BBC EasyCook - February 2014 UK

The UKs BEST VALUE food magazine
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Herby chickpea balls
ISSUE 68 FEBRUARY 2014
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From the BBC
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Recipes from your
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z Cooking for friends
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Meals,
starting on
page 8
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easycook
Great food for cooks in a hurry
Welcome
... to the February issue of BBC Easy Cook. Weve got

an issue packed with lots of lovely speedy meals this
month. Id be hard-pressed to choose my favourite recipe
out of all of them, but our homemade takeaway ideas
(page 48) would certainly be up there at the top of the list.
Weve recreated three of our favourite take-out dishes and given
them an Easy Cook spin and theyre much nicer than anything you can order in!
On page 50, were taking a look at one of our favourite shortcut ingredients:
crme fraiche. Its so versatile, not least because it can be used as an instant white
sauce but have a look at our other clever recipes too.
As its Valentines Day this month, weve got a wonderfully delicious meal for two
on page 38 and it could easily be scaled up to serve more
people at a dinner party another time too.
Finally, our Senior Production Co-ordinator, Leanda,
told us recently that she loves recipes using cheese and so
do we. So Leanda and other cheese lovers will be pleased to
see that this months Take A Pack Of feature is all about
using cheddar; below is a list of more deliciously cheesy
recipes you can nd in this issue too.
Sarah Giles, Editor
The BBC Easy Cook promise

The BBC Easy Cook team is here to help
you get healthy, nutritious, good-value
meals on the table as quickly as possible.
When were planning what to include in
each issue, there are four key words we
always bear in mind:
EASY: you will never need complicated
techniques or special equipment to make
our recipes.
QUICK: most of our recipes can be on the
table in half an hour or less. Some take a little
longer than that in the oven, but we always
keep the prep times to a minimum.
VALUE: to help you keep down the cost of
your shopping bill, we make the most of
good-value, seasonal produce; we keep the
number of ingredients in a recipe to a
minimum, and we show you how to use up
leftovers. Look out for our
stamp
it shows where the cost per person for a
main meal recipe comes in at under 1.
LEARN: whether youre a beginner cook or
just too busy to spend ages in the kitchen,
well show you lots of clever shortcuts and
essential skills to help speed things up.
PS Our next issue will be on sale

from Wednesday 5th February.
From the BBC
kitchen
Whats so good about our recipes is that

theyve all been tested in the kitchens of
our sister title, BBC Good Food magazine.
So theyre easy, super-tasty and quick
to make and you can also be sure that
theyll work perfectly every time.
We love cheese!
Try some of our super-cheesy recipes this
month theyre all so delicious:
ORoasted tomato and mozzarella toasts, page 7
OSausage burgers, page 8
OLamb kebabs with Greek salad, page 27
OMediterranean chicken tray, page 34
OMeatball and carrot bake with crispy feta
crumbs, page 35
Immediate Media Company London Limited, 2014.
BBC Easy Cook
Contents
Issue 68 February 2014
Foolproof
recipes
for perfect
results every
time
SPEEDY MEALS
Great food on the table in half an hour
8 20 FAST MEALS
ENTERTAINING
MADE EASY
Relaxed but special meals
to cook and enjoy with
family and friends
Weeknight suppers for a whole month

in 30 minutes or less
34 WINTER
MEALS SPECIAL
26 GET YOUR 5-A-DAY
Perfect for lazy

weekends at home
Tasty recipes packed with fruit or veg
28 SUPER SIDES AND SALADS

Including brilliant ideas for mash
32 SATURDAY SNACK
Scrambled eggs with a deliciously spicy twist
To make
our cover
recipe,
turn to
page 43
36 COMFORTING
DESSERTS
Treacle pudding with
a difference, plus two
more delicious ideas
38 ROMANTIC MEAL FOR TWO

A smart, easy-to-make Valentines menu
EASY COOK
COOKERY
SCHOOL
42 TAKE A PACK OF CHEDDAR
76 HOW TO
MAKE PERFECT
PROFITEROLES
... fantastic ideas for celeriac and swede
Step-by-step guide,
plus 5 filling ideas and
a chocolate sauce
Great recipes using our favourite cheese
44 MAKE THE MOST OF WINTER VEG

47 HOMEMADE 'TAKEAWAYS'
So easy to make and much better and tastier
than anything you can order in
50 10 WAYS TO USE CRME FRAICHE

Including a yummy ice cream recipe
BBC Easy Cook
TV COOKS
GET BAKING
Sweet and savoury ideas youll
want to make again and again
52 PERFECT PIES AND TARTS
Recipes from your favourite

BBC celebrity chefs
Sole
goujons
with a dipping
sauce,
page 66
64 JAMES MARTIN
Slow-cook hearty hotpots, plus chicken leg recipes
If youre having Great British Bake Off withdrawal

symptoms, try one of these!
66 MATT TEBBUTT
54 DELICIOUS CAKES AND TRAYBAKES
68 JOHN TORODE
Including a fab sticky chocolate cake
Thai starter, main course, and a pudding too
56 SAVOURY BAKES TO TRY
70 LESLEY WATERS
Make our clever four-in-one pizza
Italian-inspired roast lamb dinner with beans
58 BISCUIT HEAVEN
72 JO WHEATLEY
One basic recipe, three irresistible variations
Red Velvet Cake filled with fresh fruit
60 SIDES FOR SOUP
73 JOHN WHAITE
Super sides to bake and serve with soup
White Chocolate and Raspberry Cake
COOKS EXTRAS
Recipes, ideas, gadgets, offers, products and features
62 GREAT READER OFFER

Fantastic compact stand mixer to buy
74 LEFTOVER INGREDIENTS
Two fantastic fish recipes, including baked sea bream
REGULARS
3 WELCOME
30 SUBSCRIBE!
Have every copy of BBC Easy
Cook delivered to your door
and how to use them up
82 INDEX
78 EASY EXTRAS
Where to find all the

recipes in this issue
4 pages of ideas, tips, products and more

BBC Easy Cook
Facebook Pyrex UK (Ofcial)
Twitter @PyrexUKOfcial
Speedy
meals
Great
food for
busy
cooks
31 fuss-free and fast recipes
Roasted tomato and

mozzarella toasts
Turn oven to fan 180C/conventional 200C/
gas 6. Put 350g halved baby plum
tomatoes, cut-side up, in a roasting tray
and drizzle with 1 tbsp olive oil, 1 tbsp
balsamic vinegar and a few fresh thyme
sprigs, chopped. Season, and cook for 25 mins.
Meanwhile, toast 4 thick slices of bread until
golden. Divide between 2 plates and top with
the tomatoes. Tear up 125g ball mozzarella
and scatter over with a few basil leaves and
some rocket. Drizzle with olive oil. Serves 2.
BBC Easy Cook
20
quick
weeknight
meals
A whole month of tasty

recipes all ready in
30 minutes or less
30
mins
Sausage burgers
O
Serves 4
Ready in 30 minutes
O
69p a portion
O 436 kcals, 30g fat, 11g sat. fat a portion
O Suitable for freezing
O
6 pork sausages
50g breadcrumbs
4 tbsp caramelised onion chutney
10 sage leaves, chopped
50g blue cheese, cut into 4 chunks
4 burger buns and salad, to serve
1 Make the burgers
gas 6. Using scissors, snip open the sausage
skins and squeeze the meat into a bowl. Add
the breadcrumbs, 2 tbsp of the chutney, and
the sage, then mix well with your hands. Divide
the mixture into 4, then shape into burgers,
pushing the chunks of cheese into the middle
of each burger. Seal in the cheese completely,
or it will leak out during cooking.
2 Cook the burgers
Put the burgers on a baking tray, then cook for
25 minutes, until browned and cooked through.
To serve, split open the buns, ll with your
favourite salad ingredients, then top with a
burger and some of the remaining chutney.
theeasyway If youre not keen on

blue cheese, use cheddar instead
BBC Easy Cook
SPEEDY MEALS
Spaghetti with crab, cherry tomatoes and basil
O
O
Serves 3 (easily multiplied) O Ready in 20 minutes O 1.32 a portion

349 kcals, 6g fat, 1g sat. fat a portion O Not suitable for freezing
1 tbsp extra-virgin olive oil

2 cloves of garlic, chopped
a pinch of chilli akes
200g cherry tomatoes, halved
rind and juice of 1 lemon
2 x 170g cans white crab meat, drained
200g spaghetti
1 tsp capers, drained and rinsed
handful of basil leaves, roughly chopped
1 Make the sauce

Heat the oil in a large frying pan. Add the garlic
and chilli akes. Cook until just pale golden,
and then add the tomatoes. Cook for 3 minutes
more on a high heat, until the tomatoes start
to break down a little. Add the lemon juice and
cook for 1-2 minutes. Remove from the heat
and stir in the crab to heat through don't stir
too much or it will break up.
2 Cook the pasta

Cook the pasta according to pack instructions,
then drain and mix with the sauce, lemon rind
and capers, and toss the basil through. Serve
immediately (with crusty bread too, if you like).
Tinned
crab is good
value and, as
its very rich, a
little goes a
long way
20
mins
BBC Easy Cook
SPEEDY MEALS
Lemony prawn and pea risotto

O Serves
O 442
30
mins
4 O Ready in 30 minutes O 1.88 a portion

kcals, 10g fat, 2g sat. fat a portion O Not suitable for freezing
400g frozen raw prawns (in

their shells, defrosted)
3 tbsp olive oil
1 red chilli, deseeded (half
sliced and half chopped)
1 litres sh stock
50g butter
1 onion, chopped
300g risotto rice
1 small glass of white wine
200g frozen peas
rind and juice of 1 lemon
1 Prepare the rice
Peel the prawns. Heat 1 tbsp oil
in a large pan and fry the prawn
shells and heads with the sliced
chilli until they have changed
colour. Add the stock, boil, then
turn down to a simmer. In a
separate pan, melt the butter.
and gently cook the onions for
Filling and tasty
avoured smoked mackerel, such as lemon

and pepper, so you can ring the changes
2 Add the wine and stock

Pour in the wine and simmer
until evaporated. Over a low
heat, add the stock a ladleful at
a time (omit the prawn shells),
stirring, until each addition is
absorbed and all the stock is
used. Stir through the prawns
and peas with the last of the
stock and cook until the prawns
change colour and the rice is
cooked (about 25 mins in total).
3 Finish the dish
Stir through the chopped chilli,
lemon juice and remaining oil.
Top the risotto with the lemon
rind just before serving.
Steamed sh parcels with ginger

OServes
O145
theeasyway Supermarkets sell a variety of
8-10 mins, until soft. Add the

rice, and stir until it is shiny and
the edges look transparent.
4 OReady in 30 minutes O1.75 a portion

kcals, 1g fat, 0g sat. fat a portion ONot suitable for freezing
100g pak choi

4 x 150g llets rm, white sh
5cm-piece ginger, shredded
2 cloves of garlic, nely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch of spring onions,
nely shredded
handful of coriander, chopped
brown rice and 1 lime, cut
into wedges, to serve
1 Make the parcels
Turn oven to fan 180C/
conventional 200C/gas 6. Cut a

rectangle of foil big enough to
make a large envelope. Put the
pak choi on the foil, topped with
the sh, ginger and garlic. Pour
over the soy and mirin. Season.
Fold over the foil and seal the
3 edges. Put on a baking sheet.
2 Bake the parcels
Cook for 20 mins, open the
parcel and scatter over the
onions and coriander. Serve with
brown rice and lime wedges.
Mackerel and new potato salad

O Serves
O 286
6 O Ready in 30 minutes O
kcals, 18g fat, 4g sat. fat a portion
750g baby new potatoes,

larger ones halved
5 tbsp light mayonnaise
small bunch chives, snipped
100g watercress
270g peppered, smoked
mackerel llets
30
mins
10 BBC Easy Cook
1 Boil the potatoes

Cook the potatoes in boiling,
salted water until tender (about
15 mins). Drain and leave to
87p a portion
suitable for freezing
O Not
cool slightly. Meanwhile, mix the

mayo with most of the chives.
2 Assemble the salad
Divide half the watercress
between the plates. Chop the
remaining watercress and toss
with half the mackerel, and all
the potatoes and mayo. Pile the
mackerel mixture on top of the
watercress, then top with the
rest of the mackerel and chives.
30
mins
If you dont have any mirin, use sweet sherry

BBC Easy Cook 11
SPEEDY MEALS
30
mins
These are
lovely served on
a bed of couscous
or with some cold,
leftover roast
lamb
Griddled vegetable kebabs
O
Serves 4
Ready in 30 minutes
O
66p a portion
O Not suitable for freezing
O
8 cherry tomatoes
1 orange pepper, cut into chunks
4 wooden skewers (soaked in water
for about 30 minutes rst, to stop
them burning)
1 tbsp clear honey

1 tsp grainy mustard
2 tbsp oil
1 courgette, thickly sliced
1 small aubergine, cut into chunks
1 small red onion, cut into wedges
12 BBC Easy Cook
1 Prepare and cook the kebabs

gas 6. Mix together the honey, mustard and
oil with some seasoning. To assemble, thread
the veg onto skewers and brush with the glaze.
Cook for 25 minutes in the oven, brushing with
any remaining glaze before serving.
Herby chickpea balls with tomato sauce

OServes
3 (easily multiplied)
in 30 minutes
O1.34 a portion
O607 kcals, 19g fat, 6g sat. fat a portion
ONot suitable for freezing
OReady
2 slices white bread (crusts removed),

torn into pieces
75g parmesan or vegetarian alternative
(50g roughly chopped and 25g grated)
400g can chickpeas, drained
3 cloves of garlic (2 roughly chopped
and 1 crushed)
2 tsp dried oregano
small handful of basil leaves, chopped
1 egg, beaten
1 tbsp olive oil, plus extra for greasing
560ml jar passata with onions and garlic
200g pasta
1 Make the chickpea balls

gas 7. Whizz the bread and chopped cheese to
crumbs, then add the chickpeas, the chopped
garlic, half the oregano, a few basil leaves and
some seasoning. Pulse until the mixture starts
to come together, then add just enough egg
(while the motor is running) to bind together.
Shape into 18 balls. Transfer to an oiled baking
sheet and cook in the oven for 15 minutes,
turning halfway.
2 Make the sauce
Meanwhile, fry the crushed garlic in the oil
for 1 minute. Tip in the passata, remaining
oregano, and seasoning and simmer until the
balls are cooked. Cook the pasta according to
pack instructions. Serve the chickpea balls on
the pasta, topped with the tomato sauce and
basil. Sprinkle with the grated cheese.
theeasyway To stop the chickpea balls mixture sticking to your

ngers, lightly coat your hands with a little vegetable oil rst
30
mins
BBC Easy Cook 13
SPEEDY MEALS
Potato pancakes with crispy bacon

O
O
30
Serves 4 O Ready in 30 minutes O

225 kcals, 9g fat, 3g sat. fat a portion
75g plain our

1 tsp baking powder
250g leftover mashed potato
2 eggs
125ml milk
1 tbsp nely snipped chives
1 tsp sunower oil
a knob of butter
crispy bacon and scrambled
eggs, to serve
mins
1 Make the pancake batter

Sieve the our and baking powder
onto the mash. Whisk the eggs
and milk together with electric
beaters, then add the potato and
chives. Whisk the batter until
smooth. (You can do this in a food
processor if you prefer.)
45p a portion
Not suitable for freezing
2 Cook the pancakes

Heat a large, non-stick frying pan
over a medium heat. Add tsp
sunower oil and a dot of
butter. When the butter is hot, add
1 tbsp batter for each pancake
(cook four at a time). Cook for
1 minute, or until the underside is
golden brown and small bubbles
appear. Flip the pancakes and
cook until golden, remove and
keep warm.
3 Finish and serve
Cook the remaining pancakes,
adding a little oil and butter to
the pan as needed. Serve the
pancakes in stacks with scrambled
eggs and bacon.
Chicken noodles
OServes
Makes a great brunch too
O273
4 OReady in 20 minutes O
2 skinless, boneless chicken

breasts, diced
1.2 litres chicken stock
140g noodles
140g baby corn, halved
lengthways, or frozen
sweetcorn
2 eggs, beaten
a squeeze of lemon juice
tsp sherry vinegar
2 spring onions, chopped
30
mins
1 Poach the chicken

Put the chicken and stock in
a pan and bring to a simmer
for 5 mins. Cook the noodles
according to pack instructions.
ONot
88p a portion
2 Add the sweetcorn

and eggs
Add the sweetcorn to the pan
and cook for 2 mins, stirring
vigorously. While its still
swirling, hold a fork over the
pan and pour the eggs over the
prongs in a slow stream. Stir
again in the same direction
then turn off the heat. Add a
squeeze of lemon juice and
the sherry vinegar.
3 Serve
Drain the noodles and put into
bowls. Ladle over the broth and
scatter with the spring onions.
Sausages with quick onion gravy

OServes
O400
4 onions, cut into thin

wedges
2 tbsp balsamic vinegar
8 sausages
300ml beef stock
1 tbsp Worcestershire sauce
mashed potato and green
beans, to serve
1 Cook the sausages
conventional 220C/gas 7. Put
14 BBC Easy Cook
90p a portion
ONot
the onions into a roasting tray

and drizzle with the vinegar and
some seasoning. Sit the sausages
on top and roast for 18 minutes,
stirring halfway.
2 Make the gravy
Pour over the stock and
Worcestershire sauce, return to
the oven and cook for 7-10 mins
more, until soft and sticky. Serve
with mash and green beans.
theeasyway
20
mins
For a vegetarian
version, replace
the chicken with
250g halved button
mushrooms, and
stir in a handful of
beansprouts with
the corn
BBC Easy Cook 15
SPEEDY MEALS
Creamy seafood stew
OServes
4
in 30 minutes
O2.17 a portion
OReady
1 tbsp olive oil

