Indholdsfortegnelse for April 2025 i Easy Cook

Easter is surely the most welcome weekend of the year. Four days away from work to relax with friends and family, and cook and eat to your heart’s desire. In this month’s issue, we’re going all out with 24 pages of menus to cover every day of the celebrations. We kick off with Rick and Jack Stein’s menu for four (p48), showcasing, as you’d imagine, fish. For Sunday, enjoy a Greek Easter feast (p52), with gorgeous slow-cooked lamb as the star of the table. For non-meat eaters, a veggie spiral pie takes centre stage (p56). Plus, we have lots of ideas for the bank holidays and bakes galore – check out the chocolate orange cake on page 66. A thing of wonder! Have a great break. IN THIS ISSUE ✹…

19 budget-friendly recipes Cheesy chicken bake with new potatoes ■ Serves 4 ■ Prep 10 mins ■ Cook 45 mins 8 skin-on chicken thighs 85g garlic & herb soft cheese 500g new potatoes, halved 4 medium tomatoes, halved 1 garlic clove, crushed large pinch of caster sugar 6 thyme sprigs, leaves picked from 4 olive oil, for drizzling 1 Heat the oven to 200C/ 180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread the soft cheese between the skin and flesh. Put the chicken thighs in a roasting tin, skin-side up, and arrange the potatoes and tomatoes, cut-side up, around them. 2 Scatter the garlic over the tomatoes along with a light sprinkle of sugar (this helps bring out their natural sweetness). Scatter over the thyme leaves and sprigs, season and drizzle…

Cut out & keep Salmon & soft-boiled egg salad Yogurt and mayonnaise make a creamy but low-fat dressing. ■ Serves 2 ■ Prep 10 mins ■ Cook 8 mins ½ lemon, juiced 3 eggs 100g smoked salmon 2 large handfuls of watercress brown bread, to serve FOR THE DRESSING 2 tbsp natural yogurt 1 tbsp light mayonnaise 1 tsp wholegrain mustard 1 tbsp chopped dill 1 tbsp chopped tarragon 1 To make the dressing, mix all the ingredients and season well. Add the lemon juice. Cook the eggs in boiling water for 8 mins, then cool under cold water. 2 Arrange the salmon and watercress on two plates. Peel and quarter the eggs, then add these to the plates. Give the dressing another mix and drizzle over. Serve with brown bread. PER SERVING 233 kcals, fat 13g, saturates…

Egg & avocado open sandwich ■ Serves 1 ■ Prep 10 mins ■ Cook 10 mins 2 eggs 1 ripe avocado 1 lime, juiced 2 slices rye bread 2 tsp hot chilli sauce handful of watercress, to serve 1 Bring a medium pan of water to the boil. Tip in the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop out the flesh into a bowl. Add the lime juice, season well and mash using a fork. 2 When the eggs are cooked, rinse under cold running water for 2 mins before peeling. Spread the avocado over the bread. Slice the eggs into thin rounds and put on top of the avocado. Drizzle some chilli sauce over the eggs, scatter over the watercress and season with freshly ground black pepper.…

Perfect for the BANK OLIDAY Ham, potato & cheese stuffed loaf ■ Serves 8 ■ Prep 1 hr plus 45 mins rising ■ Cook 2 hrs 15 mins 500g pack bread mix 2 tsp mustard powder 500g new potatoes 500ml crème fraîche 175g extra-mature cheddar, grated, plus a little extra small bunch of parsley, chopped plain flour, for dusting 1 bunch of spring onions, sliced 400g thick sliced lean ham, chopped and fat removed 1 tbsp olive oil, for rising and brushing 1 egg, beaten 1 Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled wrap and leave to rise in a warm spot for 45 mins-1 hr until doubled in size. 2 Meanwhile, cook the potatoes in a large pan of boiling salted water…

Whole stuffed roast fish with fennel This dish is inspired by the cooking of Sicily, where the aromatic spices and dried fruits of Arabian cuisine combine with the fresh fish and vegetables of the Mediterranean. ■ Serves 4 ■ Prep 15 mins ■ Cook 50 mins 2 fennel bulbs, halved and finely sliced 1 large onion, halved and finely sliced 3 tbsp extra virgin olive oil, plus extra for drizzling 2 lemons, 1 zested and juiced, 1 cut into wedges 200g couscous pinch of saffron threads 250ml hot chicken or vegetable stock 2 larger or 4 smaller whole fish, cleaned and scaled (we used sea bass) small bunch of dill, finely chopped 2 tbsp toasted pine nuts 250g baby plum or small tomatoes, halved 1 tbsp currants 1 Heat the oven to 200C/180C fan/gas 6. Put the fennel and…

