BBC Easy Cook 2017 Summer

104 simple sunny recipes

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SUMMER 2017

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All-American barbecue feast

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drinks!

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SUPER SUNSHINE SUPPERS

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Weekend treat Caramel passion fruit slice

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One of the great joys of summer is having a barbecue with my family. The smell of the smoke, the heat of the flames, the flavour of the charred meat – and the feeling of being at one with the fire. Barbecuing is a serious business in our home (as you can see from the picture!), because when it’s done properly, the rewards are immense. Cooking outdoors for people you love is one of life’s great pleasures, so we’ve devoted this issue to entertaining in all its forms: all-American grills, baking for a picnic and an Aussie-style barbecue. Have a great summer.

Keith Kendrick

Date for your diary!

B�becuing is a s�i�s busine Keith and his s�, T�, in the g�ss! den

This issue of Easy Cook is on sale for 2 months, the next issue is out 7 September

Editor

Relax over lunch with... Sweet & spicy wings with summer slaw Heat oven to 200C/180C fan/gas 6. In a large bowl, mix 4 tbsp curry paste with 2 tbsp mango chutney and some seasoning. Tip in 1kg chicken wings and toss to combine so they’re well coated. Lay the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or barbecue, turning, until cooked through). Meanwhile, mix 200g bag radishes, sliced, and 1 cucumber, halved lengthways and sliced, with small bunch mint, roughly chopped, 1 tbsp mango chutney and juice 1 lemon. Transfer to a serving bowl. Pile the wings on a big plate and serve with slaw and rice. Serves 4.

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

possible, and preparation times to a minimum. Q 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, fat and saturated fat content by > µÕ> wi` ÕÌÀ Ì > Ì iÀ>« ÃÌ°

EDITORIAL Editor Keith Kendrick Senior Art Editors Gareth Jones, Rachel Bayly Content & Production Manager Gregor Shepherd Sub Editor Marianne Voyle Thanks to Neil Darby, Vanessa Grzywacz, Joanna Zenghelis BBC GOOD FOOD Editor-in-Chief Christine Hayes

57

Maple chipotle chicken

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Summer 2017

46 Save 33% when you subscribe and get each issue for just £1.99

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 wi iÜ Ã 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 $$% 9QTNFYKFGoU RTQ VU CTG TGVWTPGF VQ VJG BBC and help to fund new BBC programmes. © Immediate Media Company London Limited, 2017

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BBC Easy Cook

EVERYDAY

12 DINNER ON A BUDGET Quick and simple weeknight meals that won’t break the bank 20 JUST 5 INGREDIENTS Less shopping, less money, less fuss 22 4 WAYS WITH HAM Different ways to use your leftovers 25 LIGHT LUNCHES Cut out and keep our feelgood recipes 28 FANTASTIC FETA How a little Greek cheese can transform your everyday meals 31 5 SWEETCORN SNACKS Try our five delicious recipes 32 MAKE MORE OF BROCCOLI New ways to eat more healthy green veg 36 BEET IT! Add some vibrant beetroot to your Greek-inspired midweek meals 38 #8' #0 #81%#&1 Love avocado? Try our four nutritious summery lunches and snacks

41 USE UP COURGETTES Grate it into pancake batters, slaws and pasta dishes 42 HAVING FISH FOR DINNER? Try something a bit different... SUMMER

50 THROW A GARDEN PARTY Invite your friends over for drinks and nibbles, a sharing main and dessert pots 56 BIG AMERICAN BBQ Bold-flavoured sticky meats and punchy sides make for a brilliant barbecue 60 BAKE A PICNIC Make your own picnic pie, fruit slices and pasties for a picnic with a difference 64 HOW TO MAKE SCOTCH EGGS Snacks that are perfect for a picnic 66 BBQ LIKE AN AUSSIE Make John Torode’s simple and Aussie-inspired barbecue dishes

EASY COOK SUMMER

52

Frozen blackberry fool

easy offers Save £28 on a BBQ selection box, p48 and food processor, p86

74

Orange & choc madeleines

66

WEEKEND

72 FRUITY BAKES Sweet treats to add sunshine to your day 76 0#&+;# 5 (10A Bake Nadiya Hussain’s oozing lime and chocolate fondants 78 TOP TRIFLES The retro dessert gets a modern makeover

81 10 WAYS WITH STRAWBERRIES Transform a glut of strawberries 82 COOK WITH THE KIDS Summer holiday treats that will keep the kids occupied

Prawns & coriander butter

Make �r c�� recipe!

ALSO IN THIS ISSUE

6 QUICK BITES This month’s seasonal showstopper, news, tips and budget buys 46 SUBSCRIBE Don’t miss a single issue of Easy Cook 89 RECIPE INDEX Find all the recipes in this issue 90 MY FAVOURITE THINGS Read our interview with Edd Kimber

28

Feta & tomato omelette

Caramel passion fruit slice, p61 BBC Easy Cook

5

NEWS SEASONAL

WSTOPPER SUMMER SHO

These lighter vegetarian bean tacos are topped with a pomegranate salsa and fresh guacamole Spicy black bean tacos Serves 4 Q Prep 15 mins Q Cook 10 mins Q £2.34 a portion Q 640 kcals, 24g fat, 5g sat. fat, 12g sugar Q

1 tbsp vegetable oil 3 garlic cloves, chopped 3 x 400g cans black beans, drained and rinsed 3 tbsp cider vinegar 1 tbsp honey 1 tbsp smoked paprika 1 tbsp ground cumin FOR THE GUACAMOLE

1 small garlic clove 2 tbsp roughly chopped coriander 1 green chilli, sliced 2 avocados, halved and stoned juice 1 lime FOR THE SALSA

110g pack pomegranate seeds 1 green chilli, finely diced 1 small white onion, finely diced small handful fresh coriander, chopped TO SERVE

8-12 corn or flour tortillas 6

BBC Easy Cook

1 In a large frying pan, heat the vegetable oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of a wooden spoon, then set aside while you make the guacamole. 2 The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flatended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside. 3 Mix all of the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up, then reheat the black bean mixture. 4 To serve, put 1-2 heaped tbsp of black beans on a tortilla. Top with a big spoonful of the guacamole and some of the salsa. To serve, add some hot sauce and a dollop of soured cream or yogurt, if you like.

BBC Easy Cook

7

Summ�

Seasonal food ideas

News snippets

Kitchen must-haves Bake it gluten-free Lemon, cardamom & raspberry torte

Serves 6-8 Prep 15 mins Q Cook 45 mins Q 85p a portion Q Q

Heat oven to 170C/150C fan/gas 3. Cream together 125g unsalted butter, softened, 200g golden caster sugar, crushed seeds from 10 cardamom pods, zest 1 lemon and 2 tsp good-quality vanilla extract Õ Ì «> i > ` yÕvv ° `` 3 medium eggs, one at a time, and beat between each addition. Fold in the 200g raspberries, 250g ground almonds, a pinch of salt and 1 tsp gluten-free baking powder. Grease a 23cm springform cake tin Ì i w Ü Ì Ì i Ì ÀÌi ÌÕÀi° *ÕÌ into the preheated oven and bake for 45 mins until golden and a skewer inserted into the middle comes out clean. Leave to cool completely on a wire rack and then unmould. To make Ì i i `À ââ i V }] Ì i âiÃÌ and juice of 1 lemon with 200g icing sugar. Drizzle over the cooled cake and sprinkle with handful chopped toasted hazelnuts to serve.

Lemons and Limes by Ursula Ferrigno (£14.99, Ryland Peters & Small)

What’s in seas� right n�?

Fruit and veg to inspire your cooking

APRICOT

BLACKBERRIES

8

BBC Easy Cook

AUBERGINE

BEETROOT

COURGETTE

FENNEL

NEWS THIS MONTH

HEALTH NEWS Crunchy and herby nibbles for a picnic. Crosta & Mollica Crostini £1.90, Sainsbury’s 5QH G U 4QUGOCT[ & Thyme Pitta Crisps £2.19, Ocado

Theping Sh� l st GREAT BUYS UNDER £3

Tilda Kids Cheese & Tomato Rice These fuss-free pouches count as 1 of 5-a-day. £1.15, Asda

Free From Triple Chocolate Chunk Cookies You’d never guess these are gluten free! £1.20, Morrisons

Savse Protein Smoothies Cool down with a 100% natural fruit smoothie with an added dose of protein. 2.99 each, Tesco

On our bookshelf This month’s must-reads One Pan Roasts by Molly Shuster (£16.99, Murdoch Books) One Pan Roasts has great inspiration for dinners, sides and desserts you can make using just a humble baking tray. Lots of the recipes use storecupboard ingredients, too. Try this Peach custard tart

GOOSEBERRIES

LAMB’S LETTUCE

Chaai, Chaat & Chutney by Chetna Makan (£20, Mitchell Beazley) Former BakeOff contestant Chetna shares her recipes for authentic Indian street-food dishes you can cook at home. Try this >Õ y ÜiÀ «> À>

RADISH

RASPBERRIES

5 food safety myths: true or false? You should wash raw chicken. False. You shouldn’t wash raw chicken or any other raw poultry or meat. There is a considerable risk of spreading bacteria around food preparation areas in doing so. Cooking thoroughly will ensure any bacteria present will be killed. 6JG n XG UGEQPF TWNGo works. False. This is the myth that if you drop food and pick it up quickly enough, it will still be safe to eat. ÃÌ y ÀÃ Ü >Ûi ` ÀÌ and bacteria on them, which can be instantly transmitted to a dropped item of food. If food is `À ««i` Ì Ì i y À] even for a few seconds, you should dispose of it. +V U 1- VQ TGJGCV TKEG True. If you have leftover rice, it should be cooled quickly (within one hour) and refrigerated. This is because some spores of bacillus cereus may remain in the rice after cooking and turn into bacteria. A good tip is to place the container of rice in cold water to cool down quickly. After a short period of time, the rice can then be put into a covered container

STRAWBERRIES

and placed in the fridge. The rice should then be reheated thoroughly within 24 hrs. Do not reheat for a second time. You can refreeze food that has fully defrosted. True. You can refreeze almost all food after it has been fully thawed in the fridge, as long as it has been properly cooked wÀÃÌ° À À>Ü i>Ì > ` poultry, it’s advisable to cook these once they’ve been fully defrosted. They can be then be refrozen in their cooked state. You shouldn't eat raw beansprouts. True. It’s important to check the packaging as this will V wÀ Ü iÌ iÀ Ì i À>Ü beansprouts are ‘ready-toeat’. If not, wash and cook them thoroughly.

GETTY IMAGES, BBC GARDENERS’ WORLD MAGAZINE/PAUL DEBOIS

Crafty Carnivore Smoky Chipotle Pork Sausages Great with eggs or adds a kick to casseroles. £2.75, Ocado

WATERCRESS BBC Easy Cook

9

BAKING HACKS

Make perfect biscuits every time Making our tahini cookies on the next page? Jo Wheatley solves your biscuit woes for perfect bakes every time

Mixture has spread out during cooking Q

Try freezing them before putting on the baking tray. Q

Burnt underneath

It sounds like your oven may be running too fast – pick up an oven thermometer for precision.

$TGCMKPI WR CU VJG[ TG removed from the tray Q

Too hard You’ve overbaked them. Take the cookies or biscuits ÕÌ ÕÃÌ Liv Ài Ì i wÀ Õ«° " Vi V i` Ì i i`}iÃ Ü wÀ LÕÌ the centres will remain squidgy. Q

Too greasy Always use cold, unsalted butter and it should stop your biscuits being too oily. Q

Make sure you leave the biscuits until they’re totally cold before moving them. Q

Sticking to the tray

You can buy silicone mats quite cheaply in supermarkets that can be reused. This will totally eliminate this problem.

Spotted! Abby and William, aged four, made the Peach Melba pop pies from our May issue. We’d love to see photos of your favourite Easy Cook makes and bakes. Contact us via: Instagram @easycookmag

Facebook BBC Easy Cook

We love this… Bloomville Bumble Bee Cookie Cutter, £4.50, Sainsbury’s

For lunch... Mac ‘n’ cheese toastie Place Ω onion, 1 clove and 600ml milk in a pan and bring to the boil. Remove from the heat and leave to infuse for 30 mins. Bring back to the boil and strain into a jug. Melt 25g butter in a pan. Add 25g plain QWT and cook, stirring, for 3 mins. Add the milk in four stages, whisking. Reduce the heat to low. Cook for 10 mins, stirring. Remove from the heat, add 150g grated Gruyère and 150g grated young fontina. Mix in 2 tbsp chopped chives, 1 tbsp white wine vinegar and season with salt, pepper and grated nutmeg. Set aside. Cook 250g macaroni until al dente, then stir into the sauce. Preheat a toastie maker. Butter one side of each slice of white bread. Place in the toastie maker, butter side down. Spoon 2–3 tbsp macaroni in the centre of the slices and cook until golden. Serves 4.

Chefs Eat Toasties Too by Darren Purchese (Hardie Grant, £12.99) Photography © Brandan Homan

4-INGREDIENT DINNER Heat 1 tbsp oil in a pan. Fry the paste for 1-2 mins. Add the rice. Cook for 2 mins. Add 800ml boiling water. Simmer for 12-15 mins until absorbed. Season. In another pan, fry the veg for 1-2 mins. Add 50ml water, cover and steam for 2-3 mins. Stir turkey and veg through the rice. Serves 4.

10 BBC Easy Cook

130g pack turkey slices, torn

300g paella rice

205g jar paella paste

300g pack stir-fry Easy turkey paella

NEWS THIS MONTH

HAVE YOU TRIED...

Tahini? Ã Ü >Ã Ì> >] Ì Ã w i }À Õ ` paste of husked and roasted sesame Ãii`Ã Ã ÕÃi` Ì y>Û ÕÀ `` i >ÃÌiÀ foods. It can be used in savoury or sweet dishes, and is perhaps best known as a component of houmous or chickpea dip.

Black tahini & chocolate cookies Makes 20 Prep 20 mins Q Cook 8 mins Q 90p a portion Q 254 kcals, 13g fat, 5g sat. fat, 21g sugar Q Q

50g salted butter, softened 125g light brown muscovado sugar 125g golden caster sugar 1 egg, beaten I UGNH TCKUKPI QWT 2 tbsp cocoa powder 200g milk chocolate, broken 100g white chocolate, melted FOR THE BLACK TAHINI

100g black sesame seeds (available at Waitrose), plus extra for decorating I CXQWTNGUU QKN 30g maple syrup 1 First, make the black tahini. Toast the sesame seeds in a pan over a gentle heat until you can smell the sesame aroma. Transfer to a mini processor and blitz. Pour in the oil gradually until a paste forms. Add the maple syrup and blitz again. Tip into a bowl. 2 Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. In a large bowl, beat the butter and sugars together until pale > ` yÕvv ° `` Ì i i}} > ` nä} Ì> paste, and beat to combine. Tip in the y ÕÀ] V V > > ` V V >Ìi V Õ Ã] and beat until fully incorporated. 3 Using an ice cream scoop, ball the dough into about 20 pieces and place on the baking sheets. Press each ball } Ì Ã Ì Ã y>ÌÌiÀ] i>Û } « i Ì v room between them, as they will spread. Bake for 6-8 mins until still soft in the middle – they will harden as they cool. Leave to cool on the sheets for a few mins before transferring to wire racks. Once cooled, drizzle chocolate zigzags over the cookies and sprinkle over some sesame seeds. Will keep in an airtight container for 3 days.

