(gel food for Lolita ig cooks For every night of the week Quick midweek meals you can have on the table in less than half an hour20 uick weeknight A month of tasty, speedy recipes that are easy to prepare and cook ‘© Serves 4” Ready in 30 minutes © £1.81 per portion (© 497 kcal, 15g fat, 3g sat. fata portion © Suitable for freezing (uncooked burgers oniy) {5g fresh breadcrumbs 1 thsp chopped coriander 1 red onion, finely chopped 1 large ripe avocado 1 chilli, deseeded and finely chopped Juice of 1 lime ‘hot peppadew peppers, chopped 10 BBCEaEy Cook 1 Make the burgers Mix the mince, Worcestershire sauce, breadcrumbs, half the coriander and half the ‘onion and some seasoning until eombined ‘Shape into 4 burgers, then chil 2.Make the guacamole Meanwhile, peel the avocado and then mash withthe remaining chopped coriander and zed onion, the chill and lime juice, and some seasoning to taste, 3 Cook the burger Hata griddle pan, then griddle the rolls, ceut-side down, for 1 minute and keep warm, [Brush the burgers with the ol to keep them from sticking, Cook for 7-8 mins on each side ‘until charred and cooked through. Fill the rolls with the burgers, guacamole and peppadews.Serves 1 (easly multiplied) @ Ready in 15 minutes £1.85 a portion 355 keals, 19g ft, 7g sat. fata portion ® Not sutable for freezing 1 small courgette, thinly sliced Griddle the courgettes 2 tsp olive oi Heat oven to fan 200C/conventional 220C/ pinch of dried oregano ‘gas 7 and puta griddle pan over a high heat. 1 flatbread or Mediterranean wrap ‘Toss the courgette slices in a bow! withthe 2 thsp chilli and tomato pasta sauce olive cil, oregano and seasoning. Lay the 2 slices salami, cut into strips courgete slices on the griddle and cook for a 25g emmental cheese, grated {few minutes on each side unt just tender. SPEEDY ‘Assemble the flat Put the flatbread on a baking sheet and spread ‘withthe pasta sauce. Arrange the courgette slices on top, before scattering over the salami and cheese. Putin the aven and bake for {8 minutes, until the cheese has melted and the edges of the wrap are isp.SPEEDY 12 BBCEary Cook Serves2 @ Ready in 10 minites © EESIES $29 a portion 81 kcal 3g ft, Ost fata potion © Not suitable for reezing 1 thsp vegetable oit Make the str-ry 1 red chill, sliced Heat the olin a wok o tying 1 clove of garlic, sliced an, then fy the cil and gare 500g mixed stir-fry for min, Add the veg and toss vegetables, ef pak chot, 10 cost. Fry for 2-3 mins, then baby corn and broccoli, ad the soy and chil sauce, 1% tbsp soy sauce mixing well Cook for 2-3 ins 2thsp sweet chill sauce more unt the veg are tender if you're especially hungry, throw in a handful of straight-to-wok noodles if you have any inthe cupboard Serves 4 Ready in 30 minutes £1.86 a portion 293 koals, 6g fat, 1g sat. fata portion Suitable fr freezing 4 skinless chicken breasts the onion for 4 minutes. Turn 1 tsp ground cumin the chicken over and cook for a 1 tbsp olive oil further 3 minutes Stir the onions 1 onion, finely sliced around the chicken regularly as, 400g can cherry tomatoes _they cook 2 thsp harissa paste (we used Belazu Rose Harissa) Make the sauce 1 tbsp clear honey ‘Tip the tomatoes and 250ml ‘2 medium courgettes, ‘water into the pan and sir in the thickly sliced harissa paste, honey, courgettes 400g can chickpeas, drained and chickpeas. Bring to a gentle ‘and rinsed simmer and cook for 15 minutes, until the chicken is tender and. Brown the chicken the sauce has thickened slightly ‘Season the chicken breasts all ‘over withthe cumin and plenty SERVE WITH rice or couscous, cof ground black pepper. Heat or mashed potato or crusty the oil in a large, nonstick frying bread and fresh green veg pan and cook the chicken with ora salad, ‘Serves 4 ® Ready in 30 minutes # £1.73 a portion 294 kcals, 10 ft, 4g sat. fata portion # Not suitable for freezing 2.x 500g packs frozen ‘ovenproof pie dish (or four butternut squash, individual dishes if you prefer) defrosted Season and cook for 10 minutes, 2.red onions, cut into Cr until the squash is tender wedges “Meanwhile, put the spinach 1 tsp chilli lakes ina colander and pour over 400g bag spinach akettleful of boiling water. 100g feta, crumbled Squeeze out any excess liquid. 4 sheets filo pastry 1 tbsp olive oll ‘Top the pie ‘green salad, to serve Sir the spinach into the squash (optional) mixture, Dot over the feta, crumple up the pastry and place Cook the squash ‘on top then brush with the cil Heat oven to fan 200C/ Return to the oven and cook for ‘conventional 220C/gas 7 a further 18 minutes, unt the Putthe squash, red onions pastry s golden and crisp Serve and chill fakes into an with a green salad.SPEEDY MEALS Minty pea and potato soup Serves 4 ® Ready in 30 minutes @ EEEEIE 59p a portion (© 249 keal, 3g fat, Ig sat fata portion © Suitable for freezing 2 tsp vegetable oil onion, chopped ‘800g potatoes, peeled and cut into ‘small chunks 1 litre vegetable stock 350g frozen peas handful of mint, chopped 1 Fry the onions Heat the ollina large pan, then fry the onion for 5 minutes, untilsoftened. Add the potatoes and stock, then bring tothe boll Cover and. simmer for 15 minutes until tender, adding the peas 2 minutes before the end ofthe cooking time. 2 Whizz the soup Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock ina food processor (or use a hand blender) until smooth, then stir through thereserved vez, chopped ‘mint and some seasoning Serve with crusty bread on the sideThis goes well with grilled salmon if you ‘want something extra special Mexican rice and bean salad ‘© Serves 2 @ Ready in 30 minutes ® £1.15 a portion (9.653 kcal, 20g fat, 4g sat. fat a portion ® Not suitable for freezing 175g basmati and wild rice 1 Cook the rice 400g can mixed bean salad, Cook the rice according to pack instructions. drained and rinsed Drain, then cool under col running water {bunch spring onions, chopped ‘until completely cold Stiri the beans, onion, 1 red pepper, deseeded Pepper and avocado, and