BBC Easy Cook 2016-91

BIGGER BRIGHTER BETTER

SPRING 2016

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92-PAGE

BUMPER ISSU E

Spring recipes Speedy pizzas Q Pulled pork taco oss Q Cheesy meatballls Q

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THE GREAT BRITISH GARDEN GROW YOUR OUR OWN MOREISH MEALS!

No-sugar sweets (Guilt-free, too!)

Beef & radish sarnies

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Peach & apricot tart

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...to your bumper 92-page Spring issue of Easy Cook. We’re bigger, bolder and brighter, packed with an amazing 110 moreish recipes for you to cook for yourself, your family and your friends. This month, we’re flinging open our kitchen doors and reacquainting with our great British gardens, with tips and advice for how you can grow your own produce to conjure up delicious, seasonal recipes (p47). Good for you, good for the environment. And with the Bank Holiday looming on the horizon, we’ve got a fabulous feast of foodie treats to help you relax with your family over the lovely, long weekend (p28). Next month also heralds the conclusion of a cracking competition to be shown on BBC TV – the Eurovision Song Contest – so gather everyone round for Swedish meatballs (p34), speedy pizzas (p36) and top tacos (p38). Spring has sprung, so enjoy the sunshine!

Easy Cook to da & ge t a bonu y s Orla Kiely gi f t! see p44

PS You won’t want to miss our fabulous May issue, on sale Thursday 5th May!

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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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Speedy veggie pizza

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 «ÃÃLi] >` «Ài«>À>Ì Ì ià Ì >  Õ ° Q Ƃ ÕÀ ÀiV«ià >Ài VÃÌi`  ÕÃ} «ÀVià vÀ

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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 iÜÃ Publishing Director Simon Carrington

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ADVERTISING Advertising Director Jason Elson (020 7150 5030) Group Head, Brand Catherine Nicolson Senior Sales Executive Abigail Snelling Inserts >ÀÀÞ ,Ü>` Senior Partnerships Executive

> iÜ > MARKETING & READER OFFERS Senior Marketing Executive Chris Pearce Reader Offers Manager â> Û>à 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 Technician 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 Àà iÀÜ UK Publishing Coordinator Û> ƂLÀ>  [email protected] LLVÜÀ`Ü`i°V ÉÕ >âÉÕ«ÕLÃ}°>Ã«Ý 7i >i iÛiÀÞ ivvÀÌ Ì iÃÕÀi Ìi >VVÕÀ>VÞ v Ìi prices `ë>Þi`  >ÃÞ  >}>âi° ÜiÛiÀ] ÌiÞ V> Û>ÀÞ Vi Üi } Ì «ÀÌ° *i>Ãi ViV ÜÌ Ìi >««À«À>Ìi ÀiÌ>iÀà vÀ vÕ `iÌ>ð ÕÌÀÌ> >>ÞÃà VÕ`ià ÃÌi` }Ài`iÌà Þ and excludes optional ingredients such as salt. It is measured per «ÀÌ° 7i >L`i LÞ *-"½Ã ÀÕià >` Ài}Õ>Ìð / }Ûi vii`L>V >LÕÌ ÕÀ >}>âiÃ] «i>Ãi ÛÃÌ 

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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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BBC Easy Cook

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57

Contents EVERYDAY

10 30-MINUTE SUPPERS Easy and speedy weeknight meals 21 CAUSE A STIR Make retro milkshakes and floats 22 THE NEW BRUNCH You’ll love these epic breakfast-meetsdinner comfort foods! 26 TAKE A TIN OF SARDINES... 3 quick storecupboard lunches

Vietnamese caramel pork SPRING 2016

38 TEMPTING TACOS Try our 3 delicious fillings 40 CHICKEN TONIGHT? One-tray wonders from around the world BRITISH GARDEN

47 GET GROWING! Tips for growing herbs and vegetables at home, and our favourite seasonal dishes BAKING

WEEKEND

28 BANK HOLIDAY DINNER Effortless and healthy crowd-pleasers 34 PARTY LIKE ITS EUROVISION Celebrate in style with Swedish meatballs 36 PIZZA IN A FLASH Make your own takeaway favourite at home with our unbeatable topping ideas

58 SECRET INGREDIENT How buttermilk can transform your cakes 62 MARVELLOUS MERINGUES Impress with our pretty rainbow meringues 65 GLUTEN-FREE CAKE Make our Cherry blossom showstopper 66 LOW-SUGAR BAKING Sweet treats with much less refined sugar

EASY COOK SPRING

72 65

Steak with brioche leeks

Cherry blossom cake

easyoffer

22

46 Fancy growing your own veg? Get 6 FREE tomato plants worth £11.98

Fried chicken  YCHƃGU

TV CHEFS

70 JAMES MARTIN Comforting home cooking 74 MARY BERRY Top bakes and makes for a dinner party 79 TOM KERRIDGE Simple baked lemon sole

88 KIDS NUTRITION Tips for helping them to eat better ALSO IN THIS ISSUE

6 QUICK BITES News, tips, seasonal produce and great gadgets

80 JOHN TORODE Tomato tarts and chorizo rigatoni

20 FOOD FEED Our favourite snippets from the internet this month

82 GREGG WALLACE Easy Gooseberry pie

44 SUBSCRIBE Don’t miss a single issue of Easy Cook

83 RICHARD BURR Pretty Jammy dodger flowers COOKING WITH KIDS

84 PESTO PASTA Make some homemade pesto 86 PICNIC SANDWICH Teach them to make a packed lunch

Make our cover recipe

GET A BONUS Orla Kiely oven mitt when you subscribe today to BBC Easy Cook, see p44 for details

British spring roast chicken, p43

BBC Easy Cook

5

Seasonal food ideas News snippets Kitchen must-haves +PITGFKGPVQH VJGOQPVJ/KPV

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There are several types of mint, each with its own subtle difference. The most popular type is spearmint, with its serrated leaves and ÀivÀiÃ}y>ÛÕÀ°Ì is commonly used to make mint sauce or jelly. Peppermint has darker leaves and a stronger y>ÛÕÀ]>`««Õ>À sweets. Here’s a great way to start using your mint…

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Blitz 285g CPVKRCUVQ CTVKEJQMGUKPQKN with a handful of OKPV NGCXGU in a food processor until fairly smooth. Add 3 tbsp ETÄOG HTCÊEJG, season, then pulse. Add 1 tsp NGOQP LWKEG. Tip into a bowl, cover and chill. Serves 6.

*WPIT[HQTOQTG! We’ve got 10 more simple and speedy pizza ideas for the weekend. Turn to p36 for some tasty toppings

9JCVUKPUGCUQPTKIJVPQY!Fruit and veg to inspire your cooking

APRICOTS 6

BBC Easy Cook

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Our top reads if you're cutting out dairy or becoming a vegan

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ÀiÀ>ÃÌiÀ ivw > ÃÌ Jackie really proves that veg can be the superstar; from classic dishes such as

>Õ yÜiÀE > i«> À>] to regional specialities such as Oothapam (delicious veggie crumpets). Vegan Street Food by Jackie Kearney (£16.99, Ryland Peters and Small)

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%QNQWTYQTMU 5KNKEQPG %TCHV 6QPIU £7.99, Steamer Trading Cookshop $CEK /KNCPQ 'XGTITGGP 9KPG)NCUU £8, Amara 2KPM ,WI £5.99, HomeSense

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Food allergies led Olivia to experiment with glutenfree cooking, and the result is this beautifullyillustrated book. We love her easy desserts and cakes, all made without any gluten, `>ÀÞÀÀiw i`ÃÕ}>À° Livia’s Kitchen, Olivia Wollenberg (£20, Ebury Press)

GOOSEBERRIES

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BBC Easy Cook



EVERYDAY

All recipes tested Easy-to-buy ingredients 30 mins to the table or less Weeknight inspiration No tricky techniques or expensive equipment

Feed your family IN A FLASH!

Herb pancake wraps with goat’s cheese Serves 2 Prep 10 mins Q Cook 8 mins Q £1.30 a portion Q 254 kcals, 17g fat, 7g sat. fat, 5g sugar Q Q

1½ tsp rapeseed oil 2 spring onions, finely chopped 1 large courgette, coarsely grated and squeezed dry 2 large eggs 2 tbsp chopped basil 2 tsp thyme leaves 50g soft vegetarian goat’s cheese 2 medium tomatoes, chopped 6 Kalamata olives, rinsed and halved 2 handfuls baby kale or watercress 1 Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan. 2 Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs. 3 Spread the cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and kale, then roll up and cut in half. Alternatively, spread the goat’s cheese over the pancakes, top with the filling and serve open. 10 BBC Easy Cook

EVERYDAY 30-MINUTE SUPPERS

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Mushroom & goat’s cheese calzone Serves 2 Prep 10 mins plus rising Q Cook 20 mins Q £1.91 a portion Q 484 kcals, 17g fat, 7g sat. fat, 4g sugar Q Q

220g pack pizza base mix 2 tsp olive oil 250g mixed mushrooms, such as chestnut, Portobello, porcini or shiitake 1 fat garlic clove, crushed pinch chilli flakes 1 tsp rosemary leaves, finely chopped 1 tbsp half-fat crème fraîche 100g vegetarian goat's cheese rocket, to serve

1 Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat. 2 Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal. 3 Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

%JCPIG VJG ƃCXQWT VQ Spinach & ricotta Wilt a 200g bag baby spinach, squeeze the water out and season. Shred, then fold through 250g ricotta, freshly grated nutmeg and 50g grated Parmesan. Spread over the base and bake as above.

12 $$%'CU[%QQM

EVERYDAY 30-MINUTE SUPPERS

Veggie pleasure!

Spicy mushroom & broccoli noodles Serves 2 Prep 10 mins Q Cook 10 mins Q £1.36 a portion Q 624 kcals, 14g fat, 2g sat. fat, 17g sugar Q Q

1 low-salt vegetable stock cube 2 nests medium egg noodles 1 small head broccoli, broken into florets

1 tbsp sesame oil, plus extra to serve 250g pack shiitake or chestnut mushrooms, thickly sliced 1 fat garlic clove, finely chopped ½ tsp chilli flakes 4 spring onions, thinly sliced 2 tbsp hoisin sauce handful roasted cashew nuts 1 Put the stock into a pan of water, then bring to the boil. Add the noodles and cook for 2 mins. Add the broccoli and boil for 2 mins. Reserve a cup of stock, then drain everything.

2 Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

$$%'CU[%QQM 13

Chickpea & coriander burgers Serves 4 Prep 10 mins plus chilling Q Cook 10 mins Q 91p a portion Q 344 kcals, 8g fat, 1g sat. fat, 6g sugar Q Q

400g can chickpeas, drained zest 1 lemon, plus juice ½ 1 tsp ground cumin small bunch coriander, chopped 1 egg 100g fresh breadcrumbs 1 medium red onion, ½ diced, ½ sliced 1 tbsp olive oil 4 small wholemeal buns 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve 1 In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Sausage, leek & fennel pasta Serves 4 Prep 5 mins Q Cook 25 mins Q 96p a portion Q 600 kcals, 27g fat, 8g sat. fat, 6g sugar Q

Q

1 tbsp olive oil 6 good-quality pork sausages 3 leeks, thinly sliced 400g fusilli 2 garlic cloves, crushed 1 tsp fennel seeds 2 tsp wholegrain mustard zest ½ lemon grated Parmesan, to serve 1 Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until

browned and crispy in places. Remove using a slotted spoon and set aside. 2 Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the water. 3 Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Top with Parmesan and black pepper before serving.

Love leeks? Try.. .GGM  OCEMGTGN DCMG

Love fennel? Try... %WEWODGT UCNCF

Fry 2 sliced leeks in DWVVGT until soft. Cook 175g penne in salted water. Heat the grill. Stir 200ml ETÄOG HTCÊEJG, 1 tbsp capers and 2 OCEMGTGN wiÌÃ] Ãi` >` y>i`] Ì Ìi leeks. Heat for 1 min. Drain the pasta. Season. Tip it all into a baking dish. Scatter with 25g DTGCFETWODU and grill until golden. Serves 2.

Mix 350g YJQNGOKNM [QIWTV with 2 medium EWEWODGTU, peeled, deseeded and sliced, juice of ½ NGOQP and ½ tsp lightly crushed fennel UGGFU. Season and chill until needed. Just before serving, fold in small bunch chopped OKPV and a drizzle of olive oil. Serves 4-6.

14 BBC Easy Cook

2 Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Serve with some… Skinny carrot fries Heat oven to 200C/180C fan/gas 6. Cut 1kg carrots into ‘fries’, about 1cm thick, and mix with 2 tbsp EQTPƃQWT and a good grating of black pepper. Toss with 2 tbsp vegetable oil, spread in a single layer on 2 baking trays lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt ÜÌ wiÞ chopped tarragon and toss through the cooked fries. Serves 4 as a side.

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'8'4;&#; 30-MINUTE SUPPERS

BBC Easy Cook 

Chicken with crispy Parma ham Serves 4 Prep 10 mins Q Cook 20 mins Q £3.03 a portion Q 302 kcals, 7g fat, 2g sat. fat, 3g sugar Q Q

450g new potatoes, halved if large 225g runner beans, trimmed and sliced 4 skinless chicken breasts 4 slices Parma ham 1 tbsp olive oil 1 garlic clove, crushed juice 1 lemon 1 Cook the new potatoes in boiling salted water for 10-15 mins, until tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they’re about 1cm thick. Season.

16 BBC Easy Cook

2 Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way. 3 Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.

Use up Parma ham in… Ham & peach plates Arrange 3 slices of Parma ham on 2 plates. Slice 2 peaches halves into 6 wedges, then scatter over the ham. Shave 25g Parmesan over both plates, then drizzle with a little extra-virgin olive oil. Scatter with black pepper and chervil. Serves 2.

EVERYDAY 30-MINUTE SUPPERS

Salmon with miso veg Serves 2 Q Prep 5 mins Q Cook 9 mins Q £2.54 a portion Q 282 kcals, 15g fat, 3g sat. fat, 4g sugar Q

18g pack instant miso soup 2 garlic cloves, finely grated 1 tbsp rice vinegar or white wine vinegar 100g thin-stemmed broccoli, cut into lengths and small florets 4 spring onions, chopped 100g beansprouts 2 big handfuls watercress (about 50-85g) 240g pack of 2 skinless salmon fillets

For tasty Tofu miso Dissolve a sachet of instant miso soup mix in a bowl with boiling water. Add a dash soy sauce, 1 tbsp diced silken tofu and a good sprig of watercress. Serves 1.

1 Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins. 2 Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.

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BBC Easy Cook 17

Fast-fix fried rice Serves 2 Prep 5 mins Q Cook 7 mins Q £1.50 a portion Q 355 kcals, 11g fat, 3g sat. fat, 6g sugar Q Q

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4 tsp sunflower oil 2 eggs, beaten 4 rashers bacon, chopped 350g mushrooms, sliced 400g frozen peas 2 cloves of garlic, crushed ½ finger-length piece of fresh root ginger, grated 4 tsp dark soy sauce, plus extra to serve 2 tsp sugar 500g cooked basmati rice 1 Heat the oil in a large frying pan or wok, then tip in the beaten eggs. Leave to set for about 30 secs, swirling the eggs around the pan every now and again, then tip onto a plate and finely slice into long ribbons. 2 Add the bacon and mushrooms to the pan, and fry for about 3 mins until golden. Add the peas, garlic and ginger, then cook for 1 min. 3 Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the soy sauce mixture. Stir through the egg and serve straight away, with more soy sauce if you like.

Love your leftover rice Gazpacho salad with crispy pollock Serves 4 Prep 5 mins Q Cook 15 mins Q £2.97 a portion Q 296 kcals, 13g fat, 2g sat. fat, 9g sugar

Q

Q

85g white bread, torn into chunks 4 tbsp olive oil 4 large tomatoes, cut into chunks ¾ cucumber, cut into chunks 1 yellow pepper, deseeded, cut into chunks ½ red onion, thinly sliced 2 tbsp Sherry vinegar 2 garlic cloves, crushed 4 skinless pollock fillets 1 Heat oven to 200C/180C fan/gas 6. Scatter the bread over a baking tray, toss with 1 tbsp oil, then bake for 10 mins until crisp and golden. Meanwhile, mix together the tomatoes, cucumber, pepper and onion with another 2 tbsp oil, the sherry vinegar and crushed garlic, then season well. 18 BBC Easy Cook

2 Heat a large, non-stick frying pan. Add the remaining oil and, once hot, fry the fish for 4 mins until golden. Flip the fillets over and continue cooking for another 1-2 mins until the fish is cooked through. 3 Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside it.

Use up leftover pollock in 6QOCVQ  VJ[OG ƂUJ Heat 1 tbsp oil in a frying pan, add 1 onion, chopped, then fry for 5-8 mins until browned. Stir in 400g can chopped VQOCVQGU, 1 tsp UQHV DTQYP UWICT, 2 tsp HTGUJ VJ[OG leaves and 1 tbsp UQ[ UCWEG, then bring to the boil. Simmer for 5 mins, then add 4 RQNNQEM ƂNNGVU. Cover and cook for 8-10 mins. Serves 4.

Be sure to put cooked leftover rice in the fridge as soon as it’s cool and use it within 24 hours

OKPWVG RCGNNC Fry 150g sliced EJQTK\Q, 1 onion, sliced, and 1 garlic clove, crushed, until softened – you won’t need oil because of the oil in the chorizo. Stir in 1 tsp each VWTOGTKE and RCRTKMC, then 600g cooked TKEG, 200g RTCYPU, 2 handfuls of RGCU and 100ml EJKEMGP UVQEM. Cook for a few mins until the prawns are cooked and the rice is hot. Season and serve with some NGOQP YGFIGU. Serves 4.

