Indholdsfortegnelse for October 2025 i Easy Cook

Autumn is well and truly upon us, and with it comes a whole new crop of seasonal produce to enjoy, from apples, plums and pears, to hearty root veg and pumpkins (they’re not just for jack o’lanterns!). We’ve collected all our favourite in-season recipes for you to try this month, including a chilli-spiked squash soup and moreish caramelised apple cake (p48). Plus, now the weather’s a bit cooler, Sunday roasts are firmly back on the menu – our twists on classic roast chicken will be a hit with the whole family (p60). And, let’s not forget Halloween – the recipes on page 80 are all treats, no tricks, but are sure to cast a spooky spell over any parties you’re hosting. Here’s to the new season! IN THIS ISSUE ✹…

£1.41 per serving 15 budget -friendly options Salsa verde baked eggs ■ Serves 4 ■ Prep 5 mins ■ Cook 20 mins 5 tbsp olive oil 1 tsp smoked paprika 1 tsp cumin seeds 400g can cherry tomatoes 200g fresh cherry tomatoes 2 garlic cloves small bunch of parsley small bunch of basil ½ small bunch of mint, leaves picked 2 tbsp capers 1 tsp Dijon mustard 2 tbsp white wine vinegar 200g baby spinach 4 eggs ½ tsp chilli flakes (optional) flatbreads, to serve (optional) 1 Heat 1 tbsp olive oil in a frying pan or skillet over a medium heat and fry the paprika and cumin seeds for 30 seconds. Add the canned and fresh tomatoes, bring to the boil, then simmer, covered, for 5-6 mins until the…

MONDAY Steak salad with blue cheese vinaigrette ■ Serves 2 ■ Prep 15 mins ■ Cook 10 mins 1 fillet or rump steak (about 300g), trimmed 140g green beans, trimmed 1 chicory, leaves separated 25g walnuts, roughly chopped FOR THE DRESSING ½ lemon, zested and juiced 1 tbsp walnut or olive oil 1 tbsp tarragon, chopped (optional) 1 small shallot, finely chopped 1 tbsp crumbled blue cheese 1 Season the steak with lots of pepper and a little salt. Grill for 2-3 mins each side for medium-rare, or to your liking. Leave to sit for 10 mins, then cut into slices. 2 Meanwhile, make the dressing by whisking together the lemon zest and juice, the walnut oil, tarragon (if using), shallot and cheese with some salt and pepper in a…

Smoky chicken, potato & chorizo pan roast A chicken and spuds one-pot gets a twist with spicy chorizo and paprika. Toss the potatoes in the lovely, smoky roasting juices so they’re extra-crunchy. ■ Serves 6 ■ Prep 20 mins plus resting ■ Cook 1 hr 45 mins 1.5kg whole chicken 750g Charlotte potatoes 1 red onion, cut into thin wedges 4 tbsp extra virgin olive oil 225g chorizo ring, skin removed, cut into chunks 1 lemon ½ tsp smoked paprika 4 tbsp mayonnaise ½ garlic clove, crushed rocket or watercress salad, to serve 1 Take the chicken out of the fridge 30 mins before you want to cook it so it can come up to room temperature. 2 Cut the potatoes into 2cm discs and cook in a pan of…

■ Serves 4 ■ Prep 20 mins ■ Cook 25 mins 4 large pittas 4 tbsp tomato purée 2 tsp mixed herbs 2 tomatoes, sliced 6 slices salami, torn into small pieces 50g cheddar, grated 1 Heat the grill to medium. Spread each pitta with 1 tbsp of the tomato purée, then sprinkle over the mixed herbs and lay the tomato slices on top. 2 Divide the salami between the pittas, sprinkle over the cheese and grill until the cheese is golden and bubbling. PER SERVING 379 kcals, fat 13g, saturates 6g, carbs 53g, sugars 6g, fibre 3g, protein 16g, salt 2.1g…

Frozen asset You might have heard that you can’t freeze fresh tomatoes, because you need to cook them first. That may be true of larger toms, but we don’t agree when it comes to the cherry variety. If you have more than you can eat, pop them in the freezer whole, then drop still-frozen into curries, pasta, stews and soups near the end of cooking. They will defrost, then warm up and burst into little pockets of flavour and colour. Plus, they’ll count towards your five a-day. USE UP TAHINI Have a jar of tahini lurking in the back of the cupboard? While the sesame paste is most often used to make hummus, dressings and other dips, who decided that it can only be used in savouries? You can add…

Lamb curry The lamb in this nutritious curry will melt in your mouth. The kale is cooked to perfection, and the chickpeas count towards your five-a-day. ■ Serves 2 ■ Prep 10 mins plus overnight chilling ■ Cook 6 hrs 1 large onion, halved and sliced 3 tbsp madras curry paste 400g can chopped tomatoes 2 tsp vegetable bouillon powder 25g red lentils 210g can chickpeas, undrained 1 tbsp grated ginger 1 tsp cumin seeds 1 cinnamon stick 75g curly kale 2 lean lamb steaks (about 240g), fat removed, diced brown rice, to serve 1 Put all of the ingredients in the slow cooker pot with a third of a can of water, and stir well. Cover with the lid and chill overnight. 2 The next day, stir the ingredients…

Pork stroganoff Whether it’s for a midweek meal or casual dinner party main, stroganoff is a great go-to dish. Traditionally, it’s made with beef, but the mushrooms, paprika and soured cream also work well with pork. We’ve added extra mushrooms for more flavour and texture, and Dijon mustard for some heat. For best results, we prefer to freeze it before adding the soured cream, stirring it through once it’s defrosted. ■ Serves 4 ■ Prep 15 mins ■ Cook 35 mins 3 tbsp sunflower oil 500g chestnut mushrooms, sliced 400g pork fillet, cut into 1cm pieces 2 onions, sliced into half-moons 1 tbsp smoked paprika 2 tsp Dijon mustard 200ml pork or chicken stock 284ml soured cream 2 tbsp chopped parsley rice, potatoes or tagliatelle, to serve 1 Heat 2…

