 2 Stir in the peas,
400ml leftover co ok ed ch ick en,
and chopped herb
s, then remove pastry. If it breaks,
ru nch the filo
shredded
350ml ho t ch ick en stoc k from the heat. Sc
pastry shee ts ov er th e mixture, patch it up – you’l l
us ta rd oil and bake for
never see the joi ns.
in m
½ tbsp wholegra brush with a little
200g frozen pe as golden brown.
fra îch e 15-20 mins or until
fat cr èm e
200ml half-
tarragon, leaves 6 kcals, fat 22g,
½ small bunch of PER SERVING 52
ƂPGN[EJQRRGF 47g, sugars 7g,
GN[ saturates 8g, carbs
CT UNG [ƂP }]Ã>Ì£°Î}
UOCNNDWPEJQHR wLÀiÇ}]«ÀÌi ÎÓ
chopped
UVT[
IRCEMƂNQRC
200C/180C fan/
1 Heat the oven to
in a large, shallow
gas 6. Heat the oil
a medium heat.
casserole dish on
ions and fry for
Add the spring on
r th rough the frozen
3 mins, then sti
72 BBC Easy Cook

WEEKEND PASTRY
Filo facts
QÃ>«>«iÀ Ì «>ÃÌÀÞvÕ ` Q Ì½Ã>ìÜÌ>ÝÌÕÀivyÕÀ]Ã>Ì]

ÃÜiiÌ> `Ã>ÛÕÀÞ«iÃ> `«>ÃÌÀiÃ° Ü>ÌiÀ> `]ÜVÃÀi` Ì>
Ì½ÃÕÃi` >ÞiÀÃÜÌv>ÌLÀÕÃi` `Õ}]Ìi i>ì`> `ÃÌÀiÌVi`
LiÌÜii i>V>ÞiÀ° Õ Ì>ÃÌÌÀ> Ã«>Ài Ì°Ì½ÃÕÃi`
Q/i >iwViÃvÀÌiÀii Àii ]`ì >ÃÌiÀ > ` > >
ÜÀ`vÀi>v° V } V>ÃÃV`ÃiÃ i
BBC Easy Cook 73

74 BBC Easy Cook
WEEKEND PASTRY
Turkey filo dippers

These are great as a snack or served with
some drinks if you have friends over.
Q Makes 12 (easily doubled)

Q Prep 30 mins QCook 15 mins
uncooked
UJGGVUƂNQRCUVT[GCEJCDQWV
EOZEO
VDURUWPƃQYGTQKN
VURUGUCOGUGGFU QRVKQPCN
6JCKUYGGVEJKNNKFKRRKPIUCWEG
VQUGTXG
FOR THE FILLING
IVWTMG[QTEJKEMGPOKPEG
URTKPIQPKQPUVTKOOGFCPF
ƂPGN[UNKEGF
IRKGEGQHHTGUJIKPIGTRGGNGF
CPFƂPGN[ITCVGF
ICTNKEENQXGUETWUJGF
VDUR6JCKTGFEWTT[RCUVG
VDUR6JCKƂUJUCWEG 0CORNC
NKOGNGCXGUXGT[ƂPGN[UNKEGF
1 To make the filling, mix all the

