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Visit www.rakusens.co.uk for stockists

easycook
From the BBC kitchen

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

Whats the secret ingredient?

EDITOR SARAH GILES Assistant Editor Sarah Sysum Art Editor Gareth Jones Chief Sub-Editor Barbara Baker
PUBLISHING

Group Publishing Director, Contract and Customer Publishing Alfie Lewis Publisher Lorna East
ADVERTISING

Welcome
... to the April issue of BBC Easy Cook. Its spring at last, and weve got so many great recipes in this issue its hard to know which ones to tell you about rst. Because were all about quick and easy meals, pasta is one of our favourite ingredients and if I had to choose one recipe to cook this month, it might be the Penne With Chorizo and Broccoli on page 18 its so simple but really delicious, so do try it when you want a speedy meal after a busy day. It uses fennel seeds another of my own favourite ingredients because just a pinch can turn an ordinary meal into something memorable. Try them in Fennel Meatballs too (see picture, above): to serve 6, take the meat out of 6 sausages and mix with 500g beef mince, 2 crushed cloves of garlic, a handful of chopped fresh parsley, a pinch of dried fennel seeds, 3 tbsp dried breadcrumbs and a beaten egg. Season, then roll into balls with oured hands. Fry in batches until browned, then set aside. Fry 2 more crushed cloves of garlic, then add 2 x 400g cans chopped tomatoes, and simmer for 5 minutes. Season and add a pinch of sugar. Tip in the meatballs and simmer for 30 minutes more, then serve with spaghetti or tagliatelle. Happy cooking!

Our promise
The BBC Easy Cook team is here to help you get healthy, nutritious, good-value meals on the table as quickly as possible. When were planning what to include in each issue, there are four key words we always bear in mind:

Advertising Director Jason Elson (020 7150 5030) Group Head Display and Classied Myrto Koutsia Senior Display Sales Executive Catherine Nicolson Display Sales Executives Rosie Bee, Candice Burrow Classied Sales Executive Aimee Vince Inserts Harry Rowland
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Group Head Brand Solutions Nicola Shubrook Senior Brand Solutions Executives
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EASY: you will never need

complicated techniques or special equipment to make our recipes.

Head of Production Lifestyle, Youth & Childrens and Repro Koli Pickersgill Production Manager Food & Pre-School Kate Willey Senior Production Coordinator Leanda Holloway Senior Reprographic Technician Robert James Reprographic Technician Andrew Herne Head of Ad Services Sharon Thompson Ad Services Coordinator Sarah Barker
SYNDICATION

Head of Licensing & Syndication Joanna Marshall

MANAGEMENT

QUICK: most of our recipes can be on the table in half an hour or less. Some take a little longer than that in the oven, but we always keep the prep times to a minimum. VALUE: to help you keep
down the cost of your shopping bill, we make the most of good-value, seasonal produce; we keep the number of ingredients in a recipe to a minimum, and we show you how to use up leftovers. Look out for stamp our it shows where the cost per person for a main meal recipe comes in at under 1.

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BBC WORLDWIDE, UK PUBLISHING Director of UK Publishing Nicholas Brett Head of UK Publishing Chris Kerwin Head of Editorial, UK Publishing Jenny Potter UK Publishing Coordinator Eva Abramik UK.Publishing@bbc.com http://www.bbcworldwide.com/uk--anz/ukpublishing.aspx
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, and serving suggestions.

Sarah Giles, Editor

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If youre cooking in a hurry, look out for the colour-coded timing circles on our 20 Quick Weeknight Meals, starting on page 6
BBC Easy Cook magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company Limited. BBC Worldwides profits are returned to the BBC and help fund new BBC programmes. Immediate Media Company London Limited, 2014

LEARN: whether youre a

beginner cook or just too busy to spend ages in the kitchen, well show you lots of clever shortcuts and essential skills to help speed things up.

From the BBC

Whats so good about our recipes is that theyve all been tested in the kitchens of our sister title, BBC Good Food magazine. So theyre easy, super-tasty and quick to make and you can also be sure that theyll work perfectly every time.

kitchen

BBC Easy Cook

Contents
ISSUE 70 APRIL 2014

Nadia Sawalhas time-saving recipes, page 28

ENTERTAINING MADE EASY

Relaxed but special meals to cook and enjoy with family and friends

33 ONE-POT CHICKEN
A tasty dish to cook for friends

34 THREE-COURSE EASTER LUNCH

A wonderful feast for under 4 a head

38 ROASTS WITH A TWIST

Brilliant updates for the classic Sunday lunch

40 TAKE A JAR OF PASSATA

Three great recipes to try

SPEEDY MEALS
Great food on the table in half an hour or less

42 MAKE-AHEAD MAIN MEALS

Make them now, then stash them in the freezer

6 20 FAST MEALS
Weeknight suppers for a whole month ready in 30 minutes

To make our delicious cover recipe, turn to

44 CHOCOLATE DESSERTS
A fab terrine and a lovely chocolate pudding

25 EASY SIDE DISHES

A great way to liven up midweek meals

26 SATURDAY SNACK
Five tasty wraps to make in next to no time

46 INVENTION TEST
The Easy Cook team get creative with MasterChefstyle mystery ingredients

27 SPEEDY SPRING VEG PASTA

Perfect for a super-quick lunch or supper

48 10 WAYS WITH...
Creamed horseradish from an easy bread sauce to red pepper blinis

28 NADIA SAWALHAS EASY CHEATS

Clever ways to make the most of ready-made ingredients, including a quick baked alaska
4 BBC Easy Cook

TV COOKS GET BAKING

Sweet and savoury ideas youll want to make again and again Recipes from your favourite BBC celebrity chefs

Warming Chorizo chicken bean stew, page 67

64 JOHN TORODE
Including chocolate tart with honeycomb

49 SMALL IS BEAUTIFUL
Our lemon drizzle cakes are so moreish!

66 DONAL SKEHAN
Griddled beef with toasted rice and peanuts and a delicious chicken stew

50 PERFECT FOR EASTER

Delicious mini chocolate cheesecakes

68 MARIA ELIA
A fantastic mackerel dish that looks impressive but it's so easy to put together

52 FOR THE BISCUIT TIN

If you like millionaires shortbread, youll love these

54 SAVOURY BAKES
A scrummy vegetarian pasty, plus breadsticks

70 GERARD BAKER
Gorgeous fruity almond pud and Banbury cakes

56 AFTERNOON TEA
The ultimate selection for an old-fashioned treat

72 JAMES MARTIN
Hot cross buns and an easy cherry cake

COOKS EXTRAS
61 COST-CONSCIOUS KITCHEN The best gadgets to save you time and money 74 LEFTOVER INGREDIENTS and how to use them up 76 YOUR GUIDE TO COFFEE 78 EASY EXTRAS Three pages of ideas, tips, and products

EASY COOK COOKERY SCHOOL

58 HOW TO MAKE A BATTENBERG CAKE
Step-by-step guide for the perfect chequerboard look

REGULARS
3 WELCOME 30 SUBSCRIBE!
BBC Easy Cook direct to your door

62 GREAT READER OFFER

Save s on a food processor

82 RECIPE INDEX
BBC Easy Cook 5

20 quick weeknight
meals
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A whole month of tasty recipes all ready in 30 minutes or less

20

If you dont like artichokes, use two more whole roasted peppers from a jar instead

Artichoke and roasted pepper omelette

O O

Serves 4 Ready in 20 minutes O 1.07 a portion O 275 kcals, 21g fat, 8g sat. fat a portion O Not suitable for freezing
O

quartered if whole 1 whole roasted pepper from a jar, patted dry and roughly chopped 10 large basil leaves, shredded 1 tbsp butter 1 tbsp olive oil 1 Make the omelette mixture In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, whisk the egg whites until stiff. Add the whites to the beaten eggs and fold together carefully,

keeping it light. Fold in half the cheese, the artichokes, pepper, basil and season. 2 Cook the omelette until golden Heat the grill to High. Heat a medium, nonstick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook for about 5 mins, until golden underneath. Top with the remaining cheese, then put the pan under the grill and cook for 2 mins. Slide the omelette onto a plate. Cut into wedges to serve.

5 eggs, separated 2 whole eggs 50g parmesan, grated (or vegetarian alternative) can artichoke hearts, drained,
6 BBC Easy Cook

SPEEDY MEALS
Prawn and salmon laksa
O O

Serves 6 Ready in 30 minutes O 2.43 a portion O 445 kcals, 23g fat, 11g sat. fat a portion O Suitable for freezing (at the end of step 1) 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste) 1 butternut squash (about 600g once peeled), cut into chunks 400g can coconut milk 600ml chicken stock 140g medium rice noodles, soaked in boiling water and drained 300g pack beansprouts 400g skinless salmon llet, cut into large chunks 200g peeled, cooked prawns bunch of spring onions, sliced small bunch of coriander leaves, to serve lime wedges, to serve 1 Cook the squash Heat the paste in a large pan and fry the squash for a few minutes, until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins (the squash should still have a bite to it). Add the drained noodles and beansprouts. 2 Add the sh and serve Add the salmon and prawns, and cook for 4-5 minutes, until the sh is cooked through. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.

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A delicious one-pan supper

BBC Easy Cook 7

SPEEDY MEALS
theeasyway For homemade tortillas: Turn
oven to fan 160C/conventional 180C/gas 4. Brush 1 tbsp olive oil over 4 our tortillas, arrange in a stack and cut into 8 wedges. Bake for 6-7 mins, until golden and crisp

Bean soup with lime-pickled onions

O Serves

2 O Ready in 30 mins O 1.54 a portion 1g sat. fat a portion O Suitable for freezing O

O 190

kcals, 5g fat,

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juice of 2 limes 2 small onions, thinly sliced tbsp olive oil 2 cloves of garlic, nely chopped tbsp ground cumin tbsp smoked paprika tbsp chipotle paste or Tabasco, to taste 400g can black beans, drained and rinsed 400ml vegetable stock half-fat soured cream, coriander leaves and tortillas, to serve 1 Make the pickled onions Combine half the lime juice and half the onions in a small bowl, and season. Leave for 25 mins.

2 Make the soup Meanwhile, heat the oil in a pan over a medium-high heat. Add the garlic, the remaining onions and some seasoning. Cook for 8 minutes, or until the onions are translucent. Add the spices and chipotle paste, cook for 1 minute, and then add the beans, stock and remaining lime juice. Simmer for 15 minutes, then pure in a blender. 3 Reheat the soup Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

Ham hock and cabbage hash

OServes

1 (easily multiplied)

OReady

in 20 mins

O

73p a

portion

O263 kcals, 7g fat, 3g sat. fat a portion ONot suitable for freezing

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25g butter savoy cabbage, shredded 1 onion, thinly sliced 100ml low-salt vegetable stock 175g ham hock, shredded 1kg cooked potatoes, cubed baked beans, to serve 1 Make the hash Melt half the butter in a large, non-stick frying pan, then add the cabbage and onion and fry

for 2 mins. Add the stock and cook for 5 mins more, until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to atten slightly. Cook for 8 mins, until the base is golden and crisp. 2 Crisp up the hash Heat the grill. Dot the remaining butter on top of the hash, then ash under the grill until golden. Serve with baked beans.

Cajun chicken quinoa

O Serves O 386

4 O Ready in 30 minutes O 1.67 a portion kcals, 7g fat, 1g sat. fat a portion O Not suitable for freezing 1 Roast the chicken Turn oven to fan 180C/ conventional 200C/gas 6. Toss the chicken with the spice, and bake in a roasting tin for 20 mins. 2 Finish the dish Meanwhile, simmer the quinoa in the stock for 15 mins, add the apricots and lentils for the nal 5 mins. Drain and put into a bowl with the chicken. Cook the onions in the oil for 10 mins, then toss with the quinoa, chicken, coriander and some seasoning.

Healthy and tasty

8 BBC Easy Cook

4 skinless chicken breasts, cut into bite-sized pieces 1 tbsp cajun spice mix 100g quinoa 600ml hot chicken stock 100g dried apricots, sliced 250g pouch of ready-tocook puy lentils 2 red onions, cut into thin wedges 1 tbsp olive oil 1 bunch of spring onions, chopped small bunch of coriander, chopped

theeasyway
Try Salmon And Spring Onion Hash too: Microwave 2 salmon llets on full power (100%) for 3 mins. Flake into the potatoes with chopped dill, 4 sliced spring onions and seasoning. Transfer to an ovenproof dish, then grill until golden. Serve with crme fraiche. Serves 4

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BBC Easy Cook

SPEEDY MEALS

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Orzo looks similar to risotto rice, but is actually a kind of tiny pasta
Spanish seafood pasta paella
OServes OReady

4 in 20 minutes O1.35 a portion O429 kcals, 7g fat, 3g sat. fat a portion ONot suitable for freezing 350g short pasta shapes (we used orzo) 1 chicken stock cube 1 tsp turmeric 85g chorizo, diced 200g pack mixed, cooked seafood 2 roasted red peppers (from a jar), drained and sliced 100g frozen peas 2 tbsp chopped parsley, to serve
10 BBC Easy Cook

1 Boil the pasta and fry the chorizo Cook the pasta according to pack instructions, but add the stock cube and half the turmeric to the cooking water. About 7 minutes before the pasta is cooked, tip the chorizo into a frying pan and cook over a medium heat for 5 minutes, until slightly crisp. Tip out some of the fat, then add the remaining turmeric, and the seafood, peppers and peas. 2 Mix the pasta with the seafood Drain the pasta, reserving some of the stock. Tip the pasta back into the pan, add the chorizo and seafood mixture and a splash of the reserved stock, and heat through. Stir in most of the parsley. Serve in warm bowls, with the remaining parsley sprinkled on top.

Chickpea and coriander burgers

OServes OReady

4 in 20 minutes O1.20 a portion O344 kcals, 8g fat, 1g sat. fat a portion OSuitable for freezing
O

100g fresh breadcrumbs 1 medium red onion ( diced, sliced) 1 tbsp olive oil 4 small wholemeal buns 1 large tomato, sliced, cucumber, sliced and chilli sauce, to serve 1 Make the burgers In a food processor, whizz the chickpeas, lemon rind, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the

breadcrumbs and the diced onions. Shape the mixture into 4 burgers, then press the remaining breadcrumbs onto both sides and chill for 5-10 minutes. 2 Cook the burgers and serve Heat the oil in a frying pan until hot. Fry the burgers for 4 mins on each side (on a medium heat so they dont burn). To serve, slice each bun and ll with a burger, slices of tomato, red onion and cucumber, a spoonful of chilli sauce and the remaining coriander.

400g can chickpeas, drained rind of 1 lemon, plus juice of lemon 1 tsp ground cumin small bunch of coriander, chopped 1 egg

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BBC Easy Cook 11

SPEEDY MEALS
30

Sausage, fennel and rocket fusilli

O O

Serves 4 O Ready in 30 minutes O 1.22 a portion 720 kcals, 37g fat, 17g sat. fat a portion O Not suitable for freezing cooks. Once the meat is browned, push to the side of the pan. 2 Finish making the sauce Add the garlic, chilli and fennel seeds to the empty side of the pan and cook for 45 seconds, until fragrant. Stir in the sausagemeat, season, then add the cream, mustard and parmesan. Keep on a low heat until the pasta is cooked. 3 Finish the dish Drain the pasta, reserving a little cooking water, Tip the pasta back into the pan, stir in the sauce and a little of the reserved water if needed. Spoon into bowls, top with the rocket. Serve with parmesan.

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350g fusilli 6 pork sausages 2 cloves of garlic, sliced 1 red chilli, deseeded and sliced 1 heaped tbsp fennel seeds 3 tbsp double cream 1 tsp wholegrain mustard 2 tbsp grated parmesan, plus extra to serve 100g bag rocket leaves 1 Brown the sausagemeat Cook the pasta according to pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the meat, breaking it up with a wooden spoon while it

Amal prawns

theeasyway Flavoured sausages

are lovely in this recipe

OServes O 181

4 OReady in 15 minutes O1.87 a portion kcals, 6g fat, 1g sat. fat a portion ONot suitable for freezing 3-5 prawns onto each skewer. Put the breadcrumbs on a plate. Shake any excess marinade from the prawns, then press the prawns into the breadcrumbs to coat thoroughly. 3 Grill the skewers Put all the skewers on a lightly oiled baking sheet, then cook under the grill on each side for around 2 minutes, until the breadcrumbs are golden and the prawns have turned pink (watch them closely to ensure they dont burn). Scatter with mint leaves to serve, and with lemon wedges on the side, for squeezing over.

2 tbsp olive oil 2 cloves of garlic, crushed 12-16 mint leaves, chopped 450g raw, peeled prawns 50g dry breadcrumbs lemon wedges, to serve 1 Marinate the prawns Soak about 20 wooden skewers in water. Put the olive oil, garlic, most of the mint and the prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for a few minutes, or up to 1 hour if you have more time. 2 Coat in the breadcrumbs Heat the grill to medium. Thread

Baked bean chilli

OServes O419

4 OReady in 30 minutes O1.34 a portion kcals, 24g fat, 9g sat. fat a portion OSuitable for freezing 1 Cook and simmer the chilli Fry the onion and pepper in the oil until soft. Add the chilli powder, cook for 1 min more, then add the mince and cook until browned. Tip in the beans, stock and chipotle paste. Simmer for 15 minutes. Season, scatter with coriander leaves and serve with rice and yogurt.