BBC Easy Cook 11

CHEAP & HEALTHY

y a d y ever

Stay on track with our healthy solutions for breakfast, lunch and dinner

12

Wh�es�e breakfasts

HEALTHY MEALS TO CHOOSE FROM Breakfast Cinnamon porridge with banana & berries Skinny pepper, tomato & ham omelette

Lunch Green cucumber & mint gazpacho Open prawn cocktail sandwich

Snacks Frozen fruit sticks with passion fruit & lime drizzle Spiced chilli popcorn

Dinner Summer vegetable curry Griddled courgette & seafood lasagne Squash, chicken & couscous one-pot Lime & ginger salmon Pasta with tomato & hidden veg sauce

Pudding Chocolate & berry mousse pots

12 $$% 'CU[ %QQM

£1.30 a portion

Skinny pepper, tomato & ham omelette Serves 2 Prep 15 mins Q Cook 10 mins Q £1.30 a portion Q 206 kcals, 12g fat, 3g sat. fat, 5g sugar Q Q

2 whole eggs and 3 egg whites 1 tsp olive oil 1 red pepper, deseeded and finely chopped 2 spring onions, white and green parts kept separate and finely chopped few slices wafer-thin extra-lean ham, shredded 25g reduced-fat mature cheddar wholemeal toast, to serve 1 Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set. 2 Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it closer to well done. Serve straight from the pan with the green parts of the spring onions sprinkled on top and some wholemeal toast.

6JG JGCNVJ DGPG VU *À Ìi À V LÀi> v>ÃÌÃ ii« Õ Ã>Ì Ãwi` Ì À Õ} the morning, which helps maintain a healthy weight. Eggs are packed with B vitamins and minerals, such as magnesium, zinc and iron. The white is especially rich in protein and supplies lecithin, which naturally inhibits your absorption of cholesterol. Using a small amount of strong V iiÃi >``Ã y>Û ÕÀ > ` ii«Ã v>Ì Ì > Õ °

EVERYDAY BUDGET

Cinnamon porridge with banana & berries Serves 4 (easily halved) Q Prep 15 mins Q Cook 5 mins Q 75p a portion Q 266 kcals, 2g fat, 1g sat. fat, 34g sugar Q

100g porridge oats tsp cinnamon, plus extra to serve 4 tsp demerara sugar 450ml skimmed milk 3 bananas, sliced 400g punnet strawberries, hulled and halved 150g pot fat-free natural yogurt

1 In a medium-sized saucepan, mix the oats, cinnamon, sugar, milk and half the sliced bananas. Bring to the boil, stirring occasionally. Turn down the heat and cook for 4-5 mins, stirring all the time. 2 Remove and divide between 4 bowls, top with the remaining banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon.

Try it in the oven To make your porridge in the oven, heat to 150C/130C fan/ gas 2 and, in an ovenproof dish, thoroughly mix the oats, cinnamon, sugar and the milk. Cover with foil and cook for 45 mins. Remove and stir through half the banana and bake for 15 mins more, then follow step 2 in the recipe.

75p

a portion

Oats are packed with energy-boosting nutrients!

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Light� lunches Green cucumber & mint gazpacho Serves 2 Prep 20 mins plus chilling Q No Cook Q £2.14 a portion Q 186 kcals, 11g fat, 2g sat. fat, 14g sugar Q Q

1 cucumber, halved lengthways, deseeded and roughly chopped 1 yellow pepper, deseeded and chopped 2 garlic cloves, crushed 1 small avocado, chopped bunch spring onions, chopped small bunch mint, chopped 150ml pot fat-free natural yogurt 2 tbsp white wine vinegar

90p

a portion

14 BBC Easy Cook

few shakes green Tabasco snipped chives, to serve 1 In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner. 2 Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.

EVERYDAY BUDGET

Open prawn cocktail sandwich Serves 2 Prep 15 mins Q No Cook Q £1.88 a portion Q 173 kcals, 3g fat, 0g sat. fat, 7g sugar Q

90p

Q

a portion

2 tbsp extra-light mayonnaise 1 tbsp reduced-sugar ketchup 2 tbsp chopped dill 1 lemon, cut into 8 wedges 100g pack cooked and peeled prawns cucumber, deseeded and diced 2 handfuls cherry tomatoes, halved 2 slices wholemeal bread 20g bag rocket lemon wedges, to serve 1 First, make the dressing. In a medium bowl, mix the mayonnaise, ketchup, half the dill, the juice from 4 of the lemon wedges and some seasoning. Toss in the prawns cucumber and tomatoes. 2 Arrange the bread on 2 plates, top each with rocket and pile on the prawn filling. Scatter with remaining dill and serve with the lemon wedges, for squeezing over.

Spiced chilli popcorn Serves 5 Prep 5 mins Q Cook 8 mins Q 20p a portion Q 128 kcals, 9g fat, 1g sat. fat, 0g sugar

Guilt-�ee snacks Frozen fruit sticks with passion fruit & lime drizzle

Q Q

90p

a portion

Makes 8 Prep 20 mins plus freezing Q No Cook Q 52p a portion Q 31 kcals, 0g fat, 0g sat. fat, 7g sugar Q Q

100g strawberries, hulled and halved 8 seedless grapes 100g mango chunks 100g melon chunks 2 kiwi fruits, peeled and cut into chunks 100g pineapple chunks

Heat oven to 200C/180C fan/gas 6. Pop 1 pouch microwave popcorn (or 100g popcorn kernels) following pack instructions. Meanwhile, mix together 1 tsp chilli flakes, 1 tsp cracked black pepper and 2 tsp mixed spice. Toss the popcorn with the spice mix. Tip onto a baking tray and place in the oven for 5 mins until crisp.

90p

a portion

FOR THE DRIZZLE

juice 2 limes 4 passion fruit, halved and seeds scraped out 1 tsp icing sugar 1 Mix the drizzle ingredients in a small bowl, stirring until the sugar has dissolved. If you want the sauce to be smooth, pass it through a sieve to remove the seeds, or leave them in if you prefer.

2 Push the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzle. BBC Easy Cook 15

Satisfying supp�s Pasta with tomato & hidden veg sauce Serves 4 Prep 15 mins Q Cook 50 mins Q 80p a portion Q 381 kcals, 3g fat, 1g sat. fat, 22g sugar Q Q

1 tsp olive oil 1 large onion, chopped 2 celery sticks, chopped 2 carrots, chopped 1 leek, chopped 2 peppers, deseeded and chopped 2 x 400g cans chopped tomatoes with garlic 1 tbsp each caster sugar and balsamic vinegar 300g dried pasta shapes parmesan (or vegetarian alternative), shaved, and rocket, to serve

1 Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better. 2 Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved parmesan and rocket leaves, if you like.

80p

a portion

This smooth sauce is a good way to get kids to eat more vegetables

16 BBC Easy Cook

6JG JGCNVJ DGPG VU Packed with immune system-friendly nutrients lycopene, beta-carotene and vitamin C, this sauce is ideal if you struggle to eat 5-a-day. Low in fat but } wLÀi] Ì Ã ÀiV «i i «Ã Ì ÃÌ>L Ãi blood sugar levels. Use wholewheat pasta for a richer source of iron, zinc and stress-busting B vitamins.

EVERYDAY BUDGET

Summer vegetable curry Serves 4 Prep 10 mins Q Cook 35 mins Q £1.16 a portion Q 207 kcals, 7g fat, 4g sat. fat, 12g sugar Q Q

£3.11 a portion

1-2 tbsp vegetarian red Thai curry paste 500ml low-sodium vegetable stock 2 onions, chopped 1 aubergine, diced 75g red lentils 200ml can reduced-fat coconut milk 2 red or yellow peppers, deseeded and cut into wedges 140g frozen peas 100g bag baby spinach, roughly chopped brown basmati rice and mango chutney, to serve 1 Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting to stick. 2 Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until the spinach has just wilted. Serve the curry with rice and mango chutney.

£1.16 a portion

Lime & ginger salmon Serves 2 Prep 10 mins plus marinating Q Cook 15 mins Q £3.11 a portion Q 354 kcals, 18g fat, 3g sat. fat, 7g sugar Q Q

juice 2 limes thumb-sized piece ginger, grated 2 garlic cloves, crushed 2 tsp low-sodium soy sauce 2 tbsp rice wine vinegar 2 skinless salmon fillets 100ml low-sodium chicken stock 140g pack baby corn, halved 175g thin-stemmed broccoli 4 baby pak choi, halved small bunch spring onions, sliced 1 Mix the lime, ginger, garlic, soy and vinegar with black pepper. Pour half over the salmon. Leave to marinate for 10 mins.

2 Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more. 3 Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

6JG JGCNVJ DGPG VU Salmon is an excellent source of highquality protein, vitamins and minerals (including potassium, selenium and vitamin B12), as well as hearty-healthy omega-3 fatty acids.

BBC Easy Cook 17

Squash, chicken & couscous one-pot Serves 4 Prep 15 mins plus standing Q Cook 45 mins Q £1.87 a portion Q 283 kcals, 3g fat, 1g sat. fat, 16g sugar Q Q

£2.13 a portion

2 tbsp harissa paste 1 tsp each ground cumin and ground coriander 2 red onions, halved and cut into thin wedges 2 skinless chicken breasts, cut into bite-sized chunks 1 small butternut squash, cut into 1cm chunks (no need to peel) 2 x 400g cans tomatoes zest and juice 2 lemons 200g cherry tomatoes, halved 140g couscous small bunch coriander, roughly chopped 1 Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins. 2 Tip tomatoes into the pan with can water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander.

£1.87 a portion

Griddled courgette & seafood lasagne Serves 4 Prep 10 mins Q Cook 40 mins Q £2.13 a portion Q 249 kcals, 6g fat, 2g sat. fat, 6g sugar Q Q

1 tsp oil 4 courgettes, sliced lengthways 1 red chilli, deseeded and finely chopped x 680ml jar passata with onion and garlic 400g bag mixed seafood, defrosted if frozen 4 fresh lasagne sheets, halved 3 tbsp grated parmesan 3 tbsp dried breadcrumbs 350g green beans, to serve

18 BBC Easy Cook

1 Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside. 2 Heat oven to 200C/180C fan/gas 6. Pour a little passata into a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes. 3 Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the parmesan and breadcrumbs, then scatter on top and cook for 25-30 mins until golden. Steam or boil the green beans and serve with the lasagne.

EVERYDAY BUDGET

Yes, y� can have pud! Chocolate & berry mousse pots Serves 4 Prep 15 mins Q Cook 5 mins Q £1.03 a portion Q 159 kcals, 8g fat, 4g sat. fat, 15g sugar

1 Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.

75g dark chocolate 70%, grated 4 tbsp low-fat yogurt 2 large egg whites 2 tsp caster sugar 350g berries (try blueberries, raspberries, cherries or a mix)

2 Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix – loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping in as much air as possible.

Q Q

£1.03 a portion

3 Put the berries into glasses or ramekins, then divide the mousse and spoon on top of each portion. Chill in the fridge until set.

By using chocolate with a high cocoa content, you’ll need less of it for > À V y>Û ÕÀ

BBC Easy Cook 19

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

1 PORTION

1 PORTION

64p

£2.58

Leek & bacon soup with rosemary Serves 4 (easily doubled or halved) Prep 5 mins Q Cook 20 mins Q 64p a portion Q 322 kcals, 11g fat, 4g sat. fat, 4g sugar Q Q

4 leeks, trimmed and thickly sliced 8 rashers smoked streaky bacon, chopped 1 litres hot chicken stock 2 sprigs rosemary, needles finely chopped 200g pasta shapes

Squash & coconut curry Serves 2 easily doubled Prep 10 mins Q Cook 20 mins Q £2.58 a portion Q 458 kcals, 35g, 33g fat, 28g sat fat, 23g sugar Q Q

2 tbsp Madras curry paste 1 large butternut squash (600g peeled weight), chopped into chunks 1 red pepper, halved, deseeded and roughly chopped into chunks 400g can reduced-fat coconut milk small bunch coriander, roughly chopped 20 BBC Easy Cook

1 Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. 2 Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

1 Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins. 2 Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is al dente. Serve with warm, toasted ciabatta.

EVERYDAY 5 INGREDIENTS

EDIENTS > Pea & pesto soup with fish finger croutons Serves 4 Prep 5 mins Q Cook 15 mins Q 70p a portion Q 328 kcals, 10g fat, 3g sat. fat, 4g sugar soup only Q Q

500g frozen peas 4 medium potatoes, peeled and cut into cubes 1 litre hot vegetable stock 300g pack fish fingers (about 10) 3 tbsp green pesto

1 PORTION

1 Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bite-sized cubes and keep warm. 2 Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger croûtons on top.

70p

BBC Easy Cook 21

Try our four fantastic ways to use up a pack of ham

Ham & tomato tart Serves 8 as a starter Prep 20 mins plus resting Q Cook 50 mins Q £1.04 a portion Q 631 kcals, 50g fat, 27g sat. fat, 3g sugar Q Q

FOR THE PASTRY

200g plain flour 50g fine polenta, plus extra for dusting 140g cold butter, cut into small pieces 50g parmesan, finely grated 1 egg FOR THE FILLING

4 eggs and 2 egg yolks 400ml double cream 150g pack smoked ham slices 22 BBC Easy Cook

100g sundried tomatoes handful watercress 1 Place the flour, polenta, butter and a pinch of salt into a food processor, then whizz until the mixture resembles fine breadcrumbs. Tip in the parmesan and egg, then pulse through 2 tbsp cold water until it forms a ball. Wrap in cling film. Chill for 30 mins. 2 Dust a work surface with polenta, then roll out to the thickness of a £1 coin. Ease into a 28cm tart case, then trim away any big bits of overhanging pastry (leave a little excess as the pastry will shrink). Chill for 30 mins.

3 Heat oven to 200C/180C fan/gas 6. Place a sheet of baking parchment into the pastry case, then fill with baking beans. Bake for 15 mins. Remove the beans and parchment. Bake for 5 mins or until golden. Leave to cool. Use a serrated knife to trim overhanging pastry. Place on a baking sheet. 4 Reduce the oven to 180C/160C fan/gas 4. Whisk the eggs, egg yolks and double cream with a little salt. Arrange the ham slices, sundried tomatoes and watercress in the case, then pour around the egg mixture. Cook for 30 mins, just until the egg has set. Can be made up to 1 day ahead and chilled.

