Indholdsfortegnelse for June 2025 i Easy Cook

Your perfect summer starts here, right now, in the pages of your favourite magazine. In this issue, we've got recipes from TV's big hitters: John Torode and James Martin. Turn to page 74 for John's showstopping jambalaya, and on page 70, James showcases his magnificent slow-roast pork with apples & peppers – a summery alternative to your usual Sunday lunch. If you've got a crowd to feed, this is the way to do it! Elsewhere, we've got all your sunshine essentials covered, including a gorgeous quiche lorraine frittata, sticky ribs and delicious barbecue chicken burgers. It's feeling hot, hot, hot! IN THIS ISSUE ✹ Anjula Devi shares an Indian menu made up of dishes that can be prepared in 15 minutes or less (p64). ✹ James Martin makes low-prep roasts…

16 budget-friendly options Piri-piri chicken pilaf ■ Serves 4 ■ Prep 20 mins ■ Cook 40 mins 1 tbsp olive oil 6 chicken thighs, skinless and boneless, cut into large chunks 2 tbsp piri-piri seasoning 1 onion, finely chopped 2 garlic cloves, crushed 350g basmati rice 500ml hot chicken stock 3 peppers (any colour), sliced into strips 3 large tomatoes, deseeded and roughly chopped small bunch of parsley, roughly chopped 2 red chillies, sliced (optional) ½ lemon, cut into wedges, to serve 1 Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp piri-piri seasoning and brown for 1 min each side until golden. Transfer to a plate and set aside. 2 Tip the onion into the pan and cook over a gentle heat for 8-10 mins until soft. Add the garlic and remaining piri-piri…

Marinated beans with kale & cod ■ Serves 1 ■ Prep 15 mins plus marinating ■ Cook 5 mins ½ long shallot, finely chopped 2 tsp red wine vinegar 50g curly leaf kale, tough stems removed, torn 1 tbsp olive oil, plus 2 tsp 1 tsp lemon juice 400g cannellini beans, drained and rinsed ¼ tsp dried chilli flakes 3 sundried tomatoes in oil, finely chopped 1 garlic clove, crushed 1 tbsp each flat-leaf parsley, mint and dill, chopped 150g skin-on cod fillet 1 tsp unsalted butter 1 Put the shallot and vinegar in a bowl and leave for 5 mins. Put the kale in another bowl and massage in 1 tsp oil and the lemon juice for 2-3 mins to soften. Add the beans, chilli, tomatoes, garlic, herbs and kale to the shallots. Stir in 1 tbsp oil and rest…

Chickpea & cauliflower buddha bowl ■ Serves 1 ■ Prep 10 mins ■ Cook 12 mins ½ × 400g can chickpeas, drained and rinsed 6 small cauliflower florets 1 garlic clove, crushed ½ tsp ground cumin ½ tsp ground coriander ½ tsp smoked paprika 2 tsp olive oil 50g cooked pouch of quinoa or mixed grains ¼ cucumber, halved lengthways and thinly sliced 4 cherry tomatoes, halved FOR THE DRESSING 1 tbsp tahini 1 tsp lemon juice TO SERVE 1 lemon wedge 1 Put the chickpeas, cauliflower, garlic, spices and oil in a bowl. Season with 1/2 tsp salt and freshly ground black pepper and toss well to coat. 2 Heat the air fryer to 180C. Tip the chickpeas and cauliflower into the air fryer basket and cook for 12 mins, shaking halfway through. 3 Meanwhile, mix the dressing ingredients with 1…