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1 onion, nely chopped 1 red pepper, nely chopped 1 tbsp olive oil 1 tsp chilli powder 500g mince beef 415g can baked beans 150ml beef stock 1 tbsp chipotle paste coriander leaves, rice and plain yogurt to serve

theeasyway
To ring the changes, you could use ready-made avoured breadcrumbs lemon and pepper works really well

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BBC Easy Cook 13

Looks impressive

Steamed sh with coconut chutney

OServes 2 OReady in 20 mins O2.17 a portion O418 kcals, 15g fat, 10g sat.

fat a portion
ONot suitable for freezing

100g basmati rice, rinsed 2 large, white sh llets 2 tsp butter 150g fat-free yogurt and 2 small naan breads, to serve
FOR THE CHUTNEY

handful of coriander, chopped green chilli, deseeded 25g desiccated coconut 1 lemon ( juiced, cut into wedges) 1 tsp chopped ginger tsp ground cumin 1 Make the chutney Whizz the coriander, chilli, coconut, lemon juice, ginger and cumin with a pinch of salt and sugar, to a rough, salsa-like consistency. 2 Cook the sh Put the rice into a deep, lidded frying pan with 225ml water. Boil, turn the heat down low for 3 mins, then put the llets on top of the rice, dot them with butter and spread the chutney over in a thick layer. Cover with a lid and cook the sh and rice for 5 mins, until the sh akes easily. Serve the sh and rice with the yogurt, warmed naan breads and the lemon wedges.

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14 BBC Easy Cook

SPEEDY MEALS

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Chicken and bacon salad

OServes OReady

2 (easily multiplied) in 20 minutes O 1.72 a portion O 358 kcals, 23g fat, 5g sat. fat a portion O Not suitable for freezing 2 back bacon rashers 100g frozen peas 1 large avocado, cut into small chunks 100g cooked chicken, shredded 1 celery heart (stalks removed, heart thinly sliced, leaves reserved) 2 tsp chopped tarragon

5 spring onions, thinly sliced

FOR THE DRESSING

2 tbsp olive oil 2 tbsp white wine vinegar 1 tbsp dijon mustard pinch of sugar 1 Fry the bacon Heat a non-stick frying pan over a mediumhigh heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until crisp.

2 Make the dressing Mix the olive oil, white wine vinegar, mustard and sugar with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 seconds. Drain, run under cold water for a few minutes, drain again and set aside while you make the salad. 3 Assemble the salad Put the avocado, cooked chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

theeasyway Serve with a few oven chips and some crusty bread too, if you like. If you
dont have time to make a dressing, use ready-made mustard mayonnaise from a jar
BBC Easy Cook 15

SPEEDY MEALS
Gingered chicken patties
OServes OReady

4 in 20 minutes O2.20 a portion O567 kcals, 19g fat, 4g sat. fat a portion OSuitable for freezing (patties only) 3 cloves of garlic, roughly chopped thumb-sized piece of ginger, chopped 4 spring onions, roughly chopped 4 skinless chicken thighs and 2 skinless breasts, cut into large chunks small bunch of coriander, chopped 2-3 tbsp sh sauce 300g egg noodles 3 tbsp sunower oil 250g pack stir-fry vegetables tbsp soy sauce 1 Make the chicken patties Put the garlic, ginger and spring onions into a food processor and pulse until nely

chopped. Add the chicken, coriander, sh sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties. 2 Cook the noodles Bring a large pan of water to the boil and cook the noodles according to pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 minutes on each side, until cooked through. Remove from the pan, cover and keep warm. Drain the noodles. 3 Add the veg Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 minutes, then add the noodles and soy sauce. Stir-fry for a few minutes more to heat everything through.

theeasyway
Serve the noodles and chicken patties with some sweet chilli sauce

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16 BBC Easy Cook

*Sunower oil naturally contains omega-6. Flora contains omegas-3 & 6 that help to maintain normal cholesterol levels.

SPEEDY MEALS
theeasyway Serve in bowls, scattered with a
few rocket leaves and some grated parmesan

Penne with chorizo and broccoli

OServes O541

4 OReady in 20 minutes O1.60 a portion kcals, 19g fat, 8g sat. fat a portion ONot suitable for freezing broccoli for the nal 3 mins, then drain, reserving a splash of the cooking water. 2 Make the sauce Meanwhile, dry-fry the chorizo until it releases its oils. Add the garlic and fennel seeds and cook for 1 min. Tip the chorizo and cream cheese into the pasta, adding a splash of the reserved water, and stir until coated.

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400g penne small head of broccoli, broken into small orets 200g cooking chorizo, diced 2 cloves of garlic, crushed 1 tbsp fennel seeds 200g low-fat cream cheese with garlic and herbs 1 Boil the pasta Cook the penne according to pack instructions, adding the

Moroccan chicken & sweet potato mash

OServes O460

4 OReady in 30 minutes O2.06 a portion kcals, 9g fat, 2g sat. fat a portion ONot suitable for freezing over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 minutes on each side, until golden. 2 Reduce the sauce Remove the chicken to a plate. Add the onion and garlic to the pan and cook for 5 minutes, until soft. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 minutes, until cooked. 3 Make the mash Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce.

Smoked mackerel is really good in this instead of trout, if you prefer

1kg sweet potatoes, cubed 2 tsp ras el hanout spice mix 4 skinless, boneless chicken breasts 2 tbsp olive oil 1 onion, thinly sliced 1 clove of garlic, crushed 200ml chicken stock 2 tsp clear honey juice of lemon handful of green olives (pitted or whole) 20g coriander, leaves chopped 1 Brown the chicken Cook the potatoes in salted, boiling water for 15 mins, or until tender. Mix the ras el hanout with seasoning, then sprinkle

Potato and smoked trout salad

O O

Serves 4 O Ready in 30 minutes O 1.53 a portion 276 kcals, 9g fat, 2g sat. fat a portion O Not suitable for freezing 1 Boil the spuds Put the potatoes in a pan of lightly salted water and bring to the boil. Simmer for 10 minutes or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with the vinegar and some seasoning. 2 Make the dressing Mix all the ingredients together in a bowl. Pour over the potatoes and add the dill, capers and onion. Put the salad on plates with a handful of watercress, then top with the smoked sh.

800g unpeeled potatoes 1 tbsp red wine vinegar 2 tsp dill, nely chopped 1 tbsp baby capers in brine, drained and rinsed 1 small red onion, sliced 4 handfuls of watercress, leaves picked 175g skinless, boneless smoked trout llets, broken into chunks

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30

FOR THE DRESSING

2 tbsp wholegrain mustard 2 tbsp red wine vinegar 2 tbsp olive oil 1 tsp caster sugar

theeasyway To ring the changes, serve

the mash with Spicy Lamb: Season 4 lamb steaks, brown for 5 mins, then keep warm. Soften the onion and garlic, then add 1 tbsp harissa. Stir in the honey, lemon, olives, 400g can chopped tomatoes and a splash of stock. Simmer until thickened. Slice and serve over the mash, with the sauce. Serves 4

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BBC Easy Cook 19

SPEEDY MEALS
Mexican steak with refried beans
OServes O794

2 (easily multiplied) OReady in 30 minutes O4.77 a portion kcals, 44g fat, 15g sat. fat a portion OSuitable for freezing (beans only) 1 Prepare the steaks Rub the steaks all over with the oil, chipotle paste and tsp freshly ground black pepper. 2 Heat the beans Fry the onion in the oil until soft. Stir in the spices and cook for 2 mins, then add the remaining ingredients with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water has almost evaporated. 3 Fry the steaks Season the steaks and cook in a non-stick frying pan, with the peppers alongside, for about 2 mins on each side, until cooked to your liking and the peppers are charred. Put onto a clean plate to rest. Mash two-thirds of the beans, then stir in the whole beans. To serve, slice the steaks. Spread the beans onto 2 plates, and top with the steak and peppers. Add the avocado, a squeeze of lime juice, the coriander, and the soured cream.

2 small sirloin or rump steaks 2 tsp sunower oil 1 tsp chipotle paste 2 whole roasted red peppers (from a jar), drained and quartered 1 small ripe avocado, stoned and chunkily diced 1 lime, cut into wedges a few springs of coriander, leaves picked 2-3 tbsp soured cream
FOR THE BEANS

1 onion, chopped 1 tbsp sunower or vegetable oil 2 tsp ground cumin tsp hot paprika 1 tbsp tomato pure 2 tsp each chipotle paste, brown sugar and wine vinegar (red or white) 400g can black beans, drained and rinsed 400g can pinto or kidney beans, drained and rinsed

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theeasyway Sprinkle over a pinch of

paprika for extra heat it looks pretty too

20 BBC Easy Cook

SPEEDY MEALS
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Hoisin beef with noodle cake

OServes 1 (easily multiplied) OReady in 30 minutes O3.98 a portion O649 kcals, 37g fat, 11g sat. fat a portion O

30

Not suitable for freezing

300g rump or sirloin steak 3 tbsp hoisin sauce 3 eggs, beaten 200g dried egg noodles, cooked 140g stir-fry vegetable mix 1 tbsp each sweet chilli sauce and soy sauce 2 tbsp sunower oil bunch of mint, leaves only 6 radishes, thinly sliced 1 Marinate the steak Coat the steak with the hoisin sauce and some black pepper. Marinate for a few minutes. 2 Make the noodle cake Meanwhile, mix the eggs, cooked

noodles, vegetable mix and sauces with some black pepper in a bowl. Heat half the oil in a nonstick frying pan. Tip in the eggy mixture and cook over a medium heat for 3-4 mins, until golden. Cook the cakes on the other side for 3-4 mins more, then slide out and keep warm in a low oven. 3 Fry the steak Wipe the pan and heat the rest of the oil. Cook the steak for 2-3 mins on each side for medium-rare, or longer for well done. Rest for 3 mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

theeasyway To turn, put a at

plate on top of the frying pan invert to release the cake onto the plate, then slide it back into the pan

Bean and banger hotpot

OServes 4 OReady in 30 minutes O2.26 a portion O569 kcals, 31g

fat, 9g sat. fat a portion

OSuitable for freezing (before adding peas)

8 pork sausages 1 tbsp olive oil 2 carrots, peeled and chopped 2 onions, nely chopped 2 tbsp red wine vinegar 2 x 410g cans mixed beans in water, rinsed and drained 400ml chicken stock 100g frozen peas 1-2 tbsp dijon mustard 1 Cook the sausages Sizzle the sausages in the

oil for about 6 mins, turning occasionally until brown, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally until browned. Stir in the vinegar, drained beans and the stock, add the sausages back to the pan, then simmer for 8 mins. 2 Add the peas Add the peas, cook for 2 mins, and stir in the mustard. Season.

Chilli pepper squash with Asian veg

OServes 2 OReady in 30 minutes O1.96 a portion O248 kcals, 5g

fat, 1g sat. fat a portion

ONot suitable for freezing O

mins

30

butternut squash, cut into chunks (no need to peel) 2 tsp sunower oil 1 tsp each mild chilli powder and ve-spice powder 175g Tenderstem broccoli 175g pak choi, quartered 2 tbsp low-salt soy sauce 2 tbsp rice wine vinegar 1 tbsp honey 1 lime (juice of and cut into wedges) a few coriander leaves 1 Roast the squash Turn oven to fan 200C/ conventional 220C/gas 7. Toss

the squash in the oil, then sprinkle on the spices, 1 tsp black pepper and a pinch of salt. Mix well. Tip into a roasting tray and cook for 20 mins, until tender and starting to caramelise around the edges. 2 Stir-fry the pak choi In a hot pan, about 5 mins before the squash is cooked, stir-fry the broccoli (with 1-2 tbsp water) for 2 minutes, then add the pak choi, soy, vinegar and honey, and cook for 2 mins more, until the veg is tender. Add the lime juice, and serve with the pumpkin, coriander and lime wedges.

22 BBC Easy Cook

mins

30

Tasty one-pot dish

BBC Easy Cook 23

 Reg. Trademark of Socit des Produits Nestl S.A.

- M A X C A N Y O N , B R E A K FA S T S U RV I VA L E X P E RT

nestlecereals.co.uk

W H O L E G R A I N , F I B R E , V I TA M I N S A N D M I N E R A L S

Speedy
Bored with spuds and plain veg? Ring the changes with these alternative ideas
Cheesy courgettes
O O

SPEEDY MEALS

sides

Serves 4 Ready in 30 minutes O 1.28 a portion O 203 kcals, 10g fat, 2g sat. fat a portion O Not suitable for freezing 6 courgettes, trimmed and cut into chunky batons pinch of dried chilli akes 1 tbsp fresh thyme leaves 2 tbsp olive oil 2 cloves of garlic, crushed 85g dried breadcrumbs 3 tbsp grated parmesan 4 tbsp passata 1 Roast the courgettes Turn oven to fan 180C/conventional 200C/ gas 6. Put the courgettes in a baking dish or roasting tin and toss with the chilli, thyme, 1 tbsp oil and seasoning. Bake for 15 mins. 2 Make the cheesy crumbs Meanwhile, put the remaining oil in a bowl. Stir in the garlic, breadcrumbs, parmesan and a little seasoning. 3 Add the passata Stir the passata through the soft courgettes, then sprinkle with the crumbs and bake for a further 10 minutes, until crisp.

Radish & cucumber salad

O O

Serves 4 Ready in 15 minutes O 82p a portion O 68 kcals, 4g fat, 1g sat. fat a portion O Not suitable for freezing 3 tbsp rice vinegar 1 tbsp caster sugar 1-2 tsp toasted sesame oil 2 spring onions, nely sliced 1 large cucumber, halved lengthways, deseeded and sliced into half-moons 300g radishes, sliced small handful of coriander leaves 1 Make the salad Mix together the rice vinegar, sugar and sesame oil. In a large bowl, mix the spring onions with the cucumber, and radishes. Stir in the dressing and scatter with the coriander to serve.

Herby apricot quinoa

O O

Serves 4 O Ready in 25 minutes O 1.21 a portion 327 kcals, 17g fat, 2g sat. fat a portion O Not suitable for freezing 1 Flavour the quinoa Cook the quinoa according to the pack instructions, then drain. Pour boiling water over the apricots in a bowl, then drain and chop. Tip the quinoa into a bowl and stir in the apricots, lemon rind and juice, oil and herbs. Scatter with pine nuts.

200g quinoa about 8-10 dried apricots rind of 1 lemon and half the juice 2 tbsp olive oil large handful each of at-leaf parsley and mint, roughly chopped 50g toasted pine nuts

To make these into colourful veggie pinwheels, roll up each wrap and then cut into thick slices

Carrot and houmous roll-ups

O O

Serves 4 Ready in 10 minutes O 61p a portion O 355 kcals, 19g fat, 3g sat. fat a portion O Not suitable for freezing
O

200g houmous 4 seeded our tortilla wraps 4 carrots small handful of rocket leaves 1 Assemble the wraps Spread of the houmous on each of the wraps. Coarsely grate the carrots and scatter on top of the houmous, nishing each wrap with a handful of rocket leaves and some freshly ground black pepper. Roll up and eat.

More llings to try

Prawn cocktail wraps
Mix 3 tbsp mayo with 1 tbsp tomato ketchup and a few drops of Tabasco. Mix in 200g small cooked prawns. Shred 1 baby gem lettuce, then scatter over the middle of 3 wholemeal wraps. Top each with the prawn cocktail mixture and some seasoning. Roll up and serve with extra Tabasco. Serves 3.

American salad wraps

Hard-boil 2 eggs. Cool, shell and cut into wedges. Meanwhile, roughly chop 6 rashers streaky bacon and fry until crisp. Thinly slice 2 cooked chicken breasts, crumble 140g blue cheese and shred 1 baby gem lettuce. Spread 6 white wraps with tbsp mayo each, then layer the other ingredients in the middle. Season and roll up. Serves 6.

Saturday
Roll-up, roll-up! Put together something healthy and filling in a flash with these wraps
26 BBC Easy Cook

Egg mayo and watercress wraps

Chop 4 hard-boiled eggs, then mix with small, diced red onion, 4 tbsp mayonnaise and some seasoning. Spread onto 4 wholemeal wraps and add a handful of watercress to each wrap, then roll up and serve. Serves 4.

Apricot and banana wrap

Spread 1 flour tortilla with 2 tbsp low-fat ricotta cheese, then dot 1 tbsp apricot jam over. Slice 1 small banana and arrange it over the top with 3 chopped dried apricots. Roll up, slice and serve. Serves 1.

