Innehållsförteckning för Summer 2025 från Easy Cook

I’ve been writing these letters for 10 years, documenting my adventures in food, feeding our three kids. In 2015, they were 13, 10 and seven years old. They’re now all grown up, but – university sojourns aside – they’re still very much a part of our household. Feeding them is like feeding an army, and although their palates have changed, their love of the simple, joyful cooking in Easy Cook hasn’t. So, this summer, I’m going to be making salads (p42), picnic treats (p68) and barbecue feasts (p74), and enjoying tastes of the Med (p48). One day, they’ll fly the nest. It will be a lot cheaper when they do – but who will I cook for? Have a smashing summer. IN THIS ISSUE ✹ Letitia Clark shows her love…

MAKE OUR COVER RECIPE Grilled peach, chicken & feta salad ■ Serves 4 ■ Prep 10 mins ■ Cook 12 mins 400g mini chicken fillets 3 tbsp olive oil 4 ripe peaches, stoned and quartered 4 tsp sherry vinegar 1 tbsp honey 1 red chilli, finely chopped 110g herb salad 100g feta, crumbled 1 Heat a griddle pan over a medium heat. Toss the chicken in ½ tbsp oil, season and cook for 3-4 mins on each side, or until cooked through. Remove to a plate and leave to rest. 2 Toss the peaches in ½ tbsp oil and a little black pepper. Grill, cut-sides down, for 1-2 mins on each side. 3 Combine the remaining oil, the vinegar, honey and chilli, then toss with the herb salad. Arrange the chicken and peach slices on top of…

Cut out & keep Spicy prawn noodles ■ Serves 4 ■ Prep 20 mins ■ Cook 10 mins 200g dried egg noodles 2 tsp vegetable oil 25g ginger, peeled and finely chopped or grated 3 garlic cloves, finely chopped 2 red chillies, finely chopped 200g frozen peas 300g peeled raw king prawns 2 eggs, lightly beaten 2 tbsp low-salt soy sauce 2 limes, 1 juiced, 1 cut into wedges 6 spring onions, sliced handful of chopped coriander, to serve 1 Cook the noodles following pack instructions, drain, run under cold water and set aside. 2 Heat the oil in a wok or large pan and cook the ginger, garlic and chillies for 2-3 mins. Add the peas and prawns, and cook for 3 mins more until the prawns are pink and cooked through. Pour in the eggs, stirring all the time…

A taste of Spain Paella mixta Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as the grains should be singular, not a starchy mass. Baking it removes the urge to stir. ■ Serves 4 ■ Prep 25 mins ■ Cook 50 mins 400g can chopped tomatoes 600ml chicken stock 1 heaped tsp smoked paprika 2 pinches of saffron 1 onion, chopped 3 garlic cloves, crushed or finely chopped 4 tbsp olive oil 300g paella rice 4 skinless, boneless chicken thighs, cut in half 200g chorizo, sliced 85g frozen peas 150g raw king prawns (peeled, if you like) 250g mussels, cleaned 1 lemon, cut into wedges, to serve (optional) 1 Heat the oven to 220C/200C fan/ gas 7. Combine the tomatoes, stock, paprika…

Pack a picnic Eating outdoors is a great way to get the kids away from screens and encourage more conversation. Help them pack a picnic of the foods they love, then head to the beach, a park or even your own back garden. Go to a market Visiting a food market with your family can help expose your children to foods they may have never tried (or heard of) before. Instead of heading straight to the hotdog stall, look closely and talk about each food stall you pass – ask for samples and discuss with your children where in the world the food comes from. Pick fruit or forage Pick-your-own farms are not only fun, they’re a good way to help children make the connection between the food they eat…

Ideal for bring-a-dish meals, too For a picnic feast, make all five of these recipes for the ultimate outdoor occasion for a crowd, perhaps finishing with a big bowl of strawberries to share. However, more spur-of-the moment picnickers will be happy to know that each recipe be easily paired with a few quality bought ingredients. Satay chicken pieces ■ Serves 6 ■ Prep 10 mins plus 2 hrs marinating ■ Cook 1 hr 6 skinless chicken drumsticks and 6 skinless chicken thighs 1 lime, zested and juiced 2 lemongrass sticks, roughly chopped 2 thumb-sized chunks of ginger, peeled and roughly chopped 3 garlic cloves 2 tbsp peanut butter (crunchy or smooth) ½ tsp each ground turmeric and ground cumin 160ml can coconut cream 20g coriander, plus extra to serve oil, for the baking trays sweet chilli sauce or mango…

