BBC Easy Cook 2016-93

SUN’S OUT, BUNS OUT! Best-ever burgers

easycook JUNE 2016

Budget

from

! Q B B Sweet & sticky cola ribs

+ Fiery lamb for 6 + James Martin’s beer can chicken

TREAT

DAD Father’s Day takeaways

109

Just £1.50 a head

Sizzling summer recipes

ER PO-bW R Ar-hW ealthy no ake cakes Supe

£2.99

A l l-

new twists

Marmite spaghetti & Good-for-you nuggets

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

Available in supermarkets nationwide

easycook

Welc�e The sun has got its hat on. Hip hip hip hooray. The sun has got its hat on so it’s time to cook away! We’re in a summery, sunny mood here at Easy Cook. It’s time to throw open the doors, light the barbecue and get together with family and friends. And for outdoor inspiration, you’ve come to the right place. Starting on p35, you'll find everything you need

for an al fresco feast – sticky, gnawable ribs (p35), a spicy lamb lunch (p38), and Beer can chicken from James Martin (p42). We’ve also got pasta salads from the avuncular Antonio Carluccio (p46), Korean fried chicken (p59), and a packed punnet of strawberries (p68) to enjoy while you’re watching Wimbledon. Have a glorious summer!

The Easy C�k team

o Subscribe t ay tod Easy Cook us & ge t a bon t ! gif Orla Kiely see p66

Ultima te Korean fri ed chicken, p59

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.

How to get in touch with us General enquiries

Subscriptions & back issues

020 7150 5120

0844 848 1604

[email protected]

[email protected]

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

BBC Easy Cook, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne, Kent ME9 8GU

Follow us... facebook.com BBC Easy Cook instagram.com @easycookmag twitter.com @EasyCookMag

BBC Easy Cook

3

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

possible, and preparation times to a minimum. Q

>

ÕÀ ÀiV «ià >Ài V ÃÌi` Õà } «À Vià vÀ ` À> }i ÃÕ«iÀ >À iÌ Ì i « Õ > >}i ÕÀ v> LÕ`}iÌ°

Cheese & Marmite scones

Q / Ã>Ûi

Õ Ì i `ÕÀ } Ì i Üii ] > v our recipes use ingredients you might already >Ûi ÕÀ ÃÌ ÀiVÕ«L >À` À vÀ `}i° Ã Õ >Ûi Ài Ì i >Ì Ì i Üii i `] Üi i « Õ Ì ÃÌÀiÌV ÕÀ à Ã] > ` ÌÀ iÜ ÌiV µÕiÃ Ü Ì ÃÌi« L ÃÌi« V iÀ V >ÃÃið

23 46

#PVQPKQ U Spiral pasta

Q

ÕÀ ÀiV «ià >Ài > > Ãi` v À Ì i À V> À i] v>Ì > ` Ã>ÌÕÀ>Ìi` v>Ì V Ìi Ì L > µÕ> wi` ÕÌÀ Ì > Ì iÀ>« ÃÌ Ì i « Õ > ` ÕÀ v> to maintain a balanced diet. Q

30

Halloumi with triple crunch salad

Q/

i « Õ VÕÌ ` Ü Ü>ÃÌi Üi V Õ`i ÃÕ}}iÃÌ Ã v À ivÌ ÛiÀÃ Ü iÀi « ÃÃ L i° EDITORIAL Editor Keith Kendrick Assistant Editor Sarah Sysum Art Director Gareth Glynne Jones Sub-Editor Marianne Voyle PUBLISHING Group Publishing Director wi iÜ Ã Publishing Director Simon Carrington

MARKETING & READER OFFERS Senior Marketing Executive Chris Pearce Reader Offers Manager â> Û> Ã Subscriptions Marketing Manager -Ü>ÀLÀ V PRODUCTION & AD SERVICES Head of Production Koli Pickersgill Production Manager >Ìi À ÃÌÜ ` Senior Production Coordinator i> `> Ü> Senior Reprographic Technician Darren McCubbin Reprographic Technicians > À>LL] >Ì > - >Ü Head of Ad Services Sharon Thompson Senior Ad Services Coordinator Sarah Barker

Contents EVERYDAY

SYNDICATION Director of International Licensing & Syndication Tim Hudson

10 30-MINUTE SUPPERS Quick and simple weeknight meals

MANAGEMENT Chairman Stephen Alexander Deputy Chairman Peter Phippen CEO Tom Bureau

21 GET FRUITY 6 ways to enjoy this season’s fruits

BBC WORLDWIDE, UK PUBLISHING Director of Editorial Governance Nicholas Brett Head of UK Publishing À à iÀÜ UK Publishing Coordinator Û> LÀ> [email protected] LLVÜ À `Ü `i°V ÉÕ > âÉÕ «ÕL à }°>ë 7i > i iÛiÀ ivv ÀÌ Ì i ÃÕÀi Ì i >VVÕÀ>V v Ì i prices ` ë > i` >à >}>â i° ÜiÛiÀ] Ì i V> Û>À Vi Üi } Ì «À Ì° * i>Ãi V iV Ü Ì Ì i >««À «À >Ìi ÀiÌ> iÀà v À vÕ `iÌ> ð ÕÌÀ Ì > > > à à V Õ`ià ÃÌi` }Ài` i Ìà and excludes optional ingredients such as salt. It is measured per « ÀÌ ° 7i >L `i L *-"à ÀÕ ià > ` Ài}Õ >Ì Ã° / } Ûi vii`L>V >L ÕÌ ÕÀ >}>â iÃ] « i>Ãi Û Ã Ì i` >Ìi°V °Õ ] i > i` Ì À > V « > ÌÃJ i` >Ìi°V °Õ À ÜÀ Ìi Ì Keith Kendrick, Editor, BBC Easy Cook, Immediate Media Co., 6 i >À` ÕÃi] {{ À Àii ] ` 7È Ç /

-É 7/

,-

3

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

//9 * "/"\

© Immediate Media Company London Limited, 2016

4

BBC Easy Cook

1

JUNE 2016

60 SUMMER TARTS Try our light and savoury bakes – best enjoyed in the sunshine DESSERTS

22 COOK WITH MARMITE Add some umami flavour to your meals

68 STRAWBERRY BAKES Make these snacks for Wimbledon

26 GOLDEN NUGGETS Use cereal to make crispy fried chicken

72 THE RAW DIET Try Olivia Wollenberg’s no-cook desserts

28 HAIL HALLOUMI Great ideas for using salty cheese 32 FABULOUS FENNEL Get cooking with this veg WEEKEND

BBC Easy Cook magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company .KOKVGF $$% 9QTNFYKFGoU RTQ VU CTG TGVWTPGF VQ VJG BBC and help fund new BBC programmes.

za piz Cho t e rizo, ca r & rock pe

50 HOMEMADE TAKEAWAYS Master Pad Thai, curries and burritos 56 KOREAN FRY-UP Judy Joo’s take on British favourites

ON THE BBQ

35 STICKY RIBS Enjoy our drool-inducing cover recipe 36 OUR BBQ GUIDE All of the tips and tricks you need to have a successful outdoor feast 38 SMOKING SUNDAY LUNCH This is what you get when you introduce your Sunday roast to the barbecue...

EASY COOK JUNE

9

Celebration cupcakes!

83

Peach & almond tart

easyoffer

43

49 Save over 50% on a naturally-reared Premium Steak Selection

,COGU /CTVKP U Beer can chicken

42 EAT OUTSIDE WITH JAMES Make James Martin’s Beer can chicken 46 PASTA SALADS Try the legendary Antonio Carluccio’s top pasta dishes for the barbecue TV CHEFS

76 TOM KERRIDGE Short ribs, slaw and onion rings

FOR KIDS

84 MAKE ICE CREAM ...and add your favourite flavour 86 FUN SMOOTHIES The kids will love these drinks! 88 LEARN NEW SKILLS Make Teriyaki salmon parcels ALSO IN THIS ISSUE

78 JAMES MARTIN Chilli & lime squid salad

6 QUICK BITES News, tips and seasonal produce

79 ANGELA HARTNETT Warm Broad bean & courgette salad

20 FOOD FEED Snippets from the internet this month

80 JOHN TORODE Big burgers with tomato relish

31 THE SHOPPING LIST Speedy sauces and handy pans

82 PAUL HOLLYWOOD Barbecued lamb with mint dressing

64 COOK SCHOOL Techniques for perfect pastry 66 SUBSCRIBE Don’t miss a single issue of Easy Cook

83 GREGG WALLACE Peach & almond tart

Make our cover recipe

Stickiest-ever BBQ ribs, p35

BBC Easy Cook

5

Seasonal food ideas News snippets Kitchen must-haves /CMG [QWT QYP EKFGT Homebrewing cider is coming to the masses. As featured on Dragon’s Den, Victor’s Drinks Make Your Own Cider is a brilliant invention. We tested it and loved it – just add water and the yeast, then days later (and we do mean days not weeks) Õ >Ûi > Üi y>Û ÕÀi` berry cider. Victor’s Mixed Berry Cider 20 Pint Kit, £20, Wilko

DOES BOWL FOOD TASTE BETTER?

$QYNGF QXGT!

PHOTO: GETTY IMAGES / HARRY BISCHOF

There's a new food craze sweeping through restaurants from London to California – they're all serving food in bowls. Some people have claimed that bowl food ‘tastes better,’ but is there a science behind it? Scientists believe that it’s all in the mind. Holding a warm bowl in your hands while eating could impact your sense of satisfaction and comfort, and can even make the food taste ‘more rich or intense’. We‘re willing to give it a go, but we won‘t be throwing out the plates just yet.

9JCV U KP UGCUQP TKIJV PQY!

APRICOTS 6

BBC Easy Cook

ASPARAGUS

Did y� kn�? If you put the white end of a spring onion in water, KV NN ITQY DCEM

Fruit and veg to inspire your cooking

AUBERGINE

BLACKCURRANTS

MINT

NECTARINES

0'95 THIS MONTH

$QQMU HQT EQQMU

+U KV YQTVJ DW[KPI C TKEG EQQMGT!

Great reads from our favourite Bake Off judges

We’ll be honest, we wondered the same thing until we used one! Rice cookers work by the absorption method (where the rice absorbs rather than boils in the water). You add the water and rice, and set to cook. Another job we don’t have to worry about. We love the #PFTGY ,COGU 4KEG %QQMGT CPF 5VGCOGT (£29.99, andrewjamesworldwide.com). It automatically stops cooking when it's done, and there's even a steamer attached.

One Step Ahead, Mary Berry, £20, Quadrille A great book for the time-poor cook, with lots of simple recipes for mains and desserts. In each recipe, Mary not only clearly indicates instructions for freezing, she also shows how to cook using an Aga.

)TGCV IKHVU HQT &CF ALL Top picks for Father's Day

UNDER £15!

1NKXG 1KN %CPU small £6.99 and large £9.99, Dobbies

5RTKPMNG UQOG DCUKN QP [QWT RWFFKPI

2GTUQPCNKUGF /WI &CF U 6CZK 5GTXKEG £9.99, getting personal.co.uk %QNQWT9QTMU RKGEG 5VGCM -PKHG 5GV £12.99, very.co.uk

,QUGRJ ,QUGRJ )CUVTQPQO[ 7- /CR 9QTMVQR 5CXGT £14.99, Steamer Trading Company 100 Great Breads by Paul Hollywood, £16.99, Cassell This is actually a reprint v *>Õ Ã ÛiÀ wÀÃÌ L (it’s been out of print for years). Paul guides you through the techniques of making basic brown and white loaves, to other Mediterranean, traditional and ancient breads.

0'9 216#61'5

+PITGFKGPV QH VJG OQPVJ $CUKN Basil has a sweet, strong aroma and y>Û ÕÀ° / iÀi >Ài Ì Àii > Ì «iÃ\ sweet, with large green leaves (used in Italian dishes); Greek, with smaller leaves and a peppery undertone; and purple, whose dark leaves have > `iÀ y>Û ÕÀ° 7 >ÌiÛiÀ Û>À iÌ Õ buy, use it quickly as it can oxidise, especially if chopped with a metal knife.

PEPPERS

RADISHES

9CTO RGCEJGU YKVJ DCUKN JQPG[ Melt 25g WPUCNVGF DWVVGT in a frying pan, add 2 thickly sliced RGCEJGU then cook both sides until slightly softened, about 3 mins. Add 2 tbsp TWPP[ JQPG[ and stir to make a sauce, then add the juice of 1 QTCPIG > ` V LÀ iy ° -Ì À in 10 shredded UYGGV DCUKN leaves and serve warm with KEG ETGCO. Serves 4.

RASPBERRIES

STRAWBERRIES

(TGF 5VTQPI $TGY 6GC +PHWUGT £2.85, amazon.co.uk

$GGTU 1H 6JG 9QTNF 6GC 6QYGN £10, todryfor.com

WATERMELON BBC Easy Cook

7

S�eet feast Celebrate the Queen’s 90th in the best way possible – get your neighbours together for a big, brilliant street party

Watch highlights of the Queen’s birthday on BBC One, June 11

Throw a street party! Give your local council a call You’ll need to get permission to organise the event and to ensure the road is closed. Be sure to give four weeks notice. Q Invite your guests Set a time for your street party, and make some posters and invitations to give to your friends and neighbours. Q Arrange the food and drink Ask your guests to bring one or two platters with them. You’ll need plenty of sandwiches, nibbles, cakes and drinks (and some napkins wouldn’t go Q

8

BBC Easy Cook

amiss). We’ve got you covered on the cupcake front (see right). You should also ask them to bring chairs and tables. Q Get creative! Think about customising: confetti, balloons, fairy lights, bunting? Keep the kids busy with making paper decorations. Q Organise some music Put together a playlist on your phone and hook it up to some speakers. You could even arrange some entertainment. For more tips, visit thebiglunch.com

Did you know? The queen has two birthdays a year. Her actual date of birth is April 21st, but Ì i >Ì vwV > celebrates on June 10th

NEWS CELEBRATE

Toast the Queen with these Celebration cupcakes Makes 24 Prep 2 hrs Q Cook 25-30 mins Q 32p a cake Q 408 kcals, 22g fat, 12g sat. fat, 42g sugar un-iced Q Q

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

250g pack butter, softened 300g icing sugar, sifted, plus extra for rolling 500g pack ready-to-roll icing, for the tops few different food colourings, extra icing and decorations of your choice (see To decorate, below) 1 Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. 2 To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each. 3 Divide the icing into as many colours as you want – plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now get decorating! (See our ideas, right).

These cakes taste great even when made the day before, which gives you plenty of time for decorating on the day

To decorate your cupcakes… Hip-hip-hooray cakes Colour a little more ready-to-roll icing with different colours, and again roll out on an icing sugar-dusted surface. Stamp out circles ÕÃ } > {V yÕÌi` VÕÌÌiÀ and letters using alphabet cutters. Dab a little leftover buttercream on the bottom of each letter, stick onto a circle, then dab more buttercream under the circle and stick on top of a cake.

Sparkle crown cakes Roll out a small amount of white ready-to-roll icing and brush with silver edible glitter or lustre. Using a mini crown cutter, stamp

out shapes. Decorate with small gold star sprinkles – if you have a small paintbrush, use it to dab a little buttercream on the back of the stars to stick onto the crowns. Use a little more to stick the crowns on top.

Pretty rose cakes Colour a small lump of readyto-roll icing pink. Pinch off small chunks of icing – about the size of a marble – and roll into thin-ish sausages. Flatten the sausages > L Ì LiÌÜii ÕÀ w }iÀÃ] then starting from one end, roll up like a wonky Swiss roll, pinching one side tighter, while the other

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

Heart cakes Spread a thin layer of buttercream over icing hearts. Tip some edible pearls into a small saucer, then dip in the hearts, icingside down. Stick onto cakes. BBC Easy Cook

9

EVERYDAY

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

10 simple family supper solutions Fully loaded Cajun chicken burgers Serves 4 Prep 15 mins Q Cook 15 mins Q £3.82 a portion Q 721 kcals, 36g fat, 10g sat. fat, 2g sugar Q Q

4 skinless chicken breasts 2 tbsp olive oil 4 rashers smoked bacon 2 avocado 4 ciabatta rolls, split 4 thin slices of your favourite cheese 4 small handfuls baby spinach leaves mayonnaise, to serve (optional)

1 Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

FOR THE CAJUN SEASONING

1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp paprika

10 BBC Easy Cook

Just add... a side salad. Layer slices of avocado, tomato and mozzarella. Scatter with torn basil and drizzle over some dressing

2 While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted. 3 To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun and serve.

EVERYDAY 30-MINUTE SUPPERS

As and wic h... w ith br ead on the side

Steak sandwich on a plate Q

1 garlic clove, halved 3 tbsp mustard dressing (see right)

romaine lettuce, chopped 1 small red onion, sliced 2 tomato, chopped into chunks 50g blue cheese 2 steak, sirloin or rump, both work nicely 4 small slices rustic white bread sourdough is perfect

Mix the lettuce, onion, tomato and cheese together in a bowl and set aside. Heat a griddle until hot. Season the steaks with salt and pepper, then cook for 2 mins on each side for medium-rare, or until done to your liking. Remove the steaks to a plate to rest for a few mins. Meanwhile, toast the bread on the griddle until crisp on both sides, then rub well with the garlic. Toss with the dressing and serve alongside the steak and bread.

Serves 2 Q Prep 15 mins Q Cook 10 mins Q £4.79 a portion Q 672 kcals, 37g fat, 13g sat. fat, 10g sugar

Make your own Mustard dressing Mix 1 tbsp Dijon mustard and 1 tbsp red wine vinegar with 3 tbsp olive oil, and season well. It’s a good idea to make dressings in jars with screw lids for storing leftovers in the fridge – then simply give the jar a really good shake to combine all of the ingredients before you want to use it again. Serves 2.

BBC Easy Cook 11

Mediterranean slices Serves 4 Prep 10 mins Q Cook 20 mins Q £1.31 a portion Q 515 kcals, 33g fat, 14g sat. fat, 6g sugar

Q

T

OG

AL

S

Great ways withht shop-boug ses W ba

Q

R EAT

ME

375g pack ready-rolled puff pastry 4 tbsp green pesto 140g frozen sliced roasted peppers 140g frozen artichokes 125g ball mozzarella, or 85g cheddar, grated

1 Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don’t cut all the way through the pastry. Place on a baking sheet. 2 Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown. 3 Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.

Top tip Frozen peppers and artichoke hearts can be found in larger supermarkets and delis

12 BBC Easy Cook

EVERYDAY 30-MINUTE SUPPERS

Grab a slice!

Chorizo, caper & rocket pizza Serves 2 Prep 10 mins Q Cook 15 mins Q £3.16 a portion Q 421 kcals, 23g fat, 5g sat. fat, 4g sugar

1 Make up the pizza base following pack instructions and put on a baking sheet. Spread over the tomato pizza sauce. Leave to rise in a warm place for 5 mins.

1 pack pizza base mix 3 tbsp tomato pizza sauce 2 small cooking chorizo, diced 1 tbsp capers, drained handful cherry tomatoes, halved handful rocket olive oil, to drizzle

2 Heat oven to 240C/220C fan/gas 9. Put the chorizo in a cold frying pan over a low heat, then gradually increase it – the chorizo should give off enough oil so that you don’t need to add any. Cook for 2-3 mins until it starts to crisp. Scatter the chorizo, capers and tomatoes over the pizza base. Cook for 12-15 mins until the base is crisp, scatter with the rocket, and drizzle with a little olive oil.

Q Q

Use up leftover chorizo in Prawn & chorizo frittata Heat grill to medium. In a 20cm frying pan, fry Ω chopped onion and 50g sliced cooking chorizo in the oil over a low heat. Cook for 4-5 mins, stirring, until the onion is soft. Take off the heat, pour out any fat, then stir in 4 beaten eggs and 1 tbsp milk with seasoning. Stir in 85g cooked prawns and 100g frozen peas, defrosted. Return to a low heat for 10-12 mins. Flash under the grill until golden. Serves 2.

