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com fo r t Hearty roasts y Tempting toasties y Meatballs galore plus

Baking with bacon and

Lovely leftovers

£2.99

No waste, all taste

Indulgent desserts & puddings Steamy

Queeny

Boozy

...you know you want to!

Welcome

After the excess of Christmas, it’s traditional to Have a Happy New Year! go on a January detox – but where’s the fun in that? It’s freezing outside and the nights are long. The prospect of sunshine feels like an eternity away. What do you need to make you feel better? Comfort Chicken & leek pot food. Casseroles and stews to cuddle up with; cheese In a large pan, melt 25g butter toasties and pulled meat sarnies; meatballs and fish and cook 3 washed and sliced & chips; banoffee pie and jam roly-poly. We’ve got leeks, covered, for 10 mins until the lot in this month’s Easy Cook. My kids’ personal really soft. Remove from the favourites are these Chicken & leek pot pies, doubleheat and stir through a 350g tub carbed with mash and served the broccoli and of cheese sauce, ½ bunch of carrots. So this month, give yourself a hug with snipped chives, 200g chopped, our cosy ideas to beat the winter blues. leftover chicken, 3 tbsp milk

Treat yourselves to these…

Keith Kendrick

pies

and 1 tbsp Dijon mustard. Mix

and spoon into ramekins. Un-roll a 320g ready-rolled shortcrust pastry>}ÌÞyÕÀi` surface. Use a saucer to cut circles for the pie tops. Place on top, ÌÀÌwÌ]VÀ«Ìii`}iÃ>` brush with egg. Heat oven to 190C/170C fan/gas 5. Cook for 45 mins until golden. Makes 4.

Editor

Can be frozen uncooked, so make a big batch!

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

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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 manage your family budget. Q To save you time during the week, many of our recipes use ingredients you might already have in your storecupboard or fridge. Q As you have more time at the weekend, we help you to stretch your skills, and try new techniques with step-by-step cookery classes. Q All our recipes are analysed for their calorie, v>Ì> `Ã>ÌÕÀ>Ìi`v>ÌV Ìi ÌLÞ>μÕ>wi` nutritional therapist to help you and your family to maintain a balanced diet. Q To help you cut down on waste we include

suggestions for leftovers where possible. EDITORIAL Editor Keith Kendrick Art Director Gareth Glynne Jones Sub Editor Marianne Voyle

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Grown-up banoffee pudding

January 2017

ADVERTISING Advertising Director Jason Elson (020 7150 5030) Group Head, Brand Catherine Nicolson Senior Sales Executive Abigail Snelling Inserts Harry Rowland Senior Partnerships Executive Emma Newman MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Marketing Executive Amy Donovan Reader Offers Manager Liza Evans Direct Marketing Manager Natalie London 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 Technicians Ian Crabb, Andrew Herne, 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 Chairman Stephen Alexander CEO Tom Bureau Group Publishing Director ƂwiiÜÃ Publishing Director Simon Carrington BBC WORLDWIDE President, BBC Worldwide UK and ANZ Marcus Arthur Director of Consumer Products and 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, please visit immediate.co.uk, email [email protected] or write to Keith Kendrick, Editor, BBC Easy Cook, Immediate Media Co., Vineyard House, 44 Brook Green, London W6 7BT

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

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BBC Easy Cook

25

Sweet potato soup

EVERYDAY

12 DINNER ON A BUDGET 40 ROAST WITH THE MOST Quick and simple weeknight meals Two delicious roast meats, plus that won’t break the bank some nifty ideas for the leftovers 20 BREAKFAST BITES 46 PULLED MEATS 6 great ways to start the day with eggs How to make homemade pulled pork 25 VEGGIE DINNERS 48 BAKE WITH BACON Too much festive meat? Here’s some Add some meat to your cakes (yes, really!) inspiration for easy meat-free mains 52 THE HAIRY BIKERS 27 THE LEFTOVERS CAKE Si and Dave’s favourite winter pies The bake for all of your leftover veg 28 FEELING TOASTIE? Take your toasties to another level with these sweet and savoury fillings 30 HOMEMADE TAKEAWAY No need for the seaside – this is how to make classic fish & chips like a pro 32 MARVELLOUS MEATBALLS )K\\KU Try our 5 ways to make a big bowl winter of steaming hot meatballs and sauce warmers 36 KNOW YOUR ONIONS Learn how to make French onion soup 39 REAL RAMEN Make the authentic Japanese classic!

62

EASY COOK JANUARY

21

49

Full English potato cake

Brioche & bacon bake

82

Maple-glazed ham

easy offer 38 Save on a Cooks Professional soup maker and cookbook BAKING

55 FOR PUDDING... Mini sticky clementine desserts 56 AFTER-HOURS DESSERT A boozy banoffee pie for adults 58 CHILDHOOD PUDS Dan Doherty’s nostalgia bakes SEASONAL

62)+<<+59+06'49#4/'45 Gizzie Erskine shares her home comforts – great for using up leftovers! 68 COMFORTING & HEALTHY We’ve made your comfort food favourites lighter and good for you! 78 NEW YEAR PARTY! Go the whole hog and celebrate with nibbles and a sharing ham for 20 86 ANY LEFTOVERS? Don’t let a single thing go to waste

ALSO IN THIS ISSUE

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

Make our cover recipe!

11 THE SHOPPING LIST What’s in our trolley this month 66 8 HELPFUL HACKS Tips and tricks to improve your skills 76 SUBSCRIBE Don’t miss a single issue of Easy Cook 89 RECIPE INDEX Find all the recipes in this issue 90 MY FAVOURITE THINGS We ask Glynn Purnell our 16 questions

10

Beef stew & dumplings, p6

Breakfast in style BBC Easy Cook

5

Q Q Q Q

886 kcals, 33g fat, 14g sat. fat, 26g sugar before adding dumplings

900g pork shoulder, cut into 4cm chunks 2 tbsp sunflower oil 2 onions, finely chopped 2 celery sticks, finely chopped 3 bay leaves 1 tbsp oregano leaves (or 2 tsp dried), plus extra, to serve 1 tbsp each ground cumin, coriander and allspice 1 stock cube (beef, pork or chicken) 2 x 400g cans chopped tomatoes 1 tbsp cocoa powder 2 tbsp soft dark brown or muscovado sugar 3 tbsp red wine vinegar zest and juice 2 oranges 2 red chillies, halved lengthways – seeds in or out, depending on how spicy bunch spring onions, finely sliced 400g sweet potatoes, peeled and cut into 3-4cm chunks 2 red peppers, deseeded and cut into chunks 2 x 400g cans black beans, drained & rinsed FOR THE DUMPLINGS

100g cold butter, diced 6

BBC Easy Cook

plus extra for dusting ½ tsp bicarbonate of soda 140g sweetcorn, from a can, drained 75ml buttermilk 1 medium egg, beaten 1 Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened. 2 Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr. 3 Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.

stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins. 5 When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved egg. 6 Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden. Sprinkle over a little oregano before spooning into bowls.

NEWS SEASONAL

Cosy up with a winter warming one-pot

BBC Easy Cook

7

Seasonal food ideas News snippets Kitchen must-haves Celebrate the good times! See in the New Year with this celebration-themed rocky road

Rocky road Grease and line a 20cm square cake tin with baking parchment. Melt 250g unsalted butter, 600g dark chocolate, chopped, and 3 tbsp golden syrup in a heavybased pan over a low heat, stirring until smooth. Set aside. Pour a 1cm layer of the chocolate mix over the base of the tin. Scatter over 75g plain sandwich biscuits, 40g pink wafers, halved, 75g marshmallows, 50g honeycomb, broken into pieces, and 70g M&M’s over the base. Pour over half of the remaining chocolate mixture, then Ã>iÌiÌ>ÌÌiÌwÌiið Make a second layer with the same amount of sandwich biscuits, pink wafers, marshmallows, honeycomb and M&M’s (reserving a few of each), then pour over the remaining chocolate mixture. Shake the tin as before. Scatter with the reserved ingredients. Scatter over 1 tsp rainbow sprinkles. Leave to set for 4 hrs. Cut into squares. Rainbow Bakes by Mima Sinclair (£9.99, Kyle Books). Photography by Danielle Wood

All your favourites in one place

What’s in season right now?

Fruit and veg to inspire your cooking

BRAMLEY APPLES

CELERIAC

8

BBC Easy Cook

BRUSSELS SPROUTS

CAULIFLOWER

GRAPEFRUIT

ORANGES

NEWS THIS MONTH

Breakfast on a budget Granola can be expensive, so try making your own...

Cinnamon & pecan granola Preheat oven to 180C/160C fan/gas 4. Combine 235g oats, 75g EQEQPWVƃCMGU, 40g pecan nuts, ½ tsp ground cinnamon and a pinch of salt in a bowl. Put 1½ tbsp maple syrup, 60ml honey, 50ml rapeseed oil, 1 tsp vanilla extract into a separate bowl and use a fork or whisk to combine the maple syrup and honey with the oil ÕÌiÕÃwi`°Ƃ``Ìi wet ingredients to the dry and mix to ensure that all the oats are covered. Spoon the mixture onto a baking tray lined with baking parchment,

spreading it out into a thin, even layer. Bake on the middle shelf for 15 mins, then remove from the oven and stir, spreading evenly across the tray to prevent the granola from burning. Return to the oven. The granola is ready when it becomes lightly browned (which will take around 30–35 mins) and will crisp up as it cools. Serves 10. Spoon by Annie Morris & Jonny Shimmin (£15, Hardie Grant)

HEALTH NEWS

Scrub with salt, then rub with half a lemon and some olive oil

On our bookshelf /ÃÌêÃÕÌÜ>ÌiÀ}Ài>`à Just Soup by Henrietta Clancy (£12.99, Short Books) Homemade soups are a great way to pack in your 5-a-day. The soups here are divided into raw, quick, slow, healthy and broth, so you can pick exactly what you need. Try this Maple V>Õ yÜiÀ]VVÀÞ & hazelnuts

KALE

LEEKS

Beef & Potatoes by Jean-Fancois Mallet (£20, Murdoch Books) This chunky cookbook containing 200 recipes will help you to make a perfectly cooked roast dinner – is there anything more comforting? There are even simple tips that will make a big difference, such as knowing which types of potato to use. Try this Beef & potato fondue

PARSNIPS

PURPLE SPROUTING BROCCOLI

Can food affect migraines? Q Two well-recognised triggers of migraines are alcohol and food containing nitrates, such as cured meats. Q Cravings for particular foods – such as chocolate or cheese – are experienced in the earliest phase of a migraine attack, before the headache begins. This has lead to some foods being labelled as triggers when they may actually be symptoms.

RHUBARB

Q Regular consumption of caffeine doesn't cause attacks, but withdrawal may. Often, people are used to drinking coffee at a certain time on weekday mornings, but leave it later on the weekend triggering an attack. Q Have regular sleep, meals and exercise. If you deviate from this – have some drinks or skip a meal – that’s when you’re more likely to have an attack.

PHOTOS: GETTY IMAGES

Tip 9JGPENGCPKPIYQQFGPEWVVKPIDQCTFUFQPVWUGYCVGT

SWEET POTATO BBC Easy Cook

9

Breakfast in style This weekend, treat yourself to a lazy yet luxurious start to the day with some stylish buys

Quick tips Save the chillies Q To avoid wasting fresh chillies, store them in the freezer and just defrost them under the hot tap. Very quick and easy.

This simple soup contains QH[QWT 5-a-day!

Orla Kiely Elephant Toast Rack, £25, John Lewis

Easy peeling

Boost your immunity! Give your wellbeing a boost in the colder months with this winter soup that’s bursting with goodnes and greens

Spinach & watercress soup Put 100g baby spinach, 100g watercress, 1 sliced spring onion, 100ml vegetable stock, ½ an avocado, 100g cooked wholegrain rice, juice ½ lemon and 2 tbsp mixed seeds in a

Q The knobbly surface of ginger can make using a peeler tricky. Instead, use the edge of a teaspoon to scrape away the outer layer. Q Put cloves of garlic in a jam jar. Shake vigorously and the papery casings with y>i>Ü>Þ°

blender with a little seasoning to taste. Whizz until smooth. Heat until piping hot to serve. Scatter over some toasted seeds if you want added crunch. Can be frozen for up to 1 month once cooled. Serves 1.

Rosa Mug, £15, Oliver Bonas

Egg Cup Buckets, £5.99 for 4, Lakeland

What's app'ening?

Ever feel like you need extra help in the kitchen? My Sous Chef is a JCPF[TGEKRGCRRVJCVUKORNKƂGUOQTGEQORNGZFKUJGU9KVJVJGVKOGTKVVGNNU[QWYJCVVQFQCPFYJGP CVGCEJUVCIGQHVJGRTQEGUUsLWUVNKMGJCXKPI[QWTQYPUQWUEJGH6JGCRRKUYKVJHTGGTGEKRGU

Anna Jones explains how to speed up dinner

PORTRAIT: ANDY FORD

Food writer Anna shares her easy tricks for cooking in a hurry A trick that makes my cooking more speedy is having a mixing bowl on the work surface for peelings and trimmings, so you don’t have to keep running back and forth to the bin. I also make sure as much as possible that the area I’m working in is close to the stove, so I can do a few different jobs at once Anna’s book, A Modern Way to Cook, is out now 10 BBC Easy Cook

Spotted! Lilla from France made our Chocolate courgette cake and Pistachio, courgette & lemon cake, both from the Summer issue of Easy Cook. Weêd love to see photos of your

Instagram @easycookmag Facebook BBC Easy Cook

GINGER PHOTO: GETTY IMAGES

EASY TOP TIP

NEWS THIS MONTH

)QCVU%JGGUG2KG £2.49, Co-op A sweet, nutty pie, great as a quick main.

Spicy Beef Samosas, £2.50 for 10, Tesco Samosas are great as warm party snacks. Rude Health Porridge, £1.50, Sainsbury’s Warm up with hazelnut porridge.

Thpeing Shop list

Heston For Waitrose Ice Cream, £4.49, Waitrose Try Heston’s wonderfully weird ViVÀi>y>ÛÕÀð

Prestat Dark Hot Chocolate, £8, nhmshop.co.uk }ÌÌiwÀi­ÀÌi heating) and sip this indulgent hot choc.

COMFORT FOOD BUYS

Huevos Rancheros Breakfast Kit, £1.85, Tesco This kit will help you make a spicy Mexican breakfast bake with eggs and sausages.

New York Bakery Cheese Bagels, £1.60, nationwide A great mid-morning snack with cheese and Marmite.

Melting Chocolate Domes, £4 for 2, M&S Pour the warm chocolate sauce over these domes for a melting, comforting dessert. Oval Silicone Microwave Casserole, £10.99, Lakeland This silicone ‘dish’ can be used in the microwave to make speedy casseroles.

Yucatan Marinade, £1.50, Asda Dollop this over some chicken breasts and pop in the oven for a quick, spicy traybake.

4-INGREDIENT DINNER Slice the chorizo and tip into a large saucepan over a high heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls. Serves 4.

1 x 400g cans chopped tomatoes

200g cooking chorizo

1 tub fresh pesto

Lindt Hazelnut 6TWHƃGU Tesco  `ÌÌÀÕvyià get a special winter makeover.

Butter bean & chorizo stew

2 x 400g cans drained butter beans

BBC Easy Cook 11

Sprouts with pork & peanuts, p14

£1.78 a portion

12 BBC Easy Cook

EVERYDAY BUDGET

£1.31 a portion

This hearty one-pot is sure to be a family favourite

Smoky sausage casserole Serves 4 Q Prep 15 mins Q Cook 1 hr Q £1.31 a portion Q 525 kcals, 29g fat, 10g sat. fat, 17g sugar Q

1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 1 large celery stick, finely chopped 2 peppers (any colour), cut into chunks pack 6 pork sausages (about 400g) 1 tsp sweet smoked paprika

½ tsp ground cumin ½ tsp chilli flakes 2 x 400g cans chopped tomatoes 400g can cannellini beans, drained 250g bag spinach (or use the same quantity as frozen) 2 tbsp fresh breadcrumbs

2 Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.