ingredients in a small bowl until
thoroughly combined. Cut each sheet
of filo pastry into four evenly sized
rectangles. Make 12 rectangles and
cover with a damp tea towel to stop
them drying out.
2 Brush one of the rectangles lightly
with oil. With one of the shortest sides Sausage, apple & sage roll
facing you, spoon 1 level tbsp of the Q Serves 4 Q Prep 20 mins Q Cook 40 mins
filling across the pastry 2cm up from
the bottom of the rectangle and VDURUWPƃQYGTQKN final sheet, off-set another 6cm to the
around 1cm in from both sides. Form OGFKWOQPKQPƂPGN[EJQRRGF right. The pastry rectangle should be
into a sausage shape. Fold in the UOCNNGCVKPICRRNGRGGNGFEQTGF roughly 40cm x 45cm.
bottom over the filling, then fold in CPFEWVKPVQEOEJWPMU 3 Squeeze the sausagemeat from the
the two long sides all the way up the UJGGVUƂNQRCUVT[ skins into a large bowl. Add the onion,
rectangle. Roll up from the short side IRCEMRQTMUCWUCIGU apple and sage, and mix well. Form
close to you, fully enclosing the filling. VDURƂPGN[EJQRRGFUCIG the pork mixture into a large sausage
3 Place on a baking tray lined with DCIQHOKZGFUCNCFNGCXGUVQUGTXG shape and place across the pastry,
baking parchment. Repeat as above to about 8cm in from one short end and
make a further 11 filo rolls. Brush with 1 Heat the oven to 200C/180C fan/ 8cm from each side.
more oil and sprinkle with the sesame gas 6. Line a large baking tray with 4 Fold up the bottom of the pastry until
seeds, if using. Can be wrapped at this baking parchment. Heat 1 tsp of the it begins to cover the filling, then fold
stage and kept in the fridge for up to oil in a small non-stick saucepan and in the sides. Roll the pastry from the
8 hrs before baking. gently fry the onion and apple for bottom, gently but firmly, to enclose
4 Heat the oven to 200C/180C fan/ 6-8 mins, stirring regularly, until the filling. Place on the baking tray and
gas 6. Bake the dippers for 10-15 mins softened and lightly browned. brush with the remaining oil. Bake for
or until the pastry is light golden Leave to cool for 5 mins. 30 mins or until the filling is cooked
brown and the filling is cooked 2 Place a sheet of pastry on your work and the pastry is golden brown and
thoroughly. Serve with the Thai surface, with the short end closest to crisp. Serve with salad leaves.
sweet chilli dipping sauce. you, and brush lightly with oil. Place
PER DIPPER 91 kcals, fat 4g, saturates 1g, another sheet on top, but off-set PER SERVING 280 kcals, fat 7g,
V>ÀLÃÈ}]ÃÕ}>ÀÃ i]wLÀi i] roughly 6cm to the right, and brush saturates 2g, carbs 30g, sugars 6g,
protein 6g, salt 0.4g with a little more oil. Top with the wLÀi{}]«ÀÌi Ó£}]Ã>Ì£°Ç}
BBC Easy Cook 75

Crispy filo tart
with seasonal veg
Q Serves 6-8 Q Prep 25 mins
Q Cook 50 mins
3 tbsp olive or rapeseed oil

UJGGVUƂNQRCUVT[
50g dried breadcrumbs
100g asparagus, sliced in half
NGPIVJYC[UKHXGT[VJKEM
2 courgettes, sliced
6 large eggs, beaten
2 lemons zest
UOCNNJCPFHWNQHRCTUNG[OKPVQT
DCUKN QTCOKZVWTG TQWIJN[
chopped
200g crème fraîche
IDNQEMHGVCQTXGIGVCTKCP
alternative, crumbled
handful of salad leaves or herbs,
UWEJCUDCD[EJCTF QRVKQPCN

gas 4 and warm a baking sheet. Use
a little oil to lightly grease an 18cm
x 25cm tart tin. Line with a few strips
of baking parchment – this will help
you to lift out the tart later.
2 Unfold the pastry, but keep it
covered with a damp tea towel as you
work to prevent it drying out. Taking
one sheet at a time, brush each with
oil, then use to line the tin, leaving
some pastry overhanging. Sprinkle
Minced lamb filo tarts a thin layer of breadcrumbs between
Q Makes 12 Q Prep 15 mins plus chilling Q Cook 50 mins each layer. At the final layer, brush
with a little extra oil and scrunch the
1 tbsp olive oil 2 Add the vegetable stock and tomato edges together to make a border.
UOCNNQPKQPƂPGN[EJQRRGF purée, then simmer for 15-20 mins. 3 Toss the asparagus and courgettes
1 tsp each ground cumin and Take off the heat, allow to cool, then with the remaining oil and season,
cinnamon chill in the fridge. When the mince then tip onto the baking tray. Put the
2 tsp ground ginger is cold, lay out the sheets of pastry, pastry on the oven’s top shelf, with the
VUR%JKPGUGƂXGURKEG brush each one with some of the vegetables below and cook for 10 mins.
ICTNKEENQXGUƂPGN[EJQRRGF melted butter and put them on top 4 Remove the vegetables from the
250g minced lamb of each other on a flat board. Cut out oven. Brush the tart with a little
ONXGIGVCDNGUVQEM 12cm x 8cm circles with a pastry beaten egg and bake for 5 mins more
1 tbsp tomato purée cutter. Grease a 12-hole tart tray until golden brown and crunchy.
UJGGVUƂNQRCUVT[ with the remaining butter and add 5 Whisk the remaining egg with the
50g butter, melted the filo to make little cases. zest, herbs, crème fraîche and season.
PCVWTCN[QIWTVCPFEJQRRGF 3 Divide the lamb mixture between Lay half the vegetables in the pastry
coriander, to serve the 12 cases, then cook for 15 mins, case and add half the feta. Pour over
until the pastry is crisp and golden. the egg mixture, then top with the
1 Heat the olive oil in a large frying Serve warm with some natural remaining vegetables and feta. Bake
pan. Gently cook the onion for about yogurt and chopped coriander. for 40 mins until set. Remove from the
10 mins until soft. Add all the spices oven and leave to cool. Serve with a
and the garlic, stir to combine, then PER SERVING 107 kcals, fat 8g, grinding of black pepper and scattered
cook for another minute. Add the saturates 4g, carbs 5g, sugars 1g, with salad leaves or herbs, if you like.
minced lamb and break up with wLÀi i]«ÀÌi x}]Ã>Ìä°£}
a wooden spoon so it’s well coated PER SERVING (8) 362 kcals, fat 25g,
in the onion and spices. Cook until saturates 12g, carbs 24g, sugars 3g,
the lamb turns brown. wLÀiÓ}]«ÀÌi £{}]Ã>Ì£°{}
76 BBC Easy Cook