It’s nice to be able to bring the pan straight to the table, so the gravy is optional. However, this lemony version is a very summery addition. ■ Serves 4 ■ Prep 15 mins ■ Cook 1 hr 35 mins 1.5kg medium chicken 6 lemons, halved 4 rosemary sprigs 2 onions, quartered 9 garlic cloves 1 tbsp thyme leaves, chopped 2 tbsp olive oil 500g baby new potatoes, halved 3 lemon thyme sprigs 1 Heat the oven to 190C/170C fan/gas 5. Stuff the chicken cavity with two lemon halves, two rosemary sprigs, four onion quarters and some seasoning. Put the chicken in a large roasting tray. 2 Crush three garlic cloves, then mix with the thyme leaves and oil, and rub all over the chicken with some seasoning. 3 Arrange the potatoes around the chicken with the rest…

MONDAY Spinach falafel & hummus bowl ■ Serves 4 ■ Prep 5 mins ■ Cook 25 mins 150g baby spinach ½ cucumber, sliced 1 red onion, finely sliced 4 wholemeal pittas, toasted, to serve FOR THE FALAFEL 150g baby spinach 400g can chickpeas, drained 1 garlic clove, chopped 1 tsp ground cumin ½ small bunch of parsley, finely chopped 2 tbsp plain flour 1 tbsp olive oil, plus extra for rolling FOR THE HUMMUS 400g chickpeas, drained 40ml olive oil, plus extra to serve 1 garlic clove, roughly chopped 1 lemon, juiced, plus extra to serve (optional) 2 tbsp tahini 1 Heat the oven to 190C/170C fan/ gas 5. Line a baking sheet with baking parchment. Put all the falafel ingredients, except the oil, in a food processor and season lightly. Pulse into a rough mixture. 2 Oil your hands lightly, then take…

Super-simple broad bean salad The moment I see broad beans in my local produce store, I buy them and make this salad. Broad beans are a labour of love to prepare, but they’re perfect in all their tender simplicity – there’s a reason so many people are willing to invest time and effort in shelling, cooking and podding these morsels of joy. Paired with the zestiness of lemon, the creaminess of feta and the slight heat of chilli flakes, this salad strikes a harmonious balance of flavours that never fails to conjure the feeling of summer. It’s perfect as a light meal for two, or as a side with an array of other dishes. ■ Serves 2 ■ Prep 15 mins plus chilling ■ Cook 5 mins 450g fresh broad…

Lemon & courgette carbonara When I talk about a dish as a Ôcarbonara’, I mean the method of creating a creamy pasta sauce with eggs that are cooked just enough to emulsify and thicken, but not so much as to become scrambled or solid. I prefer carbonara sauces made without the traditional pancetta/guanciale, as I find the classic version of the dish quite heavy, so I instead like to use vegetables. Artichokes, peas, broad beans and braised greens all make delicious carbonaras, as do courgettes. This courgette carbonara is lifted by a hefty hit of lemon (both zest and juice), which cuts through the richness of the eggs beautifully. Choose small, young courgettes if you can find them; their flavour is superior and they have a lower water content. I…

Record a cookery show Dress the set (get the kids to tidy the kitchen!), pop on your aprons and cook a meal together while recording ‘the show’ on a smartphone. This will help build your kids’ confidence and presentation skills. You can use a video editing app to put it together, then have a screening for the family. Make edible necklaces Tip mini pretzels, hoop cereal and sweets onto a tray and let the kids thread them onto string to make necklaces they can wear, then eat! Plant herbs Let the kids taste and pick their favourite herbs to plant in a pot on your window or balcony. Label the pots with lolly sticks and encourage your kids to nurture the plants during the summer, before picking them to use…

