BBC EasyCook - February 2014 UK

7/23/2019 BBC EasyCook - February 2014 UK

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Five-spice beef

From theBBC kitchen

The UK’s BEST VALUE food magazinValentine’s pud

SSUE 68 FEBRUARY 2014

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Cooking for friends 20 weeknight recipes Great bakes to try

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the easyway!Recipes from yourfavourite BBC chefs

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... to the February issue of BBC Easy Cook. We’ve gotan issue packed with lots of lovely speedy meals thismonth. I’d be hard-pressed to choose my favourite recipeout of all of them, but our homemade ‘takeaway’ ideas(page 48) would certainly be up there at the top of the list.We’ve recreated three of our favourite take-out dishes and giventhem an Easy Cook spin – and they’re much nicer than anything you can order in!

On page 50, we’re taking a look at one of our favourite shortcut ingredients:crème fraiche. It’s so versatile, not least because it can be used as an instant whitesauce – but have a look at our other clever recipes too.

As it’s Valentine’s Day this month, we’ve got a wonderfully delicious meal for twoon page 38 – and it could easily be scaled up to serve morepeople at a dinner party another time too.

Finally, our Senior Production Co-ordinator, Leanda,told us recently that she loves recipes using cheese – and sodo we. So Leanda and other cheese lovers will be pleased tosee that this month’s Take A Pack Of… feature is all aboutusing cheddar; below is a list of more deliciously cheesyrecipes you can find in this issue too.

How you can contact usPHONE Subscription enquiries

and back issues 0844 848 1604

General enquiries 020 7150 5120

EMAIL Subscription enquiriesand back issues [email protected]

General enquiries [email protected]

POST Subscription enquiriesand back issues BBC Easy Cook, Building800, Guillat Avenue, KentScience Park, Sittingbourne,Kent ME9 8GU

General enquiries BBC Easy Cook, ImmediateMedia Company London Ltd, Vineyard House,44 Brook Green, London W6 7BT

What’s so good about our recipes is that

they’ve all been tested in the kitchens of

our sister title, BBC Good Food magazine.

So they’re easy, super-tasty and quickto make – and you can also be sure that

they’ll work perfectly every time.

We love cheese!Try some of our super-cheesy recipes this

month – they’re all so delicious:O Roasted tomato and mozzarella toasts, page 7O Sausage burgers, page 8O Lamb kebabs with Greek salad, page 27O Mediterranean chicken tray, page 34O Meatball and carrot bake with crispy feta

crumbs, page 35

The BBC Easy Cook promiseThe BBC Easy Cook team is here to helpyou get healthy, nutritious, good-valuemeals on the table as quickly as possible.When we’re planning what to include ineach issue, there are four key words wealways bear in mind:

EASY: you will never need complicatedtechniques or special equipment to makeour recipes.

QUICK: most of our recipes can be on the

table in half an hour or less. Some take a littlelonger than that in the oven, but we alwayskeep the prep times to a minimum.

VALUE: to help you keep down the cost ofyour shopping bill, we make the most ofgood-value, seasonal produce; we keep thenumber of ingredients in a recipe to aminimum, and we show you how to use upleftovers. Look out for our stamp – it shows where the cost per person for amain meal recipe comes in at under £1.

LEARN: whether you’re a beginner cook or just too busy to spend ages in the kitchen,we’ll show you lots of clever shortcuts andessential skills to help speed things up.

Sarah Giles, Editor

Editor Sarah Giles

Assistant Editor Sarah Sysum

Art Editor Gareth Jones

Chief Sub-Editor Barbara Baker

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Publisher Lorna East

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Head of Production Lifestyle, Youth & Children's

and Repro Koli Pickersgill

Production Manager Food & Pre-School Kate Willey

Senior Production Co-ordinator Leanda Holloway

Head of Ad Services Sharon Thompson

Ad Services Co-ordinator Sarah BarkerHead of Licensing & Syndication Joanna Marshall

MANAGEMENT

Chairman Stephen Alexander

CEO Tom Bureau

BBC WORLDWIDE, UK PUBLISHING

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[email protected]

We make every effort to ensure the accuracy of the pricesdisplayed in BBC Easy Cook magazine. However, they canvary once we go to print. Please check with the appropriateretailers for full details. Nutritional analysis includes listedingredients only and excludes optional ingredients such assalt, and serving suggestions.

BBC Easy Cook magazine is owned by BBC Worldwideand produced on its behalf by Immediate Media CompanyLimited. BBC Worldwide's profits are returned to the BBCand help fund new BBC programmes.

© Immediate Media Company London Limited, 2014.

From theBBC kitchen

Welcomeeasycook

Great food for cooks in a hurryIf you’recooking ina hurry, lookout for thecolour-codedtiming circleson our 20 Quick

WeeknightMeals,starting onpage 8

30 mins

5 mins

20 mins

15 mins

10 mins

PS Our next issue will be on salefrom Wednesday 5th February.


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Contents Issue 68 February 2014

SPEEDY MEALSGreat food on the table in half an hour

8 20 FAST MEALSWeeknight suppers for a whole month

– in 30 minutes or less

26 GET YOUR 5-A-DAYTasty recipes packed with fruit or veg

28 SUPER SIDES AND SALADSIncluding brilliant ideas for mash

32 SATURDAY SNACKScrambled eggs with a deliciously spicy twist

ENTERTAININGMADE EASYRelaxed but special mealsto cook and enjoy withfamily and friends

34 WINTERMEALS SPECIALPerfect for lazyweekends at home

36 COMFORTINGDESSERTSTreacle pudding witha difference, plus twomore delicious ideas

38 ROMANTIC MEAL FOR TWOA smart, easy-to-make Valentine’s menu

42 TAKE A PACK OF… CHEDDAR Great recipes using our favourite cheese

44 MAKE THE MOST OF WINTER VEG... fantastic ideas for celeriac and swede

47 HOMEMADE 'TAKEAWAYS'So easy to make – and much better and tastierthan anything you can order in

50 10 WAYS TO USE CRÈME FRAICHEIncluding a yummy ice cream recipe

EASY COOKCOOKERYSCHOOL76 HOW TOMAKE PERFECTPROFITEROLESStep-by-step guide,plus 5 filling ideas anda chocolate sauce

Foolproof recipes

for perfectresults everytime

To makeour cover

recipe,turn topage 43



GET BAKINGSweet and savoury ideas you’llwant to make again and again

52 PERFECT PIES AND TARTSIf you’re having Great British Bake Off withdrawalsymptoms, try one of these!

54 DELICIOUS CAKES AND TRAYBAKES Including a fab sticky chocolate cake

56 SAVOURY BAKES TO TRY Make our clever four-in-one pizza

58 BISCUIT HEAVEN One basic recipe, three irresistible variations

60 SIDES FOR SOUP Super sides to bake and serve with soup

62 GREAT READER OFFERFantastic compact stand mixer to buy

74 LEFTOVER INGREDIENTS… and how to use them up

78 EASY EXTRAS

4 pages of ideas, tips, products and more…

TV COOKSRecipes from your favourite

BBC celebrity chefs

64 JAMES MARTINSlow-cook hearty hotpots, plus chicken leg recipes

66 MATT TEBBUTT

Two fantastic fish recipes, including baked sea bream

68 JOHN TORODE Thai starter, main course, and a pudding too

70 LESLEY WATERS Italian-inspired roast lamb dinner with beans

72 JO WHEATLEY Red Velvet Cake filled with fresh fruit

73 JOHN WHAITE White Chocolate and Raspberry Cake

COOKS’EXTRASRecipes, ideas, gadgets, offers, products and features

REGULARS3 WELCOME

30 SUBSCRIBE!Have every copy of BBC Easy

Cook delivered to your door

82 INDEXWhere to find all the

recipes in this issue

Solegoujons

with a dippingsauce,

page 66



R

Facebook Pyrex UK (Official) Twitter @PyrexUKOfficial



Great

food forbusycooks

BBC Easy Cook 7

Turn oven to fan 180C/conventional 200C/

gas 6. Put 350g halved baby plum

tomatoes, cut-side up, in a roasting tray

and drizzle with 1 tbsp olive oil, 1 tbsp

balsamic vinegar and a few fresh thyme

sprigs, chopped. Season, and cook for 25 mins.

Meanwhile, toast 4 thick slices of bread until

golden. Divide between 2 plates and top with

the tomatoes. Tear up 125g ball mozzarella

and scatter over with a few basil leaves and

some rocket. Drizzle with olive oil. Serves 2.

31 fuss-free and fast recipesSpeedymeals

Roasted tomato andmozzarella toasts



quickweeknightmeals

20

A whole month of tasty

recipes – all ready in30 minutes or less

30 mins

Sausage burgersO Serves 4O Ready in 30 minutesO 69p a portionO 436 kcals, 30g fat, 11g sat. fat a portionO Suitable for freezing

6 pork sausages50g breadcrumbs

4 tbsp caramelised onion chutney

10 sage leaves, chopped

50g blue cheese, cut into 4 chunks

4 burger buns and salad, to serve

1 Make the burgers


gas 6. Using scissors, snip open the sausage

skins and squeeze the meat into a bowl. Add

the breadcrumbs, 2 tbsp of the chutney, and

the sage, then mix well with your hands. Divide

the mixture into 4, then shape into burgers,

pushing the chunks of cheese into the middle

of each burger. Seal in the cheese completely,

or it will leak out during cooking.

2 Cook the burgers

Put the burgers on a baking tray, then cook for

25 minutes, until browned and cooked through.

To serve, split open the buns, fill with your

favourite salad ingredients, then top with a

burger and some of the remaining chutney.

theeasyway If you’re not keen on

blue cheese, use cheddar instead



SPEEDY MEALS

Tinnedcrab is goodvalue and, asit’s very rich, a

little goes along way

20 mins

Spaghetti with crab, cherry tomatoes and basilO Serves 3 (easily multiplied) O Ready in 20 minutes O £1.32 a portionO 349 kcals, 6g fat, 1g sat. fat a portion O Not suitable for freezing

1 tbsp extra-virgin olive oil

2 cloves of garlic, chopped

a pinch of chilli flakes

200g cherry tomatoes, halvedrind and juice of 1 lemon

2 x 170g cans white crab meat, drained

200g spaghetti

1 tsp capers, drained and rinsed

handful of basil leaves, roughly chopped

1 Make the sauce

Heat the oil in a large frying pan. Add the garlic

and chilli flakes. Cook until just pale golden,

and then add the tomatoes. Cook for 3 minutesmore on a high heat, until the tomatoes start

to break down a little. Add the lemon juice and

cook for 1-2 minutes. Remove from the heat

and stir in the crab to heat through – don't stir

too much or it will break up.

2 Cook the pasta

Cook the pasta according to pack instructions,

then drain and mix with the sauce, lemon rind

and capers, and toss the basil through. Serveimmediately (with crusty bread too, if you like).



SPEEDY MEALS

BBC Easy Cook10

400g frozen raw prawns (in

their shells, defrosted)

3 tbsp olive oil

1 red chilli, deseeded (half

sliced and half chopped)

1½ litres fish stock50g butter

1 onion, chopped

300g risotto rice

1 small glass of white wine

200g frozen peas

rind and juice of 1 lemon

1 Prepare the rice

Peel the prawns. Heat 1 tbsp oil

in a large pan and fry the prawn

shells and heads with the sliced

chilli until they have changed

colour. Add the stock, boil, then

turn down to a simmer. In a

separate pan, melt the butter.

and gently cook the onions for

8-10 mins, until soft. Add the

rice, and stir until it is shiny and

the edges look transparent.

2 Add the wine and stock

Pour in the wine and simmeruntil evaporated. Over a low

heat, add the stock a ladleful at

a time (omit the prawn shells),

stirring, until each addition is

absorbed and all the stock is

used. Stir through the prawns

and peas with the last of the

stock and cook until the prawns

change colour and the rice is

cooked (about 25 mins in total).

3 Finish the dish

Stir through the chopped chilli,

lemon juice and remaining oil.

Top the risotto with the lemon

rind just before serving.

100g pak choi

4 x 150g fillets firm, white fish

5cm-piece ginger, shredded

2 cloves of garlic, finely sliced

2 tbsp low-salt soy sauce1 tsp mirin rice wine

1 bunch of spring onions,

finely shredded

handful of coriander, chopped

brown rice and 1 lime, cut

into wedges, to serve

1 Make the parcels

Turn oven to fan 180C/

conventional 200C/gas 6. Cut a

rectangle of foil big enough to

make a large envelope. Put the

pak choi on the foil, topped with

the fish, ginger and garlic. Pourover the soy and mirin. Season.

Fold over the foil and seal the

3 edges. Put on a baking sheet.

2

Bake the parcels

Cook for 20 mins, open the

parcel and scatter over the

onions and coriander. Serve with

brown rice and lime wedges.

Steamed fish parcels with gingerO Serves 4 O Ready in 30 minutes O £1.75 a portionO 145 kcals, 1g fat, 0g sat. fat a portion ONot suitable for freezing

Lemony prawn and pea risottoO Serves 4 O Ready in 30 minutes O £1.88 a portionO 442 kcals, 10g fat, 2g sat. fat a portion O Not suitable for freezing

Filling and tasty

750g baby new potatoes,

larger ones halved

5 tbsp light mayonnaise

small bunch chives, snipped

100g watercress

270g peppered, smoked

mackerel fillets

1 Boil the potatoes

Cook the potatoes in boiling,

salted water until tender (about

15 mins). Drain and leave to

cool slightly. Meanwhile, mix the

mayo with most of the chives.

2 Assemble the salad

Divide half the watercress

between the plates. Chop the

remaining watercress and toss

with half the mackerel, and all

the potatoes and mayo. Pile the

mackerel mixture on top of the

watercress, then top with the

rest of the mackerel and chives.

O Serves 6 O Ready in 30 minutes O 87p a portionO 286 kcals, 18g fat, 4g sat. fat a portion ONot suitable for freezing

theeasyway Supermarkets sell a variety of

flavoured smoked mackerel, such as lemonand pepper, so you can ring the changes

Mackerel and new potato salad

30 mins

30 mins



If you don’t have any mirin, use sweet sherry

30 mins



SPEEDY MEALS

30 mins

O Serves 4O Ready in 30 minutesO 66p a portionO 93 kcals, 6g fat, 1g sat. fat a portionO Not suitable for freezingO

1 tbsp clear honey

1 tsp grainy mustard

2 tbsp oil

1 courgette, thickly sliced

1 small aubergine, cut into chunks

1 small red onion, cut into wedges

8 cherry tomatoes

1 orange pepper, cut into chunks

4 wooden skewers (soaked in water

for about 30 minutes first, to stop

them burning)

1 Prepare and cook the kebabs


gas 6. Mix together the honey, mustard and

oil with some seasoning. To assemble, thread

the veg onto skewers and brush with the glaze.

Cook for 25 minutes in the oven, brushing with

any remaining glaze before serving.

Griddled vegetable kebabs

These arelovely served on

a bed of couscousor with some cold,

leftover roastlamb



O Serves 3 (easily multiplied)O Ready in 30 minutesO £1.34 a portionO 607 kcals, 19g fat, 6g sat. fat a portionONot suitable for freezingO

2 slices white bread (crusts removed),

torn into pieces

75g parmesan or vegetarian alternative

(50g roughly chopped and 25g grated)

400g can chickpeas, drained

3 cloves of garlic (2 roughly chopped

and 1 crushed)

2 tsp dried oregano

small handful of basil leaves, chopped

1 egg, beaten

1 tbsp olive oil, plus extra for greasing

560ml jar passata with onions and garlic

200g pasta

1 Make the chickpea balls


gas 7. Whizz the bread and chopped cheese to

crumbs, then add the chickpeas, the chopped

garlic, half the oregano, a few basil leaves and

some seasoning. Pulse until the mixture starts

to come together, then add just enough egg(while the motor is running) to bind together.

Shape into 18 balls. Transfer to an oiled baking

sheet and cook in the oven for 15 minutes,

turning halfway.

2 Make the sauce

Meanwhile, fry the crushed garlic in the oil

for 1 minute. Tip in the passata, remaining

oregano, and seasoning and simmer until the

balls are cooked. Cook the pasta according to

pack instructions. Serve the chickpea balls on

the pasta, topped with the tomato sauce and

basil. Sprinkle with the grated cheese.

30 mins

Herby chickpea balls with tomato sauce

theeasyway To stop the chickpea balls mixture sticking to your

fingers, lightly coat your hands with a little vegetable oil first



75g plain flour

1 tsp baking powder

250g leftover mashed potato

2 eggs

125ml milk

1 tbsp finely snipped chives1 tsp sunflower oil

a knob of butter

crispy bacon and scrambled

eggs, to serve

1 Make the pancake batter

Sieve the flour and baking powder

onto the mash. Whisk the eggs

and milk together with electric

beaters, then add the potato and

chives. Whisk the batter until

smooth. (You can do this in a food

processor if you prefer.)

2 Cook the pancakes

Heat a large, non-stick frying pan

over a medium heat. Add ½ tsp

sunflower oil and a dot of

butter. When the butter is hot, add

1 tbsp batter for each pancake(cook four at a time). Cook for

1 minute, or until the underside is

golden brown and small bubbles

appear. Flip the pancakes and

cook until golden, remove and

keep warm.

3 Finish and serve

Cook the remaining pancakes,

adding a little oil and butter to

the pan as needed. Serve the

pancakes in stacks with scrambled

eggs and bacon.

4 onions, cut into thin

wedges

2 tbsp balsamic vinegar

8 sausages

300ml beef stock

1 tbsp Worcestershire sauce

mashed potato and green

beans, to serve

1 Cook the sausages


conventional 220C/gas 7. Put

the onions into a roasting tray

and drizzle with the vinegar and

some seasoning. Sit the sausages

on top and roast for 18 minutes,

stirring halfway.

2 Make the gravy

Pour over the stock and

Worcestershire sauce, return to

the oven and cook for 7-10 mins

more, until soft and sticky. Serve

with mash and green beans.