1 Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.

3 Heat the grill to high and uncover the casserole. Add the cannellini beans and baby spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp. BBC Easy Cook 13

Chorizo & chickpea stew Serves 2 Prep 10 mins Q Cook 10 mins Q £2.54 a portion Q 529 kcals, 28g fat, 11g sat. fat, 12g sugar Q

£2.54 a portion

Q

Counts as 2 of your 5-a-day

4 cooking chorizo sausages, in slices 1 red onion, sliced 2 garlic cloves, sliced 1 tsp each smoked paprika and cumin seeds 400g can cherry tomatoes juice 1 lemon 400g can chickpeas, drained 1 handful flat-leaf parsley, chopped toasted sourdough bread, to serve 1 In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices. 2 Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or with toasted bread Sprouts with pork & peanuts Serves 4 Prep 15 mins Q Cook 15 mins Q £1.78 a portion Q 391 kcals, 18g fat, 4g sat. fat, 15g sugar Q Q

1 pork tenderloin (400-450g) 1 tbsp cornflour 5 tbsp light soy sauce 2 tbsp balsamic vinegar 2 tbsp golden caster sugar 1 tbsp Chinese rice wine or dry Sherry vegetable oil, for stir-frying 4 tbsp unsalted peanuts 400g Brussels sprouts, trimmed then halved, or quartered if large thumb-sized piece ginger, shredded 3 garlic cloves, thinly sliced ½ tsp chilli flakes 1 tsp sesame oil and sticky rice 1 Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for

14 BBC Easy Cook

5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve. 2 Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stirfry the pork for 3-4 mins until golden but not completely cooked through. Set aside.

Spicy tomato baked eggs Serves 2 Prep 5 mins Q Cook 20 mins Q £1.26 a portion Q 340 kcals, 20g fat, 5g sat. fat, 17g sugar sauce only Q Q

3 Wipe out the pan, then add 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked. Scatter with the nuts, drizzle over the sesame oil and serve with rice.

1 tbsp olive oil 2 red onions, chopped 1 red chilli, deseeded & finely chopped 1 garlic clove, sliced small bunch coriander, stalks and leaves chopped separately 2 x 400g cans cherry tomatoes 1 tsp caster sugar 4 eggs

EVERYDAY BUDGET

£1.26 a portion

Fish finger sarnies Makes 2 (easily doubled) Q Prep 15 mins Q Cook 7 mins Q £1.35 a portion Q 293 kcals, 7.3g fat, 1.4g sat. fat, 3.9g sugar Q

25cm piece ciabatta, cut from a loaf 2 tsp rapeseed oil 3 tbsp low-fat, Greek-style natural yogurt ½ tsp horseradish sauce 1 heaped tbsp snipped chives 200g skinless haddock loin (or other plump white fish) 1 egg, beaten 25g panko or coarse dried breadcrumbs ¼ tsp paprika 8 thin cucumber slices handful rocket leaves lemon wedges, to serve 1 Slice the piece of ciabatta in half horizontally, drizzle or brush over 1 tsp rapeseed oil, then place on a non-stick baking sheet. Mix together the natural

yogurt, horseradish sauce and chives, and season well with pepper. Set aside. 2 Heat the grill for 5 mins. Cut the fish into 4 chunky fingers (about 10 x 2.5cm). Put the beaten egg on one plate, season with pepper, and put the breadcrumbs on another. Crumble any of the larger breadcrumbs into finer ones with your fingers, then season with the paprika, a pinch of salt and some pepper. Coat the fish fingers first in the beaten egg, then in the crumbs, rolling them around so they are completely coated. Lay them on the baking sheet (with the bread) and drizzle over the remaining oil. 3 Grill the bread for 2 mins until just starting to turn pale golden. Grill the fish for 5-7 mins until cooked and golden. Spread the yogurt mix over each piece of bread, top with cucumber slices and rocket, squeeze over a little lemon juice and finish with the fish fingers. Serve each sandwich with a lemon wedge for squeezing over.

£1.35 a sarnie

1 Heat the oil in a frying pan that has a lid, then soften the chopped onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the cherry tomatoes and caster sugar, then bubble for 8-10 mins until it begins to thicken. Can be frozen for up to 1 month. 2 Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the chopped coriander leaves and serve with some crusty bread for dipping. BBC Easy Cook 15

73p

a portion

A speedy version of classic Japanese soup Cheat’s chicken ramen Serves 4 Q Prep 10 mins Q Cook 15-20 mins Q 73p a portion Q 255 kals, 5g fat, 2g sat. fat, 2g sugar Q

2 pints good-quality chicken stock small pack coriander, stalks and leaves separated 1 red chilli (deseeded if you don’t like it too hot), sliced 16 BBC Easy Cook

2 tbsp light soy sauce 100g grey oyster mushrooms, sliced 100g pack baby pak choi 2 skinless cooked chicken breasts, sliced 100g egg noodles 50g sliced bamboo shoots (available on souschef.co.uk) 1 Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with

most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli. 2 Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots. Serve in deep bowls topped with coriander and the remaining chilli slices.

EVERYDAY BUDGET

Cheesy ham & broccoli pasta Serves 4 Prep 10 mins Q Cook 20 mins Q 98p a portion Q 902 kcals, 62g fat, 34g sat. fat, 6g sugar

1 Bring a large pan of water to the boil and cook the pasta following pack instructions, adding the broccoli florets to the pan for the final 4 mins. Drain and set aside.

300g pasta (we used conchiglie) 1 head of broccoli, cut into small florets 1 tbsp oil 1 onion, finely chopped 2 garlic cloves, crushed 250g ham, cut into chunks (get a nice thick slice from the deli counter) 300ml pot double cream 1 tbsp English mustard 140g mature cheddar, grated

2 Meanwhile, make the sauce. Heat the oil in a pan and cook the onion for 5 mins to soften, then stir in the garlic and cook for 1 min more. Stir in the ham, cream and mustard, then bring to the boil. Add the pasta and broccoli. Stir in the cheese, coating everything in the sauce.

Q Q

98p

a portion

BBC Easy Cook 17

Spicy chicken & avocado wraps

Individual meaty pies

Serves 2 Prep 5 mins Q Cook 8 mins Q £2.49 a portion Q 403 kcals, 16g fat, 4g sat. fat, 2g sugar Q Q

£1.57 a pie

1 chicken breast (approx 180g), thinly sliced at an angle generous squeeze juice ½ lime ½ tsp mild chilli powder 1 garlic clove, chopped 1 tsp olive oil 2 seeded wraps 1 avocado, halved and stoned 1 roasted red pepper from a jar, sliced a few sprigs coriander, chopped 1 Mix the chicken with the lime juice, chilli powder and garlic. Heat the oil in a nonstick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll. 2 Squash half an avocado onto each wrap, add the roasted red peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the chopped coriander. Roll up, cut in half and eat with your fingers.

£2.49 a portion

Turkey & mushroom pot pies Makes 2 Prep 25 mins Q Cook 40-45 mins Q £1.57 a pie Q 882 kcals, 51g fat, 21g sat. fat, 8g sugars Q Q

1 tbsp butter 1 large onion, finely chopped 4 rashers streaky bacon, chopped 140g chestnut mushrooms, sliced 250g turkey mince (thigh is best) 25g plain flour 200ml chicken stock a few thyme sprigs, leaves picked ½ x 375g sheet ready-rolled puff pastry 1 egg yolk, beaten wilted spring greens, to serve

18 BBC Easy Cook

1 Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned. 2 Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens. Season. Set aside to cool for 10-15 mins. 3 Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.

EVERYDAY BUDGET

Hot chocolate milkshakes Serves 6 Prep 2 mins QCook 5-10 mins Q 47p a serving Q 463 kcals, 27g fat, 16g sat. fat, 39g sugar Q Q

200g plain chocolate (we used 70% cocoa) 600ml full-fat milk vanilla ice cream, to serve mini marshmallows, to serve

Break the chocolate into cubes and put into a pan with the milk. Gently heat until the chocolate melts, then bring almost to the boil, whisking regularly until even and smooth. Can be made ahead, then chilled for up to 2 days. Re-heat if necessary, whisking, then ladle or pour into heatproof glasses or mugs. Top with scoops of ice cream and mini marshmallows. Add a nip of rum or brandy for the adults, if you like.

47p a mug

Unwind with a comforting hug in a mug

BBC Easy Cook 19

EVERYDAY EGGS

HOW DO YOU EGGS There’s no more satisfying way to start the day – so go to work on an egg!

Scrambled omelette toast topper Beat together 2 eggs, 1 tbsp crème fraîche, 25g grated cheddar and a bunch of chives, snipped, with a little seasoning. Heat 1 tsp oil in a pan, then soften 1 sliced spring onion for a few mins. Add 3-4 halved cherry tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over 2 slices of toasted crusty bread. Serves 1. 20 BBC Easy Cook

Full English potato cake Serves 6 Prep 20 mins plus chilling Q Cook 1 hr 15 mins Q £1.34 a portion Q 448 kcals, 23g fat, 7g sat. fat, 3g sugar Q Q

1.5kg potatoes, diced into 1cm chunks 4 tbsp olive oil, plus extra for drizzling 6 spring onions, finely chopped 2 thyme sprigs, leaves stripped, plus 1 sprig left whole 25g butter, melted, plus extra for greasing 12 rashers streaky bacon 3 large plum tomatoes, halved cracked black pepper 6 medium eggs buttered toast, to serve brown and tomato sauce, tea and orange juice, to serve (optional) 1 Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.

Giant hash browns with bacon, eggs & tomato

2 Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast. 3 Heat oven to 220C/ 200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden. 4 Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs. 5 To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.

BBC Easy Cook 21

Classic kedgeree Serves 6 Prep 15 mins Q Cook 30 mins Q 35p a portion Q 324 kcals, 13g fat, 3g sat. fat, 2g sugar Q Q

This is all about the wonderful ƃCXQWTQHVWTOGTKECPFEQTKCPFGT CPFVJGUOQM[JCFFQEMYKVJ soft-boiled eggs

3 tbsp white wine vinegar 1 tbsp sugar ½ small onion, finely chopped ½ x 250g pack cherry tomatoes, quartered 400g cold mashed potato ½ bunch spring onions, finely sliced ½ x 230g pack black pudding or 2 large slices, diced 1 tbsp plain flour 2 tbsp sunflower oil 2 eggs 2 Place eggs in a pan and cover with cold water, and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water, peel, then quarter. 3 Meanwhile, pour the milk over the haddock in a pan and bring to a gentle simmer. Poach for 5-8 mins until cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish. Stir fish, herbs and seasoning into the rice. Top with the eggs.

Avocado on toast with chorizo & fried eggs Serves 2 Prep 5 mins Q Cook 15 mins Q £1.57 a portion Q 522 kcals, 37g fat, 10g sat. fat, 3g sugar Q Q

1 tbsp pumpkin seeds 85g chorizo, sliced into chunks 1 large ripe avocado, stoned and peeled juice ½ lime ½ small pack coriander, chopped 2 eggs 4 thick-cut slices wholemeal bread 1 Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly 22 BBC Easy Cook

Serves 2 Prep 15 mins Q Cook 15 mins Q £2.51 a portion Q 613 kcals, 37g fat, 8g sat. fat, 14g sugar Q Q

3 tbsp vegetable oil 1 large onion, finely chopped 1 tsp ground coriander 1 tsp tumeric 2 tsp curry powder 200g long-grain rice, rinsed under cold water 6 eggs 400ml milk 300g un-dyed smoked haddock 2 bay leaves small handful coriander and parsley, chopped 1 Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don’t lift the lid before the end of the time.

Black pudding potato cakes with fried eggs & tomato chutney

mash the avocado with the lime juice, half the coriander and a pinch of salt.

1 Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool. 2 Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm. 3 Heat the remaining oil in the pan. Crack both eggs in and cook to your liking. Serve 2 patties per person, topped with an egg and a dollop of tomato chutney.

2 Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the pan, crack in the eggs and fry to your liking. 3 To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander.

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EVERYDAY EGGS

Poached eggs with broccoli, tomatoes & wholemeal flatbread Serves 2 Prep 5 mins Q Cook 6 mins Q £1.25 a portion Q 383 kcals, 17g fat, 4g sat. fat, 4g sugar Q Q

100g thin-stemmed broccoli, trimmed and halved 200g cherry tomatoes on the vine 4 medium free-range eggs (fridge cold) 2 wholemeal flatbreads (shop-bought are fine) 2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed) 1 tsp cold-pressed rapeseed oil good pinch of chilli flakes 1 Boil the kettle. Heat oven to 120C/100C fan/gas ½ and put an ovenproof plate inside to warm up. Fill a wide-based saucepan onethird full of water from the kettle and bring to the boil. Add the broccoli and cook for

2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs. 2 Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2½-3 mins or until the whites are set and the yolks are runny. 3 Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.

*GCNVJ[DGPGƂVUQHGIIU Eggs are packed with nutrients, including proteins and essential mineral and vitamins, particularly B vitamins. The yolk contains carotenoids, which helps to keep eyes healthy. Eggs are a good source of choline, too, which supports brain function.

BBC Easy Cook 23

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EVERYDAY VEGGIE

a& e p ick with h c , bulghar

Easy cut out & keep recipes

Tomatoes stuffed with pesto rice

Speedy veggie suppers Satisfying meat-free meals – on the table in 30 minutes or less

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Courgette & goat’s cheese ciabatta

BBC Easy Cook 25

EVERYDAY VEGGIE

Tomatoes stuffed with pesto rice Serves 3 Q Prep 10 mins Q Cook 20 mins Q £1.10 a portion Q 381 kcals, 21g fat, 7g sat. fat, 9g sugar Q

6 large beef tomatoes 250g pack microwave rice 3 tbsp vegetarian pesto (we used Sacla organic basil pesto) 100g grated mozzarella 80g bag spinach, roughly chopped 1 tbsp olive oil 1 Heat oven to 200C/180C fan/ gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. ÃV>À`ÌiÌ>ÌyiÃ]LÕÌ roughly chop the tomato tops. Heat the rice following pack ÃÌÀÕVÌÃ>`Ì«Ì>LÜ ° Mix in the chopped tomato,

Halloumi with bulghar, chickpea & rocket salad Serves 4 Prep 10 mins Q Cook 20 mins Q £1.25 a portion Q 531 kcals, 27g fat, 12g sat. fat, 1g sugar Q Q

the pesto, three-quarters of the mozzarella, the spinach and seasoning. 2 Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil >`L> ivÀÓäÃÕÌ  ÃvÌ>`LÕLL }°

200g bulghar wheat 250g pack halloumi, cut into 8 slices 5 tbsp olive oil zest and juice 2 limes 1 tsp sweet paprika 400g can chickpeas, drained and rinsed 70g bag rocket 1  ÌiLÕ }>ÀÜi>Ì following pack instructions. Meanwhile, in a non-stick pan, fry the 8 slices of > ÕÓÌLë Ûi  vÀ>LÕÌÎ {Ãi>V side until golden and starting to crisp up.

2 Mix together the lime zest and juice, paprika and remaining olive oil, and stir this through ÌiLÕ }>ÀÕÃ}>vÀ °/ÃÃ the chickpeas and rocket, and serve with the fried halloumi. TIP Couscous, quinoa or a ÝÌÕÀiv}À>ÃÜÕ `> ÃLi delicious in this recipe. For a protein-packed alternative, try using two cans of green lentils.

