BBC Easy Cook 2019 125

UK’S BE
100 budget-friendly recipes VALUE

FOOD M
ST
AG
SEPTEMBER 2019 FROM
I
# ONE-DISH WONDERS
# BURGERS & WRAPS
# SIZZLING STIR-FRIES
# SUPER SOUPS
10 HEALTHY
STUDENT
MEALS
JOHN TORODE’S
PASTA DISHES
BAKING WITH VEG oes
d l
•COURGETTE & LEMON CAKE l i no
•BEETROOT BROWNIES cco
10-m
inute steak & bro
MULTI-MINCE HEALTHY WEEK BACK TO SCHOOL NIGEL SLATER

£3.50
Master bolognese Veg & meaty meals Ideas for lunch Seasonal cooking
GET tat
Cf Ee
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Welcome TRY MY
FAVOURITE
BAKED BEANS
RECIPE
Keith & his sons
hen I was a student

(at roughly the same time
as the motor car was
invented), the staple diet of the
friends I shared digs with was
beans on toast, beans on baked
potatoes, beans mixed with pasta,
beans with sausages, and beans
on beans. The recipe for jacket
potatoes with home-baked beans
on this page certainly brings back Jacket potatoes with
some aromatic memories! Students home-baked beans
have come a long way since then, n Serves 4 n Prep 10 mins
caring about health and nutrition, n Cook 1 hr 30 mins
experimenting with flavours

and, of course, showcasing Heat the oven to 200C/180C fan/gas 6.
their creations on social media. Scrub 4 baking potatoes and pat dry,
Hopefully, our feature on p48 then prick all over with a fork. Bake
will tick all of these boxes and on the oven shelf for 1 hr-1 hr 30 mins,
provide some inspiration for until tender. After 30 mins, heat 1 tbsp
undergraduates. Back-to-reality- sunflower oil in a pan and gently cook
after-holidays is very much a theme 1 diced carrot and 1 diced celery stalk
throughout this month's issue. It for 10 mins until softened. Add 400g can
YJohn Torode Pasta suppers (p68)
can be hard to find the energy to drained haricot beans, 2 chopped
YJames Martin Pear & blackberry
cook alongside the unpacking and tomatoes and 1 tsp paprika and cook
crumbles (p75)
washing, so we've got shortcut for a further 5 mins until the tomatoes
YTommy Banks
solutions with back to school are soft. Stir in 100ml water and 1 tsp
Chocolate
suppers and lunches (p18) and Worcestershire sauce. Cook for a
& malt loaf torte (p82)
quick and easy ideas for bolognese further 5 mins, then cover and keep
YTom Kerridge
(p40) - that other student staple! warm. Split open the potatoes and
Plum & apple
spoon in the beans. Scatter with 2 tbsp
Keith Kendrick
cobbler (p84)
chopped chives and serve.
YGregg Wallace Sticky
PER SERVING 237 kcals, fat 4g, saturates none,
toffee puddings (p85)
Editor carbs 45g, sugars 5g, fibre 8g, protein 8g, salt 0.1g
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BBC Easy Cook 3

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 during the week, many of our
recipes use ingredients you might already have
in your storecupboard or fridge.
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Magazines Editor Keith Kendrick
Recipes Editor Sara Buenfeld
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38 Soups to savour
and save
Senior Reprographic Technician Darren McCubbin
Reprographic Technician Jonathan Shaw
Head of Ad Services Sharon Thompson 8 EAT WELL ON A BUDGET
SYNDICATION Super-thrifty weeknight dinners that
Director of International Licensing & Syndication
Tim Hudson
are simple to prepare WEEKEND
IMMEDIATE MEDIA CO 18 BACK TO SCHOOL
CEO Tom Bureau 48 BACK TO SCHOOL!
Group Managing Director Alison Forrestal Easy packed lunch and supper recipes
Finance Director Stephen Lavin Fuss-free lunch ideas for the kids
Group Advertising Director Jason Elson 25 5 WAYS WITH... and speedy dinners for busy weekdays
Publishing Director Simon Carrington
Managing Director, food Chris Kerwin Tasty toppings for corn on the cob 60 BANGLADESH KITCHEN
BBC STUDIOS
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26 HEALTHY SUPPERS A taste of Saira Hamilton's new book,
Director for Consumer Products & Publishing Nutritious meals to keep you fuelled My Bangladesh Kitchen
Andrew Moultrie
Publisher magazines and NPD Mandy Thwaites
for the working week 64 ONE-DISH WONDERS
Publishing Co-ordinator Eva Abramik
32 NIGEL SLATER Delicious recipes perfect for a
We make every effort to ensure the accuracy of the prices
displayed in BBC Easy Cook magazine. However, they can vary Try veg-packed dishes from the laid-back dinner party
once we go to print. Please check with the appropriate retailers
for full details. Nutritional analysis includes listed ingredients only BBC chef’s new book, Greenfeast 68 CARB ON OVER
and excludes optional ingredients such as salt. It is measured
per portion. We abide by IPSO’s rules and regulations. 37 SUPER SOUPS John Torode's pick of perfect
To give feedback about our magazines, visit bbcgoodfood.com,
email hello@bbcgoodfoodmagazine.com or write to Cut out and keep our four recipe quick-cook pasta dishes
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Christine Hayes, Editor-in-Chief, Immediate Media, Vineyard
House, 44 Brook Green, Hammersmith, London W6 7BT
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72 BERRY TASTY IDEAS
40 BOLOGNESE BONANZA Four sweet and savoury recipes with
Four ways with to make a batch a seasonal favourite - blackberries!
This magazine is published by Immediate Media Company
44 EGG-CELLENT MEALS 76 HOMEGROWN BAKES
Limited under licence from BBC Studios © Immediate Media
Company Limited, 2018. Immediate Media Company Limited, Simple and super thrifty egg-based Use up your vegetables in our
Vineyard House, 44 Brook Green, Hammersmith, London
W6 7BT recipes for one sweet treats with a healthier twist
4 BBC Easy Cook

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Back-to-school lunches
58 Student special –
vegan chilli 85 Sticky toffee heaven
Make our cover recipe!

82 AUTUMN PUDDING INSPO
TV chefs Tommy Banks, Tom Kerridge
and Gregg Wallace share their favourites
89 GRAB & GO SNACKS
Five healthy, energy-boosting snacks
ALSO IN THIS ISSUE
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63 Saira Hamilton's
spinach stir-fry Stir-fried ginger miso steak, p52
BBC Easy Cook 5

GET BAKING!
carrot's
tops
Top this classic carrot cake with moreish cream
cheese icing and chopped walnuts or pecans. Serve
as a sweet treat with a cup of tea any time of day
Easy carrot cake round cake tins with baking parchment.

n Serves 10-12 Whisk the oil, yogurt, eggs, vanilla and
n Prep 35 mins plus cooling orange zest together in a jug. Mix the flour,
n Cook 30 mins un-iced sugar, cinnamon and nutmeg together with
a pinch of salt in a bowl, breaking up any
235ml vegetable oil, plus extra lumps of sugar.
for the tin 2 Add the wet ingredients to the dry along
100g natural yogurt with the carrots, raisins and half the nuts,
4 large eggs if using. Mix well to combine, then divide
11/2 tsp vanilla extract between the prepared tins. Bake for
1
/2 orange, zested 25-30 mins, or until a skewer inserted
265g self-raising flour into the centre of the cake comes out
335g light muscovado sugar clean. Leave to cool in the tins.
21/2 tsp ground cinnamon 3 To make the icing, beat the butter and
1
/4 fresh nutmeg, finely grated sugar together until smooth. Add half the
265g carrots (about 3), grated cream cheese and beat again, then beat in
100g sultanas or raisins the remaining cream cheese. Turn one of
100g walnuts or pecans, roughly the cakes out onto a cake stand or serving
chopped (optional) plate, top with half the icing, then sandwich
FOR THE ICING together with the other cake. Spread the
100g slightly salted butter, softened remaining icing over the top and decorate
300g icing sugar with the remaining nuts, if using. Serve at
100g full-fat cream cheese room temperature. Will keep in the fridge for
up to five days.
1 Heat the oven to 180C/160C fan/gas 4. PER SERVING (12) 680 kcals, fat 37g, saturates 8g,
Oil and line the base and sides of 2 x 20cm carbs 78g, sugars 61g, fibre 3g, protein 8g, salt 0.6g
6 BBC Easy Cook

SEPTEMBER SHOWSTOPPER
FLUFFY
& SOFT
BBC Easy Cook 7

SUPER-SAVER
AS
LIT TLE
AS £1 .1G3
RVIN
PER SE
Cost effective home-cooked meals
that are perfect for busy families
£1.91
per serving
One-pan prawn
pad Thai, p10
8 BBC Easy Cook

EVERYDAY BUDGET
£1.13
per serving
Ham hock &

cabbage hash, p10
BBC Easy Cook 9

mix together the prawns and ginger. Heat 1 tsp
oil in a large non-stick frying pan and stir-fry
the gingery prawns over a high heat for 2 mins
until pink. Tip into a bowl. Return the pan to the
heat and add another tbsp oil. When hot, pour in
£1.83
the beaten eggs, spreading out to form an even
layer. Cook until set, then lift out of the pan,
roughly shred with a knife and set aside. Drain
the noodles.
per serving
2 Stir-fry the beansprouts, bok choi and spring
onions for 2 mins or until the bok choi softens.
Return the prawns, noodles, eggs and soy sauce
One-pan prawn pad Thai to the pan, tossing to combine. Serve with sweet
n Serves 4 n Prep 25 mins n Cook 10 mins chilli sauce and prawn crackers.
PER SERVING 362 kcals, fat 13g, saturates 3g,
200g rice noodles carbs 44g, sugars 2g, fibre 1g, protein 21g, salt 0.8g
200g raw, peeled prawns
1 tsp finely chopped or grated ginger
2 tbsp sunflower oil
4 eggs, beaten TURN IT INTO SOUP
100g beansprouts Gingery prawn noodle soup
4 baby bok choi or 1 small young n Cover 75g thin rice noodles with boiling
cabbage, shredded water. Meanwhile, bring 600ml chicken stock
6 spring onions, thinly sliced to the boil and add the prawns, ginger,
1 tsp soy sauce halved bok choi, beansprouts and spring
sweet chilli sauce and prawn crackers, onions. Simmer for 2 mins. Drain the noodles,
to serve divide between bowls, then ladle over the
prawn broth. Stir in a spoonful of sweet chilli
1 Pour a kettleful of boiling water over the sauce and a squeeze of lemon or lime juice.
noodles and cover for 10 mins. Meanwhile,
1 Cook the potatoes in a large pan of salted

water until tender, drain, then allow to
steam-dry for about 3 mins.
2 Meanwhile, melt half the butter in a large
non-stick frying pan, then throw in the cabbage
and onion and fry for 2 mins. Add the stock
and cook for 5 mins more until the veg starts
to soften. Stir in the ham and potatoes and
push down in the pan to flatten slightly. Cook
for 8 mins until the base is golden and crisp.
3 Heat the grill. Dot the remaining butter on
top of the hash, then flash under the grill until
golden and crisp. Serve with baked beans and
brown sauce or ketchup, if you like.
carbs 40g, sugars 5g, fibre 5g, protein 14g, salt 0.9g
Ham hock & cabbage hash

n Serves 4-5 n Prep 15 mins n Cook 35 mins
MAKE IT WITH FISH
1kg potatoes, unpeeled and cut Salmon & spring onion hash
into cubes n Cook potatoes as above. Cook 2 salmon
25g butter fillets in the microwave on high for
½ savoy cabbage, shredded 3 mins, then flake into the potatoes with a
1 onion, thinly sliced small bunch chopped dill, 4 sliced spring
100ml vegetable stock onions and some seasoning. Transfer to
175g ham hock, shredded an ovenproof dish, then grill until golden.
baked beans and your favourite Serve with a dollop of crème fraîche.
sauce, to serve
10 BBC Easy Cook

EVERYDAY BUDGET
Quick mushroom & spinach lasagne One-pot roast pork chops

n Serves 4 n Prep 10 mins n Cook 35 mins with fennel & potatoes
n Serves 4 n Prep 10 mins n Cook 50 mins
1 tbsp olive oil 3 mins until they start to soften. Throw
1 garlic clove, crushed in the spinach and stir until the leaves 2 potatoes, cut into 8 wedges
250g pack mushrooms, sliced wilt. Remove from the heat and stir 1 fennel bulb, cut into 8 wedges
1 tsp thyme leaves, chopped in the cream cheese, 1 tbsp of the 1 red pepper, halved, deseeded and cut
200g bag spinach parmesan and some seasoning. into 8 wedges
300g tub light soft cheese 2 Put a quarter of the spinach mix in a 4 thyme sprigs
4 tbsp grated parmesan or medium-sized baking dish, lay 2 pasta 4 garlic cloves, unpeeled
vegetarian alternative sheets on top, then repeat until you have 1 tbsp sundried tomato paste
6 fresh lasagne sheets used all the pasta. Finish with the final 300ml hot chicken stock
quarter of the spinach mix, sprinkle 4 bone-in pork loin chops
1 Heat the oven to 200C/180C fan/gas over the rest of the parmesan, then
6. Heat the oil in a large frying pan, add bake for 35 mins until golden. 1 Heat the oven to 200C/180C fan/gas 6. Put
the garlic and cook for 1 min. Add the PER SERVING 301 kcals, fat 16g, saturates 8g, the potatoes, fennel, pepper, thyme and garlic
mushrooms and thyme, then cook for carbs 25g, sugars 4g, fibre 3g, protein 16g, salt 1.1g in a large roasting tin. Mix the tomato paste
and stock together, then pour in. Cover with foil
and cook for 30 mins. Take out of the oven and
increase the temperature to 220C/200C fan/gas 7.
2 Remove the foil and nestle the pork in the
veg. Season well and return to the oven for
15-20 mins more. Serve with the pan juices
drizzled over.
TRY IT WITH CHICKEN

Summer chicken one-pot
n Put 8 chicken thighs on top of the veg
before covering and cooking. When the oven
temperature increases, stir 250g cherry
tomatoes in and drizzle the chicken with
olive oil. Finish cooking as above.
£1.94
per serving
BBC Easy Cook 11

Sweet potato, chickpea & chorizo hash
n Serves 4 n Prep 10 mins n Cook 20 mins A TWIST ON
SAUSAGE & MASH
600g sweet potatoes, diced onion and chorizo for 5 mins until Chorizo with sweet potato
1 tbsp sunflower oil softened. Add the sweet potatoes and & chickpea purée
1 large red onion, thinly sliced chickpeas and cook for 5 mins more. Boil the sweet potatoes for 10 mins, add
400g cooking chorizo sausages, Roughly break the mixture up with a fork, the chickpeas and cook for 5 mins more
skinned and crumbled then flatten down lightly to form a cake. until both are very tender. Drain well, add
400g can chickpeas, rinsed Cook for a further 8 mins, without stirring, a splash of oil and whizz to a purée in
and drained until crispy and golden on the bottom. a food processor or with a hand blender.
4 large eggs 2 Heat the grill to high. Break the eggs Fry the whole chorizo sausages and onion
1 green chilli, thinly sliced into rings onto the hash, season, then grill for together and serve on top of the purée.
2-3 mins until the whites are set.
1 Boil the sweet potatoes for 8 mins until Sprinkle with chilli to serve.
tender, then drain. Meanwhile, heat the PER SERVING 783 kcals, fat 52g, saturates 19g,
oil in a large ovenproof pan and cook the carbs 49g, sugars 14g, fibre 8g, protein 34g, salt 4.9g
£1.97
per serving
12 BBC Easy Cook

EVERYDAY BUDGET
Peppered mackerel fish cakes

300g cold mashed potato sunflower oil, for frying (optional)

6 spring onions, thinly sliced salad and lemon wedges, to serve
1 tbsp horseradish sauce
250g peppered mackerel fillets, skinned 1 In a large bowl, mix together the potato,
and flaked spring onions, horseradish and mackerel,
2 tbsp plain flour then shape into 8 even-size cakes. Roll the
£1.22
per serving
1 egg, beaten
85g dried breadcrumbs
cakes in flour, then dip in the egg, followed
by the breadcrumbs. Cover and chill until
ready to cook. Can be prepared up to a day
ahead, or frozen.
2 Gently grill or shallow-fry the fish cakes for
5-6 mins on each side until crunchy, golden
brown. Serve with salad and lemon wedges.
MAKE YOUR OWNÉ

