BBC Easycook UK - Summer 2021 by SOMOSTUDIO - ส้มโอสตูดิโอ

100 RECIPES TO ENJOY IN THE SUNSHINE

FROM

SUMMER 2021

SIMPLE SUMMER FEASTING

UK’S BE ST

VALUE FOOD MAG

• SEASONAL EVERYDAY MEALS • SPANISH-STYLE NIBBLES • VEGGIE BBQ IDEAS

EFFORTLESS

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SUMMER BARBECUE FOR UP TO 8 PEOPLE

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TWEENAGE TREATS

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CHILL OUT WITH ICE CREAM

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QUICK-FIX MEAL IDEAS

£3.99

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GET READY! IT’S BBQ TIME

Welcome I

recently saw my old dad – and he saw his grandkids – for the first time in 18 months. I made batches of his favourite dishes to stock up his freezer and break up the monotony of canned food. The best part was firing up the barbecue and treating him to a smoky feast of ribs and steaks slathered with the versatile BBQ sauce on this page. It was amazing to re-connect after so long, and I hope you’ve been able to do the same with your loved ones. Why not treat them to some of the many cracking recipes from this special summer issue, like the no-cook ham and piccalilli salad on p47 – a brilliant twist on classic flavours, or the raspberry & ginger fridge cake on p52.

Keith Kendrick Editor

Ultimate BBQ sauce This multi-tasking sauce can be served with burgers and bangers, or used to glaze ribs and chicken.

< R osie Birkett Sea bass with braised courgettes and harissa mayo (p84).

<James Martin Barbecued chilli & lime squid salad (p86).

< John Torode Smoked salmon, cucumber, capers & soda bread (p87).

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.

Makes 1.5 litres

Prep 5-10 mins

2 large onions, chopped 3 tbsp groundnut oil 400ml passata 3 x 400g cans chopped tomatoes 200ml white wine vinegar 4 tbsp dark brown sugar good grinding of black pepper 1 tbsp smoked paprika 2 tbsp mild chilli powder 6 cloves, ground 1 tbsp black treacle 200ml orange juice 4 tbsp Dijon mustard

Cook 2 hrs 15 mins 1 Cook the onions in the oil over a medium heat for 10-15 mins until softened and golden. Add the remaining ingredients, along with 2 tsp sea salt. Bring to a boil, then reduce to the lowest heat and simmer, uncovered, for 2 hrs. 2 Blend with a stick blender. Can be stored in sterilised jars in the fridge for 2-3 weeks or freeze in portions for up to three months. Use as a condiment or a spicy glaze. PER TBSP 21 kcals, fat 0.7g, saturates 0.1g, carbs 3.1g, sugars 2.9g, protein 0.5g, ﬁbre 0.5g, salt 0.3g

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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 Commercial director, print Simon Carrington Group advertising director Jason Elson 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

Eton mess cheesecake

SUMMER 2021

EVERYDAY

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

16 QUICHE QUARTET A classic lorraine and three non-pastry based tarts for summer meals

22 ONE LOVE Easy and exciting one-pot and one-dish meals to keep the family happy

26 HEALTHIER MEALS

WEEKEND

44 NO COOK MEALS Laid-back ideas for summer days

54 TAPAS TIME Easy small plates for entertaining

60 THE GREEN BARBECUE Lighter vegetarian dishes to pop on the grill from Rukmini Iyer’s latest book

Nutritious suppers for when you want to eat well midweek

64 TWEENAGE KICKS

32 HUMMUS TOPPERS

70 BRING OUT THE BBQ

Four tasty toppings for hummus to make easy, delicious meals for two

A proper menu to sit down, relax and enjoy outside with family and friends

35 SUMMERY SOUPS

76 ICE AND EASY

Four quick seasonal recipes for lunch

Three delicious ice-cream desserts

38 SOLO SNACKS

84 BBC CATCH UP

Liven-up lunchtime with fresh, seasonal snacks for one

Brilliant seafood recipes from top chefs

41 10 WAYS WITH STRAWBERRIES

Three tasty twists for a basic, easy-to-slice loaf cake

Choose from savoury and sweet recipes

Fun party food for kids

89 USE YOUR LOAF

EASY COOK SUMMER

Easy nibbles for entertaining

Subscribe today and get 5 issues for just £5! p42

Watermelon lemonade

Vegetarian BBQ

Make our e!

ALSO IN THIS ISSUE

6 OUR SHOWSTOPPER Bake a batch of these amazing raspberry & lemon ﬂapjacks – a perfect summertime treat

42 SUBSCRIBE Don’t miss an issue of BBC Easy Cook

88 NEXT MONTH... A sneak peek at our next issue

90 INDEX This month’s recipes at a glance

Blackcurrant ripple ice cream

Sausage, roasted veg & puy lentil one-pot, p10 BBC Easy Cook

SUMMER SNACK

simply the zest

> i Õ« > L>ÌV v Ì iÃi Ài Ã y>« >V Ã q Ü Ì Ì i À â }Þ y>Û ÕÀ > ` vÀÕ ÌÞ Ì «« }] Ì iÞ½ Li gone in no time Raspberry & lemon ﬂapjacks Makes 12 Q Prep 15 mins plus cooling Q Cook 45 mins Q

75g butter 125g soft brown sugar 2 tbsp golden syrup 250g porridge oats 30g ﬂaked almonds 3 lemons, zested and juiced 3 eggs 200g golden caster sugar 3 tbsp plain ﬂour 100g raspberries icing sugar, for dusting

Fruity bakes are so tasty

1 Heat the oven to 180C/160C fan/gas 4. Gently melt the butter, sugar and golden syrup together in a pan, and stir in the oats, almonds and a pinch of the lemon zest. Tip the mixture into a 24 x19cm buttered and lined tin. Pack the oat mix into the bottom of the tin using the back of a spoon. Bake for 30 mins, or until the base is set and crisp. Take it out of the oven and leave to cool while you make the topping 2 Mix the lemon zest, eggs and sugar in a bowl, then stir in the flour and the lemon juice. Beat until smooth. Pour over the flapjack base and dot the raspberries over the top. Bake for another 15 mins, or until the top of the mixture has set. Leave to cool completely before cutting into bars. Dust with icing sugar to serve. PER SERVING 317 kcals, fat 9g, saturates 4g, carbs 48g, sugars 30g, protein 5.5g, fibre 2g, salt 0.2g

BBC Easy Cook

SUMMER SHOWSTOPPER

BBC Easy Cook

AS LIT TLE AS 94p

hese t , g in in h s 's n u s the Perfect for when ap and e h c re a ls a e m k punchy midwee simple to make

PER SERVING

£1.54 per serving Creamy broccoli gnocchi, p10

BBC Easy Cook

EVERYDAY BUDGET

MAKE OUR

COVER

RECIPE

£1.25 per serving Sausage, roasted veg & puy lentil one-pot, p10

BBC Easy Cook

1 Mix together the crème fraîche, mustard and lemon juice in a bowl. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to ﬂoat to the surface – this will only take 1 min or so, so keep an eye on them. Drain well. 2 Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

Creamy broccoli gnocchi Q

Serves 2

Prep 10 mins

£2.37 per serving

PER SERVING 669 kcals, fat 36g, saturates 15g, carbs 66g, sugars 6g, ﬁbre 9g, protein 15g, salt 3.2g

Cook 5 mins

3 tbsp crème fraîche ½ tbsp Dijon mustard ½ lemon, zested and juiced 200g long-stem broccoli, each cut into 3 pieces 350g fresh gnocchi 2 tbsp olive oil 100g frozen peas 1 tbsp pine nuts, toasted

HAM IT UP! Gnocchi with ham & peas Q Make

as above omitting the broccoli, and using 4 tbsp mascarpone instead of the crème fraîche. Meanwhile, fry 4 slices of Parma ham in a little oil until crispy. Break it over the portions as you serve them with a few basil leaves. Serves 2.

Sausage, roasted veg & puy lentil one-pot Q

Serves 4

Prep 5 mins

Cook 45 mins

8 sausages 2 x 400g packs ready-to-roast vegetables 3 garlic cloves, bashed in their skins 2 tbsp olive oil 1 tsp smoked paprika 2 x 250g pouches puy lentils 1½ tbsp sherry vinegar or red wine vinegar small pack of parsley, roughly chopped 1 Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic to it, drizzle over the oil, sprinkle over the paprika and some seasoning and toss. 2 Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of 10 BBC Easy Cook

Meatball black bean chilli Serves 4 Q Prep 10 mins Q Cook 30 mins Q

their skins and stir the garlic into the lentils, then season to taste, stir through the chopped parsley and serve. PER SERVING 724 kcals, fat 40g, saturates 12g, carbs 54g, sugars 17g, ﬁbre 17g, protein 28g, salt 3g

2 tbsp olive oil 12 beef meatballs 1 onion, ﬁnely sliced 2 mixed peppers, sliced ½ large bunch of coriander, leaves and stalks chopped 2 large garlic cloves, crushed 1 tsp hot-smoked paprika 2 tsp ground cumin 1 heaped tbsp light brown soft sugar 2 x 400g cans chopped tomatoes 2 x 400g cans black beans, drained and rinsed cooked rice or a big salad, to serve

EVERYDAY BUDGET

94p

per serving

Charred broccoli & cheat’s romesco toast Q

1 Heat the oil in a large ﬂameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon. 2 Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. 3 Serve the chilli with the rice or salad and the coriander leaves scattered over. PER SERVING 423 kcals, fat 16g, saturates 4g, carbs 36g, sugars 21g, ﬁbre 14g, protein 24g, salt 1.1g

SPICE UP CHICKEN THIGHS Black bean chilli chicken with guacamole Q Swap

the meatballs in the recipe, left, for boneless chicken thighs and add another 5 mins to the cooking time. Serve with fresh or shop-bought tubs of guacamole. Serves 4.

Serves 4

Prep 15 mins

Cook 45 mins

2 heads of broccoli, broken into ﬂorets and stalks chopped 4 tbsp olive oil FOR THE ROMESCO TOAST 50g whole blanched almonds 100g cooked red peppers from a jar, drained 5 thick slices of sourdough olive oil, for drizzling 1 tsp sherry vinegar 1 red chilli, deseeded 1 /4 tsp smoked paprika 1 garlic clove, crushed 1 Heat the oven to 200C/180C fan/gas 6. Put the broccoli in a large roasting tin, drizzle with the oil and season Roast for 35-40 mins, until tender and starting to char at the edges. 2 Meanwhile, toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 piece of the bread, roughly torn (about 20g – an end piece is ideal), ½ tbsp olive oil, the vinegar, chilli, paprika, garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed. 3 Toast the remaining bread, spread with the romesco and pile the roasted broccoli on top. PER SERVING 409 kcals, fat 21g, saturates 3g, carbs 31g, sugars 6g, ﬁbre 10g, protein 18g, salt 1g

BBC Easy Cook 11

Oregano chicken & squash traybake Q

Serves 4

Prep 5 mins

Cook 50 mins

180g grilled artichoke hearts from a jar and 11/2 tbsp of its oil 11/2 tbsp olive oil 1 tsp dried oregano 2 tsp cumin seeds 8 chicken drumsticks 1 butternut squash, cut into chunks (leave the skin on – it adds ﬂavour) 150g mixed olives of your choice, roughly chopped large handful of rocket 1 Heat the oven to 220C/200C fan/ gas 6. Measure out 11/2 tbsp of oil from the grilled artichoke hearts jar. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the ﬂavoured oil and some seasoning.

12 BBC Easy Cook

2 Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve. PER SERVING 357 kcals, fat 21g, saturates 4g, carbs 12g, sugars 6g, ﬁbre 6g, protein 27g, salt 2.1g

£1.49 per serving

EVERYDAY BUDGET

£2.88 per serving Harissa salmon pilaf Serves 4 Q Prep 5 mins Q Cook 20 mins Q

2 tbsp olive oil 1 large onion, finely sliced 1 tsp ground coriander 1 tsp turmeric 2 tbsp harissa paste 2 x 250g pouches cooked wholegrain rice 2 poached salmon fillets (about 200g) 40g pistachios, finely chopped 70g pomegranate seeds 50g raisins small bunch of parsley, leaves shredded lemon wedges, to serve (optional) 1 Heat the oil in a large frying pan or shallow casserole dish and tip in the onion. Fry over a medium heat for 10-12 mins or until golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min. 2 Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish by topping with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like. PER SERVING 585 kcals, fat 31g, saturates 5g, carbs 46g, sugars 16g, fibre 7g, protein 28g, salt 0.5g

£1.76 per serving Sausage ragu Q

Serves 4

Prep 5 mins

Cook 45 mins

3 tbsp olive oil 1 onion, finely chopped 2 large garlic cloves, crushed 1 /4 tsp chilli flakes 2 rosemary sprigs, leaves finely chopped 2 x 400g cans chopped tomatoes 1 tbsp brown sugar 6 pork sausages 150ml whole milk 1 lemon, zested 350g rigatoni pasta grated parmesan and 1/2 small bunch parsley, leaves roughly chopped, to serve 1 Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 20 mins.

