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easycook We know how expensive food can be and how much pressure it puts on your family budget. But here at Easy Cook we truly believe you can eat cheaply without compromising on taste and nutrition. That’s why we’re devoting this issue to being thrifty, with oodles of ideas to help you save money on your supermarket shopping bill (p22) and inspiration for delicious dishes all your family and friends will enjoy. We have meals for less

than £1 a head (p8), tips to make the most of your freezer (p32), suggestions for moreish microwave dishes (p42) and recipes to double-up the value of ingredients. Of course, some things are simply worth splashing out on, and that’s why we have plenty of ways to treat mum this Mother’s Day. So why not cook up some special yet simple dishes with our pampering menu on p56? Have a marvellous, money-saving month.

Easy Cook to d ge t a bonus g ay & if t ! see p36

Butte rmilk-crumbed wings, p47

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

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BBC Easy Cook

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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 Ƃ ÕÀ ÀiV«ià >Ài VÃÌi`  ÕÃ } «ÀVià vÀ > `À> }i ÃÕ«iÀ >ÀiÌ  Ì i« ÞÕ > >}i ÞÕÀ v> Þ LÕ`}iÌ° Q / Ã>Ûi ÞÕ Ì i `ÕÀ } Ìi Üii] > Þ v our recipes use ingredients you might already >Ûi  ÞÕÀ ÃÌÀiVÕ«L>À` À vÀ`}i° Q Ƃà ÞÕ >Ûi Ài Ì i >Ì Ìi Üiii `] Üi i« ÞÕ Ì ÃÌÀiÌV ÞÕÀ ÃÃ] > ` ÌÀÞ iÜ ÌiV μÕià ÜÌ ÃÌi«LÞÃÌi« ViÀÞ V>ÃÃið Q Ƃ ÕÀ ÀiV«ià >Ài > >ÞÃi` vÀ ÌiÀ V>Ài]

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EDITORIAL Editor Keith Kendrick Assistant Editor Sarah Sysum Art Director Gareth Glynne Jones Sub-Editor Marianne Voyle PUBLISHING Group Publishing Director Ƃwi iÜà Publishing Director Simon Carrington ADVERTISING Advertising Director Jason Elson (020 7150 5030) *URXS +HDG 'LVSOD\ &ODVVLŵHG Catherine Nicolson Sales Executive Abigail Snelling &ODVVLŵHG 6DOHV ([HFXWLYH Þ` iià Inserts >ÀÀÞ ,Ü> ` Group Head, Partnerships Nicola Shubrook Senior Partnerships Executive > iÜ >

MARKETING & READER OFFERS Senior Marketing Executive Chris Pearce Reader Offer Manager â> Û> Ã Subscriptions Marketing Manager Þ

-Ü>ÀLÀV PRODUCTION & AD SERVICES Head of Production Koli Pickersgill Production Manager >Ìi ÀÃÌÜ` Senior Production Coordinator i> `> Ü>Þ Senior Reprographic Technicians Robert James, Darren McCubbin Reprographic Technician  >Ì> ->Ü Head of Ad Services Sharon Thompson Senior Ad Services Coordinator Sarah Barker SYNDICATION Director of International Licensing & Syndication Tim Hudson MANAGEMENT Chairman Stephen Alexander Deputy Chairman Peter Phippen CEO Tom Bureau BBC WORLDWIDE, UK PUBLISHING Director of Editorial Governance Nicholas Brett Head of UK Publishing ÀÃ iÀÜ

UK Publishing Coordinator Û> ƂLÀ>  [email protected] LLVÜÀ`Ü`i°V ÉÕ > âÉÕ«ÕLà }°>Ã«Ý 7i >i iÛiÀÞ ivvÀÌ Ì i ÃÕÀi Ìi >VVÕÀ>VÞ v Ìi «ÀVià `ë>Þi`  >ÃÞ  >}>â i° ÜiÛiÀ] ÌiÞ V> Û>ÀÞ  Vi Üi } Ì «À Ì° *i>Ãi ViV ÜÌ Ìi >««À«À>Ìi ÀiÌ>iÀà vÀ vÕ `iÌ>ð ÕÌÀÌ > > >ÞÃà includes listed ingredients only and excludes optional ingredients such as salt. It is measured per portion.

BBC Easy Cook magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company .KOKVGF $$% 9QTNFYKFGoU RTQƂVU CTG TGVWTPGF VQ VJG BBC and help fund new BBC programmes. © Immediate Media Company London Limited, 2016

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8 EAT FOR LESS THAN A £1 Family feasts for just 99p a person 12 FAMILY FAVES Comfort food that won’t break the bank 16 TRANSFORM LEFTOVERS How to jazz up those tupperware dinners 22 EASY WAYS TO SAVE Want to spend less on your next food shop? Try our clever tips 24 NO-WASTE SUPPERS Use up your Sunday roast leftovers 30 10 WAYS WITH YOGURT See how versatile a pot of yogurt really is 32 EAT ONE, FREEZE ONE Get ahead for fuss-free weekdays 39 +0 ,#%-ᣝ5 -+6%*'0 The money-saving ingredients that chef Jack Monroe couldn't live without

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40 LOVE YOUR MICROWAVE It’s more useful than you think! 42 SPEEDY DINNERS Learn how to make impressive mains and puddings in the microwave WEEKEND

46 TASTY CHICKEN WINGS Try these four unbeatable ways to make street food wings and dips 50 PASS THE PASTA Make authentic Italian dishes at home MOTHERᣝS DAY

56 A MENU FOR MUM Make this Mothering Sunday one to remember 60 61/ -'44+&)'ᣝ5 $#-'5 Spoil mum with Tom’s heavenly chocolate cake, muffins or pistachio blondies

EASY COOK MARCH

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53 Save 50% on a fantastic ÕÌViÀÃ ÃÌi> selection

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65 JAMES MARTIN Slow-roast shoulder of lamb 66 GREGG WALLACE Bread & butter pudding with custard 67 JOHN TORODE Minced beef Wellington 68 RICHARD CORRIGAN Herb-brined pork chops 71 PAUL HOLLYWOOD Banana, walnut & chocolate chip loaf

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ALSO IN THIS ISSUE

Make our cover recipe

6 37+%- $+6'5 March’s news, tips, seasonal produce, and best bits from the web 36 57$5%4+$' Don’t miss a single issue of Easy Cook 72 -+&5 %11- %.#55 Spend time in the kitchen with your children and teach them to make pizzas

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Lamb meatballs with freekeh & spicy tomato sauce, p15

BBC Easy Cook

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Seasonal food ideas News snippets Kitchen must-haves

Books for cooks

WE LOVE THESE

Great reads for saving the pennies

This is a super helpful book for preparing ahead, with plenty of recipes you can use for entertaining when you want to keep the costs down. Cook Now, Eat Later by Mary Berry (£20)

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Celeriac It’s the round veg with knobbly skin. To prepare it, you need to peel away the very thick skin, so buy quite a large one so you end up with a decent amount of yiÃ Ì ÕÃi° "Vi «iii`] Ìi ÜÌi yià will brown quickly, so if you’re not using it straight away be sure to place it in water. Try it in this tasty recipe...

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RCUUCVC and cook for another 10 mins. Set aside. In a mixing bowl, combine 1 tbsp EKFGT XKPGICT, 75ml OC[Q, some seasoning and 1 tbsp ECUVGT UWICT. Add ¼ head of peeled and grated EGNGTKCE, 2 ECTTQVU, grated, and 1 TGF QPKQP, chopped, and mix. Serve the mince on buns and top with slaw. Serves 6.

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To help make your weeknights easier, this book has a handy 7-day meal plan, and includes useful ideas for batch cooking and leftovers. Good Food: The Family Meal Planner (£14.99)

Fruit and veg to inspire your cooking

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)GVTGCF[ UVGCF[DCMG For those of you wanting to ‘sport’ a new look in Ìi ÌVi] `iÃ}iÀ "À> Kiely has created a limited edition apron for Sport Relief 2016, which will be presented each night to the winner of The Great -«ÀÌ ,iiv >i "vv° Rise to the occasion and get your own to support a great cause. 1TNC -KGN[ CRTQP  6- /CZZ CPF *QOG5GPUG

Hugh Fearnley-Whittingstall is on a mission this year to help the supermarkets – and us – to avoid wasting so much food. Reduce the amount you throw away (and save a couple of quid, too) with Hugh’s very useful tips… Q &QPoV DKP VJG UMKPU Potato, beetroot, parsnip and carrot peelings can be turned into delicious vegetable crisps. Make sure they’re clean, then toss with olive oil, season and roast on a baking tray for about 12 minutes at

200C/180C fan/gas 6. Q ;QW ECP RTGUGTXG DCPCPCU to the point of perfect ripeness by keeping them in the fridge. Skins will blacken

In fact, you can freeze any dairy product that’s going out of date (except soft cheese). Butter, cream, milk and hard cheese can all be frozen and defrosted, so you can use it when needed.

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(QQF HGGF Our best bits from the web this month INSTAGRAM

We love the affordable bakes and sweet treats busy blogger Sophie ("UQRJKGAAIKDDQPU makes for her family.

INSTAGRAM

5VCTDW[ Did you know that one cup of chain shop coffee a day will cost you £55 a month? For £20, we'd rather get a stylish coffee maker. This machine keeps the coffee warm for an hour, so there’s less chance of waste, too. .1)+- %QHHGG /CMGT

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Family food writer Katie

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FACEBOOK

Kit out your kitchen If you’re planning on trying any of this issue’s marvellous bakes (try Tom Kerridge’s chocolate cake on p60), this durable range will prove to be really useful. The nonstick surface means that even the stickiest cakes will come out easily, and they all have handles to make them really easy to grip when you’re taking your bakes out of the oven. Lakeland Bakeware from £7.49, lakeland.co.uk

Gerry on Facebook loved the Mushroom & basil omelette from our September issue. 9G F NQXG VQ UGG [QWT RKEU

Find us on (CEGDQQM (BBC Easy Cook), or +PUVCITCO (@easycookmag) 21/')4#0#6'

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LESS THAN £1!

Good food needn’t cost the earth. These great dinners come in at 99p or less Better-than-baked beans with spicy wedges Serves 2 Prep 10 mins Q Cook 35 mins Q 96p a portion Q 399 kcals, 11g fat, 2g sat. fat, 15g sugar Q Q

96p

a portion

1 tsp oil 1 onion, halved and thinly sliced 2 rashers streaky bacon, chopped 1 tsp sugar, brown if you have it 400g can chopped tomatoes 200ml stock from a cube 410g can cannellini beans, butter or haricot beans in water FOR THE WEDGES

1 tbsp white flour (plain or self-raising) ½ tsp cayenne pepper, paprika or mild chilli powder 1 tsp dried mixed herb (optional) 2 baking potatoes, each cut into 8 wedges 2 tsp oil 1 Heat oven to 200C/180C fan/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through. 2 Meanwhile, heat the oil in a non-stick pan. Fry the onion and bacon for 5-10 mins until the onions are just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning, then simmer the sauce for 5 mins. Add the beans, then simmer for 5 mins until the sauce has thickened. Serve with wedges.

Using a slow cooker?

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BBC Easy Cook

Fry the onions and bacon for 5-10 mins. Throw in your tomatoes, stock and some seasoning. Place everything in your slow cooker and stir in the beans. Cover with the lid and cook on Low for up to 9-10 hrs.

THRIFTY EVERYDAY

DIY kofta burgers Serves 8 Q Prep 30 mins Q Cook 20 mins Q 98p a portion Q 295 kcals, 18g fat, 8g sat. fat, 2g sugar uncooked burgers Q

1kg lamb mince 2 onions, coarsely grated 1 garlic bulb, broken into cloves and finely chopped or grated 6 tbsp garam masala bunch coriander, chopped (optional) 1 tbsp chilli sauce, plus extra to serve

1 Tip the mince into a large bowl with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month. 2 To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through.

Serve your burgers with pitta breads, sliced red onion, tomatoes, red cabbage and a big dollop of yogurt

98p

a portion

BBC Easy Cook

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Risotto with chilli & mint crumbs Serves 2 Prep 5 mins Q Cook 45 mins Q 99p a portion Q 747 kcals, 14g fat, 4g sat. fat, 10g sugar

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Indian butternut squash curry Serves 4 Prep 10 mins Q Cook 40 mins Q 79p a portion Q 393 kcals, 8g fat, 1g sat. fat, 16g sugar Q Q

200g brown basmati rice 1 tbsp olive oil 1 butternut squash, diced 1 red onion, diced 2 tbsp mild curry paste 300ml vegetable stock 4 large tomatoes, roughly chopped 400g can chickpeas, rinsed & drained 3 tbsp fat-free Greek yogurt small handful coriander, chopped

One-pot chicken pilaf Serves 1 Q Prep 5 mins Q Cook 20 mins Q 91p a portion Q 663 kcals, 13g fat, 2g sat. fat, 13g sugar Q

1 tsp sunflower oil 1 small onion, chopped 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks 2 tsp curry paste a third of a mug basmati rice two-thirds of a mug chicken stock 1 mug frozen mixed vegetables half a mug frozen leaf spinach 1 Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min. 10 BBC Easy Cook

1 Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more. 2 Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften. 3 Take off the heat and stir through the Greek yogurt and chopped coriander.

91p

a portion

1 tbsp vegetable oil, plus a drizzle 1 onion, chopped 3 garlic cloves, crushed 200g risotto rice 1 litre hot chicken or vegetable stock 300g frozen peas 25g Italian-style hard cheese (pecorino, Parmesan or vegetarian hard cheese), grated juice and zest 1 lemon 2 slices leftover bread (a few days old is best) 2 frozen red chillies (deseeded if you don't like it too hot) small bunch mint, chopped 1 Heat the vegetable oil in a large pan. Add the onion and cook for 5 mins, then add the garlic. Stir in the rice for 1-2 mins, then add the stock, a little at a time, stirring continuously until the rice is nearly cooked and the stock has all been absorbed – this will take about 20 mins. 2 Meanwhile, tip the peas into a colander and run under the hot water tap until defrosted. Drain well, tip into a bowl and roughly mash with a potato masher. 3 Remove the risotto from the heat. Add the peas, cheese and lemon juice. Season. 4 Grate the bread on a box grater into chunky crumbs. On the finer side of the grater, grate the chilli. Heat a drizzle of oil in a frying pan, add the chilli, lemon zest and crumbs and cook for 2 mins until crispy, then add the mint and sprinkle over the risotto before serving.

