Innehållsförteckning för Summer 2023 från Easy Cook

Now it’s the height of summer, we’ve decided to sprinkle some sunshine on Easy Cook to give you more of what you love with a fresh new look. To help you manage your household budgets better, we’ve expanded our money-saving suppers to 20 valuepacked recipes (p8), and added more genius tips and guidance to help you use up everything in the kitchen to cut down on waste and halve food bills (p20). Plus, on p36, we have a specially devised seven-day meal plan to help you eat well every day. All this, and everything you need for a truly memorable summer, including Tom Kerridge’s weekend sizzlers (p76) and cooling desserts (p58). Phew! It’s a scorcher! Editor…

20 low-budget meal ideas Pasta with parsley & hazelnut pesto ■ Serves 4 ■ Prep 10 mins ■ Cook 10 mins V 350g tagliatelle 80g pack flat-leaf parsley 100g toasted hazelnuts 50g parmesan (or vegetarian alternative), grated 1 lemon, zested and juiced 100ml olive oil 1 Cook the pasta in salted, boiling water following pack instructions. 2 Put the parsley, hazelnuts, cheese, and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season to taste. 3 Drain the pasta, return to the pan and stir in the pesto. Divide the pasta between bowls and serve. PER SERVING 727 kcals, fat 43g, saturates 7g, carbs 70g, sugars 3g, fibre 5g, protein 19g, salt 0.3g Turn it into a topping Easy herb…

Cut out & keep Prawn & lime noodles Get the kettle on to boil as soon as you start preparing this. ■ Serves 2 ■ Prep 20 mins ■ No cook 100g dried rice vermicelli 2 tbsp each soy sauce, fish sauce and sesame oil 1 lime, juiced, plus wedges to serve ½ red chilli, deseeded and finely chopped 6 spring onions, finely shredded 2 large carrots, coarsely grated handful of mint leaves, torn 150g pack ready-cooked king prawns 25g cashews or peanuts 1 Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins. Drain and rinse under cold running water, then place in a large bowl. 2 Mix the soy, fish sauce, sesame oil, lime juice and chilli to make a dressing. Pour over…

Feta & clementine lunch bowl ■ Serves 1 ■ Prep 15 mins ■ Cook 15 mins V 1 mini red onion, halved and thinly sliced ½ lemon, zested and juiced 1 clementine, ½ zested, flesh sliced 1 garlic clove, chopped 200g canned green lentils, drained ½ tbsp balsamic vinegar 1 tbsp rapeseed oil ½ red pepper, quartered and sliced 30g vegetarian feta, crumbled few mint leaves, chopped 2 walnut halves, broken up 1 Mix the onion with the citrus zests, lemon juice and garlic. 2 Tip the lentils into a bowl or lunchbox and drizzle over the balsamic and half the oil. Heat the remaining oil in a large non-stick wok, add the pepper and stir-fry for 3 mins. Tip in half the onion mixture and cook until tender. Pile on top of the lentils, with the clementine, remaining onion,…

Eggy cheese crumpets ■ Serves 3 (or 2 adults and 2 children) ■ Prep 5 mins ■ Cook 12 mins V 3 eggs 50ml milk 6 crumpets 250g cherry tomatoes, halved drizzle of vegetable oil 40g cheddar, grated 2 small ripe avocados, sliced 1 Heat the grill. Beat the eggs and milk together in a wide dish. Submerge the crumpets in the egg mixture, turning them once, then set aside for a few minutes. 2 Arrange the tomatoes cut-side up on a baking tray and grill for a few minutes, then cover the tray with foil to keep the tomatoes warm. 3 Heat the oil in a frying pan and cook the crumpets for a few minutes on each side until the egg has set – you may have to do this in batches. Transfer to…

WEEKEND FAMILY FUN Strawberry lemonade ■ Makes 1.5 litres ■ Prep 5 mins V 175g sugar 400g strawberries, hulled and quartered, plus extra whole strawberries, to serve (optional) 200ml freshly squeezed lemon juice (the juice of about 4-5 lemons) ice cubes, to serve 1 Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the hob to cool completely. 2 Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any pips, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if…

■ Serves ■ Prep 15 mins ■ No cook V 7 raspberries 7 hulled strawberries 7 tangerine segments 7 cubes peeled mango 7 peeled pineapple chunks 7 peeled kiwi fruit chunks 7 green grapes 7 red grapes 14 blueberries Take 7 wooden skewers and thread the following fruit onto each – 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries. Arrange in a rainbow shape and let everyone help themselves. PER SERVING 105 kcals, fat 5g, saturates 1g, carbs 10g, sugars 9g, fibre 5g, protein 2g, salt 0.3g…