2 Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins, until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. 3 Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve. PER SERVING 589 kcals, fat 18g, saturates 5g, carbs 83g, sugars 18g, ﬁbre 8g, protein 19g, salt 0.5g

GIVE IT A FLAVOUR TWIST Chorizo ragu with olives Use raw chorizo sausages instead of the pork ones and add a handful or two of pitted green olives in place of the lemon zest. Serves 4.

BBC Easy Cook 13

£2.22 per serving Chipotle chicken tinga Q

£2.38 per serving

Tuna & caper orzo with parsley Q

Serves 4

Prep 10 mins

Cook 15 mins

350g orzo 60ml olive oil, plus a drizzle for the rocket 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 4 tbsp capers, drained 1 small bunch parsley, finely chopped, a few leaves reserved to serve 270g pack cherry tomatoes, halved 200g can tuna in olive oil 1 lemon, juiced rocket, to serve 1 Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water. 2 Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins. Add the orzo to the pan along with a spoonful of the cooking water, and stir well. Mix in the capers, parsley, tomatoes and tuna, flaking the fish with the back of a spoon. Cook for 2 mins or until everything is heated through, but not so long that the tomatoes become too soft. 14 BBC Easy Cook

3 Add the lemon juice (reserving 1 tsp for the dressing) and season well. Tip into bowls and top with the reserved parsley leaves. Toss the rocket with a drizzle of olive oil and the reserved lemon juice, and serve on the side. PER SERVING 374 kcals, fat 19g, saturates 3g, carbs 27g, sugars 3g, ﬁbre 5g, protein 22g, salt 0.9g

MAKE IT VEGGIE Penne with avocado & caper dressing Q Switch

the orzo for penne and cook following pack instructions. Make the sauce as above, omitting the tuna, but adding a large diced avocado at the end. As a change from parsley, basil or coriander would work with Ì iÃi y>Û ÕÀÃ° -iÀÛiÃ {°

Serves 4 Q Prep 15 mins chicken only

Cook 40 mins

2 tbsp olive oil 2 onions, sliced 2 large garlic cloves, crushed 2-3 tbsp chipotle chilli paste 400g can chopped tomatoes 2 tbsp light brown soft sugar 6 boneless, skinless chicken thighs FOR THE SALSA 1 small red onion, finely chopped 3 ripe tomatoes, finely chopped 1 lime, zested and juiced 1 small bunch coriander, leaves and stalks finely chopped, plus extra leaves to serve tortilla chips and guacamole, to serve 1 Heat the oil in a large non-stick flameproof casserole or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through. 2 Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. 3 To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves. PER SERVING 280 kcals, fat 12g, saturates 2g, carbs 22g, sugars 21g, fibre 3g, protein 20g, salt 0.2g

EVERYDAY BUDGET

Curried ﬁshcakes Q

£3.35 per serving

Serves 4 Q Prep 40 mins before frying

Cook 35 mins

500g Maris Piper potatoes, peeled and cut into 3cm chunks 2 tbsp olive oil 3 large garlic cloves, crushed thumb-sized piece ginger, peeled and grated 1 tsp black mustard seeds 2-3 heaped tbsp medium curry powder 4 skin-on cod fillets 400ml semi-skimmed milk 1 small lemon, zested and juiced 150g plain flour 2 medium eggs, beaten 150g panko breadcrumbs salad leaves and slaw, to serve 1 Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky. 2 Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside. 3 Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands. 4 Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. 5 Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side. PER SERVING 594 kcals, fat 12g, saturates 2g, carbs 77g, sugars 3g, fibre 6g, protein 42g, salt 1.1g

FLAVOUR TWIST

)TGGP EWTT[ UCNOQP ƂUJECMGU

the cod with UCNOQP ƂNNGVU and use 2-3 tbsp Thai green curry paste, a lime and a good handful chopped basil instead of the mustard seeds, curry powder > ` i ° -iÀÛiÃ {°

Q Replace

BBC Easy Cook 15

SAVOURY

TARTS Follow the steps for the classic quiche, or recipes with alternatives for non-pastry fans. Ideal for supper with a salad, for a picnic, or part of a casual meal with friends

BAKE A C L A S S IC

16 BBC Easy Cook

EVERYDAY TARTS

Quiche lorraine in 4 easy steps Q

Cuts into 8 slices

Prep 20 mins plus chilling

Cook about 50 mins

MORE FILLING IDEAS Salmon & broccoli

plain ﬂour, for dusting 500g block ready-to-roll shortcrust pastry 200g smoked streaky bacon, chopped 85g medium cheddar, cut into small cubes

3 eggs, lightly beaten 284ml tub double cream pinch of grated nutmeg

Instead of bacon, use poached salmon] y> i` Ì « iViÃ° -V>ÌÌiÀ steamed DTQEEQNK ƃQTGVU over the pastry with lemon zest. Pour over the egg mix. Q

Spinach & goat’s cheese Q Blanch

fresh spinach; squeeze out excess water. Scatter over the base with goat’s cheese. Cover with the egg.

Mediterranean veg Q Griddle

courgettes, yellow and red peppers and onion until softened. Tip into the pastry case with chopped thyme, basil or oregano, then cover with the egg mix.

Leek & mushroom Q Scatter

1 Roll out pastry and lift in to tin Leave pastry to soften at room temp so it won't crack. Flour rolling pin and work surface. Gently press the pastry, from the end closest to you outward, a few times, turn 90°, repeat until 1cm thick. Now roll out in one direction, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, ﬂoured side up.

2 Line the tin and trim Smooth pastry over base of tin to remove pockets of air. Ease pastry into inside edge of tin and against sides. Trim overhanging pastry so pastry rises 1cm above rim. Roll excess pastry into small ball and use to press pastry into the ﬂuted edges. Chill for 30 mins, covered with wrap. Leftovers can be chilled, or frozen for up to a month.

some gently fried chopped leeks and mushrooms over the base with grated cheddar or gruyere. Cover with the egg mix.

SOLVING PROBLEMS The pastry is sticking to the rolling pin Q Your pastry may have become warm.

ÕÃÌ Ì i À } « Ü Ì y ÕÀ Ì i « «ÀiÛi Ì Ì i «>ÃÌÀÞ vÀ ÃÌ V } Ì Ì° v Ì i «>ÃÌÀÞ V Ì ÕiÃ Ì ÃÌ V ] V v À 10 mins, then try again. The pastry shrank during baking you don’t chill your pastry for long enough, the butter will start to melt `ÕÀ } L> } Liv Ài Ì i «>ÃÌÀÞ >Ã Ì i Ì ÃiÌ] V>ÕÃ } Ã À >}i° the pastry for at least 30 mins before L> }. If you trim the pastry so it's >L Ûi Ì i À ] Ì Ü ½Ì >ÌÌiÀ v Ì Ã À Ã°

Q If

The cooked pastry case cracked that is rolled out too much LiV iÃ ÛiÀÜ À i` > ` Ì i >ÃÌ V° ƂÃ > ÀiÃÕ Ì] Ì V> Ã«À } L>V `ÕÀ } L> } À ÌÌ i VÀ>V Ã v À ° iÌ Ì i pastry to a pliable texture before you start rolling, then do lots of gentle rolls and turns as opposed to a few forceful iÃ° * Õ} > Þ Ã > VÀ>V Ã Ü Ì > ÌÌ i leftover pastry.

Q Pastry

3 Bake the pastry case Heat the oven to 200C/180C fan/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

4 Fill the pastry case and bake Lower oven to 150C/130C fan/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-ﬁll the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins PER SLICE 610 kcals, fat 49g, saturates 23g, carbs 31g, sugars 1g, ﬁbre 1g, protein 14g, salt 1.7g

The eggs look scrambled quiche has over-L> i` > ` Ì i i}}Ã >Ûi Ã« Ì° ii« V iV } Ì i quiche after 30 mins, until the middle has just a slight wobble. It will continue Ì V ÕÌ v Ì i Ûi Ü i ÃÌ Ì > ` Ü wÀ Õ«°

Q The

BBC Easy Cook 17

Crusted polenta tart with pesto, courgette & gruyère A beautiful, gluten-free tart made without a tart tin in sight. Q Q

Serves 4 Q Prep 20 mins Cook 1 hr 15 mins

FOR THE POLENTA CRUST 500ml gluten-free vegetable stock 140g fine polenta 50g gruyère (or vegetarian alternative), finely grated 1 medium egg, lightly beaten FOR THE TOPPING 1 tbsp olive oil 3 tbsp pesto (check it's vegetarian if needed) 3 small courgettes, thinly sliced into rounds 4 garlic cloves, finely sliced 1 /2 small pack basil, leaves only 25g gruyère, finely grated

your hands. Wrap in baking parchment and chill for at least 30 mins. 2 Meanwhile, boil the potatoes until just tender, then drain well, slice and cool. 3 Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. On a large sheet of baking parchment dusted with a little ﬂour, roll the pastry out into a circle about 30cm wide, about the thickness of 2 x £1 coins. 4 Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the gruyère in layers in the centre of the base, leaving a border of pastry that’s roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal. Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto the preheated baking tray. Bake for 30 mins until the pastry is golden and crisp.

1 First, make the polenta crust. Bring the vegetable stock to a simmer in a medium saucepan and, working quickly, pour the polenta into the pan. Keep your pan over a low heat and, using a wooden spoon, stir constantly, beating any lumps that form. Continue stirring for 5-6 mins until the polenta is very thick. 2 Remove the pan from the heat, add the gruyère and stir until the cheese has melted. Finally, stir through the beaten egg, season generously, and allow to cool slightly. 3 Lightly brush a baking sheet with oil. Tip the polenta into the centre and, using a spatula or oiled ﬁngers, gently spread the polenta into a rectangular shape roughly the size of this magazine. 4 Heat the oven to 200C/180C fan/gas 6. Smooth a thin layer of pesto over the polenta, leaving a 1-1.5cm border around the edge of the tart. Top the pesto with slices of courgette, intermittently adding the sliced garlic and most of the basil. Season with black pepper and a good sprinkling of gruyère, if you like. 5 Cook on the middle shelf of the oven for 45 mins. Reduce the temperature to 180C/160C fan/gas 4 for a further 15 mins. Remove and allow to cool for 5-10 mins, scatter over the remaining basil and serve.

PER SERVING 510 kcals, fat 33g, saturates 20g, carbs 38g, sugars 3g, ﬁbre 3g, protein 14g, salt 1.1g

PER SERVING 322 kcals, fat 16g, saturates 6g, carbs 30g, sugars 3g, ﬁbre 3g, protein 12g, salt 1.1g

Free-form asparagus & potato tart Q

Serves 8

Prep 40 mins

Cook 30 mins

400g Jersey Royals 2 tbsp wholegrain mustard 140g asparagus (after snapping off woody ends) 140g gruyère (or vegetarian alternative), grated 200g soured cream 1 large egg FOR THE PASTRY 300g plain flour, plus extra for dusting 50g gruyère, coarsely grated 175g block of butter, frozen 1 To make the pastry, put the flour in a large bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter – try to hold it as little as possible so it doesn’t warm up too much – and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with 18 BBC Easy Cook

EVERYDAY TARTS

BBC Easy Cook 19

EVERYDAY TARTS

Mini pizza quiches Q

Makes 6

Prep 10 mins

Cook 15 mins

2 large ﬂour tortillas 4 eggs 6 slices salami or pieces of ham 3 cherry tomatoes, halved few basil leaves, to serve 1 Heat the oven to 180C/160C fan/gas 4. Using a 12cm cutter (or a small plate), cut the totillas into circles – you should get 6. Use them to line 6 holes of a muffin tin, pushing them into the holes to make cases.

20 BBC Easy Cook

2 Beat the eggs with seasoning and pour into the tortilla cases. Top each case with a slice of salami and 1/2 a cherry tomato. Bake for 15 mins until the egg has set. Top with a few basil leaves, if you like. PER QUICHE 143 kcals, fat 9g, saturates 3g, carbs 8g, sugars 1g, ﬁbre 1g, protein 8g, salt 0.8g

KIDS WILL LOV E THESE!

** +

, -" . /

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ne-pan o e s e h t h it w p u g Save on the washin meal k e e w id m e e r -f s s r a fu recipes, perfect fo Halloumi hash, p24

T p You can swap the

halloumi for goat’s cheese – just slice it and place on the top at the end instead of frying

22 BBC Easy Cook

EVERYDAY ONE PAN

T p Other toppings to

try are ricotta, jarred artichokes, sundried tomatoes, olives, pine nuts or gorgonzola

One-pan pizza, p24

BBC Easy Cook 23

Smoky bean shakshuka This version of shakshuka has the welcome addition of beans, which makes it really substantial. Serve this classic brunch dish on toast and you’ve got an easy midweek dinner option. You’ll need a frying or sauté pan with a lid to ensure the eggs cook through. If you don’t have one, carefully cover the pan with foil. Q

Halloumi hash

One-pan pizza

This recipe uses mainly tinned ingredients, so not only is it quick, it’s a good standby.