EVERYDAY HAM

Ham, leek & potato pie Serves 4-6 Prep 20 mins Q Cook 45 mins Q £1.10 a portion Q 499 kcals, 29g fat, 14g sat. fat, 6g sugar Q Q

2 tbsp butter 1 large onion, finely chopped 3 leeks, finely sliced 2 large potatoes, cut into small cubes 2 tbsp plain flour, plus extra for dusting 300ml chicken or ham stock 100ml pot crème fraîche 2 tsp wholegrain mustard 200g cooked ham, shredded 4 bay leaves (optional) 375g pack puff pastry 1 egg, beaten, to glaze (or use milk)

Ham, eggs & chips Serves 2 Prep 5 mins Q Cook 20 mins plus chilling Q £3.10 a portion Q 1003 kcals, 52g fat, 12g sat. fat, 4g sugars Q

1 Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.

Q

3 large Maris Piper potatoes, peeled and cut into large finger-sized pieces 2 litres vegetable oil, for deep-frying 50ml duck fat 2 large duck eggs 100g sliced jamón Ibérico ham brown sauce, to serve 1 Put the potatoes in a pan of salted water. Bring to the boil, then simmer for about 5 mins or until they begin to crack but are still firm. Drain and spread out on a baking tray. Chill in the fridge for at least 1 hr. 2 Heat the oil in a large, heavy-bottomed pan or deep-fat fryer to 130C or until a piece of bread browns in 1 min. Put the potatoes in the hot oil and cook for 4-6 mins until they begin to brown. You can cook all the chips together, but keep checking the temp of the oil. Remove the chips with a slotted spoon. Drain on kitchen paper, then put back on the baking tray and chill in the fridge for 1 hr. 3 Reheat the oil to 190C or until a piece of bread browns in 15 secs. Lower the chips into the hot oil and deep-fry for 4 mins until they are browned and crisp. Lift the chips out of the oil with a slotted spoon onto a plate lined with kitchen paper. Sprinkle with salt. Meanwhile, heat the duck fat in a frying pan before cracking in the eggs. Fry them gently at first, then turn up the heat if you like the whites crisp. Season. Divide the ham between plates with the eggs, brown sauce and chips.

Pea, ham hock & watercress salad Serves 6 Prep 20 mins Q Cook 5 mins Q £1.65 a portion Q 454 kcals, 25g fat, 5g sat. fat, 4g sugar Q

2 Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/200C fan/gas 7. 3 Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry. 4 Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, then brush with egg. Bake for 30 mins until risen.

Q

750g podded fresh peas (or use frozen) 700g cooked ham hock (see below), cooled and shredded large handful parsley leaves, chopped bunch spring onions, sliced large handful watercress FOR THE DRESSING

7 tbsp cold-pressed rapeseed oil 2 tbsp cider vinegar 3 tsp English mustard Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified. Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.

Cooking ham hock Put 2 medium ham hocks (about 2kg) in a roasting tin with 2 chopped carrots, 2 chopped onions, 2 chopped celery sticks, a few bay leaves, 1 tsp black peppercorns and 600ml water. Cover with foil and braise in the oven for 2 hrs at 160C/140C fan/gas 3 until tender. When cool enough to handle, shred the meat.

BBC Easy Cook 23

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South African energy bowl Preparation: 10 minutes Cooking: 15 minutes Serves: 2

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There are so many ways to use apples and pears; add them to breakfast or savoury salads, bake with them or use them as an accompaniment to a main meal, hero them in a pudding or add them to a smoothie, grate them into a burger or make some chutney. Or maybe just keep them in your fruit bowl and eat them beautifully ripe and juicy! There are loads more recipes at www.beautifulcountrybeautifulfruit.co.uk

100g red and white quinoa (or just use white) Pinch of salt 1 South African Pink Lady appl e, cored and sliced 1 South African Packham’s Trium ph or William pear, cored and sliced 1 ripe avocado, peeled, pitted and sliced 100g Red Leicester cheese, cut into chunks 60g whole almonds A few pomegranate seeds 1. Rinse the quinoa, put it into a saucepan and cover with double the volu me of cold water. Add a pinch of salt and cook gently for 10-15 minutes until tender. Drain in a sieve or colander and rinse with cold water to cool quickly. 2. Share the quinoa between 2 serving bowls and arrange the apple, pear and avocado slices on top with the cheese and almonds. 3. Sprinkle with pomegranate seeds, then serve.

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Cook’s tip: Try any other com bination of South African apples and pear s, in stores between May and September.

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Tell your local school about a really effective way they could help South African children in underprivileged schools by donating used books for free. See www.helpasouthafricanschool.co.uk

EVERYDAY AL FRESCO

Chicken & pasta salad

Cut out & keep

� t a e t s s ide ' t e L

Prawn tacos

delicious family meals Light and

Fruity lamb kebabs with chilli mayo

Stuffed sweet peppers BBC Easy Cook 25

EVERYDAY AL FRESCO

Prawn tacos

Chicken & pasta salad

Serves 4 Q Prep 20 mins Q Cook 5 mins Q £2.68 a portion Q 353 kcals, 19g fat, 4g sat. fat, 8g sugar

Q

1 tbsp olive oil juice 1 lime 2 garlic cloves, crushed RKPEJ EJKNNK CMGU dash of tabasco 400g raw peeled prawns 8 taco shells Ω iceberg lettuce, shredded 200ml tub low-fat guacamole 200ml tub half-fat soured cream 200ml tub salsa

1 red pepper, deseeded and thickly sliced 1 red onion, thickly sliced 1 tbsp olive oil 300g penne or fusilli pasta 4 skinless chicken breasts 2 tbsp each chopped thyme and oregano RKPEJ FTKGF EJKNNK CMGU 2 garlic cloves, crushed 150g pack cherry tomatoes, halved 50g bag rocket 1 tbsp white wine vinegar

Serves 4 Prep 10 mins Q Cook 20 mins Q £2.69 a portion Q 470 kcals, 6g fat, 1g sat. fat, 7g sugar

Q

1 Mix the oil, lime juice, garlic, chilli and a dash of Tabasco. Stir in the prawns and set aside for 5 mins. Heat the tacos according to pack instructions.

Q

turn pink and are cooked through. Spoon into the warm tacos, add some lettuce and serve with guacamole, soured cream and salsa.

TIP Make double the marinade and save half for another day. It also works well with chicken, steak > ` wà °

1 Heat oven to 220C/200C fan/ gas 7. Mix the red pepper and onion with 1 tsp oil and roast for about 20 mins.

3 Meanwhile, put the chicken breasts between two sheets of V } w > ` L>Ã Ü Ì > À } pin until they’re about 1cm thick. Mix the remaining oil, herbs, chilli and garlic. Rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side. 4 Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

2 Tip the prawns and the marinade into a frying pan and fry for 2 mins until the prawns

2 Cook the pasta following pack instructions. Drain and set aside.

Stuffed sweet peppers

Fruity lamb kebabs with chilli mayo

Serves 4 Q Prep 15 mins Q Cook 15 mins Q £1 a portion Q 282 kcals, 22g fat, 9g sat. fat, 7g sugar

Q

Serves 4 Prep 20 mins Q Cook 10 mins Q £3.22 a portion Q 580 kcals, 41g fat, 14g sat. fat, 24g sugar

Q

4 peppers, halved lengthways through the stalk and deseeded 1 tbsp extra virgin olive oil, plus extra to drizzle 2 x 125g balls mozzarella, sliced 2 tbsp black olives, chopped 1 tbsp chopped oregano 2 garlic cloves, crushed 1 Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil. 2 Stuff the peppers with the mozzarella, black olives, chopped oregano and garlic, and drizzle with a touch more olive oil, if you like.

26 BBC Easy Cook

Q

3 Pop on the barbecue, stuffedside, up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/ gas 7 for the same amount of time, if you prefer).

TIP To get that extra-smoky L>ÀLiVÕi y>Û ÕÀ] «ÕÌ Ì i barbecue's lid on while you cook the peppers, or cover it with an upturned roasting tin.

1 tbsp chopped thyme or oregano juice 1 lemon 2 tbsp olive oil 3 garlic cloves, crushed I NCOD PGEM NNGV FKEGF 2 red peppers, deseeded and cut into chunks 2 green peppers, cut into chunks 1 small pineapple, peeled, cored and cut into chunks 200g jar light mayonnaise EJKNNK FGUGGFGF CPF PGN[ chopped Ω small bunch coriander, chopped juice 1 lime

1 Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade. 2 Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins, turning frequently. 3 Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.

r o f g n i k o o “L ? y s a e & e e fat-fr .” cky u l t o g t s u j You

Potatoes are fat-free & easy. For this Sensational Summer Salad recipe and lots of healthy, quick, midweek meal ideas:

lovepotatoes.co.uk

POTATOES MORE THAN A BIT ON THE SIDE

s ' g n i h t y Ever h t i w r e t t be

FETA

This lovely, salty Greek cheese isn’t just for crumbling over salads, so give these new dishes a try

28 BBC Easy Cook

EVERYDAY FETA

Feta & semi-dried tomato omelette Serves 1 Prep 5 mins Q Cook 5 mins Q £1.12 a portion Q 266 kcals, 20g fat, 7g sat. fat, 4g sugar Q Q

1 tsp olive oil 2 eggs, lightly beaten 4 semi-dried tomatoes, roughly chopped 25g feta, crumbled mixed salad leaves, to serve Heat the oil in a small frying pan, add the eggs and cook, swirling with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve with a mixed leaf salad.

Lamb, feta & mint salad Serves 2 Prep 5 mins Q Cook 15 mins Q £1.61 a portion Q 590 kcals, 30g fat, 15g sat. fat, 5g sugar Q Q

200g frozen oven chips handful ready-roasted peppers from a jar – choose ones in oil 2 tsp red wine vinegar a few mint leaves, half roughly chopped 2 pinches of caster sugar 85g feta, crumbled into large chunks 2 handfuls of baby spinach leaves 1 large lamb steak, trimmed of fat 1 Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves. 2 Heat a griddle or frying pan, brush the lamb with a little more oil from the pepper jar, and season. Cook for 2-3 mins on each side then leave to rest on a board. 3 Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 more tsp oil from the pepper jar, then roast for another 3 mins. Slice the lamb thinly. Toss the hot crisp chips through the salad with the dressing, arrange on a platter or 2 plates and top with the lamb.

Tip This salad also works well with beef steaks, or, for a budget-friendly UJ XGTUKQP C ECP QH VWPC EJWPMU

All about Feta # ETGCO[ UQHV YJKVG EJGGUG with an ancient history – nomadic tribes who needed to preserve the milk of their sheep and goats are attributed with inventing it, and the recipe has remained virtually unchanged. (GVC DGECOG C EJGGUG QH RTQVGEVGF origin in 2002, and can only be produced in Greece. When the cheese

LiV ià wÀ ] Ì Ã VÕÌ Ì Ã ViÃ] sprinkled with salt, packed into barrels and covered with brine or oil. Q #XCKNCDKNKV[ All year round. Q Store it In a sealed jar or packet in the fridge. Q Cook it It is traditionally used in a Greek salad with tomatoes, lettuce, red onion and olives.

BBC Easy Cook 29

EVERYDAY FETA

Harissa chicken traybake Serves 4 Prep 10 mins Q Cook 35 mins Q £2.53 a portion Q 444 kcals, 18g fat, 5g sat. fat, 5g sugar Q Q

2 tbsp harissa paste 1 tbsp red wine vinegar 500g boneless, skinless chicken thighs 2 red onions, cut into quarters 2 large peppers from a jar, chopped 100g feta 50g pine nuts, toasted 200g cooked couscous Heat oven to 200C/180C fan/gas 6. In a bowl, mix together the harissa and vinegar, then add the chicken and onions. Spread out in a large roasting tin. Roast for 35 mins, turning at least once. In the final 10 mins, add the peppers and feta, then sprinkle with pine nuts. Serve with the couscous and pan juices.

Fast feta & aubergine pizzas Serves 4 Prep 5 mins Q Cook 5 mins Q £1.60 a portion Q 377 kcals, 19g fat, 5g sat. fat, 0g sugar Q Q

Serves 4 Prep 10 mins Q Cook 40 mins Q 80p a portion Q 191 kcals, 9g fat, 3g sat. fat, 8g sugar

1 Heat oven to 220C/200C fan/gas 7. Put 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.

2 tbsp olive oil 1 aubergine, sliced 2 courgettes, sliced 2 red onions, cut into chunky wedges 3 large sheets filo pastry 10-12 cherry tomatoes, halved drizzle of balsamic vinegar 85g low-fat vegetarian feta, crumbled 1 tsp dried oregano large bag mixed salad leaves

2 Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little. Arrange the griddled veg on top. Season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Add the feta and sprinkle with oregano. Cook for 20 mins until golden. Serve with salad.

4 pitta breads, white or brown 330g jar roasted aubergines in oil 100g feta, crumbled handful mint leaves, roughly chopped

Griddled vegetable & feta tart Q Q

30 BBC Easy Cook

Toast the pittas in batches until just starting to crisp. Drain the aubergines, reserving some of the oil, and whizz half in a food processor until smooth. Spread over each pitta. Top with remaining aubergine slices, mint and feta, and drizzle with reserved oil.

EVERYDAY CORN

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> ` Ã >V Ã Ã i ` Ã À iiÌV Ì iÃi wÛi ÃÜ

Creamed corn (pictured)

Smoky baked corn cobs

Melt 50g butter in a medium saucepan. Add Ω chopped onion, then cook gently for 8-10 mins to soften, then add the corn sliced from 2 large cobs and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add a pinch of sugar, some seasoning and a good grating of nutmeg. Serves 2.

Heat oven to 200C/180C fan/gas 6. In a small bowl, mix 50g softened butter with Ω tsp smoked paprika, Ω deseeded and chopped red chilli, 1 crushed garlic clove, 2 tbsp chopped V À > `iÀ > ` Ãi>Ã }° *ÕÌ { V À cobs in enough foil to wrap them all. Dot over the coriander butter, then bring the foil together to form a parcel. *ÕÌ Ì i «>ÀVi ` ÀiVÌ Ì i Ûi shelf and bake for 30 mins. Serves 4.

Mexican corn salad Fry the corn sliced from 2 large cobs in a pan with a knob of butter for 6-7 mins until tender. For the dressing, mix together the zest and juice 1 lime with 3 tbsp olive oil, and season. In a large bowl, add 3 deseeded and chopped tomatoes, 1 chopped red onion, 1 deseeded and chopped red pepper, and a small bunch chopped coriander. Add the corn and dressing, and toss well to combine. Serves 3.

Corn, bacon & pepper chowder Fry 3 rashers chopped streaky bacon for a few mins. Add 1 small chopped onion and 1 large cubed potato, and cook until soft and lightly browned. Add 400ml vegetable stock and the corn sliced from 2 cobs, and cook for 6-7 mins until the corn and potato are tender. Add 5 tbsp double cream, heat through, and season. Serve with 2 chopped spring onions sprinkled over the top. Serves 3.