Sausages with quick onion gravyO Serves 4 O Ready in 30 minutes O 90p a portionO 400 kcals, 29g fat, 9g sat. fat a portion ONot suitable for freezing

2 skinless, boneless chicken

breasts, diced

1.2 litres chicken stock

140g noodles

140g baby corn, halved

lengthways, or frozen

sweetcorn

2 eggs, beatena squeeze of lemon juice

½ tsp sherry vinegar

2 spring onions, chopped

1 Poach the chicken

Put the chicken and stock in

a pan and bring to a simmer

for 5 mins. Cook the noodles

according to pack instructions.

2 Add the sweetcorn

and eggs

Add the sweetcorn to the pan

and cook for 2 mins, stirring

vigorously. While it’s still

swirling, hold a fork over the

pan and pour the eggs over the

prongs in a slow stream. Stiragain in the same direction

then turn off the heat. Add a

squeeze of lemon juice and

the sherry vinegar.

3 Serve

Drain the noodles and put into

bowls. Ladle over the broth and

scatter with the spring onions.

Chicken noodlesO Serves 4 O Ready in 20 minutes O 88p a portionO 273 kcals, 6g fat, 1g sat. fat a portion ONot suitable for freezing

Potato pancakes with crispy baconO Serves 4 O Ready in 30 minutes O 45p a portionO 225 kcals, 9g fat, 3g sat. fat a portion O Not suitable for freezing

30 mins

30 mins

Makes a great brunch too

SPEEDY MEALS

BBC Easy Cook14



20 mins

theeasywayFor a vegetarian

version, replace

the chicken with

250g halved button

mushrooms, and

stir in a handful of beansprouts with

the corn

BBC Easy Cook 15



O Serves 4O Ready in 30 minutesO £2.17 a portionO 270 kcals, 9g fat, 3g sat. fat a portionONot suitable for freezing

1 tbsp olive oil1 onion, chopped

2 celery sticks, chopped

1 clove of garlic, crushed

175ml white wine

300ml chicken stock

1 tbsp cornflour, mixed to a paste

with 1 tbsp cold water

400g bag frozen mixed seafood, defrosted

a small bunch of dill, chopped

5 tbsp half-fat crème fraiche

garlic bread, to serve

1 Fry the onion and celery

Heat the oil in a large frying pan and cook the

onion and celery for about 10 mins, until soft

but not coloured. Add the garlic and cook for

1 minute more. Pour in the wine and simmer

on a high heat until most has disappeared.

2 Make the stew

Pour in the stock and cornflour mixture and

simmer for 5-10 mins, stirring often, until

thickened. Season, then add the seafood and

most of the dill. Simmer for a few minutes until

piping hot, then stir in the crème fraiche.

3 Serve

Meanwhile, cook the garlic bread according to

pack instructions. Divide the stew into warm

bowls and scatter with the remaining dill. Serve

with the garlic bread.

Creamy seafood stew

30 mins

theeasyway If you’re not keen on all types of

seafood, use prawns and some chopped fresh salmon

BBC Easy Cook16

SPEEDY MEALS



30 mins

O Serves 2 (easily multiplied)O Ready in 30 minutesO £1.29 a portionO 492 kcals, 15g fat, 4g sat. fat a portionONot suitable for freezing

1 duck leg

1 tsp Chinese five-spice powder

140g rice noodles

1 celery stick, cut into matchsticks

1 carrot, cut into matchsticks

2 spring onions, sliced lengthways

½ cucumber, deseeded, cut into matchsticks

2 tbsp hoisin sauce

1 tbsp soy sauce

1 Cook the duck


gas 7. Rub the duck leg all over with the

five-spice and seasoning, put on a baking tray

and roast for 25 minutes.


Meanwhile, cook the rice noodles according to

pack instructions. Drain and cool under cold

running water, then drain again and toss with

the celery, carrot, spring onions and cucumber.

When it's cool enough to handle, remove the

duck meat and crispy skin from the bone

and finely shred.

3 Make the dressing

Mix the hoisin and soy sauce with 2 tbsp water.

Divide the noodle salad between two plates and

top with the shredded duck. Drizzle over the

dressing and serve.

Oriental duck salad

Great with chicken too

BBC Easy Cook 17



O Serves 2 (easily multiplied)O Ready in 20 minutesO £1.68 a portionO 574 kcals, 25g fat, 4g sat. fat a portionONot suitable for freezing

O

140g basmati rice

2 eggs

1 tbsp olive oil

1 onion, chopped

1 red chilli, chopped (if you like your

food spicy, leave the seeds in)

2 tbsp medium curry powder

1 tsp brown or black mustard seeds

2-3 pinches cayenne

100g ready-marinated tofu

½ bunch spring onions, sliced

a handful flat-leaf parsley, chopped

1 Boil the eggs and fry the onions

Cook the rice and boil the eggs in the same pan

of boiling water for 8-9 minutes. Meanwhile,heat the oil in a non-stick frying pan and soften

the onion and chilli for 5 minutes. Add all the

spices and fry for 1-2 minutes more.

2 Heat through and garnish

Drain the rice and stir into the spicy onion with

a splash of water and the tofu. Season well,

then heat through gently for a few mins, until

piping hot. Peel and quarter the boiled eggs.

Stir the spring onions and parsley into the rice,

divide between 2 bowls and top with the eggs.

Tofu kedgeree

20 mins

theeasyway For a fishy version, replace the

tofu with 150g cooked, smoked haddock

BBC Easy Cook18

SPEEDY MEALS





SPEEDY MEALS

BBC Easy Cook20

4 large baking potatoes

2 tsp oil

250g pack chestnut

mushrooms, quartered

1 tsp cornflour

100ml milk, plus 3 tbsp2 cooked chicken breasts,

roughly shredded

handful of chopped parsley

1 Make the mushroom sauce

Microwave the potatoes for

10 mins on full power (100%),

turning after 5 mins. Turn oven

to fan 200C/conventional 220C/

gas 7. Meanwhile, heat the oil

in a frying pan, then cook the

mushrooms over a high heat

until golden. Stir in the cornflour,

gradually add 100ml milk, and,

stirring, simmer to a smooth

sauce. Season, then stir in thechicken and parsley.

2 Fill the potatoes and bake

Scoop most of the potato from

the skins, then mash with the

remaining milk and seasoning.

Spoon the chicken filling into

the shells, top with the mash and

bake for 10 mins until golden and

the skins have crisped a little.

400g pork mince

1 small onion, grated

4 cloves of garlic, crushed

rind of ½ lemon

50g grated parmesan

1 tbsp olive oil

400g spaghetti

150ml double cream

200g frozen peas, defrosted

handful of parsley,

chopped.

1 Make the meatballs

Mix the mince, onion, garlic

and lemon rind with half the

parmesan. Season, then shape

into 16 meatballs. Heat the oil

in a non-stick pan and fry for

10-12 minutes, until golden.

2 Cook the pasta

Meanwhile, cook the pasta

according to pack instructions,

drain and reserve 150ml cooking

liquid. Add the cream and 100ml

pasta water to the meatballs,

then bubble until cooked through.

3 Finish the sauce

Add the peas, cook for a further

2 mins, then add the parsley. Stir

through the pasta with a little

pasta water. Sprinkle over the

remaining parmesan and serve.

Spaghetti with meatballsOServes 4 OReady in 30 mins O £1.36 a portion O699 kcals, 38g fat,

19g sat. fat a portion O Suitable for freezing (uncooked meatballs only)

140g green beans

200g chicken livers, trimmed

½ tbsp olive oil

½ tsp dried rosemary

1 whole chicory, separated

into leaves

100g watercress

3 tbsp balsamic vinegar

crusty granary bread,

to serve

1 Fry the chicken livers

Cook the green beans in a pan

of boiling water for 3 mins, drain

and keep warm. Meanwhile, toss

together the chicken livers, oil

and rosemary. Heat a large non-

stick pan and cook the chicken

livers over a high heat for

5-6 minutes, until browned and

cooked through – they should

still be a little pink in the centre.


Arrange the beans on serving

plates with the chicory andwatercress. Add the vinegar to

the pan, cook for a few seconds,

then spoon over the salad. Serve

warm with crusty granary bread.

Warm chicken liver saladO Serves 4 O Ready in 20 minutes O 81p a portionO 83 kcals, 3g fat, 1g sat. fat a portion ONot suitable for freezing

Chicken and mushroom jacketsO Serves 4 O Ready in 30 minutes O £1.44 a portionO 289 kcals, 5g fat, 1g sat. fat a portion ONot suitable for freezing

30 mins

30 mins

theeasyway Try this shortcut: leave out

the cornflour and milk and add 100g crème

fraiche to the mushrooms instead



theeasyway If you can’t find any chicory, you could use baby gem leaves

20 mins



SPEEDY MEALS

BBC Easy Cook22

O Serves 4O Ready in 30 minutesO £2.08 a portionO 401 kcals, 11g fat, 2g sat. fat a portionO Not suitable for freezing

200g quinoa

½ cucumber, cut into 1cm chunks

175g cherry tomatoes, halved

3 spring onions, finely sliced

handful of parsley, roughly chopped

handful of coriander, roughly chopped

1 tbsp olive oil, plus 1 tsp

juice of 1 lemon

4 turkey steaks

FOR THE TAHINI DRESSING

1½ tbsp tahini

1½ tbsp low-fat yogurt

juice of ½ lemon

½ clove of garlic, crushed

½ tsp clear honey

1 Cook the quinoa

Tip the quinoa into a pan and pour over

600ml water. Cover with a lid and bring to

the boil. Turn down and simmer for about

20 minutes, until the water has evaporated.

Remove the lid and leave to cool.

2 Mix the salad ingredients

Meanwhile, tip the cucumber, tomatoes,

spring onions and herbs into a large mixing

bowl. Pour over 1 tbsp olive oil and the

lemon juice, season, and mix well.

3 Cook the turkey

Heat a griddle pan and, when smoking hot,

rub the turkey steaks with 1 tsp olive oil.

Cook for about 5 minutes on each side. Mix

the dressing ingredients with 3 tbsp water.

Toss the quinoa with the salad and arrange

on plates. Cut the turkey into thick slices,

pile on top of the quinoa and drizzle over

the dressing.

Chargrilled turkey with quinoa

30 mins

Tahini isa paste madefrom ground sesame

seeds. Find it insupermarkets in

the orientalingredients

aisle



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1 tbsp olive oil

2 x 400g tins chopped

tomatoes

2 tsp balsamic vinegar

420g pork fillet, sliced into8 medallions

2 tbsp plain flour

1 egg, beaten

100g fresh breadcrumbs

300g spaghetti

small bunch of basil, chopped

1 Make the sauce

Fry the garlic in the oil for a few

seconds. Add the tomatoes and

balsamic and bubble for 20 mins.

2 Breadcrumb the pork

Meanwhile, bash the pork

between pieces of cling film until

1cm thick. Put the flour, the egg

and the breadcrumbs in separate

bowls, then season the flour. Dipthe pork in the flour, then the egg,

then the breadcrumbs, and grill

for 3 minutes on each side, until

cooked. Keep warm.

3 Cook the pasta

Cook the pasta according to

pack instructions. Stir in the

tomato sauce and the basil, divide

between plates, and top with the

crispy pork.

½ tbsp each clear honey, miso

paste and light soy sauce

2cm-piece ginger, peeled and

finely grated

½ tsp lime juice

4 chicken drumsticks

¼ red cabbage, shredded

1 green chilli, deseeded

and sliced

1 small onion, thinly sliced

1 small carrot, grated

juice of 1 large lime

2 tbsp cider vinegar

large pinch of caster sugar

bunch of coriander, chopped

1 Cook the chicken

Mix together the honey, miso, soy,

ginger and lime juice. Turn oven

to fan 180C/conventional 200C/

gas 6. Slash each drumstick three

times with a knife. Pour over the

marinade to coat, then cook the

chicken in an ovenproof dish for

25 minutes, brushing often with

the marinade.

2 Make the slaw

Mix together the remaining

ingredients with some seasoning.

Serve with the drumsticks.

Sticky Asian chickenO Serves 2 (easily multiplied) O Ready in 30 minutes O £2.11 a portionO 262 kcals, 10g fat, 2g sat. fat a portion O Not suitable for freezing

1 tbsp vegetable oil

2 peppers, deseeded and

sliced (any colour)

100g frozen or canned

sweetcorn

500g cooked pork (fat & skin

removed), torn into strips

2 tsp ground cumin

1 pack of 8 tortillas

1 avocado, thinly slicedsoured cream, sliced red

chilli, coriander leaves and

lime wedges, to serve

1 Heat the pork through

Toss together the oil and peppers,

then cook in a non-stick frying

pan for 3 mins, until starting to

brown. Stir in the sweetcorn, pork

and cumin. Cook for 2 mins more

until heated through. Season well.

2 Assemble the wraps

Heat the tortillas in the

microwave for 30 secs to soften.

To serve, put the tortillas, pork,avocado and other ingredients on

the table and let everyone help

themselves – pile up the pork

and veg in the tortillas, top with

avocado, soured cream, chilli,

coriander and a squeeze of lime.

Mexican pork wrapsO Serves 4 O Ready in 20 minutes O £1.41 per portionO 617 kcals, 26g fat, 6g sat. fat per portion O Not suitable for freezing

Pork milanese with spaghettiO Serves 4 O Ready in 30 minutes O £1.49 a portionO 597 kcals, 13g fat, 4g sat. fat a portion O Not suitable for freezing

30 mins

30 mins

BBC Easy Cook24

SPEEDY MEALS

Uses good-value pork fillet



20 mins

BBC Easy Cook 25

Perfect for a Friday night family meal



O Serves 4O Ready in 5 minutesO 51p a portionO 307 kcals, 2g fat, 0g sat. fat a portion

O Not suitable for freezing

1 x malt loaf, sliced

4 bananas, sliced

clear honey, to serve

1 Toast the bread

Toast the malt loaf slices until warm and crisp

at the edges. Divide the bananas over the malt

loaf and drizzle with a squeeze of honey.

If you’re finding ittricky to get your quotaof fruit and veg everyday, these tasty recipeswill help you out5-a-day!

Cook your way to


8 pork sausages

100ml balsamic vinegar

100g soft dark brown sugar

1 tbsp cumin seeds

140g mixed dried fruit (eg raisins, sultanas)

1 red cabbage (about 800g), shredded

4 cooked beetroot, peeled and grated

4 chunks of baguette and English

mustard, to serve

1 Cook the sausages


gas 6. Cook the sausages on a baking tray for

25 mins, or until cooked through and golden.

2 Make the coleslaw

Meanwhile, put the vinegar, sugar, cumin and

dried fruit into a pan and heat until the sugar

dissolves. Bring to the boil and bubble for 3 mins,

until slightly reduced. Tip in the cabbage and

beetroot, stir well, then cook for 10 mins more.

BREAKFASTMalt loaf withbanana and honey

LUNCH

Hot dogs with slaw

Serve thehot dogs in

a baguette withthe warm slaw

and a littlemustard

BBC Easy Cook26



SPEEDY MEALS


juice of ½ lemon

2 tbsp olive oil


600g diced lamb leg

FOR THE SALAD

4 large tomatoes, chopped

1 cucumber, chopped

about 20 black olives,

roughly chopped

200g pack feta, crumbled

bunch of mint, chopped

1 Marinate the lamb

Mix the lemon juice, oil and garlic in a bowl.

Pour half into a jug and set aside. Add the

lamb to the bowl, stir to coat, then thread

onto 8 small skewers. Pour over any excess

marinade and set aside for 10 minutes.

2 Make the salad

Meanwhile, mix together all the salad

ingredients, except the mint, and pour over

the reserved lemon juice and oil mixture.

3 Cook the lamb

Heat a griddle pan. Cook the lamb for

8 minutes, turning every couple of minutes,

until cooked through and slightly charred.

Mix the mint through the salad and serve

immediately with the kebabs.

You coulduse pork or

chicken for theskewers, if you

prefer

theeasywayIf using wooden

skewers, make

sure you soak

them in water

for at least

30 mins first,

to prevent

them burning

DINNER Lamb kebabs with Greek salad

BBC Easy Cook 27



Make more of your mashwith these delicious

variations – plus threegreat salads to try

1 tbsp olive oil, plus a drizzle

to serve

2 x 400g cans cannellini beans,rinsed and drained

2 tbsp pesto

1 Cook the beans and mash

Heat the oil in a large pan. Add the

beans and cook for 3-4 mins, until

hot through. Lightly mash with a

potato masher. Stir through the

pesto and season. To serve, drizzle

with a little olive oil.

1kg parsnips, peeled and chopped

50g butter

1 tbsp curry powder3 tbsp runny honey

400ml milk

1 Make the mash

Cook the parsnips in the butter for

5 mins, until just golden. Add the

curry powder and honey and cook

for 2 mins more. Add the milk, bring

to the boil and simmer for 15 mins,

or until tender. Season and mash.

1kg floury potatoes, cut into

similar-sized chunks

4 rashers of streaky bacon,

chopped

100ml milk

100g mature cheddar, grated

a pinch of grated nutmeg

small bunch of chives,

finely chopped

1 Boil the potatoes

Put the potatoes in a large pan of

salted water, bring to the boil and

simmer for 15 mins, or until tender.

Drain well. Fry the bacon until crisp.

2 Add the cheese and bacon

Mash the potatoes, then stir through

the milk, cheese, nutmeg, bacon

and half the chives. Season, then

sprinkle over the remaining chives.

Bean & pesto mashO Serves 4 O Ready in 10 minutesO 47p a portion O 183 kcals, 5g fat,

1g sat. fat a portionO Not suitable for freezing

Parsnip mashO Serves 4 O Ready in 30 minutes O 56p a portion O 339 kcals,

15g fat, 8g sat. fat a portion O Suitable for freezing

Cheese and chive mash with baconO Serves 4 O Ready in 25 minutes O 78p a portionO 345 kcals, 13g fat, 7g sat. fat a portion O Suitable for freezing

Youcould even

serve these as amain dish –just add a

salad

Speedysides &salads



SPEEDY MEALS

375g basmati & wild rice mix

2 x 400g cans mixed beans,

drained and rinsed

340g can sweetcorn, drained

1 small red onion, finely sliced

2 red peppers, deseeded and diced

rind and juice of 1 lime

2 tsp honey

1 red chilli, deseeded and

finely sliced

small bunch of coriander,leaves picked

1 Cook the rice

Cook the rice according to pack

instructions, then drain and rinse

under cold water. Once cold, tip

into a bowl and mix with the beans,

sweetcorn, onion and red peppers.

