Innehållsförteckning för May 2022 från Easy Cook

We’re in a party mood this month. The sun’s shining and the double bank holiday to celebrate The Queen’s remarkable Platinum Jubilee is just around the corner, so it’s time to get outside, get together and bring a dish to share with your friends, family and neighbours. Turn to page 46 for all the inspiration you need to have fun in the sun. We’ve got tarts, drinks, pies, salads and amazing desserts. All of them can either be made ahead or thrown together with ease on the day. And for something special to pay tribute to Her Majesty, why not bake our spectacular Queen of Hearts cake on page 76? But first, kick back and chill out over the weekend with this gorgeously refreshing summer fruit mocktail. Enjoy! Editor…

Spiced smoked haddock with tabbouleh ■ Serves 2■ Prep 10 mins ■ Cook 30 mins 1 tsp medium curry powder 1 tbsp groundnut oil 2 thick, skinless pieces smoked haddock natural yogurt, to serve FOR THE TABBOULEH 100g bulgur wheat 4 spring onions, finely chopped 2 tomatoes, finely diced ½ cucumber, seeds scraped out and flesh finely diced handful of mint, finely chopped ½ small bunch of flat-leaf parsley, finely chopped ½ lemon, juiced 1 For the tabbouleh, pour the bulgur wheat into a bowl and cover with boiling water. Cover and leave for 20 mins, then drain well. Mix in the chopped spring onions, tomatoes, cucumber, herbs and most of the lemon juice, then season. 2 Heat the grill to medium-high. Mix the curry powder with the groundnut oil…

Monday West Indian spiced aubergine curry ■ Serves 2 ■ Prep 15 mins ■ Cook 30 mins VEGAN 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric 1 large aubergine 2 tbsp tomato purée ½ green chilli, finely chopped 1cm piece of ginger, peeled and finely chopped 2 tsp caster sugar ½-1 tbsp rapeseed oil 3 spring onions, chopped ½ bunch of coriander, shredded cooked rice, natural yogurt, roti and lime wedges, to serve 1 Mix the dry spices and 1 tsp salt together in a bowl and set aside. 2 Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix),…

1 QUICK BROCCOLI SOUP ■ Melt 1 tbsp butter in a pan and cook 2 chopped onions on low for 5 mins. Add 2 broccoli heads, cut into florets, and 1.4ltr vegetable stock. Bring to the boil, simmer for 10 mins, then puree until smooth. Reheat, season, then stir through 1 large handful of grated cheddar until melted. Serves 8. 2 TWICE-BAKED JACKETS ■ Cut 2 baked potatoes in half and scoop the flesh into a bowl. Mix through a little butter, 75g grated cheddar and a sprinkling of chives, then season to taste. Spoon back into the shells and pop back in the oven for 15 mins, or under a hot grill for 2-3 mins, until bubbling and golden. Serves 2. 3 SPEEDY FRITTERS ■ Mix 3 tbsp self-raising…

MENU FOR 6 • Italian-style roast pork with crispy crackling • Lemony potato gratin • Broccoli & green beans with toasted hazelnut butter • Sweet roasted onions • Apricot & ginger frangipane tart “The Italians created a wonderful treat when they invented their famous fennel-flavoured roast pork dish, porchetta. I’ve taken those flavours and used them in this roast” MAKE LIFE EASIER – PREPARE THESE AHEAD ■ You can make the gratin the day before. Cover and chill overnight, then simply reheat on the day at 180C/160C fan/gas 4 for 45 mins. ■ Make the tart case the day before and leave in the fridge until ready to use. If you’re going to serve the tart cold, bake the whole thing the day before. ■ Make the spice rub for…

Garlic & ginger chicken Garlic ginger chicken is a simple and homely Chinese dish oozing with fresh aromatic flavours. With its rich, dark sauce it’s great served over rice or noodles. ■ Serves 2 ■ Prep 2 mins ■ Cook 8 mins 50 cornflour 250g diced chicken (breast or thigh) 250ml vegetable oil 150g onion, finely chopped 5 garlic cloves, crushed 1 tsp garlic purée 1 tsp ginger purée 50g pickled ginger 3 spring onions, roughly chopped on the diagonal FOR THE SAUCE 125ml chicken stock 1 tbsp light soy sauce 2 tsp rice vinegar 3 tbsp tomato ketchup ½ tbsp sugar 1 tsp cornflour 1 Combine the ingredients for the sauce in a bowl, mix well and set to one side. 2 Mix the cornflour and ½ tsp salt…

Summer cup mocktail ■ Serves 4 ■ Prep 15 mins ■ No cook VEGAN 1 cm-thick slice of cucumber, chopped 1 mint sprig, chopped into small pieces 1 small handful of frozen berries TO SERVE sliced fresh fruit (we used strawberries, orange and peach slices) a few frozen berries sliced cucumber ice 480ml lemonade mint sprigs 1 Bring 200ml water to the boil in a small pan, then add the cucumber and chopped mint. Remove from the heat and leave to infuse for 2 mins. Add a small handful of frozen berries, leave to defrost for a minute, then crush the berries lightly with the back of a spoon. Strain. The infusion will keep in the fridge for up to 24 hrs. 2 Pour a 40ml measure of the…

