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95+ RECIPES TO ENJOY RAIN OR SHINE

FROM

JUNE 2021

spend time

UK’S BE ST

VALUE FOOD MAG

• LEMON ROAST CHICKEN FOR SIX • RASPBERRY & ROSE PUDDINGS • HERBY ALMOND COUSCOUS

10 WAYS TO TRANSFORM MINCE STORECUPBOARD

F R OM 56p Tom Kerridge’s BBQ kebabs for sharing

SIMPLE SALADS FOR ONE

ANJUM ANAND’S FRESH & FRAGRANT MENU

FRUITY SUMMER BAKES

LET’S PACK A PICNIC!

£3.99

or bre kf t th t’

bur with t te d deliciou cru chy o t clu ter , try Jord

Gr ol

Cre ted by N ture, Cr fted by Jord

Welcome S

aturday night is a ﬁnger lickin’ sharing night in the Kendrick household. Fried chicken, fajitas, falafel-stuffed wraps and pizzas – the more tactile, the better. But top of the list for my teenagers is pork ribs. Fall-off-the-bone, sticky and spicy, like the beauties on this page. I know I’ve got them right when silence descends and a cacophony of gnawing ﬁlls the room. Sharing is everything, and in this month’s issue we’ve got pass-around grub galore, with ease at its heart. Take the top 10 mince recipes on page 44, for example. Great for weeknights, great for weekends, great all the time – like everything else in this issue. I hope you enjoy it.

IT’S

BBMEQ! TI

Keith Kendrick Editor

<Rosie Birkett Herbed Jersey Royal crab cakes (p84)

< M att Tebbutt New potatoes with radishes & cured ham (p87)

<John Torode New potato & roasted pepper salad (p86)

From What’s so good about our recipes is that the majority have been tested in the Test Kitchen of our sister title BBC Good Food. So, they’re all easy, tasty and quick to make – and you can be sure that they’ll work every time.

Sweet & sticky pork ribs Q Q

Serves 4 Prep 5 mins Cook 35 mins Q

12 meaty pork ribs 100ml hoisin sauce 2 tbsp soy sauce 1 tbsp honey 1 tbsp vinegar (you can use cider, malt or wine) 1 tsp Chinese ﬁve-spice powder

1 Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce into a jug and stir in the soy sauce, honey, vinegar and ﬁve-spice powder. 2 Drain the ribs well, then brush with the glaze – if barbecuing, chill, cover and keep in the fridge for later. 3 Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot. PER SERVING 458 kcals, fat 30g, saturates 11g, carbs 4g, sugars 4g, ﬁbre none, protein 44g, salt 1.3g

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Our promise to you We know how busy you are, so the recipes in Easy Cook are designed to make life easier Q We

keep the ingredients lists as short as possible, and preparation times to a minimum.

Q To

save you time during the week, many of our recipes use ingredients you might already have in your storecupboard or fridge.

EDITORIAL Group magazines editor Keith Kendrick Recipes editor Sara Buenfeld Group content & production manager Stella Papamichael Deputy content & production manager Fiona Forman Senior sub-editor Marianne Voyle Sub-editors Sarah Nittinger, Hannah Guinness, Gregor Shepherd DESIGN Senior art editor Sarah Snelling Art editor Andrew Jackson FOOD GROUP Group managing director Chris Kerwin Managing director, food Alex White Group editor-in-chief Christine Hayes Group creative director Ben Curtis ADVERTISING Head of sales Liz Reid Head of clients Catherine Crosby Senior sales, brand Margaret McGonnell Sales executive Ellen Cook Group head, partnerships Roxane Rix Business development manager, inserts Steve Cobb Ad services director Sharon Thompson Display ad services manager John Szilady Ad services manager Eleanor Parkman-Eason Senior ad services co-ordinator, display Sarah Barker MARKETING & EVENTS Group marketing manager Tom Townsend-Smith Senior marketing executive Amy Donovan Newstrade Marketing Manager Charlotte Watts Direct marketing executive Amy Corbett Head of newstrade marketing Martin Hoskins Newstrade marketing manager Alex Drummond Portfolio director, food & festivals Sophie Walker PRODUCTION & AD SERVICES Production & repro director Koli Pickersgill Production manager Lee Spencer Senior production coordinator Leanda Holloway Senior reprographic technician Darren McCubbin Repro technician Jonathan Shaw Head of ad services Sharon Thompson IMMEDIATE MEDIA CO CEO Sean Cornwell COO & CFO Dan Constanda Executive chairman Tom Bureau Finance director Stephen Lavin Group advertising director Jason Elson Commercial director, print Simon Carrington BBC STUDIOS Chair, Editorial Review Boards Nicholas Brett Managing director of consumer products & licensing Stephen Davies Publisher magazines and NPD Mandy Thwaites Compliance manager Cameron McEwan UK publishing co-ordinator Eva Abramik We make every effort to ensure the accuracy of the prices displayed in BBC Easy Cook magazine. However, they can vary once we go to print. Please check with the appropriate retailers for full details. Nutritional analysis includes listed ingredients only and excludes optional ingredients such as salt. It is measured per portion. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit bbcgoodfood.com, email hello@bbcgoodfoodmagazine.com or write to Christine Hayes, Editor-in-Chief, Immediate Media, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT Printed by Walstead Group

This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media Company Limited, 2020. Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT

BBC Easy Cook

White chocolate, mascarpone & pistachio cheesecake

JUNE 2021

crab cakes EVERYDAY

8 DINNER ON A BUDGET Affordable family meals that make the most of storecupboard ingredients

WEEKEND

16 SOLO SALADS

54 AL FRESCO FUN

Liven up lunchtime with fresh, seasonal salads for one

Portable picnic offerings for kids and adults alike

20 LOVE YOUR LEFTOVERS

60 EFFORTLESS ENTERTAINING

Turn yesterday’s roast into three new moreish meals

A three-course meal that can be prepared a day in advance

24 10 WAYS WITH...

66 SPICE UP YOUR WEEKEND

A jar of herby shop-bought pesto

Try Anjum Anand’s aromatic menu, which will transport you to west India

26 LOW-FAT MEALS Feed the family all week with satisfying, veg-packed dinners

70 BBQ FAKEAWAY

33 COURGETTE COOKCARDS

78 SUMMER PUDDINGS

Celebrate the allotment staple with four marvellous meat-free recipes

Make the most of the season’s red fruit

38 GO WITH THE GRAIN

TV chefs Rosie Birkett, James Martin and Matt Tebbutt provide potato perfection

Break away from rice and discover something a little different

44 RE-THINK MINCE There’s more to it than a spag bol

Tom Kerridge’s DIY kebabs

84 NEW WAYS WITH JERSEY ROYALS

89 REINVENT THE SCONE One scone recipe, plus three easy ways to ﬂavour it

EASY COOK JUNE

and get a free copy of Nadiya Bakes p36

Milkshakes and cupcakes to pack for a picnic

Spiced chickpea & freekeh traybake

Turkey schnitzel with rocket & pomegranate salad

Make our

ALSO IN THIS ISSUE

6 OUR SHOWSTOPPER Bake a summertime strawberry & pistachio cake that just happens to be gluten-free

36 SUBSCRIBE Don’t miss an issue of BBC Easy Cook, and get a copy of Nadiya Bakes!

77 NEXT MONTH A sneak peek at our next issue

90 INDEX This month’s recipes at a glance

Raspberry & rose delights

Spinach & blue cheese pizza, p28 BBC Easy Cook

LIGHT S A F ATHER

berry delicious Use this season’s strawberries > } Ì > ` yÕvvÞ L> i Strawberry & pistachio olive oil cake A versatile cake that’s perfect for afternoon tea or dessert. Q

Serves 10

Prep 25 mins

Cook 55 mins

200ml olive oil, plus extra for the tin 225g shelled pistachios 200g caster sugar 3 large eggs 150g fine cornmeal or polenta 1 tsp gluten-free baking powder 200g strawberries, hulled and chopped, plus extra to serve icing sugar and crème fraîche or yogurt, to serve 1 Heat the oven to 180C/160C fan/gas 4. Oil the base of a 23cm cake tin and line with baking parchment. Blitz 200g of the pistachios in a blender until they resemble ground almonds. 2 Whisk the caster sugar and eggs together with an electric whisk until pale and fluffy – this should take about 5 mins. Add the olive oil, whisking constantly, then fold in the ground pistachios, cornmeal or polenta, baking powder and a pinch of salt. Fold in the strawberries, then scrape the mix into the tin. Roughly chop the rest of the pistachios and scatter these over. 3 Bake for 50-55 mins until the cake is golden and risen. Leave to cool to room temperature in the tin, then transfer to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra whole strawberries. PER SERVING 479 kcals, fat 33g, saturates 5g, carbs 36g, sugars 23g, fibre 3g, protein 8g, salt 0.2g

BBC Easy Cook

It’s gluten free!

JUNE SHOWSTOPPER

BBC Easy Cook

als with e m k e e w id m r u Shake up yo pers p u s ly d n ie fr te g these easy, bud

56p per serving

AS LIT TLE AS 56INPG PER SERV

Tarragon, mushroom & sausage frittata, p10 8

BBC Easy Cook

EVERYDAY BUDGET

£1.41 per serving

Black bean & prawn quesadillas, p10

BBC Easy Cook

Tarragon, mushroom & sausage frittata Q

Serves 2

Prep 5 mins

Cook 15 mins

1 tbsp olive oil 200g chestnut mushrooms, sliced 2 pork sausages 1 garlic clove, crushed 100g asparagus 3 large eggs 2 tbsp half-fat soured cream 1 tbsp wholegrain mustard 1 tbsp chopped tarragon mixed rocket salad, to serve (optional)

1 Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, tip in the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the crushed garlic and asparagus, and cook for another min. 2 Whisk together the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture into the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like. PER SERVING 433 kcals, fat 32g, saturates 10g, carbs 8g, sugars 3g, ﬁbre 4g, protein 25g, salt 1.5g

DON'T LOVE ASPARAGUS? Q You

can omit it, or swap the asparagus for blanched long-stem broccoli or some wilted spinach instead.

2 large ﬂour tortillas 80g grated mozzarella mixed salad and hot sauce, to serve

Black bean & prawn quesadillas Q

Serves 2

Prep 15 mins

Cook 20 mins

1 tbsp olive oil 1 onion, ﬁnely sliced 1 red pepper, thinly sliced 150g raw king prawns 1 large garlic clove, crushed 2 tsp hot smoked paprika 1 /2 small bunch of coriander, chopped 1 /2 x 400g can black beans, drained 10 BBC Easy Cook

1 Heat the oil in a large frying pan over a medium heat, add the onion and pepper and fry for 10 mins until the onions have softened and are turning golden brown. Tip in the prawns and cook for 3 mins, then add the garlic and paprika and fry for another min. Stir through the coriander and beans, season. 2 Heat a non-stick frying pan or griddle pan over a high heat. Put one of the tortillas in the pan, pile on the black bean mixture then the cheese. Press the other tortilla ﬁrmly on top, then use a heavy saucepan to weigh it down. Cook for 1-2 mins. Flip over, weigh down again and cook for 1-2 mins more. Cut into four and serve with hot sauce and salad. PER SERVING 447 kcals, fat 18g, saturates 7g, carbs 36g, sugars 9g, ﬁbre 11g, protein 30g, salt 1.4g

NO HOT SMOKED PAPRIKA? Q Use

1 tsp smoked paprika and /4 - /2 tsp hot chilli powder, depending on how much heat you want. 1

Potato skin tacos Serves 2 Q Prep 15 mins Q Cook 15 mins Q

2 baking potatoes 1 avocado, halved and sliced 1 /2 red onion, halved and finely sliced 1 lime, juiced 1 tbsp olive oil 75g cheddar, grated 2 tsp fajita spice mix 2 spring onions, finely sliced 1 /2 small pack coriander, leaves picked and stalks finely chopped soured cream, to serve

EVERYDAY BUDGET

Crispy chilli turkey noodles Q

Serves 4

Prep 5 mins

Cook 15 mins

2 tbsp sesame oil 500g turkey mince 5cm piece of ginger, grated 1 large garlic clove, crushed 3 tbsp honey 3 tbsp soy sauce 1 tbsp hot sriracha 350g dried udon noodles 2 limes, juiced, plus wedges to serve (optional) 2 large carrots, peeled and cut into matchsticks 4 spring onions, shredded small bunch of coriander, sliced (optional)

£1.67 per serving

1 Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins. 2 Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like. PER SERVING 566 kcals, fat 8g, saturates 1g, carbs 83g, sugars 19g, ﬁbre 2g, protein 40g, salt 3.9g

1 Heat the grill to high. Prick the potatoes with a fork and microwave on high for 5-10 mins until soft. Meanwhile, toss the avocado and onion with the lime juice and half the oil. Once the potatoes have cooked, halve and scoop the flesh into a bowl. Drizzle the skins with the remaining oil and grill for 5-10 mins to crisp up. 2 Mash the potato with the cheese, fajita spice mix, most of the spring onions and coriander stalks. Once the potato skins have crisped up, remove from the grill and spoon the filling into them. Top with the coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad. PER SERVING 478 kcals, fat 33g, saturates 12g, carbs 27g, sugars 4g, fibre 7g, protein 14g, salt 1.3g

