Вы находитесь на странице: 1из 100









ice cream





No-trouble turkey

Rudolph cupcakes

3 cakes, 1 recipe

Cheesy tear & share





Day is a
chance for families to
be together. And for me,
there is no better way of
expressing love than to
cook. But what to have?
Will it be traditional
turkey? Or something
left field, like ham, a
Mry Christmas, evryne!
veggie roast, or even
a curry? Fortunately, Easy Cooks
genius recipe creators are here to help.
In this bumper 100-page issue, weve
got everything to inspire and guide you
on the Big Day and beyond. Will it be
Tom Kerridges stunning Candied roast
ham on p38? Or a showstopping Layered
squash pie (p42)? For us, were going
back to traditional turkey (p22) with all
the trimmings and super sides, followed
by Cherry pecan Christmas pudding
(p32). What will you be having?

Keith Kendrick


PS Look out for the next issue of

Easy Cook, on sale December 27th

Get the prty strted

Christmas tree crispy pops

Melt 200g marshmallows and 3 tbsp golden
syrup in a pan, then stir in 100g Rice Krispies.
Working quickly, pack the mixture into 6 ice
cream cones and push a lolly stick into the
middle of each one. Chill the cones for 1 hr
 Vii w  x} icing sugar
with tsp green food colouring and enough
water to make a thick icing. Dip the cones
into the icing and decorate with sweets and
sprinkles. Prop up on a wire cooling rack to
set. Makes 6 pops.

Whats so good about our recipes is that theyve
all been tested in the Test Kitchen 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.

These fun
and festive
pops will
keep the kids

How to get in touch with us

General enquiries

Subscriptions & back issues

020 7150 5120

01795 414851



BBC Easy Cook, Immediate Media

Company London Ltd, Vineyard House,
44 Brook Green, London W6 7BT

BBC Easy Cook, Building 800,

Guillat Avenue, Kent Science Park,
Sittingbourne, Kent ME9 8GU


Follow us...
BBC Easy Cook

BBC Easy Cook

Our promise to you
We know how busy you are, so the recipes in
Easy Cook are designed to make life easier
Q We keep the ingredients lists as short as
possible, and preparation times to a minimum.
Q All our recipes are costed - using prices from
a mid-range supermarket - to help you manage
your family budget.
Q To save you time during the week, many of
our recipes use ingredients you might already
have in your storecupboard or fridge.
Q As you have more time at the weekend,
we help you to stretch your skills, and try new
techniques with step-by-step cookery classes.


Q All our recipes are analysed for their calorie,

nutritional therapist to help you and your family
to maintain a balanced diet.


Q To help you cut down on waste we include

suggestions for leftovers where possible.

Editor Keith Kendrick
Art Director Gareth Glynne Jones
Sub Editor Marianne Voyle
Thanks to Sarah Snelling

Christmas 2016

Advertising Director Jason Elson (020 7150 5030)
Group Head, Brand Catherine Nicolson
Senior Sales Executive Abigail Snelling
Inserts Harry Rowland
Senior Partnerships Executive Emma Newman
Group Marketing Manager Tom Townsend Smith
Marketing Executive Amy Donovan
Reader Offers Manager Liza Evans
Subscriptions Marketing Manager Lynn Swarbrick
Newstrade Marketing Manager Charlotte Watts
Head of Production Koli Pickersgill
Production Manager Kate Gristwood
Senior Production Coordinator Leanda Holloway
Senior Reprographic Technician Darren McCubbin
Reprographic Technicians Ian Crabb, Jonathan Shaw
Head of Ad Services Sharon Thompson
Senior Ad Services Coordinator Sarah Barker
Director of International Licensing & Syndication
Tim Hudson
Chairman Stephen Alexander
CEO Tom Bureau
Group Publishing Director wi i
Publishing Director Simon Carrington
President, BBC Worldwide UK and ANZ Marcus Arthur
Director of Consumer Products and Publishing
Andrew Moultrie
Director of Editorial Governance Nicholas Brett
Publishing Director Chris Kerwin
Publishing Coordinator Eva Abramik
We make every effort to ensure the accuracy of the prices
displayed in BBC Easy Cook magazine. However, they can vary
once we go to print. Please check with the appropriate retailers
for full details. Nutritional analysis includes listed ingredients only
and excludes optional ingredients such as salt. It is measured per
portion. We abide by IPSOs rules and regulations. To give
feedback about our magazines, please visit immediate.co.uk,
email editorialcomplaints@immediate.co.uk or write to
Keith Kendrick, Editor, BBC Easy Cook, Immediate Media Co.,
Vineyard House, 44 Brook Green, London W6 7BT

BBC Easy Cook magazine is owned by BBC Worldwide

and produced on its behalf by Immediate Media Company
BBC and help fund new BBC programmes.
Immediate Media Company London Limited, 2016

BBC Easy Cook





25 of our favourite foodie gifts
Top tips for getting ready for the Big Day
Start the day with a good brunch
Try our cracking canaps
Pre-dinner winter cocktails
Give your table a makeover
Bay & bacon turkey with all
the delicious trimmings
3 marvellous, meat-free courses
Our guide to making a good cheeseboard
The winners of our Christmas
supermarket taste test are revealed



Try our three different ways to
decorate your Christmas cake
Our bundt cake has a special twist
Simple ways to make boozy bombes
Make your very own foodie hamper







52 Get a Joseph
Joseph bowl
set when you
subscribe to
Easy Cook


Quick and simple weeknight meals
that won't break the bank
Make Marcus Wareings roast
lamb and salt-baked celeriac
Dont waste a thing this Christmas



Tips to make your cooking extra special
Make a sausage plait and festive cakes

Make ur cvr recipe!

Whats in our trolley this month?
Great recipes from Nadiya Hussain, John
Torode, Mark Sargeant and Tom Kerridge
Save 56 on a frying pan and knife block
We ask Marcus Wareing our 17 questions
Find all the recipes in this issue




BBC Easy Cook

Get the party started with
>}wVi i>>`
share cheesy bread
Festive-filled brioche centerpiece with baked Camembert
Serves 8
Prep 50 mins Q Cook 1 hr
Q 51p a portion
Q 516 kcals, 32g fat, 18g sat. fat, 7g sugar

4 large eggs
20ml milk
350g strong white bread flour
7g sachet fast-action dried yeast
30g caster sugar
tsp mixed spice
200g unsalted butter, cubed and softened
1 whole 250g vegetarian Camembert in
a wooden, stapled carton
2-3 sprigs thyme
1 egg, beaten with a pinch of salt
scattering of poppy seeds

1 garlic bulb
1 tbsp quince paste (membrillo), mashed
5 cooked chestnut halves
tbsp dried, chopped cranberries mixed
with tbsp cranberry sauce
1 tbsp mushroom pt

rosemary springs or bay leaves

30g fresh cranberries
1 The day before: whisk together the eggs
and milk in a jug. Put the bread flour, yeast,
caster sugar, 5g salt and spice in the bowl of a
kitchen mixer fitted with a dough hook. Stir
to combine. On a medium setting, slowly
pour in the egg mixture until incorporated
into a very soft, wet dough. Add the butter
and increase the speed, kneading for 8-10
mins. The dough will be ready when it clings
around the dough hook. Cover with cling film
and chill in the fridge overnight.
2 Heat the oven to 200C/180C fan/gas 6. Line
a baking sheet with foil. Cut off the stem and
uppermost part of the garlic cloves. Place on

BBC Easy Cook

the foil, drizzle with some olive oil and season.

Seal the foil to form a tight parcel. Bake for
35-45 mins. Remove from the oven and leave
to cool. Remove the cloves by squeezing the
bulb upwards from the base. Mash the garlic
with a fork.
3 On the day: line a baking tray with baking
parchment. Remove the cheese from its
wooden carton and put the carton in the
centre of the lined tray.
4 Tip the dough out onto a well- floured
surface. Divide into 5 large equal-sized pieces.
5 Take 1 piece and divide into 5 again. One
at a time, roll each of these 5 pieces gently
into a ball, flour your index finger and make a
small, deep indent in the middle. Fill with half
a tsp of the roasted garlic, pinching the dough
over the top to seal and placing the sealed side
down onto the floured surface. Cup your hand
over the bun and rotate to get an even shape.
Repeat until you have filled all 5.
6 Repeat step 5 using quince, chestnut,
cranberry and mushroom fillings.
7 Arrange the buns around the wooden
carton, youll need 10 for the inner ring and
15 for the outer ring. Leave around 0.5cm
between each bun, giving them room to
rise. Cover with oiled cling film and leave
in a warm place for 30-40 mins or until
nearly doubled in size.
8 Heat oven to 190C/170C fan/gas 5. With
a small knife, make an incision in the top rim
of the cheese and remove the top layer of
rind. Sprinkle with thyme leaves and place
in the carton, cut side up. Brush the buns with
the beaten egg and scatter with poppy seeds.
Bake for 15-20 mins until golden brown.
Decorate with the herbs and fresh cranberries.




A marvellous


BBC Easy Cook


Our pick of the best festive gifts for foodies this year



15.99, Lakeland


29.50, M&S

Small Festive Wreath

7, hotelchocolat.com


Gower Cottage
Handmade Belgian
20, qvcuk.com

A quality cppr pan fr the keen cok

20, Wilko

19.99 for 10 issues. See
p52 or call 01795 414851


Chopping Board
9.99, HomeSense

BBC Easy Cook

A selectin of real Italian biscuits

19.95, carluccios.com

Chiostro Di Saronno
Panettone with
14.99, ocado.com


,KW%JGH Knife


Great Christmas Eve buys to get
the kids excited for the big day

6TWHGU 7.50,

George Home Copper

Stem Wine Glass
3.50 each, Asda

Watch a prsnalised
message rm Santa
7.50, John Lewis

Assemble and demlish a gingrbread huse!


Food 1, Tesco

Treats for Santa

2, Morrisons

5.99, Lakeland

Sweets fr the stocking

Little gifts for Christmas morning


The Golden Pod
8, Tesco

Almond Brittle
5.99, John Lewis



Gift Box
15, quickes.co.uk

1, Poundland



Eat 17 Jam
3.99 each,
BBC Easy Cook





Fuss-free festive feasting

How to be prepped and ready for the day ahead
Dish up!
On Christmas
Eve, get out
all your serving
bowls and platters,
and label each one
with a sticky note
so you know which
dish youll serve in
it on the day. This
means you wont be
scrabbling around for
dishes when youre
about to serve up.

See our tips

for setting the
table on p21

Soak the ham

Bought a
huge ham? If
its too big to soak
in a bucket, give it
an overnight soak
in a (very clean)
bath. Then skip the
traditional boiling
and simply slow-roast
it in the oven. The
result will be succulent
and tender.


Get freezing
Make the most of
your freezer and
stash a tray or two of mince
pies in there so theyre ready
to pop in the oven when you need them.
Also, orange, lemon and lime peel all freeze
well, and can be dropped straight into sauces
or mulled wine from frozen.
Chill the wine quickly
Chill your wine in half the time by
immersing bottles in a bucket of
cold water, ice and a few tablespoons of
salt. The salt causes the temperature in
the water to drop quickly. Magic!
Steam the pudding
Use your marbles. To prevent
your steamed pudding pan
from boiling dry, pop a marble in
the bottom of the pan. When you
hear it rattling, youll know its time
to top it up with more water.

Be supermarket savvy
Spread the
cost and cut the
time of Christmas
shopping by adding
one extra item (posh
nuts, panettone,
or box of cheese
crackers) to your
trolley on every shop
from the beginning
of November. When
Christmas comes,
youll have it all well
Save on kitchen space
Save your precious kitchen
worktop space by reheating
your Christmas pud in a slow cooker in
another room. Cook as you would in a
regular pan it will happily steam away for
anything from 1-5 hrs on a low setting.
Use up the wine
Make something special
with any leftover wine.
Combine red with raisins, dried
cranberries or dried cherries,
and white with dried apricots.
Add some Christmassy spices,
then boil until syrupy. Bottle in
sterilised jars to give as gifts, or
spoon over ice cream.
Prepare for leftovers
Stock up on disposable
tin foil containers so your
guests can take leftovers home.
If you put them in plastic
storage boxes, youll spend
most of January trying to get
them back!


Prep the gravy

You wont run out of
gravy if you plan
ahead. For a month or so
before the big day, freeze
leftover chicken carcasses
and make a batch of stock
to stick in the freezer. Add
this to your turkey gravy
on the big day.
Warm up
your plates
If youve got lots of
mouths to feed, and your oven is
full to the brim, you can warm the
plates in a sink full of hot water, or
run them through a quick cycle in the
dishwasher, ready for serving.
Delegate, delegate, delegate!
Take some of the extra pressure
off by assigning some jobs to
family members. Allocate fancy titles such
as Table Dresser, Bar Manager, Top Plate
Clearer it will help keep everyone motivated
on the day, and it wont all be left to you!
BBC Easy Cook 11



Cranberry & raspberry

Serves 4
Prep 10 mins Q No Cook
Q 53p a serving
Q 100 kcals, 2g fat, 1g sat. fat, 17g sugar

200ml cranberry juice

175g frozen raspberries, defrosted
100ml milk
200ml natural yogurt
1 tbsp caster sugar, or to taste
mint sprigs, to serve

Start Christmas
>  >i
Baby buttermilk

Place all the ingredients into a blender and

pulse until smooth. Pour into glasses and
serve topped with fresh mint.
i > i > }i> >  i `>]
and as cranberries are everywhere at this
time of the year I thought Id follow the
trend and add a splash of their juice to
vL i ``  i]


Get yourself energised and ready to rip open your gifts
and cook an epic dinner with our brilliant brunches
12 BBC Easy Cook



Baby buttermilk pancakes with sticky bananas & Brazils

Serves 6 (easily doubled)
Q Prep 15 mins Q Cook 35 mins
Q 94p a portion
Q 806 kcals, 31g fat, 9g sat. fat, 87g sugar

175g plain flour

tsp baking powder
tsp bicarbonate of soda
1 tbsp caster sugar
seeds scraped from 1 vanilla pod
2 eggs, separated
25g butter, melted and cooled
200ml buttermilk
100ml milk
sunflower oil, for frying

140g caster sugar

100g Brazil nuts, very roughly chopped

2 ripe bananas, thickly sliced into chunks
200ml maple syrup, plus extra on the side
natural yogurt or crme frache (optional)
1 Place the flour, tsp sea salt, baking
powder, bicarbonate of soda, sugar and
vanilla seeds in a food processor and pulse
briefly to blend. Add the egg yolks, butter,
buttermilk and milk, then whizz to a smooth
batter, scraping down the sides of the bowl
once or twice. Whisk the egg whites in
another bowl to soft, floppy peaks, then
fold into the batter.
2 Heat a heavy-bottomed frying pan until
you can feel a good heat rising, then lightly
oil the pan. Using a small ladle, pour in the

batter to make pancakes about 10cm in

diameter. Cook for about 1 min until the tops
are set and little holes appear in the surface.
Flip the pancakes over, brown lightly on the
other side, then transfer to a tea towel placed
on a wire rack and keep warm in a low oven.
Repeat with the remaining batter, stacking
the pancakes as they are cooked.
3 To serve, pour the sugar into a bowl and
toss the Brazil nuts and bananas through
it. Tip into a pan, heat through to melt the
sugar, then toss together as it begins to
caramelise. When the nuts and bananas are
golden brown, remove from the heat and stir
in the maple syrup. Arrange the pancakes on
a plate and spoon over the nut and banana
mix. Serve with syrup and a dollop of yogurt.

Add some extras

9 V> y>  L>V >V>i
batter mixture to suit your tastes
raisins soaked in rum] vi
fruit such as blueberries]  ii
chopped-up chestnuts. These
pancakes are also delicious served
with some sweetened whipped
cream marbled with a little
chestnut pure.


BBC Easy Cook 13


Creamy smoked haddock

& saffron kedgeree

Serves 6
Prep 15 mins Q Cook 25 mins
Q 1.60 a portion
Q 424 kcals, 30g fat, 16g sat. fat, 2g sugar

300g basmati rice

50g butter
3 hard-boiled eggs, shelled and halved
200ml double cream
500g smoked haddock, skin removed
100ml white wine
pinch saffron strands
1 tsp cayenne pepper
1 tbsp mild curry powder
freshly grated nutmeg
small handful flat-leaf parsley, chopped
1 lemon, cut into wedges, to serve
1 Cook basmati rice, leave to cool. Heat
oven to 160C/140C fan/gas 3. Grease a large
ovenproof dish with some of the butter. Push
the egg yolks through a sieve. Chop the whites.
2 Gently heat the cream in a frying pan
until just below boiling point, then add the
fish. Cover and poach for 4 mins. Place the
wine in a pan with the saffron and warm to
infuse. In a large bowl, mix together the rice,
cayenne, curry powder, nutmeg, seasoning,
chopped egg whites and saffron-infused
wine. Lift the fish out of the cream and flake
into the bowl removing bones as you find
them. Scrape in the cream and gently mix.
3 Tip everything into the buttered dish and
dot the top with the remaining butter. Bake
to heat through for 20 mins. Serve scattered
with the parsley and sieved egg yolk, with
lemon wedges on the side.

Cheesy French toast with ham & grilled vine tomatoes

Serves 6 (easily doubled)
Prep 10 mins Q Cook 20 mins
Q 1.87 a portion
Q 439 kcals, 25g fat, 10g sat. fat, 3g sugar

5 eggs, beaten
4 tbsp milk
140g Gruyre, grated
1 tbsp chopped chives
knob of butter
1 large baguette, thickly sliced
250g cherry tomatoes on the vine
olive oil, for grilling
250g sliced ham about 25 slices
(I used Serrano)
watercress, to serve
1 Heat the grill to high. In a bowl, whisk
the eggs, milk, cheese and chives. Melt
the butter in a large non-stick pan over a
medium heat. Dip slices of bread into the
egg mixture, then place them in the pan.
Cook for 3-5 mins on each side until golden,
then keep warm in a low oven if needed.
14 BBC Easy Cook


2 Place the vine tomatoes on a baking tray,

drizzle with a little oil and season with salt
and pepper. Grill until they start to soften
and blister. On a large platter, pile up the
cheesy French bread, grilled tomatoes,
sliced ham and a pile of watercress.
/   i V>V Vii
 V i>i  i>i v > >}i V`
-i>  i Li >  i `]
L V]  ii }` >`>

Leftover ham?
/  Ham & clementine salad
 x} Vi` walnuts  ivi
ham] Vi`] x} VLi` feta,
L} >`v salad leaves and sliced
red onion  }ii i Vi v
1 clementine] L red or white wine
vinegar >` L olive oil] >` 


Eggs Benedict with smoked salmon & chives
Serves 4
Prep 15 mins Q Cook 20 mins
Q 1.33 a portion
Q 564 kcals, 44g fat, 23g sat. fat, 1g sugar

4 eggs
2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve

2 tsp lemon juice

2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced

Make a

1 First make the Hollandaise sauce. Put the

lemon juice and vinegar in a small bowl, add
the egg yolks and whisk with a balloon whisk
until light and frothy. Place the bowl over
a pan of simmering water and whisk until
mixture thickens. Gradually add the butter,
whisking constantly until thick if it looks
like it might be splitting, then whisk off the
heat for a few mins. Season and keep warm.
2 To poach the eggs, bring a large pan of
water to the boil and add the vinegar. Lower
the heat so that the water is simmering
gently. Stir the water so you have a slight
whirlpool, then slide in the eggs one by one.
Cook each for about 4 mins, then remove
with a slotted spoon.
3 Lightly toast and butter the muffins, then
put a couple of slices of salmon on each half.
Top each with an egg, spoon over some
Hollandaise and garnish with chopped chives.


BBC Easy Cook 15



Cracking canaps to get your guests into the festive spirit
Cheeseboard sticks

Polenta & prosciutto chips

Chorizo & prawn skewers

Makes 12
Prep 10 mins Q No cook
Q 18p a stick
Q 90 kcals, 6g fat, 4g sat. fat, 4g sugar

Makes 18
Prep 15 mins Q Cook 30 mins
Q 5p per chip
Q 32 kcals, 2g fat, 1g sat. fat, 0g sugar

6 grapes, a mix of red and green

75g soft goats cheese (we used an
ash-covered one)
50g blue cheese (we used Stilton)
75g Comt or cheddar
75g membrillo (quince paste)

250g ready-made block of polenta

90g pack prosciutto
1 tbsp olive oil
25g Parmesan, grated
tomato ketchup, to serve (optional)

12 mini chorizo sausages (or cooking

chorizo cut into 12 pieces)
12 raw shelled prawns
1 tsp harissa
garlic clove, crushed
2 tbsp mayonnaise
2 tbsp Greek-style yogurt
1 tbsp chopped parsley


2 Thread a grape half onto a mini skewer,

followed by a piece of each of the cheeses
and a piece of quince paste. Repeat, then
arrange the sticks on a serving platter.

1 Heat oven to 200C/180C fan/gas 6. Cut

the polenta into 18 chunky chips and the
prosciutto into 18 strips. Put the polenta in
a bowl along with the oil and a good grinding
of pepper, and mix together. Wrap a strip
of prosciutto around a polenta chip, then
pop onto a baking tray. Repeat with the
remaining chips. Sprinkle over the Parmesan.

Beef & mozzarella meatballs

2 Bake for 25-30 mins until golden, turning

after 15 mins. Serve with ketchup, if you like.

Makes 12
Prep 10 mins Q Cook 20 mins
Q 9p per meatball
Q 114 kcals, 8g fat, 3g sat. fat, 1g sugar

Twisty cheese straws

1 Slice the grapes in half, then cut the

cheeses and quince paste into 12 pieces.


Makes 24
Prep 10 mins Q Cook 25 mins
Q 7p per twist
Q 78 kcals, 6g fat, 3g sat. fat, 0g sugar

1 Heat oven to 200C/180C fan/gas 6. Wet

your hands, push a piece of mozzarella into
the centre of each meatball, then re-form the
meat into a ball. Place on a baking tray and
cook for 15-20 mins until theyre browned
and cooked through.
2 Meanwhile, tip the sauce into a pan.
Gently heat, letting it bubble and reduce a
little. Once the meatballs are cooked, pop
a mini skewer in each one and serve with
the sauce to dip.