1 onion, chopped
2 celery sticks, chopped
1 clove of garlic, crushed
175ml white wine
300ml chicken stock
1 tbsp cornour, mixed to a paste
with 1 tbsp cold water
400g bag frozen mixed seafood, defrosted
a small bunch of dill, chopped
5 tbsp half-fat crme fraiche
garlic bread, to serve
1 Fry the onion and celery

Heat the oil in a large frying pan and cook the
onion and celery for about 10 mins, until soft
but not coloured. Add the garlic and cook for
1 minute more. Pour in the wine and simmer
on a high heat until most has disappeared.
2 Make the stew
Pour in the stock and cornour mixture and
simmer for 5-10 mins, stirring often, until
thickened. Season, then add the seafood and
most of the dill. Simmer for a few minutes until
piping hot, then stir in the crme fraiche.
3 Serve
Meanwhile, cook the garlic bread according to
pack instructions. Divide the stew into warm
bowls and scatter with the remaining dill. Serve
with the garlic bread.
30
mins
theeasyway If youre not keen on all types of

seafood, use prawns and some chopped fresh salmon
16 BBC Easy Cook
30
mins
Great with chicken too
Oriental duck salad

OServes 2 (easily multiplied)
OReady in 30 minutes
O1.29 a portion
cucumber, deseeded, cut into matchsticks

2 tbsp hoisin sauce
1 tbsp soy sauce

1 duck leg
1 tsp Chinese ve-spice powder
140g rice noodles
1 celery stick, cut into matchsticks
1 carrot, cut into matchsticks
2 spring onions, sliced lengthways
1 Cook the duck

gas 7. Rub the duck leg all over with the
ve-spice and seasoning, put on a baking tray
and roast for 25 minutes.
Meanwhile, cook the rice noodles according to
pack instructions. Drain and cool under cold

running water, then drain again and toss with
the celery, carrot, spring onions and cucumber.
When it's cool enough to handle, remove the
duck meat and crispy skin from the bone
and nely shred.
3 Make the dressing
Mix the hoisin and soy sauce with 2 tbsp water.
Divide the noodle salad between two plates and
top with the shredded duck. Drizzle over the
dressing and serve.
BBC Easy Cook 17
SPEEDY MEALS
Tofu kedgeree
OServes
2 (easily multiplied)
in 20 minutes
O1.68 a portion
OReady
140g basmati rice

2 eggs
1 tbsp olive oil
1 onion, chopped
1 red chilli, chopped (if you like your
food spicy, leave the seeds in)
2 tbsp medium curry powder
1 tsp brown or black mustard seeds
2-3 pinches cayenne
100g ready-marinated tofu
bunch spring onions, sliced

a handful at-leaf parsley, chopped
1 Boil the eggs and fry the onions
Cook the rice and boil the eggs in the same pan
of boiling water for 8-9 minutes. Meanwhile,
heat the oil in a non-stick frying pan and soften
the onion and chilli for 5 minutes. Add all the
spices and fry for 1-2 minutes more.
2 Heat through and garnish
Drain the rice and stir into the spicy onion with
a splash of water and the tofu. Season well,
then heat through gently for a few mins, until
piping hot. Peel and quarter the boiled eggs.
Stir the spring onions and parsley into the rice,
divide between 2 bowls and top with the eggs.
20
mins
theeasyway For a shy version, replace the

tofu with 150g cooked, smoked haddock
18 BBC Easy Cook
SPEEDY MEALS
Chicken and mushroom jackets

OServes
O289
theeasyway Try this shortcut: leave out

the cornour and milk and add 100g crme
fraiche to the mushrooms instead
30
mins

4 large baking potatoes

2 tsp oil
250g pack chestnut
mushrooms, quartered
1 tsp cornour
100ml milk, plus 3 tbsp
2 cooked chicken breasts,
roughly shredded
handful of chopped parsley
1 Make the mushroom sauce
Microwave the potatoes for
10 mins on full power (100%),
turning after 5 mins. Turn oven
to fan 200C/conventional 220C/
gas 7. Meanwhile, heat the oil
in a frying pan, then cook the

mushrooms over a high heat
until golden. Stir in the cornour,
gradually add 100ml milk, and,
stirring, simmer to a smooth
sauce. Season, then stir in the
chicken and parsley.
2 Fill the potatoes and bake
Scoop most of the potato from
the skins, then mash with the
remaining milk and seasoning.
Spoon the chicken lling into
the shells, top with the mash and
bake for 10 mins until golden and
the skins have crisped a little.
Warm chicken liver salad

OServes
O83
140g green beans

200g chicken livers, trimmed
tbsp olive oil
tsp dried rosemary
1 whole chicory, separated
into leaves
100g watercress
crusty granary bread,
to serve
30
mins
1 Fry the chicken livers

Cook the green beans in a pan
of boiling water for 3 mins, drain
and keep warm. Meanwhile, toss
ONot
81p a portion
together the chicken livers, oil

and rosemary. Heat a large nonstick pan and cook the chicken
livers over a high heat for
5-6 minutes, until browned and
cooked through they should
still be a little pink in the centre.
Arrange the beans on serving
plates with the chicory and
watercress. Add the vinegar to
the pan, cook for a few seconds,
then spoon over the salad. Serve
warm with crusty granary bread.
Spaghetti with meatballs

OServes 4 OReady in 30 mins O1.36 a portion O699 kcals, 38g fat,
19g sat. fat a portion OSuitable for freezing (uncooked meatballs only)
400g pork mince

1 small onion, grated
4 cloves of garlic, crushed
rind of lemon
50g grated parmesan
1 tbsp olive oil
400g spaghetti
150ml double cream
200g frozen peas, defrosted
handful of parsley,
chopped.
1 Make the meatballs
Mix the mince, onion, garlic
and lemon rind with half the
parmesan. Season, then shape
into 16 meatballs. Heat the oil
20 BBC Easy Cook
in a non-stick pan and fry for

10-12 minutes, until golden.
2 Cook the pasta
Meanwhile, cook the pasta
according to pack instructions,
drain and reserve 150ml cooking
liquid. Add the cream and 100ml
pasta water to the meatballs,
then bubble until cooked through.
3 Finish the sauce
Add the peas, cook for a further
2 mins, then add the parsley. Stir
through the pasta with a little
pasta water. Sprinkle over the
remaining parmesan and serve.
20
mins
theeasyway If you cant nd any chicory, you could use baby gem leaves
BBC Easy Cook 21
SPEEDY MEALS
Chargrilled turkey with quinoa
O
Serves 4
Ready in 30 minutes
O 2.08 a portion
O
200g quinoa
cucumber, cut into 1cm chunks
175g cherry tomatoes, halved
3 spring onions, nely sliced
handful of parsley, roughly chopped
handful of coriander, roughly chopped
1 tbsp olive oil, plus 1 tsp
juice of 1 lemon
4 turkey steaks
FOR THE TAHINI DRESSING
1 tbsp tahini
1 tbsp low-fat yogurt
juice of lemon
clove of garlic, crushed
tsp clear honey
1 Cook the quinoa

Tip the quinoa into a pan and pour over
600ml water. Cover with a lid and bring to
the boil. Turn down and simmer for about
20 minutes, until the water has evaporated.
Remove the lid and leave to cool.
2 Mix the salad ingredients
Meanwhile, tip the cucumber, tomatoes,
spring onions and herbs into a large mixing
bowl. Pour over 1 tbsp olive oil and the
lemon juice, season, and mix well.
3 Cook the turkey
Heat a griddle pan and, when smoking hot,
rub the turkey steaks with 1 tsp olive oil.
Cook for about 5 minutes on each side. Mix
the dressing ingredients with 3 tbsp water.
Toss the quinoa with the salad and arrange
on plates. Cut the turkey into thick slices,
pile on top of the quinoa and drizzle over
the dressing.
Tahini is
a paste made
from ground sesame
seeds. Find it in
supermarkets in
the oriental
ingredients
aisle
30
mins
22 BBC Easy Cook
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SPEEDY MEALS
Pork milanese with spaghetti

OServes 4 OReady in 30 minutes O1.49 a portion
O597 kcals, 13g fat, 4g sat. fat a portion ONot suitable for freezing
30
mins

1 tbsp olive oil
2 x 400g tins chopped
tomatoes
2 tsp balsamic vinegar
420g pork llet, sliced into
8 medallions
2 tbsp plain our
1 egg, beaten
100g fresh breadcrumbs
300g spaghetti
small bunch of basil, chopped
1 Make the sauce
Fry the garlic in the oil for a few
seconds. Add the tomatoes and
balsamic and bubble for 20 mins.
2 Breadcrumb the pork

Meanwhile, bash the pork
between pieces of cling lm until
1cm thick. Put the our, the egg
and the breadcrumbs in separate
bowls, then season the our. Dip
the pork in the our, then the egg,
then the breadcrumbs, and grill
for 3 minutes on each side, until
cooked. Keep warm.
3 Cook the pasta
Cook the pasta according to
pack instructions. Stir in the
tomato sauce and the basil, divide
between plates, and top with the
crispy pork.
Mexican pork wraps

OServes 4 OReady in 20 minutes O1.41 per portion
O617 kcals, 26g fat, 6g sat. fat per portion ONot suitable for freezing
Uses good-value pork llet
30
mins
1 tbsp vegetable oil

2 peppers, deseeded and
sliced (any colour)
100g frozen or canned
sweetcorn
500g cooked pork (fat & skin
removed), torn into strips
2 tsp ground cumin
1 pack of 8 tortillas
1 avocado, thinly sliced
soured cream, sliced red
chilli, coriander leaves and
lime wedges, to serve
1 Heat the pork through
Toss together the oil and peppers,
then cook in a non-stick frying

pan for 3 mins, until starting to
brown. Stir in the sweetcorn, pork
and cumin. Cook for 2 mins more,
until heated through. Season well.
2 Assemble the wraps
Heat the tortillas in the
microwave for 30 secs to soften.
To serve, put the tortillas, pork,
avocado and other ingredients on
the table and let everyone help
themselves pile up the pork
and veg in the tortillas, top with
avocado, soured cream, chilli,
coriander and a squeeze of lime.
Sticky Asian chicken

OServes 2 (easily multiplied) OReady in 30 minutes O2.11 a portion
O262 kcals, 10g fat, 2g sat. fat a portion ONot suitable for freezing
tbsp each clear honey, miso

paste and light soy sauce
2cm-piece ginger, peeled and
nely grated
tsp lime juice
4 chicken drumsticks
red cabbage, shredded
1 green chilli, deseeded
and sliced
1 small onion, thinly sliced
1 small carrot, grated
juice of 1 large lime
2 tbsp cider vinegar
large pinch of caster sugar
bunch of coriander, chopped
24 BBC Easy Cook
1 Cook the chicken

Mix together the honey, miso, soy,
ginger and lime juice. Turn oven
to fan 180C/conventional 200C/
gas 6. Slash each drumstick three
times with a knife. Pour over the
marinade to coat, then cook the
chicken in an ovenproof dish for
25 minutes, brushing often with
the marinade.
2 Make the slaw
Mix together the remaining
ingredients with some seasoning.
Serve with the drumsticks.
20
mins
Perfect for a Friday night family meal

BBC Easy Cook 25
BREAKFAST
Malt loaf with
banana and honey
O
Serves 4
Ready in 5 minutes
O 51p a portion
O
1 x malt loaf, sliced

4 bananas, sliced
clear honey, to serve
1 Toast the bread
Toast the malt loaf slices until warm and crisp
at the edges. Divide the bananas over the malt
loaf and drizzle with a squeeze of honey.
Cook your way to
5-a-day!
LUNCH
Hot dogs with slaw
O
Serves 4
Ready in 30 minutes
O 1.33 a portion
O
8 pork sausages
100ml balsamic vinegar
100g soft dark brown sugar
1 tbsp cumin seeds
140g mixed dried fruit (eg raisins, sultanas)
1 red cabbage (about 800g), shredded
4 cooked beetroot, peeled and grated
4 chunks of baguette and English
mustard, to serve
1 Cook the sausages
gas 6. Cook the sausages on a baking tray for
25 mins, or until cooked through and golden.
2 Make the coleslaw
Meanwhile, put the vinegar, sugar, cumin and
dried fruit into a pan and heat until the sugar
dissolves. Bring to the boil and bubble for 3 mins,
until slightly reduced. Tip in the cabbage and
beetroot, stir well, then cook for 10 mins more.
26 BBC Easy Cook
Serve the
hot dogs in
a baguette with
the warm slaw
and a little
mustard
If youre finding it
tricky to get your quota
of fruit and veg every
day, these tasty recipes
will help you out
SPEEDY MEALS
You could
use pork or
chicken for the
skewers, if you
prefer
DINNER
Lamb kebabs with Greek salad
O
Serves 4
Ready in 30 minutes
O 2.37 a portion
O
juice of lemon
2 tbsp olive oil
600g diced lamb leg
1 Marinate the lamb

Mix the lemon juice, oil and garlic in a bowl.
Pour half into a jug and set aside. Add the
lamb to the bowl, stir to coat, then thread
onto 8 small skewers. Pour over any excess
marinade and set aside for 10 minutes.
2 Make the salad
Meanwhile, mix together all the salad
ingredients, except the mint, and pour over
the reserved lemon juice and oil mixture.
FOR THE SALAD
4 large tomatoes, chopped

1 cucumber, chopped
about 20 black olives,
roughly chopped
200g pack feta, crumbled
bunch of mint, chopped
3 Cook the lamb

Heat a griddle pan. Cook the lamb for
8 minutes, turning every couple of minutes,
until cooked through and slightly charred.
Mix the mint through the salad and serve
immediately with the kebabs.
theeasyway
If using wooden
skewers, make
sure you soak
them in water
for at least
30 mins rst,
to prevent
them burning
BBC Easy Cook 27
Bean & pesto mash
Parsnip mash
Serves 4 O Ready in 10 minutes

O 47p a portion O 183 kcals, 5g fat,
1g sat. fat a portion
1 tbsp olive oil, plus a drizzle

to serve
2 x 400g cans cannellini beans,
rinsed and drained
2 tbsp pesto
1kg parsnips, peeled and chopped

50g butter
1 tbsp curry powder
3 tbsp runny honey
400ml milk
1 Cook the beans and mash

Heat the oil in a large pan. Add the
beans and cook for 3-4 mins, until
hot through. Lightly mash with a
potato masher. Stir through the
pesto and season. To serve, drizzle
with a little olive oil.
1 Make the mash

Cook the parsnips in the butter for
5 mins, until just golden. Add the
curry powder and honey and cook
for 2 mins more. Add the milk, bring
to the boil and simmer for 15 mins,
or until tender. Season and mash.
Serves 4 O Ready in 30 minutes

56p a portion O 339 kcals,
15g fat, 8g sat. fat a portion
O
Speedy
sides &
salads
You
could even
serve these as a
main dish
just add a
salad
Make more of your mash

with these delicious
variations plus three
great salads to try
Cheese and chive mash with bacon
O
O
Serves 4 O Ready in 25 minutes O 78p a portion

345 kcals, 13g fat, 7g sat. fat a portion O Suitable for freezing
1kg oury potatoes, cut into

similar-sized chunks
4 rashers of streaky bacon,
chopped
100ml milk
100g mature cheddar, grated
a pinch of grated nutmeg
small bunch of chives,
nely chopped
1 Boil the potatoes

Put the potatoes in a large pan of
salted water, bring to the boil and
simmer for 15 mins, or until tender.
Drain well. Fry the bacon until crisp.
2 Add the cheese and bacon
Mash the potatoes, then stir through
the milk, cheese, nutmeg, bacon
and half the chives. Season, then
sprinkle over the remaining chives.
SPEEDY MEALS
Red cabbage, beetroot and apple salad
O
O

3 apples, cored and nely sliced

650g red cabbage, thinly sliced
250g raw beetroot, peeled and
nely grated
2 tbsp cider vinegar
juice of lemon
5 tbsp olive oil
50g pomegranate seeds
small bunch of parsley, chopped
Serve
with anything
from pizza
to roast
chicken
Mixed bean and wild rice salad

O
O

375g basmati & wild rice mix

2 x 400g cans mixed beans,
drained and rinsed
340g can sweetcorn, drained
1 small red onion, nely sliced
2 red peppers, deseeded and diced
rind and juice of 1 lime
2 tsp honey
1 red chilli, deseeded and
nely sliced
small bunch of coriander,
leaves picked
1 Make the dressing

Put the apples, cabbage and
beetroot into a large bowl.
Mix together the cider vinegar,
lemon juice, olive oil and
seasoning and pour over the
cabbage mixture. Mix well. Stir
in the pomegranate seeds and
parsley just before serving.
1 Cook the rice

Cook the rice according to pack
instructions, then drain and rinse
under cold water. Once cold, tip
into a bowl and mix with the beans,
sweetcorn, onion and red peppers.
2 Make the dressing
Mix the lime rind and juice, honey
and chilli. Stir into the rice mixture,
then season to taste. Stir through the
coriander leaves just before serving.
Broad bean, pea and orzo salad

O
O

375g orzo pasta

250g frozen peas
250g frozen baby broad beans
140g reduced-fat soured cream
rind of 1 lemon, plus
2 tbsp juice
1 tbsp grated parmesan
small handful of basil, torn
1 Cook the orzo and veg
Cook the orzo according to pack
instructions, then drain and rinse
under cold running water. Drain
thoroughly again. Cook the peas

and beans in boiling water for
3 minutes, then drain and cool.
Peel the beans, if you have time,
and stir the vegetables through
the orzo.
2 Mix and serve
Mix together the soured cream,
lemon juice and parmesan, and
season. Mix through the orzo then,
just before serving, scatter with the
lemon rind and basil.
BBC Easy Cook 29
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BBC Easy Cook 31
SPEEDY MEALS
Saturday
snack
Jazz up scrambled eggs on
toast with a few tasty additions
Scrambled eggs on toast