WEEKEND PASTRY
BBC Easy Cook 77

Shhh, don’t tell her… one of these beautiful
cakes and bakes will make a brilliant surprise
for Mother’s Day on 10 March
78 BBC Easy Cook

WEEKEND MOTHER'S DAY
Pink marble sandwich cake

Q Serves 10-12 Q Prep 30 mins plus cooling Q Cook 25 mins
225g butter, at room temperature, until fully combined and the mixture over a pan of just simmering water,
plus extra for the tin doesn’t have any lumps. ensuring the bowl doesn’t touch
225g golden caster sugar 2 Divide the mixture between two the water.
IUGNHTCKUKPIƃQWT bowls. Beat half the jam and the food Stir until the chocolate has melted
4 large eggs, lightly beaten colouring, if using, into one, and beat into the cream and you’re left with
4 tbsp seedless raspberry jam the vanilla into the other. a smooth, glossy mixture. Leave
few drops of pink food colouring 3 Spoon alternating dollops of the to cool completely in the fridge,
(optional) mixes into the prepared cake tins, stirring occasionally.
1 tsp vanilla extract then swirl together using a skewer. 6 Sandwich the cakes together with
1-2 tbsp icing sugar, for dusting Do this carefully – if you overdo it, the remaining jam and the white
FOR THE CHOCOLATE LAYER you won’t see the pattern. Smooth chocolate mixture, then generously
200g white chocolate, chopped the tops with the back of a spoon. dust with icing sugar. Slice and serve.
100ml double cream 4 Bake for 20-25 mins until golden
and a skewer inserted in the centre PER SERVING (12) 460 kcals, fat 27g,
1 Heat the oven to 180C/160C fan/ comes out clean. Leave to cool in the saturates 16g, carbs 47g, sugars 33g,
gas 4. Butter and line the bases of two tins for 10 mins, then turn out. wLÀi£}]«ÀÌi È}]Ã>Ìä°È}
18cm sandwich tins. Beat the butter, 5 Meanwhile, to make the white
sugar, flour and eggs together in a chocolate layer, put the chocolate
large bowl using an electric whisk and cream in a heatproof bowl set
BBC Easy Cook 79

Chocolate chip traybake, p82
80 BBC Easy Cook

Funfetti
cheesecake,
p82
BBC Easy Cook 81

1 Heat the oven to 180C/160C fan/ Iced raspberry sandwich
gas 4. Oil the base and sides of a Sell these tasty little treats to raise
33cm x 23cm roasting tin that’s at money for Comic Relief on 15 March.
least 21/2cm deep. Line with baking
parchment. Combine the flour, cocoa QMakes 12-14 QPrep 35 mins plus
powder, baking powder, sugar and a 30 mins chilling and 30 mins setting
good pinch of salt in a large bowl. Break QCook 12 mins
up any sugar lumps with a whisk.