16 BBC Easy Cook

1 Heat oven to 200C/180C fan/gas 6 and

cook the chorizo on a tray for 12 mins.
Meanwhile, mix together the prawns and
harissa. In a bowl, combine the garlic,
mayo and yogurt to make a dip.
2 Turn the chorizo, add the prawns to the
tray and cook for 3 mins more. Sprinkle
the parsley over the prawns, then thread
each onto a skewer, followed by a sausage.
Serve with the dip.


12 ready-made meatballs (360g pack)

50g mozzarella, divided into 12 pieces
300g tub fresh tomato & basil sauce

Makes 12
Prep 5 mins Q Cook 15 mins
Q 33p a skewer
Q 87 kcals, 7g fat, sat. fat 2g, 1g sugar

Salmon & cucumber twists

Makes 15
Prep 15 mins Q No Cook
Q 5p per twist
Q 18 kcals, 1g fat, 1g sat. fat, 0g sugar


100g cream cheese

2 tbsp fresh pesto
320g sheet puff pastry
a little flour, for dusting
1 egg, beaten
1 Heat oven to 200C/180C fan/gas 6. Tip
the cream cheese and pesto into a bowl and
mix. Unroll the pastry on a lightly floured
surface and cut in half lengthways. Spread
the pesto mix over one half, pop the other
piece of pastry on top to create a sandwich,
then cut in half lengthways to create 2 long
rectangles. Divide each rectangle into short
strips, about 1cm thick. Twist each strip and
place on a baking tray lined with parchment.
2 Brush with egg and bake for 20-25 mins
until risen and golden brown.


cucumber, halved lengthways and

100g beetroot-cured smoked salmon,
cut into thin strips
1 tbsp crme frache
squeeze of lemon juice and a little zest
1 Cut the cucumber on the diagonal into
slices about 0.5-1cm thick. Twist the strips
of salmon around the cucumber slices,
then arrange on a serving plate.
2 Mix together the crme frache, lemon
juice and a little salt, then dollop a little on
top of the salmon and cucumber. Sprinkle
over some black pepper and lemon zest
just before serving.


Twists look
fancy but
are so simple
to make


BBC Easy Cook 17

On th


Potatoes are fat-free & fab. For this tasty Thai Potato
& Chicken Stir-Fry recipe and lots of healthy, quick,
midweek meal ideas: lovepotatoes.co.uk





Serve our
three festive
tipples before
your Christmas

Lemon &
elderflower fizz
Makes 6 glasses (875ml)
Prep 10 mins Q No Cook
Q 1.41 a glass
Q 168 kcals, 0g fat, 0g sat. fat, 16g sugar

75ml gin
juice lemon
2 tsp caster sugar
50ml elderflower cordial
750ml bottle Prosecco
4 tbsp lemon sorbet

2 tbsp caster sugar

juice and strips of zest from lemon
1 To decorate the glasses with a sugar
rim, tip the sugar onto a plate and the
lemon juice into a bowl. Dip the rim of
each glass in the juice, then the sugar.
2 Put the gin, lemon juice, sugar and
elderflower cordial into a large jug. Stir until
the sugar has dissolved. Add the Prosecco,
then the sorbet, and stir. Pour into the
glasses and pop in a few strips of lemon zest.

Mulled cider
Makes 8 servings (2 litres)
Prep 10 mins Q Cook 35 mins
Q 36p a serving
Q 120 kcals, 0g fat, 0g sat. fat, 15g sugar


1.5 litres dry cider

7 tbsp Calvados
400ml apple juice
75g dark brown sugar
zest 1 orange, pared into strips
4 whole cloves
2 cinnamon sticks, broken in half
1 tbsp allspice berries
Pour the cider, Calvados, apple juice and
sugar into a saucepan. Gently heat to mull.
Add the orange zest and spices, bring to
a simmer, then keep on a low heat for
20-30 mins. Ladle into glass mugs to serve.

Pomegranate mojito mocktail


1 Divide the pomegranate between holes in

an ice cube tray, top with water and freeze.

3 tbsp pomegranate seeds

big bunch mint
2 limes, quartered, plus slices to garnish
1 litre pomegranate juice
500ml lemonade

2 Reserve half the mint for serving, and tear

the rest into a large jug with the lime. Using a
rolling pin, bash the mint and lime to release
the flavours. Add the pomegranate juice and
lemonade. Put ice cubes in each glass, then
strain over the pomegranate mix through
a small sieve. Garnish with lime and mint.

Makes 8 servings (1.5 litres)

Prep 10 mins plus freezing Q No Cook
Q 39p a serving
Q 76 kcals, 0g fat, 0g sat. fat, 18g sugar


BBC Easy Cook 19



Big Apple bulletins from the Bagel Guy
It was one of those only-in-Manhattan things. I saw
this lady outside of Absolute Bagels on Broadway. She had
a dog with her. It was the smallest dog you ever saw. You
could have fit this mutt in a pocket book. The craziest
thing is the dog had these little shoes on. Tiny leather
bootees. Real nicely crafted they were. I said, Lady, is that
a thing now? Dogs in shoes? She said, Young man, not
only is it a thing, it is very much the thing. Like I said, only
in Manhattan.
Which brings me to todays bagel recipe also very
much the thing in Manhattan, though, take it from me
you can eat it just about anywhere. Make it with a New
York Bakery Co. Sesame Bagel and pile it skyscraper-high
with New York-style ingredients for an
authentic taste of my favourite city,
wherever you are.

H&H Midtown Bagels East The
fresh prince of freshness and
variety.1551 Second Avenue,
NY 10028
Ess-a-Bagel These guys know how
to hand-roll a bagel and fill it. 831
3rd Avenue, NY 10022
Absolute Bagels Old-school NY bagels.
Perfect crust, chewy inside. Whats not
to love? 2788 Broadway, NY 10025

Why not try the New York Bakery Co. Cheese Bagel?
For recipe inspiration, visit newyorkbakeryco.com/recipes



Ever wanted to know how the experts lay a table?
Glasses should be
arranged in height
order, with the short
water glass (D) closest to
the plate, wine glasses
(E) side by side, and the
tall Champagne glass (F)
furthest away.

Butter knife


Base plate & napkinviwVi

is soup, place the soup bowl on the
plate, then remove the base plate
before serving.

Side plate
Placed at the top
of the cutlery on
the left-hand side,
mainly to save space
especially when you
are having three or
more courses. You
can lay up to three
courses, then supply
fresh cutlery for every
subsequent course

Cutlery should
be arranged
in the order it
course cutlery
on the outside
(A), main course
knife and
fork (B) next,
working in to
the dessert
cutlery (C)
closest to the

Weve chosen a
range of cutlery
to inspire you, but
you could use
just one set.

A Christmas
cracker should
be placed
across the top
of the plate.

Did you know?


Soup spoons
for the starter
would go on
the right-hand
side of the base
plate on the

If you want to serve

sweet wine, Port
or liqueurs, theres
no need to have a
special set of small
glasses. Use the
white wine glass
and pour a smaller
amount. These
should be placed in
the same position
as the Champagne
been removed.


Q Water glass You dont
need to use a glass with
a stem for water a small
Q Wine glasses The red wine
glass is a little larger than the
white, giving the wine more
space to breathe and oxidise,
which improves
red and white
wine glasses
should ideally

have tulip-shaped bowls, as this

is the best shape for releasing
the aromas. Fill the glass to just
less than half, below the widest
part, so that when you swirl the
wine there is no risk of spilling
it. Pick plain glass for the bowl
itself to display the colour
of the wine clearly.
Q Champagne WVG A
> >}iyi
displays the vertical line
of bubbles beautifully.


Get it right All drinks are served and

cleared from the right-hand side of the
guest, while all food should be served
and cleared from the left-hand side.
BBC Easy Cook 21


You deserve to enjoy the Big Day as much as
your guests, so take the stress out of Christmas lunch
with our easy peasy make-ahead menu

ast d
Make our fus

22 BBC Easy Cook



Bay & bacon
roast turkey


BBC Easy Cook 23


Bay & bacon roast turkey with make-ahead gravy

Serves 8
Prep 30 mins plus resting
Q Cook 3 hrs 40 mins-4 hrs
Q 4.37 a portion
Q 929 kcals, 48g fat, 18g sat. fat, 5g sugar

flour mixture, stirring all the time until

thickened. Leave to bubble for 5-10 mins,
stirring frequently, then blitz with a hand
blender until smooth. Pour into a bowl and
cover the surface with cling film or baking
parchment to prevent a skin forming. Chill.


5-5.5kg oven-ready
turkey, neck and giblets
quantity Sausage &
Bramley stuffing (right)
1 large onion, quartered
1 lemon, halved
a few bay leaves
85g soft butter,
10 rashers streaky bacon
150ml dry white or red wine

Timings are
for a standard
5-5.5kg turkey


1 tbsp olive oil

1 large onion, chopped
1 carrot, finely chopped
1 bay leaf
50g plain flour
300ml strong chicken stock, plus
extra if necessary

3 Weigh the
turkey (you
may need to use
bathroom scales)
and calculate the
cooking time by
allowing 40 mins
per kg for a 4.56.5kg turkey, then
35 mins for every kg
of turkey over that
weight. A turkey
this size should take
3 hrs 20 mins-3 hrs
40 mins, plus 30-45
mins resting.

1 First make the gravy you can do this

several days ahead. Heat the oil in a nonstick pan and fry the onion and carrot with
the bay leaf for 10 mins, stirring frequently,
until softened and golden. Meanwhile,
blend the flour with 300ml cold water to
make a smooth paste.

4 Pack the stuffing into the neck end of

the turkey, smoothing down the skin and
tucking it under the bird for a neat finish.
Put the onion and lemon, with some bay
leaves, inside the cavity. Spread the butter
over the skin that covers the breasts and
lay the streaky bacon on top, to cover and
protect each breast and seal in the butter.
Can be done the night before, but take out
of the fridge 1 hr before roasting so that it
comes back to room temperature.

2 Remove the bay leaf from the pan and

pour in the stock, closely followed by the

5 On the day, heat oven to 180C/160C fan/

gas 4. Lay the turkey on a large sheet of

Really good roast potatoes

Serves 8
Q Prep 20 mins Q Cook 1 hr 30 mins
Q 46p a portion
Q 537 kcals, 28g fat, 7g sat. fat, 1g sugar

double-thickness foil, long enough to

completely cover it, then lift into a roasting
tin and season well. Pour the wine inside
the cavity, then bring the foil up over
the top of the turkey and seal it well. Roast
for the calculated cooking time. For the
final 40 mins, open the foil and remove
the bacon (serve alongside the turkey or
save it for a turkey sandwich). Pour off all
of the cooking juices and use a little of the
buttery oil that rises to the top to baste
the bird. Roast until the turkey is golden
and the juices that run out of the thigh are
clear, with no sign of pink, when pierced
with a skewer. (If you are using a digital
thermometer, the thigh should be cooked
to 80C and the breast to 75C). Leave to rest
on a warm platter, covered with foil and tea
towels, for up to 45 mins.
6 While the turkey is roasting for the final
40 mins, skim the fat from the pan juices
and pour into a jug. The amount of juices
you get is dependent on the type of turkey
that you are cooking, as speciality bronze
turkeys will give you less juice than a white
turkey so make up to 600ml with chicken
stock if you need to. Tip the gravy base
into a pan, gently heat it with a little of the
turkey juices to loosen the consistency,
then gradually blend in the remainder and
cook until bubbling. Season.
7 To serve, carve the turkey and arrange
on a hot platter with a little of the hot gravy
poured over, or bring the whole bird to the
table. Any leftover turkey can be frozen
in the gravy.

process will make them even crispier.)

24 BBC Easy Cook

3kg King Edward potatoes, cut into

large chunks
175g goose fat
4 tbsp sunflower oil (or 8 tbsp if youre
not using goose fat)
flaky sea salt

2 Heat oven to 180C/160C fan/gas 4. Put the

goose fat (if using) and oil in a large shallow
roasting tin and heat for 8-10 mins until the
goose fat has melted and the mixture is really
hot. Remove from the oven, carefully tip in
the potatoes and stir well to coat them in the
fat. Spread them out as much as the space
allows and roast underneath the turkey for
45 mins, turning frequently and adjusting
the positions so that they brown evenly.

1 Boil the potatoes for 5 mins in salted water

until the outside of the potatoes starts to
soften. Drain well, return to the pan and
shake to fluff up the outsides alternatively,
you can scratch them with a fork. (This

3 When the turkey comes out of the oven,

turn up the heat to 220C/200C fan/gas 7,
season the potatoes with the flaky salt and
roast for another 30 mins, turning halfway
through the cooking time, until golden.



Make your
vw} Vii
stage this

Sausage & Bramley stuffing

Serves 8
Q Prep 25 mins Q Cook 1 hr 10 mins
Q 72p a portion
Q 485 kcals, 34g fat, 12g sat. fat, 8g sugar

1 tbsp olive oil

1 celery stick, finely chopped
1 large onion, chopped
2 x 400g packs Cumberland sausages
1 Bramley apple, peeled and chopped
(about 325g)
85g fresh white breadcrumbs
2 tbsp chopped fresh sage
5 tbsp chopped fresh parsley, plus extra
to serve (optional)
1 large egg
10 rindless streaky bacon rashers

1 Heat the olive oil in a large pan, add the

celery and onion, and cook for about 5 mins
until starting to soften. Tip into a bowl to
cool while you remove the sausagemeat
from the skins. Add the apple, sausagemeat,
breadcrumbs, herbs, egg and seasoning. Mix
well the easiest way is to knead it together
in the bowl with your hands. Use to stuff
the neck cavity of the turkey (see left).
2 For the remainder, line a 900g loaf tin
with 8 rashers of streaky bacon, spoon in the
stuffing, lift the bacon over and cover with
the last 2 rashers. Heat oven to 180C/160C
fan/gas 4 and bake the stuffing for 40-50
mins. Can be made ahead up to this point
and chilled for 2-3 days. Turn out onto a
baking-parchment-lined baking tray and


return to the oven (once the turkey has come

out) at 220C/200C fan/gas 7 for 15-20 mins
more to brown the bacon. If chilled, reheat at
the lower temperature for 45 mins, covered
in foil, then turn out for the extra 15 mins at
the higher temperature. Allow to stand for
about 15 mins, then scatter with parsley
(if you like), slice and serve.

Decorating your platter

If youre bringing the whole turkey to the
table, create a bit of drama with fresh herbs,
such as bay leaves and red onion wedges,
roasted in the oven for 20 minutes while the
turkey rests. Brushing a little lemon juice on
the onions before they roast will ensure that
they stay beautifully red.
BBC Easy Cook 25


Creamy bread & onion sauce

Serves 8
Q Prep 10 mins Q Cook 25 mins
Q 26p a portion
Q 182 kcals, 13g fat, 8g sat. fat, 5g sugar

50g butter
1 large onion, finely chopped
2 fresh bay leaves, folded in half
8 whole cloves
450ml semi-skimmed milk
100-140g crustless white bread,
chopped (as thick as you like it)
100ml double cream
generous grating of nutmeg

1 Melt the butter in a non-stick pan, add

the onion, bay and cloves, and cook, partcovered with a lid, for 8-10 mins until the
onion is soft but not coloured. Pour in the
milk, part-cover again and simmer gently
for 20 mins more.

2 Remove the bay leaves and all the

cloves, then add three-quarters of the
bread and blitz with a hand blender to
make a smooth sauce. Stir in the cream,
nutmeg and remaining bread, and chill.
Will keep in the fridge for 4 days; warm
gently before serving.

This is a smoother, creamier version of bread sauce

Cranberry & marmalade

Serves 8
Prep 5 mins Q Cook 10 mins
Q 7p a portion
Q 69 kcals, 0g fat, 0g sat. fat, 2g sugar


300g pack fresh or frozen cranberries

juice 1 orange
50g light muscovado sugar
100g orange shred marmalade
Tip the cranberries into a medium pan over
a low heat with the orange juice, sugar and
marmalade, and stir until the sugar and
marmalade melt and the mixture starts to
bubble. Cook for 3-5 mins, depending on
whether the cranberries are fresh or frozen,
as the frozen ones will soften more quickly.
They need to be tender but still hold their
shape, so try to squash one to see if it is soft
enough. The sauce will thicken as it cools,
but this has a looser texture than shopbought. Will keep for 1 week in the fridge.
Cranberry sauce takes minutes to prepare,
yet makes such a difference to the meal.
i yiV v ii v i >>>`i
give this a lovely burst of citrus.

Devil pigs on horseback

Makes 24
Prep 10-15 mins plus at least 3 hrs soaking
Q Cook 20 mins
Q 18p a pig
Q 127 kcals, 9g fat, 3g sat. fat, 3g sugar

12 ready-to-eat pitted prunes

12 ready-to-eat apricots
100ml dry white wine or orange juice
12 rashers streaky bacon, halved
tbsp English mustard
24 meaty chipolata sausages (we used
olive oil, for brushing
1 Soak the prunes and apricots in the wine
or juice, preferably for 3 hrs or more. Smear
a piece of bacon with a little mustard, then
use it to wrap round a prune or apricot
and a sausage. Repeat with the remaining
ingredients. Arrange on a baking tray.
2 Heat the oven to 220C/200C fan/gas 7,
brush with a little olive oil and bake for
18-20 mins until cooked and golden.

26 BBC Easy Cook


Pigs in blankets meet Devils on horseback in

this combo. They are so delicious that they
would make a good party nibble too.



Short on time?
/ >` iiV L /ii }i>
little last-minute party nibbles or Christmas
dinner extras. Debbie & Andrews Garnish
Selection Box, 4, Morrisons


BBC Easy Cook 27


Viii i`
 > >`

28 BBC Easy Cook




Cauliflower cheese with

walnuts & crumbs

A side of prosciutto sprouts

Serves 8
Q Prep 10 mins Q Cook 50 mins
Q 40p a portion
Q 261 kcals, 18g fat, 8g sat. fat, 6g sugar

1 extra-large cauliflower
500ml milk
50g butter
3 fresh bay leaves, folded
3 tbsp cornflour
140g mature cheddar (or vegetarian
alternative), grated
25g coarse textured white bread, torn
into chunky crumbs
50g walnuts, chopped
1 Separate the cauliflower into even-sized
florets, cutting round the core, then bring a
large pan of salted water to the boil. Add
the cauliflower and boil for 8 mins or until
just tender. Drain in a colander and allow to
steam-dry. Shake the cauliflower if necessary
to remove as much water from the crevices
as you can. Arrange in a large casserole dish.
2 To make the sauce, pour the milk into
a pan with the butter, bay and cornflour,
and heat gently, stirring all the time, until
it thickens into a smooth, creamy sauce.
Remove the bay, add 100g of the cheese
and season to taste. Pour over the cauliflower
and scatter with the remaining cheese.
3 Heat oven to 220C/200C fan/gas 7. Scatter
the bread and walnuts and bake for 25 mins.

Roast parsnips with maple syrup & rosemary

Serves 8
Q Prep 15 mins Q Cook 40 mins
Q 20p a portion
Q 116 kcals, 1g fat, 0g sat. fat,
9g sugar

1kg parsnips (about 15cm in

length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
2 rosemary sprigs, leaves
only, chopped
flaky sea salt
1 Halve the peeled parsnips down their
length (as they are not too big, the cores
shouldnt be woody so there is no need to
remove them), then cut each half into 3
equal pieces. To do this, cut off the bottom

Sprouts with crispy prosciutto

and halve the top
down the length.
Boil for 5 mins,
then drain and
toss with the flour.

2 Heat oven to
220C/200C fan/
gas 7. Put the oil
in a large roasting
tin and heat in the
oven for 5 mins.
Add the parsnips,
turn them in the
oil and give the
tin a shake so
that all the parsnips are in contact with the
base of the tin. Roast for 30 mins, turning
once, until golden. Tip onto a platter, drizzle
with the maple syrup and scatter with the
chopped rosemary and flaky salt.


Serves 8
Prep 10 mins Q Cook 15 mins
Q 41p a portion
Q 89 kcals, 6g fat, 3g sat. fat, 3g sugar

4 slices prosciutto
750g medium sprouts, trimmed & outer
leaves removed
50g butter
finely grated zest lemon
1 Heat a frying pan and cook the prosciutto
in batches, laying the slices at in the pan until
brown and crispy. Remove and set aside.
2 Steam or boil the sprouts for 7-8 mins until
just tender, drain and return to the pan with
the butter, lemon zest and some seasoning.
Turn the sprouts until well coated, then tip
into a serving bowl, tear over the crispy
prosciutto and season with black pepper.
BBC Easy Cook 29


Red cabbage with juniper

& pears
Serves 8
Prep 20 mins Q Cook 1 hr 10 mins
Q 22p a portion
Q 130 kcals, 3g fat, 0g sat. fat, 17g sugar

2 tbsp olive oil

2 onions, halved and sliced
2 large garlic cloves, chopped
30 juniper berries, chopped
1 red cabbage (about 1kg), quartered,
cored and shredded
2 tsp ground cinnamon or
2 cinnamon sticks
4 tbsp red wine vinegar
3 tbsp light muscovado sugar
600ml vegetable stock
2 firm pears, peeled, cored and each cut
into 8 wedges
1 Heat the oil in a large heavy-based pan.
Add the onions and saut for about 8 mins.
Stir in the garlic and juniper and cook for
1 min more. Add as much cabbage as you
can and cook, stirring, until it starts to soften,
then make room for more and add the rest
with the cinnamon, vinegar, sugar and stock.
2 Give everything a good stir, then cover the
pan and leave to cook over a low heat for
35 mins, stirring occasionally and checking
it isnt catching on the bottom of the pan.
Add the pears and cook for 10-15 mins more,
depending on their ripeness. If freezing, cook
for just 5 mins. Leftovers will keep in the
fridge for 1 week.

