Innehållsförteckning för May 2023 från Easy Cook

Three (yes, three!) bank holidays in May will be the last hurrah for our kids before they knuckle down to their final exams (university degree, A-levels and GCSEs). It’s been a stressful time up until now, and no doubt it will feel even more pressure cooker-like, so they can’t wait to let off some steam. As well as celebrating the crowning of King Charles, we’ll be having friends over for some - as we’ve coined it Coronation treats (stop groaning at the back). Easy Cook’s recipes for a spread to remember with scotch eggs and salads; chicken wings and platters; shortbread and pavlova, has it all going on. Turn to p38 to make your bank holidays brilliant. Editor…

MIDWEEK FAMILY MEALS £1.03 per serving Kale & bacon penne ■ Serves 4 ■ Prep 10 mins ■ Cook 10 mins 400g penne 200g bag shredded kale 100g streaky bacon, chopped 1 medium red onion, finely sliced 100g soft mild goat’s cheese grated parmesan, to serve (optional) 1 Cook the pasta following pack instructions. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid. 2 Meanwhile, dry-fry the bacon in a non-stick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft. 3 Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking…

Meals for one Seared tuna with ponzu dressing & noodles ■ Serves 1 ■ Prep 10 mins ■ Cook 15 mins 1 large lime, juiced 2 tsp soy sauce 1 tsp mirin 1½ tsp sesame oil 1 tuna steak, about 100g 1 tsp sesame seeds 1 rice noodle nest 1 tsp rice vinegar 1 small red chilli, deseeded and diced ¼ cucumber, deseeded and sliced bunch of coriander, chopped 1 For the ponzu, mix half the lime juice and all of the soy sauce and mirin in a small pan. Cook on a low heat until thickened, about 5 mins. Leave to cool. Brush 1 tsp sesame oil over the tuna steak, season, and scatter over the sesame seeds. Leave at room temperature while you cook the noodles. 2 Pour a kettleful of boiling water over the noodles and leave…

MACARONI CARBONARA ■ Add a little cooked chopped smoked bacon or pancetta to the sauce. CREAMY LEEK MACARONI ■ Gently fry some leeks and mushrooms in a little butter, then stir into the pasta along with sauce. Top with a layer of thinly sliced tomatoes instead of using parmesan and breadcrumbs. THREE CHEESE MACARONI ■ Blue cheese works really well, especially a creamy gorgonzola, or try using some nutty-tasting gruyère. It's a good way to use up odd and ends from the fridge.…

Half-and-half lentil bolognese Lentils are such a great budget ingredient - they're healthy, absorb flavour brilliantly and are ideal for bulking out mince-based dishes so a little bit of meat goes a long way. They also keep for ages, so I like to buy mine in the international food aisle in the supermarkets, where they are sold in large bags for a cheaper price. ■ Serves 4 ■ Prep 5 mins ■ Cook 40 mins FREEZABLE 1 tbsp olive oil 115g pre-chopped onions 1 tsp chopped garlic 250g lean beef mince 70g carrots, grated 140g pre-sliced mushrooms 200g dried red lentils 500g carton passata 400g can chopped tomatoes 1 tbsp tomato purée 2 tsp dried oregano spaghetti, grated parmesan and fresh basil leaves, to serve (optional) 1 Heat the oil in a large pan over a medium heat, then cook…

MAKE MEAL PLANNING A DODDLE! “When freezing dishes, think how you'll serve them. Don’t freeze 8 portions together in one big block – it’s more flexible to wrap in a pack of 4 and two 2 portions so you have more options” Smoked haddock & chive fishcakes ■ Makes 12 ■ Prep 25 mins ■ Cook 40 mins FREEZABLE 1.2kg floury potatoes, peeled and cut into chunks 250g trimmed leeks, chopped 50g butter 600g smoked haddock 2 tbsp chopped chives flour, for dusting 2 eggs, beaten 150g dried breadcrumbs oil, for frying 1 Cook the potatoes in a pan of boiling salted water until tender, then drain well and mash or push through a potato ricer into a bowl. 2 Cook the leeks in the butter in a frying pan with seasoning until soft. Leave to…

Okra adds an earthy flavour to this chunky sauce Many of us automatically include vegetarian recipes in our weekly repertoire these days. It’s healthy, as well as being good for the finances. So whether you’re a fully-fledged veggie or you simply want to try something different, let these easy recipes give you some meat-free weekend inspiration. Okra with tomato sauce & couscous Bored with the same old veg? Try this easy vegetarian dish that makes the most of okra. ■ Serves 4 ■ Prep 15 mins ■ cook 1 hr VEGETARIAN 2 tbsp olive oil, plus extra to serve 2 red onions, finely chopped 250g okra, each sliced into 4 pieces 2 garlic cloves, crushed 1 tsp ground allspice 500g passata 300g couscous 1 lemon, juiced 200g vegetarian feta or natural yogurt small pack parsley, chopped 1 Heat the…

