BBC Easy Cook 2015-82 - PDF Free Download (2024)

(+=,9;0:,4,5;

Summer on a stick Breathe out. Summer’s here. Gather your friends and do something lovely together with strawberries. /LYL»ZZVTL[OPUNX\PJRHUKLHZ`[VIYPUNHI\YZ[ VMJVSV\YHUKWYL[[PULZZ[VHZ\TTLYS\UJO^P[O MYPLUKZ4HYY`Z[YH^ILYYPLZ^P[OSV[ZVMKPMMLYLU[ Z\TTLY[HZ[LZ¶VUHZ[PJR:VWOPZ[PJH[LKHUK M\U:^LL[HUKZH]V\Y`;OLUWYLZLU[[OLTVU HIVHYKVYSPRLHIV\X\L[VUOHSMHKLLWNYLLU ^H[LYTLSVUHUK^H[JO[OLHK\S[ZZTPSLHUK[OL RPKZZX\LHS^P[OKLSPNO[

Strawberry sticks to try ;HRL^OVSLQ\PJ`YLKZ[YH^ILYYPLZHUK[Y` ZSPKPUN[OLTVUHZ[PJR^P[O! NYPSSLKOHSSV\Tphu*kTPU[ SP[[SLIHSSZVMNVH[ZJOLLZLHUKIHZPS ZSPJLKRP^PKYPaaSLK^P[OIHSZHTPJNSHaL H[^PZ[VM:LYYHUVOHTHUKTLSVU HZSPJLVMWLHJOYVSSLKPUJPUUHTVUZ\NHY THYZOTHSSV^Z J\ILZVMZWVUNLJHRLKPWWLKPUJOVJVSH[L

Perfect for The Strawberry Tea for Breast Cancer Care 0UNHYKLUZVUWPJUPJZH[Z\UU`RP[JOLU[HISLZ L]LUH[^VYR¶WLVWSLHSSV]LY[OLJV\U[Y`^PSS ILOH]PUNH:[YH^ILYY`;LHMVY)YLHZ[*HUJLY *HYL[OPZ1\S` :VTL^PSSILZPTWSLZVTLMHI\SV\ZS`MHUJ` ZVTL^PSSILIPNV[OLYZILH\[PM\SS`ZTHSS >OL[OLY`V\YHPZLVY`V\»SSILKVPUN ZVTL[OPUNSV]LS`^P[OZ[YH^ILYYPLZ[VOLSW WLVWSLMHJPUNIYLHZ[JHUJLY *V\SK[OLYLILHIL[[LYL_J\ZLMVYNL[[PUN[VNL[OLY&

Order your FREE Strawberry Tea Starter Kit now 9LJPWLZ 0U]P[H[PVUZ

+VUH[PVUIV_ .HTLZ

Text STICKS to 70500 or go to breastcancercare.org.uk/sticks

The The Strawberry Strawberry Tea Tea 9LNPZ[LYLKJOHYP[`PU,UNSHUKHUK>HSLZ9LNPZ[LYLKJOHYP[`PU:JV[SHUK:*

easycook www.facebook.com

Easy Cook Magazine www.twitter.com

@EasyCookMag

How you can contact us BY PHONE Subscription enquiries and back issues

0844 848 1604 General enquiries

020 7150 5120 BY EMAIL Subscription enquiries and back issues [emailprotected]

General enquiries [emailprotected]

BY POST Subscription enquiries and back issues BBC Easy Cook, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne, Kent ME9 8GU

General enquiries BBC Easy Cook, Immediate Media Company London Ltd, Vineyard House, 44 Brook Green, London W6 7BT EDITORIAL

EDITOR SARAH GILES Assistant Editor Sarah Sysum Art Editor Gareth Glynne Jones Chief Sub-Editor Barbara Baker PUBLISHING

Group Publishing Director Alfie Lewis Publisher Lorna East ADVERTISING Advertising Director Jason Elson (020 7150 5030) Group Head Display and Classiﬁed Catherine Nicolson Senior Display Sales Executive Rosie Bee Classiﬁed Sales Executive Lloyd Meeks Inserts Harry Rowland Group Head, Partnerships Nicola Shubrook Partnerships Executive Abigail Snelling MARKETING & READER OFFERS

Senior Marketing Executive Chris Pearce Reader Offer Manager Liza Evans Subscriptions Marketing Manager Lynn Swarbrick PRODUCTION & AD SERVICES

Head of Production Lifestyle, Youth & Children’s and Repro Koli Pickersgill Production Manager, Food & Pre-School Kate Gristwood Senior Production Coordinator Leanda Holloway Senior Reprographic Technicians Robert James, Darren McCubbin

Reprographic Technicians Andrew Herne, Jonathan Shaw Head of Ad Services Sharon Thompson Senior Ad Services Coordinator Sarah Barker SYNDICATION

Director of International Licensing & Syndication Tim Hudson MANAGEMENT Chairman Stephen Alexander CEO Tom Bureau BBC WORLDWIDE, UK PUBLISHING Director of UK Publishing Nicholas Brett Head of UK Publishing Chris Kerwin UK Publishing Coordinator Eva Abramik [emailprotected] http://www.bbcworldwide.com/uk--anz/ukpublishing.aspx 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, and serving suggestions.

Welcome

... to the June issue of BBC Easy Cook. We hope you like our new handy size and our lovely new cover design as much as we do! This is such a good time of year, food-wise: there’s lots of wonderful fresh produce around and sometimes it’s even warm enough to eat out of doors. But if the weather’s good, you don’t want to have to spend ages in the kitchen so we’ve got plenty of quick and easy recipes to ensure you’ll be at the stove for the shortest possible amount of time! To avoid being at the cooker at all on a really warm day, you can’t beat serving a selection of fresh veg crudités and a dip as a snack, or a starter when friends come over. Try this Carrot Houmous, a twist on the classic recipe: Grate 1 large carrot, peeled, cut into chunks and boiled until very tender – don’t worry if it turns to mush, this is what you want. Tip a tub of plain ready-made houmous into a bowl, add the carrot and mix well. Add a squeeze of lemon juice and a small bunch of chopped coriander and stir in. Delicious! Don’t miss our barbecue ideas if the weather’s good too – do try the idea of rubbing garlicky mayo into corn cobs before you grill them (recipe on page 36).

The BBC Easy Cook team is here to help you get healthy, nutritious, good-value meals on the table as quickly as possible. When we’re planning what to include in each issue, there are four key words we always bear in mind:

EASY: you will never need complicated techniques or special equipment to make our recipes.

QUICK: most of our recipes can be on the table in half an hour or less. Some take a little longer than that in the oven, but we always keep the prep times to a minimum. VALUE: to help you keep

Sarah Giles, Editor PS Don’t miss the next issue of BBC Easy Cook, on sale 3rd June.

mins

If you’re cooking in a hurry, look out for the colour-coded timing circles on our Quick Weeknight Meals, starting on page 6 BBC Easy Cook magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company Limited. BBC Worldwide’s profits are returned to the BBC and help fund new BBC programmes.

Our promise

From the BBC

kitchen

What’s so good about our recipes is that they’ve all been tested in the kitchens of our sister title, BBC Good Food magazine. So they’re easy, super-tasty and quick to make – and you can also be sure that they’ll work perfectly every time.

down the cost of your shopping bill, we make the most of good-value, seasonal produce; we keep the number of ingredients in a recipe to a minimum, and we show you how to use up leftovers. Look out for stamp – our it shows where the cost per person for a main meal recipe comes in at under £1.

LEARN: whether you’re a beginner cook or just too busy to spend ages in the kitchen, we’ll show you lots of clever shortcuts and essential skills to help speed things up.

BBC Easy Cook

Contents ISSUE 82 JUNE 2015

ENTERTAINING MADE EASY Delicious meals to enjoy with family and friends

30 SUMMER MEALS

SPEEDY MEALS Weeknight suppers, great side dishes and desserts too

Foolproof recipes for perfect results every time

6 QUICK AND EASY DINNERS Weeknight suppers – in 30 minutes or less

20 LOWER-CALORIE MEALS Perfect if you’re watching your weight

22 EAT FOR ENERGY These ideas will help to keep you on the go!

24 SIDE DISHES WITH A DIFFERENCE Fabulous recipes using salad ingredients

29 QUICK PUD Yummy little lemon meringue pies to bake 4

BBC Easy Cook

Italian stuffed courgettes, a brilliant hotpot and a delicious salad

34 GET OUT YOUR PRESSURE COOKER! Easy recipes, including a great risotto

36 THROW A BARBECUE Our help-yourself menu is easy to prepare and perfect for a friends or family get-together

39 ONE-PAN MEAL Italian-style roasted sea bass and vegetables

40 DINNER FOR SIX A fantastic bistro-style meal for under £5 a head

44 SEASONAL GOOSEBERRIES A tasty main course, irresistible pudding and gooseberry lemonade

46 TAKE A PACK OF COUSCOUS Make spicy chicken or lamb or a fantastic Moroccan meal

Paul Hollywood's delicious Eccles cakes, page 67

GET BAKING Sweet and savoury ideas you’ll want to make again and again

50 TIME FOR STRAWBERRIES

To make our delicious cover recipe, turn to page 51

TV COOKS

A lovely no-bake cheesecake and fab tart

Recipes from your favourite BBC cooks

52 SWEET BAKES Three great ideas, including a fruity loaf

A fabulous chocolate cake with caramel-dipped hazelnuts. It looks sensational but is easier to make than you might think!

54 SAVOURY BAKES

62 JAMES MORTON

Don’t miss our creamy asparagus puffs

You’ll love James’ take on a quiche crossed with a pizza. Perfect for a casual lunch for friends. And his peanut butter brownies are delicious too

56 GORGEOUS CUPCAKES

61 JOHN WHAITE

64 ANJUM ANAND

Including some great decoration ideas

Get the barbecue out for Anjum’s delicious BBQ chicken recipe with homemade naans

58 FOR THE BISCUIT TIN

66 PAUL HOLLYWOOD

Treacle tart – in a traybake. Yummy!

A lovely savoury tart and traditional Eccles cakes

COOKS’ EXTRAS 25 OLIVES Ten lovely recipes, from spicy sausage pasta to homemade tapenade and scones

70 LEFTOVERS... How to use up ingredients that might otherwise be wasted

49 MAKE AN EASY SUMMER APRICOT CHUTNEY

72 EASY EXTRAS Two pages of tips, products and ideas

EASY COOK COOKERY SCHOOL

REGULARS 3 WELCOME 26 SUBSCRIBE!

68 HOW TO MAKE MILLEFEUILLE

BBC Easy Cook direct to your door

Our step-by-step guide is easy to follow – you'll love the result!

A fantastic pressure cooker to buy

33 GREAT READER OFFER 74 INDEX BBC Easy Cook

SPEEDY MEALS

Quick weeknight meals

Deliciously tasty recipes you can have on the table in half an hour or less

Aubergine and chilli pasta O

Serves 4 O Ready in 30 minutes O £1.16 a portion O 495 kcals, 12g fat, 4g sat. fat a portion O Not suitable for freezing O

2 tbsp olive oil 1 large aubergine, cut into bite-sized cubes 1 small onion, ﬁnely chopped 2 cloves of garlic, ﬁnely chopped

1 red chilli, deseeded and ﬁnely chopped 1 tsp dried oregano 400g can chopped tomatoes 1 tbsp balsamic vinegar 400g dried linguini a small bunch of basil, roughly chopped 50g pecorino, grated (or vegetarian alternative) 1 Brown the aubergine Heat the olive oil in a large saucepan and cook the aubergine for 5 minutes, or until starting to brown and soften.

2 Simmer Add the onion, garlic, chilli and oregano, and cook for a few minutes. Add the tomatoes, balsamic and 200ml water, then reduce the heat and simmer for 20 minutes, until the sauce has thickened. 3 Cook the pasta Meanwhile, cook the pasta according to pack instructions, then drain and return to the pan. Add the sauce and toss with the pasta and the basil. Serve with the grated cheese.

Don’t like your food spicy? Just leave out the chilli and add 1 tsp mixed dried herbs instead

mins

BBC Easy Cook

mins

Indian paneer skewers O

Serves 4 Ready in 30 minutes O £1.93 a portion O 557 kcals, 46g fat, 22g sat. fat a portion O Not suitable for freezing O

2 courgettes, thickly sliced 2 x 225g blocks paneer, each cut into 16 cubes 1 small red pepper, deseeded and chopped into large chunks 1 small red onion, chopped into large chunks 2 tsp curry powder 5 tbsp olive oil 3 tbsp lemon juice 2 cloves of garlic, crushed 2cm piece of ginger, ﬁnely grated 1 Flavour the skewers with the spices Thread the thick slices of courgette onto skewers, together with the paneer, red pepper and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time. 2 Grill the skewers Put the prepared skewers on the griddle and cook for about 2 minutes on each side, or until tender.

theeasyway Serve with rice or naan and mango chutney

BBC Easy Cook

SPEEDY MEALS Soy and honey pork with Asian noodles O

Serves 4 Ready in 30 minutes O £2.16 a portion O 384 kcals, 9g fat, 2g sat. fat a portion O Not suitable for freezing O

2 tbsp low-salt soy sauce 2 tbsp reduced salt and sugar ketchup 2 tbsp clear honey 1 tsp Chinese ﬁve-spice powder 500g piece of pork tenderloin (trim away all the visible fat) 140g medium egg noodles 2 tsp sesame oil 175g baby sweetcorn and sugar snap peas mix, halved lengthways 320g mixed pepper stir-fry veg a small bunch spring onions, sliced 1 Cook the pork Turn oven to fan 180C/conventional 200C/ gas 6. Mix together the soy, ketchup and honey with the ﬁve-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 minutes, then brush with a little extra sauce and return to the oven for a further 15 minutes. 2 Start stir-frying the veg Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 minutes, adding the water to help the veg steam. 3 Finish stir-frying and serve Add the stir-fry veg and half the spring onions, and cook for 3 minutes more until wilted. Tip in the noodles and the rest of the sauce. Mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with the remaining spring onions to serve.