6WPC TKEG UCNCF Mix together 600g cooked TKEG with a 400g can drained EJKEMRGCU, two 185g drained cans of VWPC] > wiÞ V««i` UOCNN TGF QPKQP and a small bunch of RCTUNG[, chopped. Whisk the juice of 1 lemon with 3 tbsp olive oil and some seasoning. Mix into the salad. Serves 4.

EVERYDAY 30-MINUTE SUPPERS

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BBC Easy Cook 19

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Thinking about starting a food blog? Food writer Emily Leary shares her advice

@ramsonsandbramble "Vi > Ûi}iÌ>À> Ü ``½Ì i Ûi}iÌ>LiÃ] >VÞ vÀ ii`à à Ü > Ûi}}i v` ÜÀÌiÀ° -i Ìià Õà Ü Ãi >Ì>à > Ài L>>Vi` `iÌ°°° I grate, salt, sauté, braise, wilt and purée veg Ì «>V Ài }`iÃà Ì Þ `iÌ° /à VViÌÀ>Ìià y>ÛÕÀ] >` i>à ÞÕ V> }iÌ >Þ «ÀÌà v Ûi}iÌ>Lià Ì i i>t I only eat whole grains ÜiÀi «ÃÃLi° 7 iÜ Ì>Ì ÞÕ VÕ` }iÌ LÀÜ ÀÃÌÌ ÀVi¶ ̽à i>ÀÌiÀ Ì> ÜÌi Ã Ì ÃÌ>`à ի Ì ÃÌÀ} y>ÛÕÀð Þ LÕi ViiÃi ÀÃÌÌ ­À}Ì® ÜÀà Üi° I have a low-sugar smoothie ÃÌ À}ÃvÀ>i>`ÃÌ>ÀÌt

Why did you start your blog?  ÃÌ>ÀÌi` Ìi L} Ƃ Õ Þ /  Ó䣣 Üi  Ü>à  >ÌiÀÌÞ i>Ûi ÜÌ Þ ÃiV` V`°  >` Lii ÜÀ} } vwVi ÕÀà >Ì Ìi Ì i] Ã Ƃ Õ Þ / Ü>à VÀi>Ìi` Ì ViiLÀ>Ìi Ìi v>VÌ Ì>Ì] >à Üi >Ã Þ ¼`>Þ L½] ½ > Õ ÞÜÌ ÌiÀiÃÌÃÕÌÃ`ivÜÀ° What do you think made it so popular?  Ì ÃÌ «>ÀiÌà >Ài  Ìi «ÃÌ v ÌÀÞ} Ì L>>Vi ÜÀ vi] v> Þ vi >` Ì i vÀ Ìi ÃiÛið 7i  ÃÌ>ÀÌi` Ì Ã>Ài ÀiV«ià >` Ì«Ã Ì>Ì >Ài μÕV >` i>ÃÞ] Ì Ãii i` Ì ÀiÃ>Ìi ÜÌÌÃv «i«i°Ì}ÀiÜvÀ ÌiÀi°

Tip! Add rainbow sprinkles to cake mix to

give your sponge a colourful ¼funfetti½ effect

Spoted!

Ashley (@ CYGNNU is >} iÀ Ü>Þ ÌÀÕ} Ìi ÀiV«ià  ÕÀ >ÀV ÃÃÕi° ¼Þ ÕÃL>` >`  «> > v ÕÀ ÜiiÞ i>à vÀ

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What’s Appening? Àii>««ÃvÀv`ià Yummly This app allows you Ì wÌiÀ ÀiV«ià LÞ Ìi }Ài`iÌà ÞÕ >Ài>`Þ >Ûi  ÞÕÀ ÌVi°  ë«} ÌÀ«ii`i`° Foodie Ûi Ì>} «VÌÕÀià v ÞÕÀ v`¶ /à >«« >à v`ëiVwV wÌiÀÃ] à ̽ }Ûi ÞÕ > ÛLÀ>Ì Þ À >>ÀÌÃÞ Õ}vÌi>°

What advice would you give to someone who wants to start a blog? ÕÃÌ ` Ìt /iÀi½Ã À vÀ iÛiÀÞi i >` v ÞÕ ÃÌ>ÀÌ ÕÌ ÕÃÌ L}}} vÀ Ìi Ûi v Ì] Ì>̽à Ìi ÃÕÀiÃÌ Ü>Þ Ì w` > ÛVi° *Ì}À>«Þ à  «ÀÌ>Ì  v` L}}}] à ̽à > }` `i> Ì }iÌ «iÌÞ v «À>VÌVi] LÕÌ `½Ì ÜÀÀÞ >LÕÌ Li} ¼}` iÕ}½ q ÌiÀi>Ài>À`>`v>ÃÌ ÀÕiÃÌÃ}> i° What ingredients do you always have on hand in your kitchen? 7i >Ü>Þà >Ûi Ài>`ÞÀi` «>ÃÌÀÞ  Ìi vÀ`}i À vÀiiâiÀ°  Ûi Li} >Li Ì «ÕÌ Ì}iÌiÀ > μÕV «i À Ì>ÀÌ°  Ì ÌvÕ à > Õ`iÀÕÃi` }Ài`iÌ] «>ÀÌVÕ>ÀÞ > }ÃÌ i>Ìi>ÌiÀð /ÀÞ «ÀiÃÃ} ÕÌ Ìi iÝViÃà ÃÌÕÀi  ÌVi ÌÜi] Ìi `Àââi ÜÌ `>À ÃÞ Ã>ÕVi >` }À  > Ã>`ÜV«ÀiÃà q Ìi ÌiÝÌÕÀi à VÀi`Li° Follow Emily on amummytoo.co.uk

Did yu knw... that you can make poached eggs in the oven? Just add 1 tbsp

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EVERYDAY MILKSHAKES

a ! k e h S it up Chill out with these childhood favourites. They’re as good as you remember!

4CURDGTT[ TKRRNG ƃQCV Put one scoop of raspberry ripple ice cream in the bottom of each glass and divide 10 fresh raspberries between them. Top up the glasses with raspberry or cherry soda >` wà ÜÌ > ÃiV` ÃV« v Vi cream. Decorate with pink sprinkles and serve immediately with straws. Serves 2.

Get that sweet feeling of nostalgia

And why not try... Cookies & cream Put 2 scoops of cookies and cream or vanilla ice cream in a blender with 400ml milk, 2 tbsp chocolate syrup and 7 Oreo cookies and whizz until foamy and thick. Pour into the chilled glasses and top each with a further scoop of ice cream. Squirt a small amount of whipped cream on top of each milkshake. Crush another Oreo cookie and sprinkle over the milkshakes. Serves 2.

These recipes have been adapted from Milkshake Bar by Hannah Miles (£9.99, Ryland Peters & Small), photography by Kate Whitaker

BBC Easy Cook 21

EVERYDAY BRINNER

What’s for

DTČPPGT! Give your afternoons a makeover with these incredible breakfast-meets-dinner comfort foods Mac ‘n’ cheese sandwich Serves 2 Q Prep 5 mins plus cooling Q Cook 12 mins Q £1.97 a portion Q

unsalted butter, softened 4 slices wholemeal sourdough bread 180g cooked shredded ham hock 3–4 tbsp spicy barbecue sauce, to taste 160g grated Cheddar or Monterey Jack 1–2 tbsp sliced pickled jalapeños (optional) 2–4 big spoonfuls leftover mac ‘n’ cheese 1 Spread softened butter on the bread slices on one side. In a small saucepan, combine the ham and barbecue sauce and cook over low heat, stirring, until warmed through. Set aside.

Use up your mac ‘n’ cheese leftovers

2 This is easiest if assembled in a large, heavy-based non-stick frying pan. Put 2 slices of bread in the frying pan, butterside down. Top each bread slice with half of the cheese and half of the ham. It is best to drop the ham in spoonfuls and then spread the blobs out to the edges, gently, without disturbing the cheese beneath too much. Add jalapeños if using. Top this with blobs of mac ‘n’ cheese and spread to cover. Top each one with a bread slice, butter-side up.

Fried chicken & cornmeal waffles Serves 4 Prep 30 mins plus marinating Q Cook 20 mins Q £4.58 a portion Q Q

4 baby chickens (poussins) 1 litre buttermilk 1 large white onion, roughly chopped 2 tbsp chopped garlic a bunch of fresh thyme sprigs 1–2 tbsp hot sauce 4 litres peanut or groundnut oil 4 garlic cloves, peeled 135g plain flour 1 tbsp cayenne pepper 45g panko breadcrumbs FOR THE WAFFLES

135g plain flour 150g yellow polenta 2 tsp baking powder ½ tsp bicarbonate of soda 300ml buttermilk 2 eggs 115g butter, melted and cooled slightly YOU’LL NEED

3 Turn the heat to medium and cook the first side for 5 mins until deep golden, pressing gently with a spatula. Carefully turn each sandwich over with a large spatula and cook on the other side for 2–3 min until golden.

non-stick spray, for greasing 4-litre casserole dish (suitable for hob) kitchen twine a waffle maker 1 Rinse the chicken under cold water and pat dry. Combine the buttermilk, onion, garlic, 8 thyme sprigs and the hot sauce in a large bowl. Add the chicken, turning to coat. Cover and chill for 6–12 hrs. 2 Heat the oil in the dish over mediumhigh heat. Remove the chicken from the marinade and pat dry with paper towels. Place 1 garlic clove and remaining thyme sprigs in each cavity, tie the legs together with twine and sprinkle with 1 tsp salt. 3 Whisk the flour and cayenne together in a medium bowl. Coat the chicken in flour and then in panko, patting off excess. Fry 1 at a time for 10 mins until crispy and cooked through. Drain on a wire rack and rest for 10 mins while you cook the waffles. 4 Preheat the oven to 110C/90C fan/gas ¼ to keep the waffles warm when cooked. In a mixing bowl, whisk the dry ingredients with ¼ tsp salt. In another bowl, mix the all the wet ingredients together, including the melted butter. Pour the wet into the dry and mix. Spray your waffle iron with nonstick spray and pour about 125ml batter for each waffle. Cook until golden, then serve.

22 BBC Easy Cook

Hey, good clucking!

What is this madness? A variation on the classic fried chicken >`Ü>vyið/iVViÀiμÕÀiÃ> minimum of 6 hrs to marinate so don’t wait until you’re hungry to start cooking!

Turn over for sweet brinner inspiration BBC Easy Cook 23

Oreo pancakes with chocolate fudge sauce Makes 12 Prep 10 mins plus 30 mins chilling Q Cook 20 mins Q 58p a portion Q Q

160g self-raising flour, sifted 1 tsp baking powder 1 egg, separated 1 tsp pure vanilla extract 2 tbsp caster sugar 250ml milk 2 tbsp melted butter, plus extra for frying 9 Oreo cookies, broken into pieces FOR THE FUDGE SAUCE

30g cocoa powder, sifted 1 tsp cold water 150ml double cream 100g milk chocolate, chopped 1 tbsp golden syrup 1 tbsp butter 1 tsp pure vanilla extract 1 To make the pancake batter, put the flour, baking powder, egg yolk, vanilla extract, caster sugar, a pinch of salt and milk in a large mixing bowl and whisk together. Add in the melted butter and whisk again. The batter should have a smooth, dropping consistency. 2 In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 mins. 3 For the chocolate fudge sauce, mix the cocoa powder with a little cold water until you have smooth paste. Put the cream, chocolate, cocoa paste, golden syrup, butter, a pinch of salt and vanilla extract in a saucepan or pot set over medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan on the heat but turn it down to low to keep the sauce warm until ready to serve.

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24 BBC Easy Cook

4 When you are ready to serve, remove your batter mixture from the refrigerator and stir once. Put a little butter in a large frying pan set over medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan. Sprinkle some of the Oreo cookies into the batter and cook until the batter is just set then turn over and cook for a further 2–3 mins. Once cooked, keep the pancakes warm while you cook the remaining batter in the same way, adding a little butter to the pan each time, if required. Serve in a stack with the hot chocolate sauce poured over the top.

EVERYDAY BRINNER

Enjoy the pancakes with… Cinnamon coffee Put 1 litre water, 2 ½ tbsp brown sugar and 2 cinnamon sticks into a large saucepan over high heat. Bring to the boil, then boil for 3 mins. Remove from the heat and add 2 tbsp freshly ground coffee beans. Allow to infuse vÀ x ð 1Ã} > wi ÃiÛi] `À> ÌiVvvii] then serve straight away. Serves 4.

To be savoured and sipped...

easyoffer Recipes extracted from Breakfast for Dinner by Carol Hilker, photography by Toby Scott (£16.99). Easy Cook readers can buy it for just £11.99 including P&P. Call Macmillan Direct on 01256 302 699 and quote GJ7

BBC Easy Cook 25

EVERYDAY SARDINES

Simply sardines Sardines are cheap, sustainable and delicious, not to mention full of calcium and healthy omega-3 fats. These sardine recipes are w}>`Ài>Þi>ÃÞÌ>i

HEALTNHSY MAI IN A FLASH

Spanish sardines on toast Serves 2 Prep 5 mins Q Cook 5 mins Q 94p a portion Q 420 kcals, 21g fat, 4g sat. fat, 3g sugar Q

Q

1 tbsp olive oil 1 garlic clove, chopped 1 red chilli, deseeded and chopped 1 lemon, zest and juice 2 x 120g cans sardines in sunflower oil, drained 4 slices brown bread half small bunch parsley, chopped 1 Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest. 2 Add the sardines and heat through for a few mins until warm. 3 Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

Mediterranean sardine salad Divide 90g bag salad leaves between 4 plates, Ì i ëÀi ÛiÀ >`vÕ black olives, roughly chopped, and 1 tbsp capers, drained. Roughly LÀi> Õ« Ó Ý £Óä} V>à sardines in tomato sauce (drained and sauce reserved) and add to Ì i Ã>>`° Ý Ì i Ì>Ì Ã>ÕVi ÜÌ £ ÌLë olive oil and 1 tbsp red wine vinegar and drizzle over the salad. Serves 4.

Ready in 15 mins!

Did you know? Sardines are named after the island of Sardinia, where they were once found in abundance. Found in shoals throughout the Atlantic and Mediterranean, sardines >Ûi > ÃÛiÀ à >` > ÀV y>ÛÕÀi` yiÃ Ì >Ì à `>À  VÕÀ° Ƃ ÛiÀÞ i>Ì Þ Þ wà ] `iÀ Ã>À`ià >Ài Ü >à «V >À`ð >Ì Ì iÃi Vi > Üii Ì }Ûi your immune system a good boost.

26 BBC Easy Cook

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Spicy fennel linguine Serves 2 Q Prep 10 mins Q Cook 15 mins Q £1.47 a portion Q 552 kcals, 20g fat, 3g sat. fat, 5g sugar Q

175g linguine (or spaghetti) 120g can sardines piccanti (packed in chilli-infused oil) 1 large fennel bulb, thinly sliced 2 garlic cloves, sliced zest and juice 1 lemon

1 tbsp capers, drained, chopped handful flat-leaf parsley, chopped 1 tbsp extra virgin olive oil (optional) 1 Cook the linguine or spaghetti following pack instructions until al dente. Meanwhile, drain the chilli oil from the sardines into a large frying pan set over a medium heat. Add the sliced fennel, sliced garlic and lemon zest, then cook for 10 mins, stirring often, until the fennel becomes tender and is starting to colour.

2 Drain the pasta, reserving a few tablespoons of the cooking water. Tip the sardines (and the whole chillies from the can, if you like) onto the fennel. Break the fish up a little with a wooden spoon, then add the chopped capers, parsley, cooked pasta and 2 tbsp lemon juice. Season to taste. If the pasta seems a little dry, add 2 tbsp of the cooking water and stir gently. To serve, pile the pasta onto plates, drizzle with the extra virgin olive oil, if you like, and sprinkle over a little more parsley. BBC Easy Cook 27

9''-'0&ENTERTAINING

GOOD FOOD TO SHARE

Relx KVU VJG YGGMGPF Entertaining friends doesn’t have to mean ÛiÀ`Õ}}° Þ Ì i ÃÕ«iÀ i>Ì ÞLiiwÌÃ of raw ingredients in our sharing menu for six Chicken with pomegranate & Brazil nuts Serves 6 Prep 35 mins plus overnight marinating Q Cook 45 mins Q £2.24 a portion Q 707 kcals, 56g fat, 18g sat. fat, 2g sugar Q Q

FOR THE CHICKEN

150g pack Brazil nuts, half left whole, half chopped thumb-sized piece ginger, peeled 1 garlic clove juice 1 lime 250g pot of coconut milk yogurt (available in Tesco) 4 tbsp pomegranate molasses 6 free-range chicken legs or quarters TO SERVE

2 large aubergines, sliced lengthways 2 tbsp rapeseed oil 1 pomegranate, seeds only

1 Put the whole Brazil nuts in a food processor with the ginger, garlic and lime juice. Blend to a paste, then add the coconut yogurt and molasses. Blitz briefly to combine, then tip into a large bowl along with the chicken. Mix well to coat in the marinade, cover the bowl with cling film and leave in the fridge overnight. 2 The following day, heat oven to 190C/170C fan/gas 5. Spread the chicken out in a deep roasting tin, skin-side up, and cook in the oven for 45 mins-1 hr or until golden brown and the juices run clear. 3 While the chicken cooks, brush the aubergine slices with the oil and cook on a hot griddle pan for 3-4 mins each side or until tender and patterned with char marks. Lay the aubergines on a serving platter, add the cooked chicken and scatter over the chopped Brazil nuts and the pomegranate seeds.