FAST FOOD FOR MIDWEEK Fast-cook gnocchi are just what’s called for when the family are home and hungry. ■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins VEGETARIAN 1 tbsp olive oil 2 garlic cloves, crushed 400g can chopped tomatoes 140g mascarpone 500g pack gnocchi 200g bag baby spinach handful of basil leaves parmesan (or vegetarian alternative) shavings, to serve (optional) 1 Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more. 2 Meanwhile, cook the gnocchi following pack instructions. Add the spinach for the final minute of cooking. Drain well, pour back into the pan, then stir the sauce in. Mix well and serve with basil leaves and cheese shavings scattered over, if…

Macaroni cheese in 4 easy steps ■ Serves 4 ■ Prep 15 mins plus infusing ■ Cook 40 mins VEGETARIAN 700ml milk 1 onion, halved 1 garlic clove, peeled 1 bay leaf 350g macaroni 50g butter, plus a little extra for the dish 50g plain flour 175g mature Cheddar, grated (vegetarian if required) 1 tsp English mustard powder 50g parmesan (or vegetarian alternative), grated 50g coarse white breadcrumbs PER SERVING 860 kcals, fat 40g, saturates 24g, carbs 97g, sugars 13g, fibre 4g, protein 36g, salt 1.7g STEP 1 In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni following pack instructions until just soft, but still with a little bite (al dente). This will take about 10 mins. Drain…

WEEKEND PARTY Veggie rainbow picnic pie ■ Serves 12-14 ■ Prep 45 mins ■ Cook 1 hr 40 mins VEGETARIAN FREEZABLE 450g butternut squash, peeled, sliced and cut into small chunks 2 tbsp olive oil 1 large onion, sliced 550g small waxy potatoes, peeled and sliced 2 × 375g blocks all-butter puff pastry flour, for dusting 320g ready-rolled sheet all-butter puff pastry 2 tbsp breadcrumbs 300g pack cooked beetroot, sliced 450g jar roasted red peppers, drained 200g block vegetarian feta, sliced 150g frozen peas small bunch each of parsley and mint, chopped 10 eggs 2 tbsp sesame seeds 1 Heat the oven to 200C/180C fan/gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes…

Mel C's scouse A lot of people from Liverpool will know scouse. It’s basically an Irish stew, and I think it originally came to Liverpool with Irish immigrants – there are many in my family tree. When scouse is on the stove, there’s no smell like it. It’s like a warm hug. ■ Serves 4 ■ Prep 15 mins ■ Cook 2 hr 20 mins 500g lamb neck fillet, cut into chunky pieces 1 tbsp plain flour 3 tbsp vegetable oil 1 large onion, chopped 4 carrots, cut into chunks 350g turnips, cut into chunks 250ml bitter ale 250ml chicken stock 2 bay leaves 2 thyme sprigs 2 beef stock cubes 500g potatoes, cut into chunks pickled red cabbage or cooked beetroot, to serve (optional) 1 Toss the lamb pieces in the flour and season well. Heat 1 tbsp of the oil…

HIGH IN FIBRE, GOOD SOURCE OF VIT C & FOLIC ACID COUNTS AS 4 OF 5-A - DAY COUNTS AS 1 OF YOUR 5-A-DAY LOW FAT Sweet potato falafels with coleslaw Sweet potatoes are low GI, low fat and deliciously sweet - a great way to keep sugar cravings under control. ■ Serves 4 ■ Prep 20 mins ■ Cook 40 mins VEGETARIAN 1 large or 2 small sweet potatoes, about 700g in total 1 tsp ground cumin 2 garlic cloves, chopped 2 tsp ground coriander handful of coriander leaves, chopped ½ lemon, juiced 100g plain or gram flour 1 tbsp olive oil 4 wholemeal pittas 4 tbsp reduced-fat hummus FOR THE COLESLAW 2 tbsp red wine vinegar 1 tbsp golden caster sugar 1 small onion, finely sliced 1 medium carrot, grated ¼ each white and red cabbage, shredded 1 Heat the oven…

THE MACARONI IS STUCK TOGETHER Keep running water over the macaroni and break the pieces apart with your fingers. Ideally, time the macaroni so that it's cooked at the same time as you finish the cheese sauce, then mix the two together straightaway. THE WHITE SAUCE IS LUMPY If you've added the milk too quickly, the sauce may become lumpy. Either use a hand blender to blitz the lumps out of the sauce, or push the sauce through a fine sieve into a clean pan before adding the cheese. THE WHITE SAUCE IS TOO THICK If the sauce is too thick, simply add a little more milk or water to help loosen it. Remember, the addition of cheese and hot macaroni will thicken the sauce further.…