£1.08 per serving BBC Easy Cook 11

Cheat’s black dhal Q

Serves 4

Prep 15 mins

Cook 20 mins

1 small cauliflower, cut into small florets (retain the leaves) 2 tsp each of cumin seeds and turmeric 3 tbsp olive oil (or melted coconut oil) 1 small onion, finely chopped 1 tbsp garlic and ginger paste 1 red chilli (deseeded if you don’t like it too hot), finely chopped small pack of coriander, stalks chopped, leaves picked to serve 2 x 250g pouches Puy lentils 400ml can coconut milk 2 limes, 1 juiced, 1 cut into wedges to serve

£1.40 per serving

1 Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower, including the leaves, with 1 tsp cumin seeds, 1 tsp turmeric and 1 tbsp oil. Season well, spread out on a baking tray and bake for 15-20 mins or until cooked through and a little charred. 2 Heat 1 tbsp oil in a saucepan over a medium heat and add the remaining spices. Once the cumin seeds begin to pop, add the onion and cook for 5 mins or until softened. Stir in the garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant. Stir in the lentils, coating them in the spices, then add the coconut milk and turn up the heat so it bubbles away. Cook for a few mins until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season. 3 Divide the dhal into four bowls, top with the cauliflower and a scattering of coriander leaves, and serve with lime wedges on the side. PER SERVING 457 kcals, fat 25g, saturates 6g, carbs 33g, sugars 6g, fibre 12g, protein 17g, salt 1.3g

12 BBC Easy Cook

EVERYDAY BUDGET

£1.29 Herby chicken pot pie Q

Serves 4 Q Prep 10 mins ﬁlling only

Cook 30 mins

2 tbsp olive oil, plus a little extra for brushing over the pastry bunch of spring onions, sliced into 3cm pieces 250g frozen spinach 6 ready-cooked chicken thighs 350ml hot chicken stock 1 /2 tbsp wholegrain mustard 200g frozen peas 200ml half-fat crème fraîche 1 /2 small bunch of tarragon, leaves finely chopped small bunch of parsley, finely chopped 270g pack of filo pastry

1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish over a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins. 2 Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the ﬁlo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

per serving

T p Use 400g

shredded roast chicken if you have leftovers from Sunday lunch.

PER SERVING 526 kcals, fat 22g, saturates 8g, carbs 47g, sugars 7g, ﬁbre 7g, protein 32g, salt 1.3g

BBC Easy Cook 13

Chicken & pistachio salad Q

Serves 2

Prep 10 mins

Cook 7 mins

2 large eggs 2 tbsp extra virgin olive oil 1 large lemon, zested and juiced 2 tbsp natural yogurt 1 large skinless cooked chicken breast ﬁllet 40g mixed olives, halved 40g sundried tomatoes small bunch of basil, chopped 3 Little Gem lettuces, leaves separated 30g pistachios, roughly chopped and toasted 1 Bring a large pan of water to a simmer. Add the eggs and cook gently for 7 mins. Remove with a slotted spoon and transfer to a bowl of cold water. Once cooled, carefully peel off the shell and slice each egg in half. 2 Meanwhile, whisk the oil with the lemon zest and juice and yogurt, and season well. Shred the chicken and toss with the olives, sundried tomatoes, basil and lettuce. Pour in the dressing, season and toss together. 3 Divide the salad between two bowls and top with the egg halves and pistachios. PER SERVING 521 kcals, fat 30g, saturates 6g, carbs 19g, sugars 16g, ﬁbre 10g, protein 37g, salt 1.3g

£1.58 per serving

SALAD SWAP Chicken, grape & walnut salad

Lemony tuna, tomato & caper one-pot pasta Q

Serves 4

Prep 5 mins

Cook 30 mins

2 tbsp olive oil 1 red onion, ﬁnely chopped 500g cherry tomatoes, halved 400g dried pasta (we used rigatoni) 1 litre hot vegetable stock 2 x 110g cans tuna in olive oil, drained 3 tbsp mascarpone 30g parmesan, grated 2 heaped tbsp capers 1 /2 lemon, zested small bunch of parsley, ﬁnely chopped 1 Heat the oil in a saucepan over a mediumlow heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked. 14 BBC Easy Cook

2 Add the remaining tomatoes and simmer, uncovered, on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large ﬂakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grinding of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls. PER SERVING 672 kcals, fat 23g, saturates 9g, carbs 83g, sugars 12g, ﬁbre 9g, protein 29g, salt 1.5g

MAKE IT WITH BACON Bacon & basil one-pot pasta While the pasta is cooking, chop 6 smoked bacon rashers and fry until crispy. Stir into the pasta in place of the tuna, along with lemon zest, capers and chopped basil to replace the parsley.

Take out the olives and sundried tomatoes and stir in a generous amount of halved seedless grapes with 2 tbsp mayonnaise and 1 tsp wholegrain mustard. Use walnuts or pecans instead of the pistachios. Q

EVERYDAY BUDGET

Green bean parsley pesto gnocchi Q

Serves 4

Prep 10 mins

Cook 3 mins

100g ﬂat-leaf parsley, leaves only 1 garlic clove 40g cashew nuts, toasted 120ml extra virgin olive oil 40g grated parmesan or vegetarian alternative, plus extra to serve 1 lemon, zested 500g pack of gnocchi 450g green beans, halved 1 Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season with salt and pepper, and set aside. 2 Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi ﬂoats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.

£1.25 per serving

PER SERVING 578 kcals, fat 39g, saturates 7g, carbs 41g, sugars 5g, ﬁbre 9g, protein 12g, salt 1.3g

SWITCH UP THE FLAVOURS Coriander gnocchi with green veg Q Omit

the ingredients for the pesto and cook a diced courgette with the beans and gnocchi. Stir in coriander pesto from a jar to coat everything (we used Sacla).

Gnocchi with spinach & blue cheese Q Cook

500g gnocchi, then at the end add a 250g bag of spinach so it wilts. Drain really well. Return to the pan with 100ml crème fraîche, then tip into an ovenproof dish and top with 4 tbsp grated parmesan and 100g crumbled blue cheese. Grill until bubbling.

BBC Easy Cook 15

SOLO

SALADS Cooking for one? These simple salads make the perfect no-fuss supper

ED K C A P ITH ESS N D GOO

16 BBC Easy Cook

EVERYDAY SALADS

Prawn, avocado & soya bean salad Q

Serves 1

Prep 10 mins

Cook 3 mins

85g frozen soya beans 85g cooked large prawns 2 tsp sweet chilli sauce 1 lime, zested and juiced 1 tsp extra virgin olive oil 1 /2 small ripe avocado, stoned, peeled and chopped into small pieces 1 /4 cucumber, chopped into small pieces small pack coriander, leaves picked small pack baby salad leaves 1 Cook the soya beans in a pan of boiling water for 2-3 mins until tender, then drain and cool under cold water. Toss the prawns with the sweet chilli and lime zest. Whisk together the oil, lime juice and some seasoning to make a dressing. 2 Mix the soya beans, avocado, cucumber and coriander. Pour over the dressing and toss to coat. Top with the prawns and salad leaves. PER SERVING 324 kcals, fat 18g, saturates 3g, carbs 13g, sugars 9g, ﬁbre 6g, protein 24g, salt 1.7g

Breaded turkey with rocket & pomegranate salad Q

Serves 1

Prep 10 mins

Cook 5 mins

1 egg, lightly beaten 1 tbsp plain flour 2 tbsp breadcrumbs 2 tbsp flaked almonds, finely chopped 1 turkey escalope (about 70-80g) 1 tbsp olive oil 50g rocket 15g parmesan shavings 1 tbsp pomegranate seeds 1-2 tbsp balsamic vinegar 1 Put the egg in a bowl and the flour on a plate with a little seasoning. Mix the breadcrumbs and almonds on another plate. Coat the escalope in the flour, tap off any excess, then dip in the egg and roll in the breadcrumb mix to completely coat. 2 Heat the oil in a frying pan over a medium-high heat and lay the escalope in the pan. Cook for 1-2 mins, then turn and cook for a further 1-2 mins until the coating is golden and the turkey is cooked. 3 Serve on a bed of rocket, with the parmesan and pomegranate seeds scattered on top. Drizzle over the balsamic vinegar before serving. PER SERVING 714 kcals, fat 38g, saturates 7g, carbs 45g, sugars 7g, fibre 2g, protein 46g, salt 0.9g

BBC Easy Cook 17

Curried mango & chickpea pot Q

Serves 1

Prep 15 mins Q No cook

200g can chickpeas, drained and rinsed 2 tbsp Greek yogurt 1 /2 lemon, juiced 1 heaped tbsp korma curry paste 1 /2 carrot, grated 70g red cabbage, shredded 50g baby spinach, shredded 40g mango, ﬁnely diced 1 /2 tsp nigella seeds 1 /2 small red chilli, ﬁnely sliced (deseeded if you want less heat)

Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Scatter with the nigella seeds and red chilli, and serve. PER SERVING 327 kcals, fat 9g, saturates 1g, carbs 38g, sugars 18g, ﬁbre 13g protein 17g, salt 1.0g

3 OF Y O 5-A-DAUR Y

18 BBC Easy Cook

EVERYDAY SALADS

Beetroot, salmon & dill pasta Q

Serves 1

Prep 10 mins

Cook 15 mins

50g wholemeal fusilli 1 cooked beetroot, cut into wedges 1 /2 small ripe avocado, cubed 2 baby cucumbers, sliced 2 tbsp chopped dill 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water 1 heaped tsp creamed horseradish 1 poached salmon or hot-smoked salmon fillet, skinned and flaked 30g rocket 1 Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper. 2 Gently mix the salmon and rocket through the pasta and serve. PER SERVING 453 kcals, fat 18g, saturates 3g, carbs 43g, sugars 13g, fibre 11g, protein 24g, salt 0.9g

Miso broccoli, egg & quinoa salad Q

Serves 1

Prep 5 mins

Cook 15 mins

100g long-stemmed broccoli 1 medium egg 2 tsp white miso paste 1 lime, juiced 125g cooked quinoa 70g frozen peas, defrosted 3 radishes, thinly sliced 1 /2 tbsp sesame seeds 1 Bring a pan of water to the boil. Add the broccoli and cook for 3 mins, then lift out with a slotted spoon and leave to cool. Lower the egg into the water and gently simmer for 6 mins. Drain and set in a bowl of cold water to cool. 2 Whisk the miso and lime juice in a small bowl, then toss with the quinoa, peas, radishes and cooked broccoli. Peel the egg, slice in half and arrange on top of the quinoa, then sprinkle with the sesame seeds. PER SERVING 367 kcals, fat 12g, saturates 2g, carbs 36g, sugars 7g, ﬁbre 11g, protein 23g, salt 1.2g

BBC Easy Cook 19

s er ov

Got some leftover chicken from your Sunday roast? Make a whole new meal with these simple ideas

Linguine with kale pesto & crispy chicken skin, p22

20 BBC Easy Cook

EVERYDAY LEFTOVERS

CREAMY, DREAMY BEANS

Chicken & white beans, p22

BBC Easy Cook 21

Roast chicken & mushroom risotto A good risotto should be creamy and soft, never sticky or heavy. Serves 4 Q Prep 30 mins Q Cook 30 mins Q

Linguine with kale pesto & crispy chicken skin It can be hard to ﬁnd chicken breasts with the skin on these days, as if we are all afraid of them, but in reality, the skin is one of the tastiest bits of the bird. By saving the skin from a roast chicken, you can get all that savoury ﬂavour into your pasta without the need to add any meat at all!

Chicken & white beans There is something so comforting about soft and creamy beans melted into sauces and stews. Canned beans are an absolute storecupboard staple, and ideal for making leftover suppers a doddle. Q Q

Serves 4

Prep 5 mins

Cook 15 mins

skin from 4 free-range chicken breasts 350g linguine 150-200g kale, tarragon & hazelnut pesto (see below) grated parmesan, to serve FOR THE PESTO 200g curly kale, cavolo nero or brussels sprouts 2-3 tarragon sprigs, leaves picked 2 garlic cloves, crushed 70g hazelnuts, blanched 100g parmesan 1 lemon, zested 150-200ml extra virgin olive oil 1 Heat the oven to 200C/180C fan/gas 6. Put the chicken skin on a baking tray and put another tray on top. Roast for 10-12 mins until the skin is crisp. Pour off the fat into a small bowl and set the skin aside. 2 To make the pesto, blanch the kale in boiling water for 1 min, then tip into a small food processor with the remaining pesto ingredients. Blitz, adding enough of the oil to make a spoonable consistency. 3 Cook the pasta in a pan of boiling salted water for 10-12 mins until just cooked. Drain, reserving the cooking water, and toss with 1 tbsp of the reserved chicken fat, 1 tbsp of the pasta cooking water and the pesto. Crush the skin into pieces. 4 Top the pasta with the crispy chicken skin and some grated parmesan to serve. 22 BBC Easy Cook

Serves 4 Q Prep 10 mins Cook 15 mins

2 tbsp olive oil 1 small onion or 2 banana shallots, finely sliced 350g risotto rice 200ml white wine, vermouth or vodka 500-700ml hot chicken stock (ideally homemade) 50g unsalted butter 350g button, chestnut or flat mushrooms, finely chopped 150ml double cream or crème fraîche 200-300g leftover roast chicken, shredded, plus any leftover gravy 30g parmesan, grated handful of finely chopped flat-leaf parsley

1 tbsp olive oil 100g chorizo, streaky bacon, pancetta or salami, finely chopped 1 large onion, finely sliced 2 garlic cloves, crushed a few thyme sprigs, plus extra to garnish 400g can white beans (butter or cannellini work well), drained and rinsed 200ml chicken stock 1-1½ leftover griddled chicken breasts, finely sliced splash of double cream or dollop of crème fraîche ½ lemon, juiced 1 Heat the oil in a pan and fry the chorizo for a few minutes until crisp. Remove with a slotted spoon and set aside. Add the onion to the pan and fry for 5 mins until softened, then add the garlic and thyme, return the chorizo to the pan and stir for 30 seconds. 2 Add the beans and stock, and bubble for 5 mins, then add the sliced chicken, cream or crème fraîche and lemon juice. Season to taste and serve with some extra thyme scattered over the top.