2 Make the dressing

Mix the lime rind and juice, honey

and chilli. Stir into the rice mixture,

then season to taste. Stir through thecoriander leaves just before serving.

3 apples, cored and finely sliced

650g red cabbage, thinly sliced

250g raw beetroot, peeled and

finely grated2 tbsp cider vinegar

juice of ½ lemon

5 tbsp olive oil

50g pomegranate seeds

small bunch of parsley, chopped

1 Make the dressing

Put the apples, cabbage and

beetroot into a large bowl.

Mix together the cider vinegar,lemon juice, olive oil and

seasoning and pour over the

cabbage mixture. Mix well. Stir

in the pomegranate seeds and

parsley just before serving.

375g orzo pasta

250g frozen peas

250g frozen baby broad beans

140g reduced-fat soured cream

rind of 1 lemon, plus

2 tbsp juice

1 tbsp grated parmesan

small handful of basil, torn

1 Cook the orzo and veg

Cook the orzo according to pack

instructions, then drain and rinse

under cold running water. Drain

thoroughly again. Cook the peas

and beans in boiling water for

3 minutes, then drain and cool.

Peel the beans, if you have time,

and stir the vegetables through

the orzo.

2 Mix and serve

Mix together the soured cream,

lemon juice and parmesan, and

season. Mix through the orzo then,

just before serving, scatter with the

lemon rind and basil.

Servewith anythingfrom pizza

to roastchicken

Mixed bean and wild rice saladO Serves 6 O Ready in 30 minutes O 83p a portionO 367 kcals, 2g fat, 0g sat. fat a portion O Not suitable for freezing

Red cabbage, beetroot and apple saladO Serves 6 O Ready in 15 minutes O 60p a portionO 152 kcals, 10g fat, 1g sat. fat a portion O Not suitable for freezing

Broad bean, pea and orzo saladO Serves 6 O Ready in 15 minutes O 39p a portionO 334 kcals, 7g fat, 4g sat. fat a portion O Not suitable for freezing

BBC Easy Cook 29



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SPEEDY MEALS

theeasyway Add a pinch of chilli flakes to the

egg mixture and pile into a flour tortilla. Roll up

and you’ve got yourself a breakfast burrito!

BBC Easy Cook32

Saturday

snack Jazz up scrambled eggs ontoast with a few tasty additions

Top tips for perfectscrambled eggsO Always use a non-stick pan – the eggs

won’t stick and the pan will be much

easier to clean afterwards too.

O Don’t over-stir the mixture, or the

eggs will turn rubbery.

O It’s best not to cook more than

three portions in one go, or you will

overcrowd the pan and the eggs

won’t cook evenly.

Scrambled eggs on toastO Serves 1 (easily multiplied)O Ready in 10 minutesO £1.85 a portionO 571 kcals, 33g fat, 13g sat. fat a portionO Not suitable for freezing

2 eggs1 tbsp crème fraiche

25g cheddar, grated

small bunch of chives, snipped

1 spring onion, sliced

1 tsp oil

3-4 cherry tomatoes, halved

2 slices crusty bread, toasted

1 Scramble the eggs

Beat together the eggs, crème fraiche, cheese

and chives with a little seasoning. Heat the oil

in a pan, then cook the spring onion for a few

minutes, to soften. Add the tomatoes, warm

through, then pour in the egg mixture. Cook

over a low heat, stirring, until the eggs are just

set. Pile on top of the toast.



32 great ideas and recipesBBC Easy Cook 33

Cook 500g floury potatoes in boiling, salted

water until tender, adding 175g frozen peas

for the final 5 mins. Meanwhile, put 300g trout

fillets in a microwaveable dish, dot with butter,

cover with cling film, then microwave on full

power (100%) for 3-4 mins, until tender. Drain

the potatoes and peas, then return to the pan

and mash well. Skin and flake the fish, then add

to the mash and season. Shape into 8 cakes

with floured hands and lightly dust with a little

plain flour. Heat 2 tbsp sunflower oil in anon-stick frying pan, then fry the fish cakes

until crisp and golden, turning once. Mix

4 tbsp mayo, the rind of 1 lime and 1 red

chilli, deseeded and finely chopped, and serve

with the fish cakes. Serve with some lime

wedges and salad, if you like. Serves 4.

Fish cakes withchilli-lime mayo



Serve with baked potatoes

WeekendGet everyone around the table and share a warmingSunday lunch with one of these lovely recipes

O Serves 4O Takes 1 hourO £2.43 a portionO 401 kcals, 21g fat, 9g sat. fat

a portionO Not suitable for freezing

2 red peppers, deseeded and

cut into chunks

1 red onion, cut into wedges

2 tsp olive oil

4 skin-on chicken breasts

½ x 150g pack full-fat garlic &

herb soft cheese200g pack cherry tomatoes

handful of black olives

1 Roast the veg

Turn oven to fan 180C/conventional

200C/gas 6. Mix the peppers and onion

on a baking tray with half the oil. Cook

on the top shelf for 10 minutes.

2 Stuff the chicken

Meanwhile, make a pocket between the

skin and the flesh of the chicken breasts.

Push equal amounts of cheese under the

skin and smooth down. Brush with the rest

of the oil, season, then add to the tray with the

tomatoes and olives. Return to the oven and

cook for 25-30 mins, until golden and cooked.

Mediterraneanchicken tray bake

... in Garlic Mushrooms: Fry 250g sliced mushrooms in a knob

of butter for 3 mins until soft, then stir in ½ x 150g pack garlic &

herb soft cheese and 50ml hot veg stock. Stir, then cook for

2 mins, until the sauce is thick and creamy. Season, then spoon

onto 2 toasted slices of crusty white bread. Serves 2.

Use up the soft cheese...

winter meals

BBC Easy Cook34

ENTERTAINING MADE EASY



900g pork mince

140g fresh breadcrumbs

1 tbsp caraway seeds

1 egg

4 tsp ground cumin

750g carrots, peeled and halved lengthways

4 tbsp olive oil, plus extra for frying

3 onions, whizzed to a paste

a chunk of ginger, grated

680g passata

2 x 400g cans chopped tomatoes

2 tbsp sugar

200g pack feta, crumbled

small pack of parsley, chopped

1 Make the meatballs


gas 7. Mix the pork, 50g of the breadcrumbs,

the caraway seeds, egg and half the cumin

with 2 tsp salt and lots of pepper. Roll into

about 30 meatballs and put into a large,

non-stick roasting tin. Put the carrots into

another roasting tin. Split the oil between the

two, and gently toss to coat. Roast for 30-40

mins, shaking the tins (and swapping shelves)

halfway, until golden and cooked through.

2 Cook the sauce

Meanwhile, in a pan, fry the onions, ginger

and remaining cumin in a drop more oil

for a few minutes, stirring constantly. Stir

in the passata, tomatoes, sugar and some

seasoning, then simmer for 15 minutes.

3 Add the topping and bake

Put the meatballs and carrots into an

ovenproof dish and top with the tomato

sauce. Mix the remaining breadcrumbs

with the feta, parsley and seasoning and

sprinkle over the top. Reduce oven to 180C/

conventional 200C/gas 6 and bake for

20 minutes, until golden and piping hot.


4 pork loin chops1 tbsp English or dijon mustard

1 tbsp fresh thyme, leaves only

FOR THE BUBBLE ’N’ LEEK CAKES

1kg potatoes, diced

3 leeks, sliced

50g butter

4 tbsp plain flour

3 tbsp veg oil

1 Roast the pork


gas 7. Brush the chops with the mustard, press

on the thyme leaves and cook for 30 minutes,

or until cooked through and golden.

2 Boil the potatoes

Meanwhile, boil the potatoes in a large pan

of salted water for 12 minutes, or until tender.

Drain, return to the pan and allow to steam for

2 minutes, then mash until smooth.

3 Fry the leek cakes

Fry the leeks in the butter for 10 mins until soft,

then stir into the mash with some seasoning.

Form into 8 cakes. Put some flour on a plate

with some seasoning, then coat each leek cakein the flour. Heat the oil in a non-stick frying

pan and cook the cakes for 2 mins on each side

until golden. Serve with the chops. Meatball and carrot bake with crispy feta crumbsO Serves 8 (easily halved) O Takes 25 minutes, plus 1 hour in the ovenO £1.24 a portion O 488 kcals, 24g fat, 8g sat. fat a portion O Suitable for freezing

Pork chops withbubble ’n’ leek cakes

To makeahead, freeze the

crumbs and meatballsin separate freezer bags.

Defrost, assemble and bakeat fan 180C/conventional

200C/gas 6 for 30minutes, until

bubbling

BBC Easy Cook 35




Nothing brightens up a wintery weekendmeal like a good pud. These are worththe effort – and the calories!Treat yourself

2-3 bramley apples, peeled, cored

and chopped (about 250g)

100g light soft brown sugar

50g golden syrup, plus 2 tbsp

butter, for greasing

1 eating apple

a squeeze of lemon juice

175g self-raising flour

1 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground ginger

1 large egg

1 Make the apple sauce


gas 4. Put the chopped bramleys in a pan, add

100ml water and bring to the boil. Cover and

cook for 5 mins, until soft. Beat to a purée with

a wooden spoon. Add the sugar and 50g syrup,

bring to a simmer, then set aside to cool.

2 Peel the eating apple

Meanwhile, grease the inside of a 1.3-litre

pudding basin. Spoon 2 tbsp syrup into the

bottom. Peel and core the eating apple, slice

half and put into a small bowl and chop the

rest into a separate bowl, then toss each in a

Treacle apple puddingO Serves 6O Takes 25 mins, plus 45 mins in the ovenO 47p a portionO 264 kcals, 2g fat, 1g sat. fat a portionONot suitable for freezing

little lemon juice. Put the sliced apple into the

syrup in the bottom of the basin.

3 Make the batter and bake

Sift the flour, bicarb and spices into a bowl and

add a pinch of salt. Beat the egg into the saucy

apple, then tip this and the chopped apple

into the flour mixture. Stir until smooth.

It will start to rise as you mix. Quickly

turn the batter into the basin, level the

top, then bake for 40-45 minutes, until risen

and a skewer comes out clean. Leave the

pudding to rest for a few minutes and then turn

out onto a plate. Serve with custard.

Cover thepudding basin

with foil towardsthe end of cooking

if the spongebrowns too

quickly



Marmalade and whiskybread and butter puddingO Serves 6O Ready in 1 hour 15 minutes, plus soakingO 62p a portionO 523 kcals, 38g fat, 21g sat. fat a portionONot suitable for freezing

8 slices day-old crusty white bread,

crusts removed

50g very soft butter

4 tbsp orange marmalade, plus 4 tsp

300ml full-fat milk

284ml pot double cream

3 large eggs

1 tsp vanilla paste

60g caster sugar

1 tbsp whisky

icing sugar, for dusting

1 Prepare the bread

Butter all the bread on both sides. Spread

4 slices with 1 tbsp marmalade each, then

top each with a second slice of the buttered

bread, to make 4 marmalade sandwiches.

Cut into triangles and put in rows in a large

baking dish. Turn oven to fan 140C/gas

160C/gas 3.

2 Make the custard

Beat the milk, cream, eggs, vanilla, sugar

and whisky together, then pour over the

bread. Leave to soak for 30 minutes.

3 BakeDot the remaining marmalade over the top

of the pud and dust with icing sugar. Bake

for 45 minutes to 1 hour, until starting to

caramelise. Serve hot or warm.

1 madeira loaf cake, cut into cubes

8 tbsp amaretto

2 x 410g cans apricots (chopped,

and juice reserved)

500g pot fresh custard

300ml double cream

2 tbsp toasted flaked almonds

1 Start assembling the trifles

Line the bottom of 4 glass dishes with the

cake. Mix half the amaretto with 6 tbsp of the

reserved juice and divide it between the bowls.

Put the apricots on the sponge, then pour over

the custard. Cover and chill for 10 minutes.

2 Finish the pud

Just before serving, add the remaining

amaretto to the cream and whip until it just

holds its shape. Spoon over the custard and

sprinkle with flaked almonds.

Apricot triflesO Serves 4 O Ready in 20 minutes O £1.92 a portionO 1017 kcals, 62g fat, 34g sat. fat a portion O Not suitable for freezing

theeasyway Replace the amaretto with 8 tbsp tinned apricot juice and 1 tsp almond extract, if you like

Tastes good without the whisky too



This smart supper is really easy to prepare and features steakand chocolate... It's the perfect combination – what’s not to love?

Valentine’smenu


O Serves 2O Ready in 10 minutesO 58p a portionO 203 kcals, 15g fat, 10g sat. fat a portionO Not suitable for freezing

50g smoked salmon trimmings

100g low-fat soft cheese

50g crème fraiche

juice of ½ lemon

drizzle of olive oil, olives and toasted

pitta bread, to serve

1 Make the dip

Tip the salmon, soft cheese, crème fraiche

and lemon juice into a food processor. Whizz

everything until smooth, then stir in a large

pinch of ground pepper. Spoon the mixture

into a large bowl, drizzle with olive oil and

serve with toasted pitta bread and olives.

STARTER TO SHARE

Smoked salmontaramasalata

O Make sure you take the steak out of

the fridge 30 minutes before you want

to cook it. (The colder the steak is when

it hits the pan, the longer it will take to

cook – and the more time it spends over

the heat, the tougher it gets.)O Get your pan really hot. The quicker

you can sear the outside of the steak,

sealing in the juices, the tastier and

more succulent the meat will be.O Once the steak is cooked, leave it

to rest for about the same time as you

cooked it. This allows the meat to relax

and become even more tender.

M ealf or 2

A si mpl e , d e l i c i ous st ar t e r t o d i p i nt o

Tips for a perfect steak



250g celeriac, peeled and cut into chunks

300g carrots, quartered lengthways

3 long shallots, quartered, leaving the

root intact3 celery sticks, halved and sliced

lengthways, plus a handful of celery

leaves (optional)

2½ tbsp olive oil

2 steaks (around 250g each)

1 head chicory, broken into leaves,

centre quartered

FOR THE PESTO

small bunch of parsley

25g unsalted cashew nuts

MAIN COURSESteak with roasted roots and parsley pestoO Serves 2 O Takes 15 mins, plus 45 mins in the oven O £5.37 a portionO 786 kcals, 56g fat, 19g sat. fat a portion O Not suitable for freezing

1 small clove of garlic

3 tbsp extra-virgin olive oil, plus

extra if needed

a squeeze of lemon juice3 tbsp grated parmesan

1 Roast the veg


gas 7. Put all the vegetables, except the chicory

and celery leaves (if using), in a large, non-

stick roasting tin. Pour over 2 tbsp olive oil

and season. Mix everything and spread into

a single layer. Bake for around 45 minutes,

tossing once or twice, until the vegetables are

tender and beginning to turn golden.

An y le f to ver

roas ted veg

ma kes a grea t

salad for

lunc h

2 Make the pesto

Whizz the parsley, cashews and garlic in a food

processor until quite smooth. Stir in the oil,

lemon juice, parmesan and some seasoning.

Add a little more olive oil, if you like.

3 Cook the steaks and serve

Heat a griddle pan. Rub the steaks with the

remaining oil and season. Cook on each side

for 4 minutes for medium. Rest the steaks,

covered, for 6-8 minutes. Meanwhile, toss the

chicory and celery leaves (if using) with the

roasted roots. Serve with the steaks and top

with a spoonful of pesto.




4 slices from a small, sliced brioche loaf

3 tbsp chocolate hazelnut spread1 large egg

75ml whole milk

1 tsp vanilla extract

1 tbsp caster sugar

2 tbsp chopped toasted hazelnuts

1 tbsp butter

icing sugar, for dusting

ice cream and raspberries, to serve

1 Assemble the sandwiches

Thickly spread two of the brioche slices with

the chocolate hazelnut spread, then top with

the remaining slices to make 2 sandwiches.

Use a large, heart-shaped cutter to cut the

sandwiches into hearts.

2 Make the egg mixture

Whisk the egg, milk, vanilla and caster sugarin a wide, shallow bowl. Tip the hazelnuts

onto a plate. Dip one side of the sandwiches

into the egg mixture, leave for 1-2 minutes,

then dip in the other side and leave again for

1-2 minutes to allow the brioche to soak up

the liquid, then dip one side of each sandwich

into the nuts. The sandwiches can be chilled,

covered loosely with cling film, for up to 1 hour.

3 Fry the sandwiches

Heat the butter in a wide frying pan until

melted and foaming. Add the sandwiches and

cook for 1-2 mins on each side until golden

and puffed up. Dust with a little icing sugar

and serve with ice cream and raspberries.

DESSERTSweetheart choc and hazelnut sandwichesO Serves 2 O Ready in 10 minutes O £1.43 a portionO 524 kcals, 30g fat, 11g sat. fat a portion ONot suitable for freezing

Pr epar e these ahead and cook them r ig ht at

the last

minute



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T h i s i s j u s t a

se lec t io n o f o ur t

i t le s.

V ie w o ur f u l l r a n g e a t

b u y s u b s c r i p t io

n s. co m/

j a n u a r y s a l e



Cheesy broccoli pasta bakeO Serves 6 O Ready in 40 minutes O 64p a portionO 667 kcals, 27g fat, 16g sat. fat a portion O Suitable for freezing O

1 Cook the pasta

Bring the milk, garlic and bay to the boil in

a pan, then remove from the heat. Cook the

pasta according to pack instructions, adding

the broccoli for the final 2 minutes. Drain.

2 Make the sauce

Strain the milk into a jug. Heat the butter in the

pan until foaming, stir in the flour and cook for

1 minute, stirring constantly. Gradually add the

milk, stirring constantly and bubble for

1-2 mins, stirring.

3 Assemble the bake

Remove the sauce from the heat and stir in

the nutmeg, mustard powder, parsley, three-

quarters of the cheese and some seasoning.

Mix with the pasta and broccoli and transfer

to one large, or 6 individual ovenproof dishes.

Scatter over the remaining cheese and grill on

high for 2-3 mins until golden and bubbling.

1 litre of milk

2 cloves of garlic, bashed

2 bay leaves

500g dried pasta

350g broccoli, in small florets

75g butter

75g plain flour

a pinch of freshly grated nutmeg

1 tsp mustard powder

small bunch of parsley, roughly chopped

200g cheddar, grated

(or vegetarian alternative)

theeasyway This freezes well.