chopped 1 avocado, chopped 2 Mix everything together {juice of 1 lime, plus wedges to serve Mite lime juice withthe spice mix and some 1 thsp cajun spice mix black pepper. Pou over the rice mixture, str in ‘small bunch of coriander, chopped the covander and serve wih exralime wedges BBC Easy Cook 15‘ = Serves 4 @ Ready in 20 minutes '89p a portion ‘ 512 kcals, 18g fat, 10g sat. fata portion Suitable for freezing ' N 400g frozen peas, and galic. Season and set aside. defrost « hhalf a 300g tub garlic and ‘Cook the pasta ~ herb soft cheese Meanwiile, cook the pasta ind and juice of 1 lemon, according to pack instructions plus wedges to serve ‘Tipin the remaining peas 1 clove of garlic, chopped 2 minutes before the pasta is 300g spaghetti cooked, then drain everything 100g pack small, cooked and return tothe pan. prawns Finish the dish Make the pesto Stir through the pesto and some Whizz 300g of the peas with __ seasoning Serve with the prawns the cheese, lemon rind and juice, and lemon wedges. Serves 2. Ready in 30 minutes £1.76 portion 724 kcals, 10g fat, 1g sat.fat a portion Not suitable for freezing, 4 small sweet potatoes, a fork then cook them in the 1 tbsp smoked paprika, plus microwave on full power (100%) extratto serve for 8 mins, or until soft. Rub with 1 tbsp olive oll 1 tsp of the paprika, 1 tsp of the 1 large onion, chopped. oil and some seasoning. Transfer 2 cloves of garlic, crushed __toabaking tay, and cook inthe 1 tbsp brown sugar ‘oven for 10-15 mins until crispy. 1 tbsp red wine vinegar splash of Worcestershire Make the beans sauce Cook the onion in the remaining 2x 400g cans mixed beans in oil until soft Add the garlic, water, drained sugar, vinegar, Worcestershire 400g can chopped tomatoes sauce and the remaining 4 thsp light soured cream, paprika, and cook for 1-2 mins toserve ‘nti sticky. Tip inthe beans, ‘tomatoes and a splash of water, Cook the sweet potatoes. and simmer for 10 mins Serve Heat oven to fan 180C/ the potatoes with the beans on ‘conventional 200C/gas 6 top, a spoontil of soured cream Pierce the sweet potatoes with and pinch of paprika, if you like ‘Serves 4 ® Ready in 20 minutes # EEEBIIG 90p a portion 452 keals, 19g fat, 4g sat fat a portion © Not suitable for freezing 1 thsp olive oll $5 minutes. Add the mushrooms 1 onion, chopped and cook unt they start to Brashers streaky bacon, release ther juices Strin the chopped rice and cook untill the juices 250g chestnut mushrooms, have been absorbed. sliced 300g risotto rice Keep stirring 1 litre hot chicken stock ‘Ada half the stock, stir well and ‘grated parmesan, to serve simmer for 10 minutes unt it is absorbed, then ada the rest Fry the onion and bacon _of the stock and simmer for, Heat the oll in a deep frying another § minutes. Once the rice ppan and cook the onion is cooked, season and serve with and bacon until sof, about the grated parmesan,BBC Easy Cook 17SPEEDY MEALS SZ mins, Quick springtime pasta ‘Serves 4 @ Ready in 20 minutes © £1.33 a portion 9 494 heals, 154 fat, 3g sat fat portion @ Not sultable for freezing 1 thsp olive oil 1 clove of garlic, crushed 400g can chopped tomatoes handful of basil leaves, chopped 400g spaghetti 290g jar artichoke hearts, cut into bite-sized pieces handful of freshly grated parmesan handful of parsley, chopped 1 Make the sauce Heat the olive ol ina large pan. Add the garlic and cook for 1 minute until ightly coloured, ‘Add the chopped tomatoes then str in the basil. Bring to the boil, then turn doy the heat and leave to gently simmer for 10 minutes, ‘Meanwhile, bil the spaghetti according to pack instructions. 2 Finish the dish Drain the spaghetti, reserving a litle ofthe ‘cooking water ina jug, then retum the pasta to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti Stirin a litle parmesan, most of the chopped parsley and a splash of the ‘cooking water if the sauce looks dry. Scatter with the parsley and serve the remaining parmesan on the sie,Rea) ey eee) Coe eo eae) Sense ayy Pe ener e ey paar 1 tsp olive oil Eee) oe perun ge rncd poate ents eo M UL ena) _ byadding diced _ Menilinchi-elesos-a b (ol) °1¢ ee ear Con ene cn aad Steere ee ed Seer ees ere ee) eros (el ol eee enc Pee ee ee ee ee eat ec) eee ce ee eerean ens eee ee aan peeeety est renters eaSPEEDY Serves 4 @ Ready in 15 minutes @ £1.47 a portion 425 kcals 29g fat, 10g sat. fata portion @ Not suitable for freezing 1 tsp olive oil then fry the pork for 4-5 mins 4x 175g pork chops ‘on both sides, until golden and 4 satsumas (2 segmented cooked through. and 2 juiced) 1 small red onion, finely Make the salad sliced Meanwhile, toss together the 200g pack chicory, separated satsuma segments, onion, into leaves chicory and cranberries. Before 25g dried cranberries, serving, drizle the salad with the satsuma juice and toss well Cook the pork Serve the salad with the pork and Heat the olin a large frying pan, pour over the pan juices, Serves 4 Ready in 30 minutes £1.10aportion $82 keals, 14g ft, 4g sa. fata portion Suitable for freezing (sauce only) 1 large carrot, diced and cook for 4 mins more. Tip 1 onion, finely chopped inthe tomatoes with half a can 200g mushrooms, thickly of water, the herbs, ketchup and sliced stock, and stir well 2 thsp olive oll 400g can chopped tomatoes Simmer the sauce 1 tsp dried mixed herbs Stir the Quorn into the sauce, 2 tbsp tomato ketchup season, then cover and simmer 1 thsp vegetable stock for 10 mins, until the vegetables concentrate (we used are cooked and the mixture is Knorr Touch of Taste) saucy. Meanwhile ring a large ‘300g pack Quorn mince pan of salted water to the boll 400g spaghetti ‘Add the spaghetti and cook grated parmesan, to serve according to pack instructions Start to cook Finish the dish Heat the olin a large frying pan, Drain the spaghetti and ple into ‘add the carrot and onion and 4 bows. Spoon the sauce on top, cook, siring frequently, for then scatter over the parmesan ‘6 mins, then add the mushrooms _ to serve. Serves 4 @ Ready in 30 minutes @ £1.33 a portion 342 kcals, 93 fat, 4g sat. fat @ portion ® Not suitable for freezing 350g potatoes, quartered microwave on full power (100%) 800g pack lean beef mince for 3-5 minutes until sof. Mix. 4 large aubergine the yogurt, egg and parmesan 150g pot 0% Greek yogurt together, and season, Heat grill 1 egg, beaten’ tohigh, 3 tbsp parmesan, grated 400g can chopped tomatoes 2 Assemble the dish with garlic and herbs “Mix the tomatoes, purée and 4 thsp tomato purte potatoes with the beef, season ‘and heat through, Smooth the Start cooking ‘surface, then slice the cooked Boil the potatoes until tender, aubergine and arrange on top. then drain, Brown the beef ina Pour the yogurt mixture over the deep, ovenproof frying pan over aubergines, smooth out evenly, ‘high heat for 5 minutes. Prick then grill until the topping has the aubergine with a fork, then set and turned golden.[BBCERy Cook 23‘Serves 4 @ Ready in 15 minutes @ £1.18 a portion 456 kcals, 27g fat 5g sat. fata portion ® Not suitable for freezing 200g couscous (we used Prepare the couscous wholemeal) Pour 250ml boiling water over 3 oranges (2 peeled and the couscous, cover and leave thinly sliced, 1 juiced) for 10 minutes, then fuff up 3 thsp red wine vinegar witha fork. 1 tsp sugar 3 thsp olive oll Make the dressing red onion, finely chopped ‘Meanwhile, mix the orange juice, 100g watercress, chopped vinegar, sugar and oll with some 240g pack peppered mackerel seasoning. Mix the couscous fillets, flaked into ‘withthe onion, watercress and large chunks ‘mackerel and stir in the dressing Makes 8 Ready in 30 minutes £1.03 each 200 keals, 4g fat, 1g sa. fata portion — Suitable fr freezing Akg turkey mince shallots, pepper chili, egg and hhandful fresh lemon thyme lemon rnd, Season with freshiy leaves, chopped ‘ground black pepper. handful curly parsley, chopped Shape the kebabs 2cloves of garlic, peeled Take a small handful of the and crushed turkey mixture and shape around 2 shallots, peeled and ‘a metal or pre-soaked wooden finely diced skewer, compacting the mixture ‘hred pepper, deseeded well and making a long shish’ or ‘and finely diced sausage shape. IF you don't have ‘red chill, deseeded any skewers, make a patty or ‘and finely diced burger shape instead. Legg rind of 1 lemon, plus lemon _Cook the skewers ‘wedges to serve Cook for 8-10 mins, turing when requited. Be careful not Heat the grill toturn them until they are well Heat the gil to its highest ‘browned, or they may fall apart. setting orheata griddle pan. Ensure the meats cooked all Ina large bow, mix together the way through, then serve with the minced turkey, herbs, garlic, lemon wedges to squeeze over. Serves 4 ® Ready in 20 minutes = 96p a portion 203 als, 4g fat, Og sat. fat a portion © Suitable for freezing 2 thsp mild curry paste to soften. Tip in the tomatoes 1 onion, chopped and bubble for 5 minutes, o until 400g cherry tomatoes the sauce has reduced. 2x 400g cans chickpeas, drained and rinsed Finish the dish 250g bag baby leaf spinach Add the chickpeas and some ‘squeeze of lemon juice ‘seasoning, then cook for basmati rice, to serve 1 minute more. Take off the ‘heat, then tp inthe spinach Heat the curry paste and allow the heat of the pan Heat the curry paste ina large to wit the leaves. Season, add he as non-stick frying pan, add the the lemon juice, and serve with : fonion and cook for 2 minutes basmati rice. 28 BBCEaey Cook\ Metal skewers speel up the\cooking *\\ time because as they heat up, they \\.__ heat the inside of the kebabs j WS | oS [BBC Ey Cook 27 1COOKS’ If you have ingredients left over from some of the recipes in this issue of BBC Easy Cook, here are great ways to make the most of them Cook 120g each ‘peas, broccoli florets and broad beans unt! tender Drain. Whisk 2 thsp clear honey and 1 tbsp grainy mustard with alte salt. Toss through the hot veg. Serves 4 as a side. (Cook 8 sausages in a hot oven for 20 minutes, turning half way, unt Just cooked, Brush each with honey, sprinkle with black pepper and sesame seeds. Cook for 5 mins more. Serve in rolls wth mustard. Arrange 3 ripe, halved figs on a serving dish, ‘add rocket anc 125g crumbled blue cheese. Gently heat 3 thsp honey with 1 thsp olive oit and 1 tbsp wine vinegar until just warmed, ‘season and pour over the salad. Serves 2. 50. BBC Easy Coe From Veggie bolognese, page 22 tna small pan, heat together 100g ketchup, 50g brown sugar, 50raleider vinegar and 1 thsp Worcestershire sauce, Simmer for 5 minutes then season and serve brushed on ribs or with riled chicken or meat. Beg Ree etc) Bee page 19 eee) chorizo wth 150g grated cheddar, 1 ee eens coriander leaves. Dvide onto 2 large on From Bacon and mushroom risotto, page 16 era eer a ee acres eter Ceti! eee Pee ete on Wrap ee 6 large raw peeled king prawns each in 2 Y,rasher of streaky bacon. Parry until the ‘bacon is crisp and the prawns are opaque. Garnish with dressed rocket and serve three per person on chunky toast, crizled with Juices from the pan, Serves 2, Roll up 6 dates in a slice of bacon, Put on a baking tray and grill nti the bacon i crisp and cooked. Put into ae Perens 2slices of buttered white bread, Serves 1 Pee Dry try 6 bacon sear rashers until crisp. Mic together 1 tbsp grainy (UNUANTRIDos Seater ‘mustard with 2 thsp olve oil. Fry 2 eggs. Toss (UNCUT 100g rocket anc 100g cherry tomatoes with rte the dressing, divide between 2 plates, serve with cooked top with bacon and a fied egg. Serves 2. oe peer Cec Ree eh ree tise thinly sliced chorizo untl golden and theHeat 2 thep oll ina smell pan and brown 2 chopped chicken breasts, acid 1 chopped pepper anc 5 spears baby corn, halved lengthways, and fry for 1 minute more. Squeeze in 3 tbsp tomato ketchup, 2 tbsp sweet chil sauce and 2 tsp soy and a splash of water ‘Simmer until the chicken is Cooked through Serves 2with rice or noodies. _ From Baked sweet potato and | beans, page 16 Mictogether 11 cooked and shredded chicken breast with 11 