100+ RECIPES TO EASE INTO AUTUMN

OCTOBER 2022 FROM

Food for sharing UK’S B

VALUE
EST
FOO D MAG
n NADIYA'S FAMILY BAKES
n QUICK MIDWEEK MEALS

10
MONEY
SAVING
SOUPS &
STEWS
BUDGET
SUPPERS
FROM 66p
expert tips EASY T
DOO I CHIC EN, P62
REDUCE FOOD WASTE

3 GREAT MEALS SWEET & SAVOURY GREAT WAYS TO USE AUTUMNAL

FROM ONE ROAST HALLOWEEN IDEAS UP YOUR VEGGIES FRUITY BAKES £4.25
 GREAT
LUNCH

Welcome
RECIPE

he night before we
went on holiday, our
fridge-freezer went
kaput. I spent the
morning of our flight
ferrying bags of batch-
cooked trays to (grateful) friends and
neighbours because I couldn’t bear to
throw it out. When we returned, new
fridge installed, I set to work filling it
with delicious, economical, family-
friendly meals, such as smoky sausage
casseroles, pork cheek goulash, lamb
tagine and easy chicken stews from
our feature on page 44. We also
packed our daughter back off to
university (the relief!), armed with a
fantastic chicken tandoori menu (p60)
to share with her housemates. How to
win friends and influence! Elsewhere,
we’ve got loads of ideas for value
cooking, including three meals using
one chicken. Let's get cracking.

Keith Kendrick
Editor

Spanish tortilla simmer, then remove from the heat and

Y Mary Berry
Find easy midweek meals from the
legendary TV cook on page 30.
Y Roopa Gulati
Make entertaining a breeze with
the author and food writer's Indian
menu for eight (p60).
Y Nadiya Hussain
Whip up a sweet bake the whole
family will enjoy with the Bake Off
breakout star's three ideas (p78).
Y Matt Tebbutt
Fancy a project? Try a relaxed
weekend baking recipe for an
apricot linzer-inspired torte
on page 84.
A tortilla makes a budget-friendly meal that
goes well with a bag of salad and ketchup. Use
a squirt of your favourite brand of ketchup, or
give our spicy paprika ketchup a go on page 16
if you have a glut of tomatoes to use up.
n Serves 4-6 n Prep 10 mins
n Cook 30 mins
450g waxy potatoes, peeled and
cut into thin slices
3 tbsp olive oil
1 large onion, finely sliced
6 large eggs
1 Put the potatoes in a pan of cold water
with a large pinch of salt, bring to a gentle
leave for 5 mins. Drain well and leave to
steam in a colander for a few mins.
2 Meanwhile, heat 2 tbsp olive oil in a 20cm
non-stick frying pan and fry the onion
gently for 8-10 mins or until soft. Whisk
the eggs with some seasoning in a bowl.
3 Tip the potatoes into the beaten eggs and
mix carefully to avoid breaking the slices.
Pour the mixture over the onions in the
pan and leave the base to set over a
medium-low heat for 10-15 mins. When the
sides are set, flip the tortilla onto a plate.
Add the remaining 1 tbsp of oil to the pan,
slide the tortilla back in and cook for 5 mins
until set and cooked through.
PER SERVING (6) 209 kcals, fat 11g, saturates 3g,
carbs 16g, sugars 4g, fibre 2g, protein 10g, salt 0.3g

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 Our promise to you
We know how busy you are, so the recipes
in Easy Cook are designed to make life easier
■ We keep the ingredients lists as short as
possible, and preparation times to a minimum.
■ To save you time, many of our recipes use
ingredients you might already have in your kitchen.

EDITORIAL
Group magazines editor Keith Kendrick
Recipes editor Sara Buenfeld
Group content & production manager
Stella Papamichael
Deputy content & production
manager Marianne Voyle
Senior sub-editor Sarah Nittinger
Sub-editors Hannah Guinness, Katie Hopkins
With thanks to Julie Stevens
DESIGN
Group creative director Ben Curtis
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FOOD GROUP
Managing director, food Alex White
Group editor-in-chief Christine Hayes
Group advertising & partnerships
director Jason Elson
Commercial director Simon Carrington
Customer engagement director Julia Rich
ADVERTISING & AD SERVICES
Head of clients & strategy Liz Reid
Senior account manager Rachel Dalton
Senior brand executive Margaret McGonnell,
70 Purple velvet cupcakes
with blackberry frosting

Cressida Ward
Brand executive Ellen Cook OCTOBER 2022
Business development manager Steve Cobb
Ad services director Sharon Thompson
Display ad services manager John Szilady
Ad services manager Eleanor Parkman-Eason
Senior ad services co-ordinator Sarah Barker
Ad services co-ordinator Hugo Wheatley
MARKETING & EVENTS
Group marketing manager Tom Townsend-Smith
Digital marketing manager Amy Donovan
Newstrade marketing manager Alex Drummond
Subscriptions director Helen Ward
Direct marketing manager Sally Longstaff
Direct marketing executive Amy Corbett
& warm 'nduja dressing
Head of newstrade marketing Martin Hoskins
Portfolio director, food & festivals Sophie Walker
PRODUCTION EVERYDAY
Production, sustainability & ethical
director Koli Pickersgill
35 GO BUTTER-NUTS
Production manager Lee Spencer 8 STORECUPBOARD SUPPERS Quick and simple meals using squash
Senior production coordinator Leanda Holloway
Senior repro technician Darren McCubbin
Double up on dinner to have lunch
Repro technician Jonathan Shaw sorted for the next day 38 ONE CHICKEN, THREE MEALS
IMMEDIATE MEDIA CO
CEO Sean Cornwell
Make your Sunday roast go even further
COO & CFO Dan Constanda 16 SAVE MONEY, REDUCE WASTE with multiple meals from one bird
Executive chairman Tom Bureau
Top tips to make your cash go further
BBC STUDIOS
Chair, Editorial Review Boards Nicholas Brett 44 10 STEWS YOU CAN FREEZE
Managing director of consumer
products & licensing Stephen Davies
18 MAKE YOUR OWN READY MEALS Soups and stews to warm you up from
Director, magazines & consumer products Batch cook meals to eat or freeze the inside out, ready for busier days
Mandy Thwaites
Compliance manager Cameron McEwan
We make every effort to ensure the accuracy of the prices
22 HEALTHY MEAL PLAN
displayed in BBC Easy Cook magazine. However, they can vary
once we go to print. Please check with the appropriate retailers
Five days of nutritious midweek meals WEEKEND
for full details. Nutritional analysis includes listed ingredients only
and excludes optional ingredients such as salt. It is measured
per portion. We abide by IPSO’s rules and regulations. 28 THAT’S A WRAP 54 HARVEST FESTIVAL
To give feedback about our magazines, visit bbcgoodfood.com,
email goodfoodmagazine@immediate.co.uk or write to Turn tortillas into speedy lunches or dinners Celebrate the finest seasonal produce
Christine Hayes, Editor-in-Chief, Immediate Media, Vineyard
House, 44 Brook Green, Hammersmith, London W6 7BT
29 SLOW COOKER SAVINGS 60 LET’S HAVE A CURRY
Save money and make our energy efficient Get together with friends, family or fellow
chicken & chorizo stew students with a simple Indian menu for eight
Printed by Walstead Group. This magazine is published by
Immediate Media Company Limited under licence from BBC
Studios © Immediate Media Company Limited, 2022. Immediate
30 MIDWEEK MADE EASY 66 FRUITY BAKES
Media Company Limited, Vineyard House, 44 Brook Green, Three fuss-free weekday recipes from Treat yourself to one of our autumnal
Hammersmith, London W6 7BT
Mary Berry’s latest TV series sweet treats this weekend

4 BBC Easy Cook

 OCTOBER CONTENTS

Subscribe
and save!
Get 5 issues
for just £14,
p42

47 Cullen skink

84 Apricot linzer-inspired torte

75 Mini pumpkin & feta pies

72 FRIGHT NIGHT
Make our
Spooky Halloween party recipes

78 NADIYA‘S DAILY BAKES

cover recipe!
Awesome sweet treats from Nadiya Hussain

84 TV RECIPES
Dessert is served by your favourite chefs

89 5 TOAST TOPPERS
Inspired ideas for livening up toast

ALSO IN THIS ISSUE

6 OUR SHOWSTOPPER
Proper Bakewell tarts with a cherry on top!

88 NEXT MONTH
Look ahead to our next issue

90 FIND A RECIPE
This month’s recipes at a glance
89
5 toast toppers
Tandoori chicken, p62

BBC Easy Cook 5

 GET THE KETTLE ON

bakewell
beauties!
There’s something nostalgic about Bakewell tarts.
We’ve slashed the prep time by using
ready-made pastry, so before you know it,
you’ll be enjoying them with a cuppa

Bakewell tarts
n Makes 12 n Prep 30 mins plus chilling and setting
n Cook 40 mins before icing

2 x 320g sheets all-butter
shortcrust pastry
FOR THE FRANGIPANE
120g butter, softened, plus extra
for the tin
120g golden caster sugar
1 egg
1 tbsp plain flour
110g ground almonds
90g cherry jam
FOR THE ICING AND TOPPING
200g icing sugar
12 glacé cherries
1 Lightly butter a 12-hole muffin tin. Unroll
the pastry and use a 10cm round pastry
cutter to stamp out 12 circles. Press into the
holes of the prepared tin, making sure the
pastry circles come up slightly over the top
of the holes. Chill for 20 mins.
2 Heat the oven to 180C/160C fan/gas 4. Cut
out 12 x 10cm squares of baking parchment,
scrunch up, then unfold and use to line each
of the pastry cases. Fill with baking beans,
rice or dried pulses. Bake for 10 mins, then
remove the beans and parchment and bake
for 10 mins more until golden. Set aside to
cool a little.
2 To make the frangipane, beat the butter
and sugar together until light and fluffy, then
whisk in the egg, followed by the flour (this
prevents splitting). Fold in the almonds.
Spoon 1 level tsp of jam into each of the
pastry cases, followed by a tablespoon of the
frangipane mixture. Bake for 20 mins until
the frangipane is golden and springy. Leave
to cool completely in the tin, then trim the
edges of the pastry with a small sharp knife,
if you like.
3 For the icing, mix the sugar with 2 tbsp
water. Spread over each of the cooled tarts,
then top each with a single glacé cherry and
leave to set.
PER SERVING 534 kcals, fat 30g, saturates 12g,
carbs 57g, sugars 32g, fibre 2g, protein 6g, salt 0.5g

6 BBC Easy Cook

 OCTOBER SHOWSTOPPER

If you
like a strong
r,
almond flavou
add almond
essence to the
mixture

BBC Easy Cook 7

 ENJOY
LEFTOVERS
FO R
LUNCH!
en sive , so do u ble up on
xp
Buying lunch is e w ’s lunc h so r ted too
morro
dinner to have to

66p
per serving
Ch
ar
re
d

au
c

lif
ow
er,
lem
on
& cap
er or z
o, p10

8 BBC Easy Cook

 EVERYDAY BUDGET

Feta & bea

n trayba
ke, p10

92p
per serving

BBC Easy Cook 9

Charred cauliflower,
lemon & caper orzo
n Serves 1, plus 1 lunchbox
n Prep 5 mins n Cook 25 mins
1
/2 cauliflower, broken into florets,
stalk chopped into cubes
2 tsp olive oil
100g orzo pasta
2 tsp capers, drained and rinsed
1 small garlic clove, sliced
1
/2 lemon, zested and juiced
100ml low-salt vegetable stock
(check it’s vegan, if required)
handful of rocket leaves, to serve
1 Heat the grill to high. Toss the
cauliflower with half the oil and some
seasoning. Tip onto a baking tray and
grill for 15-20 mins until golden, charred
and tender all the way through.
2 Meanwhile, cook the orzo in a pan of
boiling salted water for 8 mins, or until
al dente. Drain.
3 Heat the remaining oil in a frying pan
and sizzle the capers and garlic until
golden. Stir in the orzo, cauliflower, lemon
zest and juice and the stock. Bubble for
1 min, then spoon half into a bowl and top
with the rocket. Leave the leftovers to
cool for use in the lunchbox, below.
PER SERVING 236 kcals, fat 4g, saturates 1g,
carbs 38g, sugars 4g, fibre 5g, protein 9g, salt 0.3g
...NOW FOR LUNCH
CHARRED CAULIFLOWER,
CAPER & ORZO SALAD
n Pack the leftover orzo into a
lunchbox and stir in a handful of
rocket. Top with pitted Kalamata
olives, halved, sliced artichokes,
and some lemon zest. Serves 1.
10 BBC Easy Cook
Feta & bean traybake
n Serves 2, plus 2 lunchboxes
n Prep 5 mins n Cook 30 mins
2 pitta breads
3 tsp olive oil
1 tsp dried oregano
1 red onion, cut into thin wedges
2 courgettes, halved lengthways
and sliced on an angle
400g can butter beans, drained
and rinsed
100g cherry tomatoes on the vine
20g Kalamata olives, pitted
and halved
100g feta, cut into bite-sized chunks
1 lemon, cut into wedges
1 Heat the oven to 220C/200C fan/gas 7.
Cut or tear the pitta breads into chunks
or triangles and put on a large baking
tray. Drizzle over 1 tsp oil and scatter
over half the oregano and some black
pepper, then toss to combine. Arrange
the pitta pieces in a single layer and bake
for 10 mins until golden and crunchy.
2 Remove the pitta from the tray, then
add the onion wedges, courgettes and
beans. Coat with the remaining oil and
oregano, season and roast for 10 mins.
3 Toss in the tomatoes and olives, then
scatter the feta over the top. Roast for
another 10 mins, until the veg is soft and
the feta is starting to turn golden. Scatter
the pitta chips over the top or around the
side of the tray, and squeeze over the
lemon wedges before serving half the
traybake. Leave the rest of the traybake
to cool for use in the lunchboxes, below.
PER SERVING 391 kcals, fat 11g, saturates 4g,
carbs 52g, sugars 7g, fibre 8g, protein 17g, salt 1.5g
...NOW FOR LUNCH
ROASTED VEG
& FETA PITTAS
n Fill
2 toasted and halved pitta
breads with the leftover veg,
feta and beans, and top with
a dollop of hummus or yogurt.
Serve with salad leaves. Serves 2.
Ricotta, broccoli,
& new potato frittata
n Serves 2, plus 2 lunchboxes
n Prep 5 mins n Cook 25 mins
100g new potatoes
200g long-stem broccoli
200g green beans, trimmed
and halved
400g can mixed beans, drained
3 tsp rapeseed oil
2 garlic cloves, crushed
pinch of chilli flakes, cumin seeds
or fennel seeds
4 large eggs
50g ricotta
1 tsp sherry vinegar or white
wine vinegar
1
/2 small bunch of basil, roughly
chopped (optional)
1 Boil the potatoes for 10-15 mins until
tender. Add the broccoli for the last
2 mins of cooking. Drain and thickly
slice the potatoes.
2 Meanwhile, put the green beans and
mixed beans in a pan and cover with
water. Bring to a simmer and cook for
3-4 mins, or until the green beans are
tender. Drain and leave to steam-dry
in the pan.
3 Heat the grill to high. Heat 2 tsp of
the oil in a medium non-stick frying
pan and fry the garlic for 1 min, then
add the chilli flakes or cumin or fennel
seeds and cook for 1 min more. Add
the potatoes, broccoli and seasoning,
and toss to coat in the flavoured oil.
4 Beat the eggs in a jug, season and
pour over the potato mix. Cook over
a medium heat for 2 mins, or until the
base is set. Dollop teaspoons of the
ricotta on top, then grill for 4-5 mins
until cooked through.
5 Meanwhile, drizzle another 1 tsp
oil over the bean mixture with the
vinegar. Stir in the basil, if using, and
season. Slice the frittata into four
wedges, and serve two with half the
bean salad on the side. Chill the
remaining wedges and bean salad
to use in the lunchboxes (right).
PER SERVING 226 kcals, fat 10g, saturates
3g, carbs 14g, sugars 3g, fibre 7g, protein 16g,
salt 0.3g
 EVERYDAY BUDGET

£ 1se.03g
per rvin

...NOW FOR LUNCH

SPICED RICOTTA &
BROCCOLI FRITTATA
n Pack the leftover frittata wedges and
bean salad into lunchboxes and drizzle
over some sriracha or pesto, if you like.
Chill until ready to serve. Serves 2.

BBC Easy Cook 11

 Pork & aubergine
noodle stir-fry
n Serves 2, plus 2 lunchboxes
n Prep 10 mins n Cook 35 mins

1
/2 tbsp groundnut oil
100g lean pork mince
1 aubergine, cut into small cubes
2 nests medium egg noodles (about 100g)
1 tbsp soy sauce
3 tbsp rice vinegar

£1.17 1
/2 tbsp cornflour
large piece of ginger, peeled and
per servin
g 1
/2 grated, 1/2 cut into matchsticks
3 garlic cloves, crushed
1
/2-1 red chilli, finely chopped
bunch of spring onions, finely sliced
2 pak choi, leaves separated or sliced

1 Heat the oil in a wok or high-sided frying pan

and fry the mince for 5-8 mins, until brown and
starting to crisp at the edges.
Add the aubergine and stir-fry for another
15 mins until soft and translucent.
2 Meanwhile, cook the noodles following pack
instructions, then drain. Mix the soy sauce,
vinegar, cornflour and 2 tbsp water together in
a small bowl to make a sauce and set aside.
3 Add the grated ginger and ginger matchsticks,
the garlic and chilli to the mince and stir-fry for
a minute before adding the spring onions and
pak choi. Stir-fry for another few minutes
before adding the sauce. Bring to a bubble
and cook until the sauce has thickened
slightly and coats the aubergine. Scoop half
the stir-fry into a bowl and cool – see below
to find out how to use this in a lunchbox.
4 Toss the drained noodles with the
remaining stir-fry in the wok until the
noodles are coated in the sauce. Divide
between warmed bowls.
PER SERVING 229 kcals, fat 4g, saturates 1g,
carbs 34g, sugars 8g, fibre 7g, protein 12g, salt 0.8g

...NOW FOR LUNCH

PORK & AUBERGINE
LETTUCE CUPS
n Mix the leftover stir-fry with chopped
peanuts or cashews and chilli sauce, then
put into bento-style lunchboxes alongside
the leaves of 1 Little Gem lettuce, and
shredded carrot and lime wedges, if you
like. Spoon the stir-fry into the lettuce leaves
and scatter over the toppings. Serves 2.

