Indholdsfortegnelse for March 2025 i Easy Cook

You don't need me to tell you how expensive it is to eat out. Energy and food costs have rocketed in the past few years, making a trip to a restaurant a treat reserved for only the most special occasions. This got us thinking: what amazing restaurant dishes could we recreate for the home cook that are both easy and wallet-friendly? The answer is our collection on page 48. There are 15 dishes to choose from, which you can mix and match to make your perfect menu. My favourite starts with quick piri-piri prawns, followed by smoky steak with jalapeño cream, then strawberry cheesecake for dessert. I hope you have fun creating yours. IN THIS ISSUE ✹ Tom Kerridge creates clever hybrid recipes including a pizza pie (p64). ✹ James…

17 low-cost everyday dinners Pumpkin, mushroom & brown rice bowls ■ Serves 2 ■ Prep 10 mins ■ Cook 30 mins 1 tbsp olive oil ½ bunch of spring onions, sliced, plus extra to serve 1 garlic clove, finely sliced 1 red chilli, sliced 150g shiitake mushrooms, sliced 200g pumpkin or squash, peeled and chopped into small chunks 100g brown basmati rice 250ml vegetable stock 2 tbsp soy sauce, plus extra to serve 50g frozen edamame beans, defrosted sesame oil, to serve 1 Heat the oil in a wide, shallow pan with a lid and cook the spring onions, garlic and chilli for 2 mins. Add the mushrooms and pumpkin and cook for another 3 mins. Tip in the rice, stock and soy sauce and bring to the boil. 2 Reduce to a low simmer, put on the lid and leave…

Slow cooker muscovado cheesecake with hazelnuts & blackberries The very best baked cheesecakes have a creamy texture and a smooth surface. Cooking a cheesecake in a bain marie at a low temperature achieves these results, so a slow cooker is a great alternative. ■ Serves 10 ■ Prep 30 mins plus 3 hrs standing and at least 4 hrs cooling ■ Cook 2 hrs 50g butter, melted, plus extra for greasing 225g oat biscuits 100g blanched hazelnuts 250g light muscovado sugar 4 tbsp full-fat milk 750g full-fat soft cheese 2 tbsp plain flour 1 tsp vanilla extract 3 large eggs 200ml pot soured cream 1 tbsp Frangelico (optional) 2 tsp cornflour 3 tbsp golden caster sugar 200g blackberries 1 Boil the kettle and prepare your slow cooker (it should be at least 22cm wide). Make a trivet for your cheesecake by scrunching a…

Chicken with chorizo When I was writing this book (see page 47), I talked to as many people as I could about how they cook and eat – even setting up little WhatsApp focus groups. The ingredients that came up most were chicken and chorizo, often together. This makes so much sense to me – chorizo is one of those big flavour ingredients that can carry a dish, meaning there's less need for other seasonings. That's why the garlic is optional in this recipe – there's already quite a whack in the chorizo. ■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins 2 tbsp olive oil 150g spicy cooking chorizo, sliced into rounds 1 red onion, cut into wedges 1 red pepper, cut into thick strips 3 garlic cloves, finely chopped (optional) 6 skinless…

“I'm often asked how I keep inventing new dishes for TV shows and books, as well as my pub and restaurant menus. I'm a bit of a food magpie – if I try something with great flavour, an element of it will end up in something I make. One of the wonderful things about food is that there's constant evolution – you can adapt recipes to suit what you have to hand, if you need to. These recipes delve into that a bit. I've made four dishes, but have been inspired by eight, and all are made better because of the combination.” Tom Kerridge Tandoori roast guinea fowl This is a great recipe when you want a roast with a difference. The leftovers are delicious wrapped in a naan bread.…

“Fish pie has to be one of the most iconic British dishes. As an Australian it's not something I grew up eating – it's a bit hot out there for comfort food – but it's become a real favourite of mine. You'll find loads of different variations on the basic fish pie recipe. Some people like to add mussels or prawns but I like the simple trinity of cod, salmon and smoked haddock. The real USP of my recipe is the vermouth cream reduction, which forms the basis of the sauce. Reduction sounds complicated but it's just a way of concentrating flavours. Fish goes beautifully with the aniseed flavours of the vermouth, fennel and star anise. The sauce is also made without a roux, which gives it a much lighter…

■ Makes 16 ■ Prep 15 mins plus chilling ■ Cook 20 mins FOR THE SHORTBREAD 150g plain flour 100g desiccated coconut 170g cold butter, cut into cubes, plus a little for the tin 75g golden caster sugar FOR THE CARAMEL 90g butter 2 tbsp golden syrup 397g can condensed milk 2 tbsp dark brown sugar 3 passion fruits, pulp only FOR THE TOPPING 200g dark chocolate 30g coconut shavings, toasted 1 Heat the oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. To make the shortbread, stir together the flour and coconut in a bowl, then rub in the butter using your fingers to make breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18…

