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100 hearty winter recipes







Flippin’ great



of the best ONE-PAN suppers 10m



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Do oatcakes your way - with a spread, mix, sprinkle or dash of whatever you fancy. #realfoodmadesimple



Welcome A


s a family of five, we have a lot of washing-up. Of course, my three kids do their bit, helping to load and unload the dishwasher (when I’ve nagged them to the point of tears), but the amount we create can sometimes make mealtimes feel like a chore. The solution? One-pots. All-in-one meals, straight from the oven to the table, minimal waste. That’s why we’ve put together 10 of the best one-pan suppers (p52) in this month’s issue – so you can spend more time cooking and eating, and as little time as possible cleaning up. And there’s no simpler one-pan dish than pancakes, is there? We’ve got some great suggestions, from the basic on this page to savoury suggestions on p35 and an incredible Japanese number on p52. I hope you enjoy the issue.

Keith Kendrick Editor


<Gordon Ramsay Baked halibut with borlotti beans & tomatoes (p33)

<Tom Kerridge Lamb, turnip & celeriac hotpot (p64)

<Tommy Banks Bread & butter pudding toast (p82)

<James Martin Citrus pudding (p84)

<John Torode Fried coconut bananas (p85)

From What’s so good about our recipes is that the majority have been tested in the Test Kitchen of our sister title BBC Good Food. So, they’re all easy, tasty and quick to make – and you can be sure that they’ll work every time.

Easiest ever pancakes ncakes Q

Makes 12 pancakes


Prep 5 mins


Cook 20 mins

140g plain flour 4 eggs 200ml milk 50g butter, melted sunflower oil, for cooking 1 To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Whisk in the melted butter.

2 Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for 30 seconds until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling. PER PANCAKE 209 kcals, fat 17g, saturates 4g, carbs 10g, sugars 1g, fibre none, protein 4g, salt 0.1g • Turn to p35 for more pancake recipes

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Our promise to you We know how busy you are, so the recipes in Easy Cook are designed to make life easier Q We

keep the ingredients lists as short as possible, and preparation times to a minimum. Q To

save you time during the week, many of our recipes use ingredients you might already have in your storecupboard or fridge. EDITORIAL Magazines Editor Keith Kendrick 4GEKRG'FKVQT Sara Buenfeld Content & Production Manager Stella Papamichael #EVKPIDeputy Content & Production Manager Marianne Voyle #EVKPISenior Sub-Editor Sarah Nittinger Sub-Editor Julie Stevens Nutritionist Kerry Torrens DESIGN Senior Art Editor Rachel Bayly #TV'FKVQT Andrew Jackson BBC GOOD FOOD Group Editor-in-Chief Christine Hayes Creative Director Ben Curtis ADVERTISING Client Services Manager Catherine Crosby Senior Sales, brand James Adams, Rachel Dalton, Margaret McGonnell Group Head, partnerships Roxane Rix Sales Executive, partnerships Elorie Palmer Business Development Manager, inserts Steve Cobb Regional Business Development Manager Nicola Rearden Display Ad Services Manager John Szilady Senior Ad Services Co-ordinator Sarah Barker Ad services Co-ordinator Agata Wszeborowska



February 2020

MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Senior Marketing Executive Amy Donovan Subscriptions Director Helen Ward Reader Offers Manager Liza Evans Subscriptions Marketing Manager Sally Longstaff Direct Marketing Executive Alex Havell Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Production & Repro Director Koli Pickersgill Production Manager Lee Spencer Senior Production Coordinator Leanda Holloway Senior Reprographic Technician Darren McCubbin Reprographic Technician Jonathan Shaw Head of Ad Services Sharon Thompson SYNDICATION Director of International Licensing & Syndication Tim Hudson IMMEDIATE MEDIA CO CEO Tom Bureau Finance Director Stephen Lavin Group Advertising Director Jason Elson Publishing Director Simon Carrington Managing Director, food Chris Kerwin BBC STUDIOS Chair, Editorial Review Boards Nicholas Brett Managing director of consumer products & licensing Stephen Davies Publisher magazines and NPD Mandy Thwaites Compliance manager Cameron McEwan Publishing Co-ordinator Eva Abramik We make every effort to ensure the accuracy of the prices displayed in BBC Easy Cook magazine. However, they can vary once we go to print. Please check with the appropriate retailers for full details. Nutritional analysis includes listed ingredients only and excludes optional ingredients such as salt. It is measured per portion. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit, email or write to Christine Hayes, Editor-in-Chief, Immediate Media, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT Printed by Walstead Group