Dried breadcrumbs
n Whizz stale or end crusts of white
bread in a food processo--r. Line a baking
sheet with kitchen paper, spread out the
crumbs and leave for 24 hours or until
completely dry. Store in an airtight
container for one month. For flavoured
breadcrumbs, add a pinch of spices or
herbs, such as paprika or thyme.
BBC Easy Cook 13

Refried bean quesadillas
1 tbsp sunflower oil 1 Heat the oil in a large frying pan and cook the
1 onion, finely chopped onion and garlic for 2 mins. Add the cumin and
2 garlic cloves, finely chopped cook for 1 min more. Tip in the beans, paprika
1 tsp cumin seeds and a splash of water. Mash the beans down to
400g can pinto or kidney beans, rinsed make a rough purée. Season generously.
and drained 2 Spread the refried beans onto 4 of the tortillas
2 tsp smoked paprika and scatter over the cheese and coriander.
8 flour tortillas Spoon on the salsa, then top with the remaining
100g cheddar or gruyère, tortillas to make four sandwiches. Wipe the
coarsely grated frying pan with kitchen paper and return to the
handful coriander leaves heat. Cook each sandwich for 1-2 mins on each
200g tub fresh tomato salsa, plus side until the tortillas are crisp. Serve warm, cut
extra to serve into wedges, with extra salsa and soured cream.
soured cream, to serve PER SERVING 487 kcals, fat 18g, saturates 7g, carbs 65g,
sugars 9g, fibre 7g, protein 20g, salt 3.7g
£1.21
per serving
NOW TRY IT THIS WAY

Baked cheesy bean burritos
Burritos are great for preparing ahead of
time and reheating. Make a double quantity
of the beans, divide between 4 tortillas and
roll up. Sit the rolls in a baking dish and
scatter over the cheese and salsa. Bake at
200C/180C fan/gas 6 for 15-20 mins until
piping hot. Season with coriander leaves.
14 BBC Easy Cook

EVERYDAY BUDGET
Gnocchi with lemon & chive pesto

Increase the veg count in this dish by cooking some small broccoli florets,
green beans or peas with the gnocchi.
1 garlic clove, finely chopped 1 Place the garlic, herbs, pine nuts, cheese
small bunch parsley, finely chopped and lemon zest in a small bowl, season well,
small bunch chives, snipped then stir in the olive oil and lemon juice.
2 tbsp toasted pine nuts, Set aside.
roughly chopped 2 Cook the gnocchi in a pan of salted boiling
2 tbsp grated parmesan or vegetarian water following pack instructions, then drain
alternative, plus extra for serving well. Tip into a serving bowl and toss
1 lemon, zested and juiced through the pesto. Serve with extra grated
4 tbsp olive oil parmesan, if you like.
500g pack gnocchi PER SERVING 667 kcals, fat 32g, saturates 6g,
Tip You can make the pesto up to a day ahead,

but add the lemon juice at the last minute – this
will allow the herbs to stay fresh
£1.19
per serving
BBC Easy Cook 15

Chicken, potato &
green bean curry
If you don’t have any passata to hand, just
whizz up a 400g can plum tomatoes with
100ml water until smooth.
n Serves 4 n Prep 10 mins

n Cook 30 mins
1 tbsp sunflower oil

1 onion, chopped
6 chicken thigh fillets, cut
into chunks
2 potatoes, cut into small cubes
2 tbsp mild curry paste
500g tomato passata
200g fine green beans
150g pot natural yogurt
plain rice or naan bread, to serve
1 Heat the oil in a large frying pan and

cook the onion and chicken together
over a medium heat for 5 mins until the
£1.73
onion has softened. Add the potatoes,
curry paste and passata, bring to the
boil, then cover and gently simmer for
per serving 15 mins.
2 Add the beans and a splash of water
and cook for 10-15 mins more until all
the vegetables are tender and the
chicken is cooked through. Remove
from the heat and stir in the yogurt.
Serve with rice or naan.
carbs 26g, sugars 10g, fibre 3g, protein 36g,
Maple-glazed hot dogs with mustardy onions salt 1.3g
8 good-quality pork sausages together for 10-15 mins until

Tip Using yogurt to
2 tbsp sunflower oil softened and golden. thicken and flavour
2 onions, thinly sliced
1 tsp yellow or black
2 Remove the sausages and
brush with maple syrup. Pop the
sauces is a healthier
mustard seeds baguettes onto the same baking alternative to cream,
2 tbsp maple syrup tray. Increase the oven to as it provides the same
4 part-baked mini baguettes 220C/200C fan/gas 7 and cook
1 tbsp Dijon mustard for 5-8 mins until the sausages amount of protein but
large pinch brown or are dark, shiny and cooked is far lower in fat and
muscovado sugar through. Stir the mustard, sugar
2 tsp wine or cider vinegar and vinegar into the onions until calories. Always use
the sugar has melted. Cut the full-fat yogurt when
1 Heat the oven to 200C/180C baguettes open and put 2
fan/gas 6. Place the sausages in sausages into each. Spoon over
cooking as the low-fat
a non-stick baking tray and roast the mustardy onions and serve. versions are likely to
for 20 mins. Meanwhile, heat the
oil in a frying pan and cook the
PER SERVING 498 kcals, fat 28g,
saturates 8g, carbs 43g, sugars 12g,
curdle when added
onions and mustard seeds fibre 2g, protein 21g, salt 2.4g to hot sauces
16 BBC Easy Cook

EVERYDAY BUDGET
£1.96
per serving
BBC Easy Cook 17

suppers & lunches
You’ll go to the top of the class with our easy recipes
– perfect for packing as a nutritious school lunch or serving
up for supper when they're home and hungry
Lunchbox pasta salad

You can use pasta shapes or small pasta
to make this. If your children are small, they
may find spearing large pasta onto forks easier
than spooning up small pieces, so pack the
appropriate implement.
n Take to school in a lunchbox. Pack with a freezer
block or frozen water bottle on warm days.
if using cheese or egg
400g pasta
4-5 tbsp fresh pesto
1 tbsp mayonnaise
2 tbsp Greek yogurt
1
/2 lemon, juiced
200g mixed cooked veg such as peas,
green beans, or courgette (chop the
beans and courgette into small pieces)
100g cherry tomatoes, quartered
200g cooked chicken, ham, prawns,
hard-boiled egg or cheese
1 Cook the pasta following pack instructions

until al dente. Drain and tip into a bowl.
Stir in the pesto and leave to cool.
2 When the pasta is cool, stir through the
mayo, yogurt, lemon juice and veg. Spoon
into lunchboxes or onto plates and top with
the protein of your choice. Chill until ready
to eat if intended for a packed lunch.
18 BBC Easy Cook

EVERYDAY FAMILY
BBC Easy Cook 19

20 BBC Easy Cook
EVERYDAY FAMILY
Super-versatile
meatballs
PERFECT
Serve these Swedish-style with potatoes
and lingonberry jam, or over pasta or
FOR A
steamed rice. Add a side salad or veg.
n Take to school in a wide-necked
FLASK
thermos, with pasta.
n Cook 30 mins
1
/2 medium onion,
roughly chopped
85g fresh white breadcrumbs
1 tbsp chopped parsley
200g lean pork mince
200g turkey mince
grating of nutmeg
1 tbsp plain flour, plus
extra for dusting
rapeseed oil, for frying
1 tbsp butter
400ml hot beef stock
2 tbsp single cream
1 Whizz the onion, breadcrumbs and

parsley in a food processor until finely
chopped. Add both of the minces, the
nutmeg and seasoning. Blitz until just
combined (don’t overdo it or you’ll
form a paste). Form the mixture into
20 walnut-sized meatballs and dust Big-batch chicken soup
with flour. A whole chicken makes a very big batch of chunky soup, plus another couple of meals if your children
2 Heat the oil in a large frying pan are small – older ones may eat all of it. Treat the recipe as a base and use whatever veg you like; green
and fry the meatballs in batches until beans, spinach, kale and chopped tomatoes all work well. Sofrito mix is available in supermarkets
browned all over, then carefully lift and is a very useful freezer standby. To bulk up the soup, add rice or your choice of grains.
them out with a slotted spoon and n Take to school in a wide-necked thermos. Don’t forget the spoon!
transfer to a plate lined with kitchen
paper to drain. n Serves 4 with leftovers n Prep 10 mins is cooked through – if it is, the meat should
3 Melt the butter in the pan, then n Cook 11/2 hrs have started to pull away from the ends of
sprinkle over the flour and stir well. the legs. Carefully lift the chicken out of the
Cook for 2 mins, then slowly whisk 250g sofrito mix (or finely chopped pan and leave to cool a little. Ease the breast
in the stock. Continue to whisk until onion, carrot and celery) meat from the carcass (cool and chill the
it forms a thick gravy, then return 1 tbsp rapeseed oil breasts if you want to keep them for another
the meatballs to the pan and cook 1 chicken, elastic or string removed day, or chop them if you want to make
for 5 mins. Stir in the cream. Check 1 bay leaf a generous batch of this soup.) Strip the
one of the meatballs to ensure they 2 low-salt chicken stock cube remaining meat from the bones and
are cooked through, then serve. melts or cubes chop into small cubes.
PER SERVING 314 kcals, fat 13g, 200g frozen peas 3 Taste the broth the chicken was cooked in;
saturates 4g, carbs 16g, sugars 2g, 200g frozen sweetcorn (optional) if it tastes weak, boil it for 15-20 mins until
fibre 2g, protein 31g, salt 0.8g 200g soup pasta or dried noodles reduced, then taste again. When you are
snapped into pieces and cooked happy with the flavour, season to taste
Tip You can use a 1 Fry the sofrito mix in the oil over
(if you want to chill or freeze some of the
soup base, do it now and add the rest of the
slow cooker for this, a low heat for 10 mins until the onion ingredients later when you reheat it). Stir in
is translucent. Tip into a casserole. the peas, sweetcorn (if using) and the soup
making up the whole 2 Sit the chicken on top of the fried veg, pasta and bring the soup back to a simmer.
recipe then leaving it add the bay leaf and stock melts and enough Stir through the cooked chicken.
cold water to come most of the way up the
to cook through on chicken. Gently bring to a simmer, then
low for 6 hrs cover and cook for 1 hr. Check the chicken
BBC Easy Cook 21

Creamy lentil
& veggie curry
Swap in different veg to this curry or
add a can of chickpeas to make it
chunkier. Cucumber adds fresh crunch
if you’re serving this for dinner.
n Take to school in a wide-necked thermos.
n Cook 30 mins
2 tbsp rapeseed oil

1 onion, chopped
1 tsp ground cumin
1 tbsp madras curry powder
200g red lentils
2 sweet potatoes, cut into cubes
1 litre veg stock
400g can peeled cherry tomatoes
200g green beans, trimmed and
cut into short lengths
4 tbsp Greek yogurt, plus extra
to serve (optional)
1
/2 small bunch coriander, chopped
Super salad wraps 1
/4 cucumber, finely chopped
The trick to an exciting salad wrap is to make sure the veg is crunchy or has (optional)
texture and that there’s something with a good hit of flavour in it as well. We’ve naan bread and rice, to serve
added cheese to this one, but you could just as easily add tuna, chicken or egg.
Make sure the fillings aren’t too wet, or they’ll drip out and make a mess. 1 Heat the oil in a large pan and fry
n Take to school in a lunchbox or wax wrap. the onion for a few mins until softened.
Add the spices and cook for another
n Serves 1 n Prep 5 mins n No cook min, then stir in the lentils, potatoes,
stock and tomatoes.
1 tortilla cucumber and/or avocado in 2 Bring to the boil, then cover and
2 tbsp hummus a bank on top of the lettuce and simmer for 20 mins until the lentils
1 lettuce leaf spoon the salsa over. Sprinkle and sweet potatoes are tender. Add the
1
/4 carrot, shredded or grated on the cheese. beans and cook for 2 mins more, then
4 cucumber sticks and/or 2 Fold the bottom of the wrap up stir in the yogurt and season. Sprinkle
2 avocado slices just over the filling, fold the sides over the coriander and cucumber, if
1 tbsp fresh tomato salsa in and then roll the wrap the rest using, top with extra yogurt, if you like,
or chopped tomatoes of the way up. Cut in half or into and serve with naan bread and rice.
handful grated cheddar pieces as shown. Either put PER SERVING 444 kcals, fat 12g,
straight into a lunchbox, or if saturates 4g, carbs 58g, sugars 20g,
1 Lay the tortilla out flat on a halved, wrap in wax paper first . fibre 12g, protein 19g, salt 1g
board, spread the hummus on the PER SERVING 354 kcals, fat 19g,
bottom third and put the lettuce saturates 10g, carbs 26g, sugars 4g,
on top. Arrange the carrot, fibre 5g, protein 16g, salt 1.7g Spicy lentil soup
You can also add more stock to this
Tip You can buy reusable, eco-friendly and blitz with a hand blender to make
a soup, if you like. Scatter with the
wax wraps for packing sandwiches and fresh coriander and top with the
wraps, rather than using foil yogurt, if eating at home.
22 BBC Easy Cook

EVERYDAY FAMILY
3 OF 5
A DAY
BBC Easy Cook 23

EVERYDAY FAMILY
Omelette in a bun
Small children may only need half a bun.
You could also add a bit of salad if you
like, and older children may like a touch
of salsa or pickle as well.
nTake to school in a lunchbox or
wax wrap.
n Cook 20 mins
1 tbsp olive oil

1 medium potato, cut into cubes
1 spring onion, finely sliced
handful baby spinach leaves
4 eggs
9 small cherry tomatoes, halved
handful crumbled feta or
grated cheddar
3 rolls
1 Heat the oil in a small non-stick

frying pan and fry the potato over
a low heat until browned and tender,
about 10 mins. Add the spring onion
and fry for another min, then stir in
the spinach.
2 Lightly whisk the eggs with some
seasoning, then pour into the pan
and cook until just set. Scatter over
the tomatoes and cheese, then grill
until browned. Leave to cool slightly,
then cut into thirds.
3 Split the rolls and stuff with a piece
of omelette, then sandwich and
halve. Wrap or put in a lunchbox.
fibre 3g, protein 18g, salt 1.2g
24 BBC Easy Cook

EVERYDAY CORN
TASTY CORN
TOPPERS
There’s nothing quite like fresh corn-on-the-cob dripping
with butter, but we’re sure you'll like these ideas too!
GO GREEK
n Blitz
100g pitted black and green
olives with 2 tbsp olive oil and
1 tsp dried oregano to form a paste.
Coat 2 cooked sweetcorn cobs in the GO GREEK
paste and crumble over 2 tbsp feta,
1 tbsp diced tomatoes and a handful
of chopped parsley. Serves 2.
HOT, HOT, HOT

n Rub 4 cooked sweetcorn cobs
with 2 tbsp peri peri seasoning and GOLDEN & GARLICKY
30g butter. Cook in a smoking-hot
griddle pan until charred on all sides.
Drizzle over 1 tbsp chilli oil and
2 tbsp chopped coriander. Serves 4.
GOLDEN & GARLICKY

n Heat 50g unsalted butter in a frying
pan over a medium heat until it starts
to turn brown. Add 2 large crushed HOT, HOT, HOT
garlic cloves and swirl until golden.
Brush the garlic butter over 2 cooked
sweetcorn cobs and sprinkle with
25g grated parmesan. Serves 2.
COCO LOCO
COCO LOCO
n Pan-fry 2 cooked sweetcorn cobs
in 1 tbsp coconut oil until golden
brown. Squeeze over the juice of
1 lime, 1 tbsp toasted coconut
flakes and 1 finely chopped chilli
for a tropical twist. Serves 2.
MISO SESAME
MISO SESAME
n Heatoven to 200C/180C fan/gas 6.
Coat 4 sweetcorn cobs in sesame
seeds and roast in 2 tbsp sesame oil
and 200g white miso paste until
cooked through. Serves 4.
BBC Easy Cook 25

