Innehållsförteckning för March 2024 från Easy Cook

Every year, Easter seems to become a bigger occasion than before. No sooner have the Christmas decorations been packed away, than the ads for chocolate eggs and bunnies are all over the shops. Well, who are we to buck the trend? In this season, we've got a special get-ahead with an Easter parade of goodies (p48), from slow-cooked lamb to no-knead hot cross buns. I know I'm looking forward to the four-day weekend more than ever, not least because all my kids will be home for the holidays. It's a time to cook, tuck in and all be together. Hope you have a great break, too. • Claire Thompson Brilliant one-pan roasts for Sunday lunch (p64). • Tom Kerridge Creates four great dishes with just five ingredients (p68). • Philip…

EVERYDAY TIPS Use up nuts and grains Here's a brilliant dish for hoovering up those annoying bits at the bottom of storecupboard packs, such as dried fruit, nuts and grains. Serve it as a vegetarian meal with crusty bread, or as a side dish to put on the table to go with other dishes if entertaining over Easter. It works well with lamb and chicken or chunky griddled vegetables. Just double the couscous or bulgur wheat if you don't want to use a mixture of both. How to save your pennies Inventive ways to use up leftovers, cook on a budget and shrink your shopping bills Fruity tabbouleh with feta ■ Serves 4 ■ Prep 20 mins plus standing ■ No cook 100g bulgur wheat 6 tbsp olive oil 100g couscous 200g mixed…

Short on time? Don't worry, these clever recipes are flavoursome – and fast! 1 Warming winter soup Pea & ham soup ■ Serves 4 ■ Prep 5 mins ■ Cook 10 mins 6 spring onions, roughly chopped 25g buttrt 500g frozen peas 600ml boiling strong-flavoured vegetable or chicken stock 300g thick-cut ham, chopped 1 Fry the spring onions in the butter for 5 mins until softened. Add the peas and stock and boil for 3 mins. 2 Stir in a small handful of the ham, simmer for 2 mins, then take off the heat and blitz with a hand blender until smooth. Season, stir in the rest of the ham and serve. PER SERVING 261 kcals, fat 10g, saturates 5g, carbs 15g, sugars 9g, fibre 8g, protein 24g, salt 2.1g 2 Special dinner for two…

WEEKEND EASTER TREATS Slow-cooked lamb with spring veg & fresh mint sauce Make light work of Easter Sunday lunch with this decliciously easy dish – just serve with baby potatoes. Frozen peas and beans work well but fresh peas and broad beans can be used instead. ■ Serves 6 ■ Prep 20 mins ■ Cook 3 hrs 40 mins 1 leg of lamb (about 2-2½kg) oil, for frying 300g small round shallots, peeled 1 large glass white wine 200ml chicken stock 300g baby leeks 300g peas 300g broad beans, double-podded FOR THE SAUCE large bunch of mint, leaves picked and chopped 1½ tbsp golden caster sugar 5 tbsp white wine vinegar buttered new potatoes, to serve 1 Heat the oven to 160C/140C fan/ gas 3. Rub the lamb with the oil, then brown really well all over in a large…

Tom Kerridge is a broadcaster, chef-owner of restaurants in London and Marlow and cookbook author. You can listen to Tom on the BBC Good Food podcast at bbcgoodfood.com/podcast. @ChefTomKerridge Keep-it-simple kedgeree This recipe is a lesson in less is more. When I was developing this, I wanted to add extra ingredients, but when it was all done, everything I wanted was there and I couldn't stop eating it. ■ Serves 4 ■ Prep 5 mins ■ Cook 35 mins 2 tbsp curry powder of your choice (I used madras) 300g basmati rice 600ml chicken stock 400g skinless smoked haddock  100g frozen peas 1 Heat the oven to 180C/160C fan/ gas 4. Heat an ovenproof saucepan or flameproof casserole dish over a medium heat and toast the curry powder for 1 min. Stir in…