This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media Company Limited, 2020. Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT


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8 EAT WELL ON A BUDGET Thrifty weeknight dinners that are simple to prepare 18 WASTE NOT, WANT NOT Midweek family recipes that use up your entire shopping list 23 BIG BURGERS Five brilliant homemade burger recipes 24 HEALTHY SUPPERS Nutritious meals to keep you fuelled for the working week 30 GORDON RAMSAY Fast and foolproof family meals from Gordon’s latest book Quick and Delicious 35 SAVOURY PANCAKES With Shrove Tuesday just around the corner, try these savoury pancake ideas 38 MEALS FOR ONE Home alone? Our solo dinners are well worth making

42 INDIAN MADE EASY These spicy recipes are uncomplicated but taste authentic 46 SAY CHEESE Your new cheesy family favourites WEEKEND

52 10 OF THE BEST… Eat well and save on the washing-up with these one-pot beauties 62 TOM KERRIDGE A comforting weekend menu from one of our favourite BBC TV chefs 66 SLOWLY DOES IT Take your time and make these slow-cook recipes to savour 72 SUNSHINE SUPPER A Spanish-inspired dinner party menu 769'o4',#//+0) Serve up a treat for your Valentine with these sticky, jammy bakes


5WDUETKDG Save 29% on 10 issues of BBC Easy Cook +BONUS GIFT p50





82 BBC TV CHEFS Amazing desserts from Tommy Banks, James Martin and John Torode 89 BEST OF THE ZEST Five fab ways with oranges





Make our cover recipe!


6 OUR SHOWSTOPPER Make this month’s must-try recipe from the contents of your storecupboard 50 SUBSCRIBE Don’t miss an issue of BBC Easy Cook 88 NEXT MONTH... A sneak peek at our next issue 90 INDEX Find the recipe you fancy

10-min prep veggie bolognese, p15 BBC Easy Cook




cobbler Bake a comforting, easy cobbler pudding with tinned peaches â&#x20AC;&#x201C; the perfect no-fuss dessert Peach cobbler Serves 4 QPrep 10 mins Q Cook 40 mins Q

150g butter, chilled and cubed, plus extra for the dish 2 x 410g cans sliced peaches, drained 120g golden caster sugar, plus extra for sprinkling 1 tsp ground ginger 150g plain flour 1 tsp baking powder ½ tsp ground cinnamon 1 small egg vanilla ice cream, to serve (optional) 1 Heat the oven to 180C/160C fan/gas 4. Butter a baking dish, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger, then set aside.


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2 Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough. 3 Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar, then bake for 40 mins until golden. Serve with scoops of vanilla ice cream, if you like. PER SERVING 648 kcals, fat 32g, saturates 20g, carbs 81g, sugars 52g, fibre 3g, protein 6g, salt 1.1g



2 more ways with peaches Peach smoothie

Prosciutto & peach plates

Q Drain and rinse a 410g can peaches and place in a blender with 100g frozen raspberries. Add 100ml orange juice and 150ml fresh custard and whizz together. Pour over ice, and garnish with another spoonful of custard and a few raspberries. Best served chilled. Serves 2.

QArrange 3 slices prosciutto on two plates. Slice 1 halved and stoned peach into wedges, then scatter those over the ham. Shave some parmesan over the plates, then drizzle with a little extra virgin olive oil. Scatter with cracked black pepper and a few chervil sprigs to serve. Serves 2.

