BBC Easy Cook 2016-95

99 essential great-value recipes

SEPTEMBER 2016

Create the Chilli Queen burger at home!

Back to School

A week of meals for £30

Eat well for less 3 cheap ways with pizza Let’s get

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Cook one, freeze one

£2.99

ble rum oc yt

Make ahead marvels

Ever so slightly

The Spiralizer. Swap spaghetti for courgetti. Amaze your friends. Surprise your guests. Fool your kids.

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Welcome Before I became Editor of Easy Cook, I was a stay-at-home-dad, cooking meals for our three kids. I had time to experiment with different techniques and flavours, as well as having more patience to teach the children how to cook. Now I’m working full-time, those skills have stood our family in good stead as I spend the weekend making batches of traybakes and casseroles so they can

be popped into the oven at dinner time. I’ve found that getting ahead is a big part of taking the stress out of mealtimes (see our batch cooking recipes on p66). I also learned to balance the family budget – see £1-a-head suppers (p12) and eating well for less (p24) – something that feels even more important in these uncertain times. I hope these recipes prove to be as useful to you as they are to my family.

Keith Kendrick Editor

Start the day with... 30-minute potato pancakes Sieve 75g RNCKP ƃQWT and 1 tsp baking powder onto 250g leftover mashed potato. Whisk 2 eggs and 125ml milk together with electric beaters, then add the potato and 1 tbsp wiÞ Ã««i` chives. Whisk the batter until smooth. Heat a large, ÃÌV vÀÞ} «> ÛiÀ a medium heat. Add ½ tsp UWPƃQYGT oil and a dot of butter. When the butter is hot, add 1 tbsp batter for each pancake (cook four at a time). Cook for about 1 min, or until the underside is golden brown and small bubbles appear. Flip the pancakes and cook until golden, remove and keep warm. Serve in stacks with scrambled eggs and bacon. Serves 4.

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

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5WDUETKDG 38 Receive a £10 voucher to spend at M&S when you subscribe

Our promise to you We know how busy you are, so the recipes in Easy Cook are designed to make life easier Q We keep the ingredients lists as short as possible, and preparation times to a minimum. Q Ƃ ÕÀ ÀiV«ià >Ài VÃÌi`  ÕÃ} «ÀVià vÀ

> `À>}i ÃÕ«iÀ >À iÌ  Ì i« ÞÕ >>}i ÞÕÀ v> Þ LÕ`}iÌ° Q / Ã>Ûi ÞÕ Ì i `ÕÀ} Ìi Üii ] >Þ v our recipes use ingredients you might already >Ûi  ÞÕÀ ÃÌÀiVÕ«L>À` À vÀ`}i° Q Ƃà ÞÕ >Ûi Ài Ì i >Ì Ìi Üii i`] Üi i« ÞÕ Ì ÃÌÀiÌV ÞÕÀ à Ã] >` ÌÀÞ iÜ ÌiVμÕià ÜÌ ÃÌi«LÞÃÌi« V iÀÞ V>ÃÃið Q Ƃ ÕÀ ÀiV«ià >Ài >>ÞÃi` vÀ ÌiÀ V>Ài] v>Ì >` Ã>ÌÕÀ>Ìi` v>Ì VÌiÌ LÞ > μÕ>wi` ÕÌÀÌ> ÌiÀ>«ÃÌ Ì i« ÞÕ >` ÞÕÀ v> Þ to maintain a balanced diet. Q / i« ÞÕ VÕÌ `Ü  Ü>ÃÌi Üi VÕ`i

ÃÕ}}iÃÌÃ vÀ ivÌÛiÀÃ ÜiÀi «ÃÃLi° EDITORIAL Editor Keith Kendrick Art Director Gareth Glynne Jones Sub-Editor Marianne Voyle

24

How to eat well HQTNGUU

September 2016

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

> iÜ > MARKETING & READER OFFERS Group Marketing Manager / /ÜÃi` - Ì Reader Offers Manager â> Û>à Subscriptions Marketing Manager Þ -Ü>ÀLÀV Deputy Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Head of Production Koli Pickersgill Production Manager >Ìi ÀÃÌÜ` Senior Production Coordinator i>`> Ü>Þ Senior Reprographic Technician Darren McCubbin Reprographic Technicians > À>LL] >Ì> ->Ü Head of Ad Services Sharon Thompson Senior Ad Services Coordinator Sarah Barker SYNDICATION Director of International Licensing & Syndication Tim Hudson MANAGEMENT Chairman Stephen Alexander Deputy Chairman Peter Phippen CEO Tom Bureau BBC WORLDWIDE, UK PUBLISHING Director of Editorial Governance Nicholas Brett Head of UK Publishing Àà iÀÜ UK Publishing Coordinator Û> ƂLÀ>  [email protected] LLVÜÀ`Ü`i°V ÉÕ >âÉÕ «ÕLÃ}°>ëÝ

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

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BBC Easy Cook

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Spotlight QPURKEGU

EVERYDAY

12 DINNER ON A BUDGET Quick and simple weeknight meals that won’t break the bank 21 4 WAYS WITH EGGS Use our cut-out-and-keep recipe cards 24 EAT WELL FOR LESS Gregg Wallace and Chris Bavin’s top tips and recipes for eating on a budget 27 BACK TO SCHOOL All of the family recipes you’ll need for a fuss-free week 34 THE FOODIE TEEN Alessandra Peters’ recipes for teens with food intolerances

50 MAKE MORE OF PEPPER Different ways to use a peppercorn 52 BAKING WITH SPICES Chetna Makan shares her top recipes WEEKEND

58 HAVE A LAZY SUNDAY Make a help-yourself summer lunch 62 KNOCKOUT BURGERS Recreate Byron’s fat, juicy burgers

SPICES

40 COOKING WITH CYRUS Make Cyrus Todiwala’s sweet potato soup, pork stew and crème brûlée 44 SUPER SPICES The 10 ingredients that should make Blackberry an appearance in your kitchen crumble 46 CURRY IN A HURRY Spicy mains in under 30 minutes

80

EASY COOK SEPTEMBER

51

Pepper chocolate RQVU

21

Bacon & UCWUCIG carbonara

89

/CTVJCžU favourite VJKPIU

GCU[QHHGT 19 Save on a Cooks Professional ice cream and sorbet maker ALSO IN THIS ISSUE

6 QUICK BITES This month’s seasonal showstopper, news, tips, and budget buys

Make our cover recipe!

11 THE SHOPPING LIST What’s in our trolley this month 38 SUBSCRIBE Don’t miss a single issue of Easy Cook

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66 MAKE A BATCH Get all your meals sorted for the week 74,#/'5/#46+0541#56 How to make meltingly tender pork 78 GET READY TO CRUMBLE Make our best-ever comforting desserts 82 STRICTLY FOR SHARING Celebrate the new series of Strictly Come Dancing with our nibbles

84 COOK SCHOOL Make Edd Kimber’s iced biscuits 86 HELPFUL HACKS Nifty tips and tricks that will make cooking and baking easier

14

89 MY FAVOURITE THINGS We ask Martha Collison our 16 questions

Courgette 90 RECIPE INDEX & quinoa Find all the recipes in this issue RGRRGTU

The Chilli queen burger, p63

BBC Easy Cook

5

NEWS SEASONAL

September showstopper

Alright, treacle? v ÞÕ w` ÌÀi>Vi Ì>ÀÌ > LÌ Ì ÃÜiiÌ vÀ ÞÕÀ }] ÌÀÞ Ìà ÛiÀÃ >`i ÜÌ iÜ Ãi>Ã >««ià Ì VÕÌ ÌÀÕ} Ìi ÃÞÀÕ«° *iÀviVÌt Lighter treacle tart Serves 8 Q Prep 15 mins plus chilling Q Cook 1 hr Q 25p a portion Q 247 kcals, 10g fat, 4g sat. fat, 20g sugar Q

225g ready-made shortcrust pastry flour, for dusting FOR THE FILLING

1 medium egg 3 tbsp half-fat crème fraîche 175g golden syrup 1 tbsp black treacle 1 small eating apple such as Cox’s (140g), cored, peeled, coarsely grated 50g fresh white breadcrumbs 1 lemon 1 Heat oven to 200C/180C fan/gas 6. Roll the pastry out thinly on a lightly floured surface. Line a 23cm round x 2.5cm deep fluted flan tin, easing the pastry into the tin and the flutes carefully so you don’t stretch it. 6

BBC Easy Cook

Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the pastry base lightly with a fork. Chill for 10 mins while the oven heats up. 2 Put the flan tin on a baking sheet. Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Remove the foil and beans from the pastry case, and bake for another 5 mins until the pastry is very pale golden. Remove and lower the oven to 180C/160C fan/gas 4. 3 While the pastry is baking, make the filling. Beat the egg in a medium bowl, then stir in the crème fraîche, golden syrup, treacle, apple and breadcrumbs. Finely grate the zest from the lemon and stir into the filling mix with 1 tbsp lemon juice. Leave to stand for 10-15 mins so that the breadcrumbs can absorb the other ingredients slightly. 4 Pour the filling into the pastry case and bake for 30 mins or until the filling is softly set. Remove the tart and let it cool a little to firm up. Remove and serve warm or cold.

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POSH EGGS WITH BLACK PUDDING

Recipe adapted from Posh Eggs (Quadrille, £12.99), photography by Louise Hagger

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APPLES 8

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APRICOTS

Fruit and veg to inspire your cooking

BLACKBERRIES

CHICORY

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Did you know? Adding an apple to your potato bag

will help stop your spuds from sprouting. Give it a try!

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'PLQ[ C HQQFKG FC[ QWV /i wÀÃÌ ` ` -Ü  ÀÌiÀ Ài>` Ü Ì>i «>Vi >Ì Ìi iv>ÃÌ 7>ÌiÀvÀÌ  £{£È "VÌLiÀ° 7>ÌV ÞÕÀ v>ÛÕÀÌi ViiLÀÌÞ Vivà V Õ« > ÃÌÀ  Ìi -Õ«iÀÌi>ÌÀi] VÕ`} *>Õ ÞÜ`] /i >ÀÞ iÀà >` >ià >ÀÌ] >` ÛÃÌ Ìi />ÃÌ} /i>ÌÀi vÀ > }Ài>Ì iÕ« v v` >` `À «À`ÕViÀð For tickets, call 08445 811 356 or visit bbcgoodfoodshownorthernireland.com

PEAS

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PLUMS

Eivissa: The Ibiza Cookbook by Anne Sijmonsbergen, £20 hardback, Harper Collins 9Õ V> w>Þ iÞ Ìi v` y>ÛÕÀà v ÃÕÞ `>Þà ÜÌ Ìà Li>ÕÌvÕ VL° 7ÀÌÌi LÞ >>ÀÌÃ> «À`ÕViÀ >` Viv Û}  Ìi Ã>`] Eivissa ViiLÀ>Ìià Ìi ÌÀ>`Ì> VÕÃi v Lâ>° 7i½` ÀiVi` wÀÃÌ ÌÀÞ} Ìi ¼Liiv >` Li> }ÕÃ>`½ À ¼VViÜÌ`Ài`w}ð½

RADISHES

Flavours of Sicily by Ursula Ferrigno, £18.99, Ryland Peters & Small v ÞÕ½Ûi iÛiÀ Lii Ì Ì>Þ] ÞÕ >Þ >Ûi Ü`iÀi` Ü ÌiÞ >i Ài>ÌÛiÞ Ã«i «>ÃÌ> `Ãià Ì>ÃÌi à }`° iÀi] ÞÕ½ i>ÀÌiÌÀVà Ì >} }Ài>Ì -V> «>ÃÌ>] Ã>>`Ã] >` wà `Ãið /ÀÞ Ìi ¼vÀÌÌ>Ì> >Ã>}i½ vÀ > `vviÀiÌ Ì>i  > v>Þ v>ÛÕÀÌi] À >ÃÌiÀ Ìi ¼«ÃÌ>V }i>̼vÀ`iÃÃiÀÌ°

REDCURRANTS

WATERCRESS BBC Easy Cook

9

Ingredient of the month Guinea fowl Now available in the supermarkets, guinea fowl look a lot like a chicken (and taste pretty similar too, although the meat is darker). It’s important not to overcook it. All you have to do is wrap it in bacon rashers to prevent it from drying out. Try making this for dinner tonight... Pot-roast guinea fowl with cabbage & bacon Heat the oven to 190C/170C fan/gas 5. Heat a knob of butter  > >À}i y>i«Àv casserole and brown 1, 1.2kg guinea fowl all over. Remove and set aside. Add 100g smoked lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add 1 each of a celery stalk, carrot and onion, all thickly sliced and cook for 5 mins. Then stir in 1 small Savoy cabbage, shredded into 3cm thick ribbons and cook for 5 mins more. Add 10 juniper berries, 1 glass of dry white wine and 300ml hot chicken stock in the oven for 1 hr 15 mins, until the bird is cooked through. Serves 2.

Home is where the smart is A WiFi kettle and coffee machine: what next? Instead of getting up from the sofa to turn your gadgets on, you can now reach for your phone and set it to boil your coffee. Smarter iKettle,  CPF K%QHHGG /CMGT  Lakeland

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DNKV\KPIVQDTGCFETWODUVJGPHTGG\KPI7UGVJGOVQOCMGETQWVQPUVQRRCUVCDCMGUQTEQCVEJKEMGP

3D Owl lunch bag £10, beckyandlolo.co.uk Reusable Lunch Bags £7.50, kikkerlandeu.com

Student Ruby Tandoh, a w>ÃÌ  "i½Ã The Great British Bake Off, iÝ«>à Ü Ãi >>}i` Ì VÀi>Ìi ÃÌ>À L> ià  iÀ ÌÞ ÌVi >`  > Ìi`LÕ`}iÌ

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Built New York Salad Bowl in Lush Flower £14.99, Kitchenware stores nationwide Kangaroo Bento Box £5.95, dotcomgiftshop.com 10 BBC Easy Cook

How to bake on a budget

Fold & Close Storage Box £1, Poundland

Q Get the most from nuts… Toasting nuts in the oven for 10 mins before using Ìi à > i>ÃÞ Ü>Þ Ì `ii«i ÌiÀ y>ÛÕÀ] and saves you from having to use pricey liqueurs, oils and extracts. Q Get creative with your cake decorations… A little fruit peel boiled in sugar syrup and tossed in granulated sugar is a great alternative to pricey decorations. Q Go digital… Electronic scales are crucial – mechanical ones are often imprecise; you can pick up a set for £10 in the supermarket. Q Splash out on vanilla… buy a good jar of Û>> iÝÌÀ>VÌ° Ìà y>ÛÕÀ à `ii«iÀ >` Ài potent than synthetic essence – you’ll use far less and achieve better results along the way.

NEWS THIS MONTH

Dinner in an instant Whether you want to rustle up a quick spag bol or a bangin’ burger, these clever ingredients will help you make meals and drinks

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Money-saving smoothie .QXG.KHG )TGGP 5OQQVJKG /KZ  QECFQEQO We love green smoothies (it makes us feel healthy) but they cost a fortune. Here, you blitz a handful of the frozen kale, kiwi and mango mix with apple juice. One pack makes about 3.5 litres.

Rice in minutes

Speedy salad

Go Italian

Souper nice

/KETQYCXG 9JQNGITCKP 4KEG R 6GUEQ We know we should eat more brown rice, but it can take a while to cook. This rice microwaves in Ó ð ̽à yÕvvÞ and not oily, as some microwave rice can be.

0CRQNKPC 5RKE[ $GCP 5CNCF  /QTTKUQPU This mixture of beans, including pre-soaked kidney, black eye, and borlotti beans in a vinegar sauce, is great for adding to a chilli or a light salad. We particularly like these as the beans are really tender with no tough skins.

9CKVTQUG %QQMUž +PITGFKGPVU 5QHHTKVVQ 2CUUCVC  Many Italian recipes start with soffritto – onions softened with garlic, carrot and celery. Use this passata to make a smooth pasta sauce to go with spaghetti.

5CKPUDWT[oU 8GIGVCDNG $TQVJ 5QWR /KZ  Fresh soup is so much nicer than tinned. Simmer this mix of ready-prepared vegetables with barley, herbs and stock for 45 mins, then blitz. That’s veggie soup for four, sorted.

9GžTG JGTG VQ JGNRYKVJVJG FKUJGU Washing-up liquid

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/CIPWO 2TGOKWO1TKIKPCN R #NFK We’ve tried loads of washingÕ« μÕ`Ã >` ÌÃ Ã `iwÌiÞ the best for the price. It’s great at cutting through grease – and you only need the tiniest amount for a bowlful of bubbles.

&KUJOCVKE (KNN CPF %NGCP 5EQWTGT YKVJ *CPFNG  9KNMQ Perfect if you’ve only got a couple v «>Ìià Ì Vi>Æ ÞÕ Ã«Þ w Ìi handle with washing-up liquid, and it automatically dispenses the right >ÕÌ v ÃÕ`ð 9Õ V> LÕÞ Àiw pads for non-stick cookware, too.

VKGT TCEM  #TIQU This has a large amount of drying space, allowing you to wash many items at once (hurray!). There's also a separate section for cutlery, so it dries ÀiivwViÌÞ°

BBC Easy Cook 11

ALL UNDER £1ION A PORT

Inspiration for mid-week meals with only 10 minutes prep or less

47p

zz a, p1 4

a portion

pi a rit e h rg a m You this r don't n o f eed an oven

12 BBC Easy Cook

EVERYDAY BUDGET

72p

a portion

Courgette & quinoastuffed peppers, p14

Black bean soba noodles with mushrooms Serves 4 Prep 10 mins Q Cook 20 mins Q 88p a portion Q 362 kcals, 5g fat, 1g sat. fat, 9g sugar Q Q

1 tbsp sunflower oil 1 garlic clove, finely sliced thumb-tip piece fresh root ginger, cut into matchsticks 250g chestnut mushrooms, quartered ½ Savoy cabbage, shredded 300g soba noodles 195g jar black bean stir-fry sauce 4 spring onions, sliced 1 Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for about 1 min more. 2 Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain the noodles, toss with the cabbage serve.