tbsp chopped chives, 2 thsp light soured {ream and some salt and pepper. Use to fila baguette (or jacket potato). Serves 1 Whize together a 200g block crumbled feta with 100g light soured cream anc 1 thsp chopped coriander. Serve with toasted pitta bread for cipping in. Mic together 4 tbsp light soured eream with 1 thsp chopped dill and some sat and pepper. Toss through 200g ‘cooked and peeled small prawns. Divide between 4 plates and arrange a slice of ‘gradvalax or smoked salmon on each, Serve ‘with white toast, thinly sliced cucumber anc 3 few mixed salad leaves. Serves 4 (Cook 175g linguine, drain reserving 2 tbsp cooking water, then tip back into the pan with the water and put fn the heat. Add 3 thsp purée, 1-2 tbsp créme fraiche or cream and 75g semi dried tomatoes, rix well Top with grated parmesan and black pepper betore serving. Serves 2. Mix 2 thsp purée with 3 thsp soft butter and 1 tsp dried oregano, Spread on a whole chicken before roasting, Spread a flour wrap with 1 thsp purée, top with grated ‘mozzarella or cheddar. 1 tbsp sweetcorn and ‘80g tin tuna, drained. Gril for 23 minutes, Used in Quick springtime pasta, page 18 ‘These ae the midles of globe artichokes after the eaves have been removed. They come ready 0 use, canned in brine or marinated in oil and are delicious scattered onto pizzas, in pasta or rice cishes. They're also gret in salads and mary other Mediterranean-style dishes Fra simple bruschetta, brush a couple of sliced of toested bread with ite ofthe ol from the artichoke hears jar, then top with sore sliced artichoke hearts and scatter with rocket and shaved parmesan, to sere Used in Salmon noodle soup, page 20 These mushrooms ar native to Asia ancl are used in a variety of coviental dishes. They are available in fresh or dried form. If you buy dried, you just need to rehydrate them before using. by soaking in hot water for about 10 mintes. They're often a key ingredient in soups, strfries and noodle dishes. they arent available in your supermerket, Use a brown fresh mushroom instead.-— SPEEDY Serves 1 Ready in 10 minutes 3ipa portion 307 keals, 9g fat, 2g sat, fata portion Not suitable for freezing 2sslices granary bread 1 small banana, sliced ‘A tsp cinnamon 1 tbsp crunchy peanut butter Make the sandwich ‘Toast the bread, layer the banana Mix 4 thsp crunchy peanut butter, Mix tbsp peanut butter with 100ml soy ‘on one slice of toast and dust 2 tbsp chilli sauce, 2 tbsp soy sauce and sauce, Slice 4 skinless chicken fillets into with the cinnamon, Spread the 2itsp sesame oil with 2-3 tbsp boiling __strips, and coat in the peanut mixture. second slice with the peanut water until single cream consistency. Thread onto skewers and grill for 5 mins butter, then sandvich the two This is lovely over warm noodles. Serves 4. on each side, or until cooked. Serves 4 together and eat while warm, 52 BBCEary CookeYou don’t need a long list of ingredients to create this Asian-style fish dish with healthy greens and fresh lemon Serves 4 @ Takes 20 minutes ‘Arrange the salmon Cook and serve 69p a portion ‘Tum oven tofan 160C/conventional 180C/ Top the salmon and broceol! with half the 310 keals, 17g fat, 3g sat fata portion gas 4. Put the salmon in alarge roasting tin, spring onions, drizle with a litle olive oil Not suitable for freezing leaving space between each filet (optional and bake in the oven for 14 minutes. Remove from the oven, sprinkle over the 4 skin-on salmon fillets ‘Add the veg, soy sauce, then retum to the oven for 1 head broccoli, broken into florets Arrange the broccoli the tray around the 4 minutes more, or until the salmon is cooked Juice % lemon, plus % lemon quartered filets Pour the lemon julce over everything, _all the way through. Remove the tray from the small bunch spring onions, sliced then add the lemon quarters. Grind over a litle oven and scatter over the remaining spring 2 thsp soy sauce black pepper, if you ke onions just before serving BBC ERy Cook 33‘For me, brunch is best started with Bloody Marys and smoothies, big pl of fruit and granola, then something my kedgeree or brunch burger’ o easytip Look out for un-dyed haddock laa-e-Ne-mee ola and a smokier flavour 42 BBCEary CookSIDE DISH Serves6 Ready in25 minutes S6p a portion 153 als, 7g fat, 1gsat fat portion — Not sultable for freezing 2 flour tortillas, cut into Bake the croutons and crouton-sized pieces assemble the dish 1 thsp sunflower oil ‘Tum oven to fan 180C/ 1 tsp fajita seasoning mix conventional 200C/gas 6. Put Liceberg lettuce, shredded the tortilla pieces on a baking 400g can black beans, rinsed tray toss withthe oll and the ‘and drained seasoning mix, then cook for 200g pack cherry tomatoes, 10-12 mins until crisp. Ina halved ‘bow, toss the lettuce, beans and A.avocado, stoned, peeled —_tornatoes. Toss the avocado in and sliced the lime juice and add to the Juice of 1 lime ‘bow Drizale over some salad % bunch coriander, dressing and toss to coat. Top leaves only with the eroutons and coriander, salad dressing, to serve then serve immediately. Nylon rena elegy a mild, American fol LeU} really well so is perfect as a topping — MAIN COURSE Serves 6 @ Ready in 40 minutes ® 94p a portion 4473 keals, 14g fat, 8g sat. fata portion © Not suitable for freezing 3 x 400g cans black beans, drained and rinsed 35g sachet fajita spice mix of ‘your choice 3x 400g cans chopped ‘tomatoes with chilli 6 large tortillas 150g monterey jack or cheddar, grated ‘Make the filing ‘Tum oven to fan 160C/ ‘conventional 180C/gas 4. Heat ‘nonstick frying pan, add the black beans and all but 1 tsp of| ‘the fajita spice mix, stir together and cook for 1-2 minutes. Add the tomatoes and simmer over ‘low heat for 10 minutes. Assemble and bake (Cut the tortillas in half. Lightly ‘grease a 2-itre baking ish Spread about a third of the bean ‘mixture over the base ofthe dish, followed by 3 tbsp of the cheese ‘and then a layer of tortilas. Repeat the process fishing, ‘with a layer of tortillas on