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Flour power Lovely loaves anyone can bake

110
APRIL 2017

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B Two-step leg of lamb
B Light & lemony mousse
B Hot cross buns for kids

SUPERSONIC
SUPPERS
Ready in 10 mins
Sunken d

roast & gooey pud

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Tom Lorraine
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 Welcome
Ever since my kids were knee-high to an Easter bunny’s
kneecaps, it has been tradition in our family to go on an
Easter egg hunt. The night before, my wife sneaks out in
her pyjamas to hide a million or so eggs for the kids to
feverishly gather the next morning (providing the foxes
haven’t scoffed them!). We love Easter – it’s a time to forget
about work and school and be together around the table.
This year, we’re tucking into the amazing roast chicken
(secret ingredient: preserved lemon) on p6, followed by
– of course – more chocolate (check out our Choccy woccy
Keith with his sons, Sam and Tom
wonders on p76). OK, I know that’s chocolate overload
for young bodies, but it’s only once a year. Have a great Easter!

Keith Kendrick
Editor

Treat everyone
to this… Gorgeous
chocolate milkshake
Load the back of a teaspoon with a
little chocolate spread and spread
it in a long line from the bottom of
the inside of a glass to the top. Put
1 tbsp chocolate spread into a
bowl in a microwave or a small pan
over a low heat. Warm through for
a few seconds until just runny and
set aside. Put 250ml semi-skimmed
milk and 2 scoops chocolate
ice cream into a blender. Whizz
everything up until smooth then
pour into your prepared glass.
Top with a layer of 5 marshmallows
and a spoonful of whipped cream
(about 30ml). Decorate with a
drizzle of the warmed chocolate
Easy Cook
&
40% on th save
spread and a few chopped toasted
hazelnuts. Serves 1.
e co
of e ach iss st
ue
see p44

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Easy Cook are designed to make life easier for just £1.80
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28
Lorraine
EDITORIAL
Editor Keith Kendrick Pascale’s Chicken
Senior Art Editor Gareth Jones
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cacciatore
Thanks to Odhran O’Donoghue
BBC GOOD FOOD
Editor-in-Chief Christine Hayes April 2017
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Speedy, straightforward midweek meals Make the most of the season’s produce
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18 TINY BUDGET COOKING 54 LOSE IT LIKE TOM KERRDIGE
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Up your omega-3 with mackerel 64 BREAD AHEAD
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4 BBC Easy Cook

 EASY COOK APRIL

36
Steak
& chips

84
easy offer
76
Sunken drunken
53 Save big on a
Make hot
cross buns
with the kids
ceramic non-stick
chocolate cake
sauté pan – ideal for
one-pot recipes

EASTER ALSO IN THIS ISSUE

72 HYGGE-STYLE EASTER
Try out this Danish twist on
the traditional Easter meal
76 CHOCCY-WOCCY WONDERS
Nothing says Easter like chocolate.
Get creative with your leftover eggs
82 CRAFTY KIDS’ COOKING
Have some fun with Easter-themed
bakes that little ones will love
84 HOT CROSS BUNS
This seasonal recipe is a great way
to teach children the basics of baking
86 EGGS-CELLENT HACKS
Top tips for a stress-free Easter
6 APRIL SHOWSTOPPER
Preserved lemons take roast Make our cover recipes!
chicken to the next level
8 QUICK BITES
A festive trayback and our pick of
the best Easter eggs for children
40 USE IT UP
Recipes to make the most of your leftovers
44 SUBSCRIBE
Don’t miss a single issue of Easy Cook
89 RECIPE INDEX
Find all the recipes in this issue
90 MY FAVOURITE THINGS
Read our interview with Tom Kerridge

Make a real family feast, p71 Lemon roast chicken, p6

Drunken chocolate cake, p76

BBC Easy Cook 5

 MAKE OUR
COVER
WSTOPPER
APRIL SHO RECIPE

Serve up a special surprise with this healthy

twist on a classic roast chicken dinner

Preserved lemon roast chicken with freekeh salad

Q Serves 4 1 Heat oven to 180C/160C fan/gas 4.
Q Prep 15 mins Q Cook 1 hr 35 mins In a large bowl or food processor, combine
Q £1.06 a portion the butter, preserved lemon and garlic
Q 673 kcals, 38g fat, 12g sat. fat, 2g sugar to make a flavoured butter.

50g butter 2 Pat the chicken with kitchen paper, then

4 slices of preserved lemon (25g), pith
and flesh removed, skin finely chopped
1 garlic clove, finely chopped
1 chicken (about 1kg)
2 bay leaves
2 thyme sprigs
3 tarragon sprigs
FOR THE SALAD
1 tbsp olive oil
200g freekeh, thoroughly rinsed
under a cold tap for a few mins
1 bay leaf
½ small pack each of mint, basil
and flat-leaf parsley, leaves only
200g podded broad beans, blanched
and peeled
4 spring onions, sliced
150g pack rainbow radishes, halved
(smaller ones left whole)
3 tbsp extra virgin olive oil
juice 1 lemon
fill the cavity with the bay, thyme, tarragon
and flavoured butter. Rub a little of the
flavoured butter over the thighs and breast,
season and roast in the oven for about
1 hr, basting every 20 mins or so with the
preserved lemon butter and juices. The
meat is cooked when the leg is wobbly
when pulled from the body and the juices
run clear. Remove from the oven and
leave to rest while you make the salad.
3 Heat the olive oil in a high-sided frying
pan. Toast the freekeh withthe bay leaf for
a few mins, then cover with water, bring to
the boil and skim off any scum. Simmer for
25-30 mins until cooked but still with some
bite. Rinse under cold water, then drain and
mix with the herbs, broad beans, spring onions
and radishes. Season, dress with extra virgin
olive oil, lemon juice and the juices from the
bird, and serve with slices of the chicken.

6 $$%'CU[%QQM
 NEWS SEASONAL

6JGJGCNVJDGPGƂVUQHHTGGMGJ
Freekeh is a green grain made from young durum wheat, which is roasted or smoked then
polished to remove the shells. The grain is then cracked to varying degrees of coarseness.
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and protein than standard wheat, and is a good source of calcium, potassium, iron and zinc.

$$%'CU[%QQM 7
 Get in the Easter spirit with these eggs-citing (sorry!) treats

Kids will go
crackers for
this fun, festive
and colourful
traybake

8 BBC Easy Cook

 NEWS THIS MONTH

Easter egg brownies

Q Serves 10
Q Prep 30 mins plus chilling Q Cook 30 mins
6 of Easter
the best...
eggs for kids
Q 80p a portion
OPTIONS
Q 575 kcal, 32g fat, 19g sat. fat, 52g sugar
FOR EVERY Mix things up this Easter with
BUDG ET! these twists on traditional eggs
185g unsalted butter, cut into small chunks,
plus extra for greasing W Dinosaur studded
185g best dark chocolate, broken into pieces GII%JQEQEQ
3 large eggs Kids will be thrilled
275g golden caster sugar when they dig into
IRNCKPƃQWT this egg to discover
40g cocoa powder dinosaurs and fossils.
HQPFCPVƂNNGFGIIU
YGWUGF%CFDWT[oU
%TGOG'IIU
IOKPKGIIU
YGWUGFCOKZVWTGQH
%CFDWT[oUCPF5OCTVKGUOKPKGIIU
61&'%14#6'
#HGYƃWHH[EJGPKNNG'CUVGTEJKEMU
QRVKQPCN VHenrietta the Hen,
£2.99, Lidl A cracking
1 Put the butter and chocolate in a heatproof Easter treat that will have
bowl and set over a pan of simmering water, youngsters clucking with
stirring occasionally until melted. Alternatively, joy as they reach for
VÛiÀÌiLÜÃiÞÜÌV}w>` Henrietta’s nestled eggs.
microwave in 30 sec bursts until melted. Cool X Milk & white
the chocolate mixture to room temperature. chocolate rabbits,
$GVV[oU These
2 Heat oven to 180C/160C fan/gas 4. Grease charming rabbits are
a 20cm square tin with butter and line with beautifully crafted
2 long strips of folded baking parchment or and made from milk
foil – one running top to bottom, the other and white Swiss Grand
running left to right. Line the base with a Cru chocolate.
piece of baking parchement.

3 Crack the eggs into a bowl. Add the

sugar and whisk with an electric mixer on
maximum speed for around 5-8 mins or X2QRRKPIECPF[
until thick and creamy and doubled in size. GII#NFK
This fun, sweet-
4 Pour the cooled chocolate mixture over studded egg has
the egg mixture, then gently fold together. a touch of the
Willy Wonka about
5-iÛiÌiyÕÀ>`VV>]ÌiVÌÕi it. Embedded with
to fold the mixture gently until everything is popping candy,
just combined – try not to over-mix. you can expect
a satisfyingly
6 Pour the mixture into the prepared tin and V4CKPDQYVJGWPKEQTP crackly treat.
level the mixture with the spatula. Bake the Tesco This was the only unicorn-
brownie in the middle of the oven for 20 mins. shaped egg to grace our desks,
and we couldn’t ignore it! Perfect
7>ÛiÌiv`>Ìwi`i}}Ã]ÌiÃiÌ>Ã`i° for a pre-teen to share with friends.
Crush the mini eggs using a pestle and mortar,
reserving a few whole eggs. After 20 mins, take W Woolliam, £6.50,
the brownie out of the oven and press in the *QVGN%JQEQNCV
fondant eggs, cut-side up. Scatter over 1/2 the It’s hard not to fall in
mini eggs, then return to the oven for 5 mins. love with this woolly
lamb, especially
8 Once baked, top with the remaining mini when he’s perched
eggs, leave to cool completely, then chill in on top of a pot
the fridge for about 1 hr. Lift out of the tin of dinky caramel
using the baking parchment strips and. chocolate drops.
decorate with little Easter chicks if you like.

BBC Easy Cook 9

 JUST
15 MINE S
PREP TIM

Save some cash with these easy

and delicious low-cost recipes

Grilled steak salad

with horseradish £3.52
dressing, p12 a portion

10 BBC Easy Cook

 EVERYDAY BUDGET

£1.34
a portion

Jerk pork &

pineapple skewers
with black beans
& rice, p12

BBC Easy Cook 11

Low cal
Grilled steak salad with
horseradish dressing
Q Serves 2
Q Prep 10 mins Q Cook 5 mins plus resting
Q £3.52 a portion

Q 305 kcals, 18g fat, 6g sat. fat, 6g sugar

250g bavette or skirt steak

1 tsp celery seeds, crushed
1 tbsp Worcestershire sauce
little olive oil, for brushing
6 celery sticks, thinly sliced,
leaves reserved
200g mixed tomatoes, sliced or halved
(beefsteak, plum, and red and yellow
cherry tomatoes are all good)
FOR THE DRESSING
1 tbsp Worcestershire sauce 2 Mix the dressing ingredients in a small
1 tbsp olive oil bowl. Divide the celery and tomatoes
1 tsp horseradish sauce between 2 plates. Heat a griddle pan over
1 tsp red wine vinegar a high heat, then cook the meat for 2-3 mins
1 tsp tomato purée each side (depending on how thick your
steaks are). Remove from the heat, cover
1 Rub the steak on both sides with the with foil and leave to rest for 5 mins.
crushed celery seeds, the Worcestershire
sauce and some seasoning. Brush the steak 3 Slice the steaks thinly and place on top
with olive oil and leave to marinate for a of the salads, pour the dressing over and
few mins while you prepare the salad. scatter with the celery leaves to serve.

Jerk pork & pineapple skewers

with black beans & rice
Q Serves 4
Q Prep 10 mins Q Cook 10 mins
Q £1.34 a portion
Q 451 kcals, 10g fat, 3g sat. fat, 7g sugar

400g pork fillet, cut into 4cm chunks

2 tbsp jerk or Creole seasoning
1 tsp ground allspice
1 tbsp hot chilli sauce, plus extra
to serve (optional)
3 limes, zest and juice 1, other 2 cut
into wedges to serve
½ small pineapple, peeled, cored and
chopped into 4cm chunks
1 tbsp vegetable oil
200g basmati rice 2 Cook the rice following pack instructions.
400g can black beans, drained Drain well, then put back in the saucepan
and rinsed with the beans, stir and keep warm.

1 Mix together the pork chunks, jerk
seasoning, allspice, chilli sauce (if using),
lime zest and juice and some seasoning.
Thread the pork and pineapple chunks
onto metal skewers (or pre-soaked
wooden skewers) and brush with the oil.
3 Meanwhile, heat a griddle pan until very
hot. Cook the skewers for 3 mins each side
until nicely charred and the pork is cooked
through. Serve the skewers with the beans
and rice, extra chilli sauce, if you like, and
lime wedges for squeezing over.

Tip! If it’s sunny, pop the skewers on the barbecue

12 BBC Easy Cook
 EVERYDAY BUDGET

Roasted red pepper &

parsley pesto with penne 90p
a portion
Q Serves 4
Q Prep 5 mins Q Cook 10 mins
Q 90p a portion

Q 495 kcals, 21g fat, 5g sat. fat, 2g sugar

400g penne
290g jar roasted red peppers, drained
large handful flat-leaf parsley, plus a
few chopped leaves to garnish
75g unsalted cashew nuts
1 large garlic clove, roughly chopped
2 tbsp extra virgin olive oil
50g parmesan (or vegetarian
alternative), grated

Cook the pasta following pack instructions.

Meanwhile, put the peppers, parsley, nuts,
garlic and olive oil in a mini chopper or food
processor and whizz to a pesto consistency.
Season and mix in the parmesan. Drain the
pasta and return to the pan, then stir in the
pesto and gently heat for 1 min. Sprinkle
with a little more chopped parsley to serve.

Make it
different
Q Try using blanched
almonds instead of
the cashew nuts.
Q For a Greek-

inspired twist,
use feta instead
of the parmesan.

BBC Easy Cook 13

Veggie peanut noodles with coriander omelette ribbons
Q Serves 4
Q Prep 15 mins Q Cook 15 mins
Q £2.05 a portion
Q 453 kcals, 20g fat, 4g sat. fat, 10g sugar
250g pack medium egg noodles
2 tsp sesame oil, plus a drizzle
1½ tbsp sunflower oil
3 carrots, cut into thin batons
2 garlic cloves, finely sliced
½ Chinese cabbage, roughly sliced
5 spring onions, thinly sliced on
the diagonal
2 tbsp crunchy peanut butter
14 BBC Easy Cook
2 tsp light soy sauce
1 tbsp sweet chilli sauce
3 eggs
handful coriander, roughly chopped,
plus a few sprigs to garnish
1 Cook the noodles following pack
instructions. Drain, reserving 2 tbsp of
the cooking water, toss the noodles in
a drizzle of sesame oil and set aside.
2 Meanwhile, heat half the sunflower oil
in a wok. Add the carrots and stir-fry until
tender. Tip in the garlic, cabbage and half the
spring onions, and stir-fry for 1-2 mins until
the cabbage begins to wilt. Mix the peanut
butter, soy sauce, sesame oil, chilli sauce and
reserved cooking water, then add to the pan,
toss in the noodles and warm through.
3 Beat the eggs, then whisk in the chopped
coriander and some seasoning. Heat the
remaining sunflower oil in a non-stick frying
pan. Tip in the eggs, stir once, then allow to
set on one side. Turn over carefully, using a
plate if you need to, and cook the other side
until set and golden. Slide out onto a board,
cool for 1 min, then cut into strips. Scatter
over the noodles, along with the remaining
spring onions and a few coriander sprigs.
£2.05
a portion
 EVERYDAY BUDGET

£4.47
a portion

Low fat
Herby lamb fillet with caponata
Q Serves 2 1 tsp balsamic vinegar 2 Meanwhile, heat oven to 190C/170C fan/
Q Prep 10 mins Q Cook 25 mins 2 garlic cloves, sliced gas 5. Boil the potatoes for 10 mins, then
Q £4.47 a portion FOR THE LAMB & POTATOES drain. Mix the grated garlic with the
Q 483 kcals, 17g fat, 5g sat. fat, 24g sugar 4 baby new potatoes, halved rosemary and some black pepper, then
caponata only 1 garlic clove, grated rub all over the lamb. Toss the potatoes
1 tsp chopped rosemary in the oil with black pepper, place in a
FOR THE CAPONATA 1 tsp rapeseed oil small roasting tin with the lamb, and
2 tsp rapeseed oil 250g lean lamb loin fillet, fat removed roast for 15-20 mins. Meanwhile, wilt
1 red onion, cut into wedges 240g bag baby spinach the spinach in the microwave or in a pan,
1 aubergine, sliced and quartered finely chopped parsley (optional) and squeeze to drain any excess liquid.
500g carton passata
1 green pepper, quartered, deseeded 1 Heat the oil for the caponata in a wide pan, 3 Stir the sliced garlic into the caponata
and sliced add the onion and fry for 5 mins to soften, and serve with the lamb, either whole
6 pitted Kalamata olives, halved then add the aubergine and cook, stirring, or sliced, rolled in parsley if you like,
and rinsed for 5 mins more. Tip in the passata, pepper, alongside the potatoes and spinach.
2 tsp capers, rinsed olives, capers, rosemary and vinegar, then
1 tsp chopped rosemary cover and cook for 15 mins, stirring frequently.

BBC Easy Cook 15

 Couscous & falafel salad
£1.34 with minty yogurt
a portion Q Serves 4
Q Prep 15 mins Q No Cook
Q £2.39 a portion

Q 540 kcals, 25g fat, 4g sat. fat, 9g sugar

300g couscous
300ml hot vegetable or
chicken stock
250g tub olives and feta
in olive oil
1 heaped tbsp harissa paste
2 x 200g packs falafel
290g jar roasted red peppers,
drained and thinly sliced
FOR THE YOGURT
300g fat-free yogurt
bunch mint, roughly chopped

1 Put the couscous in a large

Spice-crusted chicken bowl and pour over the hot
with Asian slaw
Q Serves 4
stock. Cover with cling film and
leave for 5 mins to swell, the
£1.46
a portion
Q Prep 15 mins Q Cook 8 mins fluff with a fork. Drain the olives
Q £1.34 a portion and feta, reserving some of the
Q 230 kcals, 7g fat, 1g sat. fat, 22g sugar oil. Stir most of the harissa into the couscous
with the reserved oil, then season to taste.
Orzo with spinach
4 skinless chicken breasts & cherry tomatoes
2 tbsp sesame oil 2 Tip the couscous onto a platter and Q Serves 4
1 tsp each chilli flakes, Sichuan scatter over the falafel. Pile the peppers, Q Prep 5 mins Q Cook 20 mins
peppercorns and cumin seeds olives and feta to one side. Mix the yogurt Q £1.46 a portion

3 tbsp soft brown sugar and most of the mint with some seasoning Q 471 kcals, 9g fat, 1g sat. fat, 10g sugar

3 tbsp soy sauce in a small bowl, ripple through the rest of

juice 1 lemon, plus lemon halves to serve the harissa, and scatter over the remaining
½ small white cabbage, finely shredded mint. Serve with the couscous & falafel salad. 400g orzo pasta
1 red onion, sliced 2 tbsp olive oil
1 red chilli, deseeded and chopped 1 celery heart, chopped
small handful coriander sprigs, to serve 1 red onion, chopped

£2.39
3 garlic cloves, chopped
1 Slice most of the way through each chicken 2 x 400g cans cherry tomatoes
breast lengthways, and open out like a book. a portion 250g bag baby spinach
Cover with cling film and flatten with a 10 pitted black olives, halved
rolling pin. Rub 2 tsp sesame oil all over. small handful each dill and
mint, chopped
2 Crush the chilli flakes, peppercorns and
cumin using a pestle and mortar. Add some 1 Cook the orzo following pack
salt and sprinkle over both sides of the instructions. Drain, rinse under
chicken. Chill until you are ready to cook. cold water, drain again and
toss with half the olive oil.
3 In a small bowl, mix the remaining oil,
sugar, soy sauce and lemon juice. Add the 2 Meanwhile, heat the rest of
cabbage, onion and chilli to a bowl, pour over the oil in a sauté pan. Add the
half the dressing and mix well. Save the rest celery and onion, season, then
of the dressing to use as a dipping sauce. cook for 8 mins until soft. Add
the garlic and cook for 1 min, tip
4 Heat grill to high. Grill the chicken on a in the tomatoes and simmer for
foil-lined tray for 3-4 mins each side until 10 mins. Add the spinach, cover
cooked through. Serve with the slaw, lemon to wilt, then add the orzo, olives,
halves, the dipping sauce and some coriander. dill and mint. Season and serve.