12 BBC Easy Cook

 EVERYDAY BUDGET

Prawn, pancetta &

watercress risotto
n Serves 2, plus 2 lunchboxes
n Prep 5 mins n Cook 35 mins

1 tbsp olive oil, plus 1 tsp

3 slices pancetta
1 large onion, finely chopped
200g risotto rice
2 garlic cloves, crushed
1 litre hot vegetable stock
200g watercress, stalks chopped
25g parmesan, finely grated, plus

1
extra to serve
/2 lemon, zested and juiced £2.29
180g raw prawns, peeled and per serving
deveined

1 Heat 1 tbsp oil in a wide pan and fry

the pancetta slices for 2 mins on each
side. Drain on kitchen paper, then
crumble. Fry the onion in the same pan
for 5 mins until soft.
2 Stir in the rice and garlic for 2 mins to
coat in the oil. Add half the stock, bring
to the boil and simmer for 5 mins until
absorbed. Add the remaining stock, a
ladleful at a time, constantly stirring until
the rice is tender; about 20 mins.
3 Stir in most of the watercress and the
parmesan. Season well. Add the lemon
zest and a squeeze of juice.
4 Spoon half the risotto onto a plate (to
use for lunch, see below). Add the prawns
to the pan and cook for 2 mins until pink.
Toss the rest of the watercress with 1 tsp
oil and lemon juice. Serve over the risotto
with some of the pancetta (reserving the
remainder) and parmesan.
PER SERVING 322 kcals, fat 8g, saturates 3g,
carbs 46g, sugars 4g, fibre 3g, protein 14g, salt 1.6g

...NOW FOR LUNCH

WATERCRESS RISOTTO
n Divide the leftover risotto between
two lunchboxes and top with the
remaining pancetta. Warm through and
serve with watercress or salad. Serves 2.

BBC Easy Cook 13

Chicken & sweetcorn tacos
n Serves 4, plus 2 lunchboxes
n Prep 20 mins n Cook 10 mins
2 tbsp taco or fajita seasoning
5-6 skinless chicken breasts, sliced
1
/4 red cabbage, finely shredded
3 limes, 1 juiced, 2 cut into wedges
small bunch of coriander, chopped
1 tbsp rapeseed oil
4 sweetcorn cobs, kernels sliced off,
or 400g frozen sweetcorn
400g can black beans, drained
and rinsed
2 garlic cloves, crushed
4 tbsp fat-free yogurt, to serve
chilli sauce, to serve
10 tortilla wraps (reserve 2 for lunch)
1 Sprinkle the taco seasoning over the
chicken in a bowl, and toss to combine. Toss
the cabbage with the lime juice, half the
coriander and some seasoning in another
bowl, then leave to pickle.
14 BBC Easy Cook
2 Meanwhile, heat two frying pans over
a high heat. Divide the oil between the pans
and fry the sweetcorn and a pinch of salt
until sizzling and turning golden, stirring
occasionally – you want the sweetcorn to
char slightly, as this adds flavour, so you
may need to leave it to cook undisturbed
for a bit. While the sweetcorn cooks and
chars, fry the chicken in the other pan until
cooked through and golden (you may need
to do this in batches).
3 Tip the black beans and garlic into the
sweetcorn and stir to warm through.
Squeeze over 2 of the lime wedges.
4 Reserve two spoonfuls each of the chicken
(about 1 chicken breast) and sweetcorn mix
for use in the lunchboxes, right, then serve
the rest in bowls alongside the cabbage,
yogurt, lime wedges, remaining coriander,
chilli sauce and tortillas for everyone to
help themselves to.
PER SERVING 382 kcals, fat 8g, saturates 1g,
carbs 45g, sugars 5g, fibre 7g, protein 30g, salt 0.4g
£ 2se.rv4in7g
per
...NOW FOR LUNCH
CHICKEN &
SWEETCORN WRAPS
n Dollop yogurt on 2 large tortillas
and top with the leftover chicken,
sweetcorn mix, and any leftover
cabbage. Add some shredded lettuce,
avocado, or any veg you fancy. Roll
up the tortillas, sealing the ends, and
wrap in foil. Chill in the fridge until
ready to eat. Serves 2.
HOW TO MAKE
HOMEMADE WRAPS
n Combine 250g plain flour with
1 tbsp olive oil and a small pinch of salt
in a bowl. Pour over 125-150ml warm
water, then bring together into a soft
dough. Cut into 10 equal pieces. Roll all
the pieces out on a floured work surface
as thinly as you can. Heat a dry frying
pan over a medium-high heat and cook
the tortillas for 2-3 mins on each side
until golden and toasted.
TACO SEASONING
n Combine 1 tsp each ground cumin,
paprika, dried oregano and garlic
granules with some black pepper and
chilli flakes. Will keep in an airtight
container for up to three months.

Salsa verde salmon with smashed chickpea salad
n Serves 1, plus 1 lunchbox n Prep 15 mins
3 tsp olive oil
1 orange, zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks),
finely chopped
1
/2 tbsp Dijon mustard
1 shallot or 1/2 small red onion,
finely chopped
1
/2 tbsp red wine vinegar
400g can chickpeas, drained and rinsed
2 roasted red peppers from a jar, drained
and chopped
50g kale
1 Heat the grill to high. Whisk 1 tsp of the oil
with the orange zest, a splash of the juice,
lots of black pepper and a small pinch of salt.
Put the salmon, skin-side down, on a
non-stick baking tray and pour over the
marinade. Leave to marinate at room
temperature while you make the salsa.
EVERYDAY BUDGET
£3.29
per serving
n Cook 20 mins
2 Put the parsley, mustard, half the shallot,
the vinegar, 1 tsp oil, and the remaining
orange juice in a small food processor and
blitz to a thick sauce, adding a splash of
water to loosen if needed.
3 Heat the remaining oil in a frying pan and
fry the remaining shallot for 5 mins. Stir in
the chickpeas and some seasoning, turn up
the heat and stir until the chickpeas are just
starting to crisp. Mash roughly with a potato
masher and stir in the peppers and kale.
Add a splash of water and cover until the ...NOW FOR LUNCH
kale is wilted. Keep warm over a low heat. SALMON & SMASHED
4 Grill the salmon for 4-6 mins. Spoon half CHICKPEA SALAD
the chickpeas onto a plate, top with a salmon n Put the leftover chickpea salad into
fillet (leaving the skin behind if you like), and a lunchbox with some halved cherry
spoon over some of the salsa verde. Leave tomatoes. Flake over the leftover
the remaining salmon fillet to cool for use salmon, and top with the remaining
in the lunchbox (see right). salsa verde. Chill overnight, or until
PER SERVING 594 kcals, fat 31g, saturates 5g, ready to eat. Serves 1.
carbs 27g, sugars 4g, fibre 10g, protein 47g, salt 0.6g
BBC Easy Cook 15
 SAVE MONEY,
reduce waste
Nifty tips and thoughtful ways to use leftovers, save plastic
and help the pennies stretch a bit further

STORECUPBOARD STAR
How to make paprika ketchup 10 STEPS TO
SMARTER SHOPPING

1 Check what you

already have
in your fridge and
5 Only bulk-buy
non-perishable
basics, and seasonal
cupboards before fruit or veg that your
you shop, so you family love, so they
don’t buy more won’t tire of it.
than you need.

2 Consider how
many nights
6 Choose loose
produce over
pre-packed to avoid
that week you or packaging waste –
your family will be it is usually a bit
at home to eat – cheaper too.
there’s no point
planning meals for
someone who won’t
be there!
7 Pre-chopped
veg and salads
are pricey and have
n Tip 600g chopped fewer vitamins.
tomatoes, 60g tomato purée, Plan specific
3 tbsp hot paprika, 1 tsp
garlic granules, ¼ tsp celery
3 meals and
recipes – this is
Whole produce is
a better buy.

salt and ¼ tsp salt in a pan with

a grinding of black pepper,
and mix well. Cook, covered,
where a list comes
in handy. You’ll
save money if you
8 Avoid food
shopping when
you’re hungry – this
for 15 mins, then uncovered for only buy what you always leads to
15-20 mins, stirring frequently, really need. impulse buying!
or until reduced to a thick
sauce. Remove from the heat
and blend with a stick blender
until smooth. Strain through a
4 Special 3-for-2
and buy-one-
get-one-free
9 Check sell-by
and use-by
dates, and look to
sieve into another pan, and stir offers initially the back of the
in 4 tbsp red wine vinegar appear to shelves to see
and 50g light brown soft save you if you can find items
money, but with a longer life.

a smooth, shiny ketchup

consistency. Spoon into a
sterilised jar or bottle and,
out half at the end
of the week. If some
of your budget buys
10 Go prepared
with reusable
carrier bags to avoid
once cool, keep in the fridge can be frozen, it bringing any new
for up to four weeks. makes sense to buy plastic home, or
them to stick in the having to pay for
freezer as soon as new bags. The cost
you get home for of those bags for life
a longer life. will add up.

16 BBC Easy Cook

 EVERYDAY TIPS

LUXURY FOR LESS Smoked salmon spaghetti

If you like smoked salmon, but
are thinking twice about buying
it at the moment, have you
thought about trying smoked
salmon trimmings instead? A
120g pack of trimmings costs
around £2 while you’ll spend
double for slices the same
weight. If you’re chopping it up
to put into a recipe, then that
seems like a great saving to us.
A little goes a long way too,
especially in pasta dishes.
with chilli & lemon
n Cook 300g spaghetti following pack
instructions. Meanwhile, heat 1 tbsp olive
oil in a large frying pan and briefly fry a
finely chopped red chilli to soften it. Drain
the spaghetti, reserving a little of the water,
then tip into the pan and, using two wooden
spoons, toss in the chilli and oil until well
mixed. Add 120g pack smoked salmon
trimmings, the zest of 1 lemon, a handful
chopped chives or spring onions, then toss
again. Season and add lemon juice to taste.
Serves 2-3.

SPEEDY SPUDS
Fancy jacket potatoes tonight? Cut
down on the cooking time by giving them
a blast in the microwave first. Here’s how.
n Prick 4 baking potatoes with a fork, place

on a plate and microwave on high for 3 mins.

Turn them over and microwave for a further
3 mins. Transfer to a baking sheet and brush
with the oil. Season and bake in the oven
at 220C/200C fan/gas 7 for 20 mins.

4 WAYS WITH PICKLED RED CABBAGE

Use up those last few tablespoons of jarred cabbage with these tasty ideas

Red cabbage toasties

Upgrade cheese on toast (and use up leftover
bread and cheese) by adding a layer of pickled
red cabbage.

Packs of strong-flavoured herbs,
like mint, don’t always get used
up in one go, but don’t let a half-
used pack go to waste. Turn it
into a refreshing mint tea to end
a meal. You will be doing your
digestion a favour at the same
time! It couldn’t be easier, just
pile the mint, stems and all, into
a teapot or mug and pour over
boiling water. Sweeten if you like,
or leave as is.
Great in gravy
A spoonful of pickled red cabbage and some
of its pickling juices will add extra depth of
flavour to gravies – it’s especially good served
with sausages.
Taco topping
Mix chopped chilli, coriander and a squeeze
of lime through pickled red cabbage and use it
as a topping for tacos, or serve with quesadillas.
Pickled slaw
Drain the cabbage well, then mix with lots of
coarsely grated carrot. Dress with a mustard
dressing or mayo.

BBC Easy Cook 17

 Make your own
READY
MEALS
Make a batch, eat one for supper then stash
the rest in the freezer to have when you don’t
fancy cooking. Serve with salad or frozen
peas if you want to up your 5-a-day

18 BBC Easy Cook

 EVERYDAY FOR ONE

KNOW HOW If you want

to save on fuel and you're
good at thinking ahead, thaw
these in the fridge before
baking, rather than cooking
from frozen.

Chicken & leek pot pies

Cook and freeze some mash to serve on the
side too, if you like.

n Makes 4 small pies n Prep 15 mins

n Cook 55 mins (1 hr 10 mins from

frozen)

25g butter
3 leeks, washed and sliced
350g tub fresh cheese sauce
1
/2 bunch of chives, snipped
200g cooked chicken, torn
3 tbsp milk
1 tbsp Dijon mustard
320g pack shortcrust pastry
plain flour, for dusting
1 large egg, beaten

1 Melt the butter in a large pan, thenadd

the leeks and cook, covered, for 10 mins
until really soft. Remove from the heat
and stir through the cheese sauce,
chives, chicken, milk and mustard. Mix
well and spoon into four small ramekins
or foil pudding tins (if freezing).
2 Unroll the pastry on a lightly floured
surface. Use a saucer to cut circles for
the tops, put them on top, trim to fit,
crimp the edges and glaze with egg.
To freeze, cool in the pudding tins, then wrap
in cling film and freeze for up to two months.
3 To eat now, heat the oven to 190C/
170C fan/gas 5 and bake the pies for
45 mins. To cook from frozen, heat the oven
to 220C/200C fan/gas 7. Remove the cling
fiilm, cover with foil and put on a baking
tray. Bake for 15 mins. Reduce the oven to
190C/170C fan/gas 5 and bake for 45 mins.
Remove the foil for the final 30 mins.
PER PIE 639 kcals, fat 43g, saturates 17g, carbs
37g, sugars 8g, fibre 4g, protein 27g, salt 2.3g
KNOW HOW Boot fairs,
jumble sales and charity
shops are all great sources
for finding little baking dishes
at bargain prices.
Mini lentil shepherd’s pies
n Makes 4-6 n Prep 25 mins n Cook 1 hr 45 mins (2 hrs 15 from frozen)
2 tbsp butter or olive oil, plus extra and stock, then simmer gently, uncovered,
for the pie dishes for about 40-45 mins until the lentils are soft.
1 large red onion, chopped If it’s drying out, you can add a splash more
2 carrots, finely diced stock or water.
4 celery stalks, chopped 2 Meanwhile, boil the potatoes in a large
4 garlic cloves, finely chopped pan over a medium heat for 15-20 mins until
150g chestnut mushrooms, chopped tender. Drain well. Mash with the butter and
2 tsp thyme leaves (optional) milk, then season to taste.
250g puy lentils 3 Remove the lentils from the heat, add the
100ml red wine (optional) tomato purée and yeast extract, if using.
900ml vegetable stock Stir well and season to taste.
2 tbsp tomato purée 3 To assemble, butter four to six small pie
1 tbsp yeast extract (optional) dishes or foil pie tins (if freezing) and spoon
peas, to serve (optional) in the lentil mixture, then top with mashed
FOR THE MASHED POTATO TOPPING potato. To freeze, cool in the foil pie tins, wrap
850g Maris Piper potatoes, peeled and in cling film and freeze for up to two months.
cut into chunks 4 To eat now, heat the oven to 200C/180C
75g butter fan/gas 6. and bake for 30-40 mins until
100ml milk golden. To cook from frozen, unwrap and
put on a baking tray in a cold oven. Turn
1 Heat the butter or oil in a large pan and to 200C/180C fan/gas 6 and bake for
gently fry the onion, carrots, celery and 55 mins - 1 hr 10 mins until piping hot. If the
garlic for 15 mins until soft. Turn up the heat, pies are browning too much, cover with foil.
add the mushrooms and cook for 3-4 mins. PER SERVING (6) 443 kcals, fat 17g, saturates 10g,
Add the thyme and lentils. Pour in the wine carbs 52g, sugars 9g, fibre 11g, protein 16g, salt 0.9g

BBC Easy Cook 19

 Creamy salmon with
chunky ratatouille
n Makes 4 n Prep 25 mins
n Cook 40 mins (1 hr 20 mins from
frozen)

½-1 tbsp olive oil

1 aubergine, cubed
3 garlic cloves, sliced
2-3 mixed peppers, deseeded and
cut into large chunks
2 courgettes, cut into chunky
batons
340g passata
300ml vegetable stock
1
/2 small pack basil, chopped,
a few whole leaves reserved
to serve
FOR THE SALMON
1
/2 x 125g tub garlic cream cheese
50g low-fat cream cheese
20g fresh breadcrumbs
20g pine nuts, roughly chopped
4 skinless salmon fillets

1 Heat the oil in a wok or pan, add

Smoked trout fish pies 1 Melt the butter in a pan, then stir in the flour
Swap the trout for smoked mackerel to make for 1 min. Stir in the milk and horseradish, if
a cheaper dinner. using. Bubble for 2-3 mins, then add the dill,
most of the onions, the lemon zest, fish and
n Makes 4 n Prep 20 mins n Cook 25 mins some seasoning. Spoon into four ramekins
(1 hr 10 mins from frozen) or foil pudding tins (if freezing).
2 Mix the mashed potato with the remaining
11/2 tbsp butter spring onion. Spoon over the fish mixture.
3 tbsp flour To freeze, cool in the foil pudding tins, then seal
350ml full-fat milk in freezer bags and store for up to six weeks.
1-2 tbsp creamed horseradish (optional) 3 To eat now, heat the oven to 200C/180C
small bunch of dill, chopped fan/gas 6. Bake for 15-20 mins until golden
1 large bunch of spring onions, chopped and bubbling. To cook from frozen, unwrap the
1 lemon, zested dishes and put on a baking tray in a cold oven.
2 x 175g packs smoked trout fillets, any Turn to 200C/180C fan/gas 6 and bake for
skin and bones removed, flaked into 55 mins until piping hot. If browning too much,
big chunks cover with foil.
450g bought or homemade PER SERVING 382 kcals, fat 19g, saturates 6g,
mashed potato carbs 27g, sugars 6g, fibre 3g, protein 27g, salt 2.6g
the aubergine and cook for 5 mins,
stirring, until softening. Add the
garlic and stir for a few seconds.Tip
in the peppers, courgettes, passata,
stock and half the basil. Season and
cover. Cook for 20 mins, stirring
occasionally, until just tender. Cool,
stir in the rest of the basil and spoon
into four 250ml ovenproof dishes or
foil containers (if freezing).
2 For the salmon, beat together the
cheeses. Mix the breadcrumbs and
nuts on a plate. Spread the cheese
on the top of each fish fillet, then dip
in the nutty crumbs. Put a fillet on
top of each ratatouille-filled dish.
To freeze, cool in the foil containers,
then seal in freezer bags and store for
up to six weeks.
3 To eat now, heat the oven to 200C/
180C fan/gas 6 and bake for 15 mins
until the fish is cooked through. To
cook from frozen, unwrap the dishes
and put on a baking tray in a cold oven.
Turn to 200C/180C fan/gas 6 and bake
for 55 mins until the fish is cooked
through. Check after 30 mins – if the
crumbs are browning too much, cover
with foil. Scatter with the reserved basil
leaves, if you like.
PER SERVING 449 kcals, fat 25g,
saturates 5g, carbs 17g, sugars 13g, fibre 6g,
protein 38g, salt 0.8g