Carrot & tarragon pure

Steamed leeks & peas with herby vinaigrette

Serves 8
Q Prep 20 mins Q Cook 30 mins
Q 8p a portion
Q 86 kcals, 6g fat, 3g sat. fat, 5g sugar

Serves 8
Prep 5 mins Q Cook 10 mins
Q 38p a portion
Q 112 kcals, 5g fat, 1g sat. fat,
4g sugar

a steamer, add the

leeks and cook for
8 mins. Tip in the
peas and cook for
2-3 mins more until
both are tender.

6 even-sized medium
leeks (about 1kg)
350g frozen peas
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp chopped parsley
1 tbsp chopped mint

2 Meanwhile, whisk
the oil, vinegar,
honey, mustard and
seasoning together
in a bowl to make
the vinaigrette.
Add the hot veg
and herbs, and mix.

1kg pack carrots (preferably organic),

50g butter
1 tbsp chopped tarragon leaves
Boil the carrots in salted water for 20-25 mins
until tender. Drain in a colander and leave
to steam-dry for 1-2 mins. Return to the
pan with the butter and roughly mash
if you would like a little texture in them, or
blitz with a hand blender for a silky-smooth
pure. Season well and stir in the tarragon
leaves. Will keep in the fridge for 3 days.
Reheat in the microwave for 2-3 mins, or
in a saucepan just before serving.
30 BBC Easy Cook


1 Trim the outer leaves from the leeks and

cut off the top down to where the leaves
split. Cut the leeks into 3-4 chunks, then
wash really well to remove any grit. Heat


Try this super simple way

your peas and leeks



Celeriac & potato gratin

Serves 8
Q Prep 30 mins Q Cook 1 hr 50 mins
Q 48p a portion
Q 464 kcals, 29g fat, 18g sat. fat, 10g sugar

50g butter, plus extra for greasing 2

large onions, halved and thinly sliced
1 tsp golden caster sugar
500ml milk
good grating of nutmeg
2 garlic cloves, finely chopped
5 thyme sprigs, chopped
300ml pot double cream
1 celeriac (about 450g), peeled
1.25 kg even-sized potatoes
50g finely grated Parmesan (or
vegetarian alternative)
1 Heat oven to 180C/160C fan/
gas 4 and grease a shallow
ovenproof dish about 35 x
24cm. Melt the butter in a
non-stick frying pan, add the
onions and fry for 10 mins,
stirring frequently, until soft
and starting to turn golden.
Sprinkle over some seasoning
and the sugar, stir again, then
cook 5-10 mins more until
golden. Meanwhile, heat the
milk with the nutmeg, garlic,
thyme and seasoning. When
the mixture starts to boil,
pour in the cream and turn
off the heat.
2 Quarter the celeriac and
thinly slice, then arrange in the
base of the dish. Pour over half
the milk mixture, then spoon
over the golden onions. Thinly
slice the ends of the potatoes,
reserving the middles. Pile the
sliced potatoes into the dish, then
thinly slice the reserved middle
sections and arrange neatly on top.
(By cutting the potatoes this
way, you should have neat
slices roughly all the
same size for the top of
the gratin.) Pour over
the remaining milk
mixture, scatter over
the Parmesan and bake
for 1 hr 30 mins until a
knife easily cuts through
the layers. Allow to rest for
10 mins before serving to
allow the creamy sauce to
soak into the potatoes.


BBC Easy Cook 31



Cherry pecan Christmas


Top tips for getting ahead on the dinner

Get ahead for your turkey dinner.
Heres what you need to know for
perfect turkey on the most important
cooking day of the year...

The juices should be pale gold and clear;

if there are traces of blood, return to the
oven as above.

How long?

It is essential to rest your turkey for

about 30-45 minutes before carving
(the temperature will continue to rise,
but theres no need to test it). Put the
turkey in a warm place, tented with foil.
It wont get cold but it will become
much juicier, and easier to carve.

Roast the bird at 180C/160C fan/gas 4.

For a regular bird, calculate the timings
as follows:
If the total weight is 4.5-6.5kg, allow
40 mins per kg. If the total weight is
over 6.5kg, allow 35 mins per kg.
For Bronze and Norfolk Black
turkeys: If the total weight is
4kg or less, allow 30 mins per
kg If the total weight is over
4kg, add an extra 45 mins for
each kg (for instance, for a 6kg
bird, allow 3 hrs).

When is it done?
The best way to tell if your
turkey is cooked is by using a
digital cooking thermometer.
For our pick of the best, see
p64. When cooked, turkey
thighs should read 80C,
breasts 75C. Always doublecheck by sticking the probe in
several different spots within
i }  Li>]  w` i i
reading. If returning to the oven, allow
10-15 minutes, then test again until the
correct temperature is reached. Without
a thermometer, the classic way to test is to
push a spoon under the turkey leg so that
it pierces the skin (or use a skewer), and
inspect the juices that collect in the spoon.

Resting time

Leftovers are
one of the best
things about
turkey. When
you have eaten
lunch, strip
the meat off
the turkey (use
rubber gloves
if you dont
like greasy
hands) and
put it in a bag
or plastic box.
9 > w` 
convenient to
shred it at this point, depending on how
you plan to use it.) When cold, refrigerate
for up to three days. Turkey bones and
carcass are too good to waste. Break
them up so they take up less space, bag
up and store in the fridge for 3 days, or
freeze for later. Use to make superior
stock, or a soup base.

3 easy steps to perfect carving

Equip yourself
with a carving
fork and sharpen
your best knife.
Put the turkey on
a carving board,
with another
carving board and
serving platter
adjacent. Turkey
should be carved
in generous slices
not too thin.

32 BBC Easy Cook

1 Untie the legs. Use

a fork to steady it,
and cut off one leg
and thigh. Separate
the drumstick and
thigh, then carve the
drumstick into slices.
Slice the meat off the
thigh. Repeat.

2 Wiggle the wing

bone and carve away
(so you can carve the
breast more easily).
Repeat with the other
wing bone.

3 Using a carving fork

to stabilise the bird,
slice the breast on the
diagonal, then repeat
with the other breast.


Serves 8
Prep 35 mins plus overnight soaking
Q Cook 6-8 hrs plus 2 hrs reheating
Q 1.22 a portion
Q 654 kcals, 23g fat, 9g sat. fat, 65g sugar

300g mixed dried fruit

200g pot glac cherries, 85g halved
(we used morello glac cherries)
50g mixed peel
1 medium carrot, finely grated
zest and juice 1 lemon
1 orange, zested and segments cut out
100g light muscovado sugar
1 tsp mixed spice
100ml brandy
50ml Disaronno
100g butter, frozen, plus 25g soft butter
and extra for greasing
2 large eggs, beaten
50g each blanched almonds and pecan
nuts, half of each chopped
100g self-raising flour
175g fresh white breadcrumbs
2 tbsp golden syrup
sprig of holly, to decorate (optional)
1 Put the mixed fruit, halved glac cherries,
mixed peel, carrot, and lemon and orange
zest in a bowl with the sugar and spice. Pour
in the lemon juice and alcohol, and stir really
well. Cover and leave to soak overnight.
2 Heat oven to 160C/140C fan/gas 3 and
put a full kettle of water on to boil. Grease
a 1.5-litre pudding basin and put a disc
of baking parchment in the base. Stir the
eggs into the fruit mixture, then stir in
the chopped nuts, self-raising flour and
breadcrumbs. Finally, grate in the frozen
butter, stirring the mixture frequently so
that it evenly disperses.
3 For the topping, mix the soft butter and
golden syrup together, and spread over
the bottom of the basin. Pile in the whole
cherries, orange segments and whole nuts,
breaking the pecans in half as you add them.
Try not to just make a thick layer of fruit and
nuts on the base ease some up the side too.
Spoon in the pudding mixture and level the
top, then cover with baking parchment and
foil. Tie the top with string or an extra-large
rubber band, then place in a roasting tin and
pour in the water from the kettle. Cover the
whole thing with a tent of foil to seal in all the
steam, then place in the oven for 6 hrs. This
gives a light pudding, so if you prefer a darker
one, cook for up to 8 hrs.

The last Sunday
before Advent
is traditionally
the day to make
Christmas pud

Add a dollop of...

Brandy syrup cream
Tip 300ml whipping or double cream
into a bowl and add 2 tbsp golden syrup,
1 tbsp brandy and 1 tbsp Disaronno.
Stir to dissolve the syrup, then lightly whip
with a hand whisk or electric beaters until
the mixture holds its shape. Spoon into a
serving bowl, cover and chill until ready
to serve with the pudding. Serves 8.


BBC Easy Cook 33




Invite your friends over for a festive night with a difference
Thai prawn, squash & pineapple curry

Toasted coconut rice

Serves 8
Q Prep 25 mins Q Cook 22 mins
Q 2.07 a portion
Q 292 kcals, 17g fat, 13g sat. fat,
10g sugar

200g Johns homemade Thai

curry paste (below), or use
ready-made Thai green
curry paste
50ml fish sauce
600g butternut squash,
peeled and cubed
700ml coconut milk (buy 2
cans and reserve 100ml if
making the rice, right)
400ml chicken stock
400g pineapple chunks (fresh
or from a can)
400g sliced bamboo shoots
10 kaffir lime leaves, torn
600g raw shelled prawns
bunch Thai basil or
coriander, leaves picked
lime wedges and sliced green
chillies, to serve (optional)

750g Thai fragrant rice

100ml coconut milk
2 lime leaves, torn
100g desiccated coconut, toasted
in a dry pan until golden

Serves 8
Prep 10 mins Q Cook 5 mins
Q 26p a portion
Q 457 kcals, 13g fat, 9g sat. fat, 1g sugar

1 Boil the kettle. Wash the rice 3 times in

cold water, draining each time to remove
the starch, then tip into a large saucepan
with a well-fitting lid. Add the coconut milk,
lime leaves and 1 tsp salt, then stir.

Johns Thai curry paste

Makes about 300g
Prep 10 mins Q No Cook
Q 8p a tablespoon
Q 7 kcals, 0g fat, 0g sat. fat, 0g sugar

1 In your largest pan or wok, stir the curry

paste and 100ml water for a few mins. Add
the fish sauce and cook for 1 min more.
2 Stir in the squash, add the coconut milk
and stock, then bring to the boil. Add the
pineapple, bamboo shoots and lime leaves.
Cook for 15 mins or until the squash is soft.
Can be frozen at this point. Add the prawns
and Thai basil, and simmer for 1 min more.
Rest for 5 mins, then taste for seasoning.
Serve with lime wedges and green chillies.

You can now buy Thai basil in Tesco and
7>i   v vi >vw i
i>i  > v`  q i y>
VLii> i`i`>i

34 BBC Easy Cook

2 Pour over enough boiling water to just

cover the rice. Cover, bring to the boil and
cook for 5 mins. Turn off the heat and leave
the rice to steam with the lid on for 20 mins.
Run a fork through the rice to fluff it up,
then scatter over the toasted coconut.

Cucumber salad with

pickled red onions
Serves 8
Prep 10 mins
Q Cook 5 mins plus steeping
Q 14p a portion
Q 28 kcals, 0g fat, 0g sat. fat, 5g sugar

50g green chillies, half deseeded and

half with seeds
11 shallots, chopped
11 garlic cloves, chopped
1 lemongrass stalk, peeled and sliced
50g ginger, peeled and finely chopped
small pack coriander, roughly chopped
zest and juice 1 lime
1 tsp white peppercorns, ground
1 tbsp shrimp paste
Tip all of the ingredients into a blender
with 1 tsp salt and whizz into a paste.
Store leftover paste in the fridge for up
to a week, or freeze for up to 3 months.


25g sugar
50ml Japanese vinegar
1 large red onion, finely sliced into rings
1 large cucumber, halved, deseeded, diced
Pour 100ml water into a saucepan. Add
the sugar and vinegar and bring to the boil.
Put the onion into a bowl, then pour over
the hot liquid and leave for 5 mins. Add the
cucumber and set aside to steep and cool.


spicy Thai
curry feast
for eight


John is a judge on MasterChef

BBC Easy Cook 35



Marks spiced
festive salmon

Break with tradition and enjoy this great main for

Christmas Day from Mark Sargeant. It can all be
made in advance to make the big day stress-free
Spiced salmon coulibiac
Serves 8
Q Prep 20 mins plus cooling Q Cook 50 mins
Q 2.52 a portion
Q 647 kcals, 37g fat, 12g sat. fat, 3g sugar

2 tbsp vegetable oil

1 onion, finely chopped
2 garlic cloves, crushed
2 cardamom pods, crushed
1 cinnamon stick
1 tsp fennel seeds
2 star anise
1 tsp fenugreek seeds
3 cloves
thumb-sized piece ginger, cut into
large chunks
2 tsp garam masala
140g basmati rice, soaked in cold
water for 30 mins, then drained
1 bay leaf
small pack coriander, finely chopped
1 red chilli, seeds kept in, finely chopped
1 tbsp mango chutney
1 tbsp lemon juice
2 x 320g packs ready-rolled puff pastry
2 x 500g whole salmon fillets, skin
removed and pin-boned
2 large egg yolks, lightly beaten
1 Heat the oil in a frying pan and add the
onion, garlic, cardamom, cinnamon, fennel,
star anise, fenugreek, cloves, ginger and
1 tsp garam masala. Cook over a medium
heat until the onion is a deep golden brown.
Add the rice with 250ml water and the
bay leaf, and season with salt. Bring to the
boil, then turn down to a gentle simmer.
Cover and cook for 15 mins or until the
liquid has been absorbed and the rice is
light and fluffy. Remove from the heat, tip
into a bowl and leave to cool. Once cooled,
remove the cardamom, cinnamon stick, star

36 BBC Easy Cook

anise, cloves, ginger and bay leaf. Add the

coriander, chilli, mango chutney and lemon
juice. Check the seasoning, cover and chill
until needed.
2 Take the pastry out of the fridge and leave
at room temperature for 10 mins. Unroll the
pastry sheets, roll out to make a little wider
and put each on a non-stick baking sheet.
Cover with cling film and place in the fridge
to re-chill for 30 mins. Season the salmon on
both sides with a little salt and pepper and
the rest of the garam masala, then place one
piece of salmon on one piece of pastry and
cover with half of the rice mixture. Top with
the other piece of salmon, then brush around
the pastry edges with beaten egg. Cover with
the second piece of pastry, pushing down
well, then roll the edges over, crimp with a
fork to seal and decorate as you like. Can be
made ahead and chilled for 1 day. Brush all
over with beaten egg and chill for 30 mins.
3 Heat oven to 220C/200C fan/gas 7. Bake in
the oven for 10 mins, then turn the oven down
to 180C/160C fan/gas 4 and continue to bake
for about 30 mins until the pastry is golden
brown. Set aside in a warm place to rest for 10
mins. Serve with the rest of the rice mix (heated
or cold) and the Raita (see recipe, below).

Serve with... Raita

In a bowl, mix 250g Greek yogurt, 1
wi}>i`garlic clove]>wi}>i`
thumb-sized piece ginger, small pack
coriander, chopped, small pack mint,
leaves chopped, juice of lime, tsp
garam masala and cucumber, grated
and lightly squeezed. Season with salt
and freshly ground black pepper. Serve
sprinkled with extra garam masala alongside
the Spiced salmon coulibiac. Serves 8.




Mark is a regular guest chef on BBC Ones Saturday Kitchen


BBC Easy Cook 37



Toms holiday
roast ham

Christmas wouldnt be complete without a glazed ham, and this

exclusive recipe from BBC chef Tom Kerridge is a real crowd-pleaser
Candied roast ham with cranberry & star anise sauce

Honey-crushed swede

Serves 12
Prep 25 mins plus cooling
Q Cook 3 hrs 45 mins
Q 40p a portion
Q 610 kcals, 32g fat, 13g sat. fat,
30g sugar

Serves 10
Prep 10 mins Q Cook 25 mins
Q 6p a portion
Q 101 kcals, 8g fat, 5g sat. fat, 5g sugar

2 large swedes, cut into

3cm chunks
1 tsp ground mace
100g butter
2 tbsp clear honey

4kg smoked bone-in ham,

trimmed and skin left on
3 bay leaves
3 star anise
small pack thyme
1 tbsp white peppercorns
100ml white wine vinegar
pared zest 1 orange
200g demerara sugar
1 tbsp ground mace
175g clear honey

Add the swede to boiling, salted water and

simmer for 20-25 mins. Drain, tip back into
the pan and add the mace, butter and honey.
Season. Crush together gently with a masher.


Toms tips

500ml ham stock (from the

soaking liquid in step 1)
2 star anise
100g unsalted butter
50g fresh or frozen
cranberries, chopped
zest and juice orange

Buying ham and soaking

1 Put the ham in a large, deep

pan and cover with cold water.
Bring to the boil and skim off any impurities.
Add the bay leaves, star anise, thyme,
peppercorns, white wine vinegar and orange
zest. Simmer for 3 hrs, then turn off the heat
and leave the ham to cool in the water.

the honey, then press the rest of the mace

and sugar on top. Roast in the oven for
30 mins, basting every 10 mins to form
a dark caramel crust. Remove from the
oven and rest for 30 mins.

2 Heat oven to 200C/180C fan/gas 6.

Remove the ham from the pan, reserving the
stock. Using a sharp knife, carefully cut away
the skin, leaving a good layer of fat. Score the
fat all over with as many long, fine cut marks
as you can fit in. Mix the sugar and mace
together. Put the ham in a large roasting tin
and cover with half the mace-sugar mix,
pressing it into the score marks. Drizzle over

3 To make the sauce, pour the ham stock

through a fine sieve until you have 500ml.
Pour into a medium saucepan, add the star
anise and reduce until thick and glossy. Add
the butter and reduce until it emulsifies and
becomes a thick sauce. Remove from the
heat, stir in the cranberries, orange zest and
juice, and check the seasoning. Slice the ham
into thick slices and spoon over the sauce.

Tom presents Food & Drink

38 BBC Easy Cook


Its up to you whether you buy smoked or

i` >] L  ivi i y> v
i` -i ii w` i` >
too salty, in which case you will need to
soak it to get rid of excess saltiness. Its
best to ask your butcher to advise on this.
To soak, simply leave the ham in a large
pan or bowl of cold water overnight, then
discard the water and carry on as stated.

How to cook it
Boiling a ham this size calls for a large
pan, such as a stockpot or preserving pan.
If you dont have a pan big enough, you
could buy a 3kg boned and rolled ham,
which will be smaller but will take the
same amount of time to cook and feed
the same number of people. Alternatively,
you could slow-roast the ham. To do this,
heat the oven to 160C/140C fan/gas 3.
Sit the ham in a roasting tin and pour over
600ml water. Add the aromatics, cover
with foil and bake for 5 hrs. Cool and
continue from step 2 of my recipe.


My favourite time
to serve this ham is
Boxing Day. I just love the
cold meats, the bubble
& squeak and all the jars
of pickles. This ham,
served cold, is perfect
for that.


BBC Easy Cook 39




Last years Bake Off champion shares her favourite traybake recipe
Christmas white
chocolate traybake
Cuts into 16 squares
Prep 20 mins plus cooling Q Cook 35 mins
Q 1.05 a portion
Q 355 kcals, 21g fat, 12g sat. fat, 28g sugar


225g unsalted butter, plus extra

225g light brown soft sugar
4 medium eggs
200g mincemeat, from a jar
zest 1 orange
200g plain flour
2 tsp ground cinnamon
1 tsp ground nutmeg
200g white chocolate, plus extra for grating
100g double cream
1 Heat oven to 180C/160C fan/gas 4.
Line and grease a 20cm square brownie tin.
Beat the butter and sugar using an electric
whisk for about 5 mins until the mix is fluffy.
Gradually beat in the eggs, one at a time,
making sure each egg is well incorporated
before adding the next. Add the mincemeat
and orange zest. Beat again for a few secs.


2 Sift in the flour, cinnamon and nutmeg, and

stir with a large metal spoon until completely
mixed. Tip into the tin and smooth using
the back of the spoon. Bake in the oven for
30-35 mins or until a skewer inserted into the
centre comes out clean.
3 Meanwhile, make the white chocolate
icing. Put the chocolate in a large bowl. Pour
the cream into a small saucepan and bring to
the boil. Remove from the heat and pour over
the chocolate. Stir until the chocolate has
melted and its combined. Set aside to cool.


4 Leave to cool in the tin for 10 mins, then

transfer to a wire rack. Once the cake is
completely cool, spread the icing on top,
then finely grate over the extra chocolate.

Nadiya won The Great British Bake Off in 2015

40 BBC Easy Cook



The Christmas baking range

at Lakeland.
When it comes to making festive
cakes, weve broken the mould.

69 stores nationwide lakeland.co.uk



Celebrate the big day with our marvellous meat-free menu.
Just choose a starter, main and a delicious dessert
Layered squash, barley & spinach pie
4 To make the pie, brush a
900g loaf tin with a little oil.
Make 3 long triple layer strips
of foil and lay these across the
width of the tin to help you lift
out the pie to serve. Tip flour
and 3 tsp salt into the largest
bowl you have and gently melt
the butter, shortening and milk
with 200ml water in a pan.
Once melted, increase heat
until bubbling fiercely, tip onto
the flour, then quickly beat
with a wooden spoon until
combined. Dont worry if some
powdery bits remain. Once
cool enough to handle, knead
until it comes together, then
tip onto your work surface. Set
aside 1/3 and roll the rest into
a large rectangle big enough
to line the tin with a little

Serves 8
Prep 40 mins
Q Cook 2 hrs 40 mins
Q 1.86 a portion
Q 889 kcals, 49g fat, 24g sat. fat,
13g sugar


1 small butternut squash

(about 1kg), peeled and
3 tbsp olive oil, plus a little
extra for brushing
3 onions, finely chopped
3 garlic cloves, crushed
100g mushrooms, sliced
85g whole cooked chestnuts,
100g pearl barley
1.2 litres vegetable stock
1 tbsp dark soy sauce
zest 1 lemon
250g tub ricotta
200g tub full-fat cream
x 20g pack sage, leaves picked & chopped
400g baby spinach
20g pack parsley, leaves chopped

700g plain flour

140g butter
85g white vegetable shortening (we
used Trex)
100ml milk
1 egg, lightly beaten
few bay leaves (optional)
1 Heat oven to 200C/180C fan/gas 6 and
roast the butternut squash with 1 tbsp oil
for 25-30 mins until tender. Set aside.
2 Meanwhile, heat remaining oil in a large
pan and cook the onions and garlic for 10
mins until soft. Remove 2 /3 of the mixture,
then add the mushrooms, chestnuts and
42 BBC Easy Cook

pearl barley to the pan. Sizzle for a few

mins, pour in the stock, then bring to the
boil. Bubble fiercely for 30 mins until the
barley is tender and sticky and there is no
liquid left. Remove from the heat, stir in the
soy sauce, season and set aside.
3 While the barley layer is cooking, make
the other layers. Stir the zest, ricotta, cream
cheese and seasoning into the reserved
onions until smooth. Take 1/3 of the mixture
and gently fold with the sage and roasted
squash. For the final layer, boil the kettle,
then tip half the spinach into a large colander.
Pour over the boiling water to wilt, then
repeat with the rest of the spinach. Tip the
spinach onto a clean tea towel and squeeze
out all the moisture you can. Roughly chop,
then mix into the remaining ricotta mixture
with the parsley.