A week of
healthy meals
Plan your week’s cooking with these low-cal,
low-fat suppers all the family will love
Monday
Chicken & vegetable stew
with wholemeal couscous, p28
Tip In winter,
make this stew
with frozen
peas, frozen
soya beans and
sliced leeks
26 BBC Easy Cook

EVERYDAY HEALTHY
ROAST
IN ED
ONE
TIN
Tuesday
Ratatouille with
goat’s cheese, p28
BBC Easy Cook 27

Monday Tuesday
Chicken & vegetable stew Ratatouille with
with wholemeal couscous goat’s cheese
n Serves 2 n Prep 10 mins n Cook 30 mins Ratatouille is a great way of getting
a good portion of veg, and this provides
1 tbsp olive oil you with four of your five-a-day, along
2 skinless chicken breasts, with a generous helping of vitamin C.
cut into chunks
1 small onion, sliced n Serves 4 n Prep 10 mins
1 garlic clove, crushed n Cook 40 mins
pinch each paprika and saffron

50g baby sweetcorn, halved 1 red onion, cut into 8 wedges
50g asparagus tips 1 medium aubergine, cut into
50g peas bite-size pieces
50g cherry tomatoes, halved 2 medium courgettes, thickly sliced
150ml chicken stock 1 red and 1 yellow pepper, deseeded
140g wholemeal couscous and chopped into bite-size pieces
1 tbsp olive oil
1 Heat the oil in a pan, cook the chicken 400g can chopped tomatoes
for 5-6 mins, then remove with a slotted handful basil leaves, roughly torn
spoon. Add onion and cook for 2-3 mins 100g goat’s cheese, crumbled
before adding the garlic, paprika, saffron,
sweetcorn, asparagus, peas and tomatoes. 1 Heat the oven to 200C/180C fan/
Cook for 2-3 mins more. Return the gas 6. Put the onion, aubergine,
chicken to the pan, pour in the stock, courgettes and peppers in a roasting tin
then cover and simmer for 15 mins. and toss with the oil. Season and roast
2 Meanwhile, cook the couscous following for 30 mins until cooked through.
pack instructions. Fluff with a fork, then 2 Stir in the tomatoes and basil, then
divide between two bowls and spoon scatter over the cheese. Return to the
over the stew to serve. oven for 10 mins more, or until the
PER SERVING 347 kcals, fat 5g, saturates 1g, cheese has melted and the ratatouille
carbs 46g, sugars 5g, fibre 3g, protein 32g, salt 0.2g is bubbling. Serve hot with some crusty
brown bread, in a jacket potato or over
wholemeal pasta.
Go with the grain carbs 12g, sugars 10g, fibre 5g, protein 10g,
Wholegrains, such as wholemeal salt 0.5g
couscous, are rich in vitamins, minerals
and fibre, most of which are lost during
the processing of ‘white’ varieties.
Three or more portions of wholegrains
a day can reduce your risk of heart
disease, diabetes and cancer.
28 BBC Easy Cook

EVERYDAY HEALTHY
High in fibre
and a good
source of
vitamin C
Wednesday
Turkey & pepper pittas
These easy pittas are packed with lean
turkey, and contain plenty of healthy
fats from the avocado.

n Cook 10-12 mins
1 tbsp olive oil

200g turkey breast, cut into strips
pinch chilli flakes
1 red and 1 yellow pepper,
deseeded and cut into strips
3 spring onions, trimmed
and sliced
1 avocado, stoned, peeled
and sliced
handful coriander leaves
2 wholemeal pitta breads, toasted
and halved to form pockets
2 tbsp soured cream
or mango chutney
1 Heat the oil in a wok or large

non-stick frying pan and fry the
turkey and chilli flakes for 5-6 mins.
Add the peppers and spring onions
and stir-fry until the turkey is cooked
but the peppers still have bite. Season.
2 Divide the avocado and coriander
between the pitta halves, then spoon
in the turkey and pepper mixture.
Dollop over some soured cream or
chutney and serve immediately.
BBC Easy Cook 29

Thursday
Mushroom & thyme risotto
Serves 4 Prep 5 mins Cook 25 mins
Tip You can cook
n n n
1 tbsp olive oil quinoa, a South

350g chestnut mushrooms, sliced American seed, like
100g quinoa
1 litre hot vegetable stock a grain. It’s a great
175g risotto rice alternative to rice,
handful thyme leaves
handful grated parmesan
and is high in protein,
or vegetarian alternative so it’s a good choice
50g bag rocket, to serve
for vegetarians
1 Heat the oil in a medium pan, then sauté
the mushrooms for 2-3 mins. Stir in the quinoa.
Put the vegetable stock in a separate pan over
a low heat. Add a ladleful of stock to the quinoa
mixture and stir until absorbed. Stir in the rice
and continue to add the stock a ladleful at
a time, until all the stock has been absorbed
and the rice and quinoa are tender and cooked.
2 Stir in the thyme leaves, then divide the
risotto between four plates or bowls. Serve
topped with the parmesan and rocket leaves.
30 BBC Easy Cook

EVERYDAY HEALTHY
Friday
Spinach samosas
with Indian salad
Using frozen spinach cuts down on cooking
time, and the salad provides you with four of your
five-a-day. This is great for packed lunches, too.
FOR THE SAMOSAS

600g frozen chopped spinach,
defrosted and drained
4 spring onions, trimmed and sliced
100g cherry tomatoes, quartered
1 tbsp garam masala
6 sheets filo pastry
2 tbsp olive oil
FOR THE SALAD
100g cherry tomatoes, halved
4 spring onions, sliced
1 carrot, cut or peeled into long strips
1 tsp mustard seeds
1 green chilli, sliced
1
/2 lime, juiced
1 Heat the oven to 200C/180C fan/gas 6.

Mix the spinach, spring onions, cherry
tomatoes and garam masala together in
a large bowl with a grinding of pepper.
2 Lay out a sheet of the filo pastry and cut it
lengthways into three long strips. Roughly
brush with the oil. Spoon tablespoons of the
spinach mixture over each strip and fold over
into triangles. Repeat with any the remaining
filo pastry and spinach mixture. Brush the
samosas with any remaining oil, then
bake for 20 mins until golden and crisp.
3 To make the salad, toss all the ingredients
together and serve with the samosas.
BBC Easy Cook 31

“ Despite being resolutely
omnivorous, it is clear how
much of my everyday eating
has become plant-based. It
is simply the way my eating
has grown to be over the
years. I do know that I am
”
not alone in this.
Nigel Slater's
Green feast
With minimal ingredients, you can whip up a veg or
fruit-packed midweek dish in no time
Pea & goat’s cheese the boiling stock for 5-7 mins, depending
pappardelle on their size. While the peas are cooking,
n Serves 2 n Prep 10 mins n Cook 10 mins boil the pappardelle for 7-8 mins in
generously salted water.
2 Put the peas and 150ml of their cooking
600ml vegetable stock liquor into a blender and process until
300g peas (podded weight) smooth, introducing more stock as
300g pappardelle necessary to produce a thin, brightly
25g parmesan or vegetarian flavoured sauce. Drain the pasta and return
alternative, grated to the pan, pour in the pea sauce, scatter
200g young goat’s cheese over the parmesan and fold in. Check the
seasoning. Divide between two deep plates.
1 Put the vegetable stock on to boil (you 3 Break the goat’s cheese into large pieces,
can use water at a push). Keeping a handful then scatter over the pasta with the reserved
of raw peas to one side, cook the rest in raw peas and serve.
32 BBC Easy Cook

EVERYDAY NIGEL SLATER
MUST
TRY
BBC Easy Cook 33

Berries & gin
bread pudding
n Cook 25 mins
500g redcurrants and blackcurrants

350g raspberries
125g caster sugar, plus 3 tbsp
100ml sloe gin
400g white bread, sliced
icing sugar and double cream,
to serve
1 Pull the currants from their stalks

and put them in a stainless steel or
enamelled saucepan with the
raspberries, caster sugar and 375ml
of water. Place the pan over a
moderate heat and bring to the boil.
Lower the heat and leave to simmer
for 7-10 mins or until the berries start
to burst and the sugar has dissolved.
Pour in the sloe gin and remove from
the heat.
2 Heat the oven at 200C/180C fan/
gas 6. Remove any particularly chewy
crusts from the bread. You can leave
any softer ones in place or cut them
off as you wish. Place the bread in a
shallow baking dish, approximately
22cm in diameter, arranging the slices
uniformly or hugger-mugger as the
fancy takes you. Spoon the berries
and their juice over the bread, making
sure that it is completely soaked with
purple juice.
3 Scatter 3 tbsp sugar over the surface
and bake for 25 mins until the juices are
bubbling and the top is lightly crisp in
places. Dust with a little icing sugar, if
Miso, mushroom you like, and serve hot with a drizzle
& pak choi bowl with a slotted spoon and drop them into of double cream.
n Serves 4 n Prep 10 mins n Cook 10 mins a bowl of cold water so they stop cooking.
2 Warm the stock in a large pan. When the
stock is hot, add the miso, stirring until it has
150g sugar snap peas or shelled peas dissolved. The stock should be very hot but
750ml vegetable or chicken stock not boiling. Finely slice the spring onions
4 tbsp white miso paste and add half to the stock. Halve the pak
3 spring onions choi, then push them down into the stock.
125g pak choi Remove and discard the roots from the
100g enoki mushrooms enoki mushrooms, then add to the stock too.
small bunch Thai basil 3 Tear up the Thai basil leaves. Squeeze
1 lime the juice from the lime. Divide the hot
light soy sauce, to serve (optional) broth between four bowls, and add the
remaining spring onions, the peas, basil Recipes adapted
1 Bring a medium-sized pan of water to the leaves and the lime juice. Pass soy sauce from Greenfeast
boil. Add the sugar snap or shelled peas and around at the table, leaving everyone to by Nigel Slater
let them boil for 2 mins, then lift them out season as they wish. (£22, Fourth Estate)
34 BBC Easy Cook

EVERYDAY NIGEL SLATER
O L D
SCHOOL
PUDDIN
G
BBC Easy Cook 35

Smokey pulled pork
burrito with rice,
beans & guacamole
Serve up a Mexican-inspired
dish with help from Uncle Ben’s
Special Spicy Mexican Rice
FLAVOUR Serves 4 l Prep 15 mins

l Cook 10 mins
IN A FLASH 2 x 250g Uncle Ben’s Special Spicy

Mexican Rice
8 tortillas
Bring a tasty family meal to the table in no time at
leftover pulled pork
all with Uncle Ben’s rice. Read on for inspiration tomato salsa, to serve
black beans, to serve
When it comes to midweek meals, you Whether you use the rice to guacamole, to serve
want dishes that are full of flavour and complement a chilli con carne or soured cream, to serve
the whole family will love. They need to a curry, or make it the hero of the crunchy lettuce leaves and coriander,
be fast and simple to put together, too! meal in chicken fried rice, stuffed to serve
That can be a lot to ask for, but with peppers or a rice salad, it couldn’t
Uncle Ben’s tasty Special Rice be easier to cook your favourite Heat the Uncle Ben’s Special Spicy
varieties, quick and easy recipes can family meals with a really tasty Mexican Rice following pack
lead to lasting memories. Uncle Ben’s twist. instructions. On each tortilla, spoon
Name a dish, and there’s a perfect Try it out for yourself and serve on some rice, then top with pulled pork,
Uncle Ben’s rice to go with it – from up delicious Mexican food with a the salsa, beans and guacamole, plus
Savoury Chicken and Egg Fried to little help from Uncle Ben’s Special a dollop of soured cream, lettuce and
Golden Vegetable and Tomato & Basil. Spicy Mexican Rice. coriander. Roll up and enjoy!
For more family recipe inspiration, visit bit.ly/unclebens2019

EVERYDAY SOUPS
Roasted
Spicy chilli sweet potato Cut out
bean soup & carrot soup & keep
Simply souper
You can’t beat a warming soup for a light lunch
Beetroot
Cheat’s soup with
chicken feta, radish
ramen & croutons
BBC Easy Cook 37
EVERYDAY SOUPS
Roasted Spicy chilli

sweet potato bean soup
& carrot soup n Serves 4 n Prep 10 mins
n Cook 35 mins
1 tbsp olive oil
1 large onion, finely chopped
500g sweet potatoes, 1 garlic clove, crushed
cut into chunks 1 tbsp tomato purée
300g carrots, cut into chunks 1 tsp mild chilli powder
3 tbsp olive oil 1
/2 tsp ground cumin
2 onions, finely chopped 400g can chopped tomatoes
2 garlic cloves, crushed 500ml vegetable stock
1 litre vegetable stock 400g can mixed beans,
100ml crème fraîche, drained and rinsed
plus extra to serve Simmer for 5-10 mins until the 1 red pepper, cut into chunks and add to the pan. Pour in
onions are soft, then set aside. tortilla chips, to serve the stock and simmer over
1 Heat the oven to 220C/200C 3 Leave the roasted veg to cool 4 lime wedges, to serve a medium heat for 10-15 mins.
fan/gas 7 and put the potatoes slightly, then transfer to the pan Season, then whizz using
and carrots in a large roasting with the onions and use a hand 1 Heat the olive oil in a deep a hand blender until smooth.
tin. Drizzle over 2 tbsp oil and blender to blitz until smooth. saucepan and fry the onion Add the beans and red pepper
season well. Roast for 25-30 mins Stir in the crème fraîche, then over a medium heat until and cook for another 15 mins
until caramelised and tender. and reheat. Serve in bowls tender. Add the garlic and until the pepper is tender.
2 Meanwhile, put the remaining topped with an extra swirl of tomato purée and cook, 3 Serve in bowls topped with
oil in a large, deep pan and fry crème fraîche and a good stirring, for 1-2 mins to tortilla chips and a lime wedge.
the onions over a medium-low grinding of black pepper. combine. Add the spices PER SERVING 157 kcals, fat 4g,
heat for 10 mins until just PER SERVING 419 kcals, fat 19g, and cook for another min. saturates none, carbs 18g, sugars
softened. Add the garlic and stir saturates 8g, carbs 45g, sugars 27g, 2 Tip in the tomatoes, then 10g, fibre 9g, protein 8g, salt 0.5g
for 1 min, then pour in the stock. fibre 10g, protein 11g, salt 0.9g half-fill the can with water
Beetroot soup Cheat’s

with feta, radish chicken ramen
& croutons n Serves4
n Serves 4 n Prep 20 mins n Prep10 mins
plus 2 hrs chilling (optional) n Cook 15-20 mins
n Cook 50-55 mins
soup only 1.2 litres chicken stock

small pack coriander, stalks
2 tbsp olive oil and leaves separated
1 large onion, finely chopped 1 red chilli (deseeded if you
2 garlic cloves, crushed don’t like it too hot), sliced
1kg fresh beetroot, 2 tbsp light soy sauce
peeled and diced 100g grey oyster
1.5 litres vegetable stock mushrooms, sliced
1
/2 small loaf sourdough, 3 Meanwhile, heat the grill to 100g pack baby pak choi 2 Add the soy sauce and
diced into large croutons high and put the sourdough 2 cooked skinless chicken some black pepper, then stir
100g radishes, finely sliced croutons on a baking sheet. breasts, sliced in the mushrooms, pak choi,
100g feta, crumbled Drizzle over the remaining oil 100g egg noodles chicken and noodles. Simmer
and toast until golden. Whizz 50g sliced bamboo shoots for 2 mins until the noodles
1 Heat 1 tbsp oil in a large the cooled veg using a hand (optional) have softened, then add the
saucepan and add the onion. blender until smooth. bamboo shoots, if you like.
Fry for 5 mins until slightly 4 Leave to cool completely and 1 Pour the stock into a large 3 Serve the warm chicken
softened. Add the garlic, then chill for 2 hrs before serving. saucepan set over a medium ramen in deep bowls and
toss in the beetroot and cook Or, reheat in the pan if you heat. Finely chop the coriander scatter over the coriander
for another 15 mins. prefer a hot soup. Serve stalks and add to the stock with leaves and remaining red
2 Pour in the stock and bring to in bowls topped with the most of the chilli. Bring to the chilli slices.
the boil. Reduce the heat and croutons, radishes and feta. boil and add 200ml water. PER SERVING 255 kcals, fat 5g,
simmer uncovered for 30 mins PER SERVING 403 kcals, fat 13g, Reduce the heat and simmer saturates 2g, carbs 20g, sugars 2g,
or until the beetroot is tender. saturates 4g, carbs 52g, sugars 25g, for 5-10 mins to infuse the stock fibre 4g, protein 30g, salt 2.4g
Season well and leave to cool. fibre 11g, protein 15g, salt 2.9g with the coriander and chilli.
38 BBC Easy Cook