Mexican sweet potato soup

Courgette & goat’s cheese ciabatta

Serves 4 Q Prep 15 mins Q Cook 15 mins Q 65p a portion Q 221 kcals, 5g fat, 1g sat. fat, 13g sugar

Q

1 tbsp vegetable oil QPKQPƂPGN[EJQRRGF 1 tbsp chipotle paste 1 vegetable stock cube 750g sweet potatoes, peeled and grated half-fat crème fraîche, coriander leaves and 4 crusty bread rolls, to serve

1 large courgette, halved and then cut into thin slices lengthways 2 tbsp olive oil 1 ciabatta loaf, split down the middle and halved 1 garlic clove, halved zest and juice 1 lemon 75g soft goat’s cheese UOCNNDWPEJDCUKNƂPGN[ shredded salad, to serve

Serves 2 Prep 10 mins Q Cook 5 mins Q £1.48 a portion Q 428 kcals, 24g fat, 9g sat. fat, 4g sugar

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1 Boil the kettle. Heat the Ûi}iÌ>L i > >À}i saucepan and fry the onion ÕÌ ÕÃÌÃvÌ]>LÕÌ{ xð Stir in the chipotle paste and cook for 1 min more. 2 ÃÃ ÛiÌiÃÌV VÕLi £°Ó ÌÀiÃL }Ü>ÌiÀvÀÌi kettle, and add to the pan along

26 BBC Easy Cook

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with the sweet potato. Bring to ÌiL ]ÌiÃiÀ]VÛiÀi`] until the sweet potato is soft, >LÕÌ£äð7ââÜÌ> ÃÌV L i`iÀÕÌ ÃÌ° 3 Ladle the soup into four LÜ Ã>`ÃiÀÛiÜÌ>` « of crème fraîche, a scattering of coriander leaves and some VÀÕÃÌÞLÀi>`À ð

1 Drizzle the courgette slices with a little olive oil. Cook on a hot griddle pan (or in a frying «>®vÀ>LÕÌÓÃi>V Ã`iÕÌ Ìi`iÀ°/>ÃÌÌi V>L>ÌÌ>>`}iÌ ÞÀÕLÜÌ the cut garlic clove.

2 7Ã Ì}iÌiÀÌi i juice with the remaining oil and some seasoning. Spread ÌiV>L>ÌÌ>ÜÌÌiÃvÌ goat’s cheese and top with the courgette slices, a little dressing, the lemon zest and L>Ã °-iÀÛiÜÌ>Ã> >`]v you like.

EVERYDAY THRIFTY

! e k a c t s a o r t s o p e Th Ideal with a hot cuppa

If you often overestimate the amount of veg you’ll need for dinner, use everything up quickly by adding it to your pudding

Leftover veg & orange cake Makes 15 squares Prep 40 mins plus cooling Q Cook 30 mins Q 36p a square Q 346 kcals, 13g fat, 7g sat. fat, 40g sugar Un-iced Q Q

200g butter, melted, plus extra for greasing 140g sultanas or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips, pumpkin,

The kids ÜêÌÀiÃÃÌ eating these vegetables...

or a mixture, grated 200g icing sugar or fondant icing sugar few crushed white sugar cubes 1 Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins. 2 Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35-40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.

Leftover courgettes? Try a Courgette loaf cake

3 Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk 2 eggs, 125ml veg oil and 85g soft brown sugar, then add 350g coarsely grated courgettes and 1 tsp vanilla extract. In another bowl, combine 300g RNCKPƃQWT, 2 tsp cinnamon, ¼ tsp nutmeg,

½ tsp bicarbonate of soda, ½ tsp baking powder, 85g walnuts, roughly chopped, and 140g sultanas with a pinch of salt. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, until a skewer comes out clean. Leave to cool, then serve, or freeze for up to 1 month. Serves 8. BBC Easy Cook 27

EVERYDAY TOASTIES

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STUFF IN TOAST... Peanut butter & banana toastie Toast 2 slices granary bread, layer 1 small banana, sliced on one slice of toast and dust with ½ tsp cinnamon. Spread the second slice with 1 tbsp crunchy peanut butter, then sandwich the two together and eat while warm. Serves 1.

d l e h d Han qÌiÀiêÃÃiÌ}vÀiÛiÀÞi]Ìt Italian turkey toasties Heat grill to high. Lay 4 slices prosciutto out on a large baking sheet and sit a turkey breast steak on top of each, crossways. Spread the turkey with the 4 tbsp pepperonata antipasto (such as Sacla), then top with 2 slices of mozzarella (sliced from a 125g ball), a few basil leaves and some seasoning. Fold the ends of the prosciutto around the cheese to enclose. Grill for 10 mins 28 BBC Easy Cook

until golden and cooked through. Leave to rest for 2 mins. Cut medium ciabatta loaf into 4, then toast under the grill. Top with salad leaves, then sit the turkey on top and serve. Serves 2.

TIP You can cut the fat content of many recipes by using a little prosciutto in place of a larger amount of normal >ÀL>V]>ÃÕÃÌ> ÌÌ i«ÀÃVÕÌÌ Ü >`` ÌÃvy>ÛÕÀ°

Heat a toastie maker, or a small griddle pan. Butter 2 thick slices of good white bread on one side, then spread the other side of one slice with 1 tbsp ƂI LCO, and one with 2 tsp &KLQP mustard°/«Ìiw}>ÜÌÃ ViÃv Brie and 1 thick slice of ham. Sandwich with the remaining bread, butter-side up, then place in the toastie maker or the griddle pan. If cooking in a pan, squash down a little with the back of a wÃÃ ViÜ iV }]y«ÛiÀ>vÌiÀ 2-3 mins when golden, then cook on the other side. Serve with a handful of salad leaves on the side. Serves 1.

Hot Elvis toastie Using 1 tsp soft butter per side, butter one side only of 2 slices white bread. Mix 1 tbsp golden caster sugar with ½ tsp ground cinnamon, then sprinkle over the buttered slices of bread. Put one of the slices, buttered-side down, in a toasted sandwich maker. Spread the top of this slice with 2 tbsp crunchy peanut butter, then layer over 1 ripe banana, thinly sliced. Drizzle with 2 tsp clear honey, and sandwich the second slice of bread on top, buttered-side up. Close and cook, following your sandwich maker instructions, until the toastie is crisp and golden. Cut in half, add a slice to each plate, dust with a little icing sugar and serve with vanilla ice cream. Serves 2.

Roasted tomato, mozzarella & rocket

...AND STUFF ON TOAST

Heat oven to 200C/180C fan/gas 6. Lay 350g halved baby plum tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, 1 tbsp balsamic vinegar and a few thyme sprigs, chopped. Season and cook for 30 mins. Meanwhile, toast 4 thick slices bread (sourdough works well). Divide between 2 plates and top with the tomatoes. Scatter on 125g ball torn mozzarella, a few basil leaves and a handful rocket. Serves 2.

This sweet toastie was one QH'NXKU2TGUNG[ U favourite snacks! Cheese & onion rarebit Heat 1 tbsp olive oil in a small Ã>ÕVi«>>`}iÌÞV£wiÞ chopped onion until soft, about 5 mins. Tip out the pan and add 25g butter. When foaming add 25g RNCKPƃQWT, cook stirring constantly for 1 min, then pour in 150ml milk. Simmer, stirring often to remove any lumps, for 2 mins, then remove from the heat and add 1 tsp mustard, a dash Worcestershire sauce, the onions and 75g cheddar (or veggie alternative). Heat grill to High and

toast 8 small slices bread, baguette works well. When golden, top with a thick layer of sauce. Grill until golden. Serve with watercress. Serves 4.

Bacon & eggs Dry-fry 4 rashers diced streaky bacon until crisp. Beat together 6 eggs with seasoning and 2 tbsp milk. Tip into the pan with the bacon and gently ÃÌÀÕÌÃVÀ>Li`>`yÕvvÞ°/>ÃÌ 4 slices bread, and divide between 4 plates. Top with the bacon, eggs and some snipped chives. Serves 3.

BBC Easy Cook 29

EVERYDAY FISH & CHIPS

ÌêÃÌV`ÌÃÌLiÃ`iÌiÃi>Ã`i]LÕÌÌ>ÌêÃ>À}Ì] LiV>ÕÃiÞÕV>> iV>ÃÃVV«Ã«V«Ã>Ìi

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Fish ’n’ chips is the takeaway that holds a very special place in our hearts but it seems harder VJCPGXGTVQƂPFCFGEGPVEJKRUJQR5QVJGTGoU no better time to try cooking them at home Classic fish ‘n’ chips with tartare sauce Serves 4 Prep 25 mins Q Cook 35 mins Q £1.85 a portion Q Q

1.5 litres of vegetable or sunflower oil, for deep-frying 4 floury potatoes, peeled 200g self-raising flour, plus a little extra for dusting 2 tsp salt 250–300ml lager 4 x 200g pieces of thick cod, haddock or pollock fillet, skinned malt vinegar, to serve

’

2 Slice each potato into chips roughly 2cm thick. Carefully lower the chipped potatoes into the hot oil. Fry for 7 mins at this low temperature before removing with a slotted spoon and tipping on to a tray or plate lined with baking parchment. Leave the chips in a cool place until ready to fry again. 3 Prepare the tartare sauce. Spoon the mayonnaise into a bowl and add the lemon juice, shallot, capers, gherkin and parsley and mix until all the ingredients are well combined. Cover the sauce and place in the fridge until ready to eat.

Take each piece of fish in turn and dust in the seasoned flour. Pat the fish with your hand to remove excess flour – you’re after a thin coating. When your oil has reached the correct temperature, again, working with one piece of fish at a time, dip the floured fillets in the batter, shaking off excess batter, then gently lower into the hot oil. It is probable that you will only be able to cook two pieces at a time. Fry the fish for 9 mins, by which time the batter should have turned crisp and golden. Transfer the fish to the lined tray and place in the warm oven. Repeat the process with the remaining fish. 7 Increase the heat of the oil to 180C – your bread should take about 30 secs to brown at this temperature. Drop your blanched chips into the hot oil. Fry for 2 mins until the chips have turned golden and crisp. Remove the chips with a slotted spoon and season with salt. Serve your fish ’n’ chips with vinegar.

FOR THE TARTARE SAUCE

1 Heat 20cm of oil in a large, high-sided saucepan or deep fryer to 160C. If you don’t have a thermometer then you can tell when the oil is at 160C by dropping a cube of bread into it; the bread should be golden brown in about 1 min. 30 BBC Easy Cook

4 Increase the oil temperature to 170C – your bread should take 40 secs to brown. 5 Tip the flour into a large bowl and add 1 tsp of salt. Pour the lager slowly into the flour whilst whisking. Work the lager into the flour until you reach a batter with the consistency of thick double cream. 6 Preheat your oven to its lowest setting. Line an oven tray with baking parchment. Scatter some of the extra flour on to a plate or tray, and season generously with salt.

Add Minty Mushy peas

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6 heaped tbsp good-quality mayonnaise juice of 1 lemon 1 large shallot, finely diced 2 tbsp capers, roughly chopped 1 large gherkin, finely chopped 2 tbsp chopped parsley

BBC Easy Cook 31

EVERYDAY MEATBALLS

A big bowl of steaming, comforting pasta and meatballs is just what you need after a busy weekday

Mozzarellastuffed meatballs in tomato sauce, p34

32 BBC Easy Cook

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BBC Easy Cook 33

Mozzarella-stuffed meatballs in tomato sauce Serves 4 Prep 20 mins Q Cook 1 hr Q £1.70 a portion Q 400 kcals, 26g fat, 11g sat. fat, 8g sugar meatballs and sauce Q Q

1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 3 rosemary or oregano sprigs, leaves finely chopped 2 x 400g cans chopped tomatoes 1 tsp golden caster sugar 500g beef mince ½ small pack at-leaf parsley, finely chopped, plus extra to serve 50g mozzarella, drained and cut into 16 pieces 375g spaghetti or other pasta, to serve 25g Parmesan shavings, to serve (optional) 1 Heat the oil in a medium saucepan. Add the onion, garlic, rosemary or oregano and a pinch of salt, cover with a lid and cook over a low heat for 10 mins until softened. Tip in the tomatoes with the caster sugar and simmer, uncovered, for 30 mins (or longer if you have time). 2 Meanwhile, make the meatballs. Mix the mince with the parsley and seasoning, then divide into 16 pieces. Flatten one of the pieces in the palm of your hand and put a piece of mozzarella in the middle, then close the mince around the cheese to make a meatball. Repeat with the remaining mince and mozzarella. You can open-freeze the meatballs on a tray. Once solid, transfer to an airtight freezer bag or container and wrap the container in foil. The cooked tomato sauce, once cooled, can be frozen separately in a freezer bag or container. Defrost the meatballs and sauce in the fridge for 8 hrs, then cook as below, reheating the sauce in a pan. 3 Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Bake the meatballs for 20-25 mins until cooked through and the mozzarella in the centre has melted. Put a large pan of salted water on to boil and cook the pasta following pack instructions. Add the cooked meatballs to the hot tomato sauce, then serve with the pasta and Parmesan shavings, scattering over more chopped parsley, if you like. 34 BBC Easy Cook

Meatballs with spaghetti Serves 6 Q Prep 30 mins Q Cook 45 mins Q £1.06 a portion Q 791 kcals, 38g fat, 12g sat. fat, 7g sugar meatballs and sauce Q

pack of 8 good-quality sausages 500g pack minced beef 4 garlic cloves, crushed small bunch fresh parsley, chopped 3 tbsp dried breadcrumbs 1 egg, lightly beaten plain flour for rolling 4 tbsp sunflower or vegetable oil 2 x 400g cans chopped tomatoes pinch sugar 500g spaghetti grated Parmesan, to serve 1 Cut through the skin of each sausage and pull them off. Put the sausage meat into a large bowl with the mince. Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well. Season generously. 2 Sprinkle a chopping board with flour. Scoop out level dessertspoons of the mix,

Lamb & apricot meatballs Serves 4 Q Prep 10 mins Q Cook 20 mins Q £1.10 a portion Q 411 kcals, 22g fat, 9g sat. fat, 13g sugar Q

2 tbsp olive oil 2 red onions, very finely chopped 4 garlic cloves, crushed 2 tsp each ground cumin & coriander (or 4 tsp Moroccan spice blend) 400g can chopped tomatoes ½ tsp sugar ½ 20g pack mint, finely chopped 500g pack lean lamb mince 8 dried apricots, finely chopped 50g fresh breadcrumbs pitta bread and salad, to serve

dip them in the flour and roll them into balls. Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides. Set aside on a plate. When you’ve fried all the meatballs, pour away any excess fat. Rinse and dry the pan. 3 Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds. Tip in the tomatoes and break them down with a fork or wooden spoon. Cook over a moderately high heat for 5 mins until jammy. Season with salt, pepper and a little sugar. 4 Tip in the meatballs and turn them over in the sauce, ensuring they’re all covered. Cover the pan and cook the meatballs on a low heat for about 30 mins, spoon over the sauce occasionally and add a little water if it’s becoming too dry. 15 mins before the end of the cooking time, cook the spaghetti. To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti. Scatter with last of the parsley and some Parmesan.

1 Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced. 2 Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden. Stir in the sauce with a splash of water and gently cook everything for a few mins until cooked through. Serve with pitta bread and salad.