TIPS FOR FREEZER MANAGEMENT HOW TO FREEZE VEG On the whole, simply freezing raw veg isn’t that successful because the water in their cells expands and bursts the cell walls. Therefore, it’s best to part-cook the veg, then refresh it quickly in iced water. Once you’ve done that, open-freeze the pieces in a single layer on a freezer-proof tray, then tip into a freezer bag when solid and they’ll separate more easily when you come to use them. All frozen veg is best cooked from frozen rather than being thawed beforehand. Carrots, parsnips, turnips, celeriac Chop, slice or cut into batons, then cook until al dente. Mashed roots freeze well if mixed in with potato. Broccoli, cabbage, courgettes, leeks, French and runner beans, asparagus Cut into useable portions, then blanch…

SPAGHETTI PUTTANESCA Invented in Naples in southern Italy, this tomato-based pasta is packed full of piquant flavour. If anchovies aren’t your thing, just them leave out. ■ Serves 4 ■ Prep 15 mins ■ Cook 25 mins 3 tbsp olive oil 1 onion, finely chopped 2 large garlic cloves, crushed ½ tsp chilli flakes (optional) 400g can chopped tomatoes 5 anchovy fillets, finely chopped 120g pitted black olives 2 tbsp capers, drained 300g dried spaghetti ½ small bunch of parsley, finely chopped (optional) 1 Heat the olive oil in a medium non-stick pan over a medium-low heat. Add the chopped onion along with a generous pinch of salt and fry for about 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.…

Fried mac ‘n’ cheese spicy nuggets ■ Makes 25-30 nuggets ■ Prep 1 hr plus freezing ■ Cook 45 mins 130g mini macaroni 200ml vegan soured cream 230g shredded vegan cheddar 1 tbsp parsley 1 tsp basil 1 tbsp paprika 1 tsp garlic powder 1 tsp shop-bought jerk marinade 1 tsp chilli flakes vegetable oil, for frying FOR THE BATTER 400ml coconut milk 130g plain flour 250g breadcrumbs, fresh or shop-bought 1 Cook the macaroni following pack instructions and ask an adult to help you drain. Return to the pan and set aside. To another pan add the soured cream, vegan cheese, parsley, basil, paprika, garlic powder, jerk marinade, chilli flakes and 1 tsp each of salt and black pepper, and mix well over a low-medium heat until all the…

Gooseberry coconut cake The gooseberries almost disappear into the sponge batter to make this extra moist. ■ Cuts into 12 slices ■ Prep 10 mins ■ Cook 1 hr 20 mins VEGETARIAN FREEZABLE 200g unsalted butter, at room temperature, plus extra for the tin 200g golden caster sugar 100g desiccated coconut 225g self-raising flour 1 tsp baking powder 100g coconut yogurt, plus more to serve (optional) 4 large eggs 350g medium gooseberries, topped and tailed FOR THE COCONUT TOPPING 25g desiccated coconut 1 tbsp golden caster sugar 1 tbsp butter, melted 1 Heat the oven to 160C/140C fan/gas 3. Butter a deep 20cm round tin and line the base and side with parchment. Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp…

MEAT & POULTRY Broccoli pesto & pancetta pasta 29 Bulgogi 60 Cheesy sausage & bean pies 20 Chicken with chorizo & leeks 53 Chicken with crushed harissa chickpeas 28 Eggs benedict pancakes 36 Full English pancakes 36 Garlic & ginger chicken 78 Hot dogs with sticky roasted onions 64 Inside-out cheeseburgers 57 Italian-style roast pork with crispy crackling 68 Lamb-stuffed aubergines 12 Meatball & tomato soup 30 Meatballs with creamy mushrooms & mash 25 Minced pork noodles 80 Mini pork picnic pies 48 Muffuletta squares 50 Quick jerk pork with rice & peas 13 Roast chicken & spiced rice 21 Southern fried chicken 62 Spiced shepherd’s pie with parsnip mash 14 Steak & chips for one 39 Steak & spring onion sandwich with miso mayo 38 Sticky pork & mangetout…

Cheesy sausage & bean pies ■ Serves 4 ■ Prep 25 mins ■ Cook 40 mins FREEZABLE 400g can haricot beans, drained and rinsed 4 sausages, cooked, then sliced into rounds 150g passata pinch of dried oregano 4 spring onions, chopped pinch of sugar 320g ready-rolled puff pastry sheet 50g cheddar, grated 1 egg, beaten salad, to serve 1 Heat the oven to 200C/180C fan/gas 6. In a bowl, mix the beans, sausages, passata, oregano and spring onions together with some seasoning and the sugar. 2 Unroll the pastry and cut into four rectangles. Spoon the bean and sausage mixture onto one side of each rectangle, leaving a 1cm border – so you can fold the pastry like a book. Sprinkle the grated cheese over the bean and sausage mixture.…

Roasted ratatouille & goat’s cheese tart ■ Serves 6-8 ■ Prep 15 mins plus chilling ■ Cook 2 hrs VEGETARIAN 500g pack all-butter shortcrust pastry flour, for dusting FOR THE FILLING 1 aubergine, cut into 2.5cm chunks 1 courgette, thickly sliced 1 yellow pepper, cut into strips 1 red onion, thickly sliced 3 large garlic cloves, unpeeled 3 tbsp olive oil 250g cherry plum tomatoes 300ml pot double cream 3 eggs ½ small bunch of basil, leaves only 150g vegetarian hard goat’s cheese handful of toasted pine nuts (optional) 1 Heat the oven to 200C/180C fan/gas 6. Toss the veg with the garlic, oil and some seasoning. Tip into a large baking tray and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or…