16 BBC Easy Cook


£1.30
a portion
Sloppy Joe pizza bread
Q Serves 4
Q Prep 5 mins Q Cook 25 mins
Q £1.30 a portion
Q 618 kcals, 27g fat, 14g sat. fat, 7g sugar
500g pack lean beef mince
350g jar tomato & chilli pasta sauce
1 baguette
2 x 125g balls mozzarella, drained & torn
small handful basil, torn
1 Heat a large frying pan, crumble in the
mince and fry over a high heat for 8 mins
until completely browned. Pour in the
EVERYDAY BUDGET
tomato sauce and leave to bubble, uncovered,
for 15 mins until thickened. Season to taste.
2 Heat the grill. Cut the baguette in half
lengthways, then cut the halves into 2 pieces.
Place the bread, cut-side up, on a baking
tray and grill for 2-3 mins until lightly
toasted. Remove from the grill and divide
the mince between the pieces of baguette.
Scatter over the torn pieces of mozzarella.
3 Put the baguettes under the grill again
for 3-4 mins, until the cheese is bubbling
and golden. Scatter over the torn basil
leaves and serve with a salad, if you like.
BBC Easy Cook 17
 TINY BUDGET COOKING

Storecupboard
swap shop
Limahl Asmall, author of Tiny Budget Cooking,
shares two delicious and easy-to-follow recipes with
the same three main ingredients as their base

Pangrattato pan-fried orzo cakes with buttery chicken, peas & spinach
Pangrattato is a blend of breadcrumbs, lemon with salted boiling water. Simmer on a Melt the butter over a medium-low heat,
zest and garlic that Italians sprinkle liberally medium heat for 15 mins. add the chicken and a pinch of seasoning,
over their spaghetti. Here, the pangrattato and gently cook, stirring occasionally.
is used as a coating for the orzo cakes and 2 Meanwhile make the pangrattato. Add the
creates a gorgeous golden crust. Serve the bread to a large bowl and blitz with a hand 4 When the orzo is cooked, drain well
cakes with the buttery chicken and peas for blender to fine breadcrumbs. Very finely and add to the pangrattato in the bowl.
a tasty weekend brunch. mince the garlic and add to the breadcrumbs, Stir, then add the cheese and egg. Season,
along with a pinch of seasoning and the then stir together until thick and sticky.
Q Serves 2 lemon zest. Mix well, then pour 2 /3 onto
Q Prep 15-20 mins Q Cook 30 mins a dining plate and leave 1/3 in the bowl. 5 Take a handful of the mixture and
Q 86p a portion compress into a ball with both hands.
3 Remove the skin and bones from the chicken Carefully press each side of the cake into
200g orzo thighs, and slice the meat into 2-3 cm pieces. the pangrattato on the plate and flatten
3 slices bread into a small, thick patty.
1 garlic clove Place on a chopping board,
zest from ½ lemon, plus then rinse and dry your
a little extra to serve hands. Repeat this process
2 chicken thighs to form 4-6 orzo cakes.
1 tbsp butter
50g cheddar, diced 6 Heat the olive oil in a non-
1 egg stick frying pan. Carefully
1 tbsp olive oil add the patties and cook in
2 handfuls frozen peas batches for 4 mins each side
2 handfuls spinach over a medium heat until
1 tsp lemon juice crisp and golden.

SWAP SHOP 7 After turning the orzo cakes,

If you don’t have orzo, add the peas and spinach to
use 200g rice the pan with the chicken. Cook
If you don’t have chicken for 4 mins, then add the lemon
thighs, use 2 chicken juice and season. Serve with the
breasts crispy orzo cakes. Garnish with
If you don’t have spinach, a tsp lemon zest if available.
use 1 handful kale

1 Boil a kettle of water. Put

200g orzo in a pot and cover

18 BBC Easy Cook

 EVERYDAY BUDGET

Spring orzo risotto with chicken & peas

Orzo makes a beautiful alternative to the
classic rice-based risotto. It can be cooked
al dente and pairs beautifully with spring
peas and succulent chicken. Stir through
some lemon zest and crumble over the crispy
chicken skin just before serving to intensify
Ìiy>ÛÕÀÃ>`>``>vÀiÃiÃÃÌÌi`ð

Q Serves 2
Q Prep 15-20 mins Q Cook 50 mins
Q 86p a portion

2 chicken thighs, skin on

1 small onion
1 garlic clove
1½ tbsp olive oil
200g orzo
1 chicken stock cube
100g frozen peas
2 tbsp cheddar, grated
1 tbsp parsley, chopped
1 tsp lemon zest

SWAP SHOP
If you don’t have chicken, try
2 pork steaks
If you don’t have orzo, try 200g
risotto rice

1 Boil a kettle of water and turn the grill to

high. Cover a wire rack with foil, pull the skin
from the chicken thighs and lay it flat on the
foil. Season, then cook in the middle of the
oven for 15 mins until golden. When ready,
remove from the oven and leave to cool.

2 Carefully remove the bones from the thighs

and discard. Keep the meat in 1 piece, but
trim off and discard any excess fat. Pour
1
/2 tbsp oil into a non-stick frying pan, lay
the thighs flat, ready for cooking, and season.

3 Meanwhile, finely chop the onion and

mince the garlic. Add the rest of the oil to
a deep pot over a medium heat and fry the
onion and garlic for 3 mins until translucent.

4 Add the orzo to the pot and stir together.

Crumble in the stock cube, then pour in
200ml boiling water and stir continuously
until almost all of it has been absorbed.
5 In a frying pan, begin cooking the chicken
thighs over a high heat until the chicken
sizzles, then reduce heat to medium and
cook for 5-6 min each side until the meat
has cooked all the way through.
6 Meanwhile, add another 200ml of
boiling water and continue to stir until
completely absorbed.
7 Add another 200ml boiling water and Limahl Asmall specialises
stir continuously until the water has been in low-cost cooking, with
meals for as cheap as
absorbed and the risotto is creamy and
86p per person. His
al dente. Add a splash more water and stir book, Tiny Budget
for a few mins more if it is undercooked. Cooking, is released
on 24 August and can be
8 Add the peas to the orzo along with pre-ordered from Amazon.
tinybudgetcooking.com
the grated cheddar, and stir for 90 secs
until the peas have defrosted. Just before
you are ready to serve, stir in the chopped
parsley, the lemon zest and a pinch of
pepper. Slice the chicken thigh and serve
with pieces of the crispy chicken skin.

BBC Easy Cook 19

 **JUST 5 INGR
-----------------
Minimum shopping.
Maximum flavour!
-----------------

1 PORTION 2.57

1 PORTION 2.66

Peppered chicken
TIP with watercress
Harissa is a North
African red pepper Q Serves 2
paste. It contains Q Prep 10 mins Q Cook 25 mins
chillies, making Q £2.66 a portion

this very spicy. Q 441 kcals, 16g fat, 7g sat. fat, 3g sugar

If you don’t like it

hot, blend 2 tbsp 85g bag watercress
of harissa with the 2 tbsp Boursin cheese with black pepper
sugar and 1 tsp 2 skinless chicken breasts
ground cumin. 4 streaky bacon rashers
400g new potatoes

Harissa lamb with couscous 1 Heat oven to 200C/180C fan/gas 6. Chop

Q Serves 4 1 Put 1 tbsp harissa in a jug, fill with 400ml
Q Prep 5 mins plus resting boiling water, then pour over the couscous
Q Cook 10 mins plus resting in a bowl. Cover and stand for 5 mins. Fluff
Q £2.57 a portion with a fork, then empty the salad on top.
Q 505 kcals, 21g fat, 10g sat. fat, 10g sugar
2 Season the lamb and fry for 1 min each
4 tbsp harissa paste side in a heated frying pan. Mix the sugar
300g couscous and remaining harissa, spread over the
120g bag herb salad lamb, and cook for 2 more mins on each
4 lamb leg steaks (about 600g in total) side. Remove the lamb and rest for 5 mins.
2 tbsp demerara sugar Add some water to the pan, then boil to make
a sauce. Slice the lamb and serve on top of
the salad with the sauce drizzled over.
a handful of watercress, then mix into the
cheese. Make a finger-tip length cut into
the thick end of the chicken, pushing the
knife two-thirds of the way through the
breast. Poke your fingers into the incision
and loosen to make a hole. Stuff with the
cheese mix, then wrap tightly with bacon.
2 Put on a baking tray and roast for 25 mins
or until the chicken is cooked through.
Meanwhile, boil the potatoes for 15 mins or
until tender. Serve with the watercress and
any juices from the chicken spooned over.

20 BBC Easy Cook

 EVERYDAY 5 INGREDIENTS

EDIENTS >
Buttery trout with capers Make it veggie
Q Serves 4 1 Heat oven to 200C/180C fan/gas 6. Rinse Griddled halloumi cheese
Q Prep 5 mins Q Cook 10 mins the fish, then pat dry with kitchen paper. Put with herb & caper dressing
Q £2.24 a portion in a roasting tray, season, then dot with a Heat a griddle pan until really hot. Cut a
Q 345 kcals, 26g fat, 14g sat. fat, 0g sugar third of the butter and roast for 10-12 mins. 240g pack halloumi into 8 slices, then cook for
2-3 mins each side. Remove from the pan and
4 thick trout fillets 2 When the fish is almost ready, melt the keep warm. Pour in 4 tbsp extra virgin olive
100g butter remaining butter in a frying pan. Turn up oil, juice of ½ a lemon and 2 tbsp capers, then
squeeze lemon juice the heat until it turns brown. Take off the warm through. Add 2 handfuls chopped mixed
handful parsley, leaves heat, then add in the lemon juice, chopped fresh herbs, such as parsley and oregano,
chopped parsley and capers. Pour the sauce over just before serving. Check the seasoning,
2 tbsp capers, rinsed the fish, then serve with green beans. then drizzle over the halloumi to serve.

1 PORTION 2.24

BBC Easy Cook 21

 BIG
MACK!
Maximise your omega-3 intake
with these distinctive dishes that
make the most of mackerel

Smoked mackerel chowder

Q Serves 4 1 Heat a knob of butter in a saucepan with
Q Prep 10 mins Q Cook 25 mins the oil. Tip in the celery and onion, cook
Q £1.18p a portion for 5 mins or until soft, then add the flour
Q 838 kcals, 36g fat, 15g sat. fat, 14g sugar and mix to form a paste. Pour in the milk,
(incl. serving suggestion) a little at a time, and cook until the mixture
Serve with…
is smooth and the consistency of double Hedgehog garlic bread
large knob of butter cream. Add the potatoes and half the Heat oven to 220C/200C fan/gas 7.
1 tsp vegetable oil, for cooking mackerel, cover and simmer for 15 mins Mash 4 crushed garlic cloves with
4 celery sticks, chopped, leaves reserved until the potatoes are cooked. 50g butter. Slice 1 small round loaf of
1 onion, finely chopped breadwÀÃÌiÜ>Þ]ÌiÌiÌiÀ­
3 tbsp plain flour 2 Add the remaining mackerel to the a hedgehog pattern), but do not cut all
600ml full-fat milk chowder with the sweetcorn and simmer the way through. Stuff the crevices with
2 large potatoes, cut into cubes for 1-2 mins until the sweetcorn is cooked. the garlic butter, then wrap loosely in
200g pack smoked peppered Splash in a little water if it is too thick. foil, leaving the top open, and bake for
mackerel, flaked Ladle into bowls, scatter over some celery 20 mins while you make the chowder.
200g frozen sweetcorn leaves and serve with the bread for dunking.

22 BBC Easy Cook

 EVERYDAY MACKEREL

Grilled mackerel with

escalivada & toasts
Q Serves 4
Q Prep 15 mins plus marinating
Q Cook 30 mins

Q £2.72 a portion

Q 606 kcals, 35g fat, 6g sat. fat, 17g sugar

FOR THE ESCALIVADA

3 very large or 4 medium peppers,
a mix of colours
1 red onion, halved and thinly sliced
3 tbsp extra virgin olive oil
2 medium aubergines
zest 1 lemon, juice of ½
1 rosemary sprig, leaves finely chopped
2 tbsp small capers, drained
small pack flat-leaf parsley, chopped
FOR THE FISH AND TOASTS
2 rosemary sprigs, leaves finely chopped
3 garlic cloves, crushed
3 tbsp extra virgin oil, plus extra
to serve (optional)
1 large olive ciabatta, cut into 8 slices
½ tsp chilli flakes or hot paprika
4 mackerel fillets, pin-boned and cut in
half if large (or 8 butterflied sardines)

1 Heat the grill as hot as it will go. Line

the grill pan or a large baking tray with foil.
Using a potato peeler, remove most of the
skin from the peppers, then remove the seeds
and slice into 1cm strips. Toss with the onion
and 1 tbsp oil, then grill for 15 mins, stirring
halfway, until soft and charring a little.

2 Cut the aubergines into 1cm half moons

and brush sparingly with 2 tbsp oil. Lay
the slices over the peppers, season well,
and grill for 5 mins until golden. Turn the
aubergines over, scatter with the lemon
zest and rosemary, then grill for 5 mins more
until golden and soft in places. Stir the capers
and the lemon juice into the vegetables.
Season and set aside. Make and chill up
to 3 days ahead; the flavours will intensify
as it matures. Make sure you serve it just
warm, with the parsley folded through it.

3 For the toasts and fish, mix the rosemary,

crushed garlic, oil and some seasoning.
Brush half this mixture over one side of the
ciabatta slices. Mix the chilli into the rest,
then brush over the fish and marinate for
anything from 5 mins to 1 hr in the fridge.
Grill the fish, skin-side up (or barbecue skin- /CTXGNNQWUOCEMGTGN .KXKPNCGUECNKXCFCNQEC
side down), for 4-5 mins, depending on the
thickness of flesh, until just cooked through
and the skin is crisp. Grill the bread until
sizzling and golden. Top the toasts with
ÃV>Û>`>Ã>à ÛiÀÞÛiÀÃ>Ìi]à ̽Ãi>ÃÞ
Ƃ`ÃÌVÌÛiwÃL Ì Ã>`y>Û ÕÀ] Escalivada is a punchy make-ahead Spanish
mackerel is packed with omega-3 and is easy dish of grilled peppers, aubergines and onions.
to cook. You can use sardines or pilchards It works really well with grilled or barbecued
instead of mackerel, as they have a similar, rich wð
the escalivada, followed by the fish, and ÞyiÃ]ÜV>Ã Ü ÀÃÜiÜÌV>` to use up any leftovers. Stir through pasta to make
serve with another drizzle of oil, if you like. ëVið>ViÀi` iýÌii`Ì LiÃV>i`° an easy sauce, or use it as a pizza topping.

BBC Easy Cook 23

 EVERYDAY TURKEY MINCE

Turkey &
mushroom
pot pies

Cut out
& keep!

Talking turkey
It’s time
to try turkey mince
Turkey meatloaf

Ginger turkey
lettuce wraps

Turkey Bolognese
pasta bake
BBC Easy Cook 25
EVERYDAY TURKEY MINCE

6WTMG[OGCVNQCH 6WTMG[OWUJTQQORQVRKGU
Q Serves 4 Q Makes 2
Q Prep 15 mins Q Cook 55 mins Q Prep 25 mins Q Cook 40-45 mins
Q £1.17 a portion Q £1.59 per pie

Q 416 kcals, 6g fat, 1g sat. fat, Q 882 kcals, 51g fat, 21g sat. fat,

11g sugar 8g sugar

1 tbsp olive oil

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1 large egg, beaten
VDURDCTDGEWGUCWEGRNWU
VDURHQTVJGDGCPU
ZIECPUECPPGNNKPKDGCPU
VDURRCTUNG[EJQRRGF
1 Heat oven to 180C/160C fan/
gas 4. Heat the oil in a frying pan
and cook the onion for 8-10 mins
until softened. Add the garlic,
Worcestershire sauce and 2 tsp
tomato purée, and stir until
combined. Set aside to cool.
UNKEGF
2 Mix the mince, breadcrumbs, egg
and cooled onion mixture, then
shape into a loaf. Put in a roasting
tin, spread over 2 tbsp barbecue
sauce and bake for 30 mins.
3 Mix the beans (and the liquid
from one can) with the rest of the
barbecue sauce and tomato purée,
season and set aside. Remove the
meatloaf from the oven, surround
with the beans and bake for
15 mins more until cooked
through and piping hot. Scatter
the parsley and slice to serve.
VDURDWVVGT
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EJQRRGF
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RKEMGF
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YKNVGFURTKPIITGGPUVQUGTXG
1 Heat the butter in a pan. Cook
the onion for 8-10 mins until
softened. Add the bacon and
mushrooms, cook until both are
browned, then add the mince,
breaking up with a wooden
spoon, and brown for 5 mins.
2 Add the flour, stir for 1 min, mix in
the stock and thyme and cook for
1-2 mins until it boils and thickens.
Season and cool for 10-15 mins.
3 Heat oven to 220C/200C fan/
gas 7. Divide the turkey between
2 ramekins and top with a square
of pastry. Press the edges down
the side, glaze with the egg and
bake for 30 mins until golden.
Serve with wilted spring greens.