20 BBC Easy Cook

EVERYDAY FOR ONE

BBC Easy Cook 21

 A week of
HEALTHY meals
Nutritious, low-effort dinners to help you feel your best
during the working week

HIGH FIBRE
3 OF YOUR
5-A-DAY

M
t-
eM
y Mixed
bean chilli with wedges, p24

22 BBC Easy Cook

 EVERYDAY HEALTHY

GOOD SOURCE OF
IRON, COUNTS AS
2 OF YOUR
5 -A-DAY
LOW FAT icken with lemon couscous,
cy ch p24
Spi
y
T

BBC Easy Cook 23


Monday
Mixed bean chilli
with wedges
n Serves 4 n Prep 10 mins
n Cook 40 mins
4 medium baking potatoes,
unpeeled, each cut into 8 wedges
4 tsp olive oil
1 red onion, roughly chopped
1 yellow pepper, roughly chopped
1 tbsp Cajun spice mix
2 x 410g cans mixed pulses in water,
drained and rinsed
400g can chopped tomatoes
150ml vegetable stock
1 tbsp dark chocolate, chopped
4 tbsp reduced-fat soured cream
1 Heat the oven to 220C/200C fan/
gas 7. Toss the potato wedges in 2 tsp
oil and spread out in a single layer on a
large baking tray. Cook for 30-35 mins,
turning halfway, until tender and
golden brown.
2 Meanwhile, put the remaining oil into
a casserole dish and fry the onion and
pepper for 5 mins. Add Cajun spice,
pulses, tomatoes and stock. Cover
and simmer for 15-20 mins. Remove the
casserole from the heat and stir in the
chocolate until melted. Ladle the chilli
into bowls, top each with 1 tbsp soured
cream and serve with the wedges.
PER SERVING 353 kcals, fat 8g, saturates 2g,
carbs 57g, sugars 12g, fibre 12g, protein 16g,
salt 0.4g
24 BBC Easy Cook
Tuesday
Spicy chicken with
lemon couscous
n
n
Serves 4 Prep 10 mins
n
Cook 20 mins
250g couscous
1 lemon, zested and juiced
1 tsp olive oil
1 tbsp honey
4 skinless, boneless chicken breasts,
sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can chopped tomatoes
150ml chicken stock
200g fine green beans, trimmed
1 Put the couscous, half the lemon zest
and half the juice in a medium bowl and
pour over 400ml boiling water. Cover
and leave to soak.
2 Meanwhile, heat the oil in a non-stick
frying pan, drizzle honey and some
seasoning over the chicken and fry over
a medium heat for 5-6 mins, until golden.
3 Mix in the spices, followed by the
tomatoes, stock, beans and remaining
lemon zest and juice. Bring to the boil
and simmer, uncovered, for 8-10 mins or
until the beans are tender. Fork through
the couscous to fluff it up, then serve
with the chicken.
PER SERVING 344 kcals, fat 4g, saturates 1g,
carbs 39g, sugars 6g, fibre 2g, protein 41g,
salt 0.4g
LOW IN
FAOTRI&
CAL ES
Minced beef cobbler
n Serves 4 n Prep 20 mins
n Cook 50 mins
500g pack extra-lean beef mince
1 onion, finely chopped
140g baby chestnut
mushrooms, halved
2 tbsp plain flour
500ml beef stock
few shakes of Worcestershire
sauce
140g self-raising flour, plus
extra for dusting
1 tbsp chopped thyme
4 tbsp low-fat natural yogurt
140g frozen peas
1 Heat the oven to 180C/160C fan/
gas 4. Dry-fry the mince and onion
in a large non-stick frying pan
over a high heat. Stir frequently
to break up the mince, until well
browned. Add the mushrooms and
plain flour, followed by the stock
and Worcestershire sauce. Bring
to a simmer, then gently cook for
10 mins to thicken.
2 Meanwhile, make the cobbles.
Mix the self-raising flour and thyme
in a bowl. Stir in the yogurt with
enough cold water to form a
scone-like dough. On a lightly
floured surface, roll out to a
1.5cm thickness and use a cutter
to stamp out 12 x 5cm rounds.
3 Stir the peas into the mince
mixture, then transfer to a baking
dish. Randomly place the cobbles
on top of the mince, then bake for
20-25 mins, until the cobbles are
risen and golden brown. Try this
with horseradish sauce.
PER SERVING 349 kcals, fat 7g, saturates
3g, carbs 38g, sugars 5g, fibre 4g, protein
35g, salt 1g
EVERYDAY HEALTHY

BBC Easy Cook 25

 Thursday
GOOD SOURCE OF Hot & sour pork &
VIT C, COUNTS AS pepper stir-fry
1 OF YOUR n Serves 2 n Prep 10 mins
5 -A-DAY n Cook 25 mins

LOW FAT 100g jasmine rice

1 tbsp sesame seeds
1 tsp sunflower oil
250g pork fillet, cut into
finger-width strips
1 red and 1 yellow pepper, sliced
2 tsp cornflour
2 tsp soy sauce
1 lime, juiced
2 tbsp honey
1
/2 red chilli, sliced

1 Place the rice in a saucepan with

300ml boiling water. Bring to the boil,
stir once, cover with a lid and reduce
the heat to low. Cook for 15 mins,
by which time the rice should have
absorbed all the liquid and be perfectly
cooked. Dry-fry the sesame seeds
until toasted golden, then tip into
a small bowl and set aside.
2 Meanwhile, heat the oil in a non-
stick frying pan or wok, add the pork
and peppers and stir-fry for 5-6 mins
over a high heat until the pork is lightly
browned and cooked through. Mix the
cornflour and soy sauce together in a
bowl, then add the lime juice, honey,
chilli and sesame seeds, plus 6 tbsp
cold water. Pour into the wok and cook
until the sauce has slightly thickened,
tossing the pan to coat the pork and
peppers. Serve with the rice.
PER SERVING 506 kcals, fat 15g, saturates
4g, carbs 64g, sugars 21g, fibre 4g, protein 34g,
salt 1.1g

Tip This works with

other rice grains or
noodles. Choose
brown rice or
wholemeal noodles
to make it healthier

26 BBC Easy Cook


Friday
Haddock & spinach cheese melt
n Serves 2 n Prep 5 mins n Cook 25 mins
200g baby spinach
85g low-fat soft cheese
2 x 140g pieces skinless haddock
1 large or 2 smaller tomatoes, sliced
2 tbsp grated parmesan
1 Heat the oven to 200C/180C fan/gas 6.
Pile the spinach into a large pan over a
medium heat, turning it over and over until
wilted. Remove from the heat and drain off
EVERYDAY HEALTHY
LOW IN FAT &
CALORIES
1 OF YOUR
5 -A-DAY
the excess liquid. Mix the spinach with the
soft cheese, then place in the bottom of a
small baking dish and sit the haddock pieces
on top. Lay sliced tomatoes on top of the fish
and sprinkle with the grated parmesan.
2 Bake for 15-20 mins (depending on the
thickness of the haddock), or until the fish
flakes easily.
PER SERVING 251 kcals, fat 9g, saturates 5g,
carbs 6g, sugars 6g, fibre 3g, protein 36g, salt 1.2g
BBC Easy Cook 27
EVERYDAY TORTILLAS

That’s a wrap!
Rolled, topped or baked, flour tortillas always come up
10
ways
trumps when you need a speedy lunch or supper with flour
tortillas
CHICKEN & BRIE WRAP HAM & CHEESE HOISIN CHICKEN WRAPS
n Sandwich shredded cooked chicken WRAP n Coat 200g cooked chicken with 2 tbsp
with a few slices brie between 2 tortillas. n Spread 1 tortilla with hoisin sauce. Spread out onto an ovenproof
Toast each side, without any oil, for 2-3 mins 1 tsp mayonnaise, then dish and grill until sizzling. Warm 2 flour
in a large non-stick frying pan until the tortilla scatter over 2 tbsp finely tortillas, then spread with 2 tbsp hoisin
is browned and the filling is hot. Slice and grated cheddar and sauce, then use to wrap up the chicken with
serve with cranberry sauce or your favourite 1-2 chopped spring 1
/4 shredded cucumber, 4 spring onions,
fruity chutney. Serves 1. onions, then drape over shredded, and a handful of watercress.
2 slices ham and wrap up. Cut in half and enjoy warm. Serves 2.
Cut in half. Serves 1.
SPEEDY PIZZA
n Lay 1 tortilla on a baking sheet and spread
with 4 tbsp passata. Sprinkle over some SPINACH,
olives and capers, plus a small handful CARROT &
of mozzarella, torn into pieces. Bake for HUMMUS WRAP
8-10 mins at 200C/180C fan/gas 6 until the n Spread 2 heaped tbsp
cheese has melted and the base is crisp. reduced-fat hummus
Scatter with a handful of rocket. Serves 1. over a seeded wrap. Top
with a large handful of
spinach, 1/2 grated carrot
CRISPY CROÛTON SALAD and 1/2 spring onion,
n Brush a tortilla with oil on both sides, sliced. Squeeze over some
then tear into small pieces. Bake at lemon juice, then roll and
200C/180C fan/gas 6 for 10 mins until crisp. halve. Serves 1.
Dice 1/2 small avocado and 1 large tomato,
and mix with a large handful of baby
spinach and some crisp bacon rashers. SPICED
Drizzle the salad with 1 tsp balsamic vinegar TORTILLA CRISPS
and 1 tsp olive oil, season, then top with n Brush both sides of a
the crispy tortilla croûtons. Serves 1. tortilla with a little olive
oil and sprinkle with a few
pinches of spice (try Cajun
CHEESY BEAN NACHOS seasoning or a chilli &
n Cover a baking sheet with spiced tortilla paprika mix). Cut into
crisps (see recipe, right) from 4 tortillas. 8-10 wedges, then bake at
Heat 200g refried beans and dollop over the 200C/180C fan/gas 6 for
crisps. Scatter with a large handful of cherry 8 mins, turning halfway.
tomatoes, quartered, 2 sliced spring onions Serve with dips. Serves 1.
and top with 50g grated cheddar. Grill
until the cheese is melted, then serve with
guacamole and soured cream. Serves 2-4. TAKEAWAY
TUNA WRAP
n Spread a tortilla with
ZESTY PRAWN WRAP 1 tbsp green pesto and
a large handful of prawns with
n Stir-fry cover with a small can
1 tsp finely chopped red chilli and the zest drained tuna, a handful of
and juice of 1/2 lime for a few minutes until salad leaves and roughly
the prawns are cooked. Season, then mix with chopped semi-dried
roughly chopped coriander leaves. Warm a tomatoes. Roll up and
large tortilla and top with shredded lettuce, wrap in baking parchment,
the zesty prawns and a good spoonful of twisting the ends to secure
soured cream. Wrap up and enjoy. Serves 1. like a cracker. Serves 1.

28 BBC Easy Cook

 EVERYDAY FUEL BUSTER

SLOW COOKER
SAVINGS
Give your oven a break and use a lower-energy
slow cooker to make this chicken and chorizo stew

Slow-cooked chicken, olive & chorizo stew

Tangy olives, sweet peppers and spicy chorizo pack plenty of flavour into this dish.
Serve it with rice or pasta, even crusty bread if you want to keep it really simple – you
won’t want to waste any of the delicious juices.

n Serves 6 n Prep 15 mins n Cook 6 hrs 20 mins

2 tbsp olive oil 1 Heat the oil in a large frying pan. Fry the
1 onion, halved and sliced onion for about 5 mins until golden. Tip
12 large bone-in chicken thighs, into the slow cooker pot (we used a 6.5-litre
skin removed model), then fry the chicken and chorizo
225g pack chorizo picante, thickly sliced in the same pan until starting to colour –
3 mixed-colour peppers, cut you will need to do this in two batches.
into chunks Add to the slow cooker with the mixed
150g (drained weight) pitted pimento peppers and olives.
stuffed green olives 2 Tip the wine, stock and tomato purée
300ml dry white wine (serve the rest of into the pan. Scrape up any bits stuck to
the bottle with the meal or omit and the bottom, then tip into the slow cooker,
use the same amount of chicken stock) cover and cook on low for 6 hrs.
300ml chicken stock PER SERVING 447 kcals, fat 27g, saturates 8g,
1 tbsp tomato purée carbs 7g, sugars 6g, fibre 4g, protein 34g, salt 2.9g

BBC Easy Cook 29

 Midweek
made easy
Low-effort recipes from Mary Berry that will
make cooking after work a breeze

Shakshuka
A popular Middle Eastern and North African dish, this can now be found on many breakfast menus.
It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from
storecupboard ingredients. There are many variations and additions to this historic recipe; some
add aubergine, feta or spicy sausage.

n Serves 4

2 tbsp olive oil
2 onions, roughly chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely diced
2 x 400g cans chopped tomatoes
1 heaped tbsp sundried tomato paste
1 tsp caster sugar
4 eggs
2 tbsp chopped flat-leaf parsley
1 Heat the oil in a deep-frying pan over
a medium-high heat. Add the onions and
fry for 5 mins.
2 Add the garlic and chilli and fry for
30 seconds. Stir in the chopped tomatoes,
sundried tomato paste and sugar, and bring
up to the boil. Reduce the heat and simmer
gently, without a lid, for about 10 mins, until
the sauce has reduced and thickened and the
onion is tender. Season well with salt and
freshly ground black pepper. Can be made
8 hrs ahead and chilled.
3 Using the back of a spoon, make four dips
in the sauce and carefully crack an egg into
each one. Cover the pan with a lid and
simmer on the hob over a gentle heat for
about 6 mins, or until the whites are set but
the yolks are runny.
4 Sprinkle with the parsley and grind over
some black pepper, then serve immediately
from the pan alongside pitta or crusty bread.

You can catch BBC star Mary Berry's latest

show, Mary Berry Cook and Share, on
BBC Two, or catch up on iPlayer.

30 BBC Easy Cook

EVERYDAY MARY BERRY

BBC Easy Cook 31


Spaghetti with peas & pesto
A quick and easy midweek pasta dish. Adding peas to the pesto gives a lovely natural fresh flavour.
Use fresh garden peas, if you grow them, instead of petits pois. We have used cashew nuts instead
of pine nuts in the pesto to give creaminess to the sauce.
n Serves 4-6
250g frozen petits pois
115g unsalted cashew nuts
55g parmesan (or vegetarian alternative),
grated, plus extra to serve (optional)
2 large garlic cloves, halved
large bunch of basil, roughly chopped
100ml olive oil
350g spaghetti
1 Cook the peas in a pan of boiling water
over a medium heat for 3 mins. Drain and
refresh under cold water. Drain again.
2 Place half the peas in a small food
processor and add the nuts, cheese, garlic
32 BBC Easy Cook
Tuscan chicken
Based on a classic, this is one of our favourites for
an easy supper. Use chicken breasts, if you prefer.
n Serves 6
6 large skinless, bone-in chicken thighs
2 tbsp plain flour
2 tsp paprika
2 tbsp olive oil
1 large onion, finely chopped
1 large red pepper, finely diced
2 garlic cloves, crushed
2 tsp tomato purée
30g sundried tomatoes, chopped
150ml white wine
150ml chicken stock
150ml double cream
150g baby spinach
55g parmesan, grated
1 Put the chicken thighs in a bowl, scatter
over the flour and half the paprika, and
season well with salt and ground black
pepper. Toss together to coat.
2 Heat the oil in a large, deep frying pan
over a high heat. Add the chicken and fry
for 3-4 mins on each side, until browned
and crisp. Set aside on a plate.
3 Add the onion and pepper to the unwashed
pan and fry for 4-5 mins over a medium
heat, until soft. You may need a little more
oil. Add the garlic and fry for 30 seconds.
4 Stir in the purée, tomatoes, wine and
stock and bring up to the boil. Return the
chicken to the pan with any resting juices,
cover, reduce the heat and simmer for about
30 mins, until tender.
5 Add the cream and spinach to the pan
and stir until the spinach has wilted.
Remove from the heat, sprinkle over
the parmesan and serve piping hot.
and basil. Whizz until finely chopped. Slowly
add the oil, a little a time, until you have a
paste consistency. Season with salt to taste.
Can be made 6 hrs ahead.
3 Cook the spaghetti in boiling salted water
following pack instructions. Reserve 50ml
of the pasta water before draining.
4 Place the pesto in a large non-stick frying
pan, add the reserved peas and the cooked
spaghetti and a little of the pasta water.
Toss everything over a high heat until well Recipes are adapted from
Cook and Share by Mary Berry
coated. Season well with freshly ground (£26, BBC Books) and not
black pepper and serve with some extra retested by us. Photographs
parmesan, if you like. © Laura Edwards.
EVERYDAY MARY BERRY

BBC Easy Cook 33

 EVERYDAY SQUASH

CREAMY SQUASH SQUASH

LINGUINE QUESADILLAS Cut out
& keep
Go butter-nuts...
We love butternut squash veggie suppers!