(Almost) instant bagels Traditionally, bagels are boiled before baking to give them a shiny crust and chewy texture. This recipe skips the boiling step (which technically means they aren’t true ‘bagels’), instead using Greek-style yogurt in the dough to give them that toothsome texture. You’ll get two bagels out of this recipe, so you can have the first freshly baked and the second the next day. Halve the day-old bagel and toast it, cut-sides up, in the air fryer at 200C for 1-2 mins until warmed through. ■ Makes 2 ■ Prep 10 mins plus 30 mins resting ■ Cook 20 mins 100g self-raising flour ½ tsp fast-action dried yeast 100g 0% fat Greek-style yogurt 1 tbsp mixed seeds 1 Mix the flour, salt and yeast together in a medium bowl. Add the…

■ Serves 10 ■ Prep 30 mins plus 1 hr chilling ■ Cook 30 mins 185g unsalted butter, cut into small chunks, plus extra for the tin 185g dark chocolate, broken into pieces 3 eggs 275g golden caster sugar 85g plain flour 40g cocoa powder 5 fondant-filled eggs 150g chocolate mini eggs TO DECORATE a few chenille Easter chicks (optional) 1 Melt the butter and chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally. Or, microwave in 30-second bursts. Leave to cool to room temperature. 2 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm square tin, then line with two long strips of folded baking parchment – one strip running from top to bottom, the other running from left to right. Line the base of the tin with a piece…

Smart ideas to help you be a bit greener LOVE ME TENDER As well as being energy efficient, using a slow cooker to cook your Easter lamb will enhance flavours and produce tender results. It does the work while you enjoy yourself. Slow cooker lamb shoulder ■ Serves 4-6 ■ Prep 15 mins ■ Cook 8 hrs 15 mins 1.75kg bone-in lamb shoulder 2 tsp sunflower oil 200ml red wine 2 carrots, roughly chopped 2 onions, quartered 2 celery sticks, roughly chopped 2 bay leaves a few rosemary sprigs a few thyme sprigs 300ml lamb, chicken or vegetable stock flour or cornflour, for thickening the gravy cooked potatoes and seasonal greens, to serve (optional) 1 Pat the lamb dry using kitchen paper, rub the oil all over, then season. Heat a large frying pan over a medium heat and…

Cut down on oil We often use more oil than we need when cooking, and this can hike up the calories. Where oil is needed in these recipes, we’ve used a 1-cal oil spray – a mixture of oil and water – to achieve the 500-calorie limit. If you use regular oil, use sparingly along with a splash of water, or it will affect the calorie count. MONDAY Veggie kofta pittas with pick & mix sides ■ Serves 6 ■ Prep 20 mins ■ Cook 30 mins 1-cal oil spray, for frying 2 onions, chopped 2 garlic cloves, crushed 2 x 400g cans chickpeas, drained 100g fresh brown breadcrumbs 1 egg 2 tsp each ground cumin and ground coriander 1 lemon, zested and juiced, plus extra wedges to serve 85g baby spinach toasted pittas, to serve 175g fat-free natural…

Mini eton mess cheesecake tarts Young children can help assemble these easy meringue-topped tarts, as they don’t require any cooking. ■ Makes 18 ■ Prep 10 mins ■ No cook 75g raspberry jam or compote 18 mini pastry tart cases (about 5cm) 150ml double cream 100g soft cheese 2 tsp vanilla extract 2 tbsp icing sugar 18 mini multi-coloured meringues 1 Spoon 1/2 tsp jam into the base of each tart case. Put the cream, soft cheese, vanilla and icing sugar in a bowl and whisk to combine. Divide this mixture between the tart cases by spooning or piping it over the jam. If you’re making these ahead, chill the filled tart cases for up to 6 hrs, or until ready to serve. 2 Top each tart with a coloured mini meringue just before serving, then…

“I like a robust stew with a bit of punch, and when chicken is on the menu, smoked paprika is my spice of choice. It adds smoky depth, which is balanced perfectly here with the sweet tomatoes. Beans bolster the dish, making a meal of what could otherwise be a soup, plus greens pack in some nutrients. A hearty bowl of chicken stew should always come with something starchy for soaking up the juices. My carb of choice here is a wedge of bread – if it’s slathered in garlic butter, all the better.” Esther Clark “Chicken casserole is a childhood throwback for me, conjuring up memories at my nan’s dining room table with saucy bowls of stew and fat dumplings to soak it all up. I’ve added shredded ham to mine, which…

Pomegranate & rosemary shrub ■ Makes 450ml ■ Prep 5 mins plus cooling ■ Cook 5 mins 300ml pomegranate juice (use 100% juice) 1 rosemary sprig, leaves picked 150g caster sugar 150ml raw apple cider vinegar sparking water or tonic water, to serve 1 Gently heat the pomegranate juice, rosemary leaves and sugar in a pan, stirring until the sugar has dissolved. 2 Remove from the heat and stir in the vinegar. Discard the rosemary. Cool, then decant into sterilised bottles. Serve with sparkling water or tonic water. Grapefruit & cardamom shrub ■ Makes 450ml ■ Prep 15 mins plus cooling ■ Cook 5 mins 1 grapefruit, peeled and roughly chopped 1 orange, peeled and roughly chopped 8 cardamom pods, bashed 200g caster sugar 150ml raw apple cider vinegar sparkling water or tonic water, to serve 1 Blitz the…