O
Serves 1 (easily multiplied)

Ready in 10 minutes
O 1.85 a portion
O
2 eggs
1 tbsp crme fraiche
25g cheddar, grated
small bunch of chives, snipped
1 spring onion, sliced
1 tsp oil
3-4 cherry tomatoes, halved
2 slices crusty bread, toasted
1 Scramble the eggs
Beat together the eggs, crme fraiche, cheese
and chives with a little seasoning. Heat the oil
in a pan, then cook the spring onion for a few
minutes, to soften. Add the tomatoes, warm
through, then pour in the egg mixture. Cook
over a low heat, stirring, until the eggs are just
set. Pile on top of the toast.
Top tips for perfect

scrambled eggs
OAlways
use a non-stick pan the eggs

wont stick and the pan will be much
easier to clean afterwards too.
ODont
over-stir the mixture, or the

eggs will turn rubbery.
OIts
best not to cook more than

three portions in one go, or you will
overcrowd the pan and the eggs
wont cook evenly.
32 BBC Easy Cook
theeasyway Add a pinch of chilli akes to the

egg mixture and pile into a our tortilla. Roll up
and youve got yourself a breakfast burrito!
Fish cakes with

chilli-lime mayo
Cook 500g oury potatoes in boiling, salted
water until tender, adding 175g frozen peas
for the nal 5 mins. Meanwhile, put 300g trout
llets in a microwaveable dish, dot with butter,
cover with cling lm, then microwave on full
power (100%) for 3-4 mins, until tender. Drain
the potatoes and peas, then return to the pan
and mash well. Skin and ake the sh, then add
to the mash and season. Shape into 8 cakes
with oured hands and lightly dust with a little
plain our. Heat 2 tbsp sunower oil in a
non-stick frying pan, then fry the sh cakes
until crisp and golden, turning once. Mix
4 tbsp mayo, the rind of 1 lime and 1 red
chilli, deseeded and nely chopped, and serve
with the sh cakes. Serve with some lime
wedges and salad, if you like. Serves 4.
32 great ideas and recipes

BBC Easy Cook 33
ENTERTAINING MADE EASY
Weekend
winter meals
Get everyone around the table and share a warming
Sunday lunch with one of these lovely recipes
Mediterranean
chicken tray bake
O
Serves 4
Takes 1 hour
O 2.43 a portion
O 401 kcals, 21g fat, 9g sat. fat
a portion
O
2 red peppers, deseeded and

cut into chunks
1 red onion, cut into wedges
2 tsp olive oil
4 skin-on chicken breasts
x 150g pack full-fat garlic &
herb soft cheese
200g pack cherry tomatoes
handful of black olives
1 Roast the veg
Turn oven to fan 180C/conventional
200C/gas 6. Mix the peppers and onion
on a baking tray with half the oil. Cook
on the top shelf for 10 minutes.
2 Stuff the chicken
Meanwhile, make a pocket between the
skin and the esh of the chicken breasts.
Push equal amounts of cheese under the
skin and smooth down. Brush with the rest
of the oil, season, then add to the tray with the
tomatoes and olives. Return to the oven and
cook for 25-30 mins, until golden and cooked.
Use up the soft cheese...

... in Garlic Mushrooms: Fry 250g sliced mushrooms in a knob
of butter for 3 mins until soft, then stir in x 150g pack garlic &
herb soft cheese and 50ml hot veg stock. Stir, then cook for
2 mins, until the sauce is thick and creamy. Season, then spoon
onto 2 toasted slices of crusty white bread. Serves 2.
34 BBC Easy Cook
Serve with baked potatoes
Pork chops with

bubble n leek cakes
O
Serves 4
Ready in 45 minutes
O 1.53 a portion
O
4 pork loin chops

1 tbsp English or dijon mustard
1 tbsp fresh thyme, leaves only
FOR THE BUBBLE N LEEK CAKES
1kg potatoes, diced

3 leeks, sliced
50g butter
4 tbsp plain our
3 tbsp veg oil
1 Roast the pork
gas 7. Brush the chops with the mustard, press
on the thyme leaves and cook for 30 minutes,
or until cooked through and golden.
To make
ahead, freeze the
crumbs and meatballs
in separate freezer bags.
Defrost, assemble and bake
at fan 180C/conventional
200C/gas 6 for 30
minutes, until
bubbling
2 Boil the potatoes

Meanwhile, boil the potatoes in a large pan
of salted water for 12 minutes, or until tender.
Drain, return to the pan and allow to steam for
2 minutes, then mash until smooth.
3 Fry the leek cakes
Fry the leeks in the butter for 10 mins until soft,
then stir into the mash with some seasoning.
Form into 8 cakes. Put some our on a plate
with some seasoning, then coat each leek cake
in the our. Heat the oil in a non-stick frying
pan and cook the cakes for 2 mins on each side
until golden. Serve with the chops.
Meatball and carrot bake with crispy feta crumbs

O
O
Serves 8 (easily halved) O Takes 25 minutes, plus 1 hour in the oven

1.24 a portion O 488 kcals, 24g fat, 8g sat. fat a portion O Suitable for freezing
900g pork mince

140g fresh breadcrumbs
1 tbsp caraway seeds
1 egg
4 tsp ground cumin
750g carrots, peeled and halved lengthways
4 tbsp olive oil, plus extra for frying
3 onions, whizzed to a paste
a chunk of ginger, grated
680g passata
2 x 400g cans chopped tomatoes
2 tbsp sugar
200g pack feta, crumbled
small pack of parsley, chopped
1 Make the meatballs
gas 7. Mix the pork, 50g of the breadcrumbs,
the caraway seeds, egg and half the cumin
with 2 tsp salt and lots of pepper. Roll into
about 30 meatballs and put into a large,
non-stick roasting tin. Put the carrots into

another roasting tin. Split the oil between the
two, and gently toss to coat. Roast for 30-40
mins, shaking the tins (and swapping shelves)
halfway, until golden and cooked through.
2 Cook the sauce
Meanwhile, in a pan, fry the onions, ginger
and remaining cumin in a drop more oil
for a few minutes, stirring constantly. Stir
in the passata, tomatoes, sugar and some
seasoning, then simmer for 15 minutes.
3 Add the topping and bake
Put the meatballs and carrots into an
ovenproof dish and top with the tomato
sauce. Mix the remaining breadcrumbs
with the feta, parsley and seasoning and
sprinkle over the top. Reduce oven to 180C/
conventional 200C/gas 6 and bake for
20 minutes, until golden and piping hot.
BBC Easy Cook 35
Treat yourself
Nothing brightens up a wintery weekend

meal like a good pud. These are worth
the effort and the calories!
Treacle apple pudding

OServes
6
25 mins, plus 45 mins in the oven
O47p a portion
OTakes
2-3 bramley apples, peeled, cored

and chopped (about 250g)
100g light soft brown sugar
50g golden syrup, plus 2 tbsp
butter, for greasing
1 eating apple
175g self-raising our
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 large egg
1 Make the apple sauce
gas 4. Put the chopped bramleys in a pan, add
100ml water and bring to the boil. Cover and
cook for 5 mins, until soft. Beat to a pure with
a wooden spoon. Add the sugar and 50g syrup,
bring to a simmer, then set aside to cool.
2 Peel the eating apple
Meanwhile, grease the inside of a 1.3-litre
pudding basin. Spoon 2 tbsp syrup into the
bottom. Peel and core the eating apple, slice
half and put into a small bowl and chop the
rest into a separate bowl, then toss each in a
36 BBC Easy Cook
little lemon juice. Put the sliced apple into the

syrup in the bottom of the basin.
3 Make the batter and bake
Sift the our, bicarb and spices into a bowl and
add a pinch of salt. Beat the egg into the saucy
apple, then tip this and the chopped apple
into the our mixture. Stir until smooth.
It will start to rise as you mix. Quickly
turn the batter into the basin, level the
top, then bake for 40-45 minutes, until risen
and a skewer comes out clean. Leave the
pudding to rest for a few minutes and then turn
out onto a plate. Serve with custard.
Cover the
pudding basin
with foil towards
the end of cooking
if the sponge
browns too
quickly
Marmalade and whisky

bread and butter pudding
OServes
6
in 1 hour 15 minutes, plus soaking
O62p a portion
OReady
8 slices day-old crusty white bread,

crusts removed
50g very soft butter
4 tbsp orange marmalade, plus 4 tsp
300ml full-fat milk
284ml pot double cream
3 large eggs
1 tsp vanilla paste
60g caster sugar
1 tbsp whisky
icing sugar, for dusting
1 Prepare the bread
Butter all the bread on both sides. Spread
4 slices with 1 tbsp marmalade each, then
top each with a second slice of the buttered
bread, to make 4 marmalade sandwiches.
Cut into triangles and put in rows in a large
baking dish. Turn oven to fan 140C/gas
160C/gas 3.
2 Make the custard
Beat the milk, cream, eggs, vanilla, sugar
and whisky together, then pour over the
bread. Leave to soak for 30 minutes.
3 Bake
Dot the remaining marmalade over the top
of the pud and dust with icing sugar. Bake
for 45 minutes to 1 hour, until starting to
caramelise. Serve hot or warm.
Tastes good without the whisky too
Apricot tries
OServes
O1017

1 madeira loaf cake, cut into cubes

8 tbsp amaretto
2 x 410g cans apricots (chopped,
and juice reserved)
500g pot fresh custard
300ml double cream
2 tbsp toasted aked almonds
1 Start assembling the tries
Line the bottom of 4 glass dishes with the
cake. Mix half the amaretto with 6 tbsp of the

reserved juice and divide it between the bowls.
Put the apricots on the sponge, then pour over
the custard. Cover and chill for 10 minutes.
2 Finish the pud
Just before serving, add the remaining
amaretto to the cream and whip until it just
holds its shape. Spoon over the custard and
sprinkle with aked almonds.
theeasyway Replace the amaretto with 8 tbsp tinned apricot juice and 1 tsp almond extract, if you like
BBC Easy Cook 37
Valentines
menu
Meal
for 2
This smart supper is really easy to prepare and features steak

and chocolate... It's the perfect combination whats not to love?
STARTER TO SHARE
Smoked salmon
taramasalata
O
A simple
,
deliciou
s
starter t
o
dip into
Serves 2
Ready in 10 minutes
O 58p a portion
O
50g smoked salmon trimmings

100g low-fat soft cheese
50g crme fraiche
juice of lemon
drizzle of olive oil, olives and toasted
pitta bread, to serve
1 Make the dip
Tip the salmon, soft cheese, crme fraiche
and lemon juice into a food processor. Whizz
everything until smooth, then stir in a large
pinch of ground pepper. Spoon the mixture
into a large bowl, drizzle with olive oil and
serve with toasted pitta bread and olives.
Tips for a perfect steak

O
Make sure you take the steak out of

the fridge 30 minutes before you want
to cook it. (The colder the steak is when
it hits the pan, the longer it will take to
cook and the more time it spends over
the heat, the tougher it gets.)
O Get your pan really hot. The quicker
you can sear the outside of the steak,
sealing in the juices, the tastier and
more succulent the meat will be.
O Once the steak is cooked, leave it
to rest for about the same time as you
cooked it. This allows the meat to relax
and become even more tender.
38 BBC Easy Cook
MAIN COURSE
Steak with roasted roots and parsley pesto
O
O
Serves 2 O Takes 15 mins, plus 45 mins in the oven O 5.37 a portion

250g celeriac, peeled and cut into chunks

300g carrots, quartered lengthways
3 long shallots, quartered, leaving the
root intact
3 celery sticks, halved and sliced
lengthways, plus a handful of celery
leaves (optional)
2 tbsp olive oil
2 steaks (around 250g each)
1 head chicory, broken into leaves,
centre quartered
FOR THE PESTO
small bunch of parsley

25g unsalted cashew nuts
1 small clove of garlic

3 tbsp extra-virgin olive oil, plus
extra if needed
1 Roast the veg
gas 7. Put all the vegetables, except the chicory
and celery leaves (if using), in a large, nonstick roasting tin. Pour over 2 tbsp olive oil
and season. Mix everything and spread into
a single layer. Bake for around 45 minutes,
tossing once or twice, until the vegetables are
tender and beginning to turn golden.
2 Make the pesto

Whizz the parsley, cashews and garlic in a food
processor until quite smooth. Stir in the oil,
lemon juice, parmesan and some seasoning.
Add a little more olive oil, if you like.
3 Cook the steaks and serve
Heat a griddle pan. Rub the steaks with the
remaining oil and season. Cook on each side
for 4 minutes for medium. Rest the steaks,
covered, for 6-8 minutes. Meanwhile, toss the
chicory and celery leaves (if using) with the
roasted roots. Serve with the steaks and top
with a spoonful of pesto.
er
Any leftov
eg
roasted v at
gre
makes a r
salad fo
lunch
BBC Easy Cook 39

DESSERT
Sweetheart choc and hazelnut sandwiches
OServes
O524

4 slices from a small, sliced brioche loaf

3 tbsp chocolate hazelnut spread
1 large egg
75ml whole milk
1 tsp vanilla extract
1 tbsp caster sugar
2 tbsp chopped toasted hazelnuts
1 tbsp butter
icing sugar, for dusting
ice cream and raspberries, to serve
2 Make the egg mixture

Whisk the egg, milk, vanilla and caster sugar
in a wide, shallow bowl. Tip the hazelnuts
onto a plate. Dip one side of the sandwiches
into the egg mixture, leave for 1-2 minutes,
then dip in the other side and leave again for
1-2 minutes to allow the brioche to soak up
the liquid, then dip one side of each sandwich
into the nuts. The sandwiches can be chilled,
covered loosely with cling lm, for up to 1 hour.
1 Assemble the sandwiches

Thickly spread two of the brioche slices with
the chocolate hazelnut spread, then top with
the remaining slices to make 2 sandwiches.
Use a large, heart-shaped cutter to cut the
sandwiches into hearts.
3 Fry the sandwiches

Heat the butter in a wide frying pan until
melted and foaming. Add the sandwiches and
cook for 1-2 mins on each side until golden
and puffed up. Dust with a little icing sugar
and serve with ice cream and raspberries.
40 BBC Easy Cook
Prepare these
ahead and cook
them right at
the last
minute
5 is
sue
s fo
r
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If you have some

cheddar in the fridge,
use it to make one of
these tasty recipes
Take a pack of
cheddar
Cheesy broccoli pasta bake
OServes
O667
6 OReady in 40 minutes O64p a portion

kcals, 27g fat, 16g sat. fat a portion OSuitable for freezing
1 litre of milk
2 cloves of garlic, bashed
2 bay leaves
500g dried pasta
350g broccoli, in small orets
75g butter
75g plain our
a pinch of freshly grated nutmeg
1 tsp mustard powder
small bunch of parsley, roughly chopped
200g cheddar, grated
(or vegetarian alternative)
42 BBC Easy Cook
O
1 Cook the pasta

Bring the milk, garlic and bay to the boil in
a pan, then remove from the heat. Cook the
pasta according to pack instructions, adding
the broccoli for the nal 2 minutes. Drain.
2 Make the sauce
Strain the milk into a jug. Heat the butter in the
pan until foaming, stir in the our and cook for
1 minute, stirring constantly. Gradually add the
milk, stirring constantly and bubble for
1-2 mins, stirring.
3 Assemble the bake

Remove the sauce from the heat and stir in
the nutmeg, mustard powder, parsley, threequarters of the cheese and some seasoning.
Mix with the pasta and broccoli and transfer
to one large, or 6 individual ovenproof dishes.
Scatter over the remaining cheese and grill on
high for 2-3 mins until golden and bubbling.
theeasyway This freezes well.
Just reheat in the oven for 30 mins
Make
our cover
recipe!
Bean enchiladas
OServes
4
in 30 minutes
O95p a portion
O430 kcals, 13g fat, 4g sat. fat
a portion
OSuitable for freezing
OReady
O
1 tsp olive oil

2 onions, chopped
280g carrot, grated
2-3 tsp chilli powder
2 x 400g cans chopped tomatoes
2 x 400g cans mixed beans and lentils
in water, drained
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar, nely grated
(or vegetarian alternative)
Serve
with green
beans, peas or
broccoli, if
you like
1 Make the chilli lling

Heat the oil in a large frying pan. Cook the
onions and carrots for 5-8 mins until soft add
a splash of water if they start to stick. Sprinkle
in the chilli powder and cook for 1 min more.
Pour in the tomatoes and pulses and bring to
the boil. Turn down the heat and simmer for
5-10 mins, stirring occasionally, until thickened.
Remove from the heat and season well.
2 Assemble
Heat the grill to high. Spread a spoonful of the
bean chilli over a large, ovenproof dish. Lay
each tortilla onto a board, ll with a few tbsp
of chilli mixture, fold over the ends and roll
up to seal. Put them into the ovenproof dish.
Spoon the remaining chilli on top.
3 Sprinkle on the cheese
Mix the yogurt and grated cheese together
with some seasoning, and spoon over the
enchiladas. Grill for a few minutes, until the
top is golden. Serve with a green salad.
Crispy-topped beef pie

O Serves
O 486
5 O Takes 20 minutes, plus 4 hours in the oven O 1.36 a portion

kcals, 21g fat, 9g sat. fat a portion O Suitable for freezing
2 celery sticks, sliced into 1cm pieces