EVERYDAY MEATBALLS

noodles Serves 4 Prep 20 mins Q Cook 30 mins Q £1.20 a portion 639 kcals, 19g fat, 6g sat. fat, 18g sugar Q Q

300g minced beef 120g sachet black bean sauce 4 tbsp sweet chilli sauce 3 tbsp ketchup 2 tsp Chinese five-spice powder 1 tbsp sunflower oil, plus a little extra 2-3 nests medium egg noodles 400g pack mixed stir-fry vegetables 3 tbsp soy sauce 1 tbsp sesame seeds ½ bunch mint, leaves picked 1 Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine – just oil your hands first and roll. Transfer to a baking tray in a single layer. Cook for 25 mins, turning once, until golden. 2 Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the veg for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing to coat everything. Divide between 4 bowls, topped with meatballs, sesame seeds and mint.

Tasty turkey meatballs Serves 4 Q Prep 25 mins Q Cook 40 mins Q £1.04 a portion Q 322 kcals, 9g fat, 2g sat. fat, 13g sugar Q

FOR THE SAUCE

1 tbsp rapeseed oil 1 onion, finely chopped 2 carrots & 2 celery sticks, finely diced 2 garlic cloves, thinly sliced 1 fennel bulb, halved and thinly sliced, fronds reserved 500g carton tomato passata 500ml reduced-salt chicken stock 2 tbsp chopped parsley broccoli, potatoes or pasta, to serve FOR THE MEATBALLS

400g pack lean turkey breast mince 4 tbsp porridge oats 1 tsp fennel seeds, crushed 1 garlic clove, crushed spray of oil 1 Heat the oil in a large non-stick frying pan with a lid, then tip in the onion, carrots, celery, garlic and fennel, and

stir well. Cover the pan and cook over a medium heat for 8 mins, stirring every now and then. Pour in the passata and stock. Cover. Leave to simmer for 20 mins. 2 Meanwhile, tip the mince into a large bowl. Add the oats, fennel seeds and fronds, the garlic and plenty of black pepper, and mix in with your hands. Lightly shape into 25 meatballs about the size of a walnut. Spray or rub a nonstick pan with a little oil and gently cook the meatballs until they take on a little colour. Give the sauce a stir, then add the meatballs and parsley. Cover and cook for 10 mins until they are cooked through and the veg in the sauce is tender. Serve with broccoli and baby potatoes in their skins, or pasta and salad.

Make it different Penne with fennel & Parmesan Follow the recipe, above, but omit the meatballs and use vegetable stock. Serve the sauce tossed through 200g wholewheat penne (dry weight) with 50g grated Parmesan. BBC Easy Cook 35

KNOW YOUR

CHOO YOUR S SE OUP

ONI NS

No need to cry when you’ve got two onion soups to choose from British onion soup

French onion soup

Q

Serves 4 Prep 30 mins Q Cook 1¼ hrs Q 74p a portion Q 451 kcals, 21g fat, 12g sat. fat, 22g sugar

Q

Q

Q

The British version contains cider

50g butter 1 tbsp olive oil 1kg onions, halved and thinly sliced 1 tsp sugar 4 garlic cloves, thinly sliced 2 tbsp plain flour 250ml dry white wine 1.3 litres hot strongly flavoured beef stock 4-8 slices French bread (depending on size) 140g Gruyère, finely grated

FOR THE TOP

4 thick slices of bread 100g cheddar (or vegetarian alternative), grated handful parsley, chopped

2 To serve, heat the grill to high. Spread the bread on both sides with the remaining butter, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

Top taste tip If you have onions that have seen you through the winter but are now ready to be used up, this savoury soup won’t disappoint. Make sure you caramelise the onions so that they have >ÀVy>ÛÕÀ>`>ÀiiÌ}ÞÌi`iÀ° 36 BBC Easy Cook

All about onions There are a few things in the kitchen that are practically universal. Most people in the world would recognise the smell of them frying. There’s a vast array of varieties, but the big, brown-skinned onion is still way out in front. Just think: how many recipes do you know that start with an onion? When buying, make ÃÕÀiÌiÞ>ÀiÛiÀÞwÀ°ƂÞ¼}Ûi½Ã> sign of ageing. Store them away from Ìi}Ì>``iwÌiÞÌÌivÀ`}i° ƂÃ>ÀÕivÌÕL]ÌiÃ>iÀÌiÞ>Ài] the stronger they are. If a recipe calls for chopped onions, large Spanish ones may make for lighter work than smaller English iÃ]LÕÌÞÕ½ÃÃÕÌy>ÛÕÀ°

1 Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers, but take care towards the end of cooking time to ensure that they don’t burn. 2 Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the our and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. 3 To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

" " *"/"\ //9Ƃ -

50g butter 1kg onions, finely sliced 1 tbsp golden caster sugar few thyme sprigs 3 bay leaves 150ml cider 1 litre vegetable stock

1 Heat most of the butter in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. Pour in the cider and simmer until reduced by half. Pour in the stock, bring to a boil, then cook for 20 mins. Can now be frozen for up to 2 months.

Serves 4 Prep 15 mins Q Cook 55 mins Q 80p a portion Q 618 kcals, 27g fat, 14g sat. fat, 17g sugar soup only

EVERYDAY SOUP

French onion soup, with stringy Gruyère cheese and hot beef stock

BBC Easy Cook 37

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EVERYDAY RAMEN

A steaming bowl of noodle soup is a comforting Japanese classic

‘Ramen’ ...is the name of the wheat noodles, but it has become the shortened name for big bowls of ramen noodle UQWRƃCXQWTGFCPF UGTXGFKPNQVUQH different ways

Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens Serves 4 Prep 25 mins Q Cook 4 hrs 10 mins Q £2.39 a portion Q 798 kcals, 32g fat, 10g sat. fat, 4g sugar Q Q

4 eggs 250g ramen noodles 2 large handfuls shredded spring greens 4 spring onions, finely chopped 75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice vinegar chilli oil and pickled chilli & shallots, to serve FOR THE RAMEN STOCK

6 chicken legs 2 large carrots, halved 2 onions, quartered 4cm piece ginger, sliced 4 dried shiitake mushrooms 900g piece pork shoulder (thick layer of fat removed), halved FOR THE RAMEN SEASONING

1 tbsp mirin 1 tbsp sake 4 tbsp Japanese soy sauce 1 Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after

about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more. 2 Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool. Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In

the final minute of cooking, add the greens. Drain and divide between the bowls. 3 Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the chopped spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top. BBC Easy Cook 39

Is there anything more comforting than a roast dinner? Have a banquet with these chicken and lamb dishes, then try ideas for the leftovers

Whisky lamb shoulder, p42 ...use the leftovers in

Whisky lamb shoulder wrap, p42

40 BBC Easy Cook

WEEKEND ROAST

Classic roast chicken, p43 ...use the leftovers in

Roast chicken noodle soup, p43

MAKE THE MOST OF YOUR

For the leftovers Leftover whisky lamb shoulder wrap Q Q

Serves 2 Prep 5 mins Q Cook 15 mins

1 aubergine 2 tbsp olive oil 2-4 flour tortilla wraps 2-4 tbsp natural yogurt 2-4 tbsp redcurrant jelly 2-4 handfuls of baby leaf spinach 100g feta (optional) 300-400g leftover roast lamb (from Whisky lamb shoulder), torn into pieces 1 Slice the aubergine into 5-mm-thick slices. Heat the olive oil in a ridged griddle/grill pan or frying pan over a high heat, then fry

Whisky lamb shoulder Serves 4 Prep 10 mins plus marinating Q Cook 2½-3 hrs Q Q

4 tsp vegetable oil 2 tbsp runny honey 5 tbsp whisky (we used a single malt Scotch whisky) a big pinch of fresh rosemary a splash of apple cider vinegar bone-in shoulder of lamb (around 1.5kg) your choice of vegetables, to serve 1 Mix the vegetable oil, honey, whisky, rosemary, cider vinegar and some salt and pepper in a large mixing bowl. Add the lamb and coat it in the marinade. If you have a large, sealable food bag, move the meat and all the marinade to the bag and seal with as little air inside as possible. Place in the fridge to marinate for 2 hrs, or ideally overnight. Preheat oven to 160C/140C fan/gas 3. 2 Remove the lamb shoulder from the bag, reserving the marinade. Place it on a large piece of foil. Pour all the marinade over the top and fold up the sides of the foil to scrunch and seal over the top of the meat. Place in a roasting pan. Place in the preheated oven and roast for at least 2½ hrs, but ideally 3 hrs for really tender meat. 3 To serve, lift the meat out of the foil, but make sure you reserve the juices to pour onto the lamb once you have carved it. (If you plan to use leftovers the next day, it’s a good idea to set aside some of the juices in a jug. Slice only what you will need for now, and keep the rest of the lamb on the bone, as this will keep it nice and moist until the next day.) Serve with vegetables. 42 BBC Easy Cook

the aubergine slices, in batches if necessary. Once cooked, transfer to paper towels to soak up the oil. Leave the pan over the heat. 2 Wet the tortilla wraps slightly on both sides to help them crisp, then add them to the pan you have just cooked the aubergine in, heating them one at a time. Cook them on one side (to keep the other side greasefree) until warmed and slightly crispy. Alternatively, heat them according to the packet instructions. To serve, place a tortilla wrap (greasy-side up) on a plate and spread the yogurt and redcurrant down the middle. Lay the lamb on top and sprinkle the spinach and feta, on top. Fold the end and sides over the middle to make a wrap.

WEEKEND ROAST

Classic roast chicken Q Q

Serves 6 Prep 15 mins Q Cook 1 hr 35 mins

20g butter, softened 1 whole chicken, approx. 2kg 1 lemon 1 garlic clove, sliced lengthways 2 sprigs of fresh thyme gravy and your choice of vegetables, to serve 1 Preheat the oven to 180C/160C fan/ gas 4. Rub the butter over the whole chicken, being careful not to break the skin. Wash and roughly zest half of the lemon, and rub the zest into the skin. Rub the cut sides of the garlic halves over the skin too. Set the garlic aside; do not discard it. Lay the chicken in a roasting pan, breast down to start with, so you start with the flat side (its back) facing up. 2 Cut the lemon in half and squeeze the juice of half the lemon over the top of the chicken. Don’t throw the squeezed lemon half away – add it to the roasting pan. Sprinkle a big pinch of salt and black pepper over the top. Put the other half of the lemon inside the chicken, along with the sprigs of thyme and reserved pieces of garlic. 3 Roast the chicken in the preheated oven for 45 mins. After this time, turn it over in the dish so it is breast-side up. Sprinkle salt and black pepper on the top and return to the oven for another 45 mins. Press a fork into the thickest part of the leg. If the juices are still pink, it needs to be cooked for longer – return to the oven for another 10 mins and check again. Serve with gravy and vegetables, if you like.

For the leftovers Leftover roast chicken noodle soup Q Q

Serves 2 Prep 10 mins Q Cook 20 mins

1 tbsp olive oil 1 red chilli, deseeded and chopped 1 garlic clove, finely chopped 1 tbsp Thai fish sauce 1 tbsp tamarind paste 1 tbsp soft brown sugar 1 tbsp turmeric a pinch of cumin a pinch of ground ginger (or 1.5cm root ginger, finely chopped) 4 spring onions, chopped (and/or other stir-fry vegetables as you like) 150ml coconut milk 300g leftover roast chicken, shredded 700ml chicken stock 100–200g dried noodles, depending on how hungry you are fresh coriander leaves, to serve a sprinkle of sesame seeds, to serve (optional) 1 Heat the oil in a pan with tall sides that is large enough to hold a litre of liquid over a medium heat. Fry the chilli and garlic with the fish sauce, tamarind paste, sugar,

turmeric, cumin, ginger and a good pinch each of salt and pepper. 2 Add the spring onions and cook until golden. Pour in the coconut milk, add the shredded leftover chicken and cook until the mixture starts to bubble. Pour in the stock and bring back to the boil. Bubble the soup for 4–5 mins. Follow the packet instructions to cook your noodles, but most need only a few minutes cooking time, so add them into the soup and cook for the required amount of time. Serve with a sprinkle of fresh coriander on top. To add a bit of toasty crunch, heat a dry frying pan over a medium heat and toast a handful of sesame seeds for 1–2 mins until brown. Sprinkle them on the top, too.

easyoffer Recipes adapted from Modern Meat Kitchen by Miranda Ballard (£16.99, Ryland Peters & Small). Photography by Steve Painter. Easy Cook readers can buy it for just £11.99 including P&P by calling Macmillan Direct on 01256 302 699 and quoting GLR EA5

BBC Easy Cook 43

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WEEKEND PULLED

This budgetbusting sharing platter is perfect for students on a budget

Pull the other one!

Slow-cooked, melt-in-the-mouth meats are all the rage. It’s time to get pulling! Mexican pulled chicken & beans Serves 8 Prep 20 mins Q Cook 1 hr 20 mins Q £1.22 a portion Q 251 kcals, 6g fat, 1g sat. fat, 8g sugar Q Q

8 bone-in chicken thighs, skin removed 3 tbsp chipotle paste 2 garlic cloves, crushed 2 x 400g cans chopped tomatoes 1 large onion, finely sliced 2 x 400g cans black beans, drained 400g can kidney beans, drained handful parsley, coriander or mint, 46 BBC Easy Cook

roughly chopped small iceberg lettuce, shredded ½ cucumber, diced drizzle of olive oil large bag tortilla chips and lime wedges, to serve 1 Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.

2 Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot. 3 Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside. 4 Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Jerk pulled pork with banana salsa Serves 8 Prep 1 hr plus overnight Q Cook 7 hrs Q £2.71 a portion Q 822 kcals, 28g fat, 9g sat. fat, 34g sugar Q Q

200g sea salt 300g dark muscovado sugar 2kg piece boned shoulder of pork, trimmed of rind, but leave fat 4 tbsp jerk seasoning (we used Bart), mixed with 2 tsp ground cinnamon 500ml pineapple juice 50g treacle 2 x 400g cans black beans, drained and rinsed lots of soft flour tortillas natural yogurt and lettuce, to serve

This is pretty much prepare ahead – only the salsa needs to be made at the last minute

FOR THE BANANA SALSA

3 medium bananas, firm to ripe, peeled and cut into 1cm cubes 1 red onion, finely diced 2 just-ripe avocados juice 1 lemon juice 2 limes 1-2 red chillies, deseeded and diced small pack coriander, stalks finely chopped, leaves roughly chopped 1 The day before, mix the salt and 200g of the sugar in a large food bag. Add the pork and coat it well. Chill overnight. 2 The next day, remove the pork and wipe the meat with kitchen paper to remove

If you like, you can leave out the ham to make this dish a satisfying side salad

excess salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate in the fridge, then 30 mins before you cook. Bring it out to room temperature after 30 mins. 3 Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with 150ml of the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices. Roast for 1 hr until the outside is charred.

Rest the pork for 20 mins and pour any juices from the tin into a fat-separating jug. 4 Put the banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander, and some seasoning. Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve with the wraps, beans, salsa, yogurt and lettuce.