1 Heat the oil in a saucepan and gently fry the onion for 5-10 mins until softened but not too coloured. Add the rice and toast in the oil and onion for 30 seconds until the grains are slightly translucent. 2 Splash in the wine and stir vigorously until fully absorbed. Add the stock, a ladleful at a time, stirring and making sure each addition is absorbed before adding the next. 3 Meanwhile, melt the butter in a frying pan over a medium-high heat and fry the mushrooms until golden brown. Add the cream or crème fraîche and some seasoning and simmer for 1 min, then whizz to a paste in a blender or mini food processor. 4 Once the rice is almost cooked, add the mushroom paste and some seasoning to taste, and stir. Add a good ladleful of stock along with the chicken and parmesan and remove from the heat. Cover with a lid and leave to stand for 5 mins. Add the parsley and serve.

EVERYDAY LEFTOVERS

REALLY EASY TO MAKE

Recipes adapted from Batch But Better by Lizzie Kamenetzky (£16.99, Kyle Books). Photographs by Laura Edwards. (Recipes are supplied by the publisher are not retested by us).

BBC Easy Cook 23

WAYS WITH

PESTO *>V « i ÌÞ v iÀLÞ y>Û ÕÀ Ü Ì Ã« vÕ Ã of shop-bought pesto

Broccoli & pesto lentils Q Toss

300g long-stem broccoli with 1 tbsp olive oil on a baking tray. Roast at 200C/ 180C fan/gas 6 for 20 mins. Warm 4 tbsp pesto with a 250g pouch puy lentils and a squeeze of lemon juice. Top with the broccoli, 2 tbsp Greek yogurt, and 1 tbsp pumpkin seeds. Serves 2.

Pesto baked chicken Q Cut

4 chicken breasts two-thirds of the way through the middle. Fill with tomato slices, pesto and mozzarella slices. Bake at 200C/180C fan/gas 6 for 20 mins. Serves 4.

Salmon burgers Q Blitz

4 skinless UCNOQP ƂNNGVU with 3 tbsp pesto, 1 tbsp capers, and the zest of 1 lemon in a food processor until roughly minced. Shape into four patties. Fry for 4 mins on each side in 1 tbsp oil until cooked through. Assemble in 4 buns with salad and mayonnaise. Serves 4.

Fennel & pesto gratin Q Butter

a small baking dish. Add 3 fennel bulbs, quartered. Grill for 8 mins. Mix 2 tbsp pesto with 100ml white wine, 50g grated parmesan and 150ml double cream. Pour over the fennel. Top with more cheese and grill for 8-10 mins until golden. Serves 3.

24 BBC Easy Cook

Pesto cannellini mash Q Heat

1 tbsp olive oil over a low heat and cook 2 x 400g cans cannellini beans, drained, until warmed through. Mash with 2 tbsp pesto. Serves 4.

Salmon with pesto crust 3 tbsp breadcrumbs with 4-6 tbsp pesto and 3 tbsp parmesan. Spread over 4 salmon ƂNNGVU. Bake at 230C/210C fan/ gas 8 for 10 mins. Serves 4.

Easy pesto dressing Q Mix

2 tbsp pesto with 4 tbsp olive oil and the juice of 1 lemon. Spoon over a tomato salad. Serves 4.

Q Mix

Tagliatelle with peas & pesto Q Boil

150g tagliatelle and add 150g peas for the last 5 mins. Drain, return to the pan and toss with 2 tbsp pesto. Top with some parmesan. Serves 2.

Sweet potatoes with tahini & pesto Q Bake

2 sweet potatoes at 190C/170C fan/gas 5 for 40 mins until tender. Mix 3 tbsp yogurt with 1 tbsp tahini and a squeeze of lemon juice. Halve the potatoes and top with the yogurt mix and a dollop of pesto. Serves 2.

EVERYDAY WARMERS

Baked green eggs Q Combine

4 tbsp pesto and 100ml double cream. Tip into two baking dishes. Sprinkle over 1 tbsp grated gruyère. Make two gaps in each mix and break 1 egg into each. Bake at 200C/180C fan/gas 6 for 10 mins until the whites are set and the yolks are still runny. Serves 2.

BBC Easy Cook 25

t meals

These veg-packed meals will keep you feeling full until breakfast. They’re low calories, too

AKE OUR COVER RECIPE

Meat-free M

Spinach & blue cheese pizza, p28

LOW IN

CALORIES & COUNTS AS 3 OF

5-A-DAY 26 BBC Easy Cook

EVERYDAY HEALTHY

Tuesday

Herb & garlic pork with summer ratatouille, p28

LOW IN

CALORIES & COUNTS AS 5 OF

5-A-DAY

BBC Easy Cook 27

Meat-free Monday Spinach & blue cheese pizza If you’d prefer tomato sauce, spread on two chopped tomatoes mixed with 1 tbsp tomato purée before the other toppings. This will also give you another one of your 5-a-day. Q

Serves 2

Prep 5 mins

Cook 17 mins

1 tsp rapeseed oil 2 large ﬂat mushrooms, halved and sliced 2 garlic cloves, chopped 160g spinach, washed and well dried 1 red onion, halved and thinly sliced 40g vegetarian blue cheese, crumbled 4 walnut halves, broken FOR THE BASE 125g wholemeal ﬂour 1 /2 tsp baking powder 3 tbsp bio yogurt mixed with 3 tbsp water

Tuesday Herb & garlic pork with summer ratatouille Serves 4 Q Prep 15 mins plus resting Q Cook 25 mins Q

2 tsp rapeseed oil 2 red onions, halved and sliced 2 peppers (any colour), diced 1 large aubergine, diced 2 large courgettes, halved and sliced 2 garlic cloves, chopped 400g can chopped tomatoes 2 tsp vegetable bouillon powder 1 thyme sprig handful basil, stalks chopped, leaves torn and kept separate FOR THE PORK 1 kg pork tenderloin, fat trimmed off, cut into 4 equal pieces 4 garlic cloves, crushed 2 tbsp thyme leaves, plus a few sprigs to garnish 2 tsp rapeseed oil brown rice or new potatoes, to serve

1 Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Add the spinach, a handful at a time, and cook until just wilted but not soggy. Add the onion and stir through, then turn off the heat. 2 For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.

1 Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves. 2 Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins. 3 Slice the pork and serve with the ratatouille and some brown rice or new potatoes and some extra thyme.

PER SERVING 462 kcals, fat 17g, saturates 6g, carbs 52g, sugars 12g, ﬁbre 9g, protein 21g, salt 1.4g

PER SERVING 337 kcals, fat 11g, saturates 3g, carbs 17g, sugars 15g, ﬁbre 9g, protein 39g, salt 0.3g

28 BBC Easy Cook

EVERYDAY HEALTHY

Wednesday Chicken curry with rice & peas Q

IN LTO&W CALORIES

FA OF COUNTS AS 3

5-A-DAY

Serves 4

Prep 15 mins

Cook 30 mins

1 tbsp rapeseed oil 2 red onions, halved and sliced 4 chicken legs (about 1kg in total), skin removed 1 tbsp fresh thyme leaves 1 tbsp madras curry powder 1 tsp ground allspice 4 large tomatoes, chopped 1 red chilli, deseeded and sliced 2 garlic cloves, chopped 2 tsp vegetable bouillon

chicken only FOR THE RICE & PEAS 125g brown basmati 1 red onion, chopped 2 garlic cloves, chopped 1 tbsp fresh thyme leaves, plus extra to serve 1 tsp vegetable bouillon 400g can black-eyed beans 1 Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and brieﬂy brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender. 2 Meanwhile, tip the rice into a mediumsized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn’t starting to catch on the pan. Stir in the beans and heat through. Serve half the rice with half the chicken (saving the leftovers for a second meal), scattered with a few extra thyme leaves, if you like. PER SERVING 571 kcals, fat 18g, saturates 4g, carbs 48g, sugars 11g, ﬁbre 10g, protein 49g, salt 0.5g

T p Meat cooked on the bone adds additional nutrients to the sauce in the form of amino acids, gelatin (good for the joints), selenium and zinc.

BBC Easy Cook 29

Thursday Balsamic beef Q

Serves 2

Prep 15 mins

CALO

OF COUNTS AS 3

beetroot & rocket

5-A-DAY

Cook 25 mins

240g lean beef sirloin, fat trimmed 1 tbsp balsamic vinegar 2 tsp thyme leaves 2 garlic cloves, 1 ﬁnely grated, 1 sliced 2 tsp rapeseed oil 2 red onions, halved and sliced 175g ﬁne beans, trimmed 2 cooked beetroots, halved and cut into wedges 6 pitted Kalamata olives, quartered 2 handfuls of rocket 1 Beat the steak with a rolling pin until it is about the thickness of two £1 coins, then cut into two equal pieces. In a bowl, mix the balsamic, thyme, grated garlic, half the oil and a grinding of black pepper. Coat the steaks in the marinade and set aside.

30 BBC Easy Cook

IN LOW RIES &

2 Heat the remaining 1 tsp oil in a large non-stick frying pan, and fry the onions and garlic for 8-10 mins, stirring frequently, until soft and starting to brown. Meanwhile, steam the beans for 4-6 mins or until just tender. 3 Push the onion mixture to one side in the pan. Lift the steaks from the bowl, shake off any excess marinade, and sear in the pan for 21/2 -3 mins, turning once, until cooked but still a little pink inside. Pile the beans onto plates and place the steaks on top. Add the beetroot wedges, olives and remaining marinade to the pan and cook brieﬂy to heat through, then spoon on top and around the steaks. Add the rocket and serve. PER SERVING 284 kcals, fat 9g, saturates 3g, carbs 19g, sugars 15g, ﬁbre 9g, protein 27g, salt 0.6g

EVERYDAY HEALTHY

Friday Cod with cucumber, avocado & mango salsa salad Q

Serves 2

Prep 5 mins

Cook 8 mins

2 x 125g skinless cod ﬁllets 1 lime, zested and juiced 1 small mango, peeled, stoned and chopped (or 2 peaches, stoned and chopped) 1 small avocado, stoned, peeled and sliced 1 /4 cucumber, chopped 160g cherry tomatoes, quartered 1 red chilli, deseeded and chopped 2 spring onions, sliced handful of chopped coriander

1 Heat the oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist. 2 Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish. PER SERVING 272 kcals, fat 12g, saturates 2g, carbs 15g, sugars 14g, fibre 5g, protein 25g, salt 0.3g

LOW IN

CALORIES & CO UNTS AS 3 OF

5-A-DAY

BBC Easy Cook 31

EVERYDAY VEG

ROASTED SUMMER VEGETABLE CASSEROLE

COURGETTE & CAULIFLOWER YELLOW CURRY

Courgettes

Use this seas

TOMATO & COURGETTE RISOTTO

Cut out

shes

SUMMER COURGETTE RIBBON SALAD

BBC Easy Cook 33

EVERYDAY VEG %QWTIGVVG ECWNKƃQYGT yellow curry Q

Roasted summer vegetable casserole

Serves 4 Q Prep 10 mins 30 mins VÕÀÀÞ Þ

This is low in calories and packed with vitamins and minerals, plus it provides wÛi v Þ ÕÀ wÛi > `>Þ°

Q Cook

2 tbsp vegetable oil UOCNN QPKQPU ƂPGN[ EJQRRGF 2 garlic cloves, crushed 2 tbsp yellow curry paste 400ml can coconut milk I ECWNKƃQYGT ƃQTGVU 2 large courgettes, halved and sliced 250g basmati rice 1 red chilli, deseeded and sliced small bunch of coriander, leaves picked 1 Heat the oil in a large, deep frying pan and cook the onions for 5 mins until soft but not browning. Add the garlic and curry paste and stir for 2 mins. 2 Pour in the coconut milk and half a can of water and bring to a gentle simmer. Once Ã

iÀ }] >`` Ì i V>Õ y ÜiÀ and courgettes. Cover and

Q Serves

2-3 Q Cook 1 hr

simmer for 10 mins, then remove the lid and continue cooking until the sauce reduces and thickens a little. Season well. 3 Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander. PER SERVING MECNU HCV I UCVWTCVGU I ECTDU I UWICTU I