BUTTERNUT KORMA SQUASH &

WITH MINI NAANS LENTIL SALAD

BBC Easy Cook 35

EVERYDAY SQUASH
Squash quesadillas
n Serves4 n Prep 10 mins
n Cook 20 mins
350g chopped butternut
squash
100g feta, crumbled
160g watercress, spinach &
rocket
8 small flour tortillas
olive oil, for drizzling
1 Heat the oven to 200C/180C
fan/gas 6. Cook the squash in a
pan of boiling water for 10 mins
or until tender, then drain and
cool. Divide the squash, feta and
half the salad leaves over the
tortillas and season well.
2 Fold each tortilla into quarters,
place on a baking tray and drizzle
with a little olive oil. Put another
baking tray on top and push
down. Bake with the tray on top
for 5 mins, then take the tray off
and bake for a further 5 mins until
Squash &
lentil salad
n Serves 2 n Prep 10 mins
n Cook 30-35 mins
350g butternut squash, cut
into cubes
2 tbsp olive oil, plus extra 2 tsp
75g shop-bought cucumber
and mint raita or tzatziki
250g pouch cooked puy lentils
small bunch of dill
1 Heat the oven to 220C/200C
fan/gas 7. Tip the squash into
a baking dish and toss with the
2 tbsp oil, then season and roast
for 30-35 mins or until golden.
2 Add 2-3 tsp water to the raita,
stir until smooth, and set aside.
3 Toss the lentils with half the
raita, squash and dill. Tip the
lentils onto a plate, top with
remaining squash, drizzle over
the extra 2 tsp oil and the rest
of the raita. Garnish with the
remaining dill to serve.
36 BBC Easy Cook
golden. Serve with remaining
salad leaves on the side.
PER SERVING 362 kcals, fat 12g,
saturates 6g, carbs 48g, sugars 5g,
fibre 5g, protein 13g, salt 1.9g
PER SERVING 409 kcals, fat 19g,
saturates 4g, carbs 39g, sugars 9g,
fibre 11g, protein 16g, salt 1.6g
Creamy squash linguine
n Serves 4 n Prep 10 mins
n Cook 50 mins
350g chopped butternut
squash
3 garlic cloves, peeled
3 tbsp olive oil, plus extra
for frying
350g linguine
small bunch of sage,
leaves only
1 Heat the oven to 200C/180C
fan/gas 6. Put the squash and 4 Tip the pasta and sauce into
garlic on a baking tray and the pan and warm through.
drizzle with the olive oil. Roast Scatter with the sage.
for 35-40 mins in the oven until PER SERVING 441 kcals, fat 11g,
soft. Season. saturates 2g, carbs 71g, sugars 5g,
2 Cook the pasta following pack fibre 6g, protein 12g, salt none
instructions. Drain, reserving the
water. Use a stick blender to
whizz the squash with 400ml
cooking water.
3 Heat a little oil in a frying pan,
fry the sage leaves until crisp,
then drain on kitchen paper.
Butternut korma
with mini naans
n Serves 4 n Prep 10 mins
n Cook 40 mins
1 butternut squash, peeled,
deseeded and cut into cubes
1 tbsp rapeseed oil
1 onion, chopped
2 garlic cloves, crushed
3cm piece of ginger, peeled
and grated
100g korma paste
50g ground almonds 2 mins until fragrant. Add the
450ml vegetable stock ground almonds and stock and
150ml single cream bring to a simmer.
flaked almonds, cooked rice 3 Stir in the squash and simmer
and mini naan, to serve for 10 mins, then tip in the cream
and some seasoning. Scatter over
1 Heat the oven to 180C/160C the flaked almonds and serve
fan/gas 4. Toss the butternut with the rice and naan breads.
squash in the oil in a roasting tin PER SERVING 341 kcals, fat 23g,
and roast for 30 mins until the saturates 5g, carbs 22g, sugars 14g,
cubes are browned at the edges. fibre 7g, protein 8g, salt 1.3g
2 Put the onion, garlic and ginger
in a food processor and blitz to a
paste. Tip into a large, high-sided
frying pan with 3 tbsp water and
cook for 5 mins. Add the korma
paste and cook for a further
 Yorkshire Tea’s
most dazzling brew
THREE Super-value
dinners to
feed a family
of four

Simple roast chicken

n Serves 4 n Prep 10 mins plus resting
n Cook 1 hr 10 mins

1.8-2kg chicken
2 garlic cloves, bashed
2 bay leaves
50g butter, softened
1 lemon, juiced

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

chicken in a large roasting tin, then stuff the garlic
and bay leaves into the cavity. Rub the outside of the
chicken with butter, then squeeze over the lemon
juice and add the lemon halves to the inside of the
chicken. Season inside and out, then cook the

ONE
Dinner 1: Risotto

Dinner 2: Enchiladas

CHICKEN
38 BBC Easy Cook
Dinner 3: Tha i c h ic k e n soup
 EVERYDAY FAMILY

DINNER 1 Follow our Simple roast chicken recipe, and with 15 mins
cooking time to go, start making this Roast chicken & pea risotto.
After you’ve cut off the breast meat for your risotto, cool the rest
of the chicken, wrap in foil and chill for the next day.

Roast chicken & pea risotto

n Serves 4 n Prep 10 mins n Cook 30 mins

1 tbsp vegetable oil 1 Heat the oil in a large pan and cook the
1 onion, chopped onion and garlic for 5 mins. Stir in the rice
1 garlic clove, crushed and cook for 1 min more, until it starts to
350g risotto rice look transparent. Pour in the wine and
1 small glass of white wine (optional) keep stirring until all the liquid is absorbed.
1 litre hot stock 2 Add the stock and simmer until the rice
2 chicken breasts from the is just tender. Stir through the chicken,
roast chicken, chopped thyme and peas, then cook for 2 mins
1 tbsp thyme leaves or until warmed through. Add the crème
200g frozen peas fraîche and parmesan with some seasoning,
1 tbsp crème fraîche then remove from the heat. Cover with a lid
2 tbsp grated parmesan, plus extra and leave to stand for 2 mins before serving
to serve with extra parmesan, if you like.
PER SERVING 641 kcals, fat 20g, saturates 7g,
carbs 77g, sugars 4g, fibre 5g, protein 42g, salt 0.9g

Tip Don’t fancy chicken three nights in a row?

Enjoy the risotto, then strip the brown meat from
the carcass. Freeze the meat and the carcass
separately, for up to three months.

BBC Easy Cook 39

EVERYDAY FAMILY
DINNER 2 Strip the brown leg meat from
the carcass and use in these chicken & bean
enchiladas. Re-wrap the carcass and wings,
and return to the fridge for tomorrow.
Chicken & bean enchiladas
n Serves 4 n Prep 10 mins
1 tbsp vegetable oil
1 red onion, chopped
1 garlic clove, crushed
1 tbsp fajita seasoning
2 x 395g cans kidney beans
in chilli sauce
2 roast chicken legs, meat
shredded off the bone
195g can sweetcorn, drained
8 flour tortillas
140g cheddar, grated
1 Heat the oven to 180C/160C
fan/gas 4. Heat the vegetable
oil in a frying pan and cook
the onion and garlic for 5 mins.
Stir in the fajita seasoning and
cook for 1 min more before
adding the kidney beans and
40 BBC Easy Cook
n Cook 30 mins
sauce, shredded chicken meat
and sweetcorn.
2 Divide the mixture between
the tortillas, sprinkle over half
the cheese, then roll up and
place in a baking dish. Sprinkle
over the remaining cheese,
then bake for 20-25 mins until
golden and bubbling.
PER SERVING 842 kcals, fat 36g,
saturates 14g, carbs 88g, sugars 16g,
fibre 11g, protein 46g, salt 4.5g
DINNER 3 Don’t waste a scrap! Use the rest
in our Thai chicken soup. If you’ve got a slow
cooker, you can do step 1 in it on low for the day.
Thai chicken soup
n Serves 4 n Prep 10 mins n Cook 1 hr 15 mins
140g soba or wholemeal water, then add the rest of the
noodles broth ingredients and simmer
100g beansprouts for 1 hr.
2 pak choi, leaves separated 2 Strain the chicken broth into
1 red chilli, deseeded and a clean pan. Carefully pick out
sliced any pieces of chicken and
1 tbsp soy sauce return to the broth. Put the
2 tbsp honey broth back on the heat and
1 lime, juiced, plus wedges bring to the boil.
to serve 3 Add the noodles and cook
4 spring onions, sliced for 3 mins until tender, then
1
/2 small bunch of mint, stir in the beansprouts, pak
roughly chopped choi, red chilli, soy sauce,
FOR THE BROTH honey and lime juice, adding
1 roast chicken carcass the squeezed lime halves to
and wings the pot too. Can be frozen at
thumb-sized piece of ginger, this point. Cook for 2 mins
bashed and sliced more. Ladle the soup into
1 garlic clove, crushed bowls, scatter over the spring
2 spring onions, sliced onions and mint leaves, and
5 peppercorns serve with the lime wedges
for squeezing over.
1 To make the broth, place the PER SERVING 206 kcals, fat 2g,
chicken carcass and wings in a saturates none, carbs 35g, sugars 7g,
large pan. Cover with cold fibre 2g, protein 15g, salt 2.0g
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BBC Easy Cook 43
 FORT FO
M

O
CO

p46
up,
lso
al
eatb
m
greens &
Hearty

44 BBC Easy Cook

 EVERYDAY SOUPS & STEWS

Smoky sausa
ge c
ass
ero
le,
p4
6

... !
ON IC E
urself up from the inside out wit h ou r heart y soups and stews,
Warm yo
oked in the oven at once
which can be frozen for later. Several can be co
cooked by doub ling the quan tities to sav e you time and money
or batch

BBC Easy Cook 45


Hearty greens &
meatball soup
n Serves 4 n Prep 10 mins
n Cook 35 mins
3 tbsp olive oil
2 onions, finely chopped
1 garlic clove, crushed
1-2 red chillies, finely chopped
1 litre chicken stock
200g kale or spring greens,
roughly chopped
3 tbsp orzo
50g parmesan, grated
FOR THE MEATBALLS
1 crustless slice white bread,
drizzled with 2 tbsp milk
250g pork mince
1 egg yolk
2 tbsp chopped flat-leaf parsley
1
/2 garlic clove, crushed
2 tbsp finely grated parmesan
1 To make the meatballs, break up the
soaked bread into a mixing bowl, then add
the remaining meatball ingredients with
1
/2 tsp salt and mix until well combined.
Roll into 24 marble-sized balls and fry the
meatballs all over in a large non-stick pan
with 1 tbsp olive oil until browned and
cooked through. Scoop out onto a plate.
2 Heat the remaining olive oil in the same
pan. Fry the onions, with a good pinch of
salt, for 5-10 mins or until golden brown
and caramelised. Stir in the garlic and
chillies, and cook for 2 mins. Add the stock,
kale, orzo and meatballs, and simmer for
15-20 mins or until the orzo and greens are
cooked. Will keep frozen for up to three months.
Sprinkle over the parmesan to serve.
PER SERVING 389 kcals, fat 23g, saturates 8g,
carbs 13g, sugars 5g, fibre 5g, protein 29g, salt 2.6g
46 BBC Easy Cook
Beef & vegetable
casserole
n Serves 5 n Prep 15 mins
n Cook 3 hrs 50 mins
2 celery sticks, thickly sliced
1 onion, chopped
2 large carrots, halved lengthways
and very chunkily sliced
5 bay leaves
3 thyme sprigs
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or
brisket works nicely), cut into nice
large chunks
Smoky sausage casserole
If you don’t have cannellini beans, use any other 1 Heat the oven to 160C/140C fan/gas 3.
canned variety instead. Similarly, if you don’t Put the kettle on. Put the celery, onion,
have spinach, use another leafy green, like kale. carrots, bay and 1 thyme sprig in a
casserole with the oil and the butter. Soften
n Serves 4 n Prep 15 mins for 10 mins, then stir in the flour until it
n Cook 1 hr doesn’t look dusty anymore, followed by
the tomato purée, Worcestershire sauce
1 tbsp olive oil and beef stock cubes.
1 onion, finely chopped 2 Gradually stir in 600ml hot water, then tip
1 garlic clove, crushed in the beef and bring to a gentle simmer.
1 large celery stick, finely chopped Cover and put in the oven for 2 hrs 30 mins,
2 peppers (any colour), cut into chunks then uncover and cook for 30 mins-1 hr
6 pork sausages more until the meat is really tender and
1 tsp sweet smoked paprika the sauce has thickened. Will keep frozen
1
/2 tsp ground cumin for up to three months.
1
/2 tsp chilli flakes PER SERVING 483 kcals, fat 33g, saturates 13g,
2 x 400g cans chopped tomatoes carbs 14g, sugars 7g, fibre 2g, protein 34g, salt 1.6g
400g can cannellini beans, drained
and rinsed
250g bag spinach (or use the same
quantity as frozen)
2 tbsp fresh breadcrumbs
1 Put the oil in a large, heatproof casserole
dish over a medium heat and add the onion,
cooking for 5 mins until it starts to soften.
Tip in the garlic, celery and peppers. Give
everything a good stir. Cook for 5 mins more.
2 Turn the heat to high and add the sausages.
Cook for a few minutes until browned all
over, then reduce the heat to medium,
sprinkle in the spices and season well. Pour
over the tomatoes and bring to a simmer.
Cover and continue simmering gently for
40 mins, stirring every now and then.
3 Heat the grill to high and uncover the
casserole. Stir in the beans and spinach,
and warm through.Will keep frozen for up to
three months. Scatter over the breadcrumbs
and grill for 2-3 mins until golden.
PER SERVING 525 kcals, fat 29g, saturates 10g,
carbs 39g, sugars 17g, fibre 7g, protein 22g, salt 3.1g
 EVERYDAY SOUPS & STEWS

Cullen skink 1 Put the smoked haddock in a baking dish to roughly crush a third of the potatoes in
This creamy smoked haddock soup with leeks and pour over a kettle full of just-boiled the pan. Stir in the cream, haddock chunks
and potatoes is a Scottish classic. water. Cover and leave for 15 mins, then and season with salt and white pepper. Bring
scoop out and drain on kitchen paper. back to a simmer for 2-3 mins or until the
n Serves 4 n Prep 25 mins Remove any skin and flake the flesh into fish is heated through, then stir in the chives
n Cook 40 mins large chunks, discarding any bones as you and parsley before serving in warm bowls.
go along. Will keep frozen for up to three months.
300g smoked haddock 2 Melt the butter in a large pan, then cook PER SERVING 389 kcals, fat 26g, saturates 16g,
25g butter the onion and leek for 15-20 mins or until carbs 14g, sugars 4g, fibre 4g, protein 29g, salt 2g
1 onion, chopped really soft. Add the potatoes and cook in the
1 large leek, chopped, rinsed butter for a minute, then pour in the stock
and drained and bring to a simmer. Cook until the
300g floury potatoes, peeled and potatoes are tender, then use a masher
cut into bite-sized chunks
750ml chicken stock
150ml double cream
ground white pepper
2 tbsp chopped chives
2 tbsp chopped flat-leaf parsley

BBC Easy Cook 47

48 BBC Easy Cook
 EVERYDAY SOUPS & STEWS

Pork cheek goulash

n Serves 4 n Prep 30 mins
n Cook 3 hrs

2 tbsp olive oil

4 large pork cheeks (about 600g),
well seasoned
8 mini cooking chorizos, halved
1 onion, finely sliced
4 red peppers, thinly sliced
4 garlic cloves, finely chopped
1 tbsp sweet smoked paprika
1
/4 tsp cayenne pepper
175ml white wine or chicken stock
400g can cherry tomatoes
1
/2 small bunch of flat-leaf parsley,
chopped
cooked pappardelle, to serve
soured cream, to serve

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

Heat the oil in a casserole dish and fry the
pork over a medium-high heat, in batches,
for 3-4 mins on each side until caramelised,
then remove to a plate. Add the chorizo to
the casserole and cook for 2 mins until the
oil has turned bright red and the chorizo is
crisp. Scoop out onto a plate.
2 Add the onion and peppers with lots of
seasoning, and cook for 5-10 mins or until
beginning to char and soften, then turn the
heat down and add the garlic, paprika and
cayenne, and cook for a few minutes. Pour
in the white wine or stock and bring to a
simmer, then add the tomatoes and 250ml
water. Return the cheeks and chorizo to the
casserole, and bring back to a simmer, put
on a lid and put in the oven for 1 hr 30 mins.
3 Remove the lid, stir well and return to the
oven for another hour until the pork is very
soft and the sauce has reduced. Use forks Carrot & coriander soup with spicy flatbread croutons
to shred the meat into the sauce. Will keep Ras el hanout is a North African spice blend that gives an extra kick to the crunchy croutons.
frozen for up to three months.
4 Season and stir through the parsley and n Serves 4 n Prep 10 mins n Cook 50 mins soup only
serve with pappardelle and soured cream.
PER SERVING 626 kcals, fat 33g, saturates 11g, 1 tbsp olive oil ras el hanout and some seasoning. Spread
carbs 15g, sugars 14g, fibre 7g, protein 55g, salt 3g 1 onion, chopped out on a non-stick baking tray and bake for
1 tsp ground coriander 10-15 mins or until crisp and golden.
1
/2 tsp ground cumin 2 For the soup, heat the oil in a pan, then fry
1
/2 tsp ground turmeric the onion with a big pinch of salt for 5 mins
GET OUT YOUR SLOW COOKER 500g carrots, peeled and chopped or until softened. Add the spices and cook
Slow cookers are a very low energy way 1 medium floury potato, peeled for a minute, then stir in the carrots and
to cook and are perfect for stews like and chopped potato. Pour in the stock, bring to a simmer
these. If you are trying to keep cooking 1 litre vegetable stock and cook for 25-30 mins or until the veg
in the oven to a minimum, a stew will small bunch of coriander, chopped is tender. Use a stick blender or pour into
take about 6-9 hours on low in a slow FOR THE CROUTONS a blender and whizz until smooth, then
cooker, depending if you heat the 2 small flatbreads or pittas stir in most of the coriander and season.
ingredients first. To make life easier, you 2 tbsp olive oil Will keep frozen for up to three months.
could cook a stew the day before you 1 tbsp ras el hanout Serve topped with the croutons and the
plan to eat it, then just reheat and remaining coriander.
thicken the gravy in a pan on the hob, 1 To make the croutons, heat the oven to PER SERVING 297 kcals, fat 10g, saturates 2g,
if required, before bringing to the table. 200C/180C fan/gas 6. Cut the flatbreads into carbs 40g, sugars 12g, fibre 8g, protein 7g, salt 1.3g
bite-sized pieces, then toss in the olive oil,