BBC Easy Cook

mins

Lamb and chickpea pitta burger O

Serves 4 Ready in 30 minutes O £1.63 a portion O 675 kcals, 28g fat, 8g sat. fat a portion O Suitable for freezing (burgers only) O

400g can chickpeas, drained 200g tub low-fat houmous 2 roasted red peppers, from a jar, wiped dry, then ﬁnely chopped 400g lean lamb mince a small bunch mint leaves (half chopped) 1 tbsp cumin seeds drizzle of olive oil 4 large pitta breads 100g tub pomegranate seeds

1 Make the burgers Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the houmous and peppers, then set aside. Add the mince to the remaining mashed chickpeas, together with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into 8 small burgers. 2 Fry the burgers Heat the oil in a large frying pan, add the burgers (or ﬁre up the BBQ and brush the burgers with oil) and cook for 5 minutes on each side until golden and cooked through. Serve with toasted pitta bread.

mins

theeasyway Split each pitta in half and ﬁll with some of the red pepper houmous, the remaining mint leaves, 2 burgers and some pomegranate seeds BBC Easy Cook

SPEEDY MEALS Chicken and olive casserole O

Serves 4 Ready in 30 minutes O £1.71 a portion O 373 kcals, 17g fat, 3g sat. fat a portion O Suitable for freezing O

2 tbsp olive oil 1 large onion, ﬁnely chopped 2 cloves of garlic, ﬁnely sliced 8 large boneless, skinless chicken thighs 1 large rosemary sprig, leaves picked and ﬁnely chopped 2 tbsp sundried tomato paste 2 x 400g cans chopped tomatoes 1 tbsp clear honey 100g pitted green & black olives with herbs 2 tbsp capers a small bunch of ﬂat-leaf parsley, chopped cooked rice, to serve

1 Fry the onion Heat the oil in a large pan or ﬂameproof casserole dish on a medium heat, then add the onion and cook for a few minutes. Add the garlic and cook for 1 minute more. Remove the onion and garlic from the pan and set aside on a plate. 2 Brown the chicken Turn up the heat, add the chicken and cook for a few mins on each side until golden. 3 Add the other ingredients and simmer Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 15 minutes, or until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

You could use chicken breasts instead of chicken thighs for this, if you prefer

mins

10 BBC Easy Cook

mins

Prawn fajitas Serves 2 (easily multiplied) O Ready in 20 minutes O £4.23 a portion O 320 kcals, 22g fat, 5g sat. fat a portion O Not suitable for freezing

1 heaped tbsp soured cream, plus extra to serve 1 tbsp olive oil 1 red pepper, deseeded and sliced 4 ﬂour tortillas and a good handful of mixed salad leaves, to serve

juice of 2 limes, plus wedges to serve 1 red chilli, deseeded and chopped 2 cloves of garlic, crushed a small bunch of coriander, chopped 225g large raw peeled prawns 1 ripe avocado, stoned and skinned

1 Marinate the prawns Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish. Add the prawns and mix to coat them all. Leave to marinate while you prepare the avocado.

2 Make the avocado cream Chop the avocado and put it in a food processor with the remaining lime juice, chilli, garlic, the soured cream and seasoning. Whizz until smooth and stir in the remaining coriander. 3 Cook the prawns Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften. Add the prawns and fry for 1-2 mins on each side, or until they turn pink. Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and wedges. BBC Easy Cook 11

SPEEDY MEALS

mins

Italian-style salad with crispy pancetta O

Serves 4 Ready in 15 minutes O £2.09 a portion O 387 kcals, 32g fat, 13g sat. fat a portion O Not suitable for freezing O

6 slices pancetta 2 balls mozzarella, torn into chunks 6-8 tomatoes, chopped into large pieces 285g jar artichokes in oil, drained 12 BBC Easy Cook

a large handful of basil leaves crusty bread, to serve FOR THE DRESSING

1 shallot, ﬁnely chopped 3-4 tbsp olive oil 2-3 tbsp sherry vinegar 1 Fry the pancetta Heat a non-stick frying pan and cook the pancetta on each side for 2-3 minutes, or until

crisp. Set aside to cool. In a bowl, mix the shallot, olive oil and sherry vinegar to make a dressing and season. 2 Make the salad Arrange the mozzarella, tomatoes and artichokes on a serving plate (chop the artichokes if you like). Tear the pancetta into bite-sized pieces and scatter over, and top with the basil leaves to serve.

Cajun grilled chicken Serves 2 (easily multiplied) O Ready in 30 minutes O £3.87 a portion O 491 kcals, 20g fat, 4g sat. fat a portion O Not suitable for freezing

85g sweetcorn from a can, drained 2 spring onions, trimmed and ﬁnely chopped 25g semi-dried tomatoes in oil from a jar, roughly chopped ﬁnely grated rind and juice of 1 lime a small handful coriander, ﬁnely chopped

FOR THE CHICKEN BREAST

FOR THE GUACAMOLE

½ tsp rapeseed oil ¼ tsp dried oregano ¼ tsp dried thyme ½ tsp smoked or regular paprika a pinch of cayenne pepper ½ clove of garlic, ﬁnely chopped 2 skinless, boneless chicken breasts (each weighing about 140g)

1 avocado, stoned and peeled ¼ red chilli, deseeded and ﬁnely chopped ½ tbsp olive oil juice of 1 lime a small handful of coriander, ﬁnely chopped

FOR THE BLACK EYED BEAN SALAD

200g black eyed beans from a can, drained (or butter or cannellini beans) 2 tomatoes, deseeded and diced

1 Flavour the chicken Mix together the oil, herbs, spices and garlic in a large, sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to ﬂatten it a little, then set aside to marinate if you've got time.

2 Make the salad and guacamole In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside. For the guacamole, scoop the ﬂesh from the avocado, put it in a medium bowl and chop it roughly with the side of the spoon. Add the rest of the ingredients and mix well. (If you prefer a smoother consistency, mash the avocado with the olive oil and lime juice ﬁrst, then stir in the other ingredients.) 3 Grill the chicken Heat the grill. Line a grill pan with foil, put the chicken breasts on it and grill for 5 mins, checking occasionally, until golden brown, then turn and grill for 5-7 mins more. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat. Put a chicken breast on each plate, with some bean salad and a spoonful of guacamole on the side.

For a veggie version Instead of chicken, use halloumi instead. Divide a 250g block of halloumi into 8 slices. Soak the slices in cold water for 10 mins (to reduce the salt). Pat dry, then rub 1 spoonful Cajun mix into each slice, (reserve 4 slices for lunch). Put the rest on a sheet of foil and grill until golden (about 4-5 mins each side).

mins

BBC Easy Cook 13

SPEEDY MEALS Sticky salmon rice O

Serves 1 (easily multiplied) O Ready in 30 minutes O £4.81 a portion O 558 kcals, 21g fat, 4g sat. fat a portion O Not suitable for freezing 1 tbsp teriyaki sauce 1 tbsp sweet chilli sauce 1 salmon ﬁllet (skin on) 50g wholemeal basmati rice 1 head pak choi, halved 1 tsp sesame seeds 2 spring onions, ﬁnely chopped a small bunch of coriander, roughly chopped a squeeze of lime juice 1 Flavour the ﬁsh Put the teriyaki and chilli sauces in a shallow dish and mix together well. Lay the salmon ﬁllet in the marinade ﬂesh-side down. Set aside while you prepare the rice and pak choi.

2 Cook the rice and pak choi Put the rice in a medium pan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 minutes before the end of cooking, put the pak choi in a colander and sit it on top of the rice to steam, covered with a lid. 3 Grill the salmon Meanwhile, heat the grill to high and put the salmon ﬁllet, skin-side up, on a baking tray lined with foil. Grill for 4-5 minutes, basting with the marinade, then turn over and grill for a further 3 minutes. Sprinkle with the sesame seeds and cook for 1 minute more until the seeds are toasted and the salmon is cooked through. 4 Add the onions and herbs Stir the spring onions and coriander through the rice and serve topped with the salmon ﬁllet, and the pak choi alongside.

mins

theeasyway Spoon over any excess marinade left in the baking tray, and add a squeeze of lime 14 BBC Easy Cook

He p the b id bette wo ld. Den Day is a fun way for your children to help save the lives of other children around the world. Simply pick a date, and help them get sponsored by friends and family to build a den and spend a night in it.

o i e

y ykt

Save the Children, registered charity England and Wales (213890), Scotland (SC039570). Photo: Jill Mead/Save the Children.

SPEEDY MEALS

Beetroot & feta patties O

Serves 6 Ready in 20 minutes O £1.09 a portion O 557 kcals, 46g fat, 22g sat. fat a portion O Not suitable for freezing O

200g cooked and peeled beetroot, coarsely grated 200g pack feta (or vegetarian alternative), crumbled 3 spring onions, ﬁnely sliced 2 tbsp chopped dill 2 tbsp chopped mint 2 large eggs, beaten 100g fresh breadcrumbs 2 tbsp olive oil TO SERVE

200g pot 0% Greek yogurt 1 tbsp tahini 4-6 ﬂatbreads salad leaves, dill or mint, and sliced cucumber, and shallots, to serve lemon wedges, to serve 1 Make the patties Pat the beetroot dry with kitchen paper. Tip into a bowl and stir with the feta, spring onions, herbs, eggs and breadcrumbs. Season and shape into 18 patties. 2 Cook the patties Heat the olive oil in a large frying pan, add the patties in batches and cook for 4-5 minutes on each side until ﬁrm and golden. Meanwhile, mix the yogurt with the tahini and 2 tbsp water, and warm the ﬂatbreads.

mins

3 Assemble Spread the warm ﬂatbreads with some of the tahini yogurt, then add the salad items. Top with the hot patties, squeeze over some lemon juice, then roll up and eat with your ﬁngers.

theeasyway Warm the ﬂatbreads for a couple of mins in the oven or 20 seconds in the microwave 16 BBC Easy Cook

Chilli artichokes Heat 25g butter and ½ tsp chilli flakes in an ovenproof frying pan and fry 2 baby artichokes (cut in half through the root), for 1-2 minutes. Add the juice of ½ lemon and 8 pitted black olives to the pan. Transfer to the oven to roast for 6-8 minutes. Serves 2-3 as a side dish, or makes a lovely lunch.

Mediterranean dip Tuna stew Heat 1 tbsp olive oil in a small pan, add ¼ onion, chopped, and fry until soft but not coloured. Add 1 tuna steak (about 100g), chopped, and fry for 2 mins. Add 2 tsp runny honey, 2 tbsp white wine, 1 tbsp soy sauce and 1 chopped tomato. Simmer for 5 mins. Stir in 6 pitted black olives. Serves 1.

Lemon tapenade In a food processor, whizz together 100g pitted black olives, 1 clove of garlic, ½ lemon (finely grated rind and juice), 3 tbsp olive oil, 1 tbsp fresh parsley and seasoning. Serves 2.

theeasyway Olives are a key part of the Mediterranean diet and add a lovely saltiness to a range of sides, mains and dips

Blend 2 tbsp olive oil, 150g SunBlush tomatoes, 100g Greek yogurt, 1 tsp chilli flakes, 100g pine nuts and 4 tbsp basil in a mini chopper and put into a bowl. Stir in 10 pitted black olives. Serves 2.

Olive scones Turn oven to fan 200C/conventional 220C/gas 7. Put 225g self-raising flour, 55g butter and ½ tsp salt into a food processor and blend until the mixture resembles breadcrumbs. Add 150ml milk gradually and pulse until combined. Stir in 2 tbsp chopped sun-dried tomatoes and 2 tbsp chopped pitted olives. (The mixture should be slightly sticky but not wet.) Turn out onto a floured surface and roll out to 2½cm thick. Cut into rounds and put onto a baking sheet lined with baking paper. Brush the tops with a little milk and bake for 15-20 minutes, until golden. Makes 8. BBC Easy Cook 25

easycook Subscription order form 1

ECP8215

A great saving

YOUR DETAILS – Yes, I would like to subscribe to BBC Easy Cook For £17.99 every 10 issues (1 year) by Direct Debit – SAVING 25% For £19.99 for 10 issues (1 year) by credit/debit card/cheque – SAVING 16% Title

Forename

Surname

Address Postcode

Speedy meals

Daytime telephone number Mobile telephone number Email address

GIFT RECIPIENT DETAILS – Yes, I would like to send a gift of a subscription to BBC Easy Cook For £17.99 every 10 issues (1 year) by Direct Debit – SAVING 25% For £19.99 for 10 issues (1 year) by credit/debit card/cheque – SAVING 16% To: Title

Forename

Entertaining made easy

Surname

Address Postcode Daytime telephone number

“Thank you for a magazine full of recipes which are easy to understand, don’t cost the earth and taste really different from the everyday meals I used to cook.” Hannah, subscriber

Email address

PAYMENT DETAILS – I would like to pay £17.99 every 10 issues (1 year) by Direct Debit (please complete the mandate below) by cheque for £19.99 (10issues) made payable to Immediate Media Co.Ltd. Please debit £19.99 from my: Visa Mastercard

TV cooks

(If your credit card address is different from the delivery address, please use the order hotline)

Card no Valid from

Expiry from

Issue number

Signature

Date

Instructions to your bank or building society to pay by Direct Debit. Originator’s reference 242553 This is not part of the instruction to your bank or building society. For Immediate Media Co. Ltd. official use only Ref no

Name of bank Address Postcode

Get baking

Account name Signature

Date

Sort code Account number Instructions to your bank or building society: Pay Immediate Media Co. Ltd. Direct Debits from the account detailed on this instruction subject to the safeguards assured by the Direct Debit Guarantee. I understand that the instruction may remain with Immediate Media Co. Ltd., and if so details will be passed electronically to my bank or building society. Banks and building societies may not accept Direct Debit instructions from some types of account.

SEND TO: BBC Easy Cook magazine, PO Box 279, Sittingbourne, Kent, ME9 8DF TERMS & CONDITIONS: This offer is valid for UK delivery addresses only. Full UK subscription price for 10 issues is £24; Europe/Eire £39; rest of the world £47. All savings are calculated as a percentage of the basic annual rate. Should the magazine ordered change in frequency, we will honour the number of issues and not the term of the subscription. Calls to 0844 numbers from a BT landline will cost no more than 5p per minute. Calls from mobiles and other providers may vary. Offer closes 2nd June 2015. Your personal information will be used as set out in our Privacy Policy, which can be viewed at www.immediate.co.uk/privacy-policy Branded BBC titles are licensed from or published jointly with BBC Worldwide (the commercial arm of the BBC). Please tick here if you’d like to receive regular newsletters, special offers and promotions from BBC Worldwide by email. Your information will be handled in accordance with the BBC Worldwide privacy policy: www.bbcworldwide.com/privacy.aspx

Speedy food for busy cooks Each issue of BBC Easy Cook is packed with mouthwatering recipes for busy cooks looking for inspiration. There’s a great choice of speedy recipes for the month ahead, with lots of delicious new ideas, sections on easy entertaining and perfect-results baking – plus step-by-step instructions for learning new techniques and skills and tips from the BBC’s talented TV cooks. Don’t miss all these quick and tasty recipes you’ll want to make again and again.

L IA EC FER SP OF

Subscribe today 5 great reasons to subscribe Q Get the next 10 issues

for just £1.80 per issue when you pay by Direct Debit – saving 25% off the cover price

Q Free delivery to your door Q Fantastic time-saving

family recipes

JUST £1.80

Q Lots of tips, ideas and

techniques to try

PER ISSUE!

Q PLUS recipes from your

favourite BBC chefs

Subscribing to BBC Easy Cook is simple! Call the hotline now

Order online at

0844 848 1104

buysubscriptions.com/easycook

and quote ECP8215

and enter code ECP8215

BBC Easy Cook 27

OF COURS E YOU’LL FIND MUSTARDS THAT AREN’T FILTERED UP TO NINE TIMES. THEY JUST WON’T HAVE OUR LABEL ON THEM. The way we make it says it all.