There’s so much to love about canned peaches.
Whether it’s tasty, speedy family desserts or
fruity kids’ breakfasts, you enjoy all the delicious
goodness of fresh, straight from the cupboard.
With absolutely no preservatives and 100%
recyclable packaging, what’s not to love?
lovecannedfood.com
multi mince
4 ways with bolognese
Once you know how to make a basic bolognese, you can easily adapt
it to make other family favourites, such as chilli and cottage pie
Master recipe
Bolognese sauce
This quantity makes enough for four portions
of Bolognese to serve with pasta or to use in
one of the recipes on pages 42-43.
n Serves 4 n Prep 25-30 mins

n Cook 1 hr
1 onion
1 carrot
1 celery stick
2 tbsp olive oil
500g pack lean minced beef
small glass milk
2 x 400g cans chopped tomatoes
large glass white wine Step 1 Finely chop the onion, carrot Step 2 Tip in the beef, breaking it up with
2 tbsp tomato purée and celery. Heat the oil in a large pan. a wooden spoon, then fry over a fairly high
Add the vegetables and fry for 5 mins heat, stirring, until evenly coloured with no
until the softened and lightly coloured. traces of pink in the meat. The grains should
GETTING IT RIGHT Stir the several times to ensure they don’t be separate and look crumbly. This will take
You’re unlikely to go wrong, but here catch or stick to the base of the pan. about 10 mins.
are some tips if you run into problems
Mince forms large clumps This
happens if you don't fry the meat long
enough initially. You should fry it until the
grains are separate before adding the
milk. You can rectify it by pressing the
clumps against the side of the pan using
a wooden spoon to break them up.
The sauce is too thin This may happen
if you use poor-quality canned tomatoes;
adding a little extra tomato purée and
simmering the sauce for a few extra
minutes with the lid off will help. Also,
use a large, wide pan, as a smaller pan
will crowd the sauce and it won't reduce
and thicken so easily.
A lack of flavour Mince always needs a
good amount of salt and pepper to bring
out its flavour, and this is best added at
the beginning. Taste when the sauce is Step 3 Reduce the heat a little and Step 4 Stir in the tomatoes, wine and
ready and add more if necessary. stir in the milk. Simmer for a few mins, tomato purée. Season, then bring to the
Storing the sauce The sauce will keep stirring occasionally, until the milk has boil. Reduce the heat to a gentle simmer,
in the fridge, covered, for up to two almost evaporated. cover and cook, stirring occasionally, for
days. Or, freeze for up to one month. 1 hr. Serve with spaghetti (a 500g pack will
If you live alone or cook for varying serve four) and parmesan, or use it in one
numbers, you could also portion the of the recipes on pages 42-43.
sauce individually. PER SERVING 354 kcals, fat 18g, saturates 6g,
carbs 13g, sugars 11g, fibre 3g, protein 32g, salt 1g
40 BBC Easy Cook

EVERYDAY BOLOGNESE
Tip Choose good-quality

minced beef with under
10% fat content for the
best results. Mince with
more fat can make your
sauce taste greasy
BBC Easy Cook 41

Chilli con carne
n Serves 4 n Prep 5 mins, plus time
to make the bolognese n Cook 15 mins
1 quantity bolognese sauce (see p40)

1
/2-1 tsp chilli powder or chilli flakes
2 tsp dried oregano
2 garlic cloves, crushed
2-3 roasted red peppers from
a jar, chopped
400g can red kidney beans,
drained and rinsed
Tip Simmering the
Tip all of the ingredients into a large pan. mince in some milk
Bring to the boil, then reduce the heat and before adding the other
simmer for 10 mins until the bolognese
sauce is warmed through. Serve with rice, ingredients is a common
salad leaves and natural yogurt or soured trick in Italy, as it softens
cream, if you like.
PER SERVING 447 kcals, fat 20g, saturates 7g, the meat and keeps the
carbs 27g, sugars 14g, fibre 8g, protein 37g, salt 2.1g bolognese sauce moist
42 BBC Easy Cook

EVERYDAY BOLOGNESE
Cottage pie
n Serves 4 n Prep 15 mins, plus time
to make the bolognese n Cook 35-40 mins
1kg floury potatoes (such as King Edward

or Maris Piper), cut into even chunks
4 tbsp milk
knob of butter
1 tsp dried thyme
1 tbsp Worcestershire sauce
1 quantity bolognese sauce

Put the potatoes in a pan, cover with water
and a little salt, then bring to the boil. Cook
for 8-10 mins until tender, then drain well.
Return to the pan and mash using a potato
masher or fork, along with the milk and butter.
Season to taste.
2 Stir the thyme and Worcestershire sauce
through the bolognese, then spoon into
a large ovenproof dish (or divide into
individual freezerproof dishes). Level the
surface, then spoon over the mash and spread
to cover completely. Bake for 25-30 mins until
the topping is crisp and golden brown, and
serve with your favourite vegetables.
Moroccan aubergine bake

n Serves 4 n Prep 10 mins, plus time to make
the bolognese n Cook 30-35 mins
4 large aubergines, cut 15 mins until much of the liquid

lengthways into 1cm slices has evaporated and the sauce has
olive or vegetable oil, thickened. Stir in most of the
for griddling fresh coriander, if using.
1 quantity bolognese sauce 2 Layer the aubergines and
2 tsp each ground cinnamon, Bolognese in a large baking dish,
cumin and coriander starting with a layer of Bolognese
2 rounded tbsp raisins and ending with a layer of sliced
handful fresh coriander, aubergines. Slice the tomatoes
chopped (optional) and arrange, overlapping, over
2 large tomatoes the top, then sprinkle over the
2 rounded tbsp pine nuts pine nuts. Bake for 15-20 mins
until the pine nuts are browned
1 Heat the oven to 200C/180C and the tomatoes softened.
fan/gas 6. Brush the aubergine Scatter over more coriander, if
slices with some of the oil, then you like, and serve with a big
griddle until golden and softened. green salad on the side.
Bring the Bolognese sauce to the PER SERVING 626 kcals, fat 38g,
boil with the spices and raisins, saturates 8g, carbs 32g, sugars 26g,
then simmer, uncovered, for fibre 10g, protein 37g, salt 1.1g
BBC Easy Cook 43

g-celle
g
nt
E
e
on
re
c ip e
d
an
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r ow
you
supp on
44 BBC Easy Cook

EVERYDAY SOLO COOKING
Avocado on toast with Egg, bacon & bean bowl

chorizo & fried egg n Serves 1 n Prep 10 mins
n Cook 15 mins
2 slices ciabatta, torn into bite-size

1 tbsp pumpkin seeds pieces
50g chorizo, sliced into chunks 1-2 rashers smoked back bacon
1 small ripe avocado, stoned 1 tbsp olive oil
and peeled 1 large egg
squeeze lemon or lime, fresh 50g frozen fine green beans
or bottled few leaves Romaine lettuce or chunk
handful coriander, chopped of Iceberg
1 large egg 2 spring onions, sliced
2 thick-cut slices wholemeal or 1 tbsp vinaigrette or mustard dressing
ciabatta bread
1 Heat a large frying pan, add the Put the ciabatta and bacon on a baking
pumpkin seeds and toast for a few tray, sprinkle with the olive oil, then
mins until they crack and pop, season. Bake for 15 mins, turning halfway
then tip out into a bowl and set through, until the bread is golden and
aside. Add the chorizo and cook crisp and bacon cooked through.
for 5 mins until it releases some 2 Put the egg into a pan of cold water,
of its oils and becomes crisp. bring to the boil, timing for 6 mins from
Meanwhile, roughly mash the boiling. Add the beans with 3 mins to go.
avocado with the lime juice, half Drain, then peel and quarter the eggs.
the coriander and a pinch of salt. 3 Tear the lettuce into a serving bowl,
2 Heat a griddle pan and cook the then add the spring onions, beans and
bread for a few mins each side, or ciabatta croûtons and toss with the.
pop in the toaster. Push the chorizo Top with the egg and bacon, then serve.
to the edge of the frying pan, crack PER SERVING 371 kcals, fat 22g, saturates 5g,
in the egg and fry to your liking. carbs 25g, sugars 4g, fibre 3g, protein 19g, salt 2g
3 To serve, spread the toast with Anytime eggs
the mashed avocado, and pile Here’s a great recipe for using up
on the chorizo, fried eggs and cooked potatoes.
pumpkin seeds. Scatter with the
remaining coriander. n Serves 1 n Prep 10 mins
PER SERVING 522 kcals, fat 37g, n Cook 10 mins

fibre 4g, protein 23g, salt 1.5g 1 tbsp olive oil
2-3 cooked potatoes, sliced
handful cherry tomatoes, halved
2 spring onions, sliced
1 large egg
few basil leaves
TOP TIPS 1 Heat the oil in a frying pan, then

n If you’re not sure how old your add the potato slices and fry on
egg is, lower it into a glass of both sides until brown. Add the
water. A fresh egg will sink to tomatoes and spring onions and
the bottom, whereas the older fry for about 1 min until softened.
an egg is, the higher it will float. Season with salt and pepper, then
n Store eggs at a constant make a space in the pan.
temperature below 20C to 2 Gently break the egg into the
maintain freshness. In most space and fry until cooked to your
domestic kitchens, the fridge is liking. Scatter over the basil leaves
the best place – however, take and serve.
them out of the fridge half an PER SERVING 305 kcals, fat 18g,
hour before cooking. saturates 3g, carbs 27g, sugars 2g, fibre 2g,
protein 11g, salt 0.6g
BBC Easy Cook 45

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BBC Easy Cook 47

10 healthy
student mealsYou don’t have to eat badly just because you’re leaving home.
With a little help from the freezer and storecupboard, you can
feed your body and soul at every meal
1
Berry bircher
This make-ahead breakfast with oats and
frozen berries will keep you full until lunch.
If you’re eating on the run, make it in jars
for an easy takeaway!
nMakes 2 n Prep 5 mins plus overnight

chilling n No cook
70g porridge oats

2 tbsp golden linseeds (optional)
2 ripe bananas
140g frozen raspberries
175g natural bio yogurt
1 Tip the oats and seeds (if using)

into a bowl and pour over 200ml boiling
water. Stir well. Add the bananas and
three-quarters of the raspberries, mash
together, then cover and chill overnight.
2 The next day, layer the raspberry oats
into two tumblers or jars with the yogurt,
then top with the reserved raspberries
and serve. This will keep in the fridge for
up to two days.
carbs 55g, sugars 27g, fibre 9g, protein 13g,
salt 0.2g
48 BBC Easy Cook

STUDENT
#SPECIAL
3
2
4
8 9
10
BBC Easy Cook 49
2
Breakfast muffins
This healthier version of a coffee shop muffin
uses mashed banana and apple sauce for
a natural sweetness, while the blueberries
provide you with an extra hit of vitamins.
If freezing, defrost overnight as you need them.
n Makes 12 n Prep 15 mins

n Cook 30 mins
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apples
(find with the baby food)
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g oats, plus extra for sprinkling
11/2 tsp baking powder
11/2 tsp bicarbonate of soda
11/2 tsp cinnamon
100g blueberries
2 tbsp mixed seeds (we used
pumpkin, sunflower and linseed)
1 Heat oven to 180C/160C fan/gas 4.

Line a 12-hole muffin tin with 12 large
paper muffin cases. Mix the eggs, yogurt,
oil, apple sauce, banana, honey and vanilla
together in a jug. Tip all of the remaining
ingredients (except the seeds) into a large
bowl, add a pinch of salt and combine.
2 Pour the wet ingredients into the dry
and mix briefly until you have a smooth
batter – don’t overmix, as this will make
the muffins heavy. Divide the batter
between the cases. Sprinkle the muffins
with the extra oats and the seeds. Bake
for 25-30 mins until golden and well risen,
and a skewer inserted into the centre of
a muffin comes out clean. Remove from
the oven, transfer to a wire rack and leave
to cool completely. Can be stored in a sealed
container for up to three days.
PER MUFFIN 179 kcals, fat 7g, saturates 1g,
50 BBC Easy Cook

STUDENT
#SPECIAL
3
Breakfast burrito
Wholemeal wraps make a nutritious
cocoon for breakfast ingredients – we’ve
included protein-rich eggs and avocado
to add good fats to feed your busy brain!
n Makes 1 n Prep 5 mins n Cook 10 mins
1 tsp chipotle paste

1 egg
1 tsp rapeseed oil
50g kale
7 cherry tomatoes, halved
1
/2 small avocado, stoned and sliced
1 wholemeal tortilla wrap, warmed
1 Whisk the chipotle paste with the

egg and some seasoning in a jug. Heat
the oil in a large frying pan, then add
the kale and tomatoes.
2 Cook until the kale is wilted and
the tomatoes have softened, then push
everything to the side of the pan. Pour the
beaten egg into the cleared half of the pan
and scramble. Layer everything into the
centre of your wrap, top with the avocado,
then wrap up and eat immediately.
PER WRAP 366 kcals, fat 21g, saturates 4g,
3 more light wraps

Hoisin wraps mayonnaise with 2 tsp pesto. Season.
Heat the grill to high. Mix 200g cooked Lay a slice of cheese on 2 flour tortillas,
turkey or chicken, cut into strips, with 2 then divide the chicken mixture between
tbsp hoisin sauce so that it’s coated, then them. Sprinkle with a handful of chopped
spread out onto an ovenproof dish and red pepper or sweetcorn, then top with
grill until sizzling. Warm the 2 flour tortillas lettuce leaves. Wrap and roll each one.
under the grill or according to pack Serves 2.
instructions. Spread the tortillas with
2 tbsp hoisin sauce, then use to wrap up Sesame stir-fry wrap
the turkey or chicken with ¼ chopped
cucumber, 4 shredded spring onions and Mix 2 tbsp tahini with juice ½ lemon and
a good handful of watercress. Cut in half 1 tbsp water to form a paste. Spread on
and enjoy while still warm. Serves 2. the base of 1 large wholemeal tortilla
wrap with some seasoning. Scatter over ½
Chicken pesto wrap x 265g pack stir-fry vegetables and ½ tbsp
Mix together 1 cooked chicken breast, sesame seeds. Roll up in a tight wrap and
shredded, 2 tbsp soured cream, yogurt or halve. Serves 1.
BBC Easy Cook 51

4
Stir-fried ginger miso
steak with broccoli
Top wholewheat noodles with lean sirloin steak
and vegetables for a low-calorie Chinese dinner
that can be on the table in under 30 minutes.
200g lean sirloin steaks, all visible

fat removed
1 tbsp miso paste
thumb-sized piece ginger, half finely
grated, half cut into matchsticks
4 garlic cloves, 1 finely grated, 3 sliced
175g broccoli, cut into florets
UR
2 star anise
M AKE O
COVER
2 nests of wholewheat noodles
4 spring onions, cut into lengths, then
finely shredded into long strips
2 tsp rapeseed oil E
RECIP
175g button mushrooms, halved
if large
reduced-salt soy sauce, to serve
(optional)
sesame oil, to serve (optional)
1 Cut the steak into strips across the grain

with a sharp knife, then mix with the miso,
grated ginger and grated garlic. Grind in
some black pepper and toss really well to
coat the meat.
2 Bring a medium pan of water to the boil,
add the broccoli and blanch for 2 mins.
Remove. Add the star anise, noodles and
spring onions to the water, and cook for
5 mins until the noodles soften.
3 Meanwhile, heat the oil in a non-stick
wok and stir-fry the steak for 1 min until it
just changes colour. Remove from the pan
and add the garlic slices, remaining ginger
and mushrooms. Stir-fry until the
mushrooms soften. If the wok looks dry,
splash in a little water from the noodles.
4 Return the steak to the wok, add the
broccoli and toss well over the heat to
warm through, adding a little more water
to loosen the sauce a little. Drain the
noodles and pile onto plates. Top with the
stir-fry and serve drizzled with a little soy
sauce or sesame oil, if you like.
52 BBC Easy Cook