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Make midweek a breeze with our budget-friendly dinner ideas

£2.08 per serving 4GFURKEGFÆ&#x201A;UJ YKVJITGGPUCNCFR 8

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per serving



Red spiced fish with green salad

Caraway-roasted carrot & feta salad




Serves 4 QPrep 10 mins Cook 10 mins

4 white fish fillets 4 tsp Thai red curry paste 1 avocado, stoned and sliced 1 cucumber, sliced into fingers 1 Romaine or 2 Little Gem lettuces, leaves separated small bunch of coriander, chopped 1 lime, zested and juiced, plus lime halves, to serve 1 tsp honey 250g brown rice, cooked, to serve 1 Heat the oven to 200C/180C fan/gas 6. Brush each fish fillet with 1 tsp of curry paste, then roast on a baking sheet for 8-10 mins until it flakes easily. 2 Mix the remaining ingredients, apart from the rice, in a bowl. Season. Serve with the fish, rice, and lime halves. PER SERVING 221 kcals, fat 10g, saturates 2g, carbs 4g, sugars 3g, fibre 2g, protein 29g, salt 0.6g

Ricotta & basil pizza bread Serves 6 QPrep 10 mins QCook 30 mins Q

1 onion, finely chopped 2 yellow peppers, deseeded and roughly chopped 1 tsp olive oil 2 x 400g cans chopped tomatoes 500g bag mixed grain or granary bread mix plain flour, for dusting 10 cherry tomatoes, halved or whole 250g tub ricotta a few basil leaves, to serve 10 BBC Easy Cook

1 Heat the oven to 220C/200C fan/ gas 7. Cook the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins. 2 Meanwhile, make up the bread mix following pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough to a rectangle roughly 25 x 35cm. Bake for 5 mins on the top shelf of the oven until firm. 3 Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins until the base is golden and crisp. Scatter with basil leaves and serve straightaway with a green salad, if you like. PER SERVING 291 kcals, fat 9g, saturates 4g, carbs 41g, sugars 9g, fibre 9g, protein 14g, salt 1.2g

Tip Ricotta is a mild

cheese, so if youâ&#x20AC;&#x2122;d like your pizza to have a cheesier kick, add a good grating of parmesan over the top


Serves 2 QPrep 5 mins Cook 25 mins

300g carrots, halved lengthways 1 tsp caraway seeds 2 tsp olive oil 1 orange, zested 2 tsp red wine vinegar 1 tbsp mixed seeds, such as pumpkin, sunflower and linseed 2 large handfuls of spinach leaves 50g vegetarian feta 1 Heat the oven to 200C/180C fan/gas 6. Boil the carrots for 4 mins. Drain, then tip onto a baking sheet and toss with the caraway seeds, 1 tsp oil, orange zest and seasoning. Roast for 20 mins until golden. 2 Cut the pith off the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl. Add the remaining oil, vinegar, seeds and some seasoning. Stir, then mix with the carrots and spinach leaves. Crumble over the feta and serve. PER SERVING 221 kcals, fat 12g, saturates 4g, carbs 22g, sugars 19g, fibre 6g, protein 9g, salt 1.2g


FINISH OFF THE FETA Tomato & feta pasta sauce a 400g can chopped tomatoes with garlic or onion, 1/2 tsp dried oregano, 1/2 tsp sugar and some ground black pepper into a saucepan. Simmer for 5 mins, crumble in 150g vegetarian feta, then toss with cooked pasta. Serves 4. QTip

Herby feta & chickpea salad 100g vegetarian feta into a bowl. Add 2 x 400g cans chickpeas, drained and rinsed, a small bunch each ƂPGN[EJQRRGFOKPVCPF parsley, ƂPGN[ chopped red onion, juice of 1 lemon and 2 tbsp olive oil. Mix well. Serves 4. QCrumble