)KPIGTVWTMG[NGVVWEGYTCRU 6WTMG[$QNQIPGUGRCUVCDCMG
Q Serves 4 Q Serves 6
Q Prep 20 mins Q Cook 12-15 mins Q Prep 20 mins Q Cook 1 hr 10 mins
Q £1.61 a portion Q £2.11 a portion

Q 280 kcals, 5g fat, 1g sat. fat, Q 647 kcals, 33g fat, 20g sat. fat,

20g sugar 9g sugar

VDURXGIGVCDNGQTUWPƃQYGT
oil
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breast)
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1 Heat the oil in a large wok
or frying pan. Fry the turkey
mince until browned and cooked
through. Transfer the turkey
mince to a bowl and set aside.
QPKQPUƂPGN[EJQRRGF
2 Tip the carrots, water chestnuts
and beans into the pan and stir-fry
for 2 mins. Add the ginger and
garlic, drizzle over the soy sauce
and stir-fry for 1-2 mins more. Add
the mince back into the pan and
stir-fry until hot. Season to taste.
3 To serve, pile the turkey and veg
into lettuce leaf ‘cups’ and drizzle
over the plum or chilli sauce.
meat sauce only
1 tbsp olive oil
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tomatoes
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1 Heat the oil in a pan. Cook
the onions for 8-10 mins until
soft, add the mince and brown all
over. Add the garlic, tomatoes,
chipotle and stock, bring to the
boil, reduce to a simmer and
cook, uncovered, for 35-40 mins.
Add some water if it looks dry.
2 Meanwhile, cook the pasta
following pack instructions,
then drain, reserving some of the
water. Warm the mascarpone
with some hot pasta water over
a low heat, add 140g cheddar,
season and stir to combine.
3 Heat oven to 200C/180C fan/
gas 6. Transfer the turkey mixture
to a large baking dish. Stir the
cheese sauce through the pasta
and pour over the turkey. Top
with the rest of the cheddar and
the parmesan. Bake in the oven
for 20 mins or until golden.

26 BBC Easy Cook

 /RUUDLQH̸V
simple
suppers
TV chef Lorraine Pascale shares some
of her favourite everyday recipes

30
,p

y
ar
em
ros
con&
Chick ba
en cacciatore with harissa,

28 BBC Easy Cook

 EVERYDAY LORRAINE PASCALE

Sweet potato tortilla with jalapeños & dill

Q Serves 4 balsamic vinegar the sweetcorn on top. Turn down the heat to
Q Prep 20 mins Q Cook 30 mins small handful each dill and basil really low, pop the lid on and cook for 8 mins.
Q £1.16 a portion

Q 381 kcals, 20g fat, 5g sat. fat, 12g sugar 1 Heat oven to 180C/160C fan/gas 4. Heat 4 When the tortilla is almost cooked, set
some oil in a frying pan over a medium-low the grill to medium. Once the egg is cooked
heat. Peel the sweet potato and cut into rounds at the edges but a wet in the middle, grill,
sunflower oil, for the pan around 5mm thick, add to the pan and cook uncovered, for 3-4 mins. Move to a lower
1 sweet potato with the lid on for 8 mins, stirring occasionally. shelf if it is cooking too quickly (the egg
1 courgette needs to cook through, not just on top).
bunch spring onions 2 Meanwhile, finely slice the courgette,
100g chestnut mushrooms spring onions (both the green and the white 5 Meanwhile, tip the salad leaves into a
1-2 garlic cloves bits), mushrooms and garlic. Halve and large serving bowl. Drizzle over a little
1 red pepper deseed the pepper, then slice into strips. olive oil and some balsamic vinegar.
85g sliced red jalapeños, Drain the jalapeños well on kitchen paper.
from a jar 6 Once the eggs are just set with a slight
12 medium eggs 3 When the potato is just soft, add the wobble, remove from the grill. Using a
100g can sweetcorn, drained prepared veg and cook for 4-5 mins heatproof spatula, slide the tortilla out of the
TO SERVE until softening. Crack the eggs into a jug, pan and onto a serving board or plate. Tear
150g bag mixed salad leaves beat and season generously. Once the veg some dill and basil, scatter over the top
extra virgin olive oil are ready, pour the eggs over and scatter and serve straight away with the salad.

BBC Easy Cook 29

Mango, feta & avocado
salad with fresh lime juice
Q Serves 4
Q Prep 20 mins Q No Cook
Q £1.48 a portion
Q 270 kcals, 16g fat, 8g sat. fat, 20g sugar
2 x 250g packs ready-prepared mango
cubes (or 2 large ripe mangoes)
1 ripe avocado
200g pack feta
4 radishes
small handful basil
100g bag pea shoots or rocket
drizzle extra virgin olive oil
1 lime
1 Tip the mango onto a serving platter.
If using whole mangoes, slice the cheeks
off either side of the stone, halve them, run
the knife close to the skin to peel it, as you
would a melon, then dice the flesh (I like to
slice off the remaining skinny bits of mango
and dice them too, so as not to waste any).
2 Cut the avocado in half and discard the
stone. I put the blade of a knife into it, then
Chicken cacciatore with harissa, bacon & rosemary
Q Serves 4
Q Prep 15 mins Q Cook 35 mins
Q £1.98 a portion
Q 471 kcals, 9g fat, 3g sat. fat, 9g sugar
vegetable oil, for frying
4 bacon rashers
4 skinless chicken breasts or 8 skinless
and boneless chicken thighs, chopped
bunch spring onions
2 garlic cloves
140g chestnut mushrooms
2 rosemary sprigs
2 x 400g cans chopped tomatoes
100ml madeira, red wine, white wine
or chicken stock
1 tbsp harissa or 3 tbsp tomato purée
pinch dried oregano
1 dried bay leaf
300g of your favourite pasta
1-2 tsp caster sugar or a knob of butter
small handful thyme, basil or parsley
(optional)
1 Heat some oil in a large sauté pan on a high
heat. Using scissors, snip the bacon into bite-
sized pieces. Add them to the pan and fry for
a few mins until browned, stirring every so
30 BBC Easy Cook
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UCNCFKURCEMGF
HWNNQHƃCXQWT
CPFKUTGCF[
VQGCVKPPQ
VKOGCVCNN
give it a twist – the stone usually comes out 4 Tear the basil leaves from the stalks and
beautifully. Carefully peel away the skin and scatter over the salad with the pea shoots
slice or dice the avocado. Add to the salad. or rocket. Season, drizzle with some olive
oil and finish with a squeeze of lime juice.
3 Crumble the feta over the mango and
avocado. Slice the radishes as thinly as you
can, then scatter them over the top too.
often. Meanwhile, season time to make sure
the chicken pieces well. it doesn't catch
on the bottom.
2 Remove the bacon from the
pan, leaving the fat behind, and 6 About halfway
drain on kitchen paper. Add the through the cooking
chicken to the pan, reduce heat time, add in the
to medium and cook for 4 mins. reserved bacon
and spring onions.
3 Meanwhile, finely slice the Boil a kettle of
spring onions (both the green water and cook
and the white bits), garlic and the pasta following
mushrooms. Run your fingers pack instructions
down the length of the rosemary in a large saucepan.
sprig to separate the leaves, then finely Drain the pasta, return to the pan and cover
chop these too. Set aside until ready to cook. with the lid to keep warm, if necessary.
4 The chicken pieces should now be golden 7 Check to see if the chicken is cooked
brown underneath, so flip them over and – it is ready when the juices run clear.
cook the other side for about 3 mins. Taste the sauce, adding a little sugar or
butter if it is slightly acidic because of the
5 Once the chicken is golden brown on tomatoes. Add a splash of water if the
both sides, turn down the heat to low. sauce is too thick, or let it bubble away for
Add the mushrooms, garlic and rosemary, a bit if it is too thin.
along with the tomatoes, madeira (or wine
or stock), harissa or tomato purée and 8 Divide the pasta between 4 serving bowls
oregano, and crumble in the bay leaf. Give or plates, top with the chicken and tomato
everything a good stir, then leave to bubble sauce, and scatter over some fresh thyme,
away for 15-20 mins, stirring from time to basil or parsley, if you like. Serve and enjoy.
 EVERYDAY LORRAINE PASCALE

Hot-smoked trout kedgeree with spring onions & basil

Q Serves 3 1 Place the eggs in a small pan, cover with them from cooking. Peel the eggs, cut them
Q Prep 15 mins Q Cook 20 mins cold water and set on a high heat. As soon lengthways into quarters and set aside.
Q £1.97 a portion as the water comes to the boil, let it bubble
Q 643 kcals, 24g fat, 12g sat. fat, 2g sugar away for 4 mins for almost-hard-boiled eggs. 5 Next, prepare the dressing. Spoon the
crème fraîche into a small bowl and
3 medium eggs 2 Boil the kettle. Tip the rice, curry powder squeeze in the lemon juice. Stir together
300g basmati or long-grain rice and turmeric into a pan. Pour in boiled water to combine, then season to taste (it should
2 tsp curry powder to about 2cm above the rice (about 500ml, if be quite thin, for drizzling).
½ tsp turmeric you want to be pedantic). Cover with a lid,
bunch spring onions return to the boil, then reduce the heat to low 6 Check the rice is tender and fluff it up with
small handful chives and simmer following pack instructions. a fork. Add the butter and let it melt for a
125g pack hot-smoked trout moment before stirring it through. Add the
50g butter 3 Meanwhile, slice the spring onions (both spring onions, chives and smoked trout.
small handful thyme leaves, to serve the green and the white bits), snip the chives Season and gently stir everything together.
FOR THE DRESSING and break the fish into bite-sized flakes
2 tbsp crème fraîche (removing fine bones). Set everything aside. 7 Divide the kedgeree between 3 serving
juice ½ lemon bowls, arrange the quartered eggs on top
4 Once the eggs are ready, drain and run and drizzle over some dressing. Scatter
them under a cold tap for a moment to stop over the thyme leaves and serve.

Lorraine regularly presents cooking shows on BBC One and BBC Two

BBC Easy Cook 31

 OPEN FOR Sometime
s a sandwich can feel a bit too ‘bready’.

Open mackerel sandwich

with fennel slaw
Q Serves 2
All ready
Q Prep 10 mins Q Cook 5 mins to eat
Q £2.08 a portion

Q 555 kcals, 44g fat, 15g sat. fat, 3g sugar

in under
20 minutes!
2 long slices rye bread
4 tbsp soft cheese
2 fillets hot smoked peppered mackerel
(about 150g), skinned and flaked
1 fennel bulb, cored and thinly sliced
½ small red onion, thinly sliced
2 tsp small capers
1 lemon, ½ juiced, ½ cut into wedges
1 tbsp extra virgin olive oil
small bunch chives, snipped

Toast the bread until crisp, then spread with

the soft cheese. Divide the smoked mackerel
between the toasts. In a bowl, mix the fennel,
onion, capers, lemon juice, oil, chives and
some seasoning. Spoon over the fish toasts.
Serve with lemon wedges for squeezing over.

Open cottage cheese & pepper sandwich

Q Serves 1
Q Prep 10 mins Q No Cook
Q £1.42 a portion
Q 316 kcals, 7g fat, 3g sat. fat, 8g sugar
140g cottage cheese
¼ red pepper, thinly sliced
few basil leaves, torn, plus a few
extra leaves to serve
2 slices sourdough or wholemeal bread
drizzle balsamic vinegar (optional)
1 Layer the cottage cheese, peppers
and basil in a bowl and season. Chill
in the fridge until lunchtime.
2 Toast the bread. Stir the cheese mixture,
then spoon onto the toasts. Drizzle with
vinegar and scatter some basil, if you like.

32 BBC Easy Cook


BUSINESS
Here’s the obvious solution
…
Open chicken Caesar sandwich
Q Serves 2
Q Prep 5 mins Q Cook 15 mins
Q £2.07 a portion
Q 319 kcals, 8g fat, 3g sat. fat, 3g sugar
2 skinless chicken breasts
1 tsp sunflower oil
2 Little Gem lettuces
2 tbsp low-fat crème fraîche
or Greek yogurt
1 tbsp grated parmesan, plus a
few shavings, to serve
squeeze lemon juice
1 tsp capers, roughly chopped
2 thick slices bread
1 small garlic clove, halved
1 Heat a griddle pan. Rub the chicken
with the sunflower oil, season, then
griddle for 7 mins each side or until
cooked through. Set aside to rest.
EVERYDAY OPEN SANDWICHES
2 Meanwhile, separate the lettuce leaves.
Mix the crème fraîche or yogurt, parmesan,
lemon juice and capers with 1 tbsp cold
water, then season to taste.
3 Toast the bread and rub with the cut side
of the garlic, then crush the garlic and add
to the dressing. Slice the warm chicken
breasts on the diagonal, then top the toast
with lettuce leaves, slices of chicken and
a drizzle of the Caesar dressing. Finish
with a few shavings of parmesan.
Turn it into a
Chicken Caesar salad
Cook 4 chicken breasts as above. Tear the
leaves from 4 Little Gems and double the
dressing. Toast 4 slices bread, rub with garlic,
then cut into croutons. Add a few anchovies, Egg & avocado open
if you like, then toss together and serve. sandwich
Q Serves 1(easily doubled)
Q Prep 10 mins Q Cook 10 mins
To make Q £2.02 a portion
Q 476 kcals, 31g fat, 7g sat. fat, 3g sugar
this even
quicker,
2 medium eggs
use Caesar 1 ripe avocado
dressing juice 1 lime
2 slices rye bread
from a 2 tsp hot chilli sauce (we used sriracha)
bottle and handful cress, to serve
ƂPKUJKVQHH 1 Bring a pan of water to the boil. Add
with a little the eggs and cook for 8-9 mins until hard-
shaved boiled. Meanwhile, halve the avocado and
scoop the flesh into a bowl. Add the lime
parmesan juice, season well and mash with a fork.
2 When the eggs are cooked, run under
cold water for 2 mins before peeling.
Spread the avocado on the rye bread.
Slice the eggs into thin rounds and place
on top of the avocado. Drizzle over some
chilli sauce, scatter the cress on top and
finish with a good grind of black pepper.
BBC Easy Cook 33
 The joy of

Bake
your c niment
hips and th ompa
ey become a healthy acc

Roast chicken & homemade oven chips with Kiev butter

Q Serves 4 to the boil and simmer for 5 mins until just
Q Prep 20 mins Q Cook 1 hr cooked. Drain, then place on a tray to cool.
Q £1.05 a portion

Q 756 kcals, 47g fat, 19g sat. fat, 2g sugar 3 Heat oven to 220C/200C fan/gas 7. If
you have a trivet or wire rack, set it over a
1 small chicken (about 1.25kg) roasting tin and sit the chicken on it. If you
FOR THE KIEV BUTTER have neither, put your chicken in the roasting
1 large garlic clove, crushed tin. Trim two slices of the chilled butter,
¼ small pack parsley, finely chopped gently lift the skin away from the breast,
If you roast a 2 tbsp lemon juice and push the butter underneath. Season the
100g unsalted butter, at room temperature chicken all over with 1/3 of the flavoured salt.
chicken low and FOR THE CHICKEN SALT
slow, it becomes chicken bouillon cube, crumbled 4 Roast the chicken for 20 mins, then turn
very tender, but 2 tbsp flaky sea salt it over so that it is breast-side down. Return
1 tsp smoked paprika to the oven, cook for 20 mins more, then
if you roast it high FOR THE CHIPS turn it breast-side-up again and cook for
and fast, like this 900g Maris Pipers (4 medium potatoes) a final 20 mins until crispy and golden.
3 tbsp olive oil
one, you essentially 5 Meanwhile, put the oil in a baking tray in
replicate spit- 1 First, make the Kiev butter. Beat the garlic, the bottom of the oven. Toss the cooled chips
parsley, lemon juice and some seasoning into in 1/3 of the salt, then carefully place in the
roasting – and the butter. Roll the butter into a log, wrap in hot oil, turning them until completely coated.
the result is cling film, then chill in the fridge until needed. Roast for 45 mins, turning occasionally.
For the chicken salt, mix all the ingredients
super succulent in a bowl, then set aside. The butter and salt 6 Remove the chicken from the oven and
can be made up to two days ahead. rest for 5 mins. Carve the chicken and place
on a platter with slices of the Kiev butter
2 Cut the potatoes into thick, finger-sized melting over each portion. Serve with the
wedges and put in a pan of cold water. Bring chips and the remaining chicken salt.

34 BBC Easy Cook

EVERYDAY CHIPS

BBC Easy Cook 35

 Steak & chips with mustard mayo
Q Serves 4
Q Prep 15 mins Q Cook 30 mins
Q £3.80 a portion
Q 399 kcals, 11g fat, 4g sat. fat, 5g sugar
low-fat cooking spray
750g potatoes
25g instant polenta or semolina
1 tsp paprika
1
/8 tsp chilli powder (or to taste)
4 x 140g lean beef fillet steaks
4 tbsp 0% fat Greek yogurt
1 tbsp low-fat mayonnaise
2 tsp wholegrain mustard
16 cherry tomatoes, to serve
4 parsley sprigs, to serve
36 BBC Easy Cook
1 Heat oven to 200C/180C fan/gas 6. Spray
a baking sheet with low-fat cooking spray. Cut
the potatoes into thin chips. Mix the polenta or
semolina, paprika and chilli powder, then toss
with the chips. Transfer the chips to the baking
sheet, spray with cooking spray, season, then
bake for 30 mins, turning after 20 mins.
2 After you turn the chips, heat a griddle pan
or non-stick frying pan. Spray the steaks with
cooking spray, then griddle or fry, turning
once, for 6-8 mins, or until cooked to your
liking. Rest for 2 mins. Meanwhile, mix the
yogurt, mayonnaise and mustard. Serve
the steak and chips with the mustard mayo,
garnished with the tomatoes and parsley.