2 Whisk the 190ml oil with the milk, IRNCKPƃQWTRNWUGZVTCHQT
Chocolate chip traybake vanilla and eggs in a jug, and pour into dusting
QMakes 32 squares QPrep 20 mins the dry ingredients, then stir in the 100g cold salted butter, cut
plus cooling QCook 30 mins chocolate chips. Stir well using a into cubes
spatula. Pour into the tin and bake for 335g icing sugar
25-30 mins until a skewer inserted into ½ tsp vanilla extract
190ml rapeseed oil, plus extra the centre comes out clean. If any wet 2 medium egg yolks
for the tin mixture clings to the skewer, return to 50g glacé cherries, quartered
IRNCKPƃQWT the oven for 5 mins more. Leave to cool 100g raspberry jam
80g cocoa powder in the tin for 20 mins.
3 tsp baking powder 3 Meanwhile, make the icing. Melt the 1 Put the flour, butter, 85g icing sugar,
300g light brown soft sugar butter, then remove from the heat and the vanilla and egg yolks in a food
350ml whole milk stir in the icing sugar, cocoa powder and processor and pulse in bursts until
2 tsp vanilla extract milk. The icing will thicken a little as it combined. Or rub the butter and flour
2 large eggs cools. (If it thickens too much, reheat together with your fingertips and mix
100g white chocolate chips slightly to make it easier to pour.) in the sugar, vanilla and egg yolks. Add
FOR THE ICING 4 Pour the chocolate icing over the 1
/2 tbsp water if the mixture feels a
150g butter, cubed cake and leave until set. little dry. Tip the rough mixture onto
200g icing sugar, sieved a work surface and briefly knead until
4 tsp cocoa powder PER SERVING 220 kcals, fat 12g, the dough has come together. Wrap
2 tbsp milk saturates 4g, carbs 24g, sugars 18g, and chill for 30 mins.
wLÀi£}«ÀÌi Î}]Ã>Ìä°Ó} 2 Heat the oven to 180C/160C fan/
gas 4. Line two baking sheets with
baking parchment. Roll the dough out
on a lightly dusted surface to around
Funfetti cheesecake the biscuit base. Tap the tin on a work 3mm thick. Cut 24 rounds from the
QServes 14-16 QPrep 15 mins plus at surface to make sure there are no air dough using a 7cm cutter. Bring the
least 5 hrs 30 mins chilling QNo cook bubbles, then smooth the surface with remaining scraps of pastry together
a spatula or the back of a spoon. Chill and roll again to make more biscuits.
for at least 5 hrs or overnight. Put the biscuits on the baking sheets,
75g butter, melted, plus extra 3 Bring the cheesecake out of the fridge then bake for 10-12 mins or until
for the tin to come to room temperature 30 mins lightly golden at the edges. Transfer
200g digestive biscuits before serving. Sit the tin on top of a to a wire rack to cool completely.
600g full-fat soft cheese can, then pull the sides of the tin down. 3 Mix the remaining icing sugar with
75g icing sugar Carefully slide the cheesecake onto a 2-3 tsp water to make a very thick
300ml double cream serving plate, then remove the baking icing. Spoon or pipe the icing over half
1 tbsp vanilla extract parchment and base of the tin. Decorate the biscuits, leaving a border around
6 tbsp sprinkles with the remaining sprinkles. the edge of each. Top with a piece of
glacé cherry in the centre (for a red
1 Butter and line a 20cm loose- PER SERVING £È®Î£Ç V>Ã]v>ÌÓÈ}] nose), then leave to set for 30 mins.
bottomed cake tin. Put the biscuits in saturates 16g, carbs 16g, sugars 10g, Spread the jam over the un-iced
a food bag and bash to crumbs with a wLÀi£}]«ÀÌi Î}]Ã>Ìä°x} biscuits, then sandwich together
rolling pin, or blitz in a food processor. with the iced halves. Will keep for
Transfer to a bowl, pour over the butter two days in an airtight container.
and mix to combine. Tip into the tin and
press down firmly into an even layer. PER SERVING Îäx V>Ã]v>ÌÇ}]
Chill for 30 mins or until set. Ã>ÌÕÀ>ÌiÃ{}]V>ÀLÃx}]ÃÕ}>ÀÃ{È}]
2 Beat the soft cheese and icing sugar «ÀÌi Ó}]wLÀi£}]Ã>Ìä°Ó}
together with an electric whisk until
smooth. Tip in the cream and vanilla,
then continue to beat until everything
is fully combined. Stir in 4 tbsp of the
sprinkles and spoon the mixture over
82 BBC Easy Cook

BBC Easy Cook 83

èjw
yourself!
Pastry chef Philip Khoury adds a plant-based
twist to three beautiful, all-time classic bakes
Lemon drizzle loaf

Another day, another iconic teatime treat. This cake is made with a splash of
deliciously complementary extra virgin olive oil and fresh lemon. It produces
a tender crumb with less fat than is typically called for in similarly textured or
‘travel cakes’ – so called because they travel and keep well without refrigeration.
Q Makes a 450g loaf
18g caster sugar 4 Combine the wet and dry