1 onion, chopped
2 large carrots, halved lengthways, then
cut into chunks
5 bay leaves
3 thyme sprigs
2 tbsp vegetable oil
1 tbsp butter
2 tbsp each plain our, tomato pure and
Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing steak, cut into large chunks
850g large potatoes, peeled
25g mature cheddar, nely grated
25g parmesan, nely grated
1 Soften the veg
gas 3. Soften the celery, onion, carrots, bay
and 1 thyme sprig in a casserole with 1 tbsp oil
and the butter for 10 minutes. Stir in the our,
followed by the pure, Worcestershire sauce
and stock cubes.
2 Cook the lling

Gradually stir in 600ml hot water, then tip in
the beef and bring to a gentle simmer. Cover
and cook in the oven for 2 hours, then
uncover and cook for 30 mins-1 hour more,
until the meat is tender.
3 Cook the potatoes
Meanwhile, cook the potatoes in boiling water
until three-quarters cooked through, but still
rm enough to slice without breaking up.
4 Add the topping
Transfer the meat to a baking dish. Slice the
potatoes into 1cm thick rounds and gently
toss with seasoning, the remaining oil and
thyme leaves. Layer the potatoes on the beef,
scattering with the cheese as you layer.
5 Crisp the topping
Increase oven to fan 180C/conventional
200C/gas 6 and bake for 30-40 mins, until
golden and crispy, and the sauce is bubbling.
BBC Easy Cook 43
Inspired by Harvest on BBC Two
Winter veg
Some of the best

vegetables that are
harvested in the cooler
months, like celeriac
and swede, are still
available now, so make
the most of them with
these recipes
Swede temptation
OServes
4
25 mins, plus 1 hours in the oven
O1.17 a portion
OTakes
50g can anchovies in oil, drained,

2 tbsp of the oil reserved
1 onion, thinly sliced
large sprig of thyme, leaves picked
2 large swedes
300ml pot double cream
3 tbsp fresh breadcrumbs
1 Fry the onion

gas 6. Heat 2 tbsp of the oil reserved from the
anchovies in a frying pan, then cook the onion
for 10 mins until soft. Chop the anchovies and
half the thyme, and stir them into the onion.
2 Prepare the swedes
Peel the swedes, then quarter and slice. In
a large bowl, toss them with the onion,
two-thirds of the cream and some ground
black pepper. Tip the veg mixture into a baking
dish, cover with foil and bake for 30 minutes.
3 Add the topping
Remove the dish from the oven, remove the
foil, press down with a sh slice and drizzle
with the rest of the cream. Scatter over the
breadcrumbs and parmesan, then bake for
1 hour more, or until golden and the swedes
are tender. Scatter with the remaining thyme.
theeasyway
If you prefer, you can use
two rashers of chopped,
cooked, crispy bacon
instead of anchovies
44 BBC Easy Cook

Turkey patties and
roasted celeriac salad
O
O
O
O
O
Serves 4
Takes 20 mins, plus 45 mins in the oven
1.64 a portion
393 kcals, 17g fat, 4g sat. fat a portion
Suitable for freezing (uncooked)
3 large carrots, cut into chunky batons

1 large potato, cut into chunky batons
celeriac, cut into chunky batons
4 tbsp olive oil, plus extra for brushing
2 tbsp nely grated parmesan
2 tsp white wine vinegar
1 tsp dijon mustard
1 tbsp natural yogurt
FOR THE TURKEY PATTIES
400g turkey mince

2 tbsp chopped basil leaves
1 tsp fennel seeds, crushed
110g bag watercress, spinach and rocket
salad, to serve
1 Roast the veg
gas 7. Mix the carrots, potato, celeriac, half the
oil and seasoning in a roasting tin. Cook for
45 minutes, turning occasionally, until golden.
2 Make the patties
Put the mince, basil and fennel seeds in a bowl,
season, and shape into patties. Heat a griddle
pan, brush the patties with oil and cook for
5-6 mins on each side, or until cooked through.
3 Make the dressing
Mix the remaining oil, parmesan, vinegar,
mustard and yogurt with some seasoning. Put
the veg and patties on the salad. Drizzle over
the dressing and serve.
Melt-in-the-mouth flavours
Slow-roast pork belly with celeriac and pear mash

OServes
4
25 mins, plus 2 hours in the oven,
and resting time
O2.54 a portion
OSuitable for freezing (mash only)
pat the skin dry. Put the rosemary leaves,

salt and pepper in a mini chopper and grind
together (or use a mortar and pestle). Rub the
rosemary salt all over the pork and into the
cuts in the skin. Put the pork in a roasting tin,
ideally on a rack, and roast for 30 minutes.
1.5kg pork belly, skin scored

3 rosemary sprigs, leaves stripped
2 tsp coarse sea salt crystals
10 black peppercorns
1 celeriac, cubed (about 750g)
1 large potato, cubed
2 ripe pears, peeled and cubed
3 tbsp double cream
large knob of butter
broccoli, steamed, to serve
2 Finish roasting
Reduce heat to fan 150C/conventional
170C/gas 3 and roast for 1 hours more.
Turn oven up to fan 200C/conventional
220C/gas 7 and roast for 20-30 minutes to
crisp. Leave to rest on a board for 10 mins.
OTakes
1 Prepare the pork

gas 7. Take the pork out of the fridge and
3 Make the mash

About 7 mins before the pork is cooked, put
the celeriac and potato in a pan of water and
cook for 10 mins, until just tender. Add the
pears and cook for 2 mins more. Drain, then
mash until smooth. Beat in the cream and
butter, and serve with the pork and broccoli.
BBC Easy Cook 45
Steak
Delicious, pure and versatile
Kikkomans natural ingredients and traditional brewing methods
make a unique soy seasoning that brings out the best flavours in
just about everything. Splash, dash or brush; adding such a pure
seasoning to your cooking is so simple.
kikkoman.co.uk

Start with
Prawn crackers with dipping sauce
Mix 4 tbsp golden syrup, 4 tbsp soy
sauce and 4 tbsp lime juice. Add 3 red
chillies, finely chopped and 1 crushed
clove of garlic. Serve with prawn crackers.
Frozen lychee and mint cocktails

Whizz the syrup from 2 x 400g cans
lychees with 8 of the lychees, some
mint leaves, 200ml vodka and the juice
of 4 limes. Add ice and blend until
slushy. Serve in glasses garnished with
a mint sprig and a lychee. Serves 4.
Crispy duck with pancakes

OServes
4
30 minutes, plus 2 hours 40 minutes
in the oven
O3.16 a portion
OTakes
Let
everyone fill
and roll up
their own
pancakes
Homemade
takeaways
Impress friends and family by making your
takeaway favourites at home. They taste great
and theyre cheaper than ordering them in too
1 oven-ready duck
2 tsp Chinese ve-spice
2 star anise
1 orange, peel cut off in strips, then
orange halved
75ml dry sherry
100ml chicken stock
16 ready-made Chinese pancakes
6 spring onions, cut into nger lengths
and shredded, cucumber, cut into
matchsticks, hoisin sauce, to serve
1 Roast the duck
gas 1. Loosen the skin on the duck by wriggling
your ngers, then your hand, between it and
the esh until it pulls away don't tear the
skin. Trim off any excess fat from cavity and
skin around the neck. Rub all over with the
ve-spice and salt. Put the duck in a roasting
tin and push the star anise, orange peel and
halves inside. Spoon the sherry and stock into
the cavity. Cover the roasting tin with a tent
of foil and cook for 2 hours. Turn oven up to
fan 220C/conventional 240C/gas 7. Remove
the foil, pour off any juices and return it to
the oven for 35 minutes, or until browned and
crisp. Leave it to rest for 10 minutes.
2 Shred the meat and serve
Slice off the breasts and shred the meat and
skin. Put on a plate, keeping the meat and skin
separate. Keep warm in a low oven, covering
the meat but not the skin (so it stays crispy)
with foil. Heat the pancakes and serve the duck
with the accompaniments.
BBC Easy Cook 47

Chicken curry
OServes
5
1 hour, plus marinating time
O1.31 a portion
OTakes
10 skinless, boneless chicken thighs

juice of 1 lime
1 tsp coarsely ground black pepper
1 tsp turmeric
3 tbsp vegetable oil, for frying
1 tbsp tamarind paste (nd it in the
oriental ingredients aisle)
200ml coconut milk
80ml coconut cream
1 tbsp coriander, chopped
around and scrape up any juices with a spoon

before adding to the tomato sauce. Put the
chicken in a deep roasting tin or ovenproof
casserole and pour over the sauce. Cover
with foil and oven-cook for 15 minutes, until
the chicken is tender. Skim off any oil from
the top of the sauce.
5 Thicken the sauce
Take the chicken pieces out of the tin and
transfer to a serving dish. Pour the sauce
into a pan and bring to a simmer. Stir in the
tamarind paste, coconut milk and half the
coconut cream. Adjust the avour by adding
more sugar or tamarind. Ladle the sauce over
the chicken, drizzle with the remaining coconut
cream, and scatter with coriander to serve.
FOR THE SAUCE
2-3 tbsp vegetable oil

1 tsp mustard seeds
2 onions, nely diced
4 cloves of garlic, crushed
40g fresh ginger, nely grated
1 tsp paprika
600g chopped canned
tomatoes
225ml chicken stock
1 tbsp muscovado
sugar
1 tbsp dried curry
leaves
1 Marinate
the chicken
Put the chicken in a large
mixing bowl, add the lime juice,
pepper and turmeric, and mix well.
(Its best to use gloves and an apron for this
as turmeric stains.) Set aside for 1 hour.
2 Make the sauce
Heat the oil in a pan, add the mustard seeds
and fry until they release their nutty aroma
about 30 secs. Add the onions, put on the lid,
and cook over a low heat for 10-15 mins until
soft, stirring occasionally. Remove the lid, turn
up the heat, add the garlic and ginger, and fry
for 1 minute. Stir in the paprika and continue
cooking for another 30 seconds.
3 Simmer the sauce
Add the tomatoes, stock, sugar and dried curry
leaves. Cook, uncovered, for 15-20 mins, until
the sauce reduces by one third.
4 Cook the chicken
gas 4. Heat 3 tbsp oil in a frying pan and fry
the chicken in batches until golden. Use extra
oil if necessary. Pour any excess oil from
the pan and add a ladleful of water swirl it
48 BBC Easy Cook
theeasyway You can make this up to two days ahead and

just add the tamarind and coconut milk before reheating
Serve with
Stir-fried broccoli
with coconut
Heat 3 tbsp veg oil in a wok or pan.
Add 2 tsp mustard seeds, a pinch of
dried chilli flakes, 2 thickly sliced red
onions and 50g grated fresh ginger and
fry for 3-4 mins over a high heat. Stir in
400g thin-stemmed broccoli, cut into
bite-sized pieces, and 1 tbsp dried
curry leaves and fry, stirring, until just
tender. Scatter over 1 tbsp fresh
grated coconut, stir and sprinkle over
the juice of 1 lime. Serves 5.
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Prune and apricot compote

Princes Prunes and Apricots make an
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to infuse. Make this in batches and store in
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Two inventive ways to add zesty

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Princes Fruit at breakfast time

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Visit princes.co.uk for further recipe ideas
10 ways with
crme fraiche
The guest chefs on Saturday Kitchen often use crme fraiche, and its
one of our favourite ingredients too. Here are a few ideas to try
Blue cheese sauce
Beetroot dip
In a small pan, mix 50g cheddar,

chopped, 50g blue cheese and
1 tbsp crme fraiche. Heat gently,
stirring, until melted. Remove from
the heat. Add a little more crme
fraiche if you need to. Great with
pasta. Serves 4.
Heat 1 tbsp veg oil in a large pan

and gently cook 1 sliced onion
and 1 sliced clove of garlic for
10 mins until soft. Add 4 cooked
and diced beetroot and 1 tbsp
balsamic vinegar and cook down
for about 10 minutes, or until
sticky. Take the pan off the heat,
then stir in 2 tbsp crme fraiche.
Whizz the mixture to a pure. Stir
in 1 tbsp horseradish cream and
serve. Serves 6.
Crme fraiche tomato salad

Put 300g tomatoes, halved, into
a bowl. Sprinkle over a handful of
ready-made croutons and 1 finely
chopped shallot and drizzle with
2 tbsp olive oil. Stir 8 fresh mint
leaves, sliced thinly, into 1 tbsp
crme fraiche thinned down with
a splash of milk, then remove
the mint and scatter it over the
tomatoes with the crme fraiche.
Season with freshly ground black
pepper. Serves 2.
Crme fraiche ice cream

Whisk together 200ml milk, 175g
sugar, 600ml crme fraiche and
tsp vanilla extract. Set aside for
10 mins. Freeze for 1 hour, whisk,
and return to the freezer for
1 hour more. Repeat 3 or
4 times until it becomes
solid. (Or churn in an
ice-cream machine,
following manufacturers
instructions.) Serves 6.
Squash mash
Melt 50g butter in a pan over a low
heat. When it's foaming, add
10 fresh sage leaves, chopped, and fry for
1 min. Add 1.5kg butternut squash, peeled,
seeds removed and cut into 2cm
chunks, with a pinch of chilli
flakes. Cook, covered, for
15-20 mins, until tender, stirring
occasionally. Lightly mash the
squash, then stir in 40g grated
parmesan and 6 tbsp crme
fraiche. Serves 6.
Courgette lemon spaghetti
Crme
fraiche makes a
lovely smooth and
creamy ice cream,
perfect to serve
with roasted
fruits
Fry 2 grated courgettes in 1 tsp

olive oil for 2 mins. Stir
in the rind of 1 lemon
and 250ml crme fraiche.
Simmer for 3 mins. Cook 500g
spaghetti according to pack
instructions. Drain and toss with
the courgette mixture. Serves 4.
Easy sh pie
Spinach soup
Heat 2 tbsp olive oil in a pan. Add
chopped onion and 2 cloves of
garlic and gently fry for 2 mins until
soft. Add 300ml water and 400g fresh
spinach, stir until the spinach has wilted.
Season, and add 4 tbsp crme fraiche.
Heat through, then blend until smooth.
Pass through a sieve into warm bowls.
Serve immediately. Serves 2.
50 BBC Easy Cook

180C/gas 4. Boil 200g potatoes,
chopped, until tender, then mash. Put
100g baby spinach in a colander, pour
over a kettle of boiling water to wilt. Cool
and squeeze out the excess water, then mix
with 4 tbsp crme fraiche. Season. Fold in
250g fish pie mix and put into a baking
dish. Top the fish with the mash. Bake for
35-40 minutes until golden. Serves 2.
Tiramisu smoothie
Whizz together the rind of

an orange, 50ml crme
fraiche, 2 tbsp mascarpone,
1 tbsp sugar, 10ml marsala and
15ml coffee liqueur. Pour into two glasses
and top with crushed amaretti biscuits and
a dusting of cocoa powder. Serves 2.
Amaretto pancakes
Warm through 8 ready-made scotch
pancakes. Meanwhile, whip together 142ml
crme fraiche with 1 tbsp icing sugar and a
splash of amaretto. Put 2 warm pancakes on
each plate and top with the flavoured crme
fraiche. Grate over a little dark chocolate, if
you like. Serves 4.
Dont miss Saturday Kitchen
every weekend on BBC1
Get baking
18 great ideas to try this month
Pistachio apjacks
Put 140g butter, 140g soft brown sugar and 2 tbsp honey in
a small pan, then heat gently until melted. Tip 175g rolled oats,
75g chopped pistachios and 140g dried, chopped apricots
into a medium bowl. Pour over the melted butter mixture and
stir to combine. Transfer to a 20cm x 20cm greased and lined
baking tray and cook at fan 140C/conventional 160C/gas 4 for
35-40 minutes. Remove and cool in the tin, then cut into 16 slices.
These will keep in an airtight container for up to 3 days. Makes 16.
Swap the
apricots for
raisins and the
pistachios for
flaked almonds,
if you like
BBC Easy Cook 51
Inspired by The Great British Bake Off
One of
British B our favourite s
ta
ak
what we e Off is Pies & ges on The Grea
and Pau d cook if we w Tarts Week. He t
e
l plus
r
tips to a re baking for M es
void sog
a
gy botto ry
ms!
Apple, rhubarb and custard tart

OServes
8
O71p a portion
OTakes
375g ready-made dessert pastry

250g rhubarb, cut into small pieces
300g apples, peeled, cored and cut into
small pieces
2 tbsp caster sugar
juice of 1 orange
FOR THE CUSTARD
150ml double cream

150ml milk
1 vanilla pod, halved
3 eggs
85g caster sugar
rind of 1 orange
52 BBC Easy Cook
1 Prepare the case

conventional 190C/gas 5. Roll out
the pastry to a 1 coin thickness and
use to line a 23cm tart tin. Put a large
round of baking paper on the pastry
and add baking beans. Bake for 15 mins,
remove the beans and bake for a further
10-15 mins, until light golden. Remove
from the oven and turn the oven down to
fan 140C/conventional 160C/gas 3.
2 Cook the fruit
Meanwhile, heat the rhubarb, apples, 2 tbsp
caster sugar and the orange juice in a pan for
10 mins, until the fruit is soft, but still holding
its shape. Remove from the heat and cool.
3 Make the custard
Heat the cream, milk and vanilla pod in a pan
and bring to the boil.

