BBC Easy Cook 2017-102

102 refreshing recipes you’ll love from

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Finger lickin’ pork, lamb & veal

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Mince-spiration! Trendy brekkies Eurovision cocktails Great British curries ...and ooodles more!

Welcome

My sons don’t get to see their granddad as much as he – or they – would like. We live in London; he lives in Manchester. It’s the price of modern living. But whenever we do visit, there are a number of rituals we like to follow: 1. We go to the pub and talk rubbish 2. We play pool – and my sons always win 3. I cook my dad something new As a man of a certain generation (he’s 80 this Keith with his father and two son year), he finds ‘exotic’ food a challenge. He lives s alone after my mum died seven years ago – his staple diet now being meat ‘n’ two veg – so I like to cook him meals that go beyond his comfort zone. I’m delighted to say that he devours every morsel with relish (or ketchup!). Recently, I cooked this delicious Parmesan spring chicken. ‘Smelly’ cheese wouldn’t have been his first choice, but he loved it. Give it a whirl – and introduce one of your loved ones to the super-easy offerings we have in the magazine this month.

Keith Kendrick Editor

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

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Parmesan spring chicken ‘This takes just 10 minutes to prepare – perfect for an impatient chap like my old man.’ Heat grill to medium and line the grill pan with foil. Beat 1 egg white on a plate with a little salt and pepper. Tip the 5 tbsp freshly grated parmesan onto another plate. Dip 4 boneless chicken breasts in the egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp. Meanwhile, boil 400g new potatoes, cut into cubes, for 10 mins. Add 140g frozen peas vÀ Ìi w> Î Ã] Ìi `À>° /ÃÃ the vegetables with a good handful of spinach leaves, 1 tbsp white wine vinegar, 2 tsp olive oil and seasoning to taste. Divide between four warm plates, then serve with the chicken. Serves 4.

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Subscribe Our promise to you We know how busy you are, so the recipes in Easy Cook are designed to make life easier

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Pancetta avocado soldiers

Q We keep the ingredients lists as short as possible, and preparation times to a minimum. Q All our recipes are costed – using prices from a mid-range supermarket – to help you to manage your family budget. Q To save you time during the week, many of our recipes use ingredients you might already have in your storecupboard or fridge. Q As you have more time at the weekend, we help you to stretch your skills, and try new techniques with step-by-step cookery classes. Q All our recipes are analysed for their calorie, v>Ì >` Ã>ÌÕÀ>Ìi` v>Ì VÌiÌ LÞ > μÕ>wi` nutritional therapist to help you and your family to maintain a balanced diet.

EDITORIAL Editor Keith Kendrick Senior Art Editor Gareth Jones Sub Editor Marianne Voyle BBC GOOD FOOD Editor-in-Chief Christine Hayes ADVERTISING Advertising Director Jason Elson (020 7150 5030) Group Head, Brand Catherine Nicolson Trading Advertising Manager Anna Priest Sales Executive Krystan Irvine Senior Partnerships Executive Rachel Dalton Partnerships Executive Elorie Palmer MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Marketing Executive Amy Donovan Reader Offers Manager Liza Evans Direct Marketing Manager Natalie London Direct Marketing Executive Charlie Knockton Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Head of Production Koli Pickersgill Production Manager Kate Gristwood Senior Production Coordinator Leanda Holloway Senior Reprographic Technician Darren McCubbin Reprographic Technician Jonathan Shaw Head of Ad Services Sharon Thompson Senior Ad Services Coordinator Sarah Barker SYNDICATION Director of International Licensing & Syndication Tim Hudson IMMEDIATE MEDIA CO CEO Tom Bureau Group Publishing Director ƂwiiÜÃ Publishing Director Simon Carrington BBC WORLDWIDE President, BBC Worldwide UK and ANZ Marcus Arthur Director of Consumer Products & Publishing Andrew Moultrie Director of Editorial Governance Nicholas Brett Publishing Director Chris Kerwin Publishing Coordinator Eva Abramik [email protected] We make every effort to ensure the accuracy of the prices displayed in BBC Easy Cook magazine. However, they can vary once we go to print. Please check with the appropriate retailers for full details. Nutritional analysis includes listed ingredients only and excludes optional ingredients such as salt. It is measured per portion. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit bbcgoodfood.com, email [email protected] or write to Christine Hayes, Editor-in-Chief, BBC Worldwide, Television Centre, 101 Wood Lane, London W12 7FA

BBC Easy Cook magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company .KOKVGF$$%9QTNFYKFGoURTQƂVUCTGTGVWTPGFVQVJG BBC and help to fund new BBC programmes. © Immediate Media Company London Limited, 2017

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BBC Easy Cook

May 2017

EVERYDAY

Thai 12 TRENDY BREAKFASTS coconut Start the day with something new soup with our modern breakfast twists 14 DINNER ON A BUDGET Quick and simple weeknight meals 42 15-MINUTE VEGAN that won’t break the bank You’ll be surprised by how quick 22 JUST 5 INGREDIENTS and delicious these dishes are Less shopping, less money, less fuss 46 SOLO DINNERS 25 MAKE MORE OF MINCE Enjoy some me-time with our fuss-free Four new ways to use a pack of mince meals for one 28 FULL OF BEANS! 53 SATURDAY NIGHT CURRY Make a meal out of a can of beans Try Anjum Anand’s Tandoori chicken and Dan Toombs’ simple curries 30 FEELGOOD SALADS Perfect for picnics and packed lunches 61 CHILL-OUT LOLLIES Bask in the sunshine with yogurt pops 33 GET YOUR 5-A-DAY Make our one-day menu to hit your target 62 EUROVISION FEAST Be the host with the most this year 34 /+)7'.5  /'#.5 Meet Miguel Barclay, the Instagram chef 66 GO GREEK who makes mouthwatering meals for £1 Maria Elia’s easy Greek menu for four 38 CHOP-CHOP! 72 SUNDAY ROAST Fancy chops for dinner? We've Roast beef and a parsnip & potato got everything covered... bake to make this your best one yet

EASY COOK MAY

72

Roast beef & gravy

32

Packed lunches

76

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easy offer 27 Save on a selection of award-winning Donald Russell steaks

BAKING

ALSO IN THIS ISSUE

76 BANK-HOLIDAY BAKING Sweet treats you can make in one hour 81 DOUGHNUT MUFFINS Baking hybrids are all the rage, so give some ‘duffins’ a try 82 FOOTBALL CAKES Treat the football fan in the family to an extra-special sporty cake

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

Make our cover recipe!

50 SUBSCRIBE Don’t miss a single issue of Easy Cook 86 6 HELPFUL HACKS Cooking tips and tricks that will make life a lot easier! 89 RECIPE INDEX Find all the recipes in this issue 90 MY FAVOURITE THINGS Read our interview with Anjum Anand

28

Ham & potato hash

Frozen berry & ginger nut yogurt pops, p61 BBC Easy Cook

5

MAY SHOWSTOPPER

fun pies that the kids can help to make Peach Melba pop pies Makes 12 Q Prep 30 mins Q Cook 20 mins Q 43p a portion Q 330 kcals, fat 17g, sat. fat 6g, sugars 18g Q

200g raspberries 410g can peach slices in fruit juice, drained and chopped 1 tbsp cornflour 1 tbsp honey 2 x 320g shortcrust pastry sheet 1 egg, beaten 150g icing sugar freeze-dried raspberries or sprinkles, optional 1 Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine. 2 Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is 6

BBC Easy Cook

nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months. 3 Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.

NEWS SEASONAL

BBC Easy Cook

7

Seasonal food ideas News snippets Kitchen must-haves Alex loves leftovers! ‘Thanks to being married to a baker, we always have brioche in the cupboard, so this is my take on a bread and butter pudding.’ Alex Hollywood

White chocolate & raspberry brioche pudding Q Q

Serves 4–6 Prep 20 mins Q Cook 25-30 mins

3 large eggs 300ml double cream 300ml crème fraîche 100ml milk 1 tbsp caster sugar a little vanilla extract 1 x 600g brioche loaf 120g white chocolate buttons around 300g raspberries 1 Preheat the oven to 170C/150C fan/gas 3. Lightly whisk the eggs, cream, crème fraîche, milk, sugar and vanilla together. 2 Cut the brioche into 2cm chunks and scatter half into a buttered 30 x 20cm ovenproof dish along with half the chocolate buttons and raspberries. Repeat this once more. 3 Pour over the cream and egg mixture, press down lightly then bake for 25–30 mins or until golden. If the chocolate starts to burn reduce the heat a little. Serve warm with some cream or custard.

Recipe adapted from Cooking Tonight by Alex Hollywood (£25, Hodder & Stoughton)

What’s in season right now?

ASPARAGUS 8

BBC Easy Cook

AUBERGINE

BLACKCURRANTS

Fruit and veg to inspire your cooking

BROAD BEANS

CARROTS

GLOBE ARTICHOKE

NEWS THIS MONTH

Lyons Coffe In a hurry? M vÕÃÃvÀii wÌiÀ with these ha bags. £2.60, and Morrison

Waitrose 1 Raspberry & Rose Eclairs Pack some of these into your picnic bag. £2.50, Waitrose

Theping hop st GREAT BUYS UNDER £4

HAVE YOU TRIED...

Sheep cheese? Cheese made using sheep’s milk is a great alternative to cow’s milk as it generally contains more protein, as well as various nutrients and vitamins A, B and E. We love this one from Delamere Dairy – it’s mild with a similar texture to cheddar. Delamere Dairy Sheep Cheese, £3.75, Ocado

HEALTH NEWS

Are roast potatoes a cancer risk?

Carrot, Ginger & Turmeric Hummus Perfect with veg sticks for healthy snacking. £3, chicp.co.uk

Nutri-Brex A gluten-free cereal is a bit more expensive than your usual brand, but you get a lot for your money. £3.79 for 24, Sainsbury’s, Tesco and Asda

On our bookshelf This month’s family-friendly reads Lizzie Loves: Healthy Family Food by Lizzie King (£20, Trapeze) This book comes with a nutrition section so you can see how much your child should be eating, and smart ways to reduce their sugar intake. Even the fussiest eaters will love these healthy recipes! Try this Ham & red pepper buckwheat pizza

GOOSEBERRIES

LAMB’S LETTUCE

Too Good To Waste by Victoria Glass (£14.99, Nourish) Imagine how much money you could save annually if you in your fridge. That’s why we love this book – it’s full of recipes for decandent meals using leftovers. Try these Nutmeg rice tart & Mashed potato sponge cake

RADISH

STRAWBERRIES

When starchy foods such as bread and potatoes are cooked for long periods at a high temperature, the natural chemical acrylamide forms. When these foods are cooked (fried, baked, roasted, toasted or grilled) to above 120C, they naturally form acrylamide. Acrylamide is produced as part of the cooking process and improves taste. Although it is a naturally occurring chemical that has always been present in food, there have been recent concerns that increased exposure can cause adverse effects to health. What should you do? The NHS advice states that it's possible that prolonged exposure through eating acrylamide-rich food for many years is a potential

TOMATOES

risk factor, and points out that The World Health Organisation describes acrylamide as ‘probably carcinogenic to humans’. But it also cautions that the risk of developing cancer through acrylamide is currently unknown, especially when compared to other lifestyle factors such as being overweight. Ensure other dietary and lifestyle guidelines are followed to stay healthy.

GETTY IMAGES, BBC GARDENERS’ WORLD MAGAZINE/PAUL DEBOIS

Emily Apple Crisps Great for the kids’ lunchbox, these onthe-go snacks count towards your 5-a-day. 89p for small bag, Holland & Barrett and Ocado

WATERCRESS BBC Easy Cook

9

MARY BERRY’S QUICK TIPS

How to bake cakes like a pro Q

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Different cakes require different tins depending on the ingredients and how quickly you want the heat to get to the mix. Don’t assume that just because you’ve got an expensive tin it will be the right one for what you’re baking. Read the recipe properly and don’t start something until you know you have the right equipment.

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In season Strawberries Use some of your seasonal strawberries to make a batch of this easy No-cook strawberry jam. It’s much lower in sugar than traditional jam, so it’s great for kids to have on toast!

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Blend three quarters of the fruit and roughly chop the rest. Add the rest of the ingredients. Mix well and leave for 1 hr, stirring occasionally, until thickened. Store in a sterilised jar in the fridge for up to 4 days or can be frozen for up to 1 month.

Prep 15 mins plus chilling No Cook

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When adding too much, ÞÕ½ w` ÞÕÀÃiv ÜÌ something that rises and falls quickly, and will end up drying out the cake. It’s a fantastic ingredient, but it does need to be treated with some respect!

1P VTGPF Matcha >ÌV>] > wi }Àii Ìi> powder, has been produced and consumed in Japan for centuries. Buddhist monks used it to help them stay calm and alert during meditation. Its vivid green colour comes from the high levels of chlorophyll produced by growing the tea leaves in the shade, a method that also boosts antioxidants.

6JG JGCNVJ DGPGƂVU With 10 times the antioxidants of regular green tea, it graduated from simply being combined with water to being sold in health-food stores as a superfood for use in baking. 9JGTG VQ GCV Try Shackfuyu’s soft-serve matcha ice cream with kanako French toast, and Japanese matcha café Tombo. 6T[ Matcha breakfast bowl, p12.

Eleanor from Renfrew in Scotland made the White chocolate & raspberry cake from our March issue. We’d love to see photos of your favourite Easy Cook makes and bakes. Contact us via: Instagram @easycookmag

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4-INGREDIENT DINNER Cook the penne pasta following pack instructions. ÀÞ Ìi Ã> wiÌà vÀ 4-6 mins with the tomatoes  ÌiÀ ° > i Ìi wà  the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated. Serves 2.

10 BBC Easy Cook

2 skinless UCNOQPƂNNGVU

200g penne

80g bag spinach

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NEWS THIS MONTH

Crispy gluten-free YCHƃGU YKVJ QQ\[ cheese & tomato

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Serves 2 Q Prep 10 mins Q Cook 20 mins

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QT XGIGVCTKCP CNVGTPCVKXG I ITCVGF RCTOGUCP QT XGIGVCTKCP CNVGTPCVKXG 2 large eggs  URTKPI QPKQP ƂPGN[ EJQRRGF  VUR &KLQP OWUVCTF  VDUR EJQRRGF EJKXGU  VDUR EJQRRGF RCTUNG[  NCTIG VQOCVQGUVJKEMN[UNKEGF  VDUR UWICT VDURQNKXGQKN 1 *ÕÌ Ìi }À>Ìi` V>ÕyÜiÀ Ì > Ã>ÕVi«> with 2 tbsp of water, bring it to the boil and cook until the water evaporates. The V>ÕyÜiÀ «iVià ÃÕ` Li Ìi`i° v Ì] add 1 tbsp of water and cook this water off too. 2 Put 100g of the mozzarella into the bowl of a food processor, along with the cooked V>ÕyÜiÀ] Vi``>À] «>ÀiÃ>] i}}Ã] ëÀ} onion, mustard and herbs. Blend until smooth. 3 i>Ì Õ« > Ü>vyi À] Ìi ë  Ìi batter, making sure not to overload it. Cook for 8 mins in an electric iron until golden. Meanwhile, heat the grill to a high heat. Lay the tomatoes on a baking sheet, sprinkle them with the sugar, drizzle over the olive oil and season. Grill for 10 mins or until soft. Transfer to a plate and add tomatoes on top of 2 of them. Sprinkle over the remaining mozzarella >`«ÀiÃÃÌiÌiÀÜ>vyiÃ`ÜÌ«°

Recipe adapted from Melts by Fern Green (£12.99, Hardie Grant). Photography ©Jacqui Melville. BBC Easy Cook 11

Start the morning well

Wake up your tastebuds! We’ve given breakfast favourites a modern twist Matcha breakfast bowl Serves 2 Prep 15 mins Q No Cook Q £1.56 a portion Q 261 kcals, 11g fat, 8g sat. fat, 26g sugar Q

Wake up to BBC Breakfast this weekend from 6am

Q

300g natural yogurt 1 tbsp matcha powder (available at Holland & Barrett) 2 tsp maple syrup 1 kiwi, sliced 1 peach, sliced 100g blueberries 20g coconut flakes, toasted Mix the natural yogurt with the matcha powder and maple syrup, and divide between two bowls. Top with the sliced kiwi, peach and blueberries. Sprinkle over the coconut flakes just before serving.