Just reheat in the oven for 30 mins


cheddar

If you have somecheddar in the fridge,use it to make one ofthese tasty recipes

Take a pack of



2 celery sticks, sliced into 1cm pieces

1 onion, chopped

2 large carrots, halved lengthways, then

cut into chunks

5 bay leaves

3 thyme sprigs

2 tbsp vegetable oil

1 tbsp butter

2 tbsp each plain flour, tomato purée and

Worcestershire sauce

2 beef stock cubes, crumbled

850g stewing steak, cut into large chunks

850g large potatoes, peeled

25g mature cheddar, finely grated

25g parmesan, finely grated

1 Soften the veg


gas 3. Soften the celery, onion, carrots, bay

and 1 thyme sprig in a casserole with 1 tbsp oil

and the butter for 10 minutes. Stir in the flour,

followed by the purée, Worcestershire sauce

and stock cubes.

2 Cook the filling

Gradually stir in 600ml hot water, then tip in

the beef and bring to a gentle simmer. Cover

and cook in the oven for 2½ hours, then

uncover and cook for 30 mins-1 hour more,

until the meat is tender.

3 Cook the potatoes

Meanwhile, cook the potatoes in boiling water

until three-quarters cooked through, but still

firm enough to slice without breaking up.

4 Add the topping

Transfer the meat to a baking dish. Slice the

potatoes into 1cm thick rounds and gently

toss with seasoning, the remaining oil and

thyme leaves. Layer the potatoes on the beef,

scattering with the cheese as you layer.

5 Crisp the topping

Increase oven to fan 180C/conventional

200C/gas 6 and bake for 30-40 mins, until

golden and crispy, and the sauce is bubbling.

Crispy-topped beef pieO Serves 5 O Takes 20 minutes, plus 4 hours in the oven O £1.36 a portionO 486 kcals, 21g fat, 9g sat. fat a portion O Suitable for freezing

Makeour coverrecipe!

Servewith green

beans, peas orbroccoli, if

you like

Bean enchiladasO Serves 4O Ready in 30 minutesO 95p a portionO 430 kcals, 13g fat, 4g sat. fat

a portionO Suitable for freezingO

1 tsp olive oil

2 onions, chopped

280g carrot, grated

2-3 tsp chilli powder

2 x 400g cans chopped tomatoes

2 x 400g cans mixed beans and lentils

in water, drained

6 small wholemeal tortillas200g low-fat natural yogurt

50g extra-mature cheddar, finely grated

(or vegetarian alternative)

1 Make the chilli filling

Heat the oil in a large frying pan. Cook the

onions and carrots for 5-8 mins until soft – add

a splash of water if they start to stick. Sprinkle

in the chilli powder and cook for 1 min more.

Pour in the tomatoes and pulses and bring to

the boil. Turn down the heat and simmer for

5-10 mins, stirring occasionally, until thickened.

Remove from the heat and season well.

2 Assemble

Heat the grill to high. Spread a spoonful of the

bean chilli over a large, ovenproof dish. Lay

each tortilla onto a board, fill with a few tbsp

of chilli mixture, fold over the ends and roll

up to seal. Put them into the ovenproof dish.

Spoon the remaining chilli on top.

3 Sprinkle on the cheese

Mix the yogurt and grated cheese together

with some seasoning, and spoon over the

enchiladas. Grill for a few minutes, until the

top is golden. Serve with a green salad.



O Serves 4O Takes 25 mins, plus 1½ hours in the ovenO £1.17 a portionO 611 kcals, 54g fat, 30g sat. fat a portionO Not suitable for freezing

50g can anchovies in oil, drained,

2 tbsp of the oil reserved

1 onion, thinly sliced

large sprig of thyme, leaves picked

2 large swedes

300ml pot double cream

3 tbsp fresh breadcrumbs

2 tbsp grated parmesan

Swede temptation

theeasyway

If you prefer, you can use

two rashers of chopped,

cooked, crispy bacon

instead of anchovies

1 Fry the onion


gas 6. Heat 2 tbsp of the oil reserved from the

anchovies in a frying pan, then cook the onion

for 10 mins until soft. Chop the anchovies and

half the thyme, and stir them into the onion.

2 Prepare the swedes

Peel the swedes, then quarter and slice. In

a large bowl, toss them with the onion,

two-thirds of the cream and some ground

black pepper. Tip the veg mixture into a baking

dish, cover with foil and bake for 30 minutes.

3 Add the topping

Remove the dish from the oven, remove the

foil, press down with a fish slice and drizzle

with the rest of the cream. Scatter over the

breadcrumbs and parmesan, then bake for

1 hour more, or until golden and the swedes

are tender. Scatter with the remaining thyme.

Winter vegSome of the bestvegetables that areharvested in the coolermonths, like celeriacand swede, are stillavailable now, so make

the most of them withthese recipes

Inspired by Harvest on BBC Two



Melt-in-the-mouth flavours

Turkey patties androasted celeriac saladO Serves 4O Takes 20 mins, plus 45 mins in the ovenO £1.64 a portionO 393 kcals, 17g fat, 4g sat. fat a portionO Suitable for freezing (uncooked)

3 large carrots, cut into chunky batons1 large potato, cut into chunky batons

½ celeriac, cut into chunky batons

4 tbsp olive oil, plus extra for brushing

2 tbsp finely grated parmesan

2 tsp white wine vinegar

1 tsp dijon mustard

1 tbsp natural yogurt

FOR THE TURKEY PATTIES

400g turkey mince

2 tbsp chopped basil leaves

1 tsp fennel seeds, crushed

110g bag watercress, spinach and rocket

salad, to serve

1 Roast the veg


gas 7. Mix the carrots, potato, celeriac, half the

oil and seasoning in a roasting tin. Cook for

45 minutes, turning occasionally, until golden.

2 Make the patties

Put the mince, basil and fennel seeds in a bowl,

season, and shape into patties. Heat a griddle

pan, brush the patties with oil and cook for

5-6 mins on each side, or until cooked through.

3 Make the dressing

Mix the remaining oil, parmesan, vinegar,

mustard and yogurt with some seasoning. Put

the veg and patties on the salad. Drizzle over

the dressing and serve.

O Serves 4O Takes 25 mins, plus 2½ hours in the oven,

and resting timeO £2.54 a portionO 901 kcals, 68g fat, 28g sat. fat a portionO Suitable for freezing (mash only)

1.5kg pork belly, skin scored

3 rosemary sprigs, leaves stripped

2 tsp coarse sea salt crystals

10 black peppercorns

1 celeriac, cubed (about 750g)

1 large potato, cubed

2 ripe pears, peeled and cubed

3 tbsp double cream

large knob of butter

broccoli, steamed, to serve

1 Prepare the pork


gas 7. Take the pork out of the fridge and

pat the skin dry. Put the rosemary leaves,

salt and pepper in a mini chopper and grind

together (or use a mortar and pestle). Rub the

rosemary salt all over the pork and into the

cuts in the skin. Put the pork in a roasting tin,

ideally on a rack, and roast for 30 minutes.

2 Finish roasting

Reduce heat to fan 150C/conventional

170C/gas 3 and roast for 1½ hours more.

Turn oven up to fan 200C/conventional

220C/gas 7 and roast for 20-30 minutes to

crisp. Leave to rest on a board for 10 mins.

3 Make the mash

About 7 mins before the pork is cooked, put

the celeriac and potato in a pan of water and

cook for 10 mins, until just tender. Add the

pears and cook for 2 mins more. Drain, then

mash until smooth. Beat in the cream and

butter, and serve with the pork and broccoli.


Slow-roast pork belly with celeriac and pear mash



Delicious, pure and versatileKikkoman’s natural ingredients and traditional brewing methods

make a unique soy seasoning that brings out the best flavours in

just about everything. Splash, dash or brush; adding such a pure

seasoning to your cooking is so simple.

kikkoman.co.uk

Steak



Homemade‘takeaways’Impress friends and family by making your

takeaway favourites at home. They taste great – and they’re cheaper than ordering them in too

Prawn crackers with dipping sauce

Mix 4 tbsp golden syrup, 4 tbsp soy

sauce and 4 tbsp lime juice. Add 3 red

chillies, finely chopped and 1 crushed

clove of garlic. Serve with prawn crackers.Frozen lychee and mint cocktails

Whizz the syrup from 2 x 400g cans

lychees with 8 of the lychees, some

mint leaves, 200ml vodka and the juice

of 4 limes. Add ice and blend until

slushy. Serve in glasses garnished with

a mint sprig and a lychee. Serves 4.

Start with…

Leteveryone filland roll uptheir ownpancakes


Crispy duck with pancakesO Serves 4O Takes 30 minutes, plus 2 hours 40 minutes

in the ovenO £3.16 a portionO 643 kcals, 46g fat, 13g sat. fat a portionO Suitable for freezing

1 oven-ready duck

2 tsp Chinese five-spice

2 star anise

1 orange, peel cut off in strips, then

orange halved

75ml dry sherry

100ml chicken stock

16 ready-made Chinese pancakes

6 spring onions, cut into finger lengthsand shredded, ½ cucumber, cut into

matchsticks, hoisin sauce, to serve

1 Roast the duck


gas 1. Loosen the skin on the duck by wriggling

your fingers, then your hand, between it and

the flesh until it pulls away – don't tear the

skin. Trim off any excess fat from cavity and

skin around the neck. Rub all over with the

five-spice and salt. Put the duck in a roasting

tin and push the star anise, orange peel and

halves inside. Spoon the sherry and stock into

the cavity. Cover the roasting tin with a tent

of foil and cook for 2 hours. Turn oven up to

fan 220C/conventional 240C/gas 7. Remove

the foil, pour off any juices and return it to

the oven for 35 minutes, or until browned and

crisp. Leave it to rest for 10 minutes.

2 Shred the meat and serve

Slice off the breasts and shred the meat and

skin. Put on a plate, keeping the meat and skin

separate. Keep warm in a low oven, covering

the meat but not the skin (so it stays crispy)

with foil. Heat the pancakes and serve the duck

with the accompaniments.



Chicken curryO Serves 5O Takes 1 hour, plus marinating timeO £1.31 a portionO 466 kcals, 24g fat, 8g sat. fat a portionO Suitable for freezing

10 skinless, boneless chicken thighs juice of 1 lime

1 tsp coarsely ground black pepper

1 tsp turmeric

3 tbsp vegetable oil, for frying

1½ tbsp tamarind paste (find it in the

oriental ingredients aisle)

200ml coconut milk

80ml coconut cream

1 tbsp coriander, chopped

FOR THE SAUCE

2-3 tbsp vegetable oil

1½ tsp mustard seeds

2 onions, finely diced

4 cloves of garlic, crushed

40g fresh ginger, finely grated

1 tsp paprika

600g chopped canned

tomatoes

225ml chicken stock

1 tbsp muscovado

sugar

1½ tbsp dried curry

leaves

1 Marinate

the chickenPut the chicken in a large

mixing bowl, add the lime juice,

pepper and turmeric, and mix well.

(It’s best to use gloves and an apron for this

as turmeric stains.) Set aside for 1 hour.

2 Make the sauce

Heat the oil in a pan, add the mustard seeds

and fry until they release their nutty aroma –

about 30 secs. Add the onions, put on the lid,

and cook over a low heat for 10-15 mins until

soft, stirring occasionally. Remove the lid, turn

up the heat, add the garlic and ginger, and fry

for 1 minute. Stir in the paprika and continue

cooking for another 30 seconds.

3 Simmer the sauce

Add the tomatoes, stock, sugar and dried curry

leaves. Cook, uncovered, for 15-20 mins, until

the sauce reduces by one third.

4 Cook the chicken


gas 4. Heat 3 tbsp oil in a frying pan and fry

the chicken in batches until golden. Use extra

oil if necessary. Pour any excess oil from

the pan and add a ladleful of water – swirl it

around and scrape up any juices with a spoon

before adding to the tomato sauce. Put the

chicken in a deep roasting tin or ovenproof

casserole and pour over the sauce. Cover

with foil and oven-cook for 15 minutes, until

the chicken is tender. Skim off any oil from

the top of the sauce.

5 Thicken the sauce

Take the chicken pieces out of the tin and

transfer to a serving dish. Pour the sauce

into a pan and bring to a simmer. Stir in the

tamarind paste, coconut milk and half the

coconut cream. Adjust the flavour by adding

more sugar or tamarind. Ladle the sauce over

the chicken, drizzle with the remaining coconut

cream, and scatter with coriander to serve.


Heat 3 tbsp veg oil in a wok or pan.

Add 2 tsp mustard seeds, a pinch of

dried chilli flakes, 2 thickly sliced red

onions and 50g grated fresh ginger and

fry for 3-4 mins over a high heat. Stir in

400g thin-stemmed broccoli, cut into

bite-sized pieces, and 1½ tbsp dried

curry leaves and fry, stirring, until just

tender. Scatter over 1½ tbsp fresh

grated coconut, stir and sprinkle over

the juice of 1 lime. Serves 5.

theeasyway You can make this up to two days ahead and

just add the tamarind and coconut milk before reheating

Serve with…

Stir-fried broccoliwith coconut



Rise and shine Two inventive ways to add zestygoodness at breakfast

Princes Fruit at breakfast timeAdd a healthy twist to your breakfast by using Princes canned fruit on your muesli, porridge or cereal. Choose your favourite fruit from the Princes range, drain and place over your cereal for

an ideal start to the day. This easy breakfast option will appeal to the whole family –and gives them one of their five a day before they leave the house.

A HEALTHY STARTGive your breakfast a burst of vitality and get one of your

five a day with Princes’ range of feel-good fruits

On dark cold mornings, you need

delicious breakfast options that you can

prepare fast. Lengthy chopping, intricate

coring and delicate de-seeding of your

favourite fruits are off your agenda as you

prepare the family for the day ahead. If

you love combining your muesli, granola

or natural yoghurt with some freshly

sliced fruit, you’ll be familiar with the

problem. Princes is the ideal solution:

offering a range of nutritious fruit already

sliced, diced and portioned, it’s the store

cupboard essential that helps you get a

head start on your five a day.

Available in the canned fruit aisle

Princes offers a diverse selection of preserved fruit,including Californian Pitted Prunes in Apple Juice (290g),Apricot Halves in Light Syrup (420g) and Peach Slices inGrape Juice (415g).

Visit princes.co.uk for further recipe ideas

Prune and apricot compotePrinces Prunes and Apricots make an excellent combination –why not try them together in a compote?Place the Princes Prunes (1 x 290g can), Princes Apricots (1 x 420g can, drained), a tablespoon of honey, 1 cinnamon stick and 3 lemon slices into a medium pan filled with 100ml boiling water and gently bring to the boil. Reduce heat to a simmer for 15 minutes to allow the flavours to infuse. Make this in batches and store in old clean jam jars – they will keep for two weeks in the fridge. You can also freeze the compote in plastic boxes and take out of the freezer overnight to defrost for breakfast.

ADVERTISEMENT FEATURE



The guest chefs on Saturday Kitchen often use crème fraiche, and it’sone of our favourite ingredients too. Here are a few ideas to try

Blue cheese sauce

In a small pan, mix 50g cheddar,

chopped, 50g blue cheese and

1 tbsp crème fraiche. Heat gently,

stirring, until melted. Remove from

the heat. Add a little more crème

fraiche if you need to. Great with

pasta. Serves 4.

Crème fraiche tomato salad

Put 300g tomatoes, halved, into

a bowl. Sprinkle over a handful of

ready-made croutons and 1 finely

chopped shallot and drizzle with

2 tbsp olive oil. Stir 8 fresh mint

leaves, sliced thinly, into 1 tbsp

crème fraiche thinned down with

a splash of milk, then remove

the mint and scatter it over the

tomatoes with the crème fraiche.Season with freshly ground black

pepper. Serves 2.

Squash mash

Melt 50g butter in a pan over a low

heat. When it's foaming, add

10 fresh sage leaves, chopped, and fry for

1 min. Add 1.5kg butternut squash, peeled,

seeds removed and cut into 2cm

chunks, with a pinch of chilli

flakes. Cook, covered, for

15-20 mins, until tender, stirring

occasionally. Lightly mash the

squash, then stir in 40g grated

parmesan and 6 tbsp crème

fraiche. Serves 6.

Spinach soup

Heat 2 tbsp olive oil in a pan. Add

½ chopped onion and 2 cloves of

garlic and gently fry for 2 mins until

soft. Add 300ml water and 400g fresh

spinach, stir until the spinach has wilted.

Season, and add 4 tbsp crème fraiche.

Heat through, then blend until smooth.

Pass through a sieve into warm bowls.

Serve immediately. Serves 2.

Courgette lemon spaghetti

Fry2 grated courgettes in 1 tsp

olive oil for 2 mins. Stir

in the rind of 1 lemon

and 250ml crème fraiche.

Simmer for 3 mins. Cook 500g

spaghetti according to pack

instructions. Drain and toss with

the courgette mixture. Serves 4.

Easy fish pie


180C/gas 4. Boil 200g potatoes,

chopped, until tender, then mash. Put

100g baby spinach in a colander, pour

over a kettle of boiling water to wilt. Cool

and squeeze out the excess water, then mix

with 4 tbsp crème fraiche. Season. Fold in

250g fish pie mix and put into a baking

dish. Top the fish with the mash. Bake for

35-40 minutes until golden. Serves 2.

Beetroot dip

Heat 1 tbsp veg oil in a large pan

and gently cook 1 sliced onion

and 1 sliced clove of garlic for

10 mins until soft. Add 4 cooked

and diced beetroot and 1 tbsp

balsamic vinegar and cook down

for about 10 minutes, or until

sticky. Take the pan off the heat,

then stir in 2 tbsp crème fraiche.

Whizz the mixture to a purée. Stir

in 1 tbsp horseradish cream and

serve. Serves 6.

Crème fraiche ice cream

Whisk together 200ml milk, 175g

sugar, 600ml crème fraiche and

½ tsp vanilla extract. Set aside for

10 mins. Freeze for 1 hour, whisk,

and return to the freezer for1 hour more. Repeat 3 or

4 times until it becomes

solid. (Or churn in an

ice-cream machine,

following manufacturer’s

instructions.) Serves 6.