BBC Easy Cook 13

Steamed fish & pak choi parcels Serves 4 Prep 10 mins Q Cook 15 mins Q £3.02 a portion Q 124 kcals, 3g fat, 0g sat. fat, 2g sugar Q Q

4 plaice, haddock or other sustainable white fish fillets 2 pak choi, thickly sliced 4 spring onions, shredded 1 red chilli, thinly sliced 3cm ginger, cut into matchsticks 2 tbsp reduced-salt soy sauce juice 1 lime 1 tsp sesame oil 1 Heat oven to 200C/180C fan/gas 6. Place each fish fillet in the centre of a large square of foil. Top with the sliced pak choi, shredded spring onions, sliced chilli and ginger, then pull up the edges of the foil. 2 Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.

Ginger & lime chicken with sweet potato mash Serves 2 Prep 10 mins plus marinating if you have the time Q Cook 20 mins Q £2.43 a portion Q 418 kcals, 8g fat, 2g sat. fat, 18g sugar Q Q

zest and juice 1 lime 1 tbsp maple syrup or clear honey thumb-size piece fresh root ginger, cut into matchsticks, plus 1 tsp grated root ginger 2 skinless, boneless chicken breasts 450g sweet potatoes, roughly chopped 1 tbsp olive oil 1 Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade, leave to marinate for 10 mins if you have the time (don’t worry if you don’t). Heat the grill and line the grill tray with foil. 2 Cook the chopped sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the 14 BBC Easy Cook

rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts on each side for 10-15 mins, until cooked through and slightly caramelised. 3 Heat the oil in a small frying pan. When it’s really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the ginger infused oil. Divide the ginger mash between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some sugar snap peas.

Fancy a side salad? Courgette salad Grate 1 large courgette on the coarse side of your grater. Toss them with 1Ω tbsp olive oil, Ω tbsp lemon or lime juice, Ω tbsp clear honey, 1 tsp poppy seeds and Ω crushed garlic clove. Season and serve as soon as possible or it will get too watery. Serves 2.

3 Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil.

Serve with Toasted coconut rice Boil the kettle. Wash 375g Thai fragrant rice 3 times in cold water, draining each time to remove the starch, then tip into > >À}i Ã>ÕVi«> Ü Ì > Üi wÌÌ } `° Add 50ml coconut milk, 1 torn lime leaf and Ω tsp salt, then stir. Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a v À Ì À Õ} Ì i À Vi Ì yÕvv Ì Õ«] Ì i scatter over 50g desiccated coconut, toasted in a dry pan until golden, just before serving. Serves 4.

This delicious recipe for UVGCOGF UJ KU JGCTV healthy, low in fat and low in calories, too

EVERYDAY 30-MINUTE SUPPERS

Love this? Try our kids’ cook school Teriyaki salmon in foil. Find the recipe on p88

BBC Easy Cook 15

We’ve called this ‘Garden veg pasta’, but you don't need a garden to enjoy it!

Garden veg pasta Serves 4 Q Prep 10 mins Q Cook 15 mins Q £1.05 a portion Q 456 kcals, 12g fat, 5g sat. fat, 6g sugar Q

350g penne 140g broccoli, cut into small florets 100g sugar snap peas, halved 2 courgettes, diced 1 tbsp olive oil 100g light cream cheese 50g grated Parmesan (or vegetarian alternative), plus extra to serve zest and juice 1 lemon large handful basil 16 BBC Easy Cook

1 Cook the penne according to pack instructions, adding the broccoli and peas to the pan for the final 3 mins. 2 Meanwhile, gently fry the diced courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and some seasoning. Stir to make a smooth, creamy sauce. 3 Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste.

Serve with Garlic bread toasts Slice 1 ciabatta loaf in half lengthwise. Toast the crust side for 2 mins until really crispy. Mix together 70g butter, 3 garlic cloves, crushed and a handful of chopped parsley in a bowl. Spread over the cut bread halves. Sprinkle over 1 tbsp Parmesan (or vegetarian alternative). Just before serving place on a baking sheet, then cook under a hot grill for 5 mins until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices. Serves 4-6.

EVERYDAY 30-MINUTE SUPPERS

Red curry chicken kebabs Serves 2 (easily doubled/halved) Prep 15 mins Q Cook 5 mins Q £3.22 a portion Q 251 kcals, 8g fat, 3g sat. fat, 8g sugar Q Q

2 boneless, skinless chicken breast, cut into large chunks 2 tbsp Thai red curry paste 2 tbsp coconut milk 1 red pepper, deseeded and chopped into chunks 1 courgette, halved and cut into chunks 1 red onion, cut into large wedges 1 lime, halved, to serve

Fire up the barbecue or heat a griddle pan to high. Tip the chicken chunks, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over, if you like.

Adding a splash of coconut milk to the curry paste marinade helps to keep VJG EJKEMGP OQKUV YKVJQWV ECWUKPI COGU QT UOQMG CU QKN ECP FQ BBC Easy Cook 17

EVERYDAY 30-MINUTE SUPPERS

Harissa lamb & houmous flatbread Serves 4 Prep 15 mins Q Cook 12 mins Q £1.14 a portion Q 390 kcals, 17g fat, 6g sat. fat, 4g sugar Q Q

Surreal but superb!

2 lamb leg steaks 1 tbsp harissa paste 4 wholemeal flatbreads 4 tbsp ready-made houmous 2 carrots, grated handful of parsley leaves, chopped 1 Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and rest for a couple of mins. 2 Meanwhile, warm the flatbreads, spread each with 1 tbsp houmous. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Too spicy? Harissa is a red pepper paste used in North African cooking. It contains chillies, making this recipe spicy. If you don’t like things too hot, reduce the heat by blending the 1 tbsp of harissa with 1 tbsp demerara sugar and add Ω tsp ground cumin and then rub the mix all over the lamb steaks.

Spaghetti omelette Serves 4 Prep 15 mins Q Cook 15 mins Q 93p a portion Q 324 kcals, 22g fat, 8g sat. fat, 5g sugar Q Q

2 tbsp olive oil 1 garlic clove, crushed 1 onion, chopped 2 courgettes, grated 2 tbsp chopped flat-leaf parsley 300g pot fresh cheese sauce (or vegetarian cheese sauce) 200g cooked spaghetti or other pasta 2 eggs 1 Heat half the oil in a medium non-stick frying pan and add the crushed garlic and onion. Cook for 2-3 mins, until softened. Using your hands, squeeze out as much moisture from the grated courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl. 18 BBC Easy Cook

2 Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture. 3 Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back of a spoon and cook over a medium heat for 3-5 mins, until almost set. 4 Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut into wedges and serve.

Great served with Green salad & avocado Squeeze 1Ω tsp lemon juice into a jam jar with a pinch of salt. Pour in 2 tbsp olive oil] >`` ¤ > Ã > LÕ V w i chopped chives, put on the lid, then shake well. Toss with Ω bag salad leaves and 1 sliced ripe avocado. Serves 4-5.

F�dfeed

Our best bits from the web this month

Meet the blogg�

Insta know-how

This m�th…

We talk to Katie, blogger and owner of Pet Lamb Patisserie in Newcastle How did you come to open a cake shop? My best friend and I decided to try our hand at selling cakes at farmers’ markets. A few years later, we found the perfect premises in Newcastle City Centre and opened our little cake shop. I used to spend hours and hours pouring over baking blogs too, then one day I just thought 'why not?' and set up my own. What do you bake if you’re in a hurry? One of my favourite things to do is make a batch of cookie dough, portion it out and freeze individual unbaked balls of dough. This is perfect if you get unexpected guests, or just fancy a single warm cookie. In fact, I have some Nutella melting middle cookies ready to be frozen as we speak.

Kate’s bean chilli

Tip! You can rescue overwhipped cream by gently stirring in a little cold milk

Spo�ed!

Ray on Facebook posted this picture of his wife Sara’s gorgeous lemon tart (recipe by Gregg Wallace) from our February issue. ‘Sara shouts at the telly whenever Gregg is on Masterchef, but she loves his tart so much she’s made it a few times.’

Quick hack To make a 10-minute cheesecake, combine caramelised biscuits in a food processor, then press down in a round cake tin. Whisk a tub cream cheese with a tin condensed milk and juice of 2 lemons. Spread it over the biscuit base, then top with blobs of lemon curd. Easy!

Any kitchen disasters? I'm constantly having disasters. I'm incredibly clumsy so I've dropped my fair share of oven-fresh cakes. My most recent fail was doughnuts. I spent hours making the dough, raising it and perfectly portioning out little balls only to go out and forget all about their second prove. What makes baking easier for you? 7i } } ÕÌ Ì i }Ài` i ÌÃ wÀÃÌ > ` always having everything to hand – with baking you need to get everything together and in the oven. My ultimate gadget is my KitchenAid mixer, I couldn’t live without it. They make short work of cake batter, bread dough and cookies without you having to break a sweat. And a nice cup of tea always helps when I'm baking, of course! (QNNQY -CVKG QP KJGCTVMCVKGECMGU EQ WM

Tip! To make bacon butter for pancakes, mix chopped, fried streaky DCEQP CPF C FTK\\NG QH OCRNG U[TWR KPVQ UQHVGPGF DWVVGT VJGP EJKNN 20 BBC Easy Cook

ILLUSTRATION: CLAUDIA BIELE

Kate @thevegspace ...ups our game on veggie meals &QP V VJKPM QH a substitute for meat. Instead, plan the meal around some fabulous dishes, which happen to be meat-free. I cook a lot from cuisines that do vegetarian food really well, like Indian, Italian and Mexican. /[ MKVEJGP KU NNGF YKVJ DGCPU CPF RWNUGU I like using borlotti beans in chilli and pasta dishes, and puy lentils in shepherd’s pie, curries or lasagne. Becoming veggie? Cook something you’ve never tried before once a week. You’ll be a whizz in the kitchen in no time.

EVERYDAY FRUIT

Make the most of seasonal sweetness with our easy ideas

Strawberry milk pops

SLURP!

Hull 400g ripe strawberries and blitz in a food processor until smooth. Mix in 200ml semi-skimmed milk and a 405g can light condensed milk. Pour the mixture into 12 ice-lolly moulds and attach the tops. Freeze for a minimum of 4 hrs until solid. Warm the moulds with your hands or under warm water to release the pops. Will keep in the freezer for up to 2 months. Makes 12 lollipops.

Gooseberry & gingernut pots Top and tail 400g gooseberries, then put in a small pan with 100g caster sugar. Cook over a medium heat for 10 mins, stirring, until soft. Cool. Mix 225g light soft cheese with 225g fat-free Greek yogurt and 3 tbsp caster sugar. Spoon gooseberries into 4 bowls, top with the cream, then crumble over 4 light gingernut biscuits. Serves 4.

Red berry & rose compote Put 200g raspberries in a pan with 140g caster sugar and 1 tbsp lemon juice. Cook over a medium heat for a few mins. Add 400g quartered strawberries and cook for 5 mins until strawberries soften. Stir in 1 tsp rose water, then cool. Serve with yogurt or ice cream, over cereal or puréed in a cocktail. Keeps chilled for up to 5 days. Makes 500ml.

Blueberry parcels Heat oven to 200C/180C fan/gas 6. Mix 300g blueberries with 1 tbsp soft brown sugar and 1 tsp vanilla extract. Layer 3 sheets NQ pastry, brushing each sheet with a little oil. Repeat with another 3 sheets to make a ÃiV ` ÃÌ>V ° ÕÌ i>V w ÃÌ>V Ì Î } strips. Place a spoonful of the blueberry mix at the top of each strip, then fold over to form È ÌÀ > }Õ >À «>ÀVi ð ÀÕà w > i`}i Ü Ì > little beaten egg to seal. Brush tops with a bit more oil and scatter over some more sugar. Bake for 15 mins until golden. Makes 6.

Peach & halloumi salad Cook 225g sliced halloumi on a hot griddle pan for 2-3 mins each side to char. Mix 2 tbsp balsamic vinegar, Ω tsp honey and 1 tsp olive oil with some seasoning. Divide a 100g bag rocket between 4 plates. Stone 2 peaches and slice into thin wedges, then scatter over the rocket with the halloumi and small handful mint leaves. Drizzle over the dressing. Serves 4.

Turn to p68 for even more tasty strawberry recipes...

BBC Easy Cook 21

EVERYDAY MARMITE

Make more of

Marmite Revel in the glorious savouriness of one of Britain’s favourite storecupboard secrets

it

!)

is e th v o l l Yo u 'l

ro

(or t s a

h

e at

Slow-roast chicken with homemade gravy Serves 6 Prep 10 mins Q Cook 2 hrs 40 mins Q £1.05 a portion Q 446 kcals, 27g fat, 11g sat. fat, 0g sugar Q Q

2kg chicken 50g soft butter 2 tsp fresh thyme leaves (or use 1 tsp dried), plus sprigs to serve 1 lemon 1 litre chicken stock 2 tbsp flour 1 tsp Marmite

22 BBC Easy Cook

1 Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of the chicken. Pour half the stock into the tin. Use a large sheet of tin foil (or a couple of smaller pieces) to cover the chicken and scrunch together the foil along the edges of the tin so the whole thing is sealed. Put in the oven and set your timer for 2 hrs.

2 Carefully remove the foil from the chicken, increase oven to 220C/200C fan/gas 7, and put the chicken back in for another 30 mins. After 30 mins, lift it onto a serving dish. Cover the chicken with foil and set aside. 3 Tip the chicken juices and stock from the tin into a jug. Put the tin over a medium heat on your hob and use a wooden spoon to stir in the flour and Marmite with a splash of the juices to make a paste. If you want, spoon the fat off the top of the chicken juices in the jug, then gradually stir this into the tin to make a gravy. Add more stock if needed, then serve.

BBC Easy Cook 23

he gives t s n o n io e d f la vo u r t h a t he t r a m e lis g a c n i h ast a ric p h i t s t h e s po t Ro u r e a ll y so

Cheese & Marmite scones Makes 8 Prep 20 mins plus cooling Q Cook 12-15 mins Q 35p a scone Q 370 kcals, 15g fat, 8g sat. fat, 2g sugar Q Q

450g plain flour, plus extra for dusting 1 tbsp baking powder 3 tsp Marmite 1 large egg about 250ml milk 1 tbsp sunflower oil 140g vegetarian mature cheddar, grated 100g full-fat cream cheese

Roasted onion soup with goat’s cheese toasts Serves 4 Prep 25 mins Q Cook 1 hr Q 84p a portion Q 454 kcals, 18g fat, 5g sat. fat, 16g sugar without the toast

1 Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.

800g yellow or white onions, sliced 4 tbsp olive oil 1 litre vegetable stock 1 tbsp wholegrain mustard 1 tsp Marmite, handful parsley, roughly chopped 8 thick slices bread 100g soft vegetarian goat’s cheese, cubed

2 Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

Q

1 Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp Marmite in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the Marmite. 2 Tip 85g of cheddar into a bowl and mix with the cream cheese and remaining Marmite. Toss the rest of the cheese though the flour mixture, then pour in the milk mix and stir until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and knead the mix, taking care not to overwork it. 3 Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the Marmite mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked. Leave for a few mins on the tray, then transfer to a wire rack to cool. 24 BBC Easy Cook

Q

Marmite fun facts The spread that everybody loves or hates was invented by accident by German scientist, Justus Liebig, in the late 19th Century, who discovered brewer's yeast could be concentrated, bottled and eaten. Q The Marmite Food Company was founded in Burton-on-Trent, Staffordshire, in 1902, where the material was available from the town's brewers. Q

The original recipe contained salt, spices and celery. Later folic acid, vitamin £Ó] Ì > > ` À L y>Û ÜiÀi >``i`° Q ’Marmite‘ comes from the name of a French casserole called Marmeet. Q Marmite is good for you. Nutritionist Melanie Brown told BBC News, ’Marmite is incredibly useful for older people who are short in vitamin B-12.‘ It's also helpful Ì Ü i Ü >Ài `iwV i Ì v V >V `° Q

EVERYDAY MARMITE

Marmite & pancetta spaghetti Serves 4 Prep 5 mins Q Cook 12 mins Q £1.02 a portion Q 848 kcals, 39g fat, 19g sat. fat, 3g sugar

1 Bring a large pan of water to the boil and add the spaghetti. Meanwhile, heat the oil in a frying pan and cook the diced pancetta for 8-10 mins until crispy.

500g pack of spaghetti 1 tbsp olive oil 200g pancetta, diced 80g butter, softened 2 tsp Marmite 50g cheddar, grated grated Parmesan, to serve

2 Once the pasta is cooked, drain, reserving a little pasta water. Tip the spaghetti back into the pan with the pasta water and add the pancetta with the fat from the pan, the butter, Marmite and cheeses. Use tongs to coat the spaghetti in the sauce and season with a little pepper. Taste and add a little more Marmite, if you like. Serve in bowls with extra Parmesan sprinkled over.

Q Q

BBC Easy Cook 25

EVERYDAY NUGGETS

Ma de w ith

! bix ta ee W

s of goodne

s

ge Nu g

ts

/ Àii vÌ Ü> Ã Ì ÌÕÀ V V i Ì } `i > ` VÀÕ V Õ}}iÌð 9 Õ iÛiÀ ÕÃi à « L Õ} Ì >}> Real chicken nuggets Serves 2 Q Prep 20 mins Q Cook 10 mins Q £1.11 a portion Q 543 kcals, 27g fat, 4g sat. fat, 23g sugar Q

2 tbsp mayonnaise 2 skinless chicken breast fillets, cut into chunks or fingers 25g fresh breadcrumbs 25g lightly crushed Weetabix chips or salad, to serve 26 Easy Cook

Heat oven to 220C/200C fan/gas 7. Put the mayonnaise in a bowl with the chicken and stir well to coat. Mix the crumbs and Weetabix with some seasoning. Tip onto a plate and use the crumbs to coat the chicken. Spread out the chicken pieces on a baking tray and bake for 10 mins until tender but still juicy. Serve the nuggets with some BBQ sauce (see right) and chips or salad.

Serve with… BBQ sauce Put 25g muscovado sugar (light), 2 tbsp white wine vinegar, 4 tbsp ketchup, 1 tbsp Worcestershire sauce, Ω tsp smoked paprika in a pan with 6 tbsp water. Bubble for 5 mins.

Salmon nuggets with sweet potato chips

/CFG YKVJ EQTP CMGU

Serves 2 Q Prep 20 mins Q Cook 30 mins Q £1.75 a portion Q 496 kcals, 20g fat, 4g sat. fat, 8g sugar Q

1 large sweet potato, cut into chips 2 tsp olive oil, plus extra for greasing 50g cornflakes 1 medium egg 250g salmon fillet, skinned and de-boned 1 tsp sweet paprika 2 tsp cornflour peas and your favourite sauce, to serve 1 Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the sweet potato chips in the oil, add seasoning. Bake for 25 mins. While the chips cook, prepare the nuggets. Put the cornflakes in a sandwich bag and bash with a rolling pin until crushed, then tip into a bowl. Beat the egg in another bowl. 2 Cut the salmon into chunky nuggets and season. Mix the paprika into the cornflour and sieve over the fish. Toss to coat on all sides. Dip the nuggets into the egg, then the crushed cornflakes, pushing them on firmly. 3 Remove the chips from the oven. Push the chips to the edges of the tray, flipping them over as you do, and place the nuggets in the centre. Cook for 8 mins until cooked through. Serve with peas and dipping sauce.

Did y� kn�? Cereals work just as well as panko breadcrumbs for crunchy coatings On-the-go energy snack Dried fruit nuggets Whizz 50g soft dried apricots with 100g soft dried dates and 50g dried cherries > v ` «À ViÃÃ À Õ Ì w i V ««i`° / « Ì > L Ü > ` ÕÃi ÕÀ > `Ã Ì work in 2 tsp coconut oil. Shape the mix into walnutsized balls, then roll each ball in about 1 tbsp toasted sesame seeds. Store the nuggets in an airtight container until Õ ii` > boost. Makes 6 nuggets.