2WV VJG DQVVNG QH RQOGITCPCVGOQNCUUGUQPVJGVCDNG HQT [QWT IWGUVU VQ FTK\\NG QXGTVJGKTRNCVG6JGUCWEG CFFU C FGNKEKQWU DWTUV QH UJCTRUYGGVPGUU 28 BBC Easy Cook

BBC Easy Cook 29

Mixed grain & preserved lemon salad Serves 6 Prep 20 mins Q Cook 25 mins Q £1.14 a portion Q 294 kcals, 8g fat, 1g sat. fat, 5g sugar Q Q

200g quinoa 200g pearled spelt juice 1 lemon 2 tbsp pomegranate molasses (you’ll find it in most World Food aisles) 2 tbsp rapeseed oil 1 tsp mixed spice 2 preserved lemons, chopped into very small pieces small pack flat-leaf parsley, chopped small pack dill, chopped ½ small pack mint, chopped 1 fennel bulb, very thinly sliced 25g pumpkin seeds, toasted 1 Bring a large pan of water to the boil. Rinse and drain the quinoa and spelt, and add to the pan. Boil for 15-18 mins or until just tender, then rinse and drain again under cold water. Leave to drain in a large sieve. 2 Meanwhile, in a large bowl, whisk together the lemon juice and pomegranate molasses, then slowly add the oil. Add the mixed spice and season well.

Courgette fritters with dill & cucumber sauce Serves 6 Prep 35 mins Q Cook 25 mins Q £1.53 a portion Q 151 kcals, 10g fat, 2g sat. fat, 2g sugar Q

Q

FOR THE FRITTERS

veg oil, for greasing 350g courgettes, grated 1 egg 50g buckwheat flour 1 tsp black onion seeds 25g pumpkin seeds 1 garlic clove, crushed 50g goat’s cheese FOR THE SAUCE

1 tsp Dijon mustard 50ml raw apple cider vinegar 1 tsp lemon juice 2 tbsp veg oil small pack dill, chopped ½ cucumber, peeled and diced TO SERVE

60g bag baby kale 1 lemon, cut into wedges 30 BBC Easy Cook

1 First make the sauce. Whisk together the mustard, vinegar and lemon juice, then slowly add the oil while whisking.

3 Stir the preserved lemons, herbs and fennel into the dressing, then add the grains. Toss to combine, checking the seasoning. Pile the salad onto a large platter, top with the toasted pumpkin seeds and serve.

2 Stir in the dill and cucumber, and chill until using. This can be made the night before. Heat oven to 190C/170C fan/gas 5 and brush a large baking tray with oil. 3 For the fritters, gather the courgette in a clean tea towel and squeeze it to get rid of any excess moisture. Tip the courgette into a large bowl and mix together with the egg, buckwheat flour, onion seeds, pumpkin seeds and garlic. Season well, then dollop heaped spoonfuls of the mixture onto the prepared tray to create 6 round fritters. Press a piece of goat’s cheese into the middle of each one. 4 Bake for 20-25 mins or until firm and golden on the top. Leave to cool on the tray before transferring to a wire rack. Serve cold or just warm, with the dill sauce, baby kale and lemon wedges on the side.

A small amount of preserved lemon goes a long way, so taste before you’re tempted to add more. The jar will keep chilled for months, so don’t worry if you have leftovers

WEEKEND ENTERTAINING

Raw raspberry shrub Serves 6 Prep 10 mins plus chilling Q No Cook Q £1.41 a portion Q 42 kcals, 0g fat, 0g sat. fat, 8g sugar Q Q

300g raspberries 50g raw honey 75ml raw apple cider vinegar ½ small pack mint, leaves only 750ml bottle sparkling water ice 1 Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight. 2 The following day, stir in the vinegar, then tip the mix into a sieve over a large jug and press through using the back of a spoon. Add the remaining raspberries, mint, sparkling water and some ice. Stir to combine.

BBC Easy Cook 31

WEEKEND / ,/Ƃ  

Mango, lime & coconut sundaes Serves 6 Prep 30 mins plus freezing Q No Cook Q £1.44 a portion Q 288 kcals, 10g fat, 4g sat. fat, 40g sugar Q Q

3 ripe mangoes, peeled, cored and sliced juice and zest 2 limes, plus 6 slices 500ml tub dairy-free coconut milk ice cream (see our suggestion, right) a few mint leaves 1 Put half the mango slices in a bowl with half the lime juice and half the zest, cover and chill until serving. Put the rest of the mango in the freezer for 3-4 hrs or until frozen solid. 2 Put the frozen mango in a blender with the rest of the lime juice and zest (saving a few pinches for decoration), blend until smooth, then tip into a container and leave in the freezer until needed.

3 Just before serving, put the chilled mango pieces in the bottom of 6 sundae glasses and take the coconut ice cream and frozen mango sorbet out of the freezer to defrost just enough to scoop. Divide the mango sorbet and the coconut ice cream between the glasses, and decorate with mint leaves, lime slices and any remaining lime zest. Serve immediately.

We love this... >ÀÞvÀii Vi creams are now popping up in ÃÕ«iÀ>ÀiÌÃ >` i° 7i i > > coconut hullabaloo ­Ëx°x]V>`°V®

Fancy something sweet? 4CY EQEQPWV VTWHƃGU Blend 90g fresh EQEQPWV RKGEGU and 50g macadamia PWVU together in a food «ÀViÃÃÀ ÕÌ ÛiÀÞ wiÞ V««i`° />i out 5 tbsp of the mixture and reserve on a «>Ìi° /« Ó ÌLë raw coconut oil] Ó ÌLë raw JQPG[ and 1 vanilla pod into the Li`iÀ >` LÌâ ÕÌ VLi`° Û`i the mixture into 18 balls, then roll them  Ìi ÀiÃiÀÛi` VVÕÌ E ÕÌ ÝÌÕÀi° -iÀÛi À ÃÌÀi  Ìi vÀ`}i ÕÌ ii`i`° 7ii«vÀÕ«ÌÓ`>Þð-iÀÛiÃÈ°

Want to get ahead? 6JG FC[ DGHQTG Q Combine the raspberries and honey and chill Q >i Ìi ` E VÕVÕLiÀ Ã>ÕVi Q >À>Ìi Ìi VVi] VÛiÀ>`V Q Prepare the grain salad Q , Ìi ÌÀÕvyiÃ] «ÕÌ  > VÌ>iÀ >` V Q Freeze half the mango and marinate the rest in the lime juice 'CTNKGT KP VJG FC[ Q Shape the fritters Q Ƃ`` Ìi Ûi}>À ÌÌiÀ>ëLiÀÀiÃ>`ÃÌÀ> through a sieve

Going raw

5YGGVTGHTGUJKPI 32 BBC Easy Cook

Eating raw fruit and veg is a great way to >ViÛi ÞÕÀ wÛi>`>Þ] >` «>Và ÞÕÀ `iÌ ÜÌ ÛÌ>Ã] iÀ>à >` wLÀi° 9Õ `½Ì >Ûi Ì i>Ì £ää¯ À>Ü q VÕ`i ÕVi` veg and greens with your meals, and opt for Õ«ÀViÃÃi`] Üi v`à ÜiÀiÛiÀ «ÃÃLi° ,>Ü v` ÀiÌ>à Ìà >ÌÕÀ> iâÞiÃ] ÜV V> >Ûi > LiiwV> ivviVÌ  `}iÃÌ q however, these recipes will be just as delicious with your favourite honey or a standard cider Ûi}>À° 7i½Ûi ÕÃi` > À>Ü }Ài`iÌà  Ìi ÃÀÕL >` VVÕÌ ÌÀÕvyið ,>Ü V`iÀ >` iÞ>Ài>Û>>LivÀ>>â°V°Õ

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WEEKEND MEATBALLS

Eurovision meatballs If you’re hosting a Eurovision party this year, why not make meatballs for a true Scandinavian experience? Your guests are sure to give them 12 points!

7>ÌVÌiw> of the Eurovision Song Concert, BBC One, 14th May

Sweet & juicy subs

34 BBC Easy Cook

Malmö meatball subs Makes 16 meatballs for 8 subs Prep 35 mins plus chilling Q Cook 20 mins Q 78p a sub Q 376 kcals, 9g fat, 2g sat. fat, 11g sugar Q Q

1-2 tbsp sunflower oil, for frying 2 tbsp white wine vinegar 1 tbsp golden caster sugar ½ cucumber, thinly sliced 1 tbsp chopped dill (optional) 4 sub roll, halved, or 1 long, thin baguette, cut into 5cm chunks jar cranberry sauce

A delicious hands-on bake for tearing and sharing with friends

FOR THE MEATBALLS

300g pack pork mince 50g breadcrumbs 1 tsp caraway or fennel seeds 1 egg, beaten 3 tbsp wholegrain mustard 1 tbsp clear honey good grating nutmeg 1 Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to 24 hrs. 2 Heat oven to 220C/200C fan/gas 7. Roll the meatballs in the oil in a baking tray, then roast for 20 mins until browned and cooked through. 3 When the meatballs are nearly ready, mix the vinegar and sugar in a mixing bowl to dissolve, then stir in the cucumber and dill, if using.

Cheesy meatball garlic bread rolls Serves 5 Prep 2 mins Q Cook 18 mins Q £1.73 a portion Q 593 kcals, 30g fat, 12g sat. fat, 10g sugar Q Q

2 tbsp olive or rapeseed oil 2 packs 20 mini beef meatballs (300g per pack) 2 x 400g cans chopped tomatoes with herbs 1 tbsp balsamic vinegar 2 tsp golden caster sugar 5 ciabatta rolls 2 tbsp garlic butter, softened 125g ball mozzarella, drained and torn into chunks handful basil leaves

Springtime spaghetti Serves 4 Q Prep 15 mins Q Cook 20 mins Q £1.27 a portion Q 699 kcals, 38g fat, 19g sat. fat, 4g sugar uncooked Q

4 Split the baguette chunks, rolls or subs and spread with a little cranberry sauce. Add some sliced cucumber and 2-3 meatballs, arrange on a platter and serve your hungry guests.

Treat everyone to ‘Shine a Light’ mocktails Chop a small bunch of coriander leaves and place in a cocktail shaker with the juice of 1 lime, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold. Strain into 4 glasses, add extra ice cubes and divide 650ml pineapple juice and 400ml tonic water between 4 glasses before serving. Serves 4.

1 Heat the oil in a large, ovenproof frying pan or wide, shallow, flameproof casserole dish. Fry the meatballs for 5 mins until well coloured and almost cooked through. Add the chopped tomatoes, balsamic vinegar and caster sugar, and season well. Simmer for 10 mins until the sauce has reduced. 2 Meanwhile, heat the grill to its highest setting. Split the ciabatta rolls and spread with the garlic butter. Top the meatballs with the mozzarella and grill for 3 mins until the mozzarella is melted and golden. Remove the dish from the grill and put the ciabattas under, butter-side up, for 1 min or until toasted. Scatter over the basil. Let everyone pile the saucy meatballs into their rolls.

400g pork mince 1 small onion, grated 4 garlic clove, crushed zest ½ lemon 50g grated Parmesan 1 tbsp olive oil 400g spaghetti 150ml double cream 200g fresh or frozen peas, defrosted handful parsley, roughly chopped Mix the mince, onion, garlic and zest with half the Parmesan and seasoning. Shape into 16 balls. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden. Meanwhile, cook the pasta following pack instructions, drain and reserve 150ml water. Add the cream and 100ml pasta water to the meatballs. Bubble until thick. Add the peas, cook for 2 mins, then add parsley. Add the pasta, pasta water and remaining Parmesan. BBC Easy Cook 35

SPEEDY PIZZAS Invite your friends over and tuck into a pizza in front of the box. It's what weekends are made for!

FUSS-FREE FAST FOOD TO SHARE

(KTUVN[OCMGVJKUHWUUHTGGRK\\CDCUG Make up a 300g pack of DTGCFOKZ according to pack instructions. Don’t knead it or leave it to rise – just roll into a 30cm circle on a baking tray, then choose your topping, below. All the

variations we've suggested (see recipes, right) serve two, are ready in 25 mins and suitable for freezing. Start by preheating the oven to 240C/220C fan/gas 8.

1

5RGGF[XGIIKG Top the base with 2 TGCF[TQCUVGFRGRRGTU, 4 slices EJCTITKNNGFCWDGTIKPG, and 8 slices of EJCTITKNNGF EQWTIGVVGU(all from a jar). Bake the pizza for 5 mins, or until warmed through. Pile on a handful of TQEMGV, scatter with 2 tbsp toasted RKPGPWVU and drizzle with 1-2 tbsp RGUVQ just before serving. 36 BBC Easy Cook

9''-'0&PIZZA

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4 $GGHVQOCVQ Fry 200g NGCPDGGHOKPEG with 1 QPKQP, sliced, and 3 cloves of ICTNKE, crushed, in 1 tsp QNKXGQKNfor 5 mins until browned. Spread 75gVQOCVQRCUUCVC over the pizza base. Top with the mince, a handful of halved cherry tomatoes and 100g OQ\\CTGNNC, torn. Cook for 15-20 mins until crisp. Sprinkle with a few DCUKNNGCXGU to serve.

5

%TKUR[DCEQP Spread the pizza base with 200g TKEQVVC. Scatter over 400g VKPPGFCTVKEJQMG JGCTVU, drained, 50g DNCEMQNKXGU, halved, and 6 rashers UVTGCM[DCEQP, cut into small pieces. Cook for 15-20 mins, until crisp.

2GRRGTQPK Spread the pizza base with 75g VQOCVQ RCUUCVC. Top with 40g sliced RGRRGTQPK, 1 TGFEJKNNK,sliced, 1 ITGGPRGRRGT, deseeded and sliced, and 100g OQ\\CTGNNC, roughly torn. Cook on the top shelf for 15-20 mins. Sprinkle with chopped RCTUNG[ to serve.

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Top the base with TGCF[TQCUVGF RGRRGTU, CWDGTIKPGU and EQWTIGVVGU. Bake. Pile on a handful TQEMGV and scatter with 2 tbsp toasted RKPG PWVU and a drizzle RGUVQ.

Fry 150g OKZGF YKNF OWUJTQQOU in a little QKN or butter until golden, then fold in a handful chopped RCTUNG[. Spread 2 tbsp QNKXG VCRGPCFG over the base, add the OWUJTQQOU, then bake. Finish with more parsley to serve.

5VKEM[ TGF QPKQP  HGVC *COOWUJTQQO Spread the pizza base with 75g ITGGP RGUVQ. Top with 100g JCO, chopped, 75g OWUJTQQOU, sliced, a handful of EJGTT[ VQOCVQGU, halved, and some seasoning. Cook for 15-20 mins, until crisp. Top with a handful of TQEMGVNGCXGU to serve.

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Dot the base with 2 tbsp ECTCOGNKUGF TGF QPKQPU from a jar. Crumble over 50g HGVC, then sprinkle over the leaves from a few VJ[OG sprigs before baking.

%NCUUKE HQWT EJGGUG Spread 10 EJGTT[ VQOCVQGU over the base. Add 50g OQ\\CTGNNC, 25g UOQMGF EJGGUG, sliced, and 25g DNWG EJGGUG, crumbled, and spoonfuls OCUECTRQPG, then bake.

#NNFC[ DTGCMHCUV Top the base with 5 rashers UVTGCM[ DCEQP, snipped and 1 NCTIG VQOCVQ, sliced, leaving 2 gaps for the GIIU to sit in later. Bake until the bacon is almost crisp, about 20 mins. Crack 2 eggs into the gaps, then bake for 5-6 mins more until the whites are set but the yolks are still soft and the bacon is crisp and browned.

BBC Easy Cook 37

Turkey chilli & rice tacos Serves 4 Prep 5 mins Q Cook 30-35 mins Q £1.69 a portion Q 503 kcals, 16g fat, 5g sat. fat, 7g sugar

Q

Q

2 tbsp chipotle paste 400g pack turkey mince 100g long-grain rice, rinsed 420g can kidney beans, rinsed & drained 600ml chicken stock 140g frozen sweetcorn, defrosted small bunch coriander, chopped 8 taco shells ½ iceberg lettuce, shredded 150ml pot soured cream grated cheese and guacamole, to serve 1 Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up with a fork. Stir in the rice and beans. Mix, then add the stock. 2 Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and coriander. Heat the taco shells following pack instructions. Serve with the mince, lettuce, soured cream, grated cheese and guacamole.

It’s taco time Tex-Mex beef tacos Serves 6 Q Prep 5 mins Q Cook 20 mins Q £1.03 a portion Q 383 kcals, 21g fat, 4g sat. fat, 1g sugar Q

Heat a large frying pan until very hot, then brown 500g lean minced beef. Remove, then season with a little salt and pepper. Add 1 tbsp sunflower oil to the pan and fry 4 garlic cloves, crushed, 1½ tbsp oregano, 2 tsp ground cumin, 2 tsp paprika and a pinch of chilli flakes for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm 24 taco shells following the pack instructions and serve with the spicy beef mixture and BBQ beans and Tomato salsa (see recipes, right).

