Innehållsförteckning för March 2022 från Easy Cook

Sometimes, we don’t feel like cooking for others. When there’s only yourself to please, the menu is entirely up to you – plus there’s less washing-up to do, of course. So this month, we’re majoring on numero uno with a solo dining special (p37) and some fantastically simple recipes from budget-meals guru, Miguel Barclay. His patchwork chicken pie recipe, featured on our cover this month, calls for roast dinner leftovers and takes less than no time to assemble. You’ll love it! But cooking for one isn’t all about being selfish. Check out the soft-boiled eggs on this page, served with smoky avocado soldiers – perfect for spoiling mum on Mother’s Day. I hope you enjoy the issue. Editor BEST OF BBC • Shivi Ramoutar New family favourites, including pineapple chicken…

Crispy-topped Cumberland pie ■ Serves 4-5 ■ Prep 45 mins ■ Cook 3 hrs 20 mins-3 hrs 50 mins FREEZABLE assembled or cooked 2 celery sticks, sliced into 1cm pieces 1 onion, chopped 2 large carrots, halved lengthways, then chunkily sliced 5 bay leaves 3 thyme sprigs 2 tbsp vegetable oil 1 tbsp butter 2 tbsp each plain flour, tomato purée and Worcestershire sauce 2 beef stock cubes, crumbled 850g feather blade beef or other braising cut, cut into large chunks 850g large potatoes 25g each mature cheddar and parmesan, finely grated 1 Heat the oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée,…

Pineapple chicken & veg wraps ■ Serves 4 ■ Prep 10 mins ■ Cook 25 mins 1 tbsp vegetable or olive oil 1 large onion, halved and sliced 2 red or yellow peppers, sliced 1 large garlic clove, grated 1 tbsp cumin 1 tbsp dried oregano 1 tbsp smoked or sweet paprika 400-500g chicken mini fillets, or skinless chicken breast, cut into thin strips 400g can chopped tomatoes 1 small can pineapple rings or chunks, about 200g, cut into small pieces 8 soft tortilla wraps mayonnaise, to serve 1 Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min. 2 Add the chicken strips,…

TOASTY BANANA MUESLI POTS ■ Serves 4 ■ Prep 10 mins ■ Cook 3 mins VEGETARIAN 50g muesli 1 large banana, sliced 50g plain chocolate, melted 6 tbsp Greek yogurt 1 Tip the muesli into a small non-stick frying pan and toast over a medium heat until golden, stirring occasionally. Remove from the heat and set aside. 2 Divide the banana between four serving bowls or glasses and scatter over the muesli. Drizzle over most of the melted chocolate, then top with the yogurt and a little remaining melted chocolate. PER SERVING 163 kcals, fat 6g, saturates 4g, carbs 24g, sugars 18g, fibre 1g, protein 4g, salt 0.2g INSIDE-OUT ALASKA ■ Serves 2 ■ Prep 5 mins ■ No cook VEGETARIAN 2 meringue nests 2 thick slices madeira cake 2…

Patchwork roast chicken pie What do you do with puff pastry scraps? Simple – chuck them on top of this patchwork pie, which also features left-over roast potatoes, veg and shredded roast chicken. If you’re missing any of the ingredients listed here, you can leave them out, swap them for something else, or cook some especially for this recipe. I love this pie because the patchwork lid gives the filling a chance to bubble through, creating those gorgeous caramelised bits that you usually only get at the edges. ■ Serves 1 splash of olive oil 2 tsp plain flour 200ml milk handful of cooked chicken (such as roast chicken), shredded handful of leftover cooked veg (such as peas and carrots) handful of leftover cooked potatoes 1 tsp mustard handful of…