STUDENT
#SPECIAL
Beef & red pepper burgers
5 This is a great supper for a crowd, and as you will see, burgers don’t have to be unhealthy.
n Makes 6 n Prep 30 mins n Cook 40 mins before cooking
1 red pepper, cut into quarters 1

/2 tbsp oil. Roast for 25-30 mins, turning
2 tbsp olive oil once. Remove and leave to cool slightly
400g lean steak mince before finely chopping.
1 medium egg 2 Tip the mince, roasted pepper, egg, carrot
1 carrot, coarsely grated and breadcrumbs into a large bowl and mix
50g stale breadcrumbs well. Using your hands, shape the mixture
40g cheddar, finely sliced into six equal burgers.
TO SERVE 3 Heat the remaining oil in a large heavy-
6 floury or brown rolls, halved based, non-stick frying pan over a medium
3 tbsp mayonnaise heat. Fry the burgers for 5-6 mins on each
1
/4 cucumber, or 1-2 mini side until cooked through. Top with slices of
cucumbers, sliced cheddar. Spread the rolls with the mayo, add
the burgers and top with slices of cucumber.
1 Heat the oven to 200C/180C fan/gas 6. PER BURGER 199 kcals, fat 10g, saturates 4g,
Put the pepper on a baking tray and rub with carbs 9g, sugars 3g, fibre 1g, protein 18g, salt 0.4g
BBC Easy Cook 53

6
Power-packed pasta boxes

Save money and eat well at your desk with quick and delicious prep-and-pack-up lunches. Full of nutrients and high in protein, they’ll help
keep afternoon snack cravings at bay and save you time on prep in the morning too. They will also set you up with three of your five-a-day.
n Each box serves 1 n Prep 20 mins n Cook 30 mins
FOR THE PASTA BASE 1 Heat the oven to 200C/180C fan/gas 6. and the halved cherry tomatoes. In the
2 red onions, halved and thinly sliced Put the red onions, red pepper, courgette third box, toss the aubergine into the
150g wholemeal penne and aubergine on a large baking sheet. pasta with the quartered cherry tomatoes,
1 lemon, zested and juiced Drizzle with oil and roast for 15 mins. olives and the remaining basil. Seal the
1 tbsp rapeseed oil, plus extra 2 Cook the pasta for 10-12 mins until boxes and chill. Eat within three days, in
for drizzling al dente. Meanwhile, loosely wrap the the order of the salmon, then chicken,
2 large garlic cloves, finely grated salmon in foil. Do the same with the then aubergine.
30g pack basil, chopped chicken and pesto in another foil parcel, SALMON PER SERVING 579 kcals, fat 25g,
FOR THE SALMON BOX then put them both on a baking tray. saturates 4g, carbs 43g, sugars 10g, fibre 9g,
1
/2 red pepper, sliced 3 After the 15 mins, put the salmon and protein 41g, salt 0.5g
1 salmon fillet chicken in the oven with the veg and cook CHICKEN PER SERVING 475 kcals, fat 10g,
1 tsp capers for a further 12 mins until the chicken is saturates 1g, carbs 45g, sugars none, fibre 9g,
big handful rocket cooked through. Drain the pasta, put in protein 47g, salt 0.4g
FOR THE CHICKEN BOX a bowl and toss with the lemon zest and AUBERGINE PER SERVING 367 kcals, fat 11g,
1 large courgette, sliced juice, oil, garlic and two-thirds of the basil. saturates 1g, carbs 48g, sugars 15g, fibre 15g,
1 skinless chicken breast fillet, Add the roasted onions to the pasta. Toss protein 11g, salt 0.8g
thickly sliced and divide between three lunch boxes.
2 tsp pesto 4 Top the first box with the cooked
5 large cherry tomatoes, halved salmon fillet (remove the skin), then add DON’T FLAG AT LUNCHTIME Keep
FOR THE AUBERGINE PASTA BOX the pepper from the tray. Scatter over the going with a good midday meal. If you
1 small aubergine, sliced then diced capers and add the rocket. To the second don’t make your own, check out whatt’s
5 large cherry tomatoes, quartered box, add the cooked chicken and pesto on offer at uni, and drink plenty of water.
5 Kalamata olives, halved with any juices, the roasted courgette
54 BBC Easy Cook

STUDENT
#SPECIAL
Warm quinoa salad with grilled halloumi
Halloumi keeps for a long time in the fridge, making it ideal for quick meal solutions. This supper
is also made mostly from storecupboard ingredients – perfect when you need something fast.
3 tbsp extra virgin olive oil 1 Heat 1 tbsp oil in a medium saucepan.
1 small red onion, sliced Cook the onion and pepper for a few mins,
1 large roasted red pepper from then add the quinoa and cook for a further
a jar, thickly sliced, or a handful 3 mins. Add the stock, cover and reduce
ready-roasted sliced peppers the heat to a simmer. Cook for 15 mins
200g quinoa until soft, then stir through half of the
500ml vegetable stock parsley. Heat the grill.
small bunch flat-leaf parsley, 2 Meanwhile, mix the lemon zest and
roughly chopped juice with the remaining parsley and oil,
1 lemon, zested and juiced the sugar and some salt. Grill the halloumi,
large pinch sugar turning once, until both sides are golden.
250g pack halloumi, cut into 3 Serve the salad and grilled halloumi
6 slices with the lemon dressing drizzled over.
BBC Easy Cook 55

8
10-minute tuna & bean salad
n Serves 4 n Prep 10 mins n No cook
1 carrot, coarsely grated

1 red pepper, deseeded and sliced
100g pack sugar snap peas, finely sliced
410g can cannellini or butter beans,
drained and rinsed
130g bag mixed salad leaves
3 tbsp dressing of your choice,
plus extra for drizzling
200g can tuna in brine, drained
1 Mix the carrot, pepper, peas and beans

together in a large bowl. Gently toss in the
salad leaves and half of the dressing.
2 Flake over the tuna, then drizzle with
extra dressing to serve, if you like.
PER SERVING 211 kcals, fat 9g, saturates 1g, carbs 18g,
sugars none, fibre 5g, protein 16g, salt 1.2g
EAT A GOOD SUPPER Whether

eating alone or with friends refuel at the
end of the day – but try not to eat too
late so you get a good nights sleep!
56 BBC Easy Cook

STUDENT
#SPECIAL
9
Chilli chicken with

peanut noodles
This speedy supper is ideal to share with
a friend, or simply halve the ingredients
if you’re on your own.
FOR THE STIR FRY

2 tsp rapeseed oil
2 skinless, boneless chicken
thighs (about 225g total),
fat removed, chopped
3 large garlic cloves, finely grated
1 tbsp ginger, cut into matchsticks
1 red chilli, deseeded
and finely chopped
175g long-stem broccoli, stems
sliced diagonally, florets left whole
1 red pepper, deseeded and chopped
1 tsp soy sauce
FOR THE NOODLES
2 nests wholemealnoodles
1 tbsp sugar-free peanut butter
1
/2 lime, zested and juiced
1 tsp ground cumin
1 Heat the oil in a wok and add all

the stir-fry ingredients except the soy
sauce. Toss over a high heat for 1 min,
then cover, reduce the heat and cook for
5 mins more until the chicken is tender.
Toss through the soy sauce.
2 Meanwhile, cook the noodles in
a pan of boiling water for 5 mins. Drain,
reserving the water. Mix the remaining
ingredients with 3 tbsp of the reserved
water, then toss with the noodles until
coated. Serve with the stir-fry.
carbs 42g, sugars 7g, fibre 9g, protein 36g, salt 1g
BBC Easy Cook 57

10
Vegan chilli
If you have a mix of friends with different eating
requirements, you can’t go far wrong with this.
This vegan chilli packs in plenty of vegetables and
doesn’t fall short on the flavour front. Serve it with
a pouch of brown rice or in jacket potatoes for a
filling supper. It will portion up and freeze well too.
3 tbsp olive oil

2 sweet potatoes, cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending
on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
400g can black beans, drained
400g can kidney beans, drained
lime wedges, guacamole, coriander
and rice, to serve
1 Heat the oven to 200C/180C fan/gas 6. Put

the sweet potato in a roasting tin drizzle over
1½ tbsp oil, 1 tsp smoked paprika and 1 tsp
ground cumin. Give everything a good mix
so that the potato is coated in the spices,
then season and roast for 25 mins.
2 Meanwhile, heat the remaining oil in
a large pan over a medium heat. Add the
onion, carrot and celery. Cook for 8-10 mins,
stirring occasionally, until soft. Add the garlic
and cook for 1 min more. Add the remaining
dried spices and the tomato purée. Stir to
combine and cook for 1 min more.
3 Add the red pepper, chopped tomatoes
and 200ml water. Bring the chilli to the boil,
then reduce the heat and simmer for 20 mins.
Tip in all of the beans and cook for another
10 mins before adding the roasted sweet
potato. Season to taste, then serve with lime
wedges, guacamole, coriander and rice.
Make ahead and freeze for up to three months.
58 BBC Easy Cook

STUDENT
#SPECIAL
BBC Easy Cook 59

angladesh
B
TRY
SOMETHIN
G
NEW
Th
ese th or
u
Sai delicious, spicy dishes from a ke
ra H m a
amilto to
n are super cheap
60 BBC Easy Cook

WEEKEND BANGLADESH
Minced beef & peas

I’m not sure how much this dish is actually served in homes in Bangladesh.
However, my mum used to make it a lot for us in the UK and we all adored
ki t c
it. I also make it for my family now and it is a real comfort dish. Quick, easy
and cheap to make, and very, very tasty. I like to have it with lots of white
rice to mix it into, and usually some hot mango pickle, but it is also a good
dish to serve with parathas or naan as you can scoop up handfuls of the
keema with your bread. I make it quite spicy, but this is a good entry-level
Bangladeshi dish for fussy children. If you're making it for children who
don’t like too much heat, just leave out the green chillies entirely and cut the
chilli powder amount by half. You can also (but don’t tell anyone I said this)
add a good dollop of tomato ketchup at the end for sweetness.
n Serves 4
green chilli.
2 tbsp vegetable oil 2 Stir the spices around for a
1 small onion, chopped minute or so and then add in
4 green cardamom pods all the ground spices, salt, and
1 cinnamon stick ginger and garlic pastes. Add
2 bay leaves around 120ml water and
2 tbsp finely chopped fresh continue to cook over a medium
green chilli heat for around 2 mins, stirring
2 tsp garam masala frequently, until the spice mix
1 tsp chilli powder has thickened into a paste and
1 tsp ground cumin there is a sheen of oil on the
1 tsp ground coriander surface of the pan.
1 tsp paprika 3 With the heat still high, add in
½ tsp ground turmeric the minced beef and stir around
½ tsp freshly ground vigorously to coat with the
black pepper spices and break up any clumps
½ tsp salt of meat. Then cover the pan and
1 tbsp ginger paste reduce the heat slightly. Cook
½ tbsp garlic paste the meat mixture over a medium
400g minced beef heat for around 10 mins, stirring
100g frozen peas occasionally. At the end of the
2 tbsp finely chopped fresh cooking time, remove the lid
coriander and cook for a further 5 mins
rice or luchi (fried flatbread), uncovered. The meat mixture
to serve should be quite dry and with
lime wedges, to serve a glossy sheen of oil around the
edges of the pan.
1 Take a large frying pan and 4 Add in the peas and chopped
place over a medium-high heat. fresh coriander, stir through
Add the vegetable oil and when and cook for a further 4-5 mins.
it's hot, add the onion and fry Serve the finished dish with rice
for around 10 mins until a deep or luchi and a squeeze of lime.
golden-brown colour. Add
in the cardamoms, cinnamon
and bay leaves, which you can
tear in half, and finally the
BBC Easy Cook 61

1kg chicken pieces, a mix of thigh, leg
and breast, or 1 medium chicken, skin
removed and cut into 8 pieces
1 tbsp white sugar
2 tsp garam masala
2 tsp ground coriander
1 tsp salt
1½ tbsp ginger paste
200g Greek yogurt (strained plain yogurt)
1½ tbsp vegetable oil
2 tbsp ghee
3 medium white onions, finely sliced
2 large cinnamon sticks
10 green cardamom pods
4 bay leaves
250g baby new potatoes, peeled or scrubbed
pinch ground cinnamon (optional)
1 Remove the skin from the chicken and cut a few

slashes on the legs and thighs to help the marinade
flavour the meat. Put in a non-metallic bowl.
2 In a bowl, mix together the sugar, garam masala,
coriander and salt. Set aside half of this spice mix
in another small bowl to use later in the sauce. To
make the marinade, mix your spice mix with ½ tbsp
of the ginger paste, 1 tbsp of the yogurt and ½ tbsp
of the oil. Mix together really well, then add to the
chicken, ensuring each piece is coated with the
marinade. Cover and chill for 2-3 hrs in the fridge.
3 When ready to cook, place a large saucepan over
a medium heat. Once the pan is up to heat, add the
remaining 1 tbsp oil and the ghee. Add 1 of the
sliced onions to the pan and fry, stirring regularly,
for around 10 mins until bronzed golden-brown
and quite crispy. If they are browning too quickly,
turn the heat down as you want them to cook
slowly to ensure they are caramelised and with no
bitterness. Once the onion slices are done, remove
them with a slotted spoon and allow to drain on
kitchen paper until later.
4 Without washing the pan, add the remaining
2 sliced onions and cook for at least 15-20 mins,
stirring occasionally, until soft and light golden.
Aromatic white chicken curry 5 Add in the cinnamon sticks, cardamom and bay
leaves and cook for about a minute, and then add
Chicken qurma is very traditional in Bangladesh and often cooked as part of a celebration the remaining 1 tbsp ginger paste and the set-aside
meal or when you are trying to impress important guests. It’s a million miles away from some spice mix, and fry for around 1 min. Add 150ml
of the dishes served as ‘korma’ in Indian restaurants in Britain, which are over-sweetened, water and cook the spices through until most of that
thick and gloopy, and often lacking in any real flavour. This dish on the contrary is subtle and water has evaporated, leaving a paste.
delicious; rich with butter and aromatic whole spices, with no heat to it other than the subtle 6 Now add the marinated chicken. The pan should
warmth of ginger. For these reasons it is a good ‘starter’ Bangladeshi dish for children or be at a medium-high heat. You don’t want to colour
people who may be unfamiliar with the cuisine. the chicken too much, but every piece should be
coated in the spice mix. Then add in the peeled new
This is the first dish that my son learned to love, as he was one of those people wary of spicy potatoes along with a further 150ml water. Stir well,
food for a long time. The main trick to getting this dish right is to take your time; show plenty bring back up to a gentle boil and then reduce the
of patience. The onions need to be cooked slowly to get the required level of softness and heat and let the chicken and potatoes simmer for at
sweetness without adding too much colour; the qurma is traditionally very pale. You can least 25 mins until they are cooked through and the
make this with boneless chicken pieces if you want to, in which case substitute the second potatoes are soft and tender.
addition of water with a light chicken stock. The new potatoes are a really nice addition, 7 To finish the dish, stir through the yogurt and
but they're optional. Qurma would be perfectly complemented by pilau rice cooked with the heat through but don’t let it boil. Serve immediately,
same whole spices and ginger. garnished with the crispy onions and a sprinkling
of cinnamon, if you like.
n Serves 4-6
62 BBC Easy Cook