• A cool bag or box is your picnic’s best friend. Make sure you remember to put cool packs in the freezer the night before. • Pack the heavier items at the bottom of your cool bag and the lighter ones at the top. • Invest in airtight plastic containers to avoid spills. • Take a knife and a small, light chopping board, plus plenty of kitchen paper. • To easily transport homemade tarts, pies etc, leave them in their baking tins and wrap well. • Take a bag to collect all your rubbish. • Unless you’re picnicking nearby, make sure you pack food that has been well chilled. • Don’t be tempted to put any leftovers back in the fridge– it’s always safest to throw away food that has…

Menu for six Watermelon cooler Mexican-style pork chops in a lime & ancho marinade Salad of spring leaves & radish Warm new potato & olive oil salad Orange & tequila crème caramel Watermelon cooler Serve this chilled over lots of ice. ■ Serves 6 ■ Prep 10 mins Whizz a 1kg watermelon, skin removed and flesh chopped, in a food processor or blender with 200ml tequila, the juice of 3 grapefruits, the juice of 3 limes and 4 tbsp triple sec or Cointreau. Strain into a jug, then pour into glasses filled with ice. PER SERVING 175 kcals, fat 0.6g, saturates none, carbs 18g, fibre 0.2g, Mexican-style pork chops in a lime & ancho marinade ■ Serves 6 ■ Prep 15 mins plus soaking and 4 hrs marinating ■ Cook…

Fairy wand biscuits ■ Makes 12-15 ■ Prep 40 mins plus cooling, chilling and 1 hr setting ■ Cook 15 mins unbaked dough only 175g softened butter, plus extra for the tin 100g golden caster sugar 250g plain flour, plus extra for dusting 1 egg yolk (freeze the white for another recipe) ½ tsp vanilla extract YOU'LL ALSO NEED star-shaped biscuit cutter 12-15 cake pop or lolly sticks 250g icing sugar sprinkles of your choice coloured ribbons (optional) 1 Tip the butter, caster sugar and flour into a food processor with a pinch of salt and blitz to a sandy texture. Add the egg yolk, vanilla extract and 1 tbsp cold water, and blitz again until the dough clumps together. Tip onto a surface and knead briefly until all the flour is incorporated. Shape into a disc, wrap…

Courgette & ricotta tart ■ Serves 6 ■ Prep 15 mins ■ Cook 35 mins 1 tbsp olive oil 2 courgettes, thinly sliced 250g ricotta 2 eggs small handful of basil, chopped pinch of nutmeg 1 tbsp gxrated parmesan or vegetarian alternative 1 garlic clove, crushed 320g ready-rolled puff pastry flour, for dusting 1 Heat the air fryer to 180C. Heat the oil in a frying pan and fry the courgettes for 5 mins until golden at the edges, then remove. Set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, parmesan and garlic. 2 Unravel the pastry on a lightly floured surface and roll out. If it’s too large to fit in the air fryer, cut it in half to make two smaller tarts or cut into six to make individual ones. 3 Spread…

Curry omelette ■ Serves 1 ■ Prep 10 mins ■ Cook 10 mins 50g Greek-style yogurt small bunch of coriander, leaves finely chopped, stalks reserved ½ lime, juiced 1 tbsp butter ½ red onion, sliced 1 small garlic clove, crushed ½ red chilli (deseeded, if you like), finely chopped 1 tsp curry powder 2 eggs, beaten 1 tortilla 1 Combine the yogurt, half the coriander leaves and the lime juice, then season and set aside. 2 Melt the butter in a non-stick frying pan over a medium heat and fry the onion for 2-3 mins until softened. Add the coriander stalks, garlic and chilli, and cook for 2 mins more until softened but not coloured. Add the curry powder and stir to coat. Add the eggs and, once beginning to set, draw the egg in from the sides with…