Serves 4

olive oil, for frying 2 x 225g blocks of halloumi, sliced into ½–1cm-thick slices 1 onion, finely sliced 2 red peppers, deseeded and finely sliced 200g long-stem broccoli, ends trimmed 2 x 567g cans peeled new potatoes, drained and rinsed 2 garlic cloves, finely chopped 400g can chickpeas, drained 1 tbsp smoked paprika 1 tbsp tomato purée 2 tbsp boiling water 1 Add a small amount of oil to a large, non-stick frying pan on a medium heat. When hot, add the halloumi slices and fry for 7-10 mins, turning regularly, until golden brown on both sides. Set the halloumi aside. 2 Tip the onion, peppers and broccoli into the same pan. Add a little more oil if you need to, and fry on a medium heat for 5 mins, stirring occasionally, until the onion is softened. 3 Pat the potatoes dry with kitchen paper. Cut each potato in half, then add the halves to the pan along with the garlic, chickpeas and paprika. Fry for 10 mins on a low heat, stirring regularly and adding more oil if the pan gets too dry, until the vegetables are tender and the potatoes heated through. 4 Stir in the tomato purée and boiling water and season. Fry for a final 2 mins, until the potatoes and vegetables are coated. Top with the halloumi and serve straight from the pan.

24 BBC Easy Cook

Makes 1 pizza

110g plain flour, plus extra for dusting 1 tsp olive oil, plus a little extra for frying 1 tbsp tomato purée 1 tbsp tomato ketchup ½ ball of mozzarella 1-2 tsps green pesto pinch of dried oregano 1 First, make the pizza dough. In a bowl, mix the flour and olive oil with 50ml water and some seasoning, and mix with your hands until it forms a dough. Tip out onto a floured work surface and knead for a minute or so until smooth. Roll the dough into a circle, roughly 20cm in diameter. 2 Brush a thin layer of oil onto the bottom of a non-stick frying pan. Heat the pan on a medium heat and add the dough circle. Fry for 3-4 mins on a medium heat, until crisp, golden and partially cooked through. 3 Meanwhile, mix the tomato purée and ketchup together. Finely slice the mozzarella, then halve each slice. 4 Carefully turn the dough over in the pan then take the pan off the heat. Spread the purée mixture right up to the edges of the pizza base. Lay the mozzarella evenly on top. 5 Drizzle a little pesto around the cheese and finish with a sprinkle of oregano and a grinding of black pepper. 6 Cover the top of the pan with foil, and return it to a medium heat. Fry the pizza for a further 3-4 mins without taking off the foil (it traps in the heat). If there is a little liquid from the mozzarella sitting on the pizza, just gently tip it off, letting it run into the hot pan. Remove the pizza from the pan and leave to rest for a minute on a chopping board before cutting into slices to serve.

Serves 4

olive oil, for frying 1 onion, finely sliced 1 red pepper, deseeded and finely sliced 1 garlic clove, finely chopped 1 tsp ground cumin ½–1 tsp hot or mild chilli powder (depending on how spicy you like it) 1 tsp runny honey 1 heaped tsp smoked paprika 400g can baked beans 400g can mixed beans, drained 300g passata 4 eggs small handful of coriander, finely chopped, to serve 1 Drizzle a little oil into a large, deep frying pan with a lid, and place on a medium heat. Add the onion and pepper and fry (without the lid) for 5 mins, until the onion is softened. 2 Add the garlic, cumin, chilli powder, honey and paprika to the pan and fry for a further 1 min. 3 Stir in both tins of beans and the passata, then season with salt and pepper. Simmer for 10 mins, stirring occasionally, until the mixture thickens enough for you to make little indentations in it with the back of a spoon. Check the sauce is spicy enough and adjust the seasoning as required. 4 Use the back of the spoon to make a well in the mixture. Quickly and carefully break 1 egg into the well. Sprinkle with a little salt and pepper and repeat for the remaining eggs, making sure they’re well spaced. 5 Turn the heat down to low, place the lid on the pan or cover with foil and leave for about 7 mins or until the whites of the egg are cooked and the yolks have a light film over them. Serve immediately sprinkled with chopped coriander and with slices of buttered toast.

EVERYDAY ONE PAN

Smoky bean shakshuka

Adapted from Hob: a Simpler Way to Cook: 80 Deliciously Simple Recipes for Everyone by Amy Sheppard (£18.99, Bloomsbury Absolute). Photography ©Polly Webster. Recipes are supplied by the publisher and not retested by us.

BBC Easy Cook 25

A week of

lthier meals

Flavour-packed dinners for when you want to eat well mid-week

Meat-free Monday Soba noodle & edamame salad with grilled tofu Q

Serves 4

Prep 15 mins

Cook 15 mins

140g soba noodles 300g fresh or frozen podded edamame (soy) beans 4 spring onions, shredded 300g bag beansprouts 1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced 1 tsp sesame oil 250g block ﬁrm tofu, patted dry and thickly sliced 1 tsp vegetable oil handful coriander leaves, to serve FOR THE DRESSING 3 tbsp mirin 2 tsp tamari 2 tbsp orange juice 1 red chilli, deseeded if you like, and ﬁnely chopped

1 Heat the dressing ingredients in your smallest saucepan, simmer for 30 seconds, then set aside. 2 Boil the noodles following pack instructions and add the edamame beans for the ﬁnal 2 mins of the cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like. 3 Brush the tofu with the veg oil, season and griddle or grill for 2-3 mins on each side – the tofu is very delicate so turn it carefully. Top the salad with the tofu, scatter with coriander and serve. PER SERVING 331 kcals, fat 7g, saturates 1g, carbs 48g, sugars 7g, ﬁbre 5g, protein 21g, salt 1.2g

T p +H [QW ECPoV ƂPF GFCOCOG DGCPU [QW ECP WUG RQFFGF DTQCF DGCPU KPUVGCF

26 BBC Easy Cook

EVERYDAY HEALTHY

CE G O OD S O U R S O F I R O N P LU

3 OF YOUR

5-A-DAY

LOW-FAT

BBC Easy Cook 27

Tuesday Home-style pork curry with cauliﬂower rice Q

Serves 4

Prep 15 mins

Cook 1 hr

425g lean pork fillet (tenderloin), cubed 2 tbsp madras curry powder 2 tbsp red wine vinegar 1 tbsp rapeseed oil 1 large onion, finely chopped 2 tbsp finely shredded ginger 1 tsp each fennel and cumin, toasted in a pan, then crushed 400g can chopped tomatoes 2 tbsp red lentils 350g pack baby aubergines, quartered 1 vegetable stock cube FOR THE CAULIFLOWER RICE 1 medium cauliflower handful of coriander, chopped cumin seeds, toasted (optional) 1 Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted and crushed spices, then add the tomatoes, lentils and aubergine and crumble in the stock cube. Cover and leave to

28 BBC Easy Cook

curry only simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked through. 2 Just before serving, cut the core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with wrap, pierce it and microwave for 7 mins on high – there is no need to add any water. Stir the coriander into the cooked cauliflower rice and serve with the curry. To make the rice spicier, add a sprinkling of toasted cumin seeds, if you like. PER SERVING 309 kcals, fat 10g, saturates 2g, carbs 18g, sugars 11g, protein 33g, fibre 9g, salt 0.6g

LOW IN FAT

& CALORIES COUNTS AS 4 OF

5-A-DAY

EVERYDAY HEALTHY

Wednesday Spaghetti with garlic mushrooms & prosciutto Q

Serves 4

Prep 15 mins

Cook 20 mins

90g pack prosciutto 1 tsp rapeseed oil 2 red onions, halved and thinly sliced 6 garlic cloves, chopped 175g wholemeal spaghetti 400g ﬂat mushrooms, chopped 1 tbsp chopped tarragon or thyme leaves 25g walnut pieces 2 handfuls of parsley, chopped 1 Heat a large non-stick frying pan and fry the prosciutto in batches until crisp. Set aside. Pour the oil in the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.

2 Cook the spaghetti following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more. 3 Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving. PER SERVING 322 kcals, fat 9g, saturates 2g, carbs 39g, sugars 4g, ﬁbre 3g, protein 19g, salt 1.2g

WIEISN& LO LOR

OF COUNTS AS 2

5-A-DAY

BBC Easy Cook 29

Thursday

Lemon & rosemary pork with chickpea salad Q

Serves 4

Prep 8 mins plus optional marinating

1 tbsp olive oil 2 tsp ﬁnely chopped rosemary 4 cloves garlic, crushed 1 /2 lemon, zested and juiced 4 boneless pork steaks, trimmed of fat 1 red onion, ﬁnely sliced 2 tbsp sherry vinegar 2 x 400g can chickpeas, rinsed and drained 110g bag mixed salad leaves 1 Mix the olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add the pork, turn to coat and season well. If you have time, marinate in the fridge for 30 mins. 2 Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any

Cook 12 mins

excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad. 3 Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Simmer for 1 min, until the onion has softened a little and the dressing has thickened slightly. Stir through the chickpeas, some salt and pepper and any of the resting juices from the pork. Put the salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork. PER SERVING 396 kcals, fat 17g, saturates 3g, carbs 23g, sugars 3g, ﬁbre 6g, protein 40g, salt 0.9g

COUNTS AS 2 OF YOUR

5-A-DAY

30 BBC Easy Cook

EVERYDAY HEALTHY

LOW I N CA LORIE S

HEAR T HEA LTHY IC

IT C

Friday Salmon trout with new potatoes & watercress salad Serves 2 (easily doubled) Q Cook 20 mins Q

Prep 10 mins

1 banana shallot, halved – one half thinly sliced, the other finely chopped 220g pack salmon trout or salmon fillets, skinned 1 tbsp chopped dill, plus 2 sprigs 11/2 tbsp white wine vinegar 250g new potatoes, sliced 140g trimmed green beans, halved 1 tbsp extra virgin rapeseed oil 1 tsp wholegrain mustard small handful watercress, finely chopped

2 dill sprigs and 1/2 tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins. 2 Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallots, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked ﬁsh, pouring over the juice from the parcel and scatter over the remaining dill.

1 Heat the oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the ﬁsh ﬁllets on top, add

PER SERVING 378 kcals, fat 19g, saturates 3g, carbs 24g, sugars 3g, ﬁbre 5g, protein 26g, salt 0.3g

BBC Easy Cook 31

HUMMUS TOPPERS Make a meal for two using shop-bought hummus with tasty toppings. All you need is pitta bread for scooping

PISTACHIO LAMB MEATBALLS 250g lamb mince, 1/2 small bunch mint, and 30g pistachios in a food processor. Roughly pulse to combine, then season generously with salt, pepper and the zest of 1 lemon. Shape into eight meatballs. Heat 1 tbsp oil in a large frying pan. Fry the meatballs for 8-10 mins, turning, until evenly browned. Spread a 200g tub plain hummus onto a plate. Top with the meatballs, a few mint leaves, 30g crumbled feta, some chopped pistachios and a squeeze of lemon juice. Serves 2. Q Put

PICKLED RED ONION & POMEGRANATE SEEDS Q Put 1/2

thinly sliced small red onion and 6 quartered radishes in a bowl with 11/2 tbsp red wine vinegar, a good pinch of salt and 1 tsp sugar. Stir, then leave to quickly pickle for 15 mins. Meanwhile, toast 2 tbsp pumpkin seeds in a dry frying pan until starting to pop. Spread a 200g tub plain hummus onto a plate. Pile on the red onions and radishes, 2 tbsp pomegranate seeds, pumpkin seeds and a sprinkling of sumac. Spoon over a little of the vinegar. Serves 2.

32 BBC Easy Cook

EVERYDAY DIPS

SPICED CAULIFLOWER Q Heat

the oven to 220C/200C fan/gas 7. Cut /2 UOCNN ECWNKƃQYGT Ì y ÀiÌÃ] Ã>Û } Ì i i>ÛiÃ° / « Ì i y ÀiÌÃ Ì a bowl and toss with 1 tsp ground turmeric, 2 tsp cumin seeds, 2 tbsp olive oil and a generous pinch of salt and pepper° / « Ì i V>Õ y ÜiÀ Ì > baking tray, cook for 20 mins, then add Ì i V>Õ y ÜiÀ i>ÛiÃ] } Ûi iÛiÀÞÌ } a good mix and cook for a further 5 mins. Spread a 200g tub plain hummus onto > « >Ìi° / « Ü Ì Ì i À >ÃÌi` V>Õ y ÜiÀ and 1 tbsp bombay mix. Serves 2. 1

Super solutions for healthy snacking

CHORIZO & RED PEPPER Q Peel

and slice 100g cooking chorizo and chop 2 roasted red peppers from a jar. In a dry frying pan, toast 1 tbsp ƃCMGF CNOQPFU, then tip into a bowl. Heat 1/2 tbsp olive oil in the same pan, add the chorizo and a pinch of smoked paprika. Fry until the chorizo has released its oil, then stir in the peppers, 1 clove crushed garlic and a splash of sherry vinegar. Cook for 1 min, then take off the heat. Spread a 200g tub plain hummus onto a plate. Tip the chorizo mix on top, then sprinkle over the almonds and some parsley leaves. Serves 2.