Pulled ham & maple mustard slaw Q Serves 2 Prep 8 mins Q No Cook Q 62p a portion Q 260 kcals, 12g fat, 2g sat. fat, 20g sugar Q

2 tsp rapeseed oil 1 tbsp Sherry vinegar ½ tsp wholegrain mustard 2 tsp maple syrup 1 /3 small red cabbage, shredded 6 ready-to-eat dried apricots, cut into strips 1 banana shallot, chopped 6 walnut halves, broken into pieces 2-3 tbsp roughly chopped parsley 100g piece of ham, pulled into pieces Mix the oil, vinegar, mustard and maple syrup in a bowl. Stir in the cabbage, apricots, shallot, walnuts and parsley. Toss well, then gently fold the ham through. BBC Easy Cook 47

WEEKEND BACON

BAKING WITH BACON

THE GREAT BRITISH

BAKON

How to introduce some smoky rashers into your bakes and cakes Leek, cheddar & bacon loaf Cuts into 10 slices Prep 40 mins plus rising Q Cook 45 mins Q 51p a slice Q 333 kcals, 19g fat, 9g sat. fat, 1g sugar Q Q

500g pack bread mix 2 tbsp olive oil 200g smoked bacon lardons 2 tbsp butter 3 large fat leeks, thinly sliced little flour, for dusting 200g mature cheddar, diced 2 eggs, beaten separately 10 sage leaves, thinly shredded 2 tbsp grated Parmesan

2 Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, 1 egg, sage and seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with egg. Fold the other half of the dough over the filling and pinch the edges, but not the ends, to seal into a long sausage. Shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish. Brush with egg, scatter with Parmesan and cover with a tea towel. Leave to rise for 15-20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins. 48 BBC Easy Cook

ILLUSTRATION: GETTY IMAGES

1 Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr. Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up – about 10 mins. Remove with a spoon. Add the butter and leeks and cook to soften. Cool.

Brioche & bacon breakfast bake for brunch, p50

BBC Easy Cook 49

Our take on the classic combination of French toast with maple syrup and bacon. The added bonus is that you can assemble it the night before, then pop it in the oven when you get up. The extra splash of cream makes it a rather indulgent breakfast, so maybe plan on a brisk walk!

Brioche breakfast bake with crispy bacon Serves 6 Prep 25 mins plus at least 1 hr chilling Q Cook 35 mins Q £1.81 a portion Q 520 kcals, 36g fat, 15g sat. fat, 15g sugar Q Q

3 large eggs 150ml double cream 200ml milk 2 tbsp maple syrup, plus extra to serve 2 tsp vanilla extract 200g punnet blueberries 8 brioche rolls, each one split in half (if your dish is shallow, cut in half again the other way to make shorter pieces) 50g pecan halves 6-8 rashers of your favourite bacon icing sugar, for dusting 1 In a large bowl, whisk together the eggs, cream, milk, maple syrup, vanilla and a pinch of salt. Tip about two-thirds of the blueberries into a baking dish (about 20cm x 30cm) that is quite deep. Dip each brioche piece into the egg mixture until well soaked, then arrange on top on the blueberries and pour any remaining egg mixture over the top. Scatter over the remaining blueberries. Cover with cling lm and chill for 1 hr, or overnight if serving it for breakfast. 2 Heat oven to 180C/160C fan/gas 4. Uncover the dish and scatter over the pecans. Bake for 25 mins until the egg mixture is set and the blueberries are starting to burst. Meanwhile, line a baking tray with foil and arrange the bacon on top. When the brioche bake is ready, remove from the oven and cover loosely with foil to keep warm. Heat the grill to high and cook the bacon for about 5 mins each side until crispy. 3 Dust the brioche bake with icing sugar and top with the crispy bacon. Serve with extra maple syrup for drizzling.

Enjoy these Leek, bacon & cheddar scones Makes 8 cheese & Prep 20 mins Cook 30 mins bacon scones 30p per scone 227 kcals, 11g fat, 6g sat. fat, 3g sugar warm with plenty of 225g self-raising flour, plus extra for dusting butter and a 2 Earl Grey tea bags little Marmite 1 tbsp oil for spreading 2 rashers rindless smoked bacon, Q Q

Q

Q Q

chopped 1 small leek, finely chopped 50g butter ½ tsp cayenne pepper 50ml milk, plus extra for brushing 1 tbsp maple syrup 1 tsp English mustard 75g strong cheddar, grated 1 Heat oven to 200C/180C fan/gas 6 and lightly dust a baking tray with flour. Put the tea bags in a small heatproof jug, cover with 50ml boiling water, then set aside to steep. 50 BBC Easy Cook

WEEKEND BACON

Beetroot, bacon & cheddar bread scrolls Makes 8 Prep 45 mins plus 2 hrs proving Q Cook 35 mins Q 34p a scroll Q 365 kcals, 48g fat, 5g sat. fat, 4g sugar Q Q

FOR THE BREAD DOUGH

325g strong white bread flour, plus extra for dusting 175g rye flour 7g sachet or 1½ tsp fast-action dried yeast 1 tbsp rapeseed oil, plus a bit extra 2 tsp golden caster sugar 4 rosemary sprigs, leaves picked and chopped FOR THE FILLING

1 tbsp rapeseed oil 6 rashers streaky bacon, chopped 140g mature cheddar, grated 250g pack cooked beetroot (not in vinegar), drained and grated – make sure you use gloves 1 To make the dough, tip the flours, yeast, oil, sugar, rosemary, 1½ tsp salt and 325ml warm water into a large mixing bowl. Mix with a wooden spoon, then use your hands to bring the mixture together, adding a little extra flour if it feels too sticky or a drizzle of extra water if too dry. Tip onto your work

2 Meanwhile, heat the oil in a frying pan over a medium heat and add the bacon. Cook for 5 mins until golden. Stir in the leek and cook for a further 5 mins until the leek is slightly softened and the bacon is cooked through. Remove from the heat and set aside to cool.

surface and knead the dough for 10 mins, or until it feels soft and springy. 2 Put the dough in a clean, lightly oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 2 hrs, or until doubled in size. Meanwhile, prepare the filling. Heat the oil in a frying pan and add the bacon. Cook until crisp, then tip onto a plate lined with kitchen paper to drain and cool. Line 8 holes of a muffin tin with squares of baking parchment, or lightly grease with oil. Set aside. 3 Tip the dough out of the bowl onto a lightly floured surface. Knead to knock out the air bubbles, then roll to a large rectangle, roughly 35 x 45cm. Sprinkle half the cheese over the surface and top with the bacon bits, beetroot, then the remaining cheese. Starting from one of the long edges, tightly roll the bread into a long cylinder, then cut into 8 pieces. Pop the bread scrolls, cut-side up, into the muffin tin holes. Cover the whole tin with oiled cling film and leave to rise for 30 mins or until doubled in size. 4 Heat oven to 200C/180C fan/gas 6. Uncover scrolls and brush with a little oil. Bake for 30 mins until golden. Leave to cool on a wire rack for 20 mins. Eat within 1 day.

Pre-make these scrolls for a delicious breakfast on-the-go

3 In a large bowl, combine the butter, cayenne pepper, flour and ½ tsp black pepper, then rub together with your fingertips until it resembles breadcrumbs. Remove the tea bags from the jug and add the milk, syrup and mustard to the liquid in the jug. Stir well, then slowly pour into the dry ingredients, combining with a cutlery knife. Fold in the leek mixture, plus the cheese. 4 Tip out the scone mixture onto a lightly floured surface and bring together with your hands. Divide into 8 scones (we made triangles), then put on the baking tray, brushing the tops with milk. Bake in the centre of the oven for 18-20 mins until risen and golden. Will keep chilled for 3 days. BBC Easy Cook 51

WEEKEND HAIRY BIKERS

THE HAIRY BIKERS’

homemade pies Warming and satisfying pies from Si King and Dave Myers

‘

the boil while stirring hard to lift all the sediment from the bottom of the pan.

Pies are our passion. We grew up eating pies, we love to cook pies and we eat them with our families now. Pies encased in buttery shortcrust, pies with a light-as-air topping of puff pastry, little tarts and pasties – we love ’em all. There’s nothing better than sitting around the table with family and friends and portioning up a pie – a pie is a dish meant for sharing

3 Pour the sauce over the beef, then add the stock and a bay leaf. Bring everything to the boil on top of the stove. Remove from the heat, cover with a lid and cook in the oven for 1½ hrs. 4 Meanwhile, melt the butter in a frying pan and cook the mushrooms for 5 mins, stirring until lightly browned. Add the mushrooms to the beef, then return the casserole to the oven and cook for another 30 mins. Leave to cool.

’

Steak & mushroom pie

5 To make the pastry, rub the butter into the flour with a good pinch of salt until the mixture resembles ne breadcrumbs. Stir in the egg and water mixture, then bring together to form a dough and knead very lightly. Divide the dough into twothirds for the base and one-third for the lid. Roll into balls and flatten slightly. Wrap each ball in clingfilm and chill for 20 mins.

Serves 4 generously Prep 40 mins Q Cook 2 hrs 45 mins Q £2.46 a portion whole unbaked or freeze the meat filling and pastry separately Q Q

750g chuck steak, trimmed of any thick or very hard fat 2-3 tbsp sunflower oil 3 tbsp plain flour 2 medium onions, halved and sliced 2 garlic cloves, finely chopped 150ml red wine (or water if you don’t have any wine handy) 2 tsp Worcestershire sauce 500ml beef stock 1 bay leaf 25g butter 250g small chestnut mushrooms, wiped and halved or quartered if large FOR THE SHORTCRUST PASTRY

250g cold butter, cubed 400g plain flour, plus extra for rolling 1 large egg with 2 tbsp cold water, whisked together 1 beaten egg, to glaze 52 BBC Easy Cook

1 Cut the steak into rough 3cm cubes and season with salt and pepper. Heat 1-2 tbsp of oil in a frying pan and fry the meat over a high heat until well browned all over. Do this in two batches so you don’t overcrowd the pan, adding extra oil if the pan starts to seem dry. Transfer the beef to a casserole dish as it is browned, then toss it in the flour. 2 Heat oven to 150C/130C fan/gas 2. Add another tbsp of oil to the frying pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft. Deglaze the frying pan with the red wine (or water) and add the Worcestershire sauce. Bring to

6 Heat oven to 200C/180C fan/ gas 6. Roll out the larger ball of pastry and use it to line a greased 23cm pie dish. Spoon in the beef and mushrooms using a slotted spoon, then add enough of the liquid to be saucy – you can save the rest and reheat to serve alongside the finished pie. Brush the pastry rim with a little of the beaten egg. Roll out the remaining pastry for the pie top and carefully lay it over the filling. Using a sharp knife, trim away any overhanging pastry. Crimp the edges, then brush with beaten egg to glaze. Bake in the oven for 30 mins, until the pastry is golden brown and the filling is piping hot. Reheat the reserved gravy and serve along with the pie.

Perfect weekend comfort food...

Turn the page vÀ->` >Ûià Perfect apple pie recipe

BBC Easy Cook 53

WEEKEND HAIRY BIKERS

Warm up with a traditional apple pie & custard

Perfect apple pie Serves 6-8 Q Prep 30 mins Q Cook 45-55 mins Q 32p a portion Q

beaten egg mixture gradually (as you may not need all of it) to form a dough and knead very lightly. Divide the dough into two-thirds for the base and one-third for the lid. Roll into balls and flatten slightly. Wrap each ball in cling film and chill for 20 mins.

FOR THE PASTRY

250g cold butter, cubed 400g plain flour, plus extra for rolling 2 tbsp caster sugar finely grated zest 1 lemon 1 large egg with 2 tbsp cold water, whisked together

2 For the filling, mix the sugar, cinnamon and corn flour in a large bowl. Peel, quarter, core and thinly slice the apples and add to the spiced sugar. Toss together well.

beaten egg 1 tbsp caster sugar, preferably golden

3 Heat oven to 200C/180C fan/gas 6. Lightly grease a 1.3 litre round pie dish with a wide rim. Roll out the larger ball of pastry on a floured surface until around 3mm thick and 5-7cm larger than the pie dish. Lift the pastry over the rolling pin and drop gently into the pie dish. The pastry should overhang the dish by about 1-2cms. Press the pastry firmly into the dish and up the sides, making sure that there are no air bubbles.

1 To make the pastry, rub the butter into the flour, sugar and lemon zest until the mixture resembles fine breadcrumbs. Stir in the

4 Tip the filling into the pie dish ensuring it rises above the edge. Scrape the sugary juices on top. Brush the rim with beaten egg.

FOR THE FILLING

150g caster sugar, preferably golden ½ -1 tsp ground cinnamon 2 tbsp cornflour 600g-1kg Bramley cooking apples (3-5 medium apples) TO GLAZE

54 BBC Easy Cook

5 Roll the reserved ball of pastry in the same way as the first. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim the excess pastry and then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. 6 Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes. Place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45-55 mins or until the pie is golden brown all over and the apples are tender. If the pie crust starts to get too brown, cover loosely with foil for the remainder of the cooking time. Serve hot or cold.

The Hairy Bikers' Winter Warmers is on BBC One in January. Recipes adapted from The Hairy Bikers’ Perfect Pies by Si King and Dave Myers (£20, Weidenfeld & Nicholson).

BAKING CLEMENTINE

, oh my darling.. g n i l ar d y m . Oh

CLEMENTINE /iÃiÃÜiiÌÌÌi«Õ``}Ã>iÌiÀÀwV`iÀ party desserts, or make one big one for the family

Sticky clementine & ginger puddings Serves 6 Prep 20 mins Q Cook 30 mins Q 75p a portion Q 563 kcals, 31g fat, 14g sat. fat, 49g sugar Q Q

3 clementines 140g butter, softened, plus extra for greasing 6 tbsp golden syrup 175g golden caster sugar 3 eggs, beaten 140g self-raising flour 85g ground almonds pinch ground ginger 2 knobs stem ginger, finely chopped cream or custard, to serve

Try tossing ViiÌiÃVià  ÌV>À>i and serving with ViVÀi>

1 Heat oven to 200C/180C fan/gas 6. Juice one of the clementines and set aside. peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel. 2 Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside. 3 In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mix between the basins, then cover each tightly with a greased hat of foil. 4 Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out and serve with cream. BBC Easy Cook 55

A classic banana and toffee pie with an alcoholic twist, for when the kids are in bed! Grown-up banoffee pie Serves 10 Q Prep 1 hr plus chilling Q Cook 50 mins Q 89p a portion Q 830 kcals, fat 58g, sat. fat 31g, sugar 36g Q

550g ready-made shortcrust pastry flour, for dusting FOR THE BANANA LAYER

4 large bananas, peeled and halved lengthways, cut into 3-4 chunks 1 tbsp butter 1 tbsp golden caster sugar 397g can caramel, reserving 2 tbsp FOR THE CHOCOLATE LAYER

300g dark chocolate 300ml pot double cream 2 tbsp caramel 3 tbsp dark rum 1 tbsp golden caster sugar TO SERVE

200ml pot double cream 2 tbsp icing sugar a little cocoa and crème fraîche 1 Roll out the pastry on a lightly floured surface until big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins. 56 BBC Easy Cook

2 Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned. 3 Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelised. In a saucepan, bubble the caramel for 5 mins until slightly thickened. 4 Melt 25g of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill. 5 Put the remaining chocolate, cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth. Pour the mix over the bananas, then chill for at least 4 hrs. 6 Remove the tart from the tin. Whip 200ml of double cream with the icing sugar until it just holds its shape. Pipe swirls of cream around the edge, then dust with cocoa. Slice, and serve with a little crème fraîche.

BAKING PIE

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BBC Easy Cook 57

Dan Doherty’s

Childhood

puddings

‘

A lot of the puddings I choose to make are either based on what I remember growing up, or classics +oXGTGCFCDQWVCPF wanted to learn how to make. The nostalgia that CLCOTQN[RQN[ECPGXQMG is almost indescribable, while making a Queen of RWFFKPIUHQTVJGƂTUVVKOG made me wonder why we don’t see it on more restaurant menus

Nostalgic recipes from the &WEM9CHƃG chef (with plenty of custard!)