Whisk the eggs and sugar
in a bowl. When the cream is just
boiling, pour it over the eggs, whisking,
then pour the mixture through a sieve into a
clean bowl or jug and add the orange rind.
4 Bake the tart
Scatter the fruit over the bottom of the cooked
tart and pour on the custard. Bake the tart
for 30-35 mins, until the custard is just set.
Remove from the oven and leave to cool.
GET BAKING
Bacon and egg pie
OMakes
15 squares
O77p a portion
OTakes
1.25kg ready-made shortcrust pastry

a little plain our, for dusting
1 egg, beaten
1 tbsp sesame seeds
FOR THE FILLING
1 tbsp sunower oil

12 rashers thick-cut
smoked back bacon,
diced
4 onions, diced
tsp ground nutmeg
580g whole roasted
peppers in brine,
from a jar (drained)
bunch of parsley, nely
chopped
10 large eggs
This is good
served cold
too perfect for
packing up
in a lunchbox or
with a salad for
lunch
1 Make the lling

Heat the oil in a large, non-stick frying pan.
Add the bacon, turn the heat to low and gently
cook to melt out some of the fat, then turn
up the heat to brown a little. Remove with a
slotted spoon to a plate and set aside. Add the
onions and nutmeg to the pan, and gently cook
until softened. Set aside to cool.
2 Roll out the pastry
Line the base of a 20 x 30cm tin with baking
parchment, then add 3 long, thick strips to run
across the tin, with overhang to help you lift
out the pie. Roll out 750g of the pastry on a
lightly oured surface until its big enough to
line the base and sides of the tin. Press slightly
into the sides of the tin.
3 Add the lling
Put a baking sheet in the oven and heat to fan
180C/conventional 200C/gas 6. Spread the
onions onto the base of the pie. Open out each
pepper like a book, scrape out any seeds, then
layer over the onions to cover. Scatter over the
bacon, followed by the parsley. Evenly crack
over the eggs, and season.
4 Add the pie lid
Roll out the remaining pastry to cover the
pie, then pinch and trim the edges to seal.
Brush the top with beaten egg. Scatter
over some sesame seeds. Bake the pie for
30-40 minutes, until golden and crisp. Cool
at room temperature, then store in the fridge
for up to a day. Bring just back to room
temperature before serving in squares. Serve
wth a salad, if you like.
No more soggy bottoms!

One way to prevent the pastry base of
a pie and tart going soggy is to blindbake it in a hot oven before adding
the filling (see our Apple, Rhubarb and
Custard Tart, step 1). Put a sheet of
baking paper on the pastry and weight
it down with baking beans for the first
15 mins, remove the paper and beans
and then bake it for 10-15 mins more,
until crisp.
Even if youve blind-baked first, a
filling that contains a lot of moisture
can still turn the pastry soggy. To stop
this, brush the pastry with beaten egg
to seal it, then return it to the oven for
5 mins until the surface looks shiny and

before adding the filling.
Another way to avoid a soggy bottom
is to preheat the baking tray in the
oven first (see our Bacon And Egg Pie,
step 3).
For drier fillings, its a good idea to
sprinkle the baked pastry case with a
spoonful of semolina before adding the
filling. This will soak up any remaining
moisture and act as a barrier, so the
pastry stays crisp.
For all pies, ensure you make a hole
in the pastry lid before baking as this
will allow steam to escape.
BBC Easy Cook 53
GET BAKING
Cakes &
traybakes
These recipes
are great if
youre having
friends over
for a cuppa
Little meringue cakes

O
Makes 12
O Takes 20 mins, plus 1 hour in the oven
and cooling time
O 29p each
O 374 kcals, 20g fat, 12g sat. fat each
175g butter, softened
350g caster sugar
5 eggs (4 separated)
175g plain our
1 tsp baking powder
54 BBC Easy Cook
150ml milk
12 tsp raspberry jam (use a rm jam)
85g desiccated coconut
1 Bake the cakes
180C/gas 4. Line a 12-hole mufn tin with
cases. In a bowl, beat together the butter,
175g sugar and the vanilla until light and
uffy. Beat in the whole egg and the 4 yolks,
then beat in the our, baking powder and
milk, until smooth. Divide two-thirds of
the mixture between the cases, then top
the centre of each with 1 tsp jam. Divide
the remaining mixture between the

cakes, using a wet nger to cover the jam
completely. Bake for 18-22 minutes, until
a skewer comes out clean. Cool, then
transfer the cakes to a at baking sheet.
2 Add the meringue topping
Lower oven to fan 90C/conventional
110C/gas . Beat the 4 egg whites until
stiff, then gradually whisk in the remaining
175g sugar until the mixture is thick and
shiny. Fold in the coconut and use to top
the cakes. Bake for 30-35 minutes, until the
meringue is crisp. Leave to cool.
Peach melba squares
Coconut carrot slices
Sticky chocolate cake
Cuts into 12
O Takes 15 mins, plus 1 hour 10 mins in the
oven and cooling time
O 39p a square
O 385 kcals, 23g fat, 12g sat. fat a square
250g unsalted butter

300g caster sugar
3 large eggs
50g ground almonds
2 peaches (stoned, halved, then each
half cut into 3)
100g raspberries
handful of aked almonds
1 tbsp icing sugar, to nish

300g light muscovado
sugar
3 large eggs
200g grated carrot
2 tsp mixed spice
1 Make the basic cake batter

Butter and line a 20 x 30cm baking tin. Turn
oven to fan 160C/conventional 180C/gas 4.
Melt the butter in a large pan, cool for about
5 minutes, add the sugar, vanilla and eggs, then
beat with a wooden spoon until smooth. Stir in
the our, almonds and tsp salt.
2 Add the fruit and bake
Tip the mixture into the tin, then lay the peach
slices evenly on top, so each square will have
a bite of fruit. Scatter the raspberries and
almonds over, then bake for 1 hour to 1 hour
10 mins, covering with foil after 40 mins. Test
with a skewer: the middle should have just a
hint of squidgyness. Cool in the tin for 20 mins,
then lift out onto a cooling rack. Once cold,
dredge with icing sugar, then cut into squares.
Cuts into 12
O Takes 20 mins, plus 40 mins in the oven and
cooling time
O 35p a square
FOR THE TOPPING
Cuts into 12
Takes 20 mins, plus 35 mins in the oven
O 42p a square
O

300g caster sugar
3 large eggs
50g cocoa powder
100g milk chocolate
drops
These three
cakes use the
same basic method
and you can ring
the changes with FOR THE TOPPING
85g butter
flavourings
85g caster sugar

25g light muscovado sugar
25g unsalted butter, melted
200g light condensed milk

50g milk chocolate drops, plus a
few more to scatter on top
1 Make the basic cake batter

Butter and line a 20 x 30cm baking tin. Turn
oven to fan 160C/conventional 180C/gas 4.
Melt the butter in a pan, cool for 5 mins, add
the sugar, vanilla and eggs, then beat until
smooth. Stir in the our, coconut and tsp
salt, then the carrot and mixed spice. Tip the
mixture into the tin and bake for 30 minutes.
1 Make the batter

Butter and line a 20 x 30cm tin. Turn oven to
fan 160C/conventional 180C/ gas 4. Melt the
butter in a pan, cool for 5 mins, add the sugar,
vanilla and eggs, then beat until smooth. Stir
in the our, cocoa, chocolate drops and tsp
salt. Bake for 35 mins until risen, and a skewer
comes out with a few damp crumbs. Cool.
2 Make the topping

Mix the topping ingredients
together and smooth over
the cake. Bake for 10 mins
more until golden. Cool
and cut into squares.
2 Make the topping

Heat the butter and sugar until melted. Stir
in the milk and bring to a boil. Cool
for 5 mins, stir in the chocolate.
Spread over the cake, scatter
with drops and cut into squares.
theeasyway
Use tinned
peaches if
you cant
nd fresh.
Drain them
thoroughly
rst
BBC Easy Cook 55
If youve got the baking bug, try one of these

filling and tasty ideas theyre really easy to make
Savoury
bakes
Use up leftover roasties

Chicken and roast potato pie
O
Serves 4
Takes 25 mins, plus 40 minutes in the oven
O 1.91 a portion
O
2 tbsp olive oil

400g chicken breast, cut into small chunks
140g thick-sliced ham, roughly chopped
450g cooked roast potatoes, halved if large
2 leeks, trimmed and sliced
1 tbsp plain our, plus extra for dusting
200ml white wine
400ml chicken stock
3 tbsp crme fraiche
56 BBC Easy Cook
375g ready-rolled shortcrust pastry

beaten egg, to glaze
1 Brown the chicken
Heat half the oil in a pan and brown the chicken
for 5 mins. Tip into a 22 x 28cm ovenproof pie
dish, then scatter over the ham and potatoes.
2 Make the sauce
Cook the leeks in the remaining oil for 5 mins,
stir in the our and cook for 1 min. Add the
wine and stock and boil rapidly, stirring, to
reduce to a thick sauce. Take off the heat, then
stir in the crme fraiche and seasoning. Pour
over the pie lling and leave to cool.
3 Roll the pastry

Unroll the pastry and use a small strip to make
decorations, if you like. Roll the rest to put on
top of the pie. Use a fork to crimp the edges
and press to the edge of the dish. Make a
small hole in the centre for steam to escape.
(To freeze, cover with cling lm and freeze for
up to 3 months at this point. Defrost at room
temperature for 8 hours before reheating.)
4 Bake the pie
gas 6. Brush the pie with egg to glaze (making
sure the steam hole doesnt seal up). Cook for
30-40 minutes, until golden and hot through.
GET BAKING
Four-in-one pizza
O
Serves 4
O Takes 40 mins, plus rising
O
89p a portion
FOR THE DOUGH
7g sachet fast-action dried yeast

pinch of sugar
500g our, plus extra for dusting
1 tbsp olive oil
300ml warm water
3 Roll out the dough

200C/gas 6 and oil a large baking tray,
about 20 x 30cm. Tear off about an eighth
of the dough and reserve. Roll out the rest
on a lightly oured surface and put onto
the tray. Roll the reserved dough into
2 snakes, the rst about 20cm and the other
about 30cm. Lay both onto the pizza dough
in a cross shape, so you have 4 sections,
and pinch them into the dough.
4 Add your favourite toppings

Spread the sauce over each section, then
add the toppings you want (we used
anchovies and olives; vegetarian feast;
meat, mozzarella and pepperoni; and ham,
sweetcorn and cheddar). Bake the pizza for
20 minutes, or until puffed up and golden.
Leave to cool slightly, then transfer to a
board. Pull the pizza into quarters, and eat
the dough dividers with the dipping sauce
(see The Easy Way, below left).
FOR THE TOMATO SAUCE
1 tbsp olive oil

2 cloves of garlic, sliced
1 tsp sugar
1 tbsp red wine vinegar
400g can chopped tomatoes
1 tbsp dried oregano
FOR THE TOPPINGS
mozzarella and/or cheddar, olives,

pepperoni, anchovies, basil, ham,
rocket, sweetcorn, mushrooms,
peppers, courgettes, cherry tomatoes
or choose your own
1 Make the dough
Mix together the yeast, sugar and our
in a bowl. Stir in the oil and add the
water gradually until you have a soft
dough that comes away from the sides.
Put into a clean, oiled bowl, cover with
a tea towel and leave in a warm place
for 30 minutes to rise.
2 Make the tomato sauce
Heat the oil in a pan and sizzle the
garlic for 1 minute. Add the sugar,
vinegar, tomatoes and oregano,
and simmer for 20 mins, until thick.
(Can be made up to 3 days ahead.)
theeasyway
For the dipping
sauce, mix 4 tsp
mayonnaise with
1 tbsp wholegrain
mustard and
1 tbsp nely
snipped chives
BBC Easy Cook 57
Something for the
biscuit tin
These lovely recipes all use the same basic ingredients
for the biscuit base just choose your favourite variation
Custard kisses
Rainbow cookies
Cinnamon swirls
Makes 15
O Takes 30 mins, plus chilling time
O 16p each
O Suitable for freezing (uncooked dough
or un-iced biscuits)
50g caster sugar
50g icing sugar
2 egg yolks
300g plain our, plus
extra for dusting
FOR THE FILLING

50g caster sugar
50g icing sugar
2 egg yolks
300g plain our
rind and juice 1 orange
140g icing sugar, sifted
(for the icing)
sprinkles, to decorate
You can
use almond,
lemon or orange
extract instead of
vanilla, if you
prefer

140g icing sugar, sifted, plus
a little extra
2 tbsp custard powder
few drops of yellow food colouring
(optional)
1 Bake the kisses

gas 6. Mix the butter, sugars, egg yolks and
vanilla until creamy, then mix in the our
in two batches. Roll out thinly on a oured
surface, then cut the dough into small, even
squares (put a ruler ush with one side and
cut along the length of the other side. Repeat
across the width of the dough, then do the
same from the top down). Transfer to baking
sheets and bake for 8-10 minutes until golden,
then leave to cool.
2 Make the lling
Meanwhile, mix the butter, icing sugar, custard
powder and food colouring, if using. Pipe
or spread a little icing onto a biscuit, then
sandwich with one or two more biscuits.
Repeat until all the biscuits are used, then dust
with a little more icing sugar.
58 BBC Easy Cook
Makes 22
O Takes 30 mins, plus chilling time
O 10p each
O Suitable for freezing (uncooked dough)
Makes 20
Takes 30 minutes, plus chilling time
O 9p each
O

50g caster sugar
50g icing sugar
2 egg yolks
300g plain our
2 tbsp demerara sugar, plus extra pinches
2 tsp cinnamon
1 Bake the biscuits

200C/gas 6. Mix the butter and sugars
together with the egg yolks and vanilla until
creamy, then mix in the our in two batches.
Stir in the orange rind. Roll the dough into
about 22 walnut-sized balls, put on the baking
sheets and bake for 15 mins until golden. Cool.
1 Assemble the swirls

Mix the butter and sugars together with the
egg yolks and vanilla until creamy, then mix
in the our in two batches. Roll out to a 20 x
30cm rectangle on baking parchment. Mix the
demerara with the cinnamon, sprinkle over
the dough, then gently roll a rolling pin over
the surface to press the sugar in a little. Roll up
from a short side using the parchment to help,
wrap in the parchment and chill for 30 mins.
2 Add the icing

Meanwhile, mix the icing sugar with enough
orange juice to make a thick, runny icing. Dip
each biscuit halfway into the icing, then into
the sprinkles. Dry on a wire rack.
2 Bake the biscuits

gas 6. Thinly slice into about 20 biscuits,
scatter with a pinch more sugar, then bake on
baking sheets for 10-12 mins, until golden.
Great ways to store your biscuits

This is large
enough to store
a big batch
of biscuits.
Bohemian Owl
Biscuit Tin,
12.50, M&S
Vintage-shaped
with a rubber
sealed lid, Ridged
Glass Biscuit
Jar, 12.95, www.
dotcomgiftshop.
com
Retro Monsoon
Tin, 12.50,
Oxfam stores
nationwide
GET BAKING
Perfect with a cup of tea
BBC Easy Cook 59
Sides
for soup
Turn a bowl of soup
into a main meal
by making one of
these tasty bakes
to go with it
Serve with
Roast chicken soup
Feta scone wedges
O
O
Serves 4 O Takes 15 mins, plus 45 mins in the oven O 57p a portion


100g feta, cubed
3 tbsp sunower oil
2 eggs
280ml Greek yogurt
small handful of baby spinach leaves,
roughly chopped
a little milk, to glaze
1 Make the scone

gas 4. Put the our and a pinch of salt into a
bowl. In a separate bowl, combine the feta, oil,
eggs, Greek yogurt and spinach leaves. Stir the
feta mixture into the our to form a soft dough,
tip onto a oured surface and shape into a
thick, attish round. Brush with milk. Bake for
40-45 mins. Cool and serve in wedges.
Heat 1 tbsp olive oil in a large pan. Add

2 onions, chopped, 3 medium carrots,
chopped, and 1 tbsp thyme leaves,
chopped, and gently fry for 15 mins.
Stir in 1.4 litres chicken stock, bring to
a boil, cover, and simmer for 10 mins.
Add 300g leftover roast chicken,
shredded, remove half the mixture then
pure with a stick blender. Tip back into
the pan with the rest of the soup, 200g
frozen peas and seasoning. Simmer
for 5 mins, until hot. Mix 3 tbsp Greek
yogurt, 1 clove of garlic, crushed, and
a squeeze of lemon juice, swirl into the
soup in bowls, then serve. Serves 4.
theeasyway These are just as lovely if you use Wensleydale cheese instead of feta
60 BBC Easy Cook
GET BAKING
Coconut naans
O
Serves 4
O Ready in 15 minutes
O 60p a portion
2 tbsp desiccated coconut
50g aked almonds
1 tsp garam masala
50g softened butter
4 mini plain naans
1 Make the coconut butter
Heat oven to fan 160C/conventional 180C/
gas 4. Mix the coconut, almonds and garam
masala into the butter.
2 Bake
Spread the butter over the naans. Put onto a
baking sheet, and bake for 10 mins until golden.
theeasyway You can

use 1 tsp of curry powder
instead of the garam
masala, if you prefer
Serve with
Citrus bean soup
Heat 2 tbsp olive oil in a pan. Gently
cook 2 onions, sliced, and 450g carrots,
chopped, for 15 mins, until soft and
golden. Add 1 tbsp garam masala
and finger-length of fresh root ginger,
grated, and cook for 1 minute more.
Add the juice of 1 orange and 1 litre
vegetable stock and bring to the boil.
Simmer for 10 mins until the carrots
are tender, then stir in 200ml reducedfat coconut milk. Using a stick blender,
pure until smooth. Add a 410g can
mixed beans, drained and rinsed.
Bring to a simmer, scatter over 2 tbsp
chopped coriander and serve. Serves 4.
Crispy ham toasts

O
Serves 4
Ready in 20 minutes
O 27p a portion
O
4 mini pitta breads

5 tbsp soft cheese
tbsp dijon mustard
4 slices of ham
1 Crisp the bases
gas 6. Cut the mini pitta breads in half
lengthways and bake for 15 mins until crisp.
2 Add the topping
Mix together the soft cheese and mustard,
spread over the pittas, then top each
with half a slice of ham.
Serve with Haddock