Tiramisu smoothie

Whizz together the rind of

½ an orange, 50ml crème

fraiche, 2 tbsp mascarpone,

1 tbsp sugar, 10ml marsala and

15ml coffee liqueur. Pour into two glasses

and top with crushed amaretti biscuits and

a dusting of cocoa powder. Serves 2.

Amaretto pancakes

Warm through 8 ready-made scotch

pancakes. Meanwhile, whip together 142ml

crème fraiche with 1 tbsp icing sugar and a

splash of amaretto. Put 2 warm pancakes on

each plate and top with the flavoured crème

fraiche. Grate over a little dark chocolate, if

you like. Serves 4.

Crèmefraiche makes a

lovely smooth andcreamy ice cream,

perfect to servewith roasted

fruits

10 ways with

crème fraiche

Don’t miss Saturday Kitchen

every weekend on BBC1

BBC Easy Cook50




Pistachio flapjacksPut 140g butter, 140g soft brown sugar and 2 tbsp honey in

a small pan, then heat gently until melted. Tip 175g rolled oats,

75g chopped pistachios and 140g dried, chopped apricots

into a medium bowl. Pour over the melted butter mixture and

stir to combine. Transfer to a 20cm x 20cm greased and lined

baking tray and cook at fan 140C/conventional 160C/gas 4 for

35-40 minutes. Remove and cool in the tin, then cut into 16 slices.

These will keep in an airtight container for up to 3 days. Makes 16.

Get baking18 great ideas to try this month

Swap theapricots for

raisins and thepistachios for

flaked almonds,if you like



O Serves 8O Takes 40 mins, plus 35 mins in the ovenO 71p a portionO 584 kcals, 37g fat, 15g sat. fat a portionONot suitable for freezing

375g ready-made dessert pastry

250g rhubarb, cut into small pieces

300g apples, peeled, cored and cut into

small pieces

2 tbsp caster sugar

juice of 1 orange

FOR THE CUSTARD

150ml double cream

150ml milk

1 vanilla pod, halved

3 eggs

85g caster sugar

rind of 1 orange

1 Prepare the case


conventional 190C/gas 5. Roll out

the pastry to a £1 coin thickness and

use to line a 23cm tart tin. Put a large

round of baking paper on the pastry

and add baking beans. Bake for 15 mins,

remove the beans and bake for a further

10-15 mins, until light golden. Remove

from the oven and turn the oven down to

fan 140C/conventional 160C/gas 3.

2 Cook the fruit

Meanwhile, heat the rhubarb, apples, 2 tbsp

caster sugar and the orange juice in a pan for

10 mins, until the fruit is soft, but still holding

its shape. Remove from the heat and cool.

3 Make the custard

Heat the cream, milk and vanilla pod in a pan

and bring to the boil.

Whisk the eggs and sugar

in a bowl. When the cream is just

boiling, pour it over the eggs, whisking,

then pour the mixture through a sieve into a

clean bowl or jug and add the orange rind.

4 Bake the tart

Scatter the fruit over the bottom of the cooked

tart and pour on the custard. Bake the tart

for 30-35 mins, until the custard is just set.

Remove from the oven and leave to cool.

Apple, rhubarb and custard tart

Inspired by The Great British Bake Off

O ne of our f av our i t e st ag e s on T h e G r e at

B r i t i s h B ak e O f f i s ‘ P i e s & T ar t s W e e k ’ . H e r e ’ s

w hat w e ’ d c ook i f w e w e r e b ak i ng f or M ar y

and P aul – pl us t i ps t o av oi d sog g y b ot t oms!



GET BAKING

One way to prevent the pastry base of

a pie and tart going soggy is to ‘blind-

bake’ it in a hot oven before adding

the filling (see our Apple, Rhubarb and

Custard Tart, step 1). Put a sheet of

baking paper on the pastry and weight

it down with baking beans for the first

15 mins, remove the paper and beans

and then bake it for 10-15 mins more,

until crisp.

Even if you’ve blind-baked first, a

filling that contains a lot of moisture

can still turn the pastry soggy. To stop

this, brush the pastry with beaten egg

to seal it, then return it to the oven for

5 mins until the surface looks shiny and

before adding the filling.

Another way to avoid a soggy bottom

is to preheat the baking tray in the

oven first (see our Bacon And Egg Pie,

step 3).

For drier fillings, it’s a good idea to

sprinkle the baked pastry case with a

spoonful of semolina before adding the

filling. This will soak up any remaining

moisture and act as a barrier, so the

pastry stays crisp.

For all pies, ensure you make a hole

in the pastry lid before baking as this

will allow steam to escape.

No more soggy bottoms!

This is goodserved cold

too – perfect forpacking up

in a lunchbox or

with a salad forlunch

Bacon and egg pieOMakes 15 squaresO Takes 25 mins, plus 40 mins in the ovenO 77p a portionO 510 kcals, 33g fat, 10g sat. fat a portionONot suitable for freezing

1.25kg ready-made shortcrust pastry

a little plain flour, for dusting1 egg, beaten

1 tbsp sesame seeds

FOR THE FILLING

1 tbsp sunflower oil

12 rashers thick-cut

smoked back bacon,

diced

4 onions, diced

½ tsp ground nutmeg

580g whole roasted

peppers in brine,

from a jar (drained)

bunch of parsley, finely

chopped

10 large eggs

1 Make the filling

Heat the oil in a large, non-stick frying pan.

Add the bacon, turn the heat to low and gently

cook to melt out some of the fat, then turn

up the heat to brown a little. Remove with a

slotted spoon to a plate and set aside. Add the

onions and nutmeg to the pan, and gently cook

until softened. Set aside to cool.

2 Roll out the pastry Line the base of a 20 x 30cm tin with baking

parchment, then add 3 long, thick strips to run

across the tin, with overhang to help you lift

out the pie. Roll out 750g of the pastry on a

lightly floured surface until it’s big enough to

line the base and sides of the tin. Press slightly

into the sides of the tin.

3 Add the filling

Put a baking sheet in the oven and heat to fan

180C/conventional 200C/gas 6. Spread the

onions onto the base of the pie. Open out each

pepper like a book, scrape out any seeds, then

layer over the onions to cover. Scatter over the

bacon, followed by the parsley. Evenly crack

over the eggs, and season.

4 Add the pie lid

Roll out the remaining pastry to cover the

pie, then pinch and trim the edges to seal.

Brush the top with beaten egg. Scatter

over some sesame seeds. Bake the pie for

30-40 minutes, until golden and crisp. Cool

at room temperature, then store in the fridge

for up to a day. Bring just back to room

temperature before serving in squares. Serve

wth a salad, if you like.



GET BAKING

Cakestraybakes&

These recipesare great if

you’re havingfriends overfor a cuppa

Little meringue cakesO Makes 12O Takes 20 mins, plus 1 hour in the oven

and cooling timeO 29p eachO 374 kcals, 20g fat, 12g sat. fat eachO Not suitable for freezing

175g butter, softened

350g caster sugar


5 eggs (4 separated)

175g plain flour

1 tsp baking powder

150ml milk

12 tsp raspberry jam (use a firm jam)

85g desiccated coconut

1 Bake the cakes


180C/gas 4. Line a 12-hole muffin tin with

cases. In a bowl, beat together the butter,

175g sugar and the vanilla until light and

fluffy. Beat in the whole egg and the 4 yolks,

then beat in the flour, baking powder and

milk, until smooth. Divide two-thirds of

the mixture between the cases, then top

the centre of each with 1 tsp jam. Divide

the remaining mixture between the

cakes, using a wet finger to cover the jam

completely. Bake for 18-22 minutes, until

a skewer comes out clean. Cool, then

transfer the cakes to a flat baking sheet.

2 Add the meringue topping

Lower oven to fan 90C/conventional

110C/gas ¼. Beat the 4 egg whites until

stiff, then gradually whisk in the remaining

175g sugar until the mixture is thick and

shiny. Fold in the coconut and use to top

the cakes. Bake for 30-35 minutes, until the

meringue is crisp. Leave to cool.



theeasyway

Use tinned

peaches if

you can’t

find fresh.

Drain them

thoroughly

first

Sticky chocolate cakeO Cuts into 12O Takes 20 mins, plus 35 mins in the ovenO 42p a squareO 433 kcals, 24g fat, 14g sat. fat a squareO Not suitable for freezing

250g unsalted butter

300g caster sugar1 tsp vanilla extract

3 large eggs


50g cocoa powder

100g milk chocolate

drops

FOR THE TOPPING

85g butter

85g caster sugar

200g light condensed milk

50g milk chocolate drops, plus a

few more to scatter on top

1 Make the batter

Butter and line a 20 x 30cm tin. Turn oven to

fan 160C/conventional 180C/ gas 4. Melt the

butter in a pan, cool for 5 mins, add the sugar,

vanilla and eggs, then beat until smooth. Stir

in the flour, cocoa, chocolate drops and ¼ tsp

salt. Bake for 35 mins until risen, and a skewer

comes out with a few damp crumbs. Cool.

2 Make the topping

Heat the butter and sugar until melted. Stir

in the milk and bring to a boil. Cool

for 5 mins, stir in the chocolate.Spread over the cake, scatter

with drops and cut into squares.

Coconut carrot slicesO Cuts into 12O Takes 20 mins, plus 40 mins in the oven and

cooling timeO 35p a squareO 347 kcals, 22g fat, 17g sat. fat a squareO Not suitable for freezing

250g unsalted butter300g light muscovado

sugar


3 large eggs



200g grated carrot

2 tsp mixed spice

FOR THE TOPPING


25g light muscovado sugar

25g unsalted butter, melted

1 Make the basic cake batter

Butter and line a 20 x 30cm baking tin. Turn

oven to fan 160C/conventional 180C/gas 4.

Melt the butter in a pan, cool for 5 mins, add

the sugar, vanilla and eggs, then beat until

smooth. Stir in the flour, coconut and ¼ tsp

salt, then the carrot and mixed spice. Tip the

mixture into the tin and bake for 30 minutes.

2 Make the topping

Mix the topping ingredients

together and smooth over

the cake. Bake for 10 minsmore until golden. Cool

and cut into squares.

Peach melba squaresO Cuts into 12O Takes 15 mins, plus 1 hour 10 mins in the

oven and cooling timeO 39p a squareO 385 kcals, 23g fat, 12g sat. fat a squareO Not suitable for freezing

250g unsalted butter300g caster sugar


3 large eggs


50g ground almonds

2 peaches (stoned, halved, then each

half cut into 3)

100g raspberries

handful of flaked almonds

1 tbsp icing sugar, to finish

1 Make the basic cake batter

Butter and line a 20 x 30cm baking tin. Turn

oven to fan 160C/conventional 180C/gas 4.

Melt the butter in a large pan, cool for about

5 minutes, add the sugar, vanilla and eggs, then

beat with a wooden spoon until smooth. Stir in

the flour, almonds and ¼ tsp salt.

2 Add the fruit and bake

Tip the mixture into the tin, then lay the peach

slices evenly on top, so each square will have

a bite of fruit. Scatter the raspberries and

almonds over, then bake for 1 hour to 1 hour

10 mins, covering with foil after 40 mins. Test

with a skewer: the middle should have just a

hint of squidgyness. Cool in the tin for 20 mins,then lift out onto a cooling rack. Once cold,

dredge with icing sugar, then cut into squares.

These threecakes use the

same basic methodand you can ringthe changes with

flavourings



If you’ve got the baking bug, try one of thesefilling and tasty ideas – they’re really easy to make

O Serves 4O Takes 25 mins, plus 40 minutes in the ovenO £1.91 a portionO 956 kcals, 50g fat, 19g sat. fat a portionO Not suitable for freezing

2 tbsp olive oil

400g chicken breast, cut into small chunks

140g thick-sliced ham, roughly chopped

450g cooked roast potatoes, halved if large

2 leeks, trimmed and sliced

1 tbsp plain flour, plus extra for dusting

200ml white wine

400ml chicken stock

3 tbsp crème fraiche

375g ready-rolled shortcrust pastry

beaten egg, to glaze

1 Brown the chicken

Heat half the oil in a pan and brown the chicken

for 5 mins. Tip into a 22 x 28cm ovenproof pie

dish, then scatter over the ham and potatoes.

2 Make the sauce

Cook the leeks in the remaining oil for 5 mins,

stir in the flour and cook for 1 min. Add the

wine and stock and boil rapidly, stirring, to

reduce to a thick sauce. Take off the heat, then

stir in the crème fraiche and seasoning. Pour

over the pie filling and leave to cool.

3 Roll the pastry

Unroll the pastry and use a small strip to make

decorations, if you like. Roll the rest to put on

top of the pie. Use a fork to crimp the edges

and press to the edge of the dish. Make a

small hole in the centre for steam to escape.

(To freeze, cover with cling film and freeze for

up to 3 months at this point. Defrost at room

temperature for 8 hours before reheating.)

4 Bake the pie


gas 6. Brush the pie with egg to glaze (making

sure the steam hole doesn’t seal up). Cook for

30-40 minutes, until golden and hot through.

Savoury bakes

Chicken and roast potato pie

Use up leftover roasties



GET BAKING

theeasyway For the dipping

sauce, mix 4 tsp

mayonnaise with

1 tbsp wholegrain

mustard and

1 tbsp finely

snipped chives

Four-in-one pizzaO Serves 4O Takes 40 mins, plus risingO 89p a portionO 791 kcals, 29g fat, 9g sat. fat a portionO Not suitable for freezing

FOR THE DOUGH

7g sachet fast-action dried yeast

pinch of sugar

500g flour, plus extra for dusting

1 tbsp olive oil

300ml warm water

FOR THE TOMATO SAUCE

1 tbsp olive oil

2 cloves of garlic, sliced

1 tsp sugar

1 tbsp red wine vinegar

400g can chopped tomatoes

1 tbsp dried oregano

FOR THE TOPPINGS

mozzarella and/or cheddar, olives,

pepperoni, anchovies, basil, ham,

rocket, sweetcorn, mushrooms,

peppers, courgettes, cherry tomatoes

– or choose your own

1 Make the dough

Mix together the yeast, sugar and flour

in a bowl. Stir in the oil and add the

water gradually until you have a soft

dough that comes away from the sides.Put into a clean, oiled bowl, cover with

a tea towel and leave in a warm place

for 30 minutes to rise.

2 Make the tomato sauce

Heat the oil in a pan and sizzle the

garlic for 1 minute. Add the sugar,

vinegar, tomatoes and oregano,

and simmer for 20 mins, until thick.

(Can be made up to 3 days ahead.)

3 Roll out the dough


200C/gas 6 and oil a large baking tray,

about 20 x 30cm. Tear off about an eighth

of the dough and reserve. Roll out the rest

on a lightly floured surface and put onto

the tray. Roll the reserved dough into2 snakes, the first about 20cm and the other

about 30cm. Lay both onto the pizza dough

in a cross shape, so you have 4 sections,

and pinch them into the dough.

4 Add your favourite toppings

Spread the sauce over each section, then

add the toppings you want (we used

anchovies and olives; vegetarian feast;

meat, mozzarella and pepperoni; and ham,

sweetcorn and cheddar). Bake the pizza for

20 minutes, or until puffed up and golden.Leave to cool slightly, then transfer to a

board. Pull the pizza into quarters, and eat

the dough dividers with the dipping sauce

(see The Easy Way, below left).



Something for the

biscuit tinCustard kissesO Makes 15O Takes 30 mins, plus chilling timeO 16p eachO 220 kcals, 16g fat, 10g sat. fat eachO Suitable for freezing (uncooked dough

or un-iced biscuits)


50g caster sugar

50g icing sugar

2 egg yolks


300g plain flour, plus

extra for dusting

FOR THE FILLING100g butter, softened

140g icing sugar, sifted, plus

a little extra

2 tbsp custard powder

few drops of yellow food colouring

(optional)

1 Bake the kisses


gas 6. Mix the butter, sugars, egg yolks and

vanilla until creamy, then mix in the flour

in two batches. Roll out thinly on a floured

surface, then cut the dough into small, even

squares (put a ruler flush with one side and

cut along the length of the other side. Repeat

across the width of the dough, then do the

same from the top down). Transfer to baking

sheets and bake for 8-10 minutes until golden,

then leave to cool.

2 Make the filling

Meanwhile, mix the butter, icing sugar, custard

powder and food colouring, if using. Pipe

or spread a little icing onto a biscuit, then

sandwich with one or two more biscuits.

Repeat until all the biscuits are used, then dust

with a little more icing sugar.

Cinnamon swirlsO Makes 20O Takes 30 minutes, plus chilling timeO 9p eachO 153 kcals, 8g fat, 5g sat. fat eachO Suitable for freezing


50g caster sugar

50g icing sugar

2 egg yolks


300g plain flour

2 tbsp demerara sugar, plus extra pinches

2 tsp cinnamon

1 Assemble the swirlsMix the butter and sugars together with the

egg yolks and vanilla until creamy, then mix

in the flour in two batches. Roll out to a 20 x

30cm rectangle on baking parchment. Mix the

demerara with the cinnamon, sprinkle over

the dough, then gently roll a rolling pin over

the surface to press the sugar in a little. Roll up

from a short side using the parchment to help,

wrap in the parchment and chill for 30 mins.

2 Bake the biscuits


gas 6. Thinly slice into about 20 biscuits,

scatter with a pinch more sugar, then bake on

baking sheets for 10-12 mins, until golden.

Rainbow cookiesO Makes 22O Takes 30 mins, plus chilling timeO 10p eachO 168 kcals, 7g fat, 4g sat. fat eachO Suitable for freezing (uncooked dough)


50g caster sugar

50g icing sugar

2 egg yolks


300g plain flour

rind and juice 1 orange

140g icing sugar, sifted

(for the icing)

sprinkles, to decorate

1 Bake the biscuits


200C/gas 6. Mix the butter and sugars

together with the egg yolks and vanilla until

creamy, then mix in the flour in two batches.

Stir in the orange rind. Roll the dough into

about 22 walnut-sized balls, put on the baking

sheets and bake for 15 mins until golden. Cool.

2 Add the icing

Meanwhile, mix the icing sugar with enough

orange juice to make a thick, runny icing. Dip

each biscuit halfway into the icing, then into

the sprinkles. Dry on a wire rack.