Chaat masala potatoes Chaat masala is an incredible blend of spices with many different variations. It's a very popular masala in Indian street food, and is zingy, tangy, salty and spicy. ■ Serves 4 ■ Prep 3 mins ■ Cook 12 mins 4 large potatoes 2 green chillies, or to taste 2 tbsp vegetable oil 1 tsp cumin seeds 2 tsp garlic paste 1 tsp ginger paste 2 tbsp tomato purée 1 tbsp chaat masala large handful of coriander ½ lemon, juiced TO SERVE Mango pulp & lime juice rotis (see recipe on p66) or natural yogurt and a leafy salad (optional) 1 Fill and boil the kettle. Peel and cut the potatoes into 1cm cubes. Slit the chillies lengthways. 2 Heat a wok over a high heat, then add, in order: 200ml hot water from the kettle, the oil,…

Strawberry & mint afternoon tea cake ■ Serves 8 ■ Prep 15 mins plus cooling and setting ■ Cook 25 mins 1 tbsp mint leaves, plus extra to decorate 60g butter, melted, plus extra for the tin 120g golden caster sugar 2 eggs 120g plain flour, sifted ½ jar strawberry jam (about 150g) 227g clotted cream 200g strawberries, hulled and sliced, plus a few small whole berries to decorate 100g icing sugar few drops of mint extract (optional) 1 Blitz the mint leaves and sugar together in a food processor until finely chopped. Butter two 18cm sandwich tins and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. 2 Whisk the eggs and mint sugar together until the mixture is thick enough to hold a trail. It should look like foam with small bubbles – this will take…

New York baked ripple cheesecake ■ Serves 10 ■ Prep 30 mins plus cooling and 2 hrs chilling ■ Cook 1 hr 150g ginger biscuits 45g butter, melted, plus extra for the tin 250g frozen berries, defrosted 300g golden caster sugar 600g soft cheese 150ml soured cream 2 eggs 1 tsp vanilla extract 1 Blitz the biscuits to crumbs using a food processor. Tip in the melted butter and blitz again. Press the crumbs into the base of a lightly buttered 22cm springform tin and chill while you make the filling. 2 Put the berries in the food processor, blitz to a purée, then sieve into a bowl. Put the purée and 50g sugar in a pan. Heat gently until the sugar has dissolved, then boil the mixture for 5 mins until thick and syrupy. 3 Heat the oven…

■ Makes 12 ■ Prep 25 mins ■ Cook 40 mins 85g melted butter, plus extra for frying 1 large corn cob, kernels sliced off 1 small onion, finely chopped ½ red chilli, deseeded and finely chopped 140g plain flour 140g polenta or cornmeal 2 tsp baking powder 50g strong cheddar, grated 2 eggs 284ml buttermilk 100ml milk 1 Heat the oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with a little of the butter. Fry the sweetcorn in a pan with the onion, chilli and a knob of butter for 5-10 mins until golden and soft. 2 Mix the flour, polenta, baking powder, cheese and 1 tsp salt together in a large bowl. Whisk the eggs, buttermilk and milk together, then stir the wet ingredients into the dry along with the remaining melted butter and the corn…

1 Coconut-chilli marinade ■ Serves 4 ■ Prep 5 mins plus overnight chilling ■ No cook Blitz a grated thumb-sized piece of ginger, 2 chopped chillies, 7 tbsp sesame oil, 2 tbsp fish sauce and 40g desiccated coconut to a paste. Rub over chicken and chill overnight before cooking. PER SERVING 243 kcals, fat 25g, saturates 8g, carbs 1g, sugars 1g, fibre 2g, protein 1g, salt 2g 2 Chipotle & lime dressing ■ Makes 100ml ■ Prep 5 mins ■ No cook Whisk 2 tbsp chipotle paste, the juice of 2 limes and 80ml light olive oil together. Season to taste. Serve drizzled over tacos or prawn-based salads. PER TBSP 57 kcals, fat 6g, saturates 1g, carbs 0.3g, sugars 0.3g, fibre none, protein 0.1g, salt 0.1g 3 Turmeric-ginger marinade ■…