SPEEDY MEALS

Quick pasta
This is perfect for a speedy after-work supper (leave out the anchovies if you want to make a vegetarian version)
Spring veg pesto pasta
Cook 300g frozen broad beans and peas in a pan of boiling salted water for about 5 mins, or until tender. Drain and quickly run under ice-cold water. In a small pan, fry 2 cloves of garlic, halved lengthways, and 3 chopped anchovy llets for a few minutes until golden, then stir through the broad beans. Transfer to a bowl and crush the broad bean mixture with 25g grated parmesan, the grated rind and juice of lemon, and 3 tbsp olive oil (use a fork, or a pestle and mortar if you prefer). Set aside. Cook 350g fusilli according to pack instructions. Stir the pesto through the pasta and serve immediately. Serves 4.

The mashed broad bean mixture makes a great topping for toast too, or use it as a dip

Lovely fresh avours

BBC Easy Cook 27

Pistachio plum pockets

OServes 4 OReady in 30 minutes O1.55 a portion O280 kcals, 9g fat, 2g sat. fat a portion ONot suitable for freezing

115g low-fat soft cheese 1 tbsp light muscovado sugar 2 tbsp ground pistachios 8 large, rm plums, halved and stoned 8 sheets lo pastry 2 tbsp melted low-fat spread icing sugar, for dusting 1 Make the lling Turn oven to fan 210C/conventional 230C/ gas 8. Mix together the soft cheese, sugar and ground pistachios to make a rm paste. 2 Stuff the plums Fill the stoned plums with the pistachio paste and then sandwich each pair of plum halves together. 3 Wrap the plums in lo Stack the lo sheets and cut in half so that you have 16 pieces, each 23cm square. Brush one slice with some of the melted spread and put another diagonally on top. Repeat with the rest so that you have 8 pretty shapes. Put your beautifully stuffed plums on each lo pastry shape, then lift up the sides and pinch the corners together. 4 Bake Put the stuffed plums on a baking sheet and bake for 15 minutes, or until golden. Dust with a little icing sugar before serving.

Uses ready-made filo

Nadiascheats
Former Celebrity MasterChef winner Nadia Sawalha shares some of her favourite recipes using clever time-saving tricks
28 BBC Easy Cook

SPEEDY MEALS
Rocket, ham & olive pizzas
OServes 4 OReady in 20 minutes O1.57 each O273 kcals, 12g fat, 4g sat. fat each ONot suitable for freezing

4 small wholemeal tortilla wraps olive oil spray 2 x 400g cans of chopped tomatoes, drained 4 slices parma ham 100g low-fat mozzarella, sliced 60g parmesan cheese, grated 20 pitted black olives, halved handful of rocket leaves 1 Prepare the bases Turn oven to fan 160C/conventional 180C/ gas 4. Lay out the tortillas on two baking trays and spray them with olive oil. 2 Add the topping Divide the tomatoes (sprinkled with a little salt and pepper) between the tortillas, along with the ham, cheeses and olives. Bake for about 8-10 mins, until the cheeses have melted. Serve topped with the rocket.

Uses tortilla wraps

Beautiful baked alaska

OServes 6 OReady in 30 minutes O51p a slice O201 kcals, 3g fat, 0g sat. fat a slice ONot suitable for freezing

2 egg whites 100g caster sugar 1 frozen Arctic Roll lots of your favourite berries, to serve 1 Make the meringue Turn oven to fan 210C/conventional 230C/ gas 8. Make the meringue by whisking the egg whites with an electric whisk to stiff peaks, then gradually whisk in the sugar a spoonful at a time. 2 Assemble Put the Arctic Roll on a baking tray lined with non-stick baking paper and pipe or spoon the meringue all over the Arctic Roll. Bake for 10 minutes, or until the meringue is golden. Serve immediately, along with lots of berries try a mixture of strawberries, raspberries and blueberries and serve with cream, if you like.

A great way to serve that classic 70s ready-made dessert, Arctic Roll

'Serving desserts like this with a heap of fresh berries on the side ensures you get plenty of goodness with your little bit of naughtiness,' says Nadia

These recipes are adapted from Greedy Girls Diet by Nadia Sawalha, photography by Nicky Johnston, Kyle Books, 14.99

BBC Easy Cook 29

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ADVERTISEMENT FEATURE

SWEET AND SIMPLE

When youre craving a fuss-free dessert with a healthy twist, look no further than the Princes fruit range
Sometimes less is more. Take after-dinner treats they dont need to be complicated to be yummy. A little yoghurt or a plain cake can be completely transformed with a few juicy, avourful pieces of quality fruit. Thats what makes Princes Fruit and Princes Fruit Fillings great store-cupboard essentials. Easy to use and waste free, theyre a great way to make any dessert occasion simply delicious. Whats more, they can help you achieve one of your ve-a-day. Try whipping up these two end-of-dinner desserts using Princes Pear Halves in Juice and Princes Summer Fruits Fruit Filling.

Summer fruits cheesecake

Serves 8-10 Takes 40 minutes, plus 10 chilling time 100g butter, melted 150g oat or digestive biscuits, crushed 4 gelatine leaves, cut in half 500g medium-fat soft cheese 1 x 397g can condensed milk zest and juice of 1 lemon 1 x 410g can Princes Summer Fruits Fruit Filling

1 Make the base Pear and granola yoghurt

Serves 1 Takes 5 minutes 1 x 415g can Princes Pear Halves in Juice 2 tbsp Greek yoghurt granola, to sprinkle a drizzle of honey Mix the butter and biscuit crumbs together. Tip them into a 20cm loose-based cake tin or deep an dish and press into an even layer over the base. Chill for at least 20 minutes.

2 Soak the gelatine

Put the gelatine leaves in a bowl and cover with cold water. Leave to soak for 5 minutes.

3 Add the fruit and make the sauce

Beat together the cheese, condensed milk, lemon zest and juice. Lift the gelatine out from the water and transfer to a small saucepan. Gently heat until just melted, then add to the cheese mixture, stirring well. Pour over the biscuit base. Cover and chill for 2-3 hours.

1 Prepare the pears

Open the can of Princes Pear Halves in Juice and drain. Arrange them on a plate.

2 Add the toppings

Top the pears with the Greek yoghurt, sprinkle over your favourite granola, drizzle with honey and then enjoy!

4 Top with the fruit

Carefully remove the set cheesecake from the tin. Spoon the Princes Summer Fruits Fruit Filling over the top. Chill until ready to serve.

You can nd simple and healthy Princes Pear Halves in Juice and Princes Summer Fruits Fruit Fillings a scrumptious blend of blackberries, blackcurrants, red cherries and raspberries in the canned fruit aisle of your local supermarket.

Visit princes.co.uk for further recipe ideas

ENTERTAINING MADE EASY

NO-FUSS

Make our cover recipe! This is packed with veg, and soft cheese makes it lovely and creamy Chicken one-pot
Dust 8 chicken thighs in 2 tbsp plain our and some seasoning. Heat 1 tbsp olive oil in a pan and brown the chicken, then transfer to a plate. Add 8 rashers of chopped streaky bacon and fry for 5 minutes, until crisp. Return the chicken to the pan. Add 400ml chicken or vegetable stock, cover and simmer for 30 minutes, adding 500g baby potatoes after 10 mins, until the chicken is cooked and the potatoes are tender. Stir in 200g full-fat soft cheese, 200g frozen broad beans, 200g sweetcorn and 200g cherry tomatoes and some seasoning. Simmer for 5 minutes more, uncovered, then serve. Serves 4.
BBC Easy Cook 33

chicken dinner

Perfect when youre short of prep time but want something full of flavour, this is great for a midweek supper or weekend lunch

ENTERTAINING MADE EASY

Nothing beats a roast at the weekend, and most of this menu can be prepared ahead, giving you more time to spend with the family

O O

Makes 24 Takes 25 minutes, plus 20 mins in the oven O 18p each O 105 kcals, 7g fat, 2g sat. fat each (tomato) O 128 kcals, 9g fat, 4g sat. fat each (salmon) O Suitable for freezing
FOR THE PARMESAN PASTRY

375g ready-rolled shortcrust pastry sheet our, for dusting 1 egg, beaten with a pinch of aky salt 3 tbsp nely grated parmesan
FOR THE ROASTED TOMATO FILLING

7 cherry tomatoes, halved 140g houmous a few chives

FOR THE SMOKED SALMON & DILL FILLING

140g soft cheese 85g smoked salmon (use a pack of trimmings) a few dill sprigs a few tiny capers (optional) 1 Make the tartlets Turn oven to fan 180C/conventional 200C/ gas 6. Roll out the pastry sheet to a large rectangle measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm cutter and use to line 2 x 12-hole mufn tins to form mini tarts. Prick the bases. Brush the pastry with beaten egg, scatter with the parmesan and bake for 10-12 minutes, until golden. 2 Make the tomato tartlets Roast the cherry tomatoes on a baking tray for 8 mins. Fill half the tarts with 2 tsp houmous, a cherry tomato and a few snipped chives.

theeasyway The tart cases will keep in a tin for up

to 3 days or freeze for 3 months. Defrost before lling
34 BBC Easy Cook

3 Make the salmon tartlets Fill the rest with soft cheese, a twirl of salmon, dill, black pepper and capers too (optional).

MAIN COURSE Herb roast lamb with potatoes

O O

Serves 8 Takes 30 minutes, plus 1 hour 45 mins in the oven O 1.82 a portion O 537 kcals, 24g fat, 12g sat. fat a portion O Not suitable for freezing 2kg leg of lamb 4 cloves of garlic, sliced a few rosemary or thyme sprigs, roughly chopped 2kg large potatoes 2 onions, thinly sliced 600ml chicken stock 50g butter 1 Get the lamb ready Turn oven to fan 170C/conventional 190C/ gas 5. Cut small pockets into the skin and esh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of

garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil. 2 Prepare the potato layer Peel and thinly slice the potatoes, rinse under the cold tap and put into a large ovenproof dish or roasting tin. Toss with the onions, the remaining slices of garlic and a good scattering of herbs. 3 Roast the meat and veg Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast, uncovered, for 45 mins more. Leave the lamb to rest for 15 mins before carving. You can cover the potatoes and leave in the oven until you're ready to serve.

theeasyway In step 1, make sure you save about half the

garlic slices to avour the potatoes in the tin in the next step

Turn over for the side dishes and dessert

BBC Easy Cook 35

ENTERTAINING MADE EASY

SIDE DISHES Honey-glazed roast carrots

OServes OReady

8 in 10 minutes, plus 50 mins in the oven O26p a portion O85 kcals, 5g fat, 1g sat. fat a portion ONot suitable for freezing 1 Make the dish Turn oven to fan 170C/conventional 190C/ gas 5. Tip 1kg chantenay carrots, peeled into a roasting tin and toss with 3 tbsp sunower oil and some salt and pepper. Roast for 30 mins. Drizzle over 2 tbsp white wine vinegar and 2 tbsp clear honey, toss well and return to the oven for 20 mins more.

DESSERT Bun and butter pudding

OServes OTakes

8 20 mins, plus 50 mins in the oven O61p a portion O 581 kcals, 34g fat, 17g sat. fat a portion ONot suitable for freezing 300ml double cream 600ml milk 4 eggs 100g caster sugar 1 tsp vanilla essence 8 hot cross buns 40g soft butter 100g marzipan, cubed 3 tbsp chunky marmalade icing sugar, for dusting

1 Make the cream mixture Turn oven to fan 150C/conventional 170C/ gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture. 2 Assemble and cook the pud Halve the buns and spread with the butter. Put in a large, shallow ovenproof dish, dot with the marzipan and brush over the marmalade. Pour over the cream mixture and leave for 15 minutes, pressing the buns down into the mixture as they soften. Bake for 50 mins until set, then remove and leave to stand for 10 mins. Dust with icing sugar and serve while still warm.

Peas and beans with pancetta and mint

OServes OReady

8 in 20 minutes O55p a portion O191 kcals, 9g fat, 2g sat. fat a portion ONot suitable for freezing 1 Cook the bacon Heat 1 tbsp olive oil in a large pan and fry 6 rashers of smoked pancetta until it turns golden, taking care not to burn it. Remove the pancetta to a plate, then tip 480g frozen soya beans into the pan juices and arrange 200g broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins, or until tender. Meanwhile, snip the pancetta into pieces with scissors. Stir 500g frozen petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the juice of 1 lemon and a good handful of mint leaves, roughly chopped, together with the crispy pancetta pieces.
36 BBC Easy Cook

Add 100g chocolate, roughly chopped, instead of marzipan, if you prefer

How to get ahead

O

The pastry cases for the nibbles can be made 3 days in advance and kept chilled, or frozen for up to 3 months. O The lamb can be studded with garlic and herbs and left in the fridge for up to 2 days. Make sure it's very well wrapped or the rest of the food in your fridge will taste garlicky! O If you want to be super-prepared, the

potatoes can be baked for 1 hour, cooled and then chilled (cover the surface tightly with buttered greaseproof paper, then foil). Return to the oven, uncovered, for 15 minutes, before topping with the half-cooked lamb. O The pudding can be baked and chilled a day ahead. Warm through gently, covered with foil, in the just-turned-off oven.

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Inspired by Food & Drink on BBC Two with Michel Roux Jr

with a twist
One of our favourite episodes of BBC Twos Food & Drink was when the team set out to create the perfect roast, updating some of the usual recipes. It inspired us to come up with our own twists on three classics
Asian-style roast beef
O O

Serves 6 (with leftovers) Takes 30 minutes, plus 30 mins-1 hours in the oven and marinating time O 3.31 a portion O 597 kcals, 33g fat, 13g sat. fat a portion O Not suitable for freezing 2kg boneless beef joint 2 tsp Chinese ve-spice 1 tsp caster sugar 2 tbsp vegetable oil
FOR THE SAUCE

small bunch of fresh coriander 300m chicken stock 1 clove of garlic, sliced 3cm piece fresh root ginger, thinly sliced 100ml oyster sauce 3 spring onions, sliced 1 Spice the beef Score the fat on the beef in a criss-cross pattern. Mix together the ve-spice and sugar, then season. Rub all over the beef then leave to marinate, preferably overnight. 2 Roast the meat Turn oven to fan 180C/conventional 200C/ gas 6. Rub the oil over the meat. Heat a griddle or frying pan until very hot. Put the meat, fat-side down, on the pan and sear for 5-10 mins until the fat starts to melt. Turn the meat over and cook for 5 mins more until browned. Roast in the oven for 30 mins for rare (45 mins for medium or 1-1 hours for well done). Cover and leave to rest for 15 mins. 3 Make the sauce Put the coriander stalks in a pan with the stock, garlic, ginger, oyster sauce and the whites of the onions. Bring to the boil, then simmer for 10 mins. Strain, chop the coriander leaves and put in the sauce with the green spring onion slices.

theeasyway When youre searing the meat the kitchen

may get smoky, so turn on the extractor fan if you have one
38 BBC Easy Cook

ENTERTAINING MADE EASY

Sticky lime roast chicken
O O

Serves 4 Takes 25 minutes, plus 1 hour 45 mins in the oven O 1.85 a portion O 567 kcals, 30g fat, 10g sat. fat a portion O Not suitable for freezing 4 limes, halved (reserve the juice) 2kg chicken 8 cloves of garlic (4 left whole, 4 chopped) 1 chilli, deseeded and chopped large piece of ginger small bunch of coriander stalks 2 tbsp soft brown sugar 1 tbsp sh sauce garnish of sliced cucumber, shredded spring onions and coriander sprigs 1 Roast the chicken Turn oven to fan 170C/conventional 190C/ gas 5. Put the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Roast the chicken for 1 hour. 2 Finish the dish Whizz the lime juice with the remaining garlic, chilli, ginger, sugar and sh sauce. Put in a pan and reduce until thick. When the chicken has been cooking for 1 hour, tip some water into the bottom of the tin. Pour half the glaze over the chicken and roast for 45 mins more, then leave to rest. Pour the juices from the tin, discarding the fat, into the remaining glaze and pour into a pan to make a gravy. Simmer, adding more sugar if it needs it. Serve the chicken with the garnish and gravy.