You canuse almond,

lemon or orangeextract instead of

vanilla, if you

prefer

These lovely recipes all use the same basic ingredientsfor the biscuit base – just choose your favourite variation

This is large

enough to store

a big batch

of biscuits.

Bohemian Owl

Biscuit Tin,

£12.50, M&S

Vintage-shaped

with a rubber

sealed lid, Ridged

Glass Biscuit

Jar, £12.95, www.

dotcomgiftshop.

com

Retro Monsoon

Tin, £12.50,

Oxfam stores

nationwide

Great ways to store your biscuits



GET BAKING

Perfect with a cup of tea



Turn a bowl of soupinto a main mealby making one of

these tasty bakesto go with it


100g feta, cubed

3 tbsp sunflower oil

2 eggs

280ml Greek yogurt

small handful of baby spinach leaves,

roughly chopped

a little milk, to glaze

1 Make the scone


gas 4. Put the flour and a pinch of salt into a

bowl. In a separate bowl, combine the feta, oil,

eggs, Greek yogurt and spinach leaves. Stir the

feta mixture into the flour to form a soft dough,

tip onto a floured surface and shape into a

thick, flattish round. Brush with milk. Bake for

40-45 mins. Cool and serve in wedges.

theeasyway These are just as lovely if you use Wensleydale cheese instead of feta

Serve with…Roast chicken soup

Heat 1 tbsp olive oil in a large pan. Add

2 onions, chopped, 3 medium carrots,

chopped, and 1 tbsp thyme leaves,

chopped, and gently fry for 15 mins.

Stir in 1.4 litres chicken stock, bring to

a boil, cover, and simmer for 10 mins.

Add 300g leftover roast chicken,

shredded, remove half the mixture then

purée with a stick blender. Tip back into

the pan with the rest of the soup, 200g

frozen peas and seasoning. Simmer

for 5 mins, until hot. Mix 3 tbsp Greek

yogurt, 1 clove of garlic, crushed, and

a squeeze of lemon juice, swirl into the

soup in bowls, then serve. Serves 4.

Sides

for soup

Feta scone wedgesO Serves 4 O Takes 15 mins, plus 45 mins in the oven O 57p a portionO 339 kcals, 39g fat, 3g sat. fat a portion O Not suitable for freezing



GET BAKING

theeasyway You can

use 1 tsp of curry powder

instead of the garam

masala, if you prefer

Coconut naansO Serves 4O Ready in 15 minutesO 60p a portionO 316 kcals, 24g fat, 12g sat. fat a portionO Not suitable for freezing

2 tbsp desiccated coconut50g flaked almonds

1 tsp garam masala

50g softened butter

4 mini plain naans

1 Make the coconut butter

Heat oven to fan 160C/conventional 180C/

gas 4. Mix the coconut, almonds and garam

masala into the butter.

2 Bake

Spread the butter over the naans. Put onto a

baking sheet, and bake for 10 mins until golden.

Crispy ham toastsO Serves 4O Ready in 20 minutesO 27p a portionO 194 kcals, 10g fat, 6g sat. fat a portionO Not suitable for freezing

4 mini pitta breads

5 tbsp soft cheese

½ tbsp dijon mustard

4 slices of ham

1 Crisp the basesTurn oven to fan 180C/conventional 200C/

gas 6. Cut the mini pitta breads in half

lengthways and bake for 15 mins until crisp.

2 Add the topping

Mix together the soft cheese and mustard,

spread over the pittas, then top each

with half a slice of ham.

Serve with… Haddock

& sweetcorn soupPut 3 medium potatoes, chopped, into

a pan with 600ml full-fat milk and

500ml hot fish stock. Boil and simmer

for 10 mins until tender. Mash some of

the potatoes into the liquid. Stir in 400g

skinless smoked haddock fillet, cut

into large chunks and 200g broccoli,

chopped. Simmer for 5 mins until the

fish is flaky and the broccoli is just

tender. Stir in 2 x 198g cans sweetcorn,

drained, and a squeeze of lemon juice.

Heat through. Scatter over a few sliced

spring onions. Serves 4.

Serve with…Citrus bean soupHeat 2 tbsp olive oil in a pan. Gently

cook 2 onions, sliced, and 450g carrots,

chopped, for 15 mins, until soft and

golden. Add 1 tbsp garam masala

and finger-length of fresh root ginger,

grated, and cook for 1 minute more.

Add the juice of 1 orange and 1 litre

vegetable stock and bring to the boil.

Simmer for 10 mins until the carrots

are tender, then stir in 200ml reduced-

fat coconut milk. Using a stick blender,

purée until smooth. Add a 410g can

mixed beans, drained and rinsed.

Bring to a simmer, scatter over 2 tbsp

chopped coriander and serve. Serves 4.



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JamesMartin

JohnTorode

MattTebbutt

LesleyWaters

JoWheatley

JohnWhaite

BBC Easy Cook 63

18 ideas from your favourite chefs

TV cooks

Easyrecipes

clever tips,shortcutsand ideas

Jo Wheatley’s lovely Red

Velvet Cake, page 72



TV COOKS

‘Slow cooking has had a bit of a comeback,but for me it’s always been a favourite.Who can resist hearty dishes like chickenchasseur or Lancashire hotpot?’

Saturday Kitchen’s

James MartinJames is

the regular

presenter of

Saturday Kitchen

Lancashire hotpotO Serves 4O Takes 25 mins, plus 1½ hours cookingO £3.47 a portionO 993 kcals, 56g fat, 26g sat. fat a portionO Suitable for freezing

100g butter

900g diced lamb

3 lamb kidneys, sliced, fat removed

(optional)

2 medium onions, chopped

4 carrots, peeled and sliced

25g plain flour

2 tsp Worcestershire sauce

500ml lamb or chicken stock

2 bay leaves900g potatoes, peeled and sliced

1 Brown the meat


gas 3. Heat most of the butter in a large,

shallow, lidded, flameproof pan and brown the

lamb in batches, removing to a plate as you go.

Repeat with the kidneys, if using.

2 Assemble the casserole and cook

Fry the onions and carrots in the pan with

a little more butter, until golden. Sprinkle

over the flour, cook for 2-3 minutes, add the

Worcestershire sauce and stock and bring to

the boil. Stir in the meat and bay and turn off

the heat. Arrange the sliced potatoes on top

of the meat, and then drizzle with a little more

butter. Cover and cook in the oven for 1½ hours,

or until the potatoes are cooked and golden.

3 Crisp the topping

Remove the lid, brush the potatoes with butter,

then turn oven up to fan 180C/conventional

200C/gas 6 to brown the potatoes for about

5-8 minutes (or finish under the grill).

theeasyway You could use beef instead

of lamb to turn this into a beef casserole

BBC Easy Cook64



Chicken chasseurO Serves 4O Takes 25 mins, plus 1 hour cookingO £1.74 a portionO 439 kcals, 28g fat, 10g sat. fat a portion

O Suitable for freezing

1 tsp olive oil

25g butter

4 chicken legs

1 onion, chopped

2 cloves of garlic,

crushed

200g pack small

button or chestnut

mushrooms

225ml red wine

2 tbsp tomato purée

2 thyme sprigs

500ml chicken stock

1 Brown the chicken

Heat the oil and half the butter in a large,

lidded, flameproof casserole. Season the

chicken, then fry for about 5 minutes on each

side, until golden. Remove and set aside.

2 Assemble the casserole

Melt the rest of the butter in the pan. Add

the onion, and fry for about 5 mins until soft.

Add the garlic, cook for about 1 min, add the

mushrooms, cook for 2 mins, and then add the

wine. Stir in the tomato purée, then bubble andreduce for about 5 mins. Stir in the thyme and

pour over the stock. Put the chicken back into

the pan, then cover and simmer on a low heat

for about 1 hour, or until the chicken is tender.

3 Thicken the sauce

Remove the chicken from the pan and keep

warm. Rapidly boil down the sauce for

10 minutes or so, until it is syrupy and the

flavour has concentrated. Put the chicken legs

back into the sauce and serve.

Chicken paella Turn oven to fan 200C/

conventional 220C/gas 7. Put 250g cherry

tomatoes in a roasting tin and add 1 onion,

finely chopped, 2 cloves of garlic, chopped,

and 2 tsp olive oil. Roast for 20 minutes,

until the tomatoes are softened. Stir in

300g risotto rice, 4 cooked chicken legs

(meat taken off the bone and chopped into

chunks), 200g sliced chorizo and 1 litre

hot stock, then stir well. Return to the oven

for 30 minutes, until the rice is tender and

the chicken is cooked through. Serves 4.

Jerk chicken Put 225g onions,

quartered, 1-1½ chillies, halved and

deseeded, 50g fresh ginger, peeled and

roughly chopped, ½ tsp ground allspice,

2 tsp dried thyme, 120ml white wine

vinegar and 120ml dark soy sauce in a

food processor and whizz until smooth. Put

6 small chicken legs in a shallow dish.

Pour over the sauce, cover, and leave to

marinate in the fridge overnight. In a hot,

non-stick frying pan, cook the chicken for

25-30 mins, basting now and then with the

leftover sauce. The thick sauce will go quite

black in places, but that’s fine. Serves 6.

More recipes for chicken legs They’re really good value and you get lots of tasty meat on each one

Why notdouble the

quantities and freezehalf for another time?

Freeze for up to3 months, defrost

then reheat



TV COOKS

‘Sea bream and sole are often overlookedat the fish counter in favour of moreobvious choices, but they’re both reallydelicious,’ says Matt

Matt is a

presenter on the

Great British

Food Revival

Great British Food Revival’s

Matt Tebbutt

Baked sea breamO Serves 4O Takes 15 mins, plus 25 mins in the ovenO £4.69 a portionO 563 kcals, 19g fat, 3g sat. fat a portionO Not suitable for freezing

4 large potatoes (about 1kg)

2 cloves of garlic, finely chopped

a pinch of dried chilli flakes

a pinch of saffron

1 bunch of coriander, roughly chopped

4 whole sea bream, cleaned and gutted

1 tbsp olive oil, plus extra for greasing

juice of 2 limes

125ml white wine

handful of sundried tomatoeshandful of pine nuts, toasted

4 thin slices pancetta

1 Prepare the potatoes


gas 6. Slice the potatoes thinly, put in a large

pan and cover with cold, salted water. Bring

to the boil and drain, then lay onto the base

of a large, lightly oiled baking tray. Scatter

over the garlic, chilli, saffron and a little

of the coriander.

2 Bake the fish

Slash the fish through the flesh down to the

bone – this helps it to cook quickly and evenly.

Season and rub with the oil. Put the fish on

the potatoes and top with the lime juice, wine,

tomatoes and pine nuts. Put the pancetta slices

over the fish and bake for 20-25 mins, or until

the fish is cooked (pull out one of the fins onthe back, it should come away easily). Serve

the fish scattered with the remaining coriander.

Sole goujonsO Serves 6O Ready in 40 minutesO £1.12 a portionO 408 kcals, 23g fat, 3g sat. fat a portionO Not suitable for freezing

500g skinned sole (or other sustainable

white fish fillets)

sunflower oil, for deep-frying

FOR THE BATTER

140g plain flour, plus extra seasoned

flour to dust the fish

1½ tsp fast-action dried yeast

150ml lager

150ml sparkling waterlime wedges, to serve

1 Make the batter

Mix the flour with the yeast and some

seasoning. Add the lager and enough of the

sparkling water to make a mixture a little

thicker than double cream. Cover with cling

film and leave somewhere warm for at least

30 minutes (the airing cupboard is ideal).

2 Coat the fish

Cut the fish fillets into finger-width strips and

sprinkle very lightly with salt. Fill a deep pan,

wok or deep-fat fryer one-third full with oil

and heat to about 180C, or until a cube of

bread browns in 20 seconds. Roll the fish in the

seasoned flour and shake off the excess.

3 Fry the fish

Dip the fish strips into the foaming batter and

carefully put into the hot oil. Fry in batches

for about 3 minutes until crisp, golden and the

fish is cooked through. Remove and drain on

kitchen paper. Serve with the dipping sauce

(see recipe, right) and some lime wedges.

theeasyway

If you don’t

like the idea

of cooking

whole fish,

you could

use any firm,white fish

fillets instead.

Cook until the

flesh begins

to flake (about

20 minutes)

BBC Easy Cook66



Spicy dipping sauce Blanch 50g

trimmed green beans in boiling water

for 2 mins, drain and rinse in cold water.

Finely slice the beans and set aside.

Warm 120ml fish sauce with 60g soft

brown sugar until dissolved. Remove

and add 2 cloves of garlic, grated,

3 red chillies, finely chopped, and

1 ball of stem ginger (from a jar), finely

diced. Leave for 5 mins, add the beans

and the juice of 2 limes. Serves 6.

Make a dipping sauce

theeasyway This makes a great supper with

friends at the weekend. Serve the goujons in a

napkin-lined basket for extra effect!



‘Noodles can be bland, but this dish ispacked with flavour from fresh corianderand sweet prawns. For the pud, I’ve giventhe bananas a Thai twist’

MasterChef’s

John Torode John is a

judge on

MasterChef

TV COOKS

BBC Easy Cook68

Swap theprawns for

thin strips ofchicken, turkey, or

duck if youprefer



Phat ThaiO Serves 4O Takes 40 minutes, plus soaking timeO £1.77 a portionO 750 kcals, 30g fat, 5g sat. fat a portionO Not suitable for freezing

400g thick, dried, flat rice noodles

4 large cloves of garlic, finely chopped

1 small bunch coriander, stems finely

chopped, leaves reserved

50ml vegetable oil

200g peeled raw prawns

1 tbsp sugar

3 eggs, beaten

2 tbsp oyster sauce

2 tbsp fish sauce

300g fresh beansprouts

juice of 1 lime

1 bunch spring onions, sliced

on the diagonal

100g roasted peanuts, crushed

3 red chillies, deseeded and finely chopped

1 Make the coriander mix

Soak the noodles in cold water for up to

2 hours, then drain and set aside. Using a

pestle and mortar, pound the garlic with the

chopped coriander stems.

2 Fry the prawns and egg

Heat the oil in a wok over a high heat. When

shimmering, add the garlic and coriander

mixture. Stir for a few moments, then add theprawns. Cook for 30 seconds, then add the

sugar. Add the noodles and stir for 1 minute,

making sure everything is well mixed. Add the

eggs and cook for 2 minutes more.

3 Finish the dish

Pour in the oyster and fish sauces and add the

beansprouts, lime juice, most of the spring

onions, most of the roasted peanuts and most

of the chilli. Toss and cook for around 2 mins,

then serve scattered with coriander and the

rest of the chilli, peanuts and spring onions.

Fried coconut bananasO Serves 4O Ready in 20 minutesO 48p a portionO 272 kcals, 13g fat, 11g sat. fat a portionO Not suitable for freezing

4 tbsp soft light brown sugar

4 bananas, peeled, halved lengthways,

then each piece halved again

300ml coconut milk

ice cream and toasted, shredded

coconut, to serve

1 Fry the bananas

Heat the sugar in a small frying pan. When

melted, add the bananas and caramelise on

each side for 3-4 mins. Lift out the bananas

and set aside. Tip the coconut milk into the

pan with a pinch of salt, stir into the sugar and

bubble until syrupy. Divide between 4 bowls,

top with the caramelised bananas, add a scoop

of ice cream and scatter with toasted coconut.

Use up bananas in…

Quick Thai starter

Pecan smoothie Whizz 1 peeled,

chopped banana, 10 pecan nuts and

1 tbsp honey in a food processor to a

smooth paste. Add a pinch of ground

cinnamon and blend again. Gradually

add 220ml milk, blending continuously,

until the mixture is smooth and the

consistency is to your taste (you may

not need all the milk). Serves 1.

Banana fritters Sift 175g plain

flour, 125g cornflour and 1 tsp baking

powder together into a bowl, then stir

in 250ml sparkling water and 1 tsp

sesame oil. Add 4 bananas, peeled and

chopped, and gently mix until coated.

Fill a wide pan half-full with vegetable

oil and heat until hot. Put the bananas

into the pan and fry until golden, drain

on kitchen roll. Serves 4.

Thai spinach bites Mix together

2 limes, segmented and chopped,

2cm-piece ginger, chopped, 1 shallot,

finely sliced, ½ chilli, chopped, 1 tbsp

coriander leaves and 2 tbsp peanuts.

Season with a dash of fish sauce and

a sprinkle of sugar. Put 8-12 baby

spinach leaves on a platter. Put a

spoonful of the mixture on each, and

hand round, letting everyone roll them

up before eating in one bite.



TV COOKS

Lesley is a chef

on Put Your

Money Where

Your Mouth Is

theeasyway Serve with a selection of veg (see opposite)

‘Canned beans are ideal for this easy anddelicious roast. I’ve chosen cannellini, butyou could use borlotti, flageolet or evena mixture of beans’

Put Your Money Where Your Mouth Is

Lesley Waters

O Serves 8O Ready in 2 hours, plus marinatingO £2.65 a portionO 534 kcals, 27g fat, 10g sat. fat a portionO Not suitable for freezing

2kg leg of lamb

4 cloves of garlic, sliced

8 sprigs of thyme

5 tbsp olive oil

½ bottle red wine

rind of 1 lemon

1 litre hot lamb stock

3 red onions, each cut into 6 wedges2 tbsp balsamic vinegar

FOR THE BEANS

2 sprigs rosemary, needles roughly

chopped

100g SunBlush tomatoes, drained and

roughly chopped

3 x 400g cans cannellini beans

handful of flat-leaf parsley,

roughly chopped

1 Marinate the lamb

Using a sharp knife, cut small slashes all over

the lamb, then push a slice of garlic into each.

Put half the thyme, 3 tbsp of the olive oil, the

wine, lemon rind and a good grinding of black

pepper into a large freezer bag. Add the lamb,

tie the bag tightly and refrigerate for at least

4 hours, preferably overnight.

2 Roast the meat


gas 7. Put the rest of the thyme into the

bottom of a roasting tin, then lift the lamb

out of the marinade and put on top of the

thyme. Roast for 20 minutes, then add the

onions to the pan, drizzle with a little oil, and

turn the oven down to fan 170C/conventional

170C/gas 5. Roast for 15 mins per 450g

for medium, or a little longer for well-done.