WEEKEND BANGLADESH
Spinach stir-fry
Spinach is eaten widely in Bangladesh and there
are many types of spinach available there. In
fact the word ‘shaak’ just means greens so it can
be used to describe all sorts of leafy vegetable.
The phrase ‘shaak shobzi’, meaning ‘greens and
vegetables’ can be used to describe a very simple
meal. This dish is a store-cupboard staple for me,
I always have spinach in the freezer so it’s easy to
whip up in no time at all. With just a few simple
spices spinach is elevated to a really great dish,
a perfect accompaniment to curries.
n Serves 4-6 as a side dish
500g frozen leaf spinach or washed

fresh spinach, roughly chopped
3 tbsp vegetable oil
1 small onion, sliced finely
4-5 cloves garlic, cut in half then
sliced finely
2 red bird’s-eye chillies, cut in half
lengthways
½ tsp cumin seeds
½ tsp ground turmeric
½ tsp ground cumin
½ tsp salt
1 lemon, quartered, to serve
1 If using frozen spinach, defrost thoroughly

in a colander or strainer, and squeeze out
any excess moisture. Also look for leaf
spinach rather than chopped spinach as it
tends to be better quality.
2 Place a large frying pan, skillet or wok
onto a medium-high heat. When the pan
is hot, add the oil and fry the onion, garlic
and red chillies until the onion is fully
softened and the garlic is a golden-brown
colour. This should take 6-7 mins.
3 Then add in the cumin seeds and stir
around for 30 seconds. Sprinkle in the
turmeric, cumin and salt and stir around
for a few seconds to combine with the oil.
4 Add the spinach directly to the pan and
stir well to mix. If using fresh spinach, you
may need to do this in one or two batches.
Cover the pan with a lid (or a double layer
of foil if you don’t have a lid that fits) and
reduce the heat. For frozen spinach, you
will need to cook it for around 15 mins with
the cover on. Fresh spinach however will
take only 5 mins to cook.
5 Uncover the pan and increase the heat
under the pan. Any excess moisture can
now be cooked off for a further 3-4 mins. Recipes adapted from
The dish should be quite dry, with very little My Bangladesh Kitchen
extra moisture. Add a squeeze of lemon to by Saira Hamilton
(£20, Lorenz Books)
lift the flavour.
BBC Easy Cook 63

ONE-DISH
WONDERS
These simple dishes
make entertaining a breeze
– just add crusty bread for the
ultimate laid-back meal
64 BBC Easy Cook

WEEKEND ENTERTAINING
Moroccan meatballs
with eggs
n Cook 30 mins
1 onion, finely chopped

3 tbsp olive oil
50g fresh breadcrumbs
250g pack lean lamb mince
½ tsp ground cinnamon
5 eggs
2 garlic cloves, sliced
1 courgette, thickly sliced
2 tsp honey
½⁄-1 tsp ras el hanout spice mix
20g bunch coriander, mostly chopped
400g can chickpeas, rinsed and
drained
1 Fry the onion in 1 tbsp oil until soft,

then allow to cool. Mix with the
breadcrumbs, mince, cinnamon, 1 egg,
1
/2 tsp salt and lots of pepper, then shape
into about 24 meatballs with wet hands.
Fry in the remaining oil in a shallow pan
for about 8 mins, moving them round
until evenly browned. Lift them out and
set aside.
2 Add the garlic to the oil left in the pan
and fry until softened. Add the courgette,
fry for 1-2 mins, then tip in the tomatoes, Roasted salmon, pepper & broad bean salad
honey, ras el hanout, three-quarters of the n Serves 6 (easily halved) n Prep 25 mins n Prep 25 mins
coriander, seasoning and a couple of tbsp
water. Stir and cook until pulpy. 3 red peppers, halved and deseeded the salmon with a little oil, add to the tin
3 Stir in the chickpeas and add the 4 tbsp olive oil, plus extra for roasting and roast for 8 mins more. Pop the peppers
meatballs. Make 4 hollows in the sauce, 4 skinless, boneless salmon fillets into a bowl, cover and set aside. Cool the
then break in the remaining eggs. Cover 3 tbsp capers, rinsed salmon, then chill until ready to serve.
and cook for 4-8 mins over a low heat 2 tsp balsamic vinegar 2 Peel the skin from the peppers, then slice
until the eggs are set. Scatter with 1 garlic clove, crushed into strips. Mash the capers with the oil and
coriander and serve straight from the small bunch basil, finely shredded, vinegar, garlic and seasoning. Mix with the
pan with crusty bread for scooping up plus a few whole leaves pepper strips and the shredded basil.
the sauce. 100g baby broad beans, podded if 3 Blanch the beans in boiling, salted water
PER SERVING 377 kcals, fat 22g, saturates 7g, you prefer for 2-3 mins. Drain and rinse under cold
carbs 20g, sugars 8g, fibre 3g, protein 26g, salt 0.9g 2 avocados water to cool. Set aside until ready to serve.
squeeze of lemon juice 4 Flake the salmon into chunks. Halve,
1 fennel bulb, very thinly sliced stone and roughly chop the avocados,
Tip For an extra spicy 100g bag rocket
crusty bread, to serve
squeezing over a little lemon juice to stop
them browning. Layer everything on a
kick, try adding a pinch of large platter with the rocket. Gently toss,
1 Heat oven to 220C/200C fan/gas 7. Rub then serve immediately with crusty bread.
cayenne or chilli flakes to the peppers with a little olive oil, put them PER SERVING 379 kcals, fat 29g, saturates 4g,
the meatball mixture in a roasting tin and cook for 15 mins. Rub carbs 8g, sugars 6g, fibre 5g, protein 22g, salt 0.5g
BBC Easy Cook 65

Greek lamb with
potatoes & olives
n Serves 4 n Prep 20 mins n Cook 1 hr 10 mins
800g medium-size potatoes, skin on,

thinly sliced
4 large tomatoes, thinly sliced
1 aubergine, thinly sliced
4 garlic cloves, chopped
3 tbsp oregano leaves, plus extra
for sprinkling
Chicken salad with crisp bacon 85g pitted kalamata olives, halved
n Serves 4-6 n Prep 40 mins n Cook 5-10 mins 5 tbsp olive oil, plus a drizzle
100g feta, crumbled
6 rashers smoked streaky bacon 1 Mix together the ingredients for the 4 lamb steaks
1 small red onion, halved, dressing with a little seasoning. Stir in
thinly sliced the chicken and loosen with water 1 Heat the oven to 200C/180C fan/gas 6.
2 tbsp olive oil if necessary. Layer up half the potato, tomato and
2 tsp white wine vinegar 2 Slowly cook the bacon in a large aubergine in a baking dish, scattering with
100g bag watercress frying pan until crisp and the fat has garlic, oregano and olives, and drizzling with
2-3 heads red chicory, separated run out. Drain on kitchen paper. oil and seasoning as you go.
into leaves and halved if large Meanwhile, mix the onion with the oil, 2 Scatter over the feta, then repeat the layers
¾ cucumber, halved, seeds scooped vinegar and seasoning. until all the ingredients are used up. Finish
out, then sliced diagonally 3 Toss the onion with the watercress, with potatoes and a little oil.
1 ready-roasted chicken, meat chicory and cucumber, then pile onto 3 Bake for 50 mins or until the veg are tender
shredded a platter. Spoon the chicken on top, (cover with foil if they’re getting too brown).
FOR THE DRESSING then break or chop the bacon over the Top with the lamb steaks, rubbing with a little
200g tub Greek yogurt top of that. Serve with crusty bread. more oil and seasoning. Bake for 15-20 mins
4 tbsp mayonnaise PER SERVING 501 kcals, fat 35g, saturates until the lamb is cooked. Allow to rest and
2 tsp wholegrain mustard 11g, carbs 4g, sugars 3g, fibre 1g, protein 44g, cool a bit before scattering with oregano and
1 spring onion, finely chopped salt 3.1g serving with crusty bread.
2 tsp chopped tarragon PER SERVING 772 kcals, fat 51g, saturates 19g,
carbs 42g, sugars 8g, fibre 6g, protein 38g, salt 2.g
66 BBC Easy Cook

WEEKEND ENTERTAINING
Paprika rice with prawns 1 Drop the saffron into the hot stock. Fry the
n Serves 4 (easily doubled) n Prep 15 mins chorizo in the oil in a lidded pan until crisp,
n Cook 35 mins then lift out with a slotted spoon. Tip away
all but 1 tbsp of the oil, add the onion to the
good pinch saffron pan and cook, stirring often, until soft. Now
1 litre hot chicken stock add the rice, paprika and garlic. Briefly stir
100g sliced chorizo over the heat, then pour in the wine and let
1 tbsp olive oil it bubble away.
1 large Spanish onion, finely chopped 2 Tip in three-quarters of the stock, stir well,
250g risotto rice cover and cook for 10 mins. Add the pepper
1 tsp paprika and beans. If the rice is a little dry, add the
2 garlic cloves, chopped remaining stock, then cover and cook for
1 glass dry white wine 8 mins more. Stir in the prawns and chorizo,
1 large red pepper, peeled and diced cook until the prawns are pink, then scatter
100g French beans, trimmed and halved with parsley and serve with lemon wedges
12-16 large raw prawns, tails left on and bread.
chopped flat-leaf parsley and lemon PER SERVING 454 kcals, fat 11g, saturates 3g,
wedges, to serve carbs 60g, sugars 9g, fibre 4g, protein 30g, salt 1.9g
BBC Easy Cook 67

John Torode’s
pasta
suppers
Pasta is perfect for casual entertaining as it’s quick to
cook but can be dressed up with a delicious sauce as
MasterChef judge John Torode has done here
Pasta with pesto & fresh herbs

If you're tempted to cheat and not make the pesto in step one – make sure
you buy a fresh, chilled tub from the supermarket rather than a jar.
500g bag pasta shapes 1 Pound the pesto ingredients to a paste

100g bag baby spinach using a pestle and mortar or food processor.
50g walnuts, chopped 2 Cook the pasta according to pack
50g bag wild rocket instructions. Drain, return to the pan with
small handful flat-leaf parsley, leaves the pesto and stir over a low-ish heat for
torn into finger tip-size pieces 2-3 mins – not any longer or the sauce
small handful sage, leaves torn into will go grey. Add the spinach and stir well
fingertip-size pieces for 1 min until it wilts. Add the walnuts,
small handful chives, snipped rocket, parsley, sage, chives, basil and
some basil and tarragon, if you have tarragon, if using, and oil. Take off the
any, torn into pieces heat and stir well before serving sprinkled
4 tbsp good-quality olive oil with parmesan.
100g parmesan or vegetarian PER SERVING (5) 748 kcals, fat 40g, saturates 8g,
alternative, grated carbs 79g, sugars 4g, fibre 5g, protein 24g, salt 0.5g
FOR THE PESTO
50g toasted pine nuts
2 garlic cloves, roughly chopped
handful basil
handful flat-leaf parsley
50ml olive oil
John Torode is a judge with Gregg Wallace

on BBC Two's MasterChef.
68 BBC Easy Cook

WEEKEND PASTA
Tip Cook pasta in

lots of water – 1 litre
for every 100g pasta
BBC Easy Cook 69

Spiced squash pasta
with lime pickle
n Cook 30 mins

100g red curry paste
2 tbsp palm sugar or soft
brown sugar
1 butternut squash, peeled,
deseeded and diced into
3-4cm chunks
3 lemongrass, crushed
2 x 400g cans coconut milk
2-3 big spoonfuls hot Indian
lime pickle
500g bag fettuccine
small bunch coriander, chopped
1 Heat the oil in a wok or your largest

wide-based pan. Add the curry paste
and fry for 2 mins. Add the palm sugar
and cook for 4 mins until sticky and
fragrant. This makes the sauce richer
and sweeter. Add the squash and
lemongrass (by keeping the sticks
whole, you can take them out easily at
the end). Stir well and cook for 2-3 mins,
then pour in the coconut milk with the
lime pickle. Bring to the boil and
simmer for 20 mins over a medium heat
until the squash is tender but not mushy.
2 When the squash is nearly ready, cook
the pasta, then drain well. Pour half the
sauce into a big bowl, then add the
pasta. Mix well with tongs, then add
the remaining sauce before scattering
with coriander leaves to finish.
Rigatoni with spiced 1 Put the oil, shallots and a good grind of
prawns, tomatoes pepper in a large, cold frying pan. Cook
& chorizo over a low heat for 10 mins to soften.
n Serves 5-6 n Prep 5 mins 2 Add the chorizo, turn up the heat a little
n Cook 20 mins
and colour. When the chorizo releases its
oil, add the tomatoes and a good pinch
4 tbsp olive oil of salt. Stir for 10 mins until the tomatoes
2 shallots, diced melt, keeping the sauce bubbling. Add
120g uncooked chorizo sausage, 100ml water, bring to the boil, then
thinly sliced simmer gently for a few mins.
6 large tomatoes, chopped 3 Meanwhile, cook the pasta. Add the
350g rigatoni prawns to the sauce, bring back to the
200g large prawns, shells and tails boil and cook for 1 min until the prawns
removed if necessary, chopped change colour. Drain the pasta and stir
2 large spring onions, thinly sliced, into the sauce with the spring onion
keep the whites and greens whites. Cook and stir for 1 min. Serve
separate sprinkled with the spring onion greens.
PER SERVING (5) 462 kcals, fat 17g, saturates 4g,
70 BBC Easy Cook

WEEKEND PASTA
Classic Amatriciana
bucatini
Take care when seasoning this as the salty
pecorino cheese and smoked meat should
mean there is no need to add extra salt.
The chilli will add heat, so you may not
need pepper.
n Serves 5-6 n Prep 5 mins

n Cook 15 mins sauce only
2kg tomatoes – cherry, plum or

ordinary, roughly chopped
250g smoked bacon, cut into strips,
or diced pancetta
2 small red chillies
500g bag bucatini
200g pecorino, grated
1 Put the tomatoes into a food processor

in batches and whizz to a fine pulp.
Sieve into a large pan, in batches again,
pressing through as much tomato as
you can with a wooden spoon. Simmer
for 20 mins until the sauce has reduced
by a third to about 700ml. Can now be
frozen if you want to get ahead.
2 Put the bacon or pancetta into a cold,
large, heavy-based frying pan. Place
over a medium heat – the fat will slowly
melt and the bacon will cook. Add the
whole chillies (don’t worry, they come
out at the end) and cook for 8-10 mins
with the bacon until the bacon is sizzling
and golden all over. Stir in the tomato
sauce, bring to the boil and simmer for
4-5 mins.
3 Meanwhile, cook the pasta according
to pack instruction, then drain well.
While still hot, tip it into the sauce,
sprinkle with most of the cheese and
stir well. Remove the whole chillies,
dish the pasta onto plates and sprinkle
with the remaining cheese.
PER SERVING (5) 747 kcals, fat 28g, saturates
13g, carbs 86g, sugars 15g, fibre 7g, protein 40g,
salt 3.5g
BBC Easy Cook 71

WEEKEND SEASONAL
ini blackberry
akewells
n Makes 12 n Prep 15 mins
n Cook 15-20 mins
375g pack shortcrust pastry

1 tbsp plain flour, plus
extra for dusting
100g butter, at
room temperature
100g caster sugar
1 large egg
100g ground almonds
150g blackberries
25g toasted flaked almonds
clotted cream, to
serve (optional)
1 Heat the oven to 200C/180C

fan/gas 6. Roll the pastry out onto
a lightly floured surface and stamp
out 12 circles using an 8-9cm
cutter. Line the holes of a bun tin
with the pastry circles, then chill.
2 Beat the butter, caster sugar,
egg, ground almonds and flour
together. Spoon the filling into
the pastry cases, then gently push
in the blackberries. Scatter over
the flaked almonds and bake for
15-20 mins until lightly golden.
3 Remove the tarts from the tins
and serve warm or cool with a
dollop of clotted cream, if you like.
PER TART 315 kcals, fat 22g,
BBC Easy Cook 73