the top Sprinkle over the remaining ‘cheese. Bake in the oven for 15 minutes until golden brown,All-in-one spring roast chicken Serves ‘© Takes 15 mins, plus 1 hour 25 mins cooking © £1.04 a portion (© 624 keals, 40g fat, 14g sat. fata portion © Not suitable for freezing 1 chicken, about 1.6hg 50g butter, softened 500g new potatoes 1 thsp olive oil 150g baby carrots, scrubbed or peeled 140g frozen baby broad beans, defrosted 100g frozen peas, defrosted ‘00d handful roughly chopped mixed ‘herbs (mint, tarragon, parsley and chives are all good) 4 Prepare the chicken ‘Tur oven to fan 180C/conventional 200C/ _g886.Sit the chicken in a good-sized roasting dish or tn. Push your fingers betvreen the ‘breast and skin to separate, push in some of, the softened butter and gently spread aver the ‘meat without tearing the skin. Rub the rest of ‘the butter all over the outside ofthe chicken. ‘Season well and roast fr 30 minutes. 2 Add the potatoes ‘Toss the potatoes inthe oll and plenty of seasoning. After the 30 mins, remave the ‘chicken, scatter the potatoes around it and toss ‘withthe juices. Roast for 30 minutes more. 5 Finish roasting Sir the carots into the potatoes and put back {nto the oven for another 20 mins. Check the chicken is cooked by piercing the thigh land making sure the juices run clea Str the ‘road beans and peas into the other veg with ‘splash of water and put back in the oven for 5 minutes more. Remave from the oven then cover the chicken losely with fil and rest for 10 minutes. Stir inthe herbs before serving | More great flavours for roast chicken || @-Mic2 finely chopped sprigs of rosemary with 2 thsp butter, 1 crushed gai cloe, rind of ¥ lemon and ¥ deseeded, finely chopped chill. Spread it under the kin ane cer the chicken before roasting 1 Rub 150g tub gare and herb sot cheese Under the skin ofthe chicken befor roasting || © Mic3 thsp balsamic vinegar wth 1 tsp honey and drizzle ver the chicken, after 40 minutes of roasting. Smoky pork and black bean tacos © Serves 4 © Ready in 25 minutes © £1.33 a portion © 592 keals, 29g ft, 7g sat. fata portion © Suitable for freezing (mince only) 2 tsp vegetable oil ‘4red onion, chopped 2 tsp each smoked paprika and ‘ground cumin 500g pack lean pork mince 300ml passata 5 thsp barbecue sauce 400g can black beans, drained small bunch coriander, chopped 8 taco shells 1 ripe avocado, peeled and sliced ‘iceberg lettuce, finely shredded soured cream, to serve (optional) 1 Brown the mince and onion Heat the oi ina large frying pan, add the onion. ‘and cook for 5 minutes until softened. Sprinkle cover the spices and cook for 1 min more. Add the mince, breaking it up with the back of a ‘wooden spoon, and stir until cooked through. 2 Add the sauce and beans Stir the passata and barbecue sauce into the pan along with 4 thsp water Increase the heat and allow the sauce to bubble and reduce until itcings to the meat. Add the beans, season, and cook fora further 2 minutes, then stirin the coriander. Heat the tacos according to pack instructions 8 Assemble and serve Fil he tacos withthe pork and bean mixture, top with slices of avocado, shredded iceberg lettuce and a spoonful of soured cream, Use up leftover barbecue sauce Chilli BBQ chicken wings for 4 Heat oven to fan 160C/comventicanl 180C/gas 4, Mix 6 thsp barbecue sauce with 1 chopped red chill, juice % lime and 2 tsp say sauce, Pour ‘marinade over 16 chicken wings and toss to coat, Put the chicken on a baking tray and cook for 25-30 mins until cooked and sticky. Serve with celery sticks and soured cream to dip. BBC Ensy Cooke 53Serves 8 @ Takes 20 minutes, plus 1 hour 55 minutes cooking ® £2.24 a portion 831 keals, 52g fat, 17g sat. fata portion © Suitable for freezing 2 thsp olive oll Brown the chicken ‘Make the dumplings 12-15 chicken thighs, skin removed, Heat the oll in alarge,flameproof casserole Turn oven to fan 180C/conventional 200C/ bone in dish, Brown the chicken until golden on all _gas 6. Add the peas, sundried tomatoes, pesto 200g smoked bacon lardons or sides (in batches if necessary). Remove the _and basil tothe stew. To make the dumplings, chopped bacon chicken toa plate as you go and set aside. rub the butte into the flour unt it resembles 1 large onion, chopped fine breadcrumbs. Min the grated parmesan 4 celery sticks, chopped Cook the bacon and veg and add 150ml water, mixing wit a cutlery Bileeks, chopped ‘Add the lardons tothe pan and size for afew knife to ring the crumbs together to form @ 4 thsp plain flour ‘minutes, then add the onion, cleryandleeks, light and sticky dough. Break off walnut-sized 200ml white wine ‘and cook over a medium heat for 8-10 minutes). lumps and shape into gall bas. 1 litre chicken stock ‘until the vegetables have softened, Str in the 2bay leaves flour, season, and cook for afurther 2 minutes, 5 Oven bake and serve 200g frozen peas Roll thetops of the dumplings in the pine 140g sundried tomatoes Simmer until tender nuts 50 a few stick to the outside, then put the 140g fresh pesto Stirin the wine and bubble fora few minutes, dumplings on top of the stew and cater with, small bunch basil, chopped then str in the stock Return the chicken to. ay remaining nts. Pu the dish in the oven the pan withthe bay leaves and cover with a and bake for 25 minutes, until the dumplings lid, Reduce the heat and simmer gently for _are golden/broWftand cooked through. Serve 14 hours, oruntl the chicken is tender. with extra veg ora leafy salad. 