Cheesy turkey nuggets with smoking chips Serves 4 Prep 15 mins Q Cook 30 mins Q £1.18 a portion Q 429 kcals, 11g fat, 3g sat. fat, 2g sugar Q Q

1 egg 3 tbsp finely grated Parmesan 3 garlic cloves, 1 crushed, 2 finely chopped 500g pack turkey breast pieces, large chunks halved to make 16 pieces in all 750g large potatoes, cut into thick chips 2 tbsp sunflower oil 65g fresh breadcrumbs -1 tsp smoked paprika salad, to serve

1 Heat oven to 220C/200C fan/ gas 7. Beat the egg in a bowl with the Parmesan, crushed garlic and some seasoning, then stir in the turkey pieces. 2 Toss potatoes in the oil, then spread out on a baking tray and bake for 15 mins. 3 Meanwhile, toss the turkey into the breadcrumbs and spread out on another baking tray. Take the chips from the oven and tip in a bowl with the chopped garlic, paprika and salt. Mix well, then spread back out on the tray and return to the oven with the turkey. Bake for 10-12 mins. Serve with a salad. BBC Easy Cook 27

Hail halloumi Stock up on this versatile cheese for superfast vegetarian lunches, easy weeknight dinners and midnight snacks

Halloumi & watermelon bulghar salad Serves 4 Prep 20 mins Q Cook 10 mins Q £1.32 a portion Q 504 kcals, 26g fat, 12 sat. fat, 10g sugar

coriander or basil, or a mixture, chopped, reserving a few leaves to serve zest and juice 2 lemons watermelon, cut into chunks, or a 400g pack ready-prepared

200g bulghar wheat 50g pumpkin seeds 3 tbsp olive or rapeseed oil 250g pack halloumi, cut into 10-12 slices 1 cucumber, halved lengthways, seeds scooped out and cut into chunks large bunch either parsley, mint,

1 Boil the kettle. Put the bulghar wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid.

Q Q

28 BBC Easy Cook

2 Heat a large frying pan and add the pumpkin seeds, toast for a few mins until the

seeds start to crackle and pop, then tip into a dish and set aside. Heat a drizzle of oil in the pan. Add the halloumi slices and fry for 2-3 mins on each side or until golden. 3 Unwrap the bulghar wheat and check that it is tender. All the water should have been absorbed, but if not, drain the excess. Add the remaining oil, the cucumber, herbs, lemon zest and juice, and pumpkin seeds to the bulghar wheat and toss well. Transfer to a platter, top with the watermelon and halloumi, and scatter with reserved herbs.

EVERYDAY HALLOUMI

Sesame halloumi parcels with sweet potato tahini mash Serves 6 Prep 40 mins Q Cook 20 mins Q £1.77 a portion Q 741 kcals, 53g fat, 18g sat. fat, 11g sugar Q Q

1 tbsp olive oil, plus extra for brushing 1 tbsp tahini paste 1 red chilli, deseeded and finely chopped handful parsley, chopped zest 1 lemon (use the juice in the salad) 2 x 250g packs halloumi, each cut into 12 slices 6 sheets filo pastry 50g sesame seeds 1 egg, beaten FOR THE MASH

4 sweet potatoes (650g), peeled and cut into chunks 2 tbsp tahini paste (available in larger supermarkets) 4 tbsp olive oil FOR THE SALAD

juice 1 lemon

1 tbsp clear honey 5 tbsp extra-virgin olive oil, plus extra for drizzling small bunch each mint, parsley and dill, all roughly chopped handful cherry tomatoes, halved cucumber, seeds removed, chopped small handful black olives, chopped

again with oil and sprinkle with more seeds. Fold up into a square, brushing the final edge with egg to help seal the parcel. When all the parcels are made, place on the baking trays, brush the tops with egg wash and sprinkle with more sesame seeds. Bake for 20 mins, swapping the trays over halfway through so that the parcels brown evenly.

1 First, make the halloumi parcels. Heat oven to 200C/180C fan/gas 6. Grease 2 baking trays with oil. In a bowl, mix the tahini, olive oil, chilli, parsley and lemon zest. Add the halloumi and toss everything well to coat – don’t worry if the halloumi breaks up a little.

3 Meanwhile, make the mash. Put the sweet potato in a large pan of water, cover with a lid and boil for 10-12 mins until tender. Drain, reserving a little of the cooking water, and leave to steamdry. Tip the sweet potato into a food processor with the tahini, olive oil and plenty of seasoning. Whizz until smooth, adding enough of the cooking water to make a smooth purée. To make the salad, whisk together the lemon juice, honey and olive oil in a large bowl with some seasoning. Add the remaining ingredients and toss everything together. Spoon some of the sweet potato onto each plate. Add a pile of the herb salad, 2 halloumi parcels and drizzle with olive oil.

2 Cut the filo sheets in half so that you have 12 squares – work with 2 at a time and keep the remaining pastry covered with a damp tea towel or cling film so it doesn’t dry out. Lightly brush the filo all over with a little oil, place 2 slices of halloumi at the top of each square, sprinkle with sesame seeds, then fold over the edges to enclose the halloumi. Brush

Did y� kn�? An unopened pack of halloumi will keep for a year, so don’t worry if it gets forgotten!

BBC Easy Cook 29

EVERYDAY

"1

Halloumi with triple crunch salad Serves 4 Prep 15 mins Q Cook 5 mins Q £1.77 a portion Q 438 kcals, 34g fat, 19g sat. fat, 5g sugar Q Q

2 tbsp white wine vinegar 1 tsp clear honey 1 tsp Dijon mustard 2 x 250g packs halloumi, sliced 1 tbsp mayonnaise 150g pack radishes, coarsely grated 150g pack sugar snap peas, sliced lengthwise cucumber, cut into thin batons 1 Make a dressing by mixing together the vinegar, honey and mustard with a little black pepper – you don’t need to add any salt as the cheese is quite salty. Toss the halloumi slices in half the dressing, then place on a baking sheet. Grill or cook the halloumi in a griddle pan for 5 mins, turning, until browned and crisp on the edges. 2 Stir the mayonnaise into the rest of the dressing, then toss through the radishes, sliced peas and the cucumber. Serve with the salad and crusty bread.

Did y� kn�?

After opening, chilling halloumi in salted water will help keep it fresh

Halloumi panzanella salad Q

3 more ways to try it

Q

Q

Serves 4 Prep 15 mins plus standing Q Cook 5 mins Q £2.53 per serving Q 501 kcals, 23g fat, 11g sat. fat, 12g sugar

1 large red onion, halved and sliced 4 tbsp red wine vinegar 800g ripe vine tomatoes, cut into irregular chunks 290g jar red and yellow roasted peppers, drained and roughly chopped 1 ciabatta loaf (270g), cut into chunks 1 tbsp extra virgin olive oil 250g block halloumi, cut into 8 thick slices small pack basil, leaves picked 1 Put the red onion in a large bowl and mix with the vinegar and a pinch of salt. Leave to sit for 10 mins. Add the tomatoes, chopped peppers, ciabatta and olive oil, and toss together. Leave to sit for 15 mins so that the bread absorbs all the juices. 30 BBC Easy Cook

2 Meanwhile, heat a non-stick frying pan over a medium heat and cook the halloumi for 3-4 mins each side until golden. Check the seasoning of the salad, then tip out onto a large platter. Top with the halloumi, then roughly tear the basil leaves and scatter over.

Stuffed We often eat halloumi in large, steak-like slices or threaded in big chunks onto skewers, but try dicing it into small cubes and using to stuff peppers, courgettes or aubergines. Bulk it out with V ÕÃV Õà y>Û ÕÀi` Ü Ì «>Àà i ° Q Breadcrumbed Deep-fried cheese > >Ûi > Ài«ÕÌ>Ì >à > Ì À ÜL>V pub classic, but using halloumi instead v Ì i ÌÀ>` Ì > > i LiÀÌ } ÛiÃ Ì i w à i` Õ}}iÌà > i ÌÀi i « i>Ã> Ì] wÀ Ìi ÌÕÀi° 1Ãi «> v Õ V> w ` Ì] combine with cayenne or paprika, and dip the slices of halloumi in egg. Deep À à > Ü vÀ ] Ì i ÃiÀÛi Ü Ì i ° Q Battered Before you run for the hills, we’re not talking a thick batter barrier here, rather a light coating of seasoned y ÕÀ Ì } Ûi Ì i ÕÌà `i v Ì i V iiÃi > VÀ ë ] «À ÌiVÌ Ûi > iÀ° *> vÀ à Vià > ` ÃiÀÛi « ÌÌ>Ã Ü Ì > V ÌÀ>ÃÌ } Ã>ÕVi°

QUICK BITES SHOPPING

SAUCY CHEATS

The sh�ping list

We’re big fans of a shortcut here. These sauces will help cut your cook time Easy risotto Tesco Butternut Squash and Sage Risotto Bake, 85p Stir this sauce into risotto rice and stock, pop in the oven and in 45 mins you’ll have a creamy cheat’s risotto with a Ûi ] iÀL y>Û ÕÀ° Easy and delicious.

Posh pasta Tomato & Mascarpone Pasta Sauce, £1.76, Waitrose This will give your pasta that }Ài>Ì Ì> > y>Û ÕÀ° Ì V Ì> Ã soffritto (sautéed onions, carrots and garlic) which makes it nice and sweet and brings ÕÌ Ì i y>Û ÕÀ v the tomatoes. The mascarpone adds a smooth texture.

Curry with a difference

Top tagine

Sweet and savoury

Midweek chicken

The Spice Tailor Mangalore Curry Kit, £2.89, ocado.com Simply toast the spices and add them to the sauce. We liked the onpack explanation about why we were adding each spice, and the extra recipe ideas.

Seasoned Pioneers Moroccan Fennel & Apricot Tagine Sauce £3.50, seasonedpioneers.com This brings together > Ì i y>Û ÕÀÃ of Middle Eastern cookery – apricots, cinnamon and the spice mix ras-el-hanout.

Blue Dragon Peking Lemon Stir-fry Sauce, 50p, Asda Give your stirfry a lemony tang with nice warmth from the added ginger. It’s the same thickness as ketchup and coats the chicken really well.

Sainsbury’s Hunter’s Chicken, 85p Pour this tangy barbecue sauce over chicken breasts wrapped in bacon, top with grated cheese, then pop in the oven for 30 mins. Makes smoky and sticky chicken for a quick weekday bake.

PHOTO: GETTY IMAGES / CAIAIMAGE

Our favourite saucepans Best-value set

Made for gas

Bargain buy

Five-piece stainless steel saucepan set, £20, Wilko These lightweight pans heat up quickly, and the design of the handles keeps them well away from any heat source. Set includes 3 lidded pans, a milk pan and a sauté pan.

Flare 20cm saucepan, £64.99, Lakeland More expensive but worth it. The w à V > i i>Ì vÀ Ì i y> i >VÀ ÃÃ Ì i bottom, driving it up the sides of the pan, ÀiÃÕ Ì } ÃÕ«iÀ ivwV i Ì i>Ì ` ÃÌÀ LÕÌ ° Ì really works! Our spuds didn't boil over for a change and took about 10 mins less to cook. Plus, we found it simmered food brilliantly.

Sainsbury’s Basics 18cm saucepan, £3 If you trash saucepans (or are just after a few spares) you can’t go wrong with this carbon steel saucepan. It heats up well and is easy to clean. It’s nothing fancy, but you would Li >À` «ÕÃ i` Ì w ` something cheaper.

BBC Easy Cook 31

The fennel frontier Ì iÛiÀ i à > v> v Ì i > Ãii` y>Û ÕÀ v vi LÕÌ Ì iÃi ÌÜ Ì>ÃÌ ÀiV «iÃ Ü Ü Õ ÛiÀ

i]

Summery pork, fennel & beans Serves 4 Prep 15 mins Q Cook 45 mins Q £3.02 a portion Q 629 kcals, 35g fat, 12g sat. fat, 5g sugar Q Q

2 tbsp extra virgin olive oil 1 tbsp butter 4 large on-the-bone pork chops (about 250g each), rind removed 2 banana shallots, 1 sliced, 1 chopped 2 large fennel bulbs, each cut into 8 wedges 100ml white wine 1 lemon, cut into wedges, juiced 100g cherry tomatoes 2 x 400g cans cannellini beans, rinsed and drained 1 tsp fennel seeds, crushed handful basil leaves 1 Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp oil and the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops and fry over a mediumhigh heat for 3 mins each side until lightly golden – brown the edges of the fat for 30 secs or so. Transfer to a plate. 2 Add the sliced shallot and fennel to the pan and cook for 2 mins, stirring now and then. Splash in the wine and simmer for a few secs to reduce a little. Add the lemon wedges, drizzle with the remaining oil and put in the oven to roast for 10 mins. 3 Toss the veg gently, sit the pork chops on top and roast for another 20 mins. Add the tomatoes to the pan and cook for 5 mins more or until the chops are cooked through, the fennel is tender and turning golden. 4 Meanwhile, mix the chopped shallot, the lemon juice, beans and fennel seeds. Remove the meat to a plate to rest while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season, then serve.

32 BBC Easy Cook

EVERYDAY FENNEL

Fennel, cherry & goat’s cheese salad with lentils Serves 3 Prep 15 mins Q Cook 5 mins Q £3.41 a portion Q 466 kcals, 29g fat, 8g sat. fat, 9g sugar Q Q

50g walnut halves or pieces 250g pack pre-cooked puy lentils 1 large fennel bulb 140g cherries 1 tbsp red wine vinegar 2 tbsp extra virgin olive oil 1 tsp Dijon mustard tsp clear honey small pack tarragon, roughly chopped 100g pack soft goat's cheese, sliced and halved 1 Heat a dry frying pan over a low-medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside. 2 Heat the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top. 3 Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.

Cooking with fennel Prepare it 7>à ] Ì i ÌÀ vv Ì i }Àii Ì «Ã Ì i V> Li ÕÃi` >à > }>À à ®° - Vi vv Ì i à Ìà > ` À Ì > ` «ii vv Ì i Ì Õ} iÀ ÕÌiÀ > iÀ v Ì i LÕ L à «>ÀÌ VÕ >À Õ }> ` Ìi `iÀ Õ V> i>Ûi Ì Ã > iÀ ®° / V Ì Ü i] VÕÌ ÕÌ Ì i Ì Õ} Vi ÌÀ> V Ài vÀ Ì i L ÌÌ ] i>Û } > V i à >«i` V>Û Ì ] À à Vi v Õ «ÀiviÀ° ÌiÀ >Ì Ûi ] V « Ì µÕ>ÀÌiÀà > ` Ài Ûi Ì i V Ài vÀ i>V Q

i LÕÌ Ì Ì ÕV ] À Ì i µÕ>ÀÌiÀÃ Ü v> >«>ÀÌ®° Q Store it Àià VÕÌ vi i Ã Õ ` Li ÜÀ>««i` `> « ÌV i «>«iÀ] « >Vi` > «iÀv À>Ìi` L>} > ` ÃÌ Ài` Ì i vÀ `}i° Ì Ü >ÃÌ v À Õ« Ì Ì Àii `> ð Q Cook it ÕÌ Ì ÛiÀ Ì Ã Vià v À Ã> >`ð À ÃÌi> Õ« Ì Óä ÕÌià v À > Ü i i>`] À Õ« Ì £Ó ÕÌià v À Üi`}iî° , >ÃÌ {ä xä ÕÌiî°

Any type of goat’s cheese will work in this recipe, but ash-rolled looks a bit special BBC Easy Cook 33

SAVE 20%* QUOTE HSM20

“It’s a fab foodie day out in a spectacular setting” Paul Hollywood

+++++ “A food-lovers paradise” Michel Roux Jr

+++++

Entertainment

Family fun

Alfresco dining

Inspiration

Shopping

Bank Holiday Weekend 27 - 29 August Hampton Court Palace Tickets on sale now- includes entry to the palace bbcgoodfoodfestival.com | 0844 581 1366 *Not valid on VIP or with any other offer. Ends 30.06.16. Not all celebrities appear on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are trademarks of BBC Worldwide Limited. © BBC Worldwide Limited. The BBC Good Food Shows are organised and presented by River Street Events.

BBQ RIBS

p u e � F

The BBQ!

Ì i ÃÕ Ã

i Ü Ì Ì iÃi v> Ì>ÃÌ V wiÀ

ÕÌ`

À ÀiV «iÃ Ì Ã >Ài

BBQ SUNDAY LUNCH p38 JAMES MARTIN AL FRESCO p42 CARLUCCIO‘S PASTA p46

Kick off with... Stickiest-ever BBQ ribs with chive dip Serves 8 (with other BBQ food) Prep 10 mins plus marinating Q Cook 3-4 hrs Q £1.50 a portion Q 450 kcals, 23g fat, 9g sat. fat, 35g sugar before barbecuing Q Q

2 racks baby back pork ribs 2 cans cola 2 tsp toasted sesame seeds (optional) FOR THE SAUCE

8 tbsp tomato ketchup 8 tbsp soft brown sugar 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp sweet chilli sauce 1 tsp paprika FOR THE CHIVE DIP

Mmmm...

MAKE OUR COVER RECIPE

300ml pot half-fat soured cream 2 tbsp salad cream small bunch chives, snipped 6 spring onions, sliced 1 Heat oven to 160C/140C fan/gas 3 and tuck the ribs into a roasting tin. Pour over the cola and enough water to cover, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway, until tender. Meanwhile, put all the sauce ingredients in a saucepan. Bubble for 2 mins, stirring. 2 Lift the ribs out of the tin and sit on kitchen paper. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat with the sticky sauce. Cover and chill for at least 1 hr. Mix the dip ingredients together. Chill. 3 Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (or use roasting tin) and cook for 20 mins, turning occasionally, and basting with remaining sauce. Slice and scatter with sesame seeds.

Serve with Mexican corn on the cob Soak 4 corn cobs V ` Ü>ÌiÀ v À £x ð i>Ì > }À `` i «> À L>ÀLiVÕi > `] Ü i Ì] « >Vi Ì i V À ` ÀiVÌ Ì i L>Àð v À Îä {ä Ã] ÌÕÀ } Ài}Õ >À ] Õ Ì Ì i V À

à Ìi `iÀ > ` V >ÀÀi` ë Ìð i> Ü i] >à £ää} butter Ü Ì âiÃÌ £ lime > ` Ó Ìë V ««i` chilli° 7 i Ì i V Là >Ài ` i] Ì « i>V Ü Ì > L v y>Û ÕÀi` LÕÌÌiÀ° -iÀÛià {° BBC Easy Cook 35

easy guide to... iÌ wÀi` Õ«t "ÕÀ > ` }Õ `i Ì L>ÀLiVÕ } Ü i « Õ > i ÃÕÀi ÕÀ }>À`i «>ÀÌ } iÃ Ü Ì ÕÌ > ÌV 10 things every good barbecuer needs to know…

Tools of the trade

1 Marinate meat overnight > ` wà v À> ÕÀ q Ì >`` y>Û ÕÀ > ` i « Ì Ìi `iÀ Ãi] LÕÌ Ài i LiÀ Ì } i>à > Ì } >V ` V i V ÌÀÕÃ Õ Vi À Û i}>À° 9 Õ ` Ì Ü> Ì Ì i i>Ì À wà V i` Liv Ài Ì iÛi Ài>V iÃ Ì i L>ÀLiVÕi° 2 Make sure the charcoal À }>à à ի Ì Ìi «iÀ>ÌÕÀi Liv Ài Õ ÃÌ>ÀÌ° 9 ÕÀ V >ÀV > Ü Ì> i Óx Îä Ã Ì Ài>V Ì i À } Ì Ìi « q Ì Ã Ài>` Ü i > } Ì }Ài >à V ÛiÀÃ Ì i V > ð 3 Buy a couple of disposable BBQs v À ÕÀ Ûi}} i vÀ i `ð "À] v Ì iÀi à i i>Ì vÀii }ÕiÃÌ] V Ì i À «Ì >v «>ÀVi Ã Ì Ã Ã>vi vÀ i>Ì Õ Við 4 Bring meat out of the fridge > v > ÕÀ Liv Ài Õ Ü> Ì Ì L>ÀLiVÕi Ì Ã Ì V> V i Õ« Ì À Ìi «iÀ>ÌÕÀi° 5 Use separate utensils ÃÕV >à V «« }