38 BBC Easy Cook

Friday night dinner, sorted

Add a little Mexican spice to your mealtimes Fill it up with… Easy BBQ beans Heat 1 tbsp olive oil in a small pan. Fry 1 onion, sliced, until starting to brown, then add 2 garlic cloves, chopped, and cook for 1 min. Add 1 tbsp red wine vinegar and 1 heaped tbsp soft brown sugar. Cook until onions are caramelised. Stir in 400g tin pinto beans, 400ml passata, 1 tsp Worcestershire sauce and season. Simmer for 10-15 mins until thick. Add some chopped coriander. Serves 6.

Tomato & avocado salsa Combine ½ red onion] wiÞ V««i`] 1 small red chilli, seeded and chopped, 3 ripe tomatoes, chopped, juice 1 lime and 1 tbsp white wine vinegar with some seasoning. Mix well. When you’re ready to eat, peel, stone and chop 2 avocados and add them to the salsa with some chopped coriander. Serves 6.

WEEKEND TACOS

Let the oven do all the work with this minimal-prep classic Mexican pulled pork tacos Serves 8 Prep 15 mins plus overnight marinating Q Cook 4-5 hrs Q £1.14 a portion Q 279 kcals, 11g fat, 4g sat. fat, 5g sugar Q Q

1.5kg rindless pork shoulder, cut into 6 large chunks 1 red onion, roughly chopped FOR THE MARINADE

2 garlic cloves, crushed 2-3 tbsp hot habanero chilli sauce 3 tbsp tomato purée juice 2 oranges (around 200ml) juice 3 large limes (around 75ml) 3 tbsp white wine vinegar 2 tsp dried oregano 2 tsp ground allspice 2 tsp ground cumin 1 tsp ground nutmeg ½ tsp ground cloves FOR THE PICKLED ONIONS

2 medium red onions, finely sliced 2 tbsp white wine vinegar 2 tbsp caster sugar TO SERVE

24 corn tacos, warmed 4 Little Gem lettuces, trimmed and shredded soured cream or half-fat crème fraîche 1 Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork shoulder and chopped onion, ensuring they’re well coated. Seal and put in the fridge overnight. 2 Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork. Drain in a colander, reserving the marinade, then transfer the pork to a board. 3 To make the pickled onions, put the sliced onions in a heatproof bowl. Cover with justboiled water and leave to stand for 10 mins. Drain well, then stir in the vinegar and sugar. Stand for at least 10 mins before serving. 4 Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream or crème fraîche.

How to make perfect pulled pork Q Choose the right cut Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly. Take it out of the oven early and it’ll be too tough. Q Don’t waste the fat Pork shoulder that’s due to be pulled should always be skinless to >ÜÌiy>ÛÕÀÃÌ«iÀi>Ìi°9ÕV>>Ã

Super snacks

your butcher to do this for you, but if you’re removing it yourself, don’t let the skin go to waste – roast it with little salt until crunchy, and serve it on the side. Q Get the juiciest meat Place your marinated pork shoulder on a wire rack before putting it in a baking tin. Pour water in the bottom of the tin, then wrap the whole thing tightly in foil before cooking to perfection.

Make a meal of it with these. Just add your dips of choice…

Quick nachos

Mexican pork koftas

Tip 175g bag tortilla chips onto a baking tray, pour over 225g jar salsa and scatter over a few sliced spring onions. Grate over a good chunk of cheddar. Add a pinch of crushed EJKNNK ƃCMGU, then put under a hot grill for about 3 mins. Serve with soured cream or guacamole. Serves 3.

Blitz 500g minced pork, 50g breadcrumbs, ½ tsp chilli powder, seasoning, zest 1 lime, 4 spring onions, sliced, 1 tsp turmeric, 1 tsp ground cumin and 1 tsp chopped coriander in a food processor. Form into 32 ovals. Heat oven to 220C/200C fan/gas 7. Bake on a baking tray for 10 mins. Makes 32.

BBC Easy Cook 39

WEEKEND /,Ƃ9 Ƃ -

Arund-the-wrld

chicken traybakes Wherever in the world you prefer your chicken, we’ve got you VÛiÀi`>y>ÛÕÀvÀÌÃ

This Italian bake counts as 2 of your 5-a-day 40 BBC Easy Cook

Italian chicken with cream cheese & spinach Serves 4 Prep 20 mins Q Cook 45 mins Q £2.54 a portion Q 352 kcals, 8g fat, 2g sat. fat, 8g sugar Q Q

1 large onion, halved and thinly sliced 85g low-fat cream cheese 200g frozen leaf spinach, thawed, squeezed well and chopped generous grating of nutmeg 4 skinless chicken breasts 4 stems of cherry tomatoes on the vine (5-6 tomatoes per stem) 550g medium potatoes, thinly sliced 4 garlic cloves, sliced 8 pitted black kalamata olives, chopped 1 tbsp rapeseed or olive oil 1 Heat oven to 220C/200C fan/gas 7 and line a large baking sheet with baking parchment. Put the onion in a bowl and pour over boiling water to cover. Leave to soften for 15 mins. Meanwhile, beat the cheese, spinach and nutmeg together with plenty of black pepper. Spread over the chicken breasts, then top with the tomatoes. 2 Drain the onion slices, toss them with the potato, garlic, olives, oil and some black pepper. Arrange the potato mixture on the parchment in 4 piles spaced apart, then flatten. Bake for 25 mins more until almost tender and starting to colour. 3 Remove from the oven, put 1 chicken breast on each pile of potatoes, and bake for 20 mins until the chicken and potatoes are tender and cooked all the way through, and the tomatoes are roasted.

Serve with a Garden salad 7>à >` `ÀÞ £ Cos lettuce, a large handful of watercress and a handful of parsley and chives° /i>À >À}iÀ i>Ûià Ì LÌiÃâi` «iVià >` Ì« iÛiÀÞÌ} Ì > Ã>>` LÜ° / > i Ìi `ÀiÃÃ}] put ½ garlic clove, ½ chopped spring onion >` Ã> >`vÕ v V««i` parsley >` > Ü>ÌiÀVÀiÃà ëÀ} Ì >  V««iÀ À v` «ÀViÃÃÀ] >` LÌâ ÕÌ wiÞ V««i`° Ƃ`` £ ÌLë white wine vinegar] > `>à v Dijon mustard and Ãi Ãi>Ã}] >` Li`° -ÜÞ >`` Î ÌLë olive oil >` LÌâ ÕÌ ÌV ° Àââi ÛiÀ Ìi Ã>>` ÕÃÌ LivÀi i>Ì} >` ÌÃà ÕÌ Ìi i>Ûià >Ài ÕÃÌ V>Ìi`° ­ ÀiÃÃ} V>LiVi`vÀÓ`>Þð®-iÀÛiÃ{°

Spanish chicken traybake with chorizo & peppers Serves 4 Prep 15 mins Q Cook 1 hr Q £1.79 a portion Q 438 kcals, 29g fat, 8g sat. fat, 10g sugar Q Q

4 fat garlic cloves 1 tbsp fresh thyme leaves, plus a few sprigs 4 tsp rapeseed or olive oil 8 chicken thighs on the bone, excess skin trimmed economy bag mixed peppers (about 700g), halved and deseeded 140g piece of chorizo, roughly chopped (we used a spicy one) 20 pitted black olives 200g cherry tomatoes 3 tbsp sherry vinegar or red wine vinegar 1 Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

2 Rub the herb and garlic paste on the underside of the chicken to flavour it. Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs. Roast for 1 hr until the chicken skin is crispy and the vegetables have softened.

Serve with Crushed rosemary potatoes  £ } small potatoes  Ã>Ìi` Ü>ÌiÀ ÕÌ >ÃÌ V i`° À> >` i>Ûi Ì cool. Mix rosemary i>Ûià vÀ Ó Ã«À}à ÜÌ Ó ÌLë olive oil, 2 garlic VÛiÃ] ÃVi`] >` Ãi>Ã}  > À>ÃÌ} `ð /«  Ìi «Ì>ÌiÃ] VÀÕà Ìi > ÌÌi ÜÌ > vÀ >` ÌÃà ÜÌ Ìi  ÝÌÕÀi° ,>ÃÌ vÀ Îx à Õ`iÀi>Ì Ìi VV iÕÌVÀÕVÞ°-iÀÛiÃ{°

BBC Easy Cook 41

Thai coconut crumbed chicken traybake Serves 4 Prep 15 mins Q Cook 1 hr Q £3.72 a portion Q 414 kcals, 15g fat, 7g sat. fat, 14g sugar Q

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1 butternut squash, peeled, deseeded and cubed 1 large aubergine, cubed 1 tbsp rapeseed oil 3 tbsp desiccated coconut 4 tbsp fresh breadcrumbs 4 skinless chicken breasts 1 egg, beaten 300g cherry tomatoes 2 tbsp Thai red curry paste handful coriander leaves, chopped lime wedges, to serve 1 Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once so they're evenly browned. 2 On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess. 3 Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges.

Tex-Mex chicken nacho grills Serves 4 (easily halved) Prep 5 mins Q Cook 20 mins Q £2.71 a portion Q 326 kcals, 14g fat, 7g sat. fat, 4g sugar Q Q

40g bag tortilla chips 4 skinless chicken breasts 200g tub spicy tomato salsa 142ml pot soured cream handful grated mature cheddar 1 Heat oven to 200C/180C fan/gas 6. Crush the tortilla chips. Put the chicken breasts on a non-stick baking tray, season, and then slash each 3 times with a knife. Spoon 1 tbsp of salsa on top of each, then 1 tbsp soured cream.

2 Sprinkle the tortilla chips over the chicken, then the grated cheese. Roast for 15-20 mins until the topping is golden and melting.

Or try this... Spicy chicken tacos Cube the chicken breasts, then fry for 5 mins until golden. Toss with the salsa and stuff into warmed taco shells. Dollop on the soured cream and sprinkle with the cheese and some shredded lettuce. Serve immediately. Serves 4.

Nachos give baked chicken a good crunch! 42 BBC Easy Cook

EVERYDAY TRAYBAKES

British spring roast chicken Serves 4 Prep 15 mins Q Cook 40-50 mins Q £2.10 a portion Q 639 kcals, 40g fat, 12g sat. fat, 6g sugar chicken only Q

Q

8 chicken thighs, on the bone, skin on 2 tbsp olive oil 1 lemon, zested and cut into wedges 4 shallots, thickly sliced 4 rosemary sprigs small pack tarragon 450g asparagus spears, trimmed 2 courgettes, thickly sliced on the diagonal 250g peas (preferably fresh, not frozen) 100g feta, crumbled

1 Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, sliced shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the chicken skin is crisp and golden. 2 Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute. 3 Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve with some buttery potatoes, if you like.

Top tip &QPV NGCXG QWV VJG HTGUJ JGTDU Try to use fresh rosemary sprigs and tarragon in this recipe rather than using dried herbs from a jar. The taste of fresh herbs will really lift most dishes and give them a good LÕÀÃÌvy>ÛÕÀ°

BBC Easy Cook 43

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Sweet Potato These are nutritious and versatile, whether baked, mashed or made into chunky wedges! Collections include six 'Beauregard Improved' and six 'Carolina Ruby'. 12 deep root premium plugs for £14.99 (save £5) TCA46882

Patio Raspberry ‘Ruby Beauty’ A completely different concept in raspberry growing, retaining Ì iÃÜiiÌy>ÛÕÀÜi½ÛiViÌ expect from modern varieties. 1 potted plant £9.99 TCK56389 3 potted plants £17.98 (save £11.99) TCK56390P

Worth £11.98

TCM17045P

omato Sweet Aperitif is one of the sweetest-tasting cherry tomatoes available and we’ve managed to get our hands on some to offer to you at home. Bite-size, cherry fruits with an unmistakable sweetness! This tomato also produces up to 500 thin-skinned, shiny red cherry fruits are produced per plant - that’s about 6kg (13 lbs)! TCB55413B To claim your free* collection, (paying just £3.20 for postage), follow the instructions below.

EXCLUSIVE to BBC Easy Cook readers - 100g packet of incredicrop fertiliser worth £4.99 for just £1.99 when your order totals £20 or more TCC58828

Ordering is easy Visit www.thompson-morgan.com/ECOOK7 or call 0844 573 1686** quoting ECOOK7 Minimum phone order £10 Alternatively, send your order, payment details, name and address, including £3.20 (postage), to: BBC Easy Cook Free Tomato Offer, Dept ECOOK7, PO Box 162, Ipswich, IP8 3BX To order any of the additional special offers, please write the code and quantity required on a piece of paper and send with payment details, name and address. Please make cheques payable to ‘Thompson & Morgan’ and write your details on the back. Or send your credit/debit card details along with your name and address.

46 BBC Easy Cook

Terms & Conditions *Just pay £3.20 postage. Last order date is 14th May 2016. Only one application per reader. Calls cost 7p per minute plus your telephone providers charge Lines are open weekdays 9am-8pm; weekend 9am-6pm. MasterCard, Visa and Maestro cards accepted. Minimum spend for telephone orders is £10. Orders despatched from May 2016. Other special offers will be order acknowledged by letter or email advising dispatch date and sent out separately. Delivery to UK addresses only. Please note that your contract for supply of goods is with Thompson & Morgan, Poplar Lane, Ipswich IP8 3BU (terms and conditions available upon request). All offers are subject to availability. Do not send stamps or cash. The closing date of this special offer is 14th 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 or telephone of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide Limited or Immediate Media Company Limited.

BRITISH GARDEN GROWING

Easy guide to...

rwirngwn y Discover the joys of growing fruit and veg - then use your produce to make delicious meals. So easy, so satisfying!

PHOTO: GETTY IMAGES / MINT IMAGES

Great ways to get started... Create a container garden

...or a no-dig veg garden

This is a great way for those with limited space to begin growing food plants. There are many herbs, vegetables and fruits that grow well in containers. Start out with a mixed planting of herbs such as thyme or rosemary. Or try growing your own strawberries or cherry tomatoes in a pot.

Potatoes are one of the best vegetables to plant in a no-dig garden (growing in a grow bag). This method reduces the need for weeding, returns organic matter and life to the soil and is the best way to start your own vegetable garden from scratch if you have a small garden.

BBC Easy Cook 47

Get digging! How to prepare a veg patch Plan where to plant Only prepare the ground that you're going to plant up. Weeds will soon cover bare ground and it can be upsetting to see all your hard work undone. Q Choose good compost Happy, healthy plants need a heap of compost. Choose peat-free – it’s available in all garden centres, has lower CO2 emissions and is more environmentally friendly than those pesky peat-based types. We like the range from B&Q as it's all peat free. Q Give them plenty of sun Veggies don't like growing in the shade – you'll get the best results from a growing patch which gets at i>ÃÌ wÛi ÕÀÃ ÃÕ > `>Þ° Q Space them out Placing your patch away from other plants helps put off slugs, which can slither out from bushes to attack your veg. Q Think about what you eat Grow the vegetables you like. It sounds obvious, but if you fought with your mum over eating sprouts, then don’t bother growing anything you’re not going to eat – as tempting as it is to deck the whole plot out with everything! Q Don't crowd them Plants hate being crowded and will be weak and small if they haven't got space. As a rough guide, leave about 20cm around a row of salad leaves, 35cm around a row of carrots and 45cm around a row of beans. Courgettes will need 75cm to one metre per plant. Don't forget to give your beans something to climb, too, like a stake or trellis.

Need a little extra help? You can click on to gardenersworld.com for more tips and tricks

PHOTOS: GETTY IMAGES / INTI ST CLAIR; EMILY SUZANNE MCDONALD

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48 BBC Easy Cook

Be inspired to start a gardening project with the kids this spring

Can growing vegetables you money? Yes! You may want to try growing your own fruit and veg to cut down on your supermarket bills. We've done some calculations to see how much you could save Veg/fruit

Typical price

Expected yield

Cost of homegrown

Cost of supermarket

Saving

Cucumber

£1.50 a plant

30-40 fruits per plant

5p each

50p each

45p each

Tomatoes

£1.50 a plant

3kg a plant

50p a kg

£3 a kg

£2.50 a kg

Courgettes

£1.50 a plant

30 veg per plant

5p each

33p each

28p each

Baby salad leaves

£2 a pack of seeds

6 bags of salad

33p a ‘bag’

£1.25 a bag

92p a bag

Baby carrots

£1.50 a pack of seeds

6kg per square metre

25p a kg

£2 a kg

£1.75 a kg

BRITISH GARDEN GROWING

Ivory compost bin £19.95, dotcomgiftshop.com

Plant picks with blackboard £3.52, en.dawanda.com

Garden Vegetables Backdoorshoes £20, backdoorshoes.co.uk

Grey teapot planter £15, tch.net

Great gifts

Gardening gloves £5.99, HomeSense

started Accessories to get you

buy

Orla Kiely Flower Stem String in a Tin £13, John Lewis

storer

Stores Zinc watering can £21, theorchard homeandgifts.com

Dobbies hand select trowel and fork £2 each, Dobbies Garden

Try these page-turners... Learn the basics This is a handy book for beginners. It’s divided into straightforward gardening and recipe sections, and the introduction covers basics such as choosing containers and compost, and how to plant up and sow. There’s lots of inspiration for starters, veggie mains and fruity desserts, too. Crops in Pots by Bob Purnell (Spruce, £12.99)

For baking lovers Gardening tips and recipes galore! This book is ideal if you Ü>Ì Ì }ÀÜ > ëiVwV ÌÞ«i v veg or fruit for your bakes and cakes. For example, you can learn how to grow long, sweet parsnips to grate into parsnip cake, and short baby parsnips for a tarte tatin. Grow Your Own Cake by Holly Farrell & Jason Ingram (Frances Lincoln, £16.99)

Make family meals This guide is all about growing vegetables that will provide meals for all the family. Get to know your soil, tools of the trade, choosing which varieties to grow, how to sow seeds and plant out. It also has some useful tips for growing in small spaces. )CTFGPGTU 9QTNF (KTUV6KOG8GI)TQYGT (BBC Books, £6.99) BBC Easy Cook 49

The Great n e d r g h s Briti

Recipes rm…

Spring is a chance to enjoy the best of British. Here's how to grow your own and what to make

New potatoes

Pea & new potato curry

Serves 4 Prep 15 mins Q Cook 1 hr 10 mins Q £1.13 a portion Q 336 kcals, 8g fat, 3g sat. fat, 18g sugar

Q

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1 tbsp vegetable oil 2 onions, sliced 3 red chillies, deseeded and finely sliced thumb-sized piece ginger, chopped 2 tsp cumin seeds 1 tsp Madras curry powder ½ tsp turmeric 750g new potatoes, halved juice 1 lime small bunch coriander, stalks chopped, plus some leaves to serve 200-300ml veg or pea stock (see below) 300g frozen peas 500ml pot natural full-fat yogurt lime wedges, to serve 2 naan breads, to serve 1 Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice. 2 Add the coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and yogurt and cook for another 5 mins. Sprinkle over the coriander leaves. Serve with lime wedges and naan.