SPEEDY MEALS If you can’t find ready-made pastry cases, line small fluted tart cases with readyrolled shortcrust pastry

Quick pud

Using ready-made tart cases saves time – and they look fantastic! Lemon meringue pies with poppy seeds O

Serves 4 Ready in 20 minutes O 32p each O 399 kcals, 15g fat, 4g sat. fat each O Not suitable for freezing O

4 tbsp lemon curd 1 egg, beaten, plus 2 egg whites 4 small ready-made pastry cases 100g caster sugar 1 tsp poppy seeds 1 Cook the ﬁlling Turn oven to fan 170C/conventional 190C/ gas 5. Beat the lemon curd and whole egg

together, then pour the mixture into the pastry cases. Bake for 8-10 minutes, or until just ﬁrm. 2 Make the meringues Meanwhile, whisk the egg whites until they form stiff peaks. Gradually add the sugar, whisking between additions, until the meringue is thick and glossy. 3 Top and bake Remove the pastry cases from the oven, spoon the meringue on top, starting from the edges, then swirl it all over to cover the top of the tarts. Sprinkle over the poppy seeds and bake for 10 minutes, until the pies are browned.

Use up lemon curd in... Lemon curd fool Put 300g lemon curd and 500g 0% Greek yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill. Meanwhile, mix 200g fresh raspberries and 1 tbsp icing sugar together and gently crush, then spoon with their juices over the chilled mixture. Serves 4. BBC Easy Cook 29

Lovely as a side dish too

mains

Sit down with family and friends at the weekend to enjoy one of these tasty meals

Italian stuffed courgettes O Serves

4 10 minutes, plus 35 mins in the oven O £1.67 a portion O 244 kcals, 17g fat, 3g sat. fat a portion O Not suitable for freezing O Takes

4 courgettes, halved lengthways 3 tsp olive oil mixed salad, to serve FOR THE STUFFING

50g dried white breadcrumbs 30 BBC Easy Cook

50g pine nuts 6 spring onions, trimmed and ﬁnely sliced 1 clove of garlic, crushed 6 sundried tomatoes in oil, drained 1 tbsp thyme leaf 25g parmesan (or vegetarian alternative), ﬁnely grated 1 Start cooking the courgettes Turn oven to fan 200C/conventional 220C/ gas 7. Put the courgettes in a single layer in a shallow ovenproof dish (arrange them fairly

tightly together and cut-side up). Brush lightly with 1 tsp of the olive oil and bake for 20 mins. 2 Make the stufﬁng and bake Mix the breadcrumbs, pine nuts, spring onions, garlic, sundried tomatoes, thyme and parmesan together in a bowl and season with black pepper. Sprinkle the stufﬁng on top of the courgettes and drizzle with the remaining olive oil. Bake for 10-15 minutes more, or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.

ENTERTAINING MADE EASY Cardamom lamb OServes

8 OTakes 45 minutes, plus 3 hours 15 minutes cooking O£2.66 a portion O578 kcals, 28g fat, 13g sat. fat a portion OSuitable for freezing 2 large onions, roughly chopped 6 cloves of garlic 50g root ginger, roughly chopped 3 tbsp sunﬂower oil 30 cardamom pods (seeds removed and ground in a pestle and mortar) 2 tsp ground coriander 1kg lean diced lamb 700ml lamb stock 2 fresh red chillies, deseeded & chopped 3 tbsp tomato purée 100g creamed coconut (from a block), chopped

5 dried curry leaves 2 aubergines, cubed 400g bag spinach FOR THE POTATO TOPPING

1½ kg large new potatoes 2 tbsp sunﬂower oil 3 tbsp tamarind paste ½ tsp turmeric 1 tsp cumin seed 2 dried curry leaves 1 Make the onion purée Put the onions, garlic and ginger in a food processor and whizz to a purée. Heat the oil in a pan and fry the onion purée for 20 mins until starting to colour, stirring frequently. Add the cardamom and coriander, and fry for 5 mins. 2 Add the lamb Stir in the lamb, fry until it starts to brown, then pour in the stock. Add the chilli, tomato

purée, coconut and curry leaves, then cover and simmer for 1 hour. Add the aubergines and cook for 30 minutes more, until the lamb and aubergine are tender. 3 Make the potato topping Boil the potatoes whole in their skins for 15-20 minutes, or until just tender, then drain and cool. Wilt the spinach in a hot pan. Cool and squeeze in your hands to remove as much water as you can. Peel and thickly slice the potatoes, then toss with the oil, tamarind, turmeric, cumin seeds, curry leaves and some seasoning. 4 Add the spinach Turn oven to fan 160C/conventional 180C/ gas 4. Stir the spinach into the curry and spoon into one or two ovenproof dishes. Pile the potatoes on top and lightly press down. Bake for 50 minutes-1 hour.

theeasyway Serve with chutney and raita, or an Indian salad made from chopped red onion, coriander, tomatoes, cucumber and lemon juice BBC Easy Cook 31

ENTERTAINING MADE EASY

This is good served while the duck is warm, but is delicious cold too

Shredded duck, watercress and orange salad OServes

4 15 minutes, plus 45 mins in the oven O£2.36 a portion O307 kcals, 16g fat, 4g sat. fat a portion ONot suitable for freezing OTakes

2 duck legs 1 tsp ﬁve-spice powder 5 tbsp rice vinegar 5 tbsp soy sauce 2 large oranges, segmented and juice reserved 32 BBC Easy Cook

2 x 100g bag watercress 200g bag radishes, thinly sliced 140g pack chicory, leaves separated a small bunch of spring onions, sliced 1 Cook the duck Turn oven to fan 180/conventional 200C/ gas 6. Pat the duck legs dry with kitchen paper and rub in the ﬁve-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes, then

remove the foil and increase oven to fan 220C/ conventional 240C/gas 9 (or put under the grill) and cook for 15 mins, or until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool enough so you can shred the meat. Skim the fat from the liquid. 2 Mix the salad Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

EASY OFFERS

SAVE £50 on a versatile

pressure cooker

Use less energy and save time with the Instant Pot six-in-one electric pressure cooker

£99 was £149

Take the guesswork out of your pressurecooking with the Instant Pot – the number-one brand of electric pressure cookers in the US, now available in the UK. The six-litre Instant Pot has six different functions: O Automatic pressure cooker O Slow cooker O Rice cooker O Steamer O Food warmer O Plus, you can sauté directly in the cooking pot You don’t have to adjust the heat to regulate pressure, and it doesn’t rattle or hiss like other pressure cookers. The dishwasher-safe, stainless-steel cooking pot can also be used on the hob (except induction) or in the oven.

ACCESSORIES INCLUDED: A stainless steel steam rack Rice paddle O Soup spoon O Measuring cup O Instruction manual O Recipe booklet, cooking time tables and a quick-start guide O O

‘Instant Pot is a fantastic addition to any kitchen. It cooks healthy meals perfectly in less than 15 minutes’ Michel Roux Jnr TERMS AND CONDITIONS Delivery within 28 days to UK mainland only, some exclusions may apply. Offer subject to availability. If you are not completely satisfied with your product, please call our customer services on 03331 230051 or email [emailprotected] and we will advise you of the best way to return the goods. Orders returned within 14 days in perfect condition will receive a no-quibble money-back guarantee (less p&p). DATA PROTECTION BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Easy Cook) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.

Exclusive offer for BBC Easy Cook readers

Order now for just £99, save £50 on the rrp, PLUS receive free Instant Pot mitts, worth £15! Specifically designed to grip the inner pot when sautéing or removing from the cooker, these mitts are made of high grade, heat-resistant silicone.

Ordering is easy Visit www.instantpot.co.uk and enter EASYCOOK1 at the checkout Alternatively, send your name and with a cheque payable to Earlyview Ltd, to: BBC Easy Cook 1 Offer, Earlyview Ltd, 15 Walton Business Centre, Walton on Thames, KT12 2SD BBC Easy Cook 33

Under

pressure!

Pressure cookers aren’t just for wintry casseroles. They produce the creamiest risottos (without the stirring!) and make cheap cuts of meat ultra-tender. Why not dust yours off today?

Melt-in-the-mouth beef

Asian short ribs with herb salad OServes

4 20 minutes, plus 1 hour cooking O£3.82 a portion O504 kcals, 16g fat, 4g sat. fat a portion ONot suitable for freezing OTakes

3 star anise 50ml oyster sauce 500ml chicken stock 2 tsp white wine vinegar cooked basmati rice, to serve FOR THE HERB SALAD

1 large piece of ginger, ﬁnely chopped 1 large pack coriander, stalks and leaves separated 1 red onion, ﬁnely chopped 3 cloves of garlic, crushed 1 tbsp vegetable oil 4 beef short ribs 1 tsp golden caster sugar 1 tbsp soy sauce 34 BBC Easy Cook

1 Thai red chilli, chopped coriander leaves (from the pack above) a small pack of mint leaves 1 shallot, ﬁnely sliced juice of 1 lime 1 tsp Thai ﬁsh sauce 1 Make the paste and brown the meat In a mini chopper, make a paste with the

ginger, coriander stalks, onion and garlic. Set aside. Heat the oil in the pressure cooker pan and brown the meat on all sides, then remove. Fry the paste for 2-3 mins with the sugar. Return the ribs to the pan and add the soy, star anise, oyster sauce and stock to just cover the ribs. 2 Simmer the ribs and make the salad Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Remove the lid, add a splash of vinegar and remove the ribs from the pan. Simmer until reduced. Meanwhile, mix the salad ingredients together. Serve each rib with sauce, topped with salad, with rice on the side.

ENTERTAINING MADE EASY Lemony prawn and pea risotto O Serves

4 in 25 minutes O £2.88 a portion O 462 kcals, 7g fat, 1g sat. fat a portion O Not suitable for freezing O Ready

2 tbsp olive oil 1 onion, chopped 300g risotto rice 1 small glass of white wine 700ml hot ﬁsh stock (from a cube) 400g bag raw prawns (defrosted if frozen) 200g frozen peas 1 red chilli, deseeded and ﬁnely chopped ﬁnely grated rind and juice of 1 lemon 1 Sweat the onions Heat the oil in a pressure cooker. Stir in the onion and sweat gently for 8-10 mins until soft

but not coloured, stirring occasionally. Stir the rice into the onions until coated in the oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent. 2 Add the prawns and peas Pour in the wine and simmer until completely evaporated. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 minutes, then release the pressure quickly. Put the pan back on a low heat and stir in the prawns and peas. Simmer gently until the prawns change colour. The risotto should be creamy and slightly soupy. 3 Finish the dish Stir through the chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon rind.

Are they safe to use? If you’ve never used a pressure cooker or been put off by scary stories, it’s time to give them another go. They’re much safer now than they were in the past and the big plus with them is that meals cook in around 30% of the time that traditional cooking methods take. Pressure cookers use a minimal amount of water, too, meaning that fewer nutrients are lost. We love them!

theeasyway It’s essential to use the timer as the food (especially veg) cooks so quickly that just 1-2 mins can make a difference

This risotto is more ‘soupy’ than some so looks a bit different, but it’s delicious!

BBC Easy Cook 35

Inspired by Glastonbury Festival. Listen to coverage on BBC Radio

Help yourself Music festivals aren’t just for teenagers these days! Fire up the barbecue, invite your friends over and listen to the line-up on BBC Radio One while you tuck into these tasty dishes Grilled corn with garlic mayonnaise O

Serves 6 Ready in 15 minutes O £1.12 a portion O 388 kcals, 30g fat, 6g sat. fat a portion O Not suitable for freezing O

6 corn cobs 2 cloves of garlic, crushed 6 tbsp mayonnaise 4 tbsp grated parmesan (or vegetarian alternative) 2 tbsp ﬁnely chopped coriander 1 lime, cut into pieces, for squeezing

Cumin and onion beef

Oregano cheese skewers

Serves 6 O Takes 20 minutes, plus marinating time O £2.89 a portion O 504 kcals, 16g fat, 4g sat. fat a portion O Not suitable for freezing

2 tbsp Worcestershire sauce 3 cloves of garlic, crushed juice of 2 limes 2 tbsp red wine vinegar 1 tbsp each cumin seeds and chilli ﬂakes 1 small onion, grated 2 tbsp olive oil, plus extra for drizzling 1kg thick steak, cut into 6 chunks

2 x 250g blocks halloumi cheese 2 tbsp olive oil 1 tbsp oregano leaves

You can use wooden instead of metal skewers – just soak them in cold water for 10 mins first so they don't 1 Marinate the meat In a small bowl, mix burn together the Worcestershire

1 Prepare the corn Boil the corn cobs for 5 minutes. Leave in the water until you’re ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before you're ready to cook, remove the cobs from the pan, pat them dry and rub the mayonnaise into each one. 2 Grill the corn Season the cobs and grill them until marks appear (it should take about 5 minutes). Remove and scatter over the parmesan and coriander. Squeeze lime over to serve.

sauce, garlic, lime juice, vinegar, spices, onion and olive oil. Season the meat well on both sides, then put in a ﬂat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hour before grilling. 2 Grill the meat Heat the barbecue until very hot. Pat the meat dry and drizzle with a little oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 minutes on each side. Let the beef skewers rest under foil for 10 minutes, then slice.

Serves 6 Takes 20 minutes, plus 2 hours soaking O 66p a portion O 305 kcals, 25g fat, 14g sat. fat a portion O Not suitable for freezing O

1 Make and grill the skewers Soak the halloumi in cold water for 2 hours or overnight. Cut into 4 long pieces and thread onto metal skewers. Drizzle with the oil, then sprinkle with the oregano and a good grind of black pepper. Cook on a hot barbecue (or in a griddle pan) for 2-3 minutes on each side.

Black beans and rice O

Serves 6 Ready in 15 minutes O 37p a portion O 222 kcals, 0g fat, 0g sat. fat a portion O Not suitable for freezing O

250g basmati rice 2 x 400g cans black beans, drained & rinsed 1 Cook the rice and beans Put the rice in a large pan with a ﬁtted lid. Cover with plenty of water and boil until al dente (about 8 mins). Drain and return to the pan. Stir in the beans. Put the lid on and warm through for 5 minutes before serving.

theeasyway The quantities are easily doubled if you're having friends or family over for a party 36 BBC Easy Cook

ENTERTAINING MADE EASY Garlic chicken O

Serves 6 O Takes 30 minutes, plus 2 hours marinating O £1.21 a portion O 337 kcals, 23g fat, 9g sat. fat a portion O Not suitable for freezing 900g boneless chicken thighs (skin-on if possible) ﬁnely grated rind and juice of 2 lemons 1 tbsp paprika 1 tbsp mild piri-piri sauce 2 tbsp soft brown sugar 3 cloves of garlic, crushed 3 tbsp olive oil 2 tbsp coriander, ﬁnely chopped

1 Marinate the chicken Put the chicken in a shallow, non-metallic dish and mix with the remaining ingredients. Cover and chill for at least 2 hours, or overnight if possible. Bring to room temperature 1 hour before grilling. 2 Cook on the barbecue Thread half the thighs onto 2 large metal skewers. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Cook for 6 minutes on one side, then turn over and cook for 4 minutes. Cook for a few mins more on each side if they are large – keep the heat on medium so they don’t burn. Remove and keep warm under foil.