BBC Easy Cook 33

EVERYDAY SOUPS

Roasted red pepper soup with ricotta

Chilled green soup with feta

Summer soups

Cut out

Four ways to enjoy wholesome, seasonal bowls Fennel & pancetta minestrone

Tomato soup with cheese & Marmite toast

BBC Easy Cook 35

EVERYDAY SOUPS Chilled green soup with feta

Roasted red pepper soup with ricotta

Q Serves

4 Q Prep 20 mins plus 1 hr chilling Q No cook

70g vegetarian feta, crumbled 3 tbsp olive oil 1 tsp coriander seeds, crushed 1 large red chilli, deseeded CPF ƂPGN[ EJQRRGF 1 lemon, zested and juiced 200g baby spinach 2 large ripe avocados, stoned and cubed 1 large cucumber, chopped 1 small garlic clove, crushed 250g natural yogurt small bunch of basil 2 tbsp toasted mixed seeds, to serve

400g tomatoes, halved 1 red onion, quartered 2 red peppers, roughly chopped 2 tbsp good-quality olive oil 2 garlic cloves, bashed, skin on a few thyme sprigs 1 tbsp red wine vinegar 2 tbsp ricotta a few basil leaves 1 tbsp mixed seeds, toasted bread, to serve

Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr. 3 Pour into four bowls and top with the feta, marinating liquid and seeds. PER SERVING MECNU HCV I UCVWTCVGU I ECTDU I UWICTU I

1 Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside. 2 Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth.

ƂDTG I RTQVGKP I UCNV I

Tomato soup with cheese & Marmite toast

36 BBC Easy Cook

PER SERVING 306 kcals, fat 19g, UCVWTCVGU I ECTDU I UWICTU I ƂDTG I RTQVGKP I UCNV I

Q Serves

2 Q Prep 15 mins Q Cook 30 mins

2 Q Prep 10 mins Q Cook 15 mins soup only

1 Heat the oil in a saucepan over a medium heat, add the onion with a big pinch of salt and cook until softened, around 5 mins. Add the oregano, garlic and basil and cook for 1 min longer, then tip in the plum tomatoes. Fill the can halfway up with water

1 Heat the oven to 200C/ 180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins

into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin and blend everything, add enough water to loosen. 2 Reheat if necessary, taste for seasoning, spoon into two bowls and top with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread.

Fennel & pancetta minestrone

Q Serves

1 tbsp olive oil 1 medium onion, roughly chopped 1 tsp dried oregano 1 garlic clove, chopped 1 small bunch basil, leaves picked 400g can plum tomatoes FOR THE TOAST 2 slices of crusty bread, toasted 2 tsp Marmite 50g parmesan or vegetarian alternative, grated

Serves 2 Q Prep 10 mins 30 mins

Q Cook

and add to the pan. Leave to simmer for 10 mins, then blitz with a hand blender. Season. 2 Meanwhile, heat the grill to high. Spread the toast with Marmite, then top with grated parmesan, put onto a baking sheet and grill for 3-5 mins until golden. Spoon the soup into two bowls and top with the slices of cheesy Marmite toast. Grind over some black pepper. PER SERVING MECNU HCV I UCVWTCVGU I ECTDU I UWICTU I ƂDTG I RTQVGKP I UCNV I

77g pack smoked pancetta lardons small bunch spring onions, thinly sliced 1 garlic clove, crushed 1 tsp fennel seeds 2 fennel bulbs, halved lengthways and sliced, fronds reserved TO SERVE 1 litre chicken stock 100g macaroni (or other small pasta) 100g frozen peas 2 tbsp pesto crusty bread, to serve 1 Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds and cook for a few mins

more. Add the fennel, cook for a few mins, then pour in the stock and 500ml water. 2 Simmer for 5 mins, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for 2 mins more and season to taste. Divide between two bowls and top each with a dollop of pesto and fennel fronds. Serve with crusty bread. PER SERVING 517 kcals, fat 22g, saturates 6g, carbs 52g, sugars 9g, ƂDTG I RTQVGKP I UCNV I

Feeling peckish? Fill up with a speedy meal for one Sardines & peperonata on wholemeal toast Serves 1

Prep 10 mins

Cook 2 mins

1 tbsp extra virgin olive oil 1 /2 tbsp red wine vinegar 1 large red pepper from a jar, thinly sliced 1 small shallot, thinly sliced 1 /2 tbsp capers 1 /2 small garlic clove, ﬁnely sliced 1 /2 small bunch basil, shredded 2 slices wholemeal bread 120g can sardines in olive oil, drained

38 BBC Easy Cook

1 Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste. 2 Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grinding of black pepper. PER SERVING 513 kcals, fat 25g, saturates 5g, carbs 38g, sugars 5g, ﬁbre 6g, protein 30g, salt 4g

EVERYDAY SOLO

Spicy tortilla omelette Q

Serves 1

Prep 10 mins

Cook 10 mins

50g greek yogurt small pack coriander, leaves ﬁnely chopped, stalks reserved 1 /2 lime, juiced 1 tbsp butter or oil 1 /2 red onion, sliced 1 small garlic clove, crushed 1 /2 red chilli (deseeded if you don’t like it too hot), ﬁnely chopped 1 tsp curry powder 2 eggs, beaten 1 tortilla 1 Mix the yogurt with half the coriander leaves and lime juice. Season and set aside. 2 Melt the butter in a non-stick frying pan (ideally with a base a little smaller than

the tortilla) over a medium heat, add the onion and fry for 2-3 mins or until softened. Add the coriander stalks, garlic and chilli, and cook for 2 mins more or until softened but not coloured. Add the curry powder and stir to coat well. Pour the beaten eggs into the pan, and when it’s beginning to set, pull the egg in from the sides with a spatula, allowing uncooked egg to run into the gaps at the side – this ensures the base doesn’t overcook before the top has set. 3 To serve, heat the tortilla in the microwave for 20 seconds, then spread with the yogurt mixture. Slide the omelette on top, sprinkle with the rest of the coriander leaves and roll up, tucking in the edges if you can. Slice in half to serve. PER SERVING 475 kcals, fat 29g, saturates 15g, carbs 29g, sugars 7g, ﬁbre 5g, protein 21g, salt 1.4g

SIMPLE

SU M M E R

SNACK Smoked mackerel, courgette & butter bean salad Q

Serves 1

Prep 15 mins

No cook

1 red chilli, deseeded and finely chopped (use half if you don’t like it very hot) 1 /2 lemon, zested and juiced 1 smoked mackerel fillets, skin removed and broken into large flakes 1 small courgette, cut into ribbons using a vegetable peeler 210g can butter beans, drained and rinsed 2 tbsp extra virgin olive oil, plus extra for drizzling large handful of parsley, roughly chopped 25g feta, crumbled into pieces Toss everything together in a salad bowl, taste and adjust the seasoning, then serve. PER SERVING 644 kcals, fat 47g, saturates 11g, carbs 17g, sugars 3g, fibre 9g, protein 34g, salt 2.5g

BBC Easy Cook 39

EVERYDAY SOLO

Chilli & garlic leeks with eggs on toast Q Q

Serves 1 Q Prep 5 mins Cook 10 mins

2 tbsp olive oil 1 large leek, sliced 1 garlic clove, crushed good pinch chilli flakes, plus extra to serve 2 eggs 2 slices of sourdough 2 tbsp greek yogurt squeeze of lemon 1 Heat 1 tbsp oil in a frying pan, add the leeks, garlic, chilli and a good pinch of seasoning and cook until the leeks have softened, about 6-8 mins. 2 When the leeks are nearly done, push them to the side of the pan and fry the eggs in the remaining oil. Cooking over a medium heat to begin with ensures cooked whites and runny-yolk satisfaction. 3 Toast the bread, then spread each slice with some yogurt, top each with the leeks and squeeze over the lemon. Top with a fried egg, a scattering of sea salt and a few more chilli flakes to serve. PER SERVING 829 kcals, fat 42g, saturates 12g, carbs 69g, sugars 11g, fibre 9g, protein 39g, salt 2.6g

TRY Coronation prawns on toasted naan Q

Serves 1

Prep 8 mins

Cook 3 mins

2 tsp mild curry powder 1 tsp ground turmeric 210g can chickpeas, drained 60g cooked king prawns 2 tbsp greek yogurt 1 tbsp mayonnaise 1 tbsp mango chutney 1 /2 small bunch coriander, chopped 1 /2 large garlic naan 15g ﬂaked almonds, toasted

the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yogurt, mayonnaise, mango chutney, toasted spices and coriander. Mix everything together until well combined and season to taste. 2 Cut the naan bread in half and toast in a toaster or under a grill for 1-2 mins. Top with the prawn and chickpea mixture, and ﬁnish with a sprinkle of the ﬂaked almonds.

1 Heat a small frying pan over a high heat, add the curry powder and turmeric, and toast for 1 min. Rinse

PER SERVING 850 kcals, fat 44g, saturates 4g, carbs 70g, sugars 14g, ﬁbre 11g, protein 39g, salt 2.5g

40 BBC Easy Cook

EVERYDAY FRUIT

WAYS WITH STRAWBERRIES Quick ways to enjoy this seasonal berry Strawberries with red wine & vanilla Q Halve

250g strawberries and mix with 3 tbsp red wine, 3 tbsp sugar and a drizzle of vanilla extract. Leave to marinate for 1 hr, then serve with vanilla ice cream. Serves 2-3.

Strawberry & banana smoothie

Roasted strawberries

Pour 500ml milk into a blender. Add 250ml strawberry or vanilla yogurt with 2 bananas and 8 large strawberries. Blitz until smooth. Serves 3-4.

Q Arrange

Strawberry vinaigrette Q Blitz

Boozy strawberries & cream Q Mix

300g strawberries, 50ml orange liqueur and 1 tbsp sugar. Whip 300ml double cream with 1 tbsp icing sugar, then gently fold through 100ml crème fraîche. Pile in bowls and top with the berries. Serves 4.

200g strawberries with 2 tbsp each honey, cider vinegar and olive oil with seasoning to taste. Serves 8.

400g strawberries in a single layer in a roasting tin and sprinkle over 2 tbsp sugar and 2 tbsp water. Roll the strawberries around in the tin until well coated, then roast at 200C/180C fan/ gas 6 for 20 mins until soft but holding their shape. Serve on porridge or yogurt for breakfast. Serves 4.

Strawberry crunch Q Spread

1 tbsp Greek yogurt on a digestive biscuit, top with sliced strawberries a little sugar and some chopped mint if you like. Serves 1.

Strawberries & prosciutto Q Instead

of melon & prosciutto, try serving strawberries instead.

Dark chocolate & strawberry fondue Q Melt

200g dark chocolate with a small pot double cream. Pour into a bowl and serve with strawberries and marshmallows for dipping.

Strawberry quesadilla Q Spread

50g soft cheese over half a large tortilla. Top with 75g mashed strawberries and sprinkle with sugar. Fold in half then heat in a frying pan for 30 seconds each side. Cut into wedges. Serves 1.

<< White chocolate & strawberry mousse Q Purée

350g strawberries with 2 tbsp lemon juice. Sprinkle 12g powdered gelatine over 50ml water and leave to soak 5 mins. Gently warm 150ml double cream with 25g icing sugar, add the gelatine, and stir until dissolved. Melt 250g white chocolate, stir into the gelatine until smooth, then add three-quarters of the strawberry purée. Fold in 300ml whipped double cream. Spoon into four tumblers, and chill until set. Slice some berries into the purée and spoon on top of each mousse to serve. Serves 4.

BBC Easy Cook 41

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MEALS oven on? You won’t break a sweat over these recipes for breakfast, lunch, dinner and pudding

PLSE SIM AKFA TS BRE

Chia & almond overnight oats with raspberries & blueberries Q

Makes 4

Prep 10 mins plus soaking

200g porridge oats 50g chia seeds 600ml fresh milk or unsweetened almond milk, plus 8 tbsp 2 tsp vanilla extract 125g punnet raspberries 100g almond or cow’s yogurt 250g punnet blueberries 20g ﬂaked almonds, toasted 1 Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid.