BBC Easy Cook 49

 Persian-style lamb tagine
n Serves 8-10 n Prep 25 mins
n Cook 1 hr 50 mins

2kg lamb neck fillets

4-5 tbsp sunflower oil
3 medium onions, cut into thin wedges
4 garlic cloves, finely chopped
4 tsp each ground cumin and
ground coriander
1 tsp each hot chilli powder
and ground turmeric
large pinch of saffron
2 cinnamon sticks
2 preserved lemons (from a jar), drained
and cut into thin wedges
300g ready-to-eat dried apricots
250g ready-to-eat dried pitted dates
100g shelled pistachios
25g cornflour
2 tsp rosewater
small bunch of coriander, leaves
roughly chopped
cooked couscous or basmati rice,
to serve

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

Trim the lamb fillets of any hard fat, cut
into chunks and season. Heat 1 tbsp of the
oil in a large flameproof casserole dish and
brown the lamb in 3-4 batches over a high
heat for 1-2 mins until lightly coloured.
Add 1 tbsp more oil between each batch
and transfer to a bowl each time a batch
has been browned.
2 Heat the remaining oil in the same dish
over a medium heat and fry the onions for
5 mins, or until softened and lightly coloured.
Stir in the garlic, cumin, coriander, chilli
powder, turmeric, 1 tsp ground black pepper
Spiced squash, spinach & lentil soup and 1 tsp sea salt. Cook for 1 min, stirring.
n Serves 6 n Prep 15 mins n Cook 1 hr 10 mins Return the lamb to the dish and add 1.5 litres
of water, the saffron, cinnamon and lemons.
400g butternut squash, peeled heat and simmer for 35-40 mins, adding Bring to a simmer, stirring a few times. Cover
and cut into chunks the bulgur wheat for the final 10 mins. with a lid and cook in the oven for 1 hr.
2 tbsp olive oil 3 Use a wooden spoon to mash some of the 3 Remove the dish from the oven. Stir in the
2 tsp cumin seeds, toasted, plus squash pieces in the soup. Stir the spinach, apricots, dates and half the pistachios, then
a few pinches to serve lemon zest and juice, and remaining stock cover again and return to the oven. Cook for
300g puy lentils and squash into the soup and heat through. 30 mins or until the lamb is very tender.
1.5 litres vegetable stock Will keep frozen for up to three months. 4 Transfer the dish to the hob and adjust the
75g bulgur wheat Serve with a dollop of yogurt and a sprinkle seasoning to taste. Mix the cornflour with
200g baby spinach, chopped of toasted cumin seeds. the rosewater and 3 tbsp cold water, then
½ lemon, zested and juiced PER SERVING 308 kcals, fat 7g, saturates 2g, stir into the tagine. Cook over a medium
4 tbsp natural yogurt carbs 37g, sugars 6g, fibre 11g, protein 18g, salt 0.2g heat for 1-2 mins or until the sauce thickens
(this helps the tagine to freeze more
1 Heat the oven to 220C/200C fan/gas 7. successfully). Will keep frozen for up to three
Put the squash in a roasting tin, drizzle with ENERGY SAVING METHODS months. When ready to serve, roughly chop
the olive oil, season and toss with the cumin. Many of these stews are cooked in the the remaining nuts and sprinkle over the top.
Roast for 25-30 mins or until golden. oven at the same temperature so you Garnish with coriander and serve with
2 Scoop half the squash from the tin and put can make full use of your oven while couscous or rice.
in a saucepan. Add the lentils and 1 litre of it is on to save on fuel. PER SERVING (10) 667 kcals, fat 39g, saturates 13g,
the stock, bring to the boil, then reduce the carbs 37g, sugars 31g, fibre 7g, protein 39g, salt 0.3g

50 BBC Easy Cook

EVERYDAY SOUPS & STEWS

BBC Easy Cook 51

 Easy chicken stew
n Serves 4 n Prep 10 mins
n Cook 50 mins
1 tbsp olive oil
1 bunch of spring onions, sliced, white
and green parts separated
1 small swede (350g), peeled and chopped
into small pieces
400g potatoes, peeled and chopped into
small pieces
8 skinless, boneless chicken thighs
1 tbsp Dijon mustard
500ml chicken stock
200g Savoy or spring cabbage, sliced
2 tsp cornflour (optional)
cheese scones or crusty bread, to serve
(optional)
52 BBC Easy Cook
1 Heat the oil in a large saucepan. Add the
white spring onion slices and fry for 1 min
to soften. Tip in the swede and potatoes and
cook for 2-3 mins more, then add the chicken,
mustard and stock. Cover and cook for
35 mins, or until the vegetables are tender
and the chicken cooked through.
2 Add the cabbage and simmer for another
5 mins. If the stew looks too thin, mix the
cornflour with 1 tbsp cold water and pour a
couple of teaspoons into the pan; let the stew
bubble and thicken, then check again. If it’s
still too thin, add more of the cornflour mix
and let it bubble and thicken some more.
Will keep frozen for up to three months.
3 Season to taste, then spoon the stew into
deep bowls. Scatter over the green spring
onion slices and serve with warm cheese
scones or crusty bread, if you like.
PER SERVING 354 kcals, fat 12g, saturates 3g,
carbs 28g, sugars 7g, fibre 7g, protein 31g, salt 0.9g

Chicken noodle soup
with squash
You can make the base for this a day or
two before serving, leaving the chicken
in the broth until you’re ready to serve.
n Serves 4 n Prep 25 mins
n Cook 45 mins
1
/2 small squash or pumpkin, deseeded
and sliced (no need to peel)
2 tbsp vegetable oil
6 skinless chicken thighs
3 garlic cloves, crushed
thumb-sized piece of ginger, crushed
1 chicken stock cube, crumbled
2 x 400g cans coconut milk
3 bird’s-eye chillies, 2 pierced a few
times but left whole, 1 finely sliced
to serve (optional)
3 tbsp light soy sauce, plus
extra if required (optional)
3 tbsp peanut butter
2 limes, plus extra wedges to serve
1 tbsp light brown soft sugar, plus
extra if required (optional)
1 tbsp fish sauce
400g rice noodles
small bunch of spring onions, chopped
small handful of coriander leaves
handful of ready-to-eat beansprouts
50g salted peanuts, chopped
chilli oil, to serve (optional)
1 Heat the oven to 180C/160C fan/gas 4.
Toss the squash with 1 tbsp oil and some
seasoning on a baking tray, arrange in a
single layer and roast for 35-40 mins, or
until soft and caramelising at the edges.
Meanwhile, heat the remaining oil in a deep
pan or casserole dish. Season the chicken,
then cook until browned. Add the garlic and
EVERYDAY SOUPS & STEWS
ginger, stirring for 1-2 mins, then add the
stock cube, coconut milk, whole chillies, soy
and 250ml water. Bring to a simmer, cover
with a lid and poach the chicken for 20 mins.
2 Remove the chicken, shred the meat,
discarding the bones, then add the chicken
back to the pan. Spoon 2-3 tbsp of the soup
into a bowl with the peanut butter and mix
until smooth. Add to the soup with the juice
of 1 lime, the sugar and the fish sauce. Check
the seasoning, adding more lime, sugar, soy
or fish sauce if needed. Will keep frozen for up
to three months. Keep warm while you cook
the noodles to pack instructions.
3 Drain the noodles and add a handful to
each bowl. Pour over the soup and top with
the squash, spring onions, coriander,
beansprouts, peanuts, chilli oil and sliced
chilli (if using). Serve with extra lime wedges.
PER SERVING 1,091 kcals, fat 59g, saturates 35g,
carbs 99g, sugars 15g, fibre 9g, protein 37g, salt 3.3g
BBC Easy Cook 53
 holiday date in the UK, but this month is a great
time to celebrate wonderful British produce

Tomato salad with burrata & warm 'nduja dressing

'Nduja is a spreadable spicy sausage from Calabria. Finely chopped cooking chorizo works
well too, but you’ll need to cook it for a few minutes with the shallots.

n Serves 4 as a sharing starter or snack n Prep 10 mins n Cook 5 mins

400g tomatoes, mixed sizes and
colours if you can get them
4 tbsp olive oil
1 small shallot, finely diced
25g 'nduja
2 tbsp Italian red wine vinegar
1 tsp caster sugar
1 burrata or mozzarella
handful of small basil leaves
crusty bread, to serve (optional)
1 Use a small serrated knife to slice the
tomatoes thinly, then layer on a platter.
Sprinkle with sea salt.
2 Heat the olive oil in a small pan over
a gentle heat. Add the shallot and cook
until softened. Remove from the heat
and add the 'nduja, whisking together.
Whisk in the vinegar and sugar.
3 Tear the burrata over the tomatoes.
Spoon over the dressing, then top with
basil leaves. Serve with some crusty
bread, if you like.
PER SERVING 251 kcals, fat 22g, saturates 8g,
carbs 4g, sugars 4g, fibre 1g, protein 9g, salt 1g

54 BBC Easy Cook

WEEKEND SEASONAL

BBC Easy Cook 55

56 BBC Easy Cook
Tomato, corn, ricotta &
parmesan cobbler
Serve on its own or with roast chicken.

nServes 4-6 as a main, 6-8 as a side

nPrep 25 mins plus 2 hrs draining and
chilling n Cook 1 hr

145g ricotta
135g plain flour, plus extra for dusting
135g fine cornmeal or polenta
11/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp caster sugar
115g cold butter, cut into small cubes
220ml buttermilk
1kg cherry tomatoes, halved
2 corn cobs, kernels sliced from the cobs
1 tbsp balsamic vinegar
21/2 tbsp extra virgin olive oil
2 large onions, roughly chopped
2 garlic cloves, grated
4 thyme sprigs, leaves picked
25g grated parmesan (or vegetarian
alternative)

1 Put the ricotta in a sieve lined with a piece

of muslin, set over a bowl. Put in the fridge
to drain for a couple of hours.
2 Put the flour, cornmeal, 1/2 tsp salt, baking
powder, bicarb and sugar in a bowl. Add the
butter and rub it into the dry ingredients.
Make a well in the centre, pour in the
buttermilk and, using a knife, gradually mix
to a soft dough. Crumble over the ricotta
and mix into the dough.
3 Turn the dough out onto a lightly floured
surface and, using your hands, shape into
a rectangle, about 20 x 15cm. Fold the top
third into the middle, then do the same with
the bottom third. Press the mixture into a
20 x 15 rectangle again, and repeat two more
times. You should end up with a dough that’s
about 2.5cm thick. Wrap and chill for 20 mins.
4 Heat the oven to 180C/160C fan/gas 4.
Put the tomatoes in a baking dish (about
20 x 30cm) with the corn kernels. Add the
vinegar, some seasoning and 11/2 tbsp oil,
and toss to coat. Set aside.
5 Heat the remaining oil in a frying pan over
a medium heat. Cook the onions until golden
and soft; about 12 mins. Add the garlic and
cook for a few minutes more, then add the
thyme and some seasoning. Spoon the onion
mixture over the tomatoes and corn.
6 Lay the dough on a lightly floured surface
and cut into rough circles or squares using
a knife. Arrange over the veg, leaving some
space between them. Sprinkle with the
cheese and bake for 45 mins until golden and
bubbling. Leave to cool a little, then serve.
PER SERVING (6) 582 kcals, fat 27g, saturates 14g,
carbs 65g, sugars 15g, fibre 7g, protein 15g, salt 1.7g
n Serves 4-6 n Prep 15 mins n Cook 50 mins
3 corn cobs, kernels sliced from the cobs 30 mins. Roast the corn, tossing halfway
1 yellow and 2 red peppers, halved and through, for 15-20 mins.
deseeded 3 Tip the corn into a broad, shallow serving
4 tbsp extra virgin olive oil, plus extra bowl and set aside. Brush the spring onions
for brushing with the extra oil, put in the roasting tin
12 spring onions, trimmed and roast for 12-15 mins, until soft and
1 large ripe avocado, stoned, peeled slightly charred.
and halved 4 Chop the avocado flesh or slice it.
2 limes Immediately squeeze over the juice of
small bunch of coriander 1 lime to prevent it browning, then season.
400g raw king prawns, peeled 5 Slice the roasted peppers into strips, then
1
/4 tsp smoked paprika arrange them and the spring onions with the
1
/4 tsp ground cumin corn in the bowl. Add the coriander, treating
FOR THE DRESSING it like a salad leaf (pull off any very coarse
11/2 tbsp finely chopped shallot or long stalks). Spoon over the dressing.
1 red chilli and 1 green chilli, halved, 6 Pat the prawns dry with kitchen paper –
deseeded and finely sliced if they’re wet, they won’t fry properly. Heat
2 limes, juiced the remaining 1 tbsp oil in a large frying pan
6 tbsp extra virgin olive oil and, when really hot, add the prawns. Cook
1
/2 tsp honey (optional) until they turn from grey to pink – this will
happen very quickly. When you see this
1 First, make the dressing. Put the shallot, starting to happen, add the spices. Toss to
chillies and lime juice in a small bowl. combine, then season and squeeze over the
Season, then whisk in the oil. Add the juice of the remaining lime. Tip the prawns
honey to taste, if using. Heat the oven onto the salad and serve immediately.
to 200C/180C fan/gas 6. PER SERVING (6) 340 kcals, fat 27g, saturates 4g,
2 Put the corn kernels in a small roasting carbs 11g, sugars 7g, fibre 5g, protein 11g, salt 0.7g
tin and the peppers in a second tin. Season
both, then add 11/2 tbsp oil to each. Toss
both to coat. Roast the peppers on the top
shelf of the oven until slightly charred; about

BBC Easy Cook 57


Courgette scarpaccia
Fancy something different as a snack? There
are sweet and savoury versions of this Tuscan
pancake-tart hybrid – this one is savoury.
nServes 4 as a snack n Prep 15 mins plus
30 mins salting n Cook 20 mins
300g courgettes
50g plain flour
pinch of baking powder
2 eggs
75ml milk
4 tbsp finely grated parmesan
(or vegetarian alternative), plus
shavings for the top
olive oil, for oiling
2 spring onions, sliced
1 Finely slice the courgettes into a sieve,
using a mandolin if you have one. Sprinkle
on some salt and leave for 30 mins to release
some liquid. Rinse, then squeeze them dry.
2 Heat the oven to 200C/180C fan/gas 6.
Tip the flour and baking powder into a bowl,
make a well in the centre and break in the
eggs. Gradually stir the flour into the eggs,
adding the milk when the mixture gets too
thick. Beat the mixture with a balloon whisk
to make sure it is smooth, then stir in the
parmesan, most of the courgette and plenty
of black pepper.
3 Liberally oil a 20cm square tin with a fixed
base or a baking dish, put the spring onions
in with another drizzle of oil and bake for
3 mins. Remove the tin from the oven
and pour in the batter. Toss the remaining
courgette slices in a little oil, then add them
to the top in an even layer. Bake for 20 mins,
or until browned around the edges and set
in the centre. Scatter on the parmesan
shavings, cool, then cut into pieces to serve.
PER SERVING 190 kcals, fat 10g, saturates 5g,
carbs 12g, fibre 2g, protein 12g, salt 0.6g
58 BBC Easy Cook
Slow-cooked lamb &
autumn veg one-pot
As a change from potatoes, try serving this
with some grains such as pearl barley or spelt.
If you're making the beef & vegetable casserole
on page 46, or pork cheek goulash (p49), you
can cook this dish in the oven at the same time
to save energy, once the oven has been turned
down at the end of step 1.
n Serves 6 n Prep 20 mins n Cook 41/2 hrs
3 rosemary sprigs, leaves stripped and
chopped, plus a few whole sprigs
2 garlic cloves, crushed
3 tbsp olive oil
2kg whole leg of lamb
2 stalks celery, cut into 4-5cm lengths
6 baby leeks, cut into 4-5cm lengths
6 medium carrots, halved lengthways
and cut into 4-5cm lengths
4 small turnips, quartered
250ml white wine (or chicken stock
with a dash of wine vinegar)
200ml chicken stock
300g baby plum tomatoes, halved
1 Heat the oven to 200C/180C fan/gas 6.
Mix the chopped rosemary, garlic and
olive oil, and season well. Put the lamb in
a large roasting tin and rub all over with the
rosemary-garlic mixture. Roast for 30 mins
then take out and turn the oven down to
160C/140C fan/gas 3. Add the celery, leeks,
carrots, turnips and whole rosemary sprigs
to the tin, then pour in the wine and stock.
2 Cover the tin with a double sheet of foil
and cook for 21/2 hrs, then remove the foil,
stir in the tomatoes and cook for another
hour. Pull the lamb into chunks and serve
with the vegetables and juices.
PER SERVING 692 kcals, fat 48g, saturates 20g,
carbs 11g, sugars 10g, fibre 6g, protein 44g, salt 0.6g
Tip Don’t store tomatoes
in the fridge as the cold
affects the genes relating
to their flavour and texture.
Give them their own fruit
bowl in the kitchen instead!
Halloumi & Mediterranean
veg traybake
A great supper served with a big tub of hummus
and some bread warmed in the oven at the end
of cooking.
n Serves 4 n Prep 10 mins
n Cook 25 mins
4 courgettes, cut into small chunks
1 red onion, cut into slim wedges
3 large garlic cloves, unpeeled
3 tbsp olive oil
300g cherry tomatoes
250g halloumi, sliced
1
/4 tsp cumin seeds
few pinches of dried chilli flakes
(optional)
flatbreads or crusty bread, to serve
hummus and hot sauce, to serve
1 Heat the oven to 200C/180C fan/gas 6.
Toss the courgettes, onion and garlic with
the olive oil, then tip into a large, shallow
baking dish. Season well and roast for
10 mins.
2 Stir in the cherry tomatoes and sit the
halloumi slices on top. Sprinkle over the
cumin seeds and chilli flakes, if using.
Cook for another 15 mins until the tomatoes
start to burst and release juice, and the
halloumi is turning golden.
3 Squeeze the garlic cloves out of their
skins and mash into the oil and juices in the
baking dish, stirring it in. Spoon everything
onto plates and serve with soft flatbreads
and hummus or hot sauce, if you like.
PER SERVING 327 kcals, fat 24g, saturates 12g,
carbs 9g, sugars 8g, fibre 3g, protein 18g, salt 1.9g
WEEKEND SEASONAL
 INVITE YOUR
FRIENDS,
F A M IBOLUY