Lemon-scented fish & chips
Q Serves 4
Q Prep 10 mins Q Cook 40 mins
Q £2.72 a portion
Q 404 kcals, 15g fat, 4g sat. fat, 12g sugar
4 large carrots, cut into thin batons
2 large potatoes, cut into thin batons
few thyme sprigs, leaves picked
1 lemon, zested then sliced
2 tbsp olive oil
200g each broccoli florets,
frozen peas and spinach
2 tbsp crème fraîche
4 white fish fillets
1 Heat oven to 220C/200C fan/gas 7. Toss the
carrots, potatoes, thyme and lemon slices in a
roasting tin with the oil and some seasoning.
Cook for 25 mins, shaking once or twice.
2 Put the broccoli in a pan of boiling water
and cook for about 5 mins or until tender.
Add the peas and spinach. When the spinach
has wilted and the peas are tender, drain,
then blitz in a food processor to a smooth
purée. Stir through the crème fraîche, a
pinch of the lemon zest and some seasoning.
Mustard chops & chips
Q Serves 4
Q Prep 15 mins Q Cook 40 mins
Q £2.47 a portion
Q 691 kcals, 45g fat, 15g sat. fat, 5g sugar
700g floury potatoes, cut into thin chips
2 tbsp olive oil, plus 2 tsp
½ tsp fennel seeds, crushed
½ tsp smoked paprika
280g pack green beans
2 tsp white wine vinegar
1 shallot, finely chopped
1 tsp sugar
1 tbsp Dijon mustard
1 fennel bulb, halved and thinly sliced
4 pork chops
1 Heat oven to 220C/200C fan/gas 7. Toss
the potatoes with 1 tbsp oil and some
seasoning in a baking tray. Spread out in
a single layer and bake for 20 mins. Add
the fennel seeds and paprika, turn potatoes
and bake for 20 mins more until golden.
2 Meanwhile, cook the green beans in a pan
of boiling water for 5-6 mins, then run under
cold water and drain well. Mix 1 tbsp olive
oil, the vinegar, shallot, sugar, 1 tsp mustard
and some seasoning. Toss the fennel and
green beans in the dressing.
3 Lay the fish on top of the roasted roots
and cook for 15 mins or so more, until
the fish is just cooked through. Make
sure that the purée is still hot, then serve
alongside the fish, chips and carrots.
3 Rub 2 tsp oil on the chops and season.
Pan-fry for about 7 mins each side until
cooked through. Make sure to brown the
fat on the edge, too. Smear with the
remaining mustard and rest for a few
mins. Serve with the chips and bean salad,
drizzling over the mustardy resting juices.
EVERYDAY CHIPS
chips
FÖRU
Chunky oven chips
To make the chips, heat oven to 200 C/
fan 180C/gas 6. Cut 4 baking
potatoes each into 8 wedges, and
put in a roasting tin. Drizzle over
3 tbsp olive oil, season well, then
sprinkle a good pinch of hot chilli
powder over half of the potatoes
and bake for 40-50 minutes, turning
occasionally. Serves 4
Easy tomato salsa
Tip a 400g can chopped tomatoes, a
roughly chopped red chilli, 2 roughly
chopped tomatoes, a small bunch
of coriander, 2 garlic cloves, the zest
and juice of 1 lime and 1 tsp caster
sugar into a food processor. Whizz
for about 20 seconds. Season to taste.
Quick guacamole
Halve, stone and peel a large, ripe
avocado, then roughly chop the
yiÃ>`Ì«Ì>v`«ÀViÃÃÀ°
Add 5 tbsp of the Easy tomato
salsa (see above) and whizz to a
chunky purée. Transfer to a serving
bowl, then squeeze over the juice
of 1 lime to stop the guacamole
from turning brown.
Herby fromage frais
Mix 4 tbsp roughly chopped fresh
herbs with 400g of fromage frais.
Season to taste.
BBC Easy Cook 37
 These 10 smart meals are so quick – they’re ready in
10 minutes or less, plus they’re easily doubled or halved

Speedy noodle soup Stilton & walnut toast

(pictured) Toast 1 thick slice granary or
Bring 300ml chicken stock to nut bread under the grill. Cover
the boil in a saucepan, stir in with sliced stilton and scatter
a squeeze chilli paste and with roughly chopped walnuts.
2 tsp soy sauce, then drop in 1 Grill until melted, then serve
sheet straight-to-wok noodles. with a handful of watercress
Simmer for a few mins until all the and ½ sliced pear, tossed with
noodles have separated. Add a balsamic dressing. Serves 1.
handful stir-fry veg, reserving
any leafy bits until later, simmer Tuna & beetroot
for 1 min until the veg is just bruschetta
tender. Stir in the leafy veg and Brush 4 slices ciabatta with
simmer for 1 min. Serve scattered olive oil on both sides, then
with crushed peanuts. Serves 1. bake in a hot oven for 5 mins
Cheese & chive baked eggs
Crack 2 eggs into a shallow,
buttered dish. Drizzle over some
cream, season, then sprinkle with
a few snipped chives and 1 tbsp
grated parmesan or other strong,
hard cheese. Microwave on
medium for 1-2 mins. Serves 1.
Roasted veg &
almond couscous
Put a small cupful couscous in
a bowl, then pour over a cupful
boiling stock. Cover and leave for 5 mins.
Fluff up with a fork, then add a few ready-
roasted veg such as peppers, artichokes
>`>ÕLiÀ}iÃ]>>`vÕÌ>ÃÌi`]y>i`
almonds, a few basil leaves, juice 1 lemon,
and a drizzle olive oil. Season and lightly stir,
then serve. Delicious hot or cold. Serves 2.
Lentil & garlic sausage salad
Drain and rinse a 400g can lentils, then mix
with 100g sliced garlic sausage or salami,
and a few chopped sundried tomatoes.
38 BBC Easy Cook
A fragrant and
warming supper
Stir in 2 tbsp ready-made honey & mustard
dressing. Divide a 50g bag rocket between
2 plates, then pile the lentil and sausage
salad on top. Serves 2.
Chicken hoisin wraps
Warm 2 tortilla wraps in the microwave or
in a dry frying pan. Thinly spread each one
with 2 tsp hoisin sauce, scatter with 100g
shredded cooked chicken, a few cucumber
sticks and shredded spring onion, then
wrap and eat. Serves 2.
ÕÌVÀë°À>>`y>i>
80g can tuna and mix with
chopped cooked beetroot, a
ÌÌiwiÞV««i`red onion,
a drizzle olive oil and some
seasoning. Pile onto the toasted
bread and enjoy. Serves 2.
5QWHƃÅFEJGGUGQPVQCUV
Toast 2 thick slices bread on
both sides. Whisk an egg white
to a light foam, then fold in 85g
grated cheddar or Gruyère and
some pepper. Smear the toast
with mustard, then spoon over the cheese
mix. Grill until puffed up and golden. Serves 2.
Easy smoked salmon kedgeree
Heat 1 tbsp vegetable oil in a frying pan.
Add 2 sliced spring onions, 1 cup frozen
peas and a 250g sachet express rice. Fry for
2-3 mins until the rice grains have separated,
then stir in 2-3 tsp curry paste and a splash
of water. Cook for 2 mins more, stirring, then
stir in 2 slices smoked salmon, cut into strips.
Serve with natural yogurt. Serves 2.
 EVERYDAY READY IN 10 MINS

Houmous-topped avocado
with tomato salad
Slice ½ small red onion and mix with 2
chopped tomatoes, a handful pitted olives,
a squeeze lemon juice and a drizzle olive oil.
Halve and stone an avocado and put each
half onto a plate. Spoon houmous into the
space where the stone was, then scatter over
the salad. Drizzle with a little more olive oil,
then serve with toasted ciabatta. Serves 2.

A delicious
and healthy
vegan brunch
option

BBC Easy Cook 39

 USE IT, DON’T LOSE IT!

WASTE NOT
want a lot!
ƂÌÌÃÌivÞi>À]ÜiÌi`ÌwÕÀÌÀiÞÃÌÌiLÀ]LÕÌ
ÜÌÃ>ÛÛÞë«}ÞÕV>Ã>ÛiiÞ>`>Û`v`Ü>ÃÌi

Ham & veg crumble

Q Serves 4
Q Prep 15 mins Q Cook 1 hr 10 mins
Q £2.39 a portion

Q 757 kcals, 37g fat, 20g sat. fat, 17g sugar

100g butter
2 leeks, chopped
3 carrots, chopped
3 parsnips, chopped
½ celeriac, chopped
200g plain flour
500ml hot chicken or vegetable stock
400g cooked ham, cut into chunky slices
from a joint, then shredded
200g tub low-fat crème fraîche
2 tbsp wholegrain mustard

1 Melt 2 tbsp butter in a large frying pan.

Chop the remaining butter into small chunks
and put in the fridge. Add the leeks, carrots,
parsnips and celeriac to the pan with a splash
of water, season, cover with a lid and cook
for 10-15 mins, stirring every now and then,
until the veg is beginning to soften.

2 Stir in 2 tbsp plain flour, then add the

stock bit by bit, stirring as you go, until
all incorporated and smooth. Cover with
a lid and simmer for 20 mins until the
vegetables are tender.

3 Heat oven to 220C/200C fan/gas 6. Add

This hearty pie is a great way to use up root veg like
carrots and parsnips, which are often sold in big bags
the ham, all but 2 tbsp of the crème fraîche,
and the mustard, season with plenty of
pepper and transfer to an ovenproof baking
dish. Put the remaining butter and flour in
a bowl and season. Rub together with your
fingers to a fine crumbly texture. Add the
rest of the crème fraîche and mix with
a cutlery knife until the crumble clumps
together in places. Sprinkle the crumble
mixture over the filling, then bake for
35-40 mins until crispy and golden on top.

40 BBC Easy Cook

 EVERYDAY USE IT UP

Jumbo turkey samosas
Q Serves 4
Q Prep 25 mins Q Cook 35 mins
Q £1.97 a portion
Q 555 kcals, 22g fat, 3g sat. fat, 8g sugar
3 tbsp curry paste (we used korma)
2 tbsp mango chutney, plus extra
to serve
150g pot natural yogurt
200g leftover cooked potatoes (roasted
or boiled are fine), chopped into
small chunks
250g cooked turkey or chicken,
chopped into small pieces
250g frozen peas
bunch coriander, chopped, plus
a few leaves picked to serve
270g pack filo pastry (6 sheets)
4 tbsp vegetable oil
1 egg, beaten
1 tbsp sesame seeds
1 In a large bowl, combine the curry
paste, mango chutney and 2 tbsp of the
yogurt, and mix well. Fold in the potatoes,
cooked turkey or chicken, peas and
coriander, then season well.
2 Heat oven to 200C/180C fan/gas 6. Cut
the sheets of filo in half lengthways so you
have 12 strips – keep the pastry covered
with a tea towel while you work so it doesn’t
dry out. Layer up 3 sheets of filo, brushing
some oil between each sheet. Pile a quarter
of the filling in the top corner of the pastry
in a triangle shape. Fold the pastry over to
encase the filling, then keep folding until
the parcel is sealed and the filo is used up.
Brush the final edge with a little beaten egg
to help stick the pastry together. Repeat to
make the other 3 jumbo samosas.
3 Lay your samosas on a baking sheet,
brush each with more beaten egg, then
sprinkle with sesame seeds. Bake for
35 mins or until the samosas are golden
brown and the filling is piping hot. Serve
with the remaining yogurt, some mango
chutney and coriander leaves.

1ÃiÕ«
the meat
>`ëÕ`ÃivÌ
ÛiÀvÀÞÕÀ
-Õ`>ÞÀ>ÃÌ

BBC Easy Cook 41

Apple & squash
panzanella
Q Serves 4
Q Prep 20 mins Q Cook 40 mins
Q £1.92 a portion
Q 648 kcals, 30g fat, 3g sat. fat, 42g sugar
½ large butternut squash, cut
into chunks
4 tbsp extra virgin olive oil
6 sage leaves, chopped
2 apples, cored and sliced into
slim wedges
3 tbsp honey
200g leftover crusty bread (we used
ciabatta), torn into chunks
100g hazelnuts, roughly chopped
4 tbsp red wine vinegar
200g bag chopped kale
100g dried cranberries
1 Heat oven to 200C/180C fan/gas 6.
Put the squash on a baking tray, drizzle
with 1 tbsp oil and scatter over the sage
and some seasoning. Toss together,
then bake for 30 mins.
2 Add the apple slices to the tray, pour
over 1 tbsp honey and toss with the squash.
Put the bread on a separate tray and return
25 canny ways to use
up your leftovers
Exciting twists on kitchen staples
1 Cook your salad leaves
If your leaves are starting to turn a bit limp,
stir-fry iceberg or Gem lettuce with some
sesame oil, garlic and soy sauce for a
speedy Asian-inspired side dish.
2 Got a carrot going spare?
Eat it for breakfast
Grate 1 large carrot into a bowl, add 50g
rolled oats, 4 tbsp apple juice or milk,
½ tsp ground cinnamon and 2 tbsp
chopped apricots or raisins. Mix well,
then chill overnight. To serve, mix in 50g
natural yogurt and top with chopped walnuts.
3 Freeze those browning bananas
Bananas freeze really well, so as soon as you
see brown spots, peel them then pop into
freezer bags. Add them frozen to smoothies,
42 BBC Easy Cook
both trays to the oven. Bake for another
10-15 mins until the squash and apple
are tender and starting to caramelise,
and the bread is crisp. Meanwhile, toast
the hazelnuts in a small pan until golden.
Remove the trays from the oven and
set aside to cool a little.
3 Whisk the vinegar with the rest of the
oil and honey in a large bowl with some
seasoning. Add the kale, cranberries,
hazelnuts, squash, apples and toasted
bread. Toss everything together, then
transfer to a platter or plates to serve.
or defrost and mash for a delicious
banana cake or banana pancakes.
4 Make your own chilli oil
Fill a sterilised jar halfway with a
mild olive oil, add a thyme sprig
and 1 garlic clove. Every time
you have a spare chilli, thinly slice
and add to the oil, topping up
with oil to cover. The chillies will keep
for months. Add them to curries, or drizzle
the oil over pizzas, salads or pasta.
5 Waste-not-want-not dressing
Pour 1 tbsp red or white wine vinegar, 1 tbsp
honey and 3 tbsp olive oil into a jar of mustard
that’s nearly empty. Season, then replace
the lid and shake well to mix. Pour over
salad leaves or steamed green vegetables.
Oven-baked smoked salmon,
pepper & pesto tortilla
Q Serves 4
Q Prep 20 mins Q Cook 30 mins
Q £2.01 a portion
Q 757 kcals, 37g fat, 20g sat. fat, 17g sugar
a little oil, for greasing
8 eggs
300g cooked potatoes (roasted or boiled
are fine), chopped into chunks
140g smoked salmon, torn into pieces
4 roasted red peppers, from a jar, torn
or chopped into small pieces
4 tbsp pesto
salad leaves, to serve
1 Heat oven to 180C/160C fan/gas 4. Line
a 22cm tart case with baking parchment,
pushing it into the sides and leaving a 1cm
overhang – this is easier if you scrunch up the
parchment (don’t worry about it looking too
neat). Grease the parchment with some oil.
2 Beat the eggs with some seasoning, stir
in the potatoes, salmon and peppers, then
pour into the tart case. Spoon blobs of pesto
on top. Bake for 30 mins until just set and
starting to brown. Cool for 5 mins, or leave
to cool completely and serve cold with salad.
6 Whizz up old bread
Whizz up leftover herbs and stale bread
in your food processor to make herby
breadcrumbs, then freeze. Use from frozen for
>V>Ì}vÀvÀi`ÀL>i`wÃ]À>``ViiÃi
and make a topping for baked mushrooms.
7 Give apples a new lease of life
Use up slightly soft or spoiled apples
by adding them to your toad-in-the-
8 hole. Core and slice 2 apples, bake
Don’t discard with the sausages until golden,
parmesan rind then pour over a batter made
Use the rind to add with chopped sage.
y>ÛÕÀÌÀÃÌÌ]
soup or stew – just 9 From-the-fridge pizza
remember to take Mix 2 tbsp curry paste with
it out before 2 tbsp mango chutney and
serving. 1 tbsp tomato purée. Spread
over 2 naan breads, top with
1 thinly sliced red onion, ½ chopped
red pepper and a handful of chopped cooked
meat – chicken, ham or salami all work well.
Tear a ball of mozzarella into small chunks
and dot over the pizzas. Bake in the oven at
200C/180C fan/gas 6 for 20 mins or until the
naans are crisp and the mozzarella has melted.
Scatter with some chopped fresh coriander
and serve while it’s still warm.

10 Cheeseboard mornay
Make a simple white sauce, then stir in your
cheeseboard leftovers – try a mix of grated
hard cheese, a spoonful of cream cheese
and crumbled blue cheese, or any others
you might have. Season, then add ground
nutmeg and Dijon mustard for a rich, delicious
Ã>ÕVivÀVi`«>ÃÌ>ÀV>ÕyÜiÀqÀ
serve with a gammon steak.
11 A fragrant salsa verde
Clear out unused fresh herbs to create a twist
on salsa verde. Blitz a large bunch of mixed
soft herbs (such as basil, coriander, chives,
i>`Þ]>À >ÌVy>ÛÕÀ°
tarragon, mint or parsley) with the juice of
1 lemon, 2 tsp capers and 3 tbsp olive oil.
-i>Ã]Ì
iV
°*>ÀÌVÕ>ÀÞ}`ÜÌ
wÃ
° shake well to combine. Add 2 tbsp orange
12 Fruit & nut couscous
Gather all the leftover dried fruit and nuts
from your Christmas recipes, cut into small
«iViÃ>`>``ÌVi`>`yÕvvi`Õ«
couscous along with fresh herbs and lemon
juice. Serve with lamb chops or grilled chicken.
q >ViÀi]Ã> ÀÌÀÕÌ>ÜÀÜi°
13 Marzipan petits fours
Any leftover marzipan can be used to stuff
dried apricots and dates, which you then dip in
`>ÀV
V>Ìi>`wiÞV
««i`«ÃÌ>V
ð carrots, celeriac and beetroot with shredded
EVERYDAY USE IT UP
cabbages or sprouts. Mix with a dressing
made with mayonnaise, lemon juice and
a little mustard, then serve with cold
meats, cheeses and jacket potatoes.
18 Decorative citrus fruits
Thinly slice various citrus fruits, then arrange
on a couple of baking sheets lined with baking
parchment. Bake at 140C/120C fan/gas 1 for
45 mins-1 hr until completely dried out. Tie
a piece of string through the centre of each
slice, then hang from the Christmas tree.
Don't worry if Christmas is months away –
they will keep for years.
19 Don’t throw away crème fraîche
If you have a small amount of crème fraîche
left in the tub, add it to mashed potato
instead of milk, or combine with chopped
anchovies, lemon juice and chives for a
quick Caesar-salad-style dressing.
5RGGF[[QIWTVƃCVDTGCFU
Mix natural yogurt with an equal quantity
vÃivÀ>Ã}yÕÀ>`>ëÀ}vVÕ 
seeds. Divide the dough into walnut-sized
balls, then roll the dough balls as thinly
as you can and cook on a hot griddle pan
for 1-2 mins each side.
21 22 Stale pitta and tortillas
Stem ginger Break up stale pitta breads or
mocktails tortilla wraps, lay on a baking
Leave to set and serve as after- Mix the syrup from a jar sheet and drizzle with a little
dinner petits fours with coffee. of stem ginger with lime olive oil and a sprinkling of
juice, soda and ice for a sea salt. Grill until starting
14 Slice-now-use-later ham spicy mocktail perfect to turn golden brown at the
Thinly slice any leftovers from a for drivers. edges. Eat like crisps or use
joint of ham, then stack the slices in in a Lebanese-style salad – scatter
bundles of 2-3 (enough for a sandwich) over lettuce, tomatoes, parsley and
between layers of baking parchment. Put cucumber and dress with lemon juice,
the sliced ham in a sandwich bag and freeze. olive oil and sumac.
Remove and defrost a bundle at a time,
whenever you want to make a sandwich. 23 Lemongrass gives puds a lift
Add bashed lemongrass and cardamom
15 Marmalade martini pods to classic rice pudding to give it a
A glam way to use up that last spoonful of
marmalade. Pour 50ml gin into a nearly empty
jar of marmalade. Put the lid back on and 24 Gorgeous ground almonds
Leftover ground almonds will add richness
liqueur (we used Cointreau), the juice 1/2 lemon and texture to your turkey korma.
and the juice 1 clementine. Shake well, strain
into 2 chilled martini glasses and serve. 25 Perk up cooked rice
Fry 1 chopped onion in a drizzle of oil, add
16 Coconut milk magic 2 tbsp mild curry powder and 300g cooked
Leftover coconut milk mixed with icing leftover rice. Flake through some hot smoked
sugar makes a deliciously different icing wÃ
to drizzle over mince pies. Heat for a few more mins, then scatter with
chopped parsley. Serve with a poached
17 Mixed root veg coleslaw egg for a hearty breakfast or lunch.
Use a combination of leftover uncooked
BBC Easy Cook 43
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44 BBC Easy Cook
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BBC Easy Cook 45
 spring
fever Inspiration for a relaxed
weekend using the best
seasonal produce