38 BBCEary CookENTERTAINING And for dessert... Finish off your Easter meal with one of these lovely puds Serves 10 ® Takes 20 minutes, plus 1 hour cooking time © Sép a slice 545 kcal, 30g fat, 12g sat. fat slice © Not suitable for freezing, 375g pack dessert pastry 140g cold butter, diced ‘litte plan flour 100g ground almonds 750g rhubarb, sliced into 140g plain flour ‘thumb-sized chunks 175g light muscovado 140g golden caster sugar sugar juice of 1 large orange handful of faked ‘4 tsp ground cimamon almonds Roll out the pastry and line the tin ‘Turn oven to fan 180C/conventional 200C/gas 6. Rol out the pastry on ‘lightly floured surface and use to line a 28cm tar tin. Chill Roast the rhubarb Ina roasting tray, toss the ‘hubarb with the caster sugar and juice. Cover with fl, then bake for 30-40 mins ‘Tipintoa sieve over a bow, reserving the syrup, Bake the pastry case Meanwhile, press a sheet of Dbaking paper into the tart ‘case, tp in the baking beans, then bake blind for 20 mins. Remove the beans and paper ‘and bake for 10 mins more ‘Make the topping and bake Rub the cinnamon, butter, ground almonds, flour and muscovado ‘together until crumbly. When the ‘case is cooked, lower oven to fan 160C/ ‘conventional 180C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping Scatter with almonds, then bake {or 20 minutes. Leave the tart until just warm, ‘urn out and serve with the reserved syrup and some eréme fraiche. Matty Rasy Pa for two pte a Cue eas} [BBCEasy Cook 57ENTERTAINING IVIADE EASY Jam and white choc roly poly © Serves 6 © Takes 20 mines, ps 50 minutes inthe oven ® 5p asice ¢ 549 eal, 26 ft 138sat ft ice # Not suitable for ering butter, for greasing 300g self-raising flour 85g caster sugar 140g suet 150m! milk, plus an extra dash 8 thsp raspberry jam ‘75g white chocolate, 50g chopped, 25g melted 425g carton custard, to serve 1 Make the dough ‘Tum oven to fan 160C/conventional 180C/ gs 4. Butera sheet of baking parchment, ‘Mic the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make soft, but not sticky, dough. Add a dash ‘more milk if t helps to bind the last few bits Jeft in the bow 2 Roll and sil with jam Roll out the dough on a floured surface to 20x 30cm rectangle. Spread with the jam and scatter withthe chocolate, leaving @ border Rollup the dough from one short end tomake a sausage shape, then gently pinch the ends to seal inthe jam. Carefully lift onto the prepared parchment. Fold the paper up lover the ends of the roly poly, then wrap up uit tightly. Secure with bulldog clips all the way along, so it keeps its shape 3 Bake and serve Bake for $0 minutes, until the rol fels frm and looks golden through the paper. Leave for 5 minutes before cutting, to stop the jam escaping, Drizzle with melted chocolate and serve with a jug of warmed custard. f a x BP \ 38 BBCEary Cook ; Baked lemon and vanilla rice Serves 6 ‘Takes 10 minutes, pls cooking time (®GEEHIN 24p a portion © 309 keals, 20g fat, 12g sa. fata portion © Not suitable for freezing (600m mile 450ml single cream vind of 1 unwaxed lemon 1 vanilla pod, split 25g caster sugar 100g short-grain pudding rice 25g butter, diced 1 Bring the ingredients up to a simmer ‘Tum oven to fan 120C/conventional 140C/ 81. Pu the milk, cream, lemon rind and vanilla pod in pan. Gently bring toa simmer, then stir in the caster sugar and rice. 2 Bake the rice ‘Transfer the mixture to shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hour ‘more until the pudding is soft and creamy, and ‘ golden skin has formed on top If the pudding seems too loose, return to the oven and check every 10 minutes or so, Once cooked, leave it torest for 10 minutes before serving. easy’ Buy a good-value bag of lemons and “squeeze the juice from them, then pour into, eS eeng icevcube trays and freeze. Once frozen, store ina freezer bag to use any time in cooking orindrinks.polenta useful storecupboard ingredient, it can be used in both sweet and savoury recipes Chops with sage and creamy squash polenta «Serves 2 Takes 1 minutes, pis 55 minutesin the oven # £252 aporion 1 Keals 60g fat, 25 sat. fata portion » Not stable for ezing 500g butternut squash, peeled and diced 3 thsp olive oil 100m! mille 50g polenta 2 thsp grated parmesan 2 thsp butter ‘afew sage leaves 2 thik pork chops 1 Make the squash polenta Tum oven to fan 160C/conventional 180C/ {gas 4. Toss the squash with 2 tbsp of the oil and litle salt, then roast for 40 minutes ‘until tender. Whizz the squash toa purée with the milk, Leave the oven on. Cook the 6 BBCEary Cook polenta according to pack instructions, Once soft and creamy, stir inthe squash purée and ‘parmesan with seasoning. Keep warm, 2 Fry the chops Heat the butter and 1 thsp ol! in an ovenproof ‘pan until sizing. Press afew sage leaves ‘onto the chops, season, then fry over high ‘heat for 2 mins on each side until golden and crisp. Transfer to the oven for 10-15 minutes ‘until cooked but stil juicy, then rest fora few ‘minutes f the polenta is very firm, loosen ‘witha splash more milk, then divide between plates. Top with a chop and spoon over the Juices. Serve with saad, if you lke Griddled polenta with corn and green salsa «© Serves 6 © Takes $0 minutes, plus setting (© GEER 84 a portion (9473 keals, 21g ft, 4g sat. fata portion «© Not suitable for freezing 375g polenta 398g can sweetcorn, drained 1 red chilli, deseeded and finely chopped 50g parmesan, grated 2avocadoes, peeled and chopped 1 cucumber, chopped into chunks 4 spring onions, sliced small bunch coriander, leaves chopped juice of 2 limes 4 thsp olive ofl | Make and set the polenta Boil 1.5 lites water in a large pan. String with ‘a wooden spoon, tp in the polenta. Lower the beat, then cook, string occasionally for 10 mins. Line a 40 x 30m tray with baking parchment. Stirthe corn, chili, parmesan and 2 tsp salt int the polenta, then spread out on the tray to. rectangle, packing the polenta tightly so there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and fatten Chil in the tidge for 2 hours, or up to a day. 2 Make the salsa and finish the dish ‘Mis together the avocado, cucumber, spring onions, coriander, ime and 2 tbsp oll with seasoning. Heat a griddle pan, trim the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with oil and. riddle for S minutes on each side until charred {and hot through. Serve two wedges per person, topped with chunky green salsa.GET BAKING Easy iced buns © Makes 20 Takes 30 minutes plus rising and 10 minutes inthe oven SEES 14p