Meanwhile, strain the marinade into a pan, add

most of the stock and boil until reduced by

two-thirds (about 20 minutes). Set aside.

3 Finish the gravy

When the lamb is ready, remove and leave it

to rest on a board, wrapped in a tent of foil to

keep it warm. Set the onions aside in a bowl.

Put the roasting tin onto a low heat, add the

balsamic vinegar to the tin with a splash more

stock and scrape all the meaty bits from the

bottom. Tip into the jug with the gravy.

4 Make the Italian beans

Add 2 tbsp oil to the roasting tin. Add the

rosemary and tomatoes, and fry for 1 minute.

Tip in the beans, onions and remaining stock,

warm through. Season, then stir in the parsley.

Serve on a platter, topped with the lamb.

Roast red wine lambwith Italian beans

BBC Easy Cook70



Bay and potato sticksTurn oven to fan 180C/conventional 200C/

gas 6. Boil 32 small, waxy potatoes (about

1 kg) for 10 mins until almost cooked, drain

well. Push 2 potatoes and 1 bay leaf (you’ll

need 16 bay leaves in total) onto skewers

or cocktail sticks (soak wooden sticks in cold

water first), and rub each with olive oil. (Can be

made up to a day ahead and chilled.) Put on a

baking tray and roast for 20 minutes. Serves 8.

Honey-roast carrotsTurn oven to fan 180C/conventional 200C/

gas 6. Boil 1kg chantenay carrots (leave

whole) or large carrots (cut into chunks) for

5 minutes, until almost cooked, then drain and

cool. Mix 1 heaped tsp clear honey, the

juice of 1 large orange and 2 tbsp olive oil

in a small roasting tray, then tip in the carrots.

Season. Roast for 20 minutes until cooked, but

so the carrots still have a little bite. Serves 8.

Perfect steamed broccoliSnap 1kg broccoli into evenly-sized florets.

Put the florets into a steamer or colander set

over a pan of boiling water. Cover with a lid

or tight-fitting foil and steam for 5 minutes.

Meanwhile, put 50g butter in a small pan and

season well. Heat until the butter is foaming.

When ready to serve, tip the broccoli into

warmed serving dish and drizzle with the

butter. Serve straight away. Serves 8.



TV COOKS

‘Red velvet cake is a favourite of mine.Most of its rosy hue colouring comes fromraspberries in my recipe – so I feel muchbetter about having a second slice!’

Jo is a previous

winner of The

Great British

Bake Off

The Great British Bake Off’s

Jo Wheatley

10 minutes before turning out the cakes

carefully onto a wire rack.

4 Make the icing

Mix together the icing sugar and butter until

soft and creamy, then stir in the soft cheese.

Sandwich the cooled cakes together with

half the icing and a layer of raspberries, then

spread the remaining icing over the top.

Red velvet cakeO Serves 8O Takes 20 minutes, plus 30 mins in the oven,

and cooling timeO 86p a sliceO 750 kcals, 41g fat, 25g sat. fat a sliceO Suitable for freezing (sponges only)

FOR THE CAKE

280g caster sugar


3 large eggs


75g cocoa powder

150ml buttermilk

1 tsp white wine

vinegar85g full-fat soft cheese

75g puréed raspberries,

sieved to remove seeds

¼ tsp red food gel (such as

Dr Oetker)

150g whole raspberries

FOR THE CREAM CHEESE ICING

200g icing sugar


140g soft cheese

1 Beat the eggs and sugar


gas 4. Grease and line the bases of 2 x 20cm

sandwich tins with baking parchment. In a

large bowl, using an electric hand whisk, beat

together the sugar and butter until light and

fluffy. Add the eggs one at a time, beating well

between each one.

2 Finish the cake batter

Sieve the flour and cocoa powder into a

large bowl. Add half to the egg mixture and

fold in carefully. Mix together the buttermilk,

vinegar, soft cheese, raspberry purée and food

gel. Fold half the buttermilk mixture into the

flour and egg mixture. Repeat the process.

3 Bake the cake

Spoon the mixtures into the prepared tins

and cook for 25-30 minutes, until an

inserted skewer comes out clean.

Leave to cool in the tins forIf you’renot keen onsoft cheese,

you could use avanilla buttercream

filling instead

BBC Easy Cook72



‘After a busy day, I just want to race homeand get started in my kitchen. The sharptang of the raspberries against the whitechocolate makes everything seem better!’

John is a

previous winner

of The Great

British Bake Off

The Great British Bake Off’s

John Whaite

O Serves 10O Takes 20 mins, plus 25 mins in the

oven and coolingO 63p a sliceO 540 kcals, 34g fat, 20g sat. fat a sliceO Suitable for freezing (un-iced)

200g butter, chopped into small

cubes, plus extra for greasing

100g white chocolate, broken

into pieces

4 large eggs

200g caster sugar

200g self-raising flour175g raspberries, fresh or frozen

FOR THE GANACHE

200g white chocolate, chopped

250ml double cream

a little icing sugar, for dusting

1 Melt the chocolate


gas 4. Grease and line the base of 2 x 20cm

round, loose-bottomed cake tins. Put the butter

and chocolate in a heatproof mixing bowl set

over a pan of barely simmering water, and melt

slowly, stirring occasionally.

2 Mix the cake batter

When the butter and chocolate have melted,

remove from the heat, leave to cool for 2 mins,

then beat in the eggs and sugar with an electric

whisk. Fold in the flour and raspberries.

3 Bake the cake

Gently pour the mixture into the tins and bake

for 20-25 mins, or until golden brown and a

skewer inserted into the centre comes out

White chocolateand raspberry cake

clean (the raspberries may leave a residue on

the skewer). Remove from the oven and cool in

the tins for 10 mins, then turn out onto a rack.

4 Make the ganache

Put the chocolate in a heatproof bowl with

100ml of the cream, set over a pan of barely

simmering water. Stir until the chocolate

has melted and the mixture is smooth and

glossy. Leave the ganache to cool to room

temperature, then beat in the rest of the cream.

5 Assemble the cake

When the cakes have cooled, sandwich them

together with the chocolate ganache. Dust with

icing sugar just before serving.



COOKS’ EXTRAS

If you have ingredients left over from therecipes in this issue of BBC Easy Cook, hereare some great ways to use them up

CRAB from Spaghetti with crab,cherry tomatoes and basil, page 9Creamy crab pasta Cook 400g spaghetti in

boiling water for 6-7 mins, add 200g frozen

peas and cook for 2-3 mins more. Drain,

reserving a little cooking water, then tip back

into the pan with 300g white crabmeat,

5 tbsp reduced-fat crème fraiche, 1 red chilli,

deseeded and chopped, a handful of parsley

leaves, chopped, and the juice of

½ lemon. Serve sprinkled with extra parsleyand lemon rind too, if you like. Serves 4.

Crab pasties Turn oven to fan 180C/

conventional 200C/gas 6. Roll out a 500g

pack puff pastry on a board. Cut round a

GRAINY MUSTARD fromGriddled vegetable kebabs, page 12Mustard mash Boil 900g Maris Piper or

King Edward potatoes for 30-40 mins, until

tender. Drain and mash with85g butter, until

smooth. Heat 100ml whipping cream and

3 tbsp milk and add to the potatoes. Beat in

2-3 tbsp grainy mustard and season. Serves 4.

Potato and radish salad Cook500g new

potatoes, sliced, in boiling, salted water for

10 mins, until tender. Drain and cool for

10 mins. Mix3 tbsp crème fraiche with1 tbsp

grainy mustard, 1 bunch of chives, snipped,

and some seasoning. Toss through200g

radishes, sliced, just before serving. Serves 4.

Quick salad dressing Whizz120ml olive oil

with 40ml white wine vinegar, 2 tsp grainy

mustardand 1 tsp runny honey.

Use up your

leftoversDESICCATED COCONUT

from Coconut carrot slices, page 55Jammy coconut biscuits Heat oven to fan

170C/conventional 190C/fan 5. Mix250g butter,

140g caster sugar, 1 egg and 1 tsp vanilla extract

with a pinch of salt, until smooth. Fold in300g

plain flour and 100g desiccated coconut. Roll out,

cut into 36 rounds. Bake for 14 mins. Cool. Lay

half on a baking sheet, under-side up. Put

½ tsp raspberry jam on each, top with 2 pieces of

marshmallow (you’ll need 18 pink and white, cut

across the middle). Bake for 2½ mins. Remove,

then sandwich together so the filling just oozes

out. Put 150g raspberry jam and 25g desiccated

coconut onto plates. Dip the edges in the jam and

roll in the coconut to seal. Makes 36.Nutty energy snacks Whizz 100g pecans to

crumbs. Add 75g raisins, 1 tbsp ground flaxseed,

1 tbsp cocoa powder and 1 tbsp agave syrup and

pulse to combine. Shape into 8 balls and roll in

50g desiccated coconut. Makes 8.

theeasyway

Crabmeat from

a can is fine for

this recipe



BUTTERMILK

from Red velvet cake, page 72Gingery buttermilk scones Heat oven to fan

200C/conventional 220C/gas 7. Sieve450g self-

raising flour, 1 tsp ground ginger and a pinch

of salt into a bowl. Rub in100g unsalted butter,

until it resembles breadcrumbs. Stir in75g

caster sugar. Stir in 250ml buttermilk, bring the

dough into a ball, and lightly knead for 30 secs.

Roll out on a floured surface. Cut out rounds andbrush the tops with beaten egg white. Sprinkle

withgranulated sugar and bake for 10 mins until

risen and golden. Serve with Rhubarb and Ginger

Jam and clotted cream. Makes 12.

Potato salad Cook750g new potatoes, drain

and cool. Whisk together75ml buttermilk,

2 tbsp light mayo, 1 tbsp dijon mustard, 1 tbsp

white wine vinegar, ½ tsp caster sugar and

seasoning. Toss the potatoes with the dressing,

100g sliced radishes, 1 tbsp poppy seeds and

scatter over somemustard cress. Serves 6.

plate to make 4 x 18cm circles. Chill for

10 mins. Fry140g leeks, washed and thinly

sliced, in25g butter. Soaka pinch of saffron

in 1 tbsp boiling water for 2 mins. Tip the

saffron and its liquid into the leeks and cook

for 1 min more. Put250g crabmeat in a bowl

with a small bunch parsley, roughly chopped,

50g white breadcrumbs, the rind and juice

of 1 lemon, and some seasoning. Stir in the

leeks, then divide between the pastry circles,

putting the filling on one half only. Brush theedges withbeaten egg and fold over to make a

pasty shape, press the edges together to seal

and brush with egg. Bake for 30-35 mins, until

golden. Cool a little before eating. Serves 4.

CELERIAC from Turkey pattiesand roasted celeriac salad, page 45Celeriac champ Cook 450g potatoes, cut into

chunks, ½ celeriac, peeled and cut into chunks

and ½ clove of garlic in a pan of water for

20-25 mins, until tender. Drain, mash, then stir in

25ml double cream, a knob of butter and

2-3 spring onions, sliced. Season. Serves 2.

Celeriac and walnut gratin Turn oven

to fan 170C/conventional 190C/gas 5. Toss

½ celeriac, peeled and thinly sliced, in1 tbsp

walnut oil and spread over a baking dish. Pour

over150ml vegetable stock and bake for

30-40 mins. Sprinkle withchopped walnuts, andcrumble over50g stilton. Cook for 10-15 mins

more, until crisp and golden. Serves 2-3.

SAFFRON

from Baked sea bream, page 66Cream of garlic and saffron soup Soak a

good pinch of saffron threads in 2 tbsp hot water

for 10 mins. Melt 85g butter in a pan. Add

3 large heads of garlic, outer skin removed and

roughly chopped, 2 medium onions, sliced,

2 sticks celery, chopped, and 1 bay leaf to

the pan, stir to coat, then cook on a low heat,

covered for 15-20 mins, until the garlic and

onions are very soft, but not browned. Add 2 tbsp

dry sherry, bring to the boil then add 1.2 litres

vegetable stock, the saffron and its liquid, 1 tsp

salt and a grinding of black pepper. Boil, stir in

3 tbsp risotto or long grain rice and simmer for

15 mins, or until just cooked. Remove the bay

leaf. Liquidise the soup and sieve back into the

pan. Pour in142ml double cream and reheat.

Add a little lemon juice and thin with a splash of

milk (optional). Serve with croutons. Serves 4.

TRYING THESE FOR THE FIRST TIME? COCONUT MILK Used in Fried coconut bananas, page 69Coconut milk, found in cans in the oriental ingredients aisle in the supermarket,

is lactose-free and very nutritious, but is also very high in saturated fat, so use in

moderation. It’s fantastic in Thai, Indian and Caribbean dishes, especially curries

and pilaus, plus it goes well with mangoes, bananas and chocolate in desserts and

smoothies. Don’t confuse it with coconut cream, which has a different consistency.

OYSTER SAUCE

Used in Phat Thai, page 69This is a thick, brown condiment

made from sugar, salt, and corn

starch and flavoured with extract

of oysters. It’s used in Chinese,

Vietnamese and Thai cooking, as

well as Singapore-style noodle

dishes and hot and sour recipes.

It has a sweet, salty and earthy

flavour (called ‘umami’). Vegetarian

versions use oyster mushrooms.

FENNEL SEEDS

Used in Turkey patties and roastedceleriac salad, page 45Fennel seeds look a bit like cumin seeds, but

come from the fennel herb. They have an aniseed

flavour and a warm, sweet aroma and are used

in spice mixes such as Chinese five-spice.

Grind or dry-fry them to release their

flavour and use to flavour fish,

meat and vegetable dishes or

add to breads and chutneys for

texture and flavour.



How to make

profıteroles

Chouxpastry is

surprisinglyeasy to

make – theresults are

impressive too!

STEP 1 Melt the butterSift 100g plain flour onto a large sheet of baking

parchment and set aside. Put 50g butter (cut into small

cubes), 60ml milk, 60ml water, 1 tsp caster sugar

and a pinch of salt in a pan, and heat very gently until the

butter has completely melted.

STEP 4 Add the eggs and bakeGradually add 3 beaten eggs to the dough, beating well

between each addition, until it's smooth and glossy. Line

a baking sheet with parchment. Spoon 24 balls of dough

onto the sheet, leaving space between for rising. Bake for

20-25 mins, until the profiteroles are puffed and golden.

NEW TECHNIQUES TO LEARN

cookery

school

easycook

1 q ua n t i t y of p ro fi te ro les,

ba ked, coo led a nd u n fi l led

( use t he rec i pe, r ig h t )

200g f roze n ras p be r r ies,

def ros ted

3 t bs p ic i ng s uga r

2 t bs p lemo n j u ice

200m l do u b le c ream

150g w h i te c hoco la te

50g s he l led p is tac h ios,

fi ne l y c ho p ped

1 Ma ke t he fi l l i ng

T i p t he ras p be r r ies, ic i ng s uga r a nd

le mo n j u ice i n to a f ood p rocesso r

o r m i n i b le nde r a nd w h izz u n t i l

s moo t h. P ress t h ro ug h a s ie ve i n to

a bo w l. W h i p t he c rea m u n t i l s t i f f ,

t he n f o ld i n 4 t bs p o f t he ras p be r r y

sa uce. S poo n t he fi l li ng i n to a p i p i ng

bag. Po k e t he nozz le o r o pe n i ng o f

t he bag i n to eac h ho le i n t u r n, a nd

p i pe i n t he fi l l i ng u n t i l f u l l.

2 Ma ke t he sa uce

B rea k u p t he c hoco la te i n to a s ma l l

bo w l, t he n me l t i n t he m ic ro wa ve

o n lo w po we r (25 % ) f o r 1½-2 m i ns,

s t i r r i ng ha l f wa y t h ro ug h.

3 Deco ra te a nd se r ve

Ca re f u l l y s poo n t he me l ted

c hoco la te o ve r eac h fi l led p ro fi te ro le

a nd s p r i n k le w i t h p is tac h ios. Lea ve

to se t. To se r ve, d r izz le t he

re ma i n i ng ras p be r r y sa uce

o ve r 6 se r v i ng p la tes a nd

to p eac h w i t h 4 p ro fi te ro les,

o r s i m p l y se r ve t he sa uce

i n a bo w l a lo ngs ide a nd le t

e ve r yo ne he l p t he mse l ves.

O Se r ves 6 O Ta k es 1 ho u r O 92 p eac h

O 546 k ca ls, 40g f a t, 22g sa t. f a t eac h O No t s u i ta b le f o r f reez i ng

T r y t h is lo ve l y fi l l i n

g



COOKERY SCHOOL

STEP 2 Increase the heatOnly once the butter has melted, increase the heat

and bring the mixture to the boil. As soon as it's

bubbling, remove the pan from the heat and tip

in the flour all in one go (the parchment square

helps you to do this).

STEP 5 Dry them outRemove the profiteroles from the

oven and quickly poke a hole in the

bottom of each to let out the steam,

then return to the oven for 5 mins.

Leave to cool on a wire rack.

MOREDELICIOUSFILLINGS

STEP 3 Beat the mixtureImmediately beat the mixture with a wooden spoon until

it forms a dough that leaves the side of the pan clean.

Return the pan to a low heat, stirring the mixture, for

1 minute, cook the flour, then remove from the heat again.

Leave to cool for 3 minutes.

STEP 6 Pipe the fillingOnce cool, spoon the filling (see recipes,

far left and right) into a piping bag

fitted with a nozzle a little smaller than

the holes in the profiteroles. Poke into each

hole in turn, piping in the filling until full.

Fill the profiteroles with

one of these ideas, then

drizzle with chocolate

sauce (see below):

VANILLA

Whip 200ml double

cream and stir in

1-2 tsp vanilla paste.

Transfer to a piping

bag ready to fill the

profiteroles.

AMARETTO

Whip 200ml double

cream with 4 tsp

amaretto (or brandy or

whisky) and 2 tsp icing

sugar. Put into a piping

bag ready to fill the

profiteroles.

ORANGE

Mix 200g mascarpone

with the rind and juice

of 1 orange and 1 tbsp

icing sugar. Transfer to

a piping bag and fill the

profiteroles.