5 Ease into the tin, pressing

evenly into the corners and
sides you can be rough with it. Spoon in
the spinach layer, smooth the surface, then
repeat with the barley and finally the squash
layer. Dome the squash mix slightly to give a
rounded top. Roll out the remaining pastry to
fit, brush the edges with some egg, then press
the lid over the top. Trim the excess and
crimp or pinch to seal, then decorate with
pastry trimmings cut into leaves (add bay
leaves when the pie has 30 mins left in the
oven). Can be covered and chilled overnight.
6 Heat oven to 200C/180C fan/gas 6 and
put a large baking sheet inside. Brush the
surface of the pie with egg, lift onto the
heated baking tray and bake for 30 mins,
then reduce the heat to 180C/160C fan/gas 4
and bake for a further 1 hr 30 mins until the
pastry is golden brown and feels hard. Stand
for 15-20 mins before serving


A little more
effort, but
worth every


BBC Easy Cook 43


Triple cheese &

aubergine lasagne

Serves 8
Prep 45 mins Q Cook 2 hrs
Q 1.18 a portion
Q 497 kcals, 28g fat, 14g sat. fat, 15g sugar

12-16 fresh lasagne sheets


4 tbsp olive oil

3 large aubergines, cut into small chunks
2 large onions, chopped
4 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
2 tbsp tomato pure
1 tsp golden caster sugar
pinch of chilli flakes
small handful basil leaves, chopped
dash of soy sauce

500g ricotta
50g vegetarian Italian-style hard
cheese, finely grated
2 medium eggs, beaten
tsp grated nutmeg

500ml milk
50g plain flour
50g butter
100g vegetarian mature cheddar, grated
1 tsp English mustard

Butternut soup with crispy sage & apple croutons

Serves 4
Q Prep 20 mins Q Cook 30 mins
Q 1.99 a portion
Q 231 kcals, 7g fat, 1g sat. fat, 20g sugar

1 tbsp olive oil

1 large onion, chopped
1 garlic clove, chopped
1 butternut squash, about 1kg peeled,
deseeded and chopped
3 tbsp Madeira or dry Sherry
500ml gluten-free vegetable stock, plus
a little extra if necessary
1 tsp chopped sage, plus 20 small
leaves, cleaned and dried
sunflower oil, for frying

1 tbsp olive oil

1 eating apple, peeled, cored & diced
a few pinches of golden caster sugar
1 Heat the oil in a large pan, add the onion
and fry for 5 mins. Add the garlic and
squash, and cook for 5 mins more. Pour in
the Madeira and stock, stir in the chopped
sage, then cover and simmer for 20 mins
until the squash is tender.
44 BBC Easy Cook

2 Blitz with a hand blender or in a food

processor until completely smooth. Allow
to cool in the pan, then chill until ready
to serve. Will keep for 2 days or freeze
for up to 3 months.
3 Just before serving, reheat the soup in
a pan. The texture should be thick, but
thin it with a little stock if its too thick.
4 For the apple croutons, heat the oil in
a large pan, add the apple and fry until
starting to soften. Sprinkle with the sugar
and stir until lightly caramelised.
5 To serve, ladle the soup into bowls.
Top with the apple, sage and black pepper.

To make the Crispy sage

Heat some oil (a depth of about 2cm)
in a small pan, then drop in the sage
leaves until they are crisp you will need
to do this in batches. Drain on kitchen
paper. Will keep for several hours.


1 First, make the tomato & aubergine sauce.

Heat 1 tbsp of the oil in a large non-stick
frying pan and cook the aubergine in 3
batches, adding 1 tbsp oil for each batch.
2 Add the remaining oil to the pan and cook
the onions for 5 mins until softened. Stir in
the garlic, cook for 1 min, then return the
aubergine to the pan with the tomatoes,
tomato pure, sugar and chilli. Bring just
to the boil, then turn down to a simmer
and cook for 10 mins. Take off the heat, stir
in the basil and soy, and season. Mix the
ingredients for the ricotta filling and season.
3 For the cheese sauce, add everything to a
pan and cook over a medium heat, stirring,
until it thickens, then turn down the heat
to low and cook for 5 mins. Season. Heat
oven to 180C/160C fan/gas 4. To assemble,
spoon half the aubergine into the bottom of
a baking dish. Top with a layer of lasagne
sheets, then spread over a ricotta layer. Add
another layer of lasagne sheets, followed
by the remaining aubergine mixture and
another layer of lasagne sheets. Pour over
the cheese sauce (it can now be frozen for
1 month defrost before cooking). Bake
for 50 mins-1 hr until golden.



freeze, then
pop in the oven
when guests


BBC Easy Cook 45


Melty mushroom Wellingtons

Serves 4
Q Prep 30 mins Q Cook 50 mins
Q 1.37 a portion
Q 790 kcals, 59g fat, 32g sat. fat, 4g sugar

4 large field mushrooms

4 tbsp olive oil
1 garlic clove, chopped
about 400g spinach leaves
a dusting of flour
1 tbsp picked thyme leaves
500g block all-butter puff pastry
140g vegetarian blue cheese, sliced
1 egg, beaten
1 Heat oven to 220C/200C fan/gas 7.
Remove the stalks from the mushrooms.
Heat half the oil in a large frying pan and
sizzle the mushrooms for 3-4 mins on each
side until golden and cooked through add a
drop more oil if needed. Lift the mushrooms
out onto kitchen paper to drain.
2 Place the same pan back on the heat
with the rest of the oil. Fry the garlic for a
moment, add the spinach to the pan, then

46 BBC Easy Cook

cook for 2-3 mins over a high heat until

completely wilted. Season with salt and
pepper, then tip the spinach into a large
sieve to drain thoroughly.

3 On a lightly floured surface scattered with

the thyme leaves, roll the pastry out to the
thickness of a 1 coin. Using a saucer and a
larger-size plate, cut out 4 circles about 5cm
wider than the mushrooms (for the bottoms)
and 4 circles about 10cm wider (for the tops),
re-rolling the trimmings if you need to.
4 Place the 4 smaller circles on a baking tray
and top each with a quarter of the spinach,
making sure the pile of spinach isnt wider
than the mushrooms. Top the spinach with
a slice of cheese, then a mushroom, smoothside up, and top the mushroom with another
slice of cheese. Brush the border to each
circle with egg, then gently stretch the larger
circle over the mushroom, trying not to trap
any air, then press the edges together with a
fork. Trim the edges with a knife if you want,
then brush each generously with egg. Bake
for 40 mins until golden, then leave to cool
for a few mins before serving.


These individual
Wellingtons look
so impressive but
theyre so easy to
make because there
is no chance
of overcooking
the mushrooms

Circles 5cm wider than mushrooms



Christmas galette

Serves 6
Q Prep 40 mins Q Cook 50 mins
Q 80p a portion
Q 628 kcals, 50g fat, 11g sat. fat, 9g sugar

violet, sweet and just starting to colour. Put

all the pesto ingredients, 4 tbsp oil and the
remaining lemon juice in a blender with a
good amount of seasoning and blitz until you
have a smooth whipped deep-green paste.
(You may need to add more oil or water.)

5 Once the galette base has cooled a little

and you are ready to serve, put the pesto in
a saucepan on a low heat, cook for 2 mins to
warm through and spread the warm pesto
over the base, then scatter over the onion,
squash, chilli and feta.

small butternut squash, peeled, halved

lengthways, deseeded and cut into slices
125ml olive oil
100g pack shelled pistachios
100g pack sunflower or pumpkin seeds
100g vacuum-packed chestnuts
zest and juice 1 lemon
1 tbsp maple syrup
small pack thyme, leaves only
1 red onion, finely sliced
1 red chilli, deseeded and sliced
200g vegetarian feta, crumbled

75g cashews or skinned almonds,

soaked overnight
2 large handfuls kale, roughly chopped
small pack sage, leaves picked
1 Heat oven to 200C/180C fan/gas 6. Spread
the squash out on a baking tray in a single
layer, drizzle with 2 tsp oil, season and roast
in the oven for 30 mins until soft and golden.
2 While the squash is cooking, make the
galette crust. Put the pistachios and seeds
on a baking tray and roast in the hot oven
alongside the squash for 5 mins. Remove
the tray of nuts and seeds and tip them into
a food processor with the chestnuts, 3 tbsp
oil, the lemon zest, maple syrup and thyme,
and season well. Blitz until you have a fine
crumbly paste that comes together when you
squeeze it. If it is too crumbly, add a touch
more oil until it comes together into a solid
piece when you scrunch it in your hands.
3 Lay a sheet of baking parchment on your
work surface then tip out the paste and
shape it into a circle with your hands.
Place another sheet of baking
parchment on top and use a rolling
pin to roll it out into a circle about
0.5cm thick. Put it on a baking
tray, take off the top sheet of
paper, prick the dough with a
fork and bake with the squash
for 15-20 mins until golden.
Remove and let it cool. If the
squash is ready before the
crust, remove and set aside.

This festive
pizza makes a
delicious and
unusual starter

4 Meanwhile, fry the red onion

on a low-medium heat in 2 tsp
oil with a pinch of salt and 2 tsp
lemon juice for 10 mins until deep


BBC Easy Cook 47


Christmas pudding trifle

Serves 6
Prep 15 mins Q No Cook
Q 94p a portion
Q 704 kcals, 52g fat, 31g sat. fat, 42g sugar

3 oranges
1 tbsp demerara sugar
2 tbsp Grand Marnier
300g vegetarian Christmas pudding
250g pot mascarpone
284ml pot double cream
500g pot custard

handful flaked almonds, toasted dark

chocolate, grated
1 Peel the oranges using a sharp knife,
ensuring all the pith is removed. Slice as
thinly as possible and arrange over a plate.
Sprinkle with the demerara sugar followed
by the Grand Marnier. Set aside for now.
2 Crumble the Christmas pudding into large
pieces and scatter over the bottom of a trifle
bowl. Layer the oranges on the pudding and
pour over any juices.
3 Beat the mascarpone until smooth, then
stir in the custard. Spoon the mixture over
the top of the oranges.

Mini baked Alaskas with boozy cherry centres

Serves 4
Q Prep 15 mins plus freezing overnight
Q Cook 20 mins
Q 71p a portion
Q 1,004 kcals, 50g fat, 22g sat. fat, 110g sugar

500ml tub good vanilla ice cream

200g black cherry jam
2 tbsp kirsch
100g butter, softened, plus extra
100g toasted flaked almonds
85g self-raising flour
2 eggs, lightly beaten, plus 3 egg whites
225g caster sugar
1 Line 4 individual pudding moulds with
cling film brushing with oil first will
help. Divide the ice cream between them,
shaping so an even thickness covers the
base and sides with a hollow in the middle.
Mix the jam with 2 tsp of the kirsch, spoon
into the ice-cream hollows, cover and
freeze overnight.
2 For the base, heat oven to 180C/160C
fan/gas 4. Butter and line a 20cm square
cake tin. Reserve 2 tbsp of the almonds,
48 BBC Easy Cook

then whizz the rest in a food processor until

finely chopped and tip into a bowl with the
flour, butter, beaten whole eggs and 100g
caster sugar. Beat until smooth, then spread
into the tin and bake for 15-18 mins until
golden and springy. Cool on a wire rack.
This cake will sit quite happily in a tin for
24 hrs, but stamp out the bases on the day
or the edges will dry overnight.
3 For the meringue, whisk the egg whites
until stiff, then add the remaining sugar
and continue whisking until the meringue
is thick and glossy. Can be chilled for up
to 5 hrs. With a 7cm round cutter or rim
of a pudding mould, cut 4 bases from the
almond sponge. Drizzle with the rest of
the kirsch, then sit them on a baking sheet
lined with baking paper. When youre ready
to serve, heat oven to 220C/200C fan/gas
7. Turn 1 ice cream out onto each round
of cake, peeling off the cling film, then
spread over meringue using a knife or small
spatula until completely covered. Scatter
with remaining almonds and bake for
3 mins until the tips of the meringues
are just browning. Lift onto plates with a
spatula and serve immediately.


4 Lightly whip the cream and spoon over

the custard. Sprinkle with the flaked almonds
and grated chocolate. You can make this a
day in advance.

Use leftover Christmas

pudding to rustle


Clementine possets with cranberry compote

Serves 4
Prep 45 mins plus chilling Q Cook 30 mins
Q 2.02 a portion
Q 970 kcals, 81g fat, 50g sat. fat, 58g sugar

A lovely
and sweet

600ml double cream

200g golden caster sugar
zest and juice 2 clementines
zest and juice lemon

200g cranberries
85g golden caster sugar
zest 2 clementines or 1 orange
2 tbsp brandy
Cinnamon palmiers (see right)
1 Put the cream, sugar and both zests in a
saucepan and bring to a simmer. Measure all the
juice you should have 100ml. Turn up the heat
and bubble for 3 mins exactly, then stir in the
juice. Sieve the mixture into a jug, then divide
between 4 glasses. Chill for 4 hrs until set.


2 To make the compote, put all the

ingredients in a saucepan. Bring to a
simmer, then bubble for 10 mins until
thickened and syrupy. Cool, then chill
until ready to serve. Serve each posset
with a spoonful of compote and the
Cinnamon palmiers (below).

Serve with
Cinnamon palmiers
Heat oven to 200C/180C fan/gas 6. Line
2 baking trays with parchment. Unroll 375g
pack ready-rolled puff pastry. Mash the
50g softened butter, 1 tsp cinnamon
and 45g light brown sugar together, then
spread over the pastry. Roll the pastry up
from each of the longer sides until the rolledup edges meet in the centre. Slice the pastry
into 1cm pieces, then place, cut-side up, on
i>]y>i}>i >iv 

BBC Easy Cook 49


Every veggie recipe
you need for your
best ever festive
season and beyond

Nibbles with a twist

All-vegan menu

Crowdpleasing puds

Out nw!
Cllect ur othr reat titles...
Visit the Apple App store to download
digital issues in the Home Cooking Series,
including Good Food Family, One-pots,
Eat Well and Bakes & Cakes

Triple-tested recipes
from BBC Good Food




All aboard

Make your cheeseboard even more delicious this year. These





Honey &
lavender drizzle
Combine 2 tsp clear
honey, 2 tsp olive
oil, 1 tsp white
wine vinegar, 1 tsp
wholegrain mustard
and a small pinch of
dried lavender.


Candied walnuts
Heat oven to
180C/160C fan/gas
4. Tip 100g walnuts
into a heatproof bowl
and pour over justboiled water. Drain
after 2 mins
and toss with
2 tbsp golden caster
sugar and a pinch
of sea salt CMGU.
Bake for 10 mins
on a tray lined with
baking parchment.
Cool completely and
store in an airtight


Pop them in the
freezer at least 2 hrs
before you want to
serve them.



Pear crisps
These go well with
any cheese. Thinly
slice 1 pear, sprinkle
with 2 tsp golden
caster sugar and put
on a tray lined with
baking parchment.
Bake at 140C/ 120C
fan/gas 1 for 1 hr until
dried out. Leave
on a wire rack to
crisp further.

Stuff medjool dates
V i`
cured chorizo. Bake
at 180C/160C fan/gas
4 for 10 mins.

Put together the perfect cheeseboard


BBC Easy Cook 51



Subscription order form


 ii i L `iV `iL] saving over 30%, plus receive a

i i i  i
{vii>LVi``iLV>`V ii]saving 16%, plus
iVii>i i  ii

Your details





Daytime telephone number


Mobile telephone number

Email address

Gift recipient details

Please tick here if this is a Christmas gift*
ii >i

- >i

Daytime telephone number


Email address

Payment details I would like to pay

 ii i i> L iV iL

i>i V
ii i > `>i Li

L V ii v { i >`i >>L

i  i`>i i`>
i>i `iL { v \ 6>

different from the delivery address,

i>ii i`i 

Card no
` v

Expiry from

Issue number



Instructions to your bank or building society to pay by Direct Debit.

Originators reference 242553
This is not part of the instruction to your bank or building society.
 i`>i i`>
 ` vwV>

Name of bank
Account name

Sort code

Account number

Instructions to your bank or building society: Pay Immediate Media Co. Ltd. Direct Debits from the account
detailed on this instruction subject to the safeguards assured by the Direct Debit Guarantee. I understand that the
instruction may remain with Immediate Media Co. Ltd., and if so details will be passed electronically to my bank or
building society. Banks and building societies may not accept Direct Debit instructions from some types of account.
Terms & conditions This offer is valid for UK delivery addresses and is subject to availability. BBC Easy Cook reserves
the right to substitute the nest mix set with an alternative if out of stock. Please allow 28 days for delivery. *Christmas
}v LV 

>  i w i >>
i  > > / iVii  vii }ii } V>`  i v

>] }v `i  Li iVii` L i  iViLi

> } >i V>

>i` > > iVi >}i v i v

shop price. Should the magazine ordered change in frequency; we will honour the number of issues and not the term of
i LV 

1 LV Vi v i\ ] i i ] i v i 

` { "vvi  i `

Li V >}i` > 
>i] V>

v L
i > > "ii> LVLi 
` V>

{{ x {{{ v >

`i > ` i i  } 

Data protection Your personal information will be used as set out in our Privacy Policy, which can be viewed online at
V i`>i i`>
> i` 
i  i `  i
ii] }i i 
special offers, and other promotions. Please tick here if youd prefer not to receive these by Email
Text ,i}
> *
Telephone > `i`

i >i
Vi i` v  L

``i i ViV>
> v
i>i V ii Q R v ` ivi   iVii i}
> i
ii] iV>
vvi > `  v

Worldwide by email. Your information will be handled in accordance with the BBC Worldwide privacy policy which can be
 i > LLV

Post the form to

BBC Easy Cook magazine, PO Box 279,
Sittingbourne, Kent, ME9 8DF
52 BBC Easy Cook

...in every fabulous issue!

BBC Easy Cook is packed with
mouthwatering recipes for busy
cooks looking for inspiration.
Theres a great choice of speedy
recipes for the month ahead,
with lots of delicious new ideas,
sections on weekend cooking
and perfect-results baking
plus step-by-step instructions for
learning new techniques and skills
and tips from the BBCs talented
TV chefs. Dont miss all these quick
and tasty recipes youll want to
make again and again.

Thank you for a magazine full

of recipes which are easy to
understand, dont cost the earth
and taste really different from the
everyday meals I used to cook.
Hannah, BBC Easy Cook subscriber



Give a
Christma s
gift that
all year


plus receive a Joseph Joseph bowl set

hatever you like to

cook, a subscription
to BBC Easy Cook
means youll never miss out
on any of our fabulous
foolproof recipes. And if
you subscribe this month,
well send you a Joseph
Joseph nest mix set,
worth 30. A subscription
also makes a fantastic
gift for a friend or family
member who loves to cook!

Bowl set


Great reasons to subscribe



by direct debit,
i i]
Fantastic time-saving family recipes
Lots of tips, ideas and techniques to try
PLUS recipes from your favourite BBC chefs

Subscribing to BBC
Call the hotline now
01795 414851

Your set of Joseph Jo

nest mix bowls includ
Easy-transfer pouring spo
Space-saving storage

is simple!
Order online at


and quote ECP9716


BBC Easy Cook 53


A beautifully decorated cake is a must at Christmas, and this
chocolatey twist on the classic fruit version should be popular with
all the family. Make it round or square, then pick your design

Make this
cute Rocky
robin cake,

54 BBC Easy Cook




e cake, p56

...turn over for

our stunning
Easy wreath cake X

BBC Easy Cook 55


Chocolate fruitcake

250g currants
100g dried cranberries
100g dried sour cherries
100g mixed peel
200g self-raising flour
100g ground almonds
3 tbsp cocoa
1 tsp mixed spice
3 eggs, beaten with a fork

Cuts into 10 slices

Q Prep 35 mins Q Cook 2 hrs
Q 1.04 per slice
Q 683 kcals, 30g fat, 14g sat. fat, 79g sugar
cake only

200g butter
200g dark brown soft sugar
100g dark chocolate (we used 80%),
broken into chunks
75ml brandy
1 tsp vanilla extract
250g raisins

1 Put the butter, sugar, chocolate, brandy,

vanilla and dried fruits into a saucepan.
Heat gently, stirring occasionally until
everything has melted together.

Rocky robin cake

3 For the robins, roll 3 walnutsize balls from some of the

remaining white icing. Halve
the icing that is left. knead
brown colouring into 1 half,
wrap well. Divide the other
half into 3 pieces. Colour 1
red, 1 pale brown and 1 green.