a bun © 189 kcals 1g ft, Og sat. fat abun «© Suitable freezing (un-iced) 500g pack white bread mix (we used Wright's) 100g caster sugar tese 350g icing sugar food colouring (optional) sprinkles 5 BBCEary Cook | Make the dough Pulse together the bread mix and caster sugar in a food processor or mixer While the motors running, add the eng and about 250-300m! lukewarm water, until a soft dough is formed, Knead on a lightly floured surface until ‘smooth (this will take about 5-10 minutes). Leave in an ciled bow, covered with oiled cling fim, in a warm place until doubled in size ~ about 1 hour © Shape and prove Knock back the dough by squashing it with your fist, and ‘livid into 20 even- sized pieces Shape each nto a sausage and pt onan oled baking try. Cover with led cling fim end leave oH doubled in se again 5 Bake and decorate ‘Tum oven to fan 180C/ Make (ob ero lg recipe! conventional 200C/gas 6 Remove the film and cook the buns for 8-10 minutes, until golden. Cool on a wire rack ‘Mix the icing sugar with alittle ‘water unt stiff but spreadable add a litle food colouring, if ‘youlike. Dip the top of each bun into the icing and scatter with sprinites.; i mi 4 Chocolate eclairs “© Makes 12-14 © Takes 40 minutes, plus cooling and 15 minutes in the oven. ‘© EEEIIING 29p a portion © 276 kcals, 17g fat, 10g sat. fata portion ® Not suitable for freezing 4 thsp mille 175g butter, diced 100g plain flour, sifted 1 tsp caster sugar 3 medium eggs, beaten 450ml double cream 2 thsp icing sugar 1 tsp vanilla extract 1 thsp soft light brown sugar 100g dark chocolate (70%), chopped 4 Make the choux pastry ‘Tum oven to fan 200C/conventional 220C/ _ga5 7. Heat the milk, 50g butter and 4 tbsp ‘water over a gentle heat uti the butter melts. Increase the heat and bring to the bol, then remove from the heat and quickly beat in the flour and caster sugar. Keep stirring until the ‘mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for St Clement's pie “© Serves 10 © Takes 20 minutes, plus cooling and 35 minutes cooking time ‘© Tap lice © 647 keals, 27g fat, 15g sat. fat a slice ® Not suitable for freezing 250g light digestive biscuits 100g cornflakes 85g butter, melted 140g caster sugar 1 large egg, plus 4 large egg yolks 397g can light condensed milk grated rind and juice 3 lemons and 2 oranges, plus extra rind to decorate 150ml pot extra-thick double cream 100g 0% fat Greek yogurt 4 thsp icing sugar || Make and bake the base ‘Tum oven to fan 160C/ conventional 180C/ ‘gas 4, Put the biscuits ina food bag, and bash to big crumbs with the end of a rolling in, Add the cornflakes and bash abit more to crumbs “Mix with the melted butter and caster sugar ‘and press into the base and sides ofa fated 20m, round, loose-bottomes tin, Bake for 15mins, remove and reduce the temperature to fan 140C/conventional 160C/gas 3. +2 Make the citrus filing and bake ‘Whisk the egg and yolks until pale and ftothy ‘Whisk in the condensed milk, rinds and juices, Pour inthe tin and bake for 20 mins, Cool inthe tin, then chill fora least 5 hours, or overnight. © Decorate ‘Whip the cream, yogurt and icing sugar. Spoon ‘on the pie and scatter with grated rind to serve afew minutes, then gradually add the eggs, mixing well between each addition, 2 Pipe and bake the eclairs Line a baking sheet with parchment, then, spoon the mixture into a piping bag fitted with ‘a2cm plain nozzle. Pipe 12-14 even buns, about 10cm Iong and 2cm wide, leaving space ‘between each, Bake for 15 minutes, or until olden brown and doubled in size. Cool. 8 Make the vanilla cream filing ‘Whisk 350ml double cream with the icing sugar and vanilla extract unt it just holds its shape, transfer toa piping bag and chillin the fridge until ready to use 4 Make the glaze Heat the remaining 100ml cream and the brown sugar to boiling point: Pt the chocolate ina heatproof bow and pour over the crear mixture. Stand for 2-3 min, then add the est of the butter and stir until smooth and glossy 5 Assemble the eclairs Ct the eclairs in half lengthways and pipe in the filing. Spread the chocolate glaze over the top of each eclair and leave to set. ‘These are much easier to make than they look! Make double and eat them all (they won't freeze)! Cuts into 10 slices BBC ERY Cook 07Cheese pasties e Makes 6 ‘© Takes 15 minutes, plus 1 hourin the oven ‘© EEN 87p each 679 cals, 38g fat, 15g st. fat each ‘© Suitable for freezing, 500g potatoes, peeled and grated 200g mature cheddar, grated 100g soft breadcrumbs ‘bunch spring onions, thinly sliced eggs 500g pack shortcrust pastry alittle flour, for dusting 2 tbsp Marmite (optional) |. Mix the filling Mix the potato, cheese, breadcrumbs and ‘onions with 1 egg, 1 tsp salt and black pepper. 2 Roll and cut the pastry ‘Turn oven to fan 140C/conventional 160C/ 2882, Roll out the pasty to slightly thicker than at coin, Use saucer to cut ut 6 circles. ‘Warm the Marmite (if using) in @ pan or in the microwave with a splash of water, then brush over the circles leaving a 2-3em border around the edge. 8 Assemble and bake Divide the filing between the midales of each Circle. Beat the remaining egg and glaze each border. To assemble, bring up 2 sides of pastry ‘to meet over the filing, and pinch and erimp to seal into a pasty shape, transfer them toa ‘baking sheet and brush the pasties all over with ‘more egg, Bake for 50 mins-1 hour, until golden ‘brown and crisp. Eat warm straightaway, or ‘they can be chilled for up to 24 hours. Bacon and brie omel ewe ees ‘Serves 4 © Ready in 30 minutes © £1 a portion © 308 kcals, 24g ft, 10g sat. fat a portion 200g smoked bacon, cut into lardons 6 eggs, lightly beaten small bunch chives, snipped 100g brie, sliced salad to serve (optional) 1 Fry the bacon ‘Turn oven to fan 160C/conventional 180C/gas 4. Grease and line @ 20em © 189 kcal, 9g fat, 5 for frying. © Suitable for freezing ‘85g melted butter, plus extra 1 sweetcorn, kernels sliced off 1 small onion, finely chopped. ‘© Not suitable for freezing ‘non-stick tin. Dry fy the ladons until golden, Drain on kitchen paper. 