Feta & spinach bagel 1 tbsp vegetarian feta with 1 tbsp half-fat crème fraîche and a few snipped chives. Spread over 1 toasted bagel, then top with a handful of spinach leaves and tomato slices to serve. Makes 1. QMash

£1.53 per serving

Bean, feta & herb dip and rinse 400g can cannellini beans. Tip into a food processor with 200g feta, 1 tbsp lemon juice and 1 crushed garlic clove, and whizz until smooth. Add dill, mint or chives, and season with pepper. QDrain

Easy tuna pasta bake Q

Serves 4


Prep 10 mins


Cook 20 mins

400g fusilli pasta 100g frozen peas 50g butter 50g plain flour 600ml milk 1 tsp Dijon mustard 390g canned tuna, drained 4 spring onions, trimmed and sliced 198g can sweetcorn, drained 100g cheddar, grated


per serving

1 Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins of the cooking time. 2 Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until the sauce thickens. Remove from the heat, add the mustard and season well. 3 Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling. PER SERVING 655 kcals, fat 30g, saturates 15g, carbs 55g, sugars 11g, fibre 4g, protein 41g, salt 1.7g

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Tamarind chicken with golden mash Q

Serves 4


Prep 10 mins


Cook 25 mins

1kg potatoes, peeled and cubed 2 tsp turmeric 500g broccoli, cut into florets 4 tsp tamarind paste 2 tbsp mango chutney 4 skinless chicken breasts 100ml natural yogurt 1 tbsp korma paste 5 spring onions, trimmed and thinly sliced 1 Heat the grill to medium-high. Put the potatoes in a pan of cold water and stir in the turmeric. Simmer for 12-15 mins until tender. Steam the broccoli over the pan for 4-5 mins until tender. 2 Mix together the tamarind and mango chutney. Make a few slashes in each chicken breast, put on a baking tray and brush with the tamarind mix. Grill for 5 mins on each side until cooked through. 3 Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then stir in most of the spring onions. Serve with the chicken and broccoli, topped with the remaining spring onions. PER SERVING 394 kcals, fat 3g, saturates 1g, carbs 53g, sugars 10g, fibre 3g, protein 41g, salt 0.7g

ÂŁ2.78 per serving

12 BBC Easy Cook

OTHER WAYS WITH KORMA PASTE Oven-baked chicken curry QHeat

the oven to 180C/160C fan/gas 4. Brown 6 skinless chicken thighs in a little oil with Ć&#x201A;PGN[EJQRRGFQPKQP. Transfer to a casserole dish, then stir in 250ml reduced-fat Greek yogurt, 1 cinnamon stick, ECTFCOQORQFU, VDURMQTOCRCUVG and a handful of EJQRRGFEQTKCPFGT. Cover, then bake for 30 mins until the chicken is tender. Serves 4.

/KETQYCXGURKEGFTKEG a large heatproof bowl, combine 250g basmati rice, IECWNKĆ&#x192;QYGT, cut into small pieces, IRGCU, 600ml vegetable stock and VDURMQTOCRCUVG. Cover, then microwave for 10-12 mins on high. Stand for 5 mins, then season, stir and serve. Serves 4. QIn

Quick coronation chicken VDURMQTOCRCUVG, VDURNQYHCV mayonnaise and VDURPCVWTCN[QIWTV. Shred 300g cooked chicken or turkey and mix into the dressing with IĆ&#x192;CMGFCNOQPFU, 50g sultanas and 3 sliced URTKPIQPKQPU. Delicious >Ă&#x192;>w����}vďż˝Ă&#x20AC;Ă&#x192;>ďż˝`Ă&#x153;ďż˝Vďż˝iĂ&#x192;Ă&#x153;ďż˝Ă&#x152;ďż˝Ă&#x153;>Ă&#x152;iĂ&#x20AC;VĂ&#x20AC;iĂ&#x192;Ă&#x192;] or as a topping for jacket potatoes. Serves 4. QMix