44 BBC Easy Cook

No cook 2 Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblersor sundae dishes, then top withthe yogurt and both lots of berries. 3 Cover and chill overnight or untilneeded. To serve, pour 2 tbspalmond milk over each andscatter with the almonds. PER SERVING 370 kcals, fat 15g, saturates 3g, carbs 38g, sugars 8g, ﬁbre 12g, protein 14g, salt 0.3g

WEEKEND NO COOK

Breakfast super-shake This is high in natural fats and sugar – ideal if you’re starting a day of intense exercise, as it will give you all the energy you need. Q

Serves 1

Prep 5 mins

No cook

100ml full-fat milk 2 tbsp natural yogurt 1 banana 200g frozen forest fruits or a mixture of fresh berries 1 1 /2 tsp cinnamon 1 tbsp goji berries 1 tsp mixed seeds 1 tsp honey

Put the ingredients in a blender and blitz until smooth. Pour into a glass and enjoy. PER SERVING 500 kcals, fat 18g, saturates 5g, carbs 58g, sugars 52g, ﬁbre 16g, protein 19g, salt 0.4g

BBC Easy Cook 45

Y S A E LUNCHES &

SUPPERS

46 BBC Easy Cook

Stuffed deli loaf Perfect for picnics or lunch in the garden. Q Serves 2 Q Prep 10 mins Q No cook 1 ciabatta or crusty loaf 2 tbsp olive oil 2 tsp red wine vinegar 1 /2 garlic clove, crushed handful of rocket 1 mozzarella ball, sliced small red onion, ﬁnely sliced 1 large or 2 small red peppers from a jar, halved 6 slices of salami

1 Slice the bread in half horizontally. (Pull out some of the bread if it’s really thick and freeze to use as breadcrumbs later.) Mix the olive oil, red wine vinegar and crushed garlic and brush both sides of the bread. 2 Layer up the rocket, mozzarella, red onion, peppers and salami, seasoning as you go. Wrap in baking parchment or foil. Slice into 2 or 4 to serve. PER SERVING 572 kcals, fat 40g, carbs 32g, ﬁbre 4.3g, protein 23g, salt 3.7g

Serves 4

4 tbsp piccalilli 3 tbsp natural yogurt 12 silverskin pickled onions, halved 130g pea shoots 180g pulled ham hock or shredded cooked ham 1 /2 cucumber, halved and thickly sliced 100g fresh peas 40g mature cheddar, shaved crusty bread, to serve

a dressing. Season and set aside. 2 Toss the pea shoots, ham, cucumber and peas together. Pile onto a serving plate, then drizzle over the dressing. Top with the cheese and serve with crusty bread. PER SERVING 189 kcals, fat 8g, saturates 4g, carbs 10g, sugars 7g, ﬁbre 3g, protein 18g, salt 2g

BBC Easy Cook 47

Speedy turkey couscous Q

Serves 2

Prep 5 mins

No cook

130g pack roast turkey slices 80g bag salad leaves 200g cooked couscous 100g tub pomegranate seeds

Y S A E S& LUNCHE

S SUPPER

48 BBC Easy Cook

Tear the turkey and put in a large bowl with the salad and couscous. Drizzle with olive oil and toss well. Divide between plates and sprinkle with pomegranate seeds. PER SERVING 509 kcals, fat 13g, saturates 2g, carbs 67g, sugars 26g, ﬁbre 11g, protein 25g, salt 1.9g

WEEKEND NO COOK

Mango chutney & chicken sliders Q

Serves 4

Prep 20 mins

No cook

100ml natural yogurt 3 tbsp mayonnaise 1 /2 small bunch of mint, leaves finely chopped 1 small red onion, finely chopped 1 small red chilli, deseeded and finely chopped 1 /2 cucumber, finely chopped 1 /2 small bunch coriander, finely chopped 1 rotisserie chicken 3 Little Gem lettuces, halved lengthways 4 tbsp mango chutney 4 wholemeal rolls, halved 1 Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl. 2 Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side. PER SERVING 632 kcals, fat 33g, saturates 5g, carbs 36g, sugars 15g, fibre 6g, protein 44g, salt 2.1g

T p Instead of using

shop-bought rotisserie chicken, roast one and leave to cool before shredding. Any leftovers can be kept for two days, covered, in the fridge

BBC Easy Cook 49

E A SY LUNCHES &

SUPPERS

Prawn & grain bowls Q

No-cook veggie wraps Q

Serves 4

Prep 25 mins

No cook

2 x 180g tubs marinated chargrilled vegetables, drained 2 x 400g cans pinto beans, drained and rinsed 200g tub tomato salsa 2 limes, zested and juiced 1 tbsp red wine vinegar 2-3 tbsp hot sauce, plus extra to serve small bunch coriander, chopped, plus extra, shredded, to serve 2 ripe avocados, stoned and diced 1 small garlic clove, ﬁnely grated 8 medium soft ﬂour tortillas 100ml soured cream, to serve salad leaves, to serve (optional) 1 To make the fajita mix, tip the marinated veg into a bowl with the pinto beans. Stir in 50 BBC Easy Cook

2 tbsp salsa, half the lime zest and juice, the vinegar, hot sauce and half the coriander. Set the mixture aside. 2 Put the avocado in another bowl with the remaining lime zest and juice and the garlic. Roughly mash everything together with a fork, then season and stir through the remaining coriander. 3 Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, soured cream, extra hot sauce and extra coriander. Serve with salad leaves, if you like. PER SERVING 658 kcals, fat 30g, saturates 9g, carbs 68g, sugars 12g, ﬁbre 19g, protein 20g, salt 4.1g

T p Not veggie? You could

add cooked king prawns or shredded cooked chicken VQ VJG HCLKVC ƂNNKPI

Serves 2

Prep 15 mins

No cook

3 limes, juiced 1 red chilli, deseeded and ﬁnely chopped 2 tbsp sesame oil 150g cooked king prawns 250g pouch cooked mixed grains 1 ripe avocado, stoned and cubed 6 radishes, sliced 100g mango, peeled and diced 3 spring onions, sliced pinch of sesame seeds, to serve (optional) 1 Whisk the lime juice, chilli and oil together in a bowl. Season, add the prawns and leave to marinate for 10 mins. 2 Meanwhile, tip the grains into a sieve and pour over hot water from the kettle to slightly soften them. Drain well. 3 Divide the grains between two bowls. Top with the marinated prawns, avocado, radishes, mango and spring onions. Drizzle over any leftover marinade and serve the poke bowls with a sprinkle of sesame seeds, if you like. PER SERVING 595 kcals, fat 35g, saturates 6g, carbs 40g, sugars 11g, ﬁbre 10g, protein 24g, salt 1.2g

WEEKEND NO COOK

Banana & custard pots Q

REALLY

EASY PUDS

Serves 4

Prep 20 mins

No cook

3 tsp instant coffee granules 1 /2 a 250g pot mascarpone 250ml fresh vanilla custard 1 tbsp icing sugar 2 tbsp coffee liqueur (optional) 100g sponge ﬁngers (or triﬂe sponges) 2 large bananas, sliced 15g milk chocolate, grated

the cooled coffee for a few seconds until soaked, but not soggy, then put into the bottom of one of the glasses or cups, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with the remaining liqueur, if using. 2 Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers and top with a little grated chocolate. PER SERVING 398 kcals, fat 20g, saturates 13g, carbs 52g, sugars 41g, fibre 1g, protein 4g, salt 0.2g

1 Put the coffee into a shallow dish, dissolve in 150ml boiling water and leave to cool. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, icing sugar and 1 tbsp liqueur (if using), until smooth. Dip a couple of sponge ﬁngers into

BBC Easy Cook 51

REALLY

EASY PUDS

Raspberry & ginger fridge cake Fridge cake is one of the easiest desserts to make. When it’s left to chill in the fridge, the biscuits absorb the moisture from the cream and begin to soften, which gives the cake a deliciously fudgy texture. This method suits all sorts of ﬂavour combinations; try peanut biscuits with strawberries, or chocolate or caramel biscuits with layers of chocolate sauce and cream. Serves 8 Q Prep 20 mins plus at least 3 hrs chilling Q No cook Q

600ml double or whipping cream 1 tsp vanilla extract or paste 1 ball preserved ginger in syrup, finely chopped (reserve the syrup) 400g ginger biscuits 250g raspberries 1 Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger. 2 Arrange about 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries. 3 Put the cake in the fridge to chill for at least 3 hrs. To see if the cake is ready to serve, poke a skewer into the biscuits in the centre. Once they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like. PER SERVING 526 kcals, fat 38g, saturates 23g, carbs 40g, sugars 19g, fibre 2g, protein 4g, salt 0.5g

52 BBC Easy Cook

WEEKEND NO COOK

BBC Easy Cook 53

Tapas for

friends Relax outdoors with good company, with our Spanish-inspired bites

Parsley omelette with olive ricotta, p56

54 BBC Easy Cook

Perfect for bring-a-dish parties

WEEKEND NIBBLES Baby potatoes in sea salt with herb salsa, p57

Goat’s cheese, fennel & roasted red pepper tart, p56

Rosé sangria, p57

Sautéed chorizo with red wine, p58

Clams with sherry & Serrano ham, p58

Ham & peach nibbles, p58

BBC Easy Cook 55

Parsley omelette with olive ricotta Add sliced Serrano ham to the wrap, if you like. Q

Serves 4

Prep 10 mins

Cook 1 hr

250g punnet cherry tomatoes 2 tsp sherry vinegar 3 tbsp olive oil 4 eggs, beaten 2 tbsp finely chopped parsley 100g ricotta 1 tbsp freshly grated parmesan (or vegetarian alternative) 6 black olives, pitted and finely chopped 1 Heat the oven to 160C/140C fan/gas 4. Reserve 6 tomatoes and cut the rest in half. Put the tomato halves, cut-side up, in a roasting tin. 2 Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they’re beginning to dry out a little (which really concentrates their sweet flavour). 3 Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. 4 Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You should be able to make 3-4 omelettes, depending on the size of your pan. 5 In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve. PER SERVING 220 kcals, fat 18g, saturates 5g, carbs 2g, sugars 2g, fibre 1g, protein 10g, salt 0.6g

56 BBC Easy Cook

Goat’s cheese, fennel & roasted red pepper tart A lovely tart with sweet caramelised vegetables and paprika cream. Q

Serves 8

Prep 30 mins plus chilling

Cook 50 mins

375g sheet all-butter puff pastry 3 tbsp olive oil 1 red onion, finely chopped 1 large fennel bulb, core removed, finely chopped 1 Romano pepper, deseeded and finely chopped 2 garlic cloves, crushed 2 eggs, plus 1 yolk 200ml double cream 100ml milk 1 /2 tsp sweet paprika 100g vegetarian goat’s cheese 12 olives, pitted caper berries, to serve (optional) 1 Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep, loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins. 2 Heat the oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and

fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4. 3 Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool. 4 Lightly whisk the eggs, cream and milk, add the paprika and some seasoning. Tip the veg into the tart shell and dot with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and slice. Serve scattered with caper berries if you like. Can be eaten at room temperature or reheated. PER SERVING 438 kcals, fat 35g, saturates 17g, carbs 21g, sugars 4g, fibre 2g, protein 9g, salt 0.9g

WEEKEND NIBBLES

Baby potatoes in sea salt with herb salsa These salt-crusted new potatoes and the piquant salsa are perfect partners. Use your best olive oil and any soft herbs you have to hand. Q

Serves 4

Prep 10 mins

Cook 45 mins

600g whole baby new potatoes 1 tbsp sea salt 3 small handfuls of herbs, leaves picked (a mix of basil, mint and parsley is good) 2-3 tbsp white wine vinegar 6 tbsp olive oil 2 garlic cloves, crushed 1 Put the potatoes in a frying pan wide and deep enough that they will sit in an even layer. Pour over just enough water to cover (about 300ml) and add the salt. 2 Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve. 3 Meanwhile, make the herb salsa. Chop the herbs ﬁnely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

Rosé sangria Serves 4-6 Q No cook Q

Prep 10 mins plus chilling

3 nectarines or peaches, stoned and sliced 200g strawberries, sliced 750ml bottle Spanish rosé wine 1 orange, juiced 1 tbsp golden caster sugar 50ml orange liqueur 300ml sparkling water small handful of mint sprigs Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve. PER SERVING 255 kcals, fat none, saturates none, carbs 25g, sugars 25g, ﬁbre 2g, protein 2g, salt none

PER SERVING 259 kcals, fat 17g, saturates 2g, carbs 22g, sugars 2g, ﬁbre 3g, protein 2g, salt 3.9g

BBC Easy Cook 57

Clams with sherry & Serrano ham Sweet clams and salty ham is a wonderful thing, and so quick to make – this tapa is ready in minutes. Use white wine if you don’t have any ﬁno sherry to hand. Q

Serves 4

Prep 5 mins

Cook 10-15 mins

1 tbsp olive oil 1 /2 onion, very finely chopped 500g fresh clams 50g Serrano ham 2 garlic cloves, finely chopped 100ml fino sherry handful of parsley, roughly chopped 1 In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min. 2 Add the clams to the pan with the sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven’t). Serve immediately, sprinkled with parsley. PER SERVING 153 kcals, fat 5g, saturates 1g, carbs 5g, sugars 2g, fibre 1g, protein 15g, salt 1.8g

Sautéed chorizo with red wine Chorizo sausages in a rich glaze of garlic, honey and red wine – they’ll be a ﬁrm favourite, so you may want to make double! Use sweet or spicy sausages, whichever you prefer. Q