Serve with the cucumber, spring onion and coriander garnish on the side, and the gravy in a jug

Mustard-crusted breast of lamb

O O

Serves 4 Takes 20 minutes, plus 3 hours in the oven O 2.56 a portion O 799 kcals, 24g fat, 18g sat. fat a portion O Not suitable for freezing 1 tbsp vegetable oil 2 carrots, chopped 2 onions, chopped 1 garlic bulb, halved small bunch of thyme 2 bay leaves 2 breasts of lamb, skin removed 1 bottle cheap white wine 4 tbsp English mustard 100g white breadcrumbs 1 tbsp olive oil

and garlic on the hob for about 5 mins. Add the thyme and bay, then put the lamb on top. Pour over the wine and about 350ml water, season and cover tightly with a sheet of foil. Roast the lamb, undisturbed, for 2 hours, then remove from the oven. Leave the lamb to cool slightly before removing the bones. Pour the juices and veg into a jug and chill. 2 Add the breadcrumb crust Increase oven to fan 180C/conventional 200C/gas 6. Put the lamb, skin-side up, in a shallow roasting tin and brush with mustard. Press on the breadcrumbs and drizzle with the oil. Bake for 30 mins, until browned. 3 Reheat the sauce Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad, if you like.
BBC Easy Cook 39

Try this unusual cut

1 Roast the lamb Turn oven to fan 160C/conventional 180C/ gas 4. Heat the oil in a large, ameproof roasting tin and brown the carrots, onions

ENTERTAINING MADE EASY

passata
Tastier and cheaper than a takeaway
Vegetable jalfrezi
OServes OTakes

Take a jar of

Passata is a smooth, thick sauce made by blending and sieving tomatoes. Keep a jar (or carton) in the cupboard so you can rustle up one of these easy recipes

4 15 mins, plus 40 mins cooking O2.07 a portion O303 kcals, 9g fat, 2g sat. fat a portion OSuitable for freezing 1 tbsp sunower oil 2 onions, thinly sliced 175g jalfrezi curry paste butternut squash, peeled and cut into chunks 1 small cauliower, broken into orets 1 vegetable stock cube
40 BBC Easy Cook

bunch of coriander, leaves picked and stalks nely chopped 500ml passata 1 red and 1 yellow pepper, sliced 400g can chickpeas, drained and rinsed 100g natural yogurt 1 green chilli, sliced cooked rice and naan bread, to serve 1 Start making the curry sauce Heat the oil in a large frying pan. Add the onions and cook over a low heat for 8-10 mins until soft, stirring often, and add a splash of

water if they start to stick. Add the curry paste and mix well, then add the squash, cauliower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 minutes, adding some more water if it gets too thick. 2 Add the rest of the ingredients Add the peppers and chickpeas, and cook for 15-20 minutes more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

Chicken marengo
OServes OTakes

4 15 mins, plus 40 mins cooking O1.93 a portion O326 kcals, 18g fat, 4g sat. fat a portion OSuitable for freezing 1 tbsp olive oil 300g pack cup mushrooms, halved 4 chicken legs, skin removed 500g jar garlic & herb passata 1 chicken stock cube 100g pitted kalamata olives chopped parsley, to serve (optional) pasta and a salad, or mash and green veg, to serve 1 Brown the meat Heat the oil in a large, ameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briey on each side to colour them a little. 2 Add the passata and simmer Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper you shouldnt need salt. Cover and simmer for 40 minutes, or until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash

If you dont have a flameproof casserole, use a heavy-based pan instead

Chorizo, pepper and onion lasagne

OServes OTakes

6 25 minutes, plus 50 mins in the oven O1.20 a portion O528 kcals, 35g fat, 18g sat. fat a portion OSuitable for freezing 1 tbsp olive oil 2 onions, sliced 200g pack cooking chorizo sausages, halved lengthways and sliced 4 peppers (any colour), deseeded and diced 500ml passata 500g tub natural fromage frais 1 egg 100g red leicester cheese, grated 300g dried lasagne (9 sheets) small handful of basil leaves, to serve

1 Cook the chorizo and make the sauce Turn oven to fan 160C/conventional 180C/ gas 4. Heat the oil in a frying pan or wok, then cook the onions for 5-10 mins, until soft. Add the chorizo, peppers and some seasoning and cook for a few mins. Add the passata and 150ml water, cover and cook for 10 mins. Meanwhile, beat the fromage frais and egg with the cheese in a bowl, then season. 2 Assemble the lasagne Spoon a third of the tomato mixture into a lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets and cover with the remaining sauce and sheets. Top with the cheese sauce. Bake for 40-50 mins, until the topping is set. Serve sprinkled with basil leaves.
BBC Easy Cook 41

theeasyway This freezes

well, so you could make one for the weekend and put one in the freezer for another time

Make-ahead main meals

Make these dishes when you have time, stash them in the freezer and then youll always have a meal on standby for when the weekend gets busy
This serves 8 people, so divide between two or more dishes (or freezer containers) for smaller numbers

42 BBC Easy Cook

ENTERTAINING MADE EASY

Chicken biryani bake
O O

Serves 8 Takes 1 hour, plus 25 minutes in the oven (or 2 hours 15 mins if cooking from frozen) O 2.15 a portion O 463 kcals, 11g fat, 2g sat. fat a portion O Suitable for freezing 2 tbsp olive oil 4 skinless, boneless chicken breasts and 4 skinless, boneless chicken thighs, chopped into chunks 2 onions, sliced 4 tbsp curry paste 300g cauliower, cut into small orets 700ml chicken stock 400g canned chopped tomatoes 400g canned chickpeas, rinsed and drained 200g natural yogurt 300g spinach 400g cooked basmati rice 5 tbsp aked almonds 1 Fry the chicken Heat 1 tbsp of the oil in a large, deep frying pan. Season all the chicken and fry until browned, then remove and set aside. Fry the onions in the rest of the oil for 10-12 minutes, until soft and starting to caramelise. 2 Simmer the sauce Add the curry paste and cauliower, stirring to coat everything, then return the chicken to the pan. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 minutes, until the chicken is cooked through. There should be just enough liquid to cover everything, so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt. 3 Assemble Assemble the bake in a deep, ovenproof dish. Start with a third of the spinach leaves, season, then top with a third of the curry and then a third of the cooked rice. Repeat twice more. Top with the aked almonds. Turn oven to fan 200C/conventional 220C/gas 7 and cook for 25 minutes, until piping hot. To freeze, cool completely, then cover and freeze.

Filling and tasty

Beef and bacon meatloaf

O O

Serves 6 Takes 10 mins, plus 40 mins in the oven O 92p a portion O 240 kcals, 15g fat, 6g sat. fat a portion O Suitable for freezing sunower oil, for greasing 85g pack sage and onion stufng mix 1 beef stock cube 8 rashers smoked streaky bacon 500g beef mince (ideally 20% fat or less) 1 Make up the stufng Turn oven to fan 160C/conventional 180C/ gas 4 and oil the inside of a 900g loaf tin. Tip the stufng mixture into a bowl, crumble in the stock cube and pour over 300ml boiling water. Stir, and set aside. 2 Line the tin with bacon Stretch the bacon rashers (run the back of a spoon along them), then use 6-7 to line the base and long sides of the tin. Chop the rest.

3 Make the meatloaf lling Mix the chopped bacon and mince into the stufng with some black pepper, then press into the bacon-lined tin and bake for 40 minutes, until rm. Turn out and slice. Serve with a jacket potato and peas or salad. (To cook from frozen, defrost thoroughly then reheat at fan 160C/conventional 180C/gas 4 for 30-40 minutes, until hot through.)

theeasyway To cook from

frozen, cover with foil, bake at fan 160C/conventional 180C/ gas 4 for 1 hour 45 mins, remove foil and bake at fan 200C/ conventional 220C/gas 7 for 30 mins more, until piping hot

Turn it into
Meatloaf burgers Turn the grill to
High and line a baking tray with foil. Put 2 cooked meatloaf slices on the tray and top with 1 sliced tomato and 25g grated cheddar. Grill until the meatloaf is hot and the cheese has melted. Warm 2 halved rolls in the toaster or under the grill. Fill the rolls with the meatloaf slices and lettuce leaves. Serves 2.

BBC Easy Cook 43

ENTERTAINING MADE EASY

chocolate!
Get creative in the kitchen with some tempting chocolate desserts this Easter
Extra-special chocolate pudding
O O

Everyone loves

Serves 8 Takes 20 minutes, plus 30 mins in the oven O 61p a portion O 511 kcals, 20g fat, 11g sat. fat a portion O Not suitable for freezing 100g butter, melted, plus a little extra for greasing 200g gluten-free plain our 50g buckwheat our 140g caster sugar 50g cocoa 1 tbsp gluten-free baking powder 2 tsp xanthan gum 4 tbsp milky coffee (make in a mug) 3 large eggs 150ml milk 100g milk chocolate, broken into chunks
FOR THE SAUCE

Serve immediately with vanilla ice cream or single cream

200g light muscovado sugar 25g cocoa 1 Mix the pudding batter Grease a 2-litre baking dish and turn oven to fan 160C/conventional 180C/gas 4. Boil the kettle. Put the ours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a mixing bowl. Whisk together the coffee, eggs, butter and milk, pour onto the dry ingredients and mix until smooth. Stir in the chocolate and scrape into the baking dish. 2 Make the sauce Mix 300ml boiling water with the sugar and cocoa, then pour over the batter. Bake for 30 mins, until the surface looks rm and risen (the sauce will be underneath the sponge).
44 BBC Easy Cook

Gluten-free dessert

Chocolate, pistachio and nougat terrine

O O

Serves 10 Takes 25 minutes, plus freezing O 84p a portion O 490 kcals, 37g fat, 20g sat. fat a portion O Suitable for freezing butter, for greasing 75g caster sugar 4 medium eggs 250g dark chocolate, nely chopped 450ml double cream 140g hard nougat, chopped into cm chunks 50g pistachios, roughly chopped 1 Whisk the eggs with the sugar Butter and line a 900g loaf tin with cling lm. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then put over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool. 2 Melt the chocolate Melt the chocolate in the microwave on Low (25%), then stir and fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios. 3 Freeze the terrine Pour the mixture into the tin, smooth the surface with a spoon, then cover and freeze until rm. To serve, turn onto a serving dish, remove the cling lm and leave in the fridge for 15 mins to soften slightly.

theeasyway
The terrine can be made up and frozen to 2 weeks ahead. Bring it out of the freezer about 15 minutes before you serve it

Try this too...

Easy chocolate mousse
Put 400ml double cream in a bowl and whip until thick. Melt 150g dark chocolate in a bowl set over a pan of simmering water (dont let the bowl touch the water), allow to cool for a few seconds, then fold the melted chocolate into the cream to create a marbled mixture. Chill until firm. Scoop out balls of the chocolate cream mixture with an ice cream scoop and put onto 4 plates. Drizzle over another 60g melted dark chocolate to serve. Serves 4.

BBC Easy Cook 45

Inspired by MasterChef, back on our screens soon

Mystery meals
We love the MasterChef round called The Invention Test where contestants have to come up with a dish using a selection of set ingredients. So we chose our own set of ingredients and OUR here are the recipes the Easy Cook team came up with
Mango chicken & rice bake
OServes 4 OTakes 20 minutes, plus marinating and

INGREDIENTS WERE...

1 hour 10 mins in the oven

O2.20 a portion O753 kcals, 16g fat, 3g sat. fat a portion OSuitable for freezing

small bunch of spring onions, chopped thumb-sized piece of ginger, chopped 3 cloves of garlic 1 red chilli small handful of coriander, leaves picked and stalks roughly chopped 1 tbsp thyme leaves 2 limes (juice of 1 and 1 cut into wedges to serve) 1 tsp ground allspice 2 tbsp sunower oil 8 chicken drumsticks 300g long-grain rice 400g can kidney beans, rinsed and drained 500ml chicken stock 1 ripe mango, peeled, stoned and cut into bite-sized chunks 200g mango chutney, plus extra to serve 1 Marinate the meat Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime rind and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken and leave to marinate for at least 1 hour, or up to 1 day. 2 Start cooking Turn oven to fan 160C/conventional 180C/ gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 minutes, or until the chicken is cooked.
46 BBC Easy Cook

Butternut squash Dried gs Pumpkin seeds Kidney beans Chicken drumsticks Dried red lentils Mango
PLUS spices, herbs, eggs, rice, potatoes and onions

3 Add the mango chutney Take the tray out of the oven and remove the foil. Increase the temperature to fan 200C/ conventional 220C/gas 7. Spoon the chutney over the drumsticks and return to the oven,

uncovered, for 35-40 minutes to brown the chicken and until the rice has absorbed all the liquid. Before serving, uff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra chutney.

ENTERTAINING MADE EASY

Squash salad
OServes 4 OTakes 15 mins plus 50 mins cooking O

74p a portion

O266 kcals, 7g fat, 1g sat. fat a portion ONot suitable for freezing O

1 Roast the squash Turn oven to fan 180C/conventional 200C/ gas 6. Spread the squash over a baking sheet, drizzle over the oil and bake for 30 minutes. 2 Cook the rice and lentils Meanwhile, cook the rice and lentils in boiling water for 20 mins, adding the broccoli for the nal 4 mins. Drain, season, then stir in the cranberries, pumpkin seeds and the squash, season. Pour over the lemon juice before serving.

1 butternut squash, peeled, deseeded and diced 2 tsp olive oil 50g wild rice mix (look for a mix including either basmati or brown rice) 50g puy lentils 1 head broccoli, cut into orets 50g dried cranberries 25g pumpkin seeds juice of 1 lemon

theeasyway Make double

and use the leftovers for lunch the next day

Squash casserole with g raita

OServes 2 OReady in 45 minutes O1.11 a portion O540 kcals, 9g fat, 2g sat. fat a portion OSuitable for freezing (without raita) O

400g butternut squash, peeled, deseeded and cut into chunks 1 onion, sliced 1 tbsp olive oil 2 tsp ground cumin tsp chilli akes 400g can chopped tomatoes 100g dried red lentils 2 tsp brown sugar 2 tsp red or white wine vinegar 400g can kidney beans, drained and rinsed 2 dried gs, nely chopped 150ml pot fat-free natural yogurt small bunch parsley, chopped 1 Make the casserole Fry the squash and onion in the oil for 5-8 mins, until the onion is soft. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water, the lentils, sugar and vinegar. Bring to a simmer and cook for 10 mins, stir in the beans and cook for a few mins more, until the lentils are tender. 2 Make the raita Meanwhile, mix the gs, yogurt and parsley together. Season the stew, then serve in bowls with the g raita on the side.

The g raita makes this extra delicious

BBC Easy Cook 47

ENTERTAINING MADE EASY

horseradish sauce
If, like us, you often end up with a half-used jar of horseradish sauce in the fridge after a Sunday roast, here are some great ways to use it up
Beetroot soup
Peel and chop onion, 1 potato, 1 apple and 200g beetroot, and cook in a pan for 10 mins. Add 2 tsp creamed horseradish and 500ml veg stock, bring to the boil and simmer for 10 mins. Blend half the mixture with 1 tbsp crme fraiche, and stir back into the chunky half. Serves 2-3.

New ways with

Low-fat celeriac mash

Put 1 celeriac (about 750g), peeled and roughly chopped, in a large pan of water and bring to the boil. Cook for 15-20 mins until tender, adding 2 eating apples, peeled and roughly chopped, for the final 5 mins. Drain well and return to the pan, then mash together until smooth. Stir through 1 tbsp creamed horseradish and some seasoning. Serves 4.

Easy bread sauce

Empty 1 bread sauce mix sachet into a pan. Stir in 50ml whole milk, then add an extra 250ml whole milk and bring to the boil, stirring. Just before serving, stir through 1-2 tbsp creamed horseradish. Serves 4.

Creamy salad dressing

In a small bowl, whisk together 100ml low-fat natural yogurt, 50ml soured cream, 2 tbsp creamed horseradish, chopped spring onion, 3 tbsp mayonnaise and some seasoning, until well combined. Cover and chill until needed. Lovely with a baby leaf salad and croutons. Serves 6.

Horseradish gravy

To make the gravy for your roast bowl, mix together 2 tbsp beef, remove the meat from the tin, then put mayo with 1 tsp creamed the tin over a gentle heat on the hob and add horseradish and set aside. 1-2 tbsp flour. Stir vigorously with a wooden Put 1 bag of mixed salad leaves spoon to loosen any burnt bits, then cook in a bowl, add the steak slices and until the flour browns slightly in the fat that drizzle with the flavoured mayo. Serves 4. has dripped from the meat into the pan. Stir in 1 tbsp creamed horseradish and mix well. Add 300ml beef stock and Bloody mary roast tomatoes stir constantly until the Heat 2 tbsp olive oil in a gravy comes to the boil. frying pan and fry 300g Bubble gently until ready cherry tomatoes for 1-2 Our favourite favourite sauce to buy is to serve. (Enough for a mins over a high heat. Add 750g joint of beef.) 100ml vodka and cook for Asda Extra-Special 2 mins more. Stir in 2 finely Creamed Horseradish, 1.38. chopped sticks of celery, 1 It has a lovely tingle of Warm beef salad tbsp creamed horseradish, heat and is really Heat 1 tbsp oil in a small 100ml tomato passata creamy. And as its griddle pan, add 4 small and 1 tsp Worcestershire thicker than some steaks and fry for 1-2 mins sauce. Season. Cook in the cheaper products, on each side, until cooked to oven for 15 mins. Serve hot you can use less. your liking. Slice into strips with crusty bread. Serves 4. and set aside. In a small

Make a Mackerel pt Whizz 150g skinned flavoured butter for steak: Mix 100g butter smoked mackerel fillets with 50g crme fraiche, with 2 tbsp creamed ground black pepper, horseradish, 1 tsp 1 tbsp lemon juice and 2 tbsp creamed ground pepper and 2 horseradish. Put into a tbsp snipped chives. bowl and stir in 50g more Serves 4 crme fraiche. Serves 2.
Red pepper blinis
Slice 4 roasted red peppers (drained, from a jar) into strips and set aside. Mix 200ml soured cream, 1 tbsp creamed horseradish, and 1 tsp mixed dried herbs with the juice of lemon. Using 1 pack of 16 readymade cocktail blinis, spoon 1 tbsp of the horseradish cream onto each blini and top with the red pepper strips. Serves 4-6.

easycook

Microwave pasta sauce

Microwave 200g full-fat cream cheese for 2-3 mins on full power (100%). Stir in 2 tbsp creamed horseradish. (For a thinner sauce, stir through 2 tbsp milk.) Mix through 200g cooked, drained pasta. Serves 3-4.