Serve with Chimichurri sauce Put a small pack of coriander, chopped, a small pack flat-leaf parsley, chopped, 2 chopped cloves of garlic, 1 small onion, finely diced, and 1 green chilli, deseeded and finely chopped, in a bowl. Pour in 5 tbsp olive oil and 2 tbsp white wine vinegar and add salt. Mix together to make a sauce.

Fabulous feast for six

BBC Easy Cook 37

ENTERTAINING MADE EASY Passion fruit mousse traybake O

Cuts into 16 squares Takes 30 minutes, plus 2 hours chilling O 69p a square O 486 kcals, 30g fat, 18g sat. fat a square O Not suitable for freezing O

2 passion fruits, ﬂesh scooped out 250ml passion fruit juice from a carton 4 sheets of gelatine 2 x 400g cans sweetened condensed milk 500ml double cream, loosely whipped FOR THE BISCUIT BASE

250g digestive biscuits 100g butter, melted FOR THE FRUIT COULIS

2 mangoes (1 chopped) juice of 1 lime 2 tbsp golden caster sugar 2 passion fruits, ﬂesh scooped out and chopped

1 Make the base Crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with nonstick baking parchment. Tip in the biscuit mixture and ﬁrmly press down. Chill. 2 Mix the ﬁlling Mix the passion fruit ﬂesh with the juice. Put the gelatine in a small bowl of cold water to soak. Pour the ﬂesh and juice into a pan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl. Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until ﬁrm (about 2 hours). 3 Make the coulis Purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar.

theeasyway To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit

38 BBC Easy Cook

ENTERTAINING MADE EASY

Fuss-free ﬁsh This has lots of lovely Italian flavours and it’s all cooked in the same tray (including the potatoes), so it saves on the washing up too! Roast sea bass & vegetable traybake O

Serves 2 Takes 10 mins, plus 30 mins in the oven O £2.89 a portion O 387 kcals, 17g fat, 3g sat. fat a portion O Not suitable for freezing O

300g red-skinned potatoes, thinly sliced into rounds 1 red pepper, cut into strips 2 tbsp olive oil 1 rosemary sprig (leaves removed and very ﬁnely chopped) 2 sea bass ﬁllets 25g pitted black olives, halved ½ lemon, sliced thinly into rounds

This takes just a few mins to prepare but looks sensational. It’s perfect for outdoor eating too

1 Cook the vegetables Turn oven to fan 160C/ conventional 180C/ gas 4. Arrange the potatoes and pepper slices on a large, non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together and roast for 25 minutes, turning halfway through, until the potatoes are golden and crisp at the edges. 2 Roast the ﬁsh Put the ﬁsh ﬁllets on top of the vegetables and scatter over the olives. Top with a couple of lemon slices and drizzle with the remaining oil. Roast for further 5-8 minutes, or until the ﬁsh is cooked through. BBC Easy Cook 39

ENTERTAINING MADE EASY

UNDER £5 PER HEAD!

This 3-course meal makes a lovely alternative to the usual Sunday roast MAIN COURSE Duck au vin STARTER Smoked mackerel salad Serves 6 Ready in 20 minutes O 96p a portion O 348 kcals, 31g fat, 6g sat. fat a portion O Not suitable for freezing

1 Make the dressing Tip the shallots into a bowl with the vinegar, season and set aside to soften for a few minutes. Mix the diced beetroot and olive oil into the shallots.

150g bag baby salad leaves 300g pack smoked mackerel ﬁllets, skinned and ﬂaked 4 tbsp horseradish cream

2 Toss and serve Lightly toss the leaves with the mackerel and some of the dressing. Put 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Arrange small spoonfuls of horseradish around each plate and serve.

O O

FOR THE DRESSING

3 small shallots, ﬁnely sliced into rings 4 tbsp red wine vinegar 4 cooked, peeled beetroot (2 ﬁnely diced, 2 sliced into 18 slices) 8 tbsp olive oil

Serves 6 Takes 20 minutes, plus 2 hours cooking and chilling time O £2.64 a portion O 642 kcals, 44g fat, 12g sat. fat a portion O Not suitable for freezing O

6 duck legs 4 tbsp plain ﬂour 1 tbsp sunﬂower oil 3 carrots, chopped 1 onion, chopped 4 cloves of garlic, roughly chopped 1 bottle of cheap red wine a bunch each of fresh thyme and bay (tie them together if you like) 140g smoked bacon lardons 200g baby button mushrooms 1 Brown the meat Turn oven to fan 160C/conventional 180C/ gas 4. Tip the duck into a bowl and season. Tip in the ﬂour and toss until coated. Heat the oil in a large, ﬂameproof, ovenproof lidded casserole dish and brown the duck well on all sides (about 10 mins). Remove to a plate, then add the carrots, onion and garlic to the dish and cook for 5 mins until just starting to colour. 2 Cook the duck Return the duck to the dish with the veg and pour in the wine. Add the herbs, season, then bring to the boil. Cover with a lid and cook in the oven for 1½ hours. Remove and cool. Lift the duck into a container, strain the sauce into a pan and chill both for 30 minutes. Once chilled, lift the fat off the sauce and set aside (to make the Golden Potatoes, see opposite).

theeasyway The duck can be made up to 2 days ahead (or frozen for up to 3 months) at the chilling stage of step 2 40 BBC Easy Cook

3 Add the bacon and mushrooms Sizzle the lardons for 5 mins. Turn up the heat, add the mushrooms and cook for 3-4 minutes. Return the duck and sauce to the dish and simmer for 10 minutes or until heated through.

Golden potatoes Boil 1.5kg floury potatoes, cut into chunks, for 2 mins, drain and cool. About 30 mins before serving, melt 3 tbsp duck fat (from the duck) in a frying pan and cook on a high heat until browning, then sizzle slowly for 20 mins, until golden. Before serving, toss through a small handful of chopped parsley and 1 finely chopped clove of garlic. Serves 6, with the duck. (27p a portion)

Now turn the page for a delicious dessert to make BBC Easy Cook 41

ENTERTAINING MADE EASY

theeasyway Leave to stand for 5 mins before serving with ice cream or custard

Berry oat crumble OServes

6 OTakes 20 minutes, plus 25 minutes in the oven O£1.12 a portion O369 kcals, 15g fat, 9g sat. fat a portion ONot suitable for freezing FOR THE CRUMBLE

100g plain ﬂour 50g rolled oats 100g butter, cut into cubes 50g golden caster sugar 42 BBC Easy Cook

FOR THE FRUIT FILLING

400g strawberries (halved, if large) 100g golden caster sugar 1½ tbsp cornﬂour 500g mixed berries (defrosted if frozen) 1 Make the topping and stew the fruit Turn oven to fan 180C/conventional 200C/ gas 6. Put the ﬂour, oats, butter and sugar in a bowl, squash the mixture together with your ﬁngers into a crumble texture, sprinkle over a baking tray and bake for 10 minutes, stirring and roughly breaking up halfway through the

cooking time. (You can make the topping up to 2 days ahead, and store it in an airtight container.) Meanwhile, put the strawberries, sugar and cornﬂour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining mixed berries. Tip the fruit into a baking dish. 2 Bake the crumble Sprinkle the cooked crumble topping over the fruit, then put the crumble in the oven for 15 minutes, until bubbling and golden.

NEW AND IMPROVED DIGITAL EDITION Our award-winning app gives you all the content you know and love from the print edition PLUS some great interactive features

APRIL 2015

MAGAZINE

Landscape view recipes are back!

Exclusive videos

Bookmark your favourites

NEW!

View recipe in landscape

Easy-to-view recipe cards

Share on Facebook or Twitter

Digital magazine also available on

Subscribe from just £13.49 every six months and save over 40%. Visit the Apple App Store, Amazon or Google Play today

The gooseberry dressing is lovely with a mackerel salad too

Inspired by Food & Drink

gooseberries Just like BBC 2’s Food & Drink, we always champion seasonal produce – and gooseberries are at their best now Asian barbecue pork salad with gooseberry dressing OServes

4 20 minutes, plus 25 minutes in the oven and marinating time O£2.64 a portion O329 kcals, 10g fat, 3g sat. fat a portion ONot suitable for freezing OTakes

500g piece pork tenderloin, trimmed a small pack of fresh coriander, to garnish a small pack of mint, to garnish FOR THE MARINADE

2 tbsp soy sauce 1 clove of garlic, crushed 1 tbsp light muscovado sugar FOR THE DRESSING 44 BBC Easy Cook

100g gooseberries, topped and tailed 2 tbsp golden caster sugar 1 long, hot red chilli, shredded 2 tbsp light olive oil 1 tbsp ﬁsh sauce FOR THE SALAD

½ cucumber, cut into small cubes 6 spring onions, shredded lengthways 100g (about 10) radishes, halved 1 Make the marinade Mix the marinade ingredients together in a container or food bag. Cut the pork into 2 pieces (so it will ﬁt the pan better), slash a few times, then leave to marinate for 30 mins - 24 hours.

2 Make the dressing Finely chop the gooseberries. Put the sugars and chilli in a pan with 1 tbsp water. Heat until the sugar dissolves, bring to a simmer, then add the gooseberries and their juices. Off the heat, stir in the oil and ﬁsh sauce. Cool. 3 Cook the pork Heat a griddle pan. Shake the excess marinade off the pork, then sear for 20-25 mins, turning the meat 4 times until charred but still juicy. Rest on a plate for 5 mins. Divide the salad ingredients between 4 plates, then slice the meat and arrange on the salad with the meat juices poured over. Garnish with herbs and serve with the dressing.

ENTERTAINING MADE EASY Gooseberry & mint lemonade O Makes

700ml (about 11 servings once diluted) in 30 minutes O 31p a portion O 103 kcals, 0g fat, 0g sat. fat a portion O Not suitable for freezing O Ready

250g caster or granulated sugar 3 large lemons, plus more to serve 350g gooseberries, topped and tailed, then halved mint leaves from 3 sprigs 1 Dissolve the sugar In a large pan, gently melt the sugar in 250ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon rind. Squeeze the juice to make about 100ml.

Gooseberry fool OServes

4 in 20 minutes O81p a portion O388 kcals, 32g fat, 20g sat. fat a portion ONot suitable for freezing

2 Make the cordial Add the lemon rind, juice, gooseberries and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the ﬂesh well to extract the juices, then chill thoroughly.

OReady

250g gooseberries, topped and tailed 3 tbsp caster sugar 200g Greek yogurt 1-2 tbsp icing sugar 1 tsp vanilla extract 200ml double cream 1 Simmer the fruit Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge. 2 Ripple the fruit through Put the yogurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

theeasyway Serve with shortbread – or almond thins go really well too

Perfect on a hot day in the garden BBC Easy Cook 45

ENTERTAINING MADE EASY

Take a pack of

couscous It’s quick to prepare and makes a great alternative to use instead of pasta, rice or potatoes

Spicy chicken couscous OServes

2 (easily multiplied) OTakes 30 minutes, plus 10 minutes cooking O£2.48 a portion O672 kcals, 28g fat, 7g sat. fat a portion ONot suitable for freezing 1 courgette, cut into small chunks 1 carrot, cut into small chunks 1 red onion, cut into wedges 85g mushrooms, quartered a handful of cherry tomatoes (about 8) 2 cloves of garlic, peeled 1 tbsp olive oil ½ tsp paprika

For a sweet, spicy hit, drizzle some sweet chilli sauce over the chicken 46 BBC Easy Cook

½ tsp dried chilli ﬂakes 4 bone-in chicken thighs (skin on) 200g couscous ½ small pack parsley or mint, chopped a drizzle of sweet chilli sauce (optional) 1 Prepare the veg Turn the oven to fan 180C/conventional 200C/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated. 2 Roast the chicken Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and

ﬂesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 minutes until the vegetables are starting to crisp and the chicken is cooked through. 3 Cook the couscous About 10 minutes before the chicken and vegetables are cooked, put the couscous in a bowl and just cover with boiling water, cover with cling ﬁlm and set aside for 5 minutes. 4 Add the herbs to the couscous Fork through the couscous, then toss through the vegetables and herbs, season, then transfer to a serving plate. Top with the chicken.

Brilliant summer main course

Moroccan roasted vegetable couscous O Serves

4 a portion O Takes 15 mins, plus 30 mins in the oven O 272 kcals, 19g fat, 5g sat. fat a portion O Not suitable for freezing O £1.69

2 courgettes, cut into chunks 3 red peppers, deseeded and chopped 1 large aubergine, cut into chunks 8 spring onions, cut into 2cm lengths 2 tbsp olive oil 2 tbsp harissa 180g couscous ½ bunch fresh mint, chopped

1 Roast the vegetables Turn oven to fan 180C/conventional 200C/ gas 6. Spread the courgettes, red peppers, aubergine chunks and spring onions onto a baking tray. Drizzle over the olive oil and harissa, season and toss well. Roast for 30 minutes, or until all the vegetables are cooked through and beginning to caramelise and brown. 2 Cook the couscous About 10 minutes before the vegetables are cooked, put the couscous into a bowl and just cover with boiling water, cover with cling ﬁlm and set aside for 5 minutes.

3 Serve Fork through the couscous to separate the grains. Sprinkle the veg with the mint and serve with the couscous.

Serve with Warm pittas and minty tahini To make mix together 2 tbsp tahini paste, juice of 1 lemon, 4 tbsp Greek yogurt and 1-2 tbsp water to make a dressing. Stir in half a bunch of chopped mint. Serves 4. BBC Easy Cook 47

ENTERTAINING MADE EASY theeasyway Serve the skewers with the couscous

Spiced lamb kebabs with pea and herb couscous OServes

3 (makes 6 skewers) 20 minutes, plus 20 minutes cooking O£2.16 a portion O466 kcals, 23g fat, 8g sat. fat a portion ONot suitable for freezing OTakes

400g lean lamb shoulder, cut into 3cm cubes 1 tsp ground cumin ½ tsp cayenne pepper 1 tsp sweet smoked paprika 1 tbsp olive oil 24 cherry tomatoes 140g couscous 400ml hot vegetable stock 140g frozen peas 1 large carrot, coarsely grated 48 BBC Easy Cook

a small pack coriander, chopped a small pack mint, chopped juice of 1 lemon 2 tbsp olive oil 1 Flavour the lamb Soak 6 wooden skewers in water for about 30 minutes (this prevents them burning when cooking on the griddle). Put the lamb cubes in a large bowl with the spices and olive oil. Toss everything together well and season. 2 Thread the skewers Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until they are all used up.