’

Plum jam roly-poly with amaretto custard, p60 58 BBC Easy Cook

BAKING PUDDINGS

Queen of Puddings, p60

‘

I don’t see this British classic appearing on nearly as many menus as it should. With breadcrumbs to thicken the custard and a topping of jam and crunchy meringue, this is a truly IQTIGQWURWFFKPI+XGCFFGF CHGY'CTN)TG[VGCDCIUVQIKXG CUWDVNGDCEMITQWPFƃCXQWT

’

BBC Easy Cook 59

Plum jam roly-poly with amaretto custard

Queen of puddings

Q

Serves 4 Q Prep 20 mins Q Cook 50 mins

Q

FOR THE SPONGE

4 tbsp strawberry jam caster sugar, for dusting butter, for greasing

220g self-raising flour 40g butter, plus extra for greasing 1 vanilla pod, seeds only 40g shredded suet 120ml almond milk 80g plum jam FOR THE CUSTARD

225ml almond milk 40ml amaretto 225ml double cream 3 egg yolks 45g caster sugar 1 Preheat the oven to 200C/180C fan/gas 6. In a food processor, combine the flour, butter and vanilla. Add the suet into the mix but incorporate by hand. Gradually add the milk and combine until a dough is formed. 2 On a floured surface, roll out the dough to a square roughly 1cm thick. Spread the jam all over, stopping short of one edge. Butter a sheet of foil that is bigger than the dough, then lift the dough on to the foil. Use the foil to help you roll up the dough, finishing at the end with no jam. Wrap it up in the foil loosely, then transfer to a baking tray. Take a roasting dish, pour in some water and pop on to the bottom shelf for moisture. Put the rolypoly on the shelf above. Bake for 50 mins. 3 Meanwhile, make the custard. Heat the almond milk, amaretto and cream in a pan. In a bowl, whisk the yolks and sugar. Once the milk is steaming hot, slowly pour on to the yolk mix and stir. Return to a low heat, stirring until it thickens, taking care not to scramble the egg. Take off the heat and pass through a sieve. Take the roly-poly out of the oven and allow to rest for 10 mins. Then slice and serve, with a jug of custard on the side. 60 BBC Easy Cook

Q

Serves 6 Prep 30 mins Q Cook 40 mins

FOR THE MERINGUE

4 egg whites 200g caster sugar FOR THE CUSTARD

500ml milk 50g caster sugar 2 Earl Grey tea bags 1 vanilla pod, seeds only 100g white breadcrumbs 1 lemon, zest only 4 egg yolks, beaten 1 Preheat your oven to 180C/160C fan/gas 4. Grease a 25cm pie dish. To make the custard, put the milk, caster sugar, Earl Grey tea bags and vanilla seeds into a medium saucepan and bring to the boil. Reduce the heat to a simmer and leave for 5 mins to extract the flavour from the tea. 2 Remove and discard the tea bags, then turn off the heat and stir in the breadcrumbs and lemon zest. Allow to sit for 10–15 mins. The breadcrumbs will absorb lots of the milk and swell. Stir in the egg yolks, then spoon the mixture into the greased pie dish. Bake for 25 mins, or until set. 3 Meanwhile, make the meringue. Whisk the egg whites until stiff, then, continuing to whisk, add the sugar. When the Earl Grey custard is ready, take it out of the oven and spread the jam evenly over the top. You may want to heat up the strawberry jam a little to make this easier. Now spoon or pipe the meringue evenly over the whole pie. Sprinkle evenly with some caster sugar, then bake for 15 mins. The meringue should be golden brown, and the sugar caramelizing to give the pudding a nice crunch.

Pear & almond frangipane tart Q Q

Serves 6–8 Prep 15 mins Q Cook 30 mins

butter, for greasing 1 sheet of ready-rolled sweet shortcrust pastry 2 ripe pears, quartered, cored & sliced lengthways into 5mm thick slices icing sugar, for dusting FOR THE FRANGIPANE

200g butter 200g caster sugar 2 eggs 200g ground almonds

BAKING PUDDINGS

Cherry & almond pie Q Q

Serves 6 Prep 20 mins Q Cook 35 mins

butter, for greasing 5 tbsp cherry jam 2 tbsp caster sugar, plus extra to serve 1kg fresh cherries, stones removed, halved milk, for brushing caster sugar, for dusting FOR THE PASTRY

250g plain flour 90g icing sugar 125g butter 1 vanilla pod, seeds only 1 small egg FOR THE ALMOND CUSTARD

225ml almond milk 225ml double cream 50ml ameretto 3 egg yolks 50g caster sugar 1 To make the pastry, mix all the ingredients together until smooth, cover with clingfilm and rest for 30 mins. Heat oven to 180C/160C fan/gas 4. Grease a 25cm pie dish with butter. 2 In a saucepan, heat the jam with the sugar and bring to the boil. Take off the heat, add the cherries and stir through. Allow to get cold. Cut the pastry in half and roll out each piece a little bigger than your pie dish. Line the pie dish with 1 sheet of the pastry. Pour in the cherry mix, then cover with the other sheet of pastry. Using a fork, pinch the sides together so it is all well sealed. Cut a few slits in the top of the pastry to let the steam out while the pie is cooking. Using a pastry brush, brush the top with milk, then sprinkle over some sugar. Bake for 30 mins until golden.

1 Preheat your oven to 180C/160C fan/ gas 4. Grease a 25cm pie dish with butter. To make the frangipane, cream together the butter and sugar in a mixing bowl until pale. Slowly add the eggs, then add the ground almonds. 2 Line the prepared pie dish with the pastry. Put a sheet of baking paper on top and fill with baking beans or rice. Bake until the exposed edges start to turn golden – this should take about 10 mins. Take out

and remove the paper and beans, then bake for a further 6 mins, or until the base is golden brown too. 3 Spoon the frangipane mix into the pastry case and spread it out evenly. Lay the slices of ripe pear around, overlapping them slightly. Bake for a further 20 mins, until the frangipane is set and golden. Allow to cool before taking out of the case. Dust with a little icing sugar to finish.

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3 In the meantime, make the custard. Heat the milk, cream and Amaretto in a pan. Whisk the egg yolks and sugar together in a large bowl. Once the milk and cream have boiled, slowly pour on to the yolk mix and stir well. Return it to a low heat, stirring constantly until it thickens, taking care not to scramble the eggs. Take off the heat and pass through a sieve. Set aside. 4 Let the pie cool for 20 mins, then sprinkle with sugar and dish up with a jug of custard.

Dan is a regular guest on BBC One’s Saturday Kitchen. Recipes adapted from 6QCUV *CUJ4QCUV/CUJ by Dan Doherty (£20, Octopus Books).

BBC Easy Cook 61

Chicken, chorizo & spelt casserole

Breakfast carbonara

Sweet potato, sprout & sweetcorn hash

GIZzI'S WINTER ‘When testing festive recipes, I had an abundance of fantastic, seasonal ingredients left over,’ says TV chef Gizzi Erskine. ‘I came up with some really warming dishes using those extra bits and pieces’

62 BBC Easy Cook

SEASONAL GIZZI ERSKINE

LOCAL, SEASONAL &FRESH

WARMERS >>>

BBC Easy Cook 63

SEASONAL GIZZI ERSKINE

Chicken, chorizo & spelt casserole Q Q

Serves 6 Prep 30 mins Q Cook 2 hrs

2 tbsp olive oil 1 large free-range chicken, jointed into 10 pieces (ask your butcher to do this) 6 small whole cooking chorizos 1 large garlic bulb, cut in half horizontally 2 onions, finely chopped 1 bottle of dry white wine 800ml fresh chicken stock a generous pinch of saffron 2 bay leaves 1 rosemary sprig a few thyme sprigs, leaves picked a small bunch of flat-leaf parsley, leaves chopped 300g pearled spelt finely grated zest of 1 lemon 1 Preheat the oven to 220C/200C fan/gas 7. Heat the oil in a large ovenproof casserole dish. Season the chicken pieces with salt and put them into the dish, pressing them firmly skin side down. Brown thoroughly in batches, until you achieve a lovely deep caramel colour – this will create a great depth of flavour. Once the chicken is browned, remove with tongs and set aside.

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2 Brown the chorizos all over in the same dish, then remove and set aside. Next lay the garlic bulb halves in the dish, cut sides down, and let them caramelize for 1 min, but be careful not to let them burn, as this will create a bitter flavour. Set aside.

Breakfast carbonara Q Q

3 Add your chopped onions to the residual oil in the pan and fry them slowly for 10–12 mins, until they start to soften. Pour over the wine and chicken stock, add the saffron, bay leaves, rosemary, thyme and half the parsley, and bring to the boil. Add the chicken, garlic, chorizo and spelt to the casserole. The chicken needs to be 90 per cent covered with liquid, so top it up with a little more stock if necessary. Place the lid on the dish and transfer to the oven. Cook for 15 mins, then reduce the temperature to 200C/180C fan/gas 6 and cook for a further 45 mins. Remove from the oven and leave to rest for 5–10 mins. Stir through the remaining parsley and the zest. Serve with a salad. 64 BBC Easy Cook

Serves 2 Prep 5 mins Q Cook 10 mins

200g spaghetti a dash of olive oil 120g thick-cut pancetta, thinly sliced 3 free-range egg yolks 50ml single cream 40g Parmesan, finely grated, plus extra to serve a pinch of freshly ground nutmeg sea salt flakes (the cheese and bacon are already salty)

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1 Bring a large pot of heavily salted water to the boil. This is where people get cooking pasta so wrong. The pasta needs to be able to have a proper little jig in the water, and it’s seasoned heavily because you want the pasta to absorb the seasoning. Get the biggest pot you have, fill it with water and add as much as 1 tbsp of salt. Your palate and body will thank you. When it’s at a rolling boil, put your

n+OCFGVJKUD[ CEEKFGPV+VQQMYJCV +JCFKPVJGHTKFIGCPF LWUVDWPIGFKVKPVQ VJGRCPVQOCMGVJKU RJGPQOGPCNJCUJo

pasta in and cook it for about 1½ mins less than the packet tells you to. Take a strand out and taste it. It should be seasoned and have a bit of bite to it. It will cook a little more in the sauce. 2 Meanwhile, heat the oil in a frying pan over a low heat, add your pancetta and fry until the fat is mostly rendered and the pancetta is nice and crisp and golden. In a separate bowl, beat together the egg yolks, cream, Parmesan, nutmeg and season with a little salt and plenty of black pepper. 3 When the pasta is cooked, strain it, reserving about 50ml of the cooking water. Toss the pasta with the pancetta and its fat, then quickly add the creamy, cheesy egg mixture with the reserved pasta water and mix quickly over a very low heat until the pasta is covered in a clingy velvety sauce. Divide the pasta between two plates and serve immediately (with a little more grated Parmesan, if you like).

Sweet potato, sprout & sweetcorn hash Q Q

Serves 2 Prep 5 mins Q Cook 10–15 mins

1 sweet potato, peeled and chopped into 1.5cm cubes 10 Brussels sprouts, trimmed and shredded 1 sweetcorn cob, stripped of its kernels 3 tbsp cold pressed rapeseed oil juice of 1–2 limes, plus lime wedges small bunch fresh coriander, roughly chopped 2 really good-quality free-range eggs 1 avocado, peeled, halved and sliced hot sauce, to serve 1 Find a deep frying pan, one that can be covered with a large lid. Place the sweet potato, sprouts and corn in the pan with a decent splash of water (about 1½ tbsp) and 1 tbsp of the oil. Pop the pan on the hob and cover with the lid. Increase the heat to its

highest until the water is boiling, then reduce the temperature to allow the veg to steam for 3–4 mins, or until the water has evaporated. You can give it all a stir halfway through to make sure nothing is sticking. The veg should be becoming tender. 2 Remove the lid and increase the heat again. Now the water has evaporated you want to fry the mixture. Stir-fry for 8–10 mins, or until the veg is cooked through and a little charred on the outside. Season with salt and pepper and stir in half the lime juice (to taste) and the coriander. Plate up the hash, then fry the eggs in the rest of the oil. Pop the eggs on top of the hash. Serve with the sliced avocado, remaining lime juice and hot sauce.

Recipes adapted from )K\\KU5GCUQPU'CVKPIU by Gizzi Erskine (£25, Octopus).

BBC Easy Cook 65

helpful hacks...

Simple tips and tricks to make cooking easier

Did you know?

Other than adding a pleasant spicy aroma, pepper isn’t essential in the seasoning RTQEGUU5CNV on the other hand – which GPJCPEGUƃCXQWT and tenderises protein – is one of VJGƂXGVCUVGUQWT taste receptors recognise, along with sweet, sour, DKVVGTCPFWOCOK 6JG[oTGVJG most important elements for DCNCPEKPICFKUJ

No-fuss burgers If you want burger patties on demand (who doesn’t?), place your mince in a sandwich L>}]y>ÌÌi]Ìi section it out into 9 squares using the length of a skewer. Close the bag and pop in the freezer. You can now grab a patty when you need one, without having to defrost all of the mince at once.

How to prepare corn on the cob The fuss-free technique for preparing corn

1

First of all, peel back the leaves of the husk and cut off with a sharp knife.

66 BBC Easy Cook

2

Cut off each end of the cob, then wash thoroughly. Pull off any threads sticking to the VLÕÃ}ÞÕÀw}iÀð

3

If you’d like to cut the cob in half, run a knife around its circumference, then snap in two with your hands.

4

To remove the kernels, stand the cob upright and run a small knife from top to bottom, keeping close to the core.

COOK SCHOOL HACKS

Jazz up leftover mac ‘n’ cheese Editor Keith came up with this for his three kids when he found himself with a glut of mac ‘n’ cheese. Preheat the oven to 180C/160C fan/ gas 4. Transfer the leftover macaroni and chopped up leftover chicken to an ovenproof dish. Mix in one beaten egg, about 4 tbsp dried breadcrumbs, 2 tbsp crème fraîche, 1-2 tbsp Marmite (depending on how much you love it) and 125g mozzarella, torn up. Mix, then bake in the oven for 20 mins until piping hot. Serve with a side of salad.

Save stale biscuits If your shortbread biscuits have gone soft, pop them in a hot oven for 5 minutes to refresh them.

Making baked cheesecake?

Make your own mayonnaise Put 2 egg yolks in a bowl. Add 1 tsp Dijon mustard and a few drops of lemon juice. Season, then whisk until well blended.

PHOTOS: GETTY IMAGES

Start adding the olive ]`À«LÞ`À«>ÌwÀÃÌ] whisking constantly. After adding about 2 tbsp oil, the mixture will start to thicken. Continue adding the oil in a very thin stream, whisking all the time. When the oil has been incorporated, taste and season. Will keep for 2 days in the fridge.

Cracks happen in baked cheesecakes when they have been baked for too long. Too much of the moisture has evaporated out of the cake, and the surface shrinks and eventually cracks. This is not fatal though; the cheesecake will still taste delish. If I crack a cheesecake (and I have done every now and then), I let it cool in the fridge, then work the crack closed with a warm spatula. Dip the spatula in a cup of hot water, then wipe dry. The warm spatula will liven up the surface of the cheesecake enough that you can close the crack. With practice, you can leave >ÃÌÃÕÀv>ViÌ>ÌÃw i°9Õ can also decorate with sliced fruit or whipped cream to hide the crack, too! Richard Burr, Bake OffƂPCNKUVKP

Speedy s’mores Bake some shop-bought cookie dough

FKXKFGFKPVQDCNNUKPCOKPKOWHƂPVKPHQTOKPWVGU Shape into cup shapes with a pestle and add chocolate URTGCF6QRYKVJJCNHCOCTUJOCNNQY)TKNNCPFUGTXG BBC Easy Cook 67

f t oo f or om C y s o C

Eating healthily can seem harder in winter, but these clever recipes are lighter with a real comfort food factor

Pot-roast beef with French onion gravy, p70

68 BBC Easy Cook

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t s e i or l

SEASONAL COMFORT

Spicy prawn pizzas, p70

BBC Easy Cook 69

Pot-roast beef with French onion gravy Serves 4 Prep 15 mins Q Cook about 2 hrs 15 mins Q £3.63 a portion Q 487 kcals, 17g fat, 5g sat. fat, 15g sugar Q Q

1kg silverside or topside of beef, with no added fat 2 tbsp olive oil 8 young carrots, tops trimmed (but leave a little, if you like) 1 celery stick, finely chopped 200ml white wine 600ml rich beef stock 2 bay leaves 500g onions few thyme sprigs 1 tsp butter 1 tsp light brown or light muscovado sugar 2 tsp plain flour 1 Heat oven to 160C/ 140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.