Takes 1 hr 10 mins
Q 1,381 kcals, 42g fat, 15g sat. fat,
233g sugar

1 x 20cm round or 18cm

square cake
4 tbsp raspberry or apricot
jam, warmed and sieved
icing sugar, for dusting
500g pack marzipan
1.3kg ready-to-roll white icing
brown, green and red food colouring
9 whole cloves, black writing icing
1 Sit the cake on a large board or at serving
plate. Brush a little of the jam over the cake.
Dust a clean surface with a little icing sugar,
then roll out the marzipan until big enough
to cover the cake (use string to help you
measure). Carefully lift the marzipan onto
the cake, pat down to cover smoothly and
trim any excess off the bottom. Brush all
over again with more jam.
2 Knead 1kg ready-to-roll white icing until
smooth, then roll out on an icing sugardusted surface until a little bigger than the
marzipan size. Carefully lift onto the cake,
partially pat down the sides to smooth and
stick, allow the rest to stick in folds, or tease
into shape with your fingers (step A). Trim
any ragged edges off.

7ii Vii
i V} >`
>i i i

56 BBC Easy Cook

4 Re-dust the work surface, pinch off 3

marble-size balls of red icing and roll each
into a teardrop shape for the breast. Use
a cocktail stick to add texture, then stick
1 onto each robin brush a little water onto
the icing to help it stick. As you stick, flatten
the base of the ball so that the robins stand.
5 Divide the pale brown icing into 3 balls
and roll each into an oval shape, then pinch
1 end of each into a gentle point (step B).
Stick onto the robins so that the point is the
head, and trim the tail. Poke a clove into
each brown tip to make a little beak. Pull
the round bit off the end of 6 cloves to leave
spiky ends, and poke into robins to make
feet. Use writing icing to add eyes (step C).
6 Roll most of the dark brown icing into
a long branch and attach to the cake with
water or jam. Roll smaller branches from
the remaining dark brown icing. Pinch
leaves from the green icing and attach.
Add the robins and enjoy.

2 Heat oven to 150C/130C fan/gas 2.

Line a deep cake tin, 20cm round or
18cm square, with a double layer of baking
parchment. Wrap a few layers of newspaper
around the outside and secure with string.
3 Mix the flour, almonds, cocoa and spice
together. Stir the eggs into the slightly
cooled chocolate mixture in the saucepan,
followed by the our mixture. Scrape into
your prepared tin and bake for 1 hrs-1 hr
45 mins or until a skewer poked in comes
out clean. Cool in the tin, then decorate. Will
keep for 2 months in an airtight container.

Sugar-dusted snowflake cake


Takes 50 mins
1,371 kcals, 42g fat,
15g sat. fat, 231g

1 x 20cm round or
18cm square cake
4 tbsp raspberry or
apricot jam, warmed and sieved
500g pack marzipan icing sugar, for
1.25kg pack ready-to-roll white icing
1 egg white, frothed with a fork, or a
little thin, runny icing made with
icing sugar and water
preserving sugar or granulated sugar
a little edible glitter, if you have it
snowflake-shaped cutters
1 Sit the cake on a cake board or at plate.
Brush all over with a little of the jam. Roll
out the marzipan on an icing sugar-dusted
surface until large enough to cover the sides
and top of the cake use string to help you
measure. Cover the cake and trim the excess
marzipan from the bottom. Brush with jam
again, knead 850g of the white icing until
smooth and pliable, then roll out as you did
you for the marzipan ensuring it is large
enough to cover the top and sides. Lift onto
the cake. Smooth the icing down and around
the sides, trimming excess from the bottom,
as before. Smooth out any marks with the
flats of your hand, rubbing the icing to buff it.

2 Roll out the rest of the white icing and cut
out a few snowflakes. Brush one side with a
little egg white or runny icing, then dip this
side into the preserving or granulated sugar
to coat. Sprinkle on glitter, if using, then use
more egg white or icing to stick randomly
onto the cake. Leave to set for a few hrs.



Easy wreath cake

Takes 25 mins
Q 1,013 kcals, 35g fat, 14g sat. fat,
151g sugar

a few fresh cranberries

1 egg white, frothed with a fork
3 tbsp white caster sugar
1 x 18cm square or 20cm round cake
3 tbsp apricot or raspberry jam, warmed
and sieved
300g marzipan
500g pack fondant icing sugar, sifted
small bunch sage
small bunch bay leaves

1 Dip the cranberries in the egg white, then

roll in caster sugar a few times until well
coated. Leave to set (or use glac cherries
instead, even easier and no need to frost
with egg white). Brush just the top of the
cake with a little jam. Roll out the marzipan
to slightly larger than the top of the cake,
lay on top of the cake, press down and trim.
Brush to the edges of the cake.

2 Mix a dribble of water at a time into the

fondant icing sugar, until its a smooth, stiff
consistency that wont run. Pile on the top
of the cake. Push to the edges with a palette
knife so it eases down the sides a little.
Make a wreath from the sage and bay,
then add a few of the frosted cranberries.

V>i i> iV>
>` ii`


BBC Easy Cook 57



Ideal for a quick meal, very

versatile and easy to carry in
my handbag and take to work
Sharon from Leeds

Liven up your meals with versatile new

John West Creations theyre as perfect
on their own as they are mixed in recipes

busy life and a love of food can make mealtimes tricky,

but thats what makes John West Creations ideal.
Handy shortcuts with a great balance of flavours and
textures, the deliciously exotic mixes of grains, vegetables and
fish can be enjoyed on their own hot or cold, in a salad, with a
bit of crusty bread, as a side dish, or even in recipes, such as
the easy one below. So go on, try the full range for yourself
find it in all leading supermarkets.

Salmon with bulgur wheat and

chickpea salad, grilled peppers
and green tahini dressing
O Serves 4 O Prep 4 mins O Cook 8 mins
3 mixed pointed (Romano) peppers, halved lengthways
2 tbsp olive oil
1 garlic clove
small bunch each of coriander, parsley and mint
1 tbsp tahini paste
juice and zest of 1 lemon
2 x packs John West Creations Salmon with Bulgur Wheat &
Chickpeas Moroccan-Style
110g baby leaf salad

1 Heat the grill to high. Place the peppers skin-side up on a baking

Terms and conditions: To the Customer: This coupon may be used as part payment of 1 towards your next purchase of John West Creations
(any variant). Only one coupon can be used against each item purchased. Coupon must be presented at time of purchase, can only be used once
and must be surrendered upon use. Not to be used in conjunction with any other offer, promotion, discount or other coupon. Only original and
undamaged coupons accepted. Void if altered or tampered with. Not for sale or auction. Not available online. Valid until 31/12/2016
To the Retailer: John West will redeem this coupon at the value of 1 provided it has been taken as part payment towards John West Creations
(any variant) in accordance with the Customer terms. John West reserves the right to request proof of purchase or to refuse redemption of
defaced or damaged coupons or those that have not been correctly redeemed as per instructions. Send coupons to Valassis Ltd PO Box 6199,
Nuneaton, CV11 9HQ within 13 weeks of the valid until date.

Visit john-west.co.uk/creations for more information and recipe inspiration




Any John West Creations pack.

Valid until 31 December 2016

Serving suggestion

sheet and drizzle with the olive oil and a little salt and pepper. Grill
for 4-5 minutes until softened and the skin begins to blister. Turn
over and grill for a few more mins, then remove and leave to cool.
2 Meanwhile, whizz the garlic, herbs, tahini, lemon juice, zest and
2-3 tbsp of water in a food processor to a smooth dressing. Season
and add more water if it looks too thick.
3 Toss together the Salmon John West Creations with the salad.
Serve with the peppers and drizzle over the green tahini dressing.


dt in the v



es only an hour to bake and minu

tes to

Marzipan-in-the-middle bundt cake

Serves 12
Prep 40 mins plus cooling Q Cook 1 hr
Q 72p per serving
Q 709 kcals, 39g fat, 17g sat. fat, 64g sugar


140g full-fat cream cheese, chilled

175g icing sugar, sifted
50g unsalted butter, softened
2 tsp whole milk
1 tsp vanilla extract

225g unsalted butter, softened, plus

extra for greasing
225g self-raising flour, plus 1 tbsp extra
for the tin
250g dark muscovado sugar 4 large eggs,
at room temperature, beaten
1 tsp baking powder
100g pack ground almonds
1 tsp mixed spice
1 tsp ground cinnamon, plus a pinch
extra to decorate
250g grated butternut squash
250g mixed dried fruit
100g pack walnut pieces, chopped,
reserving a few whole to decorate

flour, for dusting

200g marzipan
50g red glac cherries, roughly chopped,
plus a few whole cherries to decorate
zest 1 orange

1 Lightly and evenly grease a 25cm bundt

tin with soft butter, making sure you get well
into any flutes or ridges. Sift 1 tbsp flour over
the tin, then tilt and turn the tin until the
inside is completely covered with a very thin
layer of flour. Tap to gather any excess at
the bottom a few times as you go. Once the
butter is coated, tap and tip out the excess
flour. Heat oven to 180C/160C fan/gas 4.
2 For the marzipan middle, dust the work
surface with flour, knead the marzipan
briefly, then work in the cherries and orange
zest. Roll into a sausage about 3cm thick,
then press the ends together to make a ring.
3 To make the cake, put the butter, flour,
sugar, eggs, baking powder, almonds, spices
and tsp salt in a large bowl. Use an electric


whisk to mix until smooth, then fold in the

squash, fruit and walnuts.
4 Spoon half the batter into the prepared tin,
then press the ring of marzipan on top. Cover
with the rest of the batter and smooth the
top. Bake for 30 mins then without opening
the oven reduce to 160C/140C fan/gas 3
and bake for another 30 mins. The cake will
be risen and shrunk away from the sides
when its ready. Cool in the tin for 15 mins,
then give the tin a sharp tap on the bottom
before turning out onto a cooling rack.
5 To make the frosting, beat together half the
cream cheese with the icing sugar and butter
until evenly blended. When smooth, beat
in the remaining cheese with the milk and
vanilla to make a thick frosting it should
have a consistency of semi-whipped cream.
6 When the cake is cold, spoon over the
frosting, letting it drip down the sides.
Sprinkle with a little cinnamon, then chill
for 10 mins to set the frosting. Decorate
with whole and walnuts.
BBC Easy Cook 59


with these remarkably
Blow your guests away
eats puds
easy but impressive ch

Make a

Boozy Christmas
bombe, p62

60 BBC Easy Cook





We do
Who wants to eat a mi
ice cream
bombe, p62


BBC Easy Cook 61


Boozy Christmas bombe

Serves 8
Q Prep 20 mins plus freezing
Q Cook 5 mins
Q 1.05 a portion
Q 411 kcals, 24g fat, 14g sat. fat, 40g sugar

100g raisins
100g sultanas
85g pack dried cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
284ml pot double cream
1 tbsp icing sugar
100g frozen cranberries (keep frozen)
600ml fresh vanilla custard
Cranberry brandy butter sauce, to serve
(see recipe, below)
1 Put the dried fruit into a large bowl, add
2 tbsp brandy and the sugar, then cover
with cling film. Microwave on High for
2 mins until the sugar has melted and the
fruit plumped up. Stir, then leave to cool and
soak overnight. If youre short of time, carry
on with step 2 and leave to soak while you
complete step 2.
2 Put the cream, remaining brandy and
icing sugar into a large bowl and whip to
soft peaks. Pour the custard into another
bowl and fold the cream into it. Tip into a
freezer container and freeze the mix for 4 hrs,
stirring the frozen edges into the rest of the
mixture every hour or so until the whole tub
is soft, but frozen (or churn in an ice cream
machine). Line a 1.2-litre pudding basin with
some cling film.
3 Once the ice cream mix is thick, quickly
fold the soaked fruit (and any liquid) and
frozen cranberries through it and spoon
into the lined basin. Freeze overnight or for
at least 6 hrs. To serve, leave the bombe at
room temperature for 10 mins and turn out
onto a serving plate. Cut into wedges and
serve with the hot brandy butter, below.

Millionaires ice cream bombe Chocolate, ginger & praline

Q Serves 12

Prep 1 hr 15 mins plus freezing Q No Cook

1.01 a portion
Q 648 kcals, 39g fat, 23g sat. fat, 46g sugar

250g digestive biscuits

50g butter, melted
200g dulce de leche or Carnation caramel
200g chocolate ice cream (not soft-serve)
300g caramel or vanilla ice cream (not
4 x 121g bags Maltesers
150ml double cream
200g bar dark chocolate, finely chopped
holly, to decorate, and a little icing
sugar, to serve (optional)
1 Line a 1.2-litre pudding bowl with a double
layer of cling film. Blitz the biscuits in a food
processor. Add the butter and 2 tbsp caramel,
and blend. Save 3 tbsp for the top and tip the
rest into the lined pudding bowl. Use a spoon
to press evenly over the base and up the
sides of the bowl. Freeze for 30 mins.
2 Remove the chocolate ice cream from
the freezer and allow it to soften for 10 mins.
Remove the pudding bowl from the freezer
(the biscuits should be firm by now). Spoon
the ice cream into the biscuit-lined bowl,
packing it into the base. Spoon over the
remaining caramel, spreading it to the biscuit
walls. Return to the freezer for 30 mins.
3 Tip 75g Maltesers into a bowl and lightly
crush. Add the caramel ice cream to the bowl
and stir through the Malteser pieces. Remove
the pudding bowl from the freezer and tip
in the Malteser ice cream, spread it to level
the top. Scatter with the remaining biscuit
crumbs. Return to the freezer for at least
4 hrs (or for up to 2 weeks).
4 Put the cream in a pan and heat until
steaming hot. Put the chocolate in a large
bowl and pour over the cream. After 1-2
mins, stir to make a ganache. Set aside
until it thickens to a spreadable consistency.

Cranberry brandy butter sauce

In a heavy-based pan, gently heat 85g
light muscovado sugar and 175g butter
until the sugar dissolves. Splash in 2 tbsp
brandy, add 100g frozen cranberries
and boil gently till the cranberries pop,
but still hold their shape and colour the
sauce. Sieve out the seeds, if you like and
add some more cranberries for a really
} w -ii   >
> Li

62 BBC Easy Cook

5 Remove the pudding bowl from the freezer.

Turn it onto a plate and remove the bowl and
cling film. Spread half the chocolate ganache
all over the pudding and, as quickly as you
can, stick the remaining Maltesers all over
the surface start around the bottom and
work your way up in layers. Once covered,
return to the freezer for at least a further 4
hrs (or for up to 3 days), removing it 10 mins
before serving. Top with a dusting of icing
sugar and a sprig of holly, if you like.


Serves 8
Prep 30 mins plus freezing Q Cook 10 mins
Q 54p a portion
Q 694 kcals, 60g fat, 22g sat. fat, 37g sugar

340g jar ginger conserve

150g bar dark chocolate
568ml pot double or whipping cream
50g caster sugar
50g flaked almonds icing sugar, for dusting
1 Take a large food bag, cut down one side
and along the base, then open out. Use to
line a 1-litre pudding basin. Tip the conserve
into a large bowl, then stir to break it down.
Using a large sharp knife, shave 50g of the
chocolate into shards, then reserve. Measure
450ml of the cream into a bowl, then whip
until it just holds its shape. Fold the cream
into the ginger conserve using a large spoon
until the cream is evenly flecked with ginger,
then gently fold in the shaved chocolate.
2 Spoon the cream mixture into the lined
bowl and smooth the top. Freeze for at least
4 hrs, or overnight is better, until the ice
cream is firm. Line a wooden board with foil,
then lightly oil the foil. Tip the sugar into a
heavy based pan, then gently heat, without
stirring, until the sugar is melted and a
golden caramel. You can swirl the pan gently
to help it melt evenly if necessary. Remove
from the heat, then stir in the almonds. Tip
onto the foil, spread out with the back of an
oiled metal spoon, then leave to set.
3 Pour the reserved cream into a small pan.
Break up the remaining chocolate, then add
to the pan, stirring over a low heat until the
chocolate has dissolved. Set aside to cool
and thicken.
4 When the almond caramel has set, break it
up into small pieces using a rolling pin. You are
aiming for a mix of larger and smaller pieces.
5 When the chocolate sauce has cooled
and is thick enough for spreading, turn the
ice-cream bombe out onto a serving plate,
remove the bowl, then peel off the plastic.
Evenly spread the chocolate over the top
and sides of the bombe. Add more as the first
layer starts to set until you have used it all
up. Scatter over the almond caramel, then
return to the freezer until firm. To store,
wrap in freezer film until ready to serve.
6 Transfer to the fridge 45 mins before
serving. Dust with icing sugar.



A frozen pud with real star quality and you

dont need an ice-cream machine to make it

BBC Easy Cook 63


Taste the
Stollen, 7,
7i i` 
buttery and
citrusy stollen
with almonds.

Mince pies

Christmas cake

Specially Selected Exquisite

Mince Pies, 2.99, Aldi
We thought these crumbly mince pies with
almond toppings were sure winners.

Snowy Lodge Luxury Hand Decorated

Christmas Cake, 9.99, Lidl
A moist and crumbly cake thats not too
sweet, with thick marzipan icing.

Alternative centrepiece
50, M&S
If you buy anything this Christmas, buy this!
The top-scoring choice of any category, this
butcher-quality meat was really delicious.


M&S Collection Italian
Panettone Classico, 15, M&S
This rich and buttery panettone was packed
with plump fruit, candied peel and angelica.
/iii > } >` i  > i
crunch of sugar on the top.

7ii i>
BBC Good Food to test

> }`
in the supermarkets.
ii >i  i>
The winners
Irresistible Mini Yorkshire Puddings,
4, Co-op
These were exemplary Yorkshires. The
shredded beef topping was generous and

64 BBC Easy Cook

Dessert centrepiece

v  i>
Taste Test

The Best Chocolate

Christmas Tree, 9, Morrisons
 it 7i i` 
airy mousse-like layered dessert,
y> v VV>i
and praline.


Meat starter

Finest* Drunken Duck

Parfait, 7, Tesco
This buttery parfait comes in a
ceramic dish. Perfect with crusty bread.



Sweet canap


Extra Special Frozen Macarons,

3, Asda
These decadent macarons are crisp on
the outside yet deliciously chewy inside.

Extra Special Free Range British Corn-fed

Bronze Turkey, 17, Asda
Plump, glossy and beautifully golden the
L` `i v V >`` V>i>y>

Vegetarian starter

Finest* Seafood
Platter, 32.50,
Not only does
this platter come
with a slate stand,
its generously
king prawns,
mackerel and
crab pats,
lobster, smoked
salmon, and sauce.


Butternut & Sweet Potato Rosti,

5 for 2, M&S
We thought these crispy rostis with feta
>` > vi i `i >`i > i
meat-free starter.

Vegetarian main
Baked Camembert & Cranberry
Melting Middle Quiche, 5, Tesco
oozing cheese and cranberry centre quiche.

Dessert centrepiece
Finest* The Reveal Dessert, 12, Tesco
* i  V>>i>Vii
VV>i LLi ii>i`ii

Vegetarian canaps



Vi> it /iiivw i`
i>`i] >` ii`i}
Vii y> >`}Vii

Smoked Gammon with Whisky

& ginger glaze, 15, Asda
This ready-to-cook ham tastes like smoky
bacon, with a well-balanced sticky glaze.

Christmas pudding
8 Month Matured Vintage Christmas
Pudding, 12, M&S
This pud could easily pass for homemade.
Classic with just the right amount of booze,
this all rounder would appeal to most.

A comprehensive list of the

winners and runners up is in the
November issue of BBC Good
Food magazine, on sale now


9 - 11 December
Hampton Court Palace


Festive inspiration | Shopping | Entertainment

Its a magical foodie day out

in a wonderful setting
Show visitor, 2015


Tickets include entry to the palace

bbcgoodfoodshow.com | 0844 581 1365
Late night shopping tickets are entry to the shopping courtyards only and excludes entry to the palace. Not all celebrities appear on all days, check
the website for details. Details correct at time of print. The Good Food word mark and logo are trademarks of BBC Limited. Copyright BBC Limited.
The BBC Good Food Shows are organised and presented by River Street Events.




with lve

Theres no greater way to show

how much you care than by making tasty
gifts with your own fair hands

Make a
special and
foodie hamper


BBC Easy Cook 67

Pickled onions
go well with
roasted or
boiled ham

Quick pickled onions

Marinated goats cheese

Gingerbread syrup

Makes 500g
Q Prep 15 mins plus 2 hrs pickling
Q Cook 5 mins
Q 15p per 50g
Q 34 kcals, 0g fat, 0g sat. fat, 7g sugars

Makes 400ml
Q Prep 10 mins plus 2 days marinating
Q No Cook
Q 37p per 25g
Q 165 kcals, 17g fat, 3g sat. fat, 0g sugar

300ml cider vinegar

3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

350ml good olive oil or rapeseed oil (not

extra virgin), plus extra for greasing
200g soft rindless goats cheese
3 pared strips lemon zest (white pith
removed from the underside)
3 thyme sprigs
1 red chilli, pierced a few times with
a sharp knife
1 tsp fennel seeds

1 Pour the vinegar into a pan, add the golden

caster sugar, sea salt, the spices and bay
leaf, and bring to a simmer. After 1 min,
check that the sugar and salt have dissolved.
Remove from the heat.
2 Boil the kettle. Put the onion slices in a
sieve or colander. Pour over the hot water
from the kettle and drain well. When cool
enough to handle, pack the onion rings
into a 500g sterilised jar (see tip). Pour over
the warm vinegar and seal. Cool, then chill
and leave to pickle for 2 hrs. Will keep for 6
months unopened, or 2 weeks chilled open.

1 Sterilise a 500g jar (see tip). Oil your

hands well, then break the goats cheese into
4 pieces and roll into balls. Place the cheese
in the jar, then pack the lemon zest, thyme
and chilli around the cheese. Scatter over
the fennel seeds and pour over the oil.

300g golden caster sugar

1 tbsp ground ginger
1 cinnamon stick
edible gold glitter
Measure the sugar, 200ml water and ground
ginger into a saucepan. Add the cinnamon
stick and bring to a gentle boil. Simmer for
5 mins until the sugar has dissolved, then
stir in a little edible gold glitter, if you like.
Pour into a 500ml sterilised bottle (see tip).
To decorate, tie a cinnamon stick around
the neck with a pretty ribbon, if you like.
Will keep for up to 1 year.