3 small lemons, zested ingredients in one bowl and whisk
45g extra virgin olive oil just to combine. The batter will seem
40g lemon juice (use 2 of the toexpand slightly but this is fine.
zested lemons) 5 Pour the batter into the lined loaf
90g plant-based milk tin and bake for 25-30 mins until
BEST OF THE IRNCKPƃQWT golden and the top of the loaf is set
1 tsp baking powder and springs back when gently pressed
½ tsp bicarbonate of soda with your fingertips, or a skewer
Professional pastry
FOR THE ICING inserted into the centre of the cake
chef Philip Khoury is
110g icing sugar comes out clean.
a regular on BBC One’s
20g lemon juice (use 1 of the 6 Using the baking parchment,
Saturday Kitchen.
zested lemons) remove the loaf from the tin and
@PhilKhoury
leave to cool on a wire rack with a
1 Heat the oven to 200C/180C fan/ rimmed baking sheet underneath.
gas 6. Line a 450g loaf tin with While hot, drizzle the remaining
baking parchment. lemon juice onto the cake.
2 Put the sugar and lemon zest in 7 To make the icing, slowly mix the
a large bowl and, using your fingertips, icing sugar and lemon juice together
rub them together. This will help in a small bowl or measuring jug until
extract lots of juicy aromatic oils from fully combined and smooth.
the zest. Add the olive oil, half the 8 Drizzle the icing on top of the cooled
lemon juice and the milk, then whisk lemon cake (still on the wire rack with
well to combine. the baking sheet underneath to catch
3 Add the flour, baking powder and the drips) and leave to set for
bicarbonate of soda to another large 30 mins-1 hr. Will keep at room
bowl and use a whisk to combine the temperature, well wrapped or in an
dry ingredients. This disperses the airtight container, for up to four days.
baking powder and lightens the flour.
84 BBC Easy Cook

WEEKEND BAKING
I CI NG
OP TI P
T
Add 1 tsp lemon juice for

a thinner icing that will
coat the entire cake.
Tasty twists
Lemon & poppy seed

Add 10g poppy seeds to the
dry ingredients and sprinkle
on top of the fresh icing.
Lemon & lime

Add the zest of 1 lime to the
recipe, and use the lime juice
and ½ tsp vanilla bean paste
in the icing for a fragrant riff.
BBC Easy Cook 85

Chocolate chip cookies
This chocolate chip cookie is crispy around
the outside and soft and chewy within.
With rivers of dark chocolate flowing
through the middle, it's a straight-up dough
that just needs 1 hr rest to firm up and
hydrate the flour. Measure the baking
powder and bicarbonate of soda carefully
as they have been calculated to give just the
right amount of lift, spread and browning.
Q Makes 12
120g caster sugar

120g brown or muscovado sugar
ŠVURITQWPFEKPPCOQP
ONRNCPVDCUGFOKNM
ONGZVTCXKTIKPQNKXGQKN
VURXCPKNNCGZVTCEV
IRNCKPƃQWT
VURDCMKPIRQYFGT
VURDKECTDQPCVGQHUQFC
IFCTMEJQEQNCVGEJKRUQTFCTM
EJQEQNCVGEQCTUGN[EJQRRGF
1 Whisk the sugars, cinnamon, milk,