Buying own-brand foods

2 Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender.

6JGFQUFQPVUQHGEQPQO[UJQRRKPI Q Don’t buy jams or marmalade – they’re thin and lack any decent chunks of fruit. Q Do buy everyday items – butter, yogurt >`yÕÀÜiÀi>ÀÕ`Èä«iÀViÌVi>«iÀ Ì>ÀiiÝ«iÃÛiLÀ>`Ã]>`ÜiV>½Ì tell the difference in baking. Q ½ÌLi«ÕÌvvLÞ«>V >}}°7ivÕ` ̽ÃÀiyiVÌvÌiμÕ> ÌÞ]>`ÞÕ VÕ `Ã>ÛiË{ä>Þi>ÀiVÞVÕÃÌ>À`t

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BBC Easy Cook 11

Thrifty family- fillers Feelgood family meals that won’t bust the budget. Knives and forks at the ready! 12 BBC Easy Cook

THRIFTY FAMILY

Pork & bulghar stuffed peppers Serves 4 Prep 10 mins Q Cook 30 mins Q £1.11 a portion Q 185 kcals, 6g fat, 2g sat. fat, 9g sugar Q Q

4 peppers, halved and cores removed 200g minced pork 1 garlic clove, crushed 2 tsp ground cumin 1 tsp paprika 50g bulghar wheat 250ml vegetable stock ½ small bunch parsley, chopped (keep a couple of tbsp for the dip, left)

Fancy chips for breakfast?

1 Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done. 2 Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulghar and stock. Cover and simmer for 10 mins until the bulghar is soft. 3 Heat the grill. Stir half the parsley into the bulghar, then stuff into the peppers on a baking tray. Grill to crisp, and sprinkle over the rest of the parsley.

Oven-baked egg & chips Serves 2 (easily doubled) Prep 5 mins Q Cook 35 mins Q 87p a portion Q 303 kcals, 19g fat, 3g sat. fat, 3g sugar Q Q

2 medium baking potatoes, cut into chunky wedges 2 tbsp olive oil 1 tsp smoked paprika 2 tomatoes, halved 2 eggs 1 Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender. 2 Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set. BBC Easy Cook 13

THRIFTY FAMILY

Thai salmon noodles Not a fan of spice? Cut the amount of curry paste down to 1½ tsp

Serves 4 Prep 10 mins Q Cook 20 mins Q £1.53 a portion Q 391 kcals, 13g fat, 2g sat. fat, 6g sugar

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200g egg or rice noodles 1 tsp olive oil 2-3 tsp Thai red curry paste 2 spring onions, chopped 1 sweet potato, cubed 200ml vegetable or chicken stock 100ml skimmed milk 2 skinless salmon fillets, cut in half and then into fine strips ½ small bunch coriander, roughly chopped 1 Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander. 2 Divide noodles between 4 bowls. Spoon over the salmon and sauce. Sprinkle with remaining coriander and spring onions.

Red lentil, chickpea & chilli soup Fancy something sweet? Healthy banana & peanut butter ice cream

Serves 4 Prep 10 mins Q Cook 25 mins Q 64p a portion Q 222 kcals, 5g fat, 0g sat. fat, 6g sugar Q Q

Great served with walnut bread (just go easy on the butter!)

2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers) small bunch coriander, roughly chopped (save a few leaves, to serve) 4 tbsp 0% Greek yogurt, to serve

1 Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened. 14 BBC Easy Cook

2 Whizz the soup with a stick blender or in a food processor until it is a rough purée. Pour it back into the pan and add the chickpeas. Heat gently, season well with salt and freshly ground black pepper and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

Tip 4 ripe bananas, chopped into 3cm chunks and frozen, and 2 tbsp almond milk into a blender. Whizz until smooth. Add 1 tbsp peanut butter and 1 tsp ground cinnamon, and blend again. Taste and add more cinnamon, if you like. Transfer to a freezer-proof container and freeze for 1 hr. Take out of the freezer and serve with grated chocolate >` y>i` almonds sprinkled over. Serves 4.

Lamb meatballs with freekeh & spicy tomato sauce Serves 4 Prep 20 mins plus 1 hr chilling Q Cook 1 hr 10 mins Q £1.49 a portion Q 369 kcals, 20g fat, 6g sat. fat, 8g sugar without yogurt Q Q

50g freekeh, thoroughly rinsed 250g lean lamb mince 1 onion, ½ grated, ½ chopped ½ courgette, grated 4 garlic cloves, crushed ½ tsp ground cumin ½ tsp ground coriander 2 tbsp rapeseed or olive oil 1 large red chilli, deseeded and chopped 2 sprigs rosemary 2 tbsp white wine 400g can cherry tomatoes in their juice

200ml chicken stock 2 tsp balsamic vinegar good pinch of sugar TO SERVE

2-3 tbsp Greek yogurt mixed with a crushed garlic clove, seasoning and 1 heaped tbsp chopped parsley (plus a little to sprinkle over) zest ½ lemon green beans, to serve 1 Bring 300ml water to the boil and add the freekeh. Cook for 10 mins, then drain thoroughly and cool. In a bowl, combine the cooled freekeh with the lamb, grated onion and courgette, half the garlic, the cumin, coriander and some seasoning. Using your hands, bring the mixture together and form into 15 balls. Chill for at least 1½ hrs.

2 Meanwhile, heat half the oil and add the chopped onion. Gently cook until softened then add the remaining garlic and the chilli and cook for a further 3-4 mins. Add the rosemary and wine and bring to the boil. Cook until the wine has nearly evaporated, then add the tomatoes, chicken stock, vinegar, sugar and some seasoning, and simmer for 15-20 mins. Set aside. 3 When ready to cook the meatballs, heat oven to 180C/160C fan/gas 4. Heat the remaining oil in a large frying pan and brown the meatballs all over, then transfer to an ovenproof dish. Reheat the sauce, removing the rosemary stalks. Pour the hot tomato sauce over the meatballs, then top with foil and bake for 20-25 mins or until the meatballs are piping hot. BBC Easy Cook 15

Bored of simply reheating your leftovers? Try these clever ways to transform them

A TWIST ON BATCH COOKING

FIRST MAKE Beef with red wine & carrots Serves 8 Prep 35 mins Q Cook 3 hrs 30 mins Q £2.17 a portion Q 368 kcals, 14.8g fat, 4.9g sat. fat, 7.2g sugar

4 garlic cloves, crushed glass red wine (about 175ml) 850ml beef stock 3 bay leaves few thyme sprigs

vegetable or sunflower oil, for frying 1½ kg shin of beef or stewing beef, cut into cubes 3 tbsp flour 2 large onions, sliced 600g carrots, cut into batons

1 Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and some seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.

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2 Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and simmer for 2½ hrs until the meat is tender. If the sauce looks thin, remove the lid and cook until it thickens.

NOW TURN IT INTO… Italian cottage pie Serves 4 Prep 10 mins (plus 4 hrs for the beef) Q Cook 40 mins Q £2.98 a portion Q 697 kcals, 32g fat, 13.4g sat. fat, 8.6g sugar Q Q

½ quantity Beef with red wine (above) 700g floury potatoes, sliced 25g butter 50g grated Parmesan 140g streaky bacon, cut into strips 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano 1 First, make the Beef with red wine. You will need half the stew for this recipe. 2 Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.

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16 BBC Easy Cook

3 In a large saucepan, fry the streaky bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.

THRIFTY MULTITASKERS

A brilliantly versatile casserole

AND WHY NOT TRY… Pappardelle with beef Serves 6 Q Prep 10 mins (plus 4 hrs for the beef) Q Cook 25 mins Q £1.63 a portion Q 596 kcals, 15g fat, 4g sat. fat, 10g sugar Q

½ quantity Beef with red wine (left) 400g can chopped tomatoes 500g pappardelle pasta grated Parmesan, to serve

1 First make the Beef with red wine. You will need half the stew for this recipe. 2 Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, gently cook for 15 mins. Meanwhile, cook the pasta. 3 Spoon some sauce onto each portion of pasta, or stir through and top with the grated Parmesan to serve. BBC Easy Cook 17

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pro per Italian tomato base

Turn to p50 for more great Italian meals 18 BBC Easy Cook

THRIFTY MULTITASKERS

FIRST MAKE Tomato sauce Makes 8 portions Prep 25 mins Q Cook 50 mins Q 49p a portion Q 103 kcals, 6g fat, 1g sat. fat, 8g sugar Q Q

Rich and spicy chicken

4 tbsp olive oil 2 onions, finely chopped 2 carrots, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed 2 bay leaves 1 tsp sugar 4 x 400g cans chopped tomatoes 1 Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.) 2 Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for use in other recipes.

Keep some handy in the freezer for fast suppers

NOW TURN IT INTO… Spicy chicken cacciatore Serves 4 Prep 5-10 mins Q Cook 1 hr 15 mins Q £1.69 a portion Q 485 kcals, 31g fat, 8g sat. fat, 15g sugar Q Q

Quick Italian meals Tuna pasta bake Cook 400g dried pasta shapes according to pack instructions, then drain and tip back into the pan. Add 2 portions of the Tomato sauce (above), 2 x 190g cans tuna in spring water, drained, and 150g sweetcorn, defrosted if frozen. Stir then warm through. Tip into an ovenproof dish, scatter on 75g each of grated mozzarella and cheddar and brown under a hot grill until golden. Serves 4.

Italian-style prawns Heat 2 portions of the Tomato sauce (above) and 100g cherry tomatoes in a small pan, simmer for a few mins until the tomatoes start to soften, then stir in 300g cooked prawns and heat through. Stir through a small bunch of basil leaves and serve with cooked rice. Serves 4.

1 tbsp olive oil 4 chicken leg portions, skin on 2 red peppers, deseeded and cut into strips 1 medium red chilli, deseeded & sliced glass red wine (about 175ml) ½ quantity Tomato sauce (above) 1-2 handfuls black olives chopped flat leaf parsley, to serve 1 Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that’s big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side. 2 Add the peppers and chilli to the pan (there should still be plenty of fat left in

it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the Tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with the chopped parsley and serve with some rice, mashed potato or polenta.

Which tinned tomato? Chopped Works well in long-simmer dishes like curries and casseroles. Plum Should be used to make thicker pasta sauces or chopped into salsa. Passata This is much smoother, so use it for chillies, soups and topping pizza. Purée Will enrich any tomato dish.

BBC Easy Cook 19

FIRST MAKE Simple roast chicken Serves 4 Prep 10 mins Q Cook 1 hr 10 mins Q £1.36 a portion Q 564 kcals, 37g fat, 15g sat. fat, 0g sugar Q Q

1.8-2kg chicken 2 garlic cloves, bashed 2 bay leaves 50g butter, softened juice 1 lemon 1 Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins. 2 Turn the oven down to 190C/170C fan/ gas 5 and cook for a further 45 mins or until the chicken juices run clear.

Cover and leave to rest for 15 mins before carving

NOW TURN IT INTO… Roast chicken & pea risotto Serves 4 Prep 10 mins Q Cook 30 mins Q £1.28 a portion Q 641 kcals, 20g fat, 7g sat. fat, 4g sugar Q Q

1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, crushed 350g risotto rice 1 small glass white wine 1 litre hot chicken stock 2 chicken breasts from the roast chicken, chopped 1 tbsp thyme leaf 200g frozen peas 1 tbsp crème fraîche 2 tbsp grated Parmesan, plus extra to serve 1 Heat vegetable oil in a large pan and cook the chopped onion and garlic for 5 mins. Stir in the risotto rice and cook for 1 min more, until it starts to look transparent. Pour the white wine into the pan and keep stirring the mixture until all of the liquid has been absorbed. 20 BBC Easy Cook

2 Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and Parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra Parmesan, if you like.

AND WHY NOT TRY… Skinny chicken Caesar salad Serves 4 Prep 30 mins Q Cook 10-12 mins Q £1.75 a portion Q 321 kcals, 12g fat, 4g sat. fat, 3g sugar

Q Q

1 large Romaine or Cos lettuce, chopped into large pieces 1 punnet salad cress 4 hard-boiled eggs, peeled & quartered 500g leftover chicken (white meat if possible) 25g Parmesan, finely grated 50g anchovy fillets, half chopped, half whole 170g pot fat-free Greek yogurt Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.

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THRIFTY MULTITASKERS

Another great twist Open rye sandwich with chicken & avocado Divide 2 tbsp guacamole between 2 slices of rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with a handful of cooked chicken. Finish with a squeeze of lime juice and a good grating of black pepper. Serves 2.

BBC Easy Cook 21

£s TOP TIPS TO SAVE YOU ££

Did you know that the average family throws away £50 worth of food a month? SHOPPING

Before you head out Q/CMGCNKUV– it does take time but will cut down on unnecessary buys. Q2NCP[QWTRCEMGFNWPEJGU for the week when doing a big shop – it’ll save you money in the long run. Q &QOQPVJN[UJQRU and buy basics like pasta, rice, cereal and frozen goods, then each week you’ll just need to pick up a few fresh ingredients.

When you get home Q4GOQXGHQQFHTQORNCUVKEYTCRRKPI

It keeps much longer when stored on a plate VÛiÀi`ÜÌ V}w°7À>« iÀLÃ`>« kitchen paper and keep them in the fridge. Q$GUOCTVYKVJUVQTCIG7Ì £È¯v> vegetables and salad being thrown away, correct storage is key. Veg that’s hidden at the bottom of the fridge can be easily forgotten. Make sure you can see it and use up old stuff before you start on the new. Q5ETCRGQWVLCTUFind new ways of using up those half-empty jars that get pushed to the back of the fridge. Mango chutney stirred into warm, cooked lentils makes a lovely Ã`i`à ÌÃiÀÛiÜÌ wà °

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[QWTG[GURGGNGFSupermarkets put the most tempting products at eye level, so look at all the shelves. Cheaper own-brand products are usually on the bottom shelf, so look down for a bargain. Q%JQQUGYJQNGHQQFUPick whole rather than ready-prepared veg. For example, for every 3 onions you buy and chop yourself, ÞÕ½Ã>ÛiÞÕÀÃivi>ÀÞÈä«­««Ãi`Ì LÕÞ}Ài>`ÞV ««i`®°Ài}iL>} of ready-chopped a week and that works out at roughly £31 saved a year!