Swede & potato rösti-topped shepherd’s pie Q

Serves 5


Prep 30 mins


Cook 1 hr 15 mins

500g swede, peeled and cut into chunks 500g floury potatoes, peeled, left whole 1 tbsp olive oil 1 onion, chopped 2 carrots, chopped 250g mushrooms, quartered 500g lamb mince 400g can chopped tomatoes 2 tbsp tomato purée 50g butter, melted 1 Cook the swede and potatoes in a pan of boiling salted water for 10 mins until tender, then drain and set aside to cool slightly. 2 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a low

heat. Add the onion and carrots, and gently fry for 5 mins. Add the mushrooms, increase the heat to medium and cook for a further 5 mins. Tip the vegetables into a bowl. 3 Add the mince to the pan and cook until browned. Pour away any excess fat. Add the onion, carrot and mushroom mixture, the tomatoes and tomato purée, then cover and simmer for 15 mins. 4 Coarsely grate the swede and potatoes; then toss in the melted butter and season. 5 Tip the mince mixture into a deep ovenproof dish, top with the grated swede and potatoes, then bake for 40 mins. PER SERVING 542 kcals, fat 31g, saturates 15g, carbs 35g, sugars 15g, fibre 7g, protein 31g, salt 0.7g

£1.49 per serving

BBC Easy Cook 13

Ham & leek cobblers Q

Makes 4


Prep 10 mins


Cook 30 mins

21/2 tbsp olive oil 450g leeks, trimmed and thickly sliced 450ml vegetable stock 100g self-raising flour, plus extra for rolling the dough 75ml fat-free natural yogurt 1 tsp thyme leaves, plus extra small sprigs to garnish 140g frozen peas 85g chunk of ham, shredded 1 small apple or 1/2 large apple, grated 1 Heat the oven to 200C/180C fan/gas 6. Heat 1/2 tbsp oil in a large pan, then fry the


per serving

14 BBC Easy Cook

leeks for 5 mins until starting to soften. Add the stock, then simmer for 5 mins. 2 Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yogurt, remaining oil, thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Divide into four equal pieces and shape into rounds on a floured surface. 3 Stir the peas, ham and grated apple into the leeks, then divide between four individual pie dishes or one large dish. Top each with a round of dough, scatter with the extra thyme, then bake for 20 mins until golden. PER SERVING 255 kcals, fat 9g, saturates 2g, carbs 32g, sugars 8g, fibre 6g, protein 12g, salt 1g


Puy lentil bolognese Q

Serves 8


Prep 10 mins


Cook 40 mins

1 tbsp olive oil 1 large onion, chopped 3 carrots, chopped 2 celery sticks, chopped 2 tsp thyme leaves or 1 tsp dried 2 garlic cloves, finely chopped 2 tbsp tomato purĂŠe 500g Puy lentils, rinsed and drained 400g can chopped tomatoes 1.5 litres vegetable stock 1 tbsp balsamic vinegar 600g pasta grated vegetarian cheese, to serve 1 Heat a large frying pan or flameproof casserole dish until medium hot. Add the olive oil, onion, carrots and celery, and cook over a medium heat for 5 mins until softened. 2 Add the thyme and garlic, and cook for about 1 min, then stir in the tomato purĂŠe


sauce only and turn up the heat. Add the Puy lentils and mix again. 3 Stir in the tomatoes and stock, and bring to the boil. Reduce the heat to a gentle simmer and cook for 25-30 mins until the lentils are tender and the sauce has reduced slightly. Add the balsamic vinegar and season. 4 When the sauce has only 15 mins left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook following pack instructions until al dente, then drain, reserving some of the cooking water. 5 To serve, tip the drained pasta into the pan with the sauce and mix well, adding the reserved pasta water, if needed, to loosen the sauce. Serve straightaway, scattered with the grated cheese. PER SERVING 445 kcals, fat 4g, saturates 1g, carbs 79g, sugars 10g, fibre 11g, protein 18g, salt 0.5g





per serving

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