Q Prep

15 mins

3 tbsp olive oil 1 garlic bulb, halved through the middle 2 large courgettes, thickly sliced 1 large red onion, sliced 1 aubergine, halved and sliced 2 large tomatoes, quartered 200g new potatoes, halved 1 red pepper, deseeded and cut into chunky pieces 400g can chopped tomatoes ½ small bunch of parsley, chopped

ƂDTG I RTQVGKP I UCNV I

PER SERVING MECNU HCV I

1 Heat the oven to 200C/ 180C fan/gas 6. Tip the oil, garlic and all the fresh veg into

Summer courgette ribbon salad

Tomato & courgette risotto

Q Serves

4 Q Prep 15 mins Q Cook 10 mins

Q Serves

25g pine nuts 4 large courgettes, sliced into ribbons with a veg peeler ½ lemon, zested and juiced 1 small loaf of sourdough or stale bread, cubed 1 tbsp olive oil 60g baby kale 100g goat’s cheese, crumbled handful of mint leaves 25g raisins FOR THE DRESSING 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tbsp honey

2 tbsp olive oil 1 small onion, chopped 2 garlic cloves, crushed ½ tsp coriander seeds, crushed 200g risotto rice 500ml vegetable stock 200g passata 12 cherry tomatoes, halved 2 courgettes, halved and sliced 2 tbsp mascarpone parmesan or veg alternative, grated, to serve

1 Heat the oven to 200C/ 180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the lemon zest and juice. Put the bread cubes on the tray next to the pine nuts. Drizzle with the olive oil and season well. 34 BBC Easy Cook

a roasting tin. Toss to coat. Season and roast for 45 mins. 2 Remove the garlic from the tin and squeeze it from its skin all over the veg, stirring to evenly distribute. Simmer the chopped tomatoes in a medium pan until bubbling. Season well and stir it through the roasted veg in the tin. Scatter over the parsley. saturates 3g, carbs 52g, sugars 30g, ƂDTG I RTQVGKP I UCNV I

2 Q Prep 10 mins Q Cook 25 mins

2 Roast for 5 mins until the pine nuts are golden. Remove from the tray. Set aside. Return the croutons to the oven for 5-8 mins until golden. Add the kale to the courgettes with the goat’s cheese, mint and raisins. Toss. 4 Make the dressing by mixing the ingredients together. Drizzle over the salad and toss together. 5 Pile the salad onto a platter and top with the croutons, pine nuts and plenty of black pepper. PER SERVING 555 kcals, fat 22g, UCVWTCVGU I ECTDU I UWICTU I ƂDTG I RTQVGKP I UCNV I

1 Heat half the oil in a large pan over a medium heat. Cook the onion for 5-7 mins until soft. Add the garlic and coriander seeds. Cook, stirring for 1 min more. Stir in the rice, coating it in the onions. Slowly add 300ml stock, stirring until absorbed between each addition. Add the passata. Cover and simmer

for 10-15 mins. Stir occasionally, adding more stock as needed. 2 Meanwhile, heat the oven to 200C/180C fan/gas 6. Put the tomatoes and courgettes in a roasting tin, keeping them separate. Drizzle with the rest of the oil, season and roast for 10-12 mins until just tender. 3 Add the mascarpone to the risotto. Stir until the rice is cooked, about 5 mins. Add the courgettes and stir. Serve the risotto topped with the roasted tomatoes and some parmesan. PER SERVING 633 kcals, fat 23g, saturates 8g, carbs 90g, sugars 13g, ƂDTG I RTQVGKP I UCNV I

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FREEKEH

WHOLE OATS

QUINOA

BARLEY

38 BBC Easy Cook

GRAINS OF TRUTH WHOLE OATS are a great

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100g light soft cheese with chives small bunch of chives, ﬁnely sliced grated parmesan or vegetarian alternative, to serve 1 Heat the oil in a large, deep pan and gently fry the onion for 3-4 mins. Stir in the barley,

of the stock. Simmer for 20 mins, stirring occasionally, adding more stock as it’s absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left, but the barley should be cooked through. 2 Turn the heat off and let the risotto sit for a minute, then stir in the soft cheese and most of the chives. Season and serve scattered with the rest of the chives and parmesan. PER SERVING 656 kcals, fat 20g, saturates 6g, carbs 104g, sugars 12g, ﬁbre 8g, protein 20g, salt 1.4g

BBC Easy Cook 39

Minty beetroot, feta & bulgur salad Serves 2 Q Prep 5 mins Q Cook 5 mins Q

50g bulgur wheat 2 oranges, ½ zested and juiced, 1½ peeled and chopped 1 garlic clove 1 tsp apple cider vinegar 2 tbsp chopped mint 3 spring onions, sliced 4 walnut halves, broken 4 pitted kalamata olives, halved 2 beetroots, chopped 40g vegetarian feta

Chargrilled turkey with quinoa tabbouleh & tahini dressing Q

Serves 4

Prep 15 mins

PER SERVING 270 kcals, fat 10g, saturates 3g, carbs 31g, sugars 16g, ﬁbre 8g, protein 11g, salt 0.7g

Cook 20 mins

200g quinoa ½ cucumber, cut into 1cm chunks 175g cherry tomato, halved 3 spring onions, ﬁnely sliced handful of parsley, roughly chopped handful of coriander, roughly chopped 1 tbsp olive oil, plus 1 tsp 1 lemon, juiced 4 turkey steaks FOR THE TAHINI DRESSING 1½ tbsp tahini 1½ tbsp low-fat yogurt ½ lemon, juiced ½ garlic clove, crushed ½ tsp honey

Reduce the heat to a simmer and cook until the water has evaporated, about 20 mins. Uncover and leave to cool. 2 Tip the cucumber, tomatoes, spring onions and herbs into a large bowl. Pour over 1 tbsp oil and the lemon juice, season well and mix. 3 Heat a griddle pan over a high heat until smoking hot, then rub the turkey steaks with 1 tsp oil. Cook for about 5 mins on each side, depending on the thickness. Stir all the dressing ingredients together along with 3 tbsp water. Toss the cooked quinoa with the salad and spoon onto plates. Cut the turkey into thick slices, pile on top of the quinoa tabbouleh and drizzle over the tahini dressing.

1 Tip the quinoa into a saucepan, pour over 600ml water, cover and bring to the boil.

PER SERVING 401 kcals, fat 11g, saturates 2g, carbs 31g, sugars 6g, ﬁbre 1g, protein 46g, salt 0.2g

40 BBC Easy Cook

1 Put the bulgur in a small pan, cover with water, bring to the boil and cook, covered, for 5 mins until tender. Drain well, press out any excess water and tip into a bowl. 2 Stir in the orange zest and juice, garlic and vinegar, then the mint, onions, walnuts and olives. Stir in the beetroot and top with the feta to mix through just before eating.

SUPER SIDE Roasted ratatouille salad Q Cook

150g pearl barley following pack instructions. Chop 1 courgette, 1 yellow pepper and 2 red onions into chunks. Toss with 1 tbsp olive oil and 1 tsp thyme leaves, then roast for 30 mins at 200C/180C fan/gas 6, adding 100g cherry tomatoes v À Ì i w > 10 mins. Drain the barley and toss with 2 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tsp honey, the roasted veg and their juices and some seasoning. Serves 4.

EVERYDAY GRAINS

Spiced chickpea & freekeh traybake Q Q

Serves 2 Q Prep 5 mins Cook 30 mins

2 tbsp olive oil 400g can chickpeas, drained and rinsed 1 tsp ground coriander 1 tsp ground cumin ½ tsp chilli flakes 270g cherry tomatoes ½ x 400g can apricot halves, drained and roughly chopped 70g green olives 250g pouch cooked freekeh 70g fat-free Greek yogurt small bunch of dill, finely chopped 1 Heat the oven to 200C/180C fan/gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste. 2 Combine the yogurt with most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt. PER SERVING 622 kcals, fat 24g, saturates 3g, carbs 70g, sugars 16g, fibre 16g, protein 21g, salt 1.3g

SUPER SIDES Crispy fennel crumble Boil 2 quartered fennel bulbs and 2 quartered red onions for 5 mins in a pan of salted water, then drain and tip into an ovenproof dish. Stir in a 400g can chopped tomatoes, 1 crushed garlic clove and 1 tsp thyme leaves. Mix I YJQNGOGCN ƃQWT, 50g oats and 4 tbsp grated parmesan in a bowl. Rub in 85g cold butter, cubed, until the mixture is crumbly. Scatter this over the fennel, then bake for 30 mins at 200C/180C fan/gas 6 until golden and crisp. Serves 4. Q

Herby bulgur with almonds Q Cook

300g bulgur wheat, then tip into a large bowl. Roughly chop a large bunch each of coriander and parsley and mix into the bulgur with a bunch of chopped spring onions, 3 tbsp olive oil, the juice of 2 limes and 50g VQCUVGF ƃCMGF CNOQPFU. Serves 4.

BBC Easy Cook 41

EVERYDAY GRAINS

Homemade muesli with oats, dates & berries Traditional oats, pecans, seeds, dates and puffed wheat all add to the taste and texture of this delicious muesli. Serves 4 Q Prep 5 mins Q Cook 2 mins Q

100g traditional oats 12 pecans, broken into pieces 2 tbsp sunflower seeds 6 pitted medjool dates, snipped into pieces 25g high-fibre puffed wheat 4 x 150ml pots bio yogurt 300g summer berries, such as raspberries, strawberries and blueberries large pinch of ground cinnamon 1 Tip the oats into a frying pan and heat gently, stirring frequently until just starting to toast. Add the pecans and seeds to warm briefly, then tip into a large bowl and toss to cool quickly. 2 Add the dates and puffed wheat, mix well to combine, then serve topped with the yogurt, fruit and a sprinkle of cinnamon. PER SERVING 478 kcals, fat 23g, saturates 5g, carbs 46g, sugars 24g, fibre 7g, protein 17g, salt 0.3g

42 BBC Easy Cook

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10 great recipes

MINCE WITH

t w a

/ÀÞ Þ ÕÀ v> Þ¿Ã v>Û ÕÀ Ìi y>Û ÕÀÃ iÃÃ v> >À }Õ ÃiÃ Ü Ì Ì iÃi Ûi Ì Ûi Ü>ÞÃ Ü Ì > L] Liiv > ` « À Vi Koftas with mint yogurt & ﬂatbreads Q

Serves 3-4

Prep 15 mins

Cook 20 mins

koftas only

500g lamb mince 3 tbsp tikka curry paste 2 tbsp mango chutney 2 garlic cloves, finely grated thumb-sized piece ginger, finely grated 8 flatbreads 225g Greek-style yogurt 11/2 tbsp mint sauce 4 tomatoes, sliced 2 Little Gem lettuces, shredded

Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile. 2 Heat the oven to 200C/180C fan/gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

1 In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger.

PER SERVING (4) 801 kcals, fat 27g, saturates 12g, carbs 92g, sugars 16g, ﬁbre 7g, protein 44g, salt 2.7g

44 BBC Easy Cook

EVERYDAY MINCE

BBC Easy Cook 45

Cheesy beef baguettes Q

Serves 4

Prep 5 mins

Cook 25 mins

500g pack lean beef mince 350g jar tomato & chilli pasta sauce 1 baguette 2 x 125g mozzarella balls, drained and torn small handful basil, torn salad, to serve (optional)

A cheesy twist on shepherd's pie Spiced beef & potato pie Chilli con carne meets cottage pie! Q

Serves 4-6

Prep 20 mins

Cook 1 hr

1 tbsp cumin seeds 300g jar hot salsa 500g pack lean beef mince 1 beef stock cube 400g can red kidney beans FOR THE POTATO TOPPING 1kg potatoes, cut into chunks 50g butter 100g mature cheddar, grated 50g cheese-ﬂavoured tortilla chips 1 Heat the oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock

without tortilla topping cube, tip in the beans with the liquid in the can and tip in a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid and allow it to reduce a little until thickened. 2 Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top and bake for 10 mins to melt the cheese – take care that the chips don’t burn. PER SERVING (6) 494 kcals, at 24g, saturates 12g, carbs 39g, sugars 4g, ﬁbre 6g, protein 30g, salt 2.2g

T p There’s no need to drain the kidney beans for this

recipe – the starchy juice will help to thicken the texture of the meat. If you’re making this ahead, reheat in the oven for 40 minutes, then top with the cheese and tortillas, and bake for 10 minutes more.