Gnocchi & tomato bake ■ Serves 4 ■ Prep 5 mins ■ Cook 25 mins V 1 tbsp olive oil 1 onion, chopped 1 red pepper, deseeded and finely chopped 1 garlic clove, crushed 400g can chopped tomatoes 500g pack gnocchi handful of basil leaves, torn 1/2 × 125g ball mozzarella, torn into chunks 1 Heat the grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish. 2 Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.…

Air frying: the basics 1 Don't overfill Overfilling the air fryer basket can result in uneven cooking and leave you with soggy food at the bottom. If you want to cook larger portions, look for a model with a bigger capacity. 2 Distribute ingredients evenly Try to keep the food in an even layer, as this will ensure the heat circulates and makes the food crisp. If needed, give the food a shake halfway through cooking. 3 Be wary of the heating element Make sure that nothing gets too close to the air fryer’s heating element, as this can easily burn and create a safety hazard. Air fryer sweet potato fries ■ Serves 2 ■ Prep 5 mins ■ Cook at least 15 mins (depending on the batches) V 2…

A note on portions Our plan feeds a family of four, with two adult-sized portions and two half-sized children’s portions (which equates to three adult portion). Children’s appetites vary, so although the portions are generous for young children, you may want to make extra if your kids are older, very active or have large appetites. You can also add a few snacks of fruit or veggie crudités, a glass of juice or a generous handful of salad leaves to help meet the five-a-day target too. GET ORGANISED If you start the plan on a Sunday you can do your food shopping on the Saturday and prep for the week ahead – this isn’t essential, but it will help if you have a hectic week ahead. The plan has been designed…

SUNDAY Smoky beans & baked eggs This is budget-friendly and good for you, too. If you have leftovers, the beans freeze well – portion into freezer- friendly containers without the eggs. Serve with toast or flatbreads, if you like. ■ Serves 3 (or 2 adults and 2 children) ■ Prep 10 mins ■ Cook 35 mins V * 2 tbsp oil 1 onion, chopped 1 red pepper, sliced 3 garlic cloves, crushed 2 tsp smoked paprika 1 tbsp ketchup 400g can chopped tomatoes 2 × 400g cans black or pinto beans, drained 4-6 eggs handful of coriander leaves 1 Heat the oil in a wide, shallow pan and cook the onion for 8-10 mins until softened. Add the pepper and cook for 5 mins, stirring regularly, until softened. Stir in the garlic, paprika and ketchup, then tip in the…

1 Slow roast pork belly with braised cabbage & beans ■ Heat the oven to 160C/140C fan/gas 3. Put a boned and scored 2kg piece of pork belly on a rack over a roasting tin. Pour over boiling water, dry, then sprinkle with sea salt and rosemary. Cook for 2½ hrs until tender and crisp on top. Cook 150g cubed pancetta in 50g butter until crisp. Add 1 shredded Savoy cabbage, 2 × 400g cans drained cannellini beans and a splash of chicken stock. Cook until the cabbage is tender. Season. Serve with the pork. 2 Fish baked with tomatoes & red wine ■ Heat the oven to 180C/160C fan/ gas 4. Sizzle 3 sliced garlic cloves in a glug of olive oil for a couple of minutes. Tip in 2…

BEST OF THE BBC Tom Kerridge is a regular presenter on BBC TV, a Great British Menu judge and chef-owner of several restaurants, including Kerridge’s Bar & Grill at The Corinthia Hotel, London, and The Bull & Bear in Manchester. @cheftomkerridge Spatchcock gochujang chicken This is best cooked on a kettle or other lidded barbecue over indirect heat, as the marinade can burn when cooked directly over hot coals. If you don’t have a kettle barbecue, you can start the chicken in the oven and finish it over the coals for a bit of smoke. If you want to keep the bird whole, try the ‘beer can’ chicken method, but I like to do it with a can of ginger beer or fizzy lemon & lime drink instead. ■ Serves…

MENU Ox cheek masala & pickled red onions Dhal Mrs Gidda’s trifle BEST OF THE BBC Sabrina Gidda is a chef, food writer and champion of global flavours. She’s also a two-time Great British Menu contestant, and has just released her first cookbook, Modern South Asian Kitchen. @sabrina_gidda Ox cheek masala & pickled red onions This is a super-rich, delicious curry, heady with black cardamom and sweet with soft roasted onions. Like most deep, rich braises, it is always lovely to have something to cut through the richness – and this for me is in the form of a coriander sauce vierge and some simply pickled red onions. Serve with rice, spicy crushed potatoes or some naan. You can also break the meat down and eat it as you would…

a good stretch Not only does our five-ingredient meatloaf use a pack of stuffing to add bulk and a herby flavour, you can make burgers with any leftovers to enjoy another day. Beef & bacon meatloaf ■ Serves 4 ■ Prep 15 mins plus marinating ■ Cook 40 mins sunflower oil, for the tin 85g pack sage & onion stuffing mix 1 beef stock cube 8 rashers smoked streaky bacon 500g pack beef mince (with 15% fat or less) 1 Heat the oven to 180C/160C fan/gas 4. Oil a 900g loaf tin. Tip the stuffing mix into a bowl, crumble in the stock and pour over 300ml boiling water. Give it a good stir, then set aside. 2 Stretch the bacon rashers a little by running the back of a spoon along their length,…