Soft-boiled eggs with pancetta avocado soldiers Serves 2 Prep 10 mins Q Cook 5 mins Q £1.56 a portion Q 517 kcals, 46g fat, 14g sat. fat, 0g sugar Q Q

4 eggs 1 tbsp vegetable oil 1 ripe avocado, cut into slices 100g smoked pancetta rashers

1 Bring a large saucepan of salted water to the boil. Carefully drop the eggs into the water and boil for 5 mins for runny yolks. 2 Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp. 3 Serve the boiled eggs in egg cups with the pancetta avocado soldiers on the side for dipping.

12 BBC Easy Cook

EVERYDAY BREAKFAST

Makeover your eggs with yÕvvÞÜ>vyià & a Marmite hollandaise

Ricotta strawberry French toast Serves 2 Prep 10 mins Q Cook 20 mins Q £1.31 a portion Q 540 kcals, 21g fat, 12g sat. fat, 29g sugar Q Q

1 large egg, beaten 300ml milk 1 tsp vanilla extract 4 slices thick-cut white bread 2 tbsp butter 50g ricotta 2 tbsp honey 100g strawberries, some sliced, some halved 2 mint sprigs, leaves picked

Marmite eggs Benedict with waffles Serves 2 Prep 15 mins Q Cook 10 mins Q £1.39 a portion Q 639 kcals, 40g fat, 21g sat. fat, 6g sugar Q

1 In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.

Q

2 Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter.

5 large eggs, 1 separated 75g plain flour pinch of bicarbonate of soda ½ tbsp butter, melted 150ml full-fat milk 50g cheddar (or vegetarian alternative), grated 100g shop-bought hollandaise sauce 2 tsp Marmite handful chives, snipped

3 Halve the toast on the diagonal and spread each slice with the ricotta. Drizzle over the honey and a pinch of flaky sea salt, and arrange some sliced strawberries in a fan across the toast. Decorate the plate with the halved strawberries and mint.

1 Heat the waffle maker following manufacturer’s instructions. Whisk

1 egg white to stiff peaks. In a separate bowl, combine the flour, bicarb and ½ tsp salt. Add the egg yolk, melted butter and milk, and whisk to a smooth, thick batter. Stir in the cheese, then carefully fold in the egg white. 2 Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into the waffle maker and cook for 5 mins. Put the waffles on a baking tray in the oven for 5 mins to keep warm. 3 Meanwhile, poach the remaining eggs on a low heat for 3 mins for runny yolks. Heat the hollandaise following pack instructions and stir through the Marmite. Top the waffles with the poached eggs and hollandaise sauce and snipped chives. BBC Easy Cook 13

JUST 15 MINS PREP TIME

Try these wallet-friendly dinners for you and your family

99p

a portion

Chorizo & rosemary pearl barley risotto Q

1 Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden. Remove and set aside.

225g chorizo ring, sliced 1 onion, finely chopped 1 garlic clove, finely chopped 300g pearl barley 400g can chopped tomatoes with sliced olives 1 litre hot chicken stock, made with 1 stock cube 2 stalks rosemary, leaves chopped

2 Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with extra water as you go. Season and stir in the rosemary and chorizo to serve.

Serves 4 Prep 15 mins Q Cook 40 mins Q 99p a portion Q 497 kcals, 15g fat, 6g sat. fat, 6g sugar Q

14 BBC Easy Cook

EVERYDAY BUDGET

Pizza baked potato Serves 4 Prep 5 mins Q Cook 25 mins (microwaved) Q 95p a portion Q 415 kcals, 14g fat, 6g sat. fat, 6g sugar Q Q

4 baking potatoes 1 tbsp olive oil ½ red onion, finely chopped 1 garlic clove, crushed 60g pack sliced pepperoni, torn 400g can chopped tomatoes ½ x small pack basil leaves, shredded 100g grated mozzarella 1 Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside. 2 While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

95p

a portion

Top your jacket spuds with cheese, tomato, pepperoni & basil

BBC Easy Cook 15

Corned beef hash Q

1 Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.

500g potatoes, peeled and chopped 2 tbsp vegetable oil 1 onion, roughly chopped 340g can corned beef, cut into cubes 2 tbsp Worcestershire sauce baked beans, and a little curly parsley, roughly chopped, to serve (optional)

2 Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to beak up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Serves 4 Q Prep 10 mins Q Cook 25 mins Q 89p a portion Q 333 kcals, 15g fat, 6g sat. fat, 5g sugar

A thrifty storecupboard supper of fried potatoes and corned beef

89p

a portion

16 BBC Easy Cook

EVERYDAY BUDGET

Spicy sausage & bean one-pot Serves 4 Prep 5 mins Q Cook 20 mins Q 88p a portion Q 524 kcals, 29g fat, 10g sat. fat, 15g sugar

1 Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.

1 tbsp vegetable oil 1 onion, thickly sliced 8 Cumberland sausages 1 fat garlic clove, crushed 2 x 400g cans kidney beans in chilli sauce 2-3 sprigs curly parsley, chopped

2 Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins until cooked through. Season and sprinkle with the chopped parsley to serve.

Q Q

88p

a portion

BBC Easy Cook 17

EVERYDAY BUDGET

Smoked haddock & creamed corn curry Serves 4 Prep 10 mins Q Cook 30 mins Q 99p a portion Q 332 kcals, 13g fat, 1g sat. fat, 8g sugar Q Q

325g can sweetcorn 1 tbsp vegetable oil 1 onion, roughly chopped 1 tbsp mild curry powder 1 garlic clove, crushed 1 x 50g sachet creamed coconut, chopped 4 frozen smoked haddock fillets cooked rice, to serve

1 In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside. 2 Heat the oil in a large lidded frying pan and cook the onion for 2-3 mins to soften. Add the curry powder and garlic and cook for 1 min more until fragrant. 3 Tip the creamed coconut into the pan with 300ml water, stirring until the creamed coconut dissolves. Add the puréed sweetcorn and bring to the boil. Place the haddock fillets in the sauce, then reduce the heat to a simmer. Cover and cook for 20 mins, or until the fish is cooked through. Season and serve with rice.

Everyone will love this budget-friendly, creamy ƂUJEWTT[EQQNGFFQYPYKVJEQEQPWVUYGGVEQTP

99p

a portion

18 BBC Easy Cook

Butter bean, chorizo & spinach baked eggs Serves 2 Prep 5 mins Q Cook 15 mins Q £1.59 a portion Q 504 kcals, 29g fat, 9g sat. fat, 6g sugar Q Q

½ tbsp olive oil 1 red onion, sliced 1 garlic clove, chopped 1 tsp chilli flakes 100g chorizo, sliced into thin rounds 400g can butter beans, drained 100g spinach 4 medium eggs small handful coriander (optional) 1 Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.

2 Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat. 3 If your pan isn’t ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.

£1.59 a portion

Satisfying and made in one pan. Less washing-up and more flavour!

BBC Easy Cook 19

91p

a portion

Whip up this tomatobased Italian pasta supper in 20 mins

Pilchard puttanesca Serves 4 Q Prep 10 mins Q Cook 10 mins Q 91p a portion Q 510 kcals, 19g fat, 3g sat. fat, 6g sugar

1 tbsp tomato purée 425g can pilchards in tomato sauce 70g pack dried black olives with herbs (we used Crespo), roughly chopped shaved parmesan, to serve

1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the dried black olives and continue to cook for a few more mins.

300g spaghetti 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped

1 Cook the spaghetti following pack instructions. Heat the olive oil in a non-stick frying pan and cook the chopped onion, crushed garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for

2 Drain the pasta and add to the pan with about 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with some shaved parmesan.

Q

20 BBC Easy Cook

EVERYDAY BUDGET

Scandi meatballs Serves 4 Prep 5 mins Q Cook 30 mins Q 96p a portion Q 302 kcals, 23g fat, 8g sat. fat, 4g sugar Q Q

1 tbsp vegetable oil 12 beef meatballs 1 onion, finely chopped 1 garlic clove, finely chopped 294g can condensed mushroom soup ½ x small pack dill, roughly chopped 2 tsp mustard – French, wholegrain, or whatever you have in your cupboard mashed potato and cooked cabbage, to serve

1 Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp. 2 Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.

Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill

96p

a portion

BBC Easy Cook 21

**JUST 5 INGR ----------------Minimum shopping. Maximum flavour! -----------------

1 PORTION

Cheesy onion pizza

1 PORTION

£1.10

TIP

Courgette fritters

If you’re really pushed for time, mix a little balsamic vinegar into a jar of ready-caramelised onions instead of cooking your own. We like The English Provender Co’s Very Lazy Caramelised Red Onions, £1.79/200g.

Q

Serves 2 Q Prep 5 mins Q Cook 15 mins Q £1.10 a portion Q 355 kcals, 15g fat, 6g sat. fat, 8g sugar

1 Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a medium heat and add 1 tbsp oil. Cook the onions with the lid on for 10 mins, stirring every now and again, until soft and caramelised. Stir in the balsamic vinegar. Season well.

2 red onions, sliced 1 tsp balsamic vinegar 30cm ready-made pizza base 100g log goat’s cheese, sliced

2 Put the pizza base on a baking sheet. Spoon the caramelised onions over the base and top with slices of goat’s cheese. Bake in the oven for 5-8 mins, until the goat’s cheese has melted and the base is crisp.

Q

22 BBC Easy Cook

£1.05

Serves 2 Prep 10 mins Q Cook 5 mins Q £1.05 a portion Q 177 kcals, 10g fat, 3g sat. fat, 3g sugar Q

2 medium courgettes, grated 2 tbsp self-raising flour 25g parmesan (or vegetarian alternative), finely grated 170g tub roasted red pepper houmous, to serve 1 In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten. 2 Heat a non-stick frying pan over a medium heat and add 1 tbsp olive oil. Fry the fritters for about 2-3 mins on each side until golden brown. Serve straight away with the roasted red pepper houmous.

EVERYDAY 5 INGREDIENTS

EDIENTS > Spanish eggs with chorizo & peppers Serves 4 Prep 10 mins Q Cook 30 mins Q £1.09 a portion Q 415 kcals, 24g fat, 7g sat. fat, 11g sugar Q Q

1 PORTION

£1.34

500g baby new potatoes 2 onions, sliced 2 red peppers, deseeded and cut into strips 200g cooking chorizo, sliced 4 eggs 1 Steam the baby new potatoes for about 15-20 mins or until cooked. 2 Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate. 3 Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season. 4 Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

1 PORTION

£1.09

Sweet glazed pork Serves 4 Q Prep 5 mins plus 10 mins marinating Q Cook 10 mins Q £1.34 a portion Q 218 kcals, 6g fat, 2g sat. fat, 10g sugar Q

2 tsp Chinese five-spice powder 3 tbsp clear honey splash orange juice 4 pork loin steaks or chops, trimmed of fat 4 heads of bok choi, halved lengthways 1 Mix the Chinese five-spice powder, clear honey and enough orange juice to loosen, then smear all over the trimmed pork chops. Leave to marinate for about 10 mins at room temperature.

2 Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through. 3 Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

Turn it into a stir-fry Quick pork with veg Make the marinade as above. Slice the pork into strips and fry in a hot wok with 1 tbsp oil for about 4 mins, then tip onto a plate. Add another tbsp oil, then stir-fry a 300g pack stir-fry vegetables for 3 mins. Pour over the marinade, add the pork and any juices, then stir to coat. Serve with noodles or rice. BBC Easy Cook 23

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Visit the Taj Mahal | Sleep in Indian Palaces | Finish in the Pink City of Jaipur

Join the next Women V Cancer cycle challenge in India and raise funds to fight breast, cervical and ovarian cancers For more information and to register online:

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lifechangingevents

EVERYDAY MINCE

Lamb & fennel spaghetti Bolognese

Indian beef keema with carrots & potatoes

Cut out & keep

ir p s a e t i c on n i ! M rm one of your regular staples o f s n a r T

Thai coconut soup with turkey meatballs

Crispy pork tacos with pineapple salsa BBC Easy Cook 25

EVERYDAY MINCE

Lamb & fennel spaghetti Bolognese Serves 4 Q Prep 10 mins Q Cook 30 mins Q £1.81 a portion Q 665 kcals, 25g fat, 9g sat. fat, 10g sugar Q

2 tbsp olive oil 500g pack lean minced lamb 2 fennel bulbs, core removed, chopped  ICTNKE ENQXGU ƂPGN[ EJQRRGF  VDUR ƂPGN[ EJQRRGF TQUGOCT[ 2 x 400g cans peeled plum tomatoes 10 olives, halved 350g dried spaghetti (or gluten-free alternative) grated parmesan and green salad, to serve (optional) 1 In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.

Indian beef keema with carrots & potatoes Serves 4 Prep 10 mins Q Cook 20 mins Q 99p a portion Q 351 kcals, 16g fat, 6g sat. fat, 9g sugar Q Q

2 Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened. 3 While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.

1 tbsp vegetable oil 500g pack lean minced beef  NCTIG QPKQP ƂPGN[ EJQRRGF 2 garlic cloves, chopped  VDUR ƂPGN[ EJQRRGF IKPIGT  VDUR JQV EWTT[ RQYFGT 1 large potato, cut into 3cm chunks 2 carrots, cut into 3cm chunks 1 tbsp tomato purée 500ml vegetable stock basmati rice, fresh coriander and mango or lime EJWVPG[VQUGTXG 1 Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks.

Remove from the pan, discarding all the fat, and set aside. 2 Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, coriander, and chutney.

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Serves 2 Q Prep 10 mins Q Cook 15 mins Q £2.76 a portion Q 537 kcals, 29g fat, 15g sat. fat, 9g sugar

Q

½ small pack coriander, stems chopped, leaves reserved 1 garlic clove I VWTMG[ OKPEG  VDUR ƂUJ UCWEG  VDUR 6JCK VQO [WOQTTGF EWTT[ RCUVG 400ml can low-fat coconut milk 500ml chicken or vegetable stock zest and juice 2 limes I RCEM UVKTHT[ XGIGVCDNGU 200g pack cooked egg or rice noodles

500g lean pork mince 1 small onion, chopped 2 tsp each ground cumin and smoked paprika 2 tbsp soft brown sugar 2 tbsp cider vinegar 200ml passata ½ small pineapple, peeled, cored and diced 1 red onion, diced ½ small pack coriander, chopped crisp taco shells, salsa, chipotle, Tabasco or chilli sauce, and soured cream (optional), to serve

Serves 4 Prep 15 mins Q Cook 15 mins Q £1.46 a portion Q 320 kcals, 13g fat, 5g sat. fat, 24g sugar

Q

1 Put the chopped coriander stems and garlic in a food «ÀViÃÃÀ] «ÕÃi ÕÌ wiÞ chopped, add the turkey and £ Ìë v Ìi wà Ã>ÕVi] >` Li` again. Roll into meatballs about 3cm in diameter.

26 BBC Easy Cook

Q

2 In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest >` ÕVi] >` Ài>} wà sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through. 3 Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.

