Innehållsförteckning för March 2023 från Easy Cook

We've taken a minimalist approach with our main feature this month – 10 delicious recipes made with five ingredients or less (p48), and not a humdrum dish amongst them: creamy squash linguine, roast chicken traybake, prawn curry (in a hurry), to name just three. March is, of course, the month of Mother's Day (19 March). In our house, it gives our teenagers a chance to show their appreciation of their hard-working mum and bake her a cake for a change. The classic sponge on this page is foolproof (it needs to be!) and as light as a feather. It's the perfect way to say, ‘we love you!' Editor…

EVERYDAY BUDGET CHEAP AND SPEEDY SUPPERS 63p per serving £1.35 per serving Pea & spinach soup ■Serves 4 ■Prep 10 mins ■Cook 15 mins VEGETARIAN 1 tbsp olive oil 4 spring onions, sliced 1 garlic clove, crushed 1 large potato (about 250g), peeled and diced 600ml vegetable stock 200g spinach, chopped small bunch of mint, leaves picked 200g frozen peas, defrosted 2 tbsp half-fat creme fraîche, plus extra to serve Heat 1 tsp olive oil in a pan and fry the spring onions and garlic for 1 min. Add the potato and stock and simmer until the potato is soft. Add the spinach, mint and three-quaters of the peas and simmer for 5 mins, then add the crème fraîche. Blend, then season and serve with an extra swirl of crème fraîche and the remaining peas. PER…

THREE WAYS WITH LENTILS FIRST, MAKE THE BASIC LENTILS ■Fry 2 chopped onions in 1 tbsp oil for 8 mins. Stir in 4 chopped garlic cloves and a large piece of ginger, grated, and cook for a few minutes more. Add 300g red split lentils, 1 tsp turmeric and 2 roughly chopped tomatoes, then stir in 1 litre water. Simmer for 25-30 mins, stirring occasionally, until tender. Fry 1 tsp each coriander seeds, cumin seeds and black mustard seeds in 1 tbsp oil for 1 min until fragrant, then stir them through the lentils. Add the juice of 1 lemon and season. Keeps for four days in the fridge. Makes 6 portions. THEN, TURN A PORTION INTO NEW MEALS MEAL 1 Lentil kedgeree ■Boil 2 eggs for 7 mins. Drain,…

EVERYDAY FISH HOW TO MAKE A FISH PIE ■Serves 4 ■Prep 15 mins ■Cook 1 hr 15 mins FREEZABLE without eggs only 400g skinless white fish fillets 400g skinless smoked haddock fillets 600ml full-fat milk 1 small onion, quartered 4 cloves 2 bay leaves 4 eggs small bunch of parsley, leaves only, chopped 100g butter 50g plain flour pinch of freshly grated nutmeg 1kg floury potatoes, peeled and cut into even-sized chunks 50g cheddar, grated 1 Poach the fish Put the fish in a frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk…

EVERYDAY HEALTHY LOW FAT, LOW CAL FIBRE, VIT C 4 OF YOUR 5-A-DAY LOW FAT LOW CALORIE GOOD SOURCE OF CALCIUM Monday Roasted harissa vegetables with kale & ginger pilaf ■Serves 2 ■Prep 15 mins ■Cook 30 mins VEGETARIAN ½ small butternut squash (about 350g), peeled and cut into 3cm chunks 1 red onion, quartered 1 red pepper, cut into 3cm chunks 1 tbsp harissa, or to taste low-fat Greek yogurt, to serve FOR THE PILAF ½ tbsp olive oil ½ onion, thinly sliced 1 garlic clove, chopped 2cm piece ginger, finely chopped ½ red chilli, deseeded and sliced 100g kale or other greens, chopped 100g basmati rice 225ml vegetable stock 1 Heat the oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss with the harissa and season.…

