Innehållsförteckning för September 2024 från Easy Cook

This is a great time of year for seasonal produce, so in this issue, you'll find lots of ideas for using fresh fruit and veg, including tomatoes (p70), corn cobs (p46) and – my favourite foraged food – blackberries (p82). A new term is fast approaching too, and we're here to help. Find back-to-school lunches on page 33 and our student special on page 52 – a week of cheap, satisfying suppers, plus a shopping list and advice on how to cook meals in an air-fryer (p62). If it's still warm enough to eat outside, try an aperitvo spread (p74) or John Torode's late-summer pasta (p66). Enjoy! IN THIS ISSUE Sophie Wyburd creates three comforting dinners that are perfect for entertaining (p48). Mark Diacono serves up seasonal meat-free meals (p70).…

20 low-budget meal ideas Halloumi with chickpea & couscous salsa ■ Serves 4 ■ Prep 15 mins ■ Cook 5 mins 250g couscous 250ml hot vegetable stock 400g can chickpeas, drained 140g cherry tomatoes, halved 3 tbsp olive oil 3 tbsp sherry vinegar or red wine vinegar 1 red chilli, ½ deseeded and finely chopped, ½ sliced small bunch each of mint and coriander, leaves picked and chopped 250g halloumi, thickly sliced 1 Put the couscous in a heatproof bowl and pour over the hot stock. Cover and let stand for 10 mins. 2 Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the chopped chillies and some of the chopped herbs. Season and divide between four serving plates. 3 Heat a griddle or frying pan over a medium-high heat and fry…

1 Show-off dessert Summer fruits & elderflower fool ■ Serves 4 ■ Prep 10 mins ■ No cook 400g mixed summer fruits, stems or hulls removed 2 tbsp icing sugar ½ lemon, zested and juiced 2 tbsp elderflower cordial 300ml double cream 1 tsp vanilla extract 200g Greek yogurt 1 Tip all the fruit into a bowl, then sprinkle over the icing sugar, lemon juice and elderflower cordial. Stir and set aside. 2 Whisk the double cream and vanilla to soft peaks using an electric whisk, then fold through the Greek yogurt and lemon zest. Gently fold three-quarters of the summer fruits through the cream mixture. Divide most of the remaining fruit between four dessert glasses, then spoon over the cream mixture and top with the rest of the fruit before serving. Will keep chilled overnight.…

Coconut chicken & bean salad with jammy shallots A warm chicken salad is a very lovely thing. Chicken fat is one of the most gorgeous naturally occurring flavours in the world. Cooking chicken thighs skin-side down in a frying pan means releasing all that flavour, which can then be sponged up by whatever you cook in the juices. In this case, you cook some jammy shallots in the fat, then toss them with that crispy chicken and some tender green beans to make a very fragrant salad situation. You could even double up and save some for your lunch the next day. ■ Serves 2 ■ Prep 15 mins ■ Cook 45 mins 4 bone-in, skin-on chicken thighs 3 banana shallots 2 tbsp fish sauce 2 tbsp red wine vinegar 2½ tsp caster sugar olive…

Classic Amatriciana bucatini An Amatriciana sauce should be rich with coppa (sliced, Italian cured pork shoulder) or guanciale (unsmoked, cured pork cheek) and dried chillies, but don't worry, some smoky bacon and a couple of fresh chillies will do nicely. Lastly, if you want to stay true to Amatriciana's southern Italian roots, top with pecorino, a hard ewe's milk cheese, rather than parmesan, which is from the north of the country. ■ Serves 5-6 ■ Prep 20 mins ■ Cook 15-20 min sauce only 2kg tomatoes (cherry, plum or standard), roughly chopped 250g smoked bacon, cut into strips, or cubetti di pancetta 2 small red chillies 500g bucatini 200g pecorino, grated 1 Put the tomatoes in a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches…

CHEAT'S SATAY SAUCE Heat 1 tbsp oil in a small pan and fry 2 chopped shallots until soft. Add 1-2 tsp chilli flakes and fry for another minute over a low heat. Stir in 2 tsp sugar and 2 tbsp soy sauce, then gradually stir in 6 tbsp crunchy peanut butter, followed by 250ml coconut milk. Bring to a simmer, then stir in the juice of 1 lime. Spoon into jars while still hot – it will firm up slightly as it cools (this will depend on the type of peanut butter used). Will keep chilled for up to a week, or frozen for three months. Reheat before using in a stir-fry, as a dip or as a dressing for vegetables. Makes 400ml. PEANUT BUTTER & BERRY SMOOTHIE Whizz 600ml…