COMPILED BY IMOGEN COULSON

Gooseberry &
custard pies, p50

46 BBC Easy Cook

 WEEKEND SPRING FEVER

Creamy spring soup

with goat’s cheese &
prosciutto toasts, p48
BBC Easy Cook 47
WATE RCRE SS Creamy spring soup
with goat’s cheese & prosciutto toasts
Q Serves 8
Q Prep 25 mins Q Cook 30 mins
Q £1.96 a portion
Q 472 kcals, 30g fat, 10g sat. fat, 6g sugar
2 tbsp olive or rapeseed oil
1 onion, chopped
1 fennel bulb, chopped
200g asparagus, woody ends
and all, roughly chopped
1 tsp fennel seeds
2 garlic cloves, crushed
1.2 litres vegetable stock
450g frozen peas
100g bag watercress,
a few sprigs reserved
small pack parsley, chopped
small pack mint, leaves
picked and chopped (or
buy 1 large pack and use
half in the pesto, if making)
100ml double cream
FOR THE TOASTS
1 large ciabatta, thickly
sliced on an angle
SPINACH Spinach & sweet potato samosas
Q Serves 3
Q Prep 35 mins Q Cook 45 mins
Q £1.48 a portion
Q 650 kcals, 13g fat, 2g sat. fat, 36g sugar
2 large sweet potatoes (about 500g),
peeled and cut into small pieces
1 tbsp vegetable oil, plus extra for
brushing
2 red onions, 1 chopped, 1 halved
and finely sliced
thumb-sized piece ginger, peeled
and finely chopped
2 garlic cloves, crushed
1 fat red chilli, finely chopped (optional)
small bunch coriander, stalks
finely chopped, leaves picked
2 tbsp curry paste (we used balti)
2 tsp black onion (nigella) seeds
200g bag spinach (or frozen spinach)
270g pack filo pastry (6 sheets)
½ cucumber
150ml pot natural yogurt
mango chutney, to serve
1 Put the chunks of sweet potato in
a large microwave-proof bowl, cover
with cling film and microwave on
high for about 8 mins or until soft.
48 BBC Easy Cook
while you prepare
the toasts.
drizzle of extra virgin olive
or rapeseed oil, plus extra 2 Heat the grill.
to serve Put the ciabatta
1 fat garlic clove, squashed slices on a baking
150g pack soft goat’s cheese tray and drizzle
6 slices prosciutto with a little oil. Pop
200g pesto (see below), the bread under the
or buy a fresh one grill for 2-3 mins
each side or until
1 Heat the oil in a golden and crisp. Remove the toasts and rub
Minty pesto large pan. Add the the garlic clove over each piece of toast.
Makes 1 small jar (about 300g). onion and fennel and
In a blender, whizz together fry gently for 10 mins 3 Add the peas to the soup, bubble for 1
a small pack fresh mint or until softened but min to defrost, then remove the pan from
leaves, a small pack fresh basil, not coloured. Add the heat and add most of the watercress,
£ää}y>i`toasted almonds, the asparagus, fennel the herbs and the double cream. Use a
25g grated parmesan, 8 tbsp seeds and garlic hand blender to blitz it to a smooth, creamy
extra virgin olive oil, the zest and stir everything consistency, then check the seasoning –
of ½ lemon and 1 small garlic around in the pan you will need to be quite generous.
clove. Season to taste, and for another 1-2 mins.
add a little water if it’s too Pour in the vegetable 4 Spread each piece of toast with a little
thick. The pesto will keep in stock, season, and goat’s cheese, then top with some ruffled
the fridge, covered with oil, for cover with a lid. prosciutto, a dollop of pesto and a few small
up to 1 week, or in the freezer Leave on a gentle sprigs of watercress. Finally, drizzle over a
for up to 2 months. simmer (but for no little olive oil. Serve the toasts alongside the
longer than 5 mins) soup, with some extra pesto on the side.
2 Meanwhile, heat the oil in a large pan, add the other sheet on top. With the shortest side
the chopped onion and cook for a few mins to facing you, cut down the centre to make two
soften. Stir in the ginger, garlic, chilli (if using) long strips. Scoop a sixth of the sweet potato
and coriander stalks, stirring for a couple mixture onto the top right-hand corner of the
mins more until fragrant (the garlic will burn filo in a rough triangle shape. Fold the pastry
easily, so keep an eye on it). Add the curry over on an angle, continuing down the length
paste and half the black onion seeds to the of the pastry until you reach the bottom and
pan, stir for 30 secs or so until fragrant, then have a neat triangle encasing the filling. Trim
add the spinach and 2-3 tbsp water. Wilt the off any excess pastry with a knife. Repeat to
spinach, then add make six samosas.
the sweet potato and Heat oven to 200C/
any liquid from the 180C fan/gas 6.
bowl. Season well and
mash everything with 4 Put the samosas
the back of a spoon, on a baking tray
leaving some chunky lined with baking
bits of potato. Leave parchment. Brush
to cool completely. with some more oil
and sprinkle over
3 Unroll the pastry the remaining seeds.
and pull out two Bake for 25-30 mins
sheets to work with – or until golden.
keep the rest covered Meanwhile, peel
with a tea towel to the cucumber into
prevent it from drying ribbons, then toss
out. Brush both of the with the sliced
sheets with a little oil, onions and coriander
and scatter some of leaves. Serve with
the black onion seeds some yogurt and
over one sheet. Put mango chutney.

PEAS Pea, pesto & sausage lasagne
Q Serves 6
Q Prep 10 mins Q Cook 55 mins
Q £2.71 a portion
Q 844 kcals, 71g fat, 32g sat. fat, 10g sugar
4 tbsp olive oil
6 good-quality sausages, meat
squeezed from the skins and rolled
into cherry-tomato-sized balls
small head of broccoli (about 400g),
cut into small florets
250g cherry tomatoes, halved
200g fresh peas, podded (or frozen)
150g tub fresh pesto
large bunch basil, chopped
400g mascarpone
12 lasagne sheets
50ml milk
100g grated mozzarella
3 tbsp grated parmesan
20g pine nuts
1 Heat half the oil in a pan. Sizzle the
sausage for 5-10 mins, turning until
browned all over. Meanwhile, cook the
broccoli in a pan of boiling water for
3-4 mins until really tender. Drain well.
2 Heat oven to 200C/180C fan/gas 6. Put
the tomatoes on a baking tray, pour over the
rest of the oil, season and roast for 10 mins
until just softened. Stir the broccoli, peas,
WEEKEND SPRING FEVER
pesto, basil and 1/2 the mascarpone into the
sausage, simmer for a few mins until you
have a nice sauce, then season to taste.
3 Scoop 1/3 of the mixture into a casserole
dish (ours was 25cm x 35cm), top with a
third of the tomatoes, then top with 3 lasagne
sheets. Repeat this layering, reserving a
few tomatoes, finishing with pasta sheets.
4 Mix the milk and the rest of the mascarpone
to make a sauce, pour over the pasta, then
top with the cheese, pine nuts and reserved
tomatoes. Bake for 35-40 mins until golden
and bubbling. If the lasagne is getting too
dark, cover it with foil and continue cooking.
BBC Easy Cook 49
 GOOSEBERRY
Gooseberry & custard pies
Q Serves 4
Q Prep 25 mins Q Cook 50 mins
Q £2.02 a portion

Q 1,157 kcal, 61g fat, 35g sat. fat, 90g sugar

6 sheets filo pastry

50g butter, melted
2 tbsp golden caster sugar
FOR THE GOOSEBERRY COMPOTE
200g golden caster sugar
1 vanilla pod, split, seeds scraped out
500g gooseberries, topped and tailed
FOR THE CUSTARD
300ml double cream
300ml full-fat milk
2 vanilla pods, split, seeds scraped out
4 large egg yolks
50g golden caster sugar
20g each plain flour and cornflour

1 First, make the compote. Put the sugar and

vanilla pod and seeds in a saucepan with
3 tbsp water and bring to the boil. Add the
gooseberries and simmer for 20 mins. Divide
between 4 small pie dishes. Chill in the fridge.

2 Put the cream, milk and vanilla pods and

seeds in a saucepan and bring to the boil. In
a bowl, whisk the egg yolks, sugar, flour and
cornflour. Pour the hot milk mixture over
the egg mixture, whisking constantly. Rinse
out the saucepan, then pour the custard into
the pan and whisk on a low heat for 5-6 mins
until thick. Sieve into a large jug, discard the
vanilla pods, then pour the custard over the

SPRING CHICKE N compote in the pie dishes. Leave to cool.

Bang bang chicken & vegetable noodles 3 Heat oven to 180C/160C fan/gas 4. Lay
Q Serves 4 1 Bring a large pan of seasoned water to a sheet of filo on a work surface, brush with
Q Prep 20 mins Q Cook 10 mins a simmer, add the chicken and lower the some butter, top with another sheet, then
Q £2.32 a portion heat to a simmer. Poach for 8-10 mins or repeat. Scatter the top layer with sugar, then
Q 440 kcals, 23g fat, 4g sat. fat, 18g sugar until cooked through – test by cutting in cut the pastry into 4 rectangles. Scrunch
half through the thickest part. Transfer to a each rectangle and place each on top of a
2 chicken breasts plate to cool while you prepare the noodles. pie dish. Bake for 20 mins, then serve hot.
4 courgettes
2 carrots 2 Using a spiralizer fitted with the thicker
4 spring onions, finely sliced on an noodle setting (or a julienne peeler), turn
angle, a few green slices reserved the courgettes and carrots into curly
to serve noodles. Tip them into a bowl with the
150g beansprouts spring onions, beansprouts and beans.
180g frozen soya or edamame
beans, defrosted 3 In another bowl, mix the peanut butter
4 tbsp smooth peanut butter and soy sauce, then whisk in the chilli
3 tbsp soy sauce sauce, oil, lime zest and juice, and 1 tbsp
3 tbsp sweet chilli sauce water. When the chicken has cooled, shred
2 tbsp sesame oil it with two forks. Add to the veg, drizzle
zest and juice 1 lime over the dressing and toss everything
50g honey-roasted peanuts, bashed together until coated. Transfer to a platter
with a rolling pin and scatter over the peanuts and chilli (if
1 red chilli, thinly sliced (optional) using). Leftovers will make a great lunch.

50 BBC Easy Cook

 WEEKEND SPRING FEVER

RHUBARB
Rhubarb & ginger syllabub
Q Serves 4
Q Prep 20 mins Q Cook 5 mins
Q £1.32 a portion

Q 592kcals, 46g fat, 29g sat. fat, 36g sugar,

400g rhubarb, cut into small cubes

thumb-sized piece ginger, peeled
and finely chopped
75g caster sugar
100ml white wine
100g light mascarpone
300ml double cream
50g icing sugar
2 pieces crystallised ginger, finely chopped

1 Put the rhubarb, root ginger, sugar and

white wine in a pan, bring to the boil and
simmer on a low heat for 4-5 mins until the
rhubarb has softened. Remove from the
heat and set aside to cool.

2 In another bowl, whisk the mascarpone,

double cream and icing sugar to soft peaks.
Remove 4 tbsp cooled rhubarb and mash
with a fork, then fold into the cream mixture.

3 Divide the rest of the poached rhubarb

between 4 glasses, reserving a bit. Spoon
over the cream mixture, then top with a
few pieces of crystallised ginger and the
rest of the rhubarb. Can be chilled for
several hours before serving.
A classic
syllabub uses
Rhubarb rundown cream, so it’s not the
Although usually used in sweet recipes, healthiest. Swap the
rhubarb is actually a vegetable. It is grown
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under pots, while the second is grown Þ}ÕÀÌvÀ>Üv>Ì
outdoors and is ready later in the year. alternative
Forced rhubarb is more tender than its
outdoor grown counterpart, but both
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BBC Easy Cook 51

WEEKEND SPRING FEVER

do it better

Pr e par i n g
spring veg
British asparagus and broad beans aren’t around for long,
so enjoy them in abundance at their best – for maximum freshness,
prepare and cook them as soon as you can after picking or buying

Broad beans
Preparing broad beans properly takes a
bit of time, but it’s well worth doing, as the
beans look and taste a lot better when you
remove their skins. In the past, we have
referred to the two-step prep as podding
and double podding. But to avoid any
confusion, we now describe it as podding
(removing the beans from the main pod)
and then skinning (slipping the beans out
of their thin skins).
Q Podding To remove the beans, squeeze the

«`ÕÌÌ««Ã>`ÀÕÞÕÀw}iÀ`Ü
the inside to release the beans. Add to a
pan of boiling water and cook for 1-2 mins.
Drain and tip into a bowl of cold water.
Q Skinning use your nail to slit the skin

of the cooked bean, then gently pinch

it to push out the bright green, smaller
bean. In our opinion, even smaller
beans are better when skinned.

Asparagus
->wiÃÌiÃii`ÕÃÌ>Ü>Ã]>ÃÌiÞ
will be tender along the whole length. For
longer, thicker asparagus, bend the stem
until it snaps and discard the tougher, paler
end. It should snap in just the right place
to get rid of the woody section. Trim with
a sharp knife so all the spears are the same
length. You can then peel any remaining
tough skin on the bottom half of each spear
with a peeler to reveal the more tender
yið7iÌiÀÞÕL]ÃÌi>À}À``i
asparagus, the trick is to keep cooking to
a minimum – a few minutes is all it needs.

Don’t throw away your woody asparagus ends – they may be tough,
DWVVJG[oTGHWNNQHƃCXQWTCPFECPOCMGYQPFGTHWNUVQEMUQTUQWRU
52 BBC Easy Cook
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of BBC
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Please note Glass lid not suitable
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BBC Easy Cook 53

 n#UCEJGHCPF
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LOSE
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WEIGHT
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LIKE TOM
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Three years ago, 9JCVKUCFQRCOKPGFKGV!

When I started to examine my new
BBC chef Tom high-protein, low-carb diet, I wasn’t as
Kerridge weighed interested in how it worked nutritionally
as I was in why I enjoyed it so much.
30 stone. But thanks To me, this is absolutely the key to its
success. Everybody else I’ve ever met moans
to a carb-free diet that diets are a pain and a struggle, but I
(and no booze) he honestly enjoy mine. I couldn't have kept
going for so long if I didn’t. And it's important
has lost more than to keep going – I may have lost a lot of weight,
but I’d still like to lose some more.
11 stone. Here, Tom At the very heart of what I have been
doing in the past 3 years is the ethos of
shares some of the eating as many foods that help to stimulate
secrets of his success the production of dopamine as I can. So,
what is dopamine? It’s a key chemical assisting
with neural signalling in the brain’s reward
hub. To put it simply, when you experience a
pleasurable sensation – whether it’s from
food, laughter, sex, alcohol or gambling –
dopamine is released in your brain. There’s
evidence to suggest that low dopamine
levels can lead to decreased motivation and
make us feel lethargic and apathetic, even
depressed – absolutely not the state you
need to be in to lose weight.
Dopamine doesn’t just appear magically in
our brains. Our bodies create it by breaking
down an amino acid called tyrosine, which
can be obtained from lots of different – and,
fortunately, delicious – foods.
In my book, there is a load of recipes that
are fairly low in carbohydrates and high in
tyrosine, so they will help to boost dopamine
levels in the brain. This means that you will
enjoy eating them – it really is that easy.

54 BBC Easy Cook

 WEEKEND TOM KERRIDGE

Lamb shank hotpot
Q Serves 4
Q Prep 20-25 mins mins Q Cook 31/2 hrs
vegetable oil, for cooking
4 lamb shanks (about 200g each),
French trimmed (you can ask your
butcher to do this for you)
6 small onions, halved
1 garlic bulb (about 8-12 cloves),
peeled and sliced
1 large swede, peeled and diced
150g goat’s cheese, crumbled
2 tsp thyme leaves
500ml lamb stock
4 large turnips (about 200g each),
peeled and thinly sliced
50g butter, chopped
1 Heat a good splash of vegetable oil in a
large flameproof casserole over a medium-
high heat. Season the lamb shanks with a
little salt, then fry them, 2 at a time, until
deeply and evenly coloured. Don’t hurry
this process – searing the meat properly
will help to create that deep, delicious
flavour. Drain off the rendered fat, then
set the lamb shanks aside.
2 Turn the heat down a bit, then add a
splash more vegetable oil to the casserole.
Tip in the onions and garlic along with
a pinch of salt, then cook gently for
about 10–12 mins until golden and
softened. Remove from the heat and
return the lamb shanks to the pan,
placing them on top of the onions
with the bones pointing upwards.
3 Preheat oven to 150C/130C fan/gas 2.
In a bowl, combine the swede, cheese,
thyme and some cracked black pepper,
then pack it around the lamb shanks.
Pour in the stock, fan the slices of turnip
in a circle over the swede and around the
lamb shanks, and dot with the butter.
4 Cover the hot pot with a lid or, if that’s
not possible because the shank bones are
poking up too highly, cover the casserole
with foil and seal tightly. Cook in the oven
for 1½ hrs, then remove the lid or foil and
return to the oven for a further 1½ hrs
until the lamb is soft, covering with foil
if it seems to be browing too quickly.
The turnips should be crispy on the top.