1 Heat a non-stick frying pan, and fry the mince and onion with some seasoning until brown and cooked through, about 5 mins. Drain off the excess fat. Add the cumin, smoked paprika, sugar,

vinegar and passata. Cook for 10 mins on a medium heat, then season to taste. 2 Mix the pineapple, onion and coriander together. Heat the tacos following pack instructions. Serve the mince in the taco shells with the salsa, Tabasco, and soured cream, if you like.

Make it vegetarian The Bolognese, keema and tacos can all be made as veggie dishes – just swap the lamb, beef or pork for soya mince.

Save 50% on delicious, award-winning steaks

Get something extra special for the barbecue this summer

Only £29

(rrp £58) Free delivery

Donald Russell is an award-winning traditional butcher, based in the farming town of Inverurie, Aberdeenshire. It has supplied some of the nation’s most prestigious restaurants >` Vivà ÜÌ Ìi wiÃÌ }À>ÃÃvi` Liiv >` lamb for which it is renowned. Matured for up to 35 days and hand cut by expert butchers, it shock-freezes its products to lock in the «ÌÕ y>ÛÕÀ >` μÕ>ÌÞ° "ÛiÀ Ìà {ä Þi>Àà in business, it has held the Royal Warrant since 1984 for supplying the Queen and the royal households, and has grown into the UK’s leading mail order and online butcher.

The Traditional Steak Selection 2 sirloin steaks 190g each 2 ribeye steaks 190g each Q 1 pavé rump steak 150g Q 4 pavé rump medallions in pack of 4, 240g per pack Q 6 mini-steak burgers in pack of 6, 270g per pack Q 4 pork sausages in pack of 4, 280g per pack Plus FREE Meat Perfection cooking guide worth £8 Q Q

Ordering is easy Call 01467 629666* quoting ECM1701 or visit donaldrussell.com/ECM1707

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Terms & conditions Donald Russell Ltd, Harlaw Road, Inverurie, Aberdeenshire, Scotland, AB51 4FR. *Lines open Monday to Friday 8am 8pm, Saturday 9am 4pm and Sunday 10am 4 pm. Strictly limited to one per household. Free delivery is available for UK mainland only. Additional surcharges may apply, please call for more information. Selected EU countries call us to discuss. Cannot be used in conjunction with any other Donald Russell offer. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Easy Cook) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.

BBC Easy Cook 27

Beanz mealz Great ways to use up cupboard-dwelling baked, pinto and butter beans Mexican chicken stew with rice & beans Serves 5 Prep 25 mins Q Cook 30 mins Q £2.66 a portion Q 361 kcals, 5g fat, 1g sat. fat, 14g sugar stew only Q Q

1 tbsp olive oil 1 onion, sliced 2 red peppers, deseeded and chopped into large chunks 3 tbsp chipotle paste 2 x 400g cans chopped tomatoes 4 skinless chicken breasts 140g long grain rice

400g can pinto beans, drained small pack coriander, most chopped, a few leaves left whole juice 1 lime 1 tbsp sugar natural yogurt, to serve 1 Heat the oil in a deep frying pan and fry the onion and peppers for a few mins until softened. Stir in the chipotle paste for 1 min, followed by the tomatoes. Add the chicken breasts, with up to a tomato can-full of water to cover them, then gently simmer, turning occasionally, for 20 mins until cooked through.

2 Meanwhile, bring a large saucepan of water to the boil. Add the rice and cook for 12-15 mins until tender, or following pack instructions, adding the beans for the final minute. Drain well and stir in the coriander and lime juice, then check for seasoning and keep warm. 3 Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar, then season. Scatter with coriander and add a dollop of yogurt before serving.

Ham & potato hash with baked beans & healthy ‘fried’ eggs Serves 4 Prep 10 mins Q Cook 25-30 mins Q 98p a portion Q 499 kcals, 15g fat, 4g sat. fat, 10g sugar

1 Bring a large pan of salted water to the boil. Add the diced potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.

up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake for 15-20 mins until crisp.

600g potatoes, diced cooking spray, for frying 2 leeks, trimmed, washed and sliced 175g lean ham, weighed after trimming and discarding any fat, chopped 2 tbsp wholegrain mustard 5 eggs 2 x 415g cans reduced sugar & salt baked beans

2 Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.

4 When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans. Lift an egg onto each plate, add a scoop of hash and spoon on some beans.

Q Q

28 BBC Easy Cook

3 Stir in the wholegrain mustard, 1 egg and a good amount of seasoning with a fork – break

EVERYDAY BEANS

Try these three simple ways to use a cheap can of beans Greek beans with seared lamb Serves 4 Prep 10 mins Q Cook 25 mins Q £4.50 a portion Q 437 kcals, 24g fat, 9g sat. fat, 6g sugar Q Q

500g lamb fillet 1½ tbsp olive oil 3 garlic cloves, crushed 1 large onion, chopped 2 tbsp tomato purée small bunch dill, most chopped 1 tbsp red wine vinegar 500ml chicken stock 2 x 400g cans butter beans, drained 2 tbsp crumbled feta 1 Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time. 2 Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated. 3 Meanwhile, heat a frying pan. Sear lamb on all sides, for about 5 mins. Rest, covered with foil, for 5 mins, then thickly slice. Serve with the beans, scattered with feta and some dill. BBC Easy Cook 29

h s e fr s d a l a s Š­¦¡Š

These salads and dips are great for picnics and buffets, or even the lunchbox. Plus, they’re much cheaper than shop-bought items Roasted veg & couscous salad Orzo & mozzarella salad

Smoky chipotle pepper salsa

Serves 4 Q Prep 10 mins Q Cook 40 mins Q £1.15 a portion Q 399 kcals, 18g fat, 2g sat. fat, 14g sugar

Q

Serves 4 Q Prep 10 mins Q Cook 8 mins Q 82p a portion Q 742 kcals, 40g fat, 13g sat. fat, 5g sugar

Q

1 red & yellow pepper, halved & deseeded ½ a butternut squash 2 courgettes, thickly sliced 4 garlic cloves, leave skin on 3 tbsp extra virgin olive oil 1 red onion, thickly sliced 1 tsp cumin seeds 1 tbsp harissa paste 50g whole blanched almonds 250g couscous 300ml hot vegetable stock zest and juice 1 lemon 20g pack mint, roughly chopped

350g orzo (see Tip, below) 20g pack basil 4 tbsp extra virgin olive oil 25g parmesan (or vegetarian alternative), finely grated, plus more to serve, if you like 1 garlic clove, very roughly chopped 50g toasted pine nuts 290g pack bocconcini (baby mozzarella balls) 100g semi-dried tomatoes, very roughly chopped 50g bag wild rocket

2 red peppers, halved lengthways 6 ripe tomatoes, halved and deseeded 1 garlic clove, crushed juice 1 lime 1 tbsp extra virgin olive oil 2 tsp chipotle paste 1 red onion, finely chopped 20g pack coriander, roughly chopped

1 Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning. Mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for 20 mins, then cool. Put couscous into a bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

1 Boil the orzo for 8 mins until tender, then drain and cool under cold water. Drain again, then tip into a large bowl. Meanwhile, tear the basil, stalks and all, into a food processor. add the oil, parmesan, garlic and half the pine nuts, then whizz to a pesto-like dressing.

2 Put tomatoes into a food processor with garlic, lime juice, oil, paste and peppers. Pulse until chunky. Stir in the onion and coriander.

Q

2 In a bowl, mix the lemon zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash, and fold in the mint. Pour over the veg, then toss with the couscous to serve. 30 BBC Easy Cook

2 Stir the dressing through the orzo, then season. The dressing will seem quite thick, but keep stirring and it will eventually coat all the grains. Add the bocconcini, tomatoes and a handful of the rocket. Scatter with the remaining pine nuts and a little more parmesan, if you like. Top with more rocket, then serve straight away.

Serves 6 Prep 10 mins Q Cook 12 mins Q 47p a portion Q 55 kcals, 2g fat, 0g sat. fat, 7g sugar Q

1 Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.

What is Orzo? Orzo is a very small pasta shape, with each piece resembling a long, fat grain of barley. (Orzo means barley in Italian.) Available at Waitrose, £1.99 per 500g (check price), and in good delis. If you V>½Ìw`Ì]Ìi`ÃÜÜÀÜÌ>Þ other tiny pasta shape, like stelline.

WEEKEND SALADS

Roasted veg & couscous salad

Just add tortilla chips to complete this lovely summer spread

Orzo & mozzarella salad Smoky chipotle pepper salsa

BBC Easy Cook 31

WEEKEND SALADS

Prawn sweet chilli noodle salad

Lemon & coriander houmous

Serves 6 Q Prep 10 mins Q Cook 5 mins Q £2.02 a portion Q 267 kcals, 5g fat, 1g sat. fat, 12g sugar

1 Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.

3 nests medium egg noodles ½ large cucumber bunch spring onions, finely sliced 100g cherry tomatoes, halved 1 green chilli, deseeded, finely chopped 200g bag cooked king prawns, defrosted if frozen zest and juice 2 limes 4 tbsp sweet chilli sauce 100g bag baby spinach leaves 25g roasted cashew nuts

2 Halve cucumber lengthways, then scoop out the seeds. Slice into half-moons and add to the noodles with the onions, tomatoes, chilli and prawns.

Q

3 Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

Try these great ways to make your child’s lunchbox even healthier

Serves 6 Prep 5 mins Q No Cook Q 30p a portion Q 179 kcals, 11g fat, 2g sat. fat, 1g sugar Q Q

2 x 400g cans chickpeas in water, drained 2 fat garlic cloves, roughly chopped 3 tbsp Greek yogurt 3 tbsp tahini 3 tbsp extra virgin olive oil, plus extra for drizzling zest and juice 2 lemons 20g pack coriander 1 Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to. 2 Season the houmous generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

Cheese & chive coleslaw Serves 6 Prep 15 mins Q No Cook Q 40p a portion Q 192 kcals, 13g fat, 4g sat. fat, 8g sugar Q Q

1 white cabbage (about 400g) 1 carrot, coarsely grated 1 red onion, halved and thinly sliced 3 tbsp good-quality mayonnaise 3 tbsp low-fat natural yogurt 1 tsp Dijon mustard 20g pack chives 100g mature cheddar (or vegetarian alternative), grated 1 Cut the cabbage in half, then cut it into quarters. Remove and discard core, then thinly shred cabbage. Put into a large mixing bowl. Add the carrot, onion, mayonnaise, yogurt and mustard. Snip in most of the chives. 2 Mix coleslaw well with your hands, making sure every bit of salad is coated in the dressing. Season, then cover and chill or serve sprinkled with the cheese and the remaining chives.

32 BBC Easy Cook

EVERYDAY 5-A-DAY

Sweet fruit with salty robust blue cheese works well in this salad

¤ ­¦¡ 5-a-da Hit your daily target with these three nutritious meals

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£¤ 2    ­

Summer fruit compote

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Bean & pepper chilli

Q

Griddled pear & blue cheese salad

Q

Q

Q

4 firm, ripe pears, sliced lengthways into 1cm slices 2 tbsp olive oil 1 tbsp white wine vinegar 1 tbsp honey 250g bag mixed salad leaves 150g pack blue cheese, crumbled

1 tbsp olive oil 1 onion, chopped 350g peppers, deseeded and sliced 1 tbsp each ground cumin, chilli powder and sweet smoked paprika 400g can kidney beans in chilli sauce 400g can mixed beans, drained 400g can chopped tomatoes

1 Put the pears in a bowl and drizzle with 1 tsp oil. Heat a griddle pan. Cook the pears, in batches, for 1 min on each side. Set aside.

1 Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices. Cook for 1 min.

2 Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between plates and drizzle with the dressing.

2 Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins. Season and serve with rice, if you like.

Serves 4 Prep 5 mins Q Cook 10 mins Q 83p a portion Q 98 kcals, 0g fat, 0g sat. fat, 21g sugar

4 large plums, stoned & cut into wedges 200g punnet blueberries zest and juice 1 orange 25g soft light brown sugar 150g punnet raspberries thick yogurt & honey, to serve

ILLUSTRATION: GETTY IMAGES

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1 Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more. 2 Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.

Serves 4 Q Prep 10 mins Q Cook 15 mins Q £1.17 a portion Q 259 kcals, 17g fat, 8g sat. fat, 19g sugar

Serves 4 Prep 15 mins Q Cook 30 mins Q 75p a portion Q 183 kcals, 5g fat, 1g sat. fat, 12g sugar Q

BBC Easy Cook 33

Instagram chef Miguel Barclay proves that it’s possible to make delicious and cheap meals with just a few ingredients

Meet Miguel  Ài v > >ÌV iv Ì > > V iv° Instead of adding ingredients to make a dish stand out, I actually Ì>i }Ài`iÌÃ >Ü>Þ >` w` shortcuts. And this was how One Pound Meals started. I challenged myself to make a paella for £1, posted the dish on Instagram and the rest is history. I started working to a £1 budget, and found that my unique approach to cooking became a bigger part of the dishes I was creating. As I stripped back dishes even further, recipes became even easier. My recipes got healthier, too – pre-prepared and processed foods were too expensive, so everything had to be made from scratch. This is how you can take simple ingredients and create mouthwatering dishes on a budget.

34 BBC Easy Cook

EVERYDAY BUDGET

‘Oven-fried’ chicken & slaw, p36 BBC Easy Cook 35

‘Oven-fried’ chicken & slaw By using the secret ingredient of a beaten egg in the coating, this recipe is able to recreate the delicious taste and texture of your favourite fried chicken but using an oven. This also makes my ‘ovenfried’ chicken a much healthier alternative. For the southern fried seasoning, a jar of Cajun spice is a good substitute!

Serves 1 Prep 15 mins Q Cook 30 mins Q 96p a portion Q Q

3 tbsp plain flour 1 tbsp Cajun spice blend 1 egg 4 chicken drumsticks olive oil, for drizzling small wedge of white cabbage, shredded ½ carrot, finely shredded ¼ red onion, thinly sliced squirt of mayonnaise

1 Preheat the oven to 190C/170C fan/gas 5. In one bowl, combine the flour, Cajun spice and some salt and pepper. In another bowl, beat the egg. Evenly coat the chicken drumsticks in the seasoned flour, then coat them in the egg, and then the seasoned flour once again. Arrange them in a greased ovenproof dish and cook in the oven for about 30 mins, until golden brown and cooked all the way through. For an extra crispy coating, drizzle with olive oil halfway through cooking. 2 Meanwhile, to make the coleslaw, combine the cabbage, carrot and red onion in a bowl and mix with the mayo, some cracked black pepper and a little salt. Watch out that you don’t over-salt the slaw – you only need the tiniest amount. When the chicken is cooked, serve with the slaw on the side and enjoy!

Huevos con chorizo Pulled pork chilli If you substitute minced beef for homemade pulled pork, you’ll get the best chilli ever. And by slow-cooking the V]Ìiy>ÛÕÀ}iÌÃÌ`iÛi«vÀÕV longer; you’ll certainly notice the difference. Don’t be tempted to leave out the crème fraîche – it plays an important part in L>>V}Ìiy>ÛÕÀð

Serves 1 Prep 15 mins Q Cook 1 hr 45 mins Q 98p a portion Q Q

2 pork belly slices (approx. 150g) olive oil, for frying 1 red onion, thickly sliced 1 garlic clove, sliced 1 tsp ground cumin 1 tsp paprika 1 tsp plain flour 200g chopped tomatoes (from a 400g tin) 1 beef stock cube 200g kidney beans, drained 1 tbsp crème fraîche a few thin slices of spring onion tips 1 Start by seasoning and frying the pork belly slices in a saucepan with a splash of oil. When they are nicely browned, add the onion and then a few minutes later the 36 BBC Easy Cook

garlic. As the garlic just starts to brown, add the cumin, paprika and flour. Stir until all the flour disappears, then add the tomatoes, stock cube and 150ml water. 2 Simmer gently over a low heat for 1½ hrs with the lid on then, 10 mins before serving, add the kidney beans and simmer with the lid off. If it looks dry, add a splash of water. 3 Using two forks, tear the pork apart into chunks, then serve the chilli with a big dollop of crème fraîche and spring onions.