Make the most of canned food with this chilli

(WGNWRDGHQTG[QWUJQR Don’t go shopping when you’re hungry: you’re sure to add naughty, unnecessary things to your basket that you don’t need. Chocolate biscuits might look irresistible in the supermarket but you might regret them when you get home. 22 BBC Easy Cook

Q5VQEMWRQPECPUDried pulses are the cheapest way to buy them, but it’s worth keeping cans of pulses in your cupboard for quick chillies and soups. For a 5WRGT URGGF[EJKNNK, dry-fry 100g sliced EJQTK\Q for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in 350g VQOCVQ & EJKNNK RCUVC UCWEG>`{ää}i>V ­`À>i`® MKFPG[ DGCPU and EJKEMRGCU with 100ml water. Bring to a simmer, cover, then lower Ì i i>Ì>`LÕLLivÀ£äð-iÀÛiÃÓ°

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Follow our penny-pinching advice to make the most of your weekly shop COOKING

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Try these little discs – pop one in the fridge drawer and it’ll absorb the naturally-occurring gases that cause food to ripen too quickly. Fruit & Veg Savers (£2.99, pack of three, amazon.co.uk) Q%JQR[QWTNGHVQXGTU A mini chopper allows you to whizz up bread to make crumbs to freeze, and they make great pastes, too. Kenwood Mini Chopper (£14.99, John Lewis) Q$W[CDTGCFOCMGT ÌÜÀ ÃÕÌ>Ì{ä« for a 10-slice homemade loaf. Our favourite is My Kitchen Compact Breadmaker (£59.99, Lakeland). It has 11 settings and a warming timer, and makes a 1lb loaf – more than enough for a packed lunch!

Your freezer is your friend Q (TQ\GPƂUJKUQHVGPEJGCRGTVJCPHTGUJ *ÕÃ] vÞÕÃÌV Õ««À>ÜÃ>`wÃwiÌÃ] you only defrost what you need as you go. Q $W[EJKEMGPDTGCUVUKPNCTIGTRCEMU, wrap extras individually, then freeze for later. Q $W[HTQ\GPXGI – it’s a good way to buy out-of-season produce. Bags of mixed frozen veg are also a handy standby for turning leftover pasta into dinner for the kids. Q (TQ\GPHTWKVYQTMUYGNNKPETWODNGU and smoothies, and it works out far cheaper than fresh, shop-bought fruit. Q 6CMGCFXCPVCIGQH UWRGTOCTMGVQHHGTU if you can use up the ingredients. Fruit juice is often a prime example – freeze any excess to make refreshing ice lollies.

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Use up your roast chicken

1 Use a mini chopper or processor to make breadcrumbs from old bread. They make a crunchy topping for mac ¼½ ViiÃi À wà wiÌà ­ÌÕÀ Ì «Ó{ vÀ > i E ÀÃi>ÀÞ VÀÕLi` wà ÀiV «i®°

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2 If you like posh ciabatta or sourdough, tear the leftovers into chunks and bake  Ìi Ûi Ì > i VÀÕÌÃ ­ÕÃÌ `À ââi with a little oil and cook for 5-10 mins on > i` Õ i>Ì ÕÌ  }`i®° /iÞ½ ii« in an airtight container for 1 week. 3 Use stale sliced bread as a base for a bread & butter pudding for all the family.

Fry 1 UOQMGFDCEQP rasher, sliced, until crisp, then stir in 50g HTQ\GP RGCU, some shredded EJKEMGP, 150g EQQMGF PQQFNGU, a little UVQEM and a splash of 9QTEGUVGTUJKTG UCWEG.

6T[5VWHHGFRGRRGTU Mix diced, EQQMGF EJKEMGP with some cooked TKEG, a little UCNUC and some chopped URTKPI QPKQPU. Stuff into halved RGRRGTU and top with grated EJGGUG before roasting at Óää É£nä v>É}>ÃÈvÀ£x ð

%NCUUKEENWDUCTPKG Shred EQQMGF EJKEMGP and layer with EQNGUNCY, JCO and NGVVWEG in toasted DTGCF. BBC Easy Cook 23

No more leftovers Give some love to those stale slices of bread, bowl of Brussels, bits of cheese and roast chicken wrapped in foil by turning them into something really special Roast chicken soup Serves 4 Prep 15 mins Q Cook 35 mins Q £1.04 a portion Q 339 kcals, 13g fat, 3g sat. fat, 11g sugar soup only Q Q

1 tbsp olive oil 2 onions, chopped 3 medium carrots, chopped 1 tbsp thyme leaves, roughly chopped 1.4 litres chicken stock 300g leftover roast chicken, shredded and skin removed 200g frozen peas

Serve with Feta & spinach scone wedges

3 tbsp Greek yogurt 1 garlic clove, crushed squeeze lemon juice

Serves 4 Prep 10 mins Q Cook 8 mins Q £1.72 a portion Q 184 kcals, 6g fat, 1g sat. fat, 0g sugar

Q Q

1 Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins. 2 Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins. Mix the yogurt, garlic and lemon juice, swirl into the soup, then serve.

USE UP CHICKEN

Heat oven to 180C/160C fan/gas 4. Put 280g UGNHTCKUKPI ƃQWT and large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp UWPƃQYGT oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, chopped. Stir into the yᣝÕÀ Ìᣝ vᣝÀᣞ > `ᣝÕ}ᣟ] Ìᣟiᣠ Ìᣡ« ᣝᣠÌᣝ > yᣝÕÀi` surface and shape into > ÌᣟᣡVᣢ] y>ÌÌᣡÃᣟ ÀᣝÕᣠ`° Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.

Using leftover chicken as a base for your soup is a thrifty way of getting your bird to go further 24 BBC Easy Cook

Lemon & rosemary crusted fish

4 white fish fillets (hake is sustainable) 2 rosemary sprigs, leaves chopped, or 1 tsp dried 50g bread (about 2 slices), torn into pieces zest 2 lemons, plus wedges to serve 1 tbsp olive oil 1 Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary sprigs, bread, lemon zest and some seasoning in a food processor, then blitz to make fine breadcrumbs. 2 Turn the fish over, press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil and grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with lemon wedges for squeezing over and buttered new potatoes, if you like.

Turn it into… 2QUJ ƂUJ CPF EJKRU Cut about 1kg potatoes into wedges. Toss with 1 tbsp olive oil and 1 tbsp seasoned ƃQWT, then roast for 30 mins at 200C/180C fan/gas 6 until cooked. Prepare the ƂUJ ƂNNGVU as above, sitting 4 vines of cherry tomatoes on the tray alongside, then cook as above while you keep the chips warm. Serves 4.

THRIFTY LEFTOVERS

Why not make double the amount of crust and freeze half for next time?

USE UP STALE BREAD

BBC Easy Cook 25

Stir-fry leftover greens to rehe at and s erve alo ngside the pies

USE UP LAMB Greek lamb baguette

Lamb & potato pie

Serves 1 Q Prep 5 mins Q No Cook Q £1.89 a portion Q 762 kcals, 33g fat, 11g sat. fat, 9g sugar

Q

1 small baguette, cut lengthways sprinkle olive oil and red wine vinegar pinch dried oregano handful leftover lamb few slices red pepper and red or white onion shredded lettuce 3 tbsp crumbled feta

200g-300g leftover lamb 100g leftover gravy or lamb stock 250g leftover potatoes 50g cheese, grated 2 tbsp breadcrumbs, with mixed herbs

Q

Sprinkle the inside of the baguette with some olive oil, red wine vinegar, dried oregano and some salt and pepper. Layer the lamb, salad vegetables and crumbled feta on top, then wrap the baguette tightly in cling film or enjoy straight away. 26 BBC Easy Cook

Serves 2 Prep 10 mins Q Cook 35 mins Q £1.57 a portion Q 682 kcals, 36g fat, 16g sat. fat, 5g sugar Q

Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge.

THRIFTY LEFTOVERS

Bubble & squeak Serves 4 Q Prep 10 mins Q Cook 20 mins Q 73p a portion Q 212 kcals, 13g fat, 5g sat. fat, 4g sugar Q

1 tbsp butter 4 rashers of streaky bacon, chopped 1 onion, finely sliced 1 garlic clove, chopped

15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded 400g cold leftover mashed potatoes, or cold crushed boiled potatoes 1 Melt the butter in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All of this will take about 5-6 mins.

2 Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.

Another way with veg...

USE UP VEG

For Parsnip hash, boil 500g parsnips, chopped, for 10 mins, then tip in ½ Savoy cabbage, shredded. Cook for 3 mins. Drain, then mash with 25g butter and some nutmeg. Season. Melt 25g butter in a frying

BBC Easy Cook 27

THRIFTY LEFTOVERS

Cherry tomato & ham bread & butter bake Serves 4 Prep 10 mins Q Cook 40 mins Q 93p a portion Q 351 kcals, 18g fat, 9g sat. fat, 8g sugar

Q Q

25g butter, softened 1 garlic clove, crushed 4 thick slices stale white bread 12 cherry tomatoes 50g ham, roughly chopped 500ml milk 3 eggs 50g cheddar, grated 1 Heat oven to 180C/160C fan/gas 4. Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in half diagonally. 2 Arrange the bread slices, overlapping, in the baking dish. Tuck the cherry tomatoes and ham in and around them. 3 Whisk the milk and eggs together, and season. Pour over the bread and gently push the slices down in the liquid. Leave to stand for 5 mins. Scatter the cheese over the top, then bake for 35-40 mins until golden.

USE UP CHEESE

USE UP STALE BREAD

Ham, cheese & mushroom turnovers Makes 4 Prep 20 mins plus chilling Q Cook 50 mins Q £1.18 a turnover Q 752 kcals, 55g fat, 26g sat. fat, 5g sugar Q Q

250ml milk 1 tbsp each butter and flour, mixed to a paste, plus extra for dusting 140g button mushrooms, cut into quarters 1 tbsp olive oil 140g ham, chopped into small pieces 85g leftover cheese (amount will vary according to type – go with your taste buds), cut into small pieces 1 tbsp chopped herbs – tarragon, parsley and chives all work well 500g block puff pastry 1 egg, beaten 1 The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and 28 BBC Easy Cook

allow it to boil for 3-4 mins, whisking gently all the time to prevent it from catching. You should now have a very thick white sauce. Cool the sauce in a bowl. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool. 2 Place the ham, cheese, mushrooms and herbs into a bowl, then gradually add the white sauce until everything is well coated. 3 Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 mins.

6T[ CPQVJGT ƃCXQWT Sausage & herb bread pudding

4 Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet. Bake for about 35 mins until puffed up and golden.

Replace the cherry tomatoes and ham with 3 sliced cooked sausages with a few basil leaves. Pour on the egg mixture, sprinkle over the cheese and cook as above. Serves 4.

Pyrex is a trademark of Corning Incorporated used under license by International Cookware.

Great times are

#pyrex100 For more details visit www.pyrexuk.com

With Davina’s new range, exclusive to Lakeland, you’ve got everything you need to run rings around 2016. Shop the range for an easier way to a healthier lifestyle. Visit lakeland.co.uk

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THRIFTY YOGURT

to use u w p... o

natural It’s really versatile and so much healthier than a dollop of cream. Here are 10 simple ways to use up that pot of yogurt Make a Harissa dip

2 hrs. Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months. Makes about 1 litre.

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Create a tasty Moroccan-style dip by blending yogurt with roasted red peppers, ground cumin, a squeeze of harissa paste and the juice of 1 lime in a food processor. Serve with the dip with vegetable sticks or warm pitta bread.

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Serve a healthy side >i Ài>ÞV>Õy ÜiÀLÞ frying ECWNKƃQYGT ƃQTGVU and chopped onion in a little oil. When tender, purée with spoonfuls of yogurt and season with paprika and salt to taste.

Try a detox salad For a speedy and healthy snack, shred a good wedge of red cabbage in the food processor, then change the disc and grate in a carrot, parsnip and apple. Mix with 1 tbsp pumpkin seeds in a large bowl. In a jar, shake together 3 tbsp yogurt, a squeeze lemon juice, 2 tsp grated root ginger and 1 tsp honey. Stir through the salad.

6T[6CPFQQTKUMGYGTU Add herby cubes to soup

Make a marinade with 5 tbsp yogurt, 1 tsp ginger paste or grated fresh root ginger, juice 1 lemon and 1 tbsp tandoori curry paste. Pour over chunks of chicken and leave for about 30 mins. Thread the meat onto skewers and grill on high, turning occasionally and basting with the marinade, until cooked through.

Jazz up soup by stirring chopped fresh herbs into yogurt. Pour into an ice tray and vÀiiâi° À «Ì iViVÕLiÃ Ì  warmed soup for a quick way to >``>LÕÀÃÌ vy>Û ÕÀ°

Get energised

Enjoy a fast pasta sauce For Broccoli & mackerel pasta, cook some pasta and throw in DTQEEQNKƃQTGVU for the w >Î Ã vV  }° À> > `ÃÌÀÌ À Õ}  y>i`UOQMGFOCEMGTGNƂNNGVU, spoonfuls of yogurt and some YJQNGITCKPOWUVCTF.

Oil-free French dressing For a light dressing, whisk together 6 tbsp yogurt, 1 tbsp YJKVGYKPGXKPGICT, 1 tsp Dijon mustard, 1 crushed garlic clove and 1 tbsp chopped fresh herbs, then season. Pour over steamed vegetables or crunchy salad.

Make Quick yogurt ice Tip 400g gooseberries and 200g golden caster sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries. Remove from the heat, carefully tip into a food processor and whizz to a purée. Add 3 tbsp GNFGTƃQYGTEQTFKCN and whizz again. Mix a 500ml pot of Greek yogurt and 150ml YJQNGOKNMuntil smooth, then add the purée and mix again. Pour the mixture into an ice cream machine. Churn until frozen – about

Instead of butter and milk, beat dollops of yogurt into OCUJGFRQVCVQGUCPFƃCXQWTYKVJCNKVVNGOWUVCTF

For a Fruity power shake, blitz 2 peeled and cored ripe pears, 1 large banana, a handful of UWPƃQYGTUGGFU, 150ml natural yogurt, 150ml orange juice and 1-2 tbsp clear honey in a blender until smooth. Throw in a handful of ice cubes, give it one more blast and serve.