olive oil and vanilla extract together in
a large bowl until fully combined with
no oily streaks. This is the syrup.
2 In another bowl, mix the flour, baking
powder, bicarbonate of soda and
chocolate chips with 1/4 tsp salt.
Double chocolate brownies 3 Add the syrup to the dry ingredients
Feel free to add in any number of mix-ins like pecans or walnuts, and maybe and mix with a silicone spatula until
a pinch of cinnamon or a swirl of tahini or biscuit spread. a dough forms, then mix in the chopped
chocolate or chips. Leave the dough to
Q Makes 9 x 6cm square brownies rest for 1 hr in the fridge.
4 Heat the oven to 200C/180C fan/gas 6
IFCTMEJQEQNCVGDTQMGP containing 1cm of simmering water and line two large baking sheets with
KPVQEJWPMU and stir gently. baking parchment.
IGZVTCXKTIKPQNKXGQKN 3 Add the oil, sugars, milk and vanilla 5 Divide and weigh the dough into 70g
125g caster sugar extract and use a silicone spatula to portions, then roll into balls and arrange
IOWUEQXCFQQTFCTMDTQYP mix them to combine well. It should on the lined baking sheet, spaced 5cm
sugar look silky and ganache-like. apart and away from the edge. Sprinkle
IRNCPVDCUGFOKNM 4 Add the flour, cocoa powder, baking a few flakes of sea salt onto the dough.
VURXCPKNNCGZVTCEV powder, 1/8 tsp salt and the chocolate 6 Bake for about 12 mins for a soft, fudgy
IRNCKPƃQWT chips, and continue folding until all cookie and up to 15 mins for cookies that
IEQEQCRQYFGT the ingredients are incorporated. are crispier around the edges. Straight
VURDCMKPIRQYFGT 5 Scrape the mixture into the out of the oven, you can make your
IFCTMEJQEQNCVGEJKRUQT prepared tin and level. Put in the oven cookies sexy and perfectly round – use
EQCTUGN[EJQRRGFEJQEQNCVG and bake for 20-25 mins until the a plain cutter that is 2cm wider than the
brownie looks set on top and has baked cookie, and rotate it around the
1 Heat the oven to 200C/180C fan/ puffed around the edges and into the cookie quickly to tuck in and ‘round’
gas 6 and line a 20cm square tin middle. Remove from the oven and the edges. These will keep for up to a week
with baking parchment. allow to cool for at least 30 mins. stored in an airtight container, although
2 Put the dark chocolate chunks in Will keep in a sealed container or well they are especially good on the first day
a microwave-safe bowl and melt wrapped at room temperature for four before the chocolate has cooled down
in a microwave or put in a stainless days, or chilled for up to two weeks. and reset into chunks.
steel bowl set over a saucepan
86 BBC Easy Cook

WEEKEND BAKING
Recipes are adapted from A New

Way to Bake by Philip Khoury (£30,
Hardie Grant) and not retested by us.
Photographs by Matt Russell.
BBC Easy Cook 87

RAID THE SPICE
CUPBOARD!
ON SALILE
4 APR
• Meatballs with tomato & cardamom
• Five-spice pork belly
• Merguez sausage baps with
harissa ketchup
TURN TO P30
TO SUBSCRIBE
PLUS!
• GENIUS MICROWAVE MEALS • MARY BERRY'S PERFECT PIES
• 4 MEALS FROM 1 CHICKEN • COMFORTING PUDDINGS
MARCH
Recipe index
Need inspiration? Look no further than our at-a-glance guide
MEAT & POULTRY Sweet & sour chicken 3