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RQTVKQPEQPVTQNsQPGGCEJ

BBC Easy Cook 55

WEEKEND TOM KERRIDGE
6JKUKUUWEJCITGCVTGEKRGCTGCNHCXQWTKVGQHOKPG
HQTYJGPVJCVETCXKPIHQTJQVJQVEJKEMGPJKVU
2 Preheat oven to 200C/180C fan/gas 6.
Piri piri chicken with Little Gem salad
Q Serves 4
Q Prep 15 mins plus cooling, at least 4 hrs
marinating and resting Q Cook 3 hrs
1 large free-range chicken (about 2kg)
FOR THE CHILLI PASTE
2 dried hot red chillies
100ml red wine vinegar
6 red chillies, roughly chopped,
seeds and all
6 garlic cloves, peeled
2 tsp flaky sea salt
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp erythritol (sugar replacement)
juice of 2 lemons
FOR THE SALAD
2 Little Gem lettuces, leaves
separated from the core
½ cucumber, halved, deseeded and sliced
6 pickled green chillies, roughly chopped
½ pack mint (about 15g), leaves picked
½ pack coriander (about 15g), leaves
picked
2 tbsp salad cream
1 First, remove the skin from the chicken.
Work your fingers under the skin, over the
flesh, until you have loosened it enough
to pull it off. Score the chicken all over
(including the legs and the underside),
making the cuts about 1cm deep.
56 BBC Easy Cook
2 To prepare the chilli paste, put the dried
chillies in a saucepan with the vinegar and
bring to the boil. Remove from the heat
and cool, allowing the chillies to rehydrate.
3 Put the fresh chillies, the garlic and the
rehydrated chillies and their soaking vinegar
into a food processor and blitz. Add the salt,
smoked paprika, oregano, thyme, erythritol
and lemon juice and blitz again to a paste.
4 Spread the paste all over the chicken and
massage it into the cuts (use latex gloves
if you like). Place the chicken in a roasting
tin, cover with cling film and leave in the
fridge to marinate for at least 4 hrs, or ideally
overnight, to allow the flavours to develop.
5 Preheat oven to 140C/120C fan/gas 1.
Remove the cling film and cook the chicken
for 2½ hrs. Turn oven up to 220C/200C fan/
gas 7 and cook for 25–30 mins more until a
golden crust forms. Remove the chicken from
the oven and set aside to rest for 20 mins.
6 Meanwhile, toss all the salad ingredients
together in a large bowl with some seasoning
7 Carve the rested chicken and serve with
the salad. The chicken is also good cold.
Tom regularly presents cooking programmes on BBC Two
Pepperoni pizza omelette
Q Serves 2-4
Q Prep 5 mins plus cooling
Q Cook 20-25 mins
250ml passata
2 tbsp tomato purée
3 garlic cloves, grated
6 large free-range eggs
2 tsp dried oregano
olive oil, for cooking
150g sliced pepperoni
2 balls of mozzarella (about
125g each), drained
2 tbsp fresh oregano leaves
30g parmesan
small handful of basil leaves
1 Heat the passata, tomato purée and
garlic in a saucepan over a medium heat.
Simmer until the sauce is nice and thick,
about 8-10 mins. Remove from the heat,
season to taste and leave to cool.
In a bowl, whisk together the eggs and
oregano with some seasoning.
3 Heat some olive oil in a 24cm non-stick
ovenproof frying pan over a medium-high
heat. Pour in the egg mixture and stir until
it is almost fully cooked. Remove the pan
from the heat when the omelette is still
a little runny and wobbly in the middle.
4 Gently spread the tomato sauce all
over the omelette. Cover with the
pepperoni, then tear the mozzarella
into pieces and scatter it over.
5 Sprinkle the fresh oregano leaves over
the top, then put the pan in the oven and
cook the pizza omelette for 8-10 mins until
the cheese has melted and the base has set.
6 Remove from the oven and immediately
grate the parmesan over the top. Scatter
with the basil leaves and serve at once,
directly from the pan.
Taken from Tom Kerridge’s
Dopamine Diet by
Tom Kerridge (£20.00,
Absolute Press, hardback).
Photography by
Cristian Barnett.
 6JKUJCUCNNVJG
ƃCXQWTUQHCITGCV
RK\\CDWVYKVJQWVVJG
JGCX[ECTDU*QY
NWUJKUVJCV!+VoULWUV
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NQXGYJGP+oOJWPIT[
CPFKPCJWTT[

BBC Easy Cook 57

WEEKEND MEXICAN
FAC T O R
Everyone loves pick-and-mix suppers – it’s such a
relaxed way to eat on a Friday. This Mexican feast
is fast, fun and has something to suit everyone
Easy BBQ beans
Pile tacos high These make a great side dish. You
can also use the beans as a veggie
with whatever alternative to the beef in the tacos.
you fancy –
Heat 1 tbsp olive oil in a small pan. Fry
keep some 1 onion, thinly sliced until browning, then
napkins handy! add 2 chopped garlic cloves and cook
for 1 min. Add 1 tbsp white or red wine
vinegar and 1 heaped tbsp soft brown
sugar and cook until the onions are
caramelised. Stir in 400g can pinto beans,
drained and rinsed, 400ml passata, 1 tsp
Worcestershire sauce, season and simmer
for 10-15 mins until thickened. Stir through
a small bunch of coriander, chopped, and
serve. Serves 6.
Chunky tomato
& avocado salsa
In a medium bowl, combine ½ red onion,
wiÞV««i`]£Ã>red chilli, seeded
and chopped, 3 ripe tomatoes, chopped,
juice 1 lime and 1 tbsp white wine vinegar
with some seasoning and mix well. Chill in
the fridge until you’re ready. To serve,
peel, stone and chop 2 avocados and
add them to the salsa mix along with a
small bunch coriander, chopped. Serve
immediately. Serves 6.
/GZVJKPIUWRYKVJVJGUGGZVTCƂNNKPIU
As well as these easy recipes, serve any of the following to pile onto tacos
Q Grated cheddar Q Shredded iceberg lettuce Q Jalapeño chillies Q Soured cream
Q Roughly chopped coriander leaves Q Sliced red onion Q Lime wedges, for squeezing
58 BBC Easy Cook
Tex-Mex beef tacos
Heat a large frying pan until very hot,
then brown a 500g pack lean minced
beef. Remove the mince, season, then
add 1 tbsp UWPƃQYGT oil to the pan.
Add 4 garlic cloves, crushed, 1½ tbsp
dried oregano, 2 tsp ground cumin,
2 tsp paprika, a pinch chilli ƃCMGU and
fry for 1 min until fragrant. Return the
beef to the pan and toss well, then
cook for 2-3 mins until hot through.
Warm 24 taco shells following pack
instructions. Spoon the beef into the
shells to serve. Serves 6.
Crunchy corn
& pepper salsa
This make-ahead dip brings some
colour and bite to the table.
Make a dressing by combining 1 tbsp olive
oil, 1 tbsp honey, 1 garlic clove, crushed,
1 tsp ground cumin and juice 1 lime in a
medium bowl with some seasoning. Toss
in 1 bunch spring onions, chopped, 140g
frozen sweetcorn, defrosted, and 1 red
pepper]`iÃii`i`>`wiÞV««i`°
Can be made up to a day in advance and
chilled. Stand at room temperature for
20 mins before serving. Serves 6.
 This is the
perfect sharing
menu for a spring
or early summer
evening

BBC Easy Cook 59

 A hopper
is a Sri Lankan
fermented rice
and coconut
milk pancake

60 BBC Easy Cook

 WEEKEND HOPPERS

HOPPER TO IT
Sri Lankan fried chicken & hoppers
Q Serves 6 125g bag baby leaf spinach, chopped To cook the chicken, heat the oil in a deep-fat
Q Prep 30 mins, plus 24 hrs juice 1 lime fryer or saucepan until it reaches 180C on
fermenting & brining FOR THE ONION SAMBOL a cooking thermometer. To make the fried
Q Cook 1 hr 2 onions, finely chopped chicken coating, combine all the ingredients
Q £3.45 a portion 2 red chillies, finely chopped in a bowl with ¼ tsp salt. Piece by piece,
Q 961 kcals, 56g fat, 30g sat. fat, 11g sugar 1 tsp smoked paprika remove the chicken from its brine, allow
1 tbsp lime juice the excess to drip off, then dredge it in the
FOR THE BRINE coating. Shake off the excess, then fry in
250ml coconut milk 1 For the brine, mix the coconut milk with the the oil for 6-8 mins until cooked through.
1 garlic clove, crushed garlic, spices and 1 tsp salt. Put the chicken in Drain on kitchen paper, then rest in a
pinch of ground ginger a roasting tin, pour over the brine, cover with low oven while you make the hoppers.
2 cardamom pods, crushed cling film and chill in the fridge for 24 hrs.
pinch of white pepper 6 For the hoppers, whisk the mixture to
500g skinless chicken breasts, 2 For the hoppers, put the rice flour in a bowl. remove any lumps that might have formed –
each cut into 3 pieces In a jug, combine 125ml water with the yeast add a splash of water to thin it if needed.
FOR THE FRIED CHICKEN COATING and sugar, and leave for 8 mins, until you Heat a non-stick frying pan, hopper pan or
1 litre sunflower or rapeseed oil see some foaming. Pour in the coconut milk, small high-sided wok and brush on some
75g chickpea flour (gram flour) then whisk the wet ingredients into the rice rapeseed oil with kitchen paper. Add a ladle
25g cornflour flour to make a smooth batter slightly thinner of the mix to the pan and immediately swirl
100g quick-cook polenta than pancake batter. Season, cover and leave it around and up the edges to create a bowl-
25g desiccated coconut to ferment overnight in the fridge. shaped pancake. Cook for 1 min, add an egg,
pinch each of smoked paprika then cover with a lid and cook for 2-3 mins
and cayenne pepper 3 For the kiri hodi, put the onion, chilli, garlic, more until the egg is cooked and the edges
FOR THE HOPPERS spices, fish sauce and sugar in a heavy-based are starting to brown. Repeat with the rest
250g rice flour saucepan with 1 tbsp water. Simmer over a of the batter and eggs. Serve the hoppers
1½ tsp fast-action dried yeast low heat for 5 mins or until the onion softens. with the chicken, sambol and kiri hodi.
1½ tsp golden caster sugar Pour in the coconut milk and cook for 1-2 mins
500ml coconut milk more (do not boil). Tip in the spinach, stir
rapeseed oil, for brushing until wilted, then remove from the heat.
4-6 eggs Add salt to taste, then add the lime juice. Want to learn how to
FOR THE SPINACH KIRI HODI
(COCONUT & ONION GRAVY) 4 To make the sambol, grind the onions make authentic hoppers?
1 onion, thinly sliced with the chillies, smoked paprika and a Editor Keith learned to make the coconutty
1 small green chilli, halved big pinch of salt using a pestle and mortar pancakes at mum-of-two Numi’s Sri
lengthways or a mini processor to form a coarse Lankan cookery school in south London.
2 garlic cloves, thinly sliced paste. Season to taste with lime juice Each course costs £70 per student and
½ tsp ground turmeric and more salt, if needed. last three and a half hours. The price
½ tsp ground fenugreek seeds includes all the ingredients to make a
1 tsp fish sauce 5 Remove the chicken and hoppers batter sit-down meal, plus a goodie bag of
2 tsp cane or light brown sugar from the fridge about 1 hr before you intend spices to take away. cooksrilankan.co.uk
400ml full-fat coconut milk to cook them to bring to room temperature.

This recipe is a Western twist on a traditional Sri Lankan staple. The crispy fried
chicken works beautifully with the rice pancakes and smooth coconut gravy
BBC Easy Cook 61
Harrogate 5 - 7 May

Celebrate spring
Yorkshire’s most delicious day out

I
t’s just a month to go until the
BBC Good Food Show returns
to Harrogate, packed with top
chefs, great shopping, and more local
inspiration than ever before.

Just announced, Antonio Carluccio

and Lorraine Pascale join Michelin
masters Tom Kerridge and Michel
Roux Jr in our impressive line-up
cooking seasonal dishes LIVE in the
Supertheatre, plus hear more from
your culinary heroes and local
experts in live interviews and demos
on the NEW BBC Good Food Stage.

We’ll be celebrating the best of

Yorkshire’s food and drink with a
huge range of top producers so you
can shop, taste and discover the
region’s finest flavours.
See our website for details of this
year’s exhibitors.

A dinner of
a lifetime
We’re excited to announce a brand
new dining experience in Harrogate on
the evening of Friday 5 May. Join us for
a fabulous three course dinner in the
elegant Royal Hall, with an exclusive
live cooking demonstration from
Tom Kerridge and Michel Roux Jr. This
not to be missed experience includes
welcome fizz, three delicious courses,
UNIQUE GOURMET signed cookbooks and Show entry.
EXPERIENCE Numbers are strictly limited, so find out
more and book today!

Readers save 20%* on tickets - quote EC4

With thanks to our sponsors:
 Birmingham 15 - 18 June

The best
stars LIVE!
The ultimate experience
for food lovers

G
et set for summer as our flagship Show
returns to Birmingham NEC this June.
James Martin and the Two Greedy
Italians have just joined the line-up of top
chefs and experts cooking LIVE in the
Supertheatre, alongside Tom Kerridge, Joe
“It’s a
Wicks, Nadiya Hussain, Michel Roux Jr and
more, plus gardening expert Alan Titchmarsh cracking
joins Mary Berry for a unique mix of plot to
plate inspiration. day out!”
Mary Berry
Pick up top tips and healthy recipe ideas at
the NEW Healthy Kitchen stage, meet your
favourite chefs in book signing sessions, and
shop for delicious seasonal ingredients from
a huge range of artisan producers and your
favourite big brands.

SHOW AT A GLANCE

Supertheatre Healthy Kitchen Great shopping Grow your own

Experience the buzz of Be inspired with fresh Discover the best Explore BBC Gardeners’
live entertainment and ingredients and regional producers and World Live, included in
see your favourite chefs guilt-free treats at the stock up for the summer your ticket too. Don’t
cooking live in the NEW Healthy Kitchen season in the Producers’ miss the stunning Floral
Supertheatre and on the stage, hosted by Village and BBC Good Marquee and impressive
BBC Good Food Stage. BBC’s Chris Bavin. Food Champions area. Show Gardens!

bbcgoodfoodshow.com | 0844 581 1339

*Not valid on VIP Packages, or with any other offer. Ends 11.05.17. Not all celebrities appear at all Shows or on all days. Calls cost 7p per minute plus phone company charges.
The Good Food word mark and logo are trademarks of British Broadcasting Corporation. © British Broadcasting Corporation. Organised and presented by River Street Events.
 Simply
bread
Learn to make a basic loaf with
these step-by-step recipes, then
vÜÕÀÃ>«i>`y>ÛÕÀÌÜÃÌÃ
ÌVÀi>Ìii`iÃÃÛ>À>ÌÃ

64 BBC Easy Cook


Brown loaf
Q Makes 1
Q Prep 20 mins plus 2 hrs rising Q Cook 30 mins
Q £1.39 a loaf
Q Per slice 91 kcals, 1g fat, 0g sat. fat, 1g sugar
400g malted grain brown bread flour, wholemeal flour
or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp quick dried yeast)
1 tbsp butter, softened
4 tbsp mixed seeds, such as linseed, pumpkin, sesame or
sunflower, plus extra for sprinkling (optional)
1 Mix your choice of brown flour with the white bread flour, yeast
and 11/2 tsp salt in a bowl. Rub the butter into the flour, then stir in
the seeds (if using). Make a dip in the centre of the flour, pour in
almost 300ml lukewarm water and bring together with a round-
bladed knife. Mix in some more water, if needed, to gather up any
dry bits at the bottom of the bowl until the mixture comes together
as a soft, not too sticky dough. Gather it into a ball with your hands.
2 Tip the dough onto a lightly floured surface and knead until smooth
and elastic, about 8-10 mins. Add extra flour if needed to prevent
the dough sticking, but keep to a minimum. Cover with an upturned
glass bowl and leave for 45 mins-1 hr or until doubled in size and
light and springy – timing will depend on how warm the room is.
3 Lightly knead the dough 3 or 4 times to knock out any large
air bubbles – any more and the dough will lose its lightness. Roll
into a ball, then cover again with the glass bowl for 15 mins.
4 Grease a 1.2-litre loaf tin and line the base with baking parchment.
Use your knuckles to flatten the dough into a rectangle about
25 x 19cm. Fold the shorter ends into the centre like an envelope,
make a 1/4 turn, then flatten again to the same size and roll up very
tightly, starting from one of the short ends. Roll the top in some
seeds, place the dough in the tin with the join underneath, then
press the seeds gently in. Cover with a clean, dry tea towel and leave
for 40-45 mins, or until risen about 5cm above the top of the tin.
5 Put a roasting tin in the bottom of the oven 20 mins before ready
to bake, and heat oven to 230C/210C fan/gas 8. Put the risen bread
in the oven, carefully pour about 250ml cold water into the roasting
tin (this will create a burst of steam to give you a crisp crust), then
lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins
or until golden, covering with foil for the last 5 mins if the loaf is
browning too quickly. Leave in the tin for 2-3 mins, then turn out
onto a wire rack to cool. If you tap the underneath of the baked
loaf if should be firm and sound hollow.
WEEKEND BREAD
White loaf
Q Makes 1
Q Prep 20 mins plus 2 hrs rising Q Cook 30 mins
Q 50p a loaf
Q Per slice 92 kcals, 1g fat, 1g sat. fat, 1g sugar
500g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp quick dried yeast)
1 tbsp soft butter
1 Mix the flour, yeast and 11/2 tsp salt in a bowl, then rub the butter
into the flour. Make a dip in the centre of the flour, pour in almost
300ml lukewarm water and bring together with a round-bladed
knife. Mix in some water, if needed, to gather up any dry bits at
the bottom of the bowl, until the mixture comes together as a
soft, not too sticky dough. Gather it into a ball with your hands.
2 Tip the dough onto a lightly floured surface and knead until
smooth and elastic, about 8-10 mins. Add extra flour if needed to
prevent the dough sticking, but keep to a minimum. Cover with an
upturned glass bowl and leave for 45 mins-1 hr or until doubled in size
and light and springy – timing will depend on how warm the room is.
3 Lightly knead the dough 3 or 4 times to knock out any large air
bubbles – any more and the dough will lose its lightness. Cut the
dough into 2 separate pieces with a sharp knife – one should be
roughly double the size of the other. Shape both pieces into balls,
then cover again with the glass bowl and leave for 10 mins.
4 Now, shape into a cottage loaf. Put the larger ball on a baking
sheet lined with baking parchment. Sit the smaller ball on top of
the larger one. Dip your finger in some flower (so that it doesn’t
stick), then press down through the centre of the smaller ball
right into the larger one to attach it. Dust the top of the loaf with
a little flour, then cover with a clean, dry tea towel and leave for
40-45 mins, or until roughly doubled in size.
5 Put a roasting tin in the bottom of the oven 20 mins before
ready to bake, and heat oven to 230C/210C fan/gas 8. Put the
risen bread in the oven, carefully pour about 250ml cold water
into the roasting tin (this will create a burst of steam to give you
a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake
for 30-35 mins or until golden. Remove from the oven, then turn
out onto a wire rack to cool. If you tap the underneath of the loaf,
if should be firm and sound hollow.
Turn over the page for simple ways
to tart up each of these simple loafs
BBC Easy Cook 65
 Three twists on the brown loaf recipe
Basil, rosemary & chive flowerpot
Q Makes 1 loaf and 3 rolls
Q Prep 25 mins plus 2 hrs rising Q Cook 30 mins
Q £1.39 a loaf
Q Per slice 88 kcals, 1g fat, 0g sat. fat, 1g sugar
FLAVOURINGS
1 rounded tbsp each of chopped basil, chopped
rosemary and snipped chives
1 or 2 sprigs of rosemary
sea salt flakes
Make a batch of brown dough, stirring in the herbs before
adding the water in step 1. Follow the recipe to the end of step 3.
Shape by oiling and lining a clean, unused earthenware flowerpot
(about 14cm tall x 13cm diameter) with baking parchment. Cut off
3
/4 of the dough, shape into a fat sausage that is narrower at 1 end
and push the narrow end into the pot. Shape the rest into 3 buns.
Finish by brushing the loaf and buns lightly with water and gently
pressing some rosemary into the top (soak the rosemary in cold
water first to prevent it from burning in the oven). Sprinkle both
with some sea salt and a little flour, then put on a baking sheet.
Cover with a clean, dry tea towel and leave for 40-45 mins, or
until the loaf has risen to about 5cm above the top of the pot.
Bake as per step 5. The rolls should take about 20 mins; the
flowerpot loaf needs about 30 mins in the oven.
66 BBC Easy Cook
Cheese & caramelised onion coburg
Q Makes 2
Q Prep 20 mins plus 2 hrs rising Q Cook 30 mins
Q 15p a wedge
Q Per wedge 183 kcals, 5g fat, 2g sat. fat, 3g sugar
FLAVOURINGS
1 large onion, cut into thin wedges
1 tbsp olive oil
1 egg, beaten
50g mature cheddar, grated
Make a batch of brown dough, following the recipe to the end
of step 3. Fry the onion in the olive oil until very lightly caramelised,
then leave to cool. Cut the dough in half, shape into 2 balls, then
cover with the glass bowl and leave for 15 mins.
Shape by flattening each ball into an 18cm round, then put
each one onto a large baking tray lined with baking parchment.
Make 6 deepish cuts with a sharp knife to mark each round into
6 wedges. Cover with a clean tea towel, then leave for 40-45 mins,
or until doubled in size.
Finish by brushing with beaten egg and scattering over the
onion and the grated cheese.
Bake as per step 5. If the onion is getting too brown, put a
piece of baking parchment over the top.
Garlic & prosciutto plait
Q Makes 2
Q Prep 20 mins plus 2 hrs rising Q Cook 25 mins
Q £1.25 a plait
Q Per slice 81 kcals, 2g fat, 1g sat. fat, 1g sugar
FLAVOURINGS
2 plump garlic cloves, crushed with 1/4 tsp salt
5 slices prosciutto, roughly chopped
1 egg, beaten
Make a batch of brown dough, mixing in the crushed garlic
after you rub in the butter. Follow the recipe to the end of step 3.
Shape by cutting the ball into 6 even pieces. Roll each with your
hands into a 30-35cm sausage shape that is plump in the middle
and tapers off at each end. For each plait, lay 2 dough sausages
in front of you like an X, then lay the other piece lengthways down
the middle of the X and scatter over a few slices of prosciutto.
Start to plait from the centre down, left over right, right over left,
etc. When you reach the end, carefully turn the plait
over and complete the plaiting, working down from the
centre again. Press the tapered ends together to seal,
then lay each plait on a baking sheet lined with baking
parchment. Tuck the rest of the prosciutto into the
folds of each plait, cover with a clean, dry tea towel
and leave for 40-45 mins, or until doubled in size.
Finish by brushing with beaten egg.
Bake as per step 5 for about 25 mins.
 WEEKEND BREAD