BANANAMash 2 just-ripe

bananas. Stir in 200ml

whipped double cream

Add 1 tbsp icing

sugar. Use to fill the

profiteroles.

theeasywayIf you don’t

have a pipingbag, you can usea plastic food baginstead – just snip

off one cornerand fill

SPEEDYCHOCOLATE SAUCE

Melt 100g milk or dark

chocolate, chopped,

and 1 tbsp butter in the

microwave on full power

(100%) for 2 mins,

stirring halfway, until

smooth and silky.



extras

Sarah Sysum’s monthly round-upof the best new products and ideas

Last year, nearly 12 million Spanish

persimmons were sold in the UK, compared

to just a few thousand five years ago –

making it the fastest growing exotic fruit

in the supermarkets. They look similar

to Sharon fruit, but are larger and taste

a bit like a mango, so are great used in

curries and soups as well as puds. Try it

in Persimmon porridge: Combine 1 diced

persimmon, 450ml milk, 1 dessertspoon

of brown sugar, 1 tsp ground cinnamon,

75g porridge oats and 1 apple, peeled,

cored and diced, in a pan and bring to the

boil. Reduce to simmer for 5 mins, or until

the oats are tender, stirring occasionally.

Pour into bowls, top with a little more diced

persimmon and drizzle with honey. Serves 2.

Pick of the best

Valentine’snight wines

Ingredientof the monthPersimmons

Dao, £5.25, Asda

Portuguese wine

is getting a really

good reputation –

snap this up now

before everyone

finds out how

good it is! It’s

full-bodied

and packed

with ripe red

fruit flavours

and is

very good

with lamb.

Apothic Red,

£9.99, Tesco

A wine

that tastes

of chocolate

(as well as

rhubarb and

vanilla). Who

could resist a

glass with a

romantic meal?

Paris Street Pinot

Noir, £7.49,

Laithwaites

Delicious berry-

flavoured redfrom Romania

at a better

price than

some French

equivalents.

Pinot noir

is good

with both

red meat

and fish.

Almost like magic!What’s so brilliant about this pan? It changes colour

when it reaches the perfect temperature to fry

bacon or steaks, that’s what! When you heat it

up, the inside goes from blue to white

and it really works, taking the

guesswork out of the process

and ensuring that you’ll

never have to worry about

cooking the perfect steak

again. It’s a great quality

pan for the price as well.

Lakeland Colour Changing

Frying Pan, £19.99. Visit

www.lakeland.co.uk for more

details and to order online.

Is it worth buying...a breadmaker?There’s nothing like the smell of fresh

bread in the morning. But is it worth

investing in a breadmaker? A great benefit

is that you can choose exactly what goes

into your bread – ideal if you want to limit

your intake of salt or sugar or if you need

to avoid gluten. We like the Lakeland

Breadmaker Plus, £129.99. It produces

bread with a wonderful texture, is easy to

operate, and you can make rolls in it too.

Persimmons are high

in fibre and contain

a range of nutrients

including vitamin C

BESTBUY

easycook



COOKS’ EXTRAS

Wemeet...Ken Hom

How will you celebrate Chinese New Year?

With food! The celebrations go on for two weeks

so there are lots of opportunities to eat. Unlike

Christmas, we don’t have specific meals for

specific days but instead eat food that holds great

symbolism. So, for example, I’ll eat chicken as it

represents good fortune, and plenty of noodles

(which represent long life). My favourite dish is

made of dried oysters cooked with sea moss.

What are the worst things you’ve ever

eaten… and the best?

The worst thing by far is Brussels sprouts, the

bitter taste, the smell and their texture when theyare overcooked and soggy. I can just about cope

with them shredded and briefly cooked in a

stir-fry, but I avoid them if possible. Best

thing? Crispy duck. There’s nothing

nicer than lots of crispy skin and

delicious meat. It’s always been

my favourite – it was the first

thing I ever cooked on TV, so I

hope I’ve converted a few people!

Do you have any everyday

ingredients you can’t live without?

Garlic, ginger and especially chilli – it can

spice up even the dullest of food and bring it

back to life. I travel on planes a lot and always

carry with me a little bottle of chilli oil and chilli

powder as they liven up the airline food.

Do you think Chinese food has evolved in

the UK in recent years?

Hugely – it’s gone from being seen as an exotic

niche cuisine to part of everyday life. When

I first started writing recipe books and appearing

on TV, I had to give alternative ingredients

for everything from fresh ginger to rice wine

vinegar. Now all of these are available in

supermarkets. A lot of Chinese food reflects

how we live today. Michel Roux Jr said to me

that it’s food ‘made quickly with flavour’ – that’s

high praise from a French chef who believes all

cooking should be done slowly!

Can you explain the difference between

dark and light soy sauces?

Light soy is much saltier so it’s used in marinades;

it’s also used in stir-fries as a seasoning instead

of salt. Dark soy is thicker and richer in flavour.

Mixed with something like honey, it becomes

a glaze. I sometimes use it to add colour to a

dish and it’s great for slow-cooked dishes too,to boost the flavour.

What are your top tips for the

perfect stir-fry?

Get prepared before you start.

Cut everything up and have

all the ingredients to hand.

Heat the wok before you add

any ingredients – the food

will cool the wok immediately,

which means it will sear but not

burn or boil, and you’ll get that

delicious smoky flavour associated

with authentic Chinese cooking.

Any cost-saving tips?

I’m a big believer in not throwing anything away.

I add onion and garlic skins to stock to flavour

it and I freeze the peelings from ginger which I

use to make myself ginger tea. Once I’ve used

lemons, I pop the shells in the dishwasher – they

make the glasses really shiny!

Ken Hom has a range of chilled ready meals available

from Tesco. To download a copy of his 30th anniversary

commemorative booklet, visit www.kenhom.co.uk.

3 of the best for Valentine cooks

Cargo Heart Cookie Cutters, £4

These are cheap and cheerful, but

stamp out the shapes really well. You could

use the large one to make the heart-shaped

chocolate sandwiches on page 40. Available

from www.cargohomeshop.com.

Asda Heart Shaped Wooden

Chopping Board, £4

We love this wooden chopping board. The

tapered shape is great for transferring food

straight into the pot and it makes a lovely

cheeseboard too.

Sainsbury’s Hearts Vintage Basket

with Handle, £5

You could use this to make a hamper of

goodies for a loved one – but we rather like

using it as a fruit bowl (we’ve been known to

store our veg in it too!).

Did you know that it’s 30 years since

Ken Hom, the man who put Chinese

food on the UK map, presented his

first TV series? Since then he has

never been far from our TV screens,

most recently teaming up with Ching-

He Huang for Exploring China and

discussing the merits of Chinese

cooking with Michel Roux

Jr on BBC 2’s Food &

Drink . We caught up with

him for a chat.

‘Chillican spice up

even the dullestof food andbring it back

to life’

T he eas ycook inter vie w

£ 5 O R LE S S



theeasywayCubing potatoes

STEP 1 Cut the rounded sides off the

potato so that you have a neat block.

STEP 2 Chop the block into thick slices

and pile them up neatly.

STEP 4 Carefully cut the chips into cubes,

all about the same size.

If you cook potatoes in the microwave,

making sure that they are all chopped to

the same size means that they will cook

evenly. Here’s the simplest way to do it

What’s in our trolley?This month, we’re trying spicy cooking sauces...

STEP 3 Use a sharp knife to cut the pile of

potato slices into neat, uniform chips.

M&S Soy Ginger And Chilli

Paste, 195g, £1.99

Mix this with a little water and

use it as a glaze to get a nice

Thai-inspired sticky, spicy

coating. Great with chicken

drumsticks or salmon pieces.

Spice Tailor Southern Pepper Curry Sauce, £2.89

If you like the warmth of a curry but don’t want so

much spice that it burns your mouth, this is for you.

It’s spicy, but you can still taste the meat or veg you

use it with. It’s especially good with lamb or use it to

make a veggie curry. From www.ocado.com.

Morrisons Tikka Sauce,

450g, £1.10

We’ve tried loads of

tikka sauces and many

of them are thin and

watery, but this is lovely

and thick with a really

rich tomato flavour and

just the right amount of

coriander and onion. It’s

only lightly spicy, so a

good sauce for children

to try too.

Bannisters’ Farm Fully Loaded

Jackets, £2, Morrisons

Sometimes only a jacket potato will

hit the spot. These cook from frozen

in less than 3 minutes. They’re really

cheesy and the potato is lovely

and soft, and fluffy too.

The skins aren’t crispy,

but they still taste

really delicious.

Lunch on the run

SPEEDY LUNCH IDEA

TV tip Dan Lepard, Saturday Kitchen regular and judge on the Australian

version of The Great British Bake Off , has a tip to make homemade

bread extra-special. ‘Replace 1 tbsp of your flour with

cornflour – this makes the bread springier. I think this

give you the best bread for a bacon sarnie too.’

Healthy or hype?Low in calories,

naturally cholesterol-

free and with more

potassium than four

bananas – these are

just a few of the

benefits to the latest

health craze: coconut

water. It has a sweet,

nutty taste and

contains easily digested

carbohydrate in the

form of sugar, and

electrolytes that help

prevent dehydration. Not to be confused with

high-fat coconut milk or oil, coconut water is

a clear liquid that’s tapped from young,

green coconuts. It has fewer calories, less

sodium, and more potassium than a fruit

squash drink – just make sure you choose

plain coconut water and avoid those with

added sugar.



+

COOKS’ EXTRAS

WEIGHT

Metric Imperial

25g 1oz

50g 2oz

85g 3oz

100g 4oz

140g 5oz

150g 5½oz

175g 6oz

185g 6½oz

200 or 225g 8oz

250g 9oz

280 or 300g 10oz

350g 12oz

375g 13oz

400g 14oz

425g 15oz

450g 1lb

500g 1lb 2oz

550g 1lb 4oz

600g 1lb 5oz

650g 1lb 7oz

700g 1lb 9oz

750g 1lb 10oz

800g 1lb 12oz

850g 1lb 14oz

900g 2lb

950g 2lb 2oz

1kg 2lb 4oz

1.25 kg 2lb 12oz

1.3kg 3lb

1.5kg 3lb 5oz

1.6kg 3lb 8oz

1.7kg 3lb 12oz

VOLUME

50ml 2 fl oz

75ml 2½ fl oz

85ml 3 fl oz

100ml 3½ fl oz

125ml 4 fl oz

150ml ¼ pint

175ml 6 fl oz

200ml 7 fl oz

225ml 8 fl oz

250ml 9 fl oz

300ml 10 fl oz

450ml 16 fl oz

600ml 1 pint

850ml 1½ pints

1 litre 1¾ pints

1.2 litres 2 pints

MEASUREMENTS

2cm ¾in

2.5cm 1in

5.5cm 2½in

10cm 4in

20cm 8in

23cm 9in

28cm 11in

38cm 15in

AMERICAN CUP CONVERSIONS

American Metric

1 cup flour 150g

1 cup caster andgranulated sugar

225g

1 cup brown sugar 175g

1 cup icing sugar 125g

1 cup butter/margarine/lard

225g

1 cup sultanas/ra is ins 200g

1 cup currants 150g

1 cup chopped nuts 100g

1 cup ground almonds 100g

1 cup golden syrup/treacle/clear honey

350g

1 c up unc ooked r ic e 200g

1 cup cooked and

drained rice

165g

1 c up g rat ed c hees e 100g

1 cup lentils 225g

1 cup chopped onions 100g

1 stick butter 100g

LIQUID CONVERSIONS

American Metric

½ fl oz 15ml

¼ cup 50ml

½ cup plus 2

tablespoons

150ml

1 cup 225ml

1 pint/16 fl oz 450ml

2 pints/5 cups 1.2 litres

OVEN TEMPERATURES

°F °C (conventionaloven)

275F 140C

300F 150C

325F 170C

350F 180C

375F 190C

400F 200C

425F 220C

450F 230C

475F 240C

Microwavecooking

Where our recipes

use a microwave,

they were tested

using an 850W

model – you may

need to adjust times

slightly if yours has a

different wattage.

Your easy conversion chartNot everyone is used to cooking in metric – use this ifyou’d prefer to cook with ounces, pounds and inches

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for @EasyCookMag then click on ‘follow’.

Tell us what you think! Take part in

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www.immediateinsiders.com/home to sign up.

+

Pop into Asda and in five minutes you’ll

have all you need to make this delicious pud

2 Meringue Nests,19p each

half a 500g pack

Frozen Summer Fruits,

50p a portion

4 tbsp

Crème Fraiche,

13p a portion

Supermarketdash

Valentine’s Daymeringues

– –

Cookbookof the monthThis book is ideal whether you have a sweet

tooth or prefer your pies and puds to be

savoury. Known for his dislike of a ‘soggy

bottom’ on BBC1’s The Great British Bake

Off, judge Paul Hollywood takes you through

step-by-step guides, helping you to master

the art of crispy shortcrust and even flaky filo

and then using them in a range of recipes.

There’s everything from the traditional meat

and potato pie, to a more unusual spiced plum

pizza. The recipes are really easy to follow

and there are plenty of helpful tips to avoid

undercooked pastry and leaky fillings.

Paul Hollywood’s

Pies and Puds

£20, Bloomsbury Publishing

Defrost the summer fruits for 2 hours at room temperature, sprinkling over 1 tbsp

icing sugar as they start to soften. Spoon the crème fraiche into the meringue nests,

then spoon the fruit (reserve the juice) on top. Drizzle the juices over. The defrosted

fruits are delicious served over ice cream too, if you prefer.

O N LY

8 2 p e ac h



MEAT & POULTRYBacon and egg pie ............................................53Chargrilled turkey with quinoa .......................... 22Chicken and mushroom jackets ........................ 20Chicken and roast potato pie ............................ 56Chicken chasseur .............................................65Chicken curry ................................................... 48Chicken noodles ...............................................14Chicken paella .................................................. 65Crispy duck with pancakes ...............................47Crispy-topped beef pie .....................................43Four-in-one pizza .............................................57Hot dogs with slaw ...........................................26Jerk chicken ..................................................... 65Lamb kebabs with Greek salad ......................... 27Lancashire hotpot .............................................64Meatball & carrot bake with crispy feta crumbs .35Mediterranean chicken tray .............................. 34Mexican pork wraps.......................................... 24Oriental duck salad .......................................... 17Pork chops with bubble ’n’ leek cakes .............. 35Pork milanese with spaghetti ............................ 24Potato pancakes with crispy bacon ...................14Roast red wine lamb with Italian beans ............ 70Sausage burgers ................................................. 8Sausages with quick onion gravy ...................... 14Slow-roast pork belly with celeriac & pear mash .45Spaghetti with meatballs ..................................20Steak with roasted roots and parsley pesto ...... 39Sticky Asian chicken ......................................... 24Turkey patties and roasted celeriac salad .........45Warm chicken liver salad ..................................20

FISH & SEAFOODBaked sea bream .............................................66Crab pasties ..................................................... 74Creamy crab pasta ........................................... 74Creamy seafood stew ........................................ 16Easy fish pie .....................................................50

Fish cakes with chilli-lime mayo........................33Lemony prawn and pea risotto ......................... 10Mackerel and new potato salad ........................ 10Phat Thai .......................................................... 69Smoked salmon taramasalata .......................... 38Sole goujons ..................................................... 66Spaghetti with crab, cherry tomatoes and basil .. 9

Steamed fish parcels with ginger ...................... 10

VEGETARIANBean enchiladas ...............................................43Cheesy broccoli pasta bake .............................. 42Courgette lemon spaghetti ...............................50Grilled vegetable kebabs ...................................12Herby chickpea balls with tomato sauce ...........13Roasted tomato and mozzarella toasts ...............7Scrambled eggs on toast ..................................32Tofu kedgeree ................................................... 18

SIDE DISHES & EXTRASBay and potato sticks ....................................... 71Bean and pesto mash ....................................... 28Beetroot dip .....................................................50Blue cheese sauce ............................................50Broad bean, pea and orzo salad ....................... 29Celeriac champ ................................................75Celeriac and walnut gratin ................................75Cheese and chive mash with bacon ..................28Citrus bean soup ..............................................61Cream of garlic and saffron soup ..................... 75Crème fraiche tomato salad .............................50Frozen lychees and mint cocktails .................... 47Garlic mushrooms ............................................34Haddock and sweetcorn soup ........................... 61Honey-roast carrots .......................................... 71Malt loaf with banana and honey .....................26Mixed bean and wild rice salad ......................... 29Mustard mash .................................................. 74Nutty energy snacks .........................................74Parsnip mash ................................................... 28

Pecan smoothie ................................................69Perfect steamed broccoli ..................................71Persimmon porridge ......................................... 78Potato and radish salad .................................... 74Potato salad ..................................................... 75Prawn crackers with dipping sauce...................47Quick salad dressing ........................................ 74

Red cabbage, beetroot and apple salad ............ 29Roast chicken soup...........................................60Speedy chocolate sauce ...................................77Spicy dipping sauce ......................................... 67Spinach soup ................................................... 50Squash mash ...................................................50Stir-fried broccoli with coconut ......................... 48Swede temptation ............................................ 44Thai spinach bites ............................................69

DESSERTSAmaretto pancakes ...........................................50Amaretto profiteroles........................................ 77Apple, rhubarb and custard tart .......................52Apricot trifles .................................................... 37Banana fritters ................................................. 69Banana profiteroles .......................................... 77Crème fraiche ice cream ...................................50Fried coconut bananas ..................................... 69Marmalade & whisky bread & butter pudding ..37Orange profiteroles ........................................... 77Profiteroles ....................................................... 76Raspberry and white chocolate profiteroles ...... 76Sweetheart choc and hazelnut sandwiches ....... 40Tiramisu smoothie ...........................................50Treacle apple pudding ...................................... 36Valentine’s Day meringues................................81Vanilla profiteroles ............................................77

CAKES & BAKESCinnamon swirls ...............................................58Coconut carrot slices ........................................55Coconut naans ................................................. 61Crispy ham toasts ............................................61Custard kisses .................................................. 58Feta scone wedges ............................................ 60Gingery buttermilk scones ................................75Jammy coconut biscuits ................................... 74Little meringue cakes .......................................54Peach melba squares .......................................55Pistachio flapjacks ...........................................51Rainbow cookies ...............................................58Red velvet cake .................................................72Sticky chocolate cake .......................................55

White chocolate and raspberry cake .................73

Recipe index

Mor e g r eat r ec ipes at

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BBC EasyCook - February 2014 UK