48 BBC Easy Cook

GET BAKING

lemon drizzles
Instead of making the traditional loaf-shaped version, try some individual lemony cupcakes for a change

MINI

Lemon drizzle cakes

Turn oven to fan 140C/conventional 160C/ gas 3. Line a mufn tin with 12 cases. Whisk together 250g butter, 250g caster sugar, 3 eggs, 250g self-raising our, the rind of 2 lemons and the juice of 1, until just combined. Divide between the cases (they will be quite full), then bake on the middle shelf for 30 minutes, or until a skewer comes out clean. Cool for 10 minutes, then put the cakes on a cooling rack on a tray and poke holes in them with a skewer. Mix 150g caster sugar with the juice of 2 lemons and the rind of 1 lemon. Spoon the icing over the cakes, then leave to cool. Makes 12.

BBC Easy Cook 49

GET BAKING

Easter treats
Theres nothing more satisfying than serving bakes youve made yourself and these seasonal treats taste as lovely as they look
200g dark chocolate, broken into chunks and melted 125g icing sugar 36 mini chocolate eggs 1 Make the bases Turn oven to fan 130C/conventional 150C/gas 2. Line the holes of a mufn tin with 12 paper mufn cases. Put the biscuits into a food bag and bash to small crumbs with the end of a rolling pin. Tip the crumbs into a bowl, then stir in the melted butter until they are coated, and divide the mixture between the paper cases. Press the

Mini chocolate cheesecakes

O O

Makes 12 Takes 20 mins, plus 30 mins in the oven O 47p each O 409 kcals, 24g fat, 14g sat. fat each O Not suitable for freezing 14 milk chocolate digestives, nely crushed 100g butter, melted
FOR THE FILLING

mixture down into the bottom of the cases to make a rm base. 2 Make the lling Put the ricotta, eggs, vanilla and melted chocolate in a large bowl, then sift in the icing sugar and beat with an electric whisk or a wooden spoon until well combined. Spoon into the paper cases right up to the tops, then tap the tin on the worktop to get rid of any air bubbles. Bake for 30 minutes, then remove from the oven and gently push 3 mini eggs into the top of each cake. Leave to cool before serving.

500g ricotta 3 eggs, beaten 1 tsp vanilla extract

50 BBC Easy Cook

Spiced rhubarb cake

O O

Serves 12 Takes 20 mins, plus 1 hour in the oven O 28p a slice O 290 kcals, 11g fat, 7g sat. fat a slice O Not suitable for freezing 140g butter, softened, plus extra for greasing 300g self-raising our 2 tsp mixed spice 1 tsp ground ginger 100g dark muscovado sugar 250g golden syrup 1 tsp bicarbonate of soda 2 eggs, beaten 300g rhubarb, cut into short lengths icing sugar, for dusting

To brown the tops of the marzipan balls, grill on a baking tray lined with parchment for 1-2 minutes, then cool

1 Mix the cake batter Turn oven to fan 160C/conventional 180C/ gas 4 and put the kettle on. Butter and line a deep, 20cm-square cake tin. Sift the our and spices into a bowl. Beat together the butter and sugar until light and uffy in a food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water and gradually pour through the funnel of the processor. Pulse in the spiced our, then add the eggs, mixing briey. Remove the bowl from the processor and gently stir in the rhubarb. 2 Bake the cake Pour the mixture into the tin and bake for 50 mins to 1 hour, until the cake feels rm to the touch and springs back when pressed. Cool in the tin for 5 minutes, then turn out and cool on a wire rack. Dust with icing sugar.

Simnel cherry tart

O

Serves 12 O Takes 45 mins, plus chilling and 1 hour in the oven O 43p a slice O 448 kcals, 22g fat, 8g sat. fat a slice O Not suitable for freezing 75g self-raising our, plus extra for dusting 375g sweet shortcrust pastry 140g butter, softened 140g caster sugar 2 large eggs 75g ground almonds 175g mixed dried fruit 50g glac cherries, halved rind and juice of 1 orange 1 tsp mixed spice 1 tsp cinnamon 6 tbsp cherry jam 350g marzipan ( cut into small cubes, rolled into 11 balls) 50g icing sugar 25g aked toasted almonds

1 Make and bake the pastry case Roll out the pastry to a 1 coin thickness. Use to line a 20 x 30cm uted tart tin, leaving a little overhanging. Chill for 30 minutes. Turn oven to fan 180C/conventional 200C/gas 6. Line the case with baking parchment, then blind-bake for 15 mins, remove the beans and parchment, and bake for 10 mins more, until pale golden and biscuity. Leave to cool. 2 Add the lling Reduce oven to fan 150C/conventional 170C/gas 3. Cream the butter and sugar until pale. Beat in the eggs, stir in the our, almonds, dried fruit, cherries, half the rind, and the spices. Spread the jam over the tart base, then scatter over the marzipan cubes. Top with the cake mixture. Bake for 35 mins until golden. Leave to cool in the tin. 3 Decorate Mix the icing sugar with enough orange juice to make a thick, smooth icing. Drizzle over the tart, top with the marzipan balls, aked almonds and the remaining orange rind.
BBC Easy Cook 51

Lovely with cream

GET BAKING

biscuit tin
This delicious twist on millionaires shortbread has a flapjack instead of a biscuit base
Caramel flapjacks
O O

For the

Makes 12 Ready in 10 minutes, plus 45 minutes in the oven and setting time O 38p each O 492 kcals, 23g fat, 13g sat. fat each O Not suitable for freezing 200g soft brown sugar 200g butter, plus extra for greasing 2 tbsp golden syrup 350g whole oats 397g canned caramel 200g plain chocolate 1 tbsp sunower oil 1 Make the apjack base Turn oven to fan 130C/conventional 150C/ gas 2. Put the sugar, butter and golden syrup together in a pan and gently heat until the butter has melted, stirring occasionally. Take the pan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm-square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.

2 Spread over the caramel layer Leave the mixture to cool in the tin for at least 10 minutes (or ideally overnight), then spread the caramel evenly over the top. Chill until rm. 3 Add the chocolate topping Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel layer. Let the chocolate set, and then cut into 12 squares.

theeasyway
Bake the base a day ahead, if youve time, so it can rm up ready for the toppings

Perfect with a cup of coffee

52 BBC Easy Cook

67 Stores Nationwide

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From melt-in-the-mouth coconut meringue kisses to delicious mini chocolate sandwich cakes with a hint of buttery caramel, the secret is just a few drops of our new natural flavours. Perfect for adding to ice cream, icing, desserts and sauces too, there are 9 flavours to choose from and the whole range is Buy One, Get One Half Price.

Find the recipes at lakeland.co.uk/tastytreats Visit one of our 67 stores nationwide Call 015394 88100 for our inspiring free kitchenware catalogue
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BAKEWARE | COOKWARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STORAGE | AROUND THE HOME

Something savoury
Both these bakes freeze well, so its worth making an extra batch to save for another time
Perfect for a lunchbox
Leek, cheese and potato pasties
O O

Makes 6 Takes 40 minutes, plus 45 minutes in the oven O 53p each O 541 kcals, 34g fat, 13g sat. fat each O Suitable for freezing 2 small potatoes (about 300g), cut into 1cm cubes knob of butter 2 small leeks (tough outer leaves removed, split in half lengthways and nely sliced) 3 thyme sprigs, leaves chopped 1 tbsp dijon mustard 2 tbsp double cream
54 BBC Easy Cook

our, for dusting 500g block shortcrust pastry 140g caerphilly cheese, cut into small chunks 1 egg, beaten 1 Cook the potatoes Boil the potatoes in salted water for 5-8 mins until tender, but still holding their shape. 2 Cook the leeks Meanwhile, melt the butter in a large pan. Add the leeks and thyme and soften for 10-12 mins. Drain the potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.

3 Make the pasties Turn oven to fan 160C/conventional 180C/ gas 4. On a oured surface, roll out the pastry to the thickness of a 1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mixture onto the centre of each pastry circle. Brush around the edges with a little egg, then bring the edges together and crimp with your ngers to seal. 4 Bake Put the pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 minutes, until golden brown. Serve warm or leave to cool.

GET BAKING
Sage and garlic breadsticks
O O

Makes about 70 Takes 30 minutes, plus rising and proving and 20 minutes in the oven O 4p each O 48 kcals, 1g fat, 0g sat. fat each O Suitable for freezing
FOR THE STARTER DOUGH

250g strong white our x 7g sachet dried yeast 250ml warm (not boiled) water
FOR THE BREADSTICK DOUGH

worktop and adding a little our if needed, knead the dough until it is smooth and very elastic (about 10 minutes). Its ready when you can stretch a piece of dough and it feels a bit like bubblegum. Put into an oiled bowl, cover with oiled cling lm, and leave in a warm place until doubled in size (about 1 hour). Once the dough has risen, knock out the air and knead the garlic and sage into the dough. 4 Shape the breadsticks Shape the dough into two rectangles, 30 x 20cm and about 1.5cm thick. Cover with

a tea towel and leave to rest for 10 mins. Lightly oil 2 baking sheets and sprinkle with polenta. Quarter the dough rectangle into 4 rectangles, then cut each rectangle lengthways into 8-10 strips. Stretch each strip until it is 25cm long. Put the strips, 1cm apart, on the baking sheets. Turn oven to fan 180C/conventional 200C/gas 6. 5 Bake Brush the dough strips with the egg glaze and bake for 15-20 minutes until crisp. Transfer the breadsticks onto a wire rack, then leave to cool.

300ml water, warm (not boiled) water x 7g sachet dried yeast 500g strong white our, plus more to knead 2 tsp ne sea salt 4 tbsp olive oil, plus more for the baking sheet
FOR THE BREADSTICKS

theeasyway
Serve with olives and a selection of cold meats as a snack, or as a starter if youre having friends over for a meal

4 cloves of garlic, nely chopped 20 sage leaves, nely chopped 4 tbsp ne polenta 2 egg yolks and 2 tbsp water, beaten together, to glaze 1 Make the starter dough The night before, mix the our and yeast in a large bowl, then make a well in the centre. Add the water, then mix to a slack, pancake batter-like dough. Cover with cling lm, and leave at room temperature overnight (8-12 hours). It will rise, then fall. 2 Make the breadstick dough The next day, put the water for the breadstick dough in a jug or bowl and stir in the yeast. Mix well, and then add it to the starter dough. Stir and squeeze it into the starter dough with your ngers. Work in half the our to make very sticky dough, then knead with your hands for 5 mins, until it feels stretched and elastic. Cover the bowl with cling lm and leave the dough to rise in a warm place (an airing cupboard is ideal for this) for about 2 hours, until risen and bubbly. 3 Knead the dough Add the salt and oil to the bowl, and gradually work in the rest of the our to make a soft, sticky dough. Tip it onto a well-oured surface, then, using a palette knife to help release the dough from the

BBC Easy Cook 55

afternoon tea
Tea, cakes and dainty sandwiches these ultimate afternoon tea-time recipes will make everyone smile and theyre easy to put together
Carrot & raisin sandwiches
O

Make an
1 Hard boil the eggs Put the eggs in a pan of cold water, bring to a gentle boil and cook for 8 minutes. Once cooked, plunge the eggs into cold water for 1 minute. Drain, then cover with more cold water to prevent them from over-cooking. Leave to cool, then peel and nely chop. 2 Make the sandwiches Mix the eggs with the mayonnaise and some seasoning. Spread the bread with butter and then spread over the egg mayo. Cut into ngers, stack on a plate and scatter with cress (if using).

Serves 8 O Ready in 10 minutes O 11p a portion O 97 kcals, 3g fat, 0g sat. fat a portion O Not suitable for freezing
O

1 Make the pastry Mix the oil, our and 100ml warm water to form a dough. Knead briey and rest for 30 mins. 2 Cook the potato mixture Fry the onions, garlic, ginger and chilli in 2 tbsp oil for 1 min, add the potatoes and cook over a low heat, stirring often, until the potatoes are cooked add a little water if they stick. Add the peas or beans and cook until tender. Stir in the coriander, season and cool. 3 Make the samosas Turn oven to fan 180C/conventional 200C/ gas 6. Divide the dough into 8 balls. Roll each into a thin circle and then halve to make 2 semi-circles. Brush a little water along the straight edge of each semi-circle. Bring the 2 corners together and seal along the straight edge to form into a cone. Fill the cones with the potato mixture and pinch the tops closed, sealing again with water. Brush the samosas with the remaining oil on all sides. Put on a baking sheet and bake for 20 minutes, or until the pastry is crisp. Serve with mango chutney.

1 large carrot, peeled and grated 30g raisins 1 tbsp olive oil 1 tbsp chopped mint tbsp white wine vinegar 6 slices brown bread 3 tbsp houmous

Bring back the oldfashioned tradition and enjoy with family and friends

1 Make the lling In a small bowl, mix together the carrot, raisins, oil, vinegar and mint and set aside. 2 Assemble Spread half the bread with the houmous. Top with the lling and the remaining bread. Cut into triangles to serve.

Spiced potato samosas

O O

Serves 8 Takes 30 minutes, plus 20 minutes in the oven and resting time O 32p each O 243 kcals, 9g fat, 1g sat. fat each O Suitable for freezing
O

Egg sandwiches
O

How to get ahead

O

Serves 8 O Ready in 15 minutes O 15p a portion O 116 kcals, 8g fat, 3g sat. fat a portion O Not suitable for freezing
O

3 eggs 1-2 tbsp mayonnaise 6 slices white bread 2 tbsp softened butter handful of cress for serving (optional)
56 BBC Easy Cook

2 tbsp oil 225g plain our 2 small onions, chopped 2 cloves of garlic, chopped 4cm-piece fresh ginger, grated 2 green chillies, deseeded and diced 4 tbsp oil 3 large potatoes, cut into small cubes 100g frozen peas or nely sliced green beans small bunch of coriander, leaves chopped mango chutney, to serve

You can make the fillings for the sandwiches up to a day ahead. Leave in bowls covered with cling film in the fridge until ready to use. O Assemble the samosas a few hours ahead brush with oil, then cover until ready to bake. Or bake them in advance and then freeze for up to 3 months. O Bake the cakes and make the icing up to a day ahead, then assemble up to an hour before serving.

GET BAKING
Little coffee cakes
O

Makes 18 O Takes 30 minutes, plus 17 minutes in the oven O 21p each O 268 kcals, 17g fat, 11g sat. fat each O Suitable for freezing (un-iced cakes) 140g caster sugar 140g butter, softened 3 large eggs 140g self-raising our 2 tbsp strong instant coffee, mixed with 1 tbsp water
TO DECORATE

1 Mix the cake batter Turn oven to fan 150C/conventional 170C/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp our at the same time. Beat in the rest of the our along with the coffee mixture. Spoon the mixture into the cake cases and bake for 17 minutes, swapping the trays after 12 minutes. Cool on a wire rack. 2 Make the icing Beat the butter until pale, then gradually beat in the icing sugar, the coffee mixture and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with the coffee beans, if you like.

Turn the page for our step-by-step Battenberg Cake to add to your tea table

200g butter, softened 200g icing sugar 2 tsp strong instant coffee, mixed with 1 tbsp water 50g plain chocolate, melted a few chocolate-coated coffee beans, to decorate (optional)

theeasyway
Arrange the sandwiches, samosas and cakes on a tiered cake stand for maximum impact

BBC Easy Cook 57

easycook
cookery school
NEW TECHNIQUES TO LEARN

How to make
This pretty cake is surprisingly easy to make and tastes so much better than shop-bought. Simply follow our step-bystep instructions, and youll have a showstopping cake

Making two cakes is the easiest way to achieve a traditional two-tone battenberg effect

a battenberg cake
Battenberg cake
O Makes 2 cakes (each cake cuts into 10 slices) O Takes 1 hour 30 mins, plus 1 hour in the oven and cooling time O 43p a slice O 524 kcals, 25g fat, 10g sat. fat a slice O Suitable for freezing

First make the avoured sponges

The almond sponge
Turn oven to fan 160C/conventional 180C/gas 4 and line the base and sides of a 20cm-square tin with baking parchment. For the almond sponge, put 175g very soft butter, 175g caster sugar, 140g self-raising flour, 50g ground almonds, tsp baking powder, 3 eggs, tsp vanilla extract and tsp almond extract in a bowl. Beat with an electric whisk until smooth. Scrape the mixture into the tin, spreading to the corners, and bake for 25-30 mins until cooked. Cool in the tin for 10 minutes, then transfer to a wire rack.