Tip v ÞÕ V>½Ì w` ÃL>

noodles, egg noodles will work just as well in this dish. Simply simmer 200g egg noodles in boiling water for 4 mins

88p

a portion

No-oven pizza Serves 4 Prep 10 mins Q Cook 30 mins Q 47p a portion Q 381 kcals, 18g fat, 5g sat. fat, 5g sugar base only Q Q

FOR THE BASE 225g self-raising flour 3 tbsp olive oil, plus extra for frying FOR THE TOPPING 1 tsp olive oil 1 onion, sliced 3 garlic cloves, crushed 250g pack cherry tomatoes, halved 4 tbsp passata handful fresh basil leaves, chopped 50g cheddar (or vegetarian alternative), grated 1 Heat the oil in a frying pan, then add the onion and garlic and cook for 5 mins. Tip in the tomatoes and passata, and simmer for 5-10 mins or until the tomatoes are soft. Remove from the heat, stir in the basil, season, then allow to cool. 2 Put the self-raising flour into a bowl. Make a well in the centre, add the olive

3 Heat your grill to hot. Spread the pizza base with the tomato sauce, evenly scatter over the cheese and then grill until it has melted and the base is golden at the edges. Serve immediately in slices and enjoy.

Courgette & quinoa-stuffed peppers Serves 4 Prep 10 mins Q Cook 20 mins Q 72p a portion Q 260 kcals, 8g fat, 3g sat. fat, 10g sugar Q Q

4 red peppers 2 tbsp olive oil 1 courgette, quartered lengthways and thinly sliced 2 x 250g packs ready-to-eat quinoa 85g feta cheese, finely crumbled handful parsley, roughly chopped 1 Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast the peppers for 15 mins. 2 Meanwhile, heat 1 tsp oil in a frying pan, add the courgette and cook until soft. Remove from the heat. Stir through the quinoa, feta and parsley. Season well. 3 Divide the quinoa mixture between the pepper halves, then bake for 5 mins to heat through. Serve with a green salad.

14 BBC Easy Cook

oil then add 6-7 tbsp warm water or enough to make a soft dough. Tip the dough onto a lightly floured surface and roll out to fit a 22cm frying pan, or you could make 2 small ones. Heat the oil in the pan, then press the dough into the pan and cook over a medium heat for 8-10 mins or until the base is golden.

Use up leftover feta in… Bean & feta dip Drain and rinse 400g cannellini beans. Tip into a food processor with 200g feta, 1 tbsp lemon juice and 1 garlic clove, crushed, and whizz until smooth. Add 3 tbsp chopped dill, mint or chives, and season with pepper. Serves 4.

EVERYDAY BUDGET

Roasted tomato & cheddar rice Serves 4 Prep 5 mins Q Cook 25 mins Q 45p a portion Q 681 kcals, 37g fat, 14g sat. fat, 8g sugar Q Q

45p

400g cherry tomatoes 2 onions, chopped 1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra 1 tbsp olive oil 250g easy-cook long grain rice 1 litre hot vegetable stock 2 avocados, sliced about 3 small bunches mixed soft herbs (we used chives, parsley and mint) 1 baby cos lettuce, shredded juice 1 lemon 200g mature cheddar, grated (or vegetarian alternative)

a portion

1 Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat your grill to High. 2 Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked. 3 Mix the avocados, herbs, shredded lettuce and lemon juice. 4 Stir most of the cheese and cherry tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown.

A cheesy bake the kids will love BBC Easy Cook 15

Sweet chilli dogs Serves 4 Prep 10 mins Q Cook 15 mins Q 68p a portion Q 331 kcals, 16g fat, 5g sat. fat, 9g sugar Q Q

72p

a portion

4 fat sausages 2 onions, sliced vegetable oil, for frying 4 tbsp sweet chilli sauce 2 tbsp tomato purée 4 hot dog buns 1 Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook in the oven for 20-25 mins, turning, until golden and cooked through. 2 Meanwhile, fry the sliced onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more. 3 Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

Corn relish is great side for your chilli dogs Heat 1 tsp veg oil in a saucepan. Tip in 1 shallot, chopped, and cook for 5 mins until softened. Stir in the 200-250g fresh corn (about 2 cobs), 1 red chilli, `iÃii`i`>`wiÞV««i`]Çxcider vinegar, 25g caster sugar, ½ tsp dry mustard powder with ½ tsp salt. Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Makes 350ml.

Nacho chicken bake Serves 2 Q Prep 5 mins Q Cook 15 mins Q 72p a portion Q 596 kcals, 24g fat, 7g sat. fat, 10g sugar Q

300g jar mild or hot salsa, whichever you prefer 210g can red kidney beans 200g cooked chicken (leftover from a roast is ideal), chopped ½ small pack coriander, chopped about 75g nacho cheese tortilla chips 16 BBC Easy Cook

salad, to serve avocado, to serve lime wedges, to serve 1 Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the kidney beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling. 2 Tip the mix into an ovenproof dish, then top with the tortillas and cheese. Bake for 8 mins. Serve with salad, avocado and lime.

We love using up any leftover tortilla chips and roast chicken in this tasty weeknight bake

EVERYDAY BUDGET

68p

a portion

BBC Easy Cook 17

EVERYDAY BUDGET

Gremolata-crusted salmon with lentils & spinach Serves 4 Prep 10 mins Q Cook 15-20 mins Q 96p a portion Q 610 kcals, 30g fat, 9g sat. fat, 5g sugar Q Q

4 garlic cloves, 2 left whole, 2 thinly sliced ½ small pack parsley, roughly chopped 1 lemon, zested and cut into 4 wedges 2 slices wholemeal bread 4 salmon fillets 1½ tbsp olive oil 200g baby spinach leaves 2 x 250g packs pre-cooked Puy lentils 2 tbsp crème fraîche 3 tbsp creamed horseradish 1 Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with ½ tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden.

96p

a portion

18 BBC Easy Cook

2 Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning. 3 Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.

Goes well with some Roasted tomatoes Heat oven to 160C/140C fan/gas 3. Put 10 large tomatoes on a baking sheet with 4 sliced garlic cloves and ½ bunch of thyme, drizzle over 3 tbsp balsamic vinegar and 2 tbsp olive oil. Add some seasoning and roast for 1 hr. Remove and set aside to cool. Serves 4.

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Terms & Conditions *P&P is £4.95 per order **Calls cost 7p per minute plus your phone company’s access charge. ‘Was’ pricing refers to the original selling prices offered on the promoter’s website www.cjoffers.co. uk, and in their retail store between 03/06/16 and 03/09/16. †Exclusive prices run across BBC Easy Cook, BBC Good Food and the Home Cooking Series. Delivery within 7 working days to UK mainland only, some iÝVÕÃÃ >Þ >««Þ° v Ì V«iÌiÞ Ã>ÌÃwi` ÜÌ ÞÕÀ À`iÀ] «i>Ãi return goods in mint condition and sealed original packaging for a refund within 30 days of receiving your order (postage costs will not be refunded unless faulty). Your contract for supply of goods is with BVG Group. A SIGNATURE IS REQUIRED ON DELIVERY. 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 its 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.

Only £22.99 (was £49.99) plus P&P*

Ordering is easy To order, call 0844 493 5654** quoting 63607 or visit www.clifford-james.co.uk/63607 Alternatively send your contact details, address and the codes and quantities of the item(s) you wish to order, along with a cheque payable to BVG Group, to: Easy Cook Offer 63607, PO Box 87, Brecon LD3 3BE. Please add £4.95 to your order total for P&P.

BBC Easy Cook 19

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A TASTE OF QUEENS Big Apple bulletins from the Bagel Guy

If you’re what you Brits like to call a ‘Del Boy’, a wheelin’ dealin’ wise guy, then let me tell you the good people of Queens ain’t nobody’s fools. Especially the folks who frequent Bagel Oasis on the Horace Harding Expressway. When I see this guy outside of there pulling the old ‘Find-the-Lady’ card stunt, I tell you he was fooling nobody. Losing nickels and dimes hand over fist. Best part of the show was his disappearing act when the cops turned up. They was only there for the bagels! I tell you something else that disappears fast in Queens. A melted cheese and tomato bagel, with mozzarella and fresh basil for that authentic Italiano taste. One other thing. This baby’s crying out for a New York Bakery Co. red onion and chive bagel.

MOZZARELLA

+ TOMATO + FRESH BASIL BAGEL HANGOUTS

Bagel Oasis “These guys have been making bagels the New York way for over 50 years. What they don’t know about bagels nobody don’t.” 183-12 Horace Harding Expy Whitestone Bagel Factory “Forget Breakfast at Tiffany’s, get in line for breakfast at Whitestone’s.” 2417 149th St Bagels & Co. “Even if you only know one word in Yiddish you won’t be a schmuck in this allkosher nosh-shop. So long as that word is bagel. Shalom.” 188-02 Union Turnpike

Look out for the new Cheese bagel from September. Visit newyorkbakeryco.com/recipes for more inspiration

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EVERYDAY EGGS

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Serves 4 Q Prep 10 mins Q Cook 20 mins Q £1.24 a portion Q 417 kcals, 24g fat, 10g sat. fat, 6g sugar

Q

Serves 4 Prep 10 mins Q Cook 15 mins Q £1.40 a portion Q 699 kcals, 37g fat, 15g sat. fat, 5g sugar

Q

400g can chickpeas, rinsed 2 large eggs 3 tbsp full-fat milk  VDUR RNCKP ƃQWT  VUR DCMKPI RQYFGT DWPEJ URTKPI QPKQPU  EJQRRGF  UNKEGF NGPIVJYC[U 4 tsp harissa  VDUR UWPƃQYGT QKN  EQWTIGVVGU VJKPN[ UNKEGF 200g pack feta, crumbled small bunch mint leaves ONRQVPCVWTCN[QIWTV 1 Blitz half the can of chickpeas in a processor until smooth. Add Ìi i}}Ã >` ] Ìi Ìi yÕÀ and baking powder. Process until you have a lump-free batter.

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400g penne 4 sausages  UNKEGU UVTGCM[ DCEQP  QPKQP ƂPGN[ EJQRRGF  NCTIG GII [QNMU 4 tbsp single cream I 2CTOGUCP ƂPGN[ ITCVGF UOCNNDWPEJRCTUNG[EJQRRGF Fold in the whole chickpeas and chopped onions. Season and add half the harissa. 2 Heat half the oil and fry the courgettes until golden; keep warm in a low oven. Heat a little oil and cook 2 tbsp of the batter in batches for 2 mins, until you see bubbles. Flip over and cook until golden. Mix the courgettes, feta, mint and sliced onions. Serve with harissa and yogurt.

1 Cook the pasta following pack instructions. Squeeze the meat out of the sausage casings and, with damp hands, roll into balls. 2 Heat a frying pan and cook the bacon until crispy. Keep warm. Fry the sausageballs until golden and cooked through, remove and keep warm in a low oven. Cook the onion in the bacon and sausage fat until soft.

3 In a bowl, mix the egg yolks, cream, most of the Parmesan and most of the chopped parsley with pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausageballs. Mix, adding some pasta water until you have a sauce. Add the parsley, Parmesan, and bacon, then serve in bowls.

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Serves 2 Q Prep 10 mins Q Cook 15 mins Q £2.04 a portion Q 529 kcals, 23g fat, 4g sat. fat, 3g sugar

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Serves 4 Prep 5 mins Q Cook 30 mins Q £1.71 a portion Q 377 kcals, 10g fat, 2g sat. fat, 21g sugar

Q

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2 Pour out most of the oil from the wok. Wipe with kitchen paper. Add the eggs, swirl to coat the pan in a thin layer. Cook until set. Roll up, slice and set aside.

1 Heat most of the oil in a wok and fry the shallots until golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of soy sauce and some pepper.

3 Add the paste and chicken to the wok and cook through, adding a splash of water if it sticks. Tip in the rice and remaining soy, then mix to coat. Add the omelette and the peas. Warm through. Top with shallots and coriander.

22 BBC Easy Cook

 VDUR UWPƃQYGT QKN  QPKQP EJQRRGF  VDUR EJKRQVNG RCUVG 2 x 400g cans black beans, drained and rinsed 400g can mixed beans, drained and rinsed  Z I ECPU EJQRRGF VQOCVQGUYKVJICTNKE herbs  JGCRGF VDURDTQYPUWICT 4 eggs UOCNN JCPFHWNEQTKCPFGT leaves UQWTGF ETGCO CPF YCTOƃQWT VQTVKNNCUVQUGTXG 1 Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the

chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened and season well with salt. 2 Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and ÃiÜ>ÀyÕÀÌÀÌ>ð

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! s s e l Gregg Wallace and Chris Bavin, presenters of Eat Well For Less, explain how to dine on a budget

 BBC Easy Cook

EVERYDAY FOR LESS

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BBC Easy Cook 

EVERYDAY FOR LESS

Choose your base

put in a freezer bag and freeze. Defrost in the fridge for 2 hrs or at room temp for 1 hr.

Traditional margherita

4 Preheat oven as high as it will go and put 2 large baking sheets onto the oven shelves. Roll each portion of dough out on a lightly dusted work surface into a circle – if you like thin crust, roll to about 5mm thick, if not, about 1cm thick for a thicker crust.

Makes 3–4 medium pizzas Prep 25 mins plus rising Q Cook 10-15 mins Q 50p a portion Q Q

FOR A MARGHERITA TOPPING

200g mozzarella, thinly sliced small handful of basil leaves 1 Tip the bread flour, ½ tsp salt, caster sugar and fast-action yeast into a large bowl and mix with your hands to combine. Add 325ml water in a steady stream, stirring as you go with a spoon to form a lumpy mass, then get your hands in there. Squeeze the dough until it comes together and becomes smoother, then tip out onto a lightly floured work surface to begin kneading.

Choose your topping SPANISH-STYLE

100g thinly sliced chorizo 150g roast red peppers, sliced ½ red onion, finely sliced 80g green olives 125g Manchego cheese, thinly sliced ITALIAN-STYLE

300g cooked new potatoes, roughly chopped 250g charred artichokes in oil, drained 200g Gorgonzola cheese 2 tbsp finely grated Parmesan handful of rocket VEGGIE

4 tbsp pesto (instead of tomato sauce) 26 BBC Easy Cook

2 courgettes, thinly sliced and charred on a griddle 80g frozen spinach 1 red pepper, deseeded and roughly chopped 100g mushrooms, thickly sliced 1 red onion, cut into small wedges 120g frozen sweetcorn, defrosted basil leaves OPTIONAL EXTRAS

drizzle of chilli oil chilli flakes or chilli sauce chopped jalapeño peppers olives red onion, finely sliced cherry tomatoes, halved

2 Knead the dough with your knuckles then pull back with the heel of your hand and repeat. Keep doing this for 5 mins until the dough becomes smooth and pliable – it wants to stretch easily. The longer you knead the dough the better the crust will be! When it’s smooth, place into a clean, lightly oiled bowl, cover and set aside to rise for at least 1 hr. 3 When it has risen, you need to knock the air out of it – drop it onto the work surface and knead once more. You can divide the dough into 4 and freeze any portions that you are not using. Cover with cling film or

5 Transfer the discs of dough to separate pieces of baking parchment. Spread the tomato sauce over the top of each pizza, then scatter over your chosen toppings – always finish with the cheese so that it melts over the rest of the toppings. Leave any herbs or leaves until the pizza comes out of the oven. Slide a thin board or upturned baking tray under each pizza then scoot it straight onto one of the heated baking trays in the oven. Bake for 10– 15 mins, depending on how thick your dough is. Keep an eye on the pizzas – you want the bases to be cooked through. Remove from the oven and serve straightaway, sliding the pizzas off the baking parchment onto plates.

How to eat well for less Sit down with the family and plan what you want to eat for the following week. It’s really important that you do this together, as that way you’ll all be happy! Once you’ve got your meal plan, write a shopping list of what you’ll need to make those meals. With your list in hand, go to your cupboards, fridge and freezer and cross off whatever ingredients you already have. You’ll not only save money, you’ll also reduce waste. Q THINK AHEAD Planning is such an important factor in saving money on your food shops. If you’ve worked out what you will be cooking and what you need and are sticking to the list, that’s the wÀÃÌ ÃÌi« Ì Ã>Û} «iið Q CHECK THE DATES When choosing fresh foods, check the use-by dates on the packaging and try to pick

those that have the longest life. Unless you’re going to freeze it or use it on the day of purchase, buying too far in advance may mean it ends up lurking at the back of the fridge until it passes its date and ends up in the bin… Q DO YOU REALLY NEED IT? Don’t overbuy. Don’t get swayed by those tempting multibuy offers if you know that you won’t really get through three bags of bananas before they go off. Think about eating smaller portions too. Would it be healthier to buy and eat less? Q WHERE WILL IT GO? Do you have enough cupboard/freezer/fridge space for everything you are buying? If ingredients are not stored correctly, they will degrade faster. Have you checked your cupboards before you left? Don’t buy another jar of jam if there are already four more at the back of the cupboard.

Tip Always place your pizza base onto a sheet of baking parchment before you top it otherwise it will just stick to the work surface. Putting baking trays into the oven to heat wÀÃÌ Ü }Ûi ÞÕ a nice crispy base.