À Ü

L >À`à > ` « >Ìiî v À À>Ü v `ð 6 Use vegetable oil or olive oil on meats] Ûi}iÌ>L iÃ] wà > ` « Õ ÌÀ ] LÕÌ ÕÃi > L > ` ] ÃÕV >à }À Õ ` ÕÌ ] vÀÕ Ì° 1Ãi ÕÃÌ i Õ} Ì ÃÌ « Ì i v ` ÃÌ V } Ì Ì iV } À>V ° 7 Don’t turn your food Ì vÀiµÕi Ì ° ÃÌ V>ÃiÃ] ÌÕÀ } Ì i v ` Vi > vÜ> Ì À Õ} à i Õ} ° 8 Banish forks and knives vÀ Ì i L>ÀLiVÕi q v Õ « i i>Ì Ü i Ì Ã V } Õ iÌ Ì i Õ Vià iÃV>«i > ` i ` Õ« Ü Ì `À v `° 9 0GXGT FQWUG CTG WRU Ü Ì Ü>ÌiÀ q ÃÌi> V> V>ÕÃi ÃiÀ Õà LÕÀ ð 10 Cook things thoroughly q Õ ` Ì >Ûi Ì V iÀ>Ìi Ì i v `] ÕÃÌ > i ÃÕÀi « À > ` V V i Õ Vià ÀÕ V i>À Ì « Ü i Õ VÕÌ Ì > « iVi°

* "/"\

//9

-É

7 ,"

,/-"

How to light a charcoal barbecue If you don’t own a chimney starter, follow VJKU OGVJQF $WV FQPoV WUG NKIJVGT WKF Q Make sure your barbecue is clean. v Ì Ã Ì] Õ V> i ` Õ« Ü Ì > `à v }Õ ÕÀ v `° iV Ì i à `i v Ì i ` >à Üi ° / i }À }À>Ìi Ã Õ ` Li ÛiÀ V i> ° " ` L Ìà v v ` Ü >ÌÌÀ>VÌ Ì i i>Ì >Ü> vÀ ÕÀ v ` > ` V>ÕÃi LÕÀ ë Ìð -VÀÕL Ì Ü Ì ÃVÀÕ V i` Õ« v ° 36 BBC Easy Cook

Ensure the bottom air vents are open q Õ ii` > À V ÀVÕ >Ì } Ì i « Ì Ì LÕÀ ° Q Make a small pile of natural wood wÀi } ÌiÀÃ] L> à v iÜë>«iÀ] À `À ÃÌ V ð * i Ì i V >ÀV > Ì «] Ì i } Ì ÃiÛiÀ> « >Við / i V > Ã Ã Õ ` V>ÌV } Ì > ` ÃÌ>ÀÌ Ì y> i q > i ÃÕÀi Ì i Ûi ÌÃ Ì i L>ÀLiVÕi >Ài «i Ì V ÀVÕ >Ìi > À] À v> Ì i ° Q

ÕÀÃi v Ü Ì Ì i iµÕ « i Ì Ì >Ì > i L>ÀLiVÕ } > ` `` i°°°

Chimney starter Weber Chimney Starter, £16.99, amazon.co.uk / Ã Ü i « } Ì ÕÀ V >ÀV > i>à ] Õà } ÕÃÌ > ÌÌ i iÜë>«iÀ > ` > >ÌV °

Lumpwood charcoal Lumpwood Charcoal, £7, B&Q v À } ` µÕ> Ì V >ÀV > Æ Ì Ã i>Ã iÀ Ì } Ì > ` LÕÀ Ã Ài V i> ° v À ÃÕÃÌ> >L «À `ÕVi`°

.QPI JCPFNGF VQPIU OXO Good Grips Locking Tongs, £13, House of Fraser / iÃi Ì }à >Ài `i> >Ã Ì i à V i Ì «Ã } Õ« Ì Î£ä > `Ì i } > ` i à i>Ã Ì }À «°

Meat thermometer Weber Instant-Read Barbecue Thermometer, £14.99, John Lewis iV ÕÀ i>Ì Ã V i` Ì Ì i À } Ì Ìi «iÀ>ÌÕÀi q Ì Ã Ì iÀ iÌiÀ >Ã > > ` ] i>Ã Ì Ài>` v>Vi°

Skewers Broil King Dual Prong Skewers, £14.99, calor.co.uk 7 Ì `Õ> «À }Ã] Ì i i>Ì Ü > ÃÌ> « >Vi] > ` Ì Li ÕV i>Ã iÀ Ì ÌÕÀ Ì i L>ÀL i°

Tip Struggling for fridge space? %QQN [QWT FTKPMU KP DQYNU NNGF YKVJ salted ice water – the salt lowers the temperature and gives you icy drinks

BBQ

1

Tip Buy some tubs of houmous and spice it up with harissa and lemon

Best budget buys for popping on the barbie Taste the Difference Venison burgers, £3, Sainsbury’s v Õ v> V > i> Ì ÌÜ ÃÌ > i>ÀÌ LÕÀ}iÀ] Ì i ÌÀ Ûi à ° Ì Ã i> iÀ Ì > Liiv LÕÌ } iÀ «À Ìi ° Q Finest Burger Kit With Pulled Pork, £5, Tesco À > >ÃÌ ÕÌi + v À ÌÜ ] Ì iÃi Ài> Ì Ì i ë Ì° / à «>V V Ì> Ã Ì i LÕÀ}iÀÃ] «Õ i` « À > ` « à LÀ V i LÕ Ã° Ì i Q

LÕÀ}iÀà > ` Ì i >`` Ì i « À ] Ã>ÕVi > ` V iiÃi Ì «Ì i Ì° Là ÕÌi `i V ÕÃt Q The Good Little Company, Good Little Sausages, £3.09, ocado.com Ài>Ì ÌÌ i « À Ã>ÕÃ>}ià v À Ì i `Ã Ì ` }ð / i Ài } ÕÌi vÀii] LÀ Ü Üi > ` ÃÌ> Õ V ] Ì ° Q Extra Special Bacon & Maple Syrup Sausages, £2.14, Asda > V à iÌ } ÜÌ > > iÀ V> y>Û ÕÀ¶

7 Ì L>V > ` >« i à ÀÕ«] Õ Ü Õ ` i «iVÌ Ì iÃi Ì>ÃÌ Ã>ÕÃ>}iÃ Ì Li ÛiÀ ÃÜiiÌ] LÕÌ Ì i L> > Vi v y>Û ÕÀà à «iÀviVÌ° / i i>Ì Ã }Ài>Ì µÕ> Ì ] Ì ° `i> v Õ Ü> Ì Ã iÌ } > ÌÌ i ` vviÀi Ì° Q Waitrose Vegetarian Indian Spiced Bhaji Burger, £1.79 Ì Ã }Ài>Ì Ì w ` > Ì>ÃÌ Ûi}} i LÕÀ}iÀ Ì >Ì `à Ìà à >«i > ` ` iÃ Ì VÀÕ L it Ì >à > Ì i y>Û ÕÀà v>L > ]> `> `i V Õà VÀÕ V > ` } `i V >Ì }° BBC Easy Cook 37

h c n u l y a d n Su Make more of the barbecue and give your Sunday lunch a twist with a whole leg of lamb packed ÜÌ ` > y>Û ÕÀÃ

BBQ MENU FOR 6

Easy Indian bread

38 BBC Easy Cook

Lemony potato salad

Smoky aubergine dip & barbecued poppadums

BBQ LUNCH

� the BBQ Chopped salad

Indian spiced barbecued lamb

Green raita

Pickled red onions

+ Iced coconut & lime slice with summer fruit

BBC Easy Cook 39

1 Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.

Indian spiced barbecue lamb Serves 6 Prep 20 mins plus marinating Q Cook 50 mins Q £4.02 a portion Q 519 kcals, 30g fat, 15g sat. fat, 1g sugar Q Q

1 butterflied leg of lamb, about 2.5kg (ask your butcher to do this for you) FOR THE MARINADE

finger-length piece ginger, chopped 4 garlic cloves, roughly chopped 1 tbsp each turmeric, garam masala and cumin seeds 1 tsp paprika handful coriander leaves, plus extra sprigs to serve juice 1 lemon 150ml natural yogurt

2 If you are using a charcoal barbecue, wait for the coals to become white and glowing. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. To serve, carve the lamb into thick slices and scatter with the coriander sprigs and some of the Pickled red onions (see recipe, below)

Serve the lamb with Pickled red onions / ÃÃ Ó >À}i > Ûi` > ` Ì Ã Vi` red onions and juice 1 lime with a pinch of salt. Leave to stand for at least 30 mins, as this will soften the onion. Before serving, toss with 1 tbsp olive oil 1 tsp cumin seeds. Scatter some of the onions over the lamb. Serve the remaining onion in a dish alongside the raita and breads Ãii ÀiV «iÃ] À } Ì®° -iÀÛià Ȱ

its juices, making it really tender and juicy when it's cut

Smoky aubergine dip & barbecued poppadums Serves 6 Prep 20 mins Q Cook 20 mins Q 57p a portion Q 65 kcals, 5g fat, 1g sat. fat, 3g sugar Q

2 aubergines 100ml natural yogurt juice lemon 1 garlic clove 1 green chilli, chopped 1 tsp ground coriander olive oil, to drizzle 6 uncooked poppadums, to serve

40 BBC Easy Cook

Serves 6 Prep 10 mins Q No Cook Q 47p a portion Q 45 kcals, 2g fat, 1g sat. fat, 4g sugar Q Q

300ml natural yogurt 2 handfuls coriander leaves 2 handfuls mint leaves 1 garlic clove, chopped 1 green chilli, chopped small piece ginger, chopped juice lemon Blitz all the ingredients with a pinch of salt until smooth in a mini food processor or with a hand blender. Tip into a serving dish and chill until needed.

Easy Indian bread

Tip! Resting meat is important. It allows it to re-absorb

Q

Green raita

1 Fire up the barbecue. While the coals are still very hot, cook the aubergines whole until the skin is blackened and the flesh soft, then leave to cool in a bowl. Peel off the charred skin and chop the flesh. Tip into a food processor with the yogurt, lemon juice, garlic, chilli, coriander and olive oil and season with salt and pepper. Blend until smooth tip into a bowl, and drizzle with more olive oil. For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with the other ingredients. 2 Place uncooked poppadums one at a time over hot coals and watch as they blister. They only need about 30 secs on each side.

Makes 6 Prep 20 mins plus rising Q Cook 12-24 mins Q 43p a portion Q 317 kcals, 8g fat, 4g sat. fat, 7g sugar Q Q

495g pack white bread mix 350ml natural yogurt 25g butter, melted flour, for dusting 1 Tip the bread mix into a bowl and mix with the yogurt, butter, a pinch of salt and enough warm water to make a pliable dough. Knead on a lightly floured surface for 5-10 mins until springy and glossy. Place in a bowl, cover with cling film or a cloth and leave for about 1 hr until doubled in size. 2 On a lightly floured surface, knock back the dough and divide into 6-12 pieces, depending on how large you want them. One at a time, roll the pieces out as thinly as possible. Cook on the barbecue for about 1 min on each side.

BBQ LUNCH

Iced coconut & lime slice with summer fruit Serves 6 Prep 20 mins Q No Cook Q £2.21 a portion Q 257 kcals, 21g fat, 13g sat. fat, 17g sugar Q Q

300ml double cream 85g golden caster sugar 250ml coconut cream zest and juice 1 lime 800g mixed red fruit (we used strawberries, raspberries and redcurrants) 2 tbsp golden caster sugar juice 1 lime

1 Line a 900g loaf tin with enough cling film to allow you to wrap the sides over the top of the tin later on. Whisk cream with the sugar until it holds peaks. Whisk in coconut cream, lime juice and zest until it holds its shape again. Tip into tin and smooth the top, wrap in cling film and place in the freezer for at least 4 hrs (preferably overnight.) 2 Before serving, toss the fruit with the sugar and lime and set aside. To serve (don't take it out sooner), remove from the freezer. Unmould onto a chilled platter, then use a knife dipped in very hot water to cut portions. Serve on chilled plates with fruit.

Serve with these salads Lemony potato salad

Most frozen desserts need to be slightly defrosted before eating, but this should be served straight from the freezer

Boil 900g halved new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with 3 tbsp olive oil, juice 1 lemon, 1 tsp each toasted black mustard seeds and toasted cumin seeds] £ w i V ««i` «Ì > ® green chilli] ¤] w }iÀ i }Ì « iVi ginger, grated, pinch turmeric and 4 sliced spring onions, season. This can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving. Serves 6.

Chopped salad In a bowl, mix together 5 coarsely grated carrots] £ «ii i`] `iÃii`i` > ` w i V ««i` «i««iÀ] v Õ Ûi Ì i VÀÕ V v raw red peppers in a salad but not their tough à Ã] «ii Ì i Õà } > « Ì>Ì «ii iÀ®] Ó w i V ««i` tomatoes] £ w i V ««i` onion, Ω cucumber, cut into small chunks, pinch golden caster sugar, 1 tsp cumin seeds and 3 tbsp white wine vinegar. Season with salt. Best tossed at the last minute. Serves 6.

Put these on the backburner Want more inspiration for the BBQ? Try these great reads For beginners

For something different

For the best steak

The Hang Fire Cookbook by Samantha Evans & Shauna Guinn, £20, Quadrille Full of mouthwatering smoky ribs, sauces and burgers, this ÕÃivÕ 7i à iiÌà iÀ V> cookbook is perfect for barbecue beginners, with everything you need to cook up a smoke. Look out for ‘smoked lamb shoulder’ and ‘aloha boyo grilled lamb kebabs’. You can even learn how to build your own smoker, if you’re handy with a power tool.

Fire & Smoke by Rich Harris, £16.99, Kyle Books Fancy something fancy? This book is not for your average Joe barbecue. If you have time to do extra prep, you can really impress your hungry guests with the more Õ ÕÃÕ> q LÕÌ > >â } q y>Û ÕÀ V L >Ì Ã] such as the ‘Szechuan smoked pig cheeks with plum ketchup’ and ‘spatchcock chicken with chermoula’. Great if you want to bring something extra special to the table.

Low and Slow: How to cook meat by Neil Rankin, £25, Ebury Press >vyi` L i>Ì VÕÌÃ > ` wondering why your steak is tough? This book has a guide to different cuts, tips for cooking steak to perfection, and suggests great sides i ] Ã ÕÀ` Õ} ] >À Ìi > ` LÀi>` Ã>ÕVi ®° Ì¿Ã Ì ÕÃÌ v À ÃÌi> Ã] v V ÕÀÃi° 7i Ûi Ì i L i >ÀÀ Ü V>Õ y ÜiÀ V iiÃi and ‘pancetta & onion hashcakes’. Wow.

BBC Easy Cook 41

BBQ JAMES MARTIN

Pull out the garden furniture – it’s time to enjoy some good food in the sunshine, and James has the perfect recipes

’N dju a&

shee p’s ch eese pizz a, p44

’Nduja is a wonderful spicy

– and I mean URKE[ s UQHV UCWUCIG VJCV EQPVCKPU UQ OWEJ CXQWT + NQXG it with gnocchi, but on this pizza, it tastes amazing

JAMES 42 BBC Easy Cook

Beer can piri piri chicken with garlic butter jacket potatoes, p44

Cooking on a beer can is nothing new. In Australia they’ve been doing it for years. The secret is that the beer keeps the inside of the chicken nice and moist while it’s cooking on the barbecue. You’ll need a barbecue with a lid, and you can cook the jacket potatoes in foil alongside. With added garlic butter at the end, this makes a truly delicious summertime meal

BBC Easy Cook 43

’Ndjua & sheep’s cheese pizza Serves 6 Prep 1 hr plus proving and rising time Q Cook 5-8 mins Q £2.39 a portion Q Q

FOR THE PIZZA DOUGH

200g semolina flour 800g ‘00’ white flour, plus extra for dusting 1 tbsp caster sugar 7g fresh yeast 650ml warm water FOR THE TOPPING

400g tin San Marzano tomatoes 400g sheep’s cheese, sliced and crumbled 300g ’nduja (soft spicy salami, available from ocado.com) a large handful of basil leaves 1 tbsp peanut oil 1 Place the flours, sugar and a little salt in a large bowl, and stir. Mix the yeast to a paste

with a little of the warm water, then pour onto the flour. Add the rest of the water, gradually mixing in the flour to form a soft dough. 2 Tip the dough out onto a lightly floured work surface and knead until smooth and elastic. Place in a bowl and leave to rise for 1½ hours, then knock back and divide into six equal portions. Roll each piece into a ball, then place on a tray, cover and leave to rise for 4 hours or overnight in the fridge. 3 Heat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven to heat up.

4 Roll each piece of dough out on a lightly floured surface, until about 5mm thick, then place on an upturned floured tray. 5 Place the tomatoes in a food processor and blitz to a purée. Spoon the tomato purée thinly over the bases, just to the edges. Scatter over the sheep’s cheese, ’nduja and basil leaves, and drizzle over the oil. 6 Scoot into the oven, pushing the pizza onto the heated baking tray or pizza stone, and cook for 5–8 mins until cooked through and bubbling. You will need to cook the pizzas in batches. Serve immediately.

Beer can piri piri chicken with garlic butter jacket potatoes Serves 4 Prep 25 mins Q Cook 45 mins – 1 hr Q £3.31 a portion Q Q

tbsp sweet smoked paprika tbsp hot smoked paprika tsp chilli flakes 2 tbsp Dijon mustard 1 tbsp red wine vinegar 3 limes 3 lemons 5 tbsp olive oil, plus extra to drizzle 1 x 2kg whole chicken 4 baking potatoes, scrubbed 2 garlic bulbs 1 can of beer, half full 3 tbsp finely chopped chives 250g unsalted butter, softened 1 head of lettuce, root removed and leaves separated 4 ripe tomatoes, cut into chunks º cucumber, cut in half lengthways, then into slices 2 tbsp extra virgin olive oil

2 Prick the potatoes, then rub with a little oil, salt and black pepper, and wrap each one in foil. Place 1 garlic bulb on another sheet of foil and drizzle with oil, then twist tight.

1

1 Put both the paprikas, chilli flakes, Dijon mustard, red wine vinegar, the juice of 1 lime and of 1 lemon into a bowl and mix to a paste. Pour the paste into a large plastic bag, then add the olive oil and the whole chicken. Seal at the end and shake around so that the chicken is covered in spices.

44 BBC Easy Cook

3 Cut the second garlic bulb in half and place inside the chicken, then manoeuvre the halffull beer can into the bottom of the chicken too. The beer will bubble up and create steam inside the chicken, keeping it moist as it cooks, but you only need the can to be half full otherwise it will spill over. 4 Put the potatoes and garlic on a barbecue, then place the chicken upright, standing on the beer can in the centre. Make a silver foil

collar for the base of the chicken to protect it, then cover with a lid and roast for 15 mins. Remove the garlic and roast for 30 mins, until the chicken is cooked through. If you want to cook this in a roasting tray in the oven, you will probably need to place the chicken on a low shelf to fit it in. Cook the garlic for 15 mins and the chicken and potatoes for 45–60 mins, at 200C/180C fan/gas mark 6. 5 Take the cooked garlic out of the foil and allow to cool. Cut the top off the bulb and squeeze the cooked garlic out into a bowl. Add the chives and the softened butter, and mix together. Toss the lettuce, tomatoes and cucumber in a large serving bowl, and drizzle with a little extra virgin olive oil. Cut the remaining limes and lemons into chunks. 6 Place the chicken on the beer can in the centre of a platter. Cut a cross in the top of the potatoes, squeeze and spoon the garlic butter on top. Serve with lemon and lime.

easyoffer Recipes extracted from More Home Comforts by James Martin, photography by Peter Cassidy (£20, Quadrille). Easy Cook readers can buy it for just £18 with free P&P. Call 01326 569444 or sparkledirect.com/easycook

BBQ JAMES MARTIN

Fruit meringue gateau Serves 6-8 Q Prep 30 mins plus chilling Q Cook 2 hrs Q £1.67 a portion Q

6 egg whites 400g caster sugar 1 litre double cream 1 tbsp vanilla bean paste 500g strawberries, hulled and cut in half 4 plums, halved, stoned and finely sliced 5 figs, cut into small wedges 2 tbsp toasted flaked almonds 1 Heat oven to 110C/90C fan/gas . Draw four 20cm circles, using a cake tin as a template, on four sheets of silicone paper. Turn the sheets of paper over, so that the pencil line is on the underside but can still be

seen through the paper, and place on four flat baking sheets (or two large).

meringue using a wet palette knife. Bake for 2 hrs and leave to cool fully.

2 Make sure your bowl and whisks are very clean, free of grease and completely dry, as any water or grease will affect the meringue. Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed, to soft peaks. Add 300g of the sugar, continuing to whisk until the mixture is smooth and glossy. You should hear the machine dropping down a gear as it gets to the correct consistency.