3 Cook the couscous Meanwhile, put the couscous in a large bowl, pour over the hot vegetable stock and add the peas. Stir, then cover with cling ﬁlm and leave to soak (about 5 minutes). 4 Finish making the couscous Heat a griddle pan. When all the liquid has soaked into the couscous, gently ﬂuff up the grains with a fork, and stir in the carrot, herbs, lemon juice and oil. Mix everything together well, season and set aside. 5 Cook the skewers Put the skewers on the griddle pan and cook for 5-6 minutes on each side, until the meat and tomatoes are charred and cooked through.

ENTERTAINING MADE EASY

Have a go at making

chutney Chutney isn’t just for the autumn – it’s a great way of making the most of summer fruit while it’s at its cheapest too Apricot chutney O

Makes 4 x 500g jars Takes 20 minutes, plus 45 minutes cooking O £2.68 a jar O 24 kcals, 0g fat, 0g sat. fat a tbsp O Not suitable for freezing O

1kg apricots 2 red onions 5cm piece of ginger 2 apples 2 red chillies 1 tsp Chinese ﬁve-spice powder 1 tsp paprika 1 tsp coarsely crushed black peppercorns 1 tsp salt 400ml cider vinegar 450g granulated sugar

Store for up to a year in a cool dry place, and add the date to the label

1 Make the chilli paste Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Chop the chillies and add to the processor with the seeds, whizz until ﬁnely chopped and tip into a pan. Add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally. 2 Add the fruit and boil Add the apricots and return to the boil. Simmer for 10 mins more until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a spoon is dragged across the base of the pan. Spoon into warm, clean, sterilised jars and label.

theeasyway Apricots are often on special offer in the summer, so as chutney keeps well it’s worth making more than one batch if you have time BBC Easy Cook 49

Inspired by Wimbledon, watch coverage this June on the BBC

Try these new ways to serve the nation’s favourite berries while you’re watching tennis on TV

tea

A no-bake cheesecake is simple to make and you can rustle it up from just a few ingredients

50 BBC Easy Cook

GET BAKING Strawberry peanut crunch pie OServes

10 30 minutes, plus chilling and freezing time O54p a portion O379 kcals, 16g fat, 1g sat. fat a portion ONot suitable for freezing OTakes

FOR THE BASE

60g butter, melted, plus extra for greasing 15 digestive biscuits 85g crunchy peanut butter FOR THE FILLING

200g crème fraiche 200g full-fat soft cheese 25g icing sugar, sifted ½ tsp vanilla paste, or seeds from ½ vanilla pod FOR THE SAUCE AND TOPPING

450g ripe strawberries 2 tbsp icing sugar, plus extra for dusting 40g peanut brittle, crushed 1 Crush the biscuits Generously grease a 20cm round sandwich tin and line the base with parchment. Finely crush the biscuits, either in a processor or by putting them into a food bag, squeezing out the air, then bashing with a rolling pin. 2 Make the base Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a cutlery spoon, press the mix evenly over the base and up the sides of the prepared tin. Once even, go over the crumbs again, pressing and ﬁrming to a smooth crust. Chill in the freezer for 30 minutes. 3 Make the ﬁlling Beat the ﬁlling ingredients together with an electric hand beater until thick. Spoon carefully onto the biscuit case, then top with about 25 strawberries. Chill for at least 2 hours. 4 Make the sauce Use a hand blender or processor to purée the remaining strawberries (should be about 200g) with the icing sugar until smooth.

theeasyway When you are ready to serve, carefully push the very cold pie up out of the tin (standing it on something like an upturned mug will help). Sprinkle over the peanut brittle and extra icing sugar

Serve with clotted cream, if you like Rustic strawberry tart O

Serves 8 O Takes 45 minutes, plus 50 minutes cooking and chilling time O £1.08 a portion O 335 kcals, 16g fat, 10g sat. fat a portion ONot suitable for freezing 600g strawberries, hulled and sliced 2 tsp cornﬂour 2 tsp golden caster sugar 4 tbsp strawberry jam, sieved FOR THE PASTRY

140g chilled butter, cubed 225g plain ﬂour, plus extra for dusting 25g ﬁne polenta cornmeal or semolina, plus 1 tbsp more for sprinkling 2 tbsp golden caster sugar 2 medium eggs 1 Make the pastry Put the butter, ﬂour, 25g polenta, sugar and a pinch of salt into the large bowl of a food processor and whizz to ﬁne crumbs. Beat one of the eggs and add to the mixer and blend again until the pastry starts to clump

together. Tip onto your work surface and knead brieﬂy to bring the pastry together into a smooth ball. Flatten into a disc, wrap in cling ﬁlm and chill for 30 minutes. 2 Make the tart Turn oven to fan 160C/conventional 180C/ gas 4. Dust the work surface with a little polenta and ﬂour, then roll out the pastry into a circle roughly 35cm in diameter. Line a large baking sheet with parchment and lay the pastry on top. Put the strawberries in a bowl and toss through the cornﬂour and sugar. Sprinkle the pastry with 1 tbsp polenta, then arrange the strawberries on top, leaving a border about 3cm clear around the edge. 3 Bake and glaze Beat the remaining egg and brush it over the pastry edge to glaze. Fold the pastry over the strawberries, pinching to create a rough border, and leaving the centre exposed. Brush the edge with more egg. Bake for 45-50 minutes until golden brown and crisp. Brush the strawberries with the jam. Lovely served warm or cold. BBC Easy Cook 51

Feeling

fruity Orange and apricot loaf O

Serves 8 Takes 20 minutes, plus 1 hour in the oven O 46p a portion O 430 kcals, 20g fat, 12g sat. fat a portion O Suitable for freezing O

Cake and fresh fruit are a match made in heaven, so enjoy! Try our lovely meringue cake too...

175g unsalted butter, softened, plus extra for greasing 175g dried apricots, chopped ﬁnely grated rind of 2 large oranges, and juice of 1 175g golden caster sugar 3 medium eggs, beaten 280g self-raising ﬂour a drop of milk (optional) 50g icing sugar 1 Simmer the fruit Turn oven to fan 140C/conventional 160C/ gas 3. Grease and line a 900g loaf tin with baking parchment. In a pan, heat the apricots with the orange rind and all but 1 tbsp of the juice. Simmer for 5 minutes until the apricots have absorbed all the juice. Set aside to cool. 2 Make the batter Beat the butter and sugar in a bowl until light and ﬂuffy. Gradually beat in the eggs, then fold in the ﬂour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk. 3 Bake the cake Scrape the batter into the tin and smooth the top with a spatula. Bake in the oven for 50 minutes-1 hour, until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before removing, then leave on a wire rack to cool completely. 4 Ice the cake Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

52 BBC Easy Cook

Make two and freeze one

GET BAKING Cherry, rose and pistachio pavlova traybake O

Serves 10 Takes 35 minutes, plus 1 hour 20 minutes cooking and overnight cooling O 91p a portion O 297 kcals, 17g fat, 8g sat. fat a portion O Suitable for freezing (meringue only) O

FOR THE MERINGUE

5 large egg whites 250g white caster sugar 1 tsp white wine vinegar 1 tsp cornﬂour FOR THE TOPPING

200ml double cream 150ml coconut yogurt 1-2 tsp rose water 250g cherries, halved and stoned (plus a few with stems on to decorate) 100g shelled pistachios, roughly chopped edible rose petals, to decorate (optional) (If buying, make sure they are organic, or if you want to use from your own garden, make sure they are unsprayed)

Little banana cakes with maple pecan icing

1 The day before, make the meringue Turn oven to fan 120C/conventional 140C/ gas 1. Line a large, ﬂat baking tray with baking parchment. Put the egg whites in a large, grease-free bowl with a pinch of salt. Using clean, electric beaters, whisk until the eggs hold soft peaks. Add the sugar, 1 tbsp at a time, whisking well between each addition, until the meringue is thick and glossy, and holds stiff peaks. Add the vinegar and cornﬂour and whisk again. Pile the meringue onto the baking tray, then spread to a rectangle, roughly A4 size. Use the back of the spoon to make peaks and dips in the meringue to create an attractive texture. Bake in the centre of the oven for 1 hour 20 mins, then turn off the oven and leave the pavlova inside to cool overnight. 2 Assemble the cake Softly whip the cream, fold through the yogurt and rose water. Remove the pavlova from the parchment and put on a plate. Spoon on the coconut cream, top with cherries, and scatter over the pistachios and petals, if using.

Makes 6 (easily doubled) Takes 35 minutes, plus 15 mins in the oven O 48p each O 354 kcals, 15g fat, 5g sat. fat each O Suitable for freezing (un-iced) O

50g butter, softened, plus extra for greasing 85g caster sugar 100g plain ﬂour 1 tbsp maple syrup 1 large egg 1 ripe banana, mashed 1½ tsp baking powder FOR THE ICING

100g icing sugar, sifted 2-3 tbsp maple syrup a drop of vanilla extract 18 pecan nut halves, toasted 1 Bake the cakes Turn oven to fan 170C/conventional 190C/ gas 5 and grease a 6-hole mufﬁn tin. Beat the cake ingredients in a bowl with an electric whisk until smooth. Spoon into the holes and bake for 15 minutes until cooked. Cool in the tin for 5 minutes, then carefully transfer the cakes to a wire rack.

For a Bake Off finish, brush the petals with beaten egg white then dust with caster sugar, to crystallise

2 Ice the cakes Stir the icing sugar into the syrup and vanilla to make a thick drizzle icing. Turn the cakes so they are ﬂat-side down, then spoon some icing onto the top of the cakes and top each with 3 toasted pecan halves. Now drizzle a little more icing over the nuts and let it trickle down the sides of the cake. Leave to dry. BBC Easy Cook 53

Serve these as soon as they come out of the oven. They're lovely with a green salad

Summer

veg bakes

Creamy asparagus puffs

Make the most of veg in these tasty bakes – perfect for a summer lunch in the garden

O Takes

400g asparagus spears, trimmed 1 medium egg, beaten

a little plain ﬂour, for dusting 375g block all-butter puff pastry 150g pack of soft cheese 4 thin slices cooked smoked ham

1 Roll out the pastry Turn oven to fan 180Cconventional 200/ gas 6. Line a baking tray with parchment. On a lightly ﬂoured surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.

O Serves

4 20 mins, plus 20 mins in the oven O £2.76 each O 567 kcals, 11g fat, 2g sat. fat each O Not suitable for freezing

54 BBC Easy Cook

2 Fill the parcels and bake Spread a quarter of the soft cheese onto each square (leave 1cm space around the edges). Wrap a slice of ham around 4-5 asparagus spears, put the bundles on top of the cheese and season. Brush the pastry edges with egg. Wrap 2 edges of each square to meet over the ham and asparagus (see picture). Brush the pastry with egg. Bake for 20-25 mins, until golden.

GET BAKING Crispy ﬁlo veg tart O Serves

8 25 minutes, plus 55 mins in the oven O 96p a portion O 362 kcals, 25g fat, 12g sat. fat a portion O Not suitable for freezing O Takes

3 tbsp olive or rapeseed oil 6-8 sheets of ﬁlo pastry 50g dried breadcrumbs 100g asparagus (sliced in half lengthways) 2 courgettes, sliced 6 large eggs ﬁnely grated rind of 2 lemons a small handful of parsley, chopped 200g crème fraiche 200g block feta cheese, crumbled 1 Make the base Turn oven to fan 160C/conventional 180C/ gas 4. Heat a baking sheet. Lightly oil an 18 x 25cm tart tin. Line the tin with strips of baking parchment. Unfold the pastry (keep it covered with a damp tea towel as you work). Line the tin with pastry, one sheet at a time, brushing each sheet with oil and sprinkling a thin layer of breadcrumbs between the layers as you go. Leave a little pastry hanging over the edges. Brush the ﬁnal layer with oil and scrunch up the edges to create a border. 2 Roast the veg and bake the tart Toss the veg with seasoning and the remaining oil and tip onto a baking tray. Bake the pastry case and the veg (on the shelf below) for 10 mins. Remove the veg. Brush the tart with beaten egg and bake for 5 mins, until golden. Whisk the remaining egg with the lemon rind, herbs, crème fraiche and seasoning. Lay half the veg then half the feta in the bottom of the tart. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the ﬁlling has set. Remove and leave to cool.

Roasted ratatouille and cheese tart O Serves

8 15 mins, plus 2 hours in the oven O £2.37 a portion O 626 kcals, 49g fat, 23g sat. fat a portion O Not suitable for freezing O Takes

500g pack all-butter shortcrust pastry a little ﬂour, for dusting FOR THE FILLING

1 aubergine, cut into 2½ cm slices 1 courgette, thickly sliced 1 yellow pepper, deseeded and cut into strips 1 red onion, thickly sliced 3 large cloves of garlic, unpeeled 3 tbsp olive oil 250g cherry plum tomatoes 300ml pot double cream 3 eggs ½ small bunch basil (leaves only) 150g pack hard goat's cheese 1 Roast the veg Turn oven to fan 180C/conventional 200C/ gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray and roast for 20 minutes. Toss through the tomatoes and roast for 15-20 minutes

more, or until the vegetables are tender and beginning to caramelise. 2 Roll out the pastry Meanwhile, roll out the pastry on a lightly ﬂoured surface and use to line a 23cm loosebottomed tart tin. Chill for 30 minutes. 3 Bake the case While the vegetables cool, reduce oven to fan 170C/conventional 190C/gas 5. Prick the base of the tart case with a fork, line with baking parchment and ﬁll with baking beans. Put on a baking tray and bake for 15 minutes, then remove the beans and parchment. Bake for 10-15 minutes more until lightly golden. 4 Add the ﬁlling and ﬁnish cooking Reduce oven to fan 140C/conventional 160C/ gas 3. Squeeze the garlic from their skins into a jug and mash to a paste with a little salt. Slowly whisk in the cream, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip twothirds into the pastry case and spread out evenly. Crumble over three-quarters of the cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until just set, with a slight wobble. BBC Easy Cook 55

Cute as cupcakes

These gorgeous cakes are perfect for a celebration – or an anytime treat

Chocolate cupcakes 12 20 minutes, plus 35 minutes in the oven and cooling time O 42p each O 234 kcals, 10g fat, 4g sat. fat each O Suitable for freezing (un-iced)

25g soft butter 50g icing sugar 1 tbsp cocoa powder 1 tsp semi-skimmed milk 100g light soft cheese 100g quark

FOR THE CAKES

1 Mix the cake batter Turn oven to fan 160C/ conventional 180C/ gas 4. Line a 12-hole mufﬁn tin with paper mufﬁn cases. Tip the ﬂour into a large mixing bowl, remove 2 tbsp of it and replace with the cocoa. Stir in the baking powder, sugar and almonds, then make a well in the centre. Beat the eggs in a separate bowl and stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture and stir brieﬂy with a large metal spoon to combine.

O Makes O Takes

175g self-raising ﬂour 2 tbsp sifted cocoa powder 1½ tsp baking powder 140g golden caster sugar 25g ground almonds 2 large eggs 175g full-fat natural yogurt 2-3 drops of vanilla extract 25g butter, melted 2 tbsp rapeseed oil FOR THE ICING

25g dark 70% chocolate, ﬁnely chopped, plus 1 rounded tbsp grated chocolate 56 BBC Easy Cook

2 Bake the cakes Divide the mixture evenly between the paper cases. Bake for 15-20 mins until well risen and a skewer inserted into a cupcake comes out clean. Remove to a wire rack to cool.