Cut out & keep Minty beetroot, feta & bulgur salad ■ Serves 2 ■ Prep 5 mins ■ Cook 5 mins 50g bulgur wheat 2 oranges, ½ zested and juiced, the rest peeled and chopped 1 garlic clove 1 tsp apple cider vinegar 2 tbsp chopped mint 3 spring onions, sliced 4 walnut halves, broken 4 pitted Kalamata olives, halved (optional) 2 beetroots, chopped 40g feta or vegetarian alternative 1 Put the bulgur wheat in a pan, cover with water, bring to the boil, then cook, covered, for 5 mins. Drain, press out any excess water and tip into a bowl. 2 Stir in the chopped oranges and the zest and juice, the garlic and vinegar, then toss through the mint, onions, walnuts and olives, if using. Stir in the beetroot, then spoon into bowls and top with the feta…

Strawberry jam ripple ice cream Whisk 600ml double cream until it holds its shape, then slowly beat in a 395g can condensed milk and ½tsp vanilla extract. Add the zest and juice of ½lemon. Tip into a shallow baking tin or freezerproof container. Spoon 200g soft-set strawberry jam all over the surface using a teaspoon, then gently swirl through the ice cream mixture using a skewer to create a rippled effect. Cover and freeze for at least 3 hrs. Serves 8. Hot berry crêpes Spread 2 shop-bought crêpes, warmed, with a little mascarpone and raspberry jam. Add a few raspberries, roll up and enjoy. Serves 1. Hot raspberry sauce Tip 1 jar seedless raspberry jam into a pan with 2 tbsp water. Melt until smooth and bubbling. Serve hot or…

Not a load of cobblers! Filled your basket with seasonal strawberries, but find they're starting to turn too quickly? Use them up in this fresh and fruity dessert. Rhubarb & strawberry cobbler ■ Serves 4 ■ Prep 15 mins ■ Cook 40 mins 400g rhubarb, trimmed and cut into 2.5cm pieces 400g strawberries, hulled and halved if large 85g sugar 1 tbsp plain flour 250g mascarpone (optional) 1 orange, zested and juiced (optional) 1 tbsp icing sugar (optional) FOR THE TOPPING 100g plain flour, plus extra for dusting 50g ground almonds 85g caster sugar 1 tsp baking powder 50g butter 75ml single cream, plus 1 tbsp 1 tsp vanilla extract 25g flaked almonds 1 Heat the oven to 190C/170C fan/gas 5. Tip the rhubarb pieces and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir to coat the…

MONDAY Soba noodle & edamame salad with grilled tofu ■ Serves 4 ■ Prep 15 mins ■ Cook 15 mins 140g soba noodles 300g fresh or frozen podded edamame beans 4 spring onions, shredded 300g beansprouts 1 cucumber, peeled, halved lengthways, deseeded and sliced 1 tsp sesame oil 1 tsp vegetable oil 250g block firm tofu, patted dry and thickly sliced handful of coriander leaves, to serve FOR THE DRESSING 3 tbsp mirin 2 tsp tamari 2 tbsp orange juice 1 red chilli (deseeded, if you like), finely chopped 1 Bring the dressing ingredients to a simmer in a small saucepan for 30 seconds, then set aside. 2 Boil the noodles following pack instructions, adding the edamame beans for the final 2 mins of cooking time. Rinse under cold running water, drain well and tip into a large bowl with the spring…

8 must-have recipes Whether you're having a barbecue or planning a picnic, we've got you covered Big chicken & crouton salad A shop-bought roasted chicken is a great summer cheat when it's too hot to turn the oven on. ■ Serves 4 ■ Prep 20 mins ■ No cook 1 roasted chicken 2 thick slices ciabatta, sourdough or crusty white bread 1 tbsp olive oil 1 large cos lettuce, shredded 1 celery stick, finely sliced 4 spring onions, finely chopped ½ cucumber, diced 90ml mayonnaise 1½ tbsp white wine or tarragon vinegar small bunch of tarragon, chopped 1 Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush over the oil. Roughly chop into chunky croutons. 2 Put the lettuce in a large bowl…