Serves 4

Prep 10 mins

Cook 15-20 mins

1 tbsp olive oil 1 onion, ﬁnely chopped 2 fat garlic cloves, ﬁnely chopped 500g cooking chorizo, cut into chunky slices if large, or left whole if small 100ml red wine 1 tbsp honey handful parsley, chopped crusty bread, to serve 1 Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more. 58 BBC Easy Cook

2 Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey. 3 Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices. PER SERVING 441 kcals, fat 32g, saturates 12g, carbs 11g, sugars 10g, ﬁbre 1g, protein 23g, salt 1.8g

Ham & peach nibbles Q Q

Makes 32 cocktail sticks Prep 15 mins Q No cook

Slice 6 peaches. Wrap a basil leaf and slice of Serrano ham around each peach slice and push through a cocktail stick. PER SERVING 21 kcals, fat 1g, saturates none, carbs 1g, sugars 1g, ﬁbre none, protein 2g, salt 0.3g

WEEKEND NIBBLES

BBC Easy Cook 59

Sun’s out! Get some lighter vegetarian dishes on the barbecue with these fuss-free recipes from Rukmini Iyer

Chipotle mushroom & black bean burgers with peanuts & lime These burgers are ridiculously moreish. I like to serve them in buns with mayonnaise and pickles. Make life easier by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue. 50g smooth peanut butter 400g can black beans, drained, but not rinsed 2 small cloves of garlic, peeled 2 tsps chipotle chilli flakes 1 tsp ground cumin 1 tbsp olive oil 1 heaped tbsp rye flour 1 lime, zested 1 tsp sea salt flakes 250g chestnut mushrooms TO SERVE 1 lime, cut into wedges handful of chopped salted peanuts handful of chopped fresh coriander 4 burger buns 1 Put the peanut butter in a food processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt

60 BBC Easy Cook

flakes, and blitz until you have a very thick paste. Tip it into a large bowl and stir in the rest of the black beans. 2 Tip the mushrooms into the processor – no need to wash it – and pulse until you have a dry mushroom mince. Stir this into the black bean mixture. With damp hands, form it into four thick burgers and arrange them on a lined baking sheet. 3 Bake in the oven at 200C/180C fan/gas 6 for 25-30 mins. When they’ve got 10 mins left, gently flip them over so they can crisp up on the other side. 4 They’re ready to serve straight from the oven, but for a nice bit of smokiness you can let them cool down, then finish them on a medium barbecue for a couple of minutes per side. 5 Squeeze over the lime wedges and top with a handful of chopped peanuts and coriander, then sandwich them into lightly grilled burger buns.

WEEKEND VEGGIE BBQ

BBC Easy Cook 61

Barbecued new potatoes with tarragon, peanuts & chipotle The dressing for this dish is unusual – smoky chilli peanuts combined with tarragon – and somewhat addictive, especially when paired with crisp barbecued potatoes. You could easily use this as a dressing for grilled sweetcorn or mushrooms. Q

Serves 4

Prep 15 mins

Cook 30 mins

600g new potatoes 2 tbsp olive oil 1 tsp sea salt flakes FOR THE DRESSING 10g fresh tarragon leaves, finely chopped 30g unsalted peanuts, finely chopped 3 tbsps extra virgin olive oil 2 tbsps lemon juice pinch of chipotle chilli flakes

62 BBC Easy Cook

1 Boil the potatoes in salted water for 7-8 mins until just cooked through. Drain well, then mix with the olive oil and a pinch of sea salt flakes. 2 Mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and some sea salt flakes to make the dressing. Taste and adjust the salt as needed, then set aside. 3 Once the barbecue is hot, griddle the potatoes for 5-8 mins per side, until nicely charred. 4 Halve the barbecued new potatoes, coat with the tarragon dressing and serve hot.

WEEKEND VEGGIE BBQ

T p There’s no

limit to the number of things you could pair with gnocchi on a stick – try cherry tomatoes and halloumi or tofu, or cubes of fresh fennel and JCNXGF ƂIU ;QW could use red pesto, harissa or mustard mixed with olive oil as C OCTKPCFG

Crispy gnocchi with charred peppers Q

Serves 3–4

Prep 15 mins

Cook 10 mins

500g pack gnocchi 3 mixed peppers, chopped into gnocchisized pieces (don’t use green peppers) 2 tbsp vegan basil pesto 3 tbsps olive oil, plus extra for brushing 8–12 skewers, soaked if wooden FOR THE DRESSING 1 /2 lemon, juice only 4 tbsps vegan basil pesto 2 tbsps extra virgin olive oil 1 Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for 2 mins, then drain and run under cold water to cool. 2 Put the gnocchi in a large bowl with the chopped peppers, vegan pesto, olive oil, some

sea salt and a good grinding of black pepper, then mix well to coat. You could chill the gnocchi at this point, until ready to barbecue. 3 Thread the gnocchi and pepper alternately onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lay them on the barbecue at a slight angle (this stops them falling through) and cook for 4-5 mins, until the gnocchi are crisp and brown. Brush the tops with oil, then turn over and repeat with the other side. 4 Meanwhile, mix the lemon juice, pesto and extra virgin olive oil with a pinch of sea salt, to taste. Once the skewers are cooked through, serve immediately, with the basil dressing on the side, for dipping.

Recipes adapted from The Green Barbecue: Vegan & Vegetarian Recipes to Cook Outdoors & In by Rukmini Iyer (£17.99, Square Peg). HBK Photography by David Loftus. Recipes are supplied by the publisher and not retested by us.

BBC Easy Cook 63

! s k kic

a fancy-looking drink and an ice-cream sundae bar for your kids and their friends – they deserve it!

HVWD 0HQX IRU + + Chicken fajitas

+ Guacamole salsa

+ Bacon nachos with cheese sauce

+ Ice-cream sundae bar

64 BBC Easy Cook

WEEKEND KIDS

Watermelon lemonade Q

Serves 8

Prep 35 mins

No cook

1 large or 2 small watermelons 250ml lemon juice (from a bottle or squeeze your own) 100g golden caster sugar 1 litre soda water 1 lime, cut into slices small handful of mint crushed ice

1 Cut the top off the watermelon and hollow it out with a large spoon, fishing out any pips. Mash the flesh through a sieve into a bowl. Put the flesh in a blender (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda. 2 Heap some ice into the hollowed-out watermelon and fill it with the lemonade mixture. Serve the rest in a jug with the lime slices and mint. Have a bowl of extra crushed ice so people can help themselves. PER SERVING 243 kcals, fat 1g, saturates none, carbs 54g, sugars 48g, fibre 2g, protein 4g, salt 0.1g

BBC Easy Cook 65

66 BBC Easy Cook

WEEKEND KIDS

Fill it Eat it!

p it Chicken fajitas

Serve the chicken, peppers, onions and tomatoes with the tortillas and soured cream, along with the guacamole salsa (recipe below). Q

Serves 8

Prep 20 mins Q Cook 25 mins

24 ﬂour tortillas 300g soured cream FOR THE CHICKEN 6 chicken breasts 4 tbsp olive oil 2 garlic cloves, crushed 2 limes, juiced 1 tsp each chilli powder and cumin small bunch coriander, ﬁnely chopped FOR THE PEPPER MIX 2 tbsp olive oil 1 large red onion, cut into thin wedges 2 red and 2 yellow peppers, cut into thin strips 200g cherry tomatoes, halved

5 Heat the tortillas on the griddle, then wrap

in foil and keep warm in the oven, or heat in the microwave following pack instructions. PER SERVING 652 kcals, fat 24g, saturates 9g, carbs 70g, sugars 10g, ﬁbre 7g, protein 35g, salt 2.3g

Guacamole salsa Most of this can be prepared ahead, so you just need to add the avocado at the last minute. Q

Serves 8

Prep 15 mins

No cook

1 Slice the chicken breasts in half

horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands. 2 Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm. 3 Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers. 4 Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat – allow them to catch a little at the edges but don’t overcook them. Add them to the baking tray to keep warm.

/4 white onion, very finely chopped 1 tbsp white wine vinegar 2 garlic cloves, crushed 1-2 jalapeño chillies, very finely chopped (optional) small bunch of coriander, finely chopped 2 large, ripe avocados 1 lime, juiced 2-3 tbsp olive oil 1 Put the onion and vinegar in a bowl and leave to sit for 15 mins. Add the garlic, jalapeños (if using), coriander and some seasoning. Chop the avocados into the bowl, then roughly mash with a fork, mixing as you mash. Add the lime juice and more salt to taste, then stir through 2-3 tbsp olive oil until you have a salsa consistency. PER SERVING 138 kcals, fat 14g, saturates 3g, carbs 2g, sugars 1g, fibre 3g, protein 1g, salt none

BBC Easy Cook 67

Serves 8

Prep 20 mins

Cook 15 mins

3 tubs of ice cream 2 bags of ice assorted sprinkles, sweets and berries FOR THE STRAWBERRY SAUCE 400g strawberries, hulled 100g golden caster sugar 1 tbsp vanilla extract 1 lemon, juiced FOR THE CHOCOLATE SAUCE 2 large chocolate caramel bars, chopped 200ml whipping cream 150g white, milk or dark 1 tub of sprinkles 8 ice cream cones 1 To make the cones, slowly melt the

Bacon nachos with cheese sauce Q

Serves 8

Prep 5 mins

Cook 15 mins

100g mature cheddar, grated 50g red leicester, grated 1 tbsp cornflour 300ml whipping cream 1-2 tbsp maple syrup few drops smoky hot sauce 6 rashers smoked streaky bacon 200g bag plain tortilla chips 3 spring onions, finely sliced 1 jalapeño chilli, sliced (optional) handful coriander leaves 1 Stir the cheeses, cornflour, cream and 1 tbsp maple syrup in a saucepan over 68 Easy Cook

a low heat. Continue stirring – it may split or look lumpy but will eventually come together. Season with the hot sauce and a little more maple syrup to taste. Keep warm to prevent it setting quickly. 2 Grill the bacon till very crisp. Warm the tortilla chips on the shelf below. Heap the chips onto a platter and pour over the cheese sauce. Break the bacon into small pieces and sprinkle over, then the spring onions, jalapeño (if using) and coriander. PER SERVING 417 kcals, fat 32g, saturates 16g, carbs 19g, sugars 3g, ﬁbre 2g, protein 11g, salt 1.4g

chocolate in a microwave or a bowl set over a pan of simmering water. Pour the sprinkles into a bowl. Dip the rim of a cone into the chocolate, shake off any excess, then dip it into the sprinkles. Leave upright to dry and repeat with the rest. 2 Make the chocolate sauce by heating and stirring the chocolate bars and cream together in a pan over a low heat. Keep warm and transfer to a squeezy bottle when needed. 3 To make the strawberry sauce, tip the berries into a pan with the sugar, vanilla, lemon juice and a splash of water. Heat gently until the strawberries start to release their juices. Mash or blend the contents of the pan, then push through a ﬁne sieve to remove any pips. Leave to cool and transfer to a squeezy bottle or jug. 4 Arrange the ice cream tubs (lids off) in a large bowl or bucket ﬁlled with ice. Arrange the cones, squeezy bottles and assorted sprinkles, sweets and berries in bowls alongside, so that the kids can help themselves, adding the toppings of their choice. PER SERVING 392 kcals, fat 20g, saturates 12g,

carbs 47g, sugars 40g, ﬁbre 1g, protein 5g, salt 0.2g

WEEKEND KIDS

BBC Easy Cook 69

COME OVER

FOR A BBQ Forget sausages and burgers! This is a proper menu to sit down, relax and enjoy outside with family and friends

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Ginger & elderﬂower wine spritzer Serves 8-10 Q No cook Q

Prep 5 mins plus chilling

2 bottles white wine 300ml ginger wine 80ml elderflower cordial 4 limes, thinly sliced into rounds 3 peaches, sliced large handful raspberries ice 1 litre sparkling water edible flowers (optional) Put all the ingredients (except the ice, water and flowers) into two large jugs and put in the fridge for at least 1 hr to chill. Just before serving, top up with the ice and water. Pop a few edible flowers in the jug, if you like. PER SERVING (10) 150 kcals, fat none, saturates none, carbs 12g, sugars 12g, fibre 1g, protein 1g, salt 0.1g

70 BBC Easy Cook

T C E F R PE R E M M SU F I T I R E AP

WEEKEND FOOD WITH FRIENDS

Braised & barbecued pork shoulder with cider ketchup, p72

T p If you have any

leftover ketchup, you can keep it in the fridge for up to a week and add a big spoonful to your bacon sarnies

BBC Easy Cook 71

Braised & barbecued pork shoulder with cider ketchup Braise the pork the day before, then use its cooking juices to make the ketchup. If you ﬁnish the pork in the oven, it won’t get the smoky-ﬂavoured crust as from a BBQ. Serves 8-10 Q Prep 20 mins plus overnight chilling Q Cook 3 hrs