Did you know? Yogurt is a great source of calcium. Sheep and goat’s milk versions are widely available, which are often tolerated more easily by people with an intolerance to cow's milk. Probiotic, ‘live’ or ‘bio’ yogurts also contain live cultures that have a positive impact on the digestive system.

BBC Easy Cook 31

ONE COOK ONE, FREEZE

ONEY SAVE TIME, SAVE M Batch cooking and freezing food can help you to budget and avoid food waste, so here are a few of our favourite freezables

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32 BBC Easy Cook

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THRIFTY FREEZING

Chicken & bean enchiladas

Cheeseburger & chips

Q

Serves 10 Q Prep 20 mins Q Cook 50 mins Q £1.33 a portion Q 490 kcals, 21g fat, 9g sat. fat, 10g sugar

Q

3 tbsp olive oil 2 red onions, sliced 2 red peppers, sliced 3 red chillies, 2 deseeded and chopped, 1 sliced small bunch coriander, stalks finely chopped, leaves roughly chopped – plus extra to serve (optional) 2 garlic cloves, crushed 1 tbsp ground coriander 1 tbsp cumin seeds 6 skinless chicken breasts, cut into small chunks 415g can refried beans 198g can sweetcorn, drained 700ml bottle passata 1 tsp golden caster sugar 10 tortillas 2 x 142ml pots soured cream 200g cheddar, grated

1¼ kg lean beef mince 1 onion, finely chopped 140g breadcrumbs 100g mature cheddar, grated small bunch parsley, chopped 1 tbsp Worcestershire sauce 1 egg, lightly beaten with a fork 1 tsp mild chilli powder 2½ kg bag of potatoes, cut into chunky chips 3 tbsp plain flour 10 tsp olive or sunflower oil burger buns, lettuce, sliced red onion, tomatoes, gherkins, and sauces or relishes, to serve

1 Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.

Serves 10 Q Prep 25 mins Q Cook 45 mins Q 98p a portion Q 558 kcals, 21g fat, 8g sat. fat, 3g sugar uncooked

1 Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into 10 and shape into burgers. 2 Bring 2 large saucepans of water to the boil. Add the chips, bring the water back to the boil and cook for 3 mins. Drain and tip onto two large kitchen-paper covered trays. Toss with the flour and some seasoning. 3 Freeze the burgers and chips (see tips, below). To cook straight away, heat oven to 200C/180C fan/gas 6. In a baking tray, toss the chips in a little oil, then roast for 35-40 mins. Meanwhile, heat a griddle pan or grill until hot, then cook the burgers for about 5-8 mins on each side. Sandwich the burgers in toasted buns with salad and sauces, then serve with the chips.

COOL!

2 Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar. Set aside. 3 To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with sliced chilli. 4 Cool and freeze (see tip, below). If eating straight away, heat oven to 200C/180C fan/ gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Tortillas will freeze for up to 2 months if VJG[TGYGNNYTCRRGF

For best results... Defrost the burgers overnight in the fridge, then cook as per the recipe. If you forget, you can cook everything from frozen. Heat oven to 200C/180C fan/gas 6 and spread the burgers and chips out on separate oven trays. Cook them for 40 mins, turning halfway, until the centre of the burgers are hot.

BBC Easy Cook 33

3 Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat; pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Bring to the boil, and then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat. Add salt, pepper, nutmeg, and parsley.

Friday night fish pie Makes 2 pies, 10 servings Prep 40 mins Q Cook 55 mins Q £2.19 a portion Q 562 kcals, 24g fat, 13g sat. fat, 9g sugar without eggs

Q Q

FOR THE TOPPING

1½ kg potatoes, chopped into chunks 50g butter a splash of milk FOR THE FILLING

800g skinless white fish 1½ litres full-fat milk A midweek marvel 600g skinless smoked haddock fillet 1 onion, quartered 1 Simmer the potatoes for about 20 mins 2 bay leaves until tender, then drain and mash with most 140g butter of the butter, seasoning and milk. Set aside. 140g plain flour nutmeg, to season 2 Meanwhile, cut the fish into 2cm cubes. small bunch parsley, leaves only, Bring the milk to a simmer in a large pan – chopped when you see a few small bubbles, add the 200g cooked, peeled prawns fish, onion and bay leaves. Cover and cook 6 eggs, hard-boiled and quartered (just for 6-8 mins. Lift the fish out onto a plate 3 eggs if you are freezing one of the and strain the milk into a jug. pies, as the eggs can’t be frozen)

Chicken tikka masala Serves 10 Q Prep 15 mins Q Cook 50 mins Q £2.23 a portion Q 345 kcals, 19g fat, 8g sat. fat, 10g sugar Q

4 tbsp vegetable oil 25g butter 4 onions, roughly chopped 6 tbsp chicken tikka masala paste (see recipe, right) 2 red peppers, deseeded and cut into chunks 8 boneless, skinless chicken breasts, cut into 2½ cm cubes 2 x 400g cans chopped tomatoes 4 tbsp tomato purée 2-3 tbsp mango chutney 150ml double cream 150ml natural yogurt chopped coriander leaves, to serve 1 Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins. Add the paste and peppers, then cook for 5 mins. 34 BBC Easy Cook

4 Heat oven to 200C/180C fan/ gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each, and strain any juices into the sauce. Scatter over the prawns, then add the eggs to both dishes if eating straight away, or to just one if freezing the other. Pour the sauce over both. Spoon the mash over the dishes, making sure it reaches the sides. Rough up the tops with a fork and dot with remaining butter. Bake for 30 mins until golden. To cook from frozen, heat oven to 160C/140C fan/gas 3, cover the pie with foil and cook for 1½ hrs. Take the foil off, turn oven up to 200C/180C fan/gas 6 and cook for 30 mins until golden.

2 Add the chicken and stir well. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. 3 Remove the lid, add the mango chutney, cream and yogurt, then gently warm through. Season, then scatter with coriander and serve with rice and naan. Set aside whatever you want to freeze to cool. It will freeze well for up to 3 months (see tip, right). Defrost overnight in the fridge. Once defrosted, reheat gently to prevent yogurt from splitting.

Make a Curry paste In a food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, chopped, 1 red chilli, deseeded and chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and seeds from 4 cardamom pods. Add a little veg oil. Can be chilled for up to 1 week.

To avoid freezer burn, ensure all of the chicken is well covered in sauce

THRIFTY FREEZING

Spaghetti & meatballs Serves 10 Prep 30 mins Q Cook 30 mins Q £1.49 a portion Q 870 kcals, 37g fat, 13g sat. fat, 5g sugar sauce and meatballs only Q Q

8 good-quality pork sausages 1kg beef mince 1 onion, finely chopped ½ a large bunch flat-leaf parsley, finely chopped 85g Parmesan, grated, plus extra to serve, if you like 100g fresh breadcrumbs 2 eggs, beaten with a fork olive oil, for roasting spaghetti, to serve (you'll need about 100g per portion) FOR THE SAUCE 3 tbsp olive oil 4 garlic cloves, crushed 4 x 400g cans chopped tomato 125ml red wine or red cooking wine (optional) 3 tbsp caster sugar ½ a large bunch flat-leaf parsley, chopped few basil leaves (optional)

COOL!

1 First, make the meatballs. Split the sausage skins and squeeze out the meat into your largest mixing bowl. Add the beef mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs and lots of salt and pepper. Get your hands in and mix together really well – the more you squeeze and mash the mince, the tenderer the meatballs will be. 2 Heat oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ballsize meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit. Drizzle them with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned. 3 Meanwhile, make the sauce. Heat the oil in your largest pan. Add the crushed garlic cloves and sizzle for 1 min. Stir in the tomatoes, wine, if using, sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti. On serving plates, spoon the sauce and meatballs over the spaghetti, or stir them all together and serve with some extra grated Parmesan and a few basil leaves, if you like.

Tip! Turn it into Spanishstyle meatballs by swapping the Parmesan for 1 tbsp smoked paprika in the mince mixture, sizzle I ƂPGN[ FKEGF EJQTK\Q in with the garlic for the sauce and leave out the basil. Serve with some roast potatoes and salad

Freezing tips Q Freezing together To freeze together, mix the roasted meatballs into sauce and freeze in portions. Defrost thoroughly overnight in the fridge, then heat in a covered pan until everything is piping hot. Q Freezing separately To freeze separately, put sauce in freezer bags, but open-freeze the uncooked ᣝi>ÌL>ᣞᣞÃ ᣟᣠ > ÌÀ>Þ] Ìᣡiᣠ ÜÀ>« ᣢᣠ Vᣞᣢᣠ} wᣞᣝ once hard. To cook, defrost meatballs and cook as above, or roast from frozen at 180C/160C fan/gas 4 for 30 mins, then shake and increase oven to 220C/200C fan/gas 7 for 10 mins more. Defrost sauce and bring to a simmer before serving.

BBC Easy Cook 35

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THRIFTY Ƃ " ,"

JACK MONROE’S

storecupboard savers

Budget-busting chef Jack shares the top ingredients to help save you money

RICE My top storecupboard ingredient would Li ÀVi° ̽à ÕV Ài ÛiÀÃ>Ìi Ì> «i«i Ì q ÞÕ V> >i > ÀÃÌÌ] «>i>] > «>v ÀÀVi «Õ``}° ̽à Vi>« >Ì {ä« «iÀ ] too. People might say you should Li i>Ì} LÀÜ] LÕÌ ÌiÀi >Ài plenty of worse things out there.

CHOPPED TOMATOES  } Ì > LÌ v > «>V v  `½Ì >Ûi chopped tomatoes to hand. You can LÌâ Ìi Õ« Ì > ÃÕ«] >i > «>ÃÌ> Ã>ÕVi] VÕÀÀÞ À > Ì>}i° - v ½Ûi }Ì > V> v Ì>Ìià  Ìi ÕÃi ½ }` Ì >i `iÀ°  >Ì Ìi «ÀVi] Ì° 30p for a good quality tin of tomatoes qÜÌ>̽Ã>L>À}>°

*"/"-\ //9Ƃ -ÉƂ8Ƃ -/" / ],"- Ƃ,9 Ƃ6 ,/] Ƃ-*"/"-

DARK CHOCOLATE You only need a couple of squares to get a really }` Õ`iÀÞ} Ì>ÃÌi  ViÃ] stews or cakes. You can also dice it up and spread it onto some white toast in the morning – lovely.

FRESH HERBS *>ÀÃiÞ] L>Ã À VÀ>`iÀ } > } Ü>Þ° ½ V >ÀÕ` Ü>Ì ½Ûi got but they can help transform simple ingredients into something tasty.

OIL I use vegetable À ÃÕyÜiÀ ] iÛiÀ olive oil. I think we came into a bit of an olive oil love-in in this VÕÌÀÞ] LÕÌ Ì V ÜÌ iÛiÀÞ `>Þ you just need regular oil. People think Ì¿Ã Ã ÕV LiÌÌiÀ vÀ ÞÕ] LÕÌ  ÕÃi reverse psychology: if you use the  Ì>Ì à ÜÀÃi vÀ ÞÕ] ÞÕ½Ài going to use less of it anyway.

BAKED BEANS When baked beans are about 22p and a can of cannellini beans VÃÌÃ Çä«] ÞÕ V> >Ûi ÛiÀ three times as many beans if you just give some baked beans a quick rinse.

KIDNEY BEANS Kidney Li>Ã >Ài w} >` ÜÀ Üi  ViÃ] v>>viÃ] LÕÀ}iÀÃ] salads and various rice dishes.

BOOZE You can get cooking wine from supermarkets for around £1 – it'll add depth to your cooking. Four cans of beer are a quid from most ÃÕ«iÀ>ÀiÌ Û>Õi À>}ið ̽à >ÃÌÞ stuff to drink but great in a casserole.

WOODY HERBS I always have a woody herb on the go. I like to grow rosemary or thyme on my window ledge.

FROZEN VEGETABLES ">Þ] à ÌiVV>Þ ÌiÞ ÜÕ`½Ì Li  Þ VÕ«L>À`] LÕÌ vÀâi green vegetables are so much cheaper than fresh veg and more nutritious as they're freshly picked.

Jack Monroe is a food writer >` VL >ÕÌÀ] Ü vÀ creating budget-friendly recipes BBC Easy Cook 39

easy guide to...

microwaves Microwave ovens have become much more than just appliances for reheating frozen food. "ÕÀ }Õ`i Ü i« ÞÕ w` Ìi i Ì ÃÕÌ ÞÕ

m sy Ea

Types of microwave Before you buy, think about how you plan to use your microwave. There are three different types... Standard microwave Most standard models will allow you to cook food at low, medium or high power vÀ > ëiVwV «iÀ` v Ìi] >` >Þ >Ã >Ûi ëiVwV «À}À>ià Ì >i cooking easier. These microwaves are ideal vÀ V} Ûi}iÌ>Lià À wÃ] `ivÀÃÌ} meats and bread or simply reheating food. /KETQYCXG YKVJ ITKNN This is the best option if you want to brown or crisp food, something standard microwaves are unable to do. The grill can be used independently or to crisp or

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brown food that has been microwaved. These microwaves are ideal for pizzas, >Ã>}i] >ViÌ «Ì>ÌiÃ] Ü>vyiÃ] crumpets, toast or spring rolls, and will carry out the task of a standard microwave. Microwave combination ovens The ideal solution if you’re short on space, this combines the features of a microwave, grill and convection hot-air oven. Functions can be used separately or in combination, making it ideal for baking, browning and crisping (cakes, roast meats, pies, pastry dishes and Yorkshire puddings).

# OKETQYCXGU MG[ HGCVWTGU 9JCV YCVVCIG! This can range from 600 to around 1,300 watts. The higher the wattage, the faster the cooking process. *QY DKI! Sizes range from compact models (18-20 litres) to family models (27 litres or above). Slimline styles take up less worktop space without compromising on capacity. Go for the largest that you might need, and check that it can accommodate your dishes. 9JKEJ EQQMKPI QRVKQPU! VÀÜ>Ûià >Ài ÛiÀÞ iiÀ}ÞivwViÌ LÕÌ] unlike conventional ovens, cooking times vary according to how much food is put in and how dense it is. Three large baked potatoes may take three times as long to

cook as one. Look for microwaves with ‘inverter technology’ – this ensures that food is heated evenly. 9JCV CTG VJG EQPVTQNU NKMG! 9Õ V> ÃÌ w` ëi >Õ> VÌÀà on a basic microwave (our budget choice is an example), but most models have easyto-use electronic controls with a variety of pre-programmed settings. Just enter the food type and/or weight and programmable options. 'CU[ VQ ENGCP! 1iÃà ÞÕÀ VÀÜ>Ûi à wÌÌi` ÜÌ catalytic liners (self-cleaning), it's important not to let it get dirty, otherwise food will take longer to cook. Look for stainless steel or ceramic enamel interiors. The latter has an anti-bacterial coating.

