Indholdsfortegnelse for Christmas 2023 i Easy Cook

Christmas is a costly time of year, but you don't need to bankrupt yourself to eat well over the festive season, as this issue proves. Turn to page 24 for a special turkey dinner for six with all the trimmings, which comes in at just £3.44 per person – there's even a complete shopping list to make it easy. Bargain! Tom Kerridge follows suit and shares his budget crowd-pleasing recipes (p64), and the homemade edible gifts on p16 are great for keeping costs down and giving the kids something to do, all in one go. I hope you have a very merry Christmas, full of good food. BEST OF BBC ✷ Nadiya Hussain Make a speedy jalfrezi that's full of flavour (p50). ✷ Becky Excell Traditional Christmas bakes with a…

CHRISTMAS TIPS Slow cooker mulled cider ■ Serves 10 ■ Prep 5 mins ■ Cook 1 hr 1.5 litres dry cider 500ml apple juice 75g light brown soft sugar 1 orange, sliced ½ lemon, zest pared 5 cloves 10 allspice berries 3 cardamom pods, bruised using a rolling pin 2 bay leaves 2 cinnamon sticks 100ml brandy Put all the ingredients except the brandy in a slow cooker and cook for 1 hr on high or up to 4 hrs on low. Just before serving, stir in the brandy. Ladle into heatproof glasses or cups to serve. PER SERVING 130 kcals, fat 0.1g, saturates none, carbs 17g, sugars 17g, fibre 0.2g, protein 0.2g, salt 0.04g…

Chicken liver parfaits ■ Serves 6 ■ Prep 20 mins plus chilling ■ Cook 10 mins 400g chicken livers, thawed if frozen 150g butter, plus 50g to serve 1 garlic clove, crushed 1 shallot, chopped 1 large thyme sprig, plus sprigs to serve pinch of Chinese five-spice powder 2 tbsp double cream 4 brioche buns, sliced and toasted, to serve 1 Trim the livers of any green bits (these will be bitter) or sinews with scissors. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and five-spice. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle. 2 Tip the livers into a food processor. Whizz to a smooth paste, then whizz in the remaining butter and…

Apricot & pistachio stuffing Crusty sourdough makes an ideal base for a veggie stuffing. To save some time on the big day, make this on Christmas Eve and keep it chilled before cooking. ■ Serves 6-8 ■ Prep 15 mins ■ Cook 50 mins VEGETARIAN 2 tbsp olive oil 70g butter 3 large onions, finely sliced 3 large garlic cloves, crushed 500g loaf sourdough 90g pistachios, roughly chopped 2 tbsp finely chopped sage, plus a few whole leaves 100g dried apricots, finely chopped 5 eggs, beaten 1 Heat the oven to 220C/ 200C fan/ gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove…

BEST OF THE BBC Bestselling gluten-free cookbook author Becky Excell is a regular at the BBC Good Food Show (bbcgoodfoodshow.com). @BeckyExcell Panettone muffins If you crave panettone but need that craving satisfied fast, then that's exactly where my panettone muffins come in, being soft, fluffy muffins with all the festive flavour of a traditional panettone. ■ Makes 12 ■ Prep 10 mins plus resting ■ Cook 25 mins VEGETARIAN 180ml milk 1 tbsp lemon juice 65ml melted butter 65ml vegetable oil 1 large egg 2 lemons, zested 200g caster sugar 1 tsp bicarbonate of soda ¼ tsp xanthan gum 300g gluten-free self-raising flour, plus 1 tsp for the sultanas 175g sultanas 30g candied mixed peel 20g slivered almonds, plus a handful to finish 1 Heat the oven to 180C/160C fan/ gas 4. Line each hole of a 12-hole muffin tray with muffin…

BEST OF THE BBC TV chef Jeremy Pang is a regular panellist on BBC Radio 4's Kitchen Cabinet, and appeared on BBC One's Ready Steady Cook. @JeremyPang_official Thai roast pork Popular all over the world, this Thai pork dish, kor moo yang, is so simple to make at home. I remember eating it for the first time in Hong Kong, where there were numerous Thai restaurants near Sai Kung, to the east of Kowloon. My memories of the dish may not be true to its authentic form, but they are borne out of the powerful impact that sharing a Thai feast with my sisters and parents had on our whole family. The perfectly sweet and salty char on the roast meat will prompt you to question whether you have made…