Peanut butter & jam pudding The perfect food hug is a jam sponge pudding, but we have gone a step further-think peanut butter and jam sandwiches! The depth of salty, nutty flavour you get from peanuts works really well in this pudding, especially contrasted with a hidden layer of lovely jammy fruit underneath. Serve with a generous helping of vanilla ice cream or warm custard ■ Serves 8 ■ Prep 15 mins plus cooling ■ Cook 1 hr VEGETARIAN FREEZABLE 400g frozen berries of your choice 200g strawberry or raspberry jam 1 tbsp cornflour 200g salted butter 200g golden caster sugar 3 large eggs 1 tsp vanilla bean paste 100g self-raising flour 100g peanut butter 2-3 tbsp milk 30g salted peanuts vanilla ice cream or custard, to serve 1 Heat…

TROPICAL FRUIT BARS ■ Heat the oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with baking parchment. Pour 250ml boiling water over 150g dried chopped pineapple, mango or papaya, or a mixture, and leave to soak for 10 mins. Meanwhile, melt 85g butter with ½ tsp ground allspice, 3 tbsp honey and 2 tbsp golden caster sugar in a small pan. Drain the fruit and return to the bowl with 50g chopped dried sticky bananas and 50g desiccated coconut. Tip in 175g rolled oats and pour over the melted butter and sugar. Stir everything well to coat, then tip into the baking tin. Pack down well with the back of a spoon, then bake for 40 mins. Leave to cool in the tin then cut into nine…

■ Serves 1 ■ Prep 10 mins ■ Cook 5 mins 2 eggs ½ tbsp vegetable oil ½ ripe avocado, cut into slices 50g smoked pancetta rashers 1 Bring a large saucepan of salted water to the boil. Carefully drop the eggs in their shell into the water and boil for 5 mins for runny yolks. 2 Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp. 3 Serve the eggs in egg cups with the pancetta avocado soldiers on the side for dipping. PER SERVING 517 kcals, fat 46g, saturates 14g, carbs 1g, sugars 0g, fibre 2g, protein 22g, salt 1.8g…

Quick sausage stew ■ Serves 4 ■ Prep 5 mins ■ Cook 20 mins FREEZABLE 1 tbsp olive oil 12 chipolatas 1 onion, sliced 410g can chickpeas, rinsed and drained 350g jar ready-made tomato sauce 150ml chicken stock 1 garlic clove, finely chopped 1 small orange, zested 2 tbsp chopped flat-leaf parsley crusty bread, to serve 1 Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside. 2 Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6…

Flatbread pizzas ■ Serves 5 ■ Prep 15 mins ■ No cook VEGETARIAN 400g can chickpeas in water, drained and rinsed 1 lemon, juiced 1 garlic clove, crushed ½ tsp ground cumin 5 flatbreads 75g feta, crumbled handful dill sprigs 200g rocket leaves 100g pomegranate seeds 1 red onion, thinly sliced 1 tsp olive oil 1 Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency. 2 Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter over the feta cheese, dill and half the rocket, pomegranate and onion. 3 Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil…

CORONATION CHICKEN SANDWICH ■ Mix 1 tbsp low-fat natural yogurt with ½ tsp curry paste (check that it doesn’t need cooking first) and 1 tbsp sultanas. Toss with a handful of sliced cooked chicken breast and season well. Stuff into a bagel or seeded bread with a handful of watercress. Serves 1. RICE & TUNA ■ Toss 150g cooked brown rice with 1 tsp each of mirin, soy and sesame oil. Add sliced cooked tuna, a handful of chopped spinach leaves and toss again. Sprinkle with sesame seeds. Serves 1. SPELT & BROCCOLI SALAD ■ Toss 50g cooked spelt with a handful of cooked broccoli florets, 1 tbsp capers and 1/2 finely chopped shallot. Dress with 1 tbsp olive oil whisked with ½ tbsp red wine vinegar and 1 tbsp…

Cornflake chicken sliders with gochujang mayonnaise Once you’ve tried the crunch and flavour of cornflake-coated chicken, you might never go back to breadcrumbs! And to take the crunch factor up to the next level, I dip the buns into a combination of crispy fried onions and roasted peanuts. It looks and tastes great, but you can leave this step out if you’re in a hurry. The gochujang (Korean chilli sauce) is also optional, but I really love the kick. ■ Serves 4 65g cornflakes 2 skinless chicken breasts 3 eggs 4 tbsp plain flour vegetable oil, for frying ½ cucumber, peeled into ribbons 2 spring onions, roughly chopped small handful of coriander leaves 2 tbsp fish sauce 1 lime, zested and juiced 100g roasted peanuts, crushed (optional) 3 heaped tbsp…