DOUGH-NUTS! You'll probably think we are crazy, but you can make a fantastic loaf of bread using leftover porridge from your breakfast! But don't just take our word for it – give it a go. You'll find it's oaterly delicious! Porridge bread ■ Makes 1 large loaf ■ Prep 25 mins plus 1 hr 45 mins proving ■ Cook 40 mins 200g cold leftover porridge 500g strong white bread flour, plus extra for dusting ½ tbsp caster sugar 7g sachet fast-action dried yeast small handful of oats, to sprinkle 1 Put the porridge in a large bowl with 300ml lukewarm water. Stir in the flour, sugar, 1 tsp flaky sea salt and yeast until fully combined. Cover with a damp tea towel and leave to prove for 1 hr, or until almost doubled in…

Cut out & keep Healthy porridge bowl Start your day the right way by tucking into this filling bowlful. The fruit adds a lovely sweetness to the hearty porridge oats. ■ Serves 2 ■ Prep 10 mins ■ Cook 5 mins 100g frozen raspberries 1 orange, ½ sliced and ½ juiced 150g porridge oats 100ml milk ½ banana, sliced 2 tbsp smooth almond butter 1 tbsp goji berries 1 tbsp chia seeds 1 Tip half the raspberries and all the orange juice into a pan. Simmer for about 5 mins until the raspberries soften. 2 Meanwhile, stir the oats, milk and 450ml water in a pan over a low heat until creamy. Top with the raspberry compote, remaining raspberries, orange slices, banana, almond butter, goji berries and chia seeds. PER SERVING 533 kcals, fat 19g, saturates 3g, carbs…

Cauliflower, prawn & peanut stir-fry ■ Serves 1 ■ Prep 5 mins ■ Cook 20 mins ¼ cauliflower, broken into florets 1 tbsp vegetable oil 1 garlic clove, finely sliced ½ red chilli, finely sliced thumb-sized piece of ginger finely grated 60g raw king prawns 1 tbsp rice vinegar 2 tbsp hoisin sauce 3 spring onions, shredded 15g peanuts, roughly chopped brown rice, to serve 1 Heat the grill to high. Toss the cauliflower on a baking tray with ½ tbsp of the oil and grill for 15-20 mins or until golden around the edges. 2 When the cauliflower is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Increase the heat, add the prawns and fry for 1 min more. Add the vinegar and hoisin, let…

Simply choose a starter, main and dessert from each section to build your own special menus. STARTERS Falafel meze bowl ■ Serves ■ Prep 10 mins ■ Cook 25 mins 200g falafels 1 tbsp olive oil ½ lemon, juiced 50g young spinach 4 tbsp hummus 2 roasted red peppers from a jar, sliced 1 tbsp pumpkin seeds, toasted warm pittas and chilli sauce, to serve 1 Heat the falafels following pack instructions. Whisk the oil with 2 tbsp lemon juice and some seasoning. Dress the spinach and divide between two large bowls. 2 Add the falafels, hummus and peppers in separate piles. Scatter over the pumpkin seeds and serve with the warmed pittas and chilli sauce. PER SERVING 499 kcals, fat 30g, saturates 4g, carbs 34g, fibre 9.2g, protein 15g, salt 1.5g Quick piri-piri prawns ■ Serves…

St Patrick's Day rainbow cupcakes While they'll need help from an adult to bake these cute cupcakes, children will love decorating them with sweets and shimmery golden sprinkles. ■ Makes 12 ■ Prep 30 mins ■ Cook 15 mins 150g butter, softened 150g golden caster sugar 3 eggs 1 tsp vanilla extract 1-2 tbsp milk 150g self-raising flour 6 fizzy rainbow belts golden sugar balls or sprinkles FOR THE ICING 125g butter, softened 185g icing sugar splash of milk green food colouring FOR THE SPRINKLES green food colouring 3 tbsp desiccated coconut 1 Heat the oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases. Beat the butter and sugar until light and fluffy, then beat in the eggs, vanilla and milk. 2 Fold the flour into the mixture, then divide between the cases. Bake for…

Shakshuka This dish of eggs in a mildly spiced tomato sauce has become a staple on brunch menus. Because they're baked in the sauce, the eggs end up with soft yolks and slightly jammy edges. I use a carton of six eggs to serve three people, but depending on how many you have to feed, you could use eight or four eggs – just add 200g more or less chopped tomatoes. Serve with pittas to soak up the sauce. ■ Serves 3 ■ Prep 5 mins ■ Cook 2 hrs 25 mins-4 hrs 25 mins 1 red onion, chopped 1 red pepper, diced 1 garlic clove, crushed 1 tbsp harissa paste (optional) 2 tbsp tomato purée 1 tsp sugar 2 x 400g cans chopped tomatoes TO SERVE 6 medium eggs 2 tbsp natural yogurt 5g coriander, chopped toasted pittas…

ORANGE & POPPY DRIZZLE MUFFINS Lightly oil a 12-hole muffin tin. Mix 300g self-raising flour, 175g caster sugar, 1 tsp baking powder and 2 tbsp poppy seeds in a bowl. In a separate bowl, whisk 5 tbsp sunflower oil with 200ml milk, 1 egg and the zest and juice of 1 orange. Working quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so be careful not to overwork it. Spoon into the tins and bake at 200C/180C fan/gas 6 for 10-12 mins until risen and browned. Meanwhile, mix the zest of 1 orange with 140g granulated sugar in a bowl. Leave the muffins to cool for 2 mins, then transfer to a wire rack. Stir the juice of…