Make your own pea stock

To prevent curdling, be sure to use full-fat yogurt and keep the curry simmering gently – don't boil it 50 BBC Easy Cook

Put leftover pea pods from fresh peas in a large saucepan with half bunch mint, thyme and parsley. Add water to cover, and salt and peppercorns. Bring to the boil and simmer for 35 mins, then strain.

BRITISH GARDEN IN SEASON

Griddled lamb with spiced new potatoes Serves 4 Prep 10 mins Q Cook 30 mins Q £3.04 a portion Q 490 kcals, 22g fat, 8g sat. fat, 2g sugar Q

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1½ kg new potatoes, halved (or quartered depending on size) 2 tbsp olive oil 1 large garlic clove, crushed 2 preserved lemons (we used Belazu), flesh removed and skin finely chopped 1 heaped tsp cumin seeds, crushed 8 lamb chops bunch mint, leaves chopped peas or salad, to serve 1 Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb. 2 Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the griddled lamb and peas or salad.

Grow your own potatoes For a good crop you need to have sown by May latest. Choose a good-sized container, checking that it has several drainage holes in the bottom. Fill onethird full with multi-purpose compost. Q Using seed potatoes from the garden ViÌÀi] ÜV >Ài ViÀÌwi` `Ãi>ÃivÀii] space the potatoes about 30cm apart, with most sprouts facing upwards. Q Cover potatoes with multi-purpose compost until the container is about half full, then water. Put in a warm, sunny place. Q As it grows, add multi-purpose compost to bury the stems. Keep on doing this until the pot is full. By mid-August foliage will start to turn yellow – a sign that the crop is ready. Enjoy the spuds! Q

BBC Easy Cook 51

Watrress Egg & puy lentil salad Serves 2 Prep 10 mins plus optional soaking Q Cook 35 mins Q £1.23 a portion Q 411 kcals, 18g fat, 3g sat. fat, 11g sugar Q Q

75g dried puy lentils 175g cauliflower florets, broken into smaller pieces 1 tbsp rapeseed oil, plus a drizzle 1 large carrot, chopped into pieces 2 celery sticks, chopped into pieces 2 garlic cloves 3 eggs 1 tbsp wheat-free tamari 10 cherry tomatoes, halved 4 spring onions, finely sliced 2 generous handfuls watercress, large stems removed 1 If you want to activate the lentils, do this the night, or up to 8 hrs, before eating. Pour water over them and leave to soak at room temperature. Drain and rinse.

2 When ready to eat, heat oven to 220C/200C fan/gas 7. Toss the cauliflower with a drizzle of the oil, then roast for 20 mins on a parchment-lined baking tray until tender with golden edges. 3 Meanwhile, put the drained lentils in a pan with the carrot and celery. Pour in water to cover, put on a lid and boil for 20 mins until the lentils are tender. Top up with a little more water if necessary. 4 While they are cooking, finely grate the garlic and set aside in a large bowl. Boil the eggs for 6 mins, this will give you eggs with a soft yolk. When they are ready, plunge into cold water, then shell. 5 Mix the tamari and oil into the garlic to make a dressing. Check the lentils and drain, if necessary, then toss in the bowl with the dressing, tomatoes, spring onions and watercress. Pile onto plates and top with the eggs, adding any remaining dressing from the bowl over the top.

Nutty watercress pesto Serves 4 Prep 15 mins Q No Cook Q 68p a portion Q 41 kcals, 4g fat, 1g sat. fat, 0g sugar

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100g pack watercress small bunch basil, reserving a few leaves 1 garlic clove 50g Brazil nuts, chopped 1 lemon juice 25g Parmesan shavings (or Italian-style vegetarian hard cheese) 2 tbsp rapeseed oil Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients and pulse again until mixed, then season to taste. Will keep, well covered, for 4-5 days in the fridge. Stir it through cooked pasta and top with Parmesan shavings and some basil leaves, if you like.

Grow your own watercress In order to thrive, watercress must be kept wet in damp soil. The way to achieve this is to sit your container in a deep Ã>ÕViÀ wi` ÜÌ vÀià Ü>ÌiÀ° Q The seed germinates freely, so sow thinly. Don't cover the seed with compost: it will germinate happily enough on the surface. This usually takes 7–14 days. Q Pot into compost once you have clear signs of growth. A single stem will happily grow in a 15cm pot on a windowsill.

Q

52 BBC Easy Cook

BRITISH GARDEN IN SEASON

Apricots Giant peach, nectarine & apricot meringue tart Serves 8 Q Prep 20 mins Q Cook 35 mins Q £1.18 a portion Q 428 kcals, 26g fat, 10g sat. fat, 25g sugar

Q

30-33cm puff pastry round sheet 100g crème fraîche, plus extra to serve (optional) 1 large egg, plus 2 egg whites 100g ground almonds 1 tsp vanilla extract 140g caster sugar 3-5 stone fruits (a mixture of peaches, nectarines and apricots), sliced 2 tbsp peach, apricot or nectarine jam ½ tsp almond extract (optional) 1 tsp cornflour 25g toasted flaked almonds

1 Heat oven to 200C/180C fan/gas 6. Lay the pastry on a baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until golden and crisp underneath. Mix the crème fraîche, whole egg, almonds, vanilla and 40g of the sugar. 2 Push the centre of the pastry down and spread with the crème fraîche mix. Top with fruit. Warm the jam in the microwave, sieve and brush over the fruit. Bake for 10 mins. 3 Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add 100g sugar, almond extract and cornflour. Whisk to a thick, glossy meringue. Remove the tart and turn to 160C/140C fan/gas 3. Dollop meringue over the tart, then scatter with the almonds. Bake for 10-12 mins.

Grow your own apricots Go for a cold-tolerant breed such as ‘Tomcot’. Before planting your tree, prepare the soil well. You need to stake and secure with a tree tie as you plant, angling it at 45 degrees to avoid damaging the roots. And make sure you Ü>ÌiÀ Üi  Ìi wÀÃÌ }ÀÜ} Ãi>ð Q Be prepared to cover your tree with a yiiVi L>iÌ Üi ̽à  yÜiÀ >` vÀÃÌ à vÀiV>ÃÌ° Ƃ«ÀVÌà yÜiÀ i>ÀÞ] vÌi in late Feb, when pollinating insects are in short supply. Use a soft paintbrush to pollinate the fruit by tickling the each yÜiÀ Ì ëÀi>` Ìi «i >ÀÕ`° Q Fruit forms on short spurs that are 2-3 years old. But you need to be patient an apricot tree takes at least 4-5 years to produce lots of fruit! Q

BBC Easy Cook 53

Sticky duck with radishes Serves 2 Prep 15 mins plus pickling Q Cook 40 mins Q £3.93 a portion Q 663 kcals, 53g fat, 15g sat. fat, 20g sugar

Q Q

FOR THE PICKLED RADISHES

2 bunches radish, sliced, leaves reserved 2 tbsp golden caster sugar 1 tbsp white wine vinegar 1 tbsp low-salt soy sauce 1 tbsp brown sugar 1 red chilli, deseeded and sliced FOR THE DUCK

1 tsp clear honey 1 tbsp low-salt soy sauce 1 tbsp rice wine 1 tbsp white wine vinegar 2 duck breast 1 tsp five spice powder FOR THE RADISH LEAVES

1 tbsp vegetable oil leaves from 2 bunches radishes 2 garlic cloves, sliced 1 tsp low-salt soy sauce 1 tsp sesame oil 1 tsp sesame seeds 1 Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.

Radishes Salt beef club Serves 1 Q Prep 10 mins Q Cook 20-25 mins Q £1.67 a portion Q 825 kcals, 54g fat, 10g sat. fat, 6g sugar Q

1 big potato, cut into thin chips 2 tsp olive oil ½ tsp Cajun seasoning 1 heaped tbsp mayonnaise 1 tsp chopped chives 1 tsp Dijon mustard 3 slices white or brown bread, lightly toasted 2 radishes, thinly sliced 1 baby or ½ avocado, sliced

2 slices salt beef couple Little Gem lettuce leaves 1 Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season. 2 Mix the mayonnaise, chives and mustard in a bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the beef and lettuce. Top with the final slice.

Grow your own radishes Sow in April or May and keep the soil moist to ensure rapid growth, and to stop the crop becoming woody. Sow the seeds approximately 3cm apart.

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2 Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze. Leave the duck in the pan to rest. 3 For the radish leaves, heat the oil in a wok, add the leaves and garlic, and stir-fry until just wilted. Splash with soy, drizzle with oil and scatter with sesame seeds.

6JGJGCNVJDGPGƂVU After 4-6 weeks they should be ready to harvest. Pull them out by their leaves when you see from their tops that they are about the size of a grape.

Q

Worthy of more than just adding to salad, radishes are low in calories, full of wLÀi>`>}`ÃÕÀViv«Ì>ÃÃÕ] which helps regulate blood pressure.

BRITISH GARDEN IN SEASON

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Chicory salad with blue cheese dressing Serves 8 Prep 15 mins Q No Cook Q 97p a portion Q 219 kcals, 21g fat, 10g sat. fat, 1g sugar Q Q

4 heads of chicory (2 red and 2 white) 4 tbsp olive oil 200g vegetarian blue cheese FOR THE DRESSING

2 tbsp white wine vinegar 75ml double cream juice ½ lemon 4 tbsp crème fraîche 1 Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.

Chicry Jerk chicken salad Serves 2 Q Prep 10 mins Q Cook 12 mins Q £3.13 a portion Q 485 kcals, 29g fat, 6g sat. fat, 5g sugar Q

3-4 (depending on size) red chicory 4 skinless boneless chicken thighs, all visible fat removed 3 tsp rapeseed oil 1 lime, juice of ½, the rest cut into 2 wedges 1 tsp jerk spice mix 2 tsp fresh oregano 2 tsp redcurrant jelly 2 tsp red wine vinegar 1 papaya, halved, deseeded, peeled and chopped 1 avocado, stoned, peeled and chopped 1 Slice the leaves off the chicory. Thickly slice the base and set aside. 2 Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices. 3 Meanwhile, mix the jelly, vinegar and remaining oil. Add the papaya and avocado, then chicory leaves (don’t mix yet). Chop the chicken, add to the salad with the chicory, then toss. Squeeze over some lime. 56 BBC Easy Cook

Grow your own chicory ‘Forced’ Witloof chicory, where the leaves are straight and white, prefers an open, sunny site so make sure you plant your seeds before July in free draining, fertile soil. Q Once you get seedlings, thin to 15cm apart. Lift the roots in November, discard any less than 2.5cm across at the crown and cut back leaves to 2.5cm above the crown. Pack roots horizontally in sand in a cool shed. Q Force a few at a time by planting wÛi  > ÓxV «Ì of moist compost, leaving the crown exposed. Cover with a black rubbish sack and keep at 10-15°C. They are ready to harvest when 15cm, after 4 weeks.

Q

2 Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.

Preparing chicory If the end is cracked or discoloured, trim it off, then remove any limp outer leaves. Then, depending on how you want to use it, either leave whole, separate the leaves, or slice lengthways into halves or quarters. Once cut, brush with lemon juice to prevent discolouration.

BRITISH GARDEN IN SEASON

Grow your own spring onions Seeds can be sown from March to July or from Sept to Oct straight into the ground where they are going to grow, so make sure the space you are going to sow is weed free. If the soil is dry, water the soil the day before you are going to sow your seeds. Allow 20cm between rows. Q Water regularly. After 8 weeks you should see long, dark green stems. Just pull from the ground as you need them. If you continue to sow seeds you can get a good harvest that can last you 3 months. Q

Spring nins Spring onion bruschetta Serves 4 Q Prep 20 mins plus soaking Q Cook 30 mins Q £1.73 a portion Q 611 kcals, 48g fat, 13g sat. fat, 11g sugar Q

225g pack halloumi cheese 4 carrots, thinly sliced into rounds 50ml extra-virgin olive oil pinch of saffron threads juice ½ lemon 100g whole blanched almonds small bunch coriander, chopped 2 tbsp vegetable oil 4 slices sourdough bread 1 garlic clove, halved 12 spring onions, trimmed 1 red chicory, leaves separated 1 Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely

blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed. 2 Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden. 3 While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then spoon over the carrot & saffron salsa. Serve with chicory leaves.

t ee w S

Vietnamese-style caramel pork Serves 4 Prep 10 mins Q Cook 20 mins Q £1.16 a portion Q 350 kcals, 20g fat, 6g sat. fat, 19g sugar Q Q

1½ tbsp groundnut oil 500g pork shoulder steaks, cut into bite-sized chunks 2 shallots, finely chopped 1 tbsp finely grated ginger 1 red chilli, deseeded and chopped 75g brown sugar 1 tbsp fish sauce, plus extra to taste 1-2 tsp chilli sauce (we used sriracha) 4 spring onions, halved and shredded lengthways 1 Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove and set aside. 2 Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Stir in a little fish sauce, if needed, and chilli sauce. Sprinkle with spring onions and serve with rice.

stir-fry ticky s &

BBC Easy Cook 57

Beautiful buttermilk bakes The ingredient that will completely transform your cakes for the better All about buttermilk

Maple-glazed blueberry muffins

Traditionally, buttermilk was the liquid that would be left over from churning butter. 9Õ½ÀiiÞÌw` buttermilk in a recipe for fried chicken as it’s great for keeping meat succulent. It works well in cakes, too – you’ll get a good rise when it’s combined with bicarbonate of soda (bicarb reacts with its acidity), and it keeps the cake moist >`yÕvvÞ°,i«>V} butter with buttermilk and a little rapeseed oil will also reduce the fat content of your cooking. You’ll w`LÕÌÌiÀ larger supermarkets, or you can make your own (see p60). Give it a go in our unbeatable sweet treat recipes...

Q

Makes 12 Prep 20 mins Q Cook 25 mins Q 28p a muffin Q 240 kcals, 8g fat, 5g sat. fat, 21g sugar

Q

250g plain flour 1½ tsp baking powder 1 tsp bicarbonate of soda 140g granulated sugar 100g unsalted butter, melted 50ml buttermilk 2 large eggs 50g maple syrup, plus 1½ tbsp 1 tsp vanilla extract 175g blueberries, plus extra for the top 3 tbsp icing sugar 1 Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and ½ tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy. 2 Divide the mixture between the muffin cases and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack. 3 Mix the remaining maple syrup and the icing sugar with a pinch of salt until smooth. Brush over each muffin while they're warm. Dot a few blueberries on top of each one.

58 BBC Easy Cook

BAKING 1// ,

BBC Easy Cook 59

Gingerbread cake Cuts into 21 pieces Prep 35 mins Q Cook 40 mins Q 15p a piece Q 116 kcals, 4.1g fat, 0.4g sat. fat, 8.6g sugar Q

Q

140g dried pitted whole dates, chopped into small pieces 75ml rapeseed oil, plus a few drops for greasing 75g black treacle 50g maple syrup 1 tsp finely grated fresh ginger 1 large egg 175ml buttermilk 250g plain flour 1 tsp bicarbonate of soda 1 tbsp ground ginger ½ tsp ground cinnamon 50g dark muscovado sugar 1 Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment. 2 Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarb, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.

Buttermilk scones Makes 10-12 Q Prep 15 mins Q Cook 15 mins Q 29p a scone Q 229 kcals, 8g fat, 5g sat. fat, 10g sugar Q

450g self-raising flour, plus extra for dusting 100g cold butter, diced 85g golden caster sugar 284ml pot buttermilk 2 tsp vanilla extract splash of milk 1 Heat oven to 220C/200C fan/gas 7. Put the flour, ¼ tsp salt and butter into a food processor and pulse until you can’t feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.

2 Gently warm the buttermilk (don’t throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough – don’t over-mix it. 3 Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

Serve your scones with strawberry jam and clotted cream. It wouldn't be afternoon tea without it! 60 BBC Easy Cook

3 Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done. 4 Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely.

How to make your own Buttermilk Simply add 1 tbsp lemon juice or white wine vinegar to 250ml full-fat milk and set aside for 10 mins. It will curdle into a thick mixture, then it is ready to use.