LET’S
OR NEIGH RS

HAVE A
Tomato & coriander
sauce, p63

CURRY!
Whether you’re a new student getting
Harissa & red onion naan
Garlic & mint naan
Rosemary & chilli naan, p63

to know your housemates, or inviting

the neighbours in for a casual dinner,
you’ll be inspired by Roopa Gulati’s
budget-friendly Indian menu for eight

Menu for 8
★
Tandoori chicken
Spicy cauliflower
Crunchy radish & tomato salad
Pilau with peas
Tomato & coriander sauce
Three ways with naan
★
Speedy ginger ice cream
60 BBC Easy Cook
 WEEKEND ENTERTAINING

Crunchy radish &

tomato salad, p63

Pilau with
peas, p63

Tandoori chicken, p62

Spicy cauliflower, p63

Easiest ever ice crea

m to finish

BBC Easy Cook 61

 Tandoori chicken
For a fiery punch, add a teaspoon of chilli powder to the marinated chicken with the paprika.
The longer the thighs are marinated, the better the flavour and the quicker they cook.

n Serves 8 n Prep 30 mins plus marinating n Cook 15 mins

2 lemons, juiced dish. Slash each chicken thigh three

4 tsp paprika times, then turn them in the juice and
2 red onions, finely chopped set aside for 10 mins.
16 skinless chicken thighs 2 Mix all of the marinade ingredients
vegetable oil, for brushing together and pour over the chicken.
coriander leaves, to serve Give everything a good mix, then cover
FOR THE MARINADE and chill for at least 1 hr. This can be done
300ml Greek yogurt up to a day in advance.
large piece of ginger, grated 3 Heat the grill. Lift the chicken pieces
4 garlic cloves, crushed onto a rack over a baking tray. Brush
3
/4 tsp garam masala over a little oil and grill for 8 mins on
3
/4 tsp ground cumin each side or until lightly charred and
1
/2 tsp chilli powder completely cooked through. Scatter
1
/4 tsp turmeric with coriander to serve.
PER SERVING 171 kcals, fat 7g, saturates 3g,
1 Mix the lemon juice with the paprika carbs 4g, sugars 2g, fibre none, protein 24g,
and chopped onions in a large shallow salt 0.3g

R
MAKE OU
COVER
RECIPE

62 BBC Easy Cook

 WEEKEND ENTERTAINING

Tomato & coriander sauce Spicy cauliflower

This sauce is delicious with the chicken, but making Try adding a handful of halved cherry tomatoes
it separately means any vegetarians can enjoy it, too. to this Punjabi staple just before the cauliflower 3 WAYS WITH
n Serves 8 n Prep 15 mins
is cooked.
NAAN
n Cook 10 mins n Serves 8 n Prep 10 mins Make one or all of them,
n Cook 20 mins allowing about half a large
700ml tomato passata naan per person
large piece of ginger, grated 6 tbsp vegetable oil
3 tsp caster sugar large piece of ginger, finely chopped
3 green chillies, finely chopped 2 tsp chilli flakes
1 lemon, juiced 2 tbsp cumin seeds
2 tsp ground cumin 2 tsp turmeric
300ml Greek yogurt 1.25kg cauliflower (after trimming and
50g butter, diced removing leaves), broken into pieces
small bunch of coriander, chopped small bunch of coriander, chopped

Put the passata, ginger, sugar, chillies, lemon
juice, cumin and yogurt into a pan with some
seasoning and bring to the boil. Cook for 5 mins
until slightly reduced, then gradually stir in the
butter. Finish with the coriander and serve.
PER SERVING 126 kcals, fat 9g, saturates 5g,
carbs 8g, sugars 5g, fibre none, protein 4g, salt 0.6g
Pilau with peas
Washing and soaking the rice draws out excess
starch and helps to keep the grains separate and
fluffy as they cook.
n Serves 8 n Prep 10 mins plus soaking
n Cook 30 mins
500g basmati rice
6 tbsp vegetable oil
2 tsp cumin seeds
8 cloves
3 onions, chopped
3 green chillies, split lengthways,
but not cut all the way through
3 bay leaves
700ml vegetable stock
250g frozen peas
1 Wash the rice, then soak in enough cold water
to cover for 15 mins. Meanwhile, heat the oil in
a large pan with a lid, add the cumin seeds and
cloves, then fry until fragrant. Stir in the onions,
then reduce the heat and cook with the lid on
for 10 mins, stirring occasionally or until soft.
Add the chillies and bay leaves, then increase
the heat and fry until the onions are golden.
2 Drain the rice, then add to the onions and
spices, stirring to coat in the oil. Cover with
stock and bring to a simmer. Scatter the frozen
peas on top, put the lid on, then cook on a very
low heat for 12-15 mins – keeping the lid on.
3 Turn the heat off and leave, with the lid on,
for another 5 mins. Lightly fluff up the rice
with a fork before serving.
PER SERVING 330 kcals, fat 9g, saturates 1g,
carbs 58g, sugars 4g, fibre 4g, protein 8g, salt 0.2g
Heat the oil in a big pan or wok with a lid,
then add the ginger and spices. Swirl
everything around for a few secs until the
spices are aromatic. Reduce the heat, then
stir in the cauliflower and some seasoning.
Put the lid on and cook for 10 mins or until
softened, stirring occasionally. Sprinkle
over the coriander before serving.
PER SERVING 145 kcals, fat 10g, saturates 1g,
carbs 7g, sugars 4g, fibre 3g, protein 6g, salt 0.05g
Crunchy radish &
tomato salad
If you can’t get hold of mustard seeds, use
wholegrain mustard instead of the Dijon.
n Serves 8 n Prep 15 mins plus standing
n Cook 2 mins
FOR THE RELISH
350g tomatoes, chopped
3 red onions, finely chopped
1 cucumber, deseeded and diced
200g red radishes, quartered
FOR THE DRESSING
3 tbsp vegetable oil
1 tsp mustard seeds
1 heaped tsp Dijon mustard
2 limes, juiced
2 tsp caster sugar
1 red chilli, deseeded and finely chopped
handful of mint leaves, shredded
1 To make the dressing, heat the oil in a pan,
then throw in the mustard seeds and cook
until they start to pop. Tip the seeds into a
bowl and allow to cool. Add the rest of the
dressing ingredients to the bowl and whisk
everything together.
2 Add the tomatoes, onions, cucumber
and radishes to the dressing. Stir to coat,
then allow to stand at room temperature
for 10 mins before serving.
PER SERVING 74 kcals, fat 5g, saturates 1g,
carbs 7g, sugars 6g, fibre 2g, protein 2g, salt 0.1g
ROSEMARY &
CHILLI NAAN
n Heat the grill to high. Mix 1 tsp
chopped rosemary leaves with
1 deseeded and finely chopped
red chilli and stir in 1 tbsp olive
oil. Drizzle 2 large naans with
1 tbsp water, then spread over the
rosemary mix. Grill for 2-3 mins
until golden, then serve.
GARLIC & MINT NAAN
n Heat the grill to high. Mix
1 crushed garlic clove with
1 tbsp shredded mint leaves and
1 tbsp olive oil. Drizzle 2 large
naans with 1 tbsp water, then
spread over the garlic and mint
mix. Grill for 2-3 mins until golden,
then serve.
HARISSA & RED
ONION NAAN
n Heat the grill to high. Mix 1 tsp
harissa paste with 1 tsp Greek
yogurt and 1 finely chopped
small red onion. Drizzle 2 large
naans with 1 tbsp water, then
spread over the harissa and onion
mix. Grill for 2-3 mins until golden,
then serve.

BBC Easy Cook 63

 WANT TO GET AHEAD?
n The spicy cauliflower can be
made up to two days ahead.

n Have the ice cream prepped

a couple of days ahead.

Marinate the chicken and blend TRY OUR

K
n

QUIC
the sauce ingredients a day
ahead, then keep them in
the fridge.
EAM
ICE CR
n Make and chill the chilli-
chocolate sauce the day
before. Warm it in the
microwave when you need it.

n The dressing for the relish can

be made the night before and
kept in the fridge.

Speedy ginger ice cream

with chilli-chocolate sauce
Serve the ice cream in cones, if you like.
Put a good dollop of the sauce in the
bottom and freeze while you eat dinner,
then scoop ice cream on top before
drizzling with more sauce.

n Serves 8 n Prep 10 mins plus 1 hr

freezing n Cook 10 mins

75g stem ginger, finely chopped, plus

3 tbsp syrup from the ginger jar
1-litre tub vanilla ice cream, softened
FOR THE CHILLI-CHOC SAUCE
300g dark chocolate, chopped
pinch of chilli flakes
200ml whole milk
100ml double cream
25g golden caster sugar
ice cream cones, to serve (optional)

1 Stir the ginger and syrup through the

ice cream, then return to the freezer to
firm up for at least 1 hr.
2 Put the chocolate and chilli in a large
bowl. Bring milk, cream and sugar to the
boil, then remove from heat and pour over
the chocolate. Leave to stand for 2 mins,
then whisk until the chocolate is melted.
Serve warm with a scoop of ice cream.
PER SERVING 479 kcals, fat 30g, saturates 17g,
carbs 50g, sugars 40g, fibre 2g, protein 6g, salt 0.2g

64 BBC Easy Cook

WEEKEND ENTERTAINING

BBC Easy Cook 65

 Fruit-full!
Celebrate the last of the summer fruits and welcome
autumn with these gorgeous puddings and bakes
Rustic harvest fruit tart
This crispy, cheat’s rough puff pastry works wonderfully with soft juicy berries and plums
– and the Elizabethan glaze (the frothy egg white with sugar) adds an extra layer of crunch
you’ll recognise from Eccles cakes.
n Serves 10 n Prep 20 mins plus chilling and overnight freezing
140g blackberries
225g blueberries
4 plums, stoned and chopped
4 tbsp granulated sugar
3 tbsp cornflour
1 orange, zested
custard or clotted cream, to serve
FOR THE PASTRY
200g butter in a block, frozen
300g plain flour, plus extra for dusting
5 tbsp granulated sugar, plus a little
extra for sprinkling
1 egg white
1 The morning before you want to make
the tart, remember to put the butter in the
freezer – try wrapping it in foil first (it will
keep it colder when you hold it to grate later).
2 For the pastry, mix the flour in a big bowl
with a good pinch of salt and 2 tbsp sugar.
Using a coarse cheese grater, grate in the
butter, trying to hold it as little as possible
so that it doesn’t warm up too much, and
stirring it in with a cutlery knife as you go.
When all the butter is in, give it a final good
stir with the knife to make sure all strands of
butter are coated in the flour, then quickly
stir in 150-175ml of very cold water. Lightly
bring the pastry together with your hands,
wrap in cling film and chill for 30 mins.
66 BBC Easy Cook
n Cook 35 mins
3 Layer all the fruit in another bowl,
sprinkling over the sugar and cornflour
as you go. Add the orange zest and give
everything a light mix. Set aside until the
pastry is ready.
4 Heat the oven to 200C/180C fan/gas 6
with a baking sheet in it. Lightly dust another
baking sheet with flour and roll out the
pastry onto it in a rough circle until the
pastry is about 5mm thick. If you want,
use a small, sharp knife to cut a pattern
around the edge of the pastry.
5 Give the fruit in the bowl another mix,
then pile into the middle of the pastry,
leaving a 7cm border of clear pastry all
around the edge. Fold the pastry border
up and over the fruit filling, pinching bits
together to keep it neat and in place.
6 Whisk the egg white until very frothy.
Using a pastry brush, brush the froth all
over the pastry. Dredge the pastry with the
remaining granulated sugar, and sprinkle
a little more over the fruit. Lift onto the
heated baking sheet and bake for 35 mins
until the pastry is golden brown and crispy.
Serve straight from the oven with lashings
of custard or some clotted cream, if you like.
PER SERVING 382 kcals, fat 17g, saturates 11g,
carbs 52g, sugars 25g, fibre 3g, protein 4g, salt 0.3g
WEEKEND BAKING

BBC Easy Cook 67

68 BBC Easy Cook
 WEEKEND BAKING

Sloe gin & plum crumble

n Serves 6 n Prep 15 mins n Cook 1 hr
before baking with
the topping

1kg ripe plums, halved and stoned

1 tbsp light muscovado sugar
1 tbsp cornflour
100ml sloe gin
ice cream or single cream, to serve
FOR THE TOPPING
225g plain flour
125g cold butter, diced
1
/2 tsp mixed spice
1
/2 tsp ground cinnamon
50g light muscovado sugar
50g demerara sugar

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

Tip the plums into a baking dish and
sprinkle over the muscovado sugar and
cornflour. Mix together well, then drizzle
over the sloe gin, plus 2 tbsp of water.
Cover the dish with foil and bake in the
oven for 30 mins.
2 While the fruit is cooking, make the
topping by putting the flour in a mixing
bowl and use your fingers to rub through
the butter until all the big chunks have
disappeared and the mixture is crumbly.
Stir through the mixed spice, cinnamon
and sugars with a pinch of salt.
3 Remove the foil from the fruit and
increase the oven temp to 200C/180C
fan/gas 6. Scatter the topping over the
plums, then cook for another 30 mins
or until it’s golden and crisp. Apple steamed pudding with a sticky toffee sauce
4 Let the crumble sit for 5 mins before n Serves 8 n Prep 20 mins n Cook 2 hrs
serving, then eat with vanilla ice cream
or single cream, if you like. 175g unsalted butter, softened, plus have melted. Bring to the boil and simmer
PER SERVING 496 kcals, fat 18g, saturates 11g, extra for the basin for 2 mins.
carbs 65g, sugars 34g, fibre 5g, protein 5g, salt 0.4g 4 eating apples, peeled, cored and cut 3 Tip the apple and walnut mixture into
into 2cm chunks a buttered 1.5 litre pudding basin. Pour a
130g golden caster sugar third of the toffee sauce over, set aside.
50g walnuts, toasted and roughly 4 Beat together the remaining butter and
chopped caster sugar until pale and creamy. Gradually
3 eggs, beaten add the beaten eggs, mixing well between
150g self-raising flour each addition. Fold in the flour with a pinch
FOR THE TOFFEE SAUCE of salt. Spoon the mixture on top of the
175g light muscovado sugar apples and level. Cover with a pleated sheet
125g unsalted butter of baking parchment and foil, tie securely
200g crème fraîché with string and trim off any excess paper and
foil. Put the bowl in a large saucepan and
1 Melt 25g butter in a large frying pan, add pour boiling water around the bowl so that
the apple chunks and cook until just tender it comes halfway up the sides. Cover with
and starting to turn golden. Add 1 tbsp sugar a lid and steam for 11/2 hrs, adding more
and continue to cook for a couple of minutes water to the pan halfway through if needed.
until the apples start to caramelise. Cool and 5 Rest the pudding for 2 mins before
add the walnuts. turning out a plate and serving with the
2 To make the toffee sauce, tip all of the remaining warm toffee sauce.
ingredients into a saucepan and cook PER SERVING 682 kcals, fat 47g, saturates 27g,
gently until the butter and crème fraîché carbs 57g, sugars 43g, fibre 1g, protein 6g, salt 0.3g

BBC Easy Cook 69


Caramelised figgy bread & butter pudding
n Serves 4-6 n Prep 20 mins plus soaking and overnight for the bread
n Cook 50 mins
350g white baguette
50g salted butter, very soft
250g ripe figs, thickly sliced
50g pecans, roughly chopped
2 tbsp marsala or sweet sherry
300ml full-fat milk
300ml pot double cream
3 large eggs
4 tbsp light brown soft sugar
2 tsp vanilla extract
good grating of nutmeg
1
/2 tsp ground cinnamon
2 tbsp caramel sauce from a squeezy
tube, can or jar, plus a little extra
to serve (optional)
golden icing sugar, for dusting
single cream, vanilla ice cream
or crème fraîche, to serve
1 The night before you want to make
the bread and butter pudding, thickly slice
70 BBC Easy Cook
the baguette and leave it out on a work
surface to go stale overnight.
2 The next day, butter the baguette slices
and arrange in a big baking dish with the
figs and pecans. Whisk together the marsala
or sherry, milk, cream, eggs, brown sugar,
vanilla, nutmeg and cinnamon. Pour all over
the bread, then set aside and leave to soak
for 30 mins. Meanwhile, heat the oven to
160C/140C fan/gas 3.
3 Just before you pop it in the oven, drizzle
with the caramel sauce, then dust all over
with a good layer of golden icing sugar. Bake
for 50 mins until puffed and looking sticky
and caramelised. Drizzle with a little more
caramel sauce, if you like, dust with a little
more golden icing sugar if it needs it, and
serve hot or warm with cream, ice cream
or crème fraîche.
PER SERVING (6) 694 kcals, fat 46g, saturates 24g,
carbs 54g, sugars 27g, fibre 4g, protein 12g, salt 0.9g
Purple velvet cupcakes
with blackberry frosting
n Makes 12 n Prep 1 hr plus cooling
n Cook 15 mins
un-iced
300g blackberries, plus 12 extra
for decoration
100g butter
100g milk chocolate, broken
into chunks
225g self-raising flour
175g golden caster sugar
2 tbsp cocoa powder
2 large eggs, beaten
a little red or purple artificial food
colouring
FOR THE ICING
100g unsalted butter, at room
temperature
400g icing sugar, sifted
1 tsp vanilla extract
1 Heat the oven to 180C/160C fan/
gas 4 and line a 12-hole muffin tin with
paper cases. Roughly crush half the
blackberries with a fork so the juice
is running but there are still some
chunky bits. Gently melt the butter and
chocolate in a saucepan. Mix the flour,
sugar, cocoa powder and a pinch of salt
in a large mixing bowl. Put the kettle on.
2 Scrape the butter-chocolate mixture
and eggs into the dry ingredients with
the crushed blackberries and 100ml
boiling water. Mix together until
smooth, then add a little food colouring
to boost the red/purple hue. Divide
between the muffin cases and bake
for 15 mins until risen and a skewer
poked into the centre comes out clean.
Lift from the tin onto a wire rack and
cool completely.
3 Whizz the remaining 150g
blackberries to a purée. Beat the butter,
icing sugar and vanilla together until
really pale and fluffy; about 5 mins.
Sieve the remaining blackberry purée
and gently fold into the icing. Spoon into
a piping bag fitted with your favourite
nozzle and pipe a generous amount
onto each cupcake – removing the
paper case first if you want to show
the colour of the sponge. Top each
with a fresh blackberry and enjoy.
PER CUPCAKE 451 kcals, fat 18g, saturates
11g, fibre 2g, sugars 54g, protein 4g, salt 0.4g
WEEKEND BAKING

BBC Easy Cook 71

 Frıght
night!
Lift your spirits with a spooky party on
31 October – although these fun ideas
are almost too cute to spook!