The pink sponge Line a second tin.

Put 175g very soft butter, 175g caster sugar, 140g self-raising flour, 50g ground almonds, tsp baking powder, 3 eggs and tsp vanilla extract in a bowl. Beat with an electric whisk until smooth. Fold in tsp pink food colouring paste or gel (see tips, right), then scrape into the second tin. Bake and cool as before.

58 BBC Easy Cook

COOKERY SCHOOL
TIPS FOR SUCCESS
KEEPING THE COLOUR
If you use a natural liquid food colouring, the colour will fade dramatically when cooked. (Using 1 tsp natural pink colouring will give a beige colour, so use pink food gel if you want it to stay really pink.)

KEEP IT COOL
Make sure you keep the marzipan cool, or it will become too pliable and sticky. If you think its becoming too warm, put it in the fridge for 5 mins to cool it down.

STEP 1 Slice up the rst cake

Heat 200g apricot jam in a pan until runny, sieve into a bowl. Neatly trim the sides of the sponge. Measure the height of the sponge, then use a ruler to help you cut 4 slices each the same width as the sponge height. Repeat with the pink cake. Youll need 4 equal lengths each of almond and pink sponge, two of each colour for each cake.

STEP 2 Assemble the rst cake

Roll out one of two 500g white marzipan blocks (dust surface with icing sugar) to a rectangle 22cm wide, and 0.5cm thick. Brush with apricot jam, then put 1 pink and 1 almond slice side by side at one end, brushing jam in between to stick them, and leaving 4cm clear marzipan at the end. Brush the top with jam and top with 2 more slices, alternating colours to give a chequerboard effect.

BAKE IT DIFFERENT
For an orange and lemon version, swap the almond extract for the rind of 2 lemons and 1 tbsp lemon juice in the first sponge. Swap pink colouring for the rind of 1 orange and 1 tbsp orange juice in second sponge (add orange food colouring too, if you like). Use lemon curd instead of apricot jam.

LEFTOVERS
Dont throw away the leftover sponge use it to make a Quick Trifle instead. Divide about 150g leftover sponge between bowls. In a pan, bring 250g frozen raspberries to the boil with 1 tbsp caster sugar and a little water. Simmer for about 5 minutes, until the fruit is soft. Spoon the fruit over the sponges with some of the syrup. Top each dish with 4 tbsp canned custard. Plus extra defrosted raspberries if you like. Serves 2.
BBC Easy Cook 59

STEP 3 Top the cake with the marzipan and neaten the edges
Trim the marzipan to the length of the cakes. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the rst side. Trim the opposite side to match the size of fold.

STEP 4 Finish decorating and assemble the second cake

Crimp the edges using ngers and thumb (or just press with prongs of a fork). If you like, mark the 10 slices using the prongs of a fork. Assemble the second cake in the same way, using the remaining 2 lengths each of almond and pink sponge. Keep in an airtight tin, wrapped in cling lm for up to 3 days, or freeze one if you prefer.

All adv a tickets nce include a seat i n the Supert heatre

Seasonal food + drink

Celebrities

Baking experts

Fantastic shopping

Save 20%* the icing on the cake!

NEC Birmingham, 12 15 June 2014
Kick start your summer with a pick of seasonal produce, top chefs, live demos and fantastic shopping. This year see the BBC Good Food Bakes & Cakes Village, devoted to all things baking!

Easy Cook readers save 20%* on tickets

NEC Birmingham 12 -15 June

Book now quote EC20 by 30 April 2014 bbcgoodfoodshow.com | 0844 581 1339
Follow us on:

*20% off valid on Adult and Over 65s Standard Entry tickets (excluding VIP). Prices include all admin and transactional fees. Not valid with any other offer. Standard theatre seat included with all advance tickets, subject to availability. Upgrade to Gold seat for 2. Not all celebrities appear on all days, check the website for details. Information correct at time of going to print. The GoodFood word mark and logo are trademarks of BBC Worldwide Limited. Copyright BBC Worldwide Limited.

COOKS EXTRAS

COST CONSCIOUS
The best gadgets
Saucepans

KITCHEN

PART 2: Money-saving gadgets

This month, we look at how investing in the right kit can save you money in the long run

Cheap pans are a false economy because theyre usually made of stainless steel which doesnt conduct heat very well on its own, so the pans take ages to heat up and waste electricity. A better option is to go for stainless steel pans sandwiched with an aluminium layer (which gets hot quickly). This is a really good set: Elegant Living stainless steel saucepan set, 3-piece 40, Asda

Cooking a casserole in a slow cooker uses about two-thirds less energy compared to using an oven

Meat mincer
Mincing your own meat means you know its good quality and it can be cheaper if you use a lot of mince. This model comes with coarse and fine discs, it has a suction base that locks to your worktop and it feels sturdy too. Meat Mincer, 29.99, Lakeland

Slow cooker chicken casserole

Heat 1 tbsp olive oil in a pan (or use your slow cooker's browning function, if it has one.) Brown 6 bone-in chicken thighs for about 10-12 mins, or until golden, remove and set aside. Tip in 12 rashers of chopped streaky bacon and 200g peeled shallots, and cook for 10 mins, until browned. Tip the chicken and bacon into the slow cooker with 350g baby new potatoes, 200ml white wine and 500ml hot chicken stock. Simmer on High for 4-6 hours, or until the chicken is tender. For a thicker sauce, strain the liquid into a pan and boil until thickened. Add a squeeze of lemon and 1 tbsp chopped tarragon. Serves 6. TOP TIPS FOR SLOW COOKING OA little Marmite will add colour to stews as slow-cooked food can be quite pale. O Liquid doesn't evaporate in a slow cooker and it doesn't thicken either so boil it separately at the end, as in our recipe, or roll the meat in a little flour before adding it. O Don't open the lid before the end!

Handheld blender
Soups are a brilliant way of using up all those almost-out-ofdate carrots and potatoes. But if you hate the thought of having to wash up the food processor, a handheld blender is a good option. This model doesnt have any fancy features, but its tough enough to make soups and its a great price. Value HB07 hand blender, 6.50, Tesco

Slow cookers
They use a small amount of energy and are therefore more economical than using the oven or the hob when youre making a recipe that needs long, low-temperature cooking. This model has three settings, ranging from all-day cooking to just a few hours. Its great value and has a removable pan. Judge 3.5-litre Slow Cooker, 29.95, www.hartsofstur.com

How to save even more energy

ODont

Plastic containers
For storage, theyre more economical than foil and cling film as they can be re-used. This set is big enough to store one or two portions of leftovers of batch-cooked meals, and is dishwasher, microwave and freezer-proof. Value 1.75l storage containers, set of 4, 5, John Lewis

overfill your fridge as it will be harder for the cool air to circulate. Don't leave the door open longer than necessary as it causes the temperature to rise and your fridge then needs more power to lower it again. OUse water economically look for dishwashers that use

less than 12 litres per cycle. the hob, turn off the ring a few minutes early when boiling foods such as potatoes, as the hot water will continue to cook the food. OUse the minimum amount of water when boiling veg and when filling a kettle.
OOn

BBC Easy Cook 61

EASY OFFERS

food processor & attachments ONL Incredible value, this fantastic food processor comes with all 74 Y Exclusive
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Creating delicious meals and drinks is easy with this 800W food processor from Cooks Professional. It comes with a selection of attachments for chopping, kneading, slicing and shredding, and it also includes a 1.2 litre blending jug for making tasty smoothies or soups, a juicer, a spatula, a whisk and a milling attachment for grinding herbs, nuts and coffee. FANTASTIC VALUE AT ONLY 74.99 (plus 3.95 P&P) RRP 149.99 YOU SAVE 75

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62 BBC Easy Cook

John Torode

Donal Skehan

Maria Elia

Gerard Baker

James Martin

TV cooks
14 great ideas from your favourite chefs

Easy recipes
clever tips, shortcuts and ideas

Fruity almond sponge, page 70

BBC Easy Cook 63

TV COOKS

Dishes at my restaurant are based around clever flavour combinations and with a bit of prep, you can make them at home too
Beetroot and mozzarella salad
O O

John Torode
FOR THE DRESSING

John is a judge on MasterChef

Serves 6 Takes 20 mins, plus 50 mins in the oven O 1.27 a portion O 216 kcals, 17g fat, 6g sat. fat a portion O Not suitable for freezing 4 medium beetroots 4 cloves of garlic, squashed 2 thyme sprigs 4 tsp olive oil 2 balls mozzarella 8 anchovies 100g watercress

3 tbsp olive oil 4 tsp maple syrup 2 tsp sherry vinegar 2 tbsp grapefruit juice 2 tsp lemon juice a small knob of ginger, grated a pinch of allspice 1 Roast the beetroot Turn oven to fan 160C/conventional 180C/ gas 4. Wash the beetroots, but leave the root and tops on. Set aside the smaller leaves. Wrap each beetroot in its own foil parcel with of

the garlic and thyme, 1 tsp olive oil and 1 tbsp water. Cook on a baking tray for 50 mins, until soft. Remove from the oven and leave to cool. 2 Make the dressing Meanwhile, whisk together the ingredients for the dressing and set to one side. 3 Make up the salad Unwrap and peel the beetroots. Cut each into 6 or 8 wedges and toss with the dressing. Tear the mozzarella into pieces and arrange with the beetroots and anchovies on 6 plates. Scatter over the watercress and beetroot leaves.

64 BBC Easy Cook

Chocolate tart with honeycomb

O O

Make the honeycomb up to two days ahead if you prefer and store in an airtight container. The tart can be made the night before and chilled

Cuts into 12 slices Takes 30 minutes, plus 40 minutes cooking, and chilling and setting time O 54p a portion O 497 kcals, 31g fat, 16g sat. fat a portion O Suitable for freezing (tart only) 375g ready-rolled sweet dessert pastry crme fraiche, to serve
FOR THE HONEYCOMB

2 Line the tart tin with the pastry Line a 23cm-round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 minutes. 3 Bake the pastry case Turn oven to fan 180C/conventional 200C/ gas 6. Line the pastry case with baking parchment, ll with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment and bake for another 5-7 mins, until golden. Remove from the oven and turn it down to fan 120C/conventional 140C/gas 1. 4 Make the lling Put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt, and mix well to combine. 5 Bake the tart Carefully pour the mixture into the tart case, put the tart into the oven then switch off the oven. After 20 minutes, remove and chill for at least 2 hours to set. Serve the tart in slices, scattered with crumbled honeycomb, and with crme fraiche on the side.

butter, for greasing the baking tray 4 tbsp golden syrup 200g caster sugar 1 tbsp bicarbonate of soda
FOR THE FILLING

300g dark chocolate, nely chopped 300ml double cream 3 large eggs 1 Make the honeycomb Butter a large baking tray and line with baking parchment. In a large pan, heat the golden syrup and sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad: the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set.

BBC Easy Cook 65

TV COOKS

Junior MasterChefs

Donal Skehan
On my first visit to Bangkok, this was the dish we tucked into after wandering the street markets. The toasted rice adds both texture and a smoky, nutty flavour
Griddled beef and mint salad with toasted rice and peanuts
O O

Donal is a judge on Junior MasterChef

Serves 4 Takes 20 minutes, plus 10 minutes cooking time O 2.97 a portion O 372 kcals,18g fat, 5g sat. fat a portion O Not suitable for freezing 75g basmati rice 2 x 200g sirloin steaks, each 2.5cm thick olive oil 1 red chilli, deseeded and nely sliced 4 shallots, peeled and nely sliced 1 lemongrass stalk, very nely sliced

1 large cucumber, peeled into thin ribbons 1 baby pak choi, nely sliced 100g sugar snap peas, nely sliced large handful of mint leaves 75g salted peanuts, roughly chopped
FOR THE DRESSING

heat and cook until it is toasted and a light golden brown colour. Put the hot rice into a pestle and mortar and bash until you have a rough powder. 2 Make the dressing In a large mixing bowl, prepare the dressing by whisking together the sugar and lime juice until the sugar has dissolved. Add the fish sauce, whisk through and set aside. 3 Fry the steaks Put a large griddle pan (or frying pan) over a high heat and massage the steaks with a little oil. Cook the steaks for 3-4 minutes on either side for medium rare. Remove from the pan and put on a plate under foil to rest for 5 minutes. 4 Add the veg to the dressing Add the chilli, shallots, lemongrass, cucumber, pak choi, sugar snap peas and half the mint leaves to the dressing and mix through. 5 Serve Slice the steaks thinly, add them to the bowl and mix with half the toasted rice and half the peanuts, together with the remaining meat juices. Tip onto a large serving dish. Garnish with the remaining rice, peanuts and mint leaves.

1 tsp caster sugar grated rind and juice of 1 lime 3 tbsp Thai sh sauce 1 Toast the rice Put the dry rice in a pan over a medium-high

theeasyway
Slice the shallots lengthwise theyll look more attractive

Try this too

Zingy chutney Whizz 10g mint leaves, 1 tsp caster sugar and 150g low-fat natural yogurt with some black pepper until well blended. Add a squeeze of lemon juice before serving. Serve as a dip or as an accompaniment to a curry.

This recipe is adapted from Home Cooked by Donal Skehan, 18.99, HarperCollins

66 BBC Easy Cook

Chorizo adds a wonderful warmth and subtle heat to this great chicken stew. I use plum tomatoes here as they have a much better avour than chopped tomatoes, says Donal

Chorizo chicken bean stew

O O

Serves 6 Takes 20 minutes, plus 1 hour cooking O 1.24 a portion O 534 kcals, 30g fat, 9g sat. fat a portion O Not suitable for freezing 1 tbsp olive oil 150g cooking chorizo sausage, cut into chunky discs 6 chicken legs 1 large red onion, peeled and nely chopped 3 cloves of garlic, peeled and nely chopped 150ml red wine 2 x 400g cans of plum tomatoes 500ml chicken stock 1 x 400g can of cannellini beans, drained and rinsed

at-leaf parsley, to garnish crusty bread, to serve 1 Fry the chorizo Heat the oil in a large, flameproof casserole over a high heat. Add the chorizo and fry until it is sizzling and red. Remove the chorizo from the pan with a slotted spoon, leaving the red oils behind. 2 Brown the chicken Season the chicken legs with sea salt and ground black pepper and add them to the pan in batches, browning until they have a good colour on all sides. Set aside with the chorizo. 3 Soften the tomatoes Fry the onion and garlic for 5 minutes, until the onions have softened. Pour in the red wine

and add the canned tomatoes. Using a potato masher or the back of a fork, roughly mash the tomatoes, then pour in the stock and bring the liquid to a steady boil. 4 Simmer the chicken Return the chicken legs and chorizo to the stew. Bring back to the boil, cover with a lid and simmer for about 1 hour, until the chicken is cooked all the way through. 5 Add the beans About 5 minutes before you want to serve the dish, stir through the cannellini beans and once they are warm, serve generous portions of the stew in deep, warmed dishes. Garnish with a little flat-leaf parsley and dig in with lots of crusty bread on the table to mop up all the delicious juices.

BBC Easy Cook 67

TV COOKS

Saturday Kitchens

Maria Elia
These recipes may sound exotic, but they really are so simple to prepare just the thing for a relaxed but special meal together, says Maria
Chermoula-marinated mackerel
O

Maria is a guest chef on Saturday Kitchen

Avocado salad
O O

Serves 2 O Takes 25 mins, plus 10 mins in the oven and chilling time O 1.55 a portion O 698 kcals, 58g fat, 10g sat. fat a portion O Not suitable for freezing 2 whole mackerel, scaled, gutted and cleaned olive oil, for brushing lemon wedges, to serve
FOR THE FILLING

tsp paprika pinch of chilli powder 2 tbsp lemon juice 50g coriander, roughly chopped 3 tbsp light olive oil 1 Prepare the mackerel Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hours. 2 Make the chermoula Turn oven to fan 160C/conventional 180C/ gas 4. Whizz the garlic, spices, lemon juice, coriander and a pinch of sea salt, drizzling in the olive oil as you blend. 3 Cook the sh Brush the fish with oil on both sides, then sear on a hot griddle or frying pan for 2 mins on each side. Transfer to an oven tray and bake for 10 mins, or until cooked. Drizzle with the chermoula and serve with lemon wedges and the remaining chermoula on the side.

Serves 2 Ready in 10 minutes O 1.40 a portion O 262 kcals, 25g fat, 3g sat. fat a portion O Not suitable for freezing
O

1 clove of garlic, roughly chopped 2 tsp fennel seeds tsp ground ginger tsp ground cinnamon tsp saffron 1 red chilli, roughly chopped (include the seeds if you like it hot) 1 tbsp olive oil
FOR THE CHERMOULA

4 cos lettuce leaves, chopped 6 cherry tomatoes, halved 2 radishes, nely sliced 2 spring onions, nely sliced 50g cucumber, cut into small cubes 25g at-leaf parsley leaves, chopped 25g mint leaves, coarsely chopped 1 avocado, chopped into chunky pieces tbsp sumac
FOR THE DRESSING

clove of garlic, crushed 1 tbsp lemon juice 2 tbsp olive oil 1 Make the dressing Mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside. 2 Mix the salad Combine the salad ingredients in a bowl, season and toss with the dressing just before serving.