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1 Heat a large frying pan and crumble in the mince. Fry over a high heat for 8 mins until completely browned. Pour in the tomato sauce and leave to bubble, uncovered, for 15 mins until thickened. taste and season if you need to. 2 Heat the grill. Cut the baguette in half lengthways, then cut the halves into 2 pieces. Place the bread, cut-side up, on a baking tray and grill for 2-3 mins until lightly toasted. Remove from the grill and divide the mince between the baguette halves. Scatter over the torn pieces of mozzarella. 3 Grill for 3-4 mins more until the cheese is bubbling and golden. scatter with the basil and serve with a salad, if you like. PER SERVING 618 kcals, fat 27g, saturates 14g, carbs 45g, sugars 7g, ﬁbre 3g, protein 48g, salt 3g

EVERYDAY MINCE

Lamb meatballs with potatoes & olives Serves 4 Q Prep 5 mins Q Cook 35 mins Q

2 tbsp olive oil 500g lamb meatballs 300g baby new potatoes, thickly sliced 2 large garlic cloves, crushed 185g chargrilled vegetables, drained if in oil 2 x 400g cans chopped tomatoes with herbs 2 tsp light brown soft sugar 100g black olives 40g feta, crumbled 1 /2 small bunch mint, ﬁnely shredded 1 lemon, zested

medium heat for 5 mins, or until they’re starting to turn golden brown. Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced. 3 Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over. PER SERVING 555 kcals, fat 31g, saturates 11g, carbs 35g, sugars 12g, ﬁbre 6g, protein 31g, salt 0.2g

1 Heat 1 tbsp of the oil in a large shallow ﬂameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate. 2 Heat the remaining oil in the same pan and fry the potatoes over a

Summery one-pan wonder

BBC Easy Cook 47

Beef patties Q

Serves 4

Prep 10 mins

Cook 50 mins

drizzle of oil 1 small onion, ﬁnely chopped 2 garlic cloves, crushed 250g beef mince 1 potato, cut into 1cm cubes 2 tsp turmeric 2 tbsp tomato purée few thyme sprigs 2 tbsp hot pepper sauce 500g block shortcrust pastry 1 egg, beaten green salad, to serve 1 Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.

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2 Heat the oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out six 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad. PER SERVING 780 kcals, fat 48g, saturates 16g, carbs 63g, sugars 3g, ﬁbre 4g, protein 23g, salt 2.0g

EVERYDAY MINCE

Pork & peanut burgers Q

Makes 4

Prep 15 mins

Cook 20 mins

500g pork mince 2 tbsp oyster sauce 6 spring onions, trimmed and finely chopped (both green and white parts) thumb-sized piece of ginger, peeled and finely grated 1 /2-1 tsp chilli flakes 1 lime, zested and cut into wedges 1 tbsp sesame or sunflower oil TO SERVE iceberg or Little Gem lettuce leaves 4 sesame burger buns 25g roasted unsalted peanuts, roughly chopped mayonnaise or sweet chilli sauce (optional)

uncooked patties only 1 Mix together the pork, oyster sauce, spring onions, ginger, chilli ﬂakes and lime zest. Shape the mixture into four patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through. 2 To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like. PER BURGER 523 kcals, fat 22g, saturates 6g, carbs 44g, sugars 3g, ﬁbre 3g, protein 35g, salt 2.3g

Friday night dinner

BBC Easy Cook 49

Meatball stroganoff Q

Serves 4

Prep 15 mins

Cook 30 mins

500g beef mince drizzle of oil 1 red onion, sliced 2 garlic cloves, crushed 200g pack small button mushrooms, sliced 2 tbsp tomato purée 1 tbsp sweet paprika 1 tbsp plain ﬂour 1 beef stock cube, made up to 300ml stock 150ml pot soured cream small pack parsley, chopped rice, mashed potato or tagliatelle, to serve

1 Season the beef and shape into walnutsized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Tip in the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and ﬂour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through. 2 Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle. PER SERVING 425 kcals, fat 29g, saturates 14g, carbs 10g, sugars 4g, ﬁbre 2g, protein 30g, salt 1.0g

Rich and comforting stew

50 BBC Easy Cook

EVERYDAY MINCE

Spiced pomegranate, beef & feta pizza Q

Makes 6

Prep 15 mins plus 1-2 hrs rising

500g pack bread mix 1 tsp olive oil, plus a little extra for the dough 2 medium onions, chopped 2 garlic cloves, chopped 250g extra-lean beef mince 2 tsp each ground cumin and cinnamon 1 tbsp red chilli ﬂakes 5 tbsp tomato purée 6 tbsp pomegranate molasses 400g jar sweet pickled peppers, roughly chopped 50g feta, crumbled 1 tbsp pine nuts

Cook 10 mins 1 Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs. 2 Heat the oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle two baking trays with a little of the reserved ﬂour and put in the oven to heat up. 3 Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the

mince as it cooks. Pour off any excess oil. Add the spices, chilli flakes, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat. 4 Divide the dough into six balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place two pizza bases on each (you’ll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve. PER PIZZA 439 kcals, fat 12g, saturates 4g, carbs 56g, sugars 14g, fibre 3g, protein 20g, salt 1.6g

BBC Easy Cook 51

Summer meatballs & spaghetti Q

Serves 2

Prep 10 mins

Cook 20 mins

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp fennel seeds 250g pork mince large handful parsley, leaves chopped, stalks finely chopped 1 large courgette, peeled into ribbons, centre grated or finely chopped 200g spaghetti 1 /2 lemon, zested and juiced grated parmesan, to serve 1 Heat 1/2 tbsp of the oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well,

52 BBC Easy Cook

Ready in just 30 mins mix and shape into 10 meatballs. Heat the remaining oil in the pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown. Set the pan aside. 2 Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the parsley leaves, lemon zest and parmesan. PER SERVING 726 kcals, fat 25g, saturates 6g, carbs 82g, sugars 8g, ﬁbre 7g, protein 39g, salt 0.2g

EVERYDAY MINCE

Bolognese-stuffed roast peppers Q

Serves 4

Prep 10 mins

Cook 45 mins

drizzle of oil 1 large onion, chopped 2 garlic cloves 500g beef mince 2 x 400g cans chopped tomatoes a few oregano sprigs, leaves picked, or 1 tbsp dried 1 beef stock cube 2 tbsp tomato ketchup 4 peppers (mixed colours are nice) 100g grated mozzarella or cheddar small bunch basil, leaves picked

2 Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins. 3 When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving. PER SERVING 485 kcals, fat 27g, saturates 12g, carbs 22g, sugars 19g, ﬁbre 7g, protein 35g, salt 1.7g

Kids will love these!

1 Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.

BBC Easy Cook 53

d go

FUN IN S H T E UN

These recipes are perfect for portable meals in the sunshine, even if you are just heading out to the garden! Salmon picnic platter If you're taking this to a picnic, you can either pack each element of this separately and assemble when you arrive, or arrange everything on a platter and wrap very tightly in cling ﬁlm. Q

Serves 6-8

Prep 30 mins

Cook 8 mins

4 eggs 2-3 tbsp mayonnaise pinch of cayenne pepper 200g cooked salmon 100g hot-smoked salmon 6 small rolls, halved 3 tbsp soft cheese 100g smoked salmon 1 lemon, ½ zested and ½ cut into wedges 2 tbsp Greek yogurt 1 tbsp chopped dill or chives ½ cucumber, peeled and sliced bread, soft rolls or wraps, to serve 1 Hard boil the eggs by cooking them in boiling water for 8 mins, then cool quickly under cold running water and peel. Halve the eggs and pop the yolks into a bowl. Mash the yolks with the

54 BBC Easy Cook

mayonnaise, cayenne pepper and some seasoning. Spoon or pipe the mixture back into the egg halves and put on the platter. 2 Flake the cooked salmon into large chunks and put it on a platter with the hot-smoked salmon and the eggs. 3 Spread the bottom half of the rolls with the soft cheese, then add the smoked salmon and a squeeze of lemon juice. Top with the other half of the roll. Cut each in half. 4 Mix the yogurt with the dill, lemon zest and some seasoning, then stir in the cucumber. Pile the mixture into the centre of the platter. Serve with the extra bread, rolls or wraps and lemon wedges. PER SERVING 398 kcals, fat 24g, saturates 6g, carbs 23g, sugars 4g, ﬁbre 2g, protein 21g, salt 1.3g

WEEKEND FAMILY

Try something different with these Scandistyle picnic treats

BBC Easy Cook 55

Coconut chicken noodle salads

Cheese & chorizo or prosciutto skewers These skewers are useful for staving off hunger while you unpack your picnic. If you're feeding young children, slide everything off the skewers ﬁrst. Q

Serves 6

Prep 20 mins plus cooling

Cook 5 mins

12 slices chorizo 150g manchego, cut into 12 cubes 6 red grapes, halved 12 mini mozzarella balls 12 small basil leaves (optional) 6 slices prosciutto, halved 1 Heat the oven to 180C/160C fan/gas 4. Fold a slice of chorizo around each piece of manchego and push a cocktail stick through the middle to secure it. Push half a grape onto one side, then transfer the skewers to a baking tray and cook for 5 mins. Leave to cool.

56 BBC Easy Cook

salt 2.2g

Prep 30 mins plus cooling

WEEKEND FAMILY

until cold.

make a thick dressing.

you need to pack them.

ap up for summ

er!

Prep 10 mins no

Cook 1 Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you like. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette. 2 Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you’re ready to eat it. PER SERVING 318 kcals, fat 18g, saturates 6g, carbs 25g, sugars 4g, ﬁbre 3g, protein 12g, salt 1.2g

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Mini milkshakes These quantities make two of each ﬂavour, but double or triple the amounts if you want to make more. Transport them in bottles with lids, or decant from ﬂasks when you arrive. Q

Serves 6

Prep 15mins

No Cook

1 small ripe banana, chopped 400ml whole milk 100g natural yogurt 1 small punnet blueberries 6 strawberries, hulled 1 small punnet raspberries 120g mango chunks (fresh or frozen) 200ml coconut milk (or coconut keﬁr) ½ lime, cut into wedges

Get 58 BBC Easy Cook

ck in

1 Put the banana, half the milk and half the yogurt in a blender, then whizz until smooth. Pour into two milk bottles. Divide the blueberries between two skewers to

make stirrers, then drop one into each bottle. Stir before serving. 2 Put the strawberries and six raspberries in a blender with the rest of the milk and yogurt. Blend until smooth, then divide between two small milk bottles. Push the remaining raspberries onto two skewers to make stirrers as before. 3 Blend the mango and coconut milk until smooth, then add a squeeze of lime. Divide between two milk bottles and serve with the lime wedges. PER SERVING 98 kcals, fat 3g, saturates 2g, carbs 12g, sugars 11g, ﬁbre 1g, protein 4g, salt 0.2g

WEEKEND FAMILY

The Q Q

g on the ke!

Makes 12 Q Prep 30 mins Cook 15 mins plus cooling

110g butter, softened 110g golden caster sugar 2 eggs 1 tsp vanilla extract 110g self-raising flour 1-2 tbsp milk, plus a little extra for the icing FOR THE ICING 125g butter, softened 185g icing sugar 1 Heat the oven to 180C/160C fan/ gas 4. Line a 12-hole shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then gradually beat into the butter mixture. 2 Fold the flour into the mixture, along with a little milk – the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each no more than half full. 3 Bake the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely. 4 To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk to give you a soft icing that can be piped easily. Scrape into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards. PER CUPCAKE 291 kcals, fat 17g, saturates 10g, carbs 32g, sugars 25g, fibre none, protein 2g, salt 0.5g

BBC Easy Cook 59

Take it

Menu for 6 + Crisp feta nibbles with dips

+ Fragrant roast chicken Spiced herb & almond couscous Cumin roast peppers, tomatoes & olives

+ Raspberry & rose delights

warm on the day

Crisp feta nibbles with dips, p62

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WEEKEND FAMILY LUNCH

FUSS -FREE MENU THAT'S PERFECT H O T OR COLD

Spiced herb & almond couscous, p63

Cumin roast peppers, tomatoes & olives, p63

Fragrant roast chicken, p62

BBC Easy Cook 61

Fragrant roast chicken Q

Serves 6

Prep 10 mins

Cook 1 hr 15 mins

1 large chicken (about 1.8kg) 2 lemons, halved 2 heads garlic, halved across the middle, plus 2 garlic cloves, crushed 50g butter, softened 2 tsp ras-el-hanout 1 tsp smoked paprika (optional) 200g Greek yogurt 1 Heat the oven to 200C/180C fan/gas 6. Put the chicken on a roasting tray and put half the lemon and half a garlic head into the cavity. Mix the butter, crushed garlic and half the spices together, then spread over the chicken breast and legs. Season

Crisp feta nibbles These little wedges are perfect for dipping before you start the meal. Q

Serves 6

Prep 10 mins

Cook 5 mins

6 pitta bread 200g feta or vegetarian alternative 20g ﬂat-leaf parsley or mint, leaves roughly chopped vegetable crudités, hummus, tzatziki or your favourite dips, to serve 1 Toast the pittas in a toaster until they’re just under-done – puffed up but not yet crisp – then leave to cool for a few minutes. Meanwhile, mash the feta in a large bowl with a fork. Stir in the chopped herbs and lots of black pepper. 2 Cut a slit along one edge of each pitta, then spoon in the feta. Spread it out over the inside of the bread with the back of the spoon or a cutlery knife. Can be prepared up to a day ahead and kept covered in the fridge. 3 To serve, re-toast the pittas, cut-side up, in the toaster until the bread is just crisp. Leave to cool for 2 mins before cutting into wedges. Best eaten within 30 mins of toasting. PER SERVING 277 kcals, fat 8g, saturates 4g, carbs 42g, sugars 3g, ﬁbre 2g, protein 12g, salt 2.1g