What’s so good about our recipes is that the majority have been tested in the Test Kitchen of our sister title BBC Good Food. So, they’re all easy, tasty and quick to make – and you can be sure that they’ll work every time. How to get in touch with us General enquiries 020 7150 5845 goodfoodmagazine@immediate.co.uk BBC Easy Cook, Immediate Media, 44 Brook Green, London W6 7BT Subscriptions & back issues 03330 162 122 buysubscriptions.com/help buysubscriptions.com/customer-services/FAQs…

SUPERMARKET SWAP Do you normally pick premium ingredients? Try buying the next brand down, if you’re determined to save money. If you buy the supermarket’s own brand, try their value or basic range version instead. And if you genuinely can’t stand them, just switch back the following week. But you might not even notice the difference! BREAD & BUTTER If you didn’t finish that baguette yesterday, you’ll probably be able to use it as a rounders bat today! To revive it, try quickly running it under the cold tap and baking in a hot oven. Or turn it into garlic bread (provided it isn’t completely solid). Cheese, onion & sriracha garlic bread ■ Serves 4 ■ Prep 15 mins ■ Cook 20 mins VEGETARIAN 50g salted butter, softened 3-4 garlic…

Frying pan pizza bianco with mushrooms & egg ■ Serves 1 ■ Prep 20 mins ■ Cook 30 mins VEGETARIAN 175g self-raising flour 2 tsp oil, plus a drizzle for frying 1 garlic clove, thinly sliced 4 rosemary sprigs, chopped 140g mushrooms, sliced 85g cream cheese 1 egg good pinch of chilli flakes 1 In a large bowl, mix the flour with the oil, 85ml water and a pinch of salt to make a dough. Tip onto a work surface and knead for 1-2 mins to bring together into a ball, then return to the bowl, cover with a tea towel and set aside. 2 Heat a drizzle of oil in a flameproof frying pan, roughly 22cm wide. Add the garlic and most of the rosemary and sizzle for 1-2…

Thai shellfish pot, p58 Sausage & butter bean simmer-and-serve 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. ■ Serves 4 ■ Prep 5 mins ■ Cook 50 mins FREEZABLE 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 x 400g cans butter beans, drained 75g butter, cubed small pack 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 aside. Add the onion to the…

“British forced rhubarb is one of the seasonal specialities I look forward to the most. Available from mid-January to March (after which it’s replaced by field-grown varieties), it’s the life and soul of the party, announcing itself flamboyantly with its fuschia trunks and mouth-puckering sourness. Emerging in winter, this dazzling vegetable is a gateway to spring and a sign of good things to come, but it’s also a reminder to enjoy what we have right now. Rhubarb simply begs to be poached in syrup or roasted with sugar, citrus and ginger until tender but still shapely, willing you to smother it in cream, custard or yogurt.” Rhubarb & custard meringue tart I’ve used a runny filling instead of a set custard. It’s messier, but much nicer to eat. ■ Serves…

Diana Henry’s rojak This Malaysian dessert has a savoury dressing (though it is balanced by sweetness). It makesa great end to a meal – or chop the ingredients smaller and useit as a relish for spiced roast pork. To get a good sweet-sour balance in the dressing, add more lime or sugar to taste. If you’re vegan, leave out the fish sauce. ■ Serves 6 ■ Prep 30 mins ■ Cook 3 mins 1 mango, slightly under-ripe 1 papaya, not too ripe 1 large tart apple (such as Granny Smith) 400g prepared pineapple (roughly one small fruit), cut into chunks ½ ridge cucumber, peeled and cut into chunks ½ ripe Galia or Ogen melon 30g roasted unsalted peanuts, roughly chopped 1 tbsp white sesame seeds, lightly toasted FOR THE DRESSING…