2 cloves of garlic 1 tsp ground cumin

Lemon couscous
O O

Serves 2 Takes 15 minutes O 67p a portion O 304 kcals, 16g fat, 7g sat. fat a portion O Not suitable for freezing
O

2 tbsp chopped coriander pinch of ground cumin 1 red chilli, nely chopped 85g tinned chickpeas, drained 1 small carrot, grated 1 Make the salad Put the couscous in a bowl with the butter. Pour over 100ml boiling water, and cover with cling film and leave for 4 mins. Remove the cling film and fluff the couscous with a fork, stir in the remaining ingredients then season.

Crisp zatar bread

Split 2 pitta breads through the middle into 4 rounds. Brush with olive oil and sprinkle with 2 tbsp zatar spice mix (sometimes called zaatar). Toast until crisp. Serves 2.

100g couscous 25g butter 50g black olives, pitted rind of 1 lemon

68 BBC Easy Cook

Sumac is a powdered lemony-flavoured spice from the Middle East. Youll find it with the spices in the supermarket

BBC Easy Cook 69

TV COOKS

The Food Programmes

The Banbury cakes, pictured on the right, make great afternoon tea cakes. The spice and orange flavours go well with a cup of Earl Grey tea
Fruity almond sponge
O O

Gerard Baker
Food historian Gerard is a regular contributor to the Food Programme

Serves 4 Takes 25 minutes, plus 20 minutes in the oven O 1.22 a slice O 501 kcals, 25g fat, 14g sat. fat a slice O Not suitable for freezing
FOR THE CHERRY BASE

500g sweet cherries, stoned (defrosted, if frozen) 1 tsp lemon juice rind of orange 85g sugar
FOR THE SPONGE TOPPING

2 large eggs 3 tbsp caster sugar tsp almond or vanilla extract 1 tsp orange ower water 75ml double cream 3 tbsp plain our icing sugar, for dusting 1 Warm the cherries Heat a large frying pan, then add the cherries, lemon juice, orange rind and sugar and cook for 4-5 mins until the cherries are tender and the juices are syrupy. Transfer the cherries to the base of a 20-22cm diameter ceramic pie dish. Chill until hour before you want to eat. 2 Make the sponge topping Heat oven to fan 160C/conventional 180C/ gas 4. Whisk the eggs and sugar in a large bowl and beat until light and foamy. Add the extract and orange ower water as you whisk. When the mixture is very light and airy, whisk in the cream. Finally, sieve in the our and a pinch of salt. Carefully fold them into the egg mixture with a large metal spoon, until the mixture is smooth and there are no lumps.

3 Add the sponge to the fruit Pour the sponge mixture over the cherries and use the back of a spoon to cover evenly. Bake for 20 minutes, until well risen and browned. 4 Cool slightly before serving Remove the pudding from the oven, let it cool for 10 mins, then dust with icing sugar. Serve with Pistachio Cream (see recipe, right).

Gerard likes to serve the sponge with Pistachio Cream: Stir 15g chopped pistachios into 100ml crme fraiche and spoon into a dish to serve with the pudding

70 BBC Easy Cook

Banbury cakes
O

Makes 10 O Takes 30 minutes, plus 30 minutes in the oven O 28p each O 294 kcals, 19g fat, 10g sat. fat each O Suitable for freezing (unbaked) 50g unsalted butter, softened 1 tbsp honey tsp freshly grated nutmeg tsp ground cinnamon 100g currants 50g candied orange peel plain our, for dusting 500g all-butter puff pastry 1 egg white, beaten 1-2 tbsp granulated sugar

1 Make the lling Cream the butter and honey together with the spices. Stir in the currants and the candied peel. On a lightly oured surface, roll out the pastry to the thickness of a 1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the lling between the circles. 2 Assemble and bake Bring up the edges of the pastry to enclose the lling and crimp the edges together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the lling. Turn oven to fan 160C/conventional 180C/gas 4. Put the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins, until cooked and crispy.

BBC Easy Cook 71

TV COOKS

Saturday Kitchens

James Martin
The secret to a good-looking hot cross bun is making your flour paste nice and thick so that the crosses really stand out against the golden buns, says James
72 BBC Easy Cook James is the regular presenter of Saturday Kitchen

Hot cross buns

O O

Makes 12 Takes 45 minutes, plus rising and proving and 15 minutes in the oven O 17p each O 242 kcals, 6g fat, 3g sat. fat each O Suitable for freezing
FOR THE DOUGH

450g strong white our, plus extra for dusting 2 x 7g sachets easy-blend yeast 50g caster sugar 150ml warm milk 1 egg, beaten 50g unsalted butter, melted, plus extra for greasing oil, for greasing 1 tsp ground cinnamon tsp mixed spice tsp grated nutmeg 100g currants
TO DECORATE

4 tbsp plain our 2 tbsp granulated sugar 1 Mix the dough Put the our, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough start with a wooden spoon and nish with your hands. If the dough is too dry, add a little more warm water; if its too wet, add a little more our. 2 Knead Knead in the bowl or on a oured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size this will take about 1 hour depending on how warm the room is.

Whole cherries taste great but tend to sink to the bottom of the cake, so if you prefer them to be scattered through, its best to quarter or chop them

into a smooth round and put on a baking sheet greased with butter, leaving some room between each bun for it to rise. 4 Prove the dough Use a small knife to score a cross on the top of each bun, cover with the damp tea towel again and leave in a warm place for 20 mins, until almost doubled in size again. Turn oven to fan 180C/conventional 200C/gas 6.

Cherry cake
O O

Serves 8 Takes 25 mins, plus 1 hour 15 mins in the oven O 67p a slice O 585 kcals, 32g fat, 15g sat. fat a slice O Suitable for freezing 200g butter, softened 200g caster sugar 4 eggs tsp almond extract 175g self-raising our 85g ground almonds tsp baking powder 300g glac cherries 100ml milk 2 tbsp aked almonds 1 Make the cake Turn oven to fan 140C/conventional 160C/ gas 3. Line a 20cm-deep cake tin. Beat the butter and sugar until uffy, beat in the eggs. Fold in the remaining ingredients apart from the aked almonds. Scrape into the tin, scatter over the aked almonds, and bake for 1 hour1 hour 15 mins. Cool in the tin before serving.

The buns are cooked when theyre a lovely golden colour and they sound hollow when tapped underneath

3 Shape the buns Tip the risen dough onto a lightly oured surface. Knead for a few seconds, then divide into 12 even portions. Shape each portion

5 Add the crosses Just before baking, mix the plain our with just enough water to make a thick paste. Spoon into a piping bag (or into a plastic food bag just snip off the corner) and pipe a white cross into the crosses scored in step 4. Bake for 12-15 minutes, until golden. While warm, melt the granulated sugar with 1 tbsp water in a pan, and brush over the buns.

BBC Easy Cook 73

COOKS EXTRAS

Use up your

leftovers
If you have ingredients left over from the recipes in this issue of BBC Easy Cook, here are some great ways to use them up
MARMALADE from Bun and butter pudding, page 36
Marmalade chicken In a pan, fry 2 cloves of
garlic in 1 tbsp olive oil, until soft. Add 4 chicken breasts, season, and cook for 8 mins on each side, or until cooked. Mix 4 tbsp marmalade with 1 tbsp fresh thyme leaves and 200ml chicken stock. Remove the chicken to a plate and keep warm. Pour the marmalade mixture into the pan and boil until saucy. Return the chicken to the pan, stir and serve with mash and peas. Serves 4. Sausage supper Turn oven to fan 180C/ conventional 200C/gas 6. Roast 750g halved new potatoes, drizzled with olive oil for 10 mins. Add 8 sausages and roast for 15 mins, turning halfway. In a pan, heat 3 tbsp marmalade, 2 tbsp wholegrain mustard and 150ml sweet cider, stirring. Pour the sauce over the sausages and toss. Return to the oven and cook for 10 mins more, until golden and sticky. Serves 4.

GREEN OLIVES from Moroccan chicken and sweet potato mash, page 18
Green salad with olive dressing Whisk 2 tbsp olive oil with 2 tbsp red wine vinegar and 2 tsp caster sugar, then stir in 50g green olives, finely chopped, and 1 small red onion, finely chopped. Season. Tip a bag of mixed green salad leaves into a bowl and drizzle over the dressing. Toss to coat. Serves 6.

TARRAGON from Chicken and bacon salad, page 15

Mushroom and tarragon pt Heat
50g butter in a pan. Add 2 chopped shallots, 1 finely chopped leek, and 2 crushed cloves of garlic and fry gently for 7 mins, until soft. Increase the heat, add 100g each finely chopped chestnut and shiitake mushrooms and cook for 10 mins. Stir in 2 tsp wholegrain mustard and 2 tbsp crme fraiche and season. Cook for 2 mins, then stir in 3 tbsp chopped tarragon. Serve with toast. Serves 4. Tarragon and mustard mayonnaise Put 1 egg yolk and 1 tbsp dijon mustard in a bowl. With a hand whisk, whisk the mixture while gradually adding 150ml olive oil (not extra-virgin). When all the oil has been added, season, add a squeeze of lemon juice and stir in bunch chopped tarragon. Serves 8-10.

74 BBC Easy Cook

DRIED APRICOTS from Herby apricot quinoa, page 25

Apricot jam Put 250 whole dried apricots, chopped, in a large pan, add litre water, cover and soak overnight. The next day, put the apricots and water in a pan on the hob, add the juice of 1 lemons and bring to the boil. Reduce the heat, simmer for 30 mins, or until tender. Remove from the heat and add kg jam sugar, stirring until dissolved. Return to the heat and boil rapidly for 20 mins, or until setting point is reached. Cool for a few minutes, then pour the jam carefully into hot sterilised jars and seal. Makes 2 x 300g jars. Apricot compote Put 140 dried apricots into a pan with tsp cinnamon and 300ml apple juice. Simmer for 5 mins, until syrupy. Leave to cool. Divide 200g Greek yogurt between bowls, top with the compote and 100g granola. Serves 4.

theeasyway
Olives are high in healthy monounsatured fats and a range of antioxidants
Pesto and olive-crusted sh Heat oven to fan 180C/conventional 200C/gas 6. Mix together 2 tbsp green pesto, the finely grated rind of 1 lemon, and 10 green olives, pitted and roughly chopped, then stir in 85g fresh breadcrumbs. Put 4 sustainable white fish fillets on a baking tray, skin-side down, then press the crumbs over each. Bake for 10-12 mins, until cooked through and the crust is crisp and brown. Serves 4.

READY-TO-COOK PUY LENTILS from Cajun chicken quinoa, page 8

Puy lentil, spiced roast carrot & feta salad
Heat oven to fan 180C/conventional 200C/gas 6. In a roasting tin, toss tbsp olive oil, tbsp cumin seeds, 250g carrots, cut into batons, and seasoning. Roast for 25 mins. Stir in tsp clear honey and roast for 5 mins more. Meanwhile, gently heat a 250g pouch cooked puy lentils with sliced red onion, a squeeze of lemon juice, tbsp oil and seasoning. Toss the lentils with a handful of mint leaves and 50g lambs lettuce. Put the carrots on top and scatter with 45g feta, crumbled. Serves 2. Lentil fettuccine Cook 150g dried fettuccine, drain and return to the pan. Cook chopped onion in butter, add 1 clove of garlic and cook until fragrant. Stir in a 250g pouch cooked puy lentils, rind and juice of lemon, handful of coriander and 75g Greek yogurt. Serves 2.

BEETROOT from Beetroot and mozzarella salad, page 64

Beetroot brownies Wear rubber gloves to stop
your hands from staining, then top, tail and peel 3-4 raw medium beetroot (about 400g flesh). Chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on full power (100%) for 12 mins, or until tender. Turn oven to fan 160C/conventional 180C/ gas 4. Butter and line a small roasting tin. Chop 200g bar dark chocolate (70% solids) and cut 100g unsalted butter into cubes. Tip the cooked beetroot into a sieve, drain off excess liquid then whizz with the chocolate, butter and 1 tsp vanilla extract, until smooth. Beat 250g golden caster sugar and 3 eggs until thick and pale (about 5 minutes). Stir the beetroot mixture gently into the eggs. Fold in 100g sifted plain flour and 25g cocoa powder. Pour into the tin and bake for 25 minutes until just cooked, cool and then cut into squares. Makes 15-20.

FROMAGE FRAIS used in Chicken, pepper and onion lasagne, page 41This is a fresh, low-fat curd cheese made from
pastuerised cows milk. It contains very little fat, but some brands have added cream which makes them more versatile for cooking. It can be served instead of cream or yogurt with fresh fruit, for example, or as a topping for jacket potatoes with a few chives snipped over.

SUMAC used in Avocado salad, page 68

This tangy, lemony spice is often used in Mediterranean and Middle Eastern cooking. Try using it in salads instead of lemon juice, or to season meat and fish before grilling or barbecuing. Its also really tasty sprinkled over houmous and served with flatbreads.

FISH SAUCE used in Sticky lime roast chicken, page 39

Youll find this in the speciality ingredients or the oriental cuisine section of the supermarket. Its a strongly-flavoured sauce condiment widely used in Asian cooking. Although it smells pungent and tastes very salty, once its cooked as part of a recipe it simply adds a wonderful richness and an extra layer of flavour.
BBC Easy Cook 75

With a coffee shop or two on every high street, we are fast becoming a nation of caffeine lovers. Heres a guide to the best buys, plus our pick of the latest coffee makers and some great recipes too
TYPES OF COFFEE
INSTANT Most instant coffee granules are
freeze-dried. This is where the liquid is forced from the frozen coffee to leave behind granules that can be reconstituted with water. Its really convenient and some taste fine (if a little weak), but youll never get the aroma you get with proper coffee.

coffee!
Favourite instant
Percol Rainforest Alliance Italiano instant coffee, 3.59, ocado Its worth paying more for instant, as cheaper ones can be fairly tasteless. This makes a rich, dark coffee which tasted similar to filter coffee.

. . . e v o l e W

Our favourite coffees to try

Special occasion
Bettys Peruvian Pangoa ground coffee, 5.50 Rich and smooth, this coffee is perfect after dinner when you have guests round its pricey, but we think its worth it especially for a special occasion.

MICRO-GROUND These are the newest coffees on the market a mixture of very finely milled freeze-dried coffee and ground coffee. They smell more authentic than granules, but produce a coffee with the same strength as instant. PODS Brits spent around 50 million on
pods in 2013, so its become a massive market. Theyre small, sealed foil capsules full of ground coffee and you need to buy the correct pod for your machine. The pods are quite expensive (the cheapest work out at about 25p for a small cup), but are really convenient.

Coffee for one

Sainsburys Fairtrade Colombian Coffee Bags, 2.42 for a pack of 10 If you want a proper coffee taste without a machine, these are a good buy. They are individual filters filled with ground coffee that you sit over a mug. Because you put the water directly on the coffee, you get a really strong cup.

Bargain buy
Tesco Everyday Value Roast and Ground Coffee, 1.69 This produces a medium roast, smooth coffee that tastes a little of chocolate. Its slightly sweet and not too bitter.

GROUND Ground coffee, used in cafetires

and filter machines, is made by crushing whole coffee beans to a powder. They give an authentic fresh coffee taste and are more convenient than beans although aficionados claim the taste is not as fresh as grinding beans as you need them.

STORING COFFEE
Its a myth that you should store your coffee in the freezer as this attracts moisture and means the flavour will deteriorate quickly. Its much better to store it in an airtight container kept in a cool, dry, dark place. Our favourite container (because its big enough to store a whole pack) is Typhoon Summer House Blue Vintage Kitchen Coffee Canister, 11.99, www.barnitts.co.uk

BEANS These are the whole coffee cherry,

which has been roasted. They need to be ground before using in a separate grinder (see Grinding your own coffee) although some coffee machines will automatically do this.
76 BBC Easy Cook

COOKS EXTRAS
Our favourite coffee machines are...
Sabichi 800ml Double Wall Coffee Maker, 21.50 If youre always breaking glass cafetires, this solves the problem nicely as its made of stainless steel and its also double-walled which means it retains heat for much longer too. Cuisinart grind & brew automatic, 99.99, Lakeland Drink two cups of shop-bought coffee a day and you could spend over 100 a month. For that, you could buy yourself this new machine to make it at home instead! It has the bean-to-cup option usually found in more expensive machines (the beans are freshly ground each time you use it) and it keeps the coffee warm for ages. Pezetti Espresso 6-cup Coffee Maker, 14, Sainsburys Hob espresso makers can seem a bit scary to use, but theyre actually quite simple when you know what to do. Just put water in the base, coffee in the filter and then the pressure as the water heats forces it up the through the coffee. It makes really strong coffee, so is great for addicts! Tesco PCM12 1.25 Coffee Machine, 14.50, tesco.com Nothing fancy about this, but it makes a really good pot of coffee. It has a removable filter, which you wash after each use, and can make enough coffee for 10 people.