Chorizo-stuffed pork loin with braised beans ■ Serves 6 ■ Prep 30 mins ■ Cook 2 hrs 20 min 1 tbsp fennel seeds 1.3kg pork loin (ask your butcher for a piece from the rib end as this will have more fat), bone out, skin on and scored (see box opposite, top right) 2 tbsp olive oil 4 red onions, 1 finely chopped, 3 cut into wedges 2 garlic cloves, crushed 100g crusty bread, torn into small chunks 1 lemon, zested and juiced small bunch of thyme 250g chorizo-style sausages, about 4 sausages (not the cured kind) 2 red peppers, cut into large chunks 50ml dry sherry 1 chicken stock cube, crumbled 2 tsp smoked paprika 2 x 400g cans butter beans, drained small bunch of parsley, chopped 1 Pound the fennel with 1 tbsp sea salt to a fine dust using a pestle…

1 Place the chicken on a chopping board and remove any string. Unfold the wings and snip off the wing tips with scissors. Using a sharp knife, trim the drumsticks at the knuckle. 2 Turn the chicken over so that it's breast-side down. Using scissors, cut all the way along each side of the backbone to remove it. 3 Open up the chicken, then lay it on the chopping board, breast-side up. Use scissors to cut the bird in half along the centre of the breast. 4 Slide a knife between the leg joint and the breast of one of the halves, then firmly cut to remove the leg. Repeat with the other half of the chicken. 5 Press on the leg joint to pinpoint where the bones meet. Cut…

MONDAY Mushroom & chickpea burgers ■ Serves 4 ■ Prep 10 mins ■ Cook 20 min 1 tbsp olive oil 250g chestnut mushrooms, finely chopped 2 garlic cloves, crushed 1 bunch of spring onions, finely sliced 1 tbsp medium curry powder ½ lemon, zested and juiced 400g can chickpeas, rinsed and drained 85g fresh wholemeal breadcrumbs 6 tbsp 0% fat Greek-style yogurt pinch of ground cumin 2 mixed-grain muffins or rolls, toasted and halved 2 plum tomatoes, sliced handful of rocket leaves 1 Heat 1 tsp oil in a non-stick frying pan and cook the mushrooms, garlic and spring onions for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins more or until the mixture looks quite dry. Tip out onto a plate to cool slightly. 2 Use a potato masher or fork to mash the…

1 Bacon & eggs Dry-fry 4 rashers diced streaky bacon until crisp. Beat together 6 eggs with seasoning and 2 tbsp milk. Tip into the pan with the bacon and gently stir until scrambled and fluffy. Toast 4 slices of bread (soft white slices work well) and divide between four plates. Top with the bacon and eggs and add a few snipped chives, if you like. Serves 3. 2 Roasted tomato, mozzarella & rocket Heat the oven to 200C/180C fan/gas 6. Put 350g halved baby plum tomatoes, cut-side up, in a roasting tin and drizzle with 1 tbsp olive oil, 1 tbsp balsamic vinegar and a few chopped thyme sprigs. Season and cook for 30 mins. Meanwhile, toast 4 thick slices bread (sourdough works well) until golden. Divide between two…

“Is there anything more soothing and comforting on a cold day than a big bowl of homemade chicken soup? It's hard to beat, which is why I've created three deliciously warming recipes for you to choose from.” James Martin Roast chicken, tomato & chilli soup ■ Serves 4-6 ■ Prep 15 mins ■ Cook 1 hr 1.5kg ripe tomatoes, halved vertically 2 onions, cut into wedges 1 medium chicken, jointed into pieces 2 tbsp olive oil, plus extra for shallow-frying 3 garlic cloves, roughly chopped 3 red chillies, deseeded and roughly chopped 1 tbsp coriander seeds, crushed 400g can pinto or black beans, drained and rinsed 1 lime, zested and juiced 4 tbsp chipotle paste 3 corn tortillas, cut into triangles large handful of coriander, chopped 2 avocados, stoned, peeled and cut into bite-sized pieces 200ml soured cream (optional) 1 Heat the oven to…

Triple chocolate chip cookies Simple to make with maximum reward, these luxurious cookies are a rich mix of dark, milk and white chocolate. ■ Makes 14 ■ Prep 15 mins plus cooling ■ Cook 20 mins dough only 200g unsalted butter, softened 200g soft light brown sugar 175g plain flour 50g cocoa powder 1 tsp baking powder 50g dark chocolate, chopped 50g milk chocolate, chopped 50g white chocolate, chopped 1 Tip the butter into a large bowl with the sugar and use electric beaters to whip together until really light and fluffy. Tip in the flour, cocoa, baking powder and ½ tsp fine sea salt, and mix until smooth. 2 Add all the chocolate and mix until evenly combined. Use an ice cream scoop to make 14 balls. Put onto two or three baking trays lined with baking…