BAKING BUTTERMILK

BBC Easy Cook 61

BAKING MERINGUES

urful These gorgeously colo on the eye and meringues are a delight stebuds even lovelier on your ta

62 BBC Easy Cook

Don't be put off by the long recipe. Making meringues is really easy when you know how!

BBC Easy Cook 63

BAKING MERINGUES

Rainbow rippled meringues

Serve with Flavoured cream

Makes 21 meringues (7 each of 3 different flavours) Q Prep 45 mins Q Cook 1 hr Q 15p per meringue Q 60 kcals, 1g fat, 0g sat. fat, 12g sugar Q

We like to serve these meringues in a big pile with y>ÛÕÀi` VÀi>à >` vÀÕÌ  Ìi Ã`i] Ã }ÕiÃÌà V> Ý >` >ÌV y>ÛÕÀð iÀi >Ài ÕÀ v>ÛÕÀÌi VL>ÌÃ

Sweet basil cream with raspberry meringues

4 large egg whites 225g white caster sugar YOU WILL ALSO NEED

Put 10 basil leaves into the bowl of a food processor with 100g icing sugar. Blitz to a powder. Whisk 400ml double cream until it just holds its shape, then add the basil sugar and whisk until just combined. Chill until ready to serve.

disposable piping bags small paintbrush extra-large round piping nozzle PLUS 3 OF THESE FLAVOURS Q LEMON MERINGUES

finely grated zest 1 lemon yellow food colouring paste Q ORANGE

MERINGUES

Cinnamon cream with orange meringues

very finely grated zest 1 orange orange food colouring paste Q PISTACHIO

MERINGUES

2 tbsp finely chopped shelled pistachios green food colouring paste Q BLUEBERRY

MERINGUES

2 tbsp freeze-dried blueberries, pounded to dust (using a pestle & mortar) blue food colouring paste Q LAVENDER

MERINGUES

½ tbsp dried lavender, pounded to dust purple food colouring paste Q RASPBERRY

MERINGUES

2 tbsp freeze-dried raspberries, pounded to dust pink food colouring paste 1 Heat oven to 140C/120C fan/gas 1 and line 2 large baking sheets with baking parchment. First, set up your piping bags. You will need 3 disposable piping bags for the 3 flavours. Using a wet paintbrush, paint lines of undiluted food colouring along the inside of the piping bags. Be quite generous, because you want bold colours. Wash the brush well between each colour so they don’t mix. Snip off the end of 1 bag and drop in an extra-large round piping nozzle, then put the bags to one side. 2 Tip the egg whites into a large mixing bowl or table-top mixer – make sure it’s grease-free before you start. Whisk the eggs with an electric hand whisk or in your mixer, until they hold soft peaks. Begin adding the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy meringue, which will hold 64 BBC Easy Cook

up in a stiff peak on the end of the whisk. Divide the meringue into 3 bowls and swirl through your chosen flavourings (to correspond to the piping bag colours). You want to achieve a marbled effect rather than thoroughly mixing it all in. 3 Put the piping bag fitted with your nozzle into a tall glass or jug and roll the piping bag down over the lip of the jug to hold it in place. Fill the bag with the correct flavoured meringue to match the colour in the bag. Lift up and twist the end to seal. 4 Hold the piping bag about 2cm vertically above the baking tray. Apply an even pressure to the bag, slowly lifting the bag as you squeeze, to make a smooth round meringue, approximately 6cm wide. To finish with a nice peak at the top, push down a little on the mixture then quickly pull the nozzle away. 5 Continue until all the mixture in the bag is used up, leaving enough room for the meringues to spread a little. Quickly remove the nozzle, wash it and dry well, then drop in the next piping bag. Continue with the remaining mixtures until it they are all used up and you have 2 trays covered with 3 colours of meringues. 6 Bake for 1 hr, turning the heat down to 120C/100C fan/gas ½ for the final 30 mins. Cool on wire racks while you make another batch with the remaining flavours.

Put 400ml double cream, 2 tbsp icing sugar and 1 tsp ground cinnamon in a bowl. Whisk until it just holds its shape. Keep chilled.

Lemon curd cream with blueberry meringues In a bowl, whisk 400ml double cream with 2 tbsp icing sugar until it just holds its shape. Swirl through 3 tbsp lemon curd and chill until ready to serve.

Passion fruit cream with lemon meringues Whisk 400ml double cream with 2 tbsp icing sugar until it just holds it shape. Swirl through the pulp and seeds from 3 passion fruits. Chill until ready to serve.

Cardamom yogurt ÜÌ «ÃÌ>V iÀ}Õià Break the seeds from 10 cardamom pods into a mortar. Add 1 tbsp golden caster sugar >` «Õ` ÜÌ > «iÃÌi Ì > wi powder. Swirl the cardamom sugar into a 500g pot Greek yogurt, then chill until ready to serve.

White chocolate & mascarpone cream ÜÌ >Ûi`iÀ iÀ}Õià Break 100g white chocolate into a small microwaveable bowl and melt in 20-sec blasts in the microwave, stirring in between. Leave to cool. In another bowl, whisk 200ml double cream and 200g mascarpone until holds its shape. Add the chocolate (don’t overmix). Keep chilled.

BAKING GLUTEN-FREE

Have y ur cake… And eat it! If you’re gluten-intolerant, you can still enjoy the sweet things in life

T his

wont l ast long!

Cherry blossom cake Cuts into 10 slices Q Prep 25 mins Q Cook 1 hr Q 85p a slice Q 591 kcals, 29g fat, 14g sat. fat, 55g sugar un-iced

CUT OUT PHOTO: GETTY IMAGES / REDHELGA

Q

250g pack butter, softened 300g cherries, stoned and roughly chopped 250g polenta 250g golden caster sugar 4 large eggs 100g ground almonds 2½ tsp gluten-free baking powder 150ml pot natural yogurt 1 tsp orange blossom water juice ½ orange

FOR THE SYRUP

juice 1 orange 3 tbsp golden caster sugar ½ tsp orange blossom water

yogurt, orange blossom water, orange juice and cherry mix, and stir until just combined. Tip into the tin, smooth the top and bake for 45 mins until a skewer comes out clean.

FOR THE CHERRY ICING

50g cherries, stoned, plus extra on stalks 175g icing sugar 1 Heat oven to 160C/140C fan/gas 3. Use a little butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of polenta, then set aside. 2 In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, almonds, baking powder,

3 Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely. 4 To make the icing, blend the cherries and icing sugar in a food processor until smooth. Drizzle over the cake, then top with whole cherries. Will keep for 5 days in a tin. BBC Easy Cook 65

BAKING SUGAR-FREE

. . . e e r f Sugar ! e e r f t l i u g

Gateau Marcel w ith cherr ies & blu eberries , p68

These sweet sensations are perfect for anyone who wants to eat iÃÃÀiwi`ÃÕ}>ÀLÕÌÿÌÀi>`ÞÌ}ÛiÕ«ÌiV>ià ÕÃÌÞiÌ 66 BBC Easy Cook

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BBC Easy Cook 67

Tropical roulade Serves 8 Prep 35 mins Q Cook 10 mins Q 56p a portion

Q Q

FOR THE SPONGE

Gateau Marcel with cherries & blueberries Serves 8 Q Prep 20 mins plus 4 hrs setting Q Cook 20 mins Q 75p a portion Q

sunflower oil, for oiling 100g no-added-sugar plain dark chocolate, broken into small pieces 50g no-added-sugar milk chocolate, broken into small pieces 150g unsalted butter, chopped 2 eggs 3 egg whites 150g fresh black cherries, pitted and halved 75g fresh blueberries 1 Preheat the oven to 180C/160C fan/gas 4. Line the base of a 20cm square cake tin with baking paper and lightly oil the sides with sunflower oil. Place the chocolates and butter with a pinch of salt in a saucepan over a low heat until melted, stirring occasionally. 2 Separate the whole eggs. Place all the whites in a medium bowl and the yolks in a large bowl. Using an electric whisk, whisk the whites until very stiff – you will have reached the right level of stiffness if they won’t move when the bowl is tipped to the side. 3 Use the whisk to whisk the yolks until they have turned a few shades paler and become fluffy. While continuing to whisk, very slowly pour in the hot chocolate mixture in a thin stream. You’ll be left with a thick and glossy chocolate paste. Fold the whisked egg whites into the chocolate paste. When everything has been combined and you have a mousse, pour half the mixture into the cake tin. Bake for 20 mins until puffy. 4 Leave the cake to cool in the tin (it will sink significantly), then pour the remaining chocolate mousse on top of the cake. Place in the refrigerator for at least 4 hrs until set. When you are ready to serve, run a butter knife around the edge of the gateau and lift it out of the tin. Remove the lining paper. Scatter the cherries and blueberries across the top of the gateau before serving. 68 BBC Easy Cook

Double chocolate muffins Makes 12 Q Prep 10 mins Q Cook 30 mins Q 40p a muffin Q

225g plain flour 3 tbsp cocoa powder 3 tsp baking powder 250ml rice milk 125ml sunflower oil 3 eggs, beaten 2 tsp unsweetened vanilla extract 2 tsp stevia powder (see below) 150g no-added-sugar milk chocolate, chopped into chunks 1 Preheat the oven to 180C/160C fan/gas 4. Line a 12-cup muffin tin with paper muffin cases. Mix the flour, cocoa powder and baking powder together in a bowl. Stir the rice milk, oil, eggs, vanilla extract and stevia powder together in a jug. Pour the liquid mixture into the bowl and give a quick stir. It doesn’t matter if there are still a few lumps – undermixing is better than stirring for too long, which can lead to a chewy, rather than airy, texture. Stir in the chocolate chunks. 2 You’ll now have a sloppy brown mixture. Divide the muffin mixture evenly between the muffin cases. Bake the muffins for 15–30 mins until risen and springy, and an inserted skewer comes out clean. Leave them to cool on a wire rack before serving warm.

What is stevia powder? ¼ÕÃiÌiÌiÀ¼ÃÌiÛ>«Ü`iÀ½ÌÀiviÀ ÌÃÜiiÌiiÀÃL>Ãi`ÃÌiÛ>iÝÌÀ>VÌð There are many such products on the >À iÌ>`Ìi«ÀiVÃiiÝÌÀ>VÌvÌi stevia plant used varies, as does the added ingredients. I like stevia because it is naturally derived and only a little is needed. I keep the amounts of stevia I use to a minimum – just enough to make ÌiÀiV«ië i>Ã>Ì ÞÃÜiiÌ]LÕÌÜÌÕÌ Ìi>vÌiÀÌ>ÃÌiLiV}ÌVi>L i°½ Susanna Booth, author of the book Sensationally Sugar Free

1 banana, about 200g 4 eggs 100g plain flour FOR THE FILLING

300ml whipping cream 2 bananas, about 400g total weight 6 passion fruit 1 Preheat the oven to 220C/200C fan/gas 7. Line a 36 x 28cm baking tin with silicone baking paper. Peel and mash the banana in a large bowl. Separate the eggs and add the yolks to the banana and place the whites in a medium bowl. Using an electric whisk, whisk the egg whites until very stiff – you will have reached the right level of stiffness if they won’t move when the bowl is tipped to the side. 2 Whisk the yolks and banana together until you have a foamy mixture. Sift the flour on top of the yolks, then spoon the whisked whites on top of the flour. Gently fold everything together until it's all well combined. 3 Gently spread the mixture evenly across the baking paper in the baking tin. Bake for 10 mins until golden brown. Lift the sponge out of the baking tin using the lining paper. With the paper still in place and using a clean tea towel to hold the sponge, roll it up, starting from one short edge, into a cylinder. Leave it to cool completely. 4 Just before you want to eat, make the filling. Whip the cream until it forms firm peaks. Peel and mash one of the bananas, then fold into the cream. Peel and finely slice the second banana. Cut the passion fruit in half and scoop out the seeds and pulp. Reserve some of the fruit for decoration. Gently unroll the sponge cylinder and spread it with two-thirds of the cream mixture. Scatter the banana slices and passion fruit seeds and pulp across the cream. Roll the sponge up again, gently peeling off the lining paper as you do so. 5 Place the finished roulade seam down and trim the ends to neaten it. Spread the top with the remaining cream mixture and top with the reserved banana slices and passion fruit. Cut the roulade into slices and serve immediately.

BAKING -1Ƃ,,

Cut down on your sugar Easy changes you can make to decrease your sugar intake Reduce the sugar you add to hot drinks Do this gradually to give your taste buds time to adjust. Try adding a sprinkle of cinnamon to cappuccino or hot chocolate, cinnamon helps stabilise blood sugar levels and adds y>ÛÕÀÜÌÕÌÌi ÃÜiiÌiÃð Q Think twice about low-fat foods Üv>Ì 'diet' foods tend to be high in sugars. Instead, have smaller portions of the regular versions. Q$GYCT[QHUWICT HTGGHQQFU These often contain synthetic ÃÜiiÌiiÀÃ  i sucralose, saccharin and aspartame. Although ÌiÃiÌ>ÃÌiÃÜiiÌ]ÌiÞ `¿Ìi «VÕÀL>ÃÜiiÌ tooth. They tend to send confusing messages to ÌiLÀ>]ÜVV> i>` ÌÛiÀi>Ì}° Q Avoid sweet drinks Stick to one glass of fruit juice a day (or dilute it) and keep soft drinks and alcohol for the Üii i`ð  ÞiÀL>  Ìi>ÃÀÜ>ÌiÀÃÌi>`° Q

These recipes have been adapted from Sensationally Sugar Free by Susanna Booth (£20, Hamlyn)

BBC Easy Cook 69

James Martin’s home comforts BBC chef James Martin shares his recipes and secrets for home cooking from his own kitchen

Cheddar, smoked bacon & courgette quiches Serves 6 Prep 30 mins plus chilling Q Cook 19-24 mins Q £1.63 a portion Q

Q

FOR THE PASTRY

250g plain flour, plus extra for dusting 150g cold unsalted butter, cubed 1 egg, beaten

‘There’s little better for a lunchtime snack than a quiche. The key is in the cooking: nice, thin pastry – you don’t need to bake it blind, just reduce the temperature and bake it for longer’

FOR THE FILLING

6 slices of dry-cured smoked streaky bacon 5 egg yolks 300ml double cream 75g mature cheddar, finely grated 1 small courgette, finely diced 4 sprigs of thyme, leaves picked FOR THE SALAD

1 tsp grainy mustard 1 tsp red wine vinegar 3 tsp rapeseed oil 1 bag of salad leaves 1 head of Little Gem lettuce, leaves picked 1 To make the pastry, put the flour into a bowl, add the butter and rub together with your fingertips until breadcrumbs form. Add a pinch of salt and the egg, and bring together, then knead very lightly to form a soft dough. Cover and place in the fridge for 10–15 mins to firm up. Heat oven to 180C/160C fan/gas 4 and grease six loosebottomed tart tins 9cm in diameter, 4cm deep. 2 Roll the pastry out on a lightly floured surface to a thickness of 3mm and cut it into six discs larger than the tart tins, re-rolling the last of the pastry for the last two tins. Lay the pastry over the tins and press gently into the base and sides. Trim the sides so the pastry is flush to the edge. 3 For the filling, heat a frying pan until medium–hot, then add the bacon and fry for 70 BBC Easy Cook

3–4 mins, until golden-brown and just crispy. Drain on kitchen paper, then roughly chop and set aside. 4 Whisk the egg yolks and cream together, whisk once more, then season with salt and pepper. Sprinkle half the cheese into the bottom of the tart cases, and follow with half the bacon, the courgette, then the last of the cheese and bacon. Finish with a little thyme, then pull the oven rack out slightly and set the tins near the edge. Pour in the egg

mixture, then slide the quiches fully into the oven and bake for 15–20 mins until just set and golden-brown. Remove and cool slightly before serving. 5 For the salad, put the mustard, vinegar and rapeseed oil into a small jar with a lid, and shake vigorously to emulsify together. Put the salad into a resealable bag, then, when ready to serve, tip the dressing into the bag and shake to coat all the leaves. Serve the quiches at room temperature, with the salad.

JAMES MARTIN COMFORTS

Su ccu len t Ru p72 , s mp leek steak with creamy brioche

BBC Easy Cook 71

,#/'5/#46+0 COMFORTS

Rump steak with creamy brioche leeks Serves 4 Prep 30 mins Q Cook 25 mins Q £5.42 a portion Q Q

1 medium potato, peeled and cut into 1cm dice 125g unsalted butter 1 shallot, finely diced 2 garlic cloves, finely chopped 500g leeks, washed and sliced 100ml white wine 250ml double cream 3 sprigs of thyme, leaves picked 3 slices of brioche loaf, cut into 1cm cubes 50g Gruyère, finely grated 4 x 250g rump steaks 1 tbsp rapeseed oil 1 Heat oven to 200C/180C fan/gas 6. Bring a pan of water to the boil. Add the potatoes and a pinch of salt, reduce the heat and simmer for 3–4 mins, then drain. 2 Meanwhile, heat a frying pan until just warm. Add 50g of the butter and when it’s melted, add the shallot, garlic and leeks and cook for 2–3 mins, or until softened. 3 Add the potatoes to the pan and mix to combine, then add the white wine and bring to a simmer. Add the cream and thyme leaves. Simmer for 2–3 mins. Season to taste and pour into a baking dish. 4 Heat a separate frying pan until hot. Add 50g of the butter and the brioche cubes and fry until golden-brown on all sides. Scatter over the top of the leeks, then scatter the cheese over the top to cover. Bake for 5–10 mins until golden and bubbling. 5 Meanwhile, heat a griddle pan until searing hot and rub the steaks with the rapeseed oil. Add the steaks and cook for 2 mins without moving them. Turn them 90° and cook for another minute. Season. Turn over and cook for 1–2 mins, then place on a plate to rest. 6 Melt the remaining butter in the brioche pan and brush it over the steaks, spooning any resting liquid back over the meat, then season again. Serve the steaks with the leeks alongside and any juices poured over.