Turn to p42 for more easy ideas for microwaveable FKPPGTU CPF FGUUGTVU KPENWFKPI QPGOWI OCE P EJGGUG 40 $$%'CU[%QQM

Our top two Budget This one handles most basic microwave cooking needs. There are no complicated functions (it has 8 basic cooking and defrost settings) and it’s a good choice if you’re short on kitchen worktop space as it’s quite compact. Solo Microwave 700W MT08 Touch 17L (Tesco, £35)

value

end

Splurge It’s pricey, but it's also one of the most advanced microwaves on the market. It uses sensors to detect the moisture in each dish, and alters the heat according to how each dish is reacting. Clever! Sage by Heston Blumenthal Quick Touch Microwave Oven, 1100W (Lakeland, £279.99)

MICROWAVE GUIDE

Great gadgets Make microwave cooking even easier!

/WNVKVCUMKPIEQQMYCTG A 4-piece set consisting of a cooking pot, steamer basket and griddle. It also has a clever reversible lid which can be used as a base for the griddle and steamer, or as a stand-alone microwave plate. Everything is stackable so you can add a layer at a time. We cooked salmon with rice all in one go for a speedy dinner. Joseph Joseph M-Cuisine 4-piece stackable cooking set (£27, Debenhams)

'CU[RQCEJGFGIIU

Fast fix pud 3WKEM NGOQP DCUMGVU Melt 50g FCTMEJQEQNCVG, broken into pieces, in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together 325g lemon curd and 200g ETÄOGHTCÊEJG. Divide 75g raspberries between 6 DTCPF[UPCRDCUMGVU, spoon over the lemon cream and top with a further 75g raspberries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr. Serves 6.

Cooking tips -GGREQQMKPIVKOGUKPOKPF Dense food such as meat takes longer to cook than porous food, like cake. Chilled food also takes longer to cook than food at room temperature. Q&QPVQXGTETQYF[QWTOKETQYCXGThe more food you put in a microwave, the longer it will take to cook. The shape and size of the food can also affect the cooking time. However, most modern microwaves have automatic programmes, whereby you key in the type and weight of food and the microwave calculates the cooking time. Q %JQQUGVJGTKIJVRQYGTUGVVKPI High power is generally used for reheating liquids and cooking vegetables, and lower settings are used for baking, roasting, defrosting and keeping food warm. Q &QPVUVCTVCPGORV[OKETQYCXG, as this might result in a damaged oven. Q ;QWFQPVPGGFURGEKCNEQQMYCTG – >ÞÌ} iÌ>VÃwi° ÃiÃÜÌ rounded corners tend to give the best results. Q

Grease each mould with a bit of butter, add the eggs, poke the yolks with a knife and zap for 90 seconds on medium power. The whites are a little thicker than when cooking in a pan, but it's a great gadget for a super speedy lunch. Premier egg poacher and cooker (£4.03, amazon.co.uk)

Perfect porridge This mug helps you get your porridge just right. Just add oats and milk or water Õ« Ì Ìi w ià Ã`i >` «« Ì  Ìi microwave. You can choose between small and large portions and, if you fancy >``} > ÌÌi iÝÌÀ> y>ÛÕÀ] ÌiÀi >Ài suggestions for toppings on the side. Perfect porridge mug (£9.99, Lakeland)

Fast fix snack Lunchtime is sorted Speedy microwave pizza toastie Toast 4 slices of YJQNGOGCN DTGCF until golden and crisp. Lay slices from 1 tomato over 2 slices of the bread. Top with slices of mozzarella and a slice of JCO. Lay another piece of toast on top, press lightly together. Put one sandwich on a plate, microwave on High for 45 secs, then repeat for second sandwich. Serves 2.

$$%'CU[%QQM 41

Get more from your...

microwave If you need dinner in minutes but still want something nutritious and homemade, you’ll love these speedy microwaveable mains

42 BBC Easy Cook

Bacon & bean casserole Serves 1 Q Prep 15 mins plus standing Q Cook 3 mins Q 80p a portion Q 444 kcals, 26g fat, 6g sat. fat, 17g sugar Q

1 fat garlic clove, crushed 50g onions, chopped 1 tbsp olive oil 50g streaky bacon, diced ½ carrot, finely sliced or grated ¼ tsp mixed dried herbs, or a little fresh thyme or rosemary 100g baked beans

1 tbsp tomato purée ¼ chicken stock cube 1 In a microwaveable bowl, toss together the garlic and onion in the oil with a small pinch of salt. Add the bacon and microwave on High for 30-40 secs to soften the onion and garlic, and gently crisp the bacon. Tip in the carrot, herbs, baked beans and tomato purée, 1 tbsp water and stock cube. 2 Cover with cling film and pierce. Microwave on High for 2½ mins, then remove and stir. Leave to stand for 1 min.

THRIFTY MICROWAVE

Microwave mac ’n’ cheese Serves 1 (easily doubled) Q Prep 5 mins plus standing Q Cook 7 mins Q 82p a portion Q 601 kcals, 27g fat, 17g sat. fat, 2g sugar Q

75g macaroni or other pasta 250ml cold chicken stock, milk or water 2 tsp butter 50g cheddar, grated (or vegetarian alternative) handful spinach or ½ tsp Marmite (optional)

1 In a mug that holds twice the volume of your dry pasta (the bigger, the better), add the macaroni and your liquid of choice. Cover with cling film and pierce 3 times. Stand the mug in a microwave-proof bowl to catch any spillages, and cook on High for 2 mins. The liquid will bubble up and over the sides, so tip any liquid from the bowl back into the mug (be careful as it will be very hot) and give it a good stir. Leave to stand for 1 min. 2 Repeat twice more or until the pasta is cooked, then remove from the microwave. Stir through the butter, cheese and spinach or Marmite. The heat from the pasta should melt the cheese and wilt the spinach, but if not, pop back in the microwave for 30 secs.

For the lunchbox To pack a portable version to take to work, swap the butter for oil and combine with the cheese in a small container. Put the pasta and the liquid in a separate container to soak, then follow the recipe method, checking your pasta more often as it may cook more quickly if it’s been soaking.

Cu rl u pw ith som e ma caroni in a mug

BBC Easy Cook 43

Microwave kale & chilli eggs Serves 1 Prep 5 mins plus standing Q Cook 2 mins Q 65p a portion Q 215 kcals, 12g fat, 3g sat. fat, 6g sugar

Q Q

handful kale, finely chopped ½ small red chilli, deseeded and chopped ½ x 400g can chopped tomatoes squeeze of lemon juice 2 medium eggs, yolks & whites separated

1 In a microwaveable bowl, mix the kale, chilli and chopped tomatoes with a pinch of salt and a squeeze of lemon juice. Push the mixture to the sides of the bowl to make a well in the middle, then tip the egg whites into the centre. Cover the bowl with cling film, pierce and cook on Medium for 40 secs, then allow to cool for a moment before heating for another 40 secs.

More quick dinners Microwave jambalaya Tip 400g chopped tomatoes with garlic into a large microwaveable bowl. Fill the can with easy-cook rice and tip it into the bowl. Fill the can with water and pour it in. Stir in 1 red pepper, deseeded and chopped, 2 chorizo sausages, chunkily chopped, 2 handfuls frozen sweetcorn, some Cajun seasoning >` Ã>Ì° ÛiÀ ÜÌ V} w] pierce and microwave for 10 mins. Stir, then microwave uncovered for 12-15 mins until cooked. Leave to stand for 5 mins. Serves 4.

44 BBC Easy Cook

2 Add the egg yolks to the whites, then gently pierce the yolk of each one to break the membrane – and prevent them from exploding. Microwave for another 40 secs or so, then remove, peel back the cling film, grind over some black pepper and serve.

Chicken & lemon risotto Season 2UCNOQPƂNNGVU all over with salt and pepper. Thinly slice 1 medium leek. Cut 2 x 40cm square sheets of greaseproof «>«iÀ>`«ÕÌ>wiÌÌi``ivi>V° /«i>VwiÌÜÌii Ã>`xä}frozen petits pois, and 2 tbsp of crème fraîche. Sprinkle with 1 tbsp tarragon and some seasoning. Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on Full for 5 mins. Serve with a spoonful of crème fraîche and new potatoes. Serves 2.

Put 1 onion, chopped, 1 red pepper, deseeded and chopped, ½ tsp Cayenne pepper, ½ tsp ground cumin, grated rind of 1 lemon, 50g canned sweetcorn, drained, 100g risotto rice and 400ml hot chicken stock into a 2.5 litre microwaveable V>ÃÃiÀi`ð ÛiÀÜÌV}w>` pierce. Cook on Full for 4 mins. Stir, then add 100g skinless chicken breast, chopped, >`ÀiVÛiÀÜÌÌiV}w°  Õ power for 11 mins, until the cooked through. Leave to stand for 2 mins. Serves 4.

THRIFTY MICROWAVE

Microwave chilli Serves 2 Q Prep 10 mins plus standing Q Cook 5 mins Q 95p a portion Q 333 kcals, 12g fat, 6g sat. fat, 16g sugar Q

½ small onion, finely chopped 1 fat garlic clove, crushed knob of butter ½ tsp each ground cumin and paprika pinch of chilli flakes or chilli powder 400g can chopped tomatoes, drained and juice reserved 400g can kidney beans, drained and rinsed ½ vegetable stock cube 2 squares dark chocolate soured cream and coriander, to serve

2 Cover with cling film and pierce. Place some kitchen paper on your turntable and put the container on top. Cook for 2 mins on High, then stir and leave to stand for 1 min. If it starts to dry out, add some reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob. Cover and cook on Medium for a further 2 mins. Give it a stir and stand for 1 min. Serve with soured cream and coriander.

1 Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.

#PF YJCVᣝU HQT FGUUGTV! Miracle microwave meringues Sift 250g of icing sugar over 1 lightly beaten egg white. Stir until the mixture is a thick, pliable icing and roll into balls. Line a plate with kitchen paper. Put 3 balls at a time on the plate and microwave them on high for 1½ mins and watch, in amazement, as the balls balloon and puff into meringues. When they are cool, use the meringues in desserts. They’re perfect for sandwiching together with whipped cream and sliced tropical fruit, or making a mini Eton mess. Makes 6.

BBC Easy Cook 45

Chicken wings & dips How to make the most of ÌiVi>«iÃÌ>`q>À}Õ>LÞ – the tastiest part of the bird

Teriyaki wings Serves 6 Prep 10 mins plus marinating Q Cook 1 hr Q £1.55 per portion

Q Q

350ml soy sauce 300g sugar 175ml pineapple juice 120ml vegetable oil 2 garlic cloves, finely chopped 1½ tbsp finely chopped fresh ginger 1.8kg chicken wings, halved at the joints, tips removed

wings and marinate in the refrigerator for at least 4 hrs. Preheat the oven to 180C/160C fan/gas 5. 2 Remove the chicken from the marinade and arrange on 2 baking sheets lined with foil. Bake for about 1 hr, or until the juices run clear when the thickest part is pierced to the bone.

Ma rin ate in

46 BBC Easy Cook

e uc a s aki y i r e a pinea pple-based t

Dip in… Green onion–ranch dipping sauce In a blender, mix 225ml soured cream, 225g mayonnaise, 35g spring onions, 1 tbsp parsley, 1 garlic clove and 1 tsp Dijon mustard and serve.

WEEKEND WINGS

Buttermilk-crumbed wings Serves 4-6 Prep 15 mins plus marinating Q Cook 40 mins Q £1.87 a portion Q Q

3 eggs 500ml buttermilk 1.8kg chicken wings, halved at the joints, tips removed 400g plain flour 60g crushed saltine crackers or cornflakes 1 tsp freshly ground black pepper 1 tsp dried thyme ¼ tsp cayenne pepper ½ tsp garlic powder vegetable oil, for frying

1 Beat the eggs and buttermilk together in a large bowl until smooth. Mix in the chicken wings, cover, and refrigerate for 30 mins. Preheat the oven to 220C/200C fan/gas 7. Line 2–3 large baking sheets with foil. 2 Combine the flour and crackers/cornflakes with the pepper, thyme, cayenne pepper, 1 tsp salt and garlic powder in a large bowl. 3 Remove the chicken wings from the buttermilk marinade and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the crumbs to coat. Arrange the chicken wings on the baking sheets. Bake in the preheated oven for 25–35 mins until golden brown and the juices run clear when the thickest part is pierced to the bone. Remove from the oven. 4 Preheat the oil in a deep fryer set to 190C or a deep pan. Cook the wings in batches for a few mins to crisp them. Drain on a plate lined with paper towels and season.

Dip in… Dijon-blue cheese dipping sauce Whisk 100ml mayonnaise, 120ml soured cream, 2 tsp lemon juice, 2 tsp red wine vinegar, 1 tsp Dijon mustard and ¼ tsp Worcestershire sauce in a bowl until smooth. Add 50g blue cheese, crumbled, 1 garlic VÛi] wiÞ V««i`] £Ó ÌLë chopped parsley and 1 spring onion, wiÞ V««i`] >` ÃÌÀ ÕÌ VLi`° Season and chill before serving.

Buttermilk tenderises the meat to make it the juiciest and tastiest HTKGFEJKEMGP[QWNNGXGTVCUVG

BBC Easy Cook 47

Thai Peanut Wings Serves 6 Q Prep 15 mins plus marinating Q Cook 25 mins Q £1.59 a portion

1 Whisk together the garlic, peanut butter, lemon juice, crushed chilli flakes and ground cumin with 250ml warm water; season with salt. Toss the chicken wings with 225g of the sauce, cover and marinate in the fridge overnight or for at least 2 hrs.