EVERYDAY 5 INGREDIENTS Minimum shopping, maximum flavour! For these recipes, we assume you already have storecupboard staples, such as oil and flour, to hand. Creamy squash linguine The oven will take most of the strain for this easy vegan pasta dish, and the silky squash makes it feel luxurious and comforting. ■Serves 4 ■Prep 5 mins ■Cook 1 hr VEGETARIAN 350g chopped butternut squash 3 garlic cloves, peeled 350g linguine small handful of sage 1 Heat the oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with 3 tbsp olive oil. Roast for 35-40 mins until soft. Season to taste. 2 Cook the pasta following pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat a little…

Chocolate marble cake Kids love colouring the two mixtures and swirling it in the cake tin. ⏹Serves 8 ⏹Prep 15 mins ⏹Cook 55 mins VEGETARIAN FREEZABLE 225g butter, softened, plus extra for the tin 225g caster sugar 4 eggs 225g self-raising flour 3 tbsp milk 1 tsp vanilla extract 2 tbsp cocoa powder 1 Heat the oven to 180C/160C fan/gas 4. Butter a 20cm round cake tin and line the bottom with a circle of baking parchment. Either put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. Or, if you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is…

WEEKEND CHINESE Tiger prawn & cabbage fried rice I love to add cabbage to fried rice, as it imparts a sweet crunchiness to the dish and, when paired with wok-fried garlic, it is some kind of wonderful! You can use cooked giant tiger prawns for quicker results, but ensure you choose a good-quality variety and move fast once they are added to the wok, as you don't want them to turn rubbery. ■Serves 2 ■Prep 25 mins ■Cook 5 mins 1 tbsp rapeseed oil, plus 1 tsp 2 garlic cloves, finely chopped 200g white cabbage leaves (keep the centre stalk for vegetable stock), leaves torn into bite-sized pieces 1 tbsp Shaohsing rice wine or dry sherry 3 tbsp vegetable stock 350g cooked and cooled jasmine rice (175g uncooked) 200g tiger prawns, cooked 50g frozen peas, cooked 1 tbsp…

MORE MOTHER'S DAY IDEAS ON P70 For perfect results every time, this easy sponge recipe is your go-to for special occasions. ■Serves 8 ■Prep 30 mins plus■cooling Cook 25 mins VEGETARIAN 175g unsalted butter, at room temperature, plus extra for the tin 175g golden caster sugar 175g self-raising flour, sifted 1 tsp baking powder 1 tsp vanilla extract 3 eggs 1-2 tbsp milk (optional) FOR THE FILLING 4 tbsp strawberry jam 150ml double cream, whipped icing sugar, for dusting 1 Heat the oven to 180C/160C fan/gas 4. Line and butter 2 × 18cm sandwich tins. Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level. 2 Bake side-by-side for 20-25 mins until…

EASY PEA HUMMUS ■Cook 200g frozen peas in boiling water for 2 mins, then drain and whizz with 200g hummus. Add a little lemon juice and a pinch of cumin to taste, season and serve with warm pitta or toast. Serves 6-8. MUSHY PEAS ■Cook 350g frozen peas in boiling salted water for about 10 mins until very tender. Drain, return to the pan, then add 2 tbsp crème fraîche, a small handful of chopped mint and season. Blend until almost smooth. Serves 6-8. BRAISED PEAS & POTATOES ■Boil 250g baby potatoes until tender, then slice. Heat 1 tbsp olive oil over a medium heat, then fry 1 finely sliced onion until soft. Stir in 150g frozen peas, 250ml veg stock and 1 rosemary sprig, bring to the boil, then…

■MAKE A MEAL PLAN FOR THE WEEK If you know what you're eating and cooking, you'll know exactly what to buy. ■SHOP ONLINE Supermarket aisles are packed with offers that draw me into impulse buys. Online there are no distractions. If you can't shop online, use a list and stick to it – don't be swayed by offers. ■CLICK AND COLLECT This can save money, as delivery charges have gone up. If you do want a delivery, choose a very early morning or late at night, as the delivery charges for these slots are usually cheaper. IS IT WORTH BUYING ORGANIC? If you have gone for organic products in the past, you might be thinking again in these difficult times, as they are more expensive. Although it can be more…