& sweetcorn soup
Put 3 medium potatoes, chopped, into
a pan with 600ml full-fat milk and
500ml hot fish stock. Boil and simmer
for 10 mins until tender. Mash some of
the potatoes into the liquid. Stir in 400g
skinless smoked haddock fillet, cut
into large chunks and 200g broccoli,
chopped. Simmer for 5 mins until the
fish is flaky and the broccoli is just
tender. Stir in 2 x 198g cans sweetcorn,
drained, and a squeeze of lemon juice.
Heat through. Scatter over a few sliced
spring onions. Serves 4.
BBC Easy Cook 61
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62 BBC Easy Cook
James
Martin
Matt
Tebbutt
John
Torode
Lesley
Waters
Jo
Wheatley
John
Whaite
TV cooks
18 ideas from your favourite chefs
Easy
recipes
clever tips,
shortcuts
and ideas
Jo Wheatleys lovely Red

Velvet Cake, page 72
BBC Easy Cook 63
TV COOKS
Saturday Kitchens
James Martin
Slow cooking has had a bit of a comeback,
but for me its always been a favourite.
Who can resist hearty dishes like chicken
chasseur or Lancashire hotpot?
James is
the regular
presenter of
Saturday Kitchen
Lancashire hotpot
theeasyway You could use beef instead

of lamb to turn this into a beef casserole
Serves 4
Takes 25 mins, plus 1 hours cooking
O 3.47 a portion
O
100g butter
900g diced lamb
3 lamb kidneys, sliced, fat removed
(optional)
2 medium onions, chopped
4 carrots, peeled and sliced
25g plain our
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
900g potatoes, peeled and sliced
1 Brown the meat
gas 3. Heat most of the butter in a large,
shallow, lidded, ameproof pan and brown the
lamb in batches, removing to a plate as you go.
Repeat with the kidneys, if using.
2 Assemble the casserole and cook
Fry the onions and carrots in the pan with
a little more butter, until golden. Sprinkle
over the our, cook for 2-3 minutes, add the
Worcestershire sauce and stock and bring to
the boil. Stir in the meat and bay and turn off
the heat. Arrange the sliced potatoes on top
of the meat, and then drizzle with a little more
butter. Cover and cook in the oven for 1 hours,
or until the potatoes are cooked and golden.
3 Crisp the topping
Remove the lid, brush the potatoes with butter,
then turn oven up to fan 180C/conventional
200C/gas 6 to brown the potatoes for about
5-8 minutes (or nish under the grill).
64 BBC Easy Cook
Chicken chasseur
O
Serves 4
Takes 25 mins, plus 1 hour cooking
O 1.74 a portion
O
1 tsp olive oil

25g butter
4 chicken legs
1 onion, chopped
2 cloves of garlic,
crushed
200g pack small
button or chestnut
mushrooms
225ml red wine
2 tbsp tomato pure
2 thyme sprigs
500ml chicken stock
Why not
double the
quantities and freeze
half for another time?
Freeze for up to
3 months, defrost
then reheat
1 Brown the chicken

Heat the oil and half the butter in a large,
lidded, ameproof casserole. Season the
chicken, then fry for about 5 minutes on each
side, until golden. Remove and set aside.
2 Assemble the casserole
Melt the rest of the butter in the pan. Add
the onion, and fry for about 5 mins until soft.
Add the garlic, cook for about 1 min, add the
mushrooms, cook for 2 mins, and then add the
wine. Stir in the tomato pure, then bubble and
reduce for about 5 mins. Stir in the thyme and
pour over the stock. Put the chicken back into
the pan, then cover and simmer on a low heat
for about 1 hour, or until the chicken is tender.
3 Thicken the sauce
Remove the chicken from the pan and keep
warm. Rapidly boil down the sauce for
10 minutes or so, until it is syrupy and the
avour has concentrated. Put the chicken legs
back into the sauce and serve.
More recipes for chicken legs

Chicken paella Turn oven to fan 200C/
conventional 220C/gas 7. Put 250g cherry
tomatoes in a roasting tin and add 1 onion,
finely chopped, 2 cloves of garlic, chopped,
and 2 tsp olive oil. Roast for 20 minutes,
until the tomatoes are softened. Stir in
300g risotto rice, 4 cooked chicken legs
(meat taken off the bone and chopped into
chunks), 200g sliced chorizo and 1 litre
Theyre really good value and you get lots of tasty meat on each one
hot stock, then stir well. Return to the oven

for 30 minutes, until the rice is tender and
the chicken is cooked through. Serves 4.
Jerk chicken Put 225g onions,

quartered, 1-1 chillies, halved and
deseeded, 50g fresh ginger, peeled and
roughly chopped, tsp ground allspice,
2 tsp dried thyme, 120ml white wine
vinegar and 120ml dark soy sauce in a

food processor and whizz until smooth. Put
6 small chicken legs in a shallow dish.
Pour over the sauce, cover, and leave to
marinate in the fridge overnight. In a hot,
non-stick frying pan, cook the chicken for
25-30 mins, basting now and then with the
leftover sauce. The thick sauce will go quite
black in places, but thats fine. Serves 6.
BBC Easy Cook 65
TV COOKS
Great British Food Revivals
Matt Tebbutt
Sea bream and sole are often overlooked
at the fish counter in favour of more
obvious choices, but theyre both really
delicious, says Matt
Baked sea bream
O
Serves 4
O Takes 15 mins, plus 25 mins in the oven
O 4.69 a portion
4 large potatoes (about 1kg)
2 cloves of garlic, nely chopped
a pinch of dried chilli akes
a pinch of saffron
1 bunch of coriander, roughly chopped
4 whole sea bream, cleaned and gutted
1 tbsp olive oil, plus extra for greasing
juice of 2 limes
125ml white wine
handful of sundried tomatoes
handful of pine nuts, toasted
4 thin slices pancetta
theeasyway
If you dont
like the idea
of cooking
whole sh,
you could
use any rm,
white sh
llets instead.
Cook until the
esh begins
to ake (about
20 minutes)
66 BBC Easy Cook
1 Prepare the potatoes

gas 6. Slice the potatoes thinly, put in a large
pan and cover with cold, salted water. Bring
to the boil and drain, then lay onto the base
of a large, lightly oiled baking tray. Scatter
over the garlic, chilli, saffron and a little
of the coriander.
2 Bake the sh
Slash the sh through the esh down to the
bone this helps it to cook quickly and evenly.
Season and rub with the oil. Put the sh on
the potatoes and top with the lime juice, wine,
tomatoes and pine nuts. Put the pancetta slices
over the sh and bake for 20-25 mins, or until
the sh is cooked (pull out one of the ns on
the back, it should come away easily). Serve
the sh scattered with the remaining coriander.
Matt is a
presenter on the
Great British
Food Revival
Sole goujons
O
Serves 6
Ready in 40 minutes
O 1.12 a portion
O
500g skinned sole (or other sustainable

white sh llets)
sunower oil, for deep-frying
FOR THE BATTER
140g plain our, plus extra seasoned

our to dust the sh
1 tsp fast-action dried yeast
150ml lager
150ml sparkling water
lime wedges, to serve
1 Make the batter
Mix the our with the yeast and some
seasoning. Add the lager and enough of the
sparkling water to make a mixture a little
thicker than double cream. Cover with cling
lm and leave somewhere warm for at least
30 minutes (the airing cupboard is ideal).
2 Coat the sh
Cut the sh llets into nger-width strips and
sprinkle very lightly with salt. Fill a deep pan,
wok or deep-fat fryer one-third full with oil
and heat to about 180C, or until a cube of
bread browns in 20 seconds. Roll the sh in the
seasoned our and shake off the excess.
3 Fry the sh
Dip the sh strips into the foaming batter and
carefully put into the hot oil. Fry in batches
for about 3 minutes until crisp, golden and the
sh is cooked through. Remove and drain on
kitchen paper. Serve with the dipping sauce
(see recipe, right) and some lime wedges.
theeasyway This makes a great supper with

friends at the weekend. Serve the goujons in a
napkin-lined basket for extra effect!
Make a dipping sauce

Spicy dipping sauce Blanch 50g
trimmed green beans in boiling water
for 2 mins, drain and rinse in cold water.
Finely slice the beans and set aside.
Warm 120ml fish sauce with 60g soft
brown sugar until dissolved. Remove
and add 2 cloves of garlic, grated,
3 red chillies, finely chopped, and
1 ball of stem ginger (from a jar), finely
diced. Leave for 5 mins, add the beans
and the juice of 2 limes. Serves 6.
BBC Easy Cook 67
TV COOKS
MasterChefs
John Torode
Noodles can be bland, but this dish is
packed with flavour from fresh coriander
and sweet prawns. For the pud, Ive given
the bananas a Thai twist
Swap the
prawns for
thin strips of
chicken, turkey, or
duck if you
prefer
68 BBC Easy Cook
John is a
judge on
MasterChef
Phat Thai
O
Serves 4
Takes 40 minutes, plus soaking time
O 1.77 a portion
O
400g thick, dried, at rice noodles

4 large cloves of garlic, nely chopped
1 small bunch coriander, stems nely
chopped, leaves reserved
50ml vegetable oil
200g peeled raw prawns
1 tbsp sugar
3 eggs, beaten
2 tbsp oyster sauce
2 tbsp sh sauce
300g fresh beansprouts
juice of 1 lime
1 bunch spring onions, sliced
on the diagonal
100g roasted peanuts, crushed
3 red chillies, deseeded and nely chopped
1 Make the coriander mix
Soak the noodles in cold water for up to
2 hours, then drain and set aside. Using a
pestle and mortar, pound the garlic with the
chopped coriander stems.
2 Fry the prawns and egg
Heat the oil in a wok over a high heat. When
shimmering, add the garlic and coriander
mixture. Stir for a few moments, then add the
prawns. Cook for 30 seconds, then add the
sugar. Add the noodles and stir for 1 minute,
making sure everything is well mixed. Add the
eggs and cook for 2 minutes more.
3 Finish the dish
Pour in the oyster and sh sauces and add the
beansprouts, lime juice, most of the spring
onions, most of the roasted peanuts and most
of the chilli. Toss and cook for around 2 mins,
then serve scattered with coriander and the
rest of the chilli, peanuts and spring onions.
Quick Thai starter

Thai spinach bites Mix together
2 limes, segmented and chopped,
2cm-piece ginger, chopped, 1 shallot,
finely sliced, chilli, chopped, 1 tbsp
coriander leaves and 2 tbsp peanuts.
Season with a dash of fish sauce and
a sprinkle of sugar. Put 8-12 baby
spinach leaves on a platter. Put a
spoonful of the mixture on each, and
hand round, letting everyone roll them
up before eating in one bite.
Fried coconut bananas

O
Serves 4
O Ready in 20 minutes
O 48p a portion
4 tbsp soft light brown sugar
4 bananas, peeled, halved lengthways,
then each piece halved again
300ml coconut milk
ice cream and toasted, shredded
coconut, to serve
1 Fry the bananas
Heat the sugar in a small frying pan. When
melted, add the bananas and caramelise on
each side for 3-4 mins. Lift out the bananas
and set aside. Tip the coconut milk into the
pan with a pinch of salt, stir into the sugar and
bubble until syrupy. Divide between 4 bowls,
top with the caramelised bananas, add a scoop
of ice cream and scatter with toasted coconut.
Use up bananas in
Pecan smoothie Whizz 1 peeled,
chopped banana, 10 pecan nuts and
1 tbsp honey in a food processor to a
smooth paste. Add a pinch of ground
cinnamon and blend again. Gradually
add 220ml milk, blending continuously,
until the mixture is smooth and the
consistency is to your taste (you may
not need all the milk). Serves 1.
Banana fritters Sift 175g plain

flour, 125g cornflour and 1 tsp baking
powder together into a bowl, then stir
in 250ml sparkling water and 1 tsp
sesame oil. Add 4 bananas, peeled and
chopped, and gently mix until coated.
Fill a wide pan half-full with vegetable
oil and heat until hot. Put the bananas
into the pan and fry until golden, drain
on kitchen roll. Serves 4.
BBC Easy Cook 69
TV COOKS
Put Your Money Where Your Mouth Is
Lesley Waters
Canned beans are ideal for this easy and
delicious roast. Ive chosen cannellini, but
you could use borlotti, flageolet or even
a mixture of beans
Lesley is a chef
on Put Your
Money Where
Your Mouth Is
Roast red wine lamb

with Italian beans
O
Serves 8
Ready in 2 hours, plus marinating
O 2.65 a portion
O
2kg leg of lamb

4 cloves of garlic, sliced
8 sprigs of thyme
5 tbsp olive oil
bottle red wine
rind of 1 lemon
1 litre hot lamb stock
3 red onions, each cut into 6 wedges
FOR THE BEANS
2 sprigs rosemary, needles roughly

chopped
100g SunBlush tomatoes, drained and
roughly chopped
3 x 400g cans cannellini beans
handful of at-leaf parsley,
roughly chopped
1 Marinate the lamb
Using a sharp knife, cut small slashes all over
the lamb, then push a slice of garlic into each.
Put half the thyme, 3 tbsp of the olive oil, the
wine, lemon rind and a good grinding of black
pepper into a large freezer bag. Add the lamb,
tie the bag tightly and refrigerate for at least
4 hours, preferably overnight.
2 Roast the meat
gas 7. Put the rest of the thyme into the
bottom of a roasting tin, then lift the lamb
out of the marinade and put on top of the
70 BBC Easy Cook
theeasyway Serve with a selection of veg (see opposite)

thyme. Roast for 20 minutes, then add the
onions to the pan, drizzle with a little oil, and
turn the oven down to fan 170C/conventional
170C/gas 5. Roast for 15 mins per 450g
for medium, or a little longer for well-done.
Meanwhile, strain the marinade into a pan, add
most of the stock and boil until reduced by
two-thirds (about 20 minutes). Set aside.
3 Finish the gravy
When the lamb is ready, remove and leave it
to rest on a board, wrapped in a tent of foil to
keep it warm. Set the onions aside in a bowl.

Put the roasting tin onto a low heat, add the
balsamic vinegar to the tin with a splash more
stock and scrape all the meaty bits from the
bottom. Tip into the jug with the gravy.
4 Make the Italian beans
Add 2 tbsp oil to the roasting tin. Add the
rosemary and tomatoes, and fry for 1 minute.
Tip in the beans, onions and remaining stock,
warm through. Season, then stir in the parsley.
Serve on a platter, topped with the lamb.
Honey-roast carrots
Bay and potato sticks
Perfect steamed broccoli

gas 6. Boil 1kg chantenay carrots (leave
whole) or large carrots (cut into chunks) for
5 minutes, until almost cooked, then drain and
cool. Mix 1 heaped tsp clear honey, the
juice of 1 large orange and 2 tbsp olive oil
in a small roasting tray, then tip in the carrots.
Season. Roast for 20 minutes until cooked, but
so the carrots still have a little bite. Serves 8.

gas 6. Boil 32 small, waxy potatoes (about
1 kg) for 10 mins until almost cooked, drain
well. Push 2 potatoes and 1 bay leaf (youll
need 16 bay leaves in total) onto skewers
or cocktail sticks (soak wooden sticks in cold
water rst), and rub each with olive oil. (Can be
made up to a day ahead and chilled.) Put on a
baking tray and roast for 20 minutes. Serves 8.
Snap 1kg broccoli into evenly-sized orets.