ÓäÕÌi ÀiÌ>«ââ>Ã 9 Teriyaki beef noodles 44
Bacon & sweetcorn chowder 14 Turkey chilli tacos 16
Chicken & egg fried rice 29 Whole roast chicken with lemon, garlic, fennel
Chicken & sweet potato parcels 44 & bay 64
Chicken, leek & mustard sauté 9
Chicken, spinach & nutmeg sauté 9
Àâ EÀ >ÃÌi`«i««iÀvÀÌÌ>Ì>28 FISH & SEAFOOD
Cottage pie cakes 10 Ài>ÞwÃ VÕÀÀÞ17
Curried chicken with chickpeas 11 Fresh tuna with harissa & potato stew 44
Goan-style green chicken 67 Keep-it-simple kedgeree 68
Goat’s cheese & herb-stuffed chicken with Minty pea pasta with garlic prawns 12
risotto Milanese 55 Prawn spaghetti with tomato, chilli & basil 27
Harissa meatball stew 43 Smoked haddock chowder 14
Herby spring chicken pot pie 72 Sumac & olive oil-roasted salmon with
Lighter lamb burgers with smoky oven chips 40 spiced carrot salad 52
Meatball & herb grain bowl 42 Tarragon salmon with crispy root chips 41 Prawn spaghetti with
Meatball & noodle soup 43 Thai prawn fried rice 13 tomato, chilli & basil, p27
Vi` >Lw Ì>ÀÌÃ 76 Tuna & broccoli pasta bake 17
Moroccan-inspired chicken with carrot &
orange salad 38 Red pepper hummus 23
Moroccan-style chicken with rice 11 VEGETARIAN Sunshine smoothie 34
One-pan roast duck legs with white beans & 10-minute soup 23 /ÕÀ iÞw `««iÀÃ 75
carrots 70 Black bean, sweetcorn & quinoa burritos 62
Onion soup with herby garlic cheese bread 15 Carrot & cumin burgers 46
Pasta with ham & minty pea pesto 12 ÀÃ«Þw Ì>ÀÌÜÌ Ãi>Ã > Ûi} 76 BAKING & SWEET TREATS
Pastrami-style steak & mustard mayo 70 Double cheese & spring vegetable tart 52 Cherry & almond Easter cakes 56
Pea & ham soup 26 Fruity tabbouleh with feta 21 Chocolate chip cookies 86
Pesto meatball melts 42 Garlic, mushroom & taleggio-stuffed ciabatta 62 Chocolate chip traybake 82
Piri-piri chicken with spicy rice 10 Lentil & sweet potato curry 18 Double chocolate brownies 86
Saffron lamb shish with caramelised Lighly spiced carrot soup 47 MAKE THE COVER Easter rocky road 54
red onions 62 Mushroom & rice one-pot 37 Funfetti cheesecake 82
-> >EV ÕÀ}iÌÌiy>ÌLÀi>`44 Piri-piri halloumi burgers with citrus slaw 61 Ginger biscuits 90
Sausage, apple & sage roll 75 Roasted carrots with goat’s cheese 46 Homemade honeycomb 90
Slow-cooked lamb with spring veg & Spaghetti with leeks, peas & pesto 39 Hot cross bread & lemon pudding 23
mint sauce 50 Squash, sage & parmesan gnocchi 13 Iced raspberry sandwich 82
Slow-cooker chicken curry 25 Sticky carrots with beans & feta 46 i `Àââ i >v 84
Slow-cooker chilli con carne 24 Tangy cheese on toast 23 No-knead hot cross buns 50
Spatchcocked chicken with yogurt, harissa Tomato & onion bake with goat’s cheese 12 Orange cranachan 29
& lemon 67 Tomato & rice soup 14 Pink marble sandwich cake 79
Pistachio & chocolate roulade 56
Quick carrot & walnut bread 46
SIDES, DRINKS & EXTRAS Raspberry & coconut steamed sponge 6
Carrot & roast pepper purée 46 Raspberry marshmallow cheesecake 58
Carrot slaw 46 Speedy lemon tart 50
>ÀÀ ÌÌâ>Ìâ 46 Sticky banana cake 90
Chilli & carrot salad 46 -ÞÀÕ«y>«>V Ã90
Fresh mint tea 34 Syrup sponge pudding 90
Ginger shots 34 Toffee apple turnover puff pie 71
Healthy carrot & sweet potato mash 46
Homemade hot chocolate 34 We do not nutritionally analyse book extracts, and some
Nettle pesto 22 of our recipes may not state the salt and sugar content
Printed by Walstead Group Ltd. © Immediate Media Company London Limited 2024.
All rights reserved. Reproduction in whole or part prohibited without permission. The
publishers cannot accept responsibility for errors in advertisements, articles, photographs
or illustrations. Immediate Media is a registered data user whose entries in the Data
Protection Register contain descriptions of sources and disclosures of personal data.
Immediate Media Company is working to ensure that all of its paper comes from well-
>>}i`]- ÁViÀÌwi`v ÀiÃÌÃ>` Ì iÀV ÌÀ i`Ã ÕÀViÃ°/ Ã>}>âiÃ«ÀÌi`
ÀiÃÌ-ÌiÜ>À`Ã « ÕV Á- Á®ViÀÌwi`«>«iÀ°/ Ã>}>âiV>LiÀiVÞV i`]v ÀÕÃiiÜÃ«>«iÀÃ>`«>V >}}°* i>Ãi
Spatchcocked chicken with remove any gifts, samples or wrapping and dispose of them at your local collection point. With thanks to BBC Good Food and olive
>}>âiÃ]Ü iÀiÃ iÀiV«iÃ >Ûi«ÀiÛ ÕÃ Þ>««i>Ài`°
yogurt, harissa & lemon, p67
BBC Easy Cook 89