The fish has broken into small flakes The fish was cooked for too long, or the milk was too hot. The fish should only just show signs of flaking when pressed. Next time, make sure the milk is just below boiling point and take the fish out of the milk straight away when cooked. The sauce is lumpy You may have added the milk too quickly – add just a little at a time and blend completely before adding any more. Make sure the milk is cold before adding it to the mixture; it will blend in more easily. Passing the sauce through a sieve will help to remove any lumps. The mash is not smooth The potatoes may not have been cooked for long enough on the hob. Pierce…

Cut out & keep VEG & PRAWN STIR-FRY ■Serves 2 (easily doubled) ■Prep 5 mins ■Cook35 mins 200g brown rice 1 tbsp sesame seeds 1 tbsp vegetable oil small knob of ginger, cut into matchsticks 300g mixed baby carrots and parsnips, halved lengthways 2 tbsp hoisin sauce 200g pack frozen cooked prawns, defrosted and drained 3 spring onions, sliced 1 Cook the rice following pack instructions or until tender. Drain, cool quickly under cold water, then drain again. 2 Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. 3 Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 seconds. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4…

EVERYDAY SOLO Roasted aubergine with chilli peanut dressing ■Serves 1 ■Prep 10 mins ■Cook 30 mins VEGETARIAN 1 tbsp oil 1 tbsp sweet chilli sauce 2 tsp soy sauce 1 small aubergine 1 tbsp peanut butter ½ lime 70g basmati rice small bunch of coriander, a few leaves picked to serve, the rest chopped 2 spring onions, thinly sliced 1 Heat the oven to 180C/160C fan/gas 4. Mix the oil with ½ tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges lengthways, then arrange on a foil-lined roasting tin. Pour over the sweet chilli mixture and toss. Roast for 30 mins. 2 Meanwhile, mix the remaining sweet chilli, soy and the peanut butter. Squeeze in the lime, then add a splash of water and set aside. When the aubergine has 15 mins…

■This is available as chops or neck fillet. Neck has risen in popularity as it can be either fried, grilled, roasted or braised. It's sold in supermarkets, but your best and cheapest bet is to buy it from butchers. Middle neck chops and neck fillets will be a cheaper option than lamb chops, which come from the more expensive loin. Look for even-coloured meat with a layer of fat running through it. Herby lamb cobbler ■Serves 6 ■Prep 40 mins ■Cook 2½ hrs FREEZABLE without the cobblers 1 tbsp sunflower oil 200g smoked streaky bacon, cut into pieces 900g lamb neck fillets, cut into large chunks 350g baby onions, peeled 5 carrots, cut into large chunks 350g small button mushrooms 3 tbsp plain flour 3 bay leaves small bunch of thyme 350ml red wine 350ml lamb or beef stock large…

MAKE OUR COVER RECIPE Rhubarb crumble ■Serves 4 ■Prep 20 mins ■Cook 1 hr VEGETARIAN FREEZABLE 500g rhubarb, chopped into chunks the length of your thumb 100g golden caster sugar FOR THE CRUMBLE TOPPING 140g self-raising flour 85g butter, chilled 50g light brown muscovado sugar 50g chopped walnuts (optional) 1 Tip the rhubarb into a pan with the sugar. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour into a medium baking dish. Heat the oven to 200C/180C fan/gas 6. 2 To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Add the sugar and nuts, if using. Mix together with your hands. 4 Scatter…

WEEKEND SPICE Mandy Yin's coconut & lemongrass roast chicken The inspiration for this comes from an excellent Malay dish called ayam percik, where chicken is grilled over charcoal flames after being marinated in a coconut and lemongrass sauce. The sauce also works simply slathered over some skin-on boneless thighs and left to marinate. ■Serves 4 ■Prep 20 mins plus overnight chilling and resting ■Cook 1 hr 15 mins 120ml coconut milk 1 whole chicken (around 1.6kg) FOR THE SPICE PASTE 4 lemongrass stalks, roughly chopped 100g onion, roughly chopped 4 garlic cloves 1½ tsp ground turmeric 4 red chillies, roughly chopped 2 tbsp fish sauce 2 tbsp white sugar 2 tbsp oil 1 The day before you want to cook the chicken, blitz all of the spice paste ingredients with 1½ tsp salt to create a fine paste.…