EVERYDAY LEFTOVERS 11 no-waste recipes to try 3 great twists on turkey Turkey tom kha gai ■ Serves 2 ■ Prep 10 mins ■ Cook 10 mins 50g flat rice noodles 400ml can half-fat coconut milk 300ml chicken stock small chunk of ginger, sliced 1 lemongrass stalk, woody outer leaves discarded, chopped 1 red chilli, sliced 200g cooked turkey, sliced 50g mangetout, shredded 1 lime, juiced 1 tsp brown sugar 1 tbsp fish sauce handful of coriander leaves 1 Cook the noodles following pack instructions, then drain and rinse with cold water. 2 Bring the coconut milk and stock to a simmer in a pan, then add the ginger, lemongrass and half the chilli. Simmer for 3 mins. Add the turkey and mangetout, then simmer for 2 mins. Mix in the lime juice, sugar and fish sauce. 3 Divide the noodles between two…

1 Start with the chicken breast-side down on a chopping board. Cut firmly along both sides of the backbone with a pair of kitchen scissors and lift it out. 2 Open the bird out, turn it over and flatten it by pressing it down onto the board with the heel of your hand. 3 Put two skewers diagonally through the legs and wings to keep it flat. VERSATILE VEG SOUP Do you have veg in the house that won't last beyond Christmas? Clear them out now to make some room with this simple soup. You can eat it straightaway, or stash it in the freezer for a cheap and speedy lunch in January when you are keen to save a few ££s. Fry 200g chopped raw vegetables (such as onions,…

Easy hedgehog canapé skewers ■ Makes 36 skewers ■ Prep 35 mins ■ No cook 1 grapefruit or ½ large cucumber, for the hedgehog (optional) 12 mozzarella pearls 1 tsp pesto 2-3 tbsp olive oil 12 small cherry tomatoes 12 basil leaves 2 pineapple rings, each one cut into 6 chunks 50g medium cheddar, cut into 12 small cubes 50g red leicester, cut into 12 small cubes 12 cooked and shelled prawns ½ lemon, juiced ½ cucumber, cut into 2 even chunks and shaved into ribbons 1 tsp sesame oil 1 tsp sesame seeds 36 bamboo (or reusable) short skewers or long toothpicks ■ To make a hedgehog to push the skewers into, use a grapefruit with the base trimmed flat, or use a cucumber to make a longer holder. ■ For mozzarella & tomato skewers, tip the mozzarella into a bowl, mix the…

Butternut, chestnut & lentil cake This stunning vegan cake is a modern take on the classic nut roast. It works well with all the usual trimmings. ■ Serves 8 ■ Prep 40-45 mins ■ Cook 1 hr 45 mins VEGETARIAN FREEZABLE 1 large butternut squash, peeled 3 tbsp sunflower oil, plus extra for the tin 3 onions, chopped 15g sage, 12 leaves left whole, the rest finely chopped 2 rosemary sprigs, leaves picked and chopped, plus extra to serve 3 garlic cloves, crushed 1 tsp ground mace 2 tbsp ground chia or flaxseeds 2 x 200g packs cooked chestnuts 2 x 400g cans brown lentils, drained and rinsed 200g wholemeal vegan breadcrumbs 3 tbsp rapeseed oil 1 Heat the oven to 200C/180C fan/gas 6. Slice a few 1cm-thick rings from the bulbous end of the squash, and a few small solid…

Saag aloo chicken jalfrezi This is the kind of dish that you often see served at an Indian restaurant. While it may look complicated, it doesn't have to be at all. This is like the Bengali stir-fry you never knew you needed – it's spiced, fast and a feast for the eyes. ■ Serves 4 ■ Prep 12 mins ■ Cook 30 mins oil, for frying 3 dried red chillies 4 garlic cloves, thinly sliced 400g can cream of tomato soup 4 tbsp brown sauce 4 tbsp art masala mix (see below) 2 red onions, quartered 2 red peppers, cut into large chunks 560g can potatoes, halved 200g cooked chicken 80g fresh baby spinach TO SERVE handful of fresh coriander 2 spring onions, thinly sliced cooked rice parathas or roti (optional) 1 Put a large non-stick frying pan or wok over a…

Chef Tom Kerridge is a regular face on the BBC. Catch up with him on the BBC Good Food podcast. “Butter beans tend to be underused in recipes, but they soak up the flavour of what they're cooked in really well – including this braise.” Tom Kerridge's sausage & butter bean simmer-and-serve ■ Serves 4 ■ Prep 10 mins ■ Cook 20 mins 1 tbsp sunflower oil 16 chipolatas (I used spicy chorizo ones, because I love the chilli heat) 2 onions, sliced 2 celery sticks, sliced 8 garlic cloves, sliced 1 rosemary sprig 600ml chicken stock 2 × 400g cans butter beans, drained 75g butter, cubed small pack of parsley, leaves picked and chopped 2 lemons, zested crusty bread, to serve 1 Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set…