4 Place the cream and vanilla bean paste in a bowl and whisk with a food mixer, or an electric whisk on high speed, to soft peaks.

3 Spoon into a piping bag fitted with a 1cm plain nozzle and pipe a little meringue onto the back of each sheet of silicone paper to secure the paper to the tray. Pipe a disc of meringue onto each template, starting in the centre and working out. Flatten the top of the

5 Place one disc of meringue on a cake stand or a large serving plate and spread with onethird of the cream, then scatter one quarter of the sliced fruit over the top. Cover with another disc of meringue, then repeat with a layer of cream, more fruit, another meringue disc, then the last of the cream and half the remaining fruit. Finish with the last meringue disc and decorate with the last of the fruit. 6 Heat the last 100g sugar in a pan until golden-brown. Add the almonds, stir, then drizzle over the gateau. Chill for 3–4 hrs.

This is a very simple dish. The key is to keep it in the fridge for 3–4 hours before serving. The fruit, cream and meringue start to stick and the meringue softens

For more of James‘s recipes, turn to p78

BBC Easy Cook 45

Antonio Carluccio is the

PASTA MASTER Britain’s favourite TV Chef Antonio Carluccio shows that fresh pasta salads make easy summer dinners and sides

m roo h s mu d l i w kled c i p & Spiral pasta

46 BBC Easy Cook

8 p4 , lad a s

BBQ PASTA SALADS

I could have used gramigna pasta for this salad. Gramigna is a plant Ü >à iÀ Õ`> }À>ÃÃ] Ü V ëÀi>`à ÛiÀ Ài>` ] LiV }> garden pest. It is not clear to me how > à ÀÌ « iVi v «>ÃÌ> Li Ì Ì > Ãi V ÀV i V Õ ` Li i i` Ì Ì i « > Ì] LÕÌ Ì i «>ÃÌ> « iVià «ÀiÌÌ Ã> >`Ã] >à ` ià ÌÀ wi «>ÃÌ>

ANTONIO CARLUCCIO

Short pasta salad with beans, balsamic onions & pecorino Serves 4 Prep 20 mins Q Cook 30 mins Q £3.18 a portion Q Q

300g dried trofie pasta (available in most supermarkets) 1 tbsp extra virgin olive oil FOR THE SALAD

1kg young broad beans, podded 60ml extra virgin olive oil 200g small onions, peeled 30g caster sugar 2 tbsp balsamic vinegar

200g pecorino cheese (or vegetarian alternative), cut into small strips 1 Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 12–14 mins or until al dente. Drain, dress with the olive oil, then leave to cool. 2 Blanch the beans in a large saucepan of lightly salted water, a few minutes only. Remove from the water with a slotted spoon. When cool enough to handle, remove the outer skin, revealing the bright green beans inside. Sauté these gently in the oil for a few

Ã> >Ì> ` ÌÀ wi] v>Ûi] V «

i i «iV À

®

minutes. Lift them from the pan. Set aside. 3 Blanch the onions in the same salted water, until soft, about 15 mins. Scoop out and fry them for a few mins in the same oil and the same pan as the broad beans. 4 Add the sugar, let it caramelise a little on the heat, and then add the balsamic vinegar and a little water if needed. Let it cool. 5 Mix the balsamic onions and all their juices with the broad beans, the cheese and the pasta. Season to taste and serve. BBC Easy Cook 47

BBQ PASTA SALADS

Spiral pasta & pickled wild mushroom salad (Insalata di fusilli e funghi)

Serves 4 Prep 15 mins Q Cook 20 mins Q £2.33 a portion Q Q

300g dried fusilli pasta 1 tbsp extra virgin olive oil juice of 1 lemon fresh sprigs of oregano or marjoram, plus extra for serving FOR THE ‘PICKLED’ MUSHROOM

800g chestnut mushrooms 4 tbsp good white wine vinegar 5 cloves tsp ground cinnamon 1 small fresh hot red chilli 2 garlic cloves, unpeeled 4 bay leaves 5 tbsp extra virgin olive oil 1 tbsp fresh oregano or marjoram 2 tbsp coarsely chopped fresh flat-leaf parsley 1 Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 8–10 minutes or until al dente. Drain, dress with the olive oil and lemon juice, and leave to cool. 2 Clean the chestnut mushrooms carefully, wiping rather than washing them. In a large saucepan, bring 1.5 litres water to the boil. Add the white wine vinegar, 20g salt, the cloves, ground cinnamon, whole chilli, garlic cloves and bay leaves and cook together for a few minutes for the flavours to infuse. Add the cleaned mushrooms and cook for about 10 minutes. Drain the mushrooms well, and mix with the oil and the oregano or marjoram, then set aside. 3 Mix the ‘pickled’ mushrooms with the pasta, taste for salt, add some black pepper and a sprinkle of oregano or marjoram and parsley and enjoy!

An insalata caprese is a classic mozzarella and tomato combination. I have given this classic a little twist by adding pasta, but the recipe still remains very Italian. For the pasta I have used broken spaghetti, as people often do in the absence of shorter pasta

Broken spaghetti salad with tomato & mozzarella (Insalata caprese con spaghetti rotti)

Serves 4 Prep 15 mins Q Cook 6 mins Q £2.04 a portion Q Q

250g dried spaghetti pasta 1 tbsp extra virgin olive oil FOR THE TOMATO SALAD

There is nothing quite like a pasta salad, especially in the late summer when it can be made with wild mushrooms, instead of chestnut mushroom. The picking of which is one of my greatest passions

48 BBC Easy Cook

Recipes extracted from Antonio Carluccio’s Pasta, (£20, Quadrille).

3 large very ripe and beefy tomatoes, chopped 2 large fresh buffalo mozzarella balls (125g each), sliced 80ml extra virgin olive oil 2 tbsp white wine vinegar 20 fresh basil leaves

1 Cook the pasta in advance so that it can cool. Break it first into 195 pieces of 6–7cm in length. Cook in plenty of boiling salted water for 6 mins or until al dente. Drain, dress with the olive oil, then leave to cool. 2 Cut the tomatoes in eighths first and then into chunks. Cut the mozzarella into thick slices first then into small cubes. In a large bowl, mix the pasta, tomatoes and mozzarella, then pour over the oil followed by the vinegar and some salt and pepper to taste. Cover with basil leaves and serve.

XXXXXXX XXXXXX

Only £29 including FREE* delivery

Save over 50% on this Premium Steak Selection This traditional, naturally-reared steak selection is only £29 (rrp £58) including free* delivery Based in Aberdeenshire, Scotland, Donald Russell specialise in the very best naturally reared, premium grass-fed beef. It is hung to mature for up to 35 days to allow the rich natural y>Û ÕÀÃ Ì `iÛi « > ` v À Ì i meat to become incredibly juicy

and tender. Then their butchers expertly cut and trim it by hand Ì Ì i w iÃÌ VÕÌÃ v } ÕÀ iÌ steak you've ever tasted. Finally, each cut is vacuum packed and professionally frozen to lock in the y>Û ÕÀ] Liv Ài Li } `i ÛiÀi` Ì your door on a day to suit you.

Ordering is easy To order, visit donaldrussell.com/easy1602 or call 01467 629666** quoting easy1602

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

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

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

BBC Easy Cook 49

YOUR FAVOURITE

TAKEAWAY ...BUT BETTER

Treat Dad! FATHER’S DA Y 19 JUNE

Having a takeaway craving? You don’t need to reach for the menu and the phone. Homemade tastes much better...

50 BBC Easy Cook

, p52 s o t i urr b a als s k ea t S

Ma de for sh ar ing

–

EVERYDAY TAKEAWAYS

BBC Easy Cook 51

3 onions, peeled and puréed in a food processor or grated 6 cloves 2 cinnamon sticks 7 cloves garlic, crushed to a paste 6cm piece fresh ginger, peeled and grated 2 green chillies, split lengthways but still attached at the stalk 60g cashew nuts, toasted (optional) 250g baby leaf spinach 1 small bunch of coriander, chopped

Lamb saag Serves 6 Prep 25 mins Q Cook 2 hrs Q £4.39 portion Q 707 kcals, 51g fat, 18g sat. fat, 5.2g sugar Q Q

3 tbsp garam masala 1 tbsp chilli powder 1 tbsp ground turmeric 1.5kg lamb neck, chopped into 4cm dice 5 tbsp vegetable or sunflower oil

3 Add the cloves, cinnamon, garlic and ginger. Increase the heat a little, and fry, stirring regularly for a further 2–3 mins, before adding the remainder of the ground spices and the green chillies. Fry for another minute. Increase the heat to maximum and tip in the marinated meat, scraping in any spices left in the dish. Fry for 2–3 mins, stirring almost constantly. Pour in 500ml water, stirring as you add. Bring the liquid to the boil before reducing the heat and simmering the curry for about 1 hrs, adding a little water if it is looking dry.

1 Place half the garam masala, chilli powder and turmeric in a large bowl along with a generous amount of salt and pepper. Add the chopped lamb neck and mix so that the meat is well coated in the spices. Leave to one side while you cook the onions.

4 Whilst the meat is cooking pour 100ml boiling water over the cashew nuts, if using, and leave for at least 10 mins. Purée the nuts in the water using either a food processor or a pestle and mortar. Set side.

2 Heat the vegetable oil in a large saucepan over a medium heat. When hot add the puréed onions and a pinch of salt. Fry the onions, stirring regularly for about 15 mins by which time they should have coloured and become meltingly soft.

5 After 1 hrs the meat should be tender, if not, continue to cook for a bit longer. Add the cashew purée and stir. Bring the curry back to the boil. Add the spinach and coriander. Your curry is ready as soon as the spinach has wilted. Serve with rice, if you like.

Lamb neck is great for curry as it contains a decent amount of fat. When slowly cooked it becomes tender

2 tbsp light soy sauce 1 tbsp light brown sugar 2 x 250g sirloin steaks 4–6 flour tortilla wraps (the quantity depends on how well you can pack yours) iceberg lettuce, shredded soured cream, grated cheddar and guacamole, to serve

the fridge, and let them come up to room temperature. It is now time to make your salsa. Roughly chop the tomatoes into 2cm pieces. Scoop the flesh, along with all the juice and seeds from the board into a bowl and add the red onion, coriander, lime juice, red wine vinegar and a generous amount of salt and black pepper. Stir the ingredients until they are well mixed. Leave to one side.

FOR THE SALSA

2 large, ripe tomatoes red onion, finely diced 4 tbsp chopped coriander juice of 2 limes 2 tbsp red wine vinegar

Steak salsa burrito Serves 4 Prep 15 mins plus marinating Q Cook 12 mins Q £4.46 portion Q 417 kcals, 10.9g fat, 4.7g sat. fat, 14.6g sugar Q Q

100ml orange juice 1 tbsp dried oregano 2 cloves garlic, minced 52 BBC Easy Cook

1 Pour the orange juice into a large dish and add the oregano, garlic, soy sauce and sugar. Use a spoon to mix the ingredients thoroughly until fully combined. Lay the steaks in the marinade and spoon some of the mixture over the top. Cover the steaks and place in the fridge to marinate for a minimum of 1 hr but preferably overnight, ensuring you turn them in the marinade every now and again. 2 About an hour before you want to serve your burritos, remove the steaks from

3 Preheat your grill to maximum. Remove the steaks from the marinade, sliding your fingers down the meat to try and remove excess marinade. Lay the steaks on your grill tray, and place the steaks close to the elements. Leave the steaks to cook for 3 mins, before flipping over and grilling for a further 3 mins. Remove the steaks from the grill, and swish back through the marinade, before grilling for a further 2 mins on each side. Remove the steaks to a plate, and leave to rest for at least 5 mins. 4 Warm up your tortilla wraps, either wrapped in foil in the oven or in a dry frying pan. After the steaks have had their resting time, slice into thick pieces, and construct your burrito, with the soured cream, grated cheese and guacamole alongside.

4 p5 , i ha T ad P . . is. h t

It doe sn’t get mu ch be tte r

th an

EVERYDAY TAKEAWAYS

BBC Easy Cook 53

1 tbsp fish sauce 2 eggs 3 tinned anchovies, finely chopped 10 raw king prawns, peeled apart from the very tip of the tail 3 spring onions, trimmed and sliced into 1cm pieces 1 red chilli, finely chopped (remove the seeds if you don’t like too much heat) 100g beansprouts 3 tbsp salted peanuts, roughly chopped 3–4 sprigs of coriander lime wedges, to serve

Pad Thai

1 Rehydrate your noodles according to the packet instructions and drain through a fine sieve. Tip the noodles into a bowl, pour over 1 tbsp of the vegetable oil and mix thoroughly with your hands to help stop clumping.

Serves 2 Prep 15 mins Q Cook 10 mins Q £5.13 a portion Q 614 kcals, 34.3g fat, 4.8g sat. fat, 9.5g sugar

2 Put the tamarind sauce, sugar and fish sauce into a bowl and mix well until combined. Crack the eggs into a small bowl, season with a little salt and pepper and whisk.

6 nests of dried rice noodles (90g) 3 tbsp vegetable oil 2 tbsp tamarind sauce or lime juice 1 tbsp grated palm sugar or agave syrup

3 Heat 1 tbsp of the oil in a large frying pan over a high heat. When the oil is hot tip in the beaten eggs and fry, stirring regularly for about 2 mins, by which time all of the

Q Q

Grilled sesame prawn toasts Serves 2 Q Prep 10 mins Q Cook 6 mins Q £3.12 a portion Q 255 kcals, 7.4g fat, 1.3g sat. fat, 3g sugar Q

10 good-sized raw prawns, peeled 1 egg white, lightly whisked until just frothy 1 tsp sesame oil tbsp cornflour 1 tbsp light soy sauce 1 tbsp finely chopped chives 1cm piece fresh ginger, peeled and grated 1 clove garlic, finely diced 2 thick slices of white bread, toasted about 2 tbsp sesame seeds pickled cucumbers to serve 1 Place the prawns on your chopping board and using a sharp knife, mince them as finely as possible. This takes a bit of time, but is worth doing. You may be tempted to use a food processor, but I find doing it by hand results in a better texture. Place the minced prawns in a bowl along with the egg white, sesame oil, cornflour, soy sauce, chives, ginger and garlic. Mix all of the ingredients until they are thoroughly combined. 54 BBC Easy Cook

2 Preheat your grill to a medium-high heat. Using a spoon or knife spread the prawn mixture on top of the toast, dividing it evenly. Spread right to the edges, and don’t be afraid to spread it thickly. Sprinkle each piece with sesame seeds and place under the grill. 3 Grill the toasts for 5–6 mins, by which time the sesame seeds should have turned a lovely golden colour and the prawn mixture should be cooked all the way through. Serve up your prawn toast with some pickled cucumbers.

egg should be fully cooked through. Tip the cooked egg on to a plate, and place the frying pan back over a high heat. 4 Pour in the final tbsp of oil into the pan. When hot add the anchovy and stir-fry for 10 secs before adding the prawns. Fry the prawns, for 1 min. Add half the spring onions, along with the chilli, and continue to stir and fry for 1 min before tipping in the noodles. 5 Toss the noodles in the pan to mix with the cooking ingredients. If you find the noodles are sticking together then add a drop of water. Continue to fry and toss until you are happy that the prawns are cooked through and the noodles warm. Pour in the tamarind mixture and stir through the noodles until the sauce is evenly distributed. Add the beansprouts and give it one final toss.

Divide the noodles between two bowls and top with the peanuts and coriander, with lime wedges on the side Mango coconut ice lollies Makes 6 Prep 10 mins plus 4 hrs freezing Q No Cook Q 62p a lolly Q 139 kcals, 6.7g fat, 5.5g sat. fat, 16.5g sugar Q Q

1 mango, peeled and stoned 200g natural yogurt 200ml coconut milk 3 tbsp caster sugar grated zest of 1 lime, plus extra to decorate 2 tbsp desiccated coconut, to decorate 1 Place the mango flesh in a small food processor and blitz until smooth. If you don’t have a food processor then just chop the flesh over and over until you are left with what could be described as mango mince. 2 Place your puréed mango in a bowl and mix in the yogurt, coconut milk, sugar and lime zest. Whisk to ensure the sugar is well incorporated and evenly spread. 3 Pour the mixture into six lolly moulds and place in the freezer. Leave the lollies to freeze for a minimum of 4 hrs. To remove the lollies from their moulds just dunk the moulds into hot water and leave for 10 secs to loosen.

EVERYDAY TAKEAWAYS

These recipes have been adapted from Homemade Takeaways by Rob Allison. Published by Orion as a hardback and eBook, priced £18.99

BBC Easy Cook 55

WEEKEND KOREAN

KOREAN FRY-UP ÌÀ `ÕVi ÕÀÃi v Ì Ì i `i V ÕÃ vÕÃ v À Ì Ã > ` Ài> y>Û ÕÀÃ with Korean chef Judy Joo’s fried classics. It’s the next big thing!

Having lived in London, it’s not surprising that I’ve DGEQOG C JWIG HCP QH UJ and chips. I like to mix UVTQPI -QTGCP CXQWTU into the batter, but keep the crust nice and light and crispy. A good crust is key VQ IQQF HTKGF UJ #U HQT the peas, I think you’ll like my twist on them JUDY JOO

BBC Easy Cook

Unt laudant. Non natem repreped ut elitio tem aut optaes ilistiur, teniatur xxx sinciis dolessu ntibusam, idis rempore JUDY JOO

(TKGF UJ YKVJ UGUCOG OWUJ[ RGCU R

BBC Easy Cook

Fried fish with sesame mushy peas Serves 4 Prep 10 mins Q Cook 20 mins Q £1.31 a portion

3 Generously season the cod fillets with salt and pepper and then lightly sprinkle both sides with tempura flour. Spread with your fingers to coat evenly. Working in batches, dip each fillet into the batter, letting any excess drip off. Suspend the fillet in the oil for a couple of seconds to set the crust before letting it slip completely into the oil; otherwise, it will stick to the base of the pot. Fry the fish for 3 mins, flipping halfway through, until golden brown and cooked through. Transfer to a wire rack or kitchen paper-lined plate to drain and immediately season with salt, if you like. Repeat with the remaining fish, letting the oil come back to temperature before cooking the next batch. Serve immediately, with the Kimchi mayo (see recipe, below) for dipping, mushy peas and lemon wedges for squeezing over.

Q Q

FOR THE SESAME MUSHY PEAS

450g frozen peas 2 small cloves garlic 2 tsp toasted sesame oil FOR THE FISH

vegetable oil, for frying 140g plain flour, plus extra for sprinkling 2 tbsp juice from shop-bought cabbage kimchi (see ingredients guide) 1 tbsp gochujang (see ingredients guide) 1 tsp garlic powder 1 tsp onion powder 255ml soda water, well-chilled 4 boneless skinless cod fillets, patted dry 4 lemon wedges, to serve 1 To make the mushy peas, bring a medium saucepan of salted water to the boil. Add the peas and boil for 2–2 mins until bright green and soft. Drain well and transfer to a food processor. Add the garlic and sesame oil and season with salt and a generous amount of pepper. Process until a chunky paste forms. Rinse out the saucepan, return the mushy peas to the pan and keep warm.

2 Now prepare the fish. In a large, wide, heavy-based pot at least 13cm deep, heat 5cm of oil over a medium-high heat until it reaches 190C/170C fan/gas 5. Meanwhile, in a large bowl, whisk together the flour, kimchi juice, chilli paste, garlic powder and onion powder into a thick paste. Whisk in the soda water, being careful not to overmix. A few lumps in the batter are okay.

Dip in! -KOEJK OC[Q In a bowl, stir 120ml mayonnaise and Î ÌLë w i V ««i` à « L Õ} Ì ECDDCIG MKOEJK with juices. Cover and V ° ÌiÀ >Ì Ûi ] Õ¿ w ` Õ` à ÀiV «i for cabbage kimchi in her new book.