Each recipe serves 2 Ranch dressing Whisk 6 tbsp mayonnaise, 6 tbsp soured cream, 3 tbsp white wine vinegar, 1 tsp garlic granules and a handful of finely chopped dill together. Season well, then pour over an iceberg lettuce wedge salad. Hot sweet dressing Whisk ½ crushed garlic clove, 1 finely chopped bird’s-eye chilli, 1 thumb-sized piece of ginger, peeled and finely grated, the juice of 2 limes, 2 tbsp soft light brown sugar and 3 tbsp fish sauce together in a bowl, and season. Serve drizzled over a vegetable or noodle salad. Honey mustard dressing Whisk 1 tbsp runny honey, 3 tbsp Dijon mustard, 4 tbsp cider vinegar and 6 tbsp olive oil together in a bowl. Season well, then drizzle over watercress or chicory. Tomato dressing Put 8…

Air fryer veggie spring rolls ■ Serves 3 ■ Prep 5 mins plus cooling ■ Cook 15 mins Make a fun vegetarian lunch 2 tbsp cornflour 1 tbsp dark soy sauce 1 tsp honey 1 tsp sesame oil 3 tbsp vegetable oil 450g mixed stir-fry vegetables (we used beansprouts, cabbage, carrots and peppers), any large pieces finely chopped 8 large or 16 small spring roll pastry sheets sweet chilli sauce, for dipping 1 Mix 1 tbsp of the cornflour with the soy sauce until smooth, then mix in the honey and sesame oil. Set aside. Heat 1 tbsp vegetable oil in a wok over a high heat and stir-fry the mixed vegetables for 30 seconds before adding the sauce mixture. Season and cook for another minute until the vegetables have wilted slightly but retain some crunch.…

Cheese sarnie & grapes Make a cheese sandwich using 2 slices bread and sliced cheddar. Stamp out mini flower shapes using a biscuit cutter, then thread onto skewers with grapes in between (halve them for younger children). Ham, cucumber & pickle Cut strips of ham, then fold the pieces onto skewers to create a concertina effect. Alternate with cucumber half-moons and baby cornichons or pickled onions. Caprese Thread mini mozzarella balls, cherry tomatoes, pitted olives and basil leaves onto skewers.…

Fall-off-the-bone sticky barbecue ribs Some rib recipes require boiling or steaming the ribs before glazing them, but here, the ribs are cooked in what becomes the sauce, which takes on plenty of flavour from the meat juices. The beauty of this recipe is that most of the work is done in the oven. All you need to do on the barbecue is the glaze, so even a small barbecue will do. As most of the work is done ahead, this delicious dish can be easily packed and transported for finishing outdoors. ■ Serves 6-8 ■ Prep 30 mins plus optional overnight marinating ■ Cook 3 hrs 10 mins 4 racks of baby back pork ribs, or other whole racks (about 450g each) 5 tbsp cider vinegar 2 tbsp smoked paprika 4 tbsp light…

Key lime pie I love strong flavours, especially lime, so if anyone makes me a key lime pie on Bake Off, they’re going to get a handshake! With its crunchy crumb base, creamy filling and tangy lime flavour, to me it’s just the perfect dessert. ■ Serves 8-10 ■ Prep 15 mins plus cooling and 2 hrs 30 mins chilling ■ Cook 2 hrs 4 egg yolks (freeze the whites to use in another recipe) 400g can condensed milk 5 limes, zested and juiced FOR THE LIME SLICES 1 lime FOR THE BASE 200g digestive biscuits 125g unsalted butter, melted TO DECORATE 250ml double cream 1 lime, zested 1 First, prepare the dehydrated lime slices for the decoration. Heat the oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Finely…

Basil & strawberry Pimm's ■ Makes 1 jug (serves 4-6) ■ Prep 10 mins plus overnight freezing Whizz the leaves from a small bunch of basil with 500ml water. Use it to fill two ice cube trays and freeze overnight. To serve, mix 500ml Pimm’s and 1.5 litres chilled lemonade in a jug. Add the basil ice cubes and 200g sliced strawberries, then stir. PER SERVING (4) 338 kcals, fat none, saturates none, carbs 31g, sugars 31g, fibre 1g, protein 1g, salt 0.1g Cucumber & coriander G&T ■ Makes 1 ■ Prep 5 mins Put 2 tbsp gin (try Hendrick’s – it’s infused with cucumber), a few ice cubes and a few coriander sprigs in a tumbler glass. Add a chunky stick of cucumber to use as a stirrer, and…