Professional pastry chef Philip Khoury is a regular on BBC One's Saturday Kitchen. @PhilKhoury Lemon drizzle loaf Another day, another iconic teatime treat. This cake is made with a splash of deliciously complementary extra virgin olive oil and fresh lemon. It produces a tender crumb with less fat than is typically called for in similarly textured or 'travel cakes' – so called because they travel and keep well without refrigeration. ■ Makes a 450g loaf 18g caster sugar 3 small lemons, zested 45g extra virgin olive oil 40g lemon juice (use 2 of the zested lemons) 90g plant-based milk 190g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda FOR THE ICING 110g icing sugar 20g lemon juice (use 1 of the zested lemons) 1 Heat the oven to 200C/180C fan/ gas 6. Line a 450g loaf…

Raspberry & coconut steamed sponge ■ Makes 6 ■ Prep 15 mins ■ Cook 40-45 mins 175g unsalted butter, softened, plus extra for the basins 6 tbsp raspberry jam 175g caster sugar 3 large eggs 150g self-raising flour 25g desiccated coconut, blitzed in a small food processor until fine 1 tsp vanilla extract 2 tbsp coconut cream, plus 2 tbsp to serve (optional) 500g thick custard, to serve 1 Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one. 2 Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt,…

Cut out & keep Ginger shots Having a shot of ginger has been linked to positive changes in your cholesterol, blood sugar, blood pressure, inflammatory proteins and liver health. So it seems crazy not to give it a try! ■ Serves 4-6 ■ Prep 15 mins ■ No cook 60g fresh ginger, skin left on, cut into small chunks 400ml fresh apple juice ½ lemon, juiced 1 Tip the ginger into a blender along with the apple and lemon juice, then blitz for a few minutes until very smooth. 2 Set a very fine sieve over a jug. Alternatively, line a regular sieve with a piece of muslin or a clean, thin tea towel. Tip the juice into the sieve and leave it to drain, then press the remaining pulp with the back…

Fresh tuna with harissa & potato stew You can use a salmon steak if you don't like fresh tuna, but cook for 5 mins on each side as unlike tuna, it can't be served rare. ■ Serves 1 ■ Prep 10 mins ■ Cook 25 mins 150g small new potatoes 1 small onion, sliced 1½ tbsp olive oil 1 tbsp harissa 150ml chicken stock 5 cherry tomatoes 1 fresh tuna steak handful of coriander, leaves picked 1 Cook the potatoes in boiling salted water until just tender. 2 Meanwhile, cook the onion in 1 tbsp olive oil until soft, then stir in the harissa and stock and bring to a simmer. Halve the cooked potatoes and add to the pan with the cherry tomatoes. Simmer for 10 mins until the tomatoes start to break down a little. 3…

Piri-piri halloumi burgers with citrus slaw This will make more slaw than you'll need for one recipe but it will keep in the fridge for up to three days, and would be delicious with cold-cut meats. ■ Serves 4 ■ Prep 20 mins ■ Cook 10 mins 250g block halloumi or vegetarian alternative, sliced 3 tbsp piri-piri sauce, plus extra to serve 1 tbsp olive oil 2 carrots, peeled and shredded ½ small white cabbage, finely shredded 1 red onion, finely sliced 4 tbsp mayonnaise 1 tbsp lemon juice 1 tbsp lime juice bunch of coriander, finely chopped handful of rocket or baby spinach leaves 4 ciabatta or burger buns, halved and toasted tomato slices, to serve 1 Gently toss the halloumi with the piri-piri sauce and olive oil, and leave to marinate while you make the slaw. 2 Toss the carrot,…

WEEKEND PASTRY Herby spring chicken pot pie ■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins filling only 2 tbsp olive oil, plus a little extra for brushing over the pastry bunch of spring onions, sliced into 3cm pieces 250g frozen spinach 400ml leftover cooked chicken, shredded 350ml hot chicken stock ½ tbsp wholegrain mustard 200g frozen peas 200ml half-fat crème fraîche ½ small bunch of tarragon, leaves finely chopped small bunch of parsley, finely chopped 270g pack filo pastry 1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Add the chicken to the pan. Stir through the…