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Squares of heaven Dark & white chocolate cherry brownies Makes 12 Prep 20 mins plus cooling Q Cook 30-35 mins Q 61p a brownie Q Q

350g dark chocolate (55–60% cocoa solids) 250g unsalted butter 3 large eggs 250g dark soft brown sugar 110g plain flour 1 tsp baking powder 150g fresh cherries, stoned and halved 150g white chocolate, roughly chopped 1–2 tbsp cocoa powder, for dusting 1 Preheat the oven to 170C/150C fan/gas 3. Grease and line a 30 x 23cm traybake or roasting tin. Put the dark chocolate and butter into a saucepan and heat until melted, stirring so that it doesn’t get too hot, then remove from the heat and cool. 2 Crack the eggs into a kitchen mixer or a large bowl, then add the sugar and whisk

until thickened and paler in colour. Whisk in the cooled chocolate mixture, then gently fold in the flour, baking powder and half the cherries. Spoon into the prepared tin, and scatter the remaining cherries and the white chocolate over the top. 3 Bake for 30–35 mins, or until the surface is set. The brownie will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it. Place on a wire rack to cool completely in the tin before removing, dusting with cocoa powder and cutting into squares.

These recipes have been adapted from More Home Comforts by James Martin (£20, Quadrille Publishing Ltd)

James presents Home Comforts

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Mry Bry’s CROWD PLEASERS

Simple sharing dishes

Cooking a dinner party menu from scratch can seem like a daunting affair, but fear not. Mary is here to make things less stressful

Cardamom sponge with white chocolate icing, p76

...fr aftrnon tea 74 BBC Easy Cook

MARY BERRY DINNER PARTY

When riends pp in Cheese & garlic tear-and-share scones, p76

BBC Easy Cook 75

50g white chocolate, to decorate FOR THE ICING

100g white chocolate 50g butter, softened 75g full-fat cream cheese 200g icing sugar, sifted ½ tsp vanilla extract 1 You will need two 20cm round sandwich cake tins. Preheat the oven to 180C/160C fan/gas 4, then grease the tins with butter and line the bases with baking paper.

Cardamom sponge with white chocolate icing

2 Place the butter and eggs in a large mixing bowl with the sugar, flour and baking powder and beat together, by hand or using an electric hand whisk, until combined.

Serves 8 Q Prep 40 mins plus cooling and chilling Q Cook 25 mins Q 46p a portion without icing

3 Bash the cardamom pods with a rolling pin on a chopping board to release the seeds. Grind the seeds until fine using a pestle and mortar then stir this into the cake batter. Pour the batter into the prepared tins and smooth the tops.

225g butter, softened, plus extra for greasing 4 eggs, beaten 225g caster sugar 225g self-raising flour 1 tsp baking powder 12 cardamom pods

4 Bake in the oven for about 25 mins until golden brown and springy to the touch. Cool in the tins for 5 mins and then turn out and leave to cool on a wire rack. Make the icing. Place the white chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, taking great care

Q

not to let the chocolate get too hot (see tips). Set aside to cool and thicken a little. 5 Whisk the butter and cream cheese together until fluffy and soft. Whisk in half the icing sugar, then add the vanilla extract and remaining icing sugar and whisk again. Stir in the melted white chocolate to combine and then transfer to the fridge to chill for about 20 mins until thickened enough to spread on the cake. 6 Divide the icing between the two cakes, spreading half on one, sandwiching with the second cake and using the rest of the icing to cover the top. Use a sharp knife to cut or shave the remaining white chocolate into angular shards and then arrange these over the top of the cake to make an impressive decoration. Cut into wedges to serve.

Mary’s tips Icing Make sure the butter for the icing is softened or it will not blend smoothly with the cream cheese, and will leave lumps. Q Don’t overheat the white chocolate or the icing will not set. Q v Ìi V} >Ã wÀi` Õ« Ì ÕV  the fridge, sit at room temp for a few mins. Q

Cheese & garlic tear-and-share scones Serves 10-12 Prep 20 mins Q Cook 25 mins Q 38p a portion cooked Q Q

450g self-raising flour, plus extra for dusting 2 tsp baking powder 2 tsp mustard powder 100g butter, cubed 50g Parmesan (or Italian-style vegetarian hard cheese), finely grated, plus extra for sprinkling 100g mature cheddar (or vegetarian alternative), grated 1 garlic clove, crushed 6 tbsp finely snipped chives 2 eggs about 150ml milk These recipes have been adapted from Mary Berry: Foolproof Cooking by Mary Berry, with photography by Georgia Glynn Smith (£25, BBC Books)

76 BBC Easy Cook

1 Preheat the oven to 220C/200C fan/gas 7 and line a baking sheet with baking paper. 2 Measure the flour and baking powder

into a large bowl with the mustard, 1 tsp salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives. 3 Beat the eggs in a jug, adding enough milk to make up to 300ml of liquid. Gradually add this to the mixture in the bowl and mix together to make a dough (see tip). Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal-sized balls. 4 Arrange the balls on the prepared baking sheet to form a round with all the balls just touching. Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan. 5 Bake in the oven for 25 mins until well risen and golden on top and underneath. Serve the scones warm with butter.

Mary’s tip Dough Scone dough should be fairly sticky rather than dry. If it is on the wet side, it gives a better rise and the resulting scones are moist.

MARY BERRY DINNER PARTY

Roast rack of pork with sage & lemon rub Serves 6 Prep 30 mins Q Cook 1 hr 55 – 2 hrs 5 mins Q £1.68 a portion Q Q

Fr Sunday lunch

2 onions, thickly sliced (about 1cm thick) 1.7kg forerib of pork loin, skin scored 4 tbsp finely chopped sage leaves finely grated zest of 1 lemon FOR THE GRAVY

25g butter 25g plain flour 1 tsp lemon juice 1 tsp redcurrant jelly a dash of Worcestershire sauce 1 Preheat the oven to 220C/200C fan/gas 7. Put the onion slices into a small roasting tin, sit the pork joint on top of the onions and rub 1½–2 tbsp of coarse salt into the scored skin. 2 Place the sage in a bowl with the lemon zest and ½ tbsp of coarse salt. Mix together and, using your fingers, rub the mixture into the skin of the joint. 3 Roast in the oven for 30 mins until golden and starting to crisp. Reduce the oven temperature to 200C/180C fan/gas 6 and continue to roast for 1 hr and 25 mins to 1 hr and 35 mins until the pork is cooked through, the juices are running clear, and the crackling is crisp and golden (see Mary’s tip). Carefully remove the pork joint from the tin and set aside to rest for about 10 mins, covered with foil. 4 While the meat is resting, make the gravy. Add 450ml of water to the roasting tin and bring to the boil on the hob, scraping the base of the tin with a wooden spoon to incorporate the caramelised juices into the liquid to create a stock. Remove from the heat and strain into a jug. 5 Melt the butter in a saucepan, add the flour and whisk to form a roux. Cook for 30 secs and then blend in the homemade stock over a high heat, whisking all the time and boiling until thickened. Season to taste with salt and pepper, the lemon juice, redcurrant jelly and a dash of Worcestershire sauce. Carve the pork and crackling and serve with the gravy.

Mary’s tip Crackling A hot oven and salt give the best crackling. If yours is not quite crisp enough, slice off the crackling with a knife, lay it on a baking sheet and return to the hot oven to crisp up.

Mary is a judge on The Great British Bake Off BBC Easy Cook 77

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78 BBC Easy Cook

TV CHEFS TOM KERRIDGE

Food & Drink’s

Tom Kerridge

¼À}iÌ Ì>Ì ½VivvÞ wü] iÌ Ìi }Ài`iÌà ` Ìi Ì>} >` ÃiÀÛi Ìi à «Þ] >à ½Ûi `i iÀi½ Baked lemon sole with lemon & caper paste Serves 2 Q Prep 15 mins Q Cook 10 mins Q £6.49 a portion Q 967 kcals, 93g fat, 36g sat. fat, 1g sugar Q

zest ½ lemon, peeled into strips using a vegetable peeler 2 lemon thyme sprigs 2 shallots, sliced 2 lemon sole, about 300g each, dark skin removed, trimmed (see our stepby-step, right) 100g butter, diced FOR THE CAPER PASTE

100g capers 25g Parmesan 100ml extra virgin olive oil finely grated zest 1 lemon 1 First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place

in the fridge until needed. The paste can be made 2 days ahead and chilled. 2 Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water – this will steam the fish and keep it juicy. 3 Put the fish and the prepared tray of potatoes (see Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see Goes well with) and take the caper paste out of the fridge to come to room temperature. 4 Take the fish out of the oven and baste it one last time, then use a cook’s blowtorch to char the skin, if you like. Transfer the fish to a plate with some shallots and lemon zest. Spoon a little of the caper paste over the fish and serve with potatoes and greens (below).

Goes well with... New potatoes with cheese sauce *ÕÌ£Çx}new potatoes>>À}iÃ>ÕVi«> vL}Ü>ÌiÀ>`VvÀ>LÕÌ£x à ÕÌÌi`iÀ°i>Üi]i>ÌÓxä full-fat milk>Ã>ÕVi«>]ÌiÃiÌ>Ã`i°iÌÓx} butter > i`Õ Ãâi`Ã>ÕVi«>ÛiÀ> Üi>Ì°-ÌÀÓx}RNCKPƃQWT>`£¤Ìë English mustard powder]VvÀ£ À Ã]ÌiÃÌ>ÀÌÌ>`iÌiÌ ]ÃÌÀÀ} >ÃÞÕ«ÕÀ]ÕÌ̽Ã>>``i`° vÀ >vÕÀÌiÀ£ä ÃÕÌÞÕ>Ûi>à Ì Ã>ÕVi°-ÌÀ£ää}mature cheddar]}À>Ìi`] ÕÌvÕÞ iÌi`ÌÌiÃ>ÕVi°-i>ÃÜÌ ¤Ìëpaprika]>«Vvcayenne>`>ÌÌi

Want to get ahead? The paste 9ÕV> >iÌiV>«iÀ«>ÃÌi ÌÜ`>ÞÃ>`Û>Vi>`ii«ÌÌivÀ`}i° Q The potatoesƂ`>Þ>i>`]Ìi«Ì>Ìià V>LiVÛiÀi`ÌiViiÃiÃ>ÕVi>` ÃV>ÌÌiÀi`ÜÌÌiViiÃi]ÌiVÛiÀV} w >`«>ViÌivÀ`}i° Q 6JGƂUJƂviÜÕÀÃLivÀiV}]Ìi wÃV>Li«Ài«>Ài`ÌiÌÀ>Þ]Ài>`ÞvÀ ÌiÛi° ÛiÀV}w >`V°

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2TGRCTKPIUOCNNƃCVƂUJ 9ÕV>>ÃÞÕÀwà }iÀÌ`ÌÃ] À>Ûi>}ÞÕÀÃivÜÌÕÀÃÌi«LÞÃÌi«

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4 i>ÌiÌiÃ`ià >`Ì>ÜÌ>vi] VÕÌÌ}>Ü>Þ>Þ y>««Þyið

Ã>Ì>`«i««iÀ°*«Ìi«Ì>ÌiÃ>à > Ûi«Àv`Ã]ëÛiÀÌiViiÃiÃ>ÕVi >`ëÀiÜÌÌiÀi >}Vi``>À° >i>}Ã`iÌiwÃÕÌ}`i°-iÀÛiÃÓ°

Wilted spring greens in nut oil *ÕÀÓÌLëÜ>ÌiÀÌ>Ã>ÕÌj«>> i`Õ i>Ì>`ÃÌÀ>Lvbutter >` £ÌLëwalnut oil° À}ÌÌiL]>``£ i>`v spring greens]ÃÀi``i`°-ÌÀ}iÌÞ] ÌiÌÕÀÌii>Ìvv>`«ÕÌ>`Ìi «>°ÕÃÌLivÀiÌiwÃ>ÃwÃi`V}] i>ÌÌi}ÀiiÃÌwÃÜÌ}]ÌiÃV>ÌÌiÀ ÜÌÓx}Ì>ÃÌi`V««i`walnuts°-iÀÛiÃÓ°

Tom is the presenter of Food & Drink BBC Easy Cook 79

MasterChef’s

John Torode ‘Subtle, sweet tomatoes in this rigatoni work brilliantly ÜÌÌiÌiÃiy>ÛÕÀv«À>ÜÃ>`VÀâ½ Rigatoni with spiced prawns, tomatoes & chorizo Serves 5 Prep 15 mins Q Cook 30 mins Q £1.63 a portion Q 462 kcals, 17g fat, 4g sat. fat, 8g sugar

Q

Q

4 tbsp olive oil 2 shallots, diced 120g uncooked chorizo sausage, sliced 6 large tomatoes, chopped 350g rigatoni 200g large prawns, shells and tails removed if necessary, chopped 2 large spring onion, thinly sliced, keep the whites and greens separate 1 Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened. 2 Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more. 3 Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the onion whites. Cook and stir for 1 min.

Choose your chorizo We like ASDA Extra Special Chorizo Casero Sausage (225g, £2.50) – it has Ìà v ÃÜiiÌ «>«À> ÀV  >` `iÃ½Ì >Ûi Õ}i VÕà v v>Ì ­>à ÞÕ w`  à i Ài >ÕÌiÌV VÀâî° Ìà }ÀÃÌi vÀii ÌiÝÌÕÀi >` Ì v ÃÜiiÌiÃà à }Ài>Ì vÀ V}° "v>ÌiVÀâÜiÌiÃÌi`]ÌÃÃÌii`ÃÀi>ÞÛi`°

80 BBC Easy Cook

Sprinkled with the spring onion greens

TV CHEFS JOHN TORODE

Individual tomato tarts Serves 4 Prep 15 mins Q Cook 20-25 mins Q 95p a portion Q 581 kcals, 38g fat, 14g sat. fat, 5g sugar Q

Q

500g pack puff pastry 1 egg, beaten 4 plum tomatoes 4 tbsp pesto 100g bag watercress 1 tbsp olive oil 1 Roll the puff pastry out to about 1cm thick. You will need to get 4 circular tarts from the pastry – find a bowl or plate roughly 13cm across to use as a cutter and also one slightly smaller, about 10cm. 2 Place the larger bowl or plate over the pastry, then run a sharp knife around the edge to cut out a disc. Place the smaller bowl in the centre of each disc, then lightly cut around with a knife so you make an indentation – take care not to cut all the way through. Lift the discs onto a lightly greased baking tray and brush with the beaten egg. Use a fork to prick all over the inner circle, but not the outer edge. This will stop the pastry in the centre from rising.

Keep the outer edge clear

3 Thinly slice the tomatoes and set aside. Spread 1 tbsp pesto over the inner circle of each tart, then arrange the tomatoes on top so they overlap and create a swirl effect. Season with salt and black pepper. 4 Heat oven to 220C/200C fan/gas 7. Cook the tarts for 20-25 mins until puffed up and golden. Toss the watercress together with the olive oil, season, then pile on top of the tarts.

John’s top tips

ÕÌ ÕÌ «>ÃÌÀÞ `ÃVà >` «>Vi LiÌÜii >ÞiÀà v V} w  Ì i vÀiiâiÀ° ÕÃÌ ÀiÛi vÀ Ì i vÀiiâiÀ £ä ÃLivÀi ÞÕ Ü>Ì Ì V Ì i° Q  ÕÌ vÀ > Ài>`Þ >`i] > LÕÌÌiÀ «Õvv «>ÃÌÀÞ  Ì i V iÀ >Ãi° Ì VÃÌà > ÌÌi Ài Ì > ÃÌ>`>À` «Õvv«>ÃÌÀÞ]LÕÌ Ì iÌ>ÃÌiÃÀi>ÞÜÀÌ Ì° Q

‘These little tarts are simple to make and full of ƃCXQWT 4QCUVKPI DTKPIU out the sweetness of the tomatoes, while the pesto and pepperiness of the watercress really add a kick’ John is a judge on MasterChef BBC Easy Cook 81

MasterChef’s

Gregg Wallace

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Gooseberry pie Serves 6 Prep 30 mins plus chilling Q Cook 50 mins Q £1.73 a portion Q 548 kcals, 21g fat, 12g sat. fat, 54g sugar unbaked Q

Q

250g unsalted butter, softened 140g icing sugar 5 egg yolks 500g plain flour, plus extra for dusting FOR THE FILLING

900g gooseberries about 200g caster sugar 2 tbsp Port (optional)

pie y p u Gloriously syr

Use up any leftover gooseberries Make a Gooseberry fool. Wash 500g gooseberries thoroughly, top and tail Ìi] Ìi «>Vi  > Ü`i i>ÛÞ LÌÌi` pan with 3 tbsp caster sugar, 4 tbsp GNFGTƃQYGT cordial and juice of ½ lemon. -iÀÛiÀ>}iÌii>ÌÕÌ>Ìi

Gregg is a judge on MasterChef 82 BBC Easy Cook

}ÃiLiÀÀià >Ûi LÕÀÃÌ° }ÌÞ VÀÕÃ ÜÌ a fork, tip into a bowl to cool and chill for at least 2 hrs. Whip 350ml double cream to a soft dropping consistency, then swirl in the }ÃiLiÀÀià Ì }Ûi > À««i` ivviVÌ° -« Ì}>ÃÃiÃ>`VLivÀiÃiÀÛ}°-iÀÛiÃÈ°

1 To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap in cling film and chill for at least 30 mins. 2 For the filling, tip the fruit, sugar and Port (or a little water) into a saucepan and simmer for about 10 mins until the fruit is soft. Add more sugar if necessary. Pour the fruit into a pie dish about 25cm wide and 5cm deep. 3 Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it’s big enough for your dish. Cut a thin strip of pastry for the edge of the pie dish – this doesn’t have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid and brush with the egg yolk. Bake for 30 mins until golden brown.