These will keep for 2-3 days in the fridge – if they last that long!

3 Start making the icing Tip the 25g chocolate into a heatproof bowl and set it over a pan of gently simmering water. Remove the pan from the heat and leave until the chocolate has melted and cooled.

4 Decorate Put the butter, icing sugar, cocoa and milk in a bowl, and beat until smooth. Beat in the soft cheese and quark. Stir it into the cooled chocolate. Spoon the icing in swirls over each cake and scatter with the grated chocolate.

GET BAKING Celebration cupcakes O Makes

24 20 mins, plus 30 minutes in the oven and decorating time O 32p each O 408 kcals, 22g fat, 12g sat. fat each O Suitable for freezing (un-iced) O Takes

3 large eggs 200g natural yogurt 2 tsp vanilla extract 250g caster sugar 280g self-raising ﬂour 140g ground almonds 250g butter, softened TO DECORATE

250g butter, softened 300g icing sugar, sifted, plus extra for rolling 500g pack ready-to-roll icing (for the tops) a selection of food colourings extra icing and decorations of your choice (see our ideas, below) 1 Make and bake the cakes Turn oven to fan 140C/conventional 160C/ gas 3. Line 2 x 12-hole mufﬁn tins with paper cases. Put the eggs, yogurt, vanilla, sugar, ﬂour, almonds and butter in a bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 minutes, or until a skewer poked into a cake comes out clean. Cool on a wire rack. 2 Decorate Beat the butter and icing sugar until smooth. Put a spoonful into the centre of each cake. Divide the ready-to-roll icing into as many pieces as you have food colouring (leave one piece white). Knead a little colouring into each, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm ﬂuted cutter to stamp out rounds and press down onto the icing to ﬂatten it a bit. Decorate with one of our ideas (see below).

Now have a go at these ideas for decoration... Hip-hip-hooray cakes Colour a little more ready-to-roll icing with different colours and roll out on an icing sugar-dusted surface. Stamp out circles using a 4cm ﬂuted cutter and letters using alphabet cutters – use colours that will show up against each other. Dab a little leftover buttercream on the bottom of each letter, stick onto a circle, then dab more under the circle and stick on top of a cake.

Sparkle crown cakes Roll out a small amount of white ready-toroll icing and brush with silver edible glitter

or lustre. Using a mini crown cutter, stamp out shapes. Decorate with gold star sprinkles – if you have a small new paintbrush, use it to dab a little leftover buttercream on the back of the stars to stick onto the crowns. Stick the crowns on top of the cakes with buttercream.

Pretty rose cakes Colour a small piece of ready-to-roll icing pink. Pinch off marble-sized chunks of icing and roll into thin-ish sausages. Flatten them slightly between your ﬁngers then, starting from one end, roll up like a wonky swiss roll, pinching one side tighter, while the other

stays more open (this will be the top of the rose). Use a small pair of scissors to trim the bottom (to give a good base), then stick to the cake with more leftover buttercream. Pinch small chunks of another colour into fat diamonds to make leaves, and use a knife to mark a line down the centre of each. Add to the cakes with a little more buttercream.

Pearly heart cakes Spread a thin layer of buttercream over icing hearts. Tip some edible pearls into a saucer, then dip in the hearts, icing-side down, to cover in pearls. Stick on with buttercream. BBC Easy Cook 57

GET BAKING

For the biscuit tin

theeasyway

Give a traditional golden syrup pudding the traybake treatment and slice it up as a special treat

These will keep in a tin for up to ﬁve days

Treacle tart bars O

ﬁnely grated rind and juice of 1 lemon 3 large eggs, beaten

320g sheet ready-rolled shortcrust pastry 750g golden syrup 175g fresh breadcrumbs 120g rolled oats

1 Make and bake the pastry case Turn oven to fan 180C/conventional 200C/gas 6. Line the base and sides of a 20 x 30cm baking tin with 2 criss-crossed strips of baking parchment. Unroll the pastry and sit it in the centre of the tin so that it lines the base and evenly comes up the sides a little. Lay a sheet of greaseproof paper (not parchment) on the top. Add

Makes 16 Takes 20 minutes, plus 1 hour 10 minutes in the oven O 34p each O 312 kcals, 7g fat, 2g sat. fat each O Not suitable for freezing

58 BBC Easy Cook

some baking beans, then bake for the pastry case for 20 minutes. Remove the beans and paper and bake for 10 minutes more until pale but biscuity, then lower the oven to fan 160C/conventional 180C/gas 4. 2 Add the ﬁlling and bake Mix the golden syrup, breadcrumbs, oats, lemon rind and juice and the beaten eggs. Tip the ﬁlling into the pastry, spread evenly, then bake for 40 minutes until golden brown and set. Cool, then slice into bars.

SAVE UP TO 48%

on the perfect

FATHER’S DAY GIFT SAVE UP TO 48% with a unique and thoughtful magazine subscription gift this Father’s Day… from gardening to fast cars, science to history, inspiration for his next holiday or the essential guide to TV and radio, there’s a magazine to suit every man’s taste. Order today for the perfect gift this Father’s Day.

SAVE

31%

SAVE

41%

SAVE

40%

for £32.99

for £29.99

for £33.99

Packed with triple-tested recipes and practical ideas for every meal occasion

Help your father create that perfect garden he’s always wanted

If he loves fast cars and driving, he’ll love Top Gear magazine

SAVE

25% for £44.90

SAVE

30% for £45.49

The biggest name in astronomy

Everything he loves about riding a mountain bike

Call 0844 844 0260 Quote Code FDP15 Calls will cost 7p per minute plus your WHOHSKRQHFRPSDQ\·VDFFHVVFKDUJH

SAVE

30% for £45.49 The manual for the modern road cyclist

SAVE

30% for £38.00 Packed full of great ideas for your father to explore the British countryside

SAVE

37%

SAVE

48% for £29.99* The ultimate digital TV and radio guide

SAVE

25%

SAVE

25%

SAVE

25%

for £44.85

for £41.43

Britain’s bestselling history magazine; perfect for enthusiasts of all levels of knowledge and interest

The science and technology magazine for his inquisitive mind

SAVE

25%

SAVE

35%

for £31.99

for £38.90

for £29.99

Get him inspired with over 75 recipes, restaurant recommendations and travel ideas

The UK’s leading natural-history magazine; offering him a window to the natural world

Stories of adventure and exploration

Inspire him every month with the award winning Lonely Planet Traveller

Visit buysubscriptions.com/fathersday Quote Code FDP15

More great offers available online at www.buysubscriptions.com/fathersday

Order before 15 June to receive a FREE gift card

cooks Totally delicious ideas from your favourite BBC chefs

Easy recipes clever tips, shortcuts and ideas

John’s cake is perfect for a celebration or party centrepiece – but irresistible any time!

60 BBC Easy Cook

TV COOKS

The Great British Bake Off’s

John Whaite

‘The caramel-dipped hazelnuts are much easier than they look, and they transform what would otherwise look like a plain chocolate cake into a spectacular bake’

John is a previous winner of The Great British Bake Off

Chocolate & hazelnut celebration cake O

Serves 12 Takes 1 hour 15 minutes, plus 40 minutes in the oven O 79p a portion O 704 kcals, 47g fat, 19g sat. fat a portion O Not suitable for freezing O

200g dark chocolate, roughly chopped 300g skinless (blanched) hazelnuts 150g dark muscovado sugar 150g golden caster sugar 6 eggs (5 separated) FOR THE GANACHE

250g dark chocolate, ﬁnely chopped 220ml double cream 30g salted butter, chopped, plus extra for greasing FOR THE CARAMEL HAZELNUT SPIKES

200g golden caster sugar about 20 skinless (blanched) hazelnuts YOU WILL ALSO NEED

20 co*cktail sticks or wooden skewers sticky tape 1 Melt the chocolate Turn oven to fan 150C/conventional 170C/ gas 3. Grease and line a 23cm loose-bottomed cake tin with baking parchment. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Allow the chocolate to slowly melt, then set aside to cool a little. 2 Blitz the nuts Meanwhile, whizz the hazelnuts in a food processor until roughly chopped, then add the sugars and blitz again to a fine, sandy consistency. Tip into a mixing bowl and add the 1 whole egg and 5 egg yolks. This will be a very stiff batter but, with a bit of elbow grease,

it will combine. When well incorporated, beat in the melted chocolate. 3 Make the cake Put the remaining egg whites in a clean bowl and whisk until they form medium peaks. Scoop a quarter of the egg whites onto the batter and beat it in to incorporate, then gently fold in the rest. Pour the batter into the prepared tin and bake for 35-40 mins. A skewer inserted in the centre should come out reasonably clean, but the best indication that it is done is a smooth top with perhaps a few cracks, and a subtle springiness to the cake when gently prodded. Remove the cake from the oven and leave it to cool completely. 4 Make the ganache Put the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan and heat until the butter melts, but don’t let it boil. Pour it over the chocolate and leave for about 1-2 mins to melt, then stir to form a smooth, glossy ganache. When the cake has cooled, remove from the tin and place it on a cake stand or platter. When the ganache has cooled to a spreadable consistency, spread generously over the entire surface of the cake – as neatly or as messily as desired.

6 Assemble the hazelnut spikes Use a co*cktail stick or wooden skewer to push into each hazelnut – make sure that you don’t push it in where the seam is or the hazelnut will split. Put a sheet of baking parchment on the floor directly underneath your work surface – this will catch any drops of caramel. Dredge the hazelnut through the thickened caramel, coating it very generously. Secure the co*cktail stick to the work surface with some sticky tape or wedge under a heavy pan, so that the caramel-covered hazelnut hangs over the edge. Allow the caramel to drip towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. When hardened, use scissors to gently trim the fine threads of caramel off the more robust, decorative spikes. Arrange the hazelnuts, spikes pointing up, in the centre of the cake.

5 Make the caramel Put a large saucepan over a medium heat to heat. Add the sugar and continue heating until dissolved. Increase the heat and bubble, swirling the pan from time to time, until the caramel turns an amber colour – but don’t stir as this will cause the caramel to crystallise. Remove the pan from the heat and allow the caramel to cool and thicken to the consistency of golden syrup – if it sets too solid, simply place it over a low heat to melt again.

BBC Easy Cook 61

TV COOKS

The Great British Bake Off’s

James Morton

‘Quiche is a fairly indulgent thing, pizza is definitely an indulgent thing, so why not combine the two for something that bit more? A quiche, takeaway-style!’

James was a contestant on The Great British Bake Off

Spicy pepperoni quiche O

Serves 8 Takes 40 mins, plus 50 mins in the oven and cooling time O 64p a portion O 588 kcals, 48g fat, 23g sat. fat a portion O Not suitable for freezing O

butter, for greasing 450g ready-made short crust pastry, chilled 150g cooked chorizo 2 eggs 300ml double cream 125g fresh mozzarella, torn and drained 50g sliced pepperoni jalapeno peppers, from a jar 1 Roll out the pastry Turn oven to fan 160C/conventional 180C/ gas 4 and grease a 30cm loose-bottomed metal tart tin with butter. Roll out the pastry on a ﬂoured surface to the thickness of a £1 coin. Use a rolling pin to help you place it in the tin. Trim the edges, leaving an overhang. Prick the base with a fork and chill for 15 minutes. 2 Bake the case and make the ﬁlling Line the case with baking paper, weighted down with baking beans. Bake for 20-25 mins, remove the paper and bake for 10 minutes until golden. Meanwhile, chop the cooked chorizo into 1cm squares. Whisk the eggs and cream together in a jug with some salt and pepper, then add the chorizo. Slice the mozzarella thinly.

Leave to cool in the tin for 5 minutes before serving, with a salad if you like. It’s also excellent cold 62 BBC Easy Cook

3 Add the ﬁlling and bake Trim the excess pastry from the cooked case with a sharp knife. Put the case back on your oven shelf and pour the ﬁlling into it. Bake for 20 minutes, to just ﬁrm up. Top with the mozzarella, pepperoni slices and jalapeños. Bake for 15 minutes, until golden and set.

These recipes are adapted from How Baking Works by James Morton, £20, Ebury Press. BBC Easy Cook readers can buy it for just £17, with free p&p. Call 01326 569444 or visit www.sparkledirect.com/ easycook

Peanut butter brownies O

Makes enough for 12 small brownies O Takes 40 minutes, plus 30 mins in the oven and cooling time O 17p a portion O 299 kcals, 20g fat, 8g sat. fat a portion O Not suitable for freezing 100g softened, unsalted butter 150g crunchy peanut butter 150g caster sugar 1 egg, beaten

1 tsp vanilla extract 100g self-raising ﬂour 50g unsalted peanuts 100g dark chocolate, chopped 1 Prepare the tin Turn oven to fan 150C/conventional 170C/ gas 3. Stuff a ripped-off square of baking paper into an 20cm square tin. 2 Make the batter In a large bowl, beat the butter, peanut butter

and sugar together until paste-like. (There is no need to cream as you would for a cake.) Add the egg and vanilla and beat until combined. Add the ﬂour, peanuts and chopped chocolate, stirring gently to combine. Spoon the mixture into the tin and spread out to the edges. 3 Bake Bake in the oven for 25-30 minutes, or until golden brown on top and moderately resistant when pressed. A skewer inserted should come out clean. Dust with icing sugar, if you like.

BBC Easy Cook 63

Saturday Kitchen’s

Anjum Anand

‘There are no tricks to this except a long marinating time (and not overcooking the chicken!). If you like the red of tandoori chicken, you can add some paprika to the marinade’

Anjum is a guest chef on Saturday Kitchen

‘Do as the Punjabis do, and top the chicken with a knob of butter,’ says Anjum

64 BBC Easy Cook

TV COOKS BBQ chicken O

Serves 8 Takes 30 minutes, plus at least 3 hours marinating O 72p a portion O 167 kcals, 10g fat, 2g sat. fat a portion O Not suitable for freezing O

8 chicken thighs, on the bone, skin removed 2 tbsp lemon juice, plus wedges to serve large knob of butter, to serve FOR THE MARINADE

125g pot full-fat plain yogurt 4 fat cloves of garlic a thumb-sized piece of ginger, peeled ½ tsp red chilli powder 1 tsp cumin powder 1 tsp garam masala 1 tbsp vegetable oil 1 Prepare the meat Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone – this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hour. 2 Marinate the meat Blend together all the marinade ingredients. Pour over the chicken, cover and marinate in the fridge for 3-4 hours or overnight. 3 Barbecue Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Put the chicken on the barbecue and cook, turning often, for 20-25 minutes until charred and cooked through. (Or grill on the foil-lined tray until charred on both sides and cooked through.) Top the chicken with the butter and leave to melt, then serve with lemon wedges.