Recipes adapted from Eat Well for Less by Jo Scarratt-Jones (BBC Books, £14.99)

COMPILED BY: DAISY FLEMING

500g strong bread flour, plus extra for dusting 1½ tsp caster sugar 7g fast-action dried yeast 250g passata mixed with 4 tbsp tomato purée

BACK TO SCHOOL DINNERS

Back to R £30! FO LS EA M Y IL M FA F O K A WEE

Tomato & chickpea bake, p30

Try our seven nights’ worth of healthy and cheap family meals. These all take into account the nutritional needs of the entire family

Teach kids to make meatballs & recipes for teens

BBC Easy Cook 27

BACK TO SCHOOL DINNERS

£1.64

Sweetcorn egg-fried rice with chicken

a portion

Serves 4 Prep 5 mins Q Cook 10 mins Q 51p a portion Q 443 kcals, 11g fat, 2g sat. fat, 10g sugar Q Q

Why it’s good for everyone Kids love potatoes, which is good news because potatoes are a source of vitamin C. It can often be a challenge to encourage younger members of the family to eat their veggies, and although potatoes are a starchy food, which means they don’t count as a portion of fruit and veg, their contribution to our vitamin C intake makes them worth plate room.

SUNDAY One-pan roast chicken & potatoes Serves 4 Prep 15 mins Q Cook 1 hr 40 mins Q £1.64 a portion Q 670 kcals, 40g fat, 11g sat. fat, 7g sugar Q Q

1½ kg medium chicken 6 lemons, halved 4 rosemary sprigs 2 onions, quartered 9 garlic cloves 1 tbsp thyme leaves, chopped 2 tbsp olive oil 500g baby new potatoes, halved 3 lemon thyme sprigs 1 Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray. 2 Crush 3 of the garlic cloves, then add to a small bowl with the chopped thyme leaves and olive oil. Mix it all together, then rub this all over the chicken with some salt and black pepper.

Tip

3 Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer – juices should run clear. 4 Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/180C fan/gas 6 and cook the potatoes for 10-15 mins until tender. 5 If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it’s too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.

Swap roast potatoes for sweet potato wedges to add more healthy vegetables to your Sunday dinner

28 BBC Easy Cook

1 tbsp sunflower oil 3 eggs, beaten with some seasoning 320g pack mixed stir-fry vegetable 1 tbsp mild curry powder 140g frozen sweetcorn 600g cooked rice leftover roasted chicken (roughly 1 breast), finely shredded 2 tbsp low-salt soy sauce 2 tbsp sweet chilli sauce 2 tbsp ketchup 1 Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside. 2 Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper. Finally, add the eggs and the veg, toss together and heat through until hot, then serve.

MONDAY 51p

a portion

TUESDAY

£1.49 a portion

Pink fishballs in spicy lentil gravy Serves 4 Prep 15 mins Q Cook 25 mins Q £1.49 a portion Q 384 kcals, 18g fat, 3g sat. fat, 10g sugar Q Q

Why it’s good for everyone Chicken is a good source of the amino acid, tryptophan, so opting for chicken in the evening will help raise serotonin levels and help promote a good night’s sleep – especially important when it’s school the next day. Adding the egg to this dish boosts its protein contribution. What’s more eggs, namely the yolk, are one of only a handful of food sources which supply vitamin D – and whatever our age, we need this for healthy bones and teeth.

2 medium slices white bread 450g salmon fillet, cut into rough chucks 1 egg white 1 tbsp olive oil FOR THE SPICY GRAVY

2 tbsp korma curry paste 1 small onion, finely chopped 2 red pepper, finely chopped 500g carton tomato passata 50g red lentils 1 In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into

WEDNESDAY

12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month. 2 Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan. Add the balls and fry for 1-2 mins until browned. Transfer to a baking tray. Bake for 15 mins until golden. Wipe the pan, add the paste and onion. Cook for 5 mins. Add peppers, passata and lentils, bring to the boil, then simmer for 20 mins. Coat balls in the sauce.

Why it’s good for everyone Lentils are a great source of the mineral iron. This is important for school-age children, because it helps energise their brains and improves concentration and alertness. Combining iron-rich ingredients, such as the lentils, with vitamin-C rich foods like the peppers optimises our body’s absorption of this valuable mineral.

2 x 400g cans chopped tomatoes 2 chicken stock cubes 1 tbsp soy sauce 4 large courgettes grated Parmesan, to serve handful basil leaves, optional 1 Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl. Set aside.

Serves 4 Prep 15 mins Q Cook 1 hr Q £1.36 a portion Q 326 kcals, 8g fat, 1g sat. fat, 17g sugar sauce only

2 Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the mince back into the pan, add the purée, stir, and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock and bring to the boil. Once boiling, lower the heat and simmer for 1 hr, until the sauce has thickened and the veg is tender.

2 tbsp olive oil 500g turkey mince 1 large onion, finely chopped 1 garlic clove, crushed 2 large carrots, peeled and diced 150g button mushrooms, chopped 1 tbsp tomato purée

3 When the Bolognese is nearly ready, stir through the soy sauce and seasoning. Spiralize your courgettes. Heat a large frying pan with the remaining 1 tbsp oil and add your courgetti. Cook until softened, for 2-3 mins. Season and serve topped with the Bolognese, grated cheese and basil leaves.

£1.36 a portion

Courgetti Bolognese Q Q

Why it’s good for everyone Turkey is not only a lean meat but it’s one of the richest in the immune friendly mineral, selenium and supplies all of the B group vitamins. Courgettes aren't a powerhouse of micronutrients, but they do provide useful amounts of immune systemboosting vitamin C, >`Ã}wV>ÌiÛià of potassium, which is key to controlling blood pressure. BBC Easy Cook 29

THURSDAY

83p

a portion

Tomato & chickpea bake Serves 4 Prep 15 mins Q Cook 35 mins Q 83p a portion Q 292 kcals, 15g fat, 3g sat. fat, 9g sugar

a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, ½ can of water, 1 tsp oregano and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes and chickpeas for the final 2 mins cooking.

Q Q

2 Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top (if using).

1 aubergine, cut into cubes 1 onion, chopped 2 tbsp olive oil, plus a little extra for brushing 1 garlic clove, finely chopped 400g can chopped tomatoes 2 tsp dried oregano 200g cherry tomatoes, halved 400g can chickpeas, rinsed and drained 4 slices white baguette

Why it’s good for everyone

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3 tbsp grated Parmesan (or vegetarian alternative) handful basil, to serve (optional) 1 Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in

Tip You don’t need to use a baguette in this recipe – use up any leftover bread. If it is

a sliced loaf then cut the slices into triangles and arrange over the surface of the bake

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Crunchy fish fingers Serves 4 Prep 10 mins Q Cook 15 mins Q 52p a portion Q 205 kcals, 8g fat, 1g sat. fat, 1g sugar

Q Q

FRIDAY

52p

a portion

250g pollock fillets, defrosted if frozen juice half a lemon ½ tsp fish seasoning 50g polenta 50g dried breadcrumbs 1 omega-3 enriched egg, lightly beaten 2 tbsp olive oil mangetout, broccoli and mash, to serve 1 Heat oven to 200C/180C fan/gas 6. Cut the pollock fillets into 8 pieces, then squeeze over the lemon juice. 2 Line a baking sheet with baking paper, and mix the fish seasoning, polenta and breadcrumbs on this. Dip the fish into the egg, then turn several times in the breadcrumbs to coat. Repeat with all the pieces of fish. Drizzle with olive oil and bake for 15 mins, turning halfway through. Serve with mangetout, broccoli and mash.

Why it’s good for everyone / à ÀiV«i ÃÕ}}iÃÌà ÕÃ} > i}} i >Vi` ÜÌ  i}>Î v>Ìð / à à > ÕÃivÕ ÃÌÀ>Ìi}Þ v

i LiÀà v Ì i v> Þ `Ãi v>ÌÌÞ Û>ÀiÌià v wà i Ã> ] >Ì Õ} Ì i VÌÀLÕÌ vÀ Ì i Ã}i i}}  Ì à ÀiV«i ÜÕ` Li i}}Li° iÛiÀÌ iiÃÃ] v > v> Þ i LiÀ >à > >iÀ}Þ À `Ãi v wà ]  i}>Î i >Vi`i}}Ã>ÀiÜÀÌ ÕÃ}°

Tip7UKPIHTQ\GPƂUJKUOWEJDGVVGTXCNWGVJCPHTGUJ 30 BBC Easy Cook

BACK TO SCHOOL DINNERS

SATURDAY Lemon & thyme turkey burgers Serves 4 Prep 15 mins Q Cook 25 mins Q £1 a portion Q 206 kcals, 8g fat, 2g sat. fat, 2g sugar uncooked Q Q

Tip (CPE[ C EJCPIG HTQO

1 tbsp sunflower oil 1 onion, finely chopped 500g pack minced turkey zest 1 lemon 2 tsp fresh thyme leaves or 1 tsp dried 2 tbsp chopped parsley 4 thin rashers streaky bacon buns, lettuce leaves, sliced tomato and tomato sauce, to serve

thyme, parsley, onion and seasoning until everything is well combined.

1 Heat oven to 200C/180C fan/gas 6. Heat the oil in a small pan, add the onion, fry for a few mins until lightly browned and soft, then cool. Mix the turkey with the lemon zest,

Why it’s good for everyone ƂÌÕ} Ã}ÌÞ }iÀ  v>Ì] `>À Ì} i>Ì Ã ÀViÀ  iÀ>Ã ÃÕV >Ã À >` âV° >} ÌiÃiÌiÛi>Ãii«Ãv>ÌiÛiÃ`Ü°

2 Shape into 4 burgers and wrap a rasher of bacon around each. Put in a roasting tin, bake for 20-25 mins, then pan-fry for a few mins on each side to crisp up the bacon. Serve in a bun with lettuce, sliced tomato and tomato sauce.

poultry? Try swapping the turkey for venison

£1

a portion

BBC Easy Cook 31

COOKING WITH THE KIDS

!

Keep the kids occupied by teaching them how to make their very own bowl of spaghetti and meatballs for dinner. Plus, it’ll give you the night off – sort of! Marvellous meatballs Makes 40 meatballs Prep 1 hr plus standing Q Cook 40 mins Q 99p a portion Q 375 kcals, 21g fat, 8g sat. fat, 11g sugar Q

1

2

3

Q

300g good quality-pork sausages (about 4 large or 8 chipolatas) 1 small onion 1 carrot 1 tbsp dried oregano 500g lean beef mince I 2CTOGUCP ƂPGN[ ITCVGF plus extra to serve 75g dried breadcrumbs 1 medium egg 1 tbsp olive oil FOR THE TOMATO SAUCE  ECTTQV ƂPGN[ ITCVGF 2 sticks of celery, grated 1 courgette, coarsely grated  ICTNKE ENQXGU ƂPGN[ITCVGF 2 red peppers 1 tbsp olive oil 1 tbsp tomato purée pinch golden caster sugar splash red wine vinegar 3 x 400g tins chopped tomatoes cooked spaghetti, to serve handful basil leaves, snipped WHAT YOU NEED 1 large mixing bowl, chopping board, box grater, goggles

QRVKQPCN ENKPI ƂNO XGIGVCDNG peeler, serrated fruit knife, saucepan, hand blender or blender, frying pan, spatula

32 $$%'CU[%QQM

Squeeze some sausages Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.

4

Squish everything together Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don’t taste any of the raw mix.

Get grating Get your child to grate the onion and carrot. If the onion hurts their eyes, get them to wear goggles. Tip the veg in with the sausages. Grate the Parmesan, other veg and garlic for the sauce. Set aside.

5

Roll meatballs Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls. Cover the i>ÌL>ÃÜÌV}w°

Make a marvellous mix Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl with the Pamesan, and season well with black pepper.

6

Prepare the red peppers Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.

BACK TO SCHOOL MEATBALLS

0GY ƃCXQWTU This is a great ‘blueprint’ recipe that can be adapted to suit your child’s taste À ÌÀ`ÕVi iÜ y>ÛÕÀð Ground cumin, paprika or a small pinch of cayenne pepper could be added to the meatballs or you can add different chopped fresh herbs like coriander, parsley, basil or thyme.

Teach lassic them to m ake a comforting c

7

Make the sauce Heat the oil in a saucepan. Add the veg and garlic and cook for 5 mins. Stir in the purée, sugar and vinegar, leave for 1 min then tip in the tomatoes. Simmer for 5 mins. Blitz with a hand blender.

8

Cook the meatballs Brown the meatballs in the oil on all sides then pop them into the sauce. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked. Serve with spaghetti and cheese.

5CHGV[ ƂTUV Q Gather

ingredients and equipment. Place a damp piece of kitchen towel under their chopping board to prevent it sliding around. Q Never leave a child unattended, not only is it unsafe but younger children may add something that might ruin the recipe. Q This recipe involves handling raw meat, so be careful that younger ones `½Ì V ÌiÀ w}iÀÃ] >` ensure they wash hands well afterwards. It also involves a bit of pan work that will need to be done by an adult.

9JCV YG NGCTPV As well as the mixing and stirring, here are two key skills that will be useful for many other recipes Q Grating This is one of those basic preparations that, once learnt, can get kids involved in everyday cooking. Ingredients like garlic and ginger can be wiÞ }À>Ìi` À>ÌiÀÌ>wiÞ chopped. Q Rolling into balls This is a dexterous task children as young as three will be able to do. This is a skill that can extend to biscuit making and making bread rolls.

$$%'CU[%QQM 33

In 2012, I was diagnosed with a lot of food intolerances. So I stopped eating a lot of junk food and I started to feel better. I taught myself how to cook using real food. Here are my favourites Alessandra Peters, blogger

34 BBC Easy Cook

BACK TO SCHOOL TEENS

Dukkah-crusted chicken fillets with cauliflower tabbouleh Serves 4 Prep 15 mins Q Cook 30 mins Q £4.19 a portion Q Q

FOR THE DUKKAH

80g raw hazelnuts 65g sesame seeds 20g coriander seeds 20g cumin seeds FOR THE CHICKEN FILLETS

4 chicken breast fillets (about 150g each) 2 tbsp coconut oil 4 tbsp Dukkah (see above) FOR THE CAULIFLOWER TABBOULEH

1 medium cauliflower, leaves and stems removed and cut into florets 100g fresh parsely, finely chopped 200g cherry tomatoes, halved 1 red pepper, deseeded and diced 1 cucumber, diced 3 spring onions, thinly sliced 2 tbsp extra virgin olive oil juice of ½ a lemon seeds ½ pomegranate, optional 1 Heat the oven to 180C/ 160C fan/gas 4 and line a baking sheet with some parchment paper. 2 To make the dukkah, put the hazelnuts, seeds and spices into a frying pan over a medium heat and toast, stirring often, for 5-6 mins, until fragrant and starting to brown slightly. Leave to cool a little, then blitz everything in a food processor for about 10 secs, until finely ground. 3 Rub the chicken all over with the coconut oil, then sprinkle over the dukkah and press until the fillets are completely coated. Roast the chicken on a lined baking sheet for 25 mins, until the chicken is fully cooked. Leave to cool for a few minutes, then slice ready to serve on top of the tabbouleh.

Tip You’ll only need 4 Make the tabbouleh by whizzing the cauliflower florets in a food processor for about 20-30 secs, until chopped into ricesized bits. Transfer these to a big bowl, then rinse out the food processor. Put the parsley, tomatoes, pepper, cucumber and spring onions into the processor and blitz. Transfer to the bowl of cauliflower. Toss well, drizzle over the olive oil, lemon juice and season. Toss again, then top with pomegranate seeds, if using, to garnish. Serve slices of the chicken alongside a big scoop of the cauliflower tabbouleh and enjoy!

a few spoonfuls of Dukkah for this recipe. So keep leftovers in a sealed jar and use it to sprinkle over eggs or salads to add a delicious crunch

BBC Easy Cook 35

BACK TO SCHOOL TEENS

Cumin, carrot & roasted butternut squash bisque Serves 4 Prep 10 mins Q Cook 1 hr Q 47p a portion Q Q

1 medium butternut squash, halved and deseeded 2 tbsp extra virgin olive oil 3 shallots, diced 2 cloves of garlic, chopped 1 tsp ground cumin ½ tsp chilli flakes 2 large carrots, peeled and finely diced 1 litre vegetable stock 1 Heat the oven to 200C/180C fan/gas 6. Pop your butternut squash halves on a baking tray and drizzle with 1 tbsp of the oil, then place in the oven and roast for about 45 mins, until the squash flesh is tender. Once cooked, set aside.

Decorate with a sprinkle of spicy roasted seeds and a scattering of chopped fresh coriander or thinly sliced red chilli

2 Heat the remaining olive oil in a saucepan over a medium heat, then add the shallots, garlic, cumin and chilli flakes. Sauté for 3-4 mins, then add the carrots and a pinch of salt and black pepper sauté for another minute. 3 Use a spoon to scoop out the soft roasted butternut squash flesh and add it to the saucepan, then pour over the stock and bring to a simmer. Simmer for about 10 mins, until the carrots are soft, then

Pineapple carrot cake with passion fruit coconut frosting Serves 12 Prep 15 mins plus cooling Q Cook 30 mins Q 62p a portion Q Q

1 x 400ml tin full-fat coconut milk, left in the fridge for at least 24 hours 3 passion fruit, pulp scooped out TO DECORATE

FOR THE CAKE

2 tbsp coconut oil, plus extra to grease 2 eggs, beaten 70g coconut sugar or brown sugar 200g ground almonds ½ tsp bicarbonate of soda ½ ground cinnamon 2 medium carrots, grated 100g fresh pineapple chunks, very finely chopped 40g raisins 20g unsweetened shredded coconut FOR THE FROSTING

70g coconut sugar or brown sugar 36 BBC Easy Cook

Passion fruit pulp, fresh pineapple chunks and flaked almonds 1 Heat the oven to 160C/140C fan/gas 3, then line a 20cm loose-based cake tin with parchment paper and lightly grease with a bit of coconut oil. 2 Start by making the coconut sugar syrup for the frosting, as it’ll need time to cool. Pop the coconut sugar into a saucepan with 2 tbsp of water over a medium heat and whisk constantly for 2 mins until it dissolves into a thick syrup. Take it off the heat. Transfer to a bowl and leave at room temp for 2 hrs.