This is a lovely brunch dish that will put a smile on your face. It has a slight kick to it with the spicy chorizo, the potatoes are drenched with that gorgeous paprika-infused oil, and it’s all topped off with a runny egg and sweet caramelised peppers. This is how to do LÀÕVÜÌL}]L`y>ÛÕÀð

Serves 1 Prep 5 mins Q Cook 35 mins Q 62p a portion Q Q

a handful of small potatoes, halved small handful of roughly diced cooking chorizo olive oil, for frying ¼ red pepper, sliced 1 egg 1 Boil the new potatoes in a pan of salted water until cooked all the way through, then drain. 2 Pan-fry the chorizo in a splash of olive oil over a medium heat. As the chorizo starts to colour, add the sliced pepper and potatoes. Continue to fry until the pepper and potatoes have coloured nicely, season, then crack the egg on top and finish under the grill. I like to serve this straight from the pan with a chunk of bread to mop up the egg yolk and that amazing paprika-infused oil.

EVERYDAY BUDGET

Cornish pasty Learning to make shortcrust pastry unlocks the door to a whole new array of dishes. And one of my favourites has to be a homemade Cornish pasty. It’s such a simple `Ã]>`Ìiw}iÌÀiÞVi`Ã`iÌi pastry. It also makes for an exciting alternative to your usual packed lunch.

Serves 1 Prep 20 mins Q Cook 45 mins Q 65p a portion Q Q

100g plain flour 50g chilled butter 25g minced beef ¼ onion, diced ¼ potato, diced ¼ carrot, diced 1 Preheat the oven to 190C/170C fan/gas 5. In a bowl, combine the flour and butter by gently crumbling them together between your fingertips until the mixture resembles damp sand. Add 20ml cold water and knead very gently to form a soft dough. 2 Transfer the dough to a worktop and roll it out to a disc roughly 20cm in diameter and about the thickness of a £1 coin. 3 Combine the beef in a bowl with the onion, potato and carrot. Season. Place the filling on the pastry, slightly off centre, then fold the dough in half – over the filling – to create a semi-circle. Press the edges together to form a seal and crimp the pasty by folding the edge over itself repeatedly. Pierce a hole at the top to allow the steam to escape. Cook in the oven on a non-stick baking tray for 45 mins until golden and cooked through.

Paella The main problem I faced with this dish was how to achieve a vibrant yellow rice colour without using saffron, the world’s most expensive spice! Through experimentation, I found that by using a ëiVwVVViÃÌVVÕLiÌ>ÌVÌ>i` turmeric, and by using the paprika-infused oils from the pan-fried chorizo, everybody could now eat a delicious, vibrant-yellow paella for just £1 per serving!

Serves 1 Prep 10 mins Q Cook 25 mins Q 89p a portion Q Q

25g soft chorizo, sliced olive oil, for frying ¼ onion, diced ¼ red pepper, sliced 100g long-grain rice ½ chicken stock cube 200ml water 40g frozen peas 50g cooked and peeled prawns lemon wedge (optional)

1 Pan-fry the chorizo in a splash of olive oil for 5 mins over a medium heat until it starts to brown and the red paprika-infused. Remove from the pan and set aside for later. 2 In the same pan, over a medium heat, fry the onion in the paprika-infused oil for 5 mins until it starts to colour, then add the sliced pepper and rice, crumble in the stock cube and add 100ml of the water. Bring everything to the boil and simmer for 10 mins, until most of the water has been absorbed. Add the rest of the water and continue to simmer until all the water has been absorbed. If you find the rice needs longer, add a touch more water and simmer. 3 Add the peas, prawns and the chorizo. Stir over a medium heat for 5 mins until the peas are cooked. Season, then serve.

Recipes adapted from One Pound Meals by Miguel Barclay (£14.99, Headline). Follow Miguel on Instagram: @onepoundmeals

BBC Easy Cook 37

Featuring...

PORK, VEAL& LAMB

Delicious ways to enjoy pork, veal and lamb chops One-pot roast pork chops with fennel & potatoes Serves 4 Q Prep 10 mins Q Cook 50 mins Q £1.48 a portion Q 655 kcals, 47g fat, 18g sat. fat, 3g sugar Q

2 potatoes, cut into 8 wedges 1 fennel bulb, cut into 8 wedges 1 red pepper, halved, deseeded and cut into 8 4 thyme sprigs 4 garlic cloves, unpeeled 1 tbsp sundried tomato paste 300ml hot chicken stock 4 bone-in pork loin chops 38 BBC Easy Cook

1 Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7. 2 Remove the foil and place the pork in the roasting tin, nestling in between the veg. season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Make it with chicken Summer one-pot Put 8 chicken thighs on top of the veg before covering and cooking. When the oven temperature increases and the foil comes off, stir 250g cherry tomatoes into the veg and drizzle the chicken with olive oil. Finish cooking as above, then eat with dollops of pesto.

EVERYDAY CHOPS

Pork chops with bubble ‘n’ leek cakes Serves 4 Prep 15 mins Q Cook 30 mins Q £1.60 a portion Q 712 kcals, 42g fat, 16g sat. fat, 4g sugar Q Q

4 pork loin chops 1 tbsp English mustard 1 tbsp thyme, leaves only FOR THE BUBBLE N’ LEEK CAKES

1kg potatoes, diced 50g butter 3 leeks, sliced 4 tbsp plain flour 3 tbsp sunflower oil

1 Heat oven to 220C/200C fan/gas 7. Brush chops with mustard, press on thyme and cook for 30 mins or until cooked through. 2 Meanwhile, boil potatoes in a pan of salted water for 12 mins or until tender. Drain, return to the pan and allow to steam for 2 mins, then mash until smooth. Melt butter in a frying pan. Cook leeks until soft and melting, about 10 mins. Stir into mash with some seasoning and form into 8 cakes. Put flour onto a plate with seasoning then dust each cake in it. Heat oil in a non-stick frying pan. Cook on each side for 2 mins until golden. Serve with the chops.

This classic combination of pork, mustard and leeks makes a fantastic midweek meal

BBC Easy Cook 39

Veal chops with sage & creamy squash polenta

tin if your pan isn’t ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices and a Pea & radish salad (below).

Serves 2 Prep 15 mins Q Cook 1 hr Q £4.55 a portion Q 881 kcals, 60g fat, 25g sat. fat, 15g sugar Q Q

2 tbsp butter 2 tbsp olive oil few sage leaves 2 British rose veal chops FOR THE POLENTA

500g chunk butternut squash, peeled and diced 2 tsp olive oil 100ml milk 50g polenta 2 tbsp grated parmesan 1 Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and parmesan with seasoning. Keep warm.

Serve with… Pea & radish salad 2 Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting

Put 1 shallot, very thinly sliced, and 50g peas in a bowl. Pour over a kettle of boiling water, then drain. Mix 2 tbsp vinegar, 1 tbsp oil and 1-2 tsp sugar (to taste), then season generously. When you’re ready to eat, toss the shallot, peas, 2 handfuls salad leaves, 6-8 radishes, very thinly sliced, and dressing together. Serve with the veal chops and squash polenta. Serves 2.

Veal chops with spinach & green pepper salsa Serves 2 Prep 15 mins plus 6 hrs marinating Q Cook 12 mins Q £5.89 a portion Q 938 kcals, 76g fat, 17g sat. fat, 2g sugar Q Q

2 x 300g British rose veal chops 1 tsp smoked paprika 2 tbsp polenta FOR THE MARINADE

4 garlic cloves, sliced zest ½ lemon 1 rosemary sprig, leaves picked 100ml olive oil FOR THE SALSA

1 tsp vegetable oil 1 green pepper, finely diced 1 garlic clove, grated 75ml extra virgin olive oil zest ½ lemon 75g washed baby spinach 1 green chilli, sliced 1 To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and ½ tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight. 40 BBC Easy Cook

2 To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the diced green pepper, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and baby spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the

green chilli and charred green pepper, then season a little with salt and pepper. 3 To make the steak seasoning, mix the paprika and polenta with ½ tsp salt. Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides. 4 Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins, then serve.

Buying spinach Look for bright, crisp, green leaves. Pre-washed bags are ready to use but loose spinach will need a thorough wash. Baby spinach should be tender, but larger spinach leaves may have tougher stalks that need removing.

EVERYDAY CHOPS

Spiced lamb chops with coconut rice & mango salsa Serves 2 Prep 5 mins Q Cook 15 mins Q £3.93 a portion Q 833 kcals, 40g fat, 20g sat. fat, 20g sugar Q Q

2 tbsp tikka masala curry paste 4 thin lamb chops (about 100g each) 1 tbsp vegetable oil half thumb-size piece ginger, peeled and finely grated 2 garlic cloves, crushed 1 tsp coriander seeds 110g basmati rice, rinsed 400ml can reduced-fat coconut milk 250g pre-chopped mango ½ small pack coriander, roughly chopped zest and juice 1 lime

1 Rub the tikka masala paste into the lamb chops and set aside on a plate to marinate. Meanwhile, heat the vegetable oil in a medium saucepan over a medium heat. Add the ginger, garlic and coriander seeds, then fry for 1-2mins until fragrant and the coriander seeds start to pop. Add the basmati rice, coconut milk and a good pinch of salt. Bring to the boil then simmer for 12 mins (or following pack instructions), adding a splash more water if needed. 2 Meanwhile, put a griddle pan over a high heat. When hot, griddle the chops for 3-4 mins for medium rare, then set aside to rest. Combine the mango with the coriander and lime. Serve the chops with the rice and the mango salsa.

Tikka masala-spiced lamb pairs beautifully with a sweet, corianderƃGEMGFUCNUCEQEQPWVV[ basmati rice Grilled marinated lamb cutlets Serves 2 Prep 5 mins plus marinating Q Cook 4-6 mins Q £2.68 a cutlet Q 635 kcals, 50g fat, 24g sat. fat, 9g sugar Q Q

2 tbsp pomegranate molasses juice ½ lemon, plus wedges to serve 1 tbsp olive oil 1 tsp chilli powder 6 lamb cutlets, depending on size 2 tbsp Greek yogurt

1 Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs. 2 When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray – make sure it’s about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch.

Serve the lamb cutlets with... Roasted aubergine with pomegranates & parsley It’s so important to cook the aubergines until they’re completely collapsed and tender, without any hint of sponginess. Heat oven to 180C/160C fan/gas 4. Halve 1 large aubergine lengthways, then chop into cubes, about 2.5cm across. Transfer to a large bowl. Using a pestle and mortar or small food processor, break 1 tbsp each of coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add

3 tbsp olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy. Cool to almost to room temperature before transferring to a bowl and mixing in a handful of fresh parsley leaves. Season, then drizzle with a little oil. Dollop over Greek yogurt and scatter with seeds from ½ pomegranate.

Choosing the best ingredients Q Pomegranate molasses It has a delicious ÃÜiiÌÉÃÕÀy>ÛÕÀ>`V>LiÕÃi` dressings and marinades, or drink it like a cordial, diluted with water. Try Al Rabih Pomegranate Molasses £2.49/300ml from Sainsbury’s Special Selection. Q Fresh soft herbs Buy the perkiest bunch you can. Wash in cold water, shake well, then pop into a plastic bag with a piece of kitchen paper and tie loosely. Keep chilled for 1 week. Q Lamb cutlets They are expensive cuts, but the most delicious and tender. If you want to cut the cost, use leg steaks or lamb chops.

BBC Easy Cook 41

vegan in 15 minute Ever wondered if you could be vegan? Writer Katy Beskow shows how quick and easy it can be

Peanut butter DNQPFKGƃCRLCEMU R 42 BBC Easy Cook

WEEKEND VEGAN

All about Katy Katy Beskow is a cook and food writer. She became vegan when she was 18 to save money when she moved to London. littlemissmeatfree.com

Courgette & lemon pappardelle with pine nuts ‘This fresh, lemony pasta tastes like summer in a bowl, even when it’s cold outside. The grassy flavour of courgette meets the crisp bites of toasted pine nuts, all brought together by addictively slippery pappardelle ribbons.’ Serves 2 Q Prep 5 mins Q Cook 10 mins Q

200g dried pappardelle (egg-free) 1 tbsp olive oil 1 onion, finely chopped 1 clove of garlic, crushed

2 medium courgettes, grated 1 tbsp pine nuts 2 unwaxed lemons 2 tbsp extra virgin olive oil handful of fresh basil leaves 1 Cook the pappardelle in a large saucepan of boiling water over a high-medium heat for 10 mins until al dente, then drain. In the meantime, heat the olive oil in a large frying pan over a low-medium heat. Add the onion to the pan, followed by the garlic. 2 Add the grated courgettes to the pan and increase the heat to medium. Stir frequently

to avoid burning and encourage even cooking, and cook for about 4–5 mins. Add the pine nuts and cook for 1 min. 3 While the courgette is cooking, slice the lemons in half. When the courgettes have softened, squeeze over the juice of each lemon through a sieve, then remove the pan from the heat and season with a pinch of sea salt and black pepper. 4 Toss the cooked, drained pappardelle into the courgette and coat evenly. Drizzle with extra virgin olive oil and scatter over basil leaves. Serve immediately while it’s still hot. BBC Easy Cook 43

WEEKEND VEGAN

Edamame beans on toast with lemon & chives ‘Frozen edamame beans are available from large supermarkets. They are very versatile, so keep a handy bag in the freezer.’ Q Q

Serves 2 Prep 5 mins Q Cook 5 mins

1 tbsp olive oil 6 tbsp edamame beans 1 clove of garlic, crushed juice of 1 unwaxed lemon small handful of chives, finely chopped 2 thick slices of sourdough drizzle of extra virgin olive oil 4 cherry tomatoes, quartered

1 In a pan, heat the olive oil and edamame beans over a high heat for 2 mins. Add the garlic to the pan and quickly stir-fry for another minute. 2 Reduce the heat to low-medium. Add the lemon juice to the pan. Stir the chives through the beans along with the salt. Cook for 1 min, then smash the beans roughly. 3 Lightly toast the bread until crisp and golden. Pile the beans high on the bread and drizzle with extra virgin olive oil for an added fruity flavour, if desired. Top with tomatoes before serving.

Peanut butter blondie flapjacks ‘These squidgy, oaty bars are halfway between a blondie and a brownie, with the comforting taste of creamy peanut butter. Add a pinch of coarse sea salt to the top just before baking as an easy way to take these blondie flapjacks from simple to sublime.’ Q Q

Makes 6 Prep 2 mins Q Cook 13 mins

100g light brown sugar 2 tbsp vegan butter 6 tbsp smooth peanut butter 3 tbsp golden syrup 300g rolled oats 1 Preheat the oven to 180C/160C fan/gas 4. Add the sugar, vegan butter, peanut butter, and golden syrup to a medium saucepan and melt over a medium-high heat for 2–3 mins. Stir until the butter has melted and all the ingredients have combined. Tip in the oats and stir until all the oats have been coated in the melted mixture. 2 Press the oaty mixture into a 3cm depth baking tray lined with baking paper and flatten down using the back of a spoon. Crush over a pinch sea salt and bake for 10 mins until golden. Remove and cut into squares. Leave in the baking tray until cool.