5 WAYS TO USE UP A GLUT
Been blackberry picking and have too
many to eat in one go? You can freeze
them of course, but here some other
wonderful ways to enjoy them.
Blackberry compote
Try this on porridge, or use to make
the ice cream and pavlova, below.
n Whizz 500g blackberries with
100g golden caster sugar, the

juice of 1/2 lemon and a pinch
ground cinnamon in a food
processor until smooth. Sieve,
discard the seeds, then stir in
250g blackberries. Use within
two days or freeze. Serves 8-10.
Cheat’s blackberry
ripple ice cream
n Swirl 1/2 batch blackberry
compote (above) through a
softened 500ml tub vanilla ice
cream. Return to the freezer for at
least two hrs, then serve. Serves 4.
Speedy blackberry pavlovas

nWhip 300ml double cream
and swirl through 2-3 tbsps thick
ready-made custard. Spoon into
8 shop-bought meringue nests
and top with blackberry
compote (above).
Blackberry gin
n Feed 100g blackberries
through the neck of a large empty
gin bottle and add 100g caster
sugar. Top up with gin, leaving
a small gap at the top of the bottle
so you can shake the contents to
dissolve the sugar. Keep in a dark
place for several months, then
Blackberry & coconut squares serve as an after-dinner liqueur
n Serves 12 n Prep 15 mins n Cook 45 mins or with tonic. Makes 1 bottle.
250g self-raising flour 2 Add the eggs to the bowl and stir to Spicy blackberry chutney
25g oats combine. Spread the batter over the bottom n Tip 500g blackberries, 140g
280g light brown soft sugar of a lined 31 x 17cm tin or a 21cm square caster sugar, 140g thinly sliced
200g cold butter, cut into pieces tin. Smooth the surface with the back of a red onions, 3 tbsp chopped
75g desiccated coconut spoon, then scatter over the blackberries. fresh root ginger and 2 tbsp
2 medium eggs, beaten Sprinkle over the reserved flour and Dijon mustard into a large pan.
350g blackberries, plus extra coconut mixture, then bake for 1 hr-1 hr Cook, stirring, over a medium
to serve (optional) 15 mins until golden and cooked through heat until the berries burst. Season
(if you poke a skewer in, it should come out with to taste. Add 150ml cider
1 Heat the oven to 180C/160C fan/gas 4. with moist crumbs but no wet mixture). vinegar and simmer, uncovered,
Tip the flour, oats and sugar into a large 3 Leave to cool in the tin, then cut into for 10 mins. Leave to cool, then
bowl. Rub in the butter until small, pea-size squares. Serve with some extra berries, transfer to a sterilised jar and
pieces remain. Stir through the coconut, if you like. seal immediately. Makes 400ml.
then reserve a teacupful of the mixture PER SERVING 347 kcals, fat 19g, saturates 12g,
for sprinkling over. carbs 43g, sugars 26g, fibre 3g, protein 4g, salt 0.5g
74 BBC Easy Cook

WEEKEND SEASONAL
LET’S GET
READY T
CRUMBLE O
JAMES MARTIN’S
Pear & blackberry crumble
n Serves 4 n Prep 10 mins n Cook 35 mins before baking
700g (about 4 large) ripe English remove from the heat. Spoon into a large
pears, peeled and cubed baking dish or four ovenproof ramekins.
100g golden granulated sugar 2 Put the flour, butter and a pinch of salt in a
250g blackberries large bowl and rub together until the mixture
200g plain flour resembles coarse breadcrumbs. Add the
100g cold unsalted butter, pistachios and demerara sugar, then combine.
cut into small pieces 3 Sprinkle the crumble evenly over the fruit.
85g shelled pistachios, roughly chopped This can be done up to one day ahead, or frozen
100g demerara sugar for up to one month; add 15 mins to the baking
ice cream, to serve (optional) time if baking from frozen. Bake for 40 mins
(or 20-25 mins if using the ramekins) until
1 Heat the oven to 190C/170C fan/gas 5. Cook golden. Leave to cool slightly, then serve
the pears and granulated sugar over a medium with ice cream, if you like.
heat for 10 mins, or until soft and juicy. Add PER SERVING 768 kcals, fat 33g, saturates 15g,
the blackberries and bring to the boil, then carbs 115g, sugars 76g, fibre 7g, protein 10g, salt 0.05g
James Martin is a regular presenter of

Saturday Kitchen: Best Bites on BBC Two.
BBC Easy Cook 75

KITCHEN
GARDEN
BAKES
Everyone loves a carrot cake, so why
not try these new ways to bake
with seasonal vegetables?
Frosted courgette
& lemon cake, p78
76 BBC Easy Cook

WEEKEND BAKING
Beetroot brownies, p78
BBC Easy Cook 77

Zesty carrot & ginger loaf
Lovers of ginger and carrot cakes should enjoy
this. Like most ginger cakes, it will mellow and
improve over a couple of days. If you can bear to
wait, put it into an airtight tin, un-iced, then finish
the decoration on the day you want to eat it.
nServes 8 n Prep 15 mins plus

cooling n Cook 1 hr 10 mins
un-iced
100g unsalted butter, plus

Frosted courgette Beetroot brownies extra for the tin
& lemon cake With around half the fat of a regular 100g dark muscovado sugar
This luscious cake is lemony and light, with chocolate brownie, these are a slightly less 50g black treacle
an extra citrus kick from the lemon syrup guilty pleasure, but still have a wonderfully 50g golden syrup
drizzled over the sponges. moist middle and that intense chocolate hit. 1 orange, zested
1 lemon, zested and juiced
nServes 12 n Prep 20 mins plus nMakes 15-20 n Prep 15 mins plus 1 large carrot, grated (about 140g)
cooling n Cook 25 mins cooling n Cook 35-40 mins 5 balls stem ginger from a jar,
drizzled sponges only finely chopped
175g self-raising flour
250g unsalted butter, softened, 500g beetroot, trimmed, peeled 1
/4 tsp bicarbonate of soda
plus extra for the tin and roughly chopped 1
/4 tsp salt
3 unwaxed lemons, zested, 2 juiced 100g unsalted butter, cut into 2 tsp ground ginger
200g golden caster sugar cubes, plus extra for the tin
3 eggs 200g bar chocolate (70% cocoa),
2 medium courgettes, coarsely roughly chopped
grated (you’ll need 300g) 1 tsp vanilla extract
1 tsp poppy seeds, plus extra 250g golden caster sugar
to decorate 3 eggs
1 tsp vanilla extract 100g plain flour
100g self-raising flour 25g cocoa powder
100g plain wholemeal flour
1 tsp baking powder 1 Put the beetroot in a large bowl with
1
/4 tsp salt a splash of water. Cover and microwave
85g icing sugar on high for 12 mins, or until tender.
200g full-fat cream cheese 2 Heat the oven to 180C/160C fan/gas 4.
4 tbsp lemon curd (optional) Butter then line a 20 x 30cm baking tin.
Drain the cooked beetroot then blitz
1 Heat the oven to 180C/160C fan/gas 4. in a food processor or blender with the
Butter and line 2 x 20cm sandwich tins. butter, chocolate and vanilla until smooth.
Beat two-thirds of the zest, 200g butter, The butter and chocolate should melt.
the caster sugar, eggs, courgettes, poppy 3 Put the sugar and eggs in a large bowl
seeds and vanilla until creamy. Stir in the and beat using an electric whisk until
flours, baking powder, salt and 1 tbsp thick, pale and foamy, about 2 mins.
lemon juice. Spoon into the tins and bake Spoon in the beetroot and chocolate
for 25 mins until risen. Leave to cool in the mixture, then use a large metal spoon
tins for 15 mins, then turn out onto a rack. to fold it into the whisked eggs. Try to
2 To make the drizzle, mix 1 tbsp lemon conserve as much air in the mixture
juice with 25g icing sugar. Beat the cream as you can. Sift in the flour and cocoa
cheese, remaining icing sugar, butter, powder, then gently fold to make
lemon juice and zest until smooth. a smooth batter.
3 Prick the sponges with a cocktail stick, 4 Pour the batter into the prepared tin
spoon over the drizzle and leave to cool and bake for 25 mins or until risen all
completely. Can be frozen for up to one over, with just a slight quiver under the
month. Put one sponge on a serving plate centre of the crust when you shake the
and spread over half the frosting and the pan. Leave to cool completely in the
lemon curd, if using. Top with the second tin, then cut into squares.
sponge, spread over the remaining frosting PER BROWNIE 255 kcals, fat 13g, saturates 7g,
and sprinkle with poppy seeds. carbs 32g, sugars 24g, fibre 2g, protein 4g, salt 0.1g
PER SLICE 375 kcals, fat 23g, saturates 14g,
78 BBC Easy Cook

WEEKEND BAKING
1
/4 tsp freshly ground black pepper
2 eggs
140g icing sugar

Butter and line a 900g loaf tin. Put the
butter, muscovado sugar, treacle, syrup
and half the zests in a large pan. Heat
gently until everything has melted.
2 Add the carrot, three-quarters of the
stem ginger, the flour, bicarbonate of soda,
salt, ground ginger, pepper and eggs and
stir until you have a smooth batter. Pour
into the tin and bake for 45 mins, or until
a skewer inserted into the middle comes
out clean. Cool for 20 mins in the tin, then
turn out onto a rack to cool completely.
3 Sift the icing sugar into a bowl, add
the remaining zests, then stir in enough
lemon juice to make a smooth, thick icing.
4 Spread the icing over the cake and
scatter with the remaining ginger. Leave
to set, then cut into slices and serve.
PER SLICE 379 kcals, fat 13g, saturates 7g,
Tip If you like your

ginger cake really dark,
swap the golden syrup
for more black treacle
Cheddar & sweetcorn scones
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon
tea. Brilliant for lunchboxes, too. Spread with butter to enjoy them at their simplest, or
try topping with Marmite, ham, or cheese and pickle.
n Makes 10 n Prep 15 mins plus cooling n Cook 10-12 mins
2 large sweetcorn cobs, kernels flour, baking powder, mustard powder,

sliced off (or 250g drained cayenne, salt and 1 tsp thyme leaves
canned sweetcorn) in a large bowl, then rub in the butter
350g self-raising flour, plus until the mixture looks like fine crumbs.
extra for dusting Tip in most of the cheese and all of the
1 tsp baking powder sweetcorn. Mix the milk with the lemon
2 tsp English mustard powder juice, then stir into the bowl to make
1
/4 tsp ground cayenne or paprika, a slightly sticky dough. Don’t overwork
plus extra for sprinkling the dough.
1 tsp salt 3 Tip the dough onto a floured work
few thyme sprigs, leaves picked surface, knead briefly, then divide into
50g cold unsalted butter, 10 balls. Roughly shape each with your
cut into cubes hands and put onto a floured baking
175g mature cheddar, grated sheet. Brush the scones with a little
175ml semi-skimmed milk, milk, then scatter over some cheese,
plus extra for brushing cayenne and a few thyme leaves. Bake
1
/2 lemon, juiced for 10-12 mins or until risen and golden.
They should sound hollow when tapped
1 Boil the sweetcorn kernels in a pan of on the bottom. Cool on a rack.
salted water for 4 mins until just tender. PER SCONE 261 kcals, fat 12g, saturates 7g,
2 Heat the oven to 220C/200C fan/ carbs 32g, sugars 2g, fibre 1g, protein 9g,
gas 7. Drain the sweetcorn. Mix the salt 0.9g
BBC Easy Cook 79

Tip The cook time depends Butternut, maple
& pecan lattice pie
on the water content of the Spiced and glowing gold, this pie is pure
courgettes. Bake for another autumn on a plate. We’ve used butternut
squash as it’s less watery than some pumpkins;
10-20 mins if needed. Simply however, you could easily make the swap.
test with a skewer and make
n Serves 10 n Prep 20 mins plus cooling
sure it comes out clean n Cook 1 hr 10 mins
700g chunk butternut squash,

deseeded and cut into large pieces
175g light muscovado sugar
250g tub mascarpone
1
/2 tsp freshly grated nutmeg
1 heaped tsp ground cinnamon
1 heaped tsp ground ginger
2 eggs
3 tbsp maple syrup, plus extra to serve
1 tsp vanilla extract
1
/4 tsp salt
2 x 375g packs chilled dessert pastry
plain flour, for rolling
milk, for brushing
handful pecan halves, very
roughly chopped
icing sugar and whipped cream,
to serve

Toss the squash with the oil in a roasting tin
and roast for 35 mins until golden and soft.
Leave to cool completely.
2 Remove the skin from the squash, then
put the flesh in a processor with the sugar,
mascarpone and spices and whizz until
smooth. Add the eggs, maple syrup,
vanilla and salt and whizz again.
3 Cut one-third of the pastry from one
block and squash it into the other. Shape
the larger block into a smooth round, then
Hazelnut fruitcake roll out on a floured surface to line a 23cm
n Serves 10 n Prep 10 mins plus cooling n Cook 1 hr 30 mins fluted tart tin. Line the tin, leaving some
overhang, then transfer to a baking sheet.
225g unsalted butter, softened, hazelnuts and 1 tbsp each sugar and flour Pour in the filling and bake for 20 mins.
plus extra for the tin in a food processor and whizz until the 4 Meanwhile, roll the remaining pastry
100g bag blanched hazelnuts, hazelnuts are as fine as you can get them. out into a 16 x 20cm rectangle. Cut into
half roughly chopped 2 Add the butter, remaining sugar and 8 x 2cm-wide strips and weave them
225g light muscovado sugar flour, the eggs, vanilla, spice, salt, and together on a floured baking sheet to
225g self-raising flour baking powder. Whizz until smooth. make a lattice large enough to cover the
3 eggs Remove the blade, then stir in the top of the pie. Chill until ready to use.
1 tsp vanilla extract grated courgettes, apple and dried fruit. 5 After 20 mins, take pie out of the oven,
2 tsp mixed spice or ground cinnamon 3 Spoon the mixture into the tin, smooth brush the edge with milk and top with the
1
/4 tsp salt the top, then scatter over the chopped lattice. Press down to seal, then scatter
1 tsp baking powder hazelnuts, pressing them into the batter over the pecans and return to the oven.
175g courgettes, coarsely grated a little. Bake for 1 hr 10 mins (see tip, 6 Bake for 15-20 mins more or until the
1 eating apple, grated (about 85g) above), covering the top loosely with foil pastry is golden and the filling has a slight
250g mixed dried fruit after 45 mins, until the cake is risen and wobble in the middle. Cool completely, then
golden. Cool in the tin for 20 mins, then trim the edges. Serve topped with maple
1 Heat the oven to 180C/160C fan/gas 4. turn out onto a wire rack to cool. syrup, icing sugar and whipped cream.
Butter a deep 20cm round cake tin and PER SLICE 501 kcals, fat 28g, saturates 13g, PER SLICE 628 kcals, fat 39g, saturates 16g,
line with baking parchment. Put the whole carbs 59g, sugars 42g, fibre 2g, protein 7g, salt 0.8g carbs 66g, sugars 33g, fibre 3g, protein 7g, salt 0.5g
80 BBC Easy Cook

WEEKEND BAKING
BBC Easy Cook 81

TVChefs
With Autumn fast approaching, here are three
warming puds to ease you into the chillier nights PROPER
PUD DINGS
Tommy Banks’ 2 Slowly melt the chocolate in a bowl over a pan of hot
chocolate & malt water. In a stand mixer, beat together the butter and sugar
loaf torte on full speed for 5 mins until light and fluffy. Slowly add
the eggs, scraping down the sides of the bowl once
n Serves 12 n Prep 30 mins n Cook 50 mins or twice to ensure the batter is well combined. Tip in the
remaining hazelnut and malt loaf crumb and melted
165g unsalted butter, softened, plus extra for the tin chocolate. Finally, add the cream cheese. Your mixture
75g malt loaf should be smooth and glossy, like a chocolate mousse.
150g blanched hazelnuts Using a rubber spatula, transfer to your cake tin and
300g dark chocolate smooth out evenly.
150g golden caster sugar 3 Bake for 35 mins and then turn the temperature down to
4 eggs, beaten 160C/140C fan/gas 3 for a final 20 mins. Allow the cake to
150g full-fat cream cheese cream or crème fraîche, rest and cool for an hour before attempting to remove the
to serve tin. This keeps well, so you can make it up to two days ahead.
Carefully slice into wedges and serve with cream
1 Heat oven to 180C/160C fan/gas 4. Butter a 20cm non-stick, or crème fraîche.
loose-bottomed cake tin. Blend the malt loaf and hazelnuts to PER SERVING 455kcal, fat 35g, saturates 16g, carbs 26g, sugars 20g,
a fine crumb in a food processor. Scatter the crumb into the fibre 4g, protein 8g, salt 0.2g
buttered tin and shake it so all surfaces are evenly covered.
Pour out the remaining crumbs and reserve.
Michelin-starred chef Tommy Banks

is chef-owner at The Black Swan
in Oldstead, North Yorkshire
(blackswanoldstead.co.uk) and two-time
winner of BBC Two’s Great British Menu.
He is also a judge presenter on Family
Cooking Showdown on BBC Two.
82 BBC Easy Cook