Fruity grab-and-go cereal bars that hit the spot for breakfast or an afternoon pick-me-up. ■ Serves 10 ■ Prep 5 mins ■ Cook 40 mins 3 tbsp vegetable oil, plus extra for the tin 2 large overripe bananas 1 egg, beaten 70g light brown soft sugar 250g nutty muesli 100g tropical dried fruit mix 1 Heat the oven to 180C/160C fan/ gas 4. Lightly oil a 20cm deep square tin and line with baking parchment. 2 Mash the bananas in a bowl until smooth, then stir in the oil, egg and sugar. Fold through the muesli, most of the tropical dried fruit mix and a pinch of salt. Spoon the mixture into the tin and sprinkle over the remaining dried fruit. Bake for 35-40 mins, leave to cool in the tin, then turn out onto…

Clever ideas to help you get a little greener BREADY & WAITING This cheesy bake packed with vegetables is a tasty way to use up bread that's past its best. Leek & tomato eggy bread bake ■ Serves 4 ■ Prep 10 mins ■ Cook 25 mins 25g butter, plus extra for the dish 200g crusty white bread, torn into chunks (day-old or stale bread works well) 2 leeks, thinly sliced 2 garlic cloves, finely chopped 100g cherry tomatoes, halved 4 eggs 200ml milk 100g strong cheddar, grated ketchup, to serve (optional) 1 Heat the oven to 200C/180C fan/gas 6. Butter a baking dish and fill with the torn bread. Melt the butter in a large pan over a medium heat until it starts to foam, then cook the leeks and garlic for 5 mins, stirring. Spoon…

Cut out & keep Omelette in a bun ■ Serves 3 ■ Prep 5 mins ■ Cook 20 mins 1 tbsp olive oil 1 medium potato, cut into cubes 1 spring onion, finely sliced handful of spinach leaves 4 eggs 9 small cherry tomatoes, halved handful of crumbled feta or grated cheddar 3 rolls, split 1 Heat the oil in a small, non-stick frying pan over a low heat and fry the potato until browned and tender, about 10 mins. Add the spring onion and fry for a minute, then stir in the spinach. 2 Whisk the eggs lightly along with a little seasoning, then pour them into the pan and cook until set on the base. Dot over the tomatoes, sprinkle over the cheese and cook under a hot grill until the top browns.…

Bombay potato omelette ■ Serves 1 ■ Prep 5 mins ■ Cook 25 mins 1 tbsp vegetable oil ½ onion, sliced 1 medium cooked potato (leftover boiled or roasted potatoes are fine), cubed 1 tsp medium curry powder 1 tsp nigella seeds 2 eggs, whisked 1 tbsp natural yogurt or raita squeeze of chilli sauce (optional) 1 Heat most of the oil in a pan and fry the onion for 10 mins. Add the potato and fry for 8 mins more. Add the curry powder, nigella seeds and a splash of water. Season. Cook for 1-2 mins, then scoop onto a plate. Wipe the pan clean. 2 Turn up the heat and add the remaining oil. Add the eggs, season, then stir with a spatula a few times. Cook for 30 seconds. Pile the potato filling onto…

A week of easy, cheap and satisfying suppers This budget-friendly meal plan will help you cook for a house share of four people. Start as you mean to go on with a plan between you to make sure everyone pays their share, as well as a rota to take turns to cook – unless some of you are keener to cook than others. The first shop will be the most expensive, but will help you build up your storecupboard for the weeks to come with go-to items like spices, sauces, oil and more. • It's good to make a plan, but once you get into the swing of things, it doesn't have to be totally inflexible. You may prefer to shop twice a week in three- or four-day blocks rather…

Aubergines, tomatoes, polenta & spiced cream I used to make this with the rosemary added before cooking, but the nature of the dish means that little flavour penetrates or remains – the rosemary leaves scorch to bitterness, losing their oily pungency to the heat of the oven – so now I sprinkle finely chopped leaves on at the end and it works beautifully. ■ Serves 4 ■ Prep 10 mins ■ Cook 45 min 4 aubergines 800ml vegetable stock or water 125g coarse ground polenta 30g butter, plus extra for the tin 20g parmesan or vegetarian alternative, finely grated 300g cherry tomatoes 3 garlic cloves, finely chopped ½ tsp paprika large pinch of saffron 250ml double cream 1 tbsp finely chopped rosemary 1 Cut the aubergines in half lengthways and score the cut sides in a diamond pattern. Sprinkle…