You can stir this into hot chocolate, warm

apple juice or Prosecco, or make a speedy
dessert by drizzling it over ice cream.

2 Chill and leave to marinate for 2 days.

Store in the fridge and eat within 2 weeks.

Sterilising jars
& equipment

These sweet and sour

onions add piquancy
to a ploughmans, or
a sharp and colourful

68 BBC Easy Cook

Makes 500ml
Prep 5 mins Q Cook 5 mins
Q 5p per tablespoon
Q 49 kcals, 0g fat, 0g sat. fat, 12g sugar

Wash jars and lids in hot,

soapy water, rinse, then place
on a baking tray and put in
a low oven for 10 mins until
completely dry. If you want to
use rubber seals, remove the
seals and cover in just-boiled
water. Sterilise any funnels,
ladles or spoons before use.




Microwave boozy fudge

Makes about 24 pieces

Q Prep 5 mins plus cooling
Q Cook 12 mins
Q 11p per piece
Q 170 kcals, 7g fat, 4g sat. fat, 26g sugar

400g golden caster sugar

397g can condensed milk
140g salted butter, chopped into pieces
1 tsp vanilla bean paste
2 tbsp coffee liqueur (or another alcohol
of your choice amaretto or brandy
works well)
1 Grease and line a 20cm square baking
tin with baking parchment. Put the sugar,
condensed milk and butter in a large
heatproof bowl (the mixture will bubble up
as it cooks to roughly double its size), add
a good pinch of salt and stir together.
2 Heat the mixture in the microwave on High
for 10 mins, stirring every 2-3 mins. Keep an
eye on the mixture, as it will bubble up and
may go over the sides of the bowl.
3 Add the vanilla and liqueur to the mixture,
whisk together and heat on High for another
2 mins. The mixture should be caramelcoloured and thickened. Scrape into the tin
and set aside for 45 mins1 hr until cool and
firm before cutting. Pack into a box and
eat within 3 weeks.

This fudge is made in

minutes in the microwave,
and you wont need a
sugar thermometer

9` Li
barking mad
not to make
this for a
Salted fruit n nut bark
Makes 1 slab
Q Prep 10 mins plus cooling
Q Cook 5 mins
Q 32p per 25g
Q 145 kcals, 10g fat, 5g sat. fat, 9g sugar

tray with baking parchment. Leave the

chocolate to cool for 10 mins.
2 Pour the dark chocolate onto the tray
and spread it into a rectangle, roughly 20
x 25cm. Drizzle over the white chocolate
and create a swirled pattern by dragging
a cocktail stick back and forth across the
chocolate. Scatter over the nuts, fruit and
sea salt, then leave somewhere cool to set.

200g dark chocolate (at least 70% cocoa

100g white chocolate
50g mixed nuts (we used pecans,
cashews, pistachios and macadamia
nuts), chopped into chunky pieces
2 tbsp freeze-dried raspberries
50g dried fruit (we used sultanas,
cranberries and chopped apricots)
tsp sea salt flakes

Top tip

1 Melt the dark and white chocolate in

separate bowls suspended over pans of
gently simmering water, stirring every now
and then. Meanwhile, line a large baking

This chocolate is best eaten within a fortnight

as its not tempered the process of heating
then cooling quickly to give it a good shine.
This means it might develop white patches,
known as chocolate bloom, if left for longer.


3 Break into shards or leave whole, wrap in

cellophane or pack into a box, then tie up
with ribbon. Will keep for 2 weeks.

BBC Easy Cook 69

A food-lovers paradise

Michel Roux Jr

Its phenomenal.
Amazing fun!
Tom Kerridge



11 - 13 November | London Olympia




Roux Jr



Entertainment | Shopping | Tasting | Inspiration

0844 581 1361
*15% of valid on advance tickets only. Not valid on VIP or with any other ofer. Ends 13/11/16. 1.95 fulfilment fee per advance booking.
Not all celebrities appear on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are
trademarks of BBC Limited. BBC Limited. Organised and presented by River Street Events.




Save on your shop with 11 meals

that work out at just 94p a head

a portion

Pasta with ham & minty pea pesto

Serves 4
Prep 10 mins Q Cook 12 mins
Q 1.10 a portion
Q 487 kcals, 12g fat, 6 sat. fat, 5g sugar


400g pasta shapes

400g frozen peas, defrosted
bunch mint, leaves picked
50g grated Parmesan or pecorino, plus
extra to serve (optional)

100g tub half-fat crme frache

175g thinly sliced smoked ham,
1 Cook the pasta shapes following
pack instructions, adding 200g of the
defrosted frozen peas for the final 1 min
of the cooking time. When cooked, drain
well, reserving some of the cooking water.
Set aside for now.


2 Meanwhile, blitz the rest of the peas,

mint leaves, half the Parmesan and the
crme frache until smooth, then season
with salt and pepper. When the pasta is
cooked, tip back into the pan on the heat
and spoon in the pea cream, ham and the
remaining Parmesan. Stir to coat the pasta
evenly, adding the reserved water if it is
too thick. Serve with some extra grated
Parmesan, if you like.

BBC Easy Cook 71


a portion

Lamb & chickpea fritter wraps

Serves 4
Prep 15 mins Q Cook 20 mins
Q 1.07 a portion
Q 448 kcals, 17g fat, 5g sat. fat, 8g sugar

Potato, pepper & chorizo

stew with fried eggs
Serves 4
Q Prep 15 mins Q Cook 35 mins
Q 1.22 a portion
Q 493 kcals, 25g fat, 8g sat. fat, 11g sugar

2 tbsp olive oil

1 large onion, sliced
3 peppers (we used a mixed pack
of yellow, green and red), cut
into chunks
4 garlic cloves, thinly sliced
225g chorizo, cubed
650g potatoes, cut into chunks
600ml chicken stock
4 eggs
handful flat-leaf parsley, leaves

1 x 400g and 1 x 210g can chickpeas,

drained and rinsed
1 egg
250g pack lean lamb
1 tsp each ground
cumin and
tsp ground
3 garlic cloves,
1 red chilli,
deseeded and
finely chopped
small pack coriander,
a portion
roughly chopped
1 tbsp olive oil
4 large tortilla wraps
1 romaine lettuce, shredded
4 tomatoes, sliced


2 Add the potatoes and stir for 1 min.

Pour over the stock, cover with a lid and
simmer for 15 mins, or until the potatoes
are tender. Season well. Bring to the boil
and boil rapidly to reduce until most of the
liquid has evaporated. Meanwhile, fry the
eggs in the remaining oil. Spoon the stew
into bowls, then add the egg. Sprinkle with
chopped parsley to serve.

Choosing chorizo
If you like your dinner with a bit of a
kick, choose an extra spicy chorizo
to give this dish a little heat.

72 BBC Easy Cook

1 In a food processor, whizz the chickpeas

with the egg for a few mins until almost a
pure, but some bits remain. Spoon into
a bowl and stir in the mince, spices, twothirds of the garlic, the chilli and
coriander. Season well and
form into 12 small fritters.
2 Heat the olive
oil in a non-stick
frying pan and
cook the fritters in
batches for 4 mins
on each side, until
crisp outside and
cooked through.
3 Top each wrap with a good
handful of shredded lettuce, tomato,
red onion and 3 fritters. Mix the yogurt with
the remaining garlic and spoon a little over
the fritters. Wrap up and tuck in, with some
chips on the side, if you like.

These spiced lamb and chickpea patties with yogurt,

Spiced carrot, chickpea & almond pilaf
Serves 4
Prep 15 mins Q Cook 25 mins
Q 62p a portion
Q 543 kcals, 13g fat, 4g sat. fat, 14g sugar

1 Heat half the oil in a pan with a lid

and add the onion and peppers. Fry for
10-15 mins until soft, then add the garlic
and chorizo and sizzle until the chorizo
releases its oils.

1 small red onion, thinly sliced

50g pot 0% Greek yogurt

1 tbsp olive oil

2 onions, finely
3 carrots (about
300g), coarsely
2 tbsp harissa
300g basmati rice,
700ml vegetable
stock, made with
1 stock cube
400g can chickpeas,
drained and
25g toasted flaked
200g pot Greek


1 Heat the oil in a lidded casserole dish. Add

the onions and cook for 8 mins, until soft. Tip
in the carrots, harissa and rice and stir for a
couple of mins. Pour over the stock, bring to
the boil, then cover
with the lid and
simmer for 10 mins.


a portion

2 Fork through
the chickpeas and
cook gently for 3-5
mins more, until
the grains of rice
are tender and all
the liquid has been
absorbed. Season,
turn off the heat,
cover and leave to
sit for a few mins.
3 Sprinkle the
almonds over the
rice mixture and
serve with a dollop
of Greek yogurt.



Piri-piri chicken with spicy rice

Serves 4
Q Prep 10 mins Q Cook 55 mins
Q 1.62 a portion
Q 606 kcals, 25g fat, 5g sat. fat, 8g sugar

a portion

4 skin-on chicken thighs and 4

drumsticks buy a mixed pack
6 tbsp piri-piri marinade (you can buy
mild, medium or hot)
1 tbsp sunflower oil
2 peppers, any colour, deseeded and
finely chopped
bunch spring onions, sliced,
white & green parts separated
4 tbsp tomato pure
1 tbsp sweet smoked paprika
cooked rice
vegetables or salad, to serve
1 Heat oven to 200C/180C
fan/gas 6. Slash each piece
of chicken 3 times, so the
marinade can really flavour
the meat. Pour over the sauce
and leave in the fridge to
marinate, if you have time.
If not, mix well and arrange,
skin-side up, in a roasting
tin. Cook for 30 mins, then
increase heat to 220C/200C
fan/gas 7 and cook for about
15 mins more until the skin
is crispy and golden.
2 When the chicken is
almost ready, heat the oil in a
frying pan. Cook the peppers
and white parts of the spring
onions for 5 mins. Tip in the
pure and paprika, stir, then
add the rice, breaking up with a
wooden spoon so all the grains
are coated well. Use a high heat
and scrape any that sticks off the
bottom so you get some soft and
some crispy parts. Heat until piping
hot. Scatter over the green parts of
the spring onion and serve with the
chicken, and some veg or a side salad.

Make a Piri piri marinade

In a food processor, blend 4 red chillies,
chopped, and 3 garlic cloves, chopped,
to a paste with a good pinch of salt. Add
2 tsp paprika, 2 tbsp red wine vinegar,
2 tbsp chopped parsley and 2 tbsp olive
oil. Mix well. Keep refrigerated.


BBC Easy Cook 73


a portion

family food
on a budget

Tomato & onion bake with goats cheese

Serves 4
Prep 10 mins Q Cook 45 mins
Q 39p a portion
Q 346 kcals, 15g fat, 6g sat. fat, 19g sugar

6 onions, halved (keep root intact)

4 garlic cloves, finely sliced
2 tbsp olive oil
2 x 400g cans chopped tomatoes
1 tsp sugar
85g white breadcrumbs
125g log goats cheese, crumbled

74 BBC Easy Cook

1 Heat oven to 220C/200C fan/gas 7. Place

onions in a steamer and cook for 20 mins.
Meanwhile, put the garlic and olive oil in a
shallow flameproof casserole dish or large
frying pan. Gently cook over a medium heat
for 1 min, taking care not to let it colour. Tip
in the chopped tomatoes, sugar and half a
can of water. Simmer for about 10 mins until
thickened. Season. Nestle the onion, cut-side
down, and simmer for 5 mins more.
2 Transfer to a baking dish, then sprinkle
over the white breadcrumbs and goats
cheese. Bake for 20 mins, until bubbling
and golden. Serve with mash.



Jerk beef burger with pineapple relish & wedges
Serves 4
Prep 15 mins Q Cook 40 mins
Q 1.07 a portion
Q 466 kcals, 20g fat, 7g sat. fat, 10g sugar

4 very large potatoes

1 tbsp vegetable oil
1 red onion, grated and finely
1 carrot, grated
400g beef mince
2 tsp jerk seasoning (we used Bart)
200g fresh pineapple (we used pre-cut
packet), finely chopped
1 red chilli, deseeded and finely chopped
small handful coriander, chopped
juice 1 lime
lettuce and burger buns, to serve

1 Heat the oven to 190C/170C fan/gas 5.

Scrub the potatoes and cut them into chips.
Lay the chips in a single layer on a baking
tray, drizzle with vegetable oil, season and
toss to coat. Bake for 40 mins until crisp.
2 Mix together the grated onion, carrot,
mince and jerk seasoning in a large bowl,
then shape into 4 evenly sized patties.
3 Heat a non-stick frying pan till hot, then
cook the burgers for 5-6 mins each side.

4 To make the relish, mix the chopped onion,

pineapple, chilli, coriander and lime juice.
To serve, place the burgers in split buns with
some lettuce and the spicy relish. Serve with
the crispy chips on the side.

a portion


BBC Easy Cook 75

Chunky chilli


Serves 4
Q Prep 5 mins Q Cook 2 hrs 15 mins
Q 1.35 a portion
Q 300 kcals, 13g fat, 3g sat. fat, 10g sugar

1-2 tbsp olive

oil, plus extra
if needed
400g diced stewing
1 onion, finely chopped
2 garlic cloves, chopped
1 tsp ground cumin
1-2 tbsp chipotle paste (or
gluten-free alternative),
depending on how spicy
you like it
400g can kidney beans in
chilli sauce
400g can chopped tomatoes
1 lime, zested and cut into
small pack coriander,
leaves only
cooked rice, to serve

a portion

tomato risotto
Serves 4
Prep 5 mins Q Cook 35 mins
Q 75p a portion
Q 381 kcals, 10g fat, 4g sat. fat, 9g sugar

400g can chopped tomatoes

1 litre vegetable stock
knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomatoes, halved
small pack basil, roughly torn
4 tbsp grated Parmesan (or vegetarian

2 Add the onion to the pan, with extra oil

if needed, and cook until softened. Stir in

Warm sausage & broccoli pasta salad

Serves 4
Prep 10 mins Q Cook 20-25 mins
Q 46p a portion
Q 383 kcals, 17g fat, 5g sat. fat,
5g sugar

76 BBC Easy Cook

a portion

3 Add the reserved kidney beans and

lime zest, season and warm through.
Serve with a scattering of coriander
leaves, the lime wedges to squeeze
over, and rice, if you like.

1 Heat the oil in a large pan

and cook the beef pieces
for a few mins on each
side until browned all
over. Remove from the
pan with a slotted spoon.
Set aside.

200g Cumberland
pork chipolatas
1 tbsp olive oil
1 onion, finely
2 garlic cloves,
finely chopped
250g broccoli, cut
into florets
250g conchigliette
pasta (or any short
pinch of chilli flakes grated
zest and juice lemon
25g rocket


the garlic, cumin and chipotle paste, and

cook for 1 min. Sieve the kidney beans,
reserving the sauce. Add this sauce, along
with the chopped tomatoes and a can full
of water, to the pan. Stir well, then return
the meat to the pan. Bring to a simmer,
then cook, covered, for 2 hrs or until the
beef is tender (or bake in the oven for
3 hrs at 160C/140C fan/gas 3).

1 Heat the grill. Cook the sausages for

10-12 mins until cooked through. Heat the
oil in a small frying pan, cook the onion for
6-8 mins until soft. Add the garlic. Cook
for 1 min.
2 Bring a pan of water to the
boil and cook the broccoli
for 3-4 mins until tender
but still with a bite. Lift
out and set aside. Add
the pasta to the water
you have just cooked
the broccoli in and cook
following pack instructions.
Drain. Return to the pan.


a portion

3 Chop the sausages into pieces and toss

with the pasta. Chop the broccoli and add
with the onions, garlic, chilli, and lemon
zest and juice. Toss with rocket and season.


1 Tip the chopped tomatoes and half the

stock into a food processor and pulse until
smooth. Pour into a saucepan with the
remaining stock, bring to a gentle simmer
and keep over a low heat.
2 Meanwhile, place the butter and oil in the
base of a large saucepan and heat gently
until the butter has melted. Add the onion
and gently cook for 6-8 mins until softened.
Stir in the garlic and rosemary, then cook for
1 min more. Add the risotto rice and cook,
stirring, for about 1 min.
3 Start adding the hot stock and tomato
mixture about a quarter at a time. Let the
risotto cook, stirring often, adding more
stock as it is absorbed. After you have added
half the stock, add the cherry tomatoes. After
20-25 mins, the rice should be creamy and
tender, the cherry tomatoes softened and all
of the stock should be used up. Cover and
leave for 1 min, then stir in the basil. Serve
sprinkled with cheese and black pepper.


Cottage pie cakes

Makes 6
Q Prep 15 mins plus chilling Q Cook 20 mins
Q 71p a portion
Q 426 kcals, 25g fat, 7g sat. fat, 2g sugar

400g pack lean beef mince

1 beef stock cube
50g plain flour
2 tbsp Worcestershire sauce
140g frozen peas
450g leftover mashed potatoes
2 eggs, beaten
85g panko or dried breadcrumbs
vegetable oil, for frying
baked beans, to serve

1 Heat a large frying pan until hot. Dry-fry

the mince until browned, breaking it up
with a fork. Crumble in the stock cube and
1 tbsp of the flour, and mix well. Add the
Worcestershire sauce and peas, and mix
well to combine.

2 Tip the mince mixture into a bowl and

cool a little, before stirring in the mash and
shaping into 6 cakes. Dust the cakes in the
remaining flour, then dip them into the egg,
then the crumbs. Chill for at least 10 mins,
longer if you have time.

Short of
Just dust the
cakes in the
y] v}i}
i i}} >`
VL] i
V > >Li q
 ii`  V
i V> Li
 i >Li 

3 Heat the oil in a large pan. Fry the cakes for

3-4 mins each side, until golden brown. Drain
on kitchen paper. Season with a little salt and
serve with baked beans.


a portion

Great for breakfast or lunch


BBC Easy Cook 77


Make Marcus Wareings quick-prep, slow-cook roast lamb
Slow roast leg of lamb
with fresh mint sauce

Serves 6 Q Prep 15 mins Q Cook 3 hrs 45 mins

2 large onions, quartered

1 leg of lamb, approx. 1.8kg
3 garlic cloves, peeled
2 tbsp chopped rosemary
1 tbsp thyme leaves
grated zest of 1 lemon
2 tsp sweet paprika
1 tbsp sea salt
3 tbsp olive oil
250ml sweet Sherry

2 tsp caster sugar

tsp ground cumin
6 tbsp white wine vinegar
4 tbsp finely chopped mint

You really shouldnt

rush the cooking
of a whole leg
of lamb, and the
secret to getting
tender meat thats
infused with plenty
v y>  
baste it frequently.
This recipe makes
its own delicious
}>] ] >` 
is perfect for a big
meal with friends
and family.

1 Heat the oven to 160C/140C fan/gas 3.

Put the onions in the bottom of a large deepsided casserole or roasting tray if you dont
have a casserole big enough to fit the leg of
lamb in. Sit the lamb on top of the onions.
Blend together the garlic, rosemary, thyme,
lemon zest, paprika, salt and olive oil to give
a thick paste. Spread the paste all over the
lamb and put into the oven for 45 mins.
2 Pour the Sherry over the lamb and baste
the lamb with the liquor in the bottom of
the casserole or tray. Return to the oven
and cook for a further 3 hrs, basting the
lamb every 45 mins1 hr. If the liquid is
evaporating, add some water.
3 While the lamb is cooking, make the
mint sauce. Dissolve the sugar in 3 tbsp
boiling water. Mix in the cumin and the
vinegar. Just before serving add the
chopped mint so it retains its bright
green colour. Remove the dish/tray from
the oven and transfer the lamb to a board,
ready to carve. Pour out some of the lamb
fat/oil from the cooking liquor, strain the
liquor into a jug and serve with the lamb.
78 BBC Easy Cook


delicious roast
lamb makes its



Salt-baked celeriac with hazelnut butter


Serves 6 Q Prep 20 mins Q Cook 2 hrs

1 medium-large celeriac
100g hazelnuts, skin-on
20g extra virgin olive oil
tsp sea salt

150g rock salt

150g plain flour, plus extra for rolling
1 egg white
2 tbsp chopped rosemary

1 Preheat the oven to 180C/160C fan/gas

4. To make the salt dough, mix together all
of the ingredients to form a pliable dough.
Add a little cold water if required. Roll out to
approximately 5mm thick on a lightly floured
surface. The size of the dough needs to be
big enough to cover the celeriac. Lightly trim
the base and top of the celeriac and scrub the
outside thoroughly. Wrap in the salt dough
and sit on a baking tray. Bake in the oven
for 2 hrs. Check the celeriac is cooked by
inserting a skewer through to the centre.

2 While the celeriac is cooking, scatter the

hazelnuts on a baking tray and lightly toast in
the oven for 10 mins. Remove and set aside
to cool. Tip the toasted and cooled hazelnuts
into a blender or food processor with the oil
and salt. Blend until you have a smooth, thick
pure. Taste and add a little more seasoning,
if you like. Crack open the salt dough and
scoop the so celeriac into a bowl. Mix with
the hazelnut butter and it is ready to serve.


Recipes adapted
by Marcus Wareing
(20, HarperCollins).
Photography by
Jonathan Gregson.


Marcus is a judge
on MasterChef:
The Professionals

BBC Easy Cook 79


Dont waste a thing
this Christmas there
are lots of ways to turn
leftovers into brilliant
new dishes...

Use up Ricotta

Ricotta & spring

onion dip (below)

Serves 4-6 as a nibble Q Prep 5 mins

No Cook

Whizz 150g ricotta with 3 roughly chopped

spring onions, the juice and zest lemon,
seasoning and 50g soured cream, crme
frache or natural yogurt. Scatter with more
sliced spring onions to serve, and eat with
cucumber sticks or toast.

different to the
usual bubble
& squeak!