Macaroni cheese lasagne Comfort is a big bowl of cheesy baked pasta, and what’s more comforting than a timeless mac ‘n’ cheese or hearty lasagne? Here, we’ve combined both into one gloriously rich recipe, complete with an indulgent, meaty ragu. ■ Serves 6-8 ■ Prep 10 mins plus resting ■ Cook 1 hr 20 mins ragu only 2 tbsp olive oil 400g lean beef mince 50g smoked pancetta, chopped ½ onion, finely chopped ½ celery stick, finely chopped ½ carrot, finely chopped 1 garlic clove, crushed 150ml red wine 1 tbsp tomato purée 400g can chopped tomatoes 250ml beef stock 2 bay leaves 1 rosemary sprig 1 tsp sugar 400g macaroni 80g grated mozzarella a few whole basil leaves, to serve (optional) FOR THE SAUCE 50g butter 50g plain flour 2 tsp English mustard 800ml semi-skimmed milk small grating of nutmeg 100g grated parmesan 100g mature cheddar, grated 1 Heat half…

Why cook with an air fryer? Air fryers have become a must-have kitchen gadget because essentially, they are tabletop ovens with the capacity to impart deep-fat fryer taste and texture without the excess fat. Air fryers cook significantly faster than ovens and use up to 95 per cent less oil than deep-frying without compromising on flavour – they have a lot going for them, especially when it comes to saving calories and energy! Air fryer fry-up Perfect for lazy weekend mornings, this classic English breakfast includes all the key ingredients: sausages, bacon, mushrooms, beans and an egg muffin. ■ Serves 1 ■ Prep 15 mins ■ Cook 30 mins 1 English muffin ½ tsp butter, softened 200g mushrooms, roughly chopped ½ tsp olive oil 1 tomato, halved across the middle 2 sausages 2 hash browns 1 egg 2…

Carrot & onion bhaji burgers These crispy bhaji burgers are so delicious, and they take no time at all to make. You can substitute plain flour for gram flour, but I love the nutty flavour gram flour gives. Serve in a bun with salad, vegan yogurt, mango chutney and crispy onions. ■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins 2 red onions, finely sliced 1 large carrot, grated (wrap in a tea towel and squeeze out as much water as you can) 30g coriander, finely chopped 2 tsp rogan josh curry paste 1 green chilli, finely chopped (optional) 1 tsp ginger purée 1 tsp garlic purée 110g gram flour vegetable oil 1 Put the onions, carrot, coriander, curry paste, chilli, 1 tsp salt, the ginger, garlic and flour in a bowl and mix well. Gradually…

MEAT-FREE celebration VEGETARIAN MENU FOR 8 Luxury hummus Veggie spiral pie with spiced tomato sauce & chopped salad Rhubarb ripple semifreddo Veggie spiral pie with spiced tomato sauce & chopped salad ■ Serves 8-10 ■ Prep 50 mins plus cooling ■ Cook 1 hr 10 mins 1 tbsp cumin seeds 1 tbsp coriander seeds 3 tbsp olive or rapeseed oil 2 onions, halved and thinly sliced 100g green lentils 300g basmati rice 4 garlic cloves, crushed grating of nutmeg ½ tsp ground turmeric ½ tsp allspice 400g spinach small bunch of dill, finely chopped small bunch of parsley, finely chopped small bunch of mint, finely chopped 2 lemons, zested, 1 juiced 200g feta or vegetarian alternative 2 x 270g packs filo pastry (12 sheets in total) 100g butter, melted 1 egg, beaten 1 tsp black or white sesame seeds Greek-style yogurt, to serve (optional) FOR THE SAUCE 2 x…

Raspberry meringue pie This pretty pie is made with shop-bought pastry for ease, and topped with a simple but elegant golden brown meringue. ■ Serves 10 ■ Prep 20 mins plus 2 hrs cooling ■ Cook 45 mins 400g sweet shortcrust pastry 300g raspberries 2 medium oranges, 1 zested, juiced 2 tbsp icing sugar 3 tbsp cornflour 80g butter, cubed 4 eggs, separated 2 tbsp lemon curd 200g golden caster sugar 1 Heat the oven to 200C/180C fan/gas 6. Roll out the pastry and use it to line a deep 23cm loose-based tart tin. Line the pastry with baking parchment, fill with baking beans and bake for 15 mins, then remove the parchment and beans and bake again for 10 mins until the pastry is golden and looks dry. Leave to cool. Turn the oven down to 180C/160C…