%JGGU[ EQTP OWH PU Heat oven to 200C/180C fan/gas 6. ÕÌÌiÀ > £Ó i Õvw Ì ° *ÕÌ Ì i corn sliced from 2 large cobs in a pan with a little vegetable oil. Cook over a low heat for 6-7 mins until tender. Whisk together 100ml milk, a 284ml pot buttermilk, 2 eggs and 4 tbsp oil. In a separate bowl, mix 140g plain y ÕÀ] £{ä} « i Ì>] xä} }À>Ìi` cheddar, 2 tsp baking powder and 1 tsp salt. Mix the wet ingredients into the dry, spoon into the holes of the prepared tin and bake for 20-25 mins, until a skewer comes out clean. > ià £Ó V iià Õvw ð

Creamed corn goes well with sticky ribs – see p58

BBC Easy Cook 31

E H T D N AROU

Gone are the days when broccoli was a veg your family would turn their noses up at. There are so many ways to enjoy this healthy brassica Stir-fried ginger miso steak with broccoli Serves 2 Prep 15 mins Q Cook 10 mins Q £3.67 a portion Q 470 kcals, 11g fat, 3g sat. fat, 4g sugar Q Q

200g lean sirloin steak, fat removed 1 tbsp miso paste (we used Clearspring) thumb-sized piece ginger, half finely grated, half cut into matchsticks 4 garlic cloves, 1 finely grated, 3 sliced 2 star anise 2 nests of wholewheat noodles 4 spring onions, cut into lengths, then finely shredded into long strips 2 tsp rapeseed oil 175g button mushrooms, halved if large reduced-salt soy sauce and sesame oil, to serve (optional) 1 Cut the sirloin steak into strips across the grain with a sharp knife, then mix with the miso paste, grated ginger and grated garlic. 32 BBC Easy Cook

Grind in some black pepper and toss really well to coat the steak strips completely. 2 Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften. 3 Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles. 4 Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.

EVERYDAY BROCCOLI

BBC Easy Cook 33

Chinese-style lemon marmalade chicken with Tenderstem broccoli Serves 4 Prep 5 mins Q Cook 40 mins Q £2 a portion Q 249 kcals, 16g fat, 14g sat. fat, 5g sugar Q Q

200g lemon marmalade 2 garlic cloves, crushed small knob of ginger, peeled and finely grated (about 1 tbsp) 1 tbsp soy sauce 1 tsp sunflower oil juice and zest 1 lemon 8 chicken thighs, skin on and bone in 2 spring onions, sliced diagonally rice and stir-fried Tenderstem broccoli, to serve 1 Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.

Perfect with a side of egg-fried rice or noodles

2 Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden. 3 Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and Tenderstem broccoli.

Warm sausage & broccoli pasta salad Serves 4 Prep 10 mins Q Cook 20-25 mins Q £1.09 per serving Q 383 kcals, 17g fat, 5g sat. fat, 5g sugar Q Q

200g Cumberland pork chipolatas 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 250g broccoli, cut into florets 250g conchigliette pasta pinch of chilli flakes grated zest and juice lemon 25g rocket 1 Heat the grill. Cook the sausages for 10-12 mins until cooked through and golden. Meanwhile, heat the oil in a small frying pan, cook the onion for 6-8 mins until soft, then add the garlic and cook for 1 min. Set aside. 34 BBC Easy Cook

2 Bring a pan of water to the boil and cook the broccoli for about 3-4 mins until tender but still with a bite. Lift out using a slotted spoon and set aside. 3 Add the pasta to the broccoli water and cook following pack instructions. Drain well and return to the pan. 4 Chop the sausages into 2cm pieces and toss with the pasta, then roughly chop the broccoli and add to the pasta along with the cooked onions, garlic, chilli flakes, and lemon zest and juice. Toss everything together well with the rocket and season.

Any leftovers? This pasta dish can be served cold the next day for lunch, or packed for a picnic in an airtight container. Leave out the chilli and rocket if the kids aren’t keen on these.

EVERYDAY BROCCOLI

Trout & spelt salad with watercress Serves 1 Prep 5 mins Q Cook 5 mins Q £7.10 a portion Q 415 kcals, 10g fat, 2g sat. fat, 3g sugar Q

1 tbsp chopped flat-leaf parsley 140g ready-to-eat spelt 140g hot-smoked trout, flaked large handful watercress

Q

85g Tenderstem broccoli juice ½ orange

Steam the broccoli for 3 mins until al dente. Mix together the orange juice, parsley and spelt, then top with the broccoli, trout and watercress. Serve immediately or pack into a lunchbox.

This nutritious lunch with spelt & trout is ready in minutes!

BBC Easy Cook 35

You can’t

*

beetroot Enjoy a light, vibrant Greek lunch this week Beautiful beetroot & feta patties

Lamb koftas with beetroot & apple raita

Serves 6 Prep 15 mins Q Cook 8-10 mins Q £1.60 a portion Q 218 kcals, 13g fat, 6g sat. fat, 4g sugar, 1.7g salt Q Q

Serves 6 Prep 10 mins Q Cook 20 mins Q £1.95 a portion Q 88 kcals, 19g fat, 9g sat. fat, 6g sugar, 0.3g salt koftas only Q Q

200g cooked and peeled beetroot, coarsely grated 200g pack feta (or vegetarian alternative), crumbled 3 spring onions, finely sliced 2 tbsp chopped dill 2 tbsp chopped mint 2 large eggs, beaten 100g fresh breadcrumbs 2 tbsp olive oil

1 red onion, thinly sliced juice 1 lemon, plus wedges to serve 800g lamb mince 4 tsp garam masala 200g natural yogurt 1 apple, grated 1 small beetroot, about 50g, peeled and grated small bunch coriander cooked rice or warmed wraps, to serve

TO SERVE

200g pot 0% Greek yogurt 1 tbsp tahini 4-6 flatbreads salad items such as young beetroot leaves, dill or mint, and sliced cucumber and shallots lemon wedges

1 Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside. 2 Using your hands, mix the lamb mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for about 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first so they don’t burn. 3 Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps. 36 BBC Easy Cook

*

Not strictly true. A rolling pin does the job, VJQWIJ KV U C bit messy

1 Pat the beetroot dry with kitchen paper. Tip into a bowl and stir with the feta, spring onions, herbs, eggs and breadcrumbs. Season and shape into 18 patties. 2 Heat the olive oil in a large frying pan, add the patties in batches and cook for 4-5 mins each side until firm and golden. Meanwhile, mix the yogurt with the tahini and 2 tbsp water, and warm the flatbreads (you can do this over a gas flame so that they char a little, but it can be done in a microwave or oven). 3 Spread the warm flatbreads with some of the tahini yogurt, then add the salad items. Top with the patties and squeeze over some lemon juice. Roll up and eat with your fingers.

EVERYDAY BEETROOT

BBC Easy Cook 37

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38 BBC Easy Cook

EVERYDAY AVOCADO

Stuffed avocado with spicy beans & feta Serves 2 Prep 10 mins Q Cook 1 min Q £1.42 a portion Q 411 kcals, 29g fat, 10g sat. fat, 7g sugar Q Q

tsp cumin seeds 210g can red kidney beans, drained 1 large lime, zest and juice of , the other cut into wedges 3 tomatoes, diced

1 banana shallot, finely chopped 1 green chilli, deseeded and finely chopped generous handful coriander, chopped, plus a few extra leaves to serve 85g feta 1 large or 2 small avocados, stoned and peeled 1 Put the cumin seeds in a small pan on the hob and toast lightly. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander. Crumble in the feta and toss gently.

This speedy meal is packed with vegetarian sources of protein

2 Serve the bean and feta mixture on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.

BBC Easy Cook 39

Salmon & avocado salad Serves 4 Prep 10 mins Q Cook 6-8 mins Q £2.90 a portion Q 458 kcals, 38g fat, 6g sat. fat, 5g sugar Q Q

4 skinless salmon fillets (100g each) 3 avocados 1 cucumber, halved and quartered 400g bag mixed salad leaves FOR THE DRESSING

4 tbsp chopped mint grated zest 1 and juice 2 limes 2 tsp clear honey 3 tbsp olive oil, plus extra for the salmon Season the salmon and rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Cut the cucumber into slices. Divide the salad, avocado and cucumber between four plates. Drizzle with half the dressing. Heat a nonstick pan. Add the salmon and fry for 3-4 mins on each side until crisp. Put a fillet on top of each salad. Drizzle over the dressing.

Avocado panzanella Serves 4 Q Prep 20 mins Q No Cook Q £1.11 a portion Q 322 kcals, 21g fat, 4g sat. fat, 8g sugar Q

800g mix of ripe tomatoes 1 garlic clove, crushed 1 tbsp capers, drained and rinsed 1 avocado, stoned, peeled and chopped 1 small red onion, very thinly sliced 175g ciabatta or crusty loaf 4 tbsp extra virgin olive oil

Wholewheat spaghetti & avocado sauce Serves 4 Prep 10 mins Q Cook 10-15 mins Q 97p a portion Q 435 kcals, 20g fat, 3g sat. fat, 2g sugar Q

2 tbsp red wine vinegar small handful basil leaves 1 Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season and add the garlic, capers, avocado and onion, and mix. Set aside for 10 mins. 2 Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving platter. Drizzle with half the olive oil, half the vinegar and season. To serve, pour over the tomatoes and juices. Scatter with basil and drizzle over the remaining oil and vinegar.

small pack basil 300g wholewheat spaghetti 25g parmesan (or vegetarian alternative), finely grated, to serve

Q

2 avocados, stoned, peeled and chopped zest and juice 1 lemon 25g blanched almonds 1 garlic clove 40 BBC Easy Cook

1 Blend the avocados, lemon zest and juice, almonds, garlic and half the basil in a food processor until smooth. Place in the fridge. 2 Cook the spaghetti following pack instructions. Drain and toss in the creamy avocado sauce. Top with the remaining basil leaves and grated cheese (if using) before serving.

EVERYDAY COURGETTE

o l o s c cou rge t t e There’s so much you can make with this versatile vegetable! Courgette & chilli slaw

Stuffed courgettes

Courgette & pea pilaf

Grate 4 courgettes into a bowl. Finely chop and deseed 1 large red chilli and crush 1 garlic clove, then add to the courgettes with 3 tbsp extra virgin olive oil and juice Ω lemon. Season and stir well. Scatter over a large handful chopped mint leaves before serving. Serves 4.

Heat oven to 200C/180C fan/gas 6. Halve 4 courgettes lengthways and ÃV « à i yià vÀ Ì i `` ià into a bowl. Lay the courgettes snugly in an ovenproof dish, cut-side up, drizzle with 1 tbsp oil and bake for £ä ð Ì i V ÕÀ}iÌÌi yiÃ Ü Ì 1 crushed garlic clove, 100g chopped cherry tomatoes, 25g breadcrumbs and a small handful basil leaves. Season, spoon into courgettes, then top with 25g grated parmesan and 140g diced mozzarella. Bake for 15-20 mins until golden. Serves 4.

Cook 1 chopped onion in 1 tbsp oil in a large frying pan until soft. Add 2 courgettes, halved lengthways and chopped into chunks, and cook for a couple of mins. Stir in 140g basmati rice, zest 1 lemon and 275ml vegetable stock. Cover and cook on a gentle heat for 15-20 mins until the liquid has been absorbed. Stir through 100g defrosted frozen peas and 2 tbsp lemon juice, then cook covered for 2 mins until heated through. Serves 2.

Lemony courgette linguine Cook 300g linguine following pack instructions. Meanwhile, grate 3 courgettes and fry on a high heat in 1 tbsp olive oil for 2-3 mins. Add 1 crushed garlic clove and 1 tsp chilli y> ià > ` V v À > Ì iÀ ° À> the pasta and add to the courgette pan with zest 1 lemon. Season, drizzle with a little olive oil and garnish with a handful torn basil leaves. Serves 4.

Courgette fritters (right) / « xä} « > y ÕÀ Ì > L Ü ° > i a well in the centre, break in 2 eggs, then whisk together, adding 50ml milk, a little at a time, to make a smooth batter. Stir in 1 grated courgette and season well. Heat 1 tbsp oil in a nonstick frying pan. Add tbsps of mixture to make fritters, and cook for 2-3 mins on each side until golden. Serve with sweet chilli sauce. Serves 4.

Add courgette to pancake batter and fry up to make veggie patties BBC Easy Cook 41

Fabul�s

FISH Pull out all the stops tonight with these i ÌÀ> ëiV > wà > ` Ãi>v ` ` iÀÃ

Clam, chorizo & white bean stew, p44

The spicy V vV Àâ works brilliantly Ü Ì Ãi>v `

42 BBC Easy Cook

XXXXXXX EVERYDAY XXXXXX FISH

Get ahead > Li >`i Õ« Ì > `> > i>` q ÕÃÌ V >vÌiÀ step 4

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Hot tea-smoked trout with new potato & rocket salad Serves 4 Prep 10 mins Q Cook 25 mins Q £2.80 a portion Q 393 kcals, 14g fat, 3g sat. fat, 0g sugar Q Q

Clam, chorizo & white bean stew

Crab cakes with dill mayo

Serves 2 Q Prep 15 mins Q Cook 20 mins Q £3.95 a portion Q 285 kcals, 8g fat, 3g sat. fat, 10g sugar

Q

Q

50g chorizo, diced 1 onion, finely chopped 1 garlic clove, crushed small bunch flat-leaf parsley, half finely chopped, half roughly chopped 200ml hot stock, fish or vegetable 400g can chopped tomatoes 400g can butter beans or other white beans, rinsed and drained 1 tsp sherry vinegar 600g clams, cleaned crusty bread, to serve

Serves 4 Prep 15 mins plus chilling Q Cook 30 mins Q £1.84 a portion Q 448 kcals, 27g fat, 4g sat. fat, 2g sugar Q

250g potatoes, diced 300g white crabmeat 1 tbsp capers, drained and chopped 2 spring onions, finely chopped zest and juice 1 lemon, plus extra wedges to serve small bunch dill, finely chopped 4 tbsp good-quality mayonnaise 2 tbsp plain flour 1 egg, lightly beaten 85g dried breadcrumbs sunflower oil, for shallow frying

1 Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.

1 Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.

2 Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.

2 In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.

3 Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.

3 To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later. 4 Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs. 5 Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until golden. Drain on kitchen paper, then serve with the dill mayo and lemon wedges.

44 BBC Easy Cook

500g baby new potatoes, larger ones halved 1 tsp Dijon mustard 2 tbsp olive oil 1 tbsp white wine vinegar 4 spring onions, sliced 10 tea bags (not herbal ones) 50g demerara sugar 50g long-grain rice 4 fresh trout, about 280g-350g, gutted and heads removed 100g bag rocket 1 Boil the potatoes in a large pan of salted water for about 15 mins. Drain in a colander and allow to steam dry for 5 mins. 2 To make the dressing: mix the Dijon mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool. 3 To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little. 4 Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked – it should flake away from the bone. 5 Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.

Using a barbecue? If you want to cook the trout on the barbecue, wait for the coals to turn ashy grey, then pop the tin on the grill and follow the recipe, above.