3 To make the cake, beat the eggs, sugar, coconut oil, almonds, bicarb and cinnamon to form a light batter. Stir in the carrots, pineapple, raisins and shredded coconut. Transfer into the lined tin and smooth with the back of a spoon. Bake for 30 mins, until golden and a toothpick comes out cleanly from the middle, then let it cool completely. 4 Once cooled, continue making the frosting. Turn the chilled tin of coconut milk upside down, open, then discard (or keep for a smoothie). Scoop the creamy layer into a big bowl, then whisk until thick and fluffy. Gently stir the cooled sugar syrup into the coconut cream to form a frosting. Put the passion fruit through a sieve and add the juice to the coconut cream. Spread the cake with the coconut cream and decorate.

Tip Let the coconut sugar syrup cool completely before adding it to the whipped coconut cream or you’ll end up with a runny mess!

These recipes are adapted from The Foodie Teen by Alessandra Peters (£16.99, Penguin)

BBC Easy Cook 37

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&EASY does it!

Saturday Kitchen favourite Cyrus Todiwala opens his spice box to create this impressive –and simple – Indian feast Roasted sweet potato, pumpkin & lentil soup Serves 6 Prep 10 mins plus soaking Q Cook 50 mins Q 70p a portion Q Q

100g yellow or pink lentils (toor or masoor daal) 250-300g squash (any kind), cut in half and seeds removed 1 small sweet potato unpeeled 1 onion 2-3 garlic cloves, peeled 2 tbsp extra virgin rapeseed oil 1 tsp red chilli powder 1 tsp cumin seeds 1 tsp coriander seeds 30g butter 1 fresh green chilli, slit lengthways into 4 strips 500ml water TO SERVE

1 tbsp chopped fresh coriander single cream for swirling (optional) plain cooked long-grain rice (optional) 1 Wash the lentils well until the liquid clears. Transfer to a bowl, add enough water to cover by 2.5cm and leave to soak for at least 1–2 hrs, but longer if possible. Preheat 40 BBC Easy Cook

the oven to 150C/130C fan/gas 2. Cut the squash, sweet potato, onion and garlic into small pieces and place in a roasting tray. Add the oil and toss to coat. Mix in some sea salt, the chilli powder and cumin and coriander seeds, and roast for 20–25 mins, turning now and again, until the vegetable skins are soft and lightly coloured. 2 Meanwhile, melt the butter gently in a saucepan. When foaming, add the green chilli and sauté for 1 min. Add the lentils and their soaking liquid plus the measured water and bring gently to the boil. (If done too briskly, foam will rise to the surface and need to be skimmed off, which will take some of the butter with it.) Cover and simmer for 20 mins, or until the lentils are cooked. 3 Add the roasted vegetables, scraping everything off the tray, and bring to the boil again. Purée the mixture with a blender to a smooth soup – a few bits will remain, but these add a pleasant texture. If you prefer the soup to be completely smooth, pass it through a fine sieve. Taste and adjust the seasoning as necessary. Serve sprinkled with the fresh coriander, plus a swirl of cream and/or some plain long-grain rice.

SPICES CYRUS

Simple though it is, this soup is really tasty and lends itself to ETGCVKXKV[YKVJVJGƃCXQWTKPIU

Cyrus’s 10 essential spices 1 Black mustard seeds 2 Red chilli 3 Cumin 4 Coriander 5 Turmeric

6 Cardamom 7 Cloves 8 Saffron 9 Cinnamon 10 Mace

BBC Easy Cook 41

SPICES CYRUS

Goan pork & bean stew Serves 5 Prep 20 mins plus marinating Q Cook 50-55 mins Q £1.60 a portion

2 Preheat the oven to 150C/130C fan/ gas 2. Transfer the meat to a roasting tray, cover loosely with foil and roast for 40–45 mins. Pour the roasting fat into a frying pan, then set the meat aside to cool.

500g loin of pork 1 large onion, finely diced 2 tomatoes, finely diced 200g chorizo or other spicy sausage, skinned and thickly sliced 1 x 400g can haricot beans, drained

3 Add the onion to the frying pan and fry until brown. Stir in the tomatoes and cook until pulpy. Add the chorizo or spicy sausage and fry until its fat is released.

Q Q

FOR THE MARINADE

4 Cut the cooled pork into thick slices, then add to the tomato mixture along with the beans and a cupful of water. Stir well, then cover and simmer for 4–5 mins, until the liquid has thickened and everything is heated through. Taste and add a little more salt only if necessary.

150ml cider vinegar 1 tsp red chilli powder 1 tsp ground coriander ½ tsp ground cumin ½ tsp ground turmeric 1 tsp salt ¼ tsp crushed black pepper 2.5cm fresh root ginger, peeled and chopped, then crushed in a mortar 2 garlic cloves, crushed

Make it different

1 Combine all the marinade ingredients in a bowl. Add the pork, turning it to coat in the mixture. Cover and set aside to marinate at cool room temperature for 2–3 hrs.

The pork can be diced rather than sliced if you like, and you can use different types of bean, such as butter beans. For a different y>ÛÕÀ] >`` Ãi `Vi` }Àii >` Ài` «i««iÀÃÌÜ>À`ÃÌii`vV}Ìi°

Originally from Portugal, this recipe has travelled around the world, and variations of it can be found in former Portuguese colonies. In Brazil, for instance, it is made with almost any part of the pig and combined with black kidney beans. In Goa, on the other hand, you will often ƂPF KV OCFG YKVJ spicy sausage and red kidney beans. My own recipe combines slowroasted pork loin meat with spicy sausage and haricot beans

Purple sprouting broccoli with garlic, chilli & pomegranate Serves 4 Prep 5 mins Q Cook 10 mins Q 29p a portion Q Q

300g purple sprouting broccoli 2 tbsp extra virgin rapeseed oil 4 garlic cloves, sliced 1-2 fresh green finger chillies, cut into 1cm pieces 1 tsp cumin seeds raw skinned peanuts or 2 tbsp cashew nuts, broken 1 small onion, diced into 1cm pieces seeds from ½ pomegranate 1 Trim the broccoli and cut any thick stalks into 4 pieces. Cut into 2.5cm pieces. 2 Heat the oil in a wok until nearly at smoking point. Add the garlic and chillies and toss a little. As soon as the garlic begins to change colour, add the cumin seeds and toss for a few seconds. When the cumin begins to darken, add the nuts and stir-fry for 30 secs or so. 3 Add the onion and toss until pale, then stir in the broccoli. Cook for 1 min, tossing regularly. When you see the broccoli wilt a little, add the pomegranate seeds, season with salt and pepper and toss well. When the broccoli is cooked to your liking but still has some crunch, transfer to a bowl and serve. Really easy to prepare, this dish is a welcome accompaniment to any meal, but especially seafood. Ordinary green DTQEEQNK s QT GXGP MCNG QT ECWNKƃQYGT s could be used when purple sprouting broccoli is not in season

Recipes adapted from Mr Todiwala’s Spice Box by Cyrus Todiwala (£25, Mitchell Beazley)

42 BBC Easy Cook

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Your guide to ESSENTIAL SPICES

Cumin 7>À>`y>ÛÕÀÃi]VÕÃ>«ÀV«>ëVi curries and chilli con carne. It’s worth buying seeds for >ÝÕy>ÛÕÀ\i>Ì>`ÀÞvÀÞ}«>vÀ£ ÎÕÌià ÕÌÌiÞ}Ûivv>Ü>À]ÀV>À>° ]Ìi}À`° 9ÕV>LÀ}ÌiÌiy>ÛÕÀvÀi>`Þ }ÀÕ`VÕLÞ heating in a little oil until it releases its fragrance. The cumin oil can then be used in your recipe or drizzled ÛiÀvÀ>``i`y>ÛÕÀ>ÌÌii`°

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Cinnamon Light and fragrant, cinnamon is made from the bark of >>ÕÀiÌÀii°vÞÕ>Ûi>ëVi}À`iÀ]LÕÞÃÌV ðÌi UK, we mostly use strong and spicy cassia, or Chinese cinnamon, sold as hard woody sticks or ready ground. -À> >V>Ã}ÌiÀ>`ÀiyÀ>]>`Ã` >ÃÃvÌy> ÞμÕÃÀ}ÀÕ`° >>``Ã>ëVÞ note to breads, cakes, biscuits, pies (especially apple pie), custards and compotes. Sticks or quills make stirrers for mulled wine, or can be added to water when boiling rice.

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Coriander A warm, gentle spice, somewhere between sweet and Ã>ÛÕÀÞ°/iÜiÃii`Ã>ÀiÕÃi`«V }Æ}ÀÕ` seeds are used in curries, pickles, sausages and breads. ½ÌÃÕLÃÌÌÕÌiÌÜÌvÀiÃVÀ>`iÀ]ÀÛViÛiÀÃ>°

Paprika Colourful and warmly spicy, paprika is central to Hungarian (think goulash), Austrian, South American and Spanish cuisine. It is also used in Indian and Moroccan dishes, and American barbecue sauces. Its }Ài>ÌiÃÌ>ÃÃiÌÃÌÃÛLÀ>ÌVÕÀ°ÃÌ«>«À >Ã` and used in larger quantities than other spices. Spanish paprika also comes in ‘agridulce’ (bittersweet), ‘dulce’ ­ÃÜiiÌ®>`¼«V>Ìi½­Ì®Û>ÀiÌiÃ]>ÃÜi>Ãà i`° Smoked paprika is hot, gutsy and highly aromatic; it’s Ìi>y>ÛÕÀ}vVÀâ]>`iÃÃiÌ>vÀ«>i>°

Cloves À}Ì]L`>`ëVÞ]VÛiÃ>ÀiÌi`Ài`>À>ÌV yÜiÀLÕ`Ãv>ÌÀ«V>VÛiÌÀii°/iÞ>ÀiÕÃi` classic British dishes (bread sauce, baked ham, stewed apples), baking, as well as curries and Asian dishes. Use ë>À}ÞÜiÜi]>`ÀiÛiÌiVÛiÃ>ÌÌii` of cooking – or warn your guests! Otherwise grind them wÀÃÌÜÌ>iiVÌÀV}À`iÀ]>«iÃÌi>`ÀÌ>À]ÀLÞ bashing with a rolling pin. 44 BBC Easy Cook

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These are all the spices you need to make a great curry in a hurry

SPICES GUIDE

Shopping and storing

Whole or ground?

It’s far cheaper to bulk-buy spices you use frequently from Indian or Middle Eastern stores, but it’s false economy if you end up with more than you need and they go stale. Instead, share the cost and the spices with a few friends. Transfer the spices to clean jars and keep in a cool, dry place. Some last longer than others – the best way to test is with your nose; if they are still fragrant, they’re good to use. If they smell dusty, throw them out.

While whole spices will add more punch to a curry or Ì>}i]}ÀÕ`ëViÃV>LivÕvy>ÛÕÀvÃÌÀi` VÀÀiVÌÞ]>`>ÀiÀiVÛiiÌvÀVÀi>Ì}>VÕÀÀÞ midweek. Two exceptions are nutmeg and black pepper, which are best grated or ground at the last minute. Fennel Ãii`Ã>`ÃÌ>À>Ãi>Ài`vwVÕÌÌw`Ài>`Þ}ÀÕ`]>Ã Ìiy>ÛÕÀv>`iÃÃ>vÌiÀ}À`}°

Nutmeg -ÜiiÌ] ÜÌ > >ÃÃiÀÌÛi y>ÛÕÀ] ÕÌi} à Ìi Ãii` v > ÌÀ«V> ÌÀii >ÌÛi Ì `iÃ>° Ì à iÃÃiÌ> }À>Ìi` ÛiÀ a baked custard or rice pudding, in baking (carrot cakes and rich fruitcakes), mulled wine and haggis. Italians use it  ÌÀÌi ÃÌÕvw}Ã] ƂiÀV>à  «Õ« «i] >` Ì à found in Indian and Middle Eastern cooking. Always grate wiÞ vÀ Üi° i VÛiÃ] ÕÃi ë>À}Þ >` i>ÃÕÀi with care – too much and your dish will taste medicinal.

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This pretty spice is the fruit of a Chinese tree. It is used in most Asian cuisines, as well as French and Italian, ÕÃÕ>Þ >``i` Üi `ÕÀ} Ìi V} «ÀViÃð Ì }Ûià a pleasing aniseed/liquorice note to dishes, without being ÛiÀ«ÜiÀ}] >` à ÃvÌ iÕ} Ì Li }ÀÕ`  > ëVi grinder or with a pestle and mortar.

Pepper >V «i««iÀ >``à y>ÛÕÀ >` i>Ì] ÜiÀi>à ÜÌi pepper (which comes from the same plant but has had Ìi vÀ>}À>Ì Õà ÀiÛi`® Ü }Ûi Ài i>Ì] LÕÌ iÃà complexity. Always grind black or white peppercorns vÀià >` >`` >Ì Ìi w> ÃÌ>}ià v V}° Àii >` pink peppercorns are softer and can be crushed or eaten Üi° Àii «i««iÀVÀà >Ài > >ÌÕÀi Û>ÀiÌÞ v black pepper, often sold in brine. Pink peppercorns are `Ài` LiÀÀiÃ] ÜÌ > `iÀ] yÀ> y>ÛÕÀ°

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Ginger Hot and characterful, ginger is the dried root of a tropical plant. Fresh ginger and stem ginger (also known as crystallised or candied) come from the same plant. Dried ginger is rock-hard and likely to break your grinder, Ã >Ü>ÞÃ LÕÞ }ÀÕ`° Ƃ ÌÀ>`Ì> y>ÛÕÀ} vÀ ÃÜiiÌ dishes, from gingerbread and parkin to biscuits and ginger beer. You can’t use it in place of fresh ginger, although fresh is sometimes used instead of, or as well as, dried ginger in bakes. z

Cayenne pepper This dark red spice is made by drying and grinding >Û>ÀiÌÞvÌV«i««iÀ°,>ÌiÀÌ>>y>ÛÕÀÀ >À>]ÌëÞ}ÛiÃ>Vi>]«ÕVÞi>Ì°ÌÛià իL>``ÃiÃ>``iÛiÀÃÌii>ÌVÕÀÀið1Ãi sparingly, as a mere pinch will add kick to a dish. BBC Easy Cook 45

n a c You love! curry

You don’t need hours to make a really good curry. These take just 30 mins...

Speedy lamb & spinach curry Serves 4 Prep 10 mins Q Cook 6 mins Q £1.44 a portion Q 205 kcals, 15g fat, 8g sat. fat, 5g sugar

1 Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the cubed lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.

½ tsp cumin seeds 2 tsp sunflower oil 200g lean lamb steak, cubed 1 red pepper, deseeded and sliced 1 green chilli, deseeded and sliced 2 tbsp mild curry paste 225g can chopped tomatoes 160ml can coconut cream 100g bag baby spinach ½ pack coriander, chopped

2 Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with some basmati rice.

Q Q

SEAFOOD Goan prawn & coconut curry with cumin rice Serves 2 Prep 15 mins Q Cook 15 mins Q £3.20 a portion Q 771 kcals, 22g fat, 13g sat. fat, 9g sugar Q

LAMB

Q

1 tbsp sunflower oil 1 onion, thinly sliced 1 tbsp freshly grated ginger 2 garlic cloves, crushed 1 red chilli, deseeded and sliced ½ tsp each turmeric and chilli powder 1 tsp ground coriander 10 curry leaves 1 large potato, diced 400ml can half-fat coconut milk 8 cherry tomatoes, halved handful baby spinach 200g pack raw peeled prawns FOR THE CUMIN RICE

1 tsp cumin seeds 175g basmati rice 1 Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender. 2 Add the spinach and the raw prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.

Tip The secret is to use a tender cut of

meat that can be fried instead of stewed

46 BBC Easy Cook

3 Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, some salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve immediately in bowls with the curry.

SPICES CURRY

This Goan prawn curry is ready in just 30 mins!

BBC Easy Cook 47

SPICES CURRY

CHICKEN A fast and flavoursome VÕÀÀÞ Ì>Ìêà  Ìi table in under 20 minutes!

Nutty chicken curry Serves 4 Prep 6 mins Q Cook 12 mins Q £1.09 a portion Q 358 kcals, 19g fat, 6g sat. fat, 3g sugar Q Q

1 large red chilli, deseeded ½ a finger-length piece fresh root ginger, roughly chopped 1 fat garlic clove small bunch coriander, stalks roughly chopped 1 tbsp sunflower oil 4 skinless chicken breast, cut into chunks 5 tbsp peanut butter 150ml chicken stock 200g tub Greek yogurt 1 Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and onethird of the leaves. Whizz to a rough paste with a splash of water if needed. 2 Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using.

Tip Use up the peanut butter in a Banana breakfast smoothie. Blend 2 bananas

with 400ml milk, 4 tbsp oats, 2 tsp clear honey and 1 tbsp peanut butter. Serves 2.

VEGGIE

Sri Lankan runner bean curry Serves 4 Prep 10 mins Q Cook 20 mins Q 98p a portion Q 267 kcals, 25g fat, 16g sat. fat, 4g sugar

Q Q

1 small onion, roughly chopped ¼ tsp turmeric large piece ginger, peeled and chopped 4 garlic cloves 2 tbsp vegetable oil 2 tsp black mustard seeds 5 fresh curry leaves 1 tbsp mild curry powder 400g can coconut milk 4 cloves 1 cinnamon stick 1 whole dried red chilli 300g runner beans, stringed and sliced juice 1 lime 48 BBC Easy Cook

1 tsp garam masala handful fresh coriander rice and rotis, to serve (optional) 1 In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky. 2 Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis.

Turkey & potato curry Serves 4 Prep 5 mins Q Cook 15 mins Q 88p a portion Q 294 kcals, 10g fat, 2g sat. fat, 11g sugar Q Q

1 tbsp sunflower oil 1 large onion, thickly sliced 1 green pepper, deseeded and chopped 2 tbsp curry paste 2 garlic cloves, crushed 400g can chopped tomatoes 300g leftover turkey, diced 300g leftover cooked potatoes (either boiled or roast), diced 2 tbsp mango chutney small pack coriander, roughly chopped rice or naan, to serve 1 Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins. 2 Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

TURKEY

My goodness!