Halloween slash cake ■ Serves 16 ■ Prep 45 mins plus cooling ■ Cook 30 mins 140g unsalted butter, plus extra for the tin 100ml grapeseed or another flavourless oil 200ml milk 3 tbsp yogurt 1 tsp vanilla extract 2 eggs, at room temperature 250g light muscovado sugar 250g plain flour 3 tsp baking powder 50g cocoa powder 255g strawberry jam 1¼kg ready-to-roll white fondant icing FOR THE BUTTERCREAM 600g icing sugar, sifted, plus extra for dusting 300g butter, softened red food colouring 1 Heat the oven to 180C/160C fan/gas 4. Butter two 20cm sandwich tins and line with baking parchment. Melt the butter in a pan, remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Mix the dry ingredients with a pinch of salt.…

Stem ginger ice cream ■ Serves 4 ■ Prep 5 mins plus 1 hr 30 mins freezing ■ No cook Whip 500ml double cream to stiff peaks. Fold in 70g chopped stem ginger, 4 tbsp syrup from the jar, and the seeds from ½ vanilla pod. Freeze for 30 mins. Stir and freeze for another hour. PER SERVING 296 kcals, fat 27g, saturates 17g, carbs 13g, sugars 13g, fibre none, protein 1g, salt none Rhubarb crumble ■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins Toss 400g sliced rhubarb with 75g caster sugar, 1 tsp vanilla extract, 1 chopped stem ginger ball and 2 tsp cornflour, and put in a baking dish. Heat the oven to 200C/180C fan/gas 6. Rub 100g cold chopped butter into 150g plain flour…

Chocolate churros with chocolate & salted caramel sauce The contrast of textures and temperatures is key to this dish – warm churros, silky sauce and cold ice cream. ■ Serves 5-6 (makes about 25 churros) ■ Prep 20 mins ■ Cook 30 mins sunflower oil, for deep-frying vanilla ice cream, to serve (optional) FOR THE SAUCE 120g light muscovado sugar 60g butter 250ml double cream 100g dark chocolate, broken into small pieces FOR THE SUGAR COATING 100g golden caster sugar 2 tsp ground cinnamon FOR THE CHURROS 200g plain flour 50g cocoa powder, sifted 1 tsp baking powder 1 tsp vanilla extract 50g butter, melted 1 To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir…

Cut out & keep Caramelised onion & chorizo nachos ■ Serves 4 as a snack ■ Prep 15 mins ■ Cook 45 mins 2 large onions, sliced 2 tsp sunflower oil 1 tsp brown sugar 100g cheddar, grated 1 tbsp American-style mustard, plus extra to serve 200g corn tortilla chips 150g chorizo, thinly sliced 2 tbsp pickled jalapeños, finely chopped 1 red chilli, sliced (optional) 2 tomatoes, diced 3 tbsp tomato ketchup 1 tbsp lime juice 100g soured cream 1 Heat the oven to 200C/180C fan/gas 6. Fry the onions in the oil over a low heat for 25-30 mins until soft. Add the sugar and cook for 3 mins more until golden brown. Chop 2 tbsp of the onions and set aside. 2 Combine the cheese and mustard. Layer…

Kimchi scrambled eggs ■ Serves 1 ■ Prep 5 mins ■ Cook 3 mins 2 medium eggs 1 tbsp milk 40g kimchi 1 slice of wholemeal bread, toasted 1 spring onion, finely sliced pinch of togarashi, to serve (optional) 1 Put the eggs and milk in a bowl, and season with a pinch of salt. Beat everything together until well combined. Pour the mixture into a non-stick pan over a low heat. Leave undisturbed for 30 seconds, then lift the pan slightly and gently swirl the eggs around. Cook for 2 mins, then fold through the kimchi, breaking up the eggs gently to scramble them as you go. 2 Spoon the kimchi scrambled eggs over the toasted bread, then scatter over the spring onion and tograshi, if using. PER SERVING…

Melty mushroom wellingtons. ■ Serves 4 ■ Prep 30 mins ■ Cook 50 mins 4 large field mushrooms 4 tbsp olive oil 1 garlic clove, chopped 400g spinach leaves flour, for dusting 1 tbsp thyme leaves 500g block all-butter puff pastry 140g stilton or vegetarian alternative, sliced 1 egg, beaten 1 Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and cook the mushrooms for 3-4 mins on each side until golden and cooked through, adding a drop more oil, if needed. Lift out onto kitchen paper to drain. 2 Return the pan to the heat and drizzle in the rest of the oil. Fry the garlic for a few seconds, then add the spinach and cook…

Parsi eggs on potatoes We cook this dish at home as a quick weekend brunch or an early supper on Sunday nights. Its simplicity is a true reflection of Parsi cuisine – practical, unpretentious, yet incredibly flavourful. Papeta par edu brings together potatoes and eggs with just a few other ingredients, all cooked in a single pan, rivalling even the Spaniards with their paella. I love piling a slice of papeta par edu onto heavily buttered toast, though it’s just as satisfying eaten on its own. ■ Serves 3-4 ■ Prep 10 mins plus soaking ■ Cook 20 mins 500g potatoes, peeled and cut into 3-4mm slices 3 tbsp neutral-tasting oil, such as vegetable 200g onions, thinly sliced ¾ tsp ground turmeric 2 green chillies, finely chopped 6 eggs 50g…