EVERYDAY FISH

BBC Easy Cook 45

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46 BBC Easy Cook

Simple sweet treats

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9JCV [QW NN PF KP VJG 80+ piece BBQ Selection Box... 4 x 200g British Rump Steaks (800g) 1kg British Chicken Drumsticks (8-10) Q 1kg British Chicken Wings (8-10) Q 9 x Pork Loin Steaks (1.3kg) Q 6 x 4oz Beef Burgers (supplied frozen) Q 12 Pork & Leek Sausages (2pkts of 6) Q 12 Pork & Apple Sausages (2pkts of 6) Q 24 Pork Chipolatas Q Q

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SUMMER ENTERTAINING

� m susmpecial

Get y�r summ� st�ted... 50 76 60 84 66 72

Throw a garden party Big American-style BBQ Bake a picnic How to make Scotch eggs ,QJP 6QTQFG U #WUUKG $$3 (TWKV[ DCMKPI KFGCU

LEAF PHOTO: GETTY IMAGES

Serve your guests... 5WOOGT RWPEJ In a bowl, mix 125ml NGOQP LWKEG and 50g ECUVGT UWICT until the sugar dissolves. Transfer into a large serving bowl. Add 250ml GNFGT QYGT NKSWGWT, 250ml vodka, 500ml apple LWKEG and 125ml sparkling water] Ì i w Ì Ì i Ì « Ü Ì some ice and stir gently. Serve immediately, with some mint and DCUKN leaves and lemon slices, if you like. Serves 8-10.

BBC Easy Cook 49

Great entertainment Eating outside is a simple summer pleasure, so invite friends and family over for a relaxed meal

W

e’ve planned an easy Sunday lunch, a get-your-guestsinvolved barbecue and a selection of make-ahead Italian party nibbles. The prep and cooking are undemanding, making these a breeze. Summer is always gone before you know it, so make the most of warmer evenings, and enjoy them with a plate of delicious food and grass between your toes!

Roast chicken garden salad, p52

Maximise Ì i y>Û ÕÀ L cooking the croutons with the chicken

50 BBC Easy Cook

SUMMER ENTERTAINING

Frozen blackberry fool, p52

These are even more delicious when you use wild L >V LiÀÀ iÃ

BBC Easy Cook 51

Tarragon & mustard mayo Put 1 egg yolk and 1 tbsp Dijon mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding 150ml olive oil (not extra virgin). When all of the oil has been added, season to taste with squeeze lemon juice and stir in Ω small bunch tarragon, chopped, then serve alonside the steak sandwiches. Serves 10.

Sirloin steak sandwiches with smoky relish

Help-yourself lunch & dessert For a roast with a summer spin, use a whole chicken to make a light, seasonal salad, then serve a fruity, make-ahead pudding

Roast chicken garden salad Serves 6 Q Prep 15 mins Q Cook 1 hr 20 mins Q £1.87 a portion Q 615 kcals, 33g fat, 8g sat. fat, 5g sugar Q

1 large chicken (about 2kg) 2 lemons, halved small bunch thyme olive oil, for drizzling 1 ciabatta loaf, torn into pieces 90g pack prosciutto 1 garlic bulb, halved horizontally FOR THE SALAD

200g pack green beans 1 bunch spring onions, sliced small bunch parsley, roughly chopped 4 Baby Gem lettuces, separated into leaves FOR THE DRESSING

1 tbsp olive oil juice 1 lemon 1 Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out, then stuff the cavity with 1 of the lemons and the thyme. Sit in a roomy roasting tin, drizzle with olive oil and roast for 40 mins. 2 Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Add the garlic and remaining lemon halves to the tin. Roast for 40 mins until the croutons and prosciutto are crisp. Remove from the oven, transfer the chicken to a plate and leave to cool. Remove the croutons and prosciutto, and set aside. 52 BBC Easy Cook

3 While the chicken is cooling, cook the beans in a pan of boiling water for 5 mins. Drain, cool under cold water, then tip into a bowl with the onions and parsley. 4 To make the dressing, squash the roasted lemon and garlic in the roasting tin with a potato masher. Remove the skin from the garlic, then stir in the oil, lemon juice and seasoning – scrape the bottom of the tin to get all the crispy bits into your dressing. Add the resting juices from the chicken. Set aside. 5 Strip the meat off the bones. To serve, add the dressing, chicken, croutons, prosciutto and lettuce to the bean mix in the bowl, toss together and scatter over a serving platter.

Frozen blackberry fool Serves 6 Prep 10 mins Q No Cook Q 82p a portion Q 475 kcals, 40g fat, 25g sat. fat, 26g sugar Q Q

300g blackberries juice 1 lemon 85g golden caster sugar 300ml double cream shortbread biscuits, to serve Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries.

Serves 4 Prep 15 mins Q Cook 30 mins Q £1.90 a portion Q 548 kcals, 21g fat, 7g sat. fat, 8g sugar Q Q

1 red pepper 1 red chilli 1 red onion, thickly sliced 1 large tomato juice lime 1 tbsp extra virgin olive oil tsp cumin seeds FOR THE STEAKS

3 garlic cloves, crushed juice 1 lime 1 tbsp extra virgin olive oil 4 thyme sprigs, leaves stripped 2 sirloin steaks, about 200g each 1 French baguette, cut into 4 lettuce leaves and Tarragon & mustard mayonnaise (recipe, above), to serve 1 To make the relish, fire up the barbecue and, while it’s blazing, char the pepper and chilli. Put in a bowl and cover with cling film. Meanwhile, char the red onion and tomato. When cool enough to handle, peel the tomato, then peel and deseed the pepper and chilli (leave in the chilli seeds if you want to add some heat). Tip the charred veg into a food processor with the lime, oil and cumin seeds, then season and pulse a couple of times to keep it chunky, or leave the machine running to make a smooth relish. 2 For the steaks, mash the garlic with the lime juice, olive oil and thyme, then spread over the meat. When the coals are ashen, cook the steaks for 4 mins on each side for medium-rare, adding or subtracting 1 min either way to cook to your liking. Leave to rest for 5 mins, then carve into thick slices. Put the steaks on a board with the baguette, lettuce, relish and Tarragon & mustard mayonnaise, and let everyone assemble their own sandwich.

SUMMER ENTERTAINING

RAIN OR SHINE? If it isn’t barbecue weather, you can make the relish by charring the ingredients on a hot griddle or under the grill. The steaks can also be cooked in a griddle pan.

This mayonnaise has all the y>Û ÕÀÃ v Ì i classic Béarnaise sauce

BBC Easy Cook 53

Easy drinks & nibbles Aubergine & tomato salad Serves 6 Q Prep 15 mins Q Cook 10 mins Q 54p a portion Q 75 kcals, 6g fat, 1g sat. fat, 3g sugar Q

w }iÀà À> ` Ì Ì i ` Õ} ] «Õà Çx} dolcelatte cheese (or vegetarian alternative) into the holes, then drizzle over a little extra Ûi ° > i v À Óx Ã Õ Ì } `i > ` cooked through, then serve.

Pork, fennel & chilli meatballs Heat a griddle pan. Brush 1 thinly sliced aubergine with olive oil, then grill for 3 mins on each side. Put in a bowl and cover with V }w v Àx ð i> Ü i] À Õ} V « 4 vine tomatoes, then mix with 1 crushed garlic clove, 1 diced red chilli, 2 tbsp olive oil and 2 tbsp red wine vinegar and allow to stand for 10 mins. Lay the aubergine on a platter, pour over the tomatoes with their Õ Vià > ` w Ã Ü Ì £ LÕ V V ««i` basil.

4KEQVVC I prosciutto crostini Makes 6 Prep 15 mins Q Cook 10 mins Q £1.01 a portion Q 192 kcals, 27g fat, 3g sat. fat, 6g sugar Q Q

Serves 6 Prep 15 mins Q Cook 25 mins Q 49p a portion Q 179 kcals, 12g fat, 4g sat. fat, 1g sugar

Affogato al caffè (vanilla ice cream & coffee) Makes 6 Prep 5 mins plus freezing Q No Cook Q 8p a portion Q 107 kcals, 6g fat, 4g sat. fat, 11g sugar Q

Q

Q

Heat 1 tbsp olive oil in a large frying pan, add 1 chopped onion and Ω bulb chopped fennel and cook for 8 mins until soft. Add 1 tsp EJKNNK CMGU and 2 tsp fennel seeds and cook for a further 2 mins. Remove from the i>Ì > ` > Ü Ì V ] Ì i xää} «>V pork mince with some seasoning. Form into bite-sized balls. Heat 1 tbsp olive oil in a large frying pan. Add the meatballs and cook for £ä £x Ã Õ Ì } `i > ` V i` Ì À Õ} ° Serve with cocktail sticks on the side.

Several hours in advance, lay 12 scoops good-quality vanilla ice cream on a freezer-proof tray and put the tray back in the freezer. To serve, put the balls of vanilla ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each of them. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

Prawn, chickpea & parsley salad Serves 6 Prep 10 mins Q No Cook Q 88p a portion Q 117 kcals, 5g fat, 1g sat. fat, 0g sugar Q Q

Îää} «ii i` V i` >À}i prawns with 400g can chickpeas, drained, and Ω small bunch chopped parsley. Add juice 1 lemon, 2 tbsp olive oil and some seasoning. Chill until needed. Can be made the night before.

Cheat’s cheesy focaccia Serves 6 Prep 15 mins Q Cook 25 mins Q 34p a portion Q 294 kcals, 10g fat, 4g sat. fat, 0g sugar Q Q

54 BBC Easy Cook

Óxä Campari Ü Ì xää soda water in a jug. Add some ice cubes and orange slices and serve. Serves 6.

Q

Heat a griddle pan to hot. Brush 6 slices sourdough bread with olive oil, then grill for 1-2 mins on each side until lightly charred. -«Ài>` Ì i Ì >ÃÌÃ Ü Ì ¤ Óxä} ÌÕL ricotta. Top with 3 large IU, thinly sliced, and 90g pack prosciutto. Drizzle with a little clear honey before serving, if you like.

i>Ì Ûi Ì ÓÓä ÉÓää v> É}>Ã Ç° > i Õ« > xää} «>V bread mix following packet instructions, stirring in 2 tbsp olive oil and Óx} parmesan (or vegetarian alternative), grated. Roughly roll out the dough on a lightly oiled baking sheet. Press all your

Campari & soda

This heavenly combination is so simple yet so impressive!

SUMMER XXXXXXX ENTERTAINING XXXXXX

Campari & soda

Aubergine & tomato salad

Pork, fennel & chilli meatballs

Cheat’s cheesy focaccia

Prawn, chickpea & parsley salad

4KEQVVC I prosciutto crostini BBC Easy Cook 55

SUMMER ENTERTAINING

AMERICAN

PARTY FOOD! Get everyone together for a feast of indulgent American classics

Cheeseburgers, p58 56 BBC Easy Cook

Hot & spicy wings with maple chipotle hot sauce, p58 BBC Easy Cook 57

Cheeseburgers Serves 4 Q Prep 10 mins Q Cook 10 mins Q £1.96 a portion Q 723 kcals, 44g fat, 18g sat. fat, 19g sugar patties only Q

450g beef mince (ideally 15-20% fat) 2 tbsp Worcestershire sauce 8 cheddar or Red Leicester slices 1 tbsp chipotle paste 5 tbsp tomato ketchup 2 tbsp mayonnaise TO SERVE

4 large soft brioche buns (or white burger buns), halved 4 thick leaves iceberg lettuce 4 thick slices beefsteak tomato 4 very thin slices red onion 16 Bread & butter pickles (see recipe, right) or 2 gherkins

1 Put the beef mince and the Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. (Can be made a day ahead.) Combine the chipotle paste, tomato ketchup and mayonnaise in a bowl to make a sauce. 2 Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side. 3 Spread a little of the spicy sauce on the base of each brioche bun and top with lettuce, tomato, a burger patty, onion and Bread & butter pickles. Top with the bun lid and devour immediately.

Baby back ribs with Carolina baste Serves 4-6 Prep 10 mins Q Cook 3 hrs 10 mins Q £1.53 a portion Q 477 kcals, 26g fat, 7g sat. fat, 31g sugar Q Q

50g light brown soft sugar 2 tbsp smoked paprika 2 tbsp English mustard powder 1 tsp each celery salt and garlic granules 4 racks baby back pork ribs (about 450g each) FOR THE BASTE

Hot & spicy wings with maple chipotle hot sauce Serves 6 Prep 10 mins Q Cook 1 hr Q 62p a portion Q 396 kcals, 23g fat, 6g sat. fat, 11g sugar

a single layer on a large foillined baking tray (or 2 smaller ones). Roast for 45 mins, then remove from the oven and drain off any excess oil.

Q Q

1kg chicken wings, halved at the joint, wing tips removed and discarded FOR THE SPICE RUB

1 tsp each cayenne pepper, garlic granules, celery salt, golden caster sugar and mustard powder 1 tbsp vegetable oil

2 Heat a gas or charcoal barbecue to high. Mix the ingredients for the hot sauce in a small bowl and brush all over the chicken wings. Cook the wings on direct heat on the barbecue for 3-4 mins each side or heat oven to 220C/200C fan/gas 7 and cook the wings for 15 mins until cooked through. Serve with plenty of napkins.

Barbecue wisdom

FOR THE HOT SAUCE

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2 tbsp cider vinegar 2 tsp smoked paprika 1 tbsp Worcestershire sauce 3 tbsp hot chilli sauce 2 tbsp maple syrup 1 tbsp chipotle paste

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1 Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in 58 BBC Easy Cook

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250ml yellow mustard 150ml cider vinegar 2 tbsp treacle 75g light brown soft sugar 2 tbsp Worcestershire sauce 1-2 tbsp hot chilli sauce 2 tsp hot chilli powder 1 Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, drain the cooking liquid. 2 Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside. 3 Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through cooking time.

SUMMER ENTERTAINING

Red & white potato salad with pickled onions Serves 6-8 Prep 20 mins plus 1 hr chilling Q Cook 15 mins Q 60p a portion Q 222 kcals, 9g fat, 3g sat. fat, 7g sugar Q Q

1.25kg red Roseval new potatoes 1 large red onion, halved and cut into thin half-moons 100ml white wine vinegar 150ml soured cream 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 celery stalks, finely diced 1 gherkin from a jar, finely chopped 2 tbsp dill, chopped 1 Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside. 2 Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold. 3 Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for 1 hr before serving.

Bread & butter pickles Makes 500ml Prep 15 mins plus at least 4 hrs soaking and marinating Q Cook 5 mins Q £3.80 in total Q (per tbsp) 16 kcals, 0g fat, 0g sat. fat, 3g sugar

1 Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. Let stand for 1-2 hrs in the fridge, then drain well. (This helps to push the water out of the cucumber, which means it will stay crunchy later when brined.)