Spicy prawn pizzas Serves 4 Q Prep 15 mins plus rising Q Cook 10-13 mins Q £1.66 a portion Q 352 kcals, 15g fat, 6g sat. fat, 4g sugar uncooked, without the prawns Q

FOR THE DOUGH

250g pack white bread mix 2 tbsp extra virgin olive oil, plus a bit extra 150ml warm water plain flour, for dusting FOR THE SAUCE

200g can chopped plum tomatoes 1 tbsp tomato purée 1 garlic clove, crushed pinch of sugar (caster or granulated) FOR THE TOPPING

3 tbsp mascarpone 3 tbsp (about 20g) finely grated Parmesan 10 cherry tomatoes, halved 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip) 2 rosemary sprigs, needles chopped 70 BBC Easy Cook

2 Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs (turn the beef halfway through cooking.)

the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Cheesy mustard mash Serves 4 Prep 10 mins Q Cook 25 mins Q 37p a portion Q 275 kcals, 8g fat, 4g sat. fat, 2g sugar Q

3 Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside. 4 When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add

generous pinch chilli flakes handful pitted green olives, halved small drizzle extra virgin olive oil 1 Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough. Set aside for 5 mins. 2 Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge. 3 To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust

Q

1kg Maris Piper potatoes, cut into chunks 4 tbsp low-fat crème fraîche 50g very strong cheddar, grated 2 tbsp wholegrain mustard 1 tbsp thyme leaves 1 Boil the potatoes in salted water for 20 mins or until tender, then drain. 2 Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top. 3 Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.

a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it will become springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet. 4 Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp, the prawns cooked through and the cheese bubbling. Transfer to a board and serve. TIP ÕÌÌiÀyÞ}«À>ÜëiÃÌiÕÌ]> LÌiÞÕ`ÜÌ>VViLÀi>ÃÌ°>i >`ii«VÕÌ>}ÌiLiÞvÌi«À>Ü] «iÌÕÌ>`«ÀiÃÃÌ`ÜÃÌ>Ì̽Ãy>Ì°

SEASONAL COMFORT

Delicious & low-fat katsu curry

Katsu pork with sticky rice Serves 4 Q Prep 25 mins Q Cook 35 mins Q £1.52 a portion Q 535 kcals, 11g fat, 2g sat. fat, 11g sugar sauce only Q

200g short-grain or sushi rice, rinsed 100g panko breadcrumbs 1 tsp turmeric 1 tbsp vegetable oil 1 egg white 450g pork fillet, trimmed & cut into 8 pieces coriander sprigs, to garnish (optional) pickled ginger, to serve (optional)

2 fat garlic cloves, sliced 2 tsp medium curry powder ½ tsp ground ginger 1 tbsp tomato purée 2 tsp clear honey 1 tbsp soy sauce 1 tbsp cornflour 350ml chicken stock 1 tsp sesame oil 1 To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook for 10 mins until softened, stirring occasionally. Uncover the pan, turn up heat, add the garlic and cook for 1 min.

with a blender or in a liquidiser until smooth. Season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead. 3 While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white until frothy. 4 Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Set aside.

FOR THE SAUCE

1 tbsp vegetable oil 1 onion, chopped 1 medium carrot, grated 2 eating apples, such as Braeburn, peeled, cored and roughly chopped

2 Stir in the curry powder and ginger. Cook for 1 min more, then stir in the purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are soft and the sauce has thickened. Blitz

5 Heat oven to 220C/200C fan/gas 7. Dip the pork into the egg, then the crumbs. Transfer to a non-stick baking tray. Bake for 10-15 mins until crisp, turning if needed. Serve with rice, sauce, coriander and ginger. BBC Easy Cook 71

Puffed salmon & spinach fish pie Serves 6 Prep 15 mins Q Cook 1 hr Q £1.43 a portion Q 449 kcals, 18g fat, 6g sat. fat, 5g sugar Q Q

FOR THE TOPPING

1kg Maris Piper potatoes, cut into large chunks 2 large eggs, separated 400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry 85g reduced-fat mature cheddar whole nutmeg, for grating FOR THE FILLING

500g fish – a mix of white and salmon is good (we used 2 frozen salmon fillets and 2 cod, defrosted) 1 onion, halved a few whole cloves 1 fresh or dried bay leaf 300ml semi-skimmed milk 300ml fish stock (from a cube is fine) 25g butter 2 tbsp extra virgin olive oil 50g plain flour 1 tsp wholegrain mustard

Roast aubergine parmigiana Serves 4 Q Prep 20 mins Q Cook 1¼ hrs Q £1.16 a portion Q 381 kcals, 24g fat, 11g sat. fat, 15g sugar Q

2 tbsp extra virgin olive oil 2 garlic cloves, crushed small bunch basil, stalks finely chopped 2 × 400g cans cherry tomatoes 1 tbsp chopped sundried tomatoes 1 tsp clear honey few thyme sprigs, leaves removed 4 medium aubergines 2 balls light mozzarella, thinly sliced 25g breadcrumbs 25g Parmesan (or vegetarian alternative), finely grated crusty bread, to serve (optional) 1 Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme 72 BBC Easy Cook

leaves and plenty of seasoning. Simmer for 5 mins – you don’t want the sauce to reduce too much at this stage. 2 Meanwhile, heat oven to 200C/180C fan/ gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season, then push mozzarella and basil into each gap. 3 Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr. 4 Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (Prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

1 Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the halved onion with the cloves and put into the pan with the bay leaf, semi-skimmed milk and fish stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid. 2 In another pan, melt the butter with the oil, stir in the plain flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4. 3 Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and grated nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches. 4 Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen. Serve immediately with crusty bread, if you like.

NEW YEAR COMFORT

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BBC Easy Cook 73

Sausage & fennel meatballs with lentils Serves 4 Prep 10 mins Q Cook 55 mins Q £1.05 a portion Q 459 kcals, 16g fat, 5g sat. fat, 9g sugar Q Q

450g pack low-fat sausages 1 tsp fennel seeds, crushed 1 tbsp olive oil 1 onion, finely chopped 2 medium carrots, finely chopped 1 fennel bulb, trimmed and finely sliced 2 garlic cloves, crushed 100ml full-bodied red wine 200g Puy lentils 1 tbsp tomato purée 850ml hot chicken or beef stock

juice ½ lemon handful parsley, chopped, to serve 1 Squeeze the meat from the sausages into a large bowl. Add the fennel seeds and mix well with your hands. Shape the meat into 16 walnut-sized balls. 2 Heat 1 tsp of the olive oil in a large non-stick frying pan. Fry the meatballs for 5 mins, turning regularly, until golden but not completely cooked through. Remove to a plate and set aside. 3 Add the rest of the olive oil to the pan, tip in the chopped onion, carrots and sliced

fennel, cover and let the veg sweat over a gentle heat for 10 mins until softened. Stir now and then. 4 Uncover the vegetables, turn up the heat and let them start to colour here and there. Stir in the garlic, sizzle for 1 min, then splash in the wine and let it reduce by half. Stir in the lentils, tomato purée and stock. Cover and simmer for 25 mins or until the lentils are almost tender. Add the sausage balls, plus a splash of water if the pan is looking a little dry. Cover and simmer for a further 10 mins until the meat is cooked through. Squeeze over the lemon juice, season to taste and scatter with parsley to serve.

Use reduced-fat sausages and boost the ƃCXQWTYKVJETWUJGFHGPPGNHQTCVTWN[ EQOHQTVKPI[GVNQYGTHCVJWIKPCDQYN

74 BBC Easy Cook

NEW YEAR COMFORT

Treacle apple pudding Serves 6 Q Prep 15 mins Q Cook 50 mins Q 43p a portion Q 264 kcals, 2g fat, 1g sat. fat, 38g sugar Q

2-3 Bramley apples, peeled, cored and chopped into chunks (about 250g flesh) 100g light soft brown sugar 50g golden syrup, plus 2 tbsp butter, for greasing 1 tangy eating apple, such as Braeburn squeeze of lemon juice 175g self-raising flour 1 tsp bicarbonate of soda 2 tsp ground cinnamon

1 tsp ground ginger 1 large egg 1 Heat oven to 180C/160C fan/gas 4. Put the chopped Bramleys in a saucepan, add 100ml water and bring to the boil. Cover and cook for 5 mins until the apples are very soft. Beat to a purée with a wooden spoon. Add the sugar and 50g of the syrup, bring to a simmer, then set aside and cool. 2 While you wait, grease the inside of a 1.3-litre pudding basin. Spoon 2 tbsp syrup into the bottom. Peel and core the eating apple, slice half and chop the rest. Toss in the lemon juice and nestle the sliced apple into the syrup in the bottom of the basin.

3 Sift the flour, bicarb and spices into a bowl and add a pinch of salt. Beat the egg into the saucy apple, then tip this and the remaining chopped apple into the bowl and stir until smooth. It will start to rise a little as you mix. Quickly turn the batter into the basin, level the top, then bake for 40-45 mins or until well risen and a skewer inserted comes out clean. Cover with foil towards the end of cooking if the sponge browns too quickly. Leave to rest for a few mins, then turn out onto a plate.

The healthy trick Using apple purée instead of butter is a cunning way to enjoy a comforting steamedstyle pud without all the fat. Serve with custard made with skimmed milk, or simply a spoonful of reduced-fat crème fraîche.

BBC Easy Cook 75

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76 BBC Easy Cook

Simple sweet treats

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SEASONAL NEW YEAR

THROW A

NEW YEAR PARTY

Get the party started with our easy nibbles and help-yourself glazed ham

CANAPÉS

1 Beetroot blinis with salmon

2

2 Chorizo with celeriac remoulade Peel and coarsely grate 1 celeriac and mix with 1-2 tbsp mayo, juice 1 lemon and 3 tsp Dijon mustard. Can be made a day ahead, chilled. To serve, put 1 tsp of the celeriac mix onto individual thin slices of chorizo, (40 in total). Fold the chorizo over and secure with a cocktail stick.

ILLUSTRATION: GETTY IMAGES

1

To make the blini batter, blend 1 cooked beetroot and 170g pot Greek yogurt with a blender until smooth. Whisk in 2 eggs, ½ tsp bicarb and 140g UGNHTCKUKPIƃQWT. Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat. Can be made a day ahead and kept in an airtight container. Spread each blini with a little cream cheese and season with salt and pepper. Top with smoked salmon and dill.

3 Chicory cups with prawns & mango Separate 4 chicory heads into leaves, then divide 2 x 150g packs cooked and peeled king prawns, 2 x 300g packs freshly prepared mango pieces and a few sprigs of salad cress between them. Assemble a few hours ahead and chill. Whisk together 4 tbsp olive oil, juice 2 lemons and ÓÌëwiÞV««i` coriander and drizzle >ÌÌiÛiÀi>Vwi` chicory leaf.

3

4 Goat’s cheese & olive tapenade spirals Spread 3 tbsp black olive tapenade over 4 large tortilla wraps, then crumble over 300g soft goat’s cheese and scatter with 200g pitted black olives. Tightly roll up the wraps – neaten them by cutting off the ends. Can be made a few hours ahead and wrapped in cling w°/ÃiÀÛi]ÃVi each one into 10 portions. Secure the spirals with cocktail sticks and serve.

4

Planning your party nibbles Pick and mix from these recipes to create your own menu. If you’re inviting a crowd, make sure you have vegetarian options – such as the gnocchi – and something wheat-free, such as the chicory.

This spread is easy to put together and looks really impressive, too! BBC Easy Cook 79

6 Fruitcake with cheese & apples

5

Cut 2 x 400g rectangular fruitcakes into thin pieces and top each with a triangular slice of Lancashire cheese>`>wiÞ sliced piece of apple, tossed in a little lemon juice if not eating immediately. Can be made up to 1 hr ahead.

6

The secret to great homemade canapés is to keep prep time to a minimum and plan ahead 7 Ham & stem ginger thins

5 Mini croque monsieurs Heat oven to 190C/170C fan/gas 5. Mix 100g grated Gruyère, a 200ml tub crème fraîche and 1 tsp Dijon mustard. Season with salt, pepper and a pinch of nutmeg and spread half the mixture over 5 thick slices of white bread (crusts removed). Top with a layer of cooked sliced ham and another slice of bread. Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture and another 50g grated Gruyère. Can be assembled the day before and chilled. Bake for 20 mins, then slice the sandwiches into bite-sized pieces. 80 BBC Easy Cook

Assemble the canapés by topping 2 x 130g boxes of biscuits for cheese (we used charcoal wafers) with thin slices of stem ginger in syrup and spoonfuls of shredded ham (about 300g in total). Can be made up to 1 hr ahead.

8

7

8 Gnocchi, sundried tomato & olive stacks Heat oven to 220C/200C fan/gas 7. Tip a 500g pack of fresh gnocchi in a roasting tin and drizzle with 4 tbsp olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve them while the gnocchi is still warm.

SEASONAL NEW YEAR

10

9

9 Naan, spinach & halloumi bites

10 Mini venison & blueberry dogs

Warm 2 tbsp butter in a pan with 2 crushed garlic cloves and 2 tsp garam masala. Add 2 x 80g bags chopped baby spinach. Cook until wilted. Season. Grill 2 x 250g packs halloumi, cubed, until golden. Heat 4 naan breads under the grill, then spread with spinach. Add the halloumi. Cut the bread ÌwÌÌiViiÃi°-iVÕÀiÜÌVVÌ>ÃÌVð

Roast 12 venison sausages following pack instructions, then cut into thick slices. Mix 2 tbsp blueberry conserve with 4 tsp balsamic vinegar. Toast 8 brioche rolls, cut each one into 4, then slice the tops down the middle. Arrange a piece of cooked sausage in each and top with blueberry mixture and a sprig of thyme. Serve warm.

BBC Easy Cook 81

GLAZED HAM

Roasted sprout gratin with bacon-cheese sauce Serves 6 Prep 15 mins Q Cook 40 mins Q £1.22 a portion Q 339 kcals, 18g fat, 9g sat. fat, 8g sugar Q Q

SIDE DISHES Sticky liquorice carrots Serves 6 Prep 10 mins Q Cook 30 mins Q 99p a portion Q 117 kcals, 8g fat, 5g sat. fat, 9g sugar Q Q

50g soft black liquorice 50g salted butter 800g carrots, cut into batons 1 Finely chop the liquorice and put in a small pan with about 5cm water. Boil for 30 mins, topping up with water to keep the liquorice covered at all times, mashing and stirring occasionally, until nearly all the lumps of liquorice have disappeared and you’re left with black, syrupy water. Sieve into a new pan, add the butter, and gently bubble until you have a consistency between clear honey and gravy. 2 Boil a saucepan of water. Add the carrots and cook for 2 mins until tender. Drain, then tip back into their pan and add the liquorice syrup. Toss to coat. Season. Tip into a dish. TIP If you’re short of hob space, you can make the liquorice syrup ahead of time and reheat in a microwave to melt.