WEEKEND COMFORT FOOD
“ Don’t be deceived by how easy

this chocolate torte is to make –
the result is a rich, dense cake
with a malted coating. The raw
batter could double as a silky
mousse – I struggle not to eat
it all before it’s baked. Eat it
warm as a pudding, served
with cream or crème fraîche,
or leave it to go cold and
serve as a crumbly cake
”
with tea.
BBC Easy Cook 83

Tom Kerridge’s plum & apple cobbler
FOR THE FRUIT

100g butter, cubed
100g golden caster sugar
dissolved, then leave to simmer until you
have a chunky fruit compote, then set aside.
“ This is a homely, comfort
food dessert that you put in
2 vanilla pods, seeds scraped out Whisk the egg into the milk and set aside. the oven after the Sunday
700g firm plums, stoned and Rub the butter and the flour together until roast has come out. Like a
roughly chopped it has the texture of chunky breadcrumbs,
300g Braeburn apples, peeled, cored then stir in the caster sugar, cinnamon,
crumble, the cobbler topping
and chopped baking powder and a large pinch of salt. can be used to top whatever
”
1 tsp cinnamon Pour in the milk mixture and bring together stewed fruit you like.
FOR THE COBBLER DOUGH to form a thick, batter-like texture.
1 egg 3 Tip the compote into a baking dish and
100ml milk top with large spoonfuls of the cobbler mix,
140g cold butter, cut into cubes making sure there are a few gaps for the
280g plain flour fruit to bubble through, then sprinkle
140g golden caster sugar everything with the demerara sugar. Bake
½ tsp cinnamon for 35-40 mins or until the topping is golden
1 tbsp baking powder and just cooked through. Remove from
2 tbsp demerara sugar the oven and leave to rest for 5 mins before
clotted cream, to serve serving straight from the dish with generous
spoonfuls of clotted cream. Tom Kerridge is a BBC regular with his
own series Lose Weight For Good, Top of
1 For the fruit, put all the ingredients in a PER SERVING 454 kcals, fat 21g, saturates 13g,
the Shop and Tom Kerridge's Fresh Start.
saucepan. Cook over a low heat, stirring until carbs 60g, sugars 38g, fibre 3g, protein 5g, salt 0.8g
the butter has melted and the sugar has
84 BBC Easy Cook

WEEKEND COMFORT FOOD
Gregg Wallace’s sticky toffee puddings

These puddings are very forgiving and can be made ahead and reheated in their
moulds or turned out on to a plate and reheated in the microwave.
75g dates, stoned and chopped Butter the bases of 4 x 150ml pudding
75g butter, softened, plus extra moulds. Cream the butter and sugar until pale
for buttering the tin and fluffy. Gradually add the eggs and vanilla,
50g light brown soft sugar then fold in the flour and baking powder.
2 eggs Mix in the date purée and divide between the
1 tsp vanilla extract moulds. Transfer to a roasting tin and add
140g self-raising flour enough boiling water to reach halfway up the
1 tsp baking powder moulds. Cover with foil and cook for 25 mins.
FOR THE SAUCE 3 Meanwhile, make the sauce. Pour half the
150ml double cream cream and all the sugar and butter into a
75g light brown soft sugar small, heavy-bottomed pan. Heat gently until
25g butter the sugar has dissolved. Turn up the heat and
bubble for 3-4 mins, then stir in the remaining
1 Put the dates in a small saucepan with 75ml cream. Re-heat the sauce when the puddings
water. Bring to a simmer for 3-4 mins until are cooked and serve poured on top.
the dates are mushy. Gently stir to blend. PER SERVING 716 kcals, fat 46g, saturates 26g,
2 Heat the oven to 180C/160C fan/gas 4. carbs 73g, sugar 46g, fibre 2g, protein 8g, salt 1.1g
“ When I started eating in good restaurants, sticky toffee

pudding became my benchmark for judging the skill of the
pastry chef. Over the years I’ve mastered my own recipe,
”
which I think matches up to the ones I tried years ago. ‘
Gregg Wallace is the presenter of

MasterChef, Eat Well For Less? and
Supermarket Secrets, on BBC One.
BBC Easy Cook 85

Celebrate
the season
The festivities are coming!
G
et ready to kick off the most wonderful time
of the year and experience a fabulous day out
this winter. The BBC Good Food Show
heads back to Birmingham’s NEC, 28 November –
1 December. See your favourite chefs, including
Mary Berry, Nadiya Hussain and Michelin masters
Tom Kerridge and Michel Roux Jr. Plus, returning
for 2019, the Hairy Bikers and James Martin.
Meet your heroes in exclusive book signing sessions,

brush up on your skills in an expert masterclass, and
discover the ultimate shopping experience with
hundreds of producers. Watch live interviews and
cookery demos and pick up plenty of seasonal
inspiration. Christmas is coming so gather your friends
and family and get your festive plans in the diary!
Readers save 20%* on tickets. Quote EC3
READERS SAVE 20%* ON TICKETS - QUOTE EC3
With thanks to
our sponsors
& supporters: Show sponsor Big Kitchen sponsor QVC Kitchen sponsor Festive Kitchen sponsor Festive Kitchen session sponsor Tasting experience sponsor
WINTE R S H OW HIGHLIGH T S
Delicious gifts and goodies

Discover hundreds of hand-picked artisan and independent
producers, and pick up fabulous stocking fillers and
delicious treats just in time for Christmas. From cheese to
chutneys, gin, whisky and plenty of sweet treats, you’re sure
to find the perfect gift for the food lover in your life. Shop ‘til
you drop in a winter wonderland this season; after all, they
say the way to a person’s heart is through their stomach!
Test your
skills
Roll up your sleeves and
take part in an expert
masterclass in the Skills
School. Get hands-on and
put your skills to the test
this winter, and learn new
techniques and culinary
essentials to sharpen up
your skills in time for
Christmas.
NEW! QVC Kitchen

Get party ready with cookery demos at the
QVC Kitchen. With ideas for Christmas Day
lunch, sweet treats for dessert and tips for
Boxing Day leftovers, you’ll take home
plenty of festive inspiration and recipe
ideas for the winter season ahead.
Plus, meet the experts behind the brands

and visit the team at their very own stand.
More info coming soon – check the
website for more details.
BBCGOODFOODSHOW.COM | 0844 581 1345
*Ends 26/09/19. Discount valid on advance adult tickets only. Excludes Premium and Saturday tickets. Not valid on VIP packages, Gold Big Kitchen seats or with any other offer. Gold Big Kitchen seats cost an additional £3,
subject to availability. £2.95 admin fee per advance order. Not all celebrities appear on all days. Details correct at time of print. Calls cost 7p/minute plus phone company charges. The BBC trademark is used under licence
from the BBC. © BBC, 2018. The Good Food trademark is used under licence from Immediate Media Company London Limited. Organised and presented by River Street Events.
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PLUS
• Cooking for one
• Feel the heat!
Cooking with chillies
• Gennaro Contaldo’s
Italian comfort classics
• Spooky Halloween treats
5snacks
WEEKEND SNACKS
grab & go
Homemade energy-boosters packed with nuts, seeds and dried fruit
Almond butter (right) Peanut & honey raisin squares

n Heat the oven to 190C/170C fan/ n Heat the oven to 160C/140C fan/gas 3. Butter Easy ways
gas 5. Spread 300g skin-on almonds and line a 20cm square baking tin. Melt 100g to get a quick,
on a baking tray and roast for butter, 140g soft brown sugar, 140g peanut
10 mins. Remove and allow to cool. butter, 4 tbsp honey and zest 1 orange in a large on-the-go
Put into a food processor and whizz pan over a low heat. Stir in 200g porridge oats, energy
for 12 mins, stopping every so often 75g raisins and 75g dried cranberries, then
to scrape the sides down, and finish spoon into the tin. Smooth the top with the back
boost
with a good drizzle of honey. of a spoon, drizzle with 1 tbsp honey and bake
Delicious spread over malt loaf or for 35 mins. Leave to cool in the tin, then cut into
bread. Will keep in the fridge for squares. Makes 16.
three weeks. Makes a 300g jar.
Tropical fruit & nut tubs

n Mix together 50g dried chopped
mango, 50g dried chopped
pineapple, 50g dried prunes,
75g Brazil nuts and a handful dried
coconut shavings. Keep stored in
airtight containers. Serves 4.
Spiced roasted nuts

n Heat the oven to 180C/160C fan/
gas 4. Put 1 tsp rapeseed oil in a
bowl, then add 100g hazelnuts,
100g almonds, 100g walnuts, 1 tsp
paprika, 2 tbsp brown sugar, 1 tsp
cinnamon and 2 tsp cumin seeds.
Mix everything to coat, spread on a
baking sheet and roast for 15 mins.
Allow to cool and store in airtight
containers. Serves 12.
Mixed seed crackers

n Soak 75g milled flaxseeds in
125ml water for 1 hr until gloopy.
Heat the oven to 110C/90C fan/
gas 1/4. Stir 100g mixed seeds and
1 tsp mixed dried herbs into the
flaxseed mix, then spread very thinly
over a baking sheet lined with
parchment. Sprinkle with sea salt
and pepper, and bake for 2 hrs,
flipping the cracker halfway, until
each side is crisp. Cool and snap
into pieces to eat. Makes 25.
BBC Easy Cook 89

SEPTEMBER
Need some inspiration? Look no further than our at-a-glance guide
Spinach stir-fry (side) 63

Fish & seafood Tropical fruit & nut tubs 89
Beef & red pepper Gingery prawn noodle soup 10
burgers, p53 One-pan prawn pad Thai 10
Paprika rice with prawns 67
Peppered mackeral fishcakes 13
Sweet treats & baking
Beetroot brownies 78
Rigatoni with spiced prawns, tomatoes
Berries & gin bread pudding 34
& chorizo 70
Blackberry & coconut squares 74
Roasted salmon, pepper & broad bean salad 65
Blackberry compote 74
Salmon pasta box 54
Blackberry gin 74
Salmon & spring onion hash 10
Butternut, maple & pecan lattice pie 80
10-minute tuna & bean salad 56
Cheat's blackberry ripple ice cream 74
Chocolate & malt loaf torte 82
Easy carrot cake 6
Vegetarian Frosted courgette & lemon cake 78
Aubergine pasta box 54
Hazelnut fruitcake 80
Baked cheesy bean burritos 14
Mini blackberry bakewells 73
Beetroot soup with feta, radish
Peanut, honey & raisin squares 89
& croutons 38
Pear & blackberry crumbles 75
Gnocchi with lemon & chive pesto 15
Plum & apple cobbler 84
Creamy lentil & veggie curry 22
Speedy blackberry pavlovas 74
Miso, mushrooms & pak choi bowl 34
Spicy blackberry chutney 90
Moroccan aubergine bake 43
Sticky toffee puddings 85
Breakfast Mushroom & thyme risotto 30
Zesty carrot & ginger loaf 78
Anytime eggs 45 Omelette in a bun 24
Avocado on toast with chorizo & fried egg 45 Pasta with pesto & fresh herbs 68
Berry bircher 48 Pea & goat's cheese pappardelle 32
Breakfast burrito 51 Quick mushroom & spinach lasagne 11
Breakfast muffins 50 Ratatouille with goat's cheese 28
Refried bean quesadillas 14
Roasted sweet potato & carrot soup 38
Meat & poultry Spiced squash pasta with lime pickle 70
Aromatic white chicken curry 62 Spicy chilli bean soup 38
Beef & red pepper burgers 53 Spinach samosas with Indian salad 31
Big-batch chicken soup 21 Sesame stir-fried wrap 51
Bolognese sauce 40 Super salad wraps 22
Cheat's chicken ramen 38 Vegan chilli 58
Chicken pasta box 54 Warm quinoa salad with grilled halloumi 55
Chicken pesto wrap 51
Chicken, potato & green bean curry 16
Chicken & vegetable stew with wholemeal
Sides, snacks & starters
couscous 28 Almond butter 89
Chicken salad with crisp bacon 66 Almond, raisin & popcorn trail mix 52
Chilli con carne 42 Celeriac & potato mash 72
Chilli chicken with peanut noodles 57 Cheddar & sweetcorn scones 79
Chorizo with sweet potato & chickpea purée 90 Coco loco corn 25
Classic Amatriciana bucatini 71 Dried breadcrumbs 13
Cottage pie 43 Garlicky corn 25
Egg, bacon & bean bowl 45 Greek-style corn 25
Greek lamb with potatoes & olives 66 Jacket potatoes with home-baked beans 3
Ham hock & cabbage hash 10 Miso sesame corn 25 Hazelnut fruitcake,
Mixed seed crackers 89
Hoisin wraps 51
Lunchbox pasta salad 18 Peri peri corn 25 p80
Maple-glazed hot dogs with mustardy onions 16 Spiced roasted nuts 89
Minced beef & peas 61
Moroccan meatballs with eggs 65
One-pot roast pork chops with fennel
& potatoes 11 Printed by Wyndeham Group Ltd. © Immediate Media Company London Limited 2018.
All rights reserved. Reproduction in whole or part prohibited without permission. The
Pan-fried venison with blackberry sauce 72 publishers cannot accept responsibility for errors in advertisements, articles, photographs
Power-packed pasta box 54 or illustrations. Immediate Media is a registered data user whose entries in the Data
Protection Register contain descriptions of sources and disclosures of personal data.
Stir-fried ginger miso steak with broccoli 52 The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free
and coated with kaolin from Brazil. The cover is printed on 150gsm Galerie Art produced by Sappi Paper at their
Summer chicken one-pot 11 Nijmegen mill in Holland. It is elementally chlorine free and coated with china clay produced in the UK. Immediate
Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest
Super-versatile meatballs 20 Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging.
Sweet potato, chickpea & chorizo hash 12 Please remove any gifts, samples or wrapping and dispose of it at your local collection point.
With thanks to BBC Good Food magazine, where some recipes have previously appeared.
Turkey & pepper pittas 29
90 BBC Easy Cook

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UK’S BE

100 budget-friendly recipes VALUE

SEPTEMBER 2019 FROM

MULTI-MINCE HEALTHY WEEK BACK TO SCHOOL NIGEL SLATER

What could feel better than being

Macmillan Cancer Support, registered charity in England and Wales (261017),

Keith & his sons

hen I was a student

experimenting with flavours

From How to get in touch with us Follow us...

BBC Easy Cook 3

4 BBC Easy Cook

Make our cover recipe!

ALSO IN THIS ISSUE

BBC Easy Cook 5

Easy carrot cake round cake tins with baking parchment.

6 BBC Easy Cook

BBC Easy Cook 7

8 BBC Easy Cook

Ham hock &

BBC Easy Cook 9

1 Cook the potatoes in a large pan of salted

Ham hock & cabbage hash

10 BBC Easy Cook

Quick mushroom & spinach lasagne One-pot roast pork chops

TRY IT WITH CHICKEN

BBC Easy Cook 11

12 BBC Easy Cook

Peppered mackerel fish cakes

300g cold mashed potato sunflower oil, for frying (optional)

MAKE YOUR OWNÉ

BBC Easy Cook 13

NOW TRY IT THIS WAY

14 BBC Easy Cook

Gnocchi with lemon & chive pesto

n Serves 2 n Prep 10 mins n Cook 5 mins

Tip You can make the pesto up to a day ahead,

BBC Easy Cook 15

n Serves 4 n Prep 10 mins

1 tbsp sunflower oil

1 Heat the oil in a large frying pan and

8 good-quality pork sausages together for 10-15 mins until

16 BBC Easy Cook

BBC Easy Cook 17

Lunchbox pasta salad

1 Cook the pasta following pack instructions

18 BBC Easy Cook

BBC Easy Cook 19

1 Whizz the onion, breadcrumbs and

BBC Easy Cook 21

2 tbsp rapeseed oil

22 BBC Easy Cook

BBC Easy Cook 23

1 tbsp olive oil

1 Heat the oil in a small non-stick

24 BBC Easy Cook

HOT, HOT, HOT

GOLDEN & GARLICKY

BBC Easy Cook 25