Recipes from 15 Minute Vegan by Katy Beskow (£15, Quadrille). Photography by Dan Jones. 44 BBC Easy Cook

WEEKEND VEGAN

...now try easycook’s vegan cupcakes

butter me up Everyone is going nuts for peanut butter, so try this other delicious vegan bake

Vegan banana & peanut butter cupcakes Makes 16 Prep 25 mins Q Cook 20 mins Q 27p a cake Q 295 kcals, 14g fat, 3g sat. fat, 28g sugar Q Q

240g self-raising flour 140g golden caster sugar 1 tsp bicarbonate of soda 240g egg-free mayonnaise 2 large or 3 small ripe bananas, mashed 1 tsp vanilla extract 25g vegan dark chocolate chips FOR THE ICING

80g vegan margarine 250g vegan icing sugar 25ml almond milk 2 tbsp smooth peanut butter 1 Heat oven to 170C/150C fan/gas 3. Line muffin tins with 16 cases. In a bowl, combine

the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins. 2 When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch! 3 For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the milk and continue to mix on a slow speed until combined. Turn the mixer up and combine for 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cooled cakes. Store in an airtight container and eat within 2 days.

BBC Easy Cook 45

DINNER

for one

READY IN JUST 30 MINS

Cooking a meal just for you can be a real treat – a chance to choose ingredients you love or try something new Hot salami & courgette flatbread Serves 1 (easily doubled) Q Prep 5 mins Q Cook 12 mins Q £1.03 a portion Q 355 kcals, 19g fat, 7g sat. fat, 5g sugar Q

1 small courgette, thinly sliced 2 tsp olive oil pinch dried oregano or picked fresh oregano leaves 1 flatbread or Mediterranean wrap 2 tbsp chilli & tomato pasta sauce 2 slices salami, cut into strips 25g Emmental, grated

1 Heat oven to 220C/200C fan/gas 7 and place a griddle pan over a high heat. Toss the courgette slices in a bowl with the olive oil, oregano and seasoning. Lay the courgette slices on the griddle and cook for a few mins each side until just tender. 2 Place the flatbread on a baking sheet and spread with the pasta sauce. Arrange the courgette slices on top, before scattering over salami and cheese. 3 Bake for 8 mins until cheese has melted and the bread’s edges are crisp.

Salt beef club with Cajun fries Serves 1 (easily doubled) Prep 10 mins Q Cook 20-25 mins Q £1.90 a portion Q 825 kcals, 54g fat, 10g sat. fat, 6g sugar Q Q

1 big potato, cut into thin chips 2 tsp olive oil ½ tsp Cajun seasoning 1 heaped tbsp mayonnaise 1 tsp chopped chives 1 tsp Dijon mustard 3 slices white or brown bread, lightly toasted 2 radishes, thinly sliced 1 baby or ½ avocado, sliced 2 slices salt beef couple Little Gem lettuce leaves 1 Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season. 2 Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice. 3 Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

46 BBC Easy Cook

EVERYDAY FOR ONE

BBC Easy Cook 47

Bacon & roast onion salad Serves 1 (easily doubled) Prep 5 mins Q Cook 25 mins Q £1.05 a portion Q 498 kcals, 37g fat, 7g sat. fat, 12g sugar Q Q

1 red onion, cut into 8 wedges, root left intact 2 tbsp olive oil, plus extra for drizzling (optional) handful of peas (fresh or frozen) 1 tsp Sherry vinegar 1 tsp Dijon mustard 2 slices smoked streaky bacon 1 slice of bread, cut into cubes 1 Baby Gem lettuce, leaves torn 1 Heat oven to 220C/200C fan/gas 7. Arrange the onion wedges on one side of a baking tray. Drizzle with ½ tbsp of the olive oil and season. Roast for 15 mins. 2 Meanwhile, cook the peas in boiling water for 2 mins, drain and rinse in very cold water. Set aside.

/CTKPCVG NCOD EJQRU YKVJ EWTT[ RCUVG CPF UGTXG WRCEQNQWTHWNOGCNHQTQPGYKVJTCFKUJVQOCVQ Sizzled masala lamb with chopped salad Serves 1 (easily doubled) Prep 10 mins Q Cook 8-10 mins Q £6.80 a portion Q 568 kcals, 36g fat, 14g sat. fat, 17g sugar Q Q

1 tsp rapeseed oil 1 tbsp curry paste 2 lamb loin chops seeds from ½ pomegranate ½ cucumber, peeled, deseeded and finely diced 6 radishes, diced 6 cherry tomatoes, quartered ½ small red onion, very finely sliced small handful each of mint and coriander, roughly chopped, plus a few leaves to garnish ½ tsp ground cumin juice ½ lemon

48 BBC Easy Cook

1 Heat grill. Rub the oil and curry paste all over the chops and season. Put the chops on a baking tray and grill for about 4-5 mins each side for medium, depending on the thickness of the chop, or to your liking. Allow to rest for a couple of mins. 2 Meanwhile, put the remaining ingredients (except the garnish) in a bowl, give everything a stir, then season. Spoon the salad onto a plate and lay the chops on top. Scatter with the remaining herb leaves.

3 Make the dressing by mixing together another ½ tbsp of the olive oil, the vinegar, mustard and seasoning. Turn the onions, and put the bacon slices and bread next to them on the baking tray. Drizzle the remaining oil over the bread. Return the tray to the oven for 12 mins more, until the bacon and bread are golden. 4 Put the lettuce and peas in a bowl, add the dressing and toss to combine. Arrange the onion and bread on top. Break up the bacon slightly and scatter over. Drizzle with a little more olive oil, and eat straight away.

EVERYDAY FOR ONE

Spicy courgette pitta pockets Serves 1 (easily doubled) Prep 10 mins Q Cook 6 mins Q £1.21 a portion Q 470 kcals, 21g fat, 4g sat. fat, 8g sugar Q Q

1 courgette, trimmed and thinly sliced lengthways 2 tsp harissa paste 2 tsp olive oil small handful broad beans 2 tbsp houmous 1 spring onion, finely sliced 1 tsp tahini small garlic clove, crushed squeeze lemon juice 1 tbsp Greek-style yogurt 1 large wholemeal pitta

1 Toss the courgette slices in the harissa and olive oil, and season. Cook on a hot griddle pan for 2 mins each side or until tender. Transfer to a plate and set aside. 2 Cook the broad beans in boiling water for 2 mins, drain under cold running water, then slip them out of their outer skins. Discard the skins. Put the broad beans, houmous and spring onion in a small bowl and mix to combine. 3 In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the houmous mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.

Sardine storecupboard spaghetti Serves 1 (easily doubled) Prep 5 mins Q Cook 12 mins Q £1.50 a portion Q 801 kcals, 36g fat, 6g sat. fat, 11g sugar Q Q

100g spaghetti 1 tbsp olive oil 1 small onion, finely chopped 2 large garlic cloves, finely chopped 10 cherry tomatoes, halved 95g can boneless sardines in olive oil, drained 8 green pitted olives, halved 2 tsp capers handful parsley leaves, chopped 1 Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a pan, tip in the onion and cook for 5 mins or until soft. Add the garlic and tomatoes, and cook for a few mins more. 2 Stir through the sardines, breaking them up lightly with the back of a spoon. Add the olives and capers, season and heat through. Toss in the cooked, drained spaghetti, a splash of the cooking water and parsley.

6JG JGCNVJ DGPGƂVU Rich in omega-3 and omega-6 oils, canned sardines are an excellent source of vitamin D, calcium and phosphorous.

BBC Easy Cook 49

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50 BBC Easy Cook

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WEEKEND INDIAN

Anjum’s

Saturday Q×JKW FK×FNHQ

Make Anjum Anand’s effortless tandoori chicken with easy homemade chutneys and lassis for afters

BBC Easy Cook 53

Tandoori-style chicken ‘Most people love tandoori chicken. There are no tricks except a long marinating time so that the flavours can seep deep into the flesh and the chicken becomes really juicy.’ Serves 4 Prep 45 mins plus marinating Q Cook 25 mins Q Q

FOR THE CHICKEN

8 skinless chicken thighs, legs, or both a slice of unsalted butter, melted a little smoked paprika 1 tsp chaat masala 1 tsp ground fenugreek FOR THE MARINADE

2½ tbsp lemon juice, plus wedges to serve 1 rounded tsp salt 120g full-fat plain yogurt 4 fat garlic cloves 1 Indian green ginger chilli, deseeded (optional) 1 tbsp peeled root ginger, roughly chopped 1½–2 tsp paprika 1 rounded tsp ground cumin 1 rounded tsp garam masala 2 tbsp vegetable oil 1 Slash each piece of chicken 3 times down to the bone at the thickest parts of the flesh. Place in a bowl and marinate in about half the lemon juice and half the salt for 30 mins.

Tangy herb chutney 2 Blend together all the ingredients for the marinade (except the lemon wedges) until smooth (add the extra lemon and salt if you didn’t marinate it as in step 1). Add to the chicken and leave to marinate for as long as possible – preferably overnight, covered in the fridge – but at least for 3-4 hrs. 3 Remove the chicken from the fridge 30 mins or so before cooking. Preheat the barbecue to a medium-high heat, or preheat your oven grill to a fan-assisted high setting and line a baking sheet with foil. 4 Place the marinated chicken thighs on the barbecue and cook, turning often and moving around to prevent burning and hot spots, until charred and cooked through, 20–22 mins, turning often. Or place the chicken on the prepared baking sheet under the grill, and grill until charred on both sides and cooked through; it should take the same amount of time. If it is cooked but not very brown, move closer to the grill bars for a few minutes at the end of cooking time. 5 Baste with the melted butter – mixed with the smoked paprika, if you like – sprinkle over the chaat masala and the ground fenugreek, and serve with the lemon wedges, rice, Minted yogurt chutney, and Tangy herb chutney (see recipes, right) on the side. Enjoy!

‘This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all north Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations: some will add a little sugar, some raw garlic, and others yogurt. This is how we like it in my family and it is a perfect base from which to experiment if you want.’ Q Q

Makes 200ml Prep 10 mins Q No Cook

60g coriander leaves and some stalks 2 tbsp lemon juice, or to taste 20g mint leaves 25g pistachios (shelled weight) ½ garlic clove (optional) 4 tbsp water Blend all the ingredients with a pinch of salt until smooth and creamy; it might take a minute or so. Taste and adjust the seasoning and tang (lemon juice) to taste. Keep in an airtight glass jar in the fridge or freeze until ready to use.

Minted yogurt chutney ‘This is that lovely, refreshing sweet mint chutney that is often on your table as you start your meal. I always dip my poppadums into it, but also eat it with all my tandoori food. It is a lovely, creamy, sweet, spicy and lightly sour chutney that goes really well with all grills, barbecues and many snacks.’ Q Q

Makes 150–200ml Prep 15 mins Q No Cook

1½ tsp mint leaves, chopped 20g coriander leaves and stalks, chopped ½–1 Indian green finger chilli, stalk removed 2 tsp sugar 1 tsp lemon juice, or to taste 150g plain yogurt 1 /3 tsp roast and ground cumin seeds Recipes adapted from + .QXG +PFKC by Anjum Anand (£20, Quadrille) Photography Martin Poole

Blend all of the ingredients together with a pinch of salt until smooth, then taste and adjust the seasoning if necessary.

Anjum Anand is a chef, Indian food writer and BBC presenter. Turn to p90 to learn more about Anjum and her foodie favourites. 54 BBC Easy Cook

WEEKEND INDIAN

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Blend together 480g chilled RNCKP [QIWTV, 400ml water and 5 tbsp UWICT until light and frothy. Adjust the sugar to taste; the amount you need depends on how sour the yogurt is. Pour into glasses furnished with some crushed ice. Add small scoops of your chosen ice ETGCO (try lemon curd, strawberry, vanilla or fruity frozen yogurt). Leave for 5–10 mins, then serve. Makes 6.

Soak 5 tbsp DNCEM EJKC UGGFU in OKNM to cover for 20 mins. Cook 80g HCNQQFC sev PQQFNGU ­`> VÀyÕÀ `ià >Û>>Li  `> stores), or some thin rice noodles, according to pack instructions. Mix with some EQNQWTGF U[TWR (grenadine, violet or rose). Divide the noodles and syrup between glasses (1 tsp of the syrup per glass). Add the chia seeds on top, then follow the lassi recipe.

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BBC Easy Cook 55

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WEEKEND CURRY

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Dan Toombs – aka The Curry Guy – has built up a following with his authentic British Indian Restaurant curries. Here, he shares the cooking secrets of top British curry houses 56 BBC Easy Cook

imple Lamb Dans s saa g, p 59

BBC Easy Cook 57

In March 2011, I announced to my family that I wanted to cook and eat nothing but Indian food for a whole year. Breakfast, lunch and dinner, we were going to get to know Indian food like few people outside of India did. Assuming that this was just one of my many silly ideas that I rarely followed through, my family agreed to give it a go. I cooked and further developed a lot of authentic Indian dishes, but it was the British Indian Restaurant recipes that really got people talking and coming back for more. These recipes are the result of what I’ve learned from my visits to many outstanding chefs who work in British curry houses. Dan Toombs

&CPU VQR VKRU To master restaurant-quality curry, all you need to do is follow these two simple rules: Q Only use fresh ingredients. Even the best chefs can’t do much with stale spices and poor-quality meat. Q Take an afternoon to make the base ingredients. Out of all of these recipes, only the base curry sauce needs to be made from scratch. Garlic & ginger paste and spice blends can be shop-bought.

Prawn butterfly Makes 8–10 Q Prep 20 mins Q Cook 15 mins Q

5VCTVYKVJVJGDCUGTGEKRGU Base curry sauce 2 Pour in just enough water to cover and Serves 8–10 30 mins Q Cook 1 hr Q

Q Prep

100ml rapeseed oil 800g Spanish onions, roughly chopped 25g carrot, peeled and chopped 25g cabbage, chopped 40g red pepper, deseeded and diced 40g green pepper, deseeded and diced 150g tomatoes, diced 5 cloves garlic, grated thumb-sized piece ginger, grated 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground fenugreek 1 tsp paprika 1 tsp ground turmeric 1 tsp garam masala 1 Heat the rapeseed oil in large sauce pan over medium high heat. When hot, add the chopped onions, carrot, cabbage, diced red pepper and green pepper, and stir them all up to coat with the oil. Add the remaining ingredients and again stir it all to combine.

Tip

‘I recommend using a pressure cooker as it is so much faster. I use one of the new countertop pressure cookers set to stew which does this really well.’

Spice mix Mix 3 tbsp ground cumin, 3 tbsp ground coriander, 4 tbsp curry powder, 3 tbsp paprika, 3 tbsp ground turmeric and 1 tbsp garam masala together and store in an airtight container in a cool place and use as needed. Makes 17 tbsp.

into the hot oil and fry for about 3 mins until nicely browned and cooked through. You may need to do this in batches. Remove with a slotted spoon and transfer to a cooling rack. To keep them warm, place the prawns in a warm oven until ready to serve. They will stay crisp for about 30 mins.

5GTXG YKVJ Pakora sauce

1 Using a sharp knife, make a shallow incision into the back to butterfly each prawn and remove the black or clear vein. Place cling film over the butterflied prawns and lightly pound them flat with a mallet.

58 BBC Easy Cook

3 Blend the sauce until smooth. The sauce will be quite thick, perfect for storing in the fridge or freezing. To use it in your curries, add just enough water or stock to make it about the consistency of full fat milk. Bring to a simmer and cook for 15-20 mins.

These golden, battered prawns with pakora dipping sauce will make a delicious Saturday night starter

8–10 unpeeled raw large prawns, de-veined, head and shell removed with tail intact 4 tbsp chickpea flour 2 tbsp rice flour 1 tbsp baking powder ½ tsp cumin seeds, roasted 1 tbsp Spice mix (see recipe, above) 1 tsp chilli powder, or to taste rapeseed oil, for deep-frying

2 For the batter, mix the flours, baking powder, cumin, Spice mix and chilli powder together in a bowl. Slowly whisk in about 125ml water, until you have a batter the consistency of double cream. Season.

simmer over medium heat for about 45 mins. The vegetables should be soft and the oil will have risen to the top – I like to skim it off. You may need to top up the water during cooking so that the vegetables break down in the water and don’t dry up.