Pepper-crusted steak Serves 2 Prep 15 mins Q Cook 18 mins Q £13.41 a portion Q Q

Juicy pepper steak

680g Porterhouse or T-bone steak, 3.5cm thick 1 tbsp fresh thyme leaves, plus a few stalks to garnish 2 tbsp olive oil 4 tsp cracked rainbow peppercorns 30g salted butter 1 shallot, finely diced 1 garlic clove, finely chopped 120ml double cream 120ml beef stock 4 tbsp Drambuie 1 Put the steak in a ceramic dish and season with salt. Mix together the thyme, half the olive oil and 3 tsp of the peppercorns and spread over the steak to make a crust. 2 Set a heavy-based cast-iron pan over a high heat until smoking, then add the steak. Cook for 8 mins, then turn over, reduce the heat to medium and cook for a further 5 mins. Transfer the steak to a warm plate, cover with foil and rest for 10 mins.

PEPPER

3 Add the remaining olive oil to the pan along with butter and stir to melt. Add the remaining peppercorns, shallot and garlic, and stir. Cook for 5 mins over a medium heat until golden brown. Stir in the cream, stock and Drambuie, and bring to the boil, then reduce the heat and simmer for a few minutes, season and pour into a jug. Slice the steak, garnish with the thyme stalks and serve with the sauce. Drambuie is a Scottish whisky infused with spices, heather honey and herbs. But you could use any whisky you have in the cupboard, too Q

Don’t just leave it on the table with the salt... Peppercorns can be used to transform a main meal and even perk up your pudding

50 BBC Easy Cook

SPICES PEPPER

Salt & pepper squid with Sansho spicy dip Serves 4 Prep 10 mins Q Cook 2-3 mins Q £1.53 a portion Q Q

½ tsp ground Sansho pepper 2 tsp sea salt 65g rice flour 450g squid, cleaned and sliced freshly squeezed juice of 1 lemon vegetable oil, for frying FOR THE DIP

115g good-quality mayonnaise 5g basil leaves ½ tsp Sansho pepper ½ tsp sea salt grated zest of 1 lemon

1 To make the dip, whisk all of the ingredients together in a small bowl until well combined, then set aside. 2 In a large shallow bowl mix together the Sansho pepper, sea salt and rice flour. Put the sliced squid in another bowl and pour over the lemon juice. 3 Pour enough vegetable oil to come halfway up a large saucepan, then place over a medium–high heat until the oil starts to simmer. 4 Take a few pieces of squid at a time and toss in the flour mixture to coat. Working in batches, deep fry for 2–3 mins until golden and cooked through. Transfer to a wire rack to drain. Pile the cooked squid in a shallow bowl and serve with the dip.

A GREAT PUD Pepper bourbon chocolate pots Serves 6 Prep 20 mins plus chilling Q Cook 10 mins Q 88p a portion Q Q

140ml double cream 2 tsp instant espresso powder 2 tsp Lampong peppercorns, coarsely chopped 1 tbsp bourbon or whiskey 300g dark chocolate (72% cocoa solids) 6 egg whites 2 tbsp caster sugar crème fraîche, to serve edible flowers, to garnish 1 Pour the cream into a pan and add the espresso powder and peppercorns. Bring to the boil, stirring constantly, then remove from the heat and cool. Strain through a sieve into a bowl, then stir in the bourbon or whiskey.

2 Melt the dark chocolate over a medium heat in a double boiler, or in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the espresso pepper cream to combine. Set aside.

Smooth & creamy

3 In a large bowl, whisk the 6 egg whites with an electric beater until stiff peaks form, then gradually add the caster sugar, whisking continuously to combine. 4 Add the chocolate mixture to the egg whites a spoonful at a time and gently fold together. Divide the mixture between six small bowls or pots. Refrigerate for 4–24 hours. To serve, add a dollop of crème fraîche to the top of each pot. If you wish, you can garnish your pots with some edible flowers.

Did you know? Black Lampong

peppercorns are hotter and spicier than regular black peppercorns

easyoffer

Recipes adapted from Pepper by Valerie Aikman-Smith, photography by Erin Kunkel (£9.99, Ryland Peters & Small). You can order it for the special price of £7.99 including P&P by calling Macmillan Direct on 01256 302 699 and quoting the reference code GK9

BBC Easy Cook 51

Chetna’s spicy bakes

Chetna Makan shows us how to add a spicy twist to our sweet and savoury bakes

Checking in with Chetna Chetna Makan appeared on The Great British Bake Off in 2014 and was praised for her ability to give Western bakes an Indian twist. Here, she shares her story… ‘Growing up in Jabalpur in Central India, my mother cooked all of our meals from scratch. Watching her work her magic in the kitchen inspired my love of cooking. Þ wÀÃÌ iÀià v baking are of mum using our very basic tabletop to make birthday cakes for my two sisters and me. As I grew older, I would bake cakes myself for friends and my many cousins. However, I always wanted to pursue arts and a creative profession, so after I graduated from college ‘I was I worked as a fashion missing my work `iÃ}iÀ vÀ wÛi years in Mumbai. as a designer, and In 2004, I moved baking cakes was with my husband the perfect to the small seaside town of Broadstairs outlet’ in Kent. It was quite a shock after cosmopolitan Mumbai, but it was there that I a meltdown as my ice-cream wasn’t setting. discovered Victoria sponge, which I’d  >` > ÌÌ iVÀÞi êÃÃÕ `iÀÃt never tried before. My biggest tip to anyone who wants to I returned to baking when I had my bake is to be patient. Always read the recipe daughters – now 8 and 6. Once again, it was and have all ingredients ready before you birthday cakes that got me going. Although start. Baking is not something that can be I loved traditional bakes, I wanted to add rushed – it should be enjoyed.’

52 BBC Easy Cook

Pistachio, cardamom & white chocolate cake Serves 10–12 Prep 15 mins plus cooling Q Cook 35 mins Q 22p a portion Q Q

FOR THE CAKE

225g unsalted butter, softened 225g caster sugar 4 large eggs 250g self-raising flour 1 tsp baking powder 1 tsp cardamom seeds, crushed to a fine powder 100ml milk 50g pistachio nuts, roughly chopped 50g white chocolate chips FOR THE ICING AND DECORATION

150g icing sugar, sifted 150g white chocolate 150g unsalted butter, softened few drops of vanilla extract handful of pistachio nuts, chopped 1 Preheat the oven to 180C/160C/gas 4. Grease 2 x 20cm round cake tins and line them with nonstick baking paper. 2 To make the cake, cream the butter and sugar together with an electric whisk or a stand mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, ensuring that each addition is well incorporated before adding the next. Now add the flour, baking powder, cardamom and milk. Beat for 1 min until the mixture is light and creamy. Now fold in the pistachios and white chocolate chips with a spatula. Fill the tins equally with the batter. Bake for 30 mins until a skewer inserted into the centre comes out clean. Leave to cool in the tins. 3 Once the cakes are completely cool, make the icing. Break the white chocolate into a heatproof bowl and set it over a pan of steaming water until melted, ensuring that the base of the bowl doesn’t touch the water beneath it. Leave it to cool slightly. Now cream the butter in a separate bowl and add the melted chocolate and vanilla extract. Mix well until light and creamy. 4 Spread half the icing on 1 cake, then align the second layer on top. Spread the remaining icing on top and sprinkle with pistachios. Will keep in an airtight container for up to 4 days.

SPICES CHETNA MAKAN

I like to encourage people to bake with the ingredients they love, but to use them with innovation. For this cake I use one of my favourite ëViÃ]V>À`>]ÜV>Ã>yÀ>]VÌÀÕÃÞμÕ>ÌÞÌ>ÌVLià }À}iÕÃÞÜÌ«ÃÌ>VÃ>` ÞÜÌiVV>Ìi°/à y>ÛÕÀ combination reminds me of sweet, spicy, milky Indian desserts

BBC Easy Cook 53

Nut & spice palmiers Makes 16 Prep 15 mins plus chilling Q Cook 15 mins Q 35p a portion Q Q

In India, savoury wi`«>ÃÌÀiÃÃÕV as these tend to be bought from bakeries rather than made in the home. Coriander and fenugreek seeds give the chicken w}>`i«Ìv y>ÛÕÀÌ>ÌVÌÀ>ÃÌÃ beautifully with the light and crisp puff pastry (I use readymade puff pastry, which makes this quick and easy to prepare). Frying the fenugreek seeds in oil brings out their full nutty taste. The coriander seeds are dry-roasted to add crunchy ÌÃvy>ÛÕÀ

Coriander chicken parcels Makes 10 Q Prep 15 mins plus cooling Q Cook 1 hr 5 mins Q 50p a portion Q

plain flour, for dusting 500g shop-bought readyrolled puff pastry 1 egg, beaten FOR THE FILLING

2 tbsp coriander seeds 3 tbsp vegetable oil 1 tbsp fenugreek seeds 2 onions, roughly chopped 300g boneless, skinless chicken breasts, cut into 1cm cubes 1 tsp chilli powder 1 tsp ground coriander 2 tbsp tomato purée 1 tsp garam masala 2 tbsp double cream 1 In a large pan, dry-roast the coriander seeds for few minutes over a low heat until they start to change colour. Transfer the seeds to a mortar and crush them lightly with the pestle. 54 BBC Easy Cook

2 Using the same pan, heat the oil over a medium-low heat and add the fenugreek seeds. Fry for about 1 min, then add the onions and cook for about 5 mins until golden. Add the chicken, coriander seeds, 2 tbsp salt, chilli powder and ground coriander and mix well. Add the tomato purée and cook for 10 mins until cooked through. Stir the garam masala and cream into the chicken mix and take off the heat. Leave to cool. Preheat oven to 190C/170C fan/gas 5. Lightly flour a baking tray. 3 On a floured surface, roll out the puff pastry into a rectangle measuring roughly 50cm x 25cm. Keeping one of the longer edges of the rectangle closest to you, divide the pastry horizontally in half, then cut vertically across both halves at 10cm intervals for 10 small rectangles of pastry. 4 Put 1 heaped tbsp of the cooled chicken filling on one side of a pastry rectangle, avoiding the edges, then brush the edges with some beaten egg. Fold in half and seal the sides by pressing with a fork. Repeat with the remaining rectangles. Brush the tops with egg. Transfer to the baking tray and bake for 35–40 mins until golden.

50g cashew nuts 50g almonds 50g raisins ½ tsp ground cinnamon ½ tsp ground cardamom 50g golden caster sugar, plus extra for sprinkling 50g unsalted butter, melted 375g shop-bought ready-rolled puff pastry 1 egg, beaten plain flour, for dusting 1 In a small food processor, finely grind the cashews, almonds and raisins with the cinnamon and cardamom. Transfer to a mixing bowl, add the sugar and melted butter and stir to make a paste. 2 Unroll the puff pastry sheet. Brush beaten egg all over it, then spread the nut paste evenly over the pastry sheet. Fold the longer edge of pastry into the middle, then bring in the opposite side so that the long edges meet along the centre line. Now fold in from each side again to create a layered length. Place the pastry roll on a floured baking tray and chill for 30 mins. 3 Preheat the oven to 200C/180C/gas 6. Line 2 baking trays with nonstick baking paper. Remove the pastry roll from the refrigerator and cut it into 1cm slices. Lay them on the prepared baking trays. Brush with beaten egg and sprinkle some sugar on top. Bake the palmiers for between 10–15 mins or until cooked through and golden. Transfer to a wire rack to cool. These palmiers will keep in an airtight container for up to 3 days.

The combination of almonds, cashews and raisins is very common in Indian puddings – think of halwa and kheer. For this, I combine them with crisp puff pastry, plus cardamom and cinnamon

Recipes adapted from The Cardamom Trail by Chetna Makan, (£20 hardback, Mitchell Beazley)

SPICES CHETNA MAKAN

Spiced palmiers for an afternoon snack

BBC Easy Cook 55

COOKING WITH CARE Make simple family meals feel special with fresh and creamy Philadelphia. TV cook Jo Pratt’s crowd-pleasing recipes will inspire you hat better way to nurture your family than with a delicious home-cooked meal? The only challenge is making something everyone will love. That’s where Philadelphia cream cheese comes in. Its fresh taste and lovely creamy texture lends itself to

W

Philadelphia, courgette & bacon carbonara O Serves 5 O Prep 5 mins O Cook 10 mins

375g spaghetti 150g Philadelphia Garlic and Herbs, plus extra to serve 2 large free-range egg whites, lightly beaten 20g Parmesan cheese, grated 1 tbsp olive oil 120g smoked back bacon, chopped, fat trimmed 2 medium courgettes, grated

1 Cook the spaghetti in boiling salted water for 10 mins until al dente. Meanwhile, whisk together the Philadelphia, egg whites and Parmesan until combined. Season and set aside.

2 Heat the oil in a large pan and fry the bacon until golden. Add the courgettes and fry for 1-2 minutes more.

3 When the pasta is cooked, using tongs, lift from the water and add straight to the pan with the bacon and courgettes. Toss, remove from the heat, then add the Philadelphia mixture. Toss again to coat. Serve with a spoonful of Philadelphia on top.

a wide range of recipes – both sweet and savoury – that are guaranteed to be a hit with everyone. Television cook, author of several recipe books and mum of two, Jo Pratt is something of an angel in the kitchen and adores making tasty food for her family. That’s why she has

created a selection of recipes starring Philadelphia, such as the quick and easy ones here. The smoky jackets are ideal for little ones as they include healthy veg. The Philadelphia adds a great creaminess to them, while it gives the carbonara a fresh and fragrant twist.

ADVERTISEMENT FEATURE

Philadelphia smoky jackets with tomato salsa

O Serves 4 O Prep 15 mins O Cook 1-1½ hrs

4 small baking potatoes 90g Philadelphia Original, plus extra to serve 100g sweetcorn, drained 150g kidney beans, drained 4 spring onions, chopped 1 tsp smoked paprika SALSA ½ avocado, ripe, peeled, stoned and diced 200g cherry tomatoes, quartered 4 spring onions, chopped juice ½ lime

1 Heat oven to 200C/fan 180C/gas 6. Prick the potatoes with a fork and bake for 1-1½ hrs, until the potatoes are cooked through and have crisp skins.

2 Meanwhile, mix all the salsa ingredients together, season, then chill.

3 When the potatoes are cooked, turn the grill to high. Cut them in half and scoop most of the flesh into a bowl. Add the Philadelphia and mash together, then add the corn, kidney beans, spring onions and paprika and mix. Spoon the filling back into the potato skins, then sit on a baking tray and grill for 4-5 mins until the tops are golden and crisp.

4 Top each jacket with a dollop more of Philadelphia and serve with the tomato salsa.

For more delicious Philadelphia recipes, how-to videos and nutritional information, visit bbcgoodfood.com/philadelphia

WEEKEND PARTY

Drivers’ punch

Late-summer tomato & carrot salad 58 BBC Easy Cook

Green beans with mustard, lemon & mint

Laaaaazy summer lunch While the sun is still shining, keep it simple with this help-yourself family meal

Little Gem & pea salad

HEAD TO YOUR FAVOURITE OPEN SPACE AND EAT

Creamy leek, potato & ham pie BBC Easy Cook 59

Creamy leek, potato & ham pie

1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 4cm deep pie tin, leaving any excess pastry to overhang the tin. Prick the pastry all over with a fork, place on the heated baking tray and bake for 10-12 mins. Return the baking tray to the oven.

Serves 8 Prep 35 mins Q Cook 1 hr 10 mins Q 99p a portion Q 511 kcals, 29g fat, 16g sat. fat, 4g sugar Q Q

FOR THE PASTRY

120g butter, cut into cubes 300g plain flour, plus extra for dusting good pinch of salt FOR THE FILLING

600g small floury potatoes, roughly the same size 2 tbsp olive oil 1 onion, finely chopped 500g leeks, cleaned and roughly chopped 3 garlic cloves, finely chopped 3 tbsp snipped chives 150ml half-fat crème fraîche 200g Lancashire cheese, grated 200g thinly sliced ham 1 medium egg, beaten 1 First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Tip

Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling. 2 Put the potatoes in a saucepan with water. Bring to the boil and simmer for 5-7 mins until part-cooked. Drain and allow to cool. Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 10-15 mins until they are tender, being careful not to brown. Add the garlic and cook for a few mins. Remove from the heat, tip into a bowl and allow to cool. Stir in the snipped chives. 3 Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out

4 Slice the cooled potatoes into thin rounds. Start to assemble the pie by arranging half of the potatoes in the base, then top with half the leeks, half the crème fraîche dotted over the top and half the cheese. Arrange half the ham on top, then repeat again with all the remaining ingredients. 5 Roll out the remaining disc of pastry to about a 26cm circle. Brush the top edge of the pastry in the tin with the beaten egg. Lay the circle of pastry over the top and trim the edges, crimping with your fingertips or a fork to seal. Brush all over with the beaten egg and decorate the top with any leftover pastry cut into leaves or a decoration of your choice. 6 Place on the hot baking tray on the lowest shelf and bake for 45 mins until golden. Set aside for 15 mins to cool in the tin before transferring to a wire rack. Cut into wedges.

For best results, make sure the butter is cold – straight from the fridge is ideal

Serve up some simple sides Green beans with lemon & mint Bring a medium saucepan of water to the boil. Add 400g trimmed green beans and cook for 5-6 mins until tender. Drain and refresh under cold water. Set aside. Melt 25g butter in the pan and add the zest and juice of 1 lemon, 1 tbsp mustard, a pinch of salt and black pepper. Add the green beans and toss until coated. Tip into a dish, scatter over 3 tbsp chopped fresh mint and serve. Serves 6.