Flaky naans

a knob of butter, to serve FOR THE FILLING

1 tbsp ajwain seeds (or use 1 tbsp fresh chopped thyme instead) 1 small red onion, ﬁnely chopped a large handful of coriander, chopped ¼ tsp red chilli powder (optional)

Serves 6 Takes 30 mins, plus at least 1-2 hours resting O 27p a portion O 260 kcals, 8g fat, 1g sat. fat a portion O Not suitable for freezing O

300g plain ﬂour 1 tsp sugar ½ tsp bicarbonate of soda 3 tbsp plain yogurt 1 egg, beaten vegetable oil, for greasing and layering

1 Make the dough Mix together the ﬂour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together – the dough should be quite wet. Knead for 10 mins until it is soft and smooth. Add 1 tbsp water and knead again. 2 Leave to rest Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hours.

3 Add the ﬁlling Mix the ﬁlling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the ﬁlling. Roll up like a swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough. 4 Griddle the bread Heat a griddle pan to hot, or ﬁre up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thinly – don’t worry about a tear here and there.) Cook for 1-2 minutes on each side until you have dark char marks and the bread is slightly puffed up and cooked through. Take off the heat, smear over some butter and serve hot.

BBC Easy Cook 65

TV COOKS

The Great British Bake Off’s

Paul Hollywood

‘I was born on St David’s Day, so I have a bit of a soft spot for Wales. I do like Caerphilly cheese, so I’ve combined it with leeks here in order to fly the flag for Wales’ Leek and Caerphilly tart O

Serves 6 O Takes 30 minutes, plus 45 mins cooking time and cooling time O 73p a portion O 504 kcals, 38g fat, 21g sat. fat a portion O Not suitable for freezing FOR THE PASTRY

200g plain ﬂour a pinch of salt 50g cold unsalted butter, diced 50g cold lard, diced 2–3 tbsp ice-cold water

Paul is a judge on The Great British Bake Off

36 x 12cm loose-bottomed tart tin, 3cm deep (or a 23cm round tin). Leave a little excess pastry overhanging the edge, and keep a small piece of pastry back in case you need to patch any cracks later. 3 Bake the pastry case Line the pastry case with baking parchment and ﬁll with baking beans or dried beans or rice. Bake blind for 12-15 minutes, until the pastry is dry to the touch on the base. Carefully remove the parchment and beans and return the pastry case to the oven for about 5 minutes until it is very lightly coloured. Trim away the excess pastry from the edge. If there are any cracks or holes, use a tiny bit of the reserved raw pastry to patch them. Turn the oven down to fan 160C/conventional 180C/gas 4.

Leave the tart in the tin for a few mins before slicing. Serve warm with a salad FOR THE PASTRY 4 leeks, trimmed or vegetables (purpleand well washed sprouting broccoli works 25g butter, melted well) – it’s lovely 2 medium eggs 125ml double cream served cold too 1 tbsp chopped parsley 1 tbsp thyme leaves 100g Caerphilly cheese, crumbled 1 Make the pastry Put the ﬂour and salt in a large bowl and rub in the butter and lard with your ﬁngertips until the mixture resembles ﬁne breadcrumbs. Gradually mix in enough water to make a dough. Knead brieﬂy until smooth, being careful not to overwork the dough, then wrap in cling ﬁlm and chill for at least 30 minutes. Turn oven to fan 180C/conventional 200C/ gas 6. 2 Roll out the pastry Roll out the pastry on a lightly ﬂoured surface to about a 3mm thickness and use to line a

66 BBC Easy Cook

4 Make the ﬁlling Cut the leeks into even chunks, 2cm thick. Cook in a steamer for 6-8 minutes, until just tender, then remove and pat dry. Toss the leeks in the melted butter, being careful that they do not lose their shape. Season with salt and pepper and set aside. 5 Bake the tart Beat the eggs with the cream, herbs and some salt and pepper. Sprinkle half the cheese in the pastry case, arrange the leeks on top and pour on the creamy mixture. Scatter over the rest of the cheese. Bake for 20-25 mins, until golden.

Eccles cakes O

Makes 12 Takes 25 minutes, plus 30 mins cooking time and chilling time O 19p each O 222 kcals, 11g fat, 6g sat. fat each O Not suitable for freezing O

500g ready-made puff pastry A little milk, for brushing FOR THE FILLING

150g currants 20g unsalted butter, melted 50g caster sugar, plus extra for sprinkling ﬁnely grated rind of 1 lemon freshly grated nutmeg 1 Make the ﬁlling Wash the currants and dry them really well. Put them in a bowl, add the melted butter and turn to coat them. Stir in the sugar, lemon rind and nutmeg. 2 Make the cakes Roll out the puff pastry on a lightly ﬂoured surface to a 5mm thickness. Stamp out rounds with a 10cm cutter, then put a heaped tablespoonful of the currant mixture in the centre of each one. Brush the rim of each circle with a little water. Gather the pastry edges up over the ﬁlling and press together to seal. 3 Leave to rest Turn each Eccles cake over so the seam is now underneath. Press gently with your hand to ﬂatten slightly. Put on a baking tray and leave to rest in the fridge for 30 minutes. Turn oven to fan 180C/conventional 200C/gas 6. 4 Bake Brush the Eccles cakes with a little milk, then make 3 slashes in the top of each one with a sharp knife to expose the fruit. Sprinkle with caster sugar and bake for 15-20 minutes, until the pastry is golden brown. Leave to cool on a wire rack until still just warm to serve. Or leave them until they are completely cold.

‘Making these gorgeous currant-ﬁlled pastries was one of my ﬁrst jobs at the bakery and I had one every day for breakfast for four years! Lancastrians refer to Eccles cakes – with typical Northern humour – as ‘dead-ﬂy pies’, and to a large pastry ﬁlled with currants and cut into squares as ‘ﬂies’ graveyard’, but Eccles cakes are up there amongst the greats’

These recipes are adapted from Paul Hollywood’s British Baking, £25, Bloomsbury Publishing BBC Easy Cook readers can buy it for just £20, with free p&p. Call 01326 569444 or visit www. sparkledirect.com/ easycook

BBC Easy Cook 67

easycook

l o o h c s y r e k o o C

millefeuille

Saturday Kitchen’s James Martin shows that it’s much easier than you think to assemble this impressive pastry

Roll the pastry out and neaten

Cut into strips

Bake the pastry

Turn oven to fan 180C/conventional 200C/ gas 6. On a lightly ﬂoured surface, roll out 375g ready-made puff pastry to a rough 32cm square. Using a sharp knife, trim the edges to make a neat 30cm square.

Cut the pastry into 3 strips 30 x 10cm. Put on 2 baking sheets lined with baking parchment. Chill for 30 minutes. Make the crème pâtissière (see box, opposite).

Top each tray with a sheet of baking parchment, then stack on top of each other. Put another baking tray on top and weigh down with an ovenproof dish. Bake for 25-30 minutes, or until golden and crisp.

Cut into a rectangle

Start assembling

Repeat the steps

Leave the pastry to cool a little, trim the edges if needed, then cut each sheet into 6 smaller rectangles. You should end up with 18 pieces of pastry measuring about 10 x 5cm.

Put 1 pastry piece to a plate, pipe over blobs of crème pâtissière and top with raspberries (you'll need 300g fresh raspberries in total).

Add another layer of crème pâtissière and raspberries. Dust a third piece of pastry with icing sugar, then decorate with more raspberries and put this on top. Repeat with the remaining pastry to make 6 millefeuilles.

68 BBC Easy Cook

COOKERY SCHOOL JAMES’ TIPS FOR PERFECT RESULTS This would be a perfect centrepiece for a special afternoon tea, or a smart dinner party dessert

STRAIGHT UP Keep the sides of the pastry as straight as possible when rolling out.

KEEP MOVING Keep moving the pastry around so that it doesn’t stick to the work surface. If it gets stuck, use a palette knife to loosen it.

CHILL If the pastry becomes hard to work with, just chill it in the fridge for 15 mins, then continue where you left off.

BE SHARP Use a sharp knife when cutting layered pastry, and make sure you don’t drag the knife through it, as this will destroy all the layers you have created.

DON'T PEEP

Have a go at making crème pâtissière Quick and easy version Whip 150ml double cream, beat a little into 300ml fresh cold custard. Fold in the remaining cream and put into a piping bag (with a plain nozzle). Chill until you're ready to use.

Traditional version Put 300ml whole milk and 1 vanilla pod, halved lengthways, in a pan and heat to just below boiling point. In a bowl, whisk together 3 egg yolks, 4 tbsp caster sugar,

2 tbsp plain flour and 2 tbsp cornflour. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan and set over a medium heat, whisking, until it has a thick custard consistency. Transfer to a bowl, cover the surface with cling film, leave to cool, then chill for at least 1 hour. Whip 150ml double cream, then beat a little into the cold custard. Fold in the remaining cream and put into a piping bag (fitted with a plain nozzle). Chill until ready to serve.

When the pastry is cooking, do not open the oven door during the first 15 mins, or it may not rise properly.

SHORT OF TIME? I usually make the traditional version of crème pâtissiére (see box, left), but if you are short of time, try the superquick version (which uses ready-made custard) instead. It still tastes delicious!

BBC Easy Cook 69

COOKS’ EXTRAS

Use up your

leftovers If you have ingredients left over from the recipes in this issue of BBC Easy Cook, here are some great ways to use them up GOAT’S CHEESE from Griddled baby gems with balsamic and goat's cheese, page 24

BALSAMIC VINEGAR from Puy lentils with smoked tofu, page 23

Mushroom and goat's cheese calzone

Make up 220g pack pizza base mix according to pack instructions. Fry 250g mushrooms in 2 tsp oil, until golden. Add 1 clove of garlic, a pinch of chilli flakes and 1 tsp rosemary leaves, finely chopped, and cook for 1 minute more. Stir in 1 tbsp half-fat crème fraiche and 1 tbsp water and remove from the heat. Turn oven to fan 200C/ conventional 220C/gas 7. Roll out the dough to a 30cm circle. Spread the mushroom mix across the half the circle, leaving a 2cm border and scatter on 100g goat's cheese. Fold over and press to seal. Brush with oil and bake for 15-20 mins. Serve with rocket, if you like. Serves 2.

Balsamic blueberries with ice cream

Tip 125g blueberries into a pan with 1 tbsp caster sugar, 1 tsp balsamic vinegar and 1 tbsp water. Heat very gently for 1-2 minutes until the berries soften, but don't burst. Set aside until ready to serve. Put 2 scoops goodquality, shop-bought vanilla ice cream into each of 2 dishes. Spoon the blueberry mixture over the ice cream. Serve with a couple of crisp biscuits. Serves 2.

CUCUMBER from Asian barbecue pork, page 44 Mint, lime and cucumber salad Finely

slice half of ½ cucumber into a bowl. Cut the skin off 1 lime, then cut out the segments and add to the bowl, with the juice. Add ½ tbsp white vinegar or wine and 1 tsp caster sugar. Cover and chill. To serve, slice the remaining cucumber, and add it to the mixture with a handful of mint leaves and ½ small chilli, finely sliced. Season with salt if necessary. Goes well with Thai dishes. Serves 3.

Lemony crab and cucumber sandwiches Mix 200g white crabmeat with 6 tbsp mayo, the finely grated rind of 1 lemon, plus a squeeze of juice, a few finely snipped chives, and a grinding of black pepper. Divide the mixture between 3 slices of buttered bread top each with another slice. Top with slices of ½ cucumber and top with a final slice of buttered bread. Cut into triangles. Serves 6. 70 BBC Easy Cook

ROLLED OATS from Treacle tart bars, page 58 Cranberry and pumpkin ﬂapjacks

Turn oven to fan 140C/conventional 160C/gas 3. Grease and line a 22cm square cake tin with baking parchment. Melt 250g salted butter, 6 tbsp from a 397g can caramel (save the rest for the topping), 50g caster sugar in a pan, tip in 350g rolled oats and 85g self-raising flour. Stir, then tip into the tin and press down. Bake for 40 mins. Tip the remaining caramel, and 50g salted butter into a pan.Bubble for 5 mins, stirring, until dark golden. Pour the hot caramel over the cooked flapjacks. Cool then scatter with 25g pumpkin seeds, 50g dried cranberries and 25g dark chocolate chips. Makes 16.

AUBERGINES from Aubergine pasta, page 6

Aubergine melts Turn oven to fan 180C/ conventional 200C/gas 6. Drizzle 3 tbsp olive oil over 2 halved aubergines and bake for 25 mins until soft. Meanwhile, slice 4 tomatoes and 1 x 150g ball mozzarella, drained, then arrange on top of the aubergine. Return to the oven for 5 mins, or until the cheese has melted. Scatter over basil leaves and serve with couscous and a green salad. Serves 4.

Pasta shells with balsamic and mozzarella Cook 400g pasta shells (or use any type of pasta such as penne, rigatone or fusilli) according to pack instructions. Drain, reserving a few tablespoons of water in the pan. Return the pasta to the pan over a medium heat and add 250g cherry tomatoes, quartered, 2 tbsp olive oil and 2 tsp balsamic vinegar. Cook for 1-2 minutes, then season and stir through 2 x 125g balls of mozzarella, thinly sliced, and a bunch of fresh basil, leaves roughly torn. Serve with a bowl of grated parmesan. Serves 4.

SMOKED BACON from Lemon and parmesan chicken, page 24

Bacon and parsley hotcakes Dry-fry 100g smoked bacon, chopped, until crisp and golden. Leave to cool.Mix 100g self-raising flour, 50g grated cheddar, 1 tsp fresh thyme leaves and seasoning in a bowl. Make a well in the centre and beat in 2 eggs. Gradually mix in 6 tbsp milk. Heat a little sunflower oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook the remaining hotcakes. Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraiche. Serves 4. Bacon and walnut potatoes Whisk ½ tbsp walnut oil with 1 tbsp sunflower oil, 1½ tbsp dijon mustard and 2½ tsp white wine vinegar. Add 100ml single cream. Fry 100g smoked bacon, chopped, with black pepper until golden. Mix with cooked new potatoes and a few chopped chives. Pour over the bacon and walnut dressing to serve. Serves 3.

Grilled aubergines with creamy dressing Heat a griddle pan or grill. Slice 2 aubergines lengthwise into 5mm slices. Brush each slice with olive oil. Cook the aubergine slices in batches for 2-3 mins, turning once, until soft and lightly charred. Arrange on a serving plate and season. Whisk 1 tbsp olive oil with 3 tbsp thick Greek yogurt, 1 tbsp tahini paste, a squeeze of lemon juice, 1 clove of garlic, crushed and 1 tbsp fresh coriander. Drizzle over the aubergines. Serves 4.

USING THESE FOR THE FIRST TIME? TAMARIND PASTE used in Cardamom lamb, page 31 Tamarind paste is made from seed pods from the tamarind tree. It's used widely in South-East Asian and Indian cooking to flavour curries, chutneys and bean dishes. It has a unique sweet and sour flavour (if you can't find it, add a little lemon juice mixed with brown sugar to your recipe instead).