Use up Odds & ends

from your cheeseboard

Easiest-ever cheese
& onion tart

Serves 4 Q Prep 20 mins Q Cook 35 mins

Gently fry 2 sliced onions in 25g butter until

really soft and golden. Take off the heat and
stir in 100ml double cream, 100g grated
cheeses (whatever mixture you like) and
1 beaten egg. Unroll a 320g sheet puff pastry
on a baking tray and score a border. Spoon
the cheesy mixture inside the border and
scatter with another 100g grated cheeses.
Season with black pepper. Bake at 220C/200C
fan/gas 7 for 20 mins until crisp and set. Eat
warm or at room temperature with salad.

Use up Day-old roasties

Cheesy spud bake


Serves 2 Q Prep 10 mins

Cook 20-30 mins

Roughly crush 300-450g leftover roasties,

chopped if large, with 75g grated mature
cheddar, small chopped red onion and
ground pepper. Press into a greased baking
tin so that its about 2cm thick. Bake at
200C/180C fan/gas 6 until really crispy
about 20-30 mins. Eat with baked beans.

Use up Korma paste

Singapore-style fried rice


80 BBC Easy Cook


Serves 1 generously Q Prep 5 mins

Cook 10-12 mins

Fry 2-3 tbsp korma paste in a small pan for

1 min, then add 100g cooked rice, 50g frozen
peas and 1 chopped spring onion (and some
diced ham, if you like). Adding a splash of
water, fry until everything is piping hot.
Stir in 1 beaten egg until it sets, then serve
with a big splash of soy sauce.




Use up Festive red salad

Use up Brussels sprouts

Christmas burgers

Red cabbage &

potato hash (below)

Sprout champ

Serves 1 Q Prep 5 mins Q No Cook

Serves 4-6 Q Prep 20 mins

Q Cook 25 mins

 Vi v i vw}   i> }

and crisp. Then put into a bread roll with
sliced turkey, cranberry sauce and salad
for the quickest burger ever!

Use up Turkey

Turkey korma

Serves 4 Q Prep 10 mins Q Cook 20 mins

Boil 800g diced potatoes until tender. Melt

25g butter in a shallow pan (ovenproof if you
have it), then fry 100-300g Festive red salad
for a few mins to soften. Stir in the well-drained
spuds (or use 800g diced leftover roasties)
with some seasoning, press down and carry on
cooking to crisp the bottom and heat through.
If you like, dot the top with a bit more butter
and grill to crisp it up. Eat with fried eggs and
slices of leftover ham, if you like.

Serves 2 generously Q Prep 10 mins

20 mins

Q Cook

Boil 300-400g roughly chopped potatoes

until tender. Meanwhile, shred a good handful
leftover cooked sprouts (with or without bacon
and chestnuts), then stir-fry in a non-stick
pan to heat through. Drain the potatoes, then
mash well with a knob of butter, 200ml milk
and some seasoning. Stir in the fried sprouts
and eat with ham, roast chicken or duck
breasts, if you like.

In a food processor, blend 1 roughly

chopped onion, 1 garlic clove and
50g ginger to a paste. Fry it in 1 tbsp
vegetable oil until fragrant. Stir in
6 tbsp korma paste for 1 min, then
add 50g ground almonds, 50g raisins
or sultanas, 400ml chicken stock
and 400-700g shredded turkey meat.
Gently simmer until the turkey is heated
through, then season and serve with rice.

Turkey & avocado BLT


Serves 1 Q Prep 5 mins Q Cook 10 mins

Spread 2 slices toasted bread with

a mashed avocado. Sandwich with
2 rashers crispy bacon, 4 slices leftover
turkey, some sliced tomato, some
shredded lettuce and a good grinding
of black pepper. Serve immediately.

Use up Herby salt

Easy roast chicken


Serves 4 Q Prep 5 mins

Cook about 1 hr 30 mins

Mash 1 tbsp herby salt with 3 tbsp

unsalted butter and rub all over a
chicken before roasting.

Use up Dill & cucumber

Green rice salad


Serves 8 Q Prep 10 mins Q Cook 15 mins

Boil 400g basmati rice following pack

instructions. Drain and mix with bunch
dill, chopped, cucumber, diced, juice of 2
lemons, 3 tbsp olive oil and lots of seasoning.


BBC Easy Cook 81


No o

ra to

make a crumbl
Use up Madeira cake


Use up Marzipan


%JQEQNCVG  CNOQPF VTWHGU Quick plum crumble (above)

Makes 150ml Q Prep 2 mins Q No Cook


Whisk together the juice of 1 orange and

juice of 1 lemon with 2 tbsp olive oil, 1 tbsp
white wine vinegar, 1 tsp sugar and some
seasoning. Great drizzled over greens,
beetroot or rice salads.

Use up Slices of %JTKUVOCU ECMG

ice cream
Serves 4-6 Q Prep 5 mins plus freezing
Q No Cook

Spoon a 500ml tub vanilla ice cream into a

food processor with 200g crumbled fruitcake
(without icing), tsp mixed spice and 2 tbsp
Sherry or brandy. Whizz together until nearly
smooth, then spoon into a freezer container
and freeze until solid.
82 BBC Easy Cook

Makes 15-18 Q Prep 20 mins plus chilling

Cook 5 mins

Serves 6 Q Prep 10 mins Q Cook 30 mins

Roll 300g marzipan into 15-18 balls

dusting your hands with icing sugar will
help to stop you getting too sticky. Melt
200g dark chocolate chunks. One by one,
poke a skewer into each ball and dip into the
VV>i  V> - i vyi  L>}
parchment. Finely chop 50g toasted almonds
and sprinkle over the tops. Chill to set hard.

Quarter and stone 1kg plums (or apples),

then simmer, covered, with 200ml water and
3 tbsp sugar until softened. Tip into a baking
dish and scatter over the 200g Madeira cake,
diced into cubes. Drizzle with 5 tbsp double
Vi>  V>`] V>i  > >`v y>i`
almonds or chopped pistachios and dust with
a little icing sugar. Bake at 180C/160C fan/gas

A special
touch to your





Serves as many as you like Q Prep 2 mins

Cook 5 mins

Melt some dark or milk chocolate and half

dunk the baked trimmings from cutting out
the sides of your gingerbread house. Leave
to set, then serve with tea or coffee.

for readers


Save 56 on this

brilliant cookware

Kit out your kitchen with a new stylish pan and knife set


Set contains
iv vi

Q n
>} vi

Q n i>` vi

Q {x 1 vi
Q x *>} vi

Q >}iV LV


> x
plus P&P*

plus P&P*

Set contains
V v} >
{V >
Q nV > 
glass lid

Ceramic Frying Pan set

just 26.99 > xI

Titan 6-piece knife block set just 46.99 > I

/ii Vi>V v} > i >i }

>} >` `Li i> ii v ivwVi
V } /i V V>} i  V
without using oil to create healthier meals.
>>Li \ >V D6571]
>V> D6569]

i> D6568]">}i D6567],i` D6570

/i /> iVi vi LV i >i > i > V>} 
  V /i L>`i >i >`i v } > >i
ii  Vi>i > >`i] }i L>`i >  >> > V}
i`}i >` >i }wV> }i>i V i>Vi  L>`i
>i > v > V>} >` >i >i }`
manufacturers warranty and are dishwasher safe.
i G0341]` G0342

Terms & Conditions *Please add 4.95 P&P per order. Was pricing refers to the original
i} Vi vvii`  i i iLi VvviV ] >`  i i>
i Liii n >` n a Vi vvi  >V

` ` >`
 } -ii ii   } `>  1
>>` ] i iV > > I
> V x i i v / >`i]
V> v i i > > v  Vii >wi`   `i] i>i
i }`   V` >` i>i` }> >V >}} v > iv`  { `>
v iVi}  `i >}i V   Li iv`i` i v>   > i}>
iii  i 1 > i >i  `  `i n / ii > i >i 
`  `i n] >`   v i ii >i  >V i vi Vi] i
iii i }  ii v v >}i v i V>i 9 V>V v  v
}`   6  - /1, - , +1, " 6 ,9
Data Protection
7``i i` >` i`>i i`>
> i`
Li v
 ` i  ii  vi` L ] iii
or email of their special offers and promotions. Please state at time of ordering if you

Ordering is easy
Call 0844 493 5654** quoting 65988
or visit www.clifford-james.co.uk/65988
i>i i`  V>V `i>] >``i >` i V`i >` >i v i
i    `i] >}  > Vii >>Li  6 ] \ BBC Easy Cook
Offer 65988, PO Box 87, Brecon LD3 3BE. Please add 4.95 to your order total for P&P.


BBC Easy Cook 83

G Exotic Passion
Fruit Posset,
1.20, Tesco
Keep some of these
sweet and creamy
pots in the fridge
for an emergency

Napolina 50%/50% Spaghetti,

1.50, supermarkets nationwide
Make your Bolognese a little
heartier with half whole wheat pasta.

Makhani Kit,
3.59, ocado.com
This takes a little
longer than your
average kit, but
the packs simple
instructions will help
you make a really
impressive and
fresh curry.

Robin Mug, 3.49,

The perfect mug
for sipping your
hot chocolate.

Harvest Dinner Plate,

4, Sainsburys
Update your dinnerware with
Sainsburys autumnal print plates.


Christmassy Pie,
3.75, Sainsburys
Can't wait for
Christmas? Warm
up with a festive
pie for lunch.

Our pick of the best

budget buys for winter

Spoon Cereals
Cinnamon Granola,
4, Sainsburys
Use a spiced granola
to top Greek yogurt,
add crunch to
porridge, or top
a fruit crumble.

Add a little luxury
to macaroni cheese,
meat and potatoes
by sprinkling over
The Spice Tailor
Coconut Daal,
2.89, Waitrose
Make an authentic
daal for your Saturday
night curry in just two
easy steps.

84 BBC Easy Cook


Sweetpea Pantry
Biscuit Mix, 4.99,
Bake a batch of
gingerbread with the
` >` w i i
with the smell of
Christmas spices.

Cooks Ingredients
Beef Dripping,
99p, Waitrose
To make the crispiest
roast potatoes, add
a spoonful of beef
dripping to your
spuds, space them
out a little, then roast.


Wine & dine



Top tipples
for the festive
11, Spar
A lovely white
to accompany
your turkey
or seafood

The Best
and pop open
the bubbly!

M Signature
Rioja Reserve,
6, Morrisons
This red will
work well with
your cheese
course. Its
suitable for

Goats Milk Gouda,

4.49, Waitrose

Minis, 1, Asda

The cheeseboard
Add these to your
cheese course

Brie De
1.69, Lidl

Thomas J. Fudge Mini

Wafers, 2.25, Waitrose

Rye Oaty,
1.79, ocado.com

Q Turn to p51 for our guide

to the ultimate cheeseboard

Heat oven to 200C/180C fan/

gas 6. Cook the vegetables
in a casserole dish for 15
mins. Tip in the beans and
tomatoes, season, and cook for
another 10-15 mins until piping
hot. Heat the pouch in the
microwave on High for 1 min
and serve with the chilli.

400g pack

1 can
beans in
chilli sauce

1 can

Tp tip To remove excess fat from gravy, skim an ice cube wrapped
in paper towel over the liquid. The solid fat will be easier to remove.

How to make the perfect roast dinner

Tom Aikens owns the restaurant
Toms Kitchen in London. Here
are his three top tips for making
the ultimate Christmas dinner...
Q Avoid dry turkey To keep your
turkey nice and moist, I suggest
you brine the turkey beforehand
for a day and then leave to air
dry for a day in the fridge. Slowly
cook the turkey at 120C for 2.5
hrs, then roast it at 220C for 10 mins at the
end. Leave to rest for 30 mins before carving.
Q Make a great gravy For the best gravy,
make sure the turkey bones are well roasted
with some aromatic veg, such as celery,

carrots, onion, shallots, bay,

thyme, garlic and seasoning.
Roast these well and add a
little madeira. Cover with water.
Simmer for 2 hrs until reduced.
Q Get crispy spuds For the
best crispy roast potatoes, cook
peeled maris piper potatoes, cut
into 2-inch pieces, at a simmer
for ten mins. Fluff up well in a
colander by shaking them, then place into a
hot roasting tray with half duck fat and half oil.
Season aand roast at 210C for 35 mins.
Q Tom Aikens will be at Taste of London:
The Festive Edition 17-20 November


1 ready-toeat mixed
grain pouch

Veggie chilli

BBC Easy Cook 85


Santas hacks
Try these cool trends and hot tips, straight from the North Pole


Mincemeat samosas
Makes 18
Prep 1 hrs plus soaking
Q Cook 15-20 mins


1 cooking apple, peeled, cored and finely

zest and juice 1 orange
50g dried ready-to-eat apricots, chopped
25g shelled pistachios
50g dried cranberries
175g sultanas
1 tsp cinnamon
tsp grated nutmeg
2 tbsp brandy
1 tbsp clear honey
50g butter, melted and kept warm
6 sheets filo pastry (270g pack)
icing sugar, to decorate
1 Mix together the fruit, dried fruit, nuts,
spices and brandy. Leave the mixture in the
fridge for 30 mins to allow the flavours to
develop, then stir in the honey. Heat oven
to 200C/180C fan/gas 6. Arrange the filo
sheets with the short side facing you and,
using scissors, cut the stack in 3 vertically,
to make long strips. Brush the top 3 strips
with melted butter.

Not eating
straight away?
These can be
warmed up in a
low oven

2 Working quickly, put 1 heaped spoonful

of mincemeat at the top of the first strip.
Fold one corner of the pastry over it to form a
triangle, then continue folding alternately left
and right to form a triangular package, until
youve used up all the strip. Repeat with the
other strips. Brush with butter before folding.
3 Place the triangles on a baking sheet and
brush each one with more melted butter. Bake
for 15-20 mins until crisp and golden. Dust
with icing sugar and serve warm. necessary).

86 BBC Easy Cook



Mini Bakewells


Mini Bakewells
Makes enough for 12 tartlets
Q Prep 15 mins Q Cook 15 mins

Heat oven to 190C/170C fan/gas 5.

Divide 50g raspberry jam between
12 uncooked tartlet cases. Beat 100g
softened butter with 100g golden caster
sugar, then gradually beat in 2 eggs
followed by 100g ground almonds and
25g flour. Sprinkle with a few flaked
almonds and bake for 15-20 mins.

Mini Mont Blancs


Makes enough for 12 tartlets

Prep 10 mins Q No Cook

Mix 200g chestnut pure with 2 tbsp

icing sugar and tsp vanilla extract.
Divide between 12 baked tartlet cases.
Whip 200ml double cream, spoon onto
the tarts, then grate over dark chocolate.

Spiced apple pie filling


Makes enough for 12 tartlets

Prep 10 mins Q Cook 15 mins

Chop 3 cooking apples into cubes and

stew for 15 mins with the zest and juice
of 1 orange, 1 tsp mixed spice, 50g
raisins and 3 tbsp golden caster sugar.
Cool before filling 12 baked tartlet cases.



Hibiscus Prosecco

Mini Mont Blancs


Spiced apple


/i}y>>``iV>iyv*iVV> i`i>v>}>i}
(invented by Sophie
Dahl) Fill a glass with
Prosecco and pour
1 tbsp rose syrup
down the inside of
the glass so that it
slides to the bottom.

Hibiscus Prosecco
(from lakeland.co.uk)
with 1 tsp of its syrup
in the bottom of
a glass. Pour over
Prosecco. Dont
it tastes of raspberry.

(a relation of the
Negroni) Mix 4 parts
Prosecco, 1 part
sweet vermouth
(such as Martini
Bianco) and 1 part
Campari. Serve with
an orange zest twist.

A splash of sloe gin
and a blackberry
or two, topped up
with Prosecco.


Try the nifty trick smart restaurants have
been doing for years! Cook the legs and
breast of the turkey separately. This way,
perfectly roasted breast. Cut the turkey up
and cook it in parts. Chop off the legs, then
} i>>}iy>iv
casserole, then remove. In the same dish,
brown a few onions, carrots and a stick of
celery, all chopped, in the remaining oil.
Add 6 garlic cloves, crushed, and 1 bay
leaf, then bottle white wine. Bring to
the boil, scraping up the bits, return
the turkey to the dish and add
boiling water so the bird is half
covered. Cover with a piece of
baking parchment and
the lid to keep moist, and
simmer for 2-3 hrs,
turning occasionally,
until tender. Remove,
strain the juices
and reduce by


simmering. Meanwhile, take the breasts off

the carcass. Roast with butter, herbs and
seasoning pushed between the skin and the

v{x xV i`

BBC Easy Cook 87



Keep bubbling, stirring occasionally to

stop the sugar from catching, until the
mixture reaches 116C this is known
as the soft-ball stage.

vw`i`i>L i>] 
ivi }>i>i]ii`V i`
vi`}>i/v i}>i] 

>i}} i>>Lv>]
vi> i  iv i
}>iw ii}} i] i

3 Remove the pan from the heat and

leave to sit undisturbed for 5 mins until
the temperature drops to 110C. Stir in
a good pinch of salt.
Banana & bacon

Mulled Port & lemon


Makes 8 glasses (easily doubled)

Prep 5 mins QCook 20 mins

1 orange
1 lemon
750ml bottle ruby Port
2 star anise (optional)
4 cloves
2 cinnamon sticks, plus more to
serve (optional)
plenty of ice
orange and lemon slices, to serve
lemonade, for topping up

Update classic fudge with these new
combinations. One batch will make
18 pieces of each flavour, or choose
the one you like best and double the
flavourings to make a 36-piece batch.

Makes 36 pieces
Prep 10 mins QCook 40 mins plus
overnight cooling


Using a peeler, pare thin strips of zest from

the orange and lemon. Squeeze the juice.
Put the zests and juice into a large saucepan,
then add the Port and remaining ingredients.
Simmer very gently for 20 mins, then leave
to cool completely. Can be made up to 1
week ahead and chilled. To serve, put ice
and slices of orange and lemon in each glass,
then carefully pour in equal quantities of the
Port and lemonade.

450g golden caster sugar

400ml double cream
50g butter
1 tbsp glucose syrup

4 Keep the sugar thermometer in

the pan and begin beating the mixture
with a wooden spoon, quite vigorously,
until the temperature cools to about
60C. By this time the fudge will be
really thick and will have lost its glossy
shine. Remove the thermometer and
continue beating for a few mins more.
This process is important when making
fudge, as it creates small sugar crystals,
which give the fudge its lovely smooth
and creamy texture.
5 Working quickly, divide the mix into
2 heatproof bowls. In one bowl, stir in
the mashed banana. In the other, stir in
the clementine zest, juice and tsp of
freshly ground black pepper.

6 Before it sets, quickly pour the fudge

mixes into your prepared tins and
smooth over the surface. Sprinkle
the cooked bacon over the top of the
banana fudge. Leave both to cool at
zest 1 clementine and 1 tbsp juice
room temperature overnight dont put
the fudge in the fridge as it will
become sticky and wont set
1 tbsp mashed banana
properly. Cut into bite-sized
2 rashers smoked streaky
bacon, grilled until
ii pieces and put in a box
crispy, then very
>i>i`V>i to give as a present.
finely shredded


1 Line two 19 x 9 x 6cm

loaf tins with baking
parchment. Tip the sugar,
cream, butter and glucose syrup
into a medium to large saucepan.
Heat to dissolve the sugar and melt
the butter, stirring now and again.
2 Once dissolved, put a sugar
thermometer in the pan, making
sure the measuring tip is
completely immersed in the
syrup if not, transfer the
mixture to a smaller pan,
but be aware the syrup will
bubble up. Increase the heat and
bring the syrup to a steady boil.

88 BBC Easy Cook


Clementine &
black pepper


Christmas cake souffls


Serves 4
Q Prep 20 mins Q Cook 15 mins

>iivii> }i
ii >v> i

Potted salmon rillettes


Serves 4
Prep 10 mins plus 2 hrs chilling Q No Cook


100g cream cheese

100g crme frache, soured cream, double
or whipping cream or a mixture of all
your leftovers
100g smoked salmon, half diced, plus
extra to decorate (optional)
2-3 tsp creamed horseradish
a lemon wedge
few dill sprigs, to decorate (optional)
Melba toast, crackers or toasted rye
bread, and a few leaves, to serve

butter, for greasing

1 tbsp golden caster sugar, plus extra
for dusting
4 medium egg whites
150ml ready-made custard
85g fruitcake or Christmas cake, crumbled
caramel sauce, to serve
1 Heat oven to 180C/160C fan/gas 4 and put
in a baking tray to heat up. Grease 4 x 150ml
ramekins, then add some sugar to each and
shake to coat before tipping out the excess.

2 Whisk the egg whites until stiff peaks form,

then add the sugar and continue whisking
until stiff again. In a big mixing bowl, stir
together the custard and crumbled cake.
Stir in a quarter of the egg whites, and very
gently fold in the rest using a big metal spoon
until the mixture isnt too streaky.
3 Divide the mixture between the ramekins,
running your finger around the top inside
of each to leave a gap between the mixture
and the ramekin just at the very top. Bake
for 12-15 mins until risen and golden.
Meanwhile, warm the caramel sauce.
Serve the hot souffls immediately, with
jugs of warm caramel sauce for people to
pour into theirs.

1 Put the cream cheese, the leftover creams,

50g salmon, 2 tsp horseradish and a small
squeeze of lemon juice in a food processor or
blender. Whizz until smooth, then scrape into
a mixing bowl. Fold in the remaining salmon,
then taste add a tsp horseradish if you like,
plus seasoning if needed. Divide the mixture
between 4 small ramekins. Chill for 2 hrs.


2 Before serving, decorate the rillettes with

a spiral of salmon or a few dill sprigs, if you
like. Add a pot to a plate with a few leaves
and some crunchy Melba toast, or similar.


BBC Easy Cook 89



sausage roll!