WEEKEND TREATS STICKY BANANA CAKE ■ Butter a 20cm square cake tin and line with baking parchment. Drizzle 4 tbsp golden syrup into the tin and top with 3 ripe bananas halved lengthways. Beat together 100g soft butter, 200g soft brown sugar, 4 eggs, 2 tsp vanilla essence and 1 mashed over-ripe banana. Fold in 200g self-raising flour, 100g ground almonds and 1 tsp bicarbonate of soda, then stir in 200g Greek-style yogurt. Spoon over the bananas, then bake for 45 mins-1 hr at 160C/140C fan/gas 3 until a skewer comes out clean. Turn out and serve drizzled with more syrup. Serves 8. SYRUP FLAPJACKS ■ Stir 250g oats into 125g melted butter with 125g brown sugar and 3 tbsp golden syrup. Press into a 20cm tin and press the…

EVERYDAY BUDGET 20 low-budget meal ideas Chicken, leek & mustard sauté ■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins 1 tbsp olive oil 8 chicken thighs 2 leeks, chopped 1 tbsp Dijon mustard 60ml single cream 1 lemon, zested and juiced 2 tbsp breadcrumbs green vegetables, to serve 1 Heat the oil in a large frying pan and fry the chicken until browned. Add the leeks and fry until soft and the chicken is cooked through. Mix the mustard and cream and add to the pan, season and simmer until the sauce thickens. 2 Sprinkle over the lemon juice, zest and breadcrumbs. Put the pan under the grill briefly so the crumbs brown a little. Serve with green vegetables. PER SERVING 686 kcals, fat 50g, saturates 15g, carbs 7g, fibre 2g, protein 52g, salt…

1 Sticky carrots with beans & feta Boil 300g baby carrots until tender. In a heavy-based pan, melt 50g unsalted butter. When foaming, add 2 tbsp golden caster sugar and cook over a medium heat until golden and the sugar has dissolved. Stir in the carrots and a 410g can butter beans, drained and rinsed. Crumble over 200g feta and a handful of roughly chopped parsley. Serves 4. 2 Healthy carrot & sweet potato mash Chop 500g carrots and 500g peeled sweet potato. Put in a pan of salted water and boil for about 15-20 mins until soft. Drain well and mash with 1 tbsp olive oil. Season to taste. Delicious with roast chicken. Serves 4. 3 Carrot & cumin burgers Combine 300g grated carrot, 2 tbsp tahini and 1/2 gratedonion…

Chef and food writer Claire Thomson has appeared on Saturday Kitchen and Radio 4's Woman's Hour. Her latest cookbook, One Pan Chicken (£20, Quadrille), is out now. @5oclockapron Whole roast chicken with lemon, garlic, fennel & bay If there is one simple version of whole roast chicken that I cook most often and without all that much forethought or preparation, it is probably this. With Italy in mind, the chicken is cooked with lemons, fennel and garlic – some indecently crisp roasted potatoes and a pile of simply cooked seasonal greens with lemon and olive oil alongside would be perfect, I think. I was probably aged around 11 years old when my mum first taught me to roast a whole chicken. Roasting a chicken well is a lifelong skill that…

WEEKEND MOTHER'S DAY Pink marble sandwich cake ■ Serves 10-12 ■ Prep 30 mins plus cooling ■ Cook 25 mins 225g butter, at room temperature, plus extra for the tin 225g golden caster sugar 225g self-raising flour 4 large eggs, lightly beaten 4 tbsp seedless raspberry jam few drops of pink food colouring (optional) 1 tsp vanilla extract 1-2 tbsp icing sugar, for dusting FOR THE CHOCOLATE LAYER 200g white chocolate, chopped 100ml double cream 1 Heat the oven to 180C/160C fan/ gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until fully combined and the mixture doesn't have any lumps. 2 Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the…