STAR ANISE used in Asian short ribs, page page 34

BLACK EYED BEANS used in Cajun grilled chicken, page 13

This is a key spice in Chinese cooking and has a strong anise flavour with liquoricelike aroma. The whole spice is an attractive 8-point star shape and you can use it whole, or buy it as a ground spice. Use ground star anise in duck dishes or add the whole spice to casseroles to give a delicious depth of flavour. If you can't find it, use a little ground cinnamon instead.

Sometimes called black eyed peas, these are legumes that have a characteristic black spot. They're a popular ingredient in the southern United States (especially in 'soul food'), as well as Asian and African cuisine. They go well with pork and rice and in salads – and count as one of your five a day. BBC Easy Cook 71

www.facebook.com

www.twitter.com

Easy Cook Magazine

@EasyCookMag

EXTRAS

Sarah Sysum’s monthly round-up of the best new products and ideas Little Box of I Love You Dad Chocs, Biscuiteers Chocolate Cookie Biscuit Tin, £7.50, White Stuff

easycook

WINE RACK

Turquoise Tagine, £16.99, HomeSense

Father’s day

Gift guide

Traditional Pint Glass, £4.50, The Contemporary Home

DON’T FORG ET!

21st JUNE

Paddle Chopping Board, £12, Next Salt & Pepper Shakers, £9.99, HomeSense

Metro Geometric Design Flask And Cup, www. dotcomgiftshop. com, £12.95

Cookbook of the month

QBack In Time For Dinner by Mary Gwynn

That the humble fish finger is 60 years old this year? We eat a staggering 545 million a year in the UK. That’s a lot of fish! Here on the team we’re partial to the odd fish finger sarnie ourselves and really like Birds Eye’s new Wholegrain Fish Fingers, £2.49 for 12.

72 BBC Easy Cook

If you have fond memories of Spam, Angel Delight, Vesta curries or even the Cabbage Soup Diet, and enjoyed the BBC Two TV programme Back In Time For Dinner, then Mary Gwynn’s nostalgic book will be a real treat! It’s full of fascinating facts about the food the nation has loved since the 1950s and what’s come into – and gone out of – fashion. Back In Time For Dinner by Mary Gwynn, is published by Bantam Press, £20.

Blason de Bourgogne Saint-Véran, £8.99, Tesco and Sainsbury’s Full of tropical fruit ﬂavours, this is lovely with grilled chicken and is also great for when guests arrive for a barbecue. South African Chenin Blanc, £6.99, Morrisons Crisply citrussy but with a touch of honey and pear, this is good served with pasta dishes. Or try it with a shellﬁsh or smoked salmon starter. Apothic Red, £7.98, Asda A lovely sweet red, this has black cherry and vanilla ﬂavours and is good with BBQ pork ribs. It’s also great with lamb, simple pasta dishes, or with dark chocolate (see Trend Alert, right).

CONVERSION CHART WEIGHT

Fat-free roasts Simple but ingenious, we love this: it’s a silicone mat (that can go up to 250C in the oven) which has little raised pyramids to raise up your food during cooking and allow fat to drip away. It really works and is great for roasting meat and sausages. Pyramid Pan, £14.99, Lakeland

TREND ALERT! Forget the cheese course – chocolate is where it’s at! Lots of posh restaurants and caterers now match chocolate with wine. It makes sense as good-quality chocolate has lots of the same ﬂavours as wine – try a really dark chocolate with a full-bodied red (like one of our wine choices this month, Apothic Red – see left). We reckon this is a great way of impressing guests at a special meal. A hazelnut trufﬂe or praline goes really well with pink ﬁzz too – try Booja Booja Dairy Free Hazelnut Crunch Chocolate Trufﬂes, £6.99, www.ocado.com

chopped nuts (or whizz some pumpkin seeds with the breadcrumbs). Making macaroni cheese? Sprinkle roasted salted almonds on the top to serve

It’s peak gardening time now, and tomatoes that you’ve grown from seed or bought as plug plants can go out of doors. We love this clever idea: The Growing Success single tomato planter GrowQube (£4.99, from most garden centres) contains a blend of ingredients specially formulated to produce a good crop of tomatoes, chillies or peppers – with less frequent watering and feeding. Measuring 24 cm square and 24cm deep, the yield is said to be much higher than when you use a conventional shallow growing bag because the depth allows plant roots to develop better, as well as taking up moisture and nutrients more efficiently. It’s easier to carry home than a traditional flat growbag too!

Ching-He Huang’s tips for healthy Chinese cooking Q Use plenty of garlic, ginger and chilli. Stir-fry for a few seconds with your favourite ingredients and give your immune system a real boost. Q Healthy broth soups are easy to make and they’re delicious. All you’ll need for a light but filling supper is boiling water, vegetable stock powder, dried mushrooms, spring onions, chicken thighs, and seasonal vegetables. Q Choose rice noodles if you want to watch the amount of carbs you consume, and opt for fibre-rich brown rice over white rice versions.

Imperial

25g

1oz

50g

2oz

85g

3oz

100g

4oz

140g

5oz

150g

5½oz

175g

6oz

185g

6½oz

200 or 225g

theeasyway Replace the breadcrumbs in pasta dishes and gratins with ﬁnely

Gardening tip

Metric

8oz

250g

9oz

280 or 300g

10oz

350g

12oz

375g

13oz

400g

14oz

425g

15oz

450g

1lb

500g

1lb 2oz

550g

1lb 4oz

600g

1lb 5oz

650g

1lb 7oz

700g

1lb 9oz

750g

1lb 10oz

800g

1lb 12oz

850g

1lb 14oz

900g

2lb

950g

2lb 2oz

1kg

2lb 4oz

1.25 kg

2lb 12oz

1.3kg

3lb

1.5kg

3lb 5oz

1.6kg

3lb 8oz

1.7kg

3lb 12oz VOLUME

50ml

2 fl oz

75ml

2½ fl oz

85ml

3 fl oz

100ml

3½ fl oz

125ml

4 fl oz

150ml

¼ pint

175ml

6 fl oz

200ml

7 fl oz

225ml

8 fl oz

250ml

9 fl oz

300ml

10 fl oz

450ml

16 fl oz

600ml

1 pint

850ml

1½ pints

1 litre

1¾ pints

1.2 litres

2 pints

MEASUREMENTS 2cm ¾in 2.5cm

1in

5.5cm

2½in

10cm

4in

20cm

8in

23cm

9in

28cm

11in

38cm

15in

AMERICAN CUP CONVERSIONS American Metric 1 cup flour

150g

1 cup caster and granulated sugar

225g

1 cup brown sugar

175g

1 cup icing sugar

125g

1 cup butter/ margarine/lard

225g

1 cup sultanas/raisins

200g

1 cup currants

150g

1 cup chopped nuts

100g

1 cup ground almonds

100g

1 cup golden syrup/ treacle/clear honey

350g

1 cup uncooked rice

200g

1 cup cooked and drained rice

165g

1 cup grated cheese

100g

1 cup lentils

225g

1 cup chopped onions

100g

1 stick butter

100g

LIQUID CONVERSIONS American

Metric

½ fl oz

15ml

¼ cup

50ml

½ cup plus 2 tbsps

150ml

1 cup

225ml

1 pint/16 fl oz

450ml

2 pints/5 cups

1.2 litres

OVEN TEMPERATURES

Ching He Huang appeared on the BBC’s Exploring China

°F

°C (conventional oven)

275F

140C

300F

150C

325F

170C

350F

180C

375F

190C

400F

200C

425F

220C

450F

230C

475F

240C

BBC Easy Cook 73

TASTY IDEAS

Recipe index

ISSUE 82 JUNE 2015

MEAT & POULTRY

Prawn & lime noodles

Asian barbecue pork salad with gooseberry dressing...................................... 44 Asian short ribs with herb salad ....................... 34 Bacon and parsley hotcakes ............................. 71 BBQ chicken..................................................... 65 Cajun grilled chicken ........................................ 13 Cardamom lamb .............................................. 31 Chicken and olive casserole.............................. 10 Cumin and onion beef ...................................... 36 Duck au vin ...................................................... 40 Garlic chicken................................................... 37 Italian-style salad with crispy pancetta ............. 12 Lamb and chickpea pitta burger......................... 9 Lemon and parmesan chicken.......................... 20 Shredded duck, watercress and orange salad... 32 Somerset pork and apples................................ 21 Soy and honey pork with Asian noodles.............. 8 Spiced lamb kebabs with pea and herb couscous .............................................. 48 Spicy chicken couscous.................................... 46 Spicy pepperoni quiche .................................... 62 Spicy sausage pasta......................................... 25

FISH & SEAFOOD

LOVELY PUDS Neapolitan lolly loaf

FAMILY MEALS

Lemony crab and cucumber sandwiches .......... 70 Lemony prawn and pea risotto ......................... 35 Prawn fajitas..................................................... 11 Roast sea bass and vegetable traybake............. 39 Smoked mackerel salad ................................... 40 Sticky salmon rice ............................................ 14 Tuna stew ......................................................... 25

VEGETARIAN

Aubergine and chilli pasta .................................. 6 Aubergine melts ............................................... 71 Baked olives with feta ....................................... 25 Beany burritos.................................................. 20 Beetroot and feta patties.................................. 16 Black beans and rice ........................................ 36 Cajun grilled halloumi ...................................... 13 Chilli artichokes................................................ 25 Energy-booster pitta pockets ............................ 23 Grilled aubergines with creamy dressing .......... 71 Grilled corn with garlic mayonnaise.................. 36 Indian paneer skewers........................................ 7 Italiian stuffed courgettes ................................. 30 Moroccan roasted vegetable couscous ............. 47 Mushroom and goat’s cheese calzone .............. 70 Oregano cheese skewers .................................. 36 Pasta shells with balsamic and mozzarella....... 71 Power-packed burritos ...................................... 22 Puy lentils with smoked tofu............................. 23 Stuffed wrap..................................................... 25

SIDES & EXTRAS

Lemon roast chicken PLUS lots more brilliant ideas

July/August issue

ON SALE £O.NLY 50 3rd June – see page 26 for more details 74 BBC Easy Cook

Apricot chutney ................................................ 49 Bacon and walnut potatoes .............................. 71 Butter bean, cucumber and radish salad.......... 24 Carrot houmous ................................................. 3 Chimichurri sauce ............................................ 37 Everyday salad ................................................. 21 Flaky naans ...................................................... 65 Golden potatoes ............................................... 41 Gooseberry and mint lemonade ....................... 45 Griddled baby gems with balsamic & goat’s cheese ................................................ 24 Lemon tapenade .............................................. 25 Mediterranean dip............................................ 25

A great recipe to try These delicious vegetarian Indian Paneer Skewers (see page 7) can be cooked on a griddle pan or are ideal if you're having a BBQ. Serve them with naans and chutney

Mint, lime and cucumber salad ........................ 70 New potatoes with beans and olives ................. 25 Olive dressing ................................................... 25 Quick and easy crème pâtissière ...................... 69 Roasted sesame sweet potatoes & asparagus .. 24 Traditional crème pâtissière ............................. 69 Turbo truffles.................................................... 23 Warm pittas and minty tahini ........................... 47

DESSERTS

Balsamic blueberries with ice cream ................ 70 Berry oat crumble ............................................ 42 Cherry, rose and pistachio pavlova traybake ..... 53 Gooseberry fool ................................................ 45 Lemon curd fool ............................................... 29 Lemon meringue pies with poppy seeds ........... 29 Passion fruit mousse traybake.......................... 38

CAKES & BAKES

Celebration cupcakes ....................................... 57 Chocolate and hazelnut celebration cake .......... 61 Chocolate cupcakes.......................................... 56 Cranberry and pumpkin flapjacks..................... 71 Creamy asparagus puffs................................... 54 Crispy filo veg tart ............................................ 55 Eccles cakes..................................................... 67 Hip-hip-hooray cakes ........................................ 57 Leek and Caerphilly tart ................................... 66 Little banana cakes with maple pecan icing...... 53 Millefeuille........................................................ 68 Olive scones ..................................................... 25 Orange and apricot loaf .................................... 52 Peanut butter brownies..................................... 63 Pearly heart cakes ............................................ 57 Pretty rose cakes.............................................. 57 Roasted ratatouille and cheese tart .................. 55 Rustic strawberry tart....................................... 51 Sparkle crown cakes......................................... 57 Strawberry peanut crunch pie .......................... 51 Treacle tart bars............................................... 58

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company London Limited. BBC Worldwide’s profits are returned to the BBC for the benefit of the licence-fee payer. ISSN 17439175. Reprographics by Immediate Media Company London Limited. Printed by Polestar Chantry. © Immediate Media Company London Limited 2015. All rights reserved. Reproduction in whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisem*nts, articles, photographs or illustrations. BBC Worldwide Ltd is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal data. The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free and coated with kaolin from Brazil. The cover is printed on 150gsm Galerie Art produced by Sappi Paper at their Nijmegen mill in Holland. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC) certified paper. This magazine can be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of it at your local collection point. With thanks to BBC Good Food magazine, where some recipes have previously appeared.

HOME COOKING SERIES

Find inspiration this summer with our Vegetarian special

Chickpea burgers

Wholewheat pot noodle

ON SALE NOW

Pesto pizza with aubergine

Make the most

plenty for everyone

HOME COOKING SERIES

A special collection from

HOME COOKING SERIES

A special collection from

RR T OU ECIPE US

: EV

101

RR T OU ECIPE US

healthy recipes

E TRIPLE

TE D :

All calori counted

Got an iPad? Visit the Apple App store to download digital issues in the Home Cooking Series, including our eat well and Bakes & cakes editions

RECIPES :Breakfast bread :Buttery croissants :Simnel loaf

Looking for a challenge?

: Thai pork patt es : Prawn&butternut curry : Coconut & lime chicken

Choux pastry buns & eclairs

21 veggie suppers

Good-f Slow cooor-you pas ta ked duc Low

All low fat! Winter one-pots O

T E TRIPLE

SPR NG 2015

Hot from the oven

Lighter &fresher

101

Biscuit tin bonanza

Teatime treat

Mufﬁns ﬂapjacks & shortbread

Sticky banana & maple cake

k Goo fat 2 of 5 ragu d Easy source of a day freeze-a iron head sauc e

Fruity lamb tagine O Ch nese braised beef Chard, sweet potato & peanut stew

• Utterly nutterly caramel layer cake • Malt chocolate cheesecake

plus

O Lemon drizzle O Goat’s cheese quiche

Tested inthe Kitchen

TE D :

WINTER 2015

O Fudgy chocolate squares

Homemade pizza made ighter

Enjoy the food you love

Sunshine flavou s New way w th veg

Low calor e

Vegetarian

Great family supper Low cal meatba ls

G uten free

Gluten free treat Red velvet cupcakes

Tested inthe Kitchen

Lemon meringue with a twist!

Steak & shallot pie made from scratch

Homemade bagels for brunch

Stunning celebration cake