WEEKEND STORECUPBOARD STICKY CHOCOLATE CAKE ■Line a loose-based 20cm cake tin with baking parchment. Gently melt 125g butter with 100g dark chocolate chips in a pan. Put 2-3 tbsp marmalade from a 340g jar in a small bowl and set aside. Off the heat, stir the rest of the marmalade and 150g caster sugar into the chocolate mixture, and mix well. Break in 2 eggs and stir again. Finally, lightly fold in 150g self-raising flour until well combined. Scrape the mixture into the tin and smooth the top. Bake at 180C/160C fan/gas 4 for 45-55 mins or until a skewer inserted in the centre comes out with just a few crumbs attached. If it starts to get a little dark, cover loosely with a sheet of foil. Cool for 10…

PEPPER & BLACK BEAN PIZZAS ■Heat the oven to 200C/180C fan/gas 6 with 2 baking trays inside. Scatter 125g grated cheddar & mozzarella mix and 1 finely chopped red onion over 4 flour tortillas. Bake on the trays until the cheese has melted; about 5 mins. Scatter over sliced avocado, canned black beans and rocket. Mix together 2 tbsp olive oil, 1 tbsp lime juice and 6 chopped cooked red peppers and drizzle over each pizza to serve. Makes 4. RICOTTA & HAM PIZZAS ■Heat the oven with trays as above. Spread 4 flour tortillas with 4 tbsp tomato purée then top with dollops of ricotta (about 125g). Add chopped ham then top with 125g torn mozzarella. Bake on the trays for 5-7 mins. Add basil leaves, if you like.…

■EASY SPRING ROLLS Lay out a strip of filo and spoon over cold stir-fried vegetables, noodles, prawns or chicken. Brush the edges with beaten egg and wrap up tightly. Place the rolls, cut-side down, on a baking tray, brush with more egg and scatter with sesame seeds, if you like. Bake at 200C/180C fan/gas 6 for 20-25 mins until golden. Mix some ketchup and soy together to make a dipping sauce for the rolls. ■FISH PIE FILLETS Top skinless fillets with some herby soft cheese and prawns, then scrunch buttered filo on top. Bake at 220C/200C fan/gas 7 for 10 mins until the fish is cooked through and the pastry is golden. ■PASTRY PURSES Chop up fridge leftovers, like cooked meat and veg, and mix with something to give flavour…

EVERYDAY SLOW COOKER Curried lentil, parsnip & apple soup This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup – a low-fat lunch that you can make ahead in the slow cooker and freeze. ■Serves 6-8 ■Prep 20 mins ■Cook 3 hrs VEGETARIAN FREEZABLE 1-2 tbsp sunflower oil 3 tbsp madras curry paste 2 medium onions, roughly chopped 500g parsnips (around 5 medium parsnips), peeled and cut into chunks 140g red lentils 2 Bramley apples (about 400g), peeled, cored and cut into chunks 1 litre vegetable or chicken stock, made with 1 stock cube natural yogurt and chopped coriander, to serve (optional) 1 Heat the slow cooker if necessary. Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the…

EVERYDAY MENU All-year-round tomato & mozzarella salad ■Serves 4 ■Prep 10 mins ■Cook 20 mins VEGETARIAN 1 oven-ready precooked ciabatta loaf, torn into bite-sized pieces 6 tomatoes, halved 4 tbsp olive oil, plus extra for drizzling 200g mixed colour vine cherry tomatoes, halved 1 tsp caster sugar 1-2 tsp red wine vinegar ½ garlic clove, grated 2 mozzarella balls, drained and patted dry large handful of basil 1 Heat the oven to 200C/180C fan/gas 4. Spread the ciabatta pieces out on a large 39 x 27 x 2cm baking tray with the tomato halves. Drizzle over about 2 tbsp olive oil and season. Cook in the oven for 20 mins, gently stirring the ciabatta halfway through. 2 Remove from the oven and leave to cool for 10 mins. Meanwhile, put the halved vine cherry tomatoes into a bowl.…