You can use 1 tsp vanilla paste instead of a vanilla pod to make this, if you prefer

COOKING WITH COFFEE

Coffee fudge ice cream Put a container in the freezer. Scrape the seeds out of 1 vanilla pod and tip into a pan with 300ml full-fat milk, 300ml double cream and the empty pod. Bring to the boil, then remove from the heat and infuse for at least 20 mins. Whisk 100g caster sugar and 4 egg yolks for a few mins until pale and uffy. Heat the vanilla cream until its just about to boil and then sieve the liquid onto the yolks, beating until completely mixed. Sit a small bowl in a large bowl of iced water. Pour the custard back into the pan and cook on the lowest heat, stirring continuously, for about 10 mins until thickened. Stir in 3 tbsp instant coffee granules, strain into the bowl in the iced water and cool. Churn until scoopable. Layer the ice cream, then 210ml ready-made coffee sauce and nally top with 8 pieces of vanilla fudge, squashed into smaller chunks in the frozen container. Freeze overnight before serving. Serves 6. Coffee-crusted pork Make a marinade by mixing together 2 nely chopped shallots, tsp dried thyme, and a pinch each of ground cinnamon, nutmeg and black
BBC Easy Cook 77

pepper then rub this mixture all over a 900g pork llet, cut into 2 pieces. Leave to marinate in the fridge overnight. Wipe away most of the marinade and rub with 2 tsp ground coffee. Heat a sturdy griddle pan set over a medium heat and brush with a little vegetable oil. Cook the pork for about 15-20 mins, turning often and pressing the meat down to get an even colour. Leave to rest for 2-3 mins. Carve into thick slices, pour over any juices from the pan and serve with pineapple chutney and rice. Serves 4.

Sarah Sysums monthly round-up of the best new products and ideas

extras
SPINACH
Almost every cuisine in the world uses spinach because its so versatile. The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked. It reduces dramatically in volume during cooking youll need around 400g leaves to serve two people in a main dish and, unless it has been pre-washed, it needs to be rinsed well to remove grit. Its lovely in this Bean Salad: Heat 1 tsp olive oil in a large pan. Add 1 large leek, thinly sliced, and stir over a low heat until soft. Add 2 crushed cloves of garlic and 1 tsp smoked sweet paprika, then fry for 2 mins. Add a 420g can mixed beans, drained, and 150ml veg stock, then bring to the boil and simmer for 5-6 mins, or until the stock has reduced to nothing. Season the bean mixture, then add 160g spinach, stirring until the leaves have wilted. Serve immediately, topped with 2 tbsp natural yogurt. Serves 1-2.

Ingredient of the month

Great wines to try

Castillo del Andaluz, 5.99, Sainsburys A crisp, tangy Spanish white with fresh citrus and pear notes, with sauvignon blanc and the Spanish grape Airn ideal with pasta.

Spinach is one of the few foods high in vitamin K, which helps keep bones healthy

SPEEDY LUNCH IDEA

Slice your food bill

You might think this is just another gadget to clutter up the cupboards, but hear us out! We started using this slicer last year and the amount of money its saved us in meat costs is amazing. Because it cuts the meat so thinly, we can now get more portions out of each piece of meat: where we used to get four meals out of a small ham joint, we now get ten! Its a bit of a pain to clean, but it does come apart easily and it
78 BBC Easy Cook

folds up neatly for storage, so doesnt take up too much room in a cupboard. Swan SP10060N meat slicer, 24.99, Asda

Gallo Family Vineyards Moscato, 7.19, Tesco Perfect if you like a sweeter wine, this is light with pineapple and orange blossom avours. Good on its own or with desserts, mild cheeses and fruity dishes.

Lunch on the run

easycook

BEST BUY

Tesco salmon and vegetable sushi snack, 1.10 If you think sushi is a bit scary, try this. It doesnt contain any raw fish instead, these Smoked Salmon Sushi Rice sandwiches are made from rice and smoked salmon and vegetable rice balls made with sweet potato, red pepper and herbs (wed like a pack of these just on their own, theyre yummy!)

Extra Special Falanghina, 7, Asda A white wine from the Puglia region of Italy with a lovely oral scent and luscious peach and nectarine avours lovely served with sh.

COOKS EXTRAS
Bunny & chicken cookie cutters, 5, www.oakroom shop.co.uk

Cupcake egg, Thorntons, 3.49

Dinky banana loaves

Make them mini

Easter fine china mug, 2.50, Waitrose

Cakes make a nice change from hot cross buns for an Easter tea. We love these mini cake loaf cases (ASDA Chosen By You Mini Loaf Cake Bakeable Cases, 2) as theyre really sturdy. We used them to make Chocolate Banana Loaves. Turn oven to fan 140C/conventional 160C/gas 3. In a large bowl, mix 175g caster sugar, 175g self-raising our, tsp bicarbonate of soda, 4 tbsp cocoa and 100g chocolate, broken into chunks. In a separate bowl, mash 175g very ripe bananas and stir in 1 whole egg, plus 2 yolks (keep the whites for later), then 100ml sunower oil and 50ml milk. Beat the 2 egg whites until stiff. Stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen, then gently fold in the rest. Divide between 12 mini loaf cases and bake for 40 mins, or until a skewer inserted comes out clean. Cool. To make the icing, put 200g icing sugar in a bowl, stir in 1 tbsp water. Leave it a minute. The icing should run off the spoon in ribbons. If not, add a little more water. Drizzle this over the cakes and add chopped crystalised ginger to decorate. Makes 10.

Easter gifts
Lovely ideas for seasonal treats and presents
Apple memo board, 6.99, www.coastandcountry interiors.co.uk Sunny side up egg, 15, Booths

TV tip
Bake Off judge, Mary Berry, has a tip if youre melting chocolate: Chocolate can melt in a childs pocket, so it really doesnt need much heat. Put the bowl over hot, but not boiling, water. Boiling water will mean the chocolate will get too hot and go grainy. If it does, add a few teaspoons of veg oil this sometimes makes it smooth and glossy again.

Easter bunny lemon cake, 12, Marks and Spencer

Mini fluffy chicks, set of 8, 1, John Lewis

BBC Easy Cook 79

COOKS EXTRAS
The easycook interview
Your easy conversion chart
Not everyone is used to cooking in metric use this if youd prefer to cook with ounces, pounds and inches
WEIGHT Metric 25g 50g 85g 100g 140g Imperial 1oz 2oz 3oz 4oz 5oz 5oz 6oz 6oz 8oz 9oz 10oz 12oz 13oz 14oz 15oz 1lb 1lb 2oz 1lb 4oz 1lb 5oz 1lb 7oz 1lb 9oz 1lb 10oz 1lb 12oz 1lb 14oz 2lb 2lb 2oz 2lb 4oz 2lb 12oz 3lb 3lb 5oz 3lb 8oz 3lb 12oz VOLUME 2 fl oz 2 fl oz 3 fl oz 3 fl oz 4 fl oz pint 6 fl oz 7 fl oz 8 fl oz 9 fl oz 10 fl oz 16 fl oz 1 pint 1 pints 1 pints 2 pints AMERICAN CUP CONVERSIONS American Metric 1 cup flour 1 cup caster and granulated sugar 1 cup brown sugar 1 cup icing sugar 1 cup butter/ margarine/lard 1 cup sultanas/raisins 1 cup currants 1 cup chopped nuts 1 cup ground almonds 1 cup golden syrup/ treacle/clear honey 1 cup uncooked rice 1 cup cooked and drained rice 1 cup grated cheese 1 cup lentils 1 cup chopped onions 1 stick butter American fl oz cup cup plus 2 tablespoons 1 cup 1 pint/16 fl oz 2 pints/5 cups F 275F 300F 325F 350F 375F 400F 425F 450F 475F 150g 225g 175g 125g 225g 200g 150g 100g 100g 350g 200g 165g 100g 225g 100g 100g Metric 15ml 50ml 150ml 225ml 450ml 1.2 litres C (conventional oven) 140C 150C 170C 180C 190C 200C 220C 230C 240C

James Winter
James is the series producer of BBC1s Saturday Kitchen and is a key force in promoting the talents of many of Britains chefs. We ask him what its like behind the scenes of the show...
As the series producer of Saturday Kitchen, what does your job entail? On a day-to-day basis it involves nding, talking to and dealing with all the chefs and contributors to the show. I am constantly discussing recipes and ideas with everyone from James Martin to Tom Kerridge. Once I have put together a cast of people and a menu of dishes, I write the script, then oversee the editing and compiling of our BBC Archive content (the section of the programme where we relive old favourites like Rick Stein trips). I then work with James and our home economist, Michaela Bowles, on our heaven, hell and masterclass recipes. We create these once we have our celebrity guests food habits so we tend to do this part of the show last. After that, its recipe testing and thinking of any little ideas we can add to things before the weekend. On a Saturday, I am slumped over a bunch of stopwatches and timings with a radio link to an earpiece which James wears so we can talk to him live on air without the viewers hearing (or noticing!). My main responsibility is to make the show look as smooth as possible to the viewers at home. downright amazing technical skill on the show still, it just means that we are trying to make the centrepiece of the dish something everyone can get without too much trouble. All good cooking takes a little planning so there will always be times when you need to put some effort in to achieve the results we get, but we certainly think its worth it. How long does it take to put the show together? Technically, its a week. The wine videos are shot and edited in just a couple of days and the food is tested on Fridays. The script is written as close to transmission as possible to keep it relevant. But in reality the show is constantly being planned. Whats the biggest food disaster thats happened live on air? Thankfully, nothing too disastrous! We burnt some parsnip crisps for Donna Hay, and Galton Blackistons souf didnt rise, but luckily the addition of a little grated cheese can hide a multitude of sins to most dishes! What are the best tips youve picked up from the chefs over the years? James Martin is brilliant at sharing his knowledge and often doesnt realise when he is teaching as it all comes so naturally to him. I now always add hot milk to my mash and toast my spices for a curry, for example. I am constantly learning. Youre a keen cook yourself, what ingredients cant you live without? I love Thai curries so will always have a bottle of sh sauce to hand, and mustard is a great way of perking up mash or chicken.

150g 175g 185g 200 or 225g 250g 280 or 300g 350g 375g 400g 425g 450g 500g 550g 600g 650g 700g 750g 800g 850g 900g 950g 1kg 1.25 kg 1.3kg 1.5kg 1.6kg 1.7kg 50ml 75ml 85ml 100ml 125ml 150ml 175ml 200ml 225ml 250ml 300ml 450ml 600ml 850ml 1 litre 1.2 litres

LIQUID CONVERSIONS

OVEN TEMPERATURES

The script is written as close to transmission as possible to keep it relevant

Microwave cooking
Where our recipes use a microwave, they were tested using an 850W model you may need to adjust times slightly if yours has a different wattage.

MEASUREMENTS 2cm in 2.5cm 5.5cm 10cm 20cm 23cm 28cm 38cm 1in 2in 4in 8in 9in 11in 15in

easycook interactive
Why not join our Facebook page and become a fan of your favourite cookery magazine? Ask us a cookery question, share your tips and recipes with other readers and tell us what you like best from each issue. Go to www.facebook.com and search for Easy Cook Magazine. BBC Easy Cook is now on Twitter go to www.twitter.com and follow us by searching for @EasyCookMag then click on follow. Tell us what you think! Take part in regular surveys and questionnaires to help shape BBC Easy Cook features. Go to www.immediateinsiders.com/home to sign up.

Is it true youre encouraging chefs to come up with recipes that we can all cook at home? We are aware that people are feeling a little disconnected with the food they see on the TV compared to the things they cook at home. We dont all have fancy gadgets on our worktops! The chefs we have on Saturday Kitchen are the very best in the world but there is an opportunity for them to provide everyday advice and recipes at the weekend for people to try at home. That doesnt mean you wont see the unusual and
80 BBC Easy Cook

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Recipe index
Lamb pittas
American salad wraps ...................................... 26 Asian-style roast beef ....................................... 38 Baked bean chilli .............................................. 12 Bean and banger hotpot ................................... 22 Beef and bacon meatloaf ................................. 43 Cajun chicken quinoa ......................................... 8 Chicken and bacon salad.................................. 15 Chicken biryani bake ........................................ 43 Chicken marengo.............................................. 41 Chicken one-pot................................................ 33 Chorizo chicken bean stew ............................... 67 Chorizo, pepper and onion lasagna .................. 41 Coffee-crusted pork .......................................... 77 Fennel meatballs................................................ 3 Gingered chicken patties .................................. 16 Griddled beef & mint salad with toasted rice & peanuts .............................................. 66 Ham hock and cabbage hash ............................. 8 Herb roast lamb with potatoes ......................... 35 Hoisin beef with noodle cake............................ 20 Mango, chicken and rice bake .......................... 46 Marmalade chicken .......................................... 74 Meatloaf burgers .............................................. 43 Mexican steak with refried beans ...................... 20 Moroccan chicken and sweet potato mash ....... 18 Mustard-crusted breast of lamb ....................... 39 Penne with chorizo and broccoli ....................... 18 Rocket, ham and olive pizzas............................ 29 Sausage, fennel and rocket fusilli ..................... 12 Sausage supper................................................ 74 Slow cooker chicken casserole.......................... 61 Spicy lamb ....................................................... 19 Sticky lime roast chicken .................................. 39 Warm beef salad .............................................. 48

ISSUE 70 APRIL 2014

MEAT & POULTRY

We love the Ham Ho and Cabbage Ha ck sh on page 8. It makes the most of a cheaper bu t tasty cut of meat, and it's a great way to cook cabbage too

A great recipe to try

NEXT TIME IN
Classic sponge cake

FISH & SEAFOOD

Amalfi prawns .................................................. 12 Chermoula-marinated mackerel ....................... 68 Mackerel pt ................................................... 48 Pesto and olive-crusted fish .............................. 75 Potato and smoked trout salad......................... 18 Prawn and salmon laksa..................................... 7 Prawn cocktail wraps........................................ 26 Salmon and spring onion hash ........................... 9 Spanish seafood pasta paella .......................... 10 Steamed fish with coconut chutney .................. 14

Apricot jam....................................................... 75 Avocado salad .................................................. 68 Bean salad ....................................................... 78 Beetroot soup................................................... 48 Bloody mary roast tomatoes ............................ 48 Carrot and raisin sandwiches ........................... 56 Cheesy courgettes ............................................ 25 Creamy salad dressing ..................................... 48 Crisp zatar bread.............................................. 68 Easy bread sauce ............................................. 48 Egg sandwiches................................................ 56 Green salad with olive dressing......................... 74 Herby apricot quinoa ........................................ 25 Honey-glazed roast carrots ............................... 36 Horseradish gravy ............................................ 48 Lemon couscous .............................................. 68 Low-fat celeriac mash ....................................... 48 Microwave pasta sauce..................................... 48 Parmesan tartlets............................................. 34 Peas and beans with pancetta and mint ........... 36 Pistachio cream................................................ 70 Radish and cucumber salad ............................ .25 Tarragon and mustard mayonnaise .................. 74 Zingy chutney ................................................... 66

DESSERTS

Mexican veggie hash

VEGETARIAN

Apricot and banana wraps.................................26 Artichoke and roasted pepper omelette .............. 6 Bean soup with lime-pickled onions.................... 8 Beetroot and mozzarella salad ......................... 64 Carrot and houmous roll-ups ............................ 26 Chickpea and coriander burgers ....................... 11 Chilli pepper squash with Asian veg.................. 22 Egg mayo and watercress wraps ...................... 26 Lentil fettuccine ................................................ 75 Mushroom and tarragon pt ........................... 74 Puy lentil, spiced roast carrot and feta salad .... 75 Red pepper blinis ............................................. 48 Spring veg pesto pasta ..................................... 27 Squash casserole with fig raita ......................... 47 Squash salad.................................................... 47 Vegetable jalfrezi .............................................. 40

Beautiful baked alaska ..................................... 29 Bun and butter pudding ................................... 36 Chocolate, pistachio and nougat terrine ........... 45 Chocolate tart with honeycomb ........................ 65 Coffee fudge ice cream ..................................... 77 Easy chocolate mousse .................................... 45 Extra-special chocolate pudding ....................... 44 Fruity almond sponge ...................................... 70 Pistachio plum pockets .................................... 28 Quick trifle........................................................ 59

CAKES & BAKES

SIDE DISHES & EXTRAS

Apricot compote ............................................... 75

Banbury cakes.................................................. 71 Battenberg cake ............................................... 58 Beetroot brownies ............................................ 75 Caramel flapjacks ............................................. 52 Cherry cake ...................................................... 73 Chocolate banana loaves .................................. 79 Hot cross buns ................................................. 73 Leek, cheese and potato pasties....................... 54 Lemon drizzle cakes ......................................... 49 Little coffee cakes ............................................. 57 Mini chocolate cheesecakes.............................. 50 Sage and garlic breadsticks.............................. 55 Simnel cherry tart ............................................ 51 Spiced potato samosas .................................... 56 Spiced rhubarb cake ........................................ 51

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