CATCHING UP WITH JUDY JOO The chef and author explains why Korean food is so trendy Judy Joo was born in the US and had a ECTGGT KP PCPEG DGHQTG GPTQNNKPI CV VJG (TGPEJ %WNKPCT[ +PUVKVWVG KP 0GY ;QTM She then trained with Gordon Ramsay in .QPFQP CPF NCVGT DGECOG VJG GZGEWVKXG EJGH HQT VJG 2NC[DQ[ %NWD ,WF[ PQY JCU her own restaurant, Jinjuu, in Soho (jinjuu. com CPF JCU TGEGPVN[ TGNGCUGF JGT TUV EQQMDQQM -QTGCP (QQF /CFG 5KORNG 9JQ VCWIJV [QW JQY VQ EQQM! My mom. Growing up in New Jersey in the US, she made everything from scratch to get that taste of home so far away from home. She would make absolutely everything from seaweed soup to toasted rice cakes for me to munch on after school. She used her trusted cooking chopsticks for most things, skilfully L>ÀLiVÕ } > ` y «« } Ì Ã Vi` i>Ì around the grill with the grace of an artist. 9J[ FQ [QW VJKPM -QTGCP HQQF KU DGEQOKPI UQ RQRWNCT JGTG! It’s a very generous and convivial cuisine. Everything is shared and mealtimes are

58 BBC Easy Cook

interactive and festive by nature. It was founded on the idea of balance and harmony being essential to a healthy body and mind – in Korea, food is considered to be a medicine. Korean food is also grounded in fermentation; Korea's national dish, kimchi, is a superfood and it boasts a healthful amount of good bacteria. 5Q JQY FQ [QW WUG MKOEJK! It’s so versatile. You can toss it into a cheese toastie sandwich, sauté it with your vegetables, and put it on pizza or in a soup. It makes so many dishes extraordinary. 9JCV FKUJ OQUV IKXGU [QW EQOHQTV! I love a hot spicy bubbling seafood and tofu stew called ‘soon dubu jiggae’. It’s my ultimate comfort dish that hugs me back when I eat it. I’m hoping to teach everyone Ì >Ì Ài> y>Û ÕÀÃ > ` }Ài` i ÌÃ V> transform a meal into something truly memorable. That‘s why I wrote my new cookbook – I want to make Korean food easy and accessible to everyone!

easyoffer Recipes extracted from -QTGCP (QQF /CFG 5KORNG by Judy Joo (£22, Jacqui Small), photography by Jean Cazals. Easy Cook readers can buy it for just £19 with free P&P. Call 01326 569444 or visit sparkledirect.com/easycook

9''-'0& KOREAN

Ultimate Korean fried chicken Serves 4 Prep 25 mins plus resting Q Cook 50 mins Q £1.62 a portion Q Q

FOR THE COATING

30g cornflour tsp baking powder 2 chicken drumsticks, 2 thighs and 4 wings (with tips) FOR THE BATTER

64g cornflour 20g fine matzo meal 30g plain flour 2 tbsp gochugaru (see ingredients guide) 2 tsp garlic powder 2 tsp onion powder tsp baking powder 90ml vodka (or any neutral-tasting 40% alcohol) 2 tbsp gochujang (see ingredients guide) 1 For the coating, stir together the cornflour, 2 tsp salt, baking powder and a generous amount of pepper in a large bowl. Add the drumsticks, thighs and wings and toss to coat. Transfer the chicken to a wire rack, shaking each piece to remove any excess coating. Leave, uncovered, at room temperature for about 1 hr. 2 Shortly before cooking, in a large, wide, heavy-based pot at least 13cm deep, heat 5cm of vegetable oil over a medium-high heat until it reaches 180C. While the oil is heating, in a large bowl, whisk together the cornflour, matzo meal, flour, gochugaru (chilli flakes), 1 tbsp sea salt, garlic powder, onion powder and baking powder. In a small bowl, whisk together the vodka, gochujang (chilli paste) and 240ml water. 3 Right before you’re ready to fry the chicken, whisk the vodka mixture into the cornflour mixture. (Don’t do this in advance or the resulting batter may thicken too much as it sits.) Working in two batches, with the legs and thighs together as one batch and the wings as the other, dip each piece of chicken into the batter, letting any excess drip off. Suspend the chicken in the oil for a couple of seconds to set the crust before letting it slip completely into the oil; otherwise, it will stick to the base of the pot. Fry the chicken for 15–20 mins, flipping halfway through, until golden brown and cooked through. Transfer to a wire rack or kitchen paper-lined plate to drain. Let the oil return to 180C before cooking the second batch. Serve the chicken with the BBQ sauce (see recipe, right).

(QT OG n-(%o UVCPFU HQT -QTGCP HTKGF EJKEMGP /[ VCMG QP VTCFKVKQPCN HTKGF EJKEMGP KPENWFGU XQFMC CPF OCV\Q OGCN +VoU NKVVNG WPQTVJQFQZ CPF JCU C HCKT PWODGT QH KPITGFKGPVU DWV + ECNN KV nWNVKOCVGo HQT C TGCUQP Dip in! BBQ sauce In a small saucepan, combine 3 tbsp IQEJWLCPI, 3 tbsp MGVEJWR, 2 tbsp FCTM DTQYP UWICT, 2 tbsp soy sauce, 1 tbsp VQCUVGF UGUCOG QKN, 2 tsp grated peeled HTGUJ IKPIGT, 2 cloves ICTNKE, grated, and simmer for 3–5 mins until it has thickened. Can be served warm or at room temp.

Our ingredients guide Add these to your storecupboard Gochugaru, £4.00, souschef.co.uk Gochugaru chilli powder is made from Korean chillies, which have their Ü Õ µÕi y>Û ÕÀ° / Ã V ` i Ì will become your chilli of choice to sprinkle on anything that needs heat. Q YogiYo Gochujang, £2.00, Sainsbury’s / Ã y>Û ÕÀÃ i Õ > packed chilli paste is a must in Korean cooking. There really is no substitute for it, as it has its own taste and texture. Made from Korean chillies, soy bean powder, glutinous rice and salt, this thick paste can be used in marinades, sauces, soups and dressings. Q Kimchi, £3.20, souschef.co.uk Ài> Ã >Ì > ` Ã Ã > wiÀ ] V vÕi i` viÀ i Ìi` V>LL>}i (a kind of spicy sauerkraut) that is on the table for every meal. Q

BBC Easy Cook 59

Fresh & simple summer tarts Suuuummer tiiime…and the baking is eaaaaasyyyy! Ã i Ì i Ì i ÌV i Ü Ì Ì i ` ÀÃ yÕ } «i while you bake these fabulous vegetable tarts

io lic De

us Slo w-

60 BBC Easy Cook

roa st t om ato T at

in, p62

WEEKEND TARTS

Crispy filo tart with seasonal veg Serves 8 Prep 25 mins Q Cook 50 mins Q £1.46 a portion Q 362 kcals, 25g fat, 12g sat. fat, 3g sugar Q Q

3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus, sliced in half lengthways if very thick 2 courgettes or 300g baby courgettes (or a mixture), sliced 6 large eggs zest 2 lemons small handful parsley, mint or basil (or a mixture), roughly chopped 200g crème fraîche 200g block feta, crumbled handful small salad leaves or herbs, such as baby chard or pea shoots (optional) 1 Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment – this will help you to lift out the tart later. 2 Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go – this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border. 3 Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry on the top shelf of the oven, with the veg below it. Cook for 10 mins. 4 Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy. Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in

the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs. BBC Easy Cook 61

Pea, mint & goat’s cheese quiche Cuts into 8 slices Prep 40 mins plus chilling Q Cook 40 mins Q 68p a portion Q 576 kcals, 46g fat, 25g sat. fat, 3g sugar Q Q

300g frozen peas 3 tbsp olive oil handful mint leaves, chopped 2 eggs 284ml pot double cream 4 spring onions, finely sliced 200g mild goat’s cheese, crumbled (or vegetarian alternative)

2 Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill for 20 mins. 3 Heat oven to 200C/180C fan/gas 6. While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to purée the peas with the olive oil, then stir in the chopped mint. Season.

FOR THE PASTRY

Slow-roast tomato Tatin Serves 6 Prep 20 mins Q Cook 50 mins Q 21p a portion Q 307 kcals, 19g fat, 9g sat. fat, 8g sugar

280g plain flour, plus a little extra for dusting 140g cold butter, cut into pieces

Q Q

25g butter splash of good olive oil 800g medium and small mixed tomatoes, halved across the middle, seeds roughly scooped out 1 tbsp light soft brown sugar 1 tbsp red wine vinegar 1 tbsp thyme leaves or oregano 375g block all-butter puff pastry plain flour, for dusting 1 Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skinside down, in a single layer (you can do this in 2 batches if they won’t all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down – cram them in as they will shrink a little and you don’t want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season. 2 Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry – this will help the steam to escape. 3 Sit the tart tin on a baking tray. Bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge. Carefully flip the tart over onto a plate. Scatter with extra herbs. 62 BBC Easy Cook

1 To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

4 Prick the base of the tart with a fork, line the tart case with a circle of greaseproof paper, then fill with baking beans. Bake the tart for 20 mins. Remove the paper and beans. Cook for 5-10 mins until brown. 5 Meanwhile, beat the eggs in a bowl. Add the cream and stir in the onions. Season. Spoon and spread the peas over the base, pour over the egg mix, then scatter over the cheese. Bake for 20-25 mins until golden. Cool in the case and trim the pastry edges.

WEEKEND TARTS

Spiced beetroot & feta tarts with tahini-dressed leaves Serves 4 Prep 35 mins Q Cook 2 hrs Q £1.61 a portion Q 798 kcals, 50g fat, 16g sat. fat, 28g sugar Q Q

6 beetroots (about 750g), roughly the same size, scrubbed and trimmed but not peeled 4 garlic cloves, unpeeled 4 tbsp olive oil, plus 2 tsp 2 tsp each coriander seeds & cumin seeds 5 onions, peeled, halved and finely sliced 320g pack rolled all-butter puff pastry 1 tbsp harissa 2 tsp Sherry vinegar 1 egg, beaten 1 tsp nigella seeds x 200g block feta, crumbled FOR THE DRESSED LEAVES

2 tbsp extra virgin olive oil 2 tbsp tahini juice 1 lemon 1 tbsp clear honey 3 red chicory, sliced 100g bag watercress 1 Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves. 2 Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander. 3 Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden. 4 Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a bakingparchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the bases from the oven and press down the middle areas with the back of a spoon to flatten.

5 Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden. 6 To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, clear honey, some seasoning and 1 tbsp water. Toss the sliced chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.

Tips for success Give your tart the wow factor. Look out for different varieties of beetroot to make your tarts look extra special. We used golden and regular purple beetroots, but candy-striped varieties are also available. Q Get ahead by preparing the day before. You can make the caramelised onion base and cook the beetroot in the morning or the day before. Once cool, chill in an airtight container. The dressing can also be made in advance – it may thicken up when chilled, so simply add a splash of water before serving. Q

BBC Easy Cook 63

How to...

Make a perfect pastry case LEARN NEW SKILLS

Here’s the easy way to make a shortcrust pastry case and how to use it as the base of a delicious fruity tart YOU WILL NEED

Mixing bowl Small sharp knife Tablespoon Round ended knife or small spatula Rolling pin 23-24cm metal flan tin, preferably loose bottomed Baking sheet Baking beans Non-stick baking paper

1

2

3

INGREDIENTS

2NCKP QWT The classic choice Ì } Ûi > VÀ ë w Ã Ì ÕÀ «>ÃÌÀ ° 1à } Ãi v À> à } y ÕÀ will give you a soft scone-like Ìi ÌÕÀi] Ü V à «ÀiviÀÀi` some American recipes. Q

Butter Traditional recipes advise using a mixture of lard and butter for shortcrust pastry. / i LÕÌÌiÀ >``Ã y>Û ÕÀ > ` Ì i lard gives a short crumbly texture. We prefer to use all butter for a À V y>Û ÕÀ > ` } `i V ÕÀ° The classic proportions are half Ì i Üi } Ì v v>Ì Ì y ÕÀ] Ì Õ} the fat is often increased when > } À V iÀ ÃÜiiÌ y> «>ÃÌÀ °

%QODKPG VJG DWVVGT CPF QWT / « Óää} « > y ÕÀ Ì > } bowl. Cut 100g cold butter into small pieces and add. Using your w }iÀÌ «Ã] ÀÕL Ì Ì Ì i y ÕÀ Ì form breadcrumbs.

Bring it together Sprinkle in 2 tbsp cold water and mix with a round-ended knife. Gather the dough with your hands. Put it onto a work surface ëÀ i` ÛiÀ } Ì Ü Ì y ÕÀ° Knead lightly to form a ball.

Roll out the dough Sprinkle the rolling pin lightly Ü Ì y ÕÀ° , ÕÌ Ì i ` Õ} using short sharp strokes to avoid ÃÌÀiÌV }] } Û } Ì i ` Õ} > quarter turn each time you roll to keep the shape.

Q

Water The amount of water you add to the rubbed-in pastry mix is crucial to the success of your pastry. Too little will make a crumbly dough that‘s hard to work; too much and the pastry will be tougher. Less water tends to be needed when making pastry by hand than when using a food «À ViÃà À° à > À Õ} }Õ `i] ÕÃi £ Ìë V ` Ü>ÌiÀ Ì i>V Óx} y ÕÀ°

4

5

6

Q

64 BBC Easy Cook

2NCEG KV KP C CP VKP -iÌ Ì i y> Ì Ì i L> } sheet. When the dough is about xV >À}iÀ Ì > Ì i Ì ] vÌ Ì Õ« draped over the rolling pin and lay it across the tin. Press it into the corners. Chill for 30 mins.

Bake it blind Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans to weigh it down. Bake for £x Ã] Ì i Ài Ûi Ì i «>«iÀ and beans and cook for 5 mins.

Trim the edges Carefully trim off the excess pastry using a small sharp knife > ` ÕÃi >Ã ÀiµÕ Ài`] V } v needed. You can then add your w } v V Vi°

COOK SCHOOL PASTRY

Blueberry & almond tart Serves 8 Prep 15 mins Q Cook 45-50 mins Q 65p a portion Q 513 kcals, 33g fat, 14g sat. fat, 27g sugar Q Q

85g softened butter 175g caster sugar 175g ground almonds 2 eggs, beaten few drops almond extract 2 x 125g punnets blueberries 23-24cm cooked shortcrust pastry tart case (see recipe, left) icing sugar, for dusting

1 Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract. 2 Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch. 3 Cool the tart for 10 mins in the tin, then lift onto a plate. Dust with a little icing sugar and serve warm or at room temperature.

Foolproof tips Keep it cold Use butter straight from the fridge and cold water to keep the pastry mix cool while you work. Q No baking beans? If you don’t have L> } Li> Ã] ÕÃi Õ V i` À Vi À «>ÃÌ>] then keep them to use each time. Q )Q GCU[ QP VJG QWT `` >Ã ÌÌ i y ÕÀ as possible when you're rolling out the ` Õ} Ì >Û ` V > } } Ì i y ÕÀ Ì v>Ì ratio in the pastry. Q Trim it after cooking Trimming the edges after cooking gives you a neater i`}i° *>ÃÌÀ Ã À Ã Ü i Ì¿Ã V i`] so it's best not to cut it before baking. Q

Homema de blueberry tart

BBC Easy Cook 65

9''-'0& 5WDUETKRVKQP QTFGT HQTO

ECP9016

;QWT FGVCKNU – Yes, I would like to subscribe to $$% 'CU[ %QQM OCIC\KPG For £19.99 every 10 issues (1 year) by Direct Debit – 5#8' DQPWU IKHV For £23.99 for 10 issues (1 year) by credit/debit card/cheque – 5#8' DQPWU IKHV * i>Ãi Ãi iVÌ ÕÀ v>Û ÕÀ Ìi `ià } v Ûi ÌÌ\ Õ Ì y ÜiÀ Tulip Pear Title

Forename

Surname

Address Postcode Daytime telephone number

'8'4;&#;

Mobile telephone number

68 %*'(5

Email address

)KHV TGEKRKGPV FGVCKNU – Yes, I would like to send a gift of a subscription to $$% 'CU[ %QQM OCIC\KPG For £19.99 every 10 issues (1 year) by Direct Debit – 5#8' DQPWU IKHV For £23.99 for 10 issues (1 year) by credit/debit card/cheque – 5#8' DQPWU IKHV * i>Ãi Ãi iVÌ ÕÀ v>Û ÕÀ Ìi `ià } v Ûi ÌÌ\ Õ Ì y ÜiÀ Tulip Pear To: Title

Forename

Surname

Address Postcode Daytime telephone number

$#-+0)

Email address

2C[OGPV FGVCKNU – I would like to pay £19.99 every 10 issues (1 year) by Direct Debit (please complete the mandate below) by cheque for £23.99 (10 issues) made payable to Immediate Media Co. Ltd. Please debit £23.99 from my: Visa Mastercard (If your credit card address is different from the delivery address, please use the order hotline)

Card no Valid from

/

Expiry from

/

Issue number

Signature

Date

Instructions to your bank or building society to pay by Direct Debit. Originator’s reference 242553 This is not part of the instruction to your bank or building society. À i` >Ìi i` > ° Ì`° vwV > ÕÃi ° ,iv

Name of bank Address Postcode Account name

Signature Sort code

Date Account number

+PUVTWEVKQPU VQ [QWT DCPM QT DWKNFKPI UQEKGV[ Pay Immediate Media Co. Ltd. Direct Debits from the account detailed on this instruction subject to the safeguards assured by the Direct Debit Guarantee. I understand that the instruction may remain with Immediate Media Co. Ltd., and if so details will be passed electronically to my bank or building society. Banks and building societies may not accept Direct Debit instructions from some types of account.

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

6GTOU EQPFKVKQPU This offer closes on 7th July 2016. This offer is valid for UK delivery addresses and is subject to availability. BBC Easy Cook reserves the right to substitute the gift with an alternative. Please allow 28 days for delivery. All savings are calculated as a percentage of the full shop price. Should the magazine ordered change in frequency; we will honour the number of issues and not the term of the subscription. Full UK subscription price for 10 issues: £29.90, Europe/Eire £39, rest of the world £47. Calls will cost 7p per minute plus your telephone company’s access charge. Overseas subscribers should call +44 (0) 1795 414724 for all orders and enquiries or go online. &CVC RTQVGEVKQP Your personal information will be used as set out in our Privacy Policy, which can be viewed online at immediate.co.uk/privacypolicy. Immediate Media Company Limited would love to send you newsletters, together with special offers, and other promotions. Please tick here if you’d prefer not to receive these by Email Text ,i}Õ >À * ÃÌ Telephone . Branded BBC titles are licensed from or published jointly with BBC Worldwide (the commercial arm of the BBC). Please tick here if you’d prefer not to receive regular newsletters, special offers and promotions from BBC Worldwide by email. Your information will be handled in accordance with the BBC Worldwide privacy policy which can be viewed online at bbcworldwide.com/privacy.aspx

2QUV VJG HQTO VQ $$% 'CU[ %QQM OCIC\KPG 21 $QZ 5KVVKPIDQWTPG -GPV /' &( BBC Easy Cook

n6JCPM [QW HQT C OCIC\KPG HWNN QH TGEKRGU YJKEJ CTG GCU[ VQ WPFGTUVCPF FQPoV EQUV VJG GCTVJ CPF VCUVG TGCNN[ FKHHGTGPV HTQO VJG GXGT[FC[ OGCNU + WUGF VQ EQQM o Hannah, BBC Easy Cook subscriber

'#5; %11- -1 - ,

P�fect f� c�ks in a h�y

GET A BONUS 1TNC -KGN[ QXGP OKVV when you subscribe to BBC Easy Cook today! hatever you like to cook, a subscription to BBC Easy Cook means you’ll never miss out on any of our fabulous foolproof recipes. And if you subscribe this month, we’ll send you an Orla Kiely oven mitt of your choice. A subscription also makes a fantastic gift for friends and family!