Little Gem & pea salad Trim 4 Little Gem lettuces and cut into 6 wedges. Put the wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add 300g frozen peas and cook for 2 mins. Drain well and refresh under cold running water

60 BBC Easy Cook

Serve with Drivers’ punch until cooled. Add the well-drained peas to the lettuce and toss together. In a small bowl, combine £ wiÞ V««i` shallot, juice of 1 lemon and 1 tbsp Sherry vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add 3 tbsp extra virgin olive oil and season with black pepper. Add the dressing to the Gem wedges and peas. Toss together. Serves 6.

This is non-alcoholic so everyone can have a glass! Put 100g cranberries into a medium size, rigid freezer container, VÛiÀ ÜÌ Ü>ÌiÀ ­LÞ >LÕÌ Ó°xV®] freeze until solid. Mix 100ml cranberry juice  > >À}i Õ} ­>LÕÌ £°x ÌÀiî ÜÌ 500ml orange juice and 30ml lime juice. To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices and top up with some Appletise ­ÞÕ½ ii` >LÕÌ Èää ÌÌ>®°> iÃ>LÕÌn}>ÃÃið

Late-summer tomato & carrot salad Chop 600g mixed ripe tomatoes and tip into a large serving bowl. Add 2 grated carrots] > LÕV v wiÞ V««i` spring onions, 1 red chilli] `iÃii`i` >` wiÞ chopped, and 25g pumpkin seeds and toss together. Mix 3 tbsp extra virgin olive oil with 2 tbsp balsamic vinegar, a pinch of salt and black pepper. Pour over the tomatoes. Toss together. Serves 6.

Want to get ahead? Q The pastry for the pie can be made Ó `>Þà >i>` >` Vi`] Ài>`Þ vÀ ÕÃi° Q The cheesecake and the baked fruits V> Li >`i Ìi `>Þ LivÀi >` Vi`° Q The pie can be made and baked 4 hours LivÀi i>Ì}] Ã ÞÕê >ÛiÀiÌiÌ ëi`ÜÌÞÕÀ}ÕiÃÌÃt

es ec ak e

WEEKEND PARTY

ive s s re imp n a Make

he c on m le

Lemon cheesecake with baked plums & blackberries Serves 12 Prep 20 mins Q Cook 50 mins Q 84p a portion Q 379 kcals, 26g fat, 16g sat. fat, 22g sugar Q Q

200g shortbread biscuits 25g butter, melted 600g full-fat cream cheese 75g golden caster sugar 4 large eggs zest 1 large lemon 3 tsp vanilla extract 100ml soured cream FOR THE BAKED FRUIT

8 plums, halved, stone removed, then cut into wedges

300g blackberries 100g light muscovado sugar 1 Heat oven to 160C/140C fan/gas 2. Line the base of a 22cm round, springform tin with baking parchment. Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill. 2 Beat together the cream cheese and caster sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but don’t over whisk. Pour the mixture onto the chilled biscuit base and

bake in the middle of the oven for 50 mins until just set. Set aside to cool for about 10 mins, then remove from the tin and allow to cool completely. 3 Meanwhile, turn the oven up to 200C/180C fan/gas 6. Put the plums, blackberries and sugar in a large roasting tin and toss together well. Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy. Remove from the oven and leave to cool. 4 When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer. Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side. BBC Easy Cook 61

! E M

urgers b le b a t a e b Master un rom one f s e ip c e r with avourite f ês in a it r B of s restaurant

Veggie bean Makes 4 Prep 20 mins Q Cook 18 mins Q £1.80 per burger Q Q

200g can chickpeas, drained & rinsed 200g can kidney beans, drained & rinsed 1 bunch fresh coriander, leaves chopped 2 tsp ground cumin 2 tsp sweet smoked paprika 2½ tsp caster sugar 120g plain flour 140g can sweetcorn, drained & washed 2 medium eggs, beaten 120g panko breadcrumbs sunflower oil, for frying burger buns, spinach leaves, beef tomato 62 BBC Easy Cook

slices, roasted red peppers and sliced red onion rings, to serve 1 For the patties, place three-quarters of the chickpeas, three-quarters of the kidney beans, all the coriander, the cumin, paprika, sugar, 1 tsp salt and one-third of the flour into a food processor and blend to a paste. 2 Place the remaining chickpeas and beans in a bowl and mash with a fork. Spoon the paste from the food processor into the bowl, along with the sweetcorn, and mix well. 3 Divide into 4 portions and shape into patties. Chill for 1 hr. Place the remaining flour, eggs and breadcrumbs in 3 bowls. Dip

each patty in the flour until evenly coated and then shake off any excess. Next, dip each patty into the beaten eggs, coating well and allowing any excess to drip off. Finally, turn each patty in the breadcrumbs until covered. Transfer to a plate. 4 When ready to cook, heat a large, deep frying pan over a medium–high heat. Heat 1cm of oil in it. When the oil is hot, fry the patties for 2 mins on each side. 5 Toast 4 buns. Add 80g Byron sauce (see p64) to the bottom halves of the buns. Spread 80g Aïoli (p65) over the top halves. Add the burgers. Top with spinach, tomato, peppers, and onion rings. Bring the halves together.

WEEKEND BURGERS

Chilli queen Serves 4 Prep 15 mins Q Cook 15 mins Q £3.04 a portion Q Q

1 tsp olive oil 4 long green chillies, about 80g, sliced 4 x 180g hamburgers (see p65 for how to make a burger) 4 buns, halved ¼ iceberg lettuce, finely shredded 120g Chipotle mayo (see below) 8 slices of American cheese, roughly the same size as the hamburgers 4 gherkin spears 1 Heat the grill to high. Add the olive oil to a small saucepan over a medium heat. Once hot, add the sliced chillies and cook for 2 mins – they should be only very lightly cooked.

2 Cook the hamburgers to your liking (see our top tips on p65). 3 Meanwhile, toast the cut sides of the buns. Place the lettuce on the bottom halves of the buns. Add a spoonful of the mayo to the top halves and place another spoonful on top of the lettuce. 4 When the hamburgers are cooked, transfer to a small roasting tray. Top each hamburger with the fried chillies, followed by 2 slices of cheese, making sure the chillies are covered. Place under the hot grill on the highest shelf. Watch carefully and remove the tray from under the grill as soon as the cheese has melted. Place the patties onto the bottom halves of the buns. Bring the 2 halves together. Serve with a

Serve with Chipotle mayo Blend 90g chipotle in adobo (available on souschef.co.uk), 170g mayonnaise and 40g tomato ketchup in a food processor for at least 1 minute until smooth. Transfer the sauce to an airtight container, bottle or jar and refrigerate for up to 1 week. Makes plenty for 4 hamburgers.

BBC Easy Cook 63

Marinated chicken burger Serves 4 Prep 10 mins plus marinating Q Cook 5 mins Q £2.98 a portion Q Q

4 buns, halved 100g Byron sauce (see below) 4 lettuce leaves, ½ beef tomato, cut into 5mm thick slices 1 small red onion, peeled and sliced into 2mm thick rings 4 chargrilled chicken breasts, premarinated in buttermilk 4 gherkin spears 1 Toast or grill the cut sides of the buns. Spread the Byron sauce evenly over the top halves of the buns. Place one leaf of lettuce on top of the sauce, add a slice of tomato. Separate the onion into rings and place 5 on top of each. 2 Carefully place the chicken breasts on the bottom halves of the buns. Bring the 2 halves together and serve your burgers with a gherkin spear on the side.

Tip Choosing chicken

instead of beef can make for a delicious and lighter alternative to a regular burger. We’re not fans of chicken mince, however, which lacks the texture and succulence of a whole breast. Marinating chicken in seasoned buttermilk keeps it juicy, essential for ITKNNKPIQXGTƂGTEGJGCV

Serve with Byron sauce  > LÜ] Ý £xä} mayonnaise with 75g tomato ketchup. Chop 50g pickled gherkins, drained from a jar, and add to the bowl with a pinch of salt and pepper, to taste. Mix together and serve.

64 BBC Easy Cook

WEEKEND BURGERS

Cobb Salad Serves 4 Prep 15 mins plus marinating Q No Cook Q £4.31 a portion Q Q

½ iceberg lettuce, sliced 4 handfuls of baby spinach leaves (approx. 150g) 8 slices of crispy smoked streaky bacon, diced 100g blue cheese, cut into 1cm cubes 4 medium tomatoes, cut into 1cm cubes 2 chargrilled chicken breasts, premarinated and cut into 1cm cubes 4 hard-boiled eggs, peeled and cubed 2 ripe avocados, cubed and tossed in a little lemon or lime juice 4 tbsp finely chopped chives FOR THE DRESSING

1 tbsp Dijon mustard 2 tbsp white wine vinegar 125ml extra virgin olive oil 1 Place the lettuce and spinach on 4 serving plates. Line up all the rest of the salad ingredients over the lettuce and spinach. 2 For the dressing, whisk together the mustard and vinegar in a small bowl. Slowly pour in the olive oil, whisking continuously. The dressing should be thick and creamy looking. Taste and season, sprinkle over the chopped chives and serve with the dressing on the side or poured over the salad.

Did you know? Bob Cobb, a 1920s Los Angeles restaurateur, allegedly invented

this dish as a way to use up leftovers, but we think it’s worth doing for its own sake

TOP TIPS

Making the best burgers

Grinding the meat Always grind the meat for your burger on the day you intend to use it. Ask at the butchers VÕÌiÀ vÀ VÕV ÃÌi>] wiÞ }ÀÕ`° v ÞÕ have a mincer (Lakeland sell them or you can get them as attachments for many food mixers) and want to do it at home, cut the chuck steak into 1cm cubes and place in the freezer for 15–20 minutes to make sure it is very cold before mincing. Q Making the burgers Divide the mince into 180g portions and roll by hand into balls. Place onto squares of }Ài>Ãi«Àv «>«iÀ° v Ã>«} LÞ >`] Ì>i one portion between your palms. Cup the edges of the mince with one hand and push with the other. Turn your hands as you press them together and shape the mince into an Q

even burger about 12cm wide and 1.5cm thick. Heat a frying pan for at least 4-5 mins over a medium-high heat. Season the patties generously. Place a patty in the pan and gently push the centre down to prevent curling. Turn the patty three times in total: once every minute or so. Q Chilling Store the burgers separated by squares of greaseproof paper. Wrap and refrigerate for at least 1 hour before cooking. Q Choosing your buns Always look for an ‘enriched’ dough bun– something with a little butter and some egg in the recipe (brioche buns are great for this). Try giving shop-bought buns a gentle squeeze: they should give a little, and not crack on the surface.

How to make Aïoli Bring a saucepan of water to the boil. Add 4 peeled garlic cloves and simmer gently for 5 mins. Remove with a slotted spoon and transfer to a bowl of iced water. Put 1 egg yolk, juice of ½ lemon, 2 tsp Dijon mustard, a little salt and 1 tbsp water into a food processor along with the garlic cloves and blitz until smooth. Mix 60ml extra virgin olive oil and 140ml veg oil in a jug and, with the processor running, slowly add all the oil.

Recipes adapted from Byron: The Cookbook by Tom Byng and Fred Smith. Photos copyright of Martin Poole. £20, Quadrille

BBC Easy Cook 65

Beef & bacon meatloaf, p64

MAKE AHEAD MEALS

FORWARD PLANNING

>i ÌiÃi Üi ÞÕ >Ûi Ìi >` ÃÌ>Ã Ìi  Ìi vÀiiâiÀ] Ã ÞÕ½ > Ü>ÞÃ >Ûi > i> ÃÌ>`LÞvÀÜiÌ}Ã}iÌLÕÃÞ 66 BBC Easy Cook

WEEKEND BATCH

Fried fish & tomato curry Serves 4 Prep 10 mins Q Cook 25 mins Q £1.95 a portion Q 432 kcals, 19g fat, 7g sat. fat, 9g sugar

Q Q

2 tbsp vegetable oil, plus 2 tsp 2 onions, thinly sliced 8 large vine tomatoes, roughly chopped 4 garlic cloves thumb-sized piece ginger, roughly chopped 3 tbsp Madras curry paste 165ml can coconut milk large handful coriander, finely chopped, plus extra sprigs to serve 500g pollock fillets, skinned 6 tbsp plain flour basmati rice, to serve

1 Heat 2 tsp oil in a pan. Tip in the onions. Cook for about 8 mins until soft and golden. 2 Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken, and season. 3 Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

USE UP MADRAS CURRY PASTE

ty

Boil 450g halved new potatoes until tender. Drain. Heat 2 tbsp veg oil in a large pan and cook £ wiÞ V««i` onion for 5-6 mins. Add 2 garlic cloves, crushed, and 450g minced turkey and cook for 4-5 mins. Stir in 5 tbsp Madras curry paste and cook for 1 min. Stir in 540g can chopped tomatoes and 300ml chicken stock, cover and cook for 20 mins. Stir in the potatoes and 150g baby spinach and heat through for 3-4 mins. Serves 4.

di sh

Try Indian turkey

s ta s i th n i ell w s Any white Ƃsh work

BBC Easy Cook 67

Cheese & bacon lasagne

2 Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.

Serves 6 Q Prep 35 mins Q Cook 40 mins Q 87p a portion Q 425 kcals, 22g fat, 9g sat. fat, 14g sugar Q

3 large onions, halved and thinly sliced 3 tbsp olive oil 1 tsp dried oregano 300g pack lean smoked back bacon, chopped 2 x 400g cans chopped tomatoes in rich juice 20 basil leaves, roughly torn, plus extra to serve 250g pack fresh egg lasagne (check pack for cooking instructions)

3 Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Bake at 190C/170C fan/gas 5 for 40 mins until golden. Scatter with basil, if you like, and serve with a salad and garlic bread.

FOR THE WHITE SAUCE

600ml milk 50g butter 50g plain flour generous grating fresh nutmeg 50g grated Parmesan 1 Fry the sliced onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.

Make use of dried oregano in Pizza rolls Heat oven to 180C/160C fan/gas 4. Cut the tops off 6 ETWUV[ TQNNU and scoop out the insides. Spread the rolls with 2 tbsp VQOCVQ RWTÅG] Ìi w ÜÌ È ÃVià v ham, 3 VQOCVQGU] ÃVi` >` w>Þ 2 balls of fresh mozzarella, sliced and

drained. Scatter with 2 tsp dried QTGICPQ and top each with an olive, if you like. Place the rolls on a baking tray and bake for 15 mins until the rolls are crusty brown and the cheese is bubbling. Leave to rest for a min, then serve hot. Serves 6.

Tip 6Q HTGG\G EQQN EQORNGVGN[ VJGP YTCR KP ENKPI ƂNO VJGP HQKN 9KNN UVQTG HQT  OQPVJU 6QUGTXGVJCYHQTJTU7PYTCRCPFDCMGCV%%HCPICUHQTOKPU Beef & bacon meatloaf Serves 6 Q Prep 10 mins Q Cook 40 mins Q 96p a portion Q 240 kcals, 15g fat, 6g sat. fat, 0g sugar Q

sunflower oil, for greasing 85g pack sage & onion stuffing mix 1 beef stock cube 8 rashers smoked streaky bacon 500g pack beef mince

)TGCV OCFG YKVJ VWTMG[OKPEGVQQ 68 BBC Easy Cook

1 Heat oven to 180C/160C fan/gas 4 and oil the inside of a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock cube and pour over 300ml boiling water. Give it a good stir, then set aside. 2 Stretch the bacon rashers a little by running the back of a spoon along their

length, then use 6-7 to line the base and longest sides of the tin. Chop the rest. Mix the chopped bacon and mince into the stuffing with some black pepper, then press into the bacon-lined tin and bake for 40 mins until firm. Turn out and serve sliced.

Use up leftover meatloaf in /GCVNQCH DWTIGTU Turn grill to high. Line a baking tray with foil, then place 4 OGCVNQCH UNKEGU on it. Cover with 1 sliced VQOCVQ and 25g grated cheese, and grill until melted. Warm 2 DWTIGT DWPU in the toaster. Mix 2 tbsp mayo and ½ tsp harissa, then spread in the buns. Arrange NGVVWEG and cucumber on top. Add the meatloaf, then top with sliced onion, and bun tops. Serves 2.

WEEKEND BATCH

Aubergine rolls with spinach & ricotta Serves 4 Prep 15 mins Q Cook 45 mins Q £1.73 a portion Q 376 kcals, 23g fat, 9g sat. fat, 12g sugar

1 Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

2 aubergines, sliced lengthways 2 tbsp olive oil 500g spinach 250g tub ricotta grating of nutmeg 350g jar tomato sauce 4 tbsp fresh breadcrumbs 4 tbsp Parmesan (or vegetarian alternative)

2 Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Cool, then squeeze out the water. Mix with the ricotta, nutmeg and seasoning. Dollop a spoonful of the spinach mix in the centre of each aubergine, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce and sprinkle with breadcrumbs and cheese. Cover and freeze, or bake for 20-25 mins until golden.

Q Q

Use up some of the cheese in Cheesy broccoli Drop 900g trimmed DTQEEQNK ƃQTGVU into a pan of boiling salted water, bring back to the boil, cook for 3-5 mins until tender, then drain. Melt 25g DWVVGT in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in 50g Parmesan (or veggie >ÌiÀ>ÌÛi®° iÌÞ ÃÌÀ Ìi yÀiÌÃ  Ìi cheese and butter. Scatter on a little more grated cheese to serve. Serves 6.

BBC Easy Cook 69

Fragrant shepherd’s pie with apricots Serves 8 Prep 2 hrs 30 mins Q Cook 40 mins – 1 hr Q £1.93 a portion Q 662 kcals, 26g fat, 12g sat. fat, 28g sugar Q Q

1kg minced lamb 2 onions, roughly chopped finger-length piece fresh root ginger 2 garlic clove, roughly chopped 1 tbsp cumin 2 tbsp cinnamon ½ tsp hot chilli powder 1 tbsp olive oil 6 large tomatoes, roughly chopped 2 tbsp tomato purée 1 tbsp honey 550ml lamb or beef stock 200g dried apricots, chopped large bunch coriander, leaves only, roughly chopped 2 red onions, roughly chopped FOR THE MASH

1¼ kg sweet potatoes, peeled and cut into chunks 50g butter 1¼ kg potatoes, peeled and cut into chunks toasted cumin seeds, to serve 1 Brown the lamb in batches in a large, deep frying pan (there’s no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant. 2 Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it’s a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.