Sausage plait
-ii {
Q > 
Q x V>] }v>]}>v>]
} }>

a little oil, for greasing

400g pack pork & apple
sausages about 6
1 roasted red pepper from
a jar, patted dry
1 large egg
2 tbsp tomato pure
250g ready-made puff pastry
baked beans or salad, to serve
Equipment you will need
A baking tray, pastry brush,
baking parchment, kitchen
scissors, large mixing bowl,
kitchen paper, cup, fork,
a large spoon, cutlery knife,
measuring spoons, rolling pin,
ruler, oven gloves

-i` i  i Vi 


Grease a baking tray

i> i 
}> i>i > L>} > 
 i Vi   L>}
>Vi *  i `i -
vv i i` v i >>}i] i

Mix the ingredients

i ii  iVi 
V i> i i}}  i
V] Li>  > v] >` >i
L v }>} `` i ii
>` i>} i}}  i i>

Roll out the pastry

-i i y  i 
v>Vi 1} > } ] 
 i >  > } >i
>i] >L V * i

"91-/,/" \ //9 -

Before you start

7>  >`] i L>V }
>] v iVi>]>`
> >
For parents
/  > iVii iVi v
V`i v > >}i >  `i
ii > > i ->i
V`i > ii` i }
V >` } i >
 i `ii` >i] L `
 v  `i  iviV
q >i}i>t

90 BBC Easy Cook


  i w} ` i
``i v i >  > >>}i
>i q i>i > i }> > i

Cut your pastry into strips

i > > > } `>}>]

 ii `i v i w}] 
xV ] i >i Li
i>V `i q i V  i>V
`i  i > > i


Plait the strips, then bake

->} > i ] > i >
 i i w}] >} i
v i>V `i]  V i >
>   i i}} >i
v x{   }`i



Learn basic pastry skills!


BBC Easy Cook 91

Get your
kids to bake
a special
treat for
Santa this
year with
these cute

Rudolph cupcakes
Makes 12
Prep 35 mins plus cooling Q Cook 30 mins
Q 44p per cupcake
Q 494 kcals, 29g fat, 17g sat. fat, 41g sugar

200g butter, cubed

200g plain chocolate, broken into squares
200g light soft brown sugar
2 large eggs, beaten
1 tsp vanilla extract
250g self-raising flour

200g plain chocolate, broken into

100ml double cream, not fridge-cold
50g icing sugar

12 large milk chocolate buttons

24 white chocolate buttons
12 red Smarties
black icing pens
mini pretzels, cut in half horizontally
1 Heat oven to 160C/140C fan/gas 3. Line a
12-hole muffin tin with paper cases. Gently
melt the butter, chocolate, sugar and 100ml
hot water together in a large saucepan,
stirring occasionally. Set aside to cool a
little while you weigh the other ingredients.
2 Stir the eggs and vanilla into the chocolate
mixture. Put the flour in a large mixing
bowl, and stir in the chocolate mixture until
smooth. Spoon into the cases until just over
three-quarters full. Bake on a low shelf in the
oven for 20-22 mins. Leave to cool.
3 To make the icing, melt the chocolate
in a heatproof bowl over a pan of barely
simmering water. Once melted, turn off
the heat, stir in the double cream, sift in the
icing sugar and mix well. When spreadable,
top each cake with some icing.
4 Position a milk chocolate button on top
of each cake, then 2 white chocolate buttons
above it. Use a little icing as glue to stick a
red Smartie onto the milk chocolate button
for a nose. Then use your icing pens to draw
black dots on the white buttons for eyes.
Stick 2 pretzel top halves into the top of each
cake for antlers, and stick the bottom half of
a pretzel under the Smartie for a mouth.
92 BBC Easy Cook




These cakes
will keep in a
sealed container
for up to
3 days

Cooking with children

Aged 3-7 Youngsters between the ages
of three and seven should be able to line
ivw]i> iiV> i]
and stir and spread over the icing.
Q Aged 7+ From the age of seven and
>`]V`i`Li>Li> i
iV> i>`V}>>Vi]L
will need an adult to help with the oven
Q Everyone! Treat it like an art project
and put all the decorating bits in bowls.


BBC Easy Cook 93


here s nothing like the

Cornish sea at the height of
winter for putting you in your
place says Aidan Turner with a
wry grin We were filming me
l fting Demelza out of a boat in
he actual sea when this huge wave picked up
the boat and slammed it into my head
I dropped her in the water not very Ross
Polda k And nobody was coming o see if Im
OK I was he man injured But one of he
underwa er cameramen got cracked as well and
he was concussed These waves you wouldnt
hink heres anything to them but once you get
out here youre at the mercy of Mother Nature
and she doesnt care how well the previous
season rated
Mr Poldark to be fair doesnt look too ch lly
ight now Its the fi st warm day of the year and
London is s eaming in the sun Turners in a
T shirt and jeans and sipping a tall glass of wa er
The first time we met hed just finished the first
series of Being Human BBC3s supernatural
drama and he was rehearsing Despera e
Roman ics Since then hes gone from small
c een o movie s ar thanks to The Hobbit and is
pret y much everyones sexiest man of 2015 Wi h
interest in Poldark season two peaking on both
ides of he Atlantic hes legitimately blowing up
I ha e having anyone saying Im blowing up it
makes me sound ike Veruca Salt rolling around
going blue he laughs Everything feels l ke a slow
progression Being Human probably had the
greatest effect Peter Jackson was a fan of the
show con ac ed me and said put yourself on ape
Next hing I was in The Hobbit With Poldark
I was obviously very very conscious of the show
being popular very quickly even hough I was



too kind
she could do with
toughening up a bit

clear how much their own dynamic plays into

the shows appeal Paul 50 is the straight
talking Liverpudlian the big kid a sausage ro l
fiend and secret smoker Hes game for a
giggle but nigh on immovable in his opin
ions Mary 81 is the air in he bat er the
Home Counties matriarch author of
more than 60 cookbooks Shes
composed queenly and brooks no
nonsense (no of course shes not
going o ruin her hair by putting
on a helmet) Shes very kind to
t h e b a k e r s s a y s Pa u l
P obably oo kind she could
do with oughening up a bit
Which ra her underplays the
ferocity of her moue
Theyre discussing what
exac ly is meant by vintage
Mary having been confused
when her daughter referred
to a 1970s dress that way
When does vintage start?
she asks
When you were born
I know people think I
invented the Victoria sand
wich but Im really not that old
she counters
Paul says that f he could return o
any e a it would be he 60s There






Andrew Collins reveals
an epic struggle to top the
peoples movie music poll

wo titans of the film soundtrack

found themselves locked in battle for
he op spot during he vote for this
years annual Classic FM Movie
Music Hall of Fame po l
In the red corner John
Wil iams veteran master of he cinematic
fanfare and composer on a l of Steven
Spie bergs ilms except three plus every
episode of Star Wars (including the franchises highest grossing instalment The
Force Awakens, which owned Christmas).
In the blue corner: Howard Shore,
Canadian dark horse, once thumbnailed
as Mr Horror Movie but now sanctified
by the Tolkien constituency for his epic
accompaniment to The Lord of the
Rings and Hobbit trilogies.
It was close-run, but when the
15,000-plus votes were counted (three
times as many as last years), Lord of the
Rings beat the re energised Star Wars
saga into second place retaining its
sup emacy for the seventh year People are
passionate about their favourite scores and it can
take years for a newcomer o enter the canon
The new op 20 operates a cla sics only door policy
dominated by composing stalwarts John Barry (Out of
Africa Dances with Wolves) Elmer Bernstein The
Magnificent Seven) and Wil iams (Harry Potter
Schindlers List Jurassic Park) an octogenarian
whos not about to hang up his baton hes currently
working on Star Wars VIII and Indiana Jones V L ke
one of his famous fanfares he never gets old

matter how cold,

you have to man up
and get on with it

keeping my head low To be honest that was more a

re ief than anything Everyone involved was so good
I didnt want to be the one who sank the ship
The shi t off cene had a big effect we point out
He sh fts s igh ly uncomfortably Hes had so many
fan approaches and so much press coverage that hes
a ittle wary of ta king about it yet again Then he
beams affably its a ittle ironic him being wary he
explains because the chances of me getting my shirt
off outdoors in season wo are zero He shakes his
head ruefully it was bloody freezing during filming
Indoors on he o her hand is ano her story he goes
hi tless twice in the first episode )
Hes happier drawing parallels between the grim
conditions of pre indus rial evolution Co nwa l and
he likely effects of any post Brexit economic slump
There are such clear parallels even though they
wo e leggings he argues In Poldark the landowners
and banks ind its cheaper to shut down these


Just the two of us

just up f om
This was the last day of the shoot
to end just me
the mines t was a lovely way
ike thats our
and Demelza by the cl ffs t seems
[Tomlinson] and
place I love working wi h Eleanor
We just have
hese scenes are always very easy
times we corpse
a good chemist y theres a few
a big laugh and we
but ts a it le sm le rather than
can always check each o her

And ew Co lins w ll be ounting down the top 20 film

scores in Saturday Night at the Movies from 5pm on
Saturday on Classic FM The fu l results wi l al o be on
the Classic FM webs te at classicfm com/movies2016



he Great British Bake Off

may not have the founding
mission of the NHS or the
longevity of the house of
Windsor However in these
uncertain imes he BBCs tele
vised baking con est has become an unlikely
national institution a broad tent of reassuring
pavlovas and multi tiered dramas in which
everyone is welcome It has increased its viewing
figures by around wo mi lion each year since its
debut in 2010 with 15 m llion wa ching Nadiya
Hussains cockle warming triumph last autumn
the biggest TV audience of he year
As he eventh season arrives its two judges
cookbook doyenne Mary Berry and dough
magna e Paul Hollywood are secure in the
knowledge that they have the best jobs in TV
One thing that the viewer doesnt get to do is
taste sm les Mary We are he fortunate ones
They insist its the 12 contestants who do a l
the hard work but as the pair la k around on an
old Triumph motorcycle and sidecar for our
vin age themed Radio Times pho oshoot its


Poldark Sunday 9 00pm BBC1

The Great Br t sh Bake Off Wednesday 8 00pm BBC1





Call the hotline 01795 414750 quoting RTP1241
Or order online at www.buysubscriptions.com/RTP1241
Terms and conditions: Ofer ends Saturday 31st December 2016 and is open to new subscribers only. You may cancel at any time and receive a full refund on any outstanding issues. Ofer is valid for UK delivery addresses only and is subject to availability.
Overseas rates available on request. All savings are calculated as a percentage of the Basic Annual Rate of RT which is 131 per annum. This price is for 51 issues, including the Christmas double issue, and a contribution towards postage. You will be notied of
any future price increases before they take efect. Calls will be charged at your local rate, calls from mobiles may vary.


Your personal information will be used as set out in our Privacy Policy, which can be viewed at immediate.co.uk/privacy-policy. Please give us your email address to receive special ofers and promotions from Immediate Media/RadioTimes. You may
unsubscribe at any time.


reat fr Ru



Your little ones will love

making and decorating
these chocolate carrot
cakes for Rudolph just
make sure you leave one
out for Santa, too!
Rudolphs carrot patch cakes
Makes about 7
Prep 50 mins Q Cook 35 mins
Q 39p a cake
Q 599 kcals, 31g fat, 12g sat. fat, 67g sugar

140g light soft brown sugar

100g self-raising flour
3 tbsp cocoa powder
tsp bicarbonate of soda
tsp mixed spice
1 tsp ground cinnamon
zest 1 orange
2 medium eggs
100ml sunflower oil
50ml milk
100g carrots, (about 2
medium sized), grated

You can buy

mini loaf cases
from Sainsburys,
Waitrose or Asda,
or online at

orange and green food colouring

140g fondant icing
100g butter, chopped
2 tbsp cocoa powder
200g icing sugar
2 tbsp milk
25g desiccated coconut
few parsley sprigs and edible
green glitter (optional)
1 Heat oven to 180C/160C fan/gas 4.
Arrange 6 mini loaf cases (8 x 4 x 4cm) on
a baking tray. In a large bowl, mix the sugar,
our, cocoa, bicarbonate of soda, spices,
orange zest and tsp salt. In a jug, whisk
the eggs, oil, milk and carrots. Pour the wet
ingredients into the dry and mix thoroughly.
Divide the mixture between the cases and
bake for 30 mins until risen and cooked
through. Transfer to a wire rack to cool.
2 While the cakes are cooking, make the
carrot decorations. Mix the orange food

colouring into the fondant icing until evenly

coloured, then divide into 6 pieces. Roll
each piece into a cyclinder, about 5cm long,
then roll one end a little thinner to create a
carrot shape. Use a cocktail stick to make
indentations along the sides. set aside,
standing them on their fattest end, to warm
up for 30 mins. Now make the chocolate
icing. Put the butter, cocoa, icing sugar
and milk into a saucepan, and bubble for a
few mins, stirring with a small whisk until
smooth and shiny. Set aside to cool for 20
mins. For the green coconut grass, tip the


coconut into a small bowl, add a little green

food colouring and mix until evenly coated.
3 To assemble the cakes, first cut a little hole,
about 1cm, into the centre of each to plant
your carrot later. Stir the icing and spread
over the cakes to cover the surface. Push
your carrot into the centre, then scatter the
green coconut around the edges. Stick a
sprig of parsley into the top of each carrot
and sprinkle the coconut grass with green
edible glitter, if you like. Can be stored in
a sealed cake tin for up to 3 days.
BBC Easy Cook 95


Meat & poultry

Bay & bacon roast turkey with make-ahead gravy ... 24

Candied roast ham with cranberry & star
anise sauce ...................................................... 38
Cheesy French toast with ham & grilled
vine tomatoes .................................................. 14
Christmas burgers................................................ 81
Chunky chilli ......................................................... 76
Cottage pie cakes................................................ 77
Easy roast chicken ............................................... 81
Ham & clementine salad ..................................... 14
Jerk beef burger with pineapple relish & wedges... 75
Lamb & chickpea fritter wraps ............................ 72
Pasta with ham & minty pea pesto ..................... 71
Piri-piri chicken with spicy rice............................. 73
Potato, pepper & chorizo stew with eggs .......... 72
Roast turkey ......................................................... 87
Sausage plait ....................................................... 90
Slow roast leg of lamb with fresh mint sauce ..... 80
Turkey & avocado BLT ......................................... 81
Turkey korma ....................................................... 81
Warm sausage & broccoli pasta salad ................ 76

Fish & seafood

Creamy smoked haddock & saffron kedgeree... 14
Eggs Benedict with smoked salmon................... 15
Potted salmon rillettes......................................... 89
Spiced salmon coulibiac...................................... 36
Thai prawn, squash & pineapple curry ............... 34

Butternut soup with crispy sage & apple
croutons ........................................................... 44

>yi Viii  > E VL.......... 29

Celeriac & potato gratin...................................... 31
Cheesy spud bake............................................... 80
Christmas galette................................................. 47
Creamy tomato risotto ........................................ 76
Easiest-ever cheese & onion tart ........................ 80
wi` LVi ViiiVi 
baked Camembert ............................................ 6
Green rice salad................................................... 81
Layered squash, barley & spinach pie ................ 42
Melty mushroom Wellingtons............................. 46
Red cabbage & potato hash ............................... 81

Foodie hamper, p67

96 BBC Easy Cook

Salt-baked celeriac with hazelnut butter ............ 79

Singapore-style fried rice .................................... 80
Spiced carrot, chickpea & almond pilaf.............. 72
Sprout champ ...................................................... 81
Tomato & onion bake with goats cheese........... 74
Triple cheese & aubergine lasagne..................... 44
Veggie chilli.......................................................... 85

Sides & extras

Beef & mozzarella meatballs............................... 16
Candied walnuts.................................................. 51
Carrot & tarragon pure...................................... 30
Cheeseboard sticks ............................................. 16
Chorizo & prawn skewers.................................... 16
Chorizo-stuffed dates .......................................... 51
Cranberry & marmalade sauce ........................... 26
Creamy bread & onion sauce ............................. 26
Crispy sage .......................................................... 44
Crispy spuds ........................................................ 85
Cucumber salad with pickled red onions ........... 34
Devil pigs on horseback...................................... 26
Honey & lavender drizzle .................................... 51
Honey-crushed swede......................................... 38
Johns Thai curry paste ........................................ 34
Marinated goats cheese ..................................... 68
Pear crisps............................................................ 51
Piri-piri marinade ................................................. 73
Polenta & prosciutto chips .................................. 16
Quick pickled onions........................................... 68
Raita ..................................................................... 36
Really-good roast potatoes................................. 24
Red cabbage with juniper & pears ..................... 30
Ricotta & spring onion dip .................................. 80
Roast parsnips with maple syrup & rosemary..... 29
Salmon & cucumber twists.................................. 16
->>}i E L>i vw} ................................ 25
Sprouts with crispy prosciutto............................. 29
St Clements dressing .......................................... 82
Steamed leeks & peas with herby vinaigrette.... 30
Toasted coconut rice ........................................... 34
Toms great gravy................................................. 85
Turkey brining ...................................................... 85
Twisty cheese straws............................................ 16

Sweet treats
Baby buttermilk pancakes with sticky bananas
& Brazils ........................................................... 13
Banana & bacon fudge ....................................... 88
Boozy Christmas bombe..................................... 62
Brandy syrup cream............................................. 33
Cherry pecan Christmas pudding....................... 32
Choc & ginger dippers........................................ 82

V>i E >` vyi ............................... 82

Chocolate fruitcake.............................................. 56
Chocolate, ginger & praline bombe................... 62

Cherry pecan
pudding, p32

> V> i vyj ....................................... 89

> ``} yi...................................... 48

Christmas tree crispy pops.................................... 3
Christmas white chocolate traybake................... 40
Cinnamon palmiers ............................................. 49
Clementine & black pepper fudge ..................... 88
Clementine possets with cranberry compote .... 49
Cranberry brandy butter sauce........................... 62
Easy wreath cake ................................................. 57
Gingerbread syrup .............................................. 68
Marzipan-in-the-middle bundt cake ................... 59
Microwave boozy fudge...................................... 69
Millionaires ice cream bombe ............................ 62
Mincemeat samosas............................................ 86
Mini baked Alaskas with boozy cherry centres... 48
Mini Bakewell mince pies.................................... 87
Mini Mont Blanc mine pies ................................. 87
Quick plum crumble............................................ 82
Rocky robin cake.................................................. 56
Rudolph cupcakes ............................................... 92
Rudolphs carrot patch cakes .............................. 95
Salted fruit & nut bark ......................................... 69
Spiced apple pie mince pies............................... 87
Spiced Christmas cake ice cream ....................... 82
`i` y> iV> i ............................. 56

Cranberry & raspberry smoothie ........................ 12
>}i w ........................................................ 87
Hibiscus Prosecco................................................ 87
i E i`iyi w..................................... 19
Mulled cider......................................................... 19
Mulled Port & lemon ........................................... 88
Pomegranate mojito mocktail............................. 19
Rose-ecco ............................................................ 87
Sbagliato .............................................................. 87

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company
` i`
7``i w >i ii`  i
v i Liiw v i ViVi
vii >i
ISSN 17439175. Reprographics by Immediate Media Company London Limited. Printed by Wyndeham
Southernprint Ltd. Immediate Media Company London Limited 2016. All rights reserved. Reproduction in
whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations.
BBC Worldwide Ltd is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal
data. The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free and coated with kaolin from
Brazil. The cover is printed on 150gsm Galerie Art produced by Sappi Paper at their Nijmegen mill in Holland. It is elementally
chlorine free and coated with china clay produced in the UK. Immediate Media is working to ensure that all of its paper is sourced
from well-managed forests. This magazine is printed on Forest Stewardship Council (FSC Viwi` >i / >}>i V>
be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of it at your local
collection point. With thanks to BBC Good Food magazine, where some recipes have previously appeared.




time in


DEC ribe today
see p52


Brioche breakfast
bake with
crispy bacon

Hairy Bikers
homemade pies

The Great
British Bakon!

New Year,
party time!

Savoury and sweet

recipes from Si & Dave

Brilliant ways to
bake with bacon

Easy nibbles to
celebrate 2017


BBC Easy Cook 97

+06'48+'9 ,


/iViv >` MasterChef judge shares his foodie passions

Childhood meal I would say a

beef roast dinner with all the trimmings,
V`} *> vw} /> i>
i` i v  V``

His reat lve

Ingredient Salt, because it can

Vii >v > `


Four-ingredient recipe / 

> >` it  ` > Li>  >
So thats bread, lots of butter, beans
>` * ->Vi

One that really

sticks in my mind
 i i w
one I had when
I was at college
Practical Cookery.
It was more of
> ` }`i

Breakfast L>V >`V 

> }i> ii i` V>V  i}
a little more special, Id recommend
L>V >` i}}  > LVi L

Person youd
like to cook
for Can I

Lunch I dont often sit down for

lunch because when Im working I will
be tasting all day in the restaurant!

choose someone
who is no longer
with us? If so,

Dinner Rib-eye steak with triple

Pudding 6>> Vi Vi>

7i  }`]   V>Li>

Christmas dinner Christmas

normally consists of the whole family
descending on our house, but there
> > V   >
in Mauritius and ate lobster instead of
i /i i>  iiLi  
well is because it was when I proposed
 >i]  vi

Christmas gift  E

> ``} Vi`Li
Chef It has to be

Fond memory
Working with my father
in his fruit and potato
>ii 7 }
with him and learning
about all the fruit and
veg was what sparked
98 BBC Easy Cook

for my
fruit and
my love

L >>


Restaurant Am I
allowed to say my own?
Tredwells is my newest
restaurant and Im very

weekend family
recipes, turn
to p78


`>  i
the depth of
Indian food,
and Jane
makes a
L> V


Piece of kitchen kit

}`> V} L>`

Cooking cheat or shortcut

When I want to cook quickly, I separate
i }i`i  i  v >]
i`V} > i y> ` >` i
bringing them together as one, rather
> } i  9 }i i Li
y>  i i Li i

*"/"-\ , " / -  ,,9]  //9  -

," 7/ /""" ,- /*"/"

chips and
my favourite
dinner, so I
had to make
sure it went
in my new
Bacn & egg bun
Marcus at
Home, where
i   v>i >  > i



August 1st to December 31st, 2016
visit: www.fiskars.com/kitchendevils
Terms and conditions apply, please see website for full details.





Try our award-winning Somerset Cheddar today.

For recipe suggestions visit wykefarms.com