W

/WNVK QYGT

6WNKR

BONUS GIFT worth £16 2GCT

ITGCV TGCUQPU VQ UWDUETKDG Q

10 issues for just £2 per issue when you pay by Direct Debit – saving over 30% off the cover price

Q Q Q

Get an Orla Kiely oven mitt, worth £16 Free delivery Fantastic time-saving family recipes

Q Q

Lots of tips, ideas and techniques to try Plus, recipes from your favourite BBC chefs

5WDUETKDKPI VQ $$% 'CU[ %QQM KU UKORNG %CNN VJG JQVNKPG PQY

1TFGT QPNKPG CV

CPF SWQVG '%P

CPF GPVGT EQFG '%P

DW[UWDUETKRVKQPU EQO GCU[EQQM BBC Easy Cook

L�e

Don’t miss Wimbledon, BBC1 and BBC2, June 27 – July 10

strawberries Wimbledon and strawberries go together like Djokovic and another Grand Slam. But even if he’s trouncing our Brits, you can still enjoy the summer tennis with some winning recipes… Strawberry & cinnamon streusel bars Makes 12 Prep 10 mins Q Cook 55 mins – 1 hr Q 32p a bar Q 381 kcals, 20g fat, 11g sat. fat, 23g sugar Q Q

300g hulled strawberries juice and zest lemon 300g plain flour 175g golden caster sugar, plus 3 tbsp for the topping 1 tsp ground cinnamon 1 vanilla pod, halved lengthways 250g pack butter, 200g at room temperature, 50g cold and diced 4 tbsp rolled porridge oats 3 tbsp chopped hazelnuts 2 tbsp strawberry jam 1 Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.

2 Put the flour, 175g caster sugar, 1 tsp cinnamon and tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down to make an even base. Prick a few times with a fork. Bake for 25 mins until golden. 3 While the base is cooking, add the cold butter, remaining sugar, oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly. 4 When the base is done, mix the sliced strawberries with the jam and arrange on top. Sprinkle over the crumbly topping and bake for 30-35 mins until the top is golden and the strawberries bubbling. Leave to cool in the tin before cutting into bars.

Did y� kn�? Streusel is a crumble topping

that is used to top cakes, bread and muffins 68 BBC Easy Cook

BAKING STRAWBERRIES

BBC Easy Cook 69

Strawberry & cream roly-polys Makes 24 Prep 35 mins plus 1 hr 30 mins chilling Q Cook 15-20 mins Q 10p a biscuit Q 114 kcals, 6g fat, 4g sat. fat, 5g sugar uncooked Q Q

2 x 7g packs freeze-dried strawberry pieces (available from Waitrose, Sainsbury’s or online) 140g cold slightly salted butter, cubed 250g plain flour, plus extra for dusting 100g icing sugar 1 tsp vanilla extract 1 large egg yolk 2 tbsp double cream good splash or squeeze of red or pink food colouring 1 Tip the freeze-dried strawberries into a food processor and whizz to a powder. Transfer to a bowl, then wash the bowl of the food processor. 2 Put the butter and flour in the food processor with a good pinch of salt and blend until the mixture resembles breadcrumbs. Add the icing sugar and whizz again. In a small bowl, whisk together the vanilla extract, egg yolk and cream, then add to the mixture in the food processor and whizz again until the dough clumps around the blade and most of the small crumbs have been worked into the dough.

Fragrant strawberry conserve Makes 1.5kg Prep 15 mins plus cooling Q Cook 25-30 mins Q 5p per tbsp Q 41 kcals, 0g fat, 0g sat. fat, 10g sugar Q Q

1kg small ripe strawberries 125ml freshly squeezed lime juice (4-6 limes) 800g jam sugar with added pectin knob of butter 1-2 tsp rose water 1 Heat oven to 180C/160C fan/gas 4. Wash your jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin in the oven for 10 mins. 70 BBC Easy Cook

2 Wipe off any dirt from the fruit using damp kitchen paper. Remove the hulls. 3 Put the lime juice and sugar in a preserving pan or large wide saucepan and heat gently, stirring until the sugar has dissolved. Remove from the heat and stir in the strawberries. Leave for 30 mins off the heat. Return to the heat and bring to the boil, then boil, uncovered, for 5-8 mins until setting point is reached. 4 Skim off any foam from the surface of the conserve, then stir in the butter to disperse any that remains. Stir in the rose water and leave to cool for 30 mins. Pot into your jars, seal, label and store in a cool dry place. Will keep for 6 months.

3 Scoop about half the dough out of the processor and briefly knead it on a work surface to bring it together. Shape into a puck, then wrap in cling film and chill. Add the strawberry powder and a few drops of food colouring to the remaining dough in the blender, and whizz again until evenly coloured and combined – it should be bright pink. Tip onto the work surface and flatten to roughly the same shape as the other dough. Wrap and chill for 30 mins. 4 Remove both pieces of dough from the fridge 10-15 mins before you want to roll them. Dust the work surface with a little flour and unwrap the doughs. Place 1 piece of dough on top of the other, squashing the sides until they are roughly the same shape. Flour your rolling pin, then roll the dough into a rectangle, roughly 25cm x 20cm – this is easiest if you first ‘notch’ the dough, which means pressing the rolling pin firmly over the surface in one direction to make a long indentation in one direction, then turning the dough 90 degrees and repeating the process.

BAKING STRAWBERRIES

5 From one of the longer sides, roll the dough into a tight coil, as you would a Swiss roll. Wrap the dough in cling film and chill for 1 hr. Or you can freeze it for up to 2 months. About 10 mins before you are ready to bake the biscuits, heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with parchment. 6 When the dough is firm, cut off and discard the end pieces, then slice into discs about the

thickness of a £1 coin. Lay the biscuit dough out on your baking trays, spaced a little apart, and bake for 15-17 mins, swapping the trays over halfway through cooking, until the biscuits are firm and starting to turn pale golden around the edges. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. You can store them in a biscuit tin for up to 3 days.

Tip For a bright pink swirl, use a good splash of food colouring to enhance the strawberry powder’s natural rosy hue, as this will fade once baked BBC Easy Cook 71

No baking required!

RAW POWER Have you ventured into the realm of raw food yet? It might sound like a scary place, but you’ll be > >âi` Ì w ` ÀiV «ià ÃÕV >à V iiÃiV> i >`i from nuts (with no cheese!). Get started with recipes from raw food guru Olivia Wollenberg

Raw banoffee pie slab, p74

72 BBC Easy Cook

DESSERT RAW

Raw layered berry ‘cheesecake’, p74

BBC Easy Cook 73

Raw banoffee pie slab

2 Line a 20cm x 28cm brownie tin with greaseproof paper. Press the mixture into the tin and place in the freezer while you make the banana caramel. Blend the pitted dates until they form a paste. Add the peeled banana, blending until a smooth caramel forms. Spread onto the base in the tin. Return it to the freezer.

Makes 12 slices Q Prep 45 mins plus freezing Q Cook 5 mins Q 92p a slice Q

FOR THE NOUGAT

165g rolled oats or oat flour (or you can replace with more ground almonds) 165g ground almonds 50ml maple syrup 25g melted raw coconut oil 1 tsp vanilla powder (available on amazon.co.uk)

3 To make the raw chocolate. Melt the coconut oil in a bain-marie or a glass bowl above, not touching, a pan of simmering water. Once melted, add all the other ingredients and stir until you have a nice smooth chocolate. Pour the chocolate onto the other two layers and leave to set in the freezer for at least an hour.

FOR THE BANANA CARAMEL

350g soft pitted Medjool dates 150g very ripe peeled bananas FOR THE RAW CHOCOLATE

100g raw coconut oil 60g cacao powder 2 tsp vanilla powder 4 tbsp maple syrup 2 tbsp cacao powder, for dusting 1 banana, sliced, to decorate

1 To make the nougat. If using whole rolled oats rather than flour, place the oats in a food processor and grind to a flour-like consistency. Add all the other ingredients and pulse until the mixture comes together.

4 Remove the banoffee slice from the freezer at least 10 mins before slicing to prevent it from cracking. Dust with cacao powder and serve with a few banana slices on top.

‘I use a less bitter chocolate for this rather than the staple dark chocolate. The three layers look amazing, but more importantly, they taste even better!’

Raw layered berry ‘cheesecake’ Serves 6-8 Prep 1 hr plus soaking and freezing Q No Cook Q £1.45 a portion Q Q

softened coconut oil, for greasing fresh berries and coconut flakes (optional), to serve FOR THE STICKY NUT CRUST

130g pecans 155g almonds 165g soft pitted Medjool dates FOR THE VANILLA LAYER

500g cashews 125ml maple syrup 2 tsp vanilla powder juice of lemon 120g melted raw coconut oil FOR THE STRAWBERRY LAYER

125g strawberries, frozen 1 tbsp melted raw coconut oil 35g strawberries, thinly sliced FOR THE BLUEBERRY LAYER

75g frozen blueberries 15g finely desiccated coconut 1 Grease an 18cm deep cake tin. With a food processor, crush the pecans and almonds with the dates and ¼ tsp salt until the nuts 74 BBC Easy Cook

are in very small pieces and the dates make the mixture gooey. Use your hands to check the stickiness of the mix. It should all bind together well. If not, then use a few extra dates and pulse the mix again. Press the crust mix into the bottom of the cake tin, making sure it is evenly spread, right up to the edges.

2 Make the vanilla layer; soak the cashews overnight or for a minimum of 4–6 hrs. Drain and rinse. Put all the ingredients for the vanilla layer except the coconut oil in a food processor. Mix well for about 3 mins until smooth and creamy. Add the coconut oil and mix again. Separate the mixture into three equal portions. 3 With a third of the mixture, make the strawberry layer by adding the frozen strawberries and blending again. Add the tablespoon of coconut oil and mix again. Spoon this mixture on top of the base in the cake tin, and then place the thinly sliced strawberry pieces on top. Place in the freezer for 30 mins–1 hr, if you have time, in order to firm it up before adding the second layer. Once it has firmed up a little, put the second third of the mixture on top of this – the vanilla layer. Return to the freezer again for between 30 mins–1 hr. 4 With the remaining third, return it to the food processor again and add the blueberry layer ingredients, mixing well. Spoon this layer on top of the vanilla layer. Leave the cheesecake to set in the freezer for 2–3 hrs, taking out at least 30 mins before serving with fresh berries and coconut flakes. Best stored in the fridge. Enjoy!

DESSERT RAW

Salted tahini & coconut fudge Makes 14 squares Prep 15 mins, plus freezing Q No Cook Q 13p a square Q Q

60g tahini 150g soft pitted Medjool dates 2 tbsp maple syrup 80g finely desiccated coconut 1 tbsp raw coconut oil Mix all the ingredients with a pinch of salt in a food processor until they come together. Place the mixture into a lined 11cm x 20cm loaf tin, flattening down the top with your hands or the back of a spoon. Place in the freezer for 30 mins. Cut the fudge into squares or rectangles and store in the fridge.

What is Tahini? Tahini (made from ground sesame seeds) is a versatile and delicious ingredient to use in baking. Through lots of experimentation, I’ve found that salting it and mixing it with coconut brings out ÌÃ y>Û ÕÀ > ÃÕLÌ i Ü> ] Ài`ÕV } ÌÃ natural richness and providing it with an extra little bite.

The low-down on a raw food diet What exactly is a raw food diet? Raw food isn’t just about eating more salad – although that can never hurt. In this context, it means eating uncooked foods. Raw food is > Ì } Ì >Ì >Ã Ì Lii Àiw i`] canned or chemically processed, and has not been heated above 48C. Why eat raw? We need enzymes for every bodily function; from breathing to walking to digesting food. Our bodies have their own store of enzymes, but we also rely on the enzymes we get from ÕÀ v `° «« } i>Ì Ã«iV wV> above 48C) destroys some of the

natural enzymes in food, so the body overworks itself by having to produce more of its own enzymes, exhausting its energy. Also, if you cook your food above 57C, it destroys heat-sensitive nutrients – for example, tomatoes lose about 10% of their vitamin C content when cooked for just two minutes. 9JCV CTG VJG JGCNVJ DGPG VU! Many people have found that they have more energy and focus. You don’t have to eat 100% raw either. Include uncooked veg and greens with your meals, and opt for unprocessed, whole foods.

But is it good for you? Kerry Torrens, a nutritional therapist, gives her view on whether the health promises live up to the hype. She says, ‘Eating raw fruit and veg is a }Ài>Ì Ü> Ì >V iÛi ÕÀ wÛi > `> ] and packs your diet with vitamins, iÀ> à > ` wLÀi° 7 i i>Ì } fruit and veg can cause the loss of some heat-sensitive nutrients, like vitamin C, other nutrients actually Li iwÌ vÀ V }° À i > « i] cooking carrots and tomatoes makes Ì i>à iÀ v À ÕÀ L ` iÃ Ì Li iwÌ from their protective antioxidants, including beta-carotene (which we convert to vitamin A), and lycopene.’

easyoffer Recipes extracted from .KXKC U -KVEJGP by Olivia Wollenberg, photography />À> à iÀ ËÓä] LÕÀ Press). Easy Cook readers V> LÕ Ì v À ÕÃÌ Ë£Ç Ü Ì vÀii *E*° > ä£ÎÓÈ xÈ 444 or visit sparkledirect. com/easycook

BBC Easy Cook 75

TV

chefs

Recipes from your favourite BBC stars

This month: Tom Kerridge, James Martin, Angela Hartnett, John Torode and Paul Hollywood

76 BBC Easy Cook

TV CHEFS TOM KERRIDGE

Food & Drink’s

Tom Kerridge BBC chef and presenter Tom serves up a new barbecue favourite – beef short ribs that are slow-cooked in beer, with onion rings and slaw Beer-braised short ribs

Serve with... Peppery slaw

Serves 6 Q Prep 15 mins plus overnight marinating Q Cook 6 hrs Q £4.46 a portion Q 774 kcals, 57g fat, 16g sat. fat, 25g sugar Q

Slice 2 whole kohlrabi into very thin strips, tip into a bowl and toss Ì À Õ} £ i>` v w i sliced spring greens, 2 bunches of spring onions and 1-2 tsp sea salt. Set aside for 30 mins. Meanwhile, mix together 175g mayonnaise, 50g horseradish (from a jar) and 2 tbsp black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add a small bunch of quartered radishes, the dressing and juice from Ω lemon, and toss everything together. Serves 6.

6 meaty beef short ribs (about 3kg) 75ml sunflower oil 3 onions, thickly sliced 450ml hoppy American-style craft lager 700ml good-quality chicken stock 140g black treacle small bunch thyme 50g burnt oak wood chips, tied in a muslin bag (optional) 100g ketchup 100g American mustard 75g brown sauce FOR THE MARINADE

2 tbsp cayenne pepper 2 tbsp smoked paprika 1 tbsp toasted cumin seeds 2 tbsp garlic powder 6 tbsp sunflower oil 1 First, make the marinade. Mix the spices, 1 tbsp cracked black pepper and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight. 2 The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil.

Transfer to the oven and cook the short ribs for 5 hrs. 3 Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce. 4 To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook until charred and hot, then baste with the sauce and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a sticky crust. Leave to rest before serving.

And some Onion rings Slice 2 large onions into 1cm-thick rings and set aside. Tip 175ml distilled malt vinegar, 75g golden caster sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the Ã] V ÛiÀ Ü Ì V } w > ` i>Ûi Ì cool. Fill a large saucepan half full with oil and heat until the temp reaches 180C. Mix 100g RNCKP QWT, Ω tsp cayenne pepper, Ω tsp ground coriander and 1 tsp salt in a bowl, and set aside. To make the batter, combine 100g EQTP QWT, 100g RNCKP QWT and Ω tsp bicarb in a bowl, then slowly whisk in 300ml lager. Drain the onion rings > ` V >Ì Ì i Ì i y ÕÀ° « Ì i Ì i batter and fry in the hot oil for 2-3 mins until golden and crisp. Serves 6.

BBC Easy Cook 77

Saturday Kitchen Best Bites’

James Martin >À >Ìi Ì i ÃµÕ ` ÛiÀ } Ì] Ì i Ãi>À ÕÃÌ Liv Ài ÃiÀÛ } ÛiÀ >Û V>` > ` À V iÌ Chilli & lime squid salad Serves 6 Prep 15 mins plus marinating Q Cook 3 mins Q £2.24 a portion Q 293 kcals, 24g fat, 4g sat. fat, 1g sugar Q Q

3 red chillies, halved, deseeded and finely diced 2 tbsp garlic-infused olive oil, plus extra to serve 2 whole squid tubes about 400g, cleaned and prepared 2 large ripe avocados, stoned, peeled and sliced 100g rocket 3 limes, halved 3 tbsp crispy onions 1 First, mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid, coating well. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge. 2 Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket and a squeeze of lime juice. Divide between 6 small plates or bowls. 3 When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board. 4 Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining diced chilli scattered over and a drizzle of the garlic-infused olive oil. James presents Saturday Kitchen Best Bites 78 BBC Easy Cook

TV CHEFS JAMES & ANGELA

The Great British Menu’s

Angela Hartnett ‘Broad beans are so tender and sweet that it’s best Ì ÕÃi Ì i >Ã Ã « >Ã « ÃÃ L i > Ãi>Ã > Ã> >` Broad bean & courgette salad Serves 4 Prep 10 mins Q Cook 15 mins Q £1.09 a portion Q 245 kcals, 23g fat, 3g sat. fat, 2g sugar

Q Q

8 baby or 4 medium courgettes 2 tbsp olive oil 200g podded broad beans, about (1kg unpodded weight) 10 walnut halves, roughly chopped

1 To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins. 2 Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium courgettes, cut into four lengthways and slice into 5mm thick pieces.

FOR THE VINAIGRETTE

1 tbsp white wine vinegar 50ml olive oil

3 Heat the olive oil in a frying pan over a medium heat, add the courgettes. Cook,

stirring for 5-8 mins, until light golden in colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Scatter with walnuts and serve.

How to buy broad beans Buy broad beans still in their pods, which Ã Õ ` Li wÀ > ` VÀ Ã«Æ > Ì >Ì >Ài à vÌ were picked a while ago and are past their LiÃÌ° -Ì Ài > «>«iÀ L>} Ì i vÀ `}i v À Õ« Ì wÛi `> à > ` « ` Ü i ii`i`° / i ii` LÀ iv V } v vÀià °

War ming & wholesome

Angela is a veteran on The Great British Menu BBC Easy Cook 79

MasterChef’s

John Torode ‘I’m a big fan of burgers, but they’ve got to be made with top-quality meat and all the trimmings’ Big burgers

pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Makes 4 double burgers Q Prep 25 mins Q Cook 30 mins Q £3.96 a portion Q 994 kcals, 65g fat, 30g sat. fat, 7g sugar burgers only Q

FOR THE SPICY TOMATO RELISH

1 tbsp olive oil 2 tsp ground cumin 1 bay leaf 2 garlic cloves, crushed 2 small shallots, chopped 1 red chilli, chopped 1 celery stick, chopped 500g very ripe tomatoes, roughly chopped FOR THE BURGER

2 egg yolks 50g oyster sauce 6 slices bread, made into crumbs, then soaked in a little water 1kg beef mince, not lean TO SERVE

8 slices Gruyère (optional) 4 burger buns, warmed a little butter 4 tbsp good-quality mayonnaise squeezy mustard 1 beef tomato, sliced few cooked rashers streaky bacon Little Gem lettuce leaves guacamole few gherkins 1 First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, and then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their

80 BBC Easy Cook

shape. Remove from the heat, season and leave to cool. Can be made a few days ahead. 2 To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy. 3 Take the mix and divide in half, then into half and half again so you end up with 8 even

4 Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep them warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little. 5 Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side. Enjoy!

TV CHEFS JOHN TORODE

Spic yt om a

to lish re i eb Th g

bu rge r

John presents MasterChef BBC Easy Cook 81

The Great British Bake Off’s

Paul Hollywood Enjoy a barbecue for two with Paul’s special centrepiece lamb and some easy side salads Barbecued lamb with sweet mint dressing Serve with Paul’s side dishes

Serves 2 Prep 20 mins plus marinating Q Cook 20 mins Q £4.71 a portion Q 803 kcals, 62g fat, 16g sat. fat, 22g sugar Q Q

6QOCVQ

2 tbsp soft light brown sugar juice and zest 1 lemon 125ml olive oil 8 tbsp balsamic vinegar 2 garlic cloves, crushed 4 tbsp chopped mint half boneless leg of lamb, about 400g 1 Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.

0GY RQVCVQ UWPFTKGF VQOCVQ UCNCF

2 Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge. 3 Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction – this makes it really easy to turn the meat on the barbecue.