400g Lebanese or Kirby cucumbers, (about 6-7 small ones), cut into 1cmthick slices (available at Whole Foods or from a greengrocer) 1 medium onion, cut into thick slices 2 tbsp rock or flaked sea salt 300ml apple cider vinegar 140g golden caster sugar tsp each ground turmeric, celery seeds and chilli flakes 2 tbsp yellow or brown mustard seeds

2 Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small pan over a medium heat. Bring to the boil and simmer for 5 mins. Remove from the heat and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml-capacity jar or sealable plastic container, pour over the brining liquid, cover and seal. Chill for at least 3 hrs. It will keep in the fridge for 2 weeks.

Q Q

BBC Easy Cook 59

Bake a

perfect picnic

Fill the freezer with sweet and savoury bakes, ready for an outdoor feast Chicken & stuffing picnic pie Serves 10 Q Prep 35 mins Q Cook 1 hr 15 mins Q £1.25 a portion Q 539 kcals, 30g fat, 14g sat. fat, 2g sugar Q

600-650g skinless chicken breasts (about 5 breasts), each halved 1 tbsp oil, plus extra for the tin 170g pack breadcrumb stuffing mix 500g good-quality flavoured sausages (we used pork & leek) 1 egg, beaten FOR THE PASTRY

400g plain flour, plus extra for dusting 100g butter, diced 100g light suet

60 BBC Easy Cook

1 Season the chicken. Heat the oil in a frying pan over a high heat and brown the chicken on each side. Don’t worry about cooking it all the way through. Set aside. 2 Set aside 2 tbsp of the stuffing mixture. Make up the rest using half the amount of water that the packet says. 3 Tip the flour into a food processor with 1 tsp salt. Add the butter and suet, and rub with your fingers until it resembles breadcrumbs. Dribble in 150ml cold water and stir with a fork until the pastry just comes together. Tip onto a lightly floured surface and bring together. Cover one-third while you roll out the rest to line an oiled, 20cm round loose-bottomed tin.

4 Spoon the stuffing into the base of the pie, packing down well and smoothing the top. Arrange the chicken pieces over, filling in any gaps. Squeeze the sausagemeat from the skins and press evenly over the top, then scatter over the reserved dry stuffing. Roll out the reserved pastry until big enough to cover the pie with an overlap. Brush the edge of the pie with egg, then lift on the pastry lid and press edges to seal before trimming and rolling down excess to thoroughly seal. 5 Decorate by crimping the edges, then cut a little hole in the middle of the pastry to let steam escape. Brush all over with egg. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins. Brush all over again with egg and cook for 10 mins. Leave to cool in the tin.

SUMMER ENTERTAINING

Caramel passion fruit slice Makes 16 Prep 15 mins plus chilling Q Cook 20 mins Q 36p a portion Q 395 kcals, 26g fat, 17g sat. fat, 26g sugar

Q Q

FOR THE SHORTBREAD

150g plain flour 100g desiccated coconut 170g cold butter, cubed, plus extra 75g golden caster sugar FOR THE CARAMEL

90g butter 397g can of condensed milk 2 tbsp golden syrup 2 tbsp dark brown sugar 3 passion fruits, pulp only

2 For the caramel, put the butter, condensed milk, syrup and sugar in a pan with a large pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Take off the heat and stir in the passion fruit pulp. Pour over the shortbread, smooth over with a palette knife and leave to set. 3 Once set, melt the chocolate in the microwave in 30-sec bursts until glossy and smooth. Smooth over the caramel shortbread, then scatter over the coconut shavings. Leave to set, then cut into about 16 squares. Will keep for five days in an airtight container.

FOR THE TOPPING

200g dark chocolate 30g coconut shavings, toasted 1 Heat the oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. First, make the shortbread by stirring the flour and coconut together in a bowl, then rub in the butter with your fingers until the mixture looks like breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18 mins until lightly golden and crisp.

BBC Easy Cook 61

Caramelised onion & bacon tart Serves 6 Prep 25 mins Q Cook 1 hr 20 mins Q 75p a portion Q 385 kcals, 20g fat, 8g sat. fat, 9g sugar Q Q

140g bacon lardons 5 large onions, thinly sliced 2 tbsp olive oil 5 thyme sprigs 1 tbsp brown sugar x 500g pack bread mix 2 tbsp semolina, fine polenta or plain flour 140g ricotta 1 large egg, beaten 100g Gruyère, grated

>À Ìi works beautifully in these baked cheese and onion parcels

Cheese & Marmite pasties Makes 6 Q Prep 25 mins Q Cook 1 hr Q 70p a portion Q 679 kcals, 38g fat, 15g sat. fat, 2g sugar Q

500g potatoes, peeled and grated 200g mature cheddar (or vegetarian alternative), grated 100g soft breadcrumbs bunch spring onions, thinly sliced 2 eggs 500g pack shortcrust pastry a little flour, for dusting 2 tbsp Marmite 1 Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg and season well. Mix together. 2 Roll out the pastry on a lightly floured surface to just slightly thicker than a £1 coin. 62 BBC Easy Cook

Use a 16-17cm saucer or bowl to cut out 6 circles of pastry – you may need to re-roll trimmings to get the last one. Warm the Marmite in a small pan or in the microwave with a splash of water so it’s a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge. 3 Divide the cheese and potato filling between the middles of each circle, then beat the remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan/gas 3. Alternatively, you can leave the pasties on the tray, wrap well in cling film and freeze for up to 3 months. 4 Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm or cool, in the next 24 hrs.

1 Put the bacon lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan. 2 Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until they begin to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons. Set aside to cool. 3 When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don’t knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/180C fan/gas 6 to bake straight away. 4 Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

SUMMER ENTERTAINING

Top tip If you need the tray back, openfreeze the tart for a few hours just until solid, then cover a piece of cardboard with foil, lift the tart onto that and wrap well in cling w ° ,i i LiÀ Ì «ÕÌ Ì L>V on a baking tray before cooking!

BBC Easy Cook 63

SCOTCH EGGS Nothing impresses quite like a homemade Scotch egg...

A

B

C

Scotch eggs Makes 9 Prep 1 hr 20 mins plus chilling Q Cook 30 mins Q 49p a Scotch egg Q 590 kcals, 41g fat, 12g sat. fat, 2g sugars Q Q

12 large eggs 800g good-quality sausages, skinned 2 tsp Worcestershire sauce 5 tbsp curly parsley, finely chopped 2 tsp English mustard powder 2 tsp ground mace 85g plain flour 140-200g dried breadcrumbs 12 rashers smoked streaky bacon about 1 litre sunflower or vegetable oil 1 Put 9 of the eggs into a large saucepan, then cover with cold water and bring to the boil. Once boiling, cook for 5 mins. When 5 mins is up, lift out with a slotted spoon and plunge into a bowl of cold water. 2 Put the sausagemeat, Worcestershire, parsley, mustard and mace into a bowl and season. Break in 1 egg and mix together. 64 BBC Easy Cook

3 Crack the remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season. Tip the dried breadcrumbs onto a third plate. 4 Bring a large saucepan of water to the boil. Drop in the streaky bacon rashers, turn off the pan and fish out the bacon with a pair of tongs – they should be just cooked. 5 When the boiled eggs are cool, tap lightly on a hard surface to crack the shell, then peel them (A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. This ensures a shell-free Scotch egg. Wrap a streaky bacon rasher around the middle of each egg, overlapping, like a belt (B). 6 Now finish coating the eggs. Set up the ingredients along your worktop like a conveyor belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished Scotch eggs on.

7 Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on (C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You’ll probably have a gap (just pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs. Cover with cling film and chill for 4 hrs or overnight. 8 To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a Scotch egg and fry for 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don’t overcrowd. Lift out onto a kitchen paperlined tray. Keep an eye on the oil – if the Scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the Scotch egg is browned. If the oil gets too cool, it may overcook. Best eaten within 24 hrs of frying.

SUMMER ENTERTAINING

BBC Easy Cook 65

BBQ prawns with chilli, lime & coriander butter, p68

John Torode says: ‘Being an Aussie, I get very excited >L ÕÌ } Ì } wÀÃÌ L>ÀL i v Ì i i>À° Ü ÃiÌÌ i` } > `] Ûi >VVi«Ìi` Ì >Ì Ì } Ì Üi Li Õ `iÀ > Õ LÀi >] LÕÌ Ì >Ì À>Ài «ÕÌÃ i vvt 66 BBC Easy Cook

SUMMER ENTERTAINING

Lamb shashliks with rosemary & garlic, p68

BBC Easy Cook 67

BBQ prawns with chilli, lime & coriander butter

Lamb shashliks with rosemary & garlic

Aussie burgers Makes 6 Prep 40 mins plus chilling Q Cook 30 mins Q £2.92 a portion Q 1,009 kcals, 64g fat, 26g sat. fat, 19g sugar Q Q

Q

Serves 4 Prep 15 mins plus freezing Q Cook 10 mins Q £2.25 a portion Q 571 kcals, 43g fat, 26g sat. fat, 1g sugar

Q

Q

Q

1kg large raw tiger prawns, heads removed but unpeeled

1 small leg of lamb (1.5kg), boned and cut into large chunks 1 lemon, juiced and roughly chopped 3 tbsp olive oil 20 garlic cloves, finely chopped handful of rosemary sprigs, leaves picked and chopped 3 green peppers, cubed 2 red onions, cut into wedges

FOR THE BUTTER

1 large garlic clove 1 small bunch coriander, roughly chopped 1 red chilli, deseeded and chopped juice 1 lime, plus wedges to serve 200g butter, softened

Makes about 14 skewers Prep 1 hr plus marinating Q Cook 20 mins Q £1.39 a shashlik Q 239 kcals, 16g fat, 6g sat. fat, 2g sugar uncooked

TO SERVE

1 To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden. 2 Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

warmed flatbreads, natural yogurt, chilli sauce, chopped tomato and cucumber 1 Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight. 2 Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.) 3 Get your coals hot, then put the lamb skewers over the heat and cook for 5 mins until coloured. Turn over and cook for a further 5-10 mins until cooked to your liking. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it’s not cooked enough. If the juice is pink and watery, the lamb is medium. If the liquid is clear, it’s well done. Allow to rest for a few mins. Serve with flatbreads, yogurt, chilli sauce, tomato and cucumber.

John’s BBQ tips Invest in a good barbecue with a lid do it can act as an oven, which helps to cook food faster, and is much better for big pieces of meat. Q I always have the oven on so that I can keep things warm once they’re barbecued. If you only have a small disposable barbecue, then you can also roast things that need to be thoroughly cooked, like chicken, in the Ûi wÀÃÌ Liv Ài w à } Ì i L>ÀLiVÕi° Q Leave a section of the barbecue without coals on it. This will give you a cooler spot for items that need to cook more slowly. Q

68 BBC Easy Cook

Be patient and wait for the coals to reach the right temperature – but remember that if they’re too hot, your food will burn before it is cooked. Coals should look ashen, and you should be able to hold your hand 15cm above the barbecue for 4 seconds. Q +H [QW TG GPVGTVCKPKPI CPF RNCP to cook lots of food in batches, then occasionally add a few coals to the outside of the barbecue. Bring them to the middle once they have turned white to keep the heat going. Q

FOR THE BURGER

1.5kg minced beef, not lean 2 red onions, finely chopped 5 garlic cloves, crushed large handful of parsley, chopped 75ml tomato ketchup 50ml oyster sauce 2 egg yolks TO SERVE

6 smoked back bacon rashers 6 slices fresh pineapple 6 slices cheese for melting, such as cheddar 6 burger baps, split in half 2 tbsp mayonnaise 12 slices pickled beetroot 2 large tomatoes, sliced 1 cos lettuce, separated into leaves 1 To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, below). Put them in the fridge and, if possible, leave to chill for at least 1 hr. Can be made up to 2 days ahead.

2 To cook the burgers, get the barbecue good and hot with the coals glowing. You don’t need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked. 3 While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like. 4 Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top and serve.

SUMMER ENTERTAINING

BBC Easy Cook 69

A slice of the action Find out what’s on the menu this season…

D

iscover a delicious day out this autumn winter season at a BBC Good Food Show, returning bigger and better than ever before. We’ll be celebrating regional flavours and local producers in Glasgow and Belfast before heading back to Birmingham for our flagship winter Show. Experience the buzz of live entertainment as the UK’s best chefs and experts cook delicious seasonal dishes LIVE in our exclusive Big Kitchen, pick up top tips and advice in live interviews, get involved in hands-on food and drink masterclasses, plus taste and shop your way around hundreds of regional and artisan producers. Which Show will you choose?

Readers save 25%* on tickets - quote EC1 With thanks to our sponsors and supporters:

Show sponsor

BBC Good Food Stage sponsor

Winter Kitchen sponsor

Shop & Drop supporter

Seating Area sponsor

20 – 22 October Glasgow SEC Centre

A taste of Scotland Explore the inest local lavours as the BBC Good Food Show returns to Glasgow’s SEC Centre. Our Scotland Show will once again play host to an impressive line-up of your cooking heroes including Tom Kitchin, the Hairy Bikers, Tom Kerridge and more. Enjoy NEW ‘Eat Like a Local’ sessions, taste your way around the city’s culinary scene at the Pop-Up Restaurants, plus shop for Scottish specialities from local and artisan producers.

30 November – 3 December Birmingham NEC

A seasonal celebration 10 – 12 November Belfast Waterfront

Back to Belfast After the success of our 2016 Show we’re excited to be heading back to Belfast Waterfront for a foodilled weekend this November. See Michel Roux Jr, John Torode, Nadiya Hussain and more top chefs cooking LIVE in the Big Kitchen, shop from a huge range of Northern Ireland’s inest food and drink producers and discover the best regional restaurants in ‘Taste the Greatness’ sessions.

We’ll be back at the NEC this winter for four days packed with top UK chefs cooking LIVE, great shopping from a huge range of independent producers and your favourite big brands, plus plenty of festive inspiration. This year’s stellar line-up includes Michelin masters Michel Roux Jr and Tom Kerridge, queen of baking Mary Berry, family favourite Nadiya Hussain and the entertaining Hairy Bikers. It’s the ultimate day out for real food lovers.

bbcgoodfoodshow.com | 0844 581 1339 Bookshop

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*Not valid on VIP packages or with any other offer. Excludes Feast Festivals. Ends 05/09/2017. Not all celebrities appear at all Shows or on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are trademarks of the BBC. ©BBC. Organised and presented by River Street Events.

JUICY FRUITY Add some zing to your desserts with these fruity recipes Clementine & prosecco jellies Serves 6 Prep 20 mins plus chilling Q Cook 2 mins Q £1.80 a portion Q 115 kcals, 0g fat, 0g sat. fat, 13g sugar Q Q

7 leaves gelatine 600ml clementine juice (from about 14 clementines) 300ml prosecco 1 sheet edible gold leaf (available from squires-shop.com) 1 Put the gelatine sheets into a bowl of cold water to soften for a few mins. Put 100ml clementine juice into a small pan and gently heat. When the gelatine feels soft and the juice is just simmering, remove the juice

from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine before you continue.

How to segment citrus fruit

2 Stir the hot juice into the rest of the juice with the prosecco, then transfer to a jug. Pour between 6 small glasses. Sit the jellies in a small tray or dish, cover with a sheet of cling film and chill for at least 4 hrs (or up to 48 hrs) until set.