2 Bake in the oven ‘Mix together the eggs lardons, chives and ground black pepper. Pour into the tin, Arrange the brie on top. Cook for 15-20 mins unt set and golden. Remove and cut into wedges just before serving. Cornbread muffins (Males 12 1 Cook the corn © Takes 20 minutes, plus ‘Turn oven to fan 180C/ 20 minutes inthe oven ‘conventional 200C/ges 6. Brush (© EMS 27p each 2 12-hole muffin tin with melted sat,fateach butter. Put he corn kernels in a ‘pan with the onion, chili and a Jknob of butter. Gently fry for 5-10 mins, until golden and soft 2. Combine the ingredients Mix the flour, polenta, baking Yared chilli, deseeded and powder and cheddar with 1 tsp ‘finely chopped salt, Whisk together the eges, 140g plain flour Duttermilk and mill, then stir into 140g polenta or cornmeal the polenta with the remaining 2 tsp baking powder ‘melted butter and corn mixture. 50g cheddar, grated 2 eggs 8 Bake ‘284ml pot buttermilk. Divide between the muffin holes 100m! mille and bake for 25-30 mins. or until ‘golden and cooked through. [BBC EREy Cook 6COOKS’ EXTRAS All about sugar There are so many different sugars available, it’s easy to get confused. Here’s our handy guide to when to use which type WHAT IS SUGAR? ‘Sugar is extracted from sugar cane or beet, nd the colour and flavour depends on how ‘much natural molasses the sugar contains and how refined its. The more molasses. and the less refined, the dark and sticker it wll be TYPES OF SUGAR ‘These broadly fall into two simple categories, brown and white. White sugars: Granulated Ths is sightly coarse grained {and a good allrounder. It is used for general baking (cakes, pies and biscuits). If yout into preserving, it also makes the clearest jams. Caster Finer than granulated, caster sugar dissolves more easly, making it deal for custards and meringues. You can buy unrefined golden caster sugar with some ‘molasses lft init, which gives extra colour ‘and alight toffee flavour tothe finished dish, A fine, powered form of white sugar. k ometimes cludes cornstarn to ke reflow which meens sometimes poten fee check the packaging SO tit tts is concern Serta’ eo ees ci Brown sugars: Light brown soft A good sugar for ‘making fruit cakes and puddings ‘when you need rich, full layour—it has 2 lovely fudgestike taste. @= brown soft Has a strong totter flavour and youl find it used in ‘gingerbread, pickles and toffee sauce. © Demerara Sometimes called aw sugar in recipes, it has coarse golden rains, Because is chunky, makes a great fopring when you want obit of crunch, and its lvely sprinkled ver an apple loa cake or mined into 3 rumble Dark muscovado This has lots of the molasses stil remaining, which makes it sticky to touch. I's got a treacle like flavour, whichis lovely in rich frit cake (Christmas cake recipes often include it). You can get alight brawn variety too, which is Used for sweet bread doughs, and is used in bakes like Chelsea buns. MAKE YOUR OWN FLAVOURED SUGAR Flavoured sugar can be expensive to buy but its really easy to make your own Vanilla sugar Tis ise great way of using up a vanilla | od you've used for cooking just make sure’ completely dy before using op @ vanilla pod into an airtight jar containing 25¢ caster sugar, then leave to infuse for 1-2 days. For a superspeedy_ version, put 1 unused vanila pod and 225g caster sugar ino a processor and whizz until smooth, wl lok quite grey but has a realy strong flavour an is lovely sprinkled ovr strawberies ‘Mint sugar Besh 50g granulated sugar and the leaves from a small bunch of mint together until completely blended, Fantastic with fresh pineapple slices. Lavender sugar Mix 500g caster sugar with 1 tsp cried lavender flowers, and divide between jars, Delicious used to make shortbread, FON BORO ELUCINS Keep it dry in an airtight container eeMake this surprisingly easy basic sponge, then try the variations over the page How to roll a roulade Roulade sponge ‘Serves 10 © Ready in 30 minutes © EERE 19p asic (sponge only) STEP 1 Get everything ready to roll © 191 heals 0g fat, 4g sat. fat alice © Not suitable for feeezing While the sponge is eocing lara sheet of baking parchment (lite large than the sponge) on your work surface, Sprinkle liberally with caster sugar STEP 4 Score the sponge Lightly score the sponge along one of the long sides, ‘about 2.Scm from the edge, making sure you don't go all the way through. This wil help you to rll it up. For a shorter, fatter rll, score one of the short sides.COOKERY MORE GREAT FILLINGS ; TO TRY Seen sae eee manera ay Fin te rar iors eseemace eee 48 es] SEE. fa foe encerees pee in eae ee een a oe ene a ee ee he Roe ee Se a ee ee panmanoael et 5 tsp readymade raspberry ‘remaining raspberry sauce and chocolate and spread over = th fig See es a ‘ fed stiep em grew Soe os Seer a goat Se aeasean es rong antes a ee ie Mae cases oon ea grated rind and juice of 4 F drained, and ripple in — : PY sapien Set Seas ae ae = ee -~ 2 further 150g chopped drained stem ginger ‘over the top. Drizzle with another 2 tbsp lemon curd and tightly re-oll the roulade, Adapt the sponge recipe ‘Make the basic sponge recipe (see recipe on the previous page), but : ‘when you sit the flour into the eggs, add the caraway seeds ae rear eee . Pesaisre ge pe and leave to cool mete suger, Gently fold this into While the sponge is cooling mix the lemon juice and half the lemon curd withthe mascarpone land set aside, When the s sponge, spread with a layer of strawberries and cream and gently roll up the roulade, Dust with sugar before serving. sponge is completely cool, ox tunroll and spread with the mascarpone mixture. Beat 250g mascarpone, Drizzle the remaining 2 thsp amaretto, 100g lemon curd over the top and gently e-rall. Dust ‘melted white chocolate and 100g icing sugar together. Chill, Unroll the roulade, spread with the filing ‘and dot over 200g fresh raspberries. Re-oll. Dust with icing sugar.