3 Heat about 15cm of rapeseed oil in a deep pan or wok, until hot enough for a drop of batter to sizzle immediately when dropped in the oil. Dip and coat your prawns with the batter and slowly lower each battered prawn

‘If it’s Indian takeaway-style pakora sauce you like, this is a good one.’ 7Ã Ì}iÌiÀ £ wiÞ V««i` onion, 2 tbsp smooth mango chutney, 3 tbsp tomato ketchup, 1 tsp mint sauce, 200g plain yogurt, ½ tsp roasted cumin seeds, ½ tsp chilli powder, 1 tbsp sugar and lemon juice. Season with salt, to taste. If the sauce is too thick, stir in a little milk until you are happy with the consistency. Makes about 300ml of dipping sauce for the prawns.

WEEKEND CURRY

Chicken jalfrezi

2 Add the chicken pieces, and fry for about a minute, stirring continuously. Now add the tomato purée, Spice mix, chilli powder and about 500ml of the base curry sauce. Bring to a simmer and cook until the chicken is cooked through.

Serves 4 Q Prep 20 mins Q Cook 25 mins Q

4 tbsp rapeseed oil 1 onion, thinly sliced 1 red pepper, deseeded and thinly sliced 3 green bird’s-eye chillies, roughly chopped 2 tbsp finely chopped coriander stalks 2 tbsp garlic & ginger paste 700g chicken breast or thigh meat – cut into bite-sized pieces 6 tbsp tomato purée 2 tbsp Spice mix (see recipe, left) 1 tsp chilli powder 750ml Base curry sauce (see recipe, left), heated 2 medium tomatoes, quartered 1 tsp dried fenugreek leaves (optional) 1 tsp garam masala TO FINISH

fresh coriander leaves, chopped green finger chillies, halved lengthways

Lamb saag Serves 4 Q Prep 20 mins Q Cook 1 hr 10 mins Q

225g baby spinach leaves 3-6 fresh green bullet chillies bunch fresh coriander, leaves only (reserve the stalks) 4 tbsp ghee or rapeseed oil 1 medium onion, finely chopped 3 tbsp garlic & ginger paste 3 tbsp finely chopped coriander stalks 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp Spice mix (see recipe, left) 1 tsp chilli powder 180ml plain passata 375ml Base curry sauce (see recipe, left), heated 800g lamb meat from the leg, cut into bite sized pieces 2 tbsp natural plain yogurt juice of 1 lemon 1 tbsp garam masala

3 The sauce will reduce down as the chicken cooks, so add another 250ml of base sauce if desired. If the sauce begins to caramelise around the edges of the pan, stir this back into the curry for a fantastic flavour boost. Add more base sauce or chicken stock if the sauce becomes too thick, or let it cook down if it’s too thin. 4 When you’re happy with the consistency, stir the quartered tomatoes and fenugreek into the sauce and season with salt to taste. Sprinkle with the garam masala and top with the chopped fresh coriander leaves and some sliced green chillies to serve.

Tip ‘Garlic & ginger paste is normally

1 Heat the rapeseed oil in a large frying pan over a medium-high heat and then add the sliced onion and pepper, green chillies and coriander stalks. Sauté until the veg is cooked through but has a bite.

1 Put the spinach, chillies and coriander leaves in a food processor and blend to a smooth paste with a little water or meat stock. Set aside. 2 Heat the ghee or oil in a frying pan over a medium-high heat. When hot, add the onion and fry for about 5 mins until translucent and soft but not overly browned. Add the coriander stalks, ground cumin and coriander, Spice mix and chilli powder, and stir to combine. 3 Swirl in the tomato purée and about 250ml of the base curry sauce and let it come to a simmer. Add the lamb meat and just enough water to cover. Simmer for 45 mins until cooked through.

equal amounts of chopped garlic and ginger, blended with a little water into a paste. It is also now available at most supermarkets but I prefer homemade.’

pour in the remaining base sauce. Only stir if the sauce looks like it is catching to the pan. When the sauce is at your preferred consistency, pour in the spinach purée and stir it all up. The bright green spinach will become darker as it cooks. Simmer for a further couple of minutes. If the sauce becomes too dry for your liking, just add a little more base sauce and/or meat stock. 5 To finish, season with some salt and pepper to taste. Stir in the yogurt one tbsp at a time, then top with a squeeze of lemon juice and sprinkle over the garam masala to serve.

4 When the meat is tender, increase the heat to high and BBC Easy Cook 59

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WEEKEND CURRY

The Curry Guy by Dan Toombs (Quadrille, £12.99) Photography © Kris Kirkham. Follow Dan on Twitter: @TheCurryGuy

Channa dhal (creamy lentils) Serves 4 Prep 10 mins plus soaking Q Cook 1 hr 10 mins Q Q

300g channa dhal, soaked in water for 30 mins 1 tbsp rapeseed oil 3 tbsp ghee ½ tsp brown mustard seeds 1 tsp cumin seeds pinch of asafoetida 1 tsp ground turmeric ½ onion, finely chopped 5 garlic cloves, sliced 1 tbsp garlic & ginger paste 1–5 fresh green bullet chillies, chopped 60 BBC Easy Cook

3 tomatoes, roughly chopped 1 tbsp ground coriander ½ tsp ground cumin ½ tsp garam masala chopped fresh coriander, to serve 1 Drain the lentils and rinse in several changes of water, then place in a saucepan with 700ml fresh water. Bring to a boil and drizzle the oil on top to stop the water from foaming over the top. Reduce the heat and simmer until the lentils are soft but with just a little bite to them, 45 mins–1 hr, skimming off any foam that forms. Do not strain. 2 Meanwhile, in a separate pan, melt the ghee over a high heat. When hot, toss in

the mustard seeds. They will begin to pop. Reduce the heat to medium-high and add the cumin seeds and asafoetida. Temper in the oil for about 30 secs and then add the turmeric and onion and fry until soft, approx. 3-5 mins. Stir in the sliced garlic, garlic & ginger paste and chillies, and cook, stirring continuously, for another 30 secs. 3 Returning to the dhal, reduce the heat to medium and stir in the chopped tomatoes, coriander and cumin, and bring to a simmer. 4 You can leave the dhal as it is, or whisk it until creamy. Stir the onion and ghee mix into the lentils and sprinkle with garam masala. Season and top with coriander.

WEEKEND LOLLIES

Fruity lollies are much healthier for kids, and they’re really simple and fun to make, too

MAKE L O OUR CO COVER! RECIPE

Frozen berry & ginger nut yogurt pops Makes 8 Prep 25 mins plus 4 hrs freezing Q No Cook Q 95p a pop Q 247 kcals, 2g fat, 1g sat. fat, 39g sugar Q Q

100g ginger nut biscuits 405g can light condensed milk 250g red berries (we used strawberries, raspberries & redcurrants) 500g pot 0% fat natural Greek yogurt 250g purple berries (we used blueberries,

blackberries & blackcurrants) YOU WILL ALSO NEED

8 paper cups 8 wooden lolly sticks 1 Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the between paper cups, pressing down with the back of a spoon. Scrape well so you don’t have to wash the processor before the next step.

2 Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the Greek yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mix between 4 of the paper cups. Repeat with the purple berries and ingredients. Place a lolly stick into each cup, pushing down into the biscuit base to help it stand. Freeze for about 4 hrs. To remove, tip upside down and squeeze the cup until the lolly slips out.

BBC Easy Cook 61

Catch the 62nd Eurovision Song Contest on 13 May

Apfelstrudel sidecar

This year’s Eurovision will be held in the Ukraine capital Kiev, so celebrate with a twist on a classic Kiev and cocktails Phoenix Ƃ\\ Winner’s bouquet

Puppet on a string Shine a light

62 BBC Easy Cook

WEEKEND EUROVISION

Chicken Kiev quesadilla Serves 2 Prep 5 mins Q Cook 10 mins Q 85p a portion Q 413 kcals, 28g fat, 15g sat. fat, 2g sugar Q Q

1 large wrap or wheat tortilla 4 tbsp garlic & herb soft cheese (we used Boursin) 50g cheddar, grated 1 spring onion, cut in half then sliced lengthways into thick strips ½ lemon, zested ½ small pack flat-leaf parsley, chopped 100g cooked chicken thigh meat, chopped into bite-sized pieces 1 tbsp panko breadcrumbs

1 Heat a non-stick frying pan over a medium-high heat. Spread half the wrap with 2 tbsp soft cheese and put in the pan. Cover the other half with the cheddar, then top with the spring onion, lemon zest, parsley and chicken. Scatter over the panko and dot the remaining soft cheese over. 2 Fold the soft-cheese-spread side of the wrap over to close the quesadilla. Cook for 3-4 mins until the cheese has melted and the top of the quesadilla is warm, so you know the chicken is heated through. Slice and serve.

Ready in just 15 minutes BBC Easy Cook 63

WEEKEND EUROVISION

We have always loved the Eurovision Song Contest. It’s just another excuse to throw a party, and we've found some delicious blast-from-the-past cocktails to sip while you watch Even if we get nul points, at least these cocktails are winners

Winner’s bouquet Often overshadowed by the pyrotechnics, oodles of falling glitter, waving y>}Ã] Ü«Ã >` ViiÀÃ] the winners receive a rather ÛiÞ LÕV v yÜiÀà  addition to their glitzy trophy. If you’re playing along at home, this is a great cocktail to present to your bestdressed guest, or whoever }ÕiÃÃià Ìi Ü} >VÌ wÀÃÌ° /i i`Li yÜiÀ Vi VÕLià are optional, but we think they add a lovely springtime touch to the cocktail.

The last time the contest was held in Austria was in 1967, so we’ve given a classic Sixties cocktail a Viennese pastry twist with fresh apple juice, cinnamon and the sultana-like sweetness of Madeira, like apple strudel.

Dip the rim of 4 Martini glasses in a saucer of water, then into a saucer or small dish of 2 tbsp golden caster sugar. Pop the glasses into the fridge until ready to serve. Warm 200ml pressed apple juice in a small saucepan with 1 cinnamon stick. Bring to the boil, then turn off the heat and leave to go cold. Once cold, discard the cinnamon stick and pour into a jug. Put 100ml Cognac, 50ml Disaronno, 50ml Madeira YKPG and the juice 1 lemon into a cocktail shaker with a large handful of ice. Shake together until the mixture is chilled. Strain into your glasses and top up with spiced apple juice. Serves 4. Q

Before the Contest, freeze 8 GFKDNG ƃQYGTU (such as violets or rose petals) in 8 ice cubes, if you like. Pour 200ml cold jasmine tea into a cocktail shaker with 1 tsp orange blossom honey, 25ml GNFGTƃQYGT cordial, juice 1 grapefruit and 75ml vodka. Add a handful of (normal) ice cubes and shake well. Strain into 4 tall glasses. Divide 300ml Prosecco between the glasses, then add extra ice >` Ìi yÜiÀÞ Vi VÕLiívÕÃ}®°-iÀÛiÃ{° Q

2JQGPKZ Ƃ\\ Inspired by 2014’s winner, Conchita Wurst from Austria, and the song Rise Like a Phoenix, Ìà wiÀÞ VÌÀÕà VV Ì> ÃÕ` }iÌ ÞÕÀ Eurovision party off to a winning start. Pour 100ml vodka into a cocktail shaker with 25ml ginger cordial, juice 1 orange and juice 1 lemon. Add a handful of ice and shake until the cocktail shaker is frosty. Line Õ« { >«>}i yÕÌià Ì «ÕÌ > hibiscus ƃQYGT from a jar with syrup in each, then strain the cocktail into the glasses. Divide 300ml Prosecco between the glasses, then `À« £ Ìë ÃÞÀÕ« vÀ Ìi yÜiÀà Ì i>V and allow it to sink before serving. Serves 4. Q

Apfelstrudel sidecar

Puppet on a string Maybe Vienna, this year’s host city, will spell success for the UK – it’s where Sandie Shaw took the trophy for us in 1967 with Puppet on a String. Fingers crossed for those elusive ‘douze points’! Q Put 1 ripe pear through a spiralizer to create long spaghetti-like strands. If you don’t have a spiralizer, slice the pear into thin ribbons with a vegetable peeler, then cut the ribbons into thinner strips. Line up 4 tumblers and put 3-4 strands of pear in each one. Divide the juice 1 lemon between the glasses to coat the pear strands and stop them discolouring while you make the cocktail. Pour 75ml vodka and 25ml JC\GNPWV liqueur (we used Frangelico) into a cocktail shaker. Add a handful of ice and shake until the outside of the cocktail shaker starts to frost, then strain into the glasses. Top with 500ml pressed pear juice divided between the 4 glasses. Serves 4.

Shine a light The last time a UK entry won the Eurovision trophy was in 1997, when Katrina and the Waves smashed it with Love Shine a Light. If you want this cocktail slightly sweeter, use soda water rather than tonic. Dip a pastry brush in 1 tsp clear honey and paint a line down one side of 4 tumblers. Sprinkle some edible gold glitter over the honey, dust off any excess, then put the glasses in the fridge. Chop a small bunch coriander leaves and place in a cocktail shaker with the juice 1 lime, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold. Strain into the glasses and divide 650ml pineapple juice and 400mlVQPKEYCVGT between the glasses. Q

%GNGDTCVGVJG'WTQXKUKQP5QPI%QPVGUVKPUV[NG9GNNUGG[QWVJGTG 64 BBC Easy Cook

JUNE

18

GREEK d ar o b p u c e or st

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Greek cooking is relaxed and easy, and perfect for outdoor dining. Chef and food writer Maria Elia shares her favourite recipes and ingredients

Maria’s top ingredients Greek olive oil is often full bodied and fruity, and, like oils from Spain or Italy, Ài}>ÌÞ >vviVÌà Ìà y>ÛÕÀ°  i Ì ÃÌV up with a couple; a fruity oil for salads, LÀi>` `««} >` `Àââ} ÛiÀ wà >` vegetables, and a more peppery one for barbecuing and roasting lamb with lemon and oregano. Q

Q Olives are an essential part of a meze along with a glass of ouzo. Kalamata are the king of olives, but look out for more unusual varieties, too. I also like Tsakistes, a cracked green olive to use in seafood stews. Q Lemons – no kitchen should be without them, and I love the classic lemon and olive oil dressing. Mix the juice of one lemon to 6 tbsp olive oil and drizzle over vÀiÃÞ }Ài` wÃ] Ûi} >` ÜÌi` }Àiið

Cinnamon is so versatile – whole sticks are used to fragrance red wine stews such as the classic stifado, or it’s used ground, in moussaka, baked pasta and lamb casseroles. It also plays a big part in sweet recipes – baklava, biscuits and rice pudding.

Q

Q Dill }Ûià > Ü`iÀvÕ `iV>Ìi y>ÛÕÀ Ì so many dishes. It’s an essential ingredient for tzatziki and dolmades. Try marinating lamb in lemon zest, dill, olive oil and garlic next time you have a barbecue.

66 BBC Easy Cook

Q Oregano is essential in Greek salad. It’s also used in marinades for meat mixed with olive oil and garlic.

Garlic is used lavishly. Skordalia, a garlic sauce, is one of our most famous dishes. Blitz garlic with bread, a dash of vinegar and olive oil – and that’s it. In the North of the country, cooks substitute walnuts vÀ Ìi LÀi>`° -« Ì ÛiÀ vÀi` wà >` vegetables, or warm boiled beetroot.

key to the classic Greek salad. Try blending it with garlic, olive oil and fresh dill for a feta spread, wonderful in a sandwich with fresh tomatoes, spring onions and oregano.