Mini pumpkin
& feta pies, p75

72 BBC Easy Cook

 WEEKEND FAMILY

Mini monster burgers

n Serves 8 n Prep 15 mins n Cook 15 mins

vegetable oil, for the baking tray

8 beef meatballs, squashed into flat patties
8 small seeded rolls, split
1 Little Gem lettuce
2 slices cheddar
1
/4 small cucumber (about 4cm long)
32 cocktail sticks
16 cornichons
16 pimento-stuffed green olives
ketchup, to serve

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

Line a baking tray with foil and drizzle with
a little oil. Turn the meatball patties in the oil,
then bake for 15 mins.
2 Meanwhile, top the base of each roll with a
lettuce leaf. Halve the cheese slices lengthways They look too good to eat!
in a zig-zag to make ‘teeth’, then cut in half
again crosswise so you have eight rows. Cut
the cucumber into thin slices on the diagonal
to make tongues. Push a cocktail stick into
each of the cornichons, lengthways, to make
the horns and halfway through the olives to
create the effect of eyeballs on stalks.
3 Add a burger patty to each of the lettuce-lined
buns, followed by a cucumber tongue, cheese
teeth and drizzle of ketchup, then sandwich
with the tops of the buns. Stick the olive eyes
and cornichon horns into the tops of the buns.
PER SERVING 205 kcals, fat 8g, saturates 2g, carbs 20g,
sugars 3g, fibre 4g, protein 12g, salt 1g

BBC Easy Cook 73

74 BBC Easy Cook
 WEEKEND FAMILY

Mini pumpkin & feta pies

nMakes 6 n Prep 40 mins plus chilling
and cooling n Cook 1 hr 10 mins

450g butternut squash or pumpkin,

peeled and cut into 2cm chunks
2 garlic cloves, unpeeled
2 tbsp olive oil
1 small onion, finely chopped
250g plain flour, plus extra for dusting
1
/2 tsp ground turmeric
125g cold butter, cut into small pieces,
plus extra for the tin
2 egg yolks, plus 1 whole egg, beaten
grating of nutmeg
1
/2 tsp chilli flakes (optional)
200g feta, crumbled

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

Tip the squash and garlic into a roasting tin,
drizzle with 1 tbsp oil, season and toss to
coat. Roast for 30 mins, stirring halfway,
until soft. Remove from the oven and cool.
2 Meanwhile, cook the onion in a frying pan
over a medium heat with the remaining
1 tbsp oil for 8-10 mins until tender and
slightly golden. Leave to cool.
3 Tip the flour, turmeric and a pinch of salt
into a food processor. Add the butter and
whizz until it resembles fine crumbs. Add
the egg yolks and 2 tsp cold water, and
blitz again until the mixture starts to clump
together. Tip the mixture onto a work
surface and knead a few times just to bring
it together, but don’t overwork it. Shape into
two circles, one slightly smaller than the
other, then wrap in baking parchment and
chill for at least 20 mins.
4 Squeeze the garlic from its skins into the
roasted squash and mash together. Add the
fried onion, grate over some nutmeg, tip in
the chilli flakes, if using, and feta, and mix.
5 Butter six holes of a muffin tin and line
each with a strip of baking parchment that
overhangs the top. Roll the larger circle of
pastry out on a lightly floured surface to the
thickness of a £1 coin. Use a 10cm cutter to
stamp out six circles. Press the circles into
the muffin tin, patching any cracks with the
pastry offcuts. Spoon in the squash filling.
6 Roll the remaining pastry circle out as
before, but use an 8cm cutter to cut out six
lids. Cut spooky pumpkin faces into the lids,
then press the lids over the pies and brush
with beaten egg. Bake for 40 mins until
golden. Cool for 10 mins in the tin before
lifting out. Eat hot or cool completely. Will
keep in an airtight container in the fridge for up
to two days or the freezer for up to two months.
Reheat in a low oven for 10 mins, if you like.
PER SERVING 493 kcals, fat 31g, saturates 17g,
carbs 40g, sugars 5g, fibre 4g, protein 12g, salt 1.3g
Gory guts pizza tear ‘n’ share bread
n Serves 8-10 n Prep 30 mins plus at least 2 hrs 30 mins proving
tomato sauce only
500g strong white bread flour,
plus extra for dusting
7g sachet fast-action dried yeast
2 tbsp olive oil
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1
/2 tsp dried oregano
2 tsp sugar
250g grated mozzarella or cheddar,
or use a mixture
pizza toppings of your choice
2 tbsp herby garlic butter
1 Tip the flour into a large bowl. Add the
yeast to one side of the bowl and 2 tsp salt
to the other. Pour in 300ml warm water and
mix with a wooden spoon or in a stand mixer
fitted with a dough hook until you have a soft
dough. Knead on a lightly floured work
surface for 10 mins or in the mixer for 5 mins
until you have a soft, stretchy dough. Rub
a little of the oil over the ball of dough, then
put it in a clean bowl and cover with a tea
towel. Leave to prove in a warm place for
2 hrs, or chill overnight (or for up to 24 hrs).
2 Heat the remaining oil in a pan over
a medium heat and sizzle the garlic for
30 seconds – don’t let it brown. Add the
tomatoes, oregano and sugar. Season
n Cook 1 hr 15 mins
well. Reduce the heat to low-medium and
bubble for 20-30 mins until thick. Use a
potato masher to squash any lumps of
tomato in the sauce. Cool. Once cool, keep
in the fridge in an airtight container for up to
three days or freeze for six months.
3 When you’re ready to assemble, spread the
sauce over the base of a large roasting tin or
baking dish. Roll the dough out on a floured
surface into a 30 x 60cm rectangle. Cut in
half lengthways to make two smaller
rectangles measuring 15 x 60cm. Pile the
cheese along the centre of each one and add
any pizza toppings you like. Pinch the long
sides of the rectangles together to enclose
the fillings. Squeeze to make sure they are
well-sealed, and gently stretch to make them
slightly longer. Arrange seam-side down over
the sauce, wiggling them into the shape of
intestines but leaving space between for
the bread to expand as it bakes. Cover and
leave to prove at room temperature for
30 mins or chill for up to 8 hrs. Heat the
oven to 200C/180C fan/gas 6.
4 Bake for 45 mins until the bread is golden
brown. Brush with the herby garlic butter,
then cool for at least 10 mins before serving.
PER SERVING (10) 327 kcals, fat 11g, saturates 6g,
carbs 42g, sugars 4g, fibre 3g, protein 14g, salt 1.6g

BBC Easy Cook 75


Freaky fruit platter
n Serves 12 n Prep 30 mins plus chilling
n No cook
FOR THE MUMMY BANANAS
70g white chocolate, plus extra for
sticking on the eyeballs
3 small bananas, peeled and cut in
half crosswise
eyeball cake decorations or black
writing icing or edible ink pen
FOR THE TANGERINE PUMPKINS
small piece of celery
6 small tangerines, peeled
FOR THE APPLE FANGS
1 red apple, cored and cut into 6 wedges
2 tbsp nut butter (we used almond)
25g yogurt-coated raisins
FOR THE LYCHEE EYEBALLS
425g can lychees in juice, drained
150g blueberries
eyeball cake decorations or skewers
FOR THE GRAPE SNAKES
250g black and green grapes
short wooden skewers
black writing icing or edible ink pen,
or eyeball cake decorations
1 For the mummy bananas, melt the
chocolate in a heatproof bowl set over
a small pan of simmering water or in the
76 BBC Easy Cook
microwave in 20-sec bursts. Cool to room
temperature. Put the bananas on a tray lined
with baking parchment and drizzle over the
chocolate in a criss-cross pattern to make
‘bandages’. Stick on the eyeball decorations
or use black writing icing or an edible ink
pen to draw the eyes on the bananas, then
chill until set; about 30 mins (they will start
to discolour after about 2 hrs).
2 For the tangerine pumpkins, cut tiny
‘stalks’ from the celery piece and push these
into the tops of the tangerines where the
segments come together.
3 For the apple fangs, cut a small wedge
from the peel side of the apple wedges to
make lips, then fill the ‘mouth’ with the nut
butter. Push the raisins into the mouth to
look like wonky teeth.
4 For the lychee eyeballs, stuff each
lychee with a blueberry. Stick the eyeball
decorations onto the blueberry using some
of the melted white chocolate from step 1,
or skewer the fruit together. If you like, drop
these into a punch bowl.
5 For the grape snakes, thread alternating
green and red grapes onto skewers, then
stick on eyeball decorations with white
chocolate as in step four.
6 Arrange the freaky fruits on a large serving
platter with any leftover fruit.
PER SERVING 131 kcals, fat 4g, saturates 2g, carbs
21g, sugars 20g, fibre 2g, protein 2g, salt 0.03g
Halloween marshmallow
cheesecake
n Serves 12 n Prep 30 mins plus at least
2 hrs chilling n Cook 1 hr 30 mins
300g crème-filled chocolate
sandwich biscuits
75g butter, melted
180g white mini marshmallows (ensure
vegetarian, if needed)
50ml milk
500g full-fat soft cheese
200ml double cream
1 tsp vanilla extract
FOR THE MERINGUE GHOSTS
2 egg whites
200g caster sugar
black writing icing or edible ink pen
1 Tip the biscuits into a food processor and
blitz to fine crumbs. Pour in the melted butter
and blitz again to combine. Line the side of a
deep 20cm springform or loose-bottomed
cake tin with baking parchment. Tip in the
crumb mixture and press it into the base and
up the side of the tin using the back of a
spoon. You should be able to press the
mixture about halfway up the side, but don’t
worry if the edge is slightly uneven – this will
add a spooky craggy effect. Chill in the
fridge while you make the filling.
2 Tip the marshmallows and milk into a pan
set over a low-medium heat and stir until the
marshmallows have melted. Cool a little.
3 Tip the soft cheese, cream and vanilla
extract into a large bowl and beat together
using an electric whisk. Pour in the still-
warm marshmallow mixture and mix again
until smooth. Remove the chilled biscuit
base from the fridge and scrape in the filling.
Smooth the top and chill for at least 2 hrs.
Will keep chilled for up to a day.
4 Heat the oven to 120C/100C fan/gas 1 and
line a baking tray with baking parchment.
Put the egg whites in a large, clean bowl with
a pinch of salt and beat with an electric
whisk until foamy and forming soft peaks.
Beat in the sugar, 1 tbsp at a time, until fully
incorporated and the meringue is thick,
shiny and holding stiff peaks.
5 Spoon the meringue into a piping bag fitted
with a large round nozzle. Holding the nozzle
directly above the lined tray, pipe little blobs
to make the meringue ghosts. Bake for 1 hr
30 mins, then leave to cool.
6 When the meringues are cool, use an icing
pen to draw faces on them. Carefully remove
the cheesecake from the tin and put on a
plate or cake stand. Arrange the ghosts on
top just before serving. Will keep in the fridge
for up to two days.
PER SERVING 479 kcals, fat 30g, saturates 17g,
carbs 48g, sugars 37g, fibre 1g, protein 5g, salt 0.6g
 WEEKEND FAMILY

Ha l l owee n p roject
Per f e c t

BBC Easy Cook 77

 Nadiya's
DAILY BAKES
If you're baking for a party or just fancy a weekend
project, these ideas from Nadiya Hussain are
simple to make and look irresistible, too

Orange semolina cake 2 Pour the oil, yogurt, milk and orange
n Makes 9 squares blossom water into the dry ingredients and
mix well until you have an evenly mixed cake
80ml olive oil, plus extra for the tin batter. Leave, covered, for about 40 mins to
200g fine semolina allow the semolina and coconut to soak up
25g desiccated coconut that liquid.
40g plain flour 3 Heat the oven to 190C/170C fan/gas 5.
175g caster sugar Uncover the bowl, add the baking powder
125g Greek yogurt and bicarb and mix well. Spoon the mixture
90ml whole milk into the prepared cake tin and spread into
2 tsp orange blossom water a thin, even layer. Bake for 35 mins, or
2 tsp baking powder until a skewer comes out clean.
½ tsp bicarbonate of soda 4 While the cake is baking, make the syrup.
FOR THE SYRUP Pour the lime and lemon juices into a small
1 lime, juiced pan, then stir in the sugar and 70ml water.
1 lemon, juiced Add the orange slices. Pop onto the heat,
50g caster sugar bring to the boil and leave to simmer on the
1 large orange, thinly sliced lowest heat for 20 mins.
5 As soon as the cake is out of the oven, poke
1 Lightly oil and line a 20cm square tin, holes all over it with a skewer. Slowly drizzle
ideally loose-bottomed, if you have one. the syrup onto the hot cake. Spread the slices
Tip all the dry cake ingredients into a large of orange all over. Leave to cool in the tin for
bowl: the semolina, coconut, flour and 30 mins. Take out, slice and this sweet, zesty
sugar, and mix well. semolina cake is ready to eat.

Watch Nadiya Hussain create time-saving

recipes on Nadiya's Time to Eat on
BBC Two, or catch up on BBC iPlayer.

78 BBC Easy Cook

WEEKEND NADIYA

BBC Easy Cook 79

WEEKEND NADIYA
Chocolate cookie pie
This cookie pie is a deep-filled pie made with
cookie dough ‘pastry’, filled with chocolate
wafer bars, hazelnuts and chocolate spread. It’s
indulgent, decadent, fun and all-round delicious.
n Serves 12-16
200g unsalted butter, softened, plus
extra for the tin
325g soft brown sugar
2 medium eggs, plus 1 egg yolk
1 tsp vanilla extract
1 tsp almond extract
425g plain flour, sifted, plus extra
for dusting
1½ tsp bicarbonate of soda
400g dark chocolate chips
FOR THE FILLING
750g chocolate hazelnut spread
200g roasted chopped hazelnuts
200g chocolate-covered wafer biscuits,
chopped into cubes
1 Put the butter in a large bowl with the
sugar and whisk until the mixture is light
and creamy. Add the eggs, egg yolk,
vanilla and almond, and mix well.
2 Add the dry ingredients –the flour, bicarb
and 1/2 tsp salt – and mix until you have a
stiff cookie dough. Add the chocolate chips
and make sure they are evenly mixed in.
80 BBC Easy Cook
3 Divide the mixture into two-thirds for the
base and sides and a third for the top. Lightly
butter and line the base of a 20cm deep cake
tin or tart tin with a loose-bottomed base.
Take the large ball of dough and gently roll
out on a lightly floured surface so it is large
enough to fit the base and sides of the cake
tin, with a tiny bit of overhang to connect
the top of the pie. Press it into the tin.
4 Mix the chocolate hazelnut spread with
the roasted hazelnuts. Add half the mixture
to the lined cookie dough tin. Top with the
chopped wafer biscuits, then top with the
rest of the chocolate spread mix and level
off with a spoon.
5 Roll out the smaller cookie dough to the
size of the top. With a little water on your
finger, just dampen the top of the cookie
dough around the top edge. Pop the top
of the pie on and pinch the edges to seal.
Cut off any excess. Leave the whole thing
to sit in the freezer for 1 hr.
6 Heat the oven to 190C/170C fan/gas 5.
Bake the pie for 35-40 mins until the
dough is golden. Take out of the oven
and leave to cool completely in the tin.
Leave to chill in the fridge overnight.
7 Loosen the pie from the tin before
chilling or it becomes very difficult to
remove. Remove from the tin and cut
into 12-16 wedges to serve.
Angel layer cake slices
n Serves 8-10
250g unsalted butter, softened, plus
extra for the tin
250g caster sugar
5 medium eggs
250g plain flour, sifted
½ tsp vanilla extract
½ tsp almond extract
a few drops of pink gel food colouring
200g fondant icing sugar
yellow and pink gel food colouring
1 Heat the oven to 190C/170C fan/gas 5 and
butter and line a 20 x 30cm Swiss roll tin.
2 Whisk the butter and sugar in a bowl until
light and creamy. Add the eggs, one by one,
until each one is well incorporated. Add the
flour and mix for 2 mins to a smooth batter.
Pour half the batter into the base of the cake
tin and level off the surface.
3 Add the vanilla and almond extracts and
a few drops of the pink food colouring to the
rest of the batter and mix until it’s an even
pink colour. Spoon into a piping bag.
4 Pipe over the white cake layer and spread
gently to level off the top, making sure not
to mix with the batter underneath. Tap the
tin a few times to release any air bubbles.
5 Bake for 30 mins. Remove and leave to
cool in the tin for 15 mins before transferring
onto a cooling rack to cool completely.
6 Put the fondant icing sugar in a jug with
2-3 tbsp water and mix well. Put a drop of
yellow food colouring onto one side and pink
on the other, leaving the middle bit white.
Using a skewer, mix in each of the colours,
keeping them as separate as possible. Set
something underneath the cooling rack to
catch the excess icing, then pour onto the
cake. Once it's stopped running, cut into
slices and serve.
Recipes are adapted
from Nadiya’s Everyday
Baking by Nadiya
Hussain (£25, Michael
Joseph) and not retested
by us. Photographs
© Chris Terry.
 Daily inspiration
for mealtimes

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 Book tickets now

24 -27 November 2022

NEC Birmingham

Entertainment | Tasting | Shopping | Inspiration

A seasonal celebration awaits!