4 garlic cloves, finely chopped 225g smooth peanut butter 120ml freshly squeezed lemon juice 1 tbsp crushed chilli flakes, plus extra for garnishing 1½ tbsp ground cumin 1.8kg chicken wings, halved at the joints, tips removed fresh flat-leaf parsley, chopped cucumber wedges, to serve

2 Preheat the grill. Grill the chicken for 20–25 mins, turning occasionally, until cooked through, lightly charred and the juices run clear when the thickest part is pierced to the bone. Serve the wings with the remaining sauce, topped with chopped parsley and crushed chilli flakes, accompanied by cucumber wedges.

Q

Grill these chicken wings for extra crispness 48 BBC Easy Cook

WEEKEND WINGS

Red Hot Buffalo wings Serves 6 Prep 10 mins Q Cook 25 mins Q £1.60 a portion Q Q

peanut or sesame oil, for frying 1.8kg chicken wings, halved at the joints, tips removed 170g butter 250ml hot sauce (we used Frank’s) 1 Preheat the oven to 100C/80C fan/gas ¼. Preheat the oil in a deep fryer set to 180C. Dry the wings thoroughly with paper towels. Working in batches, fry the wings for about 12 mins until golden brown and the juices run clear when the thickest part is pierced to the bone. Transfer the cooked wings to a wire rack set over a baking sheet, and place in a warm oven until all the wings are fried. 2 Heat the butter in a 30-cm deep-sided frying pan over a medium heat. Stir in the hot sauce until smooth. Add the wings, and toss until coated. Serve with some rich Blue cheese dipping sauce (below).

Dip in… Blue cheese dipping sauce Place 150g blue cheese, crumbled, 150g mayonnaise, 120ml soured cream in a medium bowl and whisk until combined.

easyoffer These recipes are adapted from Chicken Wings by Carol Hilker (£16.99, Ryland Peters & Small). BBC Easy Cook readers can buy it for just £15.29 with free P&P. Call 01326 569444 or visit sparkledirect.com/easycook

BBC Easy Cook 49

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tic-tasting Italian d n e h ish aut es e at ak ho m

52 p , n mo l a s Tagliatelle with 50 BBC Easy Cook

WEEKEND ITALIAN

Try this comforting Pizza-style fusilli, p52

BBC Easy Cook 51

WEEKEND ITALIAN

Spaghetti carbonara Serves 4 Prep 10 mins Q Cook 20 mins Q £2.25 a portion Q Q

2 tbsp butter 100g pancetta or thick-cut bacon, diced 1 clove garlic 350g spaghetti 2 eggs, beaten 40g freshly grated Parmesan 40g freshly grated pecorino

Tagliatelle with salmon Serves 4 Prep 5 mins Q Cook 15 mins Q £2.01 a portion Q Q

1 Melt the butter in a large saucepan, add the pancetta and garlic, and cook for 5 mins, or until the garlic turns brown. Remove and discard the garlic. Continue to cook the pancetta for another 5 mins. 2 Meanwhile, cook the spaghetti in a large saucepan of salted, boiling water until al dente, then drain and add to the pancetta. 3 Remove the pan from the heat, pour in the eggs, add half the Parmesan and half the pecorino, and season with pepper. Mix well so that the egg coats the pasta. Add the remaining cheese, mix again, and serve.

Italians lightly coat their pasta instead of drowning it with sauce. This way, the dish has fewer calories and less fat

4 tbsp butter 100g smoked salmon, chopped juice of 1 lemon, strained 100ml double cream 275g tagliatelle Melt the butter in a frying pan, add the salmon, stir, and sprinkle with the lemon juice. Cook for a few mins. Add the cream and season. Cook over low heat for 5 mins. Cook the tagliatelle in a saucepan of salted water until al dente. Drain, toss with the sauce, and cook for a few mins more.

Pizza-style fusilli Serves 4 Prep 20 mins Q Cook 20 mins Q 65p a portion Q Q

2 more easy pasta dinners Fettuccine with walnut sauce Put 250g shelled walnuts into a heatproof bowl and pour in boiling water to cover. Stand for 3 mins, then drain. When the nuts are cool enough to handle, rub off the skins and rinse with cold water. Pat dry and put the nuts into a food processor and process until coarsely chopped. Transfer to a bowl and mix in 4 tbsp olive oil and 2 tbsp double cream. Season with some salt and white pepper, to taste. Cook 350g fettuccine in a large saucepan of salted, boiling water until al dente, then drain and toss the walnut mixture through. Serve immediately. Serves 4.

52 BBC Easy Cook

Tagliatelle with lemon Grate the zest of 2 unwaxed lemons. Peel another lemon, removing all traces of pith from the zest, and cut it into thin strips. Melt 4 tbsp butter in a frying pan. When it foams, add the grated zest and cook, stirring occasionally, for a few mins, then stir in 4 tbsp single cream and season. Do not let the mixture boil. Meanwhile, cook 275g fresh tagliatelle in a large saucepan of salted, boiling water for 2–3 mins until al dente. Drain, transfer to the frying pan with the sauce, and toss gently. Sprinkle with grated Parmesan and garnish with the strips of lemon rind. Serves 4.

easyoffer These recipes are adapted from Quick and Easy Italian Recipes (£19.95, Phaidon). BBC Easy Cook readers can buy the book for just £17.95 with free P&P. Call 01326 569444 or visit sparkledirect.com/ easycook

butter, for greasing 4 ripe tomatoes, chopped 1 tbsp olive oil, plus extra for drizzling 350g fusilli pinch dried oregano 1 tbsp chopped basil 40g freshly grated Parmesan or vegetarian hard cheese 100g mozzarella, diced 1 Preheat oven to 180C/160C fan/gas 4 and grease an ovenproof dish with butter. Process the tomatoes to a purée in a food processor or blender. Heat the oil in a small saucepan. Add the puréed tomatoes and cook over a low heat for 10 mins. 2 Meanwhile, cook the pasta in a pan of salted, boiling water until al dente. Drain and return to the pan. Stir the oregano and basil into the tomato sauce and pour it over the pasta. Sprinkle with Parmesan. 3 Spoon the mix into the prepared dish, top with the diced mozzarella and drizzle with oil. Bake for 10 mins and serve.

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The Traditional Steak Selection 2 Sirloin Steaks 190g each 2 Ribeye Steaks 190g each Q 1 Pavé Rump Steak 150g Q 4 Pavé Rump Medallions in pack of 4, pack weight 240g Q 6 Mini Steak Burgers in pack of 6, pack weight 270g Q 4 Pork Sausages in pack of 4, pack weight 280g Plus FREE Meat Perfection booklet worth £8.00 Q Q

Exclusive to readers of BBC Easy Coo Each order incl k! ud a jar of The Pe es rfect Seasoning, worth £5

Terms & Conditions We will professionally shock-freeze your order, at no extra charge, to help preserve the quality. Donald Russell Ltd, Harlaw Road, Inverurie, Aberdeenshire, Scotland, AB51 4FR. **Lines open Monday-Friday 8am-8pm, Saturday 9am-4pm and Sunday 10am-4pm. Strictly limited to 1 per household. *Free delivery is available for UK mainland only. Additional surcharges may apply q v  `ÕLÌ «i>Ãi V> wÀÃÌ Ì ViV° >` ,ÕÃÃi ÀiÃiÀÛi Ìi À}Ì Ì Ài«>Vi any offer with something of equal or greater value. Cannot be used in conjunction with any other Donald Russell offer. Offer expires 31 May 2016. Data Protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Easy Cook) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.

BBC Easy Cook 53

! EW N

FE AT UR ING

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Save 25%* on tickets, quote EC2 Special offer tickets start from £14.60 bbcgoodfoodshow.com | 0844 581 1339

SHOW

25% offer also valid on Super tickets (all day entry, incl standard Supertheatre seat). Special offer Adult Super tickets just £16.85 Fri/Sun & £17.60 Sat. Supertheatre Gold seat upgrade £3. £1.50 fulfilment fee applies per advance booking. Not all celebrities appear on all days, see website for details. Details correct at time of print. Calls to 0844 581 1339 cost 7p per minute plus your phone company’s access charge. Good Food® Good Food Logo © BBC Worldwide. Organised and presented by River Street Events.

25%* QUOTE EC2

MOTHERS DAY MENU

Make your ’s day

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Lemon & hazelnut biscuits

Egg-in-the-hole smoked salmon & avocado toastie

Chocolate VTWHƃGU

Herb roast pork with vegetable roasties

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Flourless dark chocolate cake

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White chocolate & pistachio blondies

BBC Easy Cook 55

$GECWUGUJGU worth it!

Show your mum how much you care with our delicious Mother’s Day menu

Egg-in-the-hole smoked salmon & avocado toastie Serves 1 Prep 10 mins Q Cook 10 mins Q £2.68 a portion Q 415 kcals, 24g fat, 7g sat. fat, 2g sugar Q Q

knob of butter 2 slices white bread ½ ripe avocado ½ lemon, plus a wedge to serve handful watercress 1 large egg few slices smoked salmon 1 Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large heart (or circle) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too. 2 Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate. Cover the pan with a lid and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.

Treat mum to a relaxing breakfast in bed

56 BBC Easy Cook

3 Top the toasted slice of bread with the avocado smoked salmon and watercress, and season with a twist of pepper. Put the eggin-the-hole slice on top. Serve with an extra wedge of lemon, if you like.

MOTHERS DAY MENU

Herb roast pork with vegetable roasties Serves 6 Prep 35 mins Q Cook 1 hr 30 mins Q £2.86 a portion Q 418 kcals, 11g fat, 3g sat. fat, 10g sugar Q Q

1¼ kg boneless pork leg roasting joint 1 tbsp wholegrain mustard 2 tbsp chopped parsley 2 tbsp chopped thyme, plus extra sprigs 1 tsp chopped sage 80g pack prosciutto 4 good sprays of oil 3 carrots, halved lengthways, then cut across 6 small potatoes (500g), halved 2 red onions, cut into wedges 12 garlic cloves 1 small celeriac (650g), peeled and cut into 12 wedges

1 Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork where the fat has been removed. 2 Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.

Serve with Apple gravy Mix 2 tbsp EQTPƃQWT with a little water to make a wet paste. Heat 600ml reduced-salt chicken stock in a pan, stir  Ìi VÀyÕÀ ÝÌÕÀi >` V] ÃÌÀÀ}] until thickened. Add 1 small Bramley apple, diced, and cook for 5 mins until it's softened but still holds its shape. Remove the meat from the tin and pour any juices vÀ Ìi Ì Ì Ìi }À>ÛÞ° ii« Ü>À ÕÌ ÃiÀÛ}° -iÀÛià Ȱ

3 Remove the meat from the tin and pour any juices from the tin into the Apple gravy (see recipe, right). Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the gravy.

Covering the fatless meat in prosciutto slices will make it juicy and ƃCXQWTUQOG

BBC Easy Cook 57

Homemade gifts to show you care... Lemon & hazelnut biscuits Makes 35 Q Prep 10 mins plus chilling Q Cook 15 mins Q 9p a biscuit Q 113 kcals, 6.9g fat, 3.8g sat. fat, 7g sugar Q

250g butter, at room temperature 240g icing sugar 2 tbsp grated lemon rind 150g plain flour 75g self-raising flour 50g ground hazelnuts 2-3 tsp lemon juice 20g candied lemon, to decorate (optional)

Store your biscuits in an airtight container until [QWᣝTG TGCF[ to box up

58 BBC Easy Cook

1 Heat oven to 150C/130C fan/gas 3. Line three baking trays with baking paper. 2 Using an electric mixer, beat butter and 140g icing sugar until light and fluffy. Stir in lemon rind. Work in flours and hazelnut meal gradually, until a dough forms. Wrap in plastic wrap and chill for 1 hr. 3 Pinch off ½ tbsps of dough and roll into balls. Place on prepared trays about 5cm apart and flatten slightly with palm of your hand. Chill for 20 mins. 4 Bake for 12-15 mins, until golden brown. Set aside to cool on trays. To make icing, combine the remaining 100g icing sugar with lemon juice in a small bowl until smooth. Spoon a little icing onto each biscuit and top with candied lemon, if using. Set biscuits aside until icing sets.

MOTHERᣝS DAY MENU

Chocolate truffles Makes 16 Prep 15 mins Q No Cook Q 13p a truffle Q 120 kcals, 6g fat, 2g sat. fat, 15g sugar

Q Q

100g plain or milk chocolate 75ml condensed milk 100g Madeira cake crumbs 50g ground almonds 100g icing sugar cocoa and icing sugar, to decorate 1 Melt the chocolate in a bowl over a pan of simmering water. Once melted, add the remaining ingredients, except for the decorative cocoa and icing sugar. 2 Roll into walnut-size balls with your hands and pop into the fridge on a plate to chill and set. Once set, roll in cocoa or icing sugar. Will keep in the fridge for 1 week.

You can bag your pretty gift boxes and ribbon from Wilko or Hobbycraft

Spoil her with this... White choc chip fudge Line a 22cm square non-stick tin with baking parchment. Put 500g caster sugar, 500ml double cream and 3 tbsp liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even. Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in 140g chopped white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container – don't store in the fridge or the fudge will go soft. Cuts into 12 squares.

BBC Easy Cook 59

Go oe yc h ake ec at ol oc

ay D s ' r e Moth rch a 6th M

for Mum Top chef Tom Kerridge shares the delightful sweet treats that will make her feel super special

Flourless dark chocolate cake Serves 10 Prep 25 mins Q Cook 40-45 mins Q 46p a portion

Q Q

250g butter, diced, plus extra for greasing 375g dark chocolate (70% cocoa solids), broken into small pieces 7 eggs, plus 1 extra egg yolk 375g caster sugar whipped cream or crème fraîche, raspberries, toasted nuts and/or grated chocolate, to serve (optional) 1 Heat oven to 140C/120C fan/gas 1. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment. Set the tin aside while you make the cake. 60 BBC Easy Cook

2 Put the butter and chocolate into a heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Allow to melt, then stir until smooth. Remove the bowl from the heat and cool slightly. 3 Using a freestanding mixer with a whisk or an electric hand mixer and bowl, whisk the eggs, egg yolk and sugar together until light, fluffy and increased in volume. Carefully pour in the melted mixture and fold gently with a spatula to combine, trying not to knock out any air. 4 Pour the cake mixture into the prepared tin. Bake for about 40–45 mins until set. It

will soufflé up a little and a crust will form on the top. Remove from the oven and leave to cool in the tin – the cake will settle and sink down in the centre. 5 Once it’s cooled, press down and flatten the surface a little with a palette knife – this helps to give it a lovely, soft and gooey texture. Release the sides of the tin and peel away the parchment from the sides of the cake. 6 Invert a serving plate over the top of the cake and turn both over. Remove the tin base and the baking parchment. Finish with any combination of whipped cream, crème fraîche, raspberries, nuts and chocolate.