1 Place the orange – or any other citrus fruit – on its side, then remove the top and bottom with a sharp knife, giving you a steady base to work with.

3 When ready to serve, remove from the fridge and use a pair of tweezers to carefully put a piece of gold leaf on the surface of each jelly.

%JQQUG C HTWKV VJCV KU WPDNGOKUJGF TO and feels heavy – they’re likely to be juiciest

2 Starting from the top, slice off the peel in a downwards sawing motion, following the curve. Rotate to work your way around. 3 Trim off any remaining slivers of the bitter white pith.

Tip Squeeze the remaining orange membrane over a bowl to catch any juices.

72 BBC Easy Cook

4 To remove the segments, hold the orange over a small bowl and carefully cut as close to each connective membrane as possible, working towards the middle of the fruit. Scoop out the separated wedge of fruit. Repeat until you have released each segment.

WEEKEND PUDDING

Orange layer cake Cuts into 8 slices Q Prep 15 mins Q Cook 20 mins Q 51p a portion Q 745 kcals, 42g fat, 15g sat. fat, 67g sugar un-iced or unfilled Q

FOR THE BUTTER ICING

150g butter, softened 300g icing sugar, sifted finely grated zest of 2 oranges FOR THE GLAZE

25g caster sugar juice of 2 oranges

FOR THE CAKE

225g baking spread, plus extra for greasing 225g self-raising flour 1 level tsp baking powder 100g golden caster sugar 100g brown sugar 4 large eggs finely grated zest of 2 oranges

1 Heat oven to 180C/160C fan/gas 4. You will need 2 round 20cm loose-bottomed sandwich tins, greased and lined with baking parchment. Beat all the cake ingredients with an electric mixer until smooth. 2 Divide the mixture evenly between the two tins. Bake for 20-25 mins until well risen

and lightly golden. After 5 mins, remove from the tins and leave to cool on a wire rack. To make the icing, beat the butter and icing together until light and fluffy, then stir in the orange zest. 3 Remove the paper from the cakes. Sit one cake upside down on a plate. Make the glaze by putting the sugar and juice into a pan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with icing. Scatter with orange zest. BBC Easy Cook 73

Grapefruit & poppy seed cake Serves 8 Prep 20 mins Q Cook 40 mins Q 55p a portion Q 605 kcals, 30g fat, 17g sat. fat, 53g sugar

Blood orange & dark chocolate madeleines

Q Q

175g butter, softened, plus extra 300g plain flour, plus extra for dusting 300g caster sugar 3 large eggs 1 tsp vanilla extract 1 tsp baking powder 225ml soured cream zest 2 grapefruits, plus 3 tbsp juice 4 tsp poppy seeds, toasted FOR THE ICING

Lemon meringue fridge cake Serves 12 Prep 35 mins plus at least 8 hrs chilling Q No Cook Q 74p a portion Q 472 kcals, 38g fat, 23g sat. fat, 19g sugar Q Q

drizzle of sunflower oil, for greasing 300g buttery biscuits (we used Fox’s Crinkle Crunch Butter) 2 lemons, 1 zested and juiced, 1 sliced 400g mascarpone 400ml double cream 25g icing sugar 100g lemon curd 10 mini meringues 1 Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly of the mixture to a bowl and chill in the fridge for later. 2 Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs. 3 When you’re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top, then press the remaining meringues and lemon slices. 74 BBC Easy Cook

100g caster sugar 25g butter zest 1 grapefruit, plus 4 tbsp juice 1 Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, zest and juice, and poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, until a skewer poked in comes out clean. Leave in the tin to cool. 2 Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce the heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for 10 mins until syrupy. Turn the cake out onto a cooling rack and brush the glaze over the cake.

Makes 20 Prep 50 mins plus overnight chilling Q Cook 30 mins Q 20p a madeleine Q 122 kcals, 7g fat, 4g sat. fat, 8g sugar Q Q

100g unsalted butter, plus extra 2 large eggs 100g golden caster sugar zest 2 blood oranges, plus juice of 100g plain flour, plus extra for dusting 1 tsp baking powder 140g dark chocolate (60-70% cocoa solids), finely chopped Blood orange dust (see recipe, right) 1 Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour – watch the pan carefully, as butter can burn. Pour into a bowl. Set aside. 2 Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in. 3 Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill overnight. 4 About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 heaped tbsp to each madeleine hole – be careful not to over fill. 5 Bake for 10-12 mins or until golden brown around the edges. Immediately turn out onto a wire rack and leave to cool fully. Put the chocolate in a microwaveable bowl and heat in the microwave on High in 30 sec bursts until about three-quarters of the chocolate has melted. Remove and stir vigorously until the remaining chocolate has melted. Dip each madeleine halfway into the chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. As the chocolate starts to set, but while still a little tacky, sprinkle with some of the Blood orange dust, if using, and allow to cool.

WEEKEND PUDDING

Blood orange dust Use a vegetable peeler to remove the peel from 3 blood oranges, trying to take off as little pith as possible. Arrange on a baking tray lined with baking parchment and bake in the oven at its lowest temperature (around 60C/40C fan) for 1Ω -2 hrs or until the peel is dry and curling up, checking regularly. Allow it to cool, then grind to a powder with a pestle and mortar. Will keep for a few months.

BBC Easy Cook 75

fondants Wow your guests with Nadiya Hussain’s oozing chocolate dessert

S

ince winning Bake Off in 2015, Nadiya has made a cake for the Queen’s 90th birthday, written two cookbooks and a novel, and presented her own food and travel show. She’s widely regarded as a positive role model for young women. She will now be co-hosting BBC Two’s Big Family Cooking Showdown this year.

Chocolate lime fondants with candied lime peel Serves 6 Prep 35 mins plus cooling Q Cook 1 hr Q £1.85 a portion Q 991 kcals, 62g fat, 35g sat. fat, 61g sugar uncooked Q Q

200g butter, plus 25g melted, for greasing 50g cocoa powder, for dusting 200g dark chocolate (70% cocoa solids), melted 200g golden caster sugar 4 eggs and 4 egg yolks (freeze the egg whites and use for meringues) zest of 3 limes (use the juice for the curd) 200g plain flour FOR THE CANDIED LIME PEEL

140g golden caster sugar, plus extra for coating 2 limes, the peel pared into long strips, then thinly sliced (use the juice for the curd)

76 BBC Easy Cook

FOR THE LIME CURD

juice 8 limes, plus the zest of 3 200g golden caster sugar 1 tsp cornflour 100g butter, chopped into small pieces 3 eggs and 1 egg yolk green gel food colouring (optional – I always like to add a little, just to enhance the green) YOU WILL NEED

continue to whisk for about 20 mins until thickened – don’t be alarmed if it looks like it has curdled at first, as when the butter has melted, it will come together. It should coat the back of the spoon when done. Stir through the food colouring, if using, and set aside to cool. It will keep, chilled, in an airtight container for up to 3 days. 3 Brush the moulds with the melted butter, then put them on a tray and put in the freezer for 10 mins or until the butter has set. Take out and brush with butter again, then return to the freezer for another 10 mins. Dust the insides with a good coating of cocoa powder, tap out any excess, and set aside. 4 Heat oven to 200C/180C fan/gas 6. In a bowl over a pan of simmering water, melt the butter and chocolate together. Leave to cool.

6 dariole moulds or ramekins 1 For the candied lime peel, put the caster sugar and 150ml water in a small pan over a medium heat. Bring to the boil, then turn down to a slow simmer. Add the strips of lime peel and cook gently for 25 mins until the peel has softened and the syrup has thickened. Sprinkle a layer of caster sugar over a sheet of baking parchment, lift the softened lime peel with a slotted spoon onto the sugar and roll to coat. Leave to cool until hardened. It will keep in an airtight container for up to 1 month. 2 Next, make the lime curd. Put the lime juice and zest, caster sugar, cornflour, butter, eggs and egg yolk in a heatproof bowl, and whisk together to combine. Set the bowl on top of a pan of simmering water, and

5 Whisk the sugar and eggs with an electric hand whisk until light, fluffy and the mixture has tripled in volume. Add the cooled chocolate mixture and lime zest and mix well. Fold the flour gently and quickly into the fondant mixture until fully incorporated, then spoon the mixture into the moulds, filling them almost to the top – leave a little space as they will rise. Bake for 10 mins or until a crust has formed and the sides are just starting to come away from the moulds. 6 Remove from the oven, and leave to stand for 1 min, then turn out – don’t leave them any longer or the heat will continue to cook the fondant. To serve, place a spoonful of curd on each plate and spread with the back of a spoon. Place the fondants on top, and top each one with candied lime peel.

WEEKEND FONDANTS

One of my favourite sweets has to be chocolate limes – the richness of the dark chocolate with the tart lime is a dream combination. This dessert is similar, and it’s also warm and gooey – you’ll need a spoon!

BBC Easy Cook 77

Great for parties and barbecues, these sophisticated ÌÀ yià >Ài }Õ>À> Ìii` Ì Ü ÛiÀ Ì i >`Õ ÌÃ

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WEEKEND TRIFLE

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BBC Easy Cook 79

WEEKEND TRIFLE

Strawberry & elderflower trifle Q

pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until it becomes thick and glossy. Pass through a fine sieve into a bowl, then leave to cool.

FOR THE CUSTARD

2 Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.

600ml pot double cream 1 vanilla pod, seeds scraped 4 large egg yolks 1 tbsp cornflour 50ml elderflower cordial 2 tbsp golden caster sugar

3 Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.

Serves 12 Prep 30 mins plus overnight chilling Q Cook 15 mins Q £1.30 a portion Q 704 kcals, 58g fat, 35g sat. fat, 30g sugar Q

FOR THE GINGER JELLY

350ml ginger wine 3 sheets leaf gelatine, soaked in cold water for 5 mins FOR THE SPONGE BASE

200g lemon drizzle cake, broken into small chunks

4 The next day, put all of the halved strawberries, caster sugar and balsamic vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.

FOR THE STRAWBERRY MARINADE

400g punnet of strawberries, hulled and halved 3 tbsp golden caster sugar 1 tbsp balsamic vinegar

5 Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme leaves.

FOR THE VANILLA CREAM

600ml double cream 1 tsp vanilla bean paste 50g icing sugar TO SERVE

a few ginger biscuits, crushed 1 tsp lemon thyme leaves 1 For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then 80 BBC Easy Cook

Choose plump, deep red, shiny fruit and avoid any with yellow or green patches. For VJG DGUV CXQWT DW[ locally grown berries KH [QW ECP PF VJGO

Summer trifle knickerbockers Serves 4 Prep 25 mins plus 30 mins marinating Q Cook 3 mins Q £1.90 portion Q 348 kcals, 12g fat, 8g sat. fat, 47g sugar Q Q

650g mix of summer fruits, such as small strawberries, cherries and blueberries 50g golden caster sugar 2 tbsp crème de cassis (optional) 250g good-quality vanilla custard 200g carton Greek yogurt 4 scoops good-quality vanilla ice cream 1 Hull the strawberries and cut in half, then halve and remove the stones from the cherries. Keep the blueberries separate. Put the sugar in a saucepan with 1 tbsp water and the cassis (or use 2 tbsp water). Stir over a low heat until the sugar has dissolved. Raise the heat and let the mixture bubble away for 2 mins until slightly syrupy. 2 Tip in the blueberries and return to the heat for no more than 1 min, just so the blueberries start to burst. Remove from the heat and stir in the strawberries and cherries. Leave to sit for about 30 mins to cool and marinate. 3 Combine the custard and Greek yogurt. Spoon a generous layer of the fruit and a little juice in the bottom of each glass, then a layer of the custard mix, then another small spoonful of the fruity juice. Finish with a scoop of ice cream.

WEEKEND STRAWBERRIES

10 ways with

strawberries You can do so much more with this seasonal favourite than simply serving them with cream. Give these quick ideas a try Tropical fruit salad Halve 500g strawberries and mix with 1 large chopped mango, the seeds and pulp of 2 passion fruits, Çx i `iÀy ÜiÀ V À` > ] Ó ÌLë i juice and a small handful of shredded mint leaves.

Start-the-day smoothie In a blender, whizz 500g strawberries, 1 peeled banana, a scoop of vanilla ice cream and 1 tbsp clear honey together until smooth.

Dessert soup Purée 500g strawberries with 3 tbsp icing sugar and 150ml water in a food processor. Sieve and pour into individual bowls. Mix a 200g tub Greek yogurt with a small handful v w i V ««i` Ì > ` £ ÌLë icing sugar. Swirl the yogurt mixture through the soup, then serve.

Don’t let your seasonal strawberries go to waste!

Quick icing In a food processor, blitz 8 large strawberries, then sieve. Mix with 300g icing sugar and use to top cakes and buns.

Cheesecake bites Mix a 200g tub crème fraîche with 2 tsp icing sugar. Spread over digestive biscuits and top with sliced strawberries for a quick snack.

Chocolate-dipped strawberries Melt 100g dark, white or milk chocolate. Holding the stalk, dip 12 large strawberries into the chocolate. Whilestill wet, dip them into chopped nuts, desiccated coconut or sprinkles. Can be frozen.

No-fuss lollies Purée 400g strawberries with 4 tsp icing sugar in a blender, then pour into lolly moulds and freeze.

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Brunch pancakes

In a blender, whizz 500g strawberries and 75ml pomegranate juice together until smooth. Divide between 4 glasses and top up with lemonade and ice.

In a bowl, combine 175g self-raising y ÕÀ] £ää} V>ÃÌiÀ ÃÕ}>À > ` £ ÌLë baking powder. Beat in 2 eggs and 275ml milk. Melt a little butter in a frying pan, then dollop in 2 tbsp of batter to make each pancake. Cook for 1 min, sprinkle over 1 tbsp chopped strawberries, cook for 30 secs longer, Ì i y « Ì i «> V> i° v À > Ì iÀ 2 mins. Repeat with the remaining mixture, then drizzle over a little maple syrup to serve.

Toss-together salad Thinly slice 1 cucumber and about 400g strawberries. In a bowl, toss them together and drizzle over 1 tbsp olive oil, 1 tsp cider vinegar and a handful of freshly chopped mint. Chill and serve.

BBC Easy Cook 81

YOUR SUMMER SURVIVAL GUIDE

Holiday cooking with kids

Out go the school lunchboxes and in come lazy breakfasts and picnics. These recipes will keep everyone happy during the holidays! ver the holidays, routine and order seem to go out of the window. There are day trips and play dates, but it’s also a good time to get your children into the kitchen and interested in food. A trip to the supermarket can be a chance to pick up new ingredients, or you could grow lettuces or cress in the garden to mix through salads. Ditch the regular schoolday toast or cereal and create a fun breakfast together, or get them to help you cook something to take on a picnic. Remember, if children participate in cooking, they’re more likely to try something new – the only challenge is getting them to sit still to eat it!