Gather your friends and family and join
us for a truly delicious food-filled day out
this November. We have a show full to
the brim with festive recipe inspiration,
mouth-watering treats to taste and buy,
stocking fillers for the big day, and some
hands-on workshops to help you perfect
your culinary skills. Plus, we have a festive
line-up like no other in our Big Kitchen
theatre with some of the biggest names
in the business, all cooking up some of
their favourite seasonal showstoppers and
recipes you can try at home.
Enjoy a 20% saving* on tickets using
code EC20 and head to the website.

Entertainment
at your fingertips
World-class chefs and experts are on
the menu at this year’s show, all appearing
live on stage to share their favourite festive
recipes, including Ainsley Harriott, James
Martin, Nadiya Hussain, Michel Roux Jr,
Gennaro Contaldo, John Torode, Lisa Faulkner,
Paul Ainsworth and Jane’s Patisserie. Plus,
see stage sponsors Thermomix create quick
festive food before each session, in less
than 10 minutes! Book your
Big Kitchen session before
they sell out.

Book your tickets before 31 October and save 20%*– quote EC20 | bbcgoodfoodshow.com

With thanks to
our sponsors Show Big Kitchen Get Baking! Stage Festive Kitchen Product supplier and ProCook BBC Good VIP sponsor VIP sponsor
and supporters: sponsor sponsor sponsor sponsor session sponsor Cookery Food Wine
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 Let’s Talk Good
NEW!
Food Stage
Debuting at the Winter Show this year
is the Let’s Talk Good Food Stage,
hosted by Good Food’s own Barney
Desmazery. Head over to the stage to
hear tips and tricks from your favourite
chefs, including Ainsley Harriot,
Nadiya Hussain and Michel Roux
Jr. They’ll be sharing the secrets tips
and advice for making their famous
Christmas recipes, and dishing up
plenty of inspiration for you to
impress family and friends with over
the festive period.

Discover the best

food producers from
across the UK
When it comes to comfort food,
we have all bases covered, from
Gordon Rhodes’ gourmet sauce
mixes, great for quick and tasty
family meals, to sweet treats and
freshly baked bread from local
NEW!
producer Hindleys Bakery. Not to
mention flavoursome snacks from
BBC Good Food Wine Club Joe & Seph’s popcorn, perfect for
The brand-new BBC Good Food Wine Club settling down in front of a movie
Tasting Theatre will be at launched at the during the cold winter months!
Show this November. Grant Hedley, Laithwaite’s Get ready for a season of festive
feasting with glorious panettone
Wines very own wine enthusiast, will be hosting
from Arden and Amici, and cosy up
five sessions a day, from how to taste wine, to
with a mulled wine from Fraser’s.
sharing top tips for one of the biggest occasions
of the year – Christmas! Tickets are limited, so
Find out who else is joining
book now and discover your new favourite wine us at bbcgoodfoodshow.com
for the Festive season. Prices from £6.

Lunch in luxury
The exclusive Takumi Lunch Club, brought to you by Lexus, returns once again this
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the shopping, with a superior three-course meal inspired by some of the best chefs’
recipes from around the world.

Book your tickets before 31 October and save 20%*– quote EC20 | bbcgoodfoodshow.com

*20% discount is valid on standard general admission tickets. Excludes VIP. Offer ends 31/10/22. £3.95 transaction fee per e-ticket order. Not all celebrities appear on all days. Details correct at time of print. The BBC logo is a trademark of the BBC.
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TVrecipes 3
glorious
puds
Stunning sweet creations from Rosie Birkett,
Diana Henry and Matt Tebbutt

Matt Tebbutt’s apricot linzer-inspired torte

This is my take on a classic lattice-topped tart that can be found in every
bakery throughout Austria. I prefer to use apricot jam rather than the
traditional redcurrant in mine – it’s a touch sweeter.

n Serves 10-12 n Prep 25 mins plus 1 hr chilling n Cook 30 mins

175g plain flour, plus extra for dusting
pinch of ground cinnamon
pinch of ground cloves
40g caster sugar
115g unsalted butter, softened
2 egg yolks, beaten
380g apricot jam
6 tbsp raspberry jam
1
/2 lemon, zested and juiced
8-12 whole blanched almonds
custard or single cream, to serve
1 To make the pastry, put the flour, spices
and sugar in a mixing bowl. Rub in the butter
using your fingertips until the mixture has
the consistency of breadcrumbs. Add the
egg yolks, mixing well with a wooden spoon
to just bring the pastry dough together. Or,
you can use a food processor, then add the
egg yolks and pulse to bring the dough
together. Wrap the dough and chill for at
least 1 hr in the fridge.
2 Heat the oven to 180C/160C fan/gas 4.
Cut off one third of the chilled pastry and
set aside to make the lattice top. Lightly dust
the work surface with flour and roll out the
larger piece of pastry to a 3mm thickness
and use it to line a 23-25cm tart tin. Make
the lattice for the top by rolling out the
reserved pastry on a floured surface to
a 3mm thickness. Cut it into 12 strips of
25cm long and about 1cm wide.
3 Use the apricot jam to fill the pastry case
and lay the pastry strips over the top, one by
one, to form a neat lattice pattern. Trim the
edges. Put the raspberry jam in a bowl with
the lemon zest and juice, mix well, then
transfer to a piping bag fitted with a plain
nozzle. Pipe the jam into alternate squares
of the lattice top. Place an almond on each
square of the lattice.
4 Bake for 25-30 mins, or until the pastry
is crisp and golden brown. Leave to cool in
the tin. Serve the torte in slices with custard
or cream, if you like.
PER SERVING (12) 261 kcals, fat 10g, saturates 5g,
carbs 41g, sugars 29g, fibre 1g, protein 2g, salt 0.1g
Recipe adapted
from Weekend
by Matt Tebbutt
(£22, Quadrille).
Photographs
© Chris Terry.

Matt Tebbutt is a chef and TV food presenter,

best known for hosting shows such as BBC One’s
Saturday Kitchen Live.

84 BBC Easy Cook

WEEKEND TV CHEFS

BBC Easy Cook 85

 Diana Henry’s cranachan ripple ice cream 1 Pour the cream and milk into a pan, then
An old Scottish dessert, cranachan is made with whipped cream, oats, honey set over a low heat until just below boiling
and whisky. It’s often served with raspberries (the tartness cuts through the point. Take off the heat. Beat the egg yolks
cream), so I made it into an ice cream. The baked oats add a lovely contrast with the honey in a bowl until the mixture
of textures and flavour. is pale, light and almost foamy. Gradually
pour in the warm cream and milk, stirring
n Serves 8 n Prep 40 mins plus cooling, churning and overnight freezing all the time.
n Cook 30 mins 2 Half-fill a large bowl with cold water
and ice, then set another bowl inside that
300ml double cream FOR THE TOASTED OATS one. This will help cool the custard down
300ml whole milk 60g jumbo oats later and stop it cooking as soon as it’s
6 egg yolks (freeze the whites 60ml maple syrup thick enough.
for another recipe) FOR THE RIPPLE 3 Pour the custard mixture into a heavy-
250g honey 150g raspberries bottomed saucepan, then add a pinch of salt
1
/2 tsp vanilla extract 30g icing sugar and set over a low heat, stirring with a
1
35ml whisky /2 tbsp liquid glucose wooden spoon until the mixture thickens
1
/2 lemon, juiced enough to coat the back of it. It’s important
that you don’t overheat the mixture or the
egg yolks will scramble. You will feel, as
you’re stirring, that the texture of the
mixture changes – it becomes silky and
slightly thicker. At this stage, pour the
custard into the bowl set in the iced water.
Stir in the vanilla, whisky and lemon juice,
then leave to cool, stirring from time to time.
4 Heat the oven to 180C/160C fan/gas 4.
Mix the oats, maple syrup and a pinch of salt
together in a bowl, then spread out on a
baking sheet lined with baking parchment.
Bake for 10 mins. Break up any clumps of
sticky oats, then return to the oven and bake
another 5 mins, or until golden brown. Leave
to cool for 10 mins, then break the mixture
up into small chips.
5 For the ripple, put the raspberries in a
saucepan with 1 tbsp water and cook over a
low heat until they break down into a purée
(press the berries with the back of a spoon to
help them collapse). Push the purée through
a sieve, discard the seeds, then mix in the
sugar and glucose.
6 Churn the custard in an ice cream maker,
following the manufacturer’s instructions.
Once it holds its shape, add two thirds of the
toasted oats. If you do not have an ice cream
maker, pour the custard into a freezer-proof
container, put it in the freezer, then take out
once every hour and blitz in a food processor.
Do this three times, folding in the oats after
the final blitzing.
7 When the ice cream is frozen, but not too
hard, transfer a third of it to a freezer-proof
container. (If you haven’t used an ice cream
maker, you’ll need a second freezer-proof
container.) Using a cocktail stick or a skewer,
gently swirl the raspberry purée through
it. Do the same with the next two thirds of
the ice cream and raspberry purée. Top with
the remaining toasted oat mixture, then
Food writer Diana Henry is a passionate cover and leave in the freezer overnight
cookbook collector. Listen as she discusses her before serving.
favourites on the BBC podcast, The Food Chain. PER SERVING 435 kcals, fat 26g, saturates 15g,
carbs 40g, sugars 34g, fibre 1g, protein 5g, salt 0.2g

86 BBC Easy Cook

 WEEKEND TV CHEFS

Rosie Birkett’s
rum & raisin
bread & butter
pudding
This version of bread and butter pudding, which
involves rum-spiked raisins, warming spice and
plenty of citrus zest, is custardy underneath and
crisp with caramelised demerara on top – just
as it should be.

n Serves 4 n Prep 25 mins plus soaking

n Cook 35 mins

85ml spiced rum

30g raisins
40g salted butter, softened,
plus extra for the dish
350g rustic white bread (10-12 slices)
3 eggs, beaten
60g caster sugar
350ml whole milk
100ml double cream, plus extra to serve
1 lemon, zested
1
/2 orange, zested
1 vanilla pod, seeds scraped
nutmeg, for grating
30g demerara sugar

1 Bring the rum to a boil in a small pan.

Add the raisins, then remove from the
heat. Leave to steep for at least 4 hrs or
preferably overnight.
2 Heat the oven to 180C/160C fan/gas 4
and butter a 20 x 30cm ovenproof dish or
roasting tin. Spread the bread with butter on
both sides and cut them in half into triangles.
Arrange the slices across the dish at an angle
so they are overlapping.
3 In a jug or bowl, combine the eggs, caster
sugar and a pinch of salt, and whisk until
frothy and the sugar has dissolved. Pour over
the milk, cream, rum and raisins, and add
most of the citrus zests plus the vanilla pod,
and grate in a good sprinkling of nutmeg.
Whisk to combine everything really well,
then pour over the bread, pressing down
a little to submerge, if needed. Sprinkle over
the remaining citrus zests and a little more
nutmeg, then scatter over the demerara
sugar. Bake for 30-35 minutes or until the
pudding is crisp and golden, and the custard
is set. Eat with more cream poured over.
PER SERVING 683 kcals, fat 31g, saturates 17g,
carbs 71g, sugars 34g, fibre 3g, protein 17g, salt 1.3g

An award-winning food writer, cook, food stylist

and broadcaster, Rosie Birkett is a regular on
BBC One’s Saturday Kitchen Live.

BBC Easy Cook 87

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 2
WEEKEND SNACKS

BERRY BRIOCHE SLICES

n Toast2 slices of brioche, then beat
4 tbsp ricotta with a little icing sugar.
Spread over the toast, then add sliced
strawberries or raspberries and a
drizzle of balsamic vinegar.
TALEGGIO &
WALNUT TOASTS
n Toast 2 slices of white crusty
bread then add sliced taleggio
3
(or vegetarian alternative) and grill
until bubbling. Drizzle with honey
and sprinkle over chopped pecans.

4 SOFT CHEESE RYE

n Mix3 tbsp soft cheese with 2 tsp
chopped dill and 1 tbsp chopped
spring onion. Spread on 2 slices of
toasted rye bread and top with some
gherkin slices.

1
SARDINE SOURDOUGH
n Mix 1/2sliced red onion with 1 tbsp
red wine vinegar and 1 tsp caster
sugar and leave to sit for 10 mins.
Mix in a handful of chopped parsley.

5
Toast 2 slices of sourdough and top
with canned sardines in olive oil, then
add the quick-pickled onion to finish.

TOPPERS
Five ways to pep up toast for
breakfast, lunch or dinner
EGG & AVOCADO SLICE
n Toast
5
2 slices of crusty wholemeal
bread,then squash on sliced avocado.
Top each toast slice with chilli jam and
a fried egg.

BBC Easy Cook 89


Need inspiration? Look no further than our at-a-glance guide
MEAT & POULTRY
Beef & vegetable casserole 46
Cheesy chicken quesadilla 28
Chicken & bean enchiladas 40
Chicken & leek pot pies 19
Chicken & sweetcorn tacos 14
Chicken noodle soup with squash 53
Crispy crouton salad 28
Easy chicken stew 52
Hearty greens & meatball soup 46
Hoisin chicken 28
Hot & sour pork & pepper stir-fry 26
Minced beef cobbler 24
Mini monster burgers 73
Spicy chicken with lemon couscous 24
Persian-style lamb tagine 50
Pork & aubergine noodle stir-fry 12
Pork cheek goulash 49
Roast chicken & pea risotto 39
Simple roast chicken 38
Slow-cooked chicken, olive & chorizo stew 29
Slow-cooked lamb & autumn veg one-pot 58
Smoky sausage casserole 46
Tandoori chicken 62
Thai chicken soup 40
Tomato salad with burrata & warm 'nduja
dressing 54
Tuscan chicken 32
FISH & SEAFOOD
Creamy salmon with chunky ratatouille 20
Cullen skink 47
Haddock & spinach cheese melt 27
Prawn, pancetta & watercress risotto 13
Roast corn, prawn, pepper & avocado salad 57
Salsa verde salmon with smashed
chickpea salad 15
Smoked salmon spaghetti with chilli & lemon 17
Smoked trout fish pies 20
Watercress risotto 13
Zesty prawn burrito 28
Creamy salmon with chunky
ratatouille, p20
90 BBC Easy Cook
OCTOBER
VEGETARIAN
Butternut korma with mini naans 36
Carrot & coriander soup with spicy
flatbread croutons 49
Charred cauliflower, lemon & caper orzo 10
Courgette scarpaccia 58
Creamy squash linguine 36
Feta & bean traybake 10
Gory guts pizza tear ’n’ share bread 75
Halloumi & Mediterranean veg traybake 58
Mexican bean nachos 28
Mini lentil shepherd’s pies 19
Mini pumpkin & feta pies 75
Mixed-bean chilli with wedges 24
Ricotta, broccoli & new potato frittata 10
Shakshuka 30
Spaghetti with peas & pesto 32
Spanish tortilla 3
Speedy pizza 28
Spiced squash, spinach & lentil soup 50
Squash & lentil salad 36
Squash quesadillas 36 Bakewell tarts, p6
Tomato, corn, ricotta & parmesan cobbler 57
SIDES, STARTERS & EXTRAS BAKING & SWEET TREATS
Charred cauliflower, caper & orzo salad 10 Angel layer cake slices 80
Chicken & sweetcorn wraps 14 Apple steamed pudding with
Crunchy radish & tomato salad 63 sticky toffee sauce 69
Egg & avocado slice 89 Apricot linzer-inspired torte 84
Garlic & mint naan 63 Bakewell tarts 6
Ham & cheese wrap 28 Berry brioche slices 89
Harissa & red onion naan 63 Caramelised figgy bread & butter pudding 70
Homemade wraps 14 Chocolate cookie pie 80
Paprika ketchup 16 Cranachan ripple ice cream 86
Pickled slaw 17 Freaky fruit platter 76
Pilau with peas 63 Halloween marshmallow cheesecake 76
Pork & aubergine lettuce cups 12 Orange semolina cake 78
Red cabbage taco topping 17 Purple velvet cupcakes with blackberry
Red cabbage toasties 17 frosting 70
Roasted veg & feta pittas 10 Rum & raisin bread & butter pudding 87
Rosemary & chilli naan 63 Rustic harvest fruit tart 66
Salmon & smashed chickpea salad 15 Sloe gin & plum crumble 69
Sardine sourdough 89 Speedy ginger ice cream with
Soft cheese rye 89 chilli-chocolate sauce 64
Speedy spuds 17
Spiced ricotta & broccoli frittata 11
Spiced tortilla crisps 28
Spicy cauliflower 63 *We do not nutritionally analyse book extracts, and some
Spinach, carrot & hummus 28 of our recipes may not state the salt and sugar content
Taco seasoning 14
Takeaway tuna wrap 28
Taleggio & walnut toasts 89
Tomato & coriander sauce 63
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