FAJITA FISH FILLETS ■ Serves 4 ■ Prep 5 mins ■ Cook 10 mins 4 boneless white fish fillets, about 140g each 2 tbsp fajita or Tex-Mex seasoning 2 tbsp sunflower oil 200g guacamole handful of coriander leaves, roughly chopped lime wedges, to serve 1 Dust the fish with the seasoning, then set aside. 2 Heat the oil in a shallow frying pan, then fry for 3-4 mins on each side until crisp. Serve each piece of fish with a spoonful of guacamole on top, a scattering of chopped coriander and a lime wedge for squeezing over. PER SERVING 245 kcals, fat 14g, saturates 2g, carbs 2g, sugars 1g, fibre 1g, protein 27g, salt 0.5g HARISSA TOMATOES WITH MERGUEZ & EGGS Use chipolata sausage instead of the spicy merguez, if you prefer. ■ Serves 2…

King Charles III's coronation will take place over an extended bank holiday weekend, with the first day (Saturday 6 May 2023) marked by two grand processions and the coronation service at Westminster Abbey. That will be followed by an all-star concert at Windsor Castle on Sunday 7 May that will showcase the country's diverse cultural heritage in music, theatre and dance. CITRUS ICED TEA ■ Make the tea with 6 ordinary tea bags, 1.2 litres boiled water and 2 tbsp caster sugar. Add 10 mint sprigs to the mix and infuse for 10 mins. Strain and cool. Pour into a jug, stir in 300ml orange juice and the juice of 1 lime and serve with orange slices, mint leaves and plenty of ice. Serves 6. REALLY EASY LEMONADE ■ Tip…

WHAT'S ON THE MENU Double bean & roasted pepper chilli ★ Pea-camole ★ Red jalapeño relish ★ Garlic bread nachos ★ Frozen banana yogurt HOW TO GET AHEAD 2 DAYS BEFORE ■ Make the sauce for the chilli base (it will keep in the freezer for up to three months). THE DAY BEFORE ■ Make the relish. Make the frozen banana yogurts and freeze. IN THE MORNING ■ Make the avocado-lime base of the pea-camole and defrost the peas (don’t mash or they’ll lose their colour by serving time). JUST BEFORE EATING ■ Bake the nachos. Combine the chilli sauce and beans, and reheat. Bring the relish and pea-camole out of the fridge to warm a little, and mash in the peas to finish. Double bean & roasted pepper chilli,…

Butterscotch banoffee tart, p68 Cherry pie, p68 Cherry pie? You can count us in! Butterscotch banoffee tart ■ Serves 12 ■ Prep 1 hr plus at least 5½ hrs setting ■ No cook VEGETARIAN 250g ginger nut biscuits 125g bourbon biscuits 150g salted butter, melted, plus a little extra melted to brush the tin 200g caramel or dulce de leche 3-4 ripe bananas 47g sachet instant butterscotch dessert mix 100ml whipping cream 200ml milk FOR THE CHOCOLATE FILLING 250ml crème fraîche 125g dark chocolate, broken into chunks 125g milk chocolate, broken into chunks 1 tbsp rum ½ tsp vanilla extract 25g butter 1 Put both types of biscuits into a food processor and pulse to crumbs, or alternatively bash in a food bag with a rolling pin. Brush a 25cm round, loosebottomed, fluted tart tin with a little melted butter, then line…

WEEKEND SKEWERS Spiced chicken skewers with pickling spices (achari murgh tikka) Achari murgh tikka has always been a family favourite. I first ate it as a young girl when our family visited Khyber at Fort in Mumbai, where it always feels like a special evening and the food is delicious. The achari spice mix includes fennel, cumin, mustard and nigella seeds, all coarsely crushed, but the secret is definitely using mustard oil. I recommend keeping a small bottle in your storecupboard. ■ Serves 4 640g boneless, skinless chicken thighs, cut into bite-size pieces 2 tbsp butter, plus extra melted 2 tbsp chickpea (gram) flour 1 tbsp mustard oil 3 tbsp Greek yogurt ½ lime, juiced, to garnish FOR THE MARINADE 6 garlic cloves 5 cm piece ginger 1 tsp mild chilli powder ½ lime, juiced FOR THE SPICE…

WEEKEND BREAKFAST NO-BAKE DATE & ALMOND BARS ■ Finely chop 160g dates using a food processor until they come together into a paste. Add 1 tbsp boiling water to help the mixture come together into a ball, if needed. Heat 60g smooth almond butter and 40g honey gently in a pan. Stir in the dates with 4 tbsp each sunflower and chia seeds, 100g oats and 50g chopped almonds until evenly mixed. Press firmly into a 20cm square tin lined with baking parchment. Chill and cut into portions. Will keep in an airtight container for three to four days. Makes 15. SEEDY CEREAL BARS ■ Butter and line a 20cm square cake tin with baking parchment. Mix 50g mixed dried fruit, 50g mixed seeds, 140g oats and 25g multi-grain hoop…