T p If you can't pick

between parsley and mint – add both! The combination of the two is delicious

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well. Can be prepared up to a day ahead and kept covered in the fridge. 2 Put the rest of the garlic in the tray and roast for 1 hr. Mix the remaining spices into the yogurt and season. 3 Remove the chicken from the oven and smother with the yogurt. Spoon some of the juices over and add the remaining lemon to the tray. Roast for 15 mins more or until the yogurt is golden and set and the juices run clear. Lift the chicken onto a board, cover and rest for 10 mins before carving. Serve hot or cold. PER SERVING 379 kcals, fat 28g, saturates 12g, carbs 3g, sugars 2g, ﬁbre none, protein 29g, salt 2g

WEEKEND FAMILY LUNCH

Cumin roast peppers, tomatoes & olives Roasting brings out the best in lots of veg, but peppers have to top the list. Serves 6 Q Prep 5 mins Q Cook 35 mins Q

4 red peppers, deseeded and cut into chunky pieces 3 tbsp olive oil 600g cherry tomatoes on the vine (or use smallish tomatoes and halve them) 1 tsp cumin seeds 100g large green olives 1 Put the peppers in a medium roasting tray and coat with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/180C fan/gas 6 for about 20 mins, until softened a little. 2 Sit the tomatoes among the peppers, scatter over the cumin seeds and drizzle with the rest of the oil. Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins. PER SERVING 116 kcals, fat 8g, saturates 1g, carbs 10g, sugars 9g, ﬁbre 3g, protein 2g, salt 0.8g

Spiced herb & almond couscous Couscous is a great alternative to potatoes, and takes a fraction of the time. Get everything ready while the chicken roasts, then just fry the onions and wait for the couscous to ﬂuff up. Q

Serves 6

Prep 5 mins plus 10 mins standing

2 red onions, halved and sliced 425ml hot chicken or vegetable stock pinch of saffron strands (optional) 1 red chilli, sliced 500g couscous 40g coriander, leaves picked 50g toasted whole almonds handful of dates, roughly chopped (we used medjool dates) ½ lemon, juiced 1 Once the chicken is cooked, tip the onions into the roasting tray (leave the juices in there, but you can tip out some of the chicken fat if you like) and fry for about 5 mins until just softened. While you’re

Cook 5 mins

frying, add the saffron strands to the stock if using, so the ﬂavour and colour infuses. 2 Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating. PER SERVING 297 kcals, fat 6g, saturates 1g, carbs 53g, sugars 10g, ﬁbre 2g, protein 10g, salt 0.4g

BBC Easy Cook 63

64 BBC Easy Cook

WEEKEND FAMILY LUNCH

Raspberry & rose delights Raspberries, rose, orange and pistachio are all classic Middle Eastern ﬂavours that come together very simply in this light summer dessert. Serves 6 Q Prep 10 mins plus 30 mins chilling Q Cook 2 mins Q

2 cubes of rose Turkish delight (check it's vegetarian if needed, optional) 500g fresh vanilla custard ½ 350g shop-bought madeira loaf 300g raspberries 1 orange, juiced 200ml crème fraîche handful of pistachios, roughly chopped 1 If you don’t want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave for 1 min, stirring after 30 seconds, or until dissolved and smooth. Tip in the custard and stir together. 2 Break the cake into rough chunks and divide between six sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to a day ahead. 3 To serve, top the triﬂes with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios. PER SERVING 380 kcals, fat 26g, saturates 15g, carbs 35g, sugars 24g, ﬁbre 2g, protein 6g, salt 0.4g

T p Try stirring a dash of liqueur into the custard if you like – fruity spirits like Cointreau work particularly well

BBC Easy Cook 65

& spice Chef Anjum Anand creates fresh and fragrant dishes for an Indian menu that’s perfect for a relaxed evening

Menu for 6

how to get ahead

Coriander & mint chutney

Prepare the broccoli & potato cakes, then chill

Mini broccoli & otato cakes Goan rawn & coconut curry tir-fried beans with eanuts Yellow rice with lime & sesame Goan sweet bread +

+ Make and chill the sauce for the curry

+ Bake the bread and keep at room temperature

+ > i > ` V Ì i ÌÀ yiÃ

Mango & coconut trifles with lime p

“

My menu is designed to transport you to the coast of west India, where the food is typically ﬂavoured with a wonderful combination of spices, mellowed by the ever-present creamy coconut. The dessert brings together the best of India and England – I’ve paired juicy mangoes with a delicious custard and classic madeira cake to make a twist on triﬂe

”

66 BBC Easy Cook

WEEKEND SPICE

BBC Easy Cook 67

Mini broccoli & potato cakes Q

Makes 18

Prep 15 mins

Coriander & mint chutney

Cook 20 mins

4 tbsp vegetable oil 1 small onion, finely chopped 2 garlic cloves, crushed or finely grated to a paste 2 tsp ginger paste (see tip, below) 375g potatoes, peeled, boiled until tender, then drained well 300g broccoli florets, boiled until tender and dried with kitchen paper 2 tsp ground cumin 1-2 green chillies, deseeded and finely chopped 4 tbsp chopped coriander leaves and stalks 1 tsp garam masala cornflour, for coating TO SERVE 200g tomatoes, chopped 1 small red onion, halved and chopped coriander & mint chutney (see recipe, right)

Don’t make this chutney too far in advance as the green herbs lose their colour quite quickly. 1 Heat 1 tbsp of the oil in a frying pan, add the onion, then fry for 4-5 mins until soft. Stir in the garlic and ginger, then cook for another 30 secs. Mash the potato until smooth, crush the broccoli well, then combine in a large bowl with the onions, cumin, chillies, coriander, garam masala and 1/2 tsp black pepper. Mix everything together well, and season with salt to taste. 2 Divide the mixture into 18, then use wet hands to shape into small cakes. Tip some cornﬂour onto a plate, then dip in the cakes, coat well and shake off any excess. The cakes can be chilled for up to one day before cooking. 3 To serve, heat the remaining oil in a large frying pan, then cook the cakes in batches for 3-4 mins each side until golden. Toss together the tomatoes and onion in a small bowl. Serve the cakes with the tomato salad and coriander chutney for spooning over.

Whizz together all the chutney ingredients with a few tbsp of water in a food processor or blender until you have a smooth-ish purée. Scrape the chutney into a small serving bowl, season and serve with the mini broccoli & potato cakes (left).

PER CAKE 55 kcals, fat 3g, saturates none, carbs 7g, sugars 1g, ﬁbre 1g, protein 2g, salt 0.02g

PER SERVING 24 kcals, fat 1g, saturates none, carbs 3g, sugars 2g, ﬁbre none, protein 1g, salt 0.01g

Serves 6

Prep 5 mins

No cook

2 x 20g packs coriander, stalks and leaves small handful mint leaves 1 tbsp lemon juice, or to taste 1 /2 green chilli, deseeded and chopped 1 small garlic clove, crushed 1 tbsp ginger paste (see tip, below) 1 tbsp roasted peanuts 1 tsp caster sugar

A NOTE ON GINGER PASTE Ready-made ginger pastes from the supermarket don’t have the ﬂavour of traditional Indian homemade pastes, but it’s easy to make your own. Either use ﬁnely grated fresh ginger in its place, or peel and roughly chop a large piece of ginger, then whizz in a food processor with a little water. The paste will store in an airtight jar in the fridge for a week, or freeze in ice-cube trays for future use.

68 BBC Easy Cook

WEEKEND SPICE

Stir-fried beans with peanuts A simple and ﬂavourful way of cooking green beans that goes wonderfully with the curry, and adds crunch and colour to the meal. Q

Serves 6

Prep 5 mins

Cook 12 mins

1 tbsp vegetable oil 1 tsp mustard seeds 1 tsp nigella seeds (also known as onion or kalonji seeds) 10 curry leaves, fresh or dried 1 small onion, chopped 1 green chilli, deseeded and ﬁnely chopped 1 rounded tsp ginger paste (see tip on page 68) 400g whole green beans, trimmed 2 tbsp peanuts, toasted and roughly chopped 1 Heat the oil in a large non-stick saucepan or wok. Add the mustard and nigella seeds and cook for a couple of mins until they start to pop. Stir in the curry leaves and onion, then cook until golden, around 5 mins. 2 Add the chilli, ginger paste and some seasoning, then cook for another 30-40 secs, stirring. Finally, throw in the green beans and peanuts, then stir-fry for 3-4 mins, or until the beans are cooked, but not ‘squeaky’, and still retain some bite. PER SERVING 67 kcals, fat 4g, saturates 1g, carbs 5g, sugars 3g, ﬁbre 2g, protein 3g, salt 0.01g

Yellow rice with lime & sesame Q

Serves 6

Prep 5 mins

Cook 5 mins

350g basmati rice 1 tbsp vegetable oil 1 tsp black mustard seeds 1 tsp cumin seeds 2 tbsp sesame seeds, toasted 20 curry leaves, fresh or dried 1 /2 tsp turmeric powder 2-3 limes, juiced Boil rice in salted water for 10-12 mins until just tender. Drain and cool under the cold tap. 2 Heat the oil in a large non-stick saucepan. Add the mustard and cumin seeds then, once they start to pop, add the sesame seeds and curry leaves for 1 min. Stir in the turmeric, then the rice and cook for 2-3 mins until everything is piping hot. Stir in the lime juice and seasoning to taste, then brieﬂy warm through and serve with the curry. PER SERVING 260 kcals, fat 5g, saturates 1g, carbs 52g, sugars none, ﬁbre 1g, protein 5g, salt 0.01g

Goan sweet bread Q

Cuts into 10 slices

Prep 15 mins plus 1 hr soaking

50g semolina 85g unsalted butter, softened, plus extra for the tin 3 tbsp caster sugar 1 egg 140g plain ﬂour, sifted 25g desiccated coconut 1 green chilli, deseeded and ﬁnely chopped 1 tsp baking powder 125ml milk a little oil, for brushing 1 Soak the semolina in 100ml water for 1 hr before making the bread. 2 Heat the oven to 180C/160C fan/gas 4 and butter a 500g loaf tin. Beat together the

Cook 40-45 mins

butter and sugar in a large bowl until pale and creamy, then briefly whisk in the egg. Add the soaked semolina in its liquid, the flour, coconut, chilli, baking powder, milk and 1/2 tsp salt, then quickly whisk everything until you have a smooth batter. Pour into the prepared tin, then gently dab a little oil over the surface of the batter using a pastry brush. Bake for 40-45 mins until the bread is risen and golden, and a skewer inserted to the middle comes out clean. 3 Tip the bread out onto a cooling rack, and serve warm or at room temperature, sliced, alongside the curry. Can be made up to one day ahead. PER SERVING 179 kcals, fat 10g, saturates 6g, carbs 20g, sugars 6g, fibre 1g, protein 3g, salt 0.4g

BBC Easy Cook 69

Mango & coconut triﬂes with lime syrup Serves 6 generously Q Cook 12 mins Q

Prep 15 mins

FOR THE COCONUT CUSTARD 200ml coconut milk 200ml milk 4 egg yolks 100g caster sugar 25g cornﬂour FOR THE SYRUP 140g caster sugar 3 limes, zested and juiced TO ASSEMBLE 3 mangoes, peeled, cheeks sliced off and cut into slices 175g madeira cake, edges trimmed 142ml pot double cream 25g coconut shavings or desiccated coconut, toasted

1 In a food processor, whizz the red chillies, garlic, ginger and spices with about 100ml of the coconut milk until you have a smooth, pink-ish paste (you can add a little more coconut milk if you are having trouble). 2 Heat the oil in a large non-stick pan and stir in the onion. Cover and cook for 5-8 mins until the onion is soft but not coloured. Add the paste, remaining coconut milk and 400ml water, then bring to the boil. Simmer for 20 mins until the sauce is creamy and thickened. If it looks too thick, stir in a drop more water until you have a nice consistency. At this stage, the sauce can be chilled for up to 24 hrs, and simply reheated before adding the remaining ingredients to ﬁnish. 3 Stir in the prawns, tamarind paste and half the green chilli, then cook for 2-3 mins until the prawns are just pink. Season, and serve scattered with the remaining green chilli.