TV CHEFS GREGG & RICHARD

The Great British Bake Off’s

Richard Burr ‘With two little girls in the house, a lot of my baking is «]i>ÀÌÃ>«i`Àv ÜiÀÃ>«i`°/iÞ ÛiÌiÃit½ Jammy dodger flowers Makes 16 Prep 1 hr plus chilling Q Cook 12 mins Q 13p a biscuit Q 152 kcals, 5g fat, 3g sat. fat, 15g sugar

Q

Q

100g unsalted butter, softened 175g caster sugar, plus extra for sprinkling 1 large egg 1 tsp vanilla paste 200g plain flour, plus extra for dusting 370ml jar strawberry jam 1 To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part. 2 Tip the flour into the mixture and fold together until fully combined, then shape into a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up. 3 Remove from the fridge and press out your biscuits using a 6cm flower-shaped

cutter. You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them. 4 Recombine your dough off-cuts and reroll them on a floured surface. Try to be quick doing this, as the mixture will get sticky. If it does, just pop it back in the fridge to firm up. 5 Once the shapes are cut out, arrange them on 2 baking sheets lined with baking

parchment and leave to cool in the fridge for 10 mins before baking. 6 Heat oven to 190C/170C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching together.

These will keep for 2-3 days in an airtight container Richard was a contestant on The Great British Bake Off BBC Easy Cook 83

Kids' cook class

Learn to make

pesto pasta Help the kids make a simple pasta dinner Best-ever pesto & potato pasta Serves 6 Prep 20 mins Q Cook 11 mins Q £1.23 a portion Q 540 kcals, 34g fat, 6g sat. fat, 2g sugar pesto only

Q Q

1

2

YOU’LL NEED Small frying pan, Wooden spoon, Mini chopper or pestle & mortar, Knife that’s suitable for a child, Chopping board, Large saucepan, Mixing bowl 150g green beans 300g new potatoes 300g fusilli or linguine FOR THE PESTO large bunch basil 50g pine nuts 50g Parmesan, (or Italian-style vegetarian hard cheese) grated, plus extra to serve (optional)

3

Pick the basil for the pesto Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it.

4

Make the pesto Toast the pine nuts in a pan over a low heat. Tip into a mini chopper (or use a pestle and mortar) with the basil, Parmesan, garlic and olive oil. Blitz or pound into a sauce. Set aside.

5

Children younger than 5 can snap the beans into shorter lengths while you prep the spuds

Chop up the beans Using the child-friendly knife, get children from Ìᣝi >}i ᣞv wÛi Ìᣞ Vᣝᣞ« Ìᣝi iᣟ`Ã ᣞvv Ìᣝi Li>ᣟÃ] and quarter the new potatoes.

84 BBC Easy Cook

Cook the vegetables and pasta Bring a large pan of water to the boil. Boil the potatoes for 3 mins. Remove from the heat, tip in the pasta and stir. Boil the pasta for 5 mins, add the beans and cook for 3 mins.

Mix everything together Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Serve with extra Parmesan, basil and pesto, if you like.

COOK SCHOOL FOR KIDS

What did we learn? As well as making a family meal, this recipe requires a couple of key skills that will help younger children become more EQPƂFGPVEQQMU QCooking pasta Pasta has become such a staple part of the family diet that it’s really useful for children to know how to cook it.

QSmells and tastes Every time you cook with an aromatic ingredient, encourage your child to smell or taste it and repeat the name of the ingredient. This can start from a very early age, before they actually start cooking properly. It’s such a little thing, but it helps children to feel comfortable around food and excited to try new things.

BBC Easy Cook 85

Kids' cook class

Picnic short of a sandwich? Get your kids to help you prepare for a day out in the sunshine with this stuffed ciabatta loaf. It's big enough for the whole family to share!

86 BBC Easy Cook

COOK SCHOOL FOR KIDS

Pressed picnic sandwich Serves 8 Prep 25 mins Q Cook 3 mins Q 46p a portion Q 242 kcals, 12g fat, 4g sat. fat, 2g sugar Q Q

long ciabatta loaf 3 tbsp olive oil, plus extra for drizzling 1 tbsp balsamic vinegar 2 garlic cloves, finely chopped 1 tsp Dijon mustard 2 big handfuls of baby spinach 8 marinated artichoke hearts, from a jar, quartered 250g roasted red peppers, from a jar 8 slices of prosciutto big handful of basil 125g ball of mozzarella, cut into slices ½ red onion, very finely sliced

3

1

Cut the ciabatta Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.

4

2

Bake until toasted Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.

5

If the kids want to try C FKHHGTGPV ƂNNKPI VT[ JCO EJGFFCT  VQOCVQ QT VWPC YCVGTETGUU  cucumber

Make a dressing Put the remaining olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.

6

Give it a good press! Get your child to press down on the sandwich to squash all of the layers together.

Drizzle over the dressing Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.

7

Wrap your sandwich Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.

Fill your sandwich Add a handful of baby spinach, then artichoke hearts. Add the slices of pepper, prosciutto, basil, mozzarella and onion. Drizzle over a little dressing and put the ciabatta slice on top.

8

Keep it chilled Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins wi` ÜÌ L>} Li>ð  ÛiÀ}Ì À ÕÌ you are ready to eat it. Cut and serve in slices. BBC Easy Cook 87

1 )KXGGO 0 TIPS FOR PARENTS the good stuff! Golden rules to help you get more nutrients into your children’s diets 1 Start the day well Eating breakfast

PHOTO: GETTY IMAGES / HEROIMAGES

not only improves performance at school, but helps to control weight – skip it and kids are likely to snack on high-fat foods. If time is a problem, set the alarm earlier and lay the table the night before. Try new things such as a toasted bagel spread with Marmite or >VÀÃÃ>Ìwi`ÜÌ>° Yogurt drinks and smoothies are popular, quick to make and easy to drink on the run.

3 Serve up tempting after-school snacks Kids generally arrive home starving. So provide tubs of houmous, tzatziki and salsa, with pittas, breadsticks and vegetable crudités for dipping, these make a healthy snack that won’t spoil their appetites for dinner.

4 Stop buying them sweets

It’s amazing how quickly kids will think twice about eating sweets, crisps and wââÞ`ÀÃvÌiÞ>Ài spending their own money, instead of saving the cash towards a new CD or trainers.

2 Pack healthy, yet fun lunch boxes Contents must be ‘cool’– but not so weird that kids get teased. Instead of bread, ÌÀÞÕvwÃ]L>}iÃ]«ÌÌ>Ã]ÜÀ>«Ã>` ÀiVL>Ìð>iw}ÃÌiÀiÃÌ}] such as mozzarella and tomato with pesto or spicy chicken with cucumber or soft cheese with smoked salmon. (You could also try our delicious Pressed picnic sandwich on p86.) 88 BBC Easy Cook

5

Plan your shopping Make a list and stick to it, don’t shop when you are hungry to avoid impulse buys and, if pester power is a problem, don’t take the kids. Don’t buy what you don’t want them to eat.

6 Cook with the kids Most children love to cook, so suggest they pick a recipe. You’ll need to be on hand to help, but let them get stuck in and discover the joys of cooking. Start with stir-fries and pasta dishes –they’re quick so children won’t get bored.

7 Don’t pander to fussy eaters Mealtimes shouldn’t be stressful so be cunning – like blending vegetables in soups and casseroles to disguise them. Make food fun to eat, like long spaghetti twirled round a fork or self-assembly fajitas.

8 Work up an appetite Make sure kids are hungry when they come to the table – it’s hard to say ‘no’ if your tummy is rumbling. Encourage them to get out in the fresh air.

9 Set a good example Try not to enjoy takeaways too regularly. Children will mimic behaviour learnt at home, so make healthy choices yourself.

KIDS EAT WELL

Make these super snacks

Squidgy muesli bar Heat oven to 180C/160C fan/gas 4. Grease and line a 2.5cm deep, 18cm square tin with rice paper (don’t use baking parchment). Put 150g light muscovado sugar, 100g olive oil spread and 50g clear honey in a bowl and microwave on High for 2 mins. Mix together. Stir in 300g JKIJƂDTG EGTGCN and 50g chopped mixed fruit. Spoon into the «Ài«>Ài` Ì] Ìi y>ÌÌi Ìi Ì« ÜÌ Ìi back of a spoon. Sprinkle over 1 tbsp sesame seeds. Bake for 20 mins until golden. Leave to cool in the tin for 30 mins, then cut into 12 bars. Wrap in greaseproof paper and store in an airtight tin for up to 1 week. Makes 12.

These loweffort snacks can be prepared quickly, and they make healthy additions to children’s lunchboxes

Quick yogurt dip Spoon 100ml Greek yogurt into a bowl and add 1 roasted red pepper from a jar, drained. Whizz together with a hand-held blender to make a smooth consistency. Put into small sealable containers and chill the dip for up to 2 days.

#FF OQTG ƃCXQWT Add 2 tbsp tomato ketchup for a slightly sweeter taste Q Add 1 tbsp chilli ketchup Q Add 1 tbsp barbecue sauce

Q

No-bake bean spread

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Put 410g can butter beans, drained, into a processor, then pour in 2 tbsp olive oil and 2 tbsp lemon juice. Add a pinch of salt and some freshly ground black pepper. Whizz together to make a smooth paste. Add 125g packet light garlic and herb cheese (we used Boursin Light), blend until smooth, then put into a sealable container and chill. Will keep in the refrigerator for up to 3 days.

Heat oven to 190C/170C fan/gas 5. Line 2 mini Õvw ÌÀ>Þà ÜÌ £n Õvw V>Ãið *ÕÌ £ää} UGNHTCKUKPI ƃQWT, ½ tsp ground mixed spice and 100g golden caster sugar into a bowl. Add 75ml UWPƃQYGT QKN, 50ml skimmed milk and 1 egg, lightly beaten, then 125g carrots, peeled and grated. Stir. Put a heaped tsp of Ìi ÝÌÕÀi Ì i>V Õvw V>Ãi] Ìi L>i for 12 mins until risen. Cool. Will keep for up to 5 days in an airtight container. Makes 18.

Spread onto seeded brown bread and top with grated carrot, then sandwich with another slice of bread. Q Serve with pitta bread, carrots, celery and cucumber sticks. Q -«Ài>`  Ì > ÜÀ>« >` w ÜÌ ÃVi` Ài` pepper and shredded iceberg lettuce. Q Add to a brown bread and tomato sandwich.

9C[U VQ UGTXG VJG URTGCF Q

Bagel bites Heat oven to 220C/200C fan/gas 7. Cut 8 mini bagels across in half and arrange in a roasting tin, cut side up. Drizzle over 2 tbsp olive oil and sprinkle with ½ tsp sea salt and a crushed garlic clove. Bake for 5 mins until golden. Allow to cool, then store in an airtight container for up to 1 week. Makes 8. BBC Easy Cook 89

Recipe index Meat & poultry

Why Davina YQPV IKXG up carbs

Next time in

easycook 0QEQQM *CO hock burger

All-day breakfast pizza......................................... 37 Beef & tomato pizza ............................................ 37 British spring roast chicken.................................. 43 Cheddar, bacon & courgette quiches................. 70 Cheesy meatball garlic bread rolls...................... 35 Chicken with crispy Parma ham .......................... 16 Chicken with pomegranate & Brazil nuts ........... 28 Crispy bacon pizza............................................... 37 >ÃÌwÝ vÀi` ÀVi .................................................. 18 Ài` VVi E VÀ i> Ü>vyià ....................... 22 Ham & mushroom pizza ...................................... 37 Italian chicken with cream cheese & spinach ..... 41 Mac ‘n’ cheese sandwich..................................... 22 Malmö meatball subs .......................................... 35 iÝV> «À vÌ>à ............................................ 39 iÝV> «Õ

i` «À Ì>VÃ.................................. 39 One-pot chicken with chorizo ............................ 51 Pepperoni pizza ................................................... 37 Pressed picnic sandwich...................................... 87 Roast rack of pork with sage & lemon rub ......... 77 Roasted tomato & pancetta pizza with cricket dough............................................. 6 Rump steak with creamy brioche leeks .............. 72 Salt beef club....................................................... 54 Sausage, leek & fennel pasta.............................. 14 Spanish chicken traybake with chorizo ............... 41 Springtime spaghetti........................................... 35 Sticky duck with radishes..................................... 54 /iÝiÝ Liiv Ì>VÃ ............................................. 38 /iÝiÝ VVi >V }À

à .............................. 42 Thai coconut crumbed chicken traybake ........... 42 Turkey chilli & rice tacos ...................................... 38 Vietnamese-style caramel pork ........................... 57

Fish & seafood 10-minute paella.................................................. 18 Baked lemon sole with lemon & caper paste..... 79 Gazpacho salad with crispy pollock.................... 18 Leek & mackerel bake ......................................... 14 Rigatoni with spiced prawns ............................... 80 Salmon with miso veg ......................................... 17 Spanish sardines on toast.................................... 26 Spicy fennel linguine ........................................... 27 / >Ì E ÌÞ i wà ........................................... 18

6TKƃGKEGETGCO cake

Plus lots more delicious recipes for you to enjoy!

May issue

ON SALE 5th May Subscribe today – see p44 90 BBC Easy Cook

Vegetarian Best-ever pesto & potato pasta.......................... 84 Cheese & garlic tear-and-share scones .............. 76 Chickpea & coriander burgers ............................ 14 Classic four cheese pizza..................................... 37 Courgette fritters with dill & cucumber sauce.... 30 Deli veg special pizza .......................................... 37 Herb pancakes wraps with goat’s cheese........... 10 Individual tomato tarts ........................................ 81 Moreish mushroom pizza .................................... 37 Mushroom & goat’s cheese calzone ................... 12 Pea & new potato curry....................................... 50 Speedy veggie pizza ........................................... 36 Spicy mushroom & broccoli noodles.................. 13 Spinach & ricotta calzone.................................... 12 Spring onion bruschetta ...................................... 57

SPRING 2016

Sticky red onion & feta pizza............................... 37 Tofu miso.............................................................. 17

Sides & extras Artichoke & mint dip ............................................. 6 Bagel bites ........................................................... 89 Buttermilk............................................................. 60 Easy BBQ beans .................................................. 38 Egg & puy lentil salad ......................................... 52 New potatoes with cheese sauce ....................... 79 No-bake bean spread ......................................... 89 Nutty watercress pesto........................................ 52 Pizza base............................................................. 36 Quick nachos ....................................................... 39 Quick yogurt dip.................................................. 89 Skinny carrot fries................................................. 14 Spicy chicken tacos.............................................. 42 Tomato & avocado salsa ..................................... 38 Wilted spring greens in nut oil ............................ 79

Salads Chicory salad with blue cheese dressing............ 56 Garden salad........................................................ 41 Ham & peach plates............................................ 16 Jerk chicken salad................................................ 56 Mediterranean sardine salad............................... 26 Ýi` }À> E «ÀiÃiÀÛi` i  Ã> >`................ 30 Tuna rice salad ..................................................... 18

Sweet treats Buttermilk scones ................................................ 60 Cardamom sponge ............................................. 76 Cardamom yogurt ............................................... 64 Cherry blossom cake........................................... 65 Cinnamon cream ................................................. 64 Dark & white chocolate cherry brownies............ 72 ÕL i VV >Ìi Õvwà ................................... 68 Gateau Marcel with cherries & blueberries ........ 68 Giant peach, nectarine & apricot meringue tart ... 53 Gingerbread cake................................................ 60 Gooseberry fool................................................... 82 Gooseberry pie.................................................... 82 > Þ ``}iÀ yÜiÀà ....................................... 83 Lemon curd cream............................................... 64 Mango, lime & coconut sundaes........................ 32 >« i} >âi` L ÕiLiÀÀÞ ÕvwÃ......................... 58  V>ÀÀÌ ÕvwÃ............................................... 89 Oreo pancakes with chocolate fudge sauce ...... 24 Passion fruit cream............................................... 64 Rainbow-rippled meringues................................ 64 ,>Ü VVÕÌ ÌÀÕvyià ............................................ 32 Squidgy muesli bar.............................................. 89 Sweet basil cream................................................ 64 Tropical roulade ................................................... 68 White chocolate & mascarpone cream .............. 64

Drinks Cinnamon coffee ................................................. 25 Cookies & cream milkshake ................................ 21 ,>ëLiÀÀÞ À«« i y>Ì.......................................... 21 Raw raspberry shrub............................................ 31 ‘Shine a light’ mocktail ........................................ 35

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Save 20%* on tickets, quote EC4 Special offer tickets start from £18.00 bbcgoodfoodshow.com | 0844 581 1339

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La Madeleine Bonne Maman. A traditional French recipe with fresh eggs and butter. Lovingly baked, individually wrapped, delicious to eat.

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