/GNQP UCNCF

Gently combine Ω a ripe green À À> }i yià i` OGNQP cut into chunks, º EWEWODGT peeled and cut into chunks, 3 chopped VQOCVQGU and Ω a bunch each of OKPV CPF EQTKCPFGT, roughly chopped, in a large bowl. Mix 1 tbsp QNKXG QKN and º tsp OKPV sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted DCIWGVVG, rubbed with a fresh cut ICTNKE clove if you like. Serves 2.

4 Heat a barbecue or griddle pan until it’s a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, and serving with the reserved marinade.

Cook 500g PGY RQVCVQGU in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later. In a small bowl, mix 4 tbsp ETÄOG HTCÊEJG, 4 tbsp OC[Q and 1 tbsp QNKXG QKN with a pinch of UWICT and some seasoning. Then stir in 8-10 sliced UWPFTKGF VQOCVQGU, a small bunch of RCTUNG[, roughly chopped and 2 URTKPI QPKQPU, sliced. Add the potatoes and coat in the creamy crème fraîche dressing, trying not to break up the potatoes too much. Serve with the lamb. This salad can be made a day ahead and stored in the fridge. Serves 2.

n$WVVGT [KPIo VJG OGCV JGNRU KV EQQM SWKEMN[ CPF GXGPN[ DWV KH [QW FQPoV YCPV VQ FQ VJKU QT ECPoV PF C DQPGNGUU LQKPV [QW EQWNF WUG VYQ I NGI QH NCOD UVGCMU KPUVGCF Paul is a judge on The Great British Bake Off BBC Easy Cook

TV CHEFS PAUL & GREGG

MasterChef’s

Gregg Wallace

‘The combination of peach and almonds is wonderful. / i ÕÌÃ } Ûi Ì i y>Û ÕÀ v Ì Ã Ì>ÀÌ > Ài> `i«Ì Peach & almond tart Serves 8 Prep 25 mins plus resting Q Cook 1 hr Q 92p a portion Q 537 kcals, 37g fat, 16g sat. fat, 22g sugar Q Q

FOR THE PASTRY

175g plain flour, plus extra for rolling 85g cold unsalted butter, cubed 1 tbsp caster sugar 2 egg yolks FOR THE FILLING

100g caster sugar 140g butter 2 eggs, beaten 140g ground almonds 50g plain flour 3 peaches, sliced apricot jam 1 To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp cold water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and chill for 30 mins. 2 Heat oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for 10-15 mins. 3 Meanwhile, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and add almonds and flour. Spoon into pastry case, arrange the peach slices across the top and bake for 30-40 mins. When cool, brush with jam. Gregg is a judge on MasterChef BBC Easy Cook 83

Lem on m

Cool cones

Peac hm elb

KIDS ICE CREAM

le ipp r a

ue ir ng e

No ice cream van needed. Personalise your own ice cream cones this summer! Easy vanilla ice cream

Mix the ingredients in a bowl and freeze in the bowl for about 90 mins, until the mixture starts to freeze around the edges. Stir well, then repeat the process twice more until it is smooth and frozen. Freeze in a suitable container until needed. (If you have an ice cream machine, mix the ingredients together, then churn in the machine until scoopable.) Transfer to a freezer container and freeze until needed.

Serves 4 Q Prep 30 mins plus freezing Q No Cook Q 63p a portion Q 498 kcals, 46g fat, 26g sat. fat, 8g sugar Q

500g pot good-quality, ready-made vanilla custard 300ml double cream

9JCV U [QWT CXQWT! 1Ãi Ì i >L Ûi L>Ã V ÀiV «i Ì

> iÈ

Ài Vi VÀi>

y>Û ÕÀÃ

White chocolate & vanilla

Strawberry rocky road

Bring the cream to the boil and pour it over 150g chopped Green & Black’s White Chocolate. Stir until melted, then fold through the custard. Churn, stir in 50g chopped white chocolate. Freeze.

Crush 400g strawberries with 175g icing sugar. Leave for 10 mins. Strain through a sieve over the ice cream, stir in the juice and reserve the strawberry pulp. Churn, stir in the pulp, 100g mini marshmallows and 100g chopped toasted almonds. Freeze.

Chocolate & mint Bring the cream to the boil with a bunch of mint leaves. Take off the heat and stand for 5 mins. Bring back to the boil and strain over 200g chopped dark chocolate. Allow to melt, stir in the ice cream, cool and churn. Add broken mint Matchmakers. Freeze.

Lemon meringue Stir in grated rind and juice 1 lemon and churn. In a container, layer the ice cream with spoonfuls of lemon curd from a 250g jar and broken-up meringue, and freeze.

Peach melba ripple Blackberry cheesecake Instead of the cream, mix 200g cream cheese with the custard, then churn. Mix 3 tbsp blackberry jam with 2 tbsp water. Layer the ice cream with the jam and 6 crumbled Hobnobs. Freeze.

84 BBC Easy Cook

Whizz 4 ripe, peeled and stoned peaches in a processor with juice 1 lemon and 175g caster sugar until you have a purée. Mix the purée into 500g Greek yogurt and churn. Whizz 300g raspberries with 50g sugar. Ripple the ice cream with the sauce. Freeze.

Str aw roc berry ky road

White chocola te &

v illa an

Tip! Your ice cream will taste even better if you use fresh, homemade custard Cho col at e &

nt mi

Blac kberry che esecake

Why not try Smoothie jellies with ice cream Put 6 sheets leaf gelatine into a bowl and cover with cold water. Leave for a few mins Õ Ì Ã vÌ > ` y «« ° i Ì i>Ì £ ÌÀi bottle orange, mango and passion fruit smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie. Stir, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set. Serve each smoothie jelly topped with a scoop of ice cream. Makes 12. BBC Easy Cook 85

KIDS - ""/

-

Summ� DRINKS FOR THE KIDS

Ì ià >Ài ÌiÀÀ wV à >V à v À `à q vÕ v Û Ì> à > ` ÕÌÀ i Ìà > ` > }Ài>Ì Ü> Ì }iÌ « V i>ÌiÀÃ Ì i>Ì Ì i À vÀÕ Ì > ` Ûi}iÌ>L ià Banana snickers shake Serves 2 Prep 5 mins Q No Cook Q 72p a portion Q Q

2 frozen bananas 4 tbsp peanut butter 2 tbsp cacao powder pinch sea salt 250ml filtered water Put all of the ingredients in a blender and blend on a high speed until completely smooth. Taste and adjust the saltiness to your liking, by adding more salt if necessary. Pour into two medium-sized glass bottles (or large glasses) and serve with straws.

Strawberry cashew milk Makes 1 litre Q Prep 20 mins plus soaking Q No Cook Q £2.24 a portion Q

150g raw cashew nuts (plus filtered water for soaking) 750ml filtered water 225g fresh ripe strawberries, tops removed 4–6 soft dates, pitted tsp ground cardamom 1–2 pinches sea salt 2–3 ice cubes

86 BBC Easy Cook

1 Place the cashews in a bowl, cover with filtered water and soak for 3–12 hrs in the morning or overnight. 2 Drain and rinse the cashews, discarding the soaking water. Add them to a blender along with the water and blend on a high speed until very smooth. For a creamy velvety texture leave as is. Alternatively, for a silky smooth texture, strain the cashew milk through a fine-mesh sieve. Rinse out the blender and then return the cashew milk to the blender. Add the rest of the ingredients to the blender and blend on a high speed until completely smooth. Taste and adjust sweetness to your liking.

Kids’ greenie Serves 2 Prep 5 mins Q No Cook Q 91p a portion Q Q

1 ripe banana, peeled 50g frozen broccoli florets 50g frozen peas 1 tbsp linseeds tsp fresh ginger, grated (or tsp ground ginger) 250ml freshly squeezed orange juice (unsweetened and not from concentrate or from approx. 3 oranges) Roughly chop the banana and add it to a blender along with the rest of the ingredients. Blend on a high speed until it's completely smooth. Pour into two medium-sized glass bottles or four small ones and serve with straws.

easyoffer ,iV «ià i ÌÀ>VÌi` vÀ Green Kitchen Smoothies L >Û ` Ài i E Õ Ãi 6 `> Ë£x] >À` i À> Ì®° >à Ài>`iÀà V> LÕ Ì v À ÕÃÌ Ë£Ó°xä Ü Ì vÀii *E*° > ä£ÎÓÈ xÈ {{{ À Û Ã Ì Ã«>À i` ÀiVÌ°V É i>à V

What’s the secret? i ` } Ûi}iÌ>L iÃ Ü Ì ÃÜiiÌiÀ y>Û ÕÀà ` Ã}Õ ÃiÃ Ì i À Ì>ÃÌi > ` > iÃ Ì i Ài >««i> }° À âi Ûi}iÌ>L ià >Ài Ì i LiÃÌ «Ì >Ã Ì i >Ài `iÀ Ì>ÃÌi > ` vÌi >VÌÕ> V Ì> Ài ÕÌÀ i ÌÃ Ì > vÀià Ûi}iÌ>L ià LiV>ÕÃi Ì i >Ài vÀ âi ` ÀiVÌ >vÌiÀ Li } « V i`®° "Ì iÀ « Õà à `ià >Ài Ì >Ì Ì i >Ài }i iÀ> V i>«iÀ] >Û> >L i > i>À À Õ ` > ` LÛ Õà >Ûi > ÕV }iÀ à i v vi°

Drink your greens

BBC Easy Cook 87

Kids' cook class

Learn to make

HAVE FUN IN THE KITCHEN

Teriyaki salmon i « Ì i `Ã i>À iÜ V } Ã Ã > ` ÌÀ `ÕVi Ì i Ì Ü Ì Ì Ã i>Ã ÃÌi« L ÃÌi« }Õ `i Ì > } y>Û ÕÀÃ i Ã> INGREDIENTS

2 tbsp low-salt soy sauce 1 tbsp clear honey 1 garlic clove, chopped 1 tbsp mirin (optional) a little sunflower oil 300g Tenderstem broccoli 4 x 100g salmon fillets 1 small piece of ginger, cut into matchsticks a little sesame oil (optional) sliced spring onions, toasted sesame seeds and cooked rice, to serve YOU’ll NEED

iÜ y>Û ÕÀÃ «>ÀVi Ã

Teriyaki salmon parcels Q

Serves 4 Q Prep 15 mins Q Cook 20 mins Q £1.80 a portion Q 243 kcals, 12g fat, 2g sat. fat, 7g sugar

1

Whisk your sticky sauce Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.

4

2

Prepare the foil Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.

5

3

Fill your parcels Place a couple of broccoli stems on i>V i] Ì i Ã Ì > Ã> w iÌ top and scatter over the ginger.

6

Chopping board Small bowl Small whisk Pastry brush Foil Baking sheet

Add the sauce Spoon the sauce over each salmon w iÌ > ` LÀ VV ] Ì i `À ââ i Ü Ì a little sesame oil, if you like.

88 BBC Easy Cook

Close the parcels Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.

Cook your parcels Heat oven to 200C/180C fan/gas 6. Cook for 15-20 mins, then ensure an adult removes them. Serve with spring onions, sesame seeds and rice.

COOK SCHOOL KIDS

Easy peasy parcels

What did we learn? As well as making a healthy family supper, there are key GNGOGPVU VQ VJKU TGEKRG VJCV YKNN JGNR C EJKNF VQ DGEQOG OQTG EQP FGPV KP VJG MKVEJGP Q Handling

raw Ingredients / ÕV } À>Ü i>Ì > ` wà > ià à i adults recoil, but if a child gets used to this while they’re young, they’ll feel perfectly happy handling raw food later in life. It’s also important to get children into the habit of washing their hands frequently >vÌiÀ Ì ÕV } Õ V i` i>Ì > ` wà °

Q Cooking

in foil parcels As well as being a smart way of presenting food, making foil parcels is a great way to cook with kids, as most of the recipe is prepared away from the heat. Fish is ideal in parcels as it cooks so quickly, but you could use boneless chicken breasts in this recipe. They just need 25-30 mins in the oven.

BBC Easy Cook 89

Recipe index Meat & poultry

Build a biscuit beach

Next time in

easycook Summer survival ideas

‘Ndjula & sheep’s cheese pizza ........................... 44 Barbecued lamb with sweet mint dressing ........ 82 Beer can piri piri chicken with garlic butter jacket potatoes ........................... 44 Beer-braised short ribs ........................................ 77 Big burgers .......................................................... 80 Cheesy turkey nuggets with smoking chips ....... 27 Chorizo, caper & rocket pizza ............................. 13 Fully loaded Cajun burgers ................................. 10 Ginger & lime chicken with sweet potato mash..................................................... 14 >À ÃÃ> > L E Õ ÕÃ y>ÌLÀi>` .................... 18 Indian spiced barbecue lamb ............................. 40 Lamb saag............................................................ 52 Marmite & pancetta spaghetti ............................ 25 Real chicken nuggets .......................................... 26 Red curry chicken kebabs ................................... 17 Slow-roast chicken with homemade gravy ......... 22 Steak salsa burrito................................................ 52 Steak sandwich on a plate................................... 11 Stickiest-ever BBQ ribs with chive dip ................ 35 Summery pork, fennel & beans........................... 32 Ultimate Korean fried chicken ............................. 59

Fish & seafood Chilli & lime squid salad ...................................... 78 À i` wÃ Ü Ì ÃiÃ> i Õà «i>à .................... 58 Grilled sesame prawn toasts ............................... 54 Pad Thai ............................................................... 54 Prawn & chorizo frittata ....................................... 13 Salmon nuggets with sweet potato chips .......... 27 -Ìi> i` wà E «> V «>ÀVi Ã......................... 14 Teriyaki salmon .................................................... 88

Vegetarian

Chicken & leek pies

Broad bean & courgette salad ............................ 79 Broken spaghetti salad with tomato & mozzarella .................................................... 48 Cheese & Marmite scones .................................. 24 À ë w Ì>ÀÌ Ü Ì Ãi>à > Ûi} ........................ 61 Fennel, cherry & goat’s cheese salad with lentils ... 33 Garden veg pasta ................................................ 16 Halloumi & watermelon bulghar salad ............... 28 Halloumi panzenalla salad................................... 30 Halloumi with triple crunch salad ........................ 30 Mediterranean slices ........................................... 12 Pea, mint & goat’s cheese quiche ....................... 62 Sesame halloumi parcels with sweet potato tahini mash........................................... 35 Short pasta salad with beans, balsamic onions & pecorino ........................................... 53 Slow-roast tomato Tatin....................................... 62 Spaghetti omelette.............................................. 18 Spiced beetroot & feta tarts with tahini-dressed leaves ....................................... 63 Spiral pasta & pickled wild mushroom salad .............................................. 48

Sides & extras Plus lots more delicious recipes for you to enjoy!

Summer issue

ON SALE 7th July

Subscribe today – see p66 90 BBC Easy Cook

Avocado side salad ............................................. 10 Bacon butter ........................................................ 20 Battered halloumi ................................................ 30

JUNE 2016

BBQ sauce ........................................................... 26 Breadcrumbed halloumi...................................... 30 Chopped salad .................................................... 41 Coconut toasted rice ........................................... 14 Courgette salad ................................................... 14 Easy Indian bread ................................................ 40 Garlic bread toasts............................................... 16 Green raita ........................................................... 40 Green salad & avocado ....................................... 18 Kimchi mayo ........................................................ 58 Korean BBQ sauce .............................................. 59 Lemony potato salad........................................... 41 Mexican corn on the cob .................................... 35 Mustard dressing ................................................. 11 Onion rings .......................................................... 77 Peppery slaw........................................................ 77 Pickled red onions ............................................... 40 Smoky aubergine dip & barbecued poppadums ..................................................... 40 Stuffed halloumi................................................... 30

Sweet treats 10-minute cheesecake ........................................ 20 Banana snickers shake ......................................... 86 Blackberry cheesecake ice cream ....................... 84 Blueberry & almond tart ...................................... 65 Blueberry parcels ................................................. 21 Celebration cupcakes ............................................ 9 Chocolate & mint ice cream................................ 84 Dried fruit nuggets .............................................. 27 Easy vanilla ice cream .......................................... 84 Fragrant strawberry conserve.............................. 70 Fruit meringue gateau......................................... 45 Gooseberry & gingernut pots ............................. 21 Heart cakes ............................................................ 9 Hip-hip hooray cakes............................................. 9 Iced coconut & lime slice with summer fruit....... 41 Kids’ greenie ........................................................ 87 Lemon meringue ................................................. 84 Mango coconut ice lollies ................................... 54 Peach & almond tart............................................ 83 Peach & halloumi salad ....................................... 21 Peach melba ripple.............................................. 84 Pretty rose cakes .................................................... 9 Raw banoffee pie slab ......................................... 74 Raw layered berry ‘cheesecake’ .......................... 74 Red berry & rose compote.................................. 21 Salted tahini & coconut fudge ............................ 75 Smoothie jellies with ice cream........................... 85 Sparkle crown cakes .............................................. 9 Strawberry & cinnamon streusel bars ................. 68 Strawberry & cream roly-polys ............................ 70 Strawberry cashew milk ....................................... 86 Strawberry milk pops........................................... 21 Strawberry rocky road.......................................... 84 Warm peaches with basil & honey........................ 7 White chocolate & vanilla ice cream ................... 84 Lemon meringue ................................................. 84 Peach melba ripple.............................................. 84 Smoothie jellies with ice cream........................... 85 Strawberry cashew milk ....................................... 86 Banana snickers shake ......................................... 86 Kids’ greenie ........................................................ 87

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company ` Ìi`° 7 À `Ü `i à «À wÌà >Ài ÀiÌÕÀ i` Ì Ì i v À Ì i Li iwÌ v Ì i Vi Vi vii «> iÀ° ISSN 17439175. Reprographics by Immediate Media Company London Limited. Printed by Wyndeham Southernprint Ltd. © Immediate Media Company London Limited 2016. All rights reserved. Reproduction in whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. BBC Worldwide Ltd is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal data. The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free and coated with kaolin from Brazil. The cover is printed on 150gsm Galerie Art produced by Sappi Paper at their Nijmegen mill in Holland. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®® ViÀÌ wi` «>«iÀ° / à >}>â i V> be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of it at your local collection point. With thanks to BBC Good Food magazine, where some recipes have previously appeared.

Try 5 issues for just £5! Holiday inspiration delivered direct to your door Every month Lonely Planet Traveller will inspire you to travel, with news and fun insights, plus trips to add to your wish list or to take right away

5 GREAT REASONS TO SUBSCRIBE: Pay only £5 for your first 5 issues – when you pay by Direct Debit  Continue after 5 issues and save over 30%  – or cancel at any time PLUS save 35% on Lonely Planet guidebooks – exclusive to our subscribers*  Unique and collectable covers  – only seen by our subscribers Money-back guarantee – if you decide to end your subscription early

IN EVERY ISSUE YOU CAN FIND:

Easy Trips

Ten short breaks you can book straight away

In-Depth Features

Experiences and destinations to add to your wish list

Mini Guides

Six themed guides to pull out and take with you

START YOUR SUBSCRIPTION TODAY: ORDER ONLINE:

ORDER BY PHONE: Call 0844 826 7350

Visit buysubscriptions.com/LPEC616

& quote code ‘LPEC616’

This is a direct debit offer for UK residents only. After your first 5 issues for £5.00, you will go on to pay £16.99 every six issues – still saving 31%. You may cancel your subscription at any time and receive a full refund on all unmailed issues. Full UK subscription rate for 12 issues is £49.20, Europe/Eire £65, rest of world £75. Calls will cost 7p per minute plus your telephone company’s access charge. Calls from mobiles and other providers may vary. Offer closes on 31st July 2016. *Guidebook discount available when buying online via Lonely Planet shop. Offer not available with any other offer or discount and excludes guidebook packs, digital products, travel gear and delivery charges.

By ��� ��� �� � ���a, � �t ����e ��� �� �� � ��t ��� � ‫�ה‬.

B� �t’s � ���...

��, � ’s � � � � � � � � e � ...� � �� �� & � � m � p � ll � d � � �� ��n . � � � � p ‫פ‬ � s ��t �d ‫��פ‬

��... � � � � ’s t � � B

...It's � �ξ� � ���� nu�y

��i ��� & a ����� � ���n �� � �� ��d ���, �� �� � �� � ������y M���n ���

� �r ��ue �

‘Y� �� �w �� �y ��� ��d.’

Perfect for sharing. Perfect for lunch. Subject to availability, selected stores only

Join up today at /MyBodega