Put the orets into a steamer or colander set
over a pan of boiling water. Cover with a lid
or tight-tting foil and steam for 5 minutes.
Meanwhile, put 50g butter in a small pan and
season well. Heat until the butter is foaming.
When ready to serve, tip the broccoli into
warmed serving dish and drizzle with the
butter. Serve straight away. Serves 8.
BBC Easy Cook 71
TV COOKS
The Great British Bake Offs
Jo Wheatley
Red velvet cake is a favourite of mine.
Most of its rosy hue colouring comes from
raspberries in my recipe so I feel much
better about having a second slice!
Red velvet cake
O
Serves 8
O Takes 20 minutes, plus 30 mins in the oven,
and cooling time
O 86p a slice
O 750 kcals, 41g fat, 25g sat. fat a slice
O Suitable for freezing (sponges only)
FOR THE CAKE
280g caster sugar

3 large eggs
75g cocoa powder
150ml buttermilk
1 tsp white wine
vinegar
85g full-fat soft cheese
75g pured raspberries,
sieved to remove seeds
tsp red food gel (such as
Dr Oetker)
150g whole raspberries
3 Bake the cake

Spoon the mixtures into the prepared tins
and cook for 25-30 minutes, until an
inserted skewer comes out clean.
Leave to cool in the tins for
If youre
not keen on
soft cheese,
you could use a
vanilla buttercream
filling instead
FOR THE CREAM CHEESE ICING
200g icing sugar

140g soft cheese
1 Beat the eggs and sugar
gas 4. Grease and line the bases of 2 x 20cm
sandwich tins with baking parchment. In a
large bowl, using an electric hand whisk, beat
together the sugar and butter until light and
uffy. Add the eggs one at a time, beating well
between each one.
2 Finish the cake batter
Sieve the our and cocoa powder into a
large bowl. Add half to the egg mixture and
fold in carefully. Mix together the buttermilk,
72 BBC Easy Cook
vinegar, soft cheese, raspberry pure and food

gel. Fold half the buttermilk mixture into the
our and egg mixture. Repeat the process.
Jo is a previous
winner of The
Great British
Bake Off
10 minutes before turning out the cakes

carefully onto a wire rack.
4 Make the icing
Mix together the icing sugar and butter until
soft and creamy, then stir in the soft cheese.
Sandwich the cooled cakes together with
half the icing and a layer of raspberries, then
spread the remaining icing over the top.
The Great British Bake Offs
John Whaite
After a busy day, I just want to race home
and get started in my kitchen. The sharp
tang of the raspberries against the white
chocolate makes everything seem better!
John is a
previous winner
of The Great
British Bake Off
White chocolate
and raspberry cake
O
Serves 10
Takes 20 mins, plus 25 mins in the
oven and cooling
O 63p a slice
O 540 kcals, 34g fat, 20g sat. fat a slice
O Suitable for freezing (un-iced)
O
200g butter, chopped into small

cubes, plus extra for greasing
100g white chocolate, broken
into pieces
4 large eggs
200g caster sugar
175g raspberries, fresh or frozen
FOR THE GANACHE
200g white chocolate, chopped

250ml double cream
a little icing sugar, for dusting
1 Melt the chocolate
gas 4. Grease and line the base of 2 x 20cm
round, loose-bottomed cake tins. Put the butter
and chocolate in a heatproof mixing bowl set
over a pan of barely simmering water, and melt
slowly, stirring occasionally.
clean (the raspberries may leave a residue on

the skewer). Remove from the oven and cool in
the tins for 10 mins, then turn out onto a rack.
2 Mix the cake batter

When the butter and chocolate have melted,
remove from the heat, leave to cool for 2 mins,
then beat in the eggs and sugar with an electric
whisk. Fold in the our and raspberries.
4 Make the ganache

Put the chocolate in a heatproof bowl with
100ml of the cream, set over a pan of barely
simmering water. Stir until the chocolate
has melted and the mixture is smooth and
glossy. Leave the ganache to cool to room
temperature, then beat in the rest of the cream.
3 Bake the cake

Gently pour the mixture into the tins and bake
for 20-25 mins, or until golden brown and a
skewer inserted into the centre comes out
5 Assemble the cake

When the cakes have cooled, sandwich them
together with the chocolate ganache. Dust with
icing sugar just before serving.
BBC Easy Cook 73
COOKS EXTRAS
Use up your
leftovers
theeasyway
Crabmeat from
a can is ne for
this recipe
If you have ingredients left over from the

recipes in this issue of BBC Easy Cook, here
are some great ways to use them up
DESICCATED COCONUT
from Coconut carrot slices, page 55
Jammy coconut biscuits Heat oven to fan
170C/conventional 190C/fan 5. Mix 250g butter,
140g caster sugar, 1 egg and 1 tsp vanilla extract
with a pinch of salt, until smooth. Fold in 300g
plain flour and 100g desiccated coconut. Roll out,
cut into 36 rounds. Bake for 14 mins. Cool. Lay
half on a baking sheet, under-side up. Put
tsp raspberry jam on each, top with 2 pieces of
marshmallow (youll need 18 pink and white, cut
across the middle). Bake for 2 mins. Remove,
then sandwich together so the filling just oozes
out. Put 150g raspberry jam and 25g desiccated
coconut onto plates. Dip the edges in the jam and
roll in the coconut to seal. Makes 36.
Nutty energy snacks Whizz 100g pecans to
crumbs. Add 75g raisins, 1 tbsp ground flaxseed,
1 tbsp cocoa powder and 1 tbsp agave syrup and
pulse to combine. Shape into 8 balls and roll in
50g desiccated coconut. Makes 8.
CRAB from Spaghetti with crab,

cherry tomatoes and basil, page 9
Creamy crab pasta Cook 400g spaghetti in
boiling water for 6-7 mins, add 200g frozen
peas and cook for 2-3 mins more. Drain,
reserving a little cooking water, then tip back
into the pan with 300g white crabmeat,
5 tbsp reduced-fat crme fraiche, 1 red chilli,
deseeded and chopped, a handful of parsley
leaves, chopped, and the juice of
lemon. Serve sprinkled with extra parsley
and lemon rind too, if you like. Serves 4.
Crab pasties Turn oven to fan 180C/
conventional 200C/gas 6. Roll out a 500g
pack puff pastry on a board. Cut round a
GRAINY MUSTARD from

Griddled vegetable kebabs, page 12
Mustard mash Boil 900g Maris Piper or
King Edward potatoes for 30-40 mins, until
tender. Drain and mash with 85g butter, until
smooth. Heat 100ml whipping cream and
3 tbsp milk and add to the potatoes. Beat in
2-3 tbsp grainy mustard and season. Serves 4.
Potato and radish salad Cook 500g new
potatoes, sliced, in boiling, salted water for
10 mins, until tender. Drain and cool for
10 mins. Mix 3 tbsp crme fraiche with 1 tbsp
grainy mustard, 1 bunch of chives, snipped,
and some seasoning. Toss through 200g
radishes, sliced, just before serving. Serves 4.
Quick salad dressing Whizz 120ml olive oil
with 40ml white wine vinegar, 2 tsp grainy
mustard and 1 tsp runny honey.
74 BBC Easy Cook
BUTTERMILK
from Red velvet cake, page 72
Gingery buttermilk scones Heat oven to fan
200C/conventional 220C/gas 7. Sieve 450g selfraising flour, 1 tsp ground ginger and a pinch
of salt into a bowl. Rub in 100g unsalted butter,
until it resembles breadcrumbs. Stir in 75g
caster sugar. Stir in 250ml buttermilk, bring the
dough into a ball, and lightly knead for 30 secs.
Roll out on a floured surface. Cut out rounds and
brush the tops with beaten egg white. Sprinkle
with granulated sugar and bake for 10 mins until
risen and golden. Serve with Rhubarb and Ginger
Jam and clotted cream. Makes 12.
Potato salad Cook 750g new potatoes, drain
and cool. Whisk together 75ml buttermilk,
2 tbsp light mayo, 1 tbsp dijon mustard, 1 tbsp
white wine vinegar, tsp caster sugar and
seasoning. Toss the potatoes with the dressing,
100g sliced radishes, 1 tbsp poppy seeds and
scatter over some mustard cress. Serves 6.
CELERIAC from Turkey patties

and roasted celeriac salad, page 45
Celeriac champ Cook 450g potatoes, cut into
chunks, celeriac, peeled and cut into chunks
and clove of garlic in a pan of water for
20-25 mins, until tender. Drain, mash, then stir in
25ml double cream, a knob of butter and
2-3 spring onions, sliced. Season. Serves 2.
Celeriac and walnut gratin Turn oven
to fan 170C/conventional 190C/gas 5. Toss
celeriac, peeled and thinly sliced, in 1 tbsp
walnut oil and spread over a baking dish. Pour
over 150ml vegetable stock and bake for
30-40 mins. Sprinkle with chopped walnuts, and
crumble over 50g stilton. Cook for 10-15 mins
more, until crisp and golden. Serves 2-3.
plate to make 4 x 18cm circles. Chill for

10 mins. Fry 140g leeks, washed and thinly
sliced, in 25g butter. Soak a pinch of saffron
in 1 tbsp boiling water for 2 mins. Tip the
saffron and its liquid into the leeks and cook
for 1 min more. Put 250g crabmeat in a bowl
with a small bunch parsley, roughly chopped,
50g white breadcrumbs, the rind and juice
of 1 lemon, and some seasoning. Stir in the
leeks, then divide between the pastry circles,
putting the filling on one half only. Brush the
edges with beaten egg and fold over to make a
pasty shape, press the edges together to seal
and brush with egg. Bake for 30-35 mins, until
golden. Cool a little before eating. Serves 4.
TRYING THESE FOR THE FIRST TIME?

SAFFRON
from Baked sea bream, page 66
Cream of garlic and saffron soup Soak a
good pinch of saffron threads in 2 tbsp hot water
for 10 mins. Melt 85g butter in a pan. Add
3 large heads of garlic, outer skin removed and
roughly chopped, 2 medium onions, sliced,
2 sticks celery, chopped, and 1 bay leaf to
the pan, stir to coat, then cook on a low heat,
covered for 15-20 mins, until the garlic and
onions are very soft, but not browned. Add 2 tbsp
dry sherry, bring to the boil then add 1.2 litres
vegetable stock, the saffron and its liquid, 1 tsp
salt and a grinding of black pepper. Boil, stir in
3 tbsp risotto or long grain rice and simmer for
15 mins, or until just cooked. Remove the bay
leaf. Liquidise the soup and sieve back into the
pan. Pour in 142ml double cream and reheat.
Add a little lemon juice and thin with a splash of
milk (optional). Serve with croutons. Serves 4.
COCONUT MILK Used in Fried coconut bananas, page 69

Coconut milk, found in cans in the oriental ingredients aisle in the supermarket,
is lactose-free and very nutritious, but is also very high in saturated fat, so use in
moderation. Its fantastic in Thai, Indian and Caribbean dishes, especially curries
and pilaus, plus it goes well with mangoes, bananas and chocolate in desserts and
smoothies. Dont confuse it with coconut cream, which has a different consistency.
OYSTER SAUCE
Used in Phat Thai, page 69
This is a thick, brown condiment
made from sugar, salt, and corn
starch and flavoured with extract
of oysters. Its used in Chinese,
Vietnamese and Thai cooking, as
well as Singapore-style noodle
dishes and hot and sour recipes.
It has a sweet, salty and earthy
flavour (called umami). Vegetarian
versions use oyster mushrooms.
FENNEL SEEDS
Used in Turkey patties and roasted
celeriac salad, page 45
Fennel seeds look a bit like cumin seeds, but
come from the fennel herb. They have an aniseed
flavour and a warm, sweet aroma and are used
in spice mixes such as Chinese five-spice.
Grind or dry-fry them to release their
flavour and use to flavour fish,
meat and vegetable dishes or
add to breads and chutneys for
texture and flavour.
BBC Easy Cook 75
easycook
cookery
school
NEW TECHNIQUES TO LEARN
Choux
pastry is
surprisingly
easy to
make the
results are
impressive too!
How to make
profteroles
vely lling
o
l
s
i
h
t
y
r
T
STEP 1 Melt the butter
O 92p each
Serves 6 O Takes 1 hour
for freezing
fat each O Not suitable
.
sat
g
O 546 kcals, 40g fat, 22
1 Make the lling
oles,
g sugar and
1 quantity of proter
Tip the raspberries, icin
ed
ll
un
d
an
d
ole
co
processor
baked,
lemon juice into a food
ht)
rig
,
ipe
rec
izz until
(use the
or mini blender and wh
,
ies
err
pb
ras
n
ze
sieve into
200g fro
smooth. Press through a
d
ste
until stiff,
defro
a bowl. Whip the cream
r
ga
su
ng
raspberr y
3 tbsp ici
then fold in 4 tbsp of the
ce
jui
on
lem
into a piping
2 tbsp
sauce. Spoon the lling
am
cre
le
ub
do
opening of
200ml
bag. Poke the nozzle or
te
ola
oc
ch
ite
turn, and
150g wh
the bag into each hole in
s,
hio
tac
pis
ed
ell
l.
50g sh
pipe in the lling until ful
nely chopped
2 Make the sauce
into a small
Break up the chocolate
crowave
bowl, then melt in the mi
1-2 mins,
on low power (25%) for
.
stirring halfway through
3 Decorate and serve

lted
Carefully spoon the me
d proterole
lle
h
eac
er
ov
chocolate
s. Leave
and sprinkle with pistachio
the
to set. To serve, drizzle
ce
sau
y
remaining raspberr
d
an
over 6 serving plates
es,
rol
te
top each with 4 pro
ce
sau
or simply serve the
let
in a bowl alongside and
es.
everyone help themselv
76 BBC Easy Cook
Sift 100g plain our onto a large sheet of baking

parchment and set aside. Put 50g butter (cut into small
cubes), 60ml milk, 60ml water, 1 tsp caster sugar
and a pinch of salt in a pan, and heat very gently until the
butter has completely melted.
STEP 4 Add the eggs and bake

Gradually add 3 beaten eggs to the dough, beating well
between each addition, until it's smooth and glossy. Line
a baking sheet with parchment. Spoon 24 balls of dough
onto the sheet, leaving space between for rising. Bake for
20-25 mins, until the proteroles are puffed and golden.
COOKERY SCHOOL
MORE
DELICIOUS
FILLINGS
Fill the profiteroles with
one of these ideas, then
drizzle with chocolate
sauce (see below):
VANILLA
Whip 200ml double
cream and stir in
1-2 tsp vanilla paste.
Transfer to a piping
bag ready to fill the
profiteroles.
AMARETTO
STEP 2 Increase the heat
STEP 3 Beat the mixture
Only once the butter has melted, increase the heat

and bring the mixture to the boil. As soon as it's
bubbling, remove the pan from the heat and tip
in the our all in one go (the parchment square
helps you to do this).
Immediately beat the mixture with a wooden spoon until

it forms a dough that leaves the side of the pan clean.
Return the pan to a low heat, stirring the mixture, for
1 minute, cook the our, then remove from the heat again.
Leave to cool for 3 minutes.
Whip 200ml double

cream with 4 tsp
amaretto (or brandy or
whisky) and 2 tsp icing
sugar. Put into a piping
bag ready to fill the
profiteroles.
ORANGE
Mix 200g mascarpone
with the rind and juice
of 1 orange and 1 tbsp
icing sugar. Transfer to
a piping bag and fill the
profiteroles.
BANANA
Mash 2 just-ripe
bananas. Stir in 200ml
whipped double cream
Add 1 tbsp icing
sugar. Use to fill the
profiteroles.
theeasyway
STEP 5 Dry them out

Remove the proteroles from the
oven and quickly poke a hole in the
bottom of each to let out the steam,
then return to the oven for 5 mins.
Leave to cool on a wire rack.
If you dont
have a piping
bag, you can use
a plastic food bag
instead just snip
off one corner
and fill
SPEEDY
CHOCOLATE SAUCE
STEP 6 Pipe the lling

Once cool, spoon the lling (see recipes,
far left and right) into a piping bag
tted with a nozzle a little smaller than
the holes in the proteroles. Poke into each
hole in turn, piping in the lling until full.
Melt 100g milk or dark

chocolate, chopped,
and 1 tbsp butter in the
microwave on full power
(100%) for 2 mins,
stirring halfway, until
smooth and silky.
BBC Easy Cook 77
Sarah Sysums monthly round-up

of the best new products and ideas
extras
Ingredient
of the month
Persimmons are high

in bre and contain
a range of nutrients
including vitamin C
Persimmons
Last year, nearly 12 million Spanish

persimmons were sold in the UK, compared
to just a few thousand five years ago
making it the fastest growing exotic fruit
in the supermarkets. They look similar
to Sharon fruit, but are larger and taste
a bit like a mango, so are great used in
curries and soups as well as puds. Try it
in Persimmon porridge: Combine 1 diced
persimmon, 450ml milk, 1 dessertspoon
of brown sugar, 1 tsp ground cinnamon,
75g porridge oats and 1 apple, peeled,
cored and diced, in a pan and bring to the
boil. Reduce to simmer for 5 mins, or until
the oats are tender, stirring occasionally.
Pour into bowls, top with a little more diced
persimmon and drizzle with honey. Serves 2.
Is it worth buying...
a breadmaker?
Almost like magic!

Whats so brilliant about this pan? It changes colour
when it reaches the perfect temperature to fry
bacon or steaks, thats what! When you heat it
up, the inside goes from blue to white
and it really works, taking the
guesswork out of the process
and ensuring that youll
never have to worry about
cooking the perfect steak
again. Its a great quality
pan for the price as well.
Lakeland Colour Changing
Frying Pan, 19.99. Visit
www.lakeland.co.uk for more
details and to order online.
easycook
BEST
BUY
78 BBC Easy Cook
Theres nothing like the smell of fresh

bread in the morning. But is it worth
investing in a breadmaker? A great benefit
is that you can choose exactly what goes
into your bread ideal if you want to limit
your intake of salt or sugar or if you need
to avoid gluten. We like the Lakeland
Breadmaker Plus, 129.99. It produces
bread with a wonderful texture, is easy to
operate, and you can make rolls in it too.
Pick
of the
best
Valentines
night wines
Apothic Red,
9.99, Tesco
A wine
that tastes
of chocolate
(as well as
rhubarb and
vanilla). Who
could resist a
glass with a
romantic meal?
Paris Street Pinot

Noir, 7.49,
Laithwaites
Delicious berryavoured red
from Romania
at a better
price than
some French
equivalents.
Pinot noir
is good
with both
red meat
and sh.
Dao, 5.25, Asda

Portuguese wine
is getting a really
good reputation
snap this up now
before everyone
nds out how
good it is! Its
full-bodied
and packed
with ripe red
fruit avours
and is
very good
with lamb.
3 of the best
for Valentine cooks
5
OR
LESS
Sainsburys Hearts Vintage Basket

with Handle, 5
You could use this to make a hamper of
goodies for a loved one but we rather like
using it as a fruit bowl (weve been known to
store our veg in it too!).
COOKS EXTRAS
Asda Heart Shaped Wooden
Chopping Board, 4
We love this wooden chopping board. The
tapered shape is great for transferring food
straight into the pot and it makes a lovely
cheeseboard too.
Cargo Heart Cookie Cutters, 4

These are cheap and cheerful, but
stamp out the shapes really well. You could
use the large one to make the heart-shaped
chocolate sandwiches on page 40. Available
from www.cargohomeshop.com.
The easycook interview

How will you celebrate Chinese New Year?
With food! The celebrations go on for two weeks
so there are lots of opportunities to eat. Unlike
Christmas, we dont have specic meals for
specic days but instead eat food that holds great
symbolism. So, for example, Ill eat chicken as it
represents good fortune, and plenty of noodles
(which represent long life). My favourite dish is
made of dried oysters cooked with sea moss.
We meet...
Ken Hom
Did you know that its 30 years since