1 Crusty cheese toastie Gouda & chilli jam French toast ■ Serves 4 ■ Prep 10 mins ■ Cook 5 mins V 2 eggs splash of milk ½ tsp mustard powder 4 slices white sourdough 4 slices gouda, plus 2-3 tbsp grated 2 tbsp chilli jam 1 tbsp each vegetable oil and unsalted butter 1 Whisk together the eggs, milk, mustard powder and some seasoning, and tip into a baking dish. 2 Make two sandwiches with the bread, cheese and chilli jam. Dip the sandwiches in the egg mixture on both sides to coat. 3 Heat the oil and butter in a large frying pan over a medium-high heat. Add the sandwiches and cook for 2-3 mins each side until golden. Sprinkle over the grated cheese, then flip the sandwiches over so the cheese becomes crusty,…

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SUNDAY Roast chicken & baby roasties with cheesy creamed spinach ■ Serves 3 (or 2 adults and 2 children) ■ Prep 15 mins ■ Cook 1 hr 5 mins 700g baby new potatoes 2 tbsp olive oil 1 lemon, zested 4 garlic cloves, whole and unpeeled small bunch of thyme, leaves picked 4 bay leaves 5 chicken legs, including thighs and drumsticks (some of the chicken legs can be used for tomorrow’s lunch) ½ tsp paprika 300g carrots, cooked, to serve FOR THE CREAMED SPINACH 200g bag baby spinach knob of butter 1 onion, chopped 2 garlic cloves, crushed 2 tbsp plain flour 300ml milk generous grating of nutmeg 20g mature cheddar, grated 1 Heat the oven to 200C/180C fan/ gas 6. Put the potatoes in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain. 2 Tip…

BEST OF THE BBC Crystelle Pereira is a BBC Good Food Show veteran and 2021 Bake Off star. Known for her innovative cooking and bakes, she’s just written her first cookbook, My Flavour Kitchen. @crystellepereira Maple, pecan & apple popcorn bites This is my homage to the gooey marshmallow and crispy rice bars I used to love as a kid. Here, I’ve added popcorn for extra crunch and taken the flavours one step further with my favourite combination of apples, pecans, maple and brown butter. ■ Makes 16 ■ Prep 20 mins plus 2 hrs chilling ■ No cook V 110g pecans 70g salted popped popcorn or 115g popcorn kernels (if popping from scratch) 80g puffed rice cereal 110g dried apple rings, roughly chopped 110g unsalted butter 70ml maple syrup 1 tsp vanilla bean paste 240g…

Chermoula Put the juice of 1 lemon, 1 tsp ground cumin, 1 tsp smoked paprika, a small bunch of coriander, 1 chopped red chilli and 2 chopped garlic cloves in a food processor and whizz, adding enough olive oil to make a marinade (about 4-6 tbsp). Use to marinate firm fish like tuna or salmon, or veg, before grilling. Jerk Put 4 chopped spring onions in a food processor with 1- 2 chopped scotch bonnet chillies, 3 crushed garlic cloves, a small, grated chunk of ginger, leaves from 6 thyme sprigs, 1 tsp ground cinnamon, 3 ground cloves, 2 tsp ground allspice berries, 3 tbsp dark brown sugar, 4 tbsp groundnut oil and half a cup of water. Whizz to a marinade. Use to marinate racks of ribs or whole…

BLUEBERRY SMOOTHIE ■ Blitz 175g blueberries, 1 small sliced banana, 1 tbsp natural yogurt, 100ml apple juice and 3-4 mint leaves in a blender until smooth. Add a splash of water if it seems too thick. Pour into a glass and garnish with a sprig of mint, if you like. Serves 1. BLUEBERRY BREAKFAST BOWL ■ Grate a pear into a bowl, then add 2 tbsp oats, 1/2 x 150g pot natural yogurt, 3 tbsp milk and 1 tbsp pumpkin seeds. Leave for 10 mins, then check the consistency and dilute with a little more milk if it is too thick. Spoon on the remaining yogurt and pile on 2 handfuls of blueberries. Serves 1. NO-BAKE BLUEBERRY CHEESECAKE ■ Finely crush 200g digestive biscuits and mix with 60g melted butter…