Q

Q Feta cheese is a crumbly cheese traditionally made from sheep’s milk or a combination of sheep and goat’s milk preserved in brine in wooden barrels. It’s

Greek yogurt is often used for marinades, sauces, cakes, pies and savoury dishes. I like to drain it in a sieve lined with > Vvvii wÌiÀ À ÕÃ vÀ > VÕ«i v ÕÀÃ] then roll the thickened yogurt into balls. I drizzle them with olive oil and coat them in herbs or nuts, then serve in a salad. Q

Dried butter beans are economical and have a much better taste and texture than canned butter beans.

Q

WEEKEND GREEK

Tzatziki

Serve this Greek lamb souvlaki as a main or as part of a meze Greek salad

Lamb, lemon & dill souvlaki, p68 BBC Easy Cook 67

zest and juice 1 lemon 1 tbsp finely chopped fresh dill 700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks pitta or flatbread, to serve 1 Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

Lamb, lemon & dill souvlaki Serves 4 Q Prep 20 mins plus marinating Q Cook 6 mins Q £2.55 a portion Q 457 kcals, 35g fat, 14g sat. fat, 0g sugar Q

2 garlic cloves, finely chopped 2 tsp sea salt 4 tbsp olive oil

2 If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad and Tzatziki (see recipes, right), if you like.

3WKEM  UKORNG UKFGU Greek salad Place 4 large vine tomatoes, cut into irregular wedges, 1 cucumber, peeled, deseeded, then roughly chopped, 1 /2 red onion, thinly sliced, 16 Kalamata olives, 1 tsp dried oregano, 85g Greek feta, cut into chunks and 4 tbsp Greek extra virgin olive oil in a large bowl. Lightly season, then serve with crusty bread on the side to mop up the juices. Serves 4.

Tzatziki Combine 250g pot Greek yogurt, 1 /2 cucumber, peeled, deseeded, then coarsely grated, 1 garlic clove, crushed, 3 tbsp chopped fresh dill, 2 tsp white wine vinegar and a pinch of sugar in a bowl. Season with some salt, then mix Üi°  vÀ £ À] iÌÌ}Ìiy>ÛÕÀÃ infuse. Serves 4.

/[ FCF JCF C TGUVCWTCPV KP %[RTWU CPF JG UGTXGF UQWXNCMK 6T[ XCT[KPI VJG OGCVU YKVJ EJKEMGPRQTMDGGHCPFƂUJsLWUVTGOGODGTVQCFLWUVVJGEQQMKPIVKOGUCEEQTFKPIN[ Stuffed tomatoes with lamb mince, dill & rice Serves 4 Q Prep 20 mins Q Cook 45 mins Q £3.10 a portion Q 300 kcals, 19g fat, 5g sat. fat, 8g sugar Q

4 beef tomatoes pinch of sugar 4 tbsp Greek extra virgin olive oil, plus extra to drizzle 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 200g minced lamb 1 tsp ground cinnamon 2 tbsp tomato purée 50g long grain rice 100ml chicken stock 4 tbsp chopped dill 2 tbsp chopped flat-leaf parsley 1 tbsp chopped mint 1 Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being 68 BBC Easy Cook

2 Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs. 3 Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

6QR VKRU

careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

Beef tomatoes are at their best this time v Þi>À° /iÞ  «ÀÛi  y>ÛÕÀ v ÞÕ cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve >Ì À Ìi «° 9Õ V> Û>ÀÞ Ìi w} by adding feta or broad beans.

WEEKEND GREEK

Gigantes plaki Serves 4 Prep 20 mins plus overnight soaking Q Cook about 2 hrs Q 85p a portion Q 431 kcals, 11g fat, 1g sat. fat, 15g sugar Q Q

400g dried butter beans 3 tbsp Greek extra virgin olive oil, plus more to serve 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 800g ripe tomatoes, skins removed and roughly chopped (see Tip) 1 tsp sugar 1 tsp dried oregano pinch ground cinnamon 2 tbsp chopped flat-leaf parsley, plus extra to serve

Enjoy at room temp as part of a meze, or on top of toasted sourdough

1 Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside. 2 Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

/CTKCU VKR To remove tomato skins, score a small cross at the rounded end of each tomato. Put one tomato in a bowl and pour over boiling water, leaving it for a few seconds, then dunk into cold water. Do the same for all the tomatoes. The tomato skin will have started to peel where you cut the cross – so simply peel >Ü>ÞÜÌÞÕÀw}iÀð

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See us cooking LIVE! The Show for real food lovers

G

et set for summer with our stellar line-up of the UK’s top chefs and experts cooking LIVE in the Supertheatre. Michelin masters Tom Kerridge and Michel Roux Jr are back,

alongside the entertaining Two Greedy Italians and some brand new faces for 2017. Best-selling author and health and fitness expert Joe Wicks will be bringing his Lean in 15 inspiration to life and Nadiya

Hussain shares dishes for all the family. Plus, don’t miss the queen of baking Mary Berry, joined by gardening expert Alan Titchmarsh, for a unique mix of plot to plate inspiration.

Readers save 20%* on tickets - quote EC5 With thanks to our sponsors and supporters:

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Joe Wicks Photography: CONOR McDONNELL

Birmingham 15 - 18 June

Waste not want not Michelin Star Challenge

SHOW HIGHLIGHTS

T

he BBC Good Food Show will be tackling the growing issue of food waste in our all-new Supertheatre challenge. We’ll be asking our special Michelin starred guests, including Birmingham favourite Glynn Purnell, to love their leftovers by creating delicious dishes live on stage. But whose leftovers will they be cooking with? They’ll only

be allowed to use ingredients left behind by our Supertheatre line-up, plus a few store cupboard staples. Will they rise to the challenge? Find out at the Show in June!

Lindt Excellence Discover how to taste and pair Lindt Excellence chocolate with delicious wines from across the globe in a hands on masterclass.

Eat Like a Local Celebrate the best of Birmingham in NEW free Supertheatre sessions with chefs from Simpsons and The Cross, hosted by Barney Desmazery.

JUST ANNOUNCED

James Martin joins line-up We are excited to announce that Show favourite James Martin will be returning to the Show this summer. James will be cooking delicious seasonal dishes LIVE in our exclusive Supertheatre, sharing top tips and answering

questions on the BBC Good Food Stage, plus signing copies of his cookbooks at our pop-up bookshop. He’ll be at the Show on Sunday 18 June so book your tickets now!

Healthy Kitchen inspiration from stars

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*Not valid on VIP Packages or with any other offer. Excludes Hampton Court Palace events. Ends 08.06.17. Not all celebrities appear on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are trademarks of British Broadcasting Corporation. © British Broadcasting Corporation. Organised and presented by River Street Events.

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Honey-mustard parsnip & potato bake Serves 6 Q Prep 35 mins Q Cook 1 hr Q 58p a portion Q 502 kcals, 16g fat, 9g sat. fat, 19g sugar Q

800g potatoes like Desirée, cut into 2.5cm cubes 800g parsnips, cut into 2.5cm cubes 85g butter 85g plain flour 600ml milk 2 tbsp wholegrain mustard 2 tbsp clear honey 2 tbsp white wine vinegar 85g fresh white bread, whizzed to crumbs 25g grated parmesan (or vegetarian alternative) 1 Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish. 2 Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard,

72 BBC Easy Cook

honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing. 3 If you’re baking this with Yorkies (p74), once the beef is out of the oven, cook on the shelf below for 5 mins at 220C/200C fan/gas 7, then 30 mins more at 200C/ 180C fan/gas 6. If you’re cooking the bake alone, cook at 200C/180C fan/gas 6 for 30-40 mins until the top is golden.

Roast beef with caramelised onion gravy Serves 6 Prep 30 mins plus overnight marinating Q Cook about 1½ hrs Q £4.50 a portion Q 591 kcals, 28g fat, 11g sat. fat, 3g sugar Q Q

1 tbsp black peppercorns 1 tbsp English mustard powder 1 tbsp dried thyme 1 tsp celery seeds 1 tbsp olive oil about 2kg topside joint of beef FOR THE GRAVY

4 tbsp plain flour 2 beef stock cubes 3 tbsp caramelised onion chutney 2-3 tsp Marmite 1 Crush the peppercorns, mustard, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.) 2 Heat oven to 190C/170C fan/gas 5. Sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g (55 mins for 2kg joint) for mediumrare, or 15 mins per 450g (1 hr 10 mins) for medium-well. Remove from oven, lift onto a platter, cover with foil and rest for 30 mins. 3 For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, chutney and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken. Serve with the beef, carved into slices.

WEEKEND ROAST

BBC Easy Cook 73

Spring vegetables Serves 6 Prep 20 mins Q Cook 10 mins Q 52p a portion Q 88 kcals, 2g fat, 1g sat. fat, 7g sugar Q Q

200g baby carrots with tops, scraped or peeled 200g green beans 200g asparagus, woody bottoms cut off 200g frozen peas 200g double-podded broad beans 200g spring or Savoy cabbage, shredded small knob of butter 2 tsp caster sugar Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, frozen peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together.

No-fail Yorkies Makes 12 Q Prep 5 mins plus resting Q Cook 40 mins Q 21p a portion Q 130 kcals, 5g fat, 1g sat. fat, 2g sugar Q

450ml milk 4 large eggs 250g plain flour 2 tbsp sunflower or vegetable oil 1 Up to 3-4 hrs before cooking, whisk together the milk, eggs, flour and 2 tsp salt in a food processor or blender (or by hand) until you have a smooth batter. Transfer to a jug, cover and leave at room temperature for at least 15 mins. 2 Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake for 5 mins, then reduce oven temperature to 200C/180C fan/gas 6 and cook for 30 mins until risen and golden. 74 BBC Easy Cook

Perfect for mopping up all that tasty gravy, these soft but crisp Yorkshire puddings will rise every time

WEEKEND ROAST

Low-fat cherry cheesecake Cuts into 8 slices Q Prep 1 hr plus overnight chilling Q Cook 30 mins Q 80p a slice Q 342 kcals, 9g fat, 5g sat. fat, 42g sugar Q

25g butter, melted 140g amaretti biscuits, crushed 3 sheets leaf gelatine zest and juice 1 orange 2 x 250g tubs quark 250g tub ricotta 2 tsp vanilla extract 100g icing sugar FOR THE TOPPING

400g fresh cherries, stoned 5 tbsp cherry jam 1 tbsp cornflour

1 Line the sides of a 20cm round loosebottomed cake tin with baking parchment. Stir the butter into two thirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft. 2 Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve. 3 Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until smooth. With the beaters still running, pour in the juice mixture and beat to combine. Pour it over the crumbs and smooth the top. Cover with cling film and chill overnight.

4 To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy – if the sauce is too dry, add a splash more water. Cool to room temperature. 5 Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some of the cherry sauce. If you're not too full after your roast, serve in slices with the remaining cherry sauce alongside!

BBC Easy Cook 75

Ready in an hour! BANK HOLIDAY TREATS

baking

These simple yet scrumptious cakes >` L>ià Ü `iwÌiÞÌÌiëÌ

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76 BBC Easy Cook

BAKING BANK HOLIDAY

Delicious Sugared scones & passion frut curd, p78

BBC Easy Cook 77

Sugared scones

Passion fruit curd

Blackcurrant coconut slices

Makes 8 Q Prep 20 mins Q Cook 12 mins Q 25p a portion Q 283 kcals, 10g fat, 6g sat. fat, 14g sugar

Q

Makes 2-3 jars Q Prep 15 mins plus cooling and chilling Q Cook 15 mins Q 20p a portion Q 51 kcals, 3g fat, 2g sat. fat, 5g sugar

If you don’t have blackcurrant jam, you can use another tangy one such as raspberry, blackberry or gooseberry. A reduced-sugar jam that contains a high proportion of fruit will also work.

Q

Makes 12 Prep 25 mins plus cooling Q Cook 25 mins Q 32p a portion Q 257 kcals, 15g fat, 11g sat. fat, 20g sugar Q Q

85g butter, diced 350g self-raising flour, plus extra for dusting 1½ tsp bicarbonate of soda 4 tbsp golden caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate 1 Heat oven to 200C/180C fan/gas 6. In a food processor, whizz the butter into the flour. Tip into a bowl and stir in ¼ tsp salt, bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in the milk – don’t overwork the mixture. 2 Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 2.5cm thick, then stamp out rounds with a floured cutter. Pat together the trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with the crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.

St Clement’s curd muffins Makes 9 Q Prep 20 mins plus cooling Q Cook 15-20 mins Q 18p a portion Q 215 kcals, 3g fat, 1g sat. fat, 24g sugar Q

200g plain flour 140g white caster sugar, plus 1½ tbsp 1 tsp baking powder ¼ tsp bicarbonate of soda finely grated zest and juice of 1 small orange (about 85ml juice) 1 tbsp sunflower oil ½ tsp vanilla extract 150g pot plain yogurt 1 large egg 9 tsp lemon curd 1 Heat oven to 200C/180C fan/gas 6 and line a muffin tin with 9 paper cases. Tip 78 BBC Easy Cook

200g passion fruit pulp (6-8 fruits) 3 large eggs 140g butter, diced 250g golden caster sugar 2 tbsp cornflour 1 Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

FOR THE BASE

100g butter, plus extra for greasing 100g plain flour 100g white caster sugar 85g desiccated coconut 3 large egg yolks (save the whites for the topping) 4-5 tbsp blackcurrant jam (with whole blackcurrants)

2 Add the eggs, butter, sugar and cornflour to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too. Sieve the curd into a bowl to get rid of any curdled bits. Stir in the reserved seeds and cool, before spooning into jars. Will keep chilled for 1 week.

FOR THE TOPPING

the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.

2 To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.

2 Stir together ½ tsp orange zest and 1½ tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Using an ice cream scoop, spoon the mixture into the muffin cases (there will be some left over). Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 mins until firm and pale golden. 3 Sprinkle over the orange sugar, then leave to cool on a wire rack. Will keep chilled for 4 days – return to room temperature to serve.

3 large egg whites 75g white caster sugar 50g desiccated coconut handful coconut flakes (optional) 1 Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end – this will make it easier to get the slices out of the tin later.

3 To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden. 4 Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.

BAKING BANK HOLIDAY

Coconut slices are perfect for a sunny picnic

BBC Easy Cook 79

BAKING BANK HOLIDAY

Double ginger cookies Makes 24 Q Prep 20 mins plus chilling Q Cook 12 mins Q 14p a cookie Q 180 kcals, 7g fat, 4g sat. fat, 13g sugar uncooked dough or baked without chocolate Q

Chilli chocolate & black bean brownies These brownies, made with black beans ÃÌi>` v yÕÀ] >Ûi > ÃÕLÌi Ì}i v V and are intensely chocolatey. They’re also }ÕÌivÀii >`] Ü>ÀvÀÌiÛi]ÜÕ` pass as a dessert.

Makes 20 Prep 20 mins plus cooling Q Cook 25-30 mins Q 28p a portion Q 202 kcals, 13g fat, 7g sat. fat, 11g sugar

350g plain flour 1 tbsp ground ginger 1 tsp bicarbonate of soda 175g light muscovado sugar 100g butter, chopped 8 pieces of stem ginger, chopped (not too finely), plus thin slices, to decorate (optional) 1 large egg 4 tbsp golden syrup 200g bar dark chocolate, chopped 1 Mix the flour, ground ginger, bicarbonate of soda, ½ tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger. 2 Beat together the egg and syrup, pour into the dry ingredients and stir, then knead

with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months. 3 Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely. 4 Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip half of each cookie into the chocolate – you may need to spoon it over when you get to the final few. Decorate with a slice of stem ginger, if you like, and leave to set. Will keep for up to 1 week in an airtight container.