Green beans with wholegrain mustard Bring a large pan of water to the boil, then drop in 500g trimmed French green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch. While the beans are cooking, heat the butter in a large shallow «>>`Ã vÌi£wiÞV ««i` shallot. Add 1 tbsp wholegrain mustard and 3 tbsp crème fraîche, and bring to a simmer to combine. Add the drained beans and the juice of 1 lemon, stir until evenly coated. Serves 6. 82 BBC Easy Cook

800g Brussels sprouts VDURUWPƃQYGTQKN 85g bacon lardons 85g fresh breadcrumbs 25g butter 400ml milk IRNCKPƃQWT 2 tsp English mustard powder 100g Gruyère, grated 25g Parmesan, grated 1 Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden. 2 Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan, then clean the pan. 3 Melt the butter in the pan with 2 tbsp of °-ÌÀÌiy ÕÀ>`ÕÃÌ>À`« Ü`iÀv À 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season. 4 Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/ gas 6 until piping hot and bubbling.

Sticky maple-glazed ham with baked apple sauce Traditionally, a gammon is boiled for a few hours before being transferred to the oven for glazing. But few of us have a pan big enough for a joint of this size, so I’ve devised a simpler method where all the cooking is done in one roasting tin. Slowly steaming the gammon – a cut of pork from the hind leg which has been cured – in apple juice keeps the meat succulent. Then you can simply pour away the cooking liquid and glaze the ham (as it’s called once it’s cooked) in the same dish. At the butcher’s, ask for an unsmoked or ‘green’ gammon with the bone still in. Serves 20 Prep 40 mins plus overnight soaking (if necessary) Q Cook 6 hrs Q 56p a serving Q 391 kcals, 23g fat, 8g sat. fat, 9g sugar Q Q

1 whole unsmoked leg of gammon (about 4.5kg-5kg), on the bone 150ml apple juice 2 cinnamon sticks 2 star anise, plus 8-12 to serve (optional) 10 whole peppercorns 6 cloves 4 bay leaves pared zest 1 orange 5 small apples (we used Braeburn) edible gold spray, bay leaves and pared orange zest, to decorate (optional) FOR THE GLAZE 250ml maple syrup 50ml apple juice 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 2 tbsp wholegrain mustard 1 If your gammon needs to be soaked to draw out some of the salt (ask your butcher), place in a clean bucket or a preserving pan and cover with cold water. Chill overnight, or for up to 3 days. 2 Heat oven to 160C/140C fan/gas 3. If the ham has been soaking, drain it well and place in a large, deep-sided roasting tin. Pour in the apple juice and top up with 400ml water. Add the spices, bay leaves and orange zest. Cover the ham tightly with a few large sheets of foil, scrunching it around the edges of the tin so no steam can escape, then bake for 5 hrs. Meanwhile, mix together the ingredients

SEASONAL NEW YEAR

5NQYTQCUVCYJQNGNGIQHICOOQPYKVJCRRNGLWKEGHQTC0GY;GCTUVTGCV for the glaze in a saucepan, then bubble until reduced to a sticky glaze. Score the apples around their equator with a small, sharp knife. 3 Remove the ham from the oven and increase the temperature to 200C/180C fan/gas 6. Carefully transfer the ham to a board – the easiest way to do this is to leave it to cool for 10 mins, then pop on clean washing-up gloves to lift it. Pour away the cooking liquid and discard the aromatics. Use a small, sharp knife to cut and peel away the rind, leaving a

thin layer of fat attached to the meat. Line your roasting tin with a few sheets of foil and place the ham in the middle, fat-side up. Use a sharp knife to lightly score the fat in a criss-cross pattern. Return the ham to the oven and bake for 30 mins until the fat starts to caramelise. 4 If the glaze has become a little thick, splash in a drop of water to loosen it, then brush all over the ham. Place the whole apples in the tin too, and return to the oven for another 20-30 mins, basting the ham every now and

Ìi]ÕÌÌêÃ`>À>`ÃÌVÞ>ÛiÀ° 5 Before serving, mash the whole apples (discard the stalks, skin and pips) with a little of the sticky sauce from the roasting tin. We decorated our ham with star anise, sprayed with edible gold spray, and arranged bay leaves and orange peel around the board. Serve warm slices of the ham with the apple sauce, or cold in sandwiches. Will keep for up to 1 week in the fridge, or slice and store in the freezer for up to 2 months. BBC Easy Cook 83

When the clock strikes midnight, serve this boozy stack of buttery biscuits with chocolate and cream Stunning chocolate fridge cake Serves 12 Prep 35 mins Q Cook 10 mins Q 70p a portion Q 858 kcals, 62g fat, 39g sat. fat, 40g sugar Q Q

200g bar dark chocolate, broken into chunks 700ml double cream 5 boxes good chocolate biscuits, 48 biscuits in total (we used Marks & Spencer’s All butter Fairtrade double chocolate chip cookies) 400g mascarpone 5 tbsp Baileys 5 tbsp icing sugar, sifted

ILLUSTRATION: GETTY IMAGES

1 Melt the dark chocolate chunks and 150ml of the double cream together in a small pan. Allow the mixture to cool until spreadable, then use to sandwich pairs of the chocolate biscuits together. 2 Choose a cake stand or at plate to assemble your cake. Tip the remaining cream, the mascarpone, Baileys and icing sugar into a big bowl, and use an electric hand whisk to beat until thick and the mixture is just holding its shape. 84 BBC Easy Cook

3 Arrange some of your cookie sandwiches to make a base that almost covers the plate. Dot a little of the cream under each, and stick into position. Spread or dollop over a good layer of cream, then add another layer of cookies, a little smaller than the first. To get a neat finish, choose a front to your cake – and always start by arranging the outside ring of cookies from there (then you can snap cookies in half to fill in the middle). Repeat, making the layers smaller each time, until you finish with a single cookie and a dollop of cream on top! Chill in the fridge overnight.

Make your own cookies The beauty of this pud is in the simplicity of the ingredients, put together in a stylish way. But if you’ve got the time, you could make your own cookies. Mix 250g RNCKPƃQWT, 300g IQNFGP ECUVGT UWICT, 100g EQEQC RQYFGT and ½ tsp salt in a bowl. Gently melt 100g FCTMEJQEQNCVGand 100g DWVVGT together, then stir into the dry ingredients, followed by 2 large beaten GIIU. Add EJQEQNCVGEJKRU if you wish, then space heaped tbsps of the mixture onto parchmentlined baking trays and bake at 180C/160C fan/ gas 4 for 12-15 mins. Makes 48 cookies.

SEASONAL NEW YEAR

Did you know?

4GHTKIGTCVQTECMGU CTGXGT[RQRWNCTKP #OGTKEC6JG[DCUKECNN[ EQPUKUVQHDKUEWKVU UCPFYKEJGFYKVJ UQOGVJKPIETGCO[ CPFNGHVVQUVCPFKP VJGHTKFIGQXGTPKIJV sGCU[)TGCVKH[QWoTG PQVCHCPQHJGCX[RWFU

BBC Easy Cook 85

Make a festivestyle pizza using what you have in the fridge

P.S.

&QPVHQTIGV VJQUGNGHVQXGTU Ten tasty suppers to make sure none of your festive food goes to waste %JTKUVOCURK\\C Serves 2 Prep 15 mins Q Cook 10-12 mins Q 99p a portion Q 624 kcals, 32g fat, 12g sat. fat, 5g sugar Q Q

145g pizza base mix 6 tbsp tomato pasta sauce large handful (about 100g) leftover UVWHƂPI CUCWUCIGUVWHƂPIYQTMUYGNN large handful (about 100g) leftover EQQMGFVWTMG[UJTGFFGF IOQ\\CTGNNCUNKEGF UOCNNRCEMUCIGNGCXGURKEMGF 1 tbsp olive oil 86 BBC Easy Cook

1 Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. 2-V>ÌÌiÀÛiÀÌiÃÌÕvw}>`ÌÕÀiÞ]ÌiÌ« with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted. Serve immediately.

Also try...6WTMG[OCPIQ PQQFNGUCNCF In a large bowl, stir together 375g cooked TKEG PQQFNGU, 1 thinly sliced TGF QPKQP, ½ a peeled and sliced OCPIQ, 300g shredded leftover VWTMG[ and a large pack EQTKCPFGT leaves. Mix 2 tbsp UYGGV EJKNNK UCWEG (or gluten-free alternative) with the juice and zest 1 NKOG and 1 tbsp UGUCOG QKN. Toss the salad in the dressing, season and serve. Serves 3-4.

7UGWR[QWTNGHVQXGTTQCUVVWTMG[CPFUCWUCIGOGCV UVWHƂPIKPVJKUPGYURKPQPCP+VCNKCPENCUUKE

SEASONAL LEFTOVERS

6WTMG[RQVCVQEWTT[ Serves 4 Q Prep 5 mins Q Cook 15 mins Q 85p a portion Q 294 kcals, 10g fat, 2g sat. fat, 11g sugar Q

VDURUWPƃQYGTQKN NCTIGQPKQPVJKEMN[UNKEGF ITGGPRGRRGTFGUGGFGFCPFEJQRRGF VDUREWTT[RCUVG QTINWVGPHTGGCNVGTPCVKXG ICTNKEENQXGUETWUJGF 400g can chopped tomatoes INGHVQXGTVWTMG[FKEGF INGHVQXGTEQQMGFRQVCVQGU GKVJGT DQKNGFQTTQCUVFKEGF

VDUROCPIQEJWVPG[ UOCNNRCEMEQTKCPFGTTQWIJN[EJQRRGF TKEGQTPCCPVQUGTXG 1 Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown. Stir in the curry paste and garlic, then cook for 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.

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2 Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

6WTMG[OCEnPoEJGGUG Heat oven to 200C/180C fan/gas 6. Cook 350g OCECTQPKQTRGPPG following pack instructions. Stir together 300mlJCNHHCV ETÄOGHTCÊEJG, 250g grated EJGGUG and a large handful leftover VWTMG[ in a large baking dish. Drain the pasta and add to the dish, stirring everything together well and seasoning to taste. Top with 50g DTGCFETWODU and a large handful chopped WPUCNVGFPWVU. Bake for 15-20 mins until piping hot and the top is crisp and golden. Serves 4.

7UGWRƂUJXGI 5OQMGFUCNOQP YCVGTETGUUJCUJ Heat 1 tbsp QNKXGQKNand a knob of DWVVGT in a frying pan. Cook 1 chopped QPKQP over a medium heat for 5 mins until golden and softened. Stir in 2 handfuls chopped leftover roast or boiled RQVCVQGU and cook, crushing slightly, for a few mins until the potatoes start to crisp. Stir in 1-2 tsp JQTUGTCFKUJUCWEG, a handful chopped YCVGTETGUU and a handful shredded UOQMGFUCNOQP. Heat through for 1-2 mins. Meanwhile, poach or fry 2 GIIU. Serve the hash topped with eggs. Serves 2.

.GHVQXGTUUCNCFYKVJ EQWUEQWUUSWCUJ Heat oven to 200C/180C fan/gas 6. Peel and chop 600gDWVVGTPWVUSWCUJ and cut 1 TGF QPKQP into wedges. Toss both with 2 tbsp QKN, season and roast for 25-30 mins. Prepare 200g EQWUEQWUfollowing pack instructions. Stir in 1 tbsp JCTKUUC. Add the couscous to the squash with a handful FTKGFHTWKV, a couple handfuls roughly chopped OKZGFWPUCNVGF PWVU and a handful chopped JCO. Season and stir in a small pack chopped OKPV. Serves 4. BBC Easy Cook 87

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JANUARY

Need some inspiration? Look no further than our at-a-glance guide Turkey & mango noodle salad 86 Turkey & mushroom pot pies 18 Turkey & potato curry 87 Turkey mac ‘n’ cheese 87 Whisky lamb shoulder 42

Fish & seafood

>ÃÃVwÃEV«ÃÜÌÌ>ÀÌ>ÀiÃ>ÕVi30 Classic kedgeree 22 Ãw}iÀÃ>ÀiÃ15 *Õvvi`Ã>Eë>Vwëi72 Smoked salmon & watercress hash 87 Spicy prawn pizzas 70

Mozzarella-stuffed meatballs, p34 Meat & poultry Avocado on toast with chorizo & fried eggs 22 Bacon & egg on toast 29 Beetroot, bacon & cheddar bread scrolls 51 Black bean beef meatballs with noodles 35 Black pudding potato cakes with fried eggs & tomato chutney 22 Brazilian pork stew with corn dumplings 6 Breakfast carbonara 64 Ài]>Ew}Ì>ÃÌi28 Brioche breakfast bake with crispy bacon 50 Butter bean & chorizo stew 11 Cheat’s chicken ramen 16 Cheesy ham & broccoli pasta 17 Chicken & leek pot pies 3 Chicken, chorizo & spelt casserole 64 Chorizo & chickpea stew 14 Christmas pizza 86 Classic roast chicken 43 French onion soup 36 Full English potato cake 21 Italian turkey toasties 28 Jerk pulled pork with banana salsa 47 Katsu pork with sticky rice 71 Lamb & apricot meatballs 34 Leek, bacon & cheddar scones 50 Leek, cheddar & bacon loaf 48 Leftover roast chicken noodle soup 43 Leftover whisky lamb shoulder wrap 42 Leftovers salad with couscous & squash 87 Meatballs with spaghetti 34 Mexican puled chicken & beans 46 Mozzarella-stuffed meatballs in tomato sauce 34 No-fuss burgers 66 Pot-roast beef with French onion gravy 70 Pulled ham & maple mustard slaw 47 Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens 39 Sausage & fennel meatballs with lentils 74 Smoky sausage casserole 13 Spicy chicken & avocado wraps 18 Sprouts with pork & peanuts 14 Steak & mushroom pie 52 Sticky maple-glazed ham with apple sauce 82 Tasty turkey meatballs 35

Chicory cups with prawns & mango 79 Chorizo with celeriac remoulade 78 Cinnamon & pecan granola 9 Fruitcake with cheese & apples 80 Gnocchi, sundried tomato & olive stacks 80 Goat’s cheese & olive tapenade spirals 79 Green beans with wholegrain mustard 82 Ham & stem ginger thins 80 Mayonnaise 67 Mini croquet monsieurs 80 Mini venison & blueberry dogs 81 Naan, spinach & halloumi bites 81 Roasted sprout gratin with bacon-cheese sauce 82 Sticky liquorice carrots 82

Vegetarian British onion soup 36 Cheese & onion rarebit 29 Courgette & goat’s cheese ciabatta 26 Halloumi with bulghar, chickpea & rocket salad 26 Mexican sweet potato soup 26 Poached eggs with broccoli, tomatoes & Üii>y>ÌLÀi>`23 Roast aubergine parmigiana 72 Roasted tomato, mozzarella & rocket 29 Scrambled omelette toast topper 20 Spicy tomato baked eggs 14 Spinach & watercress soup 10 Sweet potato, sprout & sweetcorn hash 65 Mac ‘n’ cheese bake 67 Tomatoes stuffed with pesto rice 26

Sides & extras Beetroot blinis with salmon 78 Cheesy mustard mash 70

New Year party, p78

Treacle apple pudding, p75 Sweet treats Cherry & almond pie 61 Courgette loaf cake 45 Speedy s’mores 67 Chocolate cookies 84 Grown-up banoffee pie 56 Hot chocolate milkshakes 19 Hot Elvis toastie 29 Leftover veg & orange cake 27 Peanut butter & banana toastie 28 Pear & almond frangipane tart 60 Perfect apple pie 54 Plum jam roly-poly with amaretto custard 60 Queen of puddings 60 Rocky road 8 Sticky clementine & ginger puddings 55 Stunning chocolate fridge cake 84 Treacle apple pudding 75

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

BBC Easy Cook 89

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Mary Berry’s Sunday roasts Q Ching-He Huang’s Chinese New Year feast Q Shrove Tuesday savoury pancakes BBC Easy Cook 91