2.5kg boneless pork shoulder 2 red onions, halved 6 bay leaves handful of thyme sprigs 1 garlic bulb 1 tbsp fennel seeds 500ml cider 75ml apple cider vinegar 3 Bramley apples, peeled, cored and chopped 100g light brown sugar 1 Two days before, use a very sharp knife to cut the skin away from the pork, being careful to leave the fat attached (or ask the butcher to do it). If not done already, score the skin in a criss-cross pattern, then pat dry with kitchen paper. Season the skin liberally with salt and put on a plate in the fridge, uncovered, to dry overnight. 2 Next day heat the oven to 180C/160C fan/ gas 4. Put the onions, bay, thyme, garlic and fennel seeds in a large flameproof casserole. Season the meat liberally, nestle it into the tin. Pour over the cider, cover and put in the oven for 21/2 hrs. Remove and, once cooled slightly, lift out the pork, pour the liquid into a jug, cover and chill both overnight. 3 When ready to serve, discard any fat that has hardened on the surface of the braising liquid. Add the liquid to the vinegar, apples and sugar, and simmer for 1 hr. Leave to cool slightly, then remove the herbs and garlic. Blitz in a blender and taste for seasoning – you want a balance of sweet and sharp, so adjust the sugar and vinegar if needed, pour through a sieve to make a thick, pureé. 4 To reheat the pork and make the crackling, fire up the barbecue or heat the oven to its highest setting. If cooking outside, lay the crackling on the grates and cook, turning occasionally, until it is puffed up and golden, while the pork is on the other side of the barbecue, heating through and nicely browning. Leave to rest for 10 mins before bringing to the table and carving. If cooking in the oven, lay the crackling on a wire rack over a baking tray on the top shelf and cook until crisp, while the pork reheats and browns underneath. If needed, turn on the grill as the pork rests to crisp the crackling. PER SERVING (10) 501 kcals, fat 27g, saturates 9g, carbs 15g, sugars 14g, fibre 1g, protein 45g, salt 0.6g

72 BBC Easy Cook

Charred courgettes, runner beans & ricotta Q

Serves 8-10

Prep 10 mins

Cook 20 mins

50g mixed seeds 2 tbsp honey 1 /4 tsp chilli ﬂakes 1 /2 lemon, zested and juiced 250g tub ricotta 3 courgettes, thickly sliced on the diagonal 400g runner beans 3 tbsp good-quality olive oil, plus extra, to serve edible ﬂowers, to decorate (optional) 1 Toast the seeds in a dry pan until they start to pop, then stir in the honey, chilli and a good pinch of sea salt. Once all the seeds are sticky and forming clusters, tip out onto baking parchment and leave to cool. Mix the

lemon zest and some seasoning into the ricotta and set aside. 2 Toss the courgettes and runner beans in the oil, then season. Fire up the barbecue or heat a griddle pan on the hob until it’s searing-hot. Working in batches, cook the vegetables until they are charred and softened but still a little crunchy. 3 Spread the ricotta over the bottom of a large sharing platter and top with the veg. Squeeze over the lemon juice, then scatter over the honeyed seeds. Finish with a drizzle of olive oil and a scattering of sea salt, then dot with edible ﬂowers for extra wow-factor, if you like. PER SERVING (10) 124 kcals, fat 9g, saturates 3g, carbs 5g, sugars 4g, ﬁbre 2g, protein 5g, salt 0.1g

WEEKEND FOOD WITH FRIENDS

Caramelised onion focaccia This makes a great accompaniment, but if you are short of time, buy something similar instead! Q Serves 8-10 Q Prep 20 mins plus rising Q Cook 1 hr 250g ‘00’ flour 250g strong white bread flour 7g sachet fast-action dried yeast 10g fine sea salt 3 tbsp good-quality olive oil, plus extra for drizzling knob of butter 3 large red onions, sliced 2 tbsp balsamic vinegar 1 Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough – don’t worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.

2 Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool. 3 Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with lightly oiled wrap and leave until puffed up. 4 Meanwhile, heat oven to 220C/200C fan/ gas 7. Using your ﬁngers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins, until golden-brown. Can be made the day before and stored in an airtight container. PER SERVING (10) 250 kcals, fat 4g, saturates 1g, carbs 44g, sugars 5g, ﬁbre 3g, protein 7g, salt 1g

Herby potato salad Q

Serves 8-10

Prep 10 mins

Cook 30 mins

1 large bunch each basil and parsley 1 kg new potatoes, larger potatoes halved 100ml extra virgin olive oil 2 tbsp white wine vinegar 1 small garlic clove 1 Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then ﬁsh out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender. 2 Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil. 3 Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days. PER SERVING (10) 168 kcals, fat 10g, saturates 2g, carbs 15g, sugars 1g, ﬁbre 3g, protein 3g, salt 0.2g

T p The best way to knead and

shape the dough by hand is by continually stretching and folding it over on itself, in both directions BBC Easy Cook 73

Eton mess cheesecake Assemble when ready to eat – if it’s a hot day, put the cheesecake in the freezer for 20 mins before decorating. Serves 8-10 4 hrs chilling

Prep 20 mins plus at least No cook

Q Q

100g butter, plus extra for the tin 200g digestive biscuits 375g mascarpone 420g full-fat soft cheese 150g icing sugar, plus 2 tbsp for the strawberries 1 vanilla pod, seeds scraped, pod reserved 225ml double cream 600g strawberries, hulled, larger ones cut in half 1 tbsp balsamic vinegar 10 shop-bought mini meringues edible ﬂowers, to decorate (optional)

Apple & radish remoulade Q

Serves 8-10 as a side

Prep 30 mins

4 Granny Smith apples 1 lemon, juiced 400g radishes 100g good-quality mayonnaise 50ml crème fraîche 11/2 tbsp Dijon mustard 4 cornichons, ﬁnely chopped pinch of sugar (optional)

No cook 1 Peel and core the apples, then cut into matchsticks. Put in a large bowl and toss in the lemon juice so they are evenly coated and won’t discolour. Thinly slice the radishes and add them to the bowl. 2 Mix in the other ingredients, season and, if too tart, add a pinch of sugar. Leave to sit for 30 mins at room temperature before serving. PER SERVING (10) 113 kcals, fat 10g, saturates 2g, carbs 5g, sugars 4g, ﬁbre 1g, protein 1g, salt 0.3g

74 BBC Easy Cook

1 Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and bash them to crumbs with a rolling pin – or blitz in a food processor. Melt the butter and stir it thoroughly into the biscuit crumbs. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set. 2 Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs, or overnight. 3 Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée or blitz in a food processor. 4 To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using. PER SERVING (10) 669 kcals, fat 52g, saturates 32g, carbs 43g, sugars 33g, fibre 3g, protein 6g, salt 0.8g

WEEKEND FOOD WITH FRIENDS

FLOWER

POWER FINALE

BBC Easy Cook 75

CHILL

Mango & raspberry ice-cream cake Q

Serves 8

Prep 1 hr plus freezing

Cook 2 mins

1 madeira cake (we used a large rectangular one) 500ml tub mango sorbet 500ml tub vanilla ice cream 50g dark chocolate 500ml tub raspberry sorbet 150ml double cream, whipped maraschino cherries, to decorate 1 Cut a piece of sponge about 5mm thick to ﬁt a 1lb 16 x 10cm loaf tin and trim off any dark edges. Line the loaf tin with a double layer of strong plastic wrap and push the sponge |into the base. If the madeira cake is smaller than the tin, patch any gaps – you won’t see them when the cake is ﬁnished. 2 Spoon a layer of mango sorbet into the tin using three-quarters of the tub,

76 BBC Easy Cook

flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge. 3 Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. 4 Cover the lot in wrap, then freeze until you need it. Turn the ice-cream cake out of the tin onto a plate and peel off the wrap, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries optional PER SERVING 510 kcals, fat 24g, saturates 14g, carbs 67g, sugars 58g, fibre 1g, protein 6g, salt 0.6g

H G U O N E R O F S R L AYE ! E N O Y EVER

WEEKEND SUMMER PUDS

BBC Easy Cook 77

78 BBC Easy Cook

WEEKEND SUMMER PUDS

Blackcurrant ripple ice cream This simple-as-anything ice cream needs no churning. Serve with buttery shortbread or thin almond biscuits. Serves 8 Q Prep 45 mins plus freezing Q Cook 10 mins Q

400g blackcurrants 100ml apple juice 200g golden caster sugar 568ml double cream 397g can sweetened condensed milk 2 tsp vanilla extract 1 Put the blackcurrants and the apple juice in a small pan, bring to a simmer and cook for 5 mins. Add the sugar, heat gently until dissolved, then bring to the boil and simmer gently for 3-4 mins to thicken the syrup a little. Cool, then scoop out 3 tbsp of the currants and set side. Purée the rest of the currants and the syrup with a hand-blender and rub through a sieve to get rid of the pips. 2 Beat the double cream to soft peaks, then pour in the condensed milk and vanilla extract and again whisk to soft peaks. Pour the mixture into a freezer-proof box, and drizzle over half of the blackcurrant purée. With a rubber spatula or large spoon, stir the mixture once in a ﬁgure-of-eight, to just ripple the purée through. Cover with a lid and freeze for at least 3 hrs. 3 To serve, mix the rest of the purée with the saved blackcurrants. Scoop the ice cream into glasses and spoon over the purée. PER SERVING 638 kcals, fat 43g, saturates 24g, carbs 60g, ﬁbre 1.8g, protein 6g, salt 0.2g

Ice cream cocktails These are half cocktail, half boozy pud! Q

Makes 1

Prep mins

No cook

2 scoops lemon ice cream 2 tbsp prosecco 1 tbsp vodka or limoncello handful of ice cubes 1 egg white, beaten until stiff (optional) lemon zest strands, to decorate

1 Put a glass for each person in the freezer to chill. In a blender (one that is sturdy enough to cope with ice) blend all the ingredients to a thick cream. Fold in an egg white for extra lightness. 2 Spoon or pour into the cold glasses, scatter with lemon zest, and serve, topped up with more prosecco if you like. Drink with a teaspoon. PER SERVING 270 kcals, fat 10g, saturates 6g, carbs 31g, ﬁbre none, protein 4g, salt 0.2g

BBC Easy Cook 79

Mississippi mud pie Serves 8 Q Prep 1 hr plus freezing Q No cook Q

500ml coffee ice cream 50g toasted hazelnuts 500ml tub chocolate ice cream FOR THE CHOCOLATE CRUST 85g cold butter, cut into small pieces 170g plain ﬂour 30g cocoa powder 85g dark brown sugar FOR THE FUDGE SAUCE 150g plain chocolate (at least 50% cocoa) 142ml pot whipping cream 3 tbsp golden syrup 1½ tsp vanilla extract 180g icing sugar

Toffee ice-cream sandwiches This is a simple assembly job. Let the ice cream harden properly before dipping or the chocolate will slide off. You’ll need a cutter exactly the same size as the biscuits to make them really neat. Q

Makes 8

Prep 30 mins plus freezing

16 ginger or chocolate cookies 500ml toffee ice cream 200g milk chocolate, chopped 1 Put a biscuit in the bottom of the cutter and top with ice cream, pushing it to the edges. top with a second biscuit and gently push the sandwich out of the cutter. Repeat with the rest of the biscuits and ice cream. Put the sandwiches in a box in the freezer for at least 3 hrs, until really ﬁrm.