3 While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency. 4 Heat oven to 200C/180C fan/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle). 5 Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.

Tip Making ahead? Cool then freeze the pie at the end

QH 5VGR  WPEQXGTGF 1PEG HTQ\GP EQXGT YKVJ ENKPI ƂNO CPFWUGYKVJKPOQPVJFGHTQUVKPIDGHQTGTGJGCVKPI 70 BBC Easy Cook

Use leftover apricots 2 GREAT in Energy nuggets IDEAS Whizz 50g dried apricots with 100g soft dried dates and 50g dried cherries in a food processor until very wiÞ V««i`° /« Ì > LÜ >` ÕÃi your hands to work in 2 tsp coconut oil° Shape the mix into walnut-sized balls, then roll in 1 tbsp VQCUVGF UGUCOG seeds° -ÌÀi  > >ÀÌ}Ì VÌ>iÀ ÕÌ ÞÕ ii` > μÕV iiÀ}Þ wÝ° >iÃÈ°

#RTKEQV EQORQVG Halve and stone 350g ripe apricots° Put 50g sugar and 150ml water into a pan, then heat until the sugar has `ÃÃÛi`° Ƃ`` Ìi >«ÀVÌÃ >` V over a gentle heat for 12-15 mins or until Ìi >«ÀVÌÃ >Ài ÃvÌ] Ìi i>Ûi Ì V° iÃÜiÜÌÀVi«Õ``}°-iÀÛiÃ{°

WEEKEND BATCH

Chicken biryani bake Serves 8 Q Prep 10 mins Q Cook 1 hr 15 mins Q £1.59 a portion Q 463 kcals, 11g fat, 2g sat. fat, 7g sugar Q

1 tbsp olive oil 4 skinless chicken breasts, chopped into chunks and 4 skinless, boneless chicken thighs, chopped into chunks 2 onions, sliced 4 tbsp curry paste (we used korma and tikka masala) 300g cauliflower, chopped into florets 700ml chicken stock 400g can chopped tomatoes 400g can chickpeas, rinsed and drained 200g natural yogurt 300g spinach 400g basmati rice, cooked following pack instructions 5 tbsp flaked almonds

1 Start by making the curry. Heat 1 tbsp of the olive oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the sliced onion in the rest of the oil for 10-12 mins until starting to caramelise. 2 Add the curry paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover

everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt. 3 Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a third of the spinach leaves, season, then top with a third of the curry. Finish with a third of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.

Keep this biryani bake in the freezer for an easy midweek health kick

Cook from frozen Cover the dish with foil and bake at £nä É£Èä v>É}>à { vÀ £ À {x Ã] before removing the foil and baking at 220C/200C fan/gas 7 for 30 mins more until ««} Ì ÌÀÕ}° Or defrost at room temperature, then cook as above, adding 10-15 mins to the V}Ìi°

5 ways with leftover rice Coronation chicken rice salad

Spicy pilaf

Ý leftover rice with chicken cooked KP DCNVK paste, OC[Q and a squeeze of NGOQP juice, and serve with $CD[ )GO leaves and sliced EWEWODGT°

Grab some TGCF[EQQMGF DCUOCVK TKEG >` i>Ì ÌÀÕ} ÜÌ { ECTFCOQO RQFU, bashed, 1 tsp ITQWPF EWOKP, 1 EKPPCOQP stick, 1 onion, chopped and fried, and some shredded turkey° -iÀÛiÃÓ°

Pea & curry rice Ý >v > «ÕV DCUOCVK TKEG with 2 tbsp frozen peas, handful frozen prawns, 2 tbsp water and 2 tsp curry powder° Season, cover and cook in the microwave  } vÀ Î Ã ÕÌ ««} Ì° -iÀÛi with a spoonful natural yogurt°-iÀÛiã°

Prawn & pea stir-fry Heat oil  > vÀÞ} «>° Ƃ`` Ó V««i` garlic cloves, 1 chopped chilli] Ìi V vÀ £ä ÃiVð Throw in 250g cooked rice, stir fry for 1 min, Ìi «ÕÃ Ì Ìi Ã`i v Ìi «>° *ÕÀ Ó eggs into the empty side of the pan, then scramble

Ìi° "Vi ÃiÌ] ÃÌÀ Óää} frozen peas and bunch chopped spring onions Ì Ìi «>°

 vÀ Ó ð Ƃ`` Ãi cooked prawns >` ÃÞ Ã>ÕVi] Ìi i>Ì ÌÀÕ}°-iÀÛiÃ{°

%JKNNK UCNOQP UCNCF Whisk 2 tbsp rice vinegar, 2 tbsp UGUCOG oil, zest and juice 1 NGOQP, 1 tsp chilli sauce and ½ tsp sugar Ì >i > `ÀiÃÃ}° -iÌ >Ã`i° /ÃÃ Ì}iÌiÀ xää} cooked rice, bunch spring onions, sliced, ½ EWEWODGT, sliced, small bag rocket leaves, handful UOQMGF UCNOQP>LÜÜÌÌi`ÀiÃÃ}°-iÀÛiÃ{° BBC Easy Cook 71

A delicious day out Discover a Show near you

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xperience the buzz of meeting your favourite chefs at a BBC Good Food Show! Enjoy a day out with friends tasting exciting new flavours, stocking up on the latest kitchen kit and seeing the best in the business cooking mouth-watering dishes in live demos and sharing their tricks of the trade in interviews. Don’t miss out on the tastiest day out this Autumn Winter season!

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AUTUMN WINTER SHOW SEASON

The Shows at a glance… Discover more about our upcoming Shows and find your nearest one.

Belfast Waterfront Our first Show in Northern Ireland! Sample the best regional produce and join your favourites including James Martin, Paul Hollywood, plus local chef Paul Rankin.

“It’s phenomenal. Amazing, fun!”

Glasgow SECC

Tom Kerridge

Join us to celebrate the 10th year of our Scotland Show! Taste dishes from some of the city’s best restaurants in a pop-up experience including Gamba and Porter & Rye.

SPOTLIGHT ON

Tom Kerridge H

London Olympia

ere at the BBC Good Food Shows we just love Tom Kerridge! He may run the only pub in the UK to be awarded two Michelin stars, but his passion for great seasonal British produce means we can all have a go at recreating his delicious dishes at home.

We head back to the capital in November. See Michelin masters creating magic in the Supertheatre including Tom Kerridge and Michel Roux Jr, plus Saturday Kitchen Live sessions!

Photography: ©CHRISTIAN BARNETT

Birmingham NEC We caught up with Tom at our BBC Good Food Show Summer in the City in May and were lucky enough to try his delicious cheesy polenta doughnuts and seared sea bass with roasted pepper salsa, straight from his live Supertheatre session! Head over to our website for more great recipes

and have a go yourself. We can’t wait to see what he’ll be pulling out the bag when we see him again this November, come and join us there! Tom will be cooking live in Glasgow, London and Birmingham. Readers save 20%* - quote EC2

Come along to our flagship Show for a stellar line up – Paul Hollywood, Mary Berry, and Michel Roux Jr will all be cooking live. Stock up on everything you need for the festive season!

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24 - 27 November Birmingham NEC

Slow& smoky

PORK DINNER FOR FRIENDS Cosy up with James Martin’s stunning pork shoulder menu. Roast it for 6½ hours for melt-in-the-mouth meat

Smoked haddock & celeriac salad

74 BBC Easy Cook

WEEKEND JAMES MARTIN

Quick pickled cabbage

Slow-roast pork shoulder

Honey-roasted carrots

Mustard mash

BBC Easy Cook 75

WEEKEND JAMES MARTIN

Smoked haddock & celeriac salad

rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.

Serves 6 Prep 15 mins Q Cook 20 mins Q £2.14 a portion Q 281 kcals, 21g fat, 11g sat. fat 2g sugar Q Q

2 tsp wholegrain mustard 2 tbsp grated horseradish 200g tub crème fraîche 350g celeriac, grated 2 celery sticks, finely sliced 6 rashers smoked streaky bacon 2 skinless smoked haddock fillets, each cut into 3 pieces 1 tbsp plain flour 1 tbsp sunflower oil 2 lemons, 1 juiced, 1 cut into wedges to serve small bunch dill, stalks removed

5 Once rested, cut the pork into pieces – it should pull apart with very little effort – and break the crackling into shards. Serve the pork and crackling with the gravy poured over and sides (see recipes, below).

Slow-roast pork shoulder

Serve with James’s sides

Serves 6 Prep 20 mins plus overnight marinating Q Cook 6 hrs 30 mins Q £1.67 a portion Q 732 kcals, 46g fat, 16g sat. fat 1g sugar Q

Mustard mash Tip 1.5kg potatoes into a pan, cover with water and boil for 20 mins until soft. Drain and steam-dry before putting them back in the pan. Add 100g butter, 100ml milk and 1 tsp mustard, seasoning, then mash. Serves 6. Q Honey-roasted carrots Heat oven to 200C/180C fan/gas 6. Tip 600g carrots, 25g honey, 50g butter and 150ml water into a deep roasting tin and season well. Bake in the oven for 1 hr. Scatter over some chopped chives. Serves 6. Q Quick pickled cabbage Put 1 red onion, sliced, in a pan with 100ml vinegar, 1 tsp sugar and 1 tbsp juniper berries. Heat for 10 mins. Stir in 500g red cabbage, shredded, and leave to cool. Serves 6.

Q

1 Mix together the mustard, horseradish and crème fraîche in a small bowl. Tip the celeriac and celery into a large bowl, add half the crème fraîche mixture, and season well. Chill in the fridge until needed. Heat the grill to high and grill the bacon until crisp, turning once during cooking. 2 Put the haddock on a plate; add the flour and season with black pepper. Toss so that the fish pieces are well coated. Heat the oil in a large, non-stick frying pan and cook the fish for around 4 mins on one side. Turn over and cook for about 2 mins more or until lightly golden on the outside and just cooked in the middle. You may want to cook this in 2 batches so that you don’t overcrowd the pan. Transfer to a plate to rest. 3 Meanwhile, mix the lemon juice into the celeriac mixture and pile it onto plates, with a rasher of bacon and a piece of haddock. Scatter over the dill, and serve immediately with the lemon wedges and the remaining crème fraîche dressing on the side.

The celeriac salad can be made a couple of hours ahead, then all you need VQ FQ KU HT[ VJG ƂUJCPF grill the bacon 76 BBC Easy Cook

Q

1 tsp black treacle 2 tbsp cider vinegar 2 tsp smoked paprika 1 tsp ground cumin 1 tsp mustard powder 1 tsp chilli powder 2.7kg boned pork shoulder 1 In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skinside, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour. 2 Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs. 3 Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling. 4 Once the pork is ready, take it out of the roasting tin, cover with foil and leave to

Yorkshire parkin & blackberry trifle Serves 6 Prep 1 hr Q Cook 1 hr 10 mins Q £2.77 a portion Q 824 kcals, 41g fat, 24g sat. fat 59g sugar Q Q

FOR THE PARKIN

50g butter, plus extra for greasing 100g golden syrup 225g self-raising flour 100g golden caster sugar 2 tsp ground ginger 1 tsp bicarbonate of soda 1 large egg, beaten 200ml milk FOR THE BLACKBERRY COMPOTE

500g blackberries 50g golden caster sugar juice ½ lemon 75ml Amaretto

,COGU U$NCEMDGTT[VTKƃG

FOR THE CUSTARD

2 large eggs 1 large egg yolk 75g golden caster sugar 50g cornflour 300ml full-fat milk 300ml double cream 1 vanilla pod, seeds only TO DECORATE

100g fresh or defrosted frozen blackberries 2 tbsp crystallised ginger, chopped icing sugar, for sprinkling 1 For the parkin, heat oven to 150C/130C fan/gas 2. Line a 20cm square cake tin with baking parchment and grease with butter. 2 Put the butter and syrup in a small saucepan and heat gently until melted. In a large bowl, tip in the flour, sugar, ginger and bicarbonate of soda, and then slowly pour in

the butter and syrup, stirring all the time. Add the beaten egg and milk. Mix until smooth.Pour the mix into the prepared tin and bake for about 1 hr or until a skewer inserted into the middle comes out clean. 3 Make the compote while the parkin is baking. Put the blackberries in a food processor with the sugar and lemon juice and blitz until smooth. Push the mixture through a sieve into a jug to remove the seeds, then stir in the amaretto. Keep chilled until needed. 4 Next, make the custard. In a large heatproof bowl, whisk together the eggs, egg yolk, sugar and cornflour until smooth and pale. Put the milk, cream and vanilla into a pan and bring to the boil, stirring regularly. 5 When the milk and cream mixture is hot but not yet boiling, pour a little onto the egg mixture and whisk it in, then pour the lot

back into the pan with the rest of the milk and cream. Continue to heat very gently, whisking all the time, until the mixture is glossy and is starting to thicken. Pour the custard through a sieve and cover with cling film to stop a skin forming while it cools. Once the parkin is cooked, turn out onto a wire rack to cool completely. 6 You can now assemble the trifle – cut the parkin into 16 squares and crumble a few of these to fit the base of a large trifle bowl. Add just less than half of the compote and a few whole blackberries, then pour over half the custard. Give the dish a gentle shake to level the mixture, then repeat the layering process once more, reserving a few cubes of parkin. Pour a spiral of compote over the top of the final layer of custard. Scatter over a few blackberries. Keep chilled. Just before serving, add the reserved parkin and the crystallised ginger. Dust with icing sugar. BBC Easy Cook 77

Everybody loves a golden crumble and custard, and you can't go wrong with these recipes – they’re delicious and easy to make

59p

a portion

WEEKEND CRUMBLES

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BBC Easy Cook 79

WEEKEND CRUMBLES

Best-ever apple crumble Serves 4 Q Prep 15 mins Q Cook 40 mins Q 59p a portion Q 608 kcals, 24g fat, 14g sat. fat, 55g sugar Q

Tip

This can be frozen for up to 1 month. If making from frozen, bake for 40 mins if small, 55 mins if large

3 medium Bramley apples, peeled, cored and sliced 2 tbsp golden caster sugar FOR THE CRUMBLE

175g plain flour 110g golden caster sugar 110g cold butter FOR THE TOPPING (OPTIONAL)

1 tbsp rolled oats 1 tbsp demerara sugar cream or custard, to serve

2 Put the flour and 110g sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. 3 Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara over. Set on a baking tray and bake for 35-40 mins, until golden. Leave to cool for 10 mins and serve.

Pear & blackberry crumble Serves 4 Prep 10 mins Q Cook 35 mins Q £1.67 a portion Q 768 kcals, 33g fat, 15g sat. fat, 76g sugar Q Q

700g (or 4 large) ripe English pears, peeled and cubed 100g golden granulated sugar 250g blackberries 200g plain flour 100g unsalted butter, cold, in small pieces 85g shelled pistachio, roughly chopped 100g demerara sugar ice cream, to serve (optional)

Q

1 Grease a microwavable glass flan or shallow dish and arrange the plums in a single layer. Sprinkle over the light soft brown sugar. Rub the butter into the flour with your fingertips until roughly combined, stir in the dark brown sugar and the ground ginger and hazelnuts, then spoon the mixture over the plums. 2 Cook, uncovered, on Full for 10 mins, until the fruit is bubbling. Leave to stand for 5 mins before serving.

1 Heat oven to 190C/170C fan/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish. 2 Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine. 3 Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead. Bake for 20-25 mins if small, 40 mins if large, until golden. Remove from the oven and cool slightly. Serve with ice cream, if you like.

80 BBC Easy Cook

Serves 4 Prep 10 mins Q Cook 10 mins Q 83p a portion Q 571 kcals, 32g fat, 17g sat. fat, 41g sugar Q

450g plums, halved and stoned 50g light soft brown sugar 125g butter, chopped, plus extra for greasing 175g self-raising wholemeal flour 75g dark soft brown sugar 1 tsp ground ginger 25g toasted chopped hazelnuts

FOR THE FILLING

1 Preheat oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp sugar and put in a 23cm round baking dish (5cm deep). Flatten down with your hand.

No-bake plum crumble

Bored of just apple? If you make apple crumble all the time, you may feel like varying it. Mix ½ tsp mixed spice, cinnamon or allspice, or the scraped seeds of half a vanilla pod, into the sugar when tossing apples. Add a handful of blackberries to the apples, too.

Berry crumble traybake

Apricot & blueberry crumble cake Q

225g punnet blueberries

Q

FOR THE CRUMBLE

Cuts into 12 squares Prep 20 mins Q Cook 45 mins Q 36p per square Q 443 kcals, 18g fat, 11g sat. fat, 29g sugar

200g butter, softened 225g golden caster sugar 225g self-raising flour 1 tsp baking powder 3 eggs, beaten 2 tbsp milk 150g pot vanilla yogurt 300g apricots, skinned, halved and stoned (see trick, right), or use a drained 410g tin instead

25g butter 3 heaped tbsp self-raising flour 3 tbsp demerara sugar 1 tsp ground cinnamon 1 Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/160C fan/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.

2 When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea. This cake will keep in the fridge for a couple of days.

Quick trick The best way to peel apricots and peaches is to make small nicks in their skins with the point of a knife, then lower the fruit into boiling water. Leave for about 40 secs, then drain and cool under the cold tap. The skins should peel away easily. BBC Easy Cook 81

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As the new series of the BBC’s top dancing show kicks off, get your friends round for some decadent mini desserts

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Salted caramel VTWHƃGU

Mini choc-orange EJGGUGECMGVCTVU

Ice cream bombe Bakewell VTKƃGU 82 BBC Easy Cook

WEEKEND SHARING

Bakewell trifles

Try this fabulous drink, darling!