10 low-budget dinner ideas 44p per serving Lentil soup with mint yogurt ■ Serves 2 ■ Prep 30 mins ■ Cook 30 mins VEGETARIAN 1 onion, chopped knob of butter ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp smoked paprika ½ tsp turmeric 200g can chopped tomatoes 1 tbsp tomato purée 600ml vegetable stock 50g puy lentils 50g basmati rice 200g can chickpeas, drained handful of chopped mint leaves 150g pot yogurt 1 Cook the onion in a knob of butter until very soft, then stir in all the spices. Cook for 1 min, then add the tomatoes, purée, stock and lentils. 2 Cook for 10 mins, then add the rice and chickpeas and keep cooking until the rice and lentils are tender. Stir the mint through the yogurt and serve alongside the soup. PER SERVING 386 kcals, fat 8g, saturates 3g,…

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We love a cheeseboard, but buying lots of different cheeses soon adds up in price. So how about this idea to end a meal instead? It makes a great dip with drinks too! Camembert fondue with thyme potatoes Heat the oven to 200C/180C fan/ gas 6. Halve 500g small waxy potatoes, such as charlottes, and arrange over a baking sheet in one layer. Brush the cut sides with olive oil and sprinkle with salt, pepper and thyme leaves. Bake for 45 mins until golden and crisp. Unwrap 1 whole Camembert, put it back in its box and wrap the box in foil. Bake in the oven for the final 10 mins. Remove the lid and serve with the potatoes for dipping. Serves 6.…

Snowball dippers These chocolatey marshmallow dippers are delicious stirred into a mug of warm milk. ■ Makes 10 (easily doubled) ■ Prep 20 mins plus setting ■ Cook 5 mins 150g dark chocolate, broken into chunks 10 fat white marshmallows 10 lollipop or cake pop sticks white hundreds & thousands 1 Bring a pan of water to a simmer over a low heat. Put the chocolate in a heatproof bowl and sit it on top of the pan, making sure that the water doesn't touch the bottom of the bowl, and gently melt the chocolate. Alternatively, melt in the microwave, stirring every 30 seconds. 2 Push a lollipop or cake pop stick into each marshmallow. Holding the end of the stick, dip a marshmallow into the chocolate so that it's completely coated. Lift…

Chocolate truffle & honeycomb torte Make this dessert for ardent chocolate lovers. It can also be adapted with a dash of coffee, rum, brandy or orange zest stirred into the melted chocolate. ■ Serves 12 ■ Prep 35 mins plus 2 hrs chilling ■ No cook VEGETARIAN 3 × 40g chocolate-covered honeycomb bars 100g cornflakes 500g dark chocolate (at least 70% cocoa solids), broken into small pieces 3 tbsp golden syrup 400ml double cream 1 Line the base of a 20cm springform tin with baking parchment. Put two of the chocolate honeycomb bars into a bowl and crush as finely as you can using the end of a rolling pin. Tip into a bowl and mix with the cornflakes. 2 Put the dark chocolate into a heatproof bowl that has a wide lip. Set…

1 Quick moussaka Fry 400g lamb mince with 2 cloves sliced garlic, 1 tsp cinnamon and ½ tsp ground cumin. Add a 400g can chopped tomatoes and simmer for 10 mins. Meanwhile, fry 1 sliced aubergine in olive oil until soft. Put a layer of half the lamb mix in a heatproof dish, cover with the aubergines, then the rest of the lamb. Top with slices of cooked potato. Mix a small tub of cheese sauce with a beaten egg and pour over the top. Once cool, freeze. To cook, defrost completely in the fridge overnight. Cook in a 200C/180C fan/gas 6 oven for 40 mins until golden and bubbling. 2 Broccoli & cauli with blue cheese sauce Boil 1 whole broccoli head and 1 whole cauliflower head until just tender. Drain…

£2.29 per serving Smoked haddock & dill tart ■ Serves 4 ■ Prep 10 mins ■ Cook 25 mins 300g smoked haddock 5 large or 7 small sheets filo pastry (125g) 25g butter, melted 4 eggs 150ml double cream small bunch of dill, chopped 1 Heat the oven to 190C/170C fan/ gas 5. Put the haddock on a microwavable plate, cover and microwave on full power for 2 mins. Set aside to cool. 2 Brush the filo sheets roughly with the butter (you don't have to cover them) and use to line a 35 x 12cm metal tart tin, or use a regular 18 x 25cm tin. Leave the edges rough and overlapping. Beat the eggs, cream and dill together, then season. 3 Flake the fish into large chunks on the tart base, discarding any skin or…