Sausage meatball & mushroom pasta Use any sausages your budget allows for this recipe – it can also be made with plant-based sausages and hard cheese, if some of your group are vegetarian. ■ Serves 4 ■ Prep 10-15 mins ■ Cook 15-20 mins 300g sausages, skins removed 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 200g mushrooms, sliced 3 tbsp tomato purée 250g pasta (penne or spaghetti work well) 40g Grana Padano, grated 1 Cut each skinned sausage into four pieces and roll each piece into a small meatball using your hands. Heat the oil in a large frying pan over a medium heat and cook the meatballs for 8-10 mins until browned on all sides and cooked through. Remove from the pan and set aside. 2 Cook the onion in…

MONDAY Steak & onion fajitas with sweetcorn salsa ■ Serves ■ Prep 20 mins ■ Cook 15 mins 1 ripe avocado 2 limes, 1 juiced, 1 cut into wedges 100g canned sweetcorn, or use frozen sweetcorn, defrosted 1 tomato, deseeded and finely chopped ½ small bunch of coriander, chopped 1 tsp garlic-infused olive oil 2 red onions, cut into wedges 140g lean beef steak, sliced, fat removed 1 tbsp fajita seasoning 4 small wholemeal flour tortillas shredded iceberg lettuce and pickled jalapeños, to serve 1 Mash the avocado and lime juice together. Stir in the sweetcorn, tomato, half the coriander and some seasoning to make a salsa. Cover and set aside. 2 Heat the oil in a non-stick frying pan or griddle pan and cook the onions for about 8 mins, or until lightly charred and slightly softened.…

1 Cheesy sweetcorn rice Fry 1 chopped onion in 50g butter for 3-4 mins, or until softened. Add the sweetcorn from 2 large corn cobs and fry for 2 mins. Stir in 250g rice, then pour in 100ml white wine or vegetable stock and bubble until just cooked. Top with a drizzle of double cream and some grated cheddar, season to taste and stir well. Serves 4. 2 Sweetcorn & pepper salsa Boil or grill 4 corn cobs for 5-8 mins, cool, then slice off the kernels. Tip into a bowl and add 2 roasted red peppers from a jar, chopped, a handful of chopped coriander, 1/2 chopped red onion, 1 diced avocado, 1 fifinely chopped chilli and the juice of 2 limes. Eat with chicken and salmon as a side,…

WEEKEND STUDENTS Tuna pasta bake When you're craving something comforting after a long day, this can be ready to eat in half an hour. ■ Serves 2 ■ Prep 10 mins ■ Cook 20 mins 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 400g can chopped tomatoes ½ tsp chilli flakes (optional) 150g pasta of your choice, cooked following pack instructions 145-165g can tuna in olive oil, drained 50g grated mozzarella 2 tbsp chopped parsley 1 Heat the air-fryer to 190C. Tip the oil, onion and garlic into a heatproof dish and air-fry for 3 mins. Add the tomatoes and chilli flakes, if using, along with some seasoning. Air-fry for a further 5 mins. 2 Reduce the temperature to 170C. Stir in the cooked pasta, tuna, most of the mozzarella and the parsley.…

Campari & soda ■ Serves 6 ■ Prep 5 mins Mix 250ml Campari with 500ml soda water in a jug. Add ice and orange slices to serve. PER SERVING 109 kcals, fat none, saturates none, carbs 13g, sugars 13g, fibre none, protein none, salt 0.1g Pork, fennel & chilli meatballs ■ Serves 6 or 10 as part of a spread ■ Prep 15 mins ■ Cook 25 mins Heat 1 tbsp olive oil in a large frying pan over a medium heat and cook 1 chopped onion and 1/2 bulb fennel, chopped, for 8 mins until soft. Add 1 tsp chilli flakes and 2 tsp fennel seeds, and cook for 2 mins more. Remove from the heat and cool, then mix in 500g pork mince and some seasoning. Form into…

Mini dark chocolate, blackberry & bay pavlovas ■ Makes 8-10 ■ Prep 25 mins plus cooling and drying ■ Cook 1 hr 10 mins FOR THE MERINGUE 80g dark chocolate, chopped 220g caster sugar ½ tsp cream of tartar 1 tsp cornflour 4 medium egg whites FOR THE BLACKBERRIES 450g blackberries 1½ tbsp caster sugar 2 fresh bay leaves FOR THE YOGURT-SPIKED CREAM 300ml double cream 150g natural yogurt 1 To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Leave to cool. Mix the sugar, cream of tartar and cornflour together. 2 Whisk the egg whites in a stand mixer or using an electric whisk on low-medium speed for a few minutes until stiff peaks form, then slowly start adding the sugar…