Serves 8 Prep 15 mins Q No Cook Q 25p a portion Q 415 kcals, 33g fat, 14g sat. fat, 33g sugar Q Q

Why not pre-make a cocktail to sip with your guests? To make a %TCPDGTT[  XQFMC DNWUJ, simply pour 200ml each of vodka and Cointreau into a jug, then add 600ml cranberry juice and 400ml orange juice. Stir well and chill in the fridge until needed. When you're ready to serve your cocktails, pare strips of peel from 2-3 NKOGU. Fill 12 glasses with some crushed ice (you can break it up in a cocktail shaker), then pour over the cocktail. Finish each glass with a strip of lime peel. Serves 12.

25g crunchy amaretti biscuits 140g Madeira loaf cake ½ x 225g jar cocktail cherries, drained 200g cherry compote or jam 2 x 150g pots custard 300ml double cream 3 tbsp toasted flaked almonds 1 Crumble the biscuits and cake, roughly mix and divide between 8 small glasses. Halve the cherries and divide between the trifles, then top with compote or jam. 2 Beat together the custard and cream, then dollop on top. Scatter over the almonds. Add a cherry half to each. Chill until read to serve.

Posh ice cream sandwiches Makes 7 Prep 20 mins plus freezing Q Cook 5 mins Q 20p a portion Q 266 kcals, 17g fat, 9g sat. fat, 20g sugar Q Q

100g pack pink wafer biscuits ½ x 500ml tub vanilla ice cream 100g bar white chocolate 50g shelled pistachios, finely chopped

Mini choc-orange cheesecake tarts

Ice cream bombe

Q

Makes 12 Q Prep 20 mins plus chilling Q Cook 15 mins Q 25p a portion Q 338 kcals, 27g fat, 17g sat. fat, 16g sugar tart cases only

Q

350g pack chocolate chip cookie dough (we used Jus-Rol) 200ml double cream 300g tub cream cheese, softened 50g icing sugar, sifted 298g can mandarins in juice

sunflower oil, for greasing 500ml tub good vanilla ice cream 140g fruitcake 1 tsp mixed spice 6 tbsp dark rum 100g raisins 300g caramel or toffee sauce

1 Turn a metal muffin or bun tin upside 1 Before you start, make sure you have down. Divide the chocolate chip cookie space for a flat tray in your freezer. Arrange dough into 12 pieces. Roll each piece into half the wafer biscuits on the tray. Spoon a ball, then press over each dome, shaping the ice cream into a food processor and down the sides to make an upside-down pulse until just smooth (be careful not to tart case. Chill for 30 mins. not let it melt). Spoon quickly into a disposable piping bag, cut off the 2 Heat oven to 180C/160C fan/ end (a little narrower than the Ideal for gas 4. Bake the tin and cookie width of a biscuit) and pipe a Saturday dough for 12-15 mins until the an ice cream log onto the tart cases are golden. While biscuits. Try to squeeze from night in with still warm, cut away any the end of the bag, so that the Strictly on excess that has dripped down heat from your hands doesn’t the sides, prying with a knife melt the ice cream. BBC One to remove. Cool on a wire rack. 2 Place a biscuit on top to complete 3 Whip the double cream to soft the sandwiches and press together to peaks, then stir in the softened cream squeeze to the edges. Freeze for 1 hr. cheese and sifted icing sugar. Drain the mandarins, reserving the juice. 3 Melt the chocolate in a microwave. Tip Add 4 tbsp of mandarin juice to the the pistachios into a dish. Working quickly, cream mixture and beat until smooth. Spoon dip the end of each frozen sandwich into the the flavoured cream into the cases and top melted chocolate, then into the pistachios. with slices of mandarin. Keep them chilled Put back onto your tray and freeze again until you're ready to serve. for 1 hr. Will keep frozen for 1 month.

Serves 10 Prep 20 mins plus freezing Q No Cook Q 52p a portion Q 283 kcals, 9g fat, 5g sat. fat, 36g sugar Q

1 Brush a pudding basin with oil, then line with cling film. Spoon the ice cream into a food processor. Crumble in the cake or pudding, add the mixed spice and 4 tbsp of rum. Whizz until smooth. Stir in the raisins. 2 Scrape the ice cream into the basin and smooth the top. Cover with cling film and freeze overnight. Take out of the freezer 15 mins before serving. Turn out onto a plate and peel off the cling film. Mix together the caramel and 2 tbsp rum and warm gently, then serve with the bombe.

5CNVGFECTCOGNVTWHƃGU Unwrap EJQEQNCVGEQXGTGFECTCOGNU (we used Rolos) and use a small paintbrush to dust the outsides with edible IQNFNWUVTG (we got ours from Waitrose). Ƃ``>viÜy>iÃvUGCUCNV to the top of each one, then arrange on a serving plate. Chill for 1 hr before serving.

BBC Easy Cook 83

How to make...

LEARN NEW SKILLS

Edd’s fancy iced biscuits Bake Off ÜiÀ >` >ÕÌÀ `` LiÀ `iÃÌÀ>Ìià Ü Ì >ÃÌiÀ ««}>`y`V}ÌVÀi>ÌiVÕÌiLÃVÕÌÃvÀÌiLÃVÕÌÌ Fancy iced biscuits >ià Óä *Ài« £ À «Õà V} Q  £x£Ç à Q £« > LÃVÕÌ Q Ó£ä V>Ã] Ç} v>Ì] {} Ã>Ì° v>Ì] Óx} ÃÕ}>À ÕVi`À ÕVi` Q Q

FOR LIME & VANILLA BISCUITS I RNCKP ƃQWT 150g golden caster sugar zest 3 limes 150g cold unsalted butter, diced 1 large egg 1 tsp vanilla bean paste TO DECORATE 400g royal icing sugar juice 1-2 lemons (about 75ml) gel food colours

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Get your piping bags ready *>Vi Ìi VÕÀi` V} Ì ÌÀii ««} L>}Ã] Ài>`ÞvÀ`iVÀ>Ì} ÞÕÀLÃVÕÌð

8

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Add the wet ingredients i>Ì Ìi i}} >` Û>> Ì}iÌiÀ ÜÌ > vÀ] Ìi Ý Ì Ìi ÌiÀ }Ài`iÌð i>` ÕÌ iÛi°  ÕÌ wÀ] Ìi À  > }ÌÞ yÕÀi` ÃÕÀv>Vi ÕÌ >LÕÌ {x ÌV° -Ì>« ÕÌ nV ÀÕ`Ã] ÌÀ>ÃviÀ Ì L>} ÌÀ>ÞÃ] Ìi V >}> vÀ £x ð >ivÀ£x£ÇÃÕÌ}`i° 84 BBC Easy Cook

Pipe an outline ,iÛi Ìi LÃVÕÌà vÀ Ìi Ûi] ÌÀ>ÃviÀ Ì > ÜÀi À>V >` i>Ûi Ì V LivÀi `iVÀ>Ì}° 1Ãi Ìi ÌViÀ V} Ì `À>Ü ÞÕÀ ÕÌi À `iÃ} Ì Ìi LÃVÕÌðiÌÌiV}ÃiÌ°

Add your coloured icing *«i iÕ} ÀÕiÀ V} Ì VÛiÀ Ìi iÌÀi LÃVÕÌ q `½Ì ÜÀÀÞ >LÕÌ Ì Li} i>Ì >Ì Ìà «Ì° 1Ãi > ÌÌ«V Ì ëÀi>` Ìi V} iÛiÞÃ`iÌi>À` V}¼Ü>½°

Do the dots 7i Ìi V} à ÃÌ ÜiÌ] ÕÃi Ìi ÀÕiÀ V} >}> Ì ««i `Ìà q ÌÃ Ü Ã ] i>Û} ÞÕ ÜÌ > ÃÌ ivviVÌ° *« Ìi LÃVÕÌÃ Ì > L>} ÌÀ>Þ >` L>i >Ì Ìi ÜiÃÌÃiÌÌ}vÀÎäÃÌÃiÌ°

COOK SCHOOL BISCUITS

Using vanilla bean paste means that the biscuits will taste as good as they look

BBC Easy Cook 85

HELPFUL HACKS

COOK LIKE A PRO

Simple tips and tricks to make cooking easier Get softer ice cream

Freeze your fruit

Homemade ices are particularly problematic as they usually contain only natural ingredients, which freeze very hard. The solution? This professional trick takes a matter of minutes – but needs to be done earlier in the day.

Freeze berries, banana slices or grapes before packing into containers – they will defrost by lunchtime but keep the lunchbox cool.

1

Take the ice cream out of the freezer to soften at room temperature (set a timer for 10 minutes so you don’t forget). Meanwhile, line a baking tray or Swiss roll tin with a sheet of baking parchment or foil, w`>iÛiëÌvÀ it in your freezer and freeze. When the ice cream has softened, quickly scoop out even balls and place them on the tray. Return to the freezer immediately. When you're ready to eat, serve straight from the freezer – the balls soften rapidly once ÌiÞêÀiÃiÀÛi`° If you’re serving ice cream on a plate rather than in a dish, or on top of something, it will slide around as you take it to the table. Pastry chefs sprinkle a few cake, biscuit or chocolate crumbs underneath the ice cream to give it grip and keep it in place.

2

3 4 5

86 BBC Easy Cook

Mayonnaise in 3 minutes Put 3 egg yolks in a large bowl and whisk with seasoning, a little mustard and a splash of lemon juice or vinegar. Whizz with a stick blender and ÛiÀÞÃÜÞ>``{xäy>ÛÕÀiÃÃ oil – start in drops then a thin stream. Check the seasoning, then serve and enjoy.

COOK SCHOOL HACKS

Make the perfect custard

The wrinkle test When you start making jam, pop a couple of saucers in the freezer. To test for the setting point, spoon a little of the boiled jam onto the cold saucer. After a couple of minutes, gently push your w}iÀÌÀÕ}Ìi>qv the surface wrinkles, it is ready. If not, return to the boil for two minutes, then re-test.

Jazz up your sandwich Haven’t got a panini press or toasted sandwich maker? Necessity can be the mother of invention – so we came up with this brilliant DIY idea instead. Just heat your griddle pan, pop on your sandwich and top with something heavy and heatproof, like a casserole dish. If you’re doing a batch, the dish starts to heat up too, so they get even quicker the more you do!

Put 200ml double cream and 700ml whole milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk 4 large egg yolks, 3 tbsp EQTPƃQWT, 200g caster sugar and 1 tsp vanilla extract. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Serves 8.

The key to success Stir with a wooden spoon, right to the very corners, so that you’ll notice if the custard catches before thickening. If it does, turn down the heat, then carry on patiently until it starts to thicken a little. When it begins to coat the back of your spoon as you lift it out of the custard, it’s nearly ready.

Tip Keep an eye on the heat. Too low and

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9J[DW[HTQ\GPHTWKVCPFXGI! 1 It’s nutritious Although newly picked, ripe, seasonal produce contains high levels of nutrients. Frozen produce often has more vitamins and antioxidants than sold as fresh. Frozen fruit and veg is processed when ripe and ashfrozen to retain maximum nutrients, while fresh are often picked before they’re fully ripe and lose vitamins during transport and storage. 2 It’s handy and you waste less Pre-sliced frozen veg – red peppers, leeks, courgettes – are great time savers, as are frozen chopped onions, crushed garlic and ginger. And did you know you can freeze avocados? So rather than waiting for them ÌÀ«i] ÞÌw`ÌiÞ½ÀiÛiÀÀ«i>`

discoloured, buy avocado that has been prepared and frozen at its peak – less faff and cheaper than fresh. Frozen avocado slices (available from Tesco) can be thrown into smoothies or defrosted in the fridge overnight to make guacamole. 6QIGVVJGDGUVHTQOHTQ\GPRTQFWEG Q Cook straight from frozen. Q Steam or microwave rather than boil to retain nutrients and a crisp, crunchy texture. QƂ``}vÀâiÛi}ÌÌ Ã>wÀiÀÃ]à use cold or gently heated oil when stir-frying. Q Aim to use within six months, as fruit and veg will lose nutrients over time. Q Frozen veg can often be softer than fresh Üi`ivÀÃÌi`]ÃÌêÃ`i> vÀμÕVÃիð BBC Easy Cook 87

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easycook Slow cooker comfort food

Beef & bacon meatloaf ....................................... 68 Black pudding scotch eggs ................................... 8 Cheese & bacon lasagne .................................... 68 Chicken biryani bake ........................................... 71 Chilli queen burger.............................................. 63 Cobb salad........................................................... 65 Coriander chicken parcels ................................... 54 Coronation chicken rice salad ............................. 71 Courgetti Bolognese ........................................... 29 Creamy leek, potato & ham pie.......................... 60 Crispy bacon & sausage carbonara .................... 22 Õ>VÀÕÃÌi` VVi wiÌà ÜÌ V>Õy ÜiÀ tabbouleh ........................................................ 35 À>}À>Ì Ãi«iÀ`½Ã «i ÜÌ >«ÀV Ìà ................. 70  > « À E Li> ÃÌiÜ ...................................... 42 Indian turkey ........................................................ 67 Italian-style pizza .................................................. 26 Lemon & thyme turkey burgers .......................... 31 Marinated chicken burger ................................... 64 Marvellous meatballs........................................... 32 Meatloaf burgers ................................................. 68 Nacho chicken bake ............................................ 16 Nutty chicken curry .............................................. 48 One-pan roasted chicken & potatoes ................ 28 Pepper-crusted steak........................................... 50 Pizza rolls .............................................................. 68 * ÌÀ >ÃÌ }Õi> v Ü ÜÌ V>LL>}i E L>V  .... 10 - ÜÀ >ÃÌ « À à Õ`iÀ .................................... 76 Spanish-style pizza............................................... 26 Speedy lamb & spinach curry ............................. 46 Spicy chicken nasi goreng ................................... 22 Spicy pilaf ............................................................. 71 -ÜiiÌ V ` }Ã.................................................. 16 -ÜiiÌV À i}}vÀi` ÀVi ÜÌ VVi ............... 28 Turkey & potato curry .......................................... 49

Fish & seafood Chilli salmon salad............................................... 71

ÀÕVÞ wà w}iÀÃ............................................. 30 Ài` wà E Ì >Ì VÕÀÀÞ..................................... 67  > «À>Ü E V V ÕÌ VÕÀÀÞ ÜÌ VÕ  ÀVi .... 46 Ài >Ì>VÀÕÃÌi` Ã>  ÜÌ iÌà ............... 18 Pea & curry rice.................................................... 71 * wÃL>à  ëVÞ iÌ }À>ÛÞ ........................ 29 *À>Ü E «i> ÃÌÀvÀÞ.............................................. 71 ->Ì E «i««iÀ ÃμÕ` ÜÌ ->à ëVÞ `«........ 51 Smoked haddock & celeriac salad...................... 76

Spooky ideas to scare the kids

October issue

ON SALER

29 SEPTeEtoMdBayE Subscrib – see p38

90 BBC Easy Cook

Vegetarian ƂÕLiÀ}i À à ÜÌ ë>V E ÀV ÌÌ>................ 69 >V Li> à L>  `ià ÜÌ ÕÃÀ Ã........ 14

V«i> vÀÌÌiÀÃ ÜÌ V ÕÀ}iÌÌi Ã>>` ................ 22

« Ìi Li> V ÜÌ L>i` i}}Ã ................. 22 Courgette & quinoa stuffed peppers ................. 14 Cumin, carrot & roasted butternut squash bisque .. 36 No-oven pizza ...................................................... 14

, >ÃÌi` ÃÜiiÌ « Ì>Ì ] «Õ « E iÌ Ã Õ«... 40 Roasted tomato & cheddar rice.......................... 15 Sri Lankan runner bean curry............................... 48 Tomato & chickpea bake..................................... 30 Traditional margherita ......................................... 26 Veggie bean burger ............................................ 62 Veggie pizza......................................................... 26

Sides & extras Aïoli ...................................................................... 65 Bean & feta dip.................................................... 14 Byron sauce.......................................................... 64 Cheesy broccoli ................................................... 69 Chipotle mayo ..................................................... 63 Corn relish............................................................ 16 Àii Li>à ÜÌ i  E Ì......................... 60 Homemade croutons .......................................... 10 Honey-roasted carrots......................................... 76 Late-summer tomato & carrot salad ................... 60 Little Gem & pea salad........................................ 60 Mayonnaise.......................................................... 86 Mustard mash ...................................................... 76 *ÕÀ«i ëÀ ÕÌ} LÀ VV  ÜÌ }>ÀV] V E pomegranate................................................... 42 Quick pickled cabbage ....................................... 76 Roasted tomatoes ............................................... 18

Sweet treats Apricot & blueberry crumble cake...................... 81 Apricot compote ................................................. 70 >iÜi ÌÀyiÃ..................................................... 83 Best-ever apple crumble..................................... 80 Energy nuggets ................................................... 70 Ice cream bombe ................................................ 83 i  ViiÃiV>i ÜÌ L>i` «Õ Ã E blackberries ..................................................... 61 Lighter treacle tart ................................................. 6 Mini choc-orange cheesecake tarts .................... 83 No-bake plum crumble ....................................... 80 Nut & spice palmiers ........................................... 54 Pear & blackberry crumble.................................. 80 Pepper bourbon chocolate pots......................... 51 *i>««i V>ÀÀ Ì V>i ÜÌ «>ÃÃ vÀÕÌ coconut frosting............................................... 36 *ÃÌ>V ] V>À`> E ÜÌi V V >Ìi V>i.... 52 * Ã Vi VÀi> Ã>`ÜViÃ................................. 83 9 ÀÃÀi «>À E L>VLiÀÀÞ ÌÀyi ..................... 76 Perfect custard..................................................... 87 ->Ìi` V>À> i ÌÀÕvyiÃ......................................... 83 Softer ice cream................................................... 86 Spiced crumble.................................................... 80 Fancy iced biscuits............................................... 84

Drinks Banana breakfast smoothie................................. 48 Drivers’ punch...................................................... 60 Cranberry & vodka blush..................................... 83

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