MOTHER'S DAY /" ,, 

Blueberry muffins Makes 12 Q Prep 15 mins Q Cook 18-20 mins Q 43p a muffin Q

sugar until the mixture is light, pale and fluffy. Gradually add the eggs, beating well after each addition. Then pour in the milk, a little at a time, mixing lightly as you add it to the batter.

150g butter, softened 150g caster sugar 3 eggs, lightly beaten 150ml whole milk 375g plain flour, sifted 1 tbsp baking powder ½ tsp salt 225g blueberries

2 Sift together the flour, baking powder and salt and gently fold into the batter, being careful not to overwork the mixture as it could make the muffins tough. It’s fine if the batter seems a little lumpy. Use a large metal spoon to fold in the blueberries – try not to squish them!

1 Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffn tin with paper cases. Using a freestanding mixer fitted with the beater attachment, or an electric hand mixer and bowl, cream together the butter and

3 Using a dessertspoon, fill the paper cases until two-thirds full. Bake for 18–20 mins, until the muffins are lightly golden brown, springy to the touch and a skewer inserted into the centre comes out clean.

4 Let the muffins cool in the tin for a couple of mins before transferring them to a wire rack to cool completely. Add some of Tom's coconut icing (below), if you like.

Tom’s coconut icing Using either a freestanding mixer with the paddle attachment or an electric hand mixer and a large bowl, beat 150g mascarpone and 100g softened salted butter together until smooth. Beat in 100g desiccated coconut, then sift 200g icing sugar over the mixture. Beat it all together again until the icing is really smooth. Spread on top of your Õvwð >ià iÕ} vÀ £Ó Õvwð

If you have any left, store in an airtight container for a couple of days... but VJCVUCDKIKH

BBC Easy Cook 61

MOTHERS DAY TOM KERRIDGE

White chocolate & pistachio blondies Makes 16 Prep 20 mins Q Cook 25-35 mins Q 43p a blondie

Q Q

150g butter, plus extra for greasing 300g plain flour 2 tsp baking powder 100g shelled pistachio nuts, (bright green ones if you can find them), roughly chopped 200g white chocolate, roughly chopped 50g sesame seeds 300g demerara sugar 40ml rapeseed oil 40ml sesame oil 2 eggs, lightly beaten 1 vanilla pod, split in half lengthways flaky sea salt, to finish 1 Heat the oven to 180C/160C fan/gas 4. Lightly grease a 25cm square cake tin with butter and line the base and sides with non-stick baking parchment, letting some overhang the sides of the tin, to make it easier to lift out the cake later. 2 Put the flour, baking powder and a pinch of salt into a large bowl and mix well, using a balloon whisk, to combine. Stir in the pistachios, 100g of the chocolate and the sesame seeds.

Your blondies will keep for 4–5 days in an airtight tin, ready for that teatime treat

3 Melt the butter in a large saucepan over a very low heat, then add the demerara sugar, rapeseed and sesame oil, and the eggs. Using a knife, scrape out the seeds from the vanilla pod directly into the pan. Heat very gently for 3–4 mins, whisking constantly, to combine and warm through – don’t overheat or the eggs will curdle. 4 Pour the warm mixture onto the dry ingredients and whisk until thoroughly combined and the chocolate has melted. Finally, fold in the remaining chopped chocolate. 5 Pour the cake batter into the prepared cake tin and bake for 25–30 mins, until cooked through. It should be lightly golden and quite firm to the touch. If a skewer inserted into the centre comes up slightly tacky that’s fine, as it means the blondie will be nice and moist in the centre. 6 Remove from the oven and sprinkle on a generous pinch of flaky sea salt. Leave in the tin for 10 mins, then lift out, peel away the parchment and place on a wire rack to cool, then cut into squares to serve. 62 BBC Easy Cook

easyoffer These recipes have been adapted from Tom’s Table by Tom Kerridge (£25, Absolute Press). Easy Cook readers can buy it for just £20 with free P&P. Call 01326 569444 or visit sparkledirect.com/easycook

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Recipes from your favourite BBC stars This generous dish of melt-inthe-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd

64 BBC Easy Cook

TV CHEFS JAMES MARTIN

Saturday Kitchen’s

James Martin ‘Choose inexpensive cuts for your cooking. As my ÀiV«iëÀÛi]ÌiÞvÌi>Ûiv>ÀÀiy>ÛÕÀ½ Slow-roast shoulder of lamb with anchovy & rosemary Serves 6 Prep 10 mins Q Cook 4 hrs Q £1.83 a portion Q 535 kcals, 41g fat, 19g sat. fat, 3g sugar

Q

Q

4 rosemary sprigs, leaves removed 4 garlic cloves, crushed 1 tbsp capers, finely chopped 3 anchovy fillets in oil, drained and finely chopped 2 tbsp olive oil 2 whole lemons 1½ kg shoulder of lamb, on the bone 2 red onions, cut into wedges small glass white wine 1 Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb. 2 Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks, with any pan juices.

‘Don’t be put off by the anchovies – they’re good for seasoning lamb and YQPoVVCUVGCVCNNƂUJ[o

Chicken liver & chorizo salad Serves 4 Prep 5 mins Q Cook 15 mins Q £1.16 a portion Q 426 kcals, 35g fat, 12g sat. fat, 9g sugar Q Q

200g cooking chorizo, cut into chunks 25g butter 350g good chicken livers, cleaned and trimmed 110g bag baby salad leaves bunch parsley, roughly chopped large handful walnut halves FOR THE DRESSING

1 Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season. 2 Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, add the salad leaves and then drizzle over the dressing, toss well and serve straight away.

1 tbsp walnut oil 1 tbsp white wine vinegar

James is the presenter of Saturday Kitchen BBC Easy Cook 65

TV CHEFS GREGG & JOHN

MasterChef’s

Gregg Wallace

‘It's crispy on top and has soft, set custard-dipped bread underneath. This is a real winner and easy to make’

Bread & butter pudding Serves 4 Prep 15 mins plus soaking Q Cook 1 hr 10 mins Q 99p a portion Q 713 kcals, 31g fat, 18g sat. fat, 35g sugar Q Q

50g soft butter, plus extra for greasing 12 slices slightly stale white bread, crusts removed 4 tbsp sultanas 1 tsp ground cinnamon 400ml whole milk 100ml double cream 4 tbsp caster sugar 2 beaten eggs ½ tsp freshly grated nutmeg double cream or ice cream, to serve 1 Grease a large ovenproof dish. Butter the bread and cut each slice into 4 small triangles. Place a layer on the bottom of the dish, then sprinkle over some of the sultanas and cinnamon. Repeat the layers this way until you run out of bread. 2 Put the milk and cream and 3 tbsp of the sugar in a saucepan. Gently heat, stirring all the time, until the sugar has dissolved but don’t boil the milk. Whisk in the beaten eggs then, using a sieve, strain the mixture over the bread. Leave to soak for 30 mins. 3 To cook, heat oven to 160C/140C fan/gas 4 and sprinkle the pudding with nutmeg and remaining sugar. Bake for 45 mins, then turn up the heat to 180C/160C fan/gas 5 and cook for another 15 mins until the top is crispy and browned. Serve with double cream, ice cream or Orange custard (see recipe, right).

‘I don't know anyone who doesn’t love this pudding!’ Gregg Gregg is a judge on MasterChef 66 BBC Easy Cook

Pour over some zesty custard To make Orange custard, start by making a smooth paste with a little full-fat milk and 4 tbsp EQTPƃQWT. Gradually stir in some more milk until slightly runny, then scrape into a large saucepan. Whisk in 600ml fullfat milk, 400ml double cream, 1 egg,

5 yolks, 1 tsp vanilla extract and 140g caster sugar. Warm over a low-medium heat and, stirring or whisking constantly, bring just to the boil until thickened. Sieve into a jug and stir in 2 tsp zest and juice of 2 clementines. Serves 6-8.

MasterChef’s

John Torode ¼Ƃà > ` Üi VÕ`½Ì >vvÀ` Liiv wiÌ Ì make a Wellington, but my nana would do this little number instead. I still love it’ Minced beef Wellington Serves 8 Prep 20 mins Q Cook 1 hr 20 mins Q £1.71 a portion Q 640 kcals, 45g fat, 20g sat. fat, 7g sugar uncooked Q

Q

1kg minced beef 100g tomato ketchup 4 eggs 3 onions, finely chopped 3 garlic cloves, finely chopped small handful sage, chopped handful parsley, chopped 25g butter 200g mushrooms, finely chopped 500g pack puff pastry

Having a dinner party? This great main can be made in advance. It's much cheaper than using LiivwiÌ]Ì

1 Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs. Heat oven to 200C/180C fan/ gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins. 2 Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for 2 mins, pouring off any excess water. Roll pastry into a rectangle large enough to wrap the beef. Beat remaining egg with a little water and brush over pastry. 3 Spread the cooled mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat and tuck under ends. Brush with more egg. Place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

5GTXGYKVJ,QJPUUKFGU Caramelised shallots

Roasted carrots

Heat 3 tbsp veg oil in a large frying pan and cook 600g shallots, peeled but left whole, over a high heat for 5 mins. Drain and discard the oil. Add 25g butter, 2 bay leaves and a thyme sprig. Season. Cook for 5-8 mins, stirring. Add 500ml beef stock and cook until reduced and sticky. Serves 8.

Heat oven to 200C/180C fan/gas 6. Boil 2kg halved carrots for 5 mins. Drain and leave in a colander to steam dry, and then toss in a large roasting tin with 4 tbsp olive oil, 4 tbsp honey, 2 tbsp red wine vinegar and seasoning. Roast the carrots for 30-40 mins while the Wellington cooks. Serves 8.

John is a judge on MasterChef BBC Easy Cook 67

Great British Menu’s

This decadent menu costs less than £5 per person!

‘You can cook my three seasonal courses for a group of friends without having to blow the budget’ Watercress soup with bacon dumplings Serves 6 Q Prep 30 mins Q Cook 30 mins Q £1.15 a portion Q 306 kcals, 12g fat, 5g sat. fat, 6g sugar

1 To make the dumplings, mix the bacon with the breadcrumbs and parsley. Shape into 18 balls – the bacon fat will hold the dumplings together. Cover and chill.

25g butter 2 garlic cloves, crushed 2 onions, finely chopped 4 large floury potatoes (about 800g), chopped into small cubes 200g watercress, leaves picked and stalks chopped 2 tbsp fresh horseradish, grated (about 25g unpeeled weight) 1½ litres vegetable stock olive oil, for drizzling (optional)

2 Melt the butter in a large saucepan over a medium heat. Add the garlic and onions, and cook for 10 mins until soft. Add the potatoes, watercress stalks and horseradish, and cook for a few mins more, then add the stock and bring everything to a simmer.

Q

FOR THE DUMPLINGS

8 streaky bacon rashers, finely chopped 3 tbsp fresh breadcrumbs small pack flat-leaf parsley, finely chopped

Want to get ahead? Make the soup the day before and reheat just before serving. You can also make the dumplings a day in advance

68 BBC Easy Cook

3 When the potatoes are tender (this should take 8-10 mins), stir in most of the watercress leaves, put the dumplings into the soup and let them poach for 3-4 mins. Gently lift out the dumplings with a slotted spoon and put to one side. Whizz the soup in a blender and season. Divide between 6 bowls and top each with 3 dumplings. Drizzle with olive oil and add a few watercress leaves to serve.

Herb-brined pork chops Serves 6 Prep 10 mins plus brining Q Cook 35-40 mins Q £1.16 a portion Q 314 kcals, 19g fat, 7g sat. fat, 1g sugar

Q

Q

6 pork chops FOR THE BRINE

140g demerara sugar 200g sea salt 1 tbsp pink peppercorns 1 tbsp juniper berries 1 tbsp coriander seeds 2 bay leaves 2 thyme sprigs 1 Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper. 2 Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until the pork is cooked through.

Get perfect pork Richard says: ¼*À V«Ã V> Li `vwVÕÌ to cook properly – you don’t want the pork underdone, but cook them too much and they become dry. Soaking them in brine not only tenderises the meat but also plumps it up, making it much more succulent. Griddle the pork until slightly charred for really tasty meat.’

TV CHEFS RICHARD CORRIGAN

A light Spring Sunday lunch BBC Easy Cook 69

Spiced fried potatoes & green beans Serves 6 Prep 15 mins Q Cook 30 mins Q 78p a portion Q 179 kcals, 8g fat, 1g sat. fat, 2g sugar Q Q

800g floury potatoes, cut into thick slices 200g fine green beans, trimmed 100ml sunflower oil 1 red chilli, deseeded and finely chopped 2 garlic cloves, finely chopped ½ small pack coriander, chopped 1 Put a pan of water on to boil. Add the potatoes and simmer for 10-15 mins until just tender. Drain the potatoes and season. Meanwhile, cook the beans in a pan of boiling water for 3 mins, then drain and run under cold water. 2 Heat the oil in a large, non-stick pan. Add the potatoes and fry for 20 mins, turning occasionally, until they are cooked through and golden brown. For the final min, toss through the beans to heat through. 3 Lift the potatoes and beans out of the oil with a slotted spoon and drain on kitchen paper. Once the oil has cooled, add the chilli and garlic and fry for 3 mins. Sprinkle over the chilli, garlic and coriander, then serve.