Q Q

sunflower oil, for greasing 2 x 400g cans black beans, drained 1 tbsp vanilla extract 6 large eggs 200g soft butter, chopped 200g light muscovado sugar 100g cocoa powder 2 tsp gluten-free baking powder 85g chilli-flavoured chocolate (or plain chocolate), chopped into chunks 1 Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, ½ tsp salt and 2 eggs with a stick blender until completely smooth. 2 Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks. 3 Scrape into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for 3 days in a tin, or 1 week in the fridge. 80 BBC Easy Cook

These American-style cookies are a fabulous combo of dark chocolate, ground ginger & chunks of stem ginger

BAKING MUFFINS

Baking hybrids are all the rage at the moment – think ‘cronuts’!

Great weekend baking idea

These individual Doughnut muffins 12 sugar-dipped Serves Prep 20 mins Cook 18 mins a portion cupcakes are baked 20p 229 kcals, 11g fat, 6g sat. fat, 18g sugar not fried, but taste 140g golden caster sugar, plus just as delicious 200g extra for dusting Q Q

Q

Q Q

200g plain flour 1 tsp bicarbonate of soda 100ml natural yogurt 2 large eggs, beaten 1 tsp vanilla extract 140g butter, melted, plus extra for greasing 12 tsp seedless raspberry jam

1 Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin. Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine. 2 Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch. 3 Leave to cool for 5 mins before lifting out of the tin and rolling in the extra sugar. BBC Easy Cook 81

football As the footy season draws to a close, get the family together for a nice slice of cake Serves 24 Q Prep 2 hrs Q Cook 1 hr 30 mins Q 97p a slice Q 564 kcals, 25g fat, 15g sat. fat, 71g sugar sponges only Q

FOR THE CHOCOLATE CAKE

200g unsalted butter 200g soft light brown sugar 4 large eggs 150g self-raising flour 50g cocoa powder, sieved 1 tbsp milk FOR THE MINT CAKE

200g unsalted butter 200g caster sugar 4 large eggs 200g self-raising flour ½ tsp peppermint extract about ½ - 1 tsp green food colouring paste FOR ICING & DECORATION

150g unsalted butter, softened 300g icing sugar, sieved 300g chocolate balls or foil-covered chocolate footballs (available online) 4 tbsp sieved apricot jam, warmed 500g green ready-to-roll icing 350g white ready-to-roll icing 100g black ready-to-roll icing a little food colouring paste, choose team colours novelty candles, optional

1 Heat the oven to 180C/160C fan/gas 4. Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level. 2 To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely. Do not slice the top level as it needs to be rounded. 3 To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top.

Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top. 4 Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake. 5 Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass. 6 Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water. With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.

Watch the last Premier League matches of the season on May 21 and FA Cup Final on May 27 on BBC One 82 BBC Easy Cook

GETTY IMAGES / ROB LAWSON

Surprise piñata football cake

BAKING FOOTBALL

Slice into this sensational mint chocolate celebration cake and let the hidden sweets pour out

BBC Easy Cook 83

Surprisingly simple to make!

84 BBC Easy Cook

BAKING FOOTBALL

Football birthday cake Serves 15 Q Prep 1 hr 45 mins Q Cook 25-30 mins Q 55p a portion Q 525 kcals, 19g fat, 11g sat. fat, 77g sugar uniced Q

100g butter, softened, plus extra for greasing 350g golden caster sugar 2 eggs 225g plain flour 50g cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda 284ml carton buttermilk (or use milk mixed with a squeeze lemon juice) 1 tsp vanilla extract FOR THE CHOCOLATE FILLING

100g butter, softened 150g icing sugar 2 tbsp cocoa powder 3 tbsp milk FOR THE DECORATION

750g white ready-to-roll icing black and green edible colouring 140g dessicated coconut wide black ribbon 1 Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 22cm sandwich tins with parchment paper and brush the sides with melted butter. Beat the soft butter in a big bowl, add the sugar and continue beating until light and fluffy. then add the eggs one at a time, beating well. 2 Sieve in the flour, cocoa, baking powder and bicarbonate of soda, then pour in the buttermilk, stirring well to create a smooth cake batter. Divide between the two cake tins. Bake on the centre shelf for 25-30 mins, until just set in the middle. When cooked, a skewer inserted into the centre should come out clean.

3 Meanwhile, make the filling. Beat the butter until creamy, sift in the icing sugar and the cocoa powder and beat together. Soften with a little milk if needed. When the cake is cooked remove it from the oven, and allow to sit for 5 mins. Turn out and cool on a wire rack. Sandwich the two cakes together with half of the filling and spread the remainder over the top and sides.

The perfect addition...

4 Next, dust a surface with icing sugar and knead 500g of the ready-to-roll icing until softened and smooth. Roll out to a large round, that will cover the whole cake, the thickness of a £1 coin. Ease the icing over the cake (using a rolling pin will help). Dust your hands with icing sugar, then smooth over the surface with your palms.

2 lemons, cut into quarters, pips removed 150g punnet blackberries few mint sprigs, leaves picked 50g icing sugar fizzy water, to serve

Zingy blackberry lemonade For a refreshing half-time drink, try our homemade lemonade with blackberries and mint. It keeps chilled for up to a week.

Makes 4 Prep 10 mins Q No Cook Q 92p a glass Q 69 kcals, 0g fat, 0g saturates, 15g sugar Q Q

Put the quartered lemons, blackberries, mint leaves, icing sugar and 200ml water into a food processor. Blitz until everything is finely chopped and juicy. Strain through a fine sieve, bottle and chill until ready to drink. Will keep for up to a week. Top up with an equal measure of chilled fizzy water to serve.

5 Trim the excess with a knife, gather the cuttings up into a ball and re-roll to the same thickness. Using a template as a guide, cut out 24 white hexagons. Knead the remaining 250g ready-to-roll icing with enough colouring to achieve a shade of jet black. Roll out to the same thickness and cut out 14 black hexagons. Now create a football design, simply by wetting the underneath of the hexagons with a little water and sticking them to the surface, one at a time. Some hexagons will overlap the edge of the cake so trim them with a knife. 6 Finally, tip the dessicated coconut into a bowl and rub in enough green food colouring for a vibrant green, similar to that of Astroturf. Place the cake on a cake stand or plate, tie the black ribbon around the cake, securing the ends, then scatter the green coconut around the cake. The cake can be made and decorated up to two days in advance. BBC Easy Cook 85

HACKS FOR EVERYDAY

6 helpful hacks Try our easy shortcuts and tips to save time in the kitchen Cook a perfect steak Test the doneness of your steak with the ¼w}iÀ ÌiÃ̽° «>Ài Ìi wÀiÃà v ÞÕÀ ÃÌi> Ì Ìi wÀiÃà v Ìi yiÃÞ >Ài> beneath your thumb as you touch each w}iÀ°Ƃ

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TIP For perfect poached eggs, crack VJG TCY GII KPVQ C ƂPG UKGXG FTCKP away the wispy white, then lower it into simmering water. Simple!

DID YOU KNOW? The best way to press a biscuit base right

into the corners of a cake tin is to put your hand in a sandwich bag and use as a makeshift kitchen glove 86 BBC Easy Cook

Making a curry? Toast your spices ,iV«ià vÌi V>

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FREE*Napkin Ring Kit

Get everything you need to make x4 napkin rings for your dining table. Your Free Kit Includes;

• Black Shell Pearl • Beading Thread Plain Rounds • Tool Kit • 925 Sterling Silver • Beading Board Stardust Rondelles • Get Started Booklet

*Just pay 2.95 postage

Discover how to create these luxurious shell pearl and sterling silver beaded napkin rings by following our simple step-by-step instructions. These Napkin rings will become an instant conversation starter at your next dinner party. Each kit includes enough contents to create four elegant napkin rings.

Watch Live TV Channel On: Virgin 756, Freesat 807, Sky 665, Freeview 76 (8am - 1pm) www.jewellerymaker.com

Step 1

Step 2

Step 3

Cut a length of monofilament approx. 30cms long

Thread on your desired pattern of beads and spacers

Tie off the beading thread with a couple of knots

Claim Your Free* Gift Today Online: jewellerymaker.com/easycook and enter discount code EASYJM or call: 08006444 655 and quote EASYJM *T&C’s: P&P pf £2.95 applies. This offer is available to new customers only. Offer subject to availability. Offer ends 30/06/17.Please note that this offer is not valid in conjunction with any other promotion.

MAY

Need some inspiration? Look no further than our at-a-glance guide ->>y>ÌLÀi>`]«{È

Fish & seafood Paella 37 Pilchard puttanesca 20 *À>Ü LÕÌÌiÀyÞ 58 Prawn sweet chilli noodle salad 32 Sardine storecupboard spaghetti 49 Smoked haddock & creamed corn curry 18

Perfect steak 86 Roasted aubergine with pomegranates & parsley 41 Smoky chipotle pepper salsa 30 Spice mix 58 Spring vegetables 74 Tangy herb chutney 54 Tzatziki 68

Vegetarian

Meat & poultry ‘Oven-fried’ chicken & slaw 36 Bacon & roast onion salad 48 Butter bean, chorizo & spinach baked eggs 19 Chicken jalfrezi 59 Chicken Kiev quesadilla 63 Chorizo & rosemary pearl barley risotto 14 Corned beef hash 16 Cornish pasty 37 Crispy pork tacos with pineapple salsa 26 Greek beans with seared lamb 29 Grilled marinated lamb cutlets 41 Ham & potato hash with baked beans & fried eggs 28 Ì Ã>> E VÕÀ}iÌÌi y>ÌLÀi>` 46 Huevos con chorizo 36 Indian beef keema with carrots & potatoes 26 Lamb & fennel spaghetti Bolognese 26 Lamb saag 59 Lamb, lemon & dill souvlaki 68 Mexican chicken stew with rice & beans 28 One-pot roast pork chops with fennel & potatoes 38 Parmesan spring chicken 3 Pizza baked potato 15 Pork chops with bubble ‘n’ leek cakes 39 Pulled pork chilli 36 Quick pork with veg 23 Roast beef with caramelised onion gravy 72 Salt beef club with Cajun fries 46 Scandi meatballs 21 Sizzled masala lamb with chopped salad 48 Soft-boiled eggs with pancetta avocado soldiers 12 Spanish eggs with chorizo & peppers 23 Spiced lamb chops with coconut rice & mango salsa 41 Spicy sausage & bean one-pot 17 Stuffed tomatoes with lamb mince, dill & rice 68 Summer one-pot 38 Sweet glazed pork 23 Tandoori-style chicken 54 Thai coconut soup with turkey meatballs 26 Veal chops with sage & creamy squash polenta 40 Veal chops with spinach & green pepper salsa 40

Base curry sauce 58 Bean & pepper chilli 33

>ÕyÜiÀ Ü>vyià ÜÌ ÃÜÀ>ÃÌi`Ì>ÌiÃE cheese 11 Channa dhal 60 Cheesy onion pizza 22 Courgette & lemon pappardelle with pine nuts 43 Courgette fritters 22 Edamame beans on toast with lemon & chives 44 Gigantes plaki 69 Greek salad 68 Griddled pear & blue cheese salad 33 Honey-mustard parsnip & potato bake 72 >ÀÌi i}}à ii`VÌ ÜÌ Ü>vyià 13 Matcha breakfast bowl 12 Orzo & mozzarella salad 30 Pea & radish salad 40 Roasted veg & couscous salad 30 Spicy courgette pitta pockets 49

Sides & extras Cheese & chive coleslaw 32 Lemon & coriander houmous 32 Minted yogurt chutney 54 No-fail Yorkies 74 Pakora sauce 58

Cherry cheesecake, p75 Sweet treats Blackcurrant coconut slices 78 Chilli chocolate & black bean brownies 80 Double ginger cookies 80 Õ} ÕÌ Õvwà 81 Faloodas 55 Football birthday cake 85 Frozen berry & ginger nut yogurt pops 61 >ÃÃ y>Ìà 55 Low-fat cherry cheesecake 75 Passion fruit curd 78 Peach Melba pop tarts 6 *i>ÕÌ LÕÌÌiÀ L`i y>«>Và 44 Raw strawberry jam 10 Ricotta strawberry French toast 13 -Ì ii̽à VÕÀ` Õvwà 78 Sugared scones 78 Summer fruit compote 33 Surprise piñata football cake 82 Vegan banana & peanut butter cupcakes 45 White chocolate & raspberry brioche pudding 8

Drinks

Lemon pappardelle, p43

Apfelstrudel sidecar cocktail 64 * iÝ wââ VVÌ> 64 Puppet on a string cocktail 64 Shine a light cocktail 64 Winner’s bouquet cocktail 64 Zingy blackberry lemonade 85

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company ` Ìi`° 7À`Ü`i½Ã «ÀwÌà >Ài ÀiÌÕÀi` Ì Ì i vÀ Ì i LiiwÌ v Ì i ViVivii «>ÞiÀ° ISSN 17439175. Printed by Wyndeham Group Ltd. © Immediate Media Company London Limited 2017. All rights reserved. Reproduction in whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. BBC Worldwide Ltd is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal data. The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free and coated with kaolin from Brazil. The cover is printed on 150gsm Galerie Art produced by Sappi Paper at their Nijmegen mill in Holland. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®® ViÀÌwi` «>«iÀ° / à >}>âi V> Li ÀiVÞVi`] vÀ ÕÃi  newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of it at your local collection point. With thanks to BBC Good Food magazine, where some recipes have previously appeared.

BBC Easy Cook 89

STAR CHEFS

FAVOURITES The TV chef and food writer shares her foodie passions

Childhood meal It would have to be Mum’s special chicken curry.

Ingredient Onions. I use them in most of my dishes.

Breakfast Scrambled eggs and wholemeal toast with Marmite and fresh ginger, and a cardamom chai.

Lunch Dim Sum. Dinner My desert island dinner would be a crab curry but, in reality, a plate of well-prepared vegetables would be ideal as I prefer small, light dinners.

I love my blender!

Pudding Indian Ras Malai (spongey y>Ì >` }Ì ¼V>iý >`i v vÀià «>iiÀ Ã>i`  > }ÌÞ y>ÛÕÀi` milk liquor), or dark chocolate cake.

Piece of kitchen kit

Fouringredient recipe I love

Fond memory My friends and I eating our fridge leftovers after a night out in our late teens.

Book I found my mother’s Entertaining by Martha Stewart in my early twenties and it really resonated with me. Food for large or small groups of friends, and for different occasions. Everything looked beautiful, with lots of sharing platters or bitesized bits. That’s a very Indian way of eating, but done beautifully. 90 BBC Easy Cook

Person you’d like to cook for

Cooking cheat or shortcut

Genghis Khan. I have a morbid fascination with him and have read many books on him and his dynasty. I have since become convinced that my mother’s family is part Mongolian. They have similar features and tough spirits, albeit very gentle souls, that remind me of them.

My range of Spice Tailor sauces and lentil daals will help you make a quick curry!

t' Zilte restaurant

Cuisine Indian, of course, followed

Piece of advice you’ve received

by anything oriental.

I’ve received a lot of advice over the years, but I can’t remember any one piece that doesn’t sound like a cliché. I do believe, however, that the more effort you put into something (career, health, relationships), the more you get out of it.

Genghis Khan

Restaurant The restaurant t’ Zilte in Antwerp serves traditional Belgian food. It’s fantastic, but I save it for very special occasions.

I Love India by Anjum Anand (£20, Quadrille) is out now.

Next time Simon Rimmer

GETTY IMAGES / TWOMEOWS, JOHN WOODCOCK

Dim Sum

crispy okra. To make it, you all you need is okra, }À> yÕÀ] chaat masala (a blend of spices) and oil.

A good blender that you can use to make spices >`wi«>ÃÌið

Calories. How many do you eat? Keep count with the Nutracheck App.

Also calorie counts meals & recipes

200,000 UK foods with photos. Scans barcodes. Links to Fitbit. Download now. Search for ‘Nutracheck’.