1 Make the custard by heating the coconut milk and milk in a saucepan until simmering. Meanwhile, whisk together the eggs, sugar and cornflour until smooth in a heatproof bowl. Slowly pour the hot milk into the mixture while whisking, then pour the whole thing back into the saucepan and simmer, stirring continuously, for 2-3 mins until the custard is thick and smooth. Don’t worry if lumps appear – you should be able to beat these out with a wooden spoon as the rest of the custard continues to thicken. Tip into a clean bowl, cover the surface directly with cling films, then chill until cool. 2 For the syrup, gently heat the sugar in a small saucepan with 100ml water until melted. Increase the heat and boil for a few mins until slightly thickened, then remove from the heat and stir in the lime zest and juice. Pour the syrup over the mango slices, then cool until you are ready to assemble. 3 To assemble, tear the cake into chunks and divide between six glasses or bowls. Spoon over the mangoes and syrup, then top with the coconut custard. Whip the cream to soft peaks, then spoon over each trifle and chill. The trifles will sit happily in the fridge for up to one day, allowing the flavours to mingle. To serve, scatter with the coconut shavings or desiccated coconut.

PER SERVING 325 kcals, fat 22g, saturates 15g, carbs 12g, sugars 8g, ﬁbre 1g, protein 21g, salt 0.9g

PER SERVING 611 kcals, fat 29g, saturates 17g, carbs 85g, sugars 74g, ﬁbre 4g protein 7g, salt 0.4g

Goan prawn & coconut curry Goa is known for its fantastic seafood and this prawn curry, inspired by the region, has become a favourite – it’s so easy to cook. The coconut sauce can be made earlier in the day, or the night before, and simply reheated, adding the prawns to serve. Always add tamarind paste to taste as different brands have different strengths. Q

Serves 6

Prep 5 mins

Cook 30 mins

6 mild red chillies, deseeded and roughly chopped 8 garlic cloves, roughly chopped 2 tbsp ginger paste (see tip on page 68) 2 tbsp coriander seeds, roughly crushed 3 tsp cumin seeds pinch black peppercorns, ground using a pestle and mortar 600ml coconut milk, from 2 x 400ml cans – the rest is used in the triﬂes, right (use reduced-fat if you prefer) 2 tbsp vegetable oil 2 onions, sliced 600g raw prawns, shelled with tail left on and de-veined 1-2 tsp tamarind paste, or to taste 2 green chillies, halved lengthwise, deseeded and sliced into long strips

70 BBC Easy Cook

WEEKEND SPICE

ABOUT ANJUM Creator of Spice Taylor, the authentic spice mixes available in most supermarkets, and author of many V L Ã] Üi wÀÃÌ V> i >VÀ ÃÃ Anjum when she presented BBC Two’s Indian Food Made Easy. She grew up between London, Switzerland and India, where she learnt to cook healthy Indian food with her aunts in Delhi.

BBC Easy Cook 71

Tom’s DIY kebabs

CL EV E R

BARBECUE

TWIST

What better way to spoil dad on Father’s Day (20 June) than with this healthier take on one of his favourite takeaways?

“

I’ve never hidden my love for takeaways – there’s a reason why kebabs are so popular, and that’s because they’re packed with ﬂavour. And, when done properly (when you can account for everything that’s been put into them, and how they’ve been made), they can be outstanding

”

Cabbage & chilli slaw, p74

72 BBC Easy Cook

WEEKEND BBQ

Easy garlic sauce , p74

Smoky chilli sauce, p74

Homemade BBQ lamb doner kebab, p74

Tom Kerridge is a BBC presenter and chef-owner of restaurants in Marlow, London and Manchester.

BBC Easy Cook 73

Homemade BBQ lamb doner kebab If you’re not usually a fan of doner kebabs, this will change your mind. It’s sure to become a family favourite. I’ve gone for the full ‘fakeaway’ experience and paired the lamb with classic accompaniments. Feta or barbecued halloumi would also work as a veggie ﬁlling. Serves 6-8 Q Prep 30 mins plus overnight chilling Q Cook 2 hrs Q

500g lamb mince 500g diced lamb leg 4 tsp ground cumin 4 tsp smoked paprika 1 tbsp onion powder ½ tsp chilli flakes 1 tbsp dried oregano 6 garlic cloves, roughly chopped sunflower oil, for the foil wrap TO SERVE 6-8 pitta or naan, warmed pickled green chillies ½ iceberg lettuce, shredded 2 tomatoes, sliced 1 white onion, finely sliced oven chips, cooked following pack instructions 1 Tip the mince, diced lamb, the spices, garlic, 1 tsp black pepper and 1 tsp salt into a large food processor. Blitz to a paste – it should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat onto the foil and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut to seal, then chill for a few hours until firm. Can be made up to a day ahead. 2 Heat the oven to 160C/140C fan/gas 3. Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool completely, then chill overnight. 3 Light a barbecue or heat a gas barbecue to medium. When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill and close the lid, if it has one. Cook until heated through and browned, turning occasionally – this will take about 30 mins. 4 Using a sharp knife, carve slices from the sides of the kebab. If you like, return the rest of it to the barbecue to brown more, or carve it all at once. Serve on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side. PER SERVING 259 kcals, fat 17g, saturates 7g, carbs 1g, sugars none, fibre 1g, protein 25g, salt 0.8g

74 BBC Easy Cook

Cabbage & chilli slaw

Smoky chilli sauce

Keep this chilled for a day or two and the cabbage will soften further to make a lighter version of kimchi.

Serves 6- 8 Q Prep 10 mins Q Cook 30 mins Remove the stems from 12 red chillies, then tip onto a sheet of foil with 10 garlic cloves, a drizzle of olive oil, a pinch of caster sugar and some salt. Lift the sides of the foil up and scrunch to close. Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Crush or blitz to a chunky sauce with 1 tbsp olive oil using a large pestle and mortar or food processor. Will keep in the fridge for up to two days. Q

Serves 6-8 Prep 5 mins plus 30 mins draining Q No cook

½ white cabbage, ﬁnely sliced ½ quantity smoky chilli sauce (see recipe, right) ½ lemon, juiced 8 spring onions, trimmed and ﬁnely sliced on an angle 1 Toss the cabbage in a bowl with ½ tsp salt. Set aside for 30 mins, then rinse under cold running water. Leave to dry in a colander. 2 Return the cabbage to the bowl and toss with the chilli sauce, lemon juice and spring onions. Will keep in the fridge for up to two days.

PER SERVING 34 kcals, fat 3g, saturates none, carbs 2g, sugars 1g, ﬁbre none, protein 1g, salt 0.1g

PER SERVING 32 kcals, fat 2g, saturates none, carbs 3g, sugars 2g, ﬁbre 2g, protein 1g, salt 0.2g

Easy garlic sauce Q

Serves 6-8 No cook

Prep 5 mins

Crush 3 garlic cloves. Combine with 150g Greek yogurt, the juice of 1 lemon, 2 tbsp tahini and a handful of chopped mint. Q

PER SERVING 51 kcals, fat 4g, saturates 2g, carbs 1g, sugars 1g, ﬁbre 1g, protein 2g, salt 0.03g

WEEKEND BBQ

White chocolate, mascarpone & pistachio cheesecake With a slightly sour tang thanks to the addition of some yogurt, this is a cheesecake with a difference. The secret to baked cheesecake is patience – you need to let it cool in the oven to end up with the perfect texture. I often leave it in there overnight. Q

Serves 12

Prep 30 mins plus resting and cooling

butter, for the tin 100g white chocolate 200g digestive biscuits, crushed FOR THE CAKE 500g mascarpone 200g full-fat yogurt 3 eggs 100g caster sugar 1 lemon, zested, ½ juiced ½ tsp vanilla bean paste 50g shelled pistachios, roughly chopped 1 tbsp icing sugar (optional) mixed berries, to serve (optional) 1 Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of

Cook 50 mins

just simmering water (ensure the bottom of the bowl doesn’t touch the water). Or, melt the chocolate in a microwave in 20-second bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins. 2 Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set with just a slight wobble in the middle. Turn the oven off with the cheesecake inside and leave the door ajar. Leave to cool completely.

3 Once completely cool and set, loosen the sides and base of the tin with a knife and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side. PER SERVING 399 kcals, fat 28g, saturates 16g, carbs 28g, sugars 20g, ﬁbre 1g, protein 7g, salt 0.4g

BBC Easy Cook 75

26 - 29 August 2021 | NEC Birmingham

Inspiring your outd oor living

As we look forward to brighter times ahead, we’re delighted to announce a special outdoor BBC Good Food Market will be part of this year’s Special Edition of BBC Gardeners’ World Live, in the outside areas of The NEC, 26-29 August. tent for eart’s con h r u o y dies Shop to sonal goo a e s d n a artisan

Easy Cook Magazine Readers save 10% off tickets*. Book now and quote EC2 to save!

Good Food Market

Grow your own

Famous faces

Lots of your favourite artisan producers from the BBC Good Food Show will come together to create a buzzing outdoor market. Sample and shop your way around the selection of delicious food, drink and gifts.

Get top tips for growing tasty homegrown produce from the editors of Gardeners’ World Magazine. Plus, find outdoor living inspiration aplenty in the Show Gardens and Beautiful Borders.

Monty Don and Adam Frost join the show’s line up on the My Gardeners’ World Stage with expert advice, behind the scenes stories and more ideas for your garden than you can shake a spade at!

EC Readers save 10%* quote EC2

(Excl. Sat)

Book tickets now

Soak up the atmosphere with BBC Gardeners’ World Live favourites including the Floral Marquee, shopping, bandstand, street food, Pimm’s, picnics and more.

| bbcgardenersworldlive.com

Book in confidence knowing that, should the event be unable to go ahead, tickets can be transferred to a future event or refunded.** *10% off adult/Over 65s standard 1-day tickets only. Not valid on Saturday or with any other offer. Offer ends 03/08/21. **Refunds exclude transaction fee and See Tickets Refund Protection cost. £3.50 transaction fee per e-ticket order and £4.50 per postal ticket order. Details correct at time of print. The Gardeners’ World logo is a trademark of the BBC. © BBC. The Good Food trade mark is used under licence from Immediate Media Company London Limited. Organised by Immediate Live (trading name of River Street Events Ltd).

easycook next month MAKE MIDWEEK A BREEZE

10 EFFORTLESS NO-COOK MEALS •Prawn & grain poke bowls •Speedy turkey couscous •Mango chutney & chicken sliders •;\]ЄML LMTQ TWIN

PLUS!

•.WWTXZWWN **9 UMV] NWZ NZQMVL[ •.ZWbMV [_MM\ \ZMI\[ NWZ SQL[ •10 ways with strawberries No-coo k fridge

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Summer fruits are in season, so make the most of them while you can with these gorgeous cakes, bakes and puds

Plum, raspberry jam & cardamom crumble squares, p80

78 BBC Easy Cook

WEEKEND DESSERT

BBC Easy Cook 79

Plum, raspberry jam & cardamom crumble squares Q Q

Makes 16 Q Prep 30 mins plus resting Cook 55 mins

4 cardamom pods, seeds crushed 1 tbsp lemon juice (reserve the lemon) 250g low-sugar, high-fruit raspberry jam 10 slightly unripe plums, halved and stoned (you may need more, depending on size) FOR THE PASTRY 125g cold butter, cut into chunks, plus extra for the tin 150g ground almonds 150g plain flour 115g caster sugar 1 /2 lemon, zested 1 /2 tsp vanilla extract FOR THE CRUMBLE 50g plain flour 35g ground almonds 45g cold butter, cut into small chunks 50g light brown soft sugar 1 /2 lemon, zested 25g flaked almonds icing sugar, for dusting (optional) 1 Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4. 2 To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add 2 tsp very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn’t, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake for 15-18 mins until pale golden. Cool for 15 mins. 3 Stir the cardamom and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam. 4 To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor and blitz until the mixture looks like breadcrumbs. Tip over the plums and scatter the flaked almonds on top. Bake for 35-40 mins until the top is golden and the plums are tender. Cool completely in the tin. 5 Carefully lift the traybake out of the tin onto a work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like. PER SERVING 294 kcals, fat 16g, saturates 6g, carbs 31g, sugars 21g, fibre 1g, protein 5g, salt 0.2g

80 BBC Easy Cook

Chocolate-covered strawberries Q

Serves 6

Prep 20 mins

Cook 4 mins

100g dark chocolate, chopped 400g strawberries 30g white and dark chocolate (optional) 1 Cut a strip of baking parchment and leave it to one side. To melt the dark chocolate, ﬁll a small saucepan with 2cm water and bring to a simmer, put the chocolate in a heatproof bowl and place on top of the pan, ensuring the bowl isn’t touching the water. Stir to gradually melt it. Or, put the chocolate in the microwave, stirring after 20-second blasts until melted. Put the melted chocolate in a small, deep bowl.