Glossy rhubarb puds

Tipsy rhubarb & blood orange jelly Serves 6 Prep 20 mins plus at least 6 hrs chilling Q Cook 25 mins Q £1.79 a portion Q 659 kcals, 49g fat, 29g sat. fat, 45g sugar Q Q

6 shortbread biscuits, to serve FOR THE JELLY

700ml blood orange juice 100g golden caster sugar 1 tsp finely grated ginger 250g rhubarb, sliced into bite-sized pieces 50ml Campari 6 gelatine leaves FOR THE CUSTARD

500ml double cream 100g sugar 1 vanilla pod, halved and seeds scraped out 4 large egg yolks

1 For the jelly, mix the blood orange juice, sugar and ginger together in a large saucepan over a medium heat for 5-10 mins until the sugar has dissolved. Add the rhubarb and poach it gently for 3-4 mins or until tender, being careful not to overcook, then remove from the heat. Skim off any foam, then stir in the Campari. Soak the gelatine in cold water for 5 mins and squeeze dry. Add to the blood orange liquid, stirring to dissolve. Brush the inside of 6 x 150ml dariole moulds with cold water so that they are just damp. 2 Lift the rhubarb out of the pan with a slotted spoon and divide two-thirds of it between the darioles. Pour the liquid over. Set aside the rest of the rhubarb and chill until needed. Allow the jellies to cool, then put in the fridge for at least 6 hrs or overnight until set. To make the custard, set a large bowl over iced water. Combine the double

Richard is a veteran on the Great British Menu 70 BBC Easy Cook

cream, sugar and vanilla in a large saucepan and bring to the boil. Briefly whisk the egg yolks in another bowl, then whisk in a third of the hot cream mixture. Don’t let it froth up, just make sure that all of the ingredients combine smoothly. 3 Pour this egg mixture back into the rest of the boiling cream, stirring all the time, until the custard is quite thick. Pour it into the bowl over iced water in order to prevent it overheating and curdling. Cover the surface with cling film to prevent a skin forming, then leave to cool. Chill until needed. 4 To serve, pour a puddle of custard on 6 plates. Dip each dariole in hot water for a few secs, then turn out onto the custard. Top each jelly with a few poached rhubarb slices, and serve with the shortbread biscuits and any extra custard on the side.

TV CHEFS PAUL HOLLYWOOD

The Great British Bake Off’s

Paul Hollywood ‘Treat the family to one of my easiest ever recipes. Only eight ingredients, and perfect warm from the oven’ Banana, walnut & chocolate chip loaf Serves 8 Prep 15 mins Q Cook 1 hr 5 mins Q 61p a portion Q 578 kcals, 28g fat, 13g sat. fat, 50g sugar Q Q

4 ripe banana, peeled 250g caster sugar 2 egg 140g softened butter 250g plain flour 2 tsp baking powder 100g walnut pieces 100g chocolate chips

Uneaten cake will keep in an airtight container for up to 3 days

1 Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin. 2 Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tin, then turn out and serve cut into thick slices.

Use up the bananas in… Banana blondies Heat oven to 180C/160C fan/gas 4. Melt 250g caster sugar, 100g butter, 100g ready-made caramel and 100g white chocolate together until smooth. Cool a little, then add 2 eggs and fold in 200g UGNHTCKUKPIƃQWT and 2 sliced ripe bananas. Pour into a lined 20cm square tin and bake for 45-50 mins. Makes 8.

Paul is a judge on The Great British Bake Off BBC Easy Cook 71

ids' K cook class

Learn to make

XÜbbI >Ûi vÕ  Ìi ÌVi ÜÌ ÞÕÀ V `Ài LÞ >} ÌiÃi μÕV >``i VÕëââ>à School holiday pizzas Makes 6 x 20cm, or 10-12 smaller pizzas Q Prep 30 mins Q Cook 15 mins Q £1.63 per 20cm pizza Q 341 kcals, 5g fat, 1g sat. fat, 3g sugar per 20cm pizza (without topping) uncooked Q

WHAT YOU NEED

Scales 2-3 large mixing bowls Wooden spoon Cling film Box grater or garlic crusher Measuring spoons 72 BBC Easy Cook

Measuring jug Flour dredger (not essential) Rolling pin Baking trays Small bowls for toppings Pastry brush Scissors Chopping board

1 garlic clove 400ml chunky passata 1 tbsp tomato purée 1 tsp dried oregano handful basil leaves, snipped small pinch of sugar 1 tsp red wine vinegar

FOR THE DOUGH

FOR THE TOPPINGS

500g strong white bread flour, plus extra for dusting small pinch of sugar 7g sachet fast-action dried yeast 2 tbsp olive oil, plus extra for greasing 300ml warm water

ham, red peppers, black olives, salami, mozzarella, cherry tomatoes, cheddar, tuna, sweetcorn houmous & green salad, to serve

FOR THE SAUCE

½Ì Ì v Ìà >à ë Þ >} «ââ> q Ìà à > ÌÀ`ÕVÌ Ì LÀi>`>} >` Õ`iÀÃÌ>`} `Õ}] >` Ì Ü }Ûi ÞÕÀ V ` > Õ`iÀÃÌ>`} v ÜÞi>ÃÌÜÀð

COOK SCHOOL FOR KIDS

1

2

3

For a perfect dough, add a splash more water if the consistency is too dry

Mix a sticky dough *ÕÌ Ìi yÕÀ] ÃÕ}>À >` Þi>ÃÌ  > LÜ >` >i > i  Ìi ``i° Ƃ`` Ìi  >` Îää Ü>ÌiÀ° -ÌÀ ÜÌ > Ü`iëÕÌ ÞÕ>Ûi>ÃÌVÞ`Õ}°

4

Make a tasty tomato sauce À>Ìi Ìi }>ÀV  Ìi wi i`}i v > LÝ }À>ÌiÀ° /« Ì > LÜ >` Ý ÜÌ Ìi ÌiÀ Ã>ÕVi }Ài`iÌð -ÌÀ Üi ÕÌiÛiÀÞÌ} ÃVLi`]ÌiÃiÌ>Ã`i°

7

Build your own pizza *ÕÌ > Ìi Ì««}à ÕÌ  `vviÀiÌ LÜà >`iÌÌi¼LÕ`½ÌiÀÜ«ââ>°

Time to get kneading -V>ÌÌiÀ > LÌ Ài yÕÀ ÛiÀ Ìi ÃÕÀv>Vi >` Ì« Ìi `Õ} Ì Ì° 9Õ Ü Ü>Ì Ì ¼ÃÌÀiÌV½ Ìi `Õ} >` LÀ} Ì L>V Ì > L> Ã>«i° /ÃÜii`ÌLi`ivÀ>LÕÌ£äð

5

6

Roll out the dough i>Ì Ûi Ì ÓÓä ÉÓää v>É}>à n° Û`i Ìi `Õ} Ì Ìi >ÕÌ v «ââ>à ÞÕ Ü>Ì Ì >i° ÀÕÃ Ìi L>} ÌÀ>Þà ÜÌ ° , ÕÌ Ìi`Õ}]ÌivÌÌÌiL>}ÌÀ>Þð

8

Leave the dough to grow ÀÕÃ > Vi> LÜ ÜÌ > ÌÌi Ûi ] «ÕÌ Ìi `Õ}  Ì >` VÛiÀ ÜÌ V} w° i>Ûi Ì ÃiÜiÀi Ü>À vÀÌÌ}ÀÜÕÌÌ>Ã `ÕLi`Ãâi°

Spoon on the tomato sauce v Ìi `Õ} à Ì] > V` V> i>ÃÞ Ìi>À Ì] à >i ÃÕÀi Ì>Ì ÌiÞ ÕÃi Ìi L>V v Ìi ë Ì ëÀi>` Ìi Ã>ÕVi ÛiÀ° 9Õ V> Ü vÀiiâi Ìi«ââ>ÃÌÕÃiÜiiÛiÀÃÕÌÃÞÕ°

Serve cut into pieces with houmous and a simple green salad

Get cooking >i «ââ>à vÀ £Ó£x à ÕÌ «Õvvi` Õ« >` }`i >ÀÕ` Ìi i`}iÃ] Ìi V>ÀivÕÞ vÌ ÕÌ v Ìi Ûi° i>Ûi Ì V Ã}ÌÞ]Ìi ëÌ>L>À`À«>Ìi°

What did we learn?

As well as mixing and stirring, children will learn three key skills that will be useful when making a number of other recipes Q Mixing and kneading dough "Vi ÌiÞ½Ûi }Ì Ìi >} v ÌÃ] ÌiÞ Ü Li >Li Ì >i >`Ã>«i L>ÃV LÀi>`à >` Àð Q Rolling Ƃ `iÝÌiÀÕà à Ì>Ì V> Ìi Li >««i` Ì >} «>ÃÌÀÞ >` LÃVÕÌð iÌ `à Ì Ìi >LÌ v >Ü>Þà À} Õ« >` `Ü] >` Ì >VÀÃÃ] à ÌiÞ }iÌÌiÀ Üi}Ì Li` Ìi À} «° Q Making tomato sauce /i Ì>Ì L>Ãi V> Li ÕÃi` >à > ëi «>ÃÌ>Ã>ÕVivÀ>Üii}Ìv>Þi>°

BBC Easy Cook 73

Recipe index

MARCH 2016

Meat & poultry

Hot cross pudding

Next time in

easycook Burgers & wedges

Chicken nacho grills

Bacon & bean casserole...................................... 42 Beef with red wine & carrots ............................... 16 Better-than-baked beans with spicy wedges ....... 8 Bubble & squeak ................................................. 27 Buttermilk-crumbed wings.................................. 47 Cheeseburger & chips......................................... 33 Cherry tomato & ham bread & butter bake ....... 28 Chicken & bean enchiladas................................. 33 Chicken & lemon risotto...................................... 44 Chicken tikka masala ........................................... 34 Classic club sarnie................................................ 23 DIY kofta burgers................................................... 9 Greek lamb baguette .......................................... 26 Ham, cheese & mushroom turnovers ................. 28 Herb-brined pork chops...................................... 68 Herb roast pork with vegetable roasties............. 57 Italian cottage pie................................................ 16 Lamb & potato pie .............................................. 26 Lamb meatballs with freekeh .............................. 15 Microwave jambalaya.......................................... 44 Minced beef Wellington...................................... 67 One-pot chicken pilaf.......................................... 10 Open rye sandwich with chicken & avocado ..... 21 Pappardelle with beef ......................................... 17 Pork & bulghar stuffed peppers.......................... 13 Posh pot noodle .................................................. 23 Red Hot Buffalo wings......................................... 49 Roast chicken & pea risotto ................................ 20 Roast chicken soup.............................................. 24 Sausage & herb bread pudding ......................... 28 School holiday pizzas .......................................... 72 Simple roast chicken............................................ 20 Slow-roast shoulder of lamb ............................... 65 Spaghetti & meatballs......................................... 35 Spaghetti carbonara............................................ 52 Spanish-style meatballs....................................... 35 Speedy microwave pizza toastie......................... 41 Spicy chicken cacciatore...................................... 19 Stuffed peppers................................................... 23 Super speedy chilli .............................................. 22 Tandoori skewers................................................. 30 Tangy turkey sloppy joes with celeriac slaw ......... 6 Teriyaki wings....................................................... 46 Thai peanut wings ............................................... 48 Watercress soup with bacon dumplings............. 68

Fish & seafood Broccoli & mackerel pasta................................... 30 Egg-in-the-hole salmon toastie........................... 56 À`>Þ }Ì wà «i............................................. 34 Italian-style prawns .............................................. 19 Leeky salmon in a parcel ..................................... 44 i E ÀÃi>ÀÞ VÀÕÃÌi` wà .......................... 24 *à wà E V«Ã.................................................. 24 Tagliatelle with salmon ........................................ 52 Thai salmon noodles .......................................... 14 Tuna pasta bake................................................... 19

Plus lots more delicious recipes for you to enjoy!

April issue

ON SALE 4th March

Only £2.50

Subscribe today – see p36 for details 74 BBC Easy Cook

Vegetarian Feta & spinach scone wedges ............................ 24 Fetuccine with walnut sauce ............................... 52

School holiday pizzas, p72 Indian butternut squash curry ............................. 10 Microwave chilli ................................................... 45 Microwave kale & chilli eggs............................... 44 Microwave mac ‘n’ cheese .................................. 43 Oven-baked egg & chips.................................... 13 Parsnip hash......................................................... 27 Pizza-style fusilli.................................................... 52 Red lentil, chickpea & chilli soup ........................ 14 Risotto with chilli & mint crumbs......................... 10 Spiced fried potatoes & green beans................. 70 Tagliatelle with lemon.......................................... 52 Tomato sauce....................................................... 19

Sides & extras Apple gravy ......................................................... 57 Blue cheese dipping sauce ................................. 49 Caramelised shallots............................................ 67

Ài>Þ V>Õ yÜiÀ.............................................. 30 Curry paste........................................................... 34 Dijon-blue cheese dipping sauce ....................... 47 Fruit power shake ................................................ 30 Green onion-ranch dipping sauce ...................... 46 Harissa dip ........................................................... 30 iÀLÞ y>ÛÕÀ VÕLià ............................................ 30 Oil-free French dressing...................................... 30 Parsley dip............................................................ 12 Roasted carrots.................................................... 67 Tom’s coconut icing ............................................. 61 Vegetable crisps .................................................... 7

Salads Chicken liver & chorizo salad .............................. 65 Detox salad.......................................................... 30 Skinny chicken Caesar salad ............................... 20

Sweet treats Banana blondies.................................................. 71 Banana, walnut & chocolate chip loaf ................ 71 ÕiLiÀÀÞ ÕvwÃ................................................. 61 Bread & butter pudding...................................... 66

V >Ìi ÌÀÕvyià ................................................ 59 Flourless dark chocolate cake ............................. 60 Healthy banana & peanut butter ice cream ....... 14 Lemon & hazelnut biscuits .................................. 58 Miracle microwave meringues ............................ 45 Orange custard.................................................... 66 Tipsy rhubarb & blood orange jelly .................... 70 White choc chip fudge ........................................ 59 White chocolate & pistachio blondies................ 62 Quick lemon baskets........................................... 41 Quick yogurt ice .................................................. 30 Spiced hot choc ................................................... 40

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company London Ìi`° 7À `Ü`i½Ã «ÀwÌà >Ài ÀiÌÕÀi` Ì Ìi vÀ Ìi LiiwÌ v Ìi ViVi vii «>ÞiÀ° -- £Ç{ΣÇx° Reprographics by Immediate Media Company London Limited. Printed by Polestar Chantry. © Immediate Media Company London Limited 2016. All rights reserved. Reproduction in whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. BBC Worldwide Ltd is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal data. The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free and coated with kaolin from Brazil. The cover is printed  £xä}à > iÀi ƂÀÌ «À`ÕVi` LÞ ->«« *>«iÀ >Ì ÌiÀ i}i 

 

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Monday: chips. Tuesday: jackets. Wednesday: mash. Thursday: arrrghhh! Our wide range of Heat and Eat dishes provide a tasty change and help you to just say no to spuds. After all, variety is the spice of life.

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