These delicious plaits make an

impressive addition to any meal

BBC Easy Cook 67

 Experience a taste of the
Mediterranean with these rolls

68 BBC Easy Cook

 WEEKEND BREAD

Kick your white loaf up a gear

Focaccia rolls Sesame, sunflower & poppy seed bloomer
Q Makes 10 rolls Q Makes 1
Q Prep 20 mins plus 2 hrs rising Q Cook 20 mins Q Prep 25 mins plus 2 hrs rising Q Cook 35 mins
Q 18p a roll Q 73p a loaf

Q 240 kcals, 7g fat, 2g sat. fat, 1g sugar Q Per slice 107 kcals, 2g fat, 1g sat. fat, 0g sugar

FLAVOURINGS
3 tbsp olive oil, plus a drizzle
100g roasted peppers, sliced
85g camembert, chopped
20 small black olives
handful rocket leaves
good pinch of oregano
Make a batch of the white dough, but omit the butter. Instead, stir
in 1 tbsp olive oil with the water in step 1. Follow the recipe to the
end of step 2, knock the air out of the dough as in step 3, shape
into a ball, then cover and leave for 10 mins.
Shape by cutting the dough into 10 even pieces. Shape each into a
ball and put them on 2 baking sheets lined with baking parchment.
Cover the rolls with a clean, dry tea towel and leave for 40-45 mins,
or until roughly doubled in size.
Finish by using your fingers to press a wide indent into the middle
of each roll. Scatter over the roasted peppers, cheese and olives,
pressing down quite firmly into the indents, then finish each roll
with some rocket. Mix the remaining olive oil with the oregano,
then pour over the rolls, along with some seasoning
Bake as per step 5, for about 20 mins. When baked, drizzle
with a little extra olive oil to serve.
FLAVOURINGS
1 tbsp each of sunflower, sesame and poppy seeds, plus extra
sesame and poppy seeds for sprinkling
Make a batch of white dough, and mix in all the seeds after
rubbing in the butter in step 1. Follow the recipe to the end of
step 2, knock the air out of the dough as in step 3, shape into
a ball, then cover and leave for 10 mins.
Shape by flattening the dough into a rectangle about 25 x 19cm
using your knuckles. Fold both shorter ends into the centre like an
envelope, make a 1/4 turn, then flatten again into the same size
and roll up very tightly, starting from one of the short ends. Seal
both ends by pressing down firmly with the side of your hand. Lay
the loaf on a baking sheet lined with baking parchment, with the
join underneath. Using a very sharp knife, make 7-8 diagonal slashes
down the length of the loaf, deep enough for the cuts to open up
slightly. Cover with a clean, dry tea towel and leave for 40-45 mins,
or until about doubled in size.
Finish by brushing between the slashes with water, then
sprinkling with alternate lines of sesame and poppy seeds.
Bake as per step 5 for 30-35 mins.

Cranberry, raisin & pecan knot

Q Makes 1
Q Prep 25 mins Q Cook 35 mins
Q £2.82 a loaf

Q Per slice 116 kcals, 2g fat, 1g sat. fat, 4g sugar

FLAVOURINGS
1½ tbsp caster sugar,
100g mix of dried cranberries, raisins and chopped pecans
pinch of ground cinnamon

Make a batch of the white dough, stirring 11/2 tsp caster sugar
in with the salt in step 1. Follow the recipe to the end of step 2,
knock the air bubbles out of the dough as in step 3, shape into
a ball, then cover and leave for 10 mins.
Shape by flattening the dough into a rectangle
(about 28 x 18cm), scatter on the cranberries, raisins
and pecans, then roll up tightly from one of the short
ends. Roll into a 52cm sausage, then tie into a simple
knot and put on a baking sheet lined with baking
parchment. Cover and leave for 40-45 mins, or
until roughly doubled in size.
Bake as per step 5 for 35 mins. These bakes were inspired by Nick Anderson,
Finish by making a spiced sugar glaze with the rest Ü
ÀÕÃ>Þwi `>À >iÀÞE-V


of the caster sugar, the cinnamon and 1 tsp hot water. ÃÃiÝÜÌ  ÃÜvi]>i°
À`iÌ> Ã
vÌ iÀ
Brush over the bread while it is still warm. V
ÕÀÃiÃÛÃÌ>Þwi `v>ÀL>iÀÞ°V
°Õ°

BBC Easy Cook 69

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From the makers of

 EASTER SPECIAL

k op e n y ou r
C r a c The holiday starts here...
72 Hygge-style Easter
76 Choccy woccy wonders
82 Get cracking with the kids
84 Make hot cross buns
86 Easter hacks

Q Serves 8-10 1 Grease a 18cm loose-bottomed round cake 2 Whisk the condensed milk, lemon juice and
Q Prep 10 mins plus at least 2 hrs chilling tin with butter and line with a circle of baking cream cheese, pour into the tin, and smooth it.
Q Cook 5 mins parchment. Melt the butter in a heatproof Chill in the fridge for at least 2 hrs, or overnight.
Q 63p a portion bowl in the microwave or in a medium pan
Q 429 kcals, 26g fat, 16g sat. fat, 33g sugar over a low heat. Whizz the digestives in a 3 To serve, transfer the cheesecake to a cake
food processor until reduced to fine crumbs stand and sprinkle with coconut or white
100g butter, plus extra for greasing then mix into the butter. Spoon the biscuit chocolate. Arrange the nests on top and fill
14 chocolate digestives mixture into the base of the prepared tin – with the mini eggs. Finish with more coconut,
397g can condensed milk press down well with the back of a spoon. hundreds and thousands and the fluffy chicks.
juice 2 lemons
280g cream cheese
TO DECORATE
25g toasted coconut flakes
or white chocolate curls
3 meringue nests
9 mini eggs
hundreds and thousands
chenille chicks (optional)

BBC Easy Cook 71

EASTER HYGGE

Hygge-style
Easter Danish chef Trine Hahnemann explains the hygge
craze and why, for her, cooking is a central part of it –
then explore hygge yourself with these cosy recipes

Easter lamb

C
iiLÀ>Ì} >ÃÌiÀÃ}wià houses for hours and eat, relax, eat again,
that spring has arrived, and Ì>°̽Ã vÌiwiÌ ÌÕi>` ÕÌ v Q Serves 6
for me, it’s the rhythm of the what's going on, Iike watching football in Q Prep 10 mins plus resting
year that is the most important the background. The only rule is that it Q Cook 1 hr 30 mins

reason for keeping traditions. Traditions
give a framework for time as the years
go by, and sometimes that can mean
abandoning them or throwing them
away to allow for change. That is what
my parents did in the 1960s because
we needed the world to profoundly
change, especially to allow women to
have equal rights and opportunities.
Since then, I have been free to create
my own traditions and as such, Easter
for me is all about chocolate eggs for
children and people I love – and at
least one lunch where lamb is served.
What is ‘hygge’?
Hygge has recently spread far beyond
Denmark. It is often described as an
idea or concept, but in a way that is too
limited – hygge is much more than that.
Hygge is more than anything else the
atmosphere created by hanging out.
Danes love to hang out at each other’s
has to feel good, it has to be ‘hyggeligt’.
Hygge is part of every season. Sitting
outside in the long and bright Nordic
evenings, lingering over dinner, drinking
wine and talking into the early hours with
friends is quintessential summer hygge.
To incorporate hygge into your life
is to get the best out of it, in the sense
of generating a relaxed and intimate
atmosphere in most of what you do.
Cooking plays an important part in
that, because there is a lot of love
in the gesture of cooking food for
other people. Eating makes us feel
good, and eating with other people
makes us feel even better.
One way I show my love for life and
people is by cooking, so, for me, hygge
and cooking are utterly entwined. When
I cook, I start by creating hygge around
me, even before the actual meal is going
to be enjoyed. Hygge is about getting
the best out of our daily life, because
life is just that – every day.
1 leg of lamb, about 3kg
6 garlic cloves, peeled and halved
1 bunch of dill, chopped
2 tbsp ground coriander
1 green chilli, chopped
1 tbsp sea salt
1 Preheat oven to 200C/180C fan/gas 6.
2 Trim the lamb and, using the point of
a small, sharp knife, pierce the meat in
12 or so places, cutting 5mm down into
the flesh. Insert 1/2 a garlic clove into each
incision. Mix together the dill, coriander,
chilli and salt, then rub all over the lamb.
3 Put the lamb in a large roasting
tin and roast for 1 hr 15-1 hr 30 mins.
Check the internal temperature using
a thermometer – it should read 62C for
pink and 70C for well done. Leave to
rest for 15 mins before carving and
serving with the salads for Easter lunch.

Trine Hahnemann is a Danish chef who has appeared on Saturday Kitchen.

72 BBC Easy Cook

The scent of this
roasting joint will
help to create a
cosy atmosphere

BBC Easy Cook 73

Carrot & cucumber ¼vÞÕ½ÀiÕVÞ]Ìi
salad wÀÃÌiÜ«Ì>ÌiÃ
A fresh and spicy salad using and asparagus will
ÌiwÀÃÌvÌiÃi>ýÃÀ>«Ã >ÀÀÛi`ÌivÀ
­Ü`}>ÀVi>Ûiî°v«ÃÃLi]
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ÌivÀiÃÌqÌ>ÌÜ>ÞÌiÞ½
Ì>ÃÌiiÛiLiÌÌiÀ>`vÀiÃiÀ°
Q Serves 6
Q Prep 5 mins Q No Cook
>ÃÌiÀ
2 cucumbers
>ÃÌiÀ]
4 carrots
10 ramp (wild garlic) leaves
FOR THE DRESSING
Þ}ÌiÃÕ°½
8 tbsp Greek yogurt
3 tbsp full-fat crème fraîche
3 tbsp freshly grated horseradish
1 Cut the cucumbers and carrots into sticks
and put the sticks in a large mixing bowl.
Chop the wild garlic, then add it to the bowl.
2 Mix all the ingredients for the dressing
together, then season to taste. Fold the
dressing into the vegetables and wild
garlic, then check the seasoning. Serve
with the lamb and potato salad.
Easter potato salad
Q Serves 6
Q Prep 15 mins Q Cook 15-20 mins
1kg small new potatoes, unpeeled
10 asparagus spears
2 spring onions
300g peas, shelled
4 tbsp each of chopped mint and parsley
4 tbsp extra virgin olive oil
juice of ½ lemon
1 Wash the potatoes, cook in boiling salted
water, then drain, leave to cool and cut each
whether it has fallen
i>ÀÞÀ>ÌiÌi
calendar. These veg
tell us that spring is
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in half. Meanwhile, soak the asparagus in
water for 10 mins (asparagus is grown in
sandy water, and soaking makes sure it’s
not gritty). Trim the asparagus by holding
the stalk with one hand at the bottom and
bending it a few centimetres away with
your other hand to snap off the tougher
part. Discard the tough bits, then slice the
asparagus at an angle into 2-cm pieces.
Thinly slice the spring onions.
2 Put the potatoes, asparagus and spring
with the rest of the ingredients in a bowl, fold
gently to mix, then season to taste. Transfer
to a serving bowl and serve with the lamb.

Aebleskiver are a traditional Danish bake that are perfect for a weekend brunch.
These comforting little, round buttermilk pancakes are full of citrus and spice

Blood orange & cardamom pancakes (aebleskiver)

Q Makes 24 orange zest and juice and the butter. Pour
Q Prep 30 mins Q Cook 20 mins the wet ingredients into the dry and whisk
Q 45p a pancake to create a smooth batter.
Q 49 kcals, 2g fat, 1g sat. fat, 1g sugar

2 Whisk the egg whites until stiff peaks

125g plain flour form, then add the caster sugar, whisk
½ tsp baking powder again, then fold into the batter.
½ tsp ground cardamom
200ml buttermilk 3 Butter an aebleskiver pan and set over
2 large eggs, separated a medium-high heat. Spoon 1 tbsp batter
zest of 1 blood orange into each hole and allow to cook and set
1 tbsp blood orange juice for about 1 min. Use a skewer or pointed
50g butter, melted and cooled, palette knife to flip the pancakes around
plus extra for greasing forty degrees, then add a bit more batter,
1 tbsp caster sugar allow to set and flip again, cooking and
icing sugar, to dust rotating until you have a golden puffed
pancake ball. Alternatively, drop spoonfuls
1 In a large bowl, combine the flour, baking of batter into a buttered non-stick frying
powder, cardamom and a pinch of salt. In pan and cook for several mins on each
another bowl, mix the buttermilk, egg yolks, side. Dust with icing sugar and serve hot.

74 BBC Easy Cook

 EASTER HYGGE

Lemon mousse
*iÀviVÌvÀëÀ}\}Ì>`
VÀi>ÞÜÌ>>V`V>`
vÀiÃy>ÛÕÀÕÃÌ>ÃÞÕÜÕ`
iÝ«iÀiViÌivÀiÃÌi>ÀÞ
ëÀ}°Ƃ`]vVÕÀÃi]ÌiÞiÜ
>ÌViÃÌiVÕÀv >ÃÌiÀ°

Q Serves 6-8
Q Prep 20-25 mins plus at least
a few hrs chilling
Q Cook 5 mins

6 sheets of gelatine (1.7g each)

6 eggs, separated
150g caster sugar
400ml double cream
150ml lemon juice
zest of 1 unwaxed lemon
TO SERVE
200ml whipping cream, whipped
1 tbsp unwaxed lemon zest, julienned

1 Soak the gelatine in a bowl of cold water

for about 5 mins. Beat the egg yolks and
sugar together with an electric mixer until
pale and fluffy. In another clean bowl, whisk
the egg whites until fluffy. In a third bowl,
whip the double cream until light and fluffy.

2 Drain the gelatine and melt in a small

pan. Remove from the heat and add the
lemon juice and zest. Slowly pour the
gelatine and lemon mixture into the
egg yolk mixture, stirring constantly.

3 Fold in the egg whites and whipped

double cream. Pour into 6 serving
glasses. Put any leftovers in a big
serving bowl for second helpings.
Chill the mousses in the fridge for
a few hrs or overnight, before serving
with the whipped cream and julienned
lemon zest on top. The mousse will
keep in the fridge for 3–4 days.

BBC Easy Cook 75

 choc
wocc WONDERS
Be inventive and use your leftover chocolate
eggs to make these spectacular desserts

Sunken drunken chocolate cake

Q Serves 14 absorbed almost all the liquid. Whizz
Q Prep 35 mins plus macerating
(soaking) and cooling
Q Cook 30-35 mins

Q 50p a portion 2 Butter and line the base of a 20cm

Q 245 kcals, 15g fat, 7g sat. fat, 21g sugar

140g prunes, pitted

4 tbsp marsala or PX sherry
100g butter, plus extra for the tin
2 tbsp cocoa 3 Whisk the sugars, 2 eggs and 2 egg
140g dark chocolate (70%), chopped yolks until pale, thick and doubled in
100g caster sugar
50g light muscovado sugar
4 large eggs, 2 separated
1 tsp vanilla extract cocoa. Fold everything to combine.
100g ground almonds
1 tbsp plain flour

1 Heat oven to 180C/160C fan/gas 4. Gently

heat the prunes and marsala or sherry over a
low heat until hot. Remove from the heat and
leave for about 1 hr or until the prunes have

76 BBC Easy Cook

 Prunes, marsala
& dark chocolate
are a match made in heaven,
although this recipe also works
well with dried sour cherries.
This cake may sink and crack
as it cools, but this is part of
its charm. Serve with crème
fraîche or vanilla
ice cream.
 Double chocolate eclairs
Q Makes 12-14
Q Prep 40 mins plus cooling
Q Cook 40-45 mins

Q 38p an eclair

Q 276 kcals, 17g fat, 10g sat. fat, 17g sugar

FOR THE FILLING

350ml milk
1 tsp vanilla extract
4 medium egg yolks
50g caster sugar
1 tbsp corn flour
75g dark chocolate (70%), chopped

sticky!
FOR THE CHOUX PASTRY
4 tbsp milk
50g unsalted butter, chopped

f nGers
100g plain flour, sifted

i
1 tsp caster sugar
3 medium eggs, beaten
FOR THE CHOCOLATE GLAZE
100ml double cream
1 tsp vanilla extract
1 tbsp soft light brown sugar
100g dark chocolate (70%), chopped
25g unsalted butter

1 To make the filling, heat the milk and vanilla

until boiling. Meanwhile, whisk the yolks and
sugar until pale, then stir in the corn flour. Pour
the milk over the egg mixture and whisk until
smooth. Return to the pan and heat gently until
thick, stirring constantly. Pour into a bowl, add
the chocolate, stir until melted, then cover
with cling film and leave to cool completely.