WEEKEND TREATS
Gold & de
Great ways to use up gold
en syrup
STICKY BANANA CAKE the back of a spoon so the mixture is 5 tbsp white breadcrumbs and
QButter a 20cm square cake tin and y>Ì° >i>Ì£ä É£Çä v>É}>ÃxvÀ spread over the base of a 1.5 litre
line with baking parchment. Drizzle 15-20 mins until golden brown. Cut baking dish. Beat 200g each butter
4 tbsp golden syrup into the tin into 12 squares while still warm. and sugarÕÌ yÕvvÞ]Ì iLi>Ì
and top with 3 ripe bananas halved 3 eggs, one by one. Stir in 200g
lengthways. Beat together 100g soft GINGER BISCUITS UGNHTCKUKPIƃQWT and 5 tbsp milk
butter, 200g soft brown sugar, QLine two large baking trays with and dollop over the syrup mixture.
4 eggs, 2 tsp vanilla essence and baking parchment. Melt 100g butter Bake at 180C/160C fan/gas 4 for
1 mashed over-ripe banana. Fold in with 75g brown sugar, 1 tbsp grated 35-40 mins until risen and golden.
IUGNHTCKUKPIƃQWT, 100g ground fresh ginger and 100g golden syrup. Serve with lots of custard. Serves 8.
almonds and 1 tsp bicarbonate of Cool. Mix IUGNHTCKUKPIƃQWT,
soda, then stir in 200g Greek-style 1½ tbsp ground ginger and 1 tsp HOMEMADE HONEYCOMB
yogurt. Spoon over the bananas, then bicarbonate of soda, then gradually QMelt 200g caster sugar and 5 tbsp
bake for 45 mins-1 hr at 160C/140C stir into the butter mixture with an egg golden syrup in a deep pan over a
fan/gas 3 until a skewer comes out yolk°i>`LÀ iyÞÌ >i>`Õ} ] gentle heat. Once completely melted,
clean. Turn out and serve drizzled then roll the dough into 20g balls turn up the heat and simmer until you
with more syrup. Serves 8. and space apart on the trays. Bake at have an amber caramel (this won’t take
£ä É£Çä v>É}>ÃxvÀn £ä Ã long). As quickly as you can, turn off
SYRUP FLAPJACKS until golden brown. Makes 20. the heat, tip in 2 tsp bicarbonate of
QStir 250g oats into 125g melted soda and stir until foaming. Scrape
butter with 125g brown sugar and SYRUP SPONGE PUDDING into a tin immediately – be careful,
3 tbsp golden syrup. Press into a Mix 250g golden syrup, the grated the mixture will be very hot. Leave
20cm tin and press the corners with zest and juice of 1/2 lemon and for 2 hrs until hard. Makes 250g.
90 BBC Easy Cook

20%
OFF
WITH C
GFSIZ
ODE
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COMPETITION
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Assortment of Meat Rubs, full T&C’s at thevillagebutchers.co.uk/prize-draw-t-and-c
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100 RECIPES: UK’S BEST-VALUE FOOD MAG

SMASHING EASTER TREATS

Keith Kendrick Q 5GTXGUQ2TGROKPUQ%QQMOKPU

How to get in touch with us

BBC Easy Cook 3

OUR PROMISE TO YOU

Executive chairman Tom Bureau

We make every effort to ensure the accuracy of the prices

Printed by Walstead Group. This magazine is published by

4 BBC Easy Cook

Easter rocky road, p54

BBC Easy Cook 5

Raspberry & coconut steamed sponge

6 BBC Easy Cook

Cool freezer tip

BBC Easy Cook 7

8 BBC Easy Cook

Chicken, leek &

1 tbsp olive oil

1 Heat the oil in a large frying pan and

PER SERVING 686 kcals, fat 50g,

BBC Easy Cook 9

1 Heat the oven to 200C/180C fan/

Just dust the cakes in the flour, forgetting

10 BBC Easy Cook

BBC Easy Cook 11

PER SERVING 487 kcals, fat 12g, saturates 6g,

£1.21 Tomato & onion bake with goat’s cheese

12 BBC Easy Cook

Squash, sage &

2 tbsp olive oil

1 Heat the oil in a large frying pan,

PER SERVING ÎÈäV>Ã]v>Ì£n}]

Q Serves 4 Q Prep 5 mins Q Cook 15 mins

2 tsp vegetable oil in the egg, then tilt the pan so it

BBC Easy Cook 13

2 tsp olive oil

1 Heat the oil in a large pan and add the

35p PER SERVING 213 kcals, fat 3g, saturates 1g,

Bacon & sweetcorn chowder

14 BBC Easy Cook

Onion soup with herby

1 Melt 1 tbsp of the butter in a

PER SERVING {£ÎV>Ã]v>Ì£{}]

BBC Easy Cook 15

16 BBC Easy Cook

Creamy ﬁsh curry

250g basmati rice

BBC Easy Cook 17

Lentil & sweet potato curry

18 BBC Easy Cook

Save on washing-up with over 100 effortless recipes

Hearty & impressive pies

t in selected store s now. Can’t get to the

Visit the Apple App Store to download

1 Boil the kettle. Put the bulgur wheat

BBC Easy Cook 21

150g young nettle leaves 2 Put the nettles in a food processor,

If you have a chicken carcass left

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