82 BBC Easy Cook

Veg & cheese rolls This is a great dish for older kids to tackle. The vegetables are all grated, so there’s very little knife work required. Don’t bother peeling the carrots and beetroot, as the skin is packed with wLÀi q ÕÃÌ } Ûi Ì i > } ` ÃVÀÕL°

Makes 6 Q Prep 25 mins plus chilling Q Cook 35 mins Q £3.07 a portion Q 391 kcals, 26g fat, 10g sat. fat, 6g sugar unbaked Q

1 tbsp olive or rapeseed oil 1 large onion, halved and grated 2 carrots, grated 1 beetroot, grated 100g mature cheddar (or vegetarian alternative), grated small bunch thyme, leaves picked 50g flaked almonds 320g sheet puff pastry 1 egg, beaten salad or baked beans, to serve

1 Heat the oil in a large pan. Add the onion and sizzle for 5 mins, stirring now and then, until softened. Add the carrot and beetroot, season well and cook gently for 5-10 mins, stirring, until the vegetables are soft, then tip them into a bowl. 2 Stir the cheese and thyme leaves into the vegetable mixture while it’s still warm. Roughly crumble half the almonds in your hands and add these to the bowl. Chill the mix for 30 mins until cool enough to handle. 3 Unroll the pastry. Cut in half lengthways, then pile the cooled filling down the middle of each strip of pastry. Brush the edges of the pastry with a little beaten egg, then fold the sides over to cover the filling. Turn the rolls over so the pastry seam is tucked underneath and cut each roll into 3, so you have 6. Place on a baking tray lined with baking parchment, brush with a little more egg and sprinkle over the remaining almonds. Chill until ready to cook (for at least 15 mins). Heat oven to 200C/180C fan/gas 6. 4 Bake for 20 mins until golden brown. Serve the rolls warm or cold with salad or baked beans, if you like.

WEEKEND KIDS

Giant cookie cake Serves 8-10 Q Prep 20 mins Q Cook 20 mins Q 50p a portion Q 392 kcals, 20g fat, 12g sat. fat, 28g sugar

2 tsp cornflour 2 tsp baking powder 100g milk chocolate chips 50g white chocolate chips vanilla ice cream, to serve

2 Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.

175g unsalted butter, softened 200g light soft brown sugar 1 egg, plus 1 yolk 2 tsp vanilla extract 250g self-raising flour

1 Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.

3 Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins, then serve warm with vanilla ice cream.

Q

BBC Easy Cook 83

WEEKEND KIDS

Milkshake ice pops Makes 4 Q Prep 10 mins plus 4 hrs freezing Q No Cook Q £2.09 a portion Q 367 kcals, 4g fat, 1g sat. fat, 70g sugar Q

450ml can light condensed milk 1 tsp vanilla bean paste 1 ripe chopped banana 10 strawberries or 3 tbsp chocolate spread

Pour the condensed milk into a food processor, add the vanilla bean paste and banana. Whizz until smooth. Add the strawberries or chocolate hazelnut spread and whizz again. Divide the mixture between 4 paper cups, cover with foil, then push a lolly stick through the foil lid of each cup until you hit the base. Freeze for 4 hrs until solid. Will keep in the freezer for 2 months.

Get the kids to help you whizz up some fruity ice pops

84 BBC Easy Cook

Mini pizza quiches Serves 6 Prep 10 mins Q Cook 15 mins Q £1.99 a portion Q 143 kcals, 9g fat, 3g sat. fat, 1g sugar Q Q

Sticky lemon & sesame chicken

2 large tortilla wraps 4 eggs chopped vegetables (optional) 6 slices salami 3 cherry tomatoes, halved handful basil leaves

Serves 4 Prep 10 mins Q Cook 35 mins Q £2.84 a portion Q 294 kcals, 15g fat, 4g sat. fat, 8g sugar Q

1 Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season. Roast for 25 mins.

Q

8-10 boneless and skinless chicken thighs 2 tsp sesame oil 2 tsp cornflour zest and juice 2 large lemons 2 tbsp clear honey 2 tbsp soy sauce 2 tsp sesame seeds cooked noodles or rice, and greens (such as sugar snap peas and pak choi), to serve

Heat oven to 180C/160C fan/gas 4. Using a 12cm cutter, cut circles from the large tortilla wraps – you should get 6. Use the circles to line 6 holes of a muffin tin, pushing them into the holes to make cases. Beat the eggs and pour into the tortilla cases with the veg. Top each case with salami and cherry tomato. Bake for 15 mins until set. Top with a few basil leaves, if you like. Serve with extra tomatoes and veg sticks, if you like.

Coconut & chocolate bars Makes 16 bars Q Prep 20 mins Q Cook 30 mins Q 31p a portion Q 240 kcals, 17g fat, 13g sat. fat, 14g sugar Q

100g golden caster sugar 2 tbsp golden syrup 2 egg whites 160g can coconut cream 2 tsp vanilla extract 250g unsweetened desiccated coconut 50g dried cranberries or dried cherries (optional) 200g bar milk or dark chocolate, chopped into small pieces

2 Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until smooth. Add the honey, soy and sesame and mix again. 3 Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated – it will be runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any bits from the bottom of the tin. Serve with noodles or rice, veg and extra sauce.

1 Line a 20cm square baking tin with baking parchment and heat oven to 180C/160C fan/gas 4. Tip the sugar, syrup, egg white, coconut cream and vanilla into a bowl and mix with an electric whisk until combined. Add the coconut and dried fruit and mix with a spatula until the ingredients are all evenly coated in the egg white mixture. Tip into the baking tin, press down with the back of a spoon to compress, then bake for 25-30 mins until golden. Leave to cool in the tin. 2 Melt the chocolate in short bursts in the microwave. Cut the coconut bake into 12 or 16 bars and remove the baking parchment. Turn the bars upside down and spoon a little melted chocolate onto the base of each one. BBC Easy Cook 85

Exclusive† price for readers of BBC Easy Cook

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Get a helping hand in the kitchen with a Cooks Professional food processor Terms & conditions *P&P is £4.95 per order **Calls cost 7p per minute plus your phone company’s access charge. ‘Was’ pricing refers to the original selling prices offered on the promoters website www.cjoffers.co.uk, and in their retail store between 20/03/17 and 20/05/17. †Exclusive prices run across BBC Easy Cook, BBC Good Food and the Home Cooking Series. Delivery within 7 working days to UK mainland only, some i V ÕÃ Ã > >«« ° v Ì V « iÌi Ã>Ì Ãwi` Ü Ì ÕÀ À`iÀ] « i>Ãi return goods in mint condition and sealed original packaging for a refund within 30 days of receiving your order (postage costs will not be refunded unless faulty). Your contract for supply of goods is with BVG Group. A SIGNATURE IS REQUIRED ON DELIVERY. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Easy Cook) would love to keep you informed by post, telephone or email of its special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.

86 BBC Easy Cook

The Cooks Professional food processor is a versatile 600W kitchen appliance. With this processor you can chop, blend, mix, grate, juice and more. The processor gives you all the convenience of a blender with the added bonus of a range of accessories to suit your needs. The accessories allow you to grind

1.2L mixing/chopping bowl with pusher 1.75L blender and jug with blade 400ml grinder 3 metal cutting discs (1x thick slicing and coarse shredding, 1x thin slicing and thin shredding and 1x julienne slicer). Whisk attachment, citrus juicer, metal chopping blade, plastic dough kneading blade, i Õ Ã wiÀ >ÌÌ>V i Ì°

coffee beans or nuts, peel potatoes, mix dough, squeeze fresh juice and chop vegetables. With a large 1.2 litre jug attachment, it’s quick and easy to make large quantities of fresh smoothies or juice. With the 1.75 litre blender jug, it measures 20cm x 21.5cm x 39cm(h). Product code D9794

Ordering is easy Call 0844 493 5654** quoting 74029 or visit www.clifford-james.co.uk/74029 Alternatively send your contact details, address and the codes and quantities of the item(s) you wish to order, along with a cheque payable to BVG Group, to: BBC Easy Cook Offer 74029, PO Box 87, Brecon LD3 3BE. Please add £4.95 to your order total for P&P.

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SUMMER

Need some inspiration? Look no further than our at-a-glance guide Vegetarian

Cheeseburgers, p56 Meat & poultry Aussie burgers 68 Baby back ribs with Carolina baste 58 Caramelised onion & bacon tart 62 Cheeseburgers 58 Chicken & pasta salad 26 V i E ÃÌÕvw } « V V « i 60 Chinese-style lemon marmalade chicken with Tenderstem broccoli 34 Easy turkey paella 10 Fruity lamb kebabs with chilli mayo 26 Ham & tomato tart 22 Ham hock 23 Ham, eggs & chips 23 Ham, leek & potato pie 23 Harissa chicken traybake 30 Hot & spicy wings with maple chipotle hot sauce 58 Lamb koftas with beetroot & apple raita 36 Lamb shashliks with rosemary & garlic 69 Lamb, feta & mint salad 29 Leek & bacon soup with rosemary 20 Mac ‘n’ cheese toastie 10 Mini pizza quiches 85 Pea, ham hock & watercress salad 23 Roast chicken garden salad 52 Scotch eggs 64 Sirloin steak sandwiches with smoky relish 52 Skinny pepper, tomato & ham omelette 12 Squash, chicken & couscous one-pot 18 Sticky lemon & sesame chicken 85 Stir-fried ginger miso steak with broccoli 32 Sweet & spicy wings 3 Warm sausage & broccoli pasta salad 34

Fish & seafood BBQ prawns with chilli, lime & coriander butter 68 Clam, chorizo & white bean stew 44 Crab cakes with dill mayo 44 Griddled courgette & seafood lasagne 18 Hot tea-smoked trout with potato & rocket salad 44 Lime & ginger salmon 17 Open prawn cocktail sandwich 15 *i> E «iÃÌ Ã Õ« Ü Ì wà w }iÀ VÀ ÕÌ Ã 21 Prawn tacos 26 Salmon & avocado salad 40 Trout & spelt salad with watercress 35

Aubergine & tomato salad 54 Avocado panzanella 40 Beautiful beetroot & feta patties 36 Brunch pancakes 81 Cheese & Marmite pasties 62 Cinnamon porridge with banana & berries 13 Courgette & pea pilaf 41 Courgette fritters 41 Fast feta & aubergine pizzas 30 Feta & semi-dried tomato omelette 29 Green cucumber & mint gazpacho 14 Griddled vegetable & feta tart 30 Lemony courgette linguine 41 Pasta with tomato & hidden veg sauce 16 Spicy black bean tacos 6 Squash & coconut curry 20 Stuffed avocado with spicy beans & feta 39 Stuffed sweet peppers 26 Summer vegetable curry 17 Veg & cheese rolls 82 Wholewheat spaghetti & avocado sauce 40

Sides & extras Bread & butter pickles 59 Cheat’s cheesy focaccia 54 iià V À Õvw à 31 Corn, bacon & pepper chowder 31 Courgette & chilli slaw 41 Creamed corn 31 Frozen fruit sticks with passion fruit & lime drizzle 15 Mexican corn salad 31 Pork, fennel & chilli meatballs 54 Prawn, chickpea & parsley salad 54 Quick icing 81

Stuffed avocado, p39

Red & white potato salad with pickled onions 59 , V ÌÌ>] w} E «À ÃV ÕÌÌ VÀ ÃÌ 54 Smoky baked corn cobs 31 Spiced chilli popcorn 15 Stuffed courgettes 41 Tarragon & mustard mayo 52 Toss-together salad 81

Lime fondants, p76 Sweet treats Black tahini & chocolate cookies 11 Blood orange & dark chocolate madeleines 74 Caramel passion fruit slice 61 Cheesecake bites 81 Chocolate & berry mousse pots 19 Chocolate-dipped strawberries 81 Chocolate lime fondants with candied lime peel 76 Clementine & prosecco jellies 72 Coconut & chocolate bars 85 Dessert soup 81 Frozen blackberry fool 52 Giant cookie cake 83 Grapefruit & poppy seed cake 74 Lemon meringue fridge cake 74 Lemon, raspberry & cardamom torte 8 Milkshake ice pops 84 No-fuss lollies 81 Orange layer cake 73 -ÌÀ>ÜLiÀÀ i `iÀy ÜiÀ ÌÀ yi 80 -Õ iÀ ÌÀ yi V iÀL V iÀÃ 80 Tropical fruit salad 81 Vanilla ice cream & coffee 54

Drinks Campari & soda 54 ,ivÀià } wââ 81 Start-the-day smoothie 81

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company ` Ìi`° 7 À `Ü `i à «À wÌà >Ài ÀiÌÕÀ i` Ì Ì i v À Ì i Li iwÌ v Ì i Vi Vi vii «> iÀ° ISSN 17439175. 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®® ViÀÌ wi` «>«iÀ° / à >}>â i V> Li ÀiV V i`] v À 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

Edd Kimber’s

STAR CHEFS

FAVOURITES

The former Bake Off winner and author shares his foodie passions Childhood meal When I was a kid, there were few dishes as comforting to me as my mum’s Bolognese. When it comes to sweets, I could never have said no to an apple crumble (with cream for me, please!).

Ingredient Chocolate is one of the most adaptable ingredients there are, and I don’t want to know anyone who doesn’t love it! I use it so much that I currently have 10kg in my house.

Breakfast It’s probably too

My KitchenAid is essential

obvious, but I love eggs. I’ve recently been making my take on the New York breakfast staple with a sausage, egg and cheese bagel.

Kitchen kit My KitchenAid mixer makes baking prep so much easier and quicker. If you’re a baker, it’s the best thing you could have.

Lunch I often don’t eat properly at lunchtime; I bake and taste throughout the day.

Apple �umble

Dinner I love comforting one-pots you can just throw in the oven.

Pudding Person you’d like to cook for

Restaurant

My nana. I hope she’d be proud of what I've achieved.

I love Breddos Tacos’ new bricks-andmortar spot in Clerkenwell.

Cuisine If we’re talking about desertFour-ingredient recipe ÀÕ Ì] ÃÕ}>À] y ÕÀ > ` LÕÌÌiÀ Ü make a great crumble.

island dishes, I’d have to choose Italian food. I can’t live without pasta, and the variety in Italian cuisine is wonderful.

Fond memory I remember my trips

Chef The chef that inspired me to

to France when I was little. I once tried to order a French pastry called a canelé in Saint Emilion; there was a lot of pointing.

pursue a career in baking was the pâtissier Pierre Hermé. I stumbled upon his gorgeous bakery in Saint Germain in Paris when I was 18, and fell in love with his macarons. The experience encouraged me to become a baker.

Book My nana passed away when I was young, so her box of handwritten recipes is very special to me. 90 BBC Easy Cook

Breddos Tacos

Cooking shortcut I generally always make pastry from scratch LÕÌ À>Ài > i «Õvv «>ÃÌÀ À w Æ life is just too short.

Advice A friend once told me that

Next time Hugh FearnleyWhittingstall

a chef who thinks they know everything and stops learning should stop cooking, and I think this really rings true. I am constantly reading about food and love learning new things.

GETTY IMAGES

I like the ones I grew up with: sticky toffee pudding, crumbles and custard tarts.

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