Ken Hom, the man who put Chinese
food on the UK map, presented his
rst TV series? Since then he has
never been far from our TV screens,
most recently teaming up with ChingHe Huang for Exploring China and
discussing the merits of Chinese
cooking with Michel Roux
Jr on BBC 2s Food &
Drink. We caught up with
him for a chat.
supermarkets. A lot of Chinese food reects

how we live today. Michel Roux Jr said to me
that its food made quickly with avour thats
high praise from a French chef who believes all
cooking should be done slowly!
Can you explain the difference between
dark and light soy sauces?
Light soy is much saltier so its used in marinades;
its also used in stir-fries as a seasoning instead
of salt. Dark soy is thicker and richer in avour.
Mixed with something like honey, it becomes
a glaze. I sometimes use it to add colour to a
dish and its great for slow-cooked dishes too,
to boost the avour.
What are the worst things youve ever

eaten and the best?
The worst thing by far is Brussels sprouts, the
bitter taste, the smell and their texture when they
are overcooked and soggy. I can just about cope
with them shredded and briey cooked in a
What are your top tips for the
stir-fry, but I avoid them if possible. Best
perfect stir-fry?
thing? Crispy duck. Theres nothing
Chilli
Get prepared before you start.
nicer than lots of crispy skin and
can spice up
Cut everything up and have
delicious meat. Its always been
all the ingredients to hand.
my favourite it was the rst
even the dullest
Heat the wok before you add
thing I ever cooked on TV, so I
of food and
any ingredients the food
hope Ive converted a few people!
bring it back
will cool the wok immediately,
to life
which means it will sear but not
Do you have any everyday
burn or boil, and youll get that
ingredients you cant live without?
delicious smoky avour associated
Garlic, ginger and especially chilli it can
with authentic Chinese cooking.
spice up even the dullest of food and bring it
back to life. I travel on planes a lot and always
Any cost-saving tips?
carry with me a little bottle of chilli oil and chilli
Im a big believer in not throwing anything away.
powder as they liven up the airline food.
I add onion and garlic skins to stock to avour
it and I freeze the peelings from ginger which I
Do you think Chinese food has evolved in
use to make myself ginger tea. Once Ive used
the UK in recent years?
lemons, I pop the shells in the dishwasher they
Hugely its gone from being seen as an exotic
make the glasses really shiny!
niche cuisine to part of everyday life. When
I rst started writing recipe books and appearing
on TV, I had to give alternative ingredients
Ken Hom has a range of chilled ready meals available
for everything from fresh ginger to rice wine
from Tesco. To download a copy of his 30th anniversary
vinegar. Now all of these are available in
commemorative booklet, visit www.kenhom.co.uk.
BBC Easy Cook 79
theeasyway
Cubing potatoes
If you cook potatoes in the microwave,
making sure that they are all chopped to
the same size means that they will cook
evenly. Heres the simplest way to do it
STEP 1 Cut the rounded sides off the

potato so that you have a neat block.
TV tip
Dan Lepard, Saturday Kitchen regular and judge on the Australian

version of The Great British Bake Off, has a tip to make homemade
bread extra-special. Replace 1 tbsp of your flour with
cornflour this makes the bread springier. I think this
give you the best bread for a bacon sarnie too.
Lunch on the run
Healthy or hype?
Bannisters Farm Fully Loaded

Jackets, 2, Morrisons
Sometimes only a jacket potato will
hit the spot. These cook from frozen
in less than 3 minutes. Theyre really
cheesy and the potato is lovely
and soft, and fluffy too.
The skins arent crispy,
but they still taste
really delicious.
Low in calories,
naturally cholesterolfree and with more
potassium than four
bananas these are
just a few of the
benefits to the latest
health craze: coconut
water. It has a sweet,
nutty taste and
contains easily digested
carbohydrate in the
form of sugar, and
electrolytes that help
prevent dehydration. Not to be confused with
high-fat coconut milk or oil, coconut water is
a clear liquid thats tapped from young,
green coconuts. It has fewer calories, less
sodium, and more potassium than a fruit
squash drink just make sure you choose
plain coconut water and avoid those with
added sugar.
SPEEDY
LUNCH
IDEA
STEP 2 Chop the block into thick slices

and pile them up neatly.
Whats in our trolley?

This month, were trying spicy cooking sauces...
Spice Tailor Southern Pepper Curry Sauce, 2.89
If you like the warmth of a curry but dont want so
much spice that it burns your mouth, this is for you.
Its spicy, but you can still taste the meat or veg you
use it with. Its especially good with lamb or use it to
make a veggie curry. From www.ocado.com.
STEP 3 Use a sharp knife to cut the pile of

potato slices into neat, uniform chips.
STEP 4 Carefully cut the chips into cubes,

all about the same size.
80 BBC Easy Cook
M&S Soy Ginger And Chilli

Paste, 195g, 1.99
Mix this with a little water and
use it as a glaze to get a nice
Thai-inspired sticky, spicy
coating. Great with chicken
drumsticks or salmon pieces.
Morrisons Tikka Sauce,

450g, 1.10
Weve tried loads of
tikka sauces and many
of them are thin and
watery, but this is lovely
and thick with a really
rich tomato flavour and
just the right amount of
coriander and onion. Its
only lightly spicy, so a
good sauce for children
to try too.
COOKS EXTRAS
Supermarketdash
Pop into Asda and in ve minutes youll
have all you need to make this delicious pud
Your easy conversion chart

Not everyone is used to cooking in metric use this if
youd prefer to cook with ounces, pounds and inches
WEIGHT
Imperial
25g
1oz
1 cup flour
50g
2oz
225g
85g
3oz
1 cup caster and

granulated sugar
175g
4 tbsp
Crme Fraiche,
13p a portion
+
half a 500g pack
Frozen Summer Fruits,
50p a portion
4oz
140g
5oz
1 cup icing sugar
125g
150g
5oz
225g
175g
6oz
1 cup butter/
margarine/lard
185g
6oz
1 cup sultanas/raisins
200g
200 or 225g
8oz
1 cup currants
150g
250g
9oz
280 or 300g
10oz
Valentines Day
meringues
82p
each
Cookbook
of the month
Paul Hollywoods
Pies and Puds
20, Bloomsbury Publishing
This book is ideal whether you have a sweet

tooth or prefer your pies and puds to be
savoury. Known for his dislike of a soggy
bottom on BBC1s The Great British Bake
Off, judge Paul Hollywood takes you through
step-by-step guides, helping you to master
the art of crispy shortcrust and even aky lo
and then using them in a range of recipes.
Theres everything from the traditional meat
and potato pie, to a more unusual spiced plum
pizza. The recipes are really easy to follow
and there are plenty of helpful tips to avoid
undercooked pastry and leaky llings.
100g
100g
1 cup golden syrup/

treacle/clear honey
350g
1 cup uncooked rice
200g
12oz
375g
13oz
400g
14oz
425g
15oz
1 cup cooked and

drained rice
165g
450g
1lb
1 cup grated cheese
100g
500g
1lb 2oz
1 cup lentils
225g
550g
1lb 4oz
1 cup chopped onions
100g
600g
1lb 5oz
1 stick butter
100g
650g
1lb 7oz
700g
1lb 9oz
750g
1lb 10oz
800g
1lb 12oz
850g
1lb 14oz
900g
2lb
950g
2lb 2oz
1kg
2lb 4oz
1.25 kg
2lb 12oz
1.3kg
3lb
1.5kg
3lb 5oz
1.6kg
3lb 8oz
1.7kg
3lb 12oz
LIQUID CONVERSIONS
American
Metric
fl oz
15ml
cup
50ml
cup plus 2
tablespoons
150ml
1 cup
225ml
1 pint/16 fl oz
450ml
2 pints/5 cups
1.2 litres
OVEN TEMPERATURES
F
C (conventional
oven)
275F
140C
300F
150C
325F
170C
50ml
2 fl oz
75ml
2 fl oz
85ml
3 fl oz
350F
180C
100ml
3 fl oz
375F
190C
125ml
4 fl oz
400F
200C
150ml
pint
425F
220C
175ml
6 fl oz
450F
230C
200ml
7 fl oz
475F
240C
225ml
8 fl oz
250ml
9 fl oz
300ml
10 fl oz
450ml
16 fl oz
600ml
1 pint
850ml
1 pints
1 litre
1 pints
1.2 litres
2 pints
MEASUREMENTS
2cm
in
Defrost the summer fruits for 2 hours at room temperature, sprinkling over 1 tbsp
icing sugar as they start to soften. Spoon the crme fraiche into the meringue nests,
then spoon the fruit (reserve the juice) on top. Drizzle the juices over. The defrosted
fruits are delicious served over ice cream too, if you prefer.
1 cup chopped nuts

1 cup ground almonds
350g
VOLUME
ONLY
150g
1 cup brown sugar
100g
2 Meringue Nests,
19p each
AMERICAN CUP CONVERSIONS

American
Metric
Metric
2.5cm
1in
5.5cm
2in
10cm
4in
20cm
8in
23cm
9in
28cm
11in
38cm
15in
Microwave
cooking
Where our recipes
use a microwave,
they were tested
using an 850W
model you may
need to adjust times
slightly if yours has a
different wattage.
easycook interactive
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BBC Easy Cook 81
More gre
at recipe
s at
Recipe index
Fish cakes with chilli-lime mayo........................ 33
Lemony prawn and pea risotto ......................... 10
Mackerel and new potato salad ........................ 10
Phat Thai .......................................................... 69
Smoked salmon taramasalata .......................... 38
Sole goujons ..................................................... 66
Spaghetti with crab, cherry tomatoes and basil .. 9
Steamed fish parcels with ginger ...................... 10
MEAT & POULTRY
Bacon and egg pie............................................ 53

Chargrilled turkey with quinoa .......................... 22
Chicken and mushroom jackets ........................ 20
Chicken and roast potato pie ............................ 56
Chicken chasseur ............................................. 65
Chicken curry ................................................... 48
Chicken noodles ............................................... 14
Chicken paella .................................................. 65
Crispy duck with pancakes ............................... 47
Crispy-topped beef pie ..................................... 43
Four-in-one pizza ............................................. 57
Hot dogs with slaw ........................................... 26
Jerk chicken ..................................................... 65
Lamb kebabs with Greek salad ......................... 27
Lancashire hotpot............................................. 64
Meatball & carrot bake with crispy feta crumbs . 35
Mediterranean chicken tray .............................. 34
Mexican pork wraps.......................................... 24
Oriental duck salad .......................................... 17
Pork chops with bubble n leek cakes .............. 35
Pork milanese with spaghetti............................ 24
Potato pancakes with crispy bacon ................... 14
Roast red wine lamb with Italian beans ............ 70
Sausage burgers................................................. 8
Sausages with quick onion gravy ...................... 14
Slow-roast pork belly with celeriac & pear mash . 45
Spaghetti with meatballs .................................. 20
Steak with roasted roots and parsley pesto ...... 39
Sticky Asian chicken ......................................... 24
Turkey patties and roasted celeriac salad ......... 45
Warm chicken liver salad .................................. 20
FISH & SEAFOOD
Baked sea bream ............................................. 66

Crab pasties ..................................................... 74
Creamy crab pasta ........................................... 74
Creamy seafood stew........................................ 16
Easy fish pie ..................................................... 50
VEGETARIAN
Bean enchiladas ............................................... 43

Cheesy broccoli pasta bake .............................. 42
Courgette lemon spaghetti ............................... 50
Grilled vegetable kebabs ................................... 12
Herby chickpea balls with tomato sauce........... 13
Roasted tomato and mozzarella toasts............... 7
Scrambled eggs on toast .................................. 32
Tofu kedgeree ................................................... 18
SIDE DISHES & EXTRAS
Bay and potato sticks ....................................... 71

Bean and pesto mash....................................... 28
Beetroot dip ..................................................... 50
Blue cheese sauce ............................................ 50
Broad bean, pea and orzo salad ....................... 29
Celeriac champ ................................................ 75
Celeriac and walnut gratin ................................ 75
Cheese and chive mash with bacon .................. 28
Citrus bean soup .............................................. 61
Cream of garlic and saffron soup ..................... 75
Crme fraiche tomato salad ............................. 50
Frozen lychees and mint cocktails .................... 47
Garlic mushrooms ............................................ 34
Haddock and sweetcorn soup........................... 61
Honey-roast carrots .......................................... 71
Malt loaf with banana and honey ..................... 26
Mixed bean and wild rice salad......................... 29
Mustard mash .................................................. 74
Nutty energy snacks ......................................... 74
Parsnip mash ................................................... 28
This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company London
Limited. BBC Worldwides profits are returned to the BBC for the benefit of the licence-fee payer. ISSN 17439175.
Reprographics by Immediate Media Company London Limited. Printed by William Gibbons.
Immediate Media Company London Limited 2014. All rights reserved. Reproduction in whole or part prohibited
without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. BBC Worldwide Ltd is a
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150gsm Royal Roto produced by Sappi Paper at their Nijmegen mill in Holland. It is elementally chlorine free and coated with china clay produced
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Stewardship Council (FSC) certified paper. This magazine can be recycled, for use in newspapers and packaging. Please remove any gifts, samples or
wrapping and dispose of it at your local collection point. With thanks to BBC Good Food magazine, where some recipes have previously appeared.
82 BBC Easy Cook
Pecan smoothie ................................................ 69

Perfect steamed broccoli .................................. 71
Persimmon porridge......................................... 78
Potato and radish salad .................................... 74
Potato salad ..................................................... 75
Prawn crackers with dipping sauce................... 47
Quick salad dressing ........................................ 74
Red cabbage, beetroot and apple salad ............ 29
Roast chicken soup........................................... 60
Speedy chocolate sauce ................................... 77
Spicy dipping sauce ......................................... 67
Spinach soup ................................................... 50
Squash mash ................................................... 50
Stir-fried broccoli with coconut ......................... 48
Swede temptation ............................................ 44
Thai spinach bites ............................................ 69
DESSERTS
Amaretto pancakes........................................... 50
Amaretto profiteroles........................................ 77
Apple, rhubarb and custard tart ....................... 52
Apricot trifles.................................................... 37
Banana fritters ................................................. 69
Banana profiteroles .......................................... 77
Crme fraiche ice cream................................... 50
Fried coconut bananas ..................................... 69
Marmalade & whisky bread & butter pudding .. 37
Orange profiteroles ........................................... 77
Profiteroles....................................................... 76
Raspberry and white chocolate profiteroles ...... 76
Sweetheart choc and hazelnut sandwiches....... 40
Tiramisu smoothie ........................................... 50
Treacle apple pudding ...................................... 36
Valentines Day meringues................................ 81
Vanilla profiteroles............................................ 77
CAKES & BAKES
Cinnamon swirls ............................................... 58

Coconut carrot slices ........................................ 55
Coconut naans ................................................. 61
Crispy ham toasts ............................................ 61
Custard kisses .................................................. 58
Feta scone wedges............................................ 60
Gingery buttermilk scones................................ 75
Jammy coconut biscuits ................................... 74
Little meringue cakes ....................................... 54
Peach melba squares ....................................... 55
Pistachio flapjacks ........................................... 51
Rainbow cookies ............................................... 58
Red velvet cake ................................................. 72
Sticky chocolate cake ....................................... 55
White chocolate and raspberry cake ................. 73
Perfectly
balanced
low
in fa
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goo
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a
dair
y fre ce of b n 2% 4
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lact
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fr
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Wow!
Salt
Sat
Fat
Visit www.rakusens.co.uk for stockists

BBC EasyCook - February 2014 UK

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The UKs BEST VALUE food magazine

ISSUE 68 FEBRUARY 2014

From the BBC

the easy way!

Youve never tasted

Traditional Steak Selection D1395

1 Pav Rump Steak

7 SERVINGS PLUS 6 BURGERS & 4 SAUSAGES

(pack weight 270g)

PLUS FREE DELIVERY*

ORDER @ www.donaldrussell.com/ec1401 or call 01467 629666 and quote ec1401

How you can contact us

General enquiries BBC Easy Cook, Immediate

Chairman Stephen Alexander

Director of Publishing Nicholas Brett

... to the February issue of BBC Easy Cook. Weve got

Sarah Giles, Editor

The BBC Easy Cook promise

PS Our next issue will be on sale

From the BBC

Whats so good about our recipes is that

Immediate Media Company London Limited, 2014.

BBC Easy Cook

Weeknight suppers for a whole month

26 GET YOUR 5-A-DAY

Perfect for lazy

Tasty recipes packed with fruit or veg

28 SUPER SIDES AND SALADS

38 ROMANTIC MEAL FOR TWO

42 TAKE A PACK OF CHEDDAR

... fantastic ideas for celeriac and swede

Great recipes using our favourite cheese

44 MAKE THE MOST OF WINTER VEG

50 10 WAYS TO USE CRME FRAICHE

BBC Easy Cook

52 PERFECT PIES AND TARTS

Recipes from your favourite

If youre having Great British Bake Off withdrawal

54 DELICIOUS CAKES AND TRAYBAKES

Including a fab sticky chocolate cake

Thai starter, main course, and a pudding too

56 SAVOURY BAKES TO TRY

Make our clever four-in-one pizza

Italian-inspired roast lamb dinner with beans

One basic recipe, three irresistible variations

Red Velvet Cake filled with fresh fruit

60 SIDES FOR SOUP

Super sides to bake and serve with soup

White Chocolate and Raspberry Cake

62 GREAT READER OFFER

Two fantastic fish recipes, including baked sea bream

and how to use them up

Where to find all the

4 pages of ideas, tips, products and more

Facebook Pyrex UK (Ofcial)

31 fuss-free and fast recipes

Roasted tomato and

A whole month of tasty

theeasyway If youre not keen on

BBC Easy Cook

Serves 3 (easily multiplied) O Ready in 20 minutes O 1.32 a portion

1 tbsp extra-virgin olive oil

1 Make the sauce

2 Cook the pasta