80 BBC Easy Cook

No cook 2 Melt the chocolate in a bowl set over a pan of simmering water. Line a baking tray (one that will fit in the freezer) with baking parchment. Dip half of each ice-cream sandwich (horizontally or vertically) into the chocolate and lay them on the baking tray. Freeze until firm, then transfer to a plastic box with a lid. PER SERVING 354 kcals, fat 20g, saturates 10g, carbs 40g,, fibre 0.5g, protein 6g, salt 0.3g

1 Line the base of a 20cm loose-bottomed, deep tart tin with baking parchment. To make the fudge sauce, put the chocolate, cream and golden syrup in a small pan and heat gently, stirring occasionally, until the chocolate has melted. Stir in the vanilla extract and icing sugar. Leave to cool. 2 Heat the oven to 190C/170C fan/gas 5. Rub the butter, flour, cocoa powder and dark brown sugar together until they resemble breadcrumbs. Press them into the base and sides of the tart tin. Cover with a piece of greaseproof paper and weigh down with baking beans. Bake for 8-10 mins until just set. Remove the paper and baking beans and cool on a rack, still in the tin. 3 To build the pie, spread 1/2 the cooled fudge sauce over the base of the tart. Cut the coffee ice cream into slices and press them in to make the bottom layer of the pie, filling any gaps with ice cream. Cover with wrap and return to the freezer for at least 1 hr. 4 Scatter the hazelnuts over the coffee ice-cream layer. Slice the chocolate ice cream and press the slices down on top of the nuts to make a second layer. Cover and return to the freezer for at least an hour. 5 Once the ice cream is completely firm, spread the rest of the fudge sauce over the top. Freeze until firm, then cover with wrap. Store for up to a week in the freezer. An hour before serving, loosen around the edge of the pie with a thin knife. Put the pie on a tin can and push down the outside ring. With a palette knife, loosen the base and lift onto a serving plate. Put in the fridge to soften until ready to eat. Cut into slices and serve by itself or with whipped cream. PER SERVING 725 kcals, fat 39g, saturates 21g, carbs 91g, fibre 3g, protein 9g, salt 0.4g

WEEKEND SUMMER PUDS

BBC Easy Cook 81

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easycook next month WEEKEND WINNERS SIMPLE RECIPES FOR FAMILY & FRIENDS

•Chetna Makan's fuss-free curries •BBQ entertaining • Rosie Birkett's roast pork lunch

PLUS! •Marvellous dinners for one •15 super tasty budget suppers •10 new ways with chickpeas •Healthier everyday meals

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Rosie Birkett’s sea bass with braised courgettes & harissa mayo Crisp-skinned, creamy-fleshed bass atop a pile of collapsing courgettes and tomatoes, spiked with dill and punchy harissa mayo. This is my go-to quick dinner when I’ve got a load of courgettes and a handful of cherry tomatoes that need using up. Cooking the veg down into an almost-sauce makes the perfect accompaniment to any fish – and if you don’t eat fish, it’s also very good tossed through pasta. Q

Serves 2

Prep 15 mins

Cook 20 mins

2 sea bass fillets 2 tbsp extra virgin olive oil 1 thyme sprig squeeze of lemon juice FOR THE BRAISED COURGETTES 4 tbsp extra virgin olive oil pinch of fennel seeds 1 red onion, finely sliced pinch of dried red chilli handful of cherry tomatoes, cut in half 1 garlic clove, peeled and finely chopped 1 large or 2 medium courgettes (about 200g), sliced 0.5cm thick 100ml white wine or sherry 1 lemon, juiced, plus wedges to serve handful of dill, chopped FOR THE HARISSA MAYO 4 tbsp good-quality, shop-bought mayonnaise 1 tbsp harissa 1 Stir the mayonnaise and harissa together and chill until ready to use. 2 For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant, then

84 BBC Easy Cook

add the cherry tomatoes, garlic and courgettes, season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer briskly for 15-20 mins, until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take the fish out of the fridge 20 mins before you cook it to bring it up to room temperature.) 3 Heat another 2 tbsp olive oil in a non-stick frying pan with the thyme over a low-to-medium heat and put the sea bass fillets, skin-side down in the pan. Season the flesh-side of the fillets withsalt and pepper. Cook gently until the skin is crisp (it might spit during this time), for about 8 mins, then add the lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through. 4 Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges. PER SERVING 1,010 kcals, fat 92g, saturates 11g, carbs 13g, sugars 11g, fibre 4g, protein 22g, salt 0.5g

WEEKEND TV CHEFS

WAYS WITH FISH & SEAFOOD

Rosie Birkett Ã > v ` ÃÌÞ ÃÌ] ÜÀ ÌiÀ > ` Ài}Õ >À " i½Ã Saturday Kitchen

BBC Easy Cook 85

James Martin’s BBQ chilli & lime squid salad This salad is so simple to make and packed with ﬂavour. You can leave the squid to marinate in the fridge overnight, then toss it on the barbecue or in a hot griddle pan three minutes before serving, making this an easy go-to starter when entertaining guests. Q

Serves 6

Prep 15 mins plus 1 hr marinating

3 red chillies, halved, deseeded and ﬁnely diced 2 tbsp garlic-infused olive oil, plus extra to serve 2 whole squid tubes, about 400g, cleaned and prepared 2 large ripe avocados, stoned and sliced 100g rocket 3 limes, halved 3 tbsp crispy onions 1 Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with wrap and leave to marinate for at least 1 hr or overnight in the fridge. 2 Just before serving, heat the barbecue or a griddle pan. Combine the avocado with

Cook 3 mins the rocket, then divide between six small plates or bowls. 3 When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 11/2 mins, turn over and press down with the fish slice again, cooking for another 11/2 mins or until the squid feels firm. Remove and put on a board. 4 Slice the squid into 1-2cm tubes and top each salad with a few tubes and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil. PER SERVING 293 kcals, fat 24g, saturates 4g, carbs 5g, sugars 1g, fibre 3g, protein 13g, salt none

BBC Chef James Martin is a chef-presenter, writer and regular on BBC’s Saturday Kitchen Best Bites

86 BBC Easy Cook

WEEKEND TV CHEFS

John Torode’s smoked salmon, cucumber, capers & soda bread This is a crowd-pleasing, help-yourself starter. I’ve used smoked salmon, but smoked trout, gravadlax or prosciutto will work just as well. Take the bread out of the oven an hour before and it will still be warm when it hits the table. Q

Serves 6 Q Prep 10 mins bread only

Cook 35 mins

1 large cucumber small bunch of dill, chopped 200g pack smoked salmon small jar capers in brine 1 lemon, cut into 6 wedges FOR THE SODA BREAD 280g strong white flour, plus a little extra for dusting 200g wholemeal flour 1 heaped tsp bicarbonate of soda 350ml buttermilk 1 large egg 1 tsp clear honey butter, to serve 1 First, make the soda bread. Heat the oven to 200C/180C fan/gas 4 and dust a large baking sheet with flour. In a large bowl, combine the flours, bicarbonate of soda and 1/4 tsp salt. Pour the buttermilk, egg and honey into a jug and whisk to combine. 2 Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, bring the mixture together to form a dough – if it’s too wet and sticky, add a little extra flour. Shape into a rough ball and place on the prepared baking sheet. Sprinkle over a little flour, make a criss-cross incision on top of the loaf and bake in the oven for 35 mins – the bread is cooked when you tap the bottom and it sounds hollow. Slide onto a wire rack to cool a little before slicing. 3 Meanwhile, using a peeler, slice the cucumber into long ribbons, but discard the seeded centre. Place in a bowl, sprinkle with a little seasoning and mix well with the dill. 4 Serve at the table with the salmon slices, capers, lemon wedges, soda bread and butter. PER SERVING 403 kcals, fat 6g, saturates 1g, carbs 63g, sugars 5g, fibre 6g, protein 21g, salt 2g

John Torode is a regular on MasterChef and MasterChef Professionals on BBC One

BBC Easy Cook 87

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£3.50 transaction fee per e-ticket order and £4.50 per postal ticket order applies. *Refunds exclude the transaction fee and See Tickets Refund Protection cost. Organised & presented by Immediate Live (the trading name of River Street Events Ltd and Upper Street Events Ltd). Details correct at time of print. ©National Trust Images/Andrew Butler

YOUR LOAF We’ve taken a basic, easy-to-slice loaf cake and given it three very tasty twists

THE BASIC BAKE

TRY THESE THREE TWISTS

Loaf cake

1 Coffee & cardamom Q Add

175g unsalted butter, softened, plus extra for the tin 150g golden caster sugar 2 large eggs 225g self-raising ﬂour 50g natural yogurt 1 Heat the oven to 190C/170C fan/gas 5. Butter and line the base of a 450g loaf tin. Using an electric whisk or stand mixer, combine all the ingredients with a pinch of salt. Spoon into the tin and bake for 50 mins until a skewer inserted into the centre comes out mostly clean, with a few dry crumbs attached. 2 Leave to cool in the tin for about 10 mins before transferring to a wire rack to cool completely. Will keep for up to three days in an airtight container. PER SERVING 367 kcals, fat 20g, saturates 12g, carbs 41g, sugars 19g, ﬁbre 1g, protein 5g, salt 0.3g

50ml cooled strong coffee and the crushed seeds from 4 cardamom pods to the cake batter. While the cake cools, mix 100g icing sugar with 25ml strong coffee, then spread over the cooled loaf cake, decorating with extra white icing

2 Orange, honey & mascarpone Q Add 3/4

of the grated zest from 2 oranges to the cake mixture. Once the cake has cooled, mix 100g mascarpone with the juice of 1/2 orange and 2 tbsp honey. Spread over the cake and scatter over the remaining orange zest.

3 Raspberry & pistachio Q Fold

80g raspberries and 50g chopped pistachios into the batter, then bake the cake for an extra 10 mins. While the cake cools, mix 100g icing sugar with 6 raspberries to make a rough icing. Spoon over the cooled loaf and top with a handful of chopped pistachios.

BBC Easy Cook 89

SUMMER

Need some inspiration? Look no further than our at-a-glance guide MEAT & POULTRY Black bean chilli chicken with guacamole 11 Braised & barbecued pork shoulder with cider ketchup 72 Chicken fajitas 67 Chipotle chicken tinga 14 Chorizo ragu with olives 13 Gnocchi with ham & peas 10 Ham & piccalilli salad 47 i ÃÌÞ i « À VÕÀÀÞ Ü Ì V>Õ y ÜiÀ À Vi 28 Lemon & rosemary pork with chickpea salad 31 Mango chutney & chicken sliders 49 Meatball black bean chilli 10 Oregano chicken & squash traybake 12 Quiche lorraine 17 Sausage ragu 13 Sausage, roasted veg & puy lentil one-pot 10 Spaghetti with garlic mushrooms & prosciutto 29 Speedy turkey couscous 48

FISH & SEAFOOD BBQ chilli & lime squid salad 86

ÕÀÀ i` wÃ V> iÃ 15 Àii VÕÀÀÞ Ã> wÃ V> iÃ 15 Harissa salmon pilaf 13 Prawn & grain bowls 50 Salmon & broccoli quiche 17 Salmon trout with new potatoes & watercress salad 30 Sea bass with braised courgettes & harissa mayo 84 Smoked salmon, cucumber, capers & soda bread 87 Tuna & caper orzo with parsley 14

VEGETARIAN Charred broccoli & cheat’s romesco toast 11 Charred courgettes, runner beans & ricotta 72 Chipotle mushroom & black bean burgers with peanuts & lime 60

Creamy broccoli gnocchi 10 Crusted polenta tart with pesto, courgette & gruyère 18 Free-form asparagus & potato tart 18 Halloumi hash 24 Leek & mushroom quiche 17 Mediterranean veg quiche 17 No-cook veggie wraps 50 One-pan pizza 24 Penne with avocado & caper dressing 14 Smoky bean shakshuka 24 Soba noodle & edamame salad with grilled tofu 26 Spinach & goat’s cheese quiche 17 Tomato soup with cheese & Marmite toast 36

SIDES, STARTERS & EXTRAS Apple & radish remoulade 74 Baby potatoes in sea salt with herb salsa 57 Bacon nachos with cheese sauce 68 Barbecued new potatoes with tarragon, peanuts & chipotle 62 Chia & almond overnight oats with raspberries & blueberries 44 Chilled green soup with feta 36 Chilli & garlic leeks with eggs on toast 40 Chorizo & red pepper hummus topper 33 Clams with sherry & Serrano ham 58 Coronation prawns on toasted naan 40 Crispy gnocchi with charred peppers & basil pesto 63 Fennel & pancetta minestrone soup 36 Goat’s cheese, fennel & roasted red pepper tart 56 Guacamole salsa 67 Ham & peach nibbles 58 Herby potato salad 73 Mini pizza quiches 20 Parsley omelette with olive ricotta 56 Pickled red onion & pomegranate seeds hummus topper 32 Pistachio lamb meatballs hummus topper 32 Roasted red pepper soup with ricotta 36 Roasted strawberries 41 Sardines & peperonata on wholemeal toast 38 Sautéed chorizo with red wine 58 Smoked mackerel, courgette & butter bean salad 39 -« Vi` V>Õ y ÜiÀ Õ ÕÃ Ì ««iÀ 33 Spicy tortilla omelette 39 Strawberries & prosciutto 41 Strawberry vinaigrette 41 Stuffed deli loaf 46 Ultimate BBQ sauce 3

Raspberry & ginger fridge cake, p52

DESSERTS & BAKING Banana & custard pots 51 Blackcurrant ripple ice cream 79 Boozy strawberries & cream 41 Buttermilk scones 89 Caramelised onion focaccia 73 Coffee & cardamom loaf cake 89 Dark chocolate & strawberry fondue 41 Eton mess cheesecake 74 Ice-cream cocktails 79 Ice-cream sundae bar 68 Loaf cake 89 Mango & raspberry ice-cream cake 76 Mississippi mud pie 80 Orange, honey & mascarpone cake 89 Raspberry & ginger fridge cake 52 ,>Ã«LiÀÀÞ E i y>«!>V Ã 6 Raspberry & pistachio loaf cake 89 Strawberries with red wine & vanilla 41 Strawberry quesadilla 41 Strawberry crunch 41 Toffee ice-cream sandwiches 80 White chocolate & strawberry mousse 41

DRINKS Breakfast super-shake 44 }iÀ E i `i y ÜiÀ Ü i Ã«À ÌâiÀ 70 Rosé sangria 57 Strawberry & banana smoothie 41 Watermelon lemonade 65 *We do not nutritionally analyse book lifts, and some of our recipes may not state the sugar content

Grilled tofu salad, p26 90 BBC Easy Cook

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