2 Gently hold the strawberries by the calyx and dip into the chocolate. Tap off any excess chocolate and place on the baking parchment to set. If you have any left-over chocolate, pour it onto another strip of baking parchment and leave it to set, it can be used again. 3 For the decoration on the chocolate, you can melt the white and milk chocolate using the same method as the milk chocolate and drizzle over the strawberries. PER SERVING 145 kcals, fat 9g, saturates 5g, carbs 12g, sugars 9g, ﬁbre 5g, protein 2g, salt 0.1g

WEEKEND DESSERT

Strawberry jam ripple ice cream This is a great recipe – totally simple, easily adaptable. You do have to use a soft-set jam (one that has set solidly won’t work). Serves 8 Q Prep 15 mins plus at least 3 hrs freezing Q No cook

600ml double cream 395g can condensed milk 1 /2 tsp vanilla extract 1 /2 lemon, zested and juiced 200g soft-set strawberry jam fresh berries, to serve 1 Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will ﬁt in your freezer. 2 Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that’s okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream so you don’t need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months. Serve with fresh berries. PER SERVING 594 kcals, fat 44g, saturates 27g, carbs 44g, sugars 44g, ﬁbre none, protein 5g salt 0.2g

BBC Easy Cook 81

Strawberry cupcakes Q

82 Easy Cook

Makes 12

Prep 20 mins

Cook 30 mins

175g self-raising ﬂour 115g caster sugar 2 eggs 100g Greek yogurt 115g butter, melted and cooled slightly 100g strawberries, hulled and ﬁnely chopped FOR THE ICING 300g icing sugar, sifted 150g butter, softened 2 tbsp milk 1 tsp vanilla extract Few drops of pink food colouring 6 strawberries, halved

In a large bowl mix together the ﬂour and caster sugar. In a large jug whisk together the eggs, yogurt and butter. Gradually mix the wet ingredients into the dry until you have a smooth cake batter, then fold in the strawberries. 2 Fill the cases so they are ¾ full, depending on the cupcake case it could ﬁll 12-14. Bake for 25-30 mins until golden and a skewer placed into the cupcake comes out clean. Cool. 3 Meanwhile, make the icing. Beat together the icing sugar and butter together until smooth and pale, add the milk, vanilla and a little pink food colouring until the icing is a pale pink shade. Place into a piping bag with a star nozzle. Pipe around the top of the cooled cupcakes and top with a strawberry half.

1 Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases.

PER SERVING 387 kcals, fat 20g, saturates 12g, carbs 47g, sugars 36g, ﬁbre 1g, protein 3g, salt 0.6g

WEEKEND DESSERT

Raspberry chocolate torte This cake takes the Austrian sachertorte to new heights. The raspberry ﬁlling adds a bright fruitiness that makes it seem less rich than it really is. Q

Serves 12

Prep 20 mins Q Cook 20 mins sponges only

225g dark chocolate, 70% cocoa solids 175g unsalted butter, diced 2 tsp vanilla extract 1 /4 tsp instant coffee powder or extract 100g toasted almonds 2 heaped tbsp plain ﬂour 1 /2 tsp salt 5 eggs 140g golden caster sugar 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration 4 tbsp raspberry jam

FOR THE GLAZE 140g dark chocolate, 70% cocoa solids, chopped 100ml double cream icing sugar and sweet vanilla cream, to serve 1 Heat the oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave and cool. Stir in the vanilla and coffee powder. 2 Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar and whisk for 1 min more. Fold in the cooled chocolate mixture. Sprinkle over half the flour mixture and fold in, then the other half.

3 Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in the tin, then turn out onto a wire rack. 4 Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake. 5 For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from the fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream. PER SERVING 484 kcals, fat 36g, saturates 18g, carbs 33g, sugars 26g, ﬁbre 3g, protein 8g, salt 0.3g

BBC Easy Cook 83

TV Rosie Birkett’s herbed Jersey Royal crab cakes

Serves 4

Prep 30 mins plus chilling

Cook 8 mins

400g Jersey Royal potatoes, unpeeled 2 tbsp olive oil, plus extra for your hands and a tray pinch of fennel seeds ¼ fennel bulb, finely chopped 1 red chilli, deseeded and finely chopped 1 garlic clove, crushed 4 spring onions, sliced handful of samphire (optional) 200g cooked crabmeat (a mix of white and brown) 3 tbsp finely chopped soft herbs (I like a mixture of dill, parsley and tarragon), plus extra to serve 1 tbsp capers pinch of cayenne pepper 1 lemon, ½ zested and juiced, ½ cut into wedges to serve 1 tbsp mayonnaise, plus extra to serve flour, for dusting watercress, to serve 1 Put the potatoes in a pan, cover with water, add 1 tsp salt and bring to the boil. Cook for 12-15 mins, or until tender enough to smash. Leave to cool. 2 Heat 1 tbsp of the oil in a frying pan and cook the fennel seeds, fennel, chilli, garlic, and spring onions for 3-5 mins until fragrant but not coloured. Add the

84 BBC Easy Cook

the side. fat 14g, saturates 2g, protein 13g, salt 0.7g

WEEKEND TV CHEFS

BBC Easy Cook 85

James Martin’s new potato & roasted pepper salad This makes a substantial salad with minimum preparation – what more could you want? Q

Serves 4

Prep 5

450g Jersey Royals, halved 6 tbsp olive oil ½ lemon, juiced 1 tbsp wholegrain mustard 2 x 150g balls mozzarella, drained and torn 180g baby leaf spinach 200g roasted red peppers in olive oil, drained handful of basil, torn

Cook 15 mins 1 Cook the potatoes in a pan of boiling water for 10-15 mins, then drain. Make a dressing by whisking together the oil, lemon juice, mustard and some seasoning. 2 Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss to coat. Serve immediately. PER SERVING 517 kcals, fat 38g, saturates 13g, carbs 22g, sugars none, ﬁbre 3g, protein 23g, salt 2.1g

BBC chef James Martin presents Saturday Kitchen Best Bites

86 BBC Easy Cook

WEEKEND TV CHEFS

Matt Tebbutt’s new potatoes with radishes & cured ham Warm, waxy potatoes are the perfect foil for the peppery radishes and rich cured ham. Q

Serves 4

Prep 5-10 mins

600g Jersey Royals 1 bay leaf 2 tbsp extra virgin olive oil 1-2 tsp sherry vinegar 2 bunches of breakfast radishes (or 150g regular radishes), trimmed and halved 6 wafer-thin slices cured ham (Iberico hams are good)

Cook 10-15 mins

Simmer gently until just tender, about 10-15 mins, then leave to cool a little in the cooking water. 2 Drain the potatoes, discarding the bay leaf, then toss with the olive oil and sherry vinegar to taste. Season the radishes with a little salt, then toss with the potatoes and arrange on a platter with the ham slices. PER SERVING 209 kcals, fat 9g, saturates 2g, carbs 25g, sugars 3g, ﬁbre 2g, protein 8g, salt 0.7g

1 Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt.

Chef Matt Tebbutt is a regular presenter on BBC One’s Saturday Kitchen

BBC Easy Cook 87

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WEEKEND TREATS

4 Buttermilk scones half an hour. Then, you can start getting fancy with the ﬂavourings. Try the three twists at right. Makes 6 Q Prep 20 mins Q Cook 12-14 mins Q

225g self-raising flour, plus extra for dusting ¼ tsp salt 50g cold butter, diced 150ml buttermilk or milk 1 Heat the oven to 220C/200C fan/ gas 7. Put the flour, salt and butter in a food processor and pulse until there are no lumps of butter (or rub in any lumps with your fingers). Stir in any flavourings (right). 2 Stir in the buttermilk or milk and use a cutlery knife to quickly combine everything together into a dough – stop when it has just combined and don’t overmix. 3 Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently into a 4cm-thick disc, then stamp out six 7cm rounds. Or, cut the dough into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Spread out onto a lightly floured baking sheet and bake for 10-12 mins until risen and golden. PER SCONE 208 kcals, fat 7g, saturates 5g, carbs 30g, sugars 1g, fibre 1g, protein 5g, salt 0.7g

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2 CHORIZO & MANCHEGO Q Cut

60g chorizo and 60g manchego into small cubes, and >`` Ì Ì i y ÕÀ ÝÌÕÀi Ü Ì > pinch of smoked paprika. Finish the ` Õ} > ` VÕÌ Ì Ì À Õ} ÃμÕ>ÀiÃ° À>Ìi > Ì iÀ xä} > V i} ÛiÀ Ì i ÃV iÃ Liv Ài L> }°

3 PISTACHIO WITH LEMON GLAZE Finely chop 50g shelled pistachios > ` >`` Ì Ì i y ÕÀ

ÝÌÕÀi Ü Ì 3 tbsp golden caster sugar. Finish the dough and cut Ì À Õ `Ã° 7 i Ì i ÃV iÃ >Ài V i`] Ý i Õ} icing sugar into the juice of ½ lemon Ì > i > Ì V } >âi] Ì i `À ââ i LiÀ> Þ ÛiÀ Ì i ÃV iÃ° Q

BBC Easy Cook 89

JUNE

Need some inspiration? Look no further than our at-a-glance guide MEAT & POULTRY Bacon & basil one-pot pasta 14 Balsalmic beef with beetroot & rocket 30 Beef patties 48 Bolognese-stuffed roast peppers 53 Breaded turkey with rocket & pomegranate salad 17 Chargrilled turkey with quinoa tabbouleh & tahini dressing 40 Cheesy beef baguettes 46 Chicken curry with rice & peas 29 Chicken, grape & walnut salad 14 Chicken & pistachio salad 14 Chicken & white beans 22 Coconut chicken noodle salads 56 Crispy chilli turkey noodles 11 Fragrant roast chicken 62 Herby chicken pot pie 13 Herb & garlic pork with summer ratatouille 28 Homemade BBQ lamb doner kebab 74 vÌ>Ã Ü Ì Ì Þ }ÕÀÌ E y>ÌLÀi>`Ã 44 Lamb meatballs with potatoes & olives 47 Linguine with kale pesto & crispy chicken skin 22 Meatball stroganoff 50 New potatoes with radishes & cured ham 87 Pesto baked chicken 24 Pork & peanut burgers 49 Roast chicken & mushroom risotto 22 Spiced beef & potato pie 46 Spiced pomegranate, beef & feta pizza 51 Summer meatballs and spaghetti 52 Sweet & sticky pork ribs 3

FISH & SEAFOOD Beetroot, salmon & dill pasta 19 Black bean & prawn quesadillas 10 Cod with cucumber, avocado & mango salsa salad 31

.COD MQHVCU R 90 BBC Easy Cook

Goan prawn & coconut curry 70 Herbed Jersey Royal crab cakes 84 Lemony tuna, tomato & caper one-pot pasta 14 Prawn, avocado & soya bean salad 17 Salmon burgers 24 Salmon picnic platter 54 Salmon with pesto crust 24

VEGETARIAN Broccoli & pesto lentils 24 Cheat’s black dhal 12 Coriander gnocchi with green veg 15

ÕÀ}iÌÌi E V>Õ y ÜiÀ Þi Ü VÕÀÀÞ 34 Creamy pea & chive risotto 39 Curried mango & chickpea pot 18 Fennel & pesto gratin 24 Gnocchi with spinach & blue cheese 15 Green bean parsley pesto gnocchi 15 Minty beetroot, feta and bulgur salad 40 Miso broccoli, egg & quinoa salad 19 New potato & roasted pepper salad 86 Roasted summer vegetable casserole 34 Spiced chickpea & freekeh traybake 41 Spinach & blue cheese pizza 28 Summer courgette ribbon salad 34 Tagliatelle with peas & pesto 24 Tomato & courgette risotto 34

/CPIQ EQEQPWV VTKƃGU R Stir-fried beans with peanuts 69 Stuffed rainbow baguette 57 Sweet potatoes with tahini & pesto 24 Tarragon, mushroom & sausage frittata 10 Yellow rice with lime & sesame 69

SWEET TREATS & BAKING SNACKS & EXTRAS Baked green eggs 25 Cabbage & chilli slaw 74 Cheese & chorizo or proscuitto skewers 56 Crispy fennel crumble 41 Crisp feta nibbles 62 Coriander & mint chutney 68 Cumin roast peppers, tomatoes & olives 63 Easy garlic sauce 74 Easy pesto dressing 24 Ginger paste 68 Goan sweet bread 69 Herby bulgur with almonds 41 Mini broccoli & potato cakes 68 Mini milkshakes 58 Pesto cannellini mash 24 Pesto & pine nut quinoa 39 Potato skin tacos 10 Roasted ratatouille salad 40 Smoky chilli sauce 74 Spiced herb & almond couscous 63

Buttermilk scones 89 Chocolate-covered strawberries 80 Chocolate glaze 93 Chorizo & manchego scones 89 Homemade muesli with oats, dates & berries 42 > } E V V ÕÌ ÌÀ yiÃ Ü Ì lime syrup 70 Pistachio with lemon glaze scones 89 Plum, raspberry jam & cardamom crumble squares 80 Prune & almond scones 89 Raspberry chocolate torte 83 Raspberry & rose delights 65 Strawberry cupcakes 82 Strawberry jam ripple ice cream 81 Strawberry & pistachio olive oil cake 6 Vanilla cupcakes 59 White chocolate, mascarpone & pistachio cheesecake 75

Printed by Walstead Group Ltd. © Immediate Media Company London Limited 2020. All rights reserved. Reproduction in whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. Immediate Media is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal data. 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 Pavarotti Gloss from Denmaur. 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®® ViÀÌ wi` «>«iÀ° / Ã >}>â i V> Li ÀiVÞV i`] v À ÕÃi iÜÃ«>«iÀÃ > ` «>V >} }° 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.

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