2 Heat oven to 220C/200C fan/gas 7. For the

pastry, heat the milk, butter and 4 tbsp water
over a gentle heat until the butter melts. Turn
up the heat and bring to the boil, then remove
from the heat and quickly beat in the flour,
sugar and a pinch of salt until the mixture
is smooth, glossy and comes away from the
sides. Cool for a few mins, then gradually add
the eggs, mixing well between each addition.

3 Line a baking sheet with baking parchment,

then spoon the pastry mix into a piping bag
fitted with a 2cm plain nozzle. Pipe 12-14 even
buns, about 10 x 2cm, leaving room to expand
between them. Bake for 15 mins or until
golden brown and doubled in size, then cool.

4 For the glaze, heat the cream, vanilla and

sugar until boiling. Put the chocolate in a bowl,
and pour in the cream. Stand for 2-3 mins, add
the butter and stir until smooth and glossy.

5 To assemble the eclairs, cut them in half

lengthways and pipe in the filling. Spread
the chocolate glaze over the top of each
eclair and leave to set before serving.

78 BBC Easy Cook

 EASTER CHOCOLATE

This is an indulgence
for when you’re
feeling in need of a
SWKEMEJQEQNCVGƂZ
You could use dark
chocolate if you want
to make it less sweet

Chocolate & banana French toast

Q Serves 2 1 Put the banana in a bowl and mash using a
Q Prep 10 mins Q Cook 8 mins fork. Add the chocolate and mix to combine.
Q £1.12 a portion

Q 648 kcals, 38g fat, 21g sat. fat, 38g sugar 2 Put 2 slices of bread on a work surface.
Divide the chocolate and banana between
1 ripe banana, sliced them. Top each with a second slice of bread
75g milk chocolate, chopped and press together to make a sandwich.
4 slices crusty white bread from
a round loaf 3 In a dish, whisk the eggs, cream, maple
3 medium eggs syrup and vanilla. Melt the butter in a frying
1 tbsp double cream pan over a medium heat. Lay one sandwich
1 tbsp maple syrup into the egg mixture to coat one side, then
1 tsp vanilla extract carefully flip it so that both sides are soaked in
25g unsalted butter the egg. Lower the sandwich into the frying
ground cinnamon, to serve pan and cook for about 1 min each side until
icing sugar or extra maple syrup, the bread is golden brown and the chocolate
to serve (optional) has started to melt. Repeat with the second
sandwich. To serve, cut the sandwiches in
half and sprinkle with a little cinnamon and
either icing sugar or extra maple syrup if
you’re feeling super-indulgent.

BBC Easy Cook 79

Chocolate, hazelnut & salted caramel tart
Q Serves 12 FOR THE CHOCOLATE FUDGE FILLING 20 mins, then remove the beans and parchment
Q Prep 40 mins plus cooling and chilling 100g dark chocolate (70%) and bake for 5-10 mins more until golden. Cool.
Q Cook 45-50 mins 75g butter
Q 48p a portion 2 large eggs, plus 1 yolk 3 To make the salted caramel, heat the sugar
Q 424 kcals, fat 31g, sat. fat 16g, sugar 19g 50g caster sugar and 1-2 tbsp water in a pan to dissolve. Turn
1 tbsp cocoa up the heat and cook until you get an amber
FOR THE HAZELNUT PASTRY caramel. Reduce the heat, add the butter, cream
50g blanched hazelnuts 1 To make the pastry, whizz the hazelnuts in and golden syrup, and stir until thickened.
200g plain flour a food processor until finely ground. Add the Take off the heat, add the salt, then cool for
1 tbsp icing sugar flour, icing sugar and butter, and pulse until a few mins. Spread the caramel on the tart
140g cold butter, diced resembling breadcrumbs. Add the egg yolk and scatter over the hazelnuts.
1 egg yolk and 1-2 tbsp cold water, and pulse until the
flour, for dusting dough comes together. Tip out, flatten into a 4 For the fudge filling, melt the chocolate and
FOR THE SALTED CARAMEL disc, wrap in cling film and chill for 30 mins. butter in a bowl over a pan of simmering water.
75g caster sugar Stir until smooth, remove from the heat
25g butter 2 Heat oven to 180C/160C fan/gas 4. On a and allow to cool slightly. Whisk the eggs,
100ml double cream floured surface, roll out the pastry to line a 23cm yolk and sugar for 6 mins until thick. Fold in
1 tbsp golden syrup loose-bottomed tart tin. Trim the edges and the melted chocolate and cocoa, then pour
large pinch sea salt flakes prick the base with a fork, then line with baking into the tart case. Bake for 20-25 mins on a
50g blanched hazelnuts, toasted & chopped parchment and fill with baking beans. Bake for baking sheet until set and the top has a crust.

#DWVVGT[RCUVT[ECUG
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fudginess

80 BBC Easy Cook

 EASTER CHOCOLATE

Chocolate, pistachio
& nougat semifreddo
Q Serves 10
Q Prep 25 mins plus freezing Q Cook 5 mins
Q 51p a portion Semifreddo
Q 490 kcals, fat 37g, sat. fat 20g, sugar 34g
OGCPUJCNHEQNF
A semifreddo is the perfect effortless frozen, KP+VCNKCPYJKEJKU
creamy dessert. For this recipe, you should
use only hard nougat or torrone, which is
LWUVJQYKVUJQWNF
available in most good delis – those rubbery DGUGTXGFsEJKNNGF
pink and white nougat bars won’t work here! but not frozen
butter, for the tin
75g golden caster sugar
4 medium eggs
250g dark chocolate, finely chopped
450ml double cream
140g hard nougat or torrone,
chopped into 0.5cm chunks
50g pistachios, roughly chopped

1 Butter and line a 900g loaf tin with

cling film. Bring a pan of water to a
gentle simmer. Put the sugar and eggs
in a heatproof bowl, then place over the
simmering water and whisk until pale,
thick and doubled in volume. Remove
from the heat, plunge the bottom of
the bowl into cold water and continue
whisking until the mixture is cool.

2 Melt the chocolate in the microwave

on low, give it a stir, then fold into the egg
mixture. Whip the cream to soft peaks
and fold into the chocolate and egg mixture
along with the nougat chunks and pistachios.

3 Pour the mixture into the loaf tin, smooth

the surface with a spoon, cover and freeze
until firm. Can be made up to 2 weeks ahead.

4 To serve, turn out onto a serving dish,

remove the cling film and leave in the fridge
for 15 mins to soften slightly before slicing.

BBC Easy Cook 81

 with the kids!
Fun festive bakes that little ones will love
Chocolate truffle egg box
Q Makes 12 truffles or 2 gift boxes
Q Prep 20 mins plus chilling Q Cook 5 mins
Q 50p a truffle
Q 183 kcals, fat 15g, sat. fat 8g, sugar 10g
150ml double cream
100g dark chocolate, chopped
100g milk chocolate, chopped
2 tbsp cocoa powder
50g chopped hazelnuts
mini paper cases
empty egg boxes
ribbon (optional)
1 Gently heat the cream in a pan. When hot,
remove from the heat and stand for 1 min.
Stir in the chocolate until melted and smooth.
Transfer to a bowl and chill in the fridge.
2 When firm, use 2 teaspoons to scoop out
12 truffles. Roll 6 of them in cocoa and the
other 6 in hazelnuts. Place the truffles in
mini paper cases and pop into egg boxes.
If giving as a gift, tie up the boxes with ribbon.
Shredded wheat nests
Q Makes 12
Q Prep 25 mins plus chilling Q Cook 8 mins
Q 23p a nest
Q 139 kcals, fat 7g, sat. fat 4g, sugar 13g
200g milk chocolate, broken into pieces
85g shredded wheat, crushed
2 x 100g bags mini chocolate eggs
cupcake cases
82 BBC Easy Cook
Spaghetti nests
Q Makes 6
Q Prep 10 mins Q Cook 30 mins
Q 25p a nest
Q 131 kcals, fat 6g, sat. fat 2g, sugar 1g
little butter or oil, for the tin
140g spaghetti
6 tsp tomato pasta sauce
6 medium eggs
6 basil leaves
1 Heat oven to 200C/180C fan/gas 6. Butter
or oil 6 holes in a muffin tin. Cook the spaghetti
following pack instructions, then cool under
running water and drain. Divide most of the
spaghetti between the 6 holes and create nests.
Top with some sauce, then top with an egg.
2 Wrap the remaining spaghetti around the
yolks. Tap the tin so that the whites seep into
the spaghetti. Bake for 20 mins until the whites
are set but the yolks are still runny. Remove
from the tin and serve topped with basil leaves.
1 Melt the chocolate in a small bowl
over a pan of barely simmering water.
Pour the chocolate over the shredded
wheat and stir together to combine.
2 Spoon the chocolate-covered wheat
into 12 cupcake cases and press the back
of a teaspoon in the centre to create a nest
shape. Place 3 mini eggs on top of each
nest. Chill the nests in the fridge until set.
Hot cross cookies
Q Makes 18
Q Prep 20 mins Q Cook 10 mins
Q 23p a cookie
Q 231 kcals, fat 13g, sat. fat 8g, sugar 16g
unbaked
200g softened butter, plus
extra for the trays
100g light muscovado sugar
1 egg
250g plain flour
1 tsp cinnamon
2 tsp baking powder
100g sultanas
200g white chocolate chips
1 Heat oven to 180C/160C fan/gas 4. Lightly
butter a few baking trays. In a large mixing
bowl, beat together the butter, sugar and
egg until smooth. Sift in the flour, cinnamon
and baking powder, then combine to make
a dough. Add the sultanas and 100g of
the white chocolate, and mix to combine.
2 Roll lumps of dough into balls around the
size of golf balls. Flatten these balls onto the
trays, leaving enough space between each
for them to expand. Bake for 10 mins until
golden (you may have to do this in batches).
Remove the cookies from the trays and
transfer to wire racks to cool.
3 Melt the remaining white chocolate in
the microwave on low in 20-second bursts.
Using a small piping bag or a teaspoon,
carefully make a cross on top of each
cookie. Leave to set before eating. Can
be stored in a cookie jar for up to 3 days.
 EASTER KIDS' BAKES

%TCEMKPETGUUJGCFU
Remove the tops from 2 eggs. Empty
the shells (save the eggs, or use in
our spaghetti nests, left), then wash
them out. Decorate with pens or paint,
then leave to dry. Dip 2 cotton wool
balls in water, squeeze off any excess,
then place 1 inside each shell. Sprinkle
each with 1 tsp cress seeds. Sit in
eggcups and leave on a windowsill
for a week. Cress will grow within a
few days, perfect for egg sarnies!

5RCIJGVVK Shredded
nests wheat
nests

Hot cross
Chocolate
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box

BBC Easy Cook 83

 COOK L
SCHOODS
FOR KI
Learn to make
Hot cross
buns
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Q Clear the surface so that
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plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar
1 tsp each of mixed spice Mix the bun ingredients Now stretch the dough
and ground cinnamon *ÕÌÌiyÕÀ]Þi>ÃÌ]ÃÕ}>À]ëVià i>`Ìi`Õ}>yÕÀi`
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TO DECORATE

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the oven°ƂVw`iÌÃiÛi
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1 tsp golden caster sugar
2 tbsp apricot jam (optional)
WHAT YOU NEED
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plastic piping bag
2 mixing bowls
plastic or wooden spoon
baking tray
pastry brush

Leave the dough to rise Add the chocolate chips

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84 BBC Easy Cook

 COOK SCHOOL KIDS

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What we learned
As well as spending time
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be useful for other recipes.

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BBC Easy Cook 85

EASTER HACKS

Eggs-cellent
Easter hacks
Pan-fry with panache, serve up a simple and sweet dessert
soup, and crack the secrets of a pefect boiled egg

THE KNOW HOW Pan-frying

Not to be confused
with sautéing (in
which ingredients
are moved around
over a high heat),
pan-frying involves
gently sizzling food
in a thin layer of
fat until it’s nicely
browned. These
are our top tips:
Q Heat the pan

before adding
oil or butter.
Q The pan is ready

when the oil shimmers or the butter froths.

Q If using butter, add some oil to increase

up! the temperature without the butter burning.

t Q Smoke means that your pan is too hot.

nki Leave it to cool, then wipe it with kitchen

i
Dr
paper and start again on a lower heat.
Q Never cover the pan, as the steam will drip

back into the oil and cause it to splutter.

Make the best boiled eggs

Get the result you want by following these
timings. We used large hen’s eggs dropped
into boiling water. When done, scoop out the
eggs and put in cold water (if you’re not eating
straight away) to prevent them cooking further.

5 mins Set white, runny yolk, just right

for a dippy egg. Serve with toast soldiers.
6 mins Liquid yolk, but less oozy.
DID YOU KNOW? Coffee & chocolate soup! Use to top steaming ramen.
Peeling bananas Put 150ml double cream in a saucepan over a medium heat 7 mins Almost set, but sticky –
is much easier and gently bring to the boil. Meanwhile, chop 200g good-quality perfect for tuna Niçoise.
if you start from dark chocolate into small pieces using a heavy knife and prepare 8 mins Softly set – for Scotch
the bottom – 100ml strong coffee. Once the cream is just boiling, turn off eggs. They won’t overcook
just watch how the heat and throw in the chocolate. Stir gently until completely when breadcrumbed and fried.
GETTY IMAGES

monkeys do it! smooth, then add in the coffee and 4 tbsp brandy (if using). To 9 mins Classic hard-boiled –
serve, divide the soup between 4 small bowls and add a scoop mashable, but not dry or chalky.
of vanilla ice cream to each. Who says soup is just a starter? Use to make creamy egg mayo.

86 BBC Easy Cook

 EASY COOK NEXT ISSUE

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time in
easycook
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baking...
Delicious Chilli Cheese & PLUS
double chocolate Marmite Currying
flavour
ginger & black bean scones Learn to make
cookies brownies authentic Indian
restaurant dishes

St Clement’s Blackcurrant £1 meals

Yes, really!
curd muffins coconut slies Trendy
breakfasts
As good as a
fry-up (almost!)

May issue
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toda
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...and not a soggy

bottom in sight!
BBC Easy Cook 87
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Turkey pot pies, p25
Meat & poultry
Bang bang chicken & vegetable noodles 50
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rosemary 30
Chicken Caesar salad 33
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Creamy spring soup with goat’s cheese &
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iÀLÞ>LwiÌÜÌV>«>Ì>15
Jerk pork & pineapple skewers with beans & rice 12
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V>ÌiÌÀÕvyii}}LÝ82
Lamb shank hotpot 55
Lentil & garlic sausage salad 38
Mustard chops & chips 37
Open chicken Caesar salad 33
Pangrattato pan-fried orzo cakes with buttery
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Pea, pesto & sausage lasagne 49
Peppered chicken with watercress 20
Pepperoni pizza omelette 56
Piri piri chicken with Little Gem salad 56
Preserved lemon roast chicken with freekeh 6
Roast chicken & homemade oven chips with Kiev
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Sloppy Joe pizza bread 17
Speedy noodle soup 38
Spice-crusted chicken with Asian slaw 16
Spring orzo risotto with chicken & peas 19
Sri Lankan fried chicken & hoppers 61
Steak & chips with mustard mayo 36
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vÀÌiLiiwÌvÌiViVivii«>ÞiÀ°
Tex-Mex beef tacos 58
Turkey & mushroom pot pies 26
Turkey Bolognese pasta bake 26
Turkey meatloaf 26
APRIL
Fish & seafood Sides & extras
Buttery trout with capers 21 >Ã]ÀÃi>ÀÞEVÛiyÜiÀ«Ì66
Easy smoked salmon kedgeree 38 Brown loaf 65
Griddled mackerel with escalivada & toasts 23 Carrot & cucumber salad 74
Hot-smoked trout kedgeree with spring onions Carrot & oat breakfast pot 42
& basil 31 Cheese & caramelised onion coburg 66
iÃViÌi`wÃEV«Ã37 Cheeseboard mornay 43
Open mackerel sandwich with fennel slaw 32 Chilli oil 42
Oven-baked smoked salmon, pepper & pesto Chunky oven chips 37
tortilla 42 Chunky tomato & avocado salsa 58
Smoked mackerel chowder 22 Cranberry, raisin & pecan knot 69
Tuna & beetroot bruschetta 38 Crunchy corm & pepper salsa 58
Curried rice 43
Vegetarian Easter potato salad 74
Apple & squash panzanella 42 Easy BBQ beans 58
Cheese & chive baked eggs 38 Easy tomato salsa 37
Couscous & falafel salad with minty yogurt 16
Egg & avocado open sandwich 33
Focaccia rolls 69
Fruit & nut couscous 43
Griddled halloumi cheese with herb & caper Garlic & prosciutto plait 66
dressing 21 Hedgehog garlic bread 22
Houmous-topped avocado with tomato salad 39 Herby fromage frais 37
Mango, feta & avocado salad with fresh lime 30 Minty pesto 48
Open cottage cheese & pepper sandwich 32 Mixed root veg coleslaw 43
Orzo with spinach and cherry tomatoes 16 Pitta bread crisps 43
Roasted red pepper & parsley pesto with Quick guacamole 37
penne 13 Salsa verde 43
Roasted veg & almond couscous 38 -iÃ>i]ÃÕyÜiÀE«««ÞÃii`LiÀ69
-Õvyj`ViiÃiÌ>ÃÌ38 -«ii`ÞÞ}ÕÀÌy>ÌLÀi>`Ã43
Spinach & sweet potato samosas 48 Waste-not dressing 42
Stilton & walnut toast 38 White loaf 65
Sweet potato tortilla with jalapeños & dill 29
Veggie peanut noodles with coriander omelette Sweet treats
ribbons 14 Blood orange & cardamom pancakes 74
Chocolate & banana French toast 79
Chocolate chip hot cross buns 84
Chocolate soup 86
Chocolate, hazelnut & salted caramel tart 80
Chocolate, pistachio & nougat semifreddo 81
Coconut milk icing 43
Double chocolate eclairs 78
Easter egg brownies 9
Gooseberry & custard pies 50
Gorgeous chocolate milkshake 3
Hot cross cookies 82
Lemon mousse 75
Marmalade Martini 43
Marzipan petits fours 43
Rhubarb & ginger syllabub 51
Shredded wheat nests 82
Spaghetti nests 82
Choc French toast, p79 Stem ginger mocktails 43
Sunken drunken chocolate cake 76
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BBC Easy Cook 89
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90 BBC Easy Cook