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BBC EasycookBBC Easycook

BBC Easycook April 2019

easycook is a practical, down to earth and straight-talking food magazine. It aims to help busy people feed their families with a minimum of fuss and effort during the week, with more adventurous ideas for when there's a little more time at the weekend. The easy, speedy and healthy recipes are ideal whether you're an experienced cook or you're less confident in the kitchen, and they're all thoroughly tested so they will always work first time. In every issue; over 100 speedy, easy to follow recipes, family recipes for every day of the week, food kids love, store cupboard ideas, easy entertaining and easy baking.

United Kingdom
Immediate Media Company London Limited
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$2.85(Incl. tax)
$28.54(Incl. tax)
10 Issues


access_time2 min.

Sometimes, parenting can feel like a series of losses. One minute, you’re with them on the sofa watching In the Night Garden then, before you know it, you can’t get them out of their bedrooms and off their screens. Easter is a time when these emotions sweep over me more than most. It feels like only yesterday that my 14-year-old was carrying a big basket as he hunted for eggs left by the Easter bunny, before squirrelling them away in his room to relive the experience day after day. Now six-foot tall, he just drags his knuckles along the floor and grunts. But there is hope. Just lately, he’s taken an interest in what goes on in the kitchen (especially when sweet stuff is involved), so together, we baked the…

access_time1 min.
easy cook

EDITORIAL Editor Keith Kendrick Recipes Editor Sara Buenfeld Content & Production Manager Stella Papamichael Deputy Content & Production Manager Fiona Forman Senior Sub-Editor Marianne Voyle DESIGN Senior Art Editors Gareth Jones, Rachel Bayly Art Editor Andrew Jackson THANKS TO Elizabeth Cake, Julia Newcomb, Julie Stevens BBC GOOD FOOD Editor-in-Chief Christine Hayes Acting Creative Director Sarah Birks ADVERTISING Group Advertising Director Jason Elson (020 7150 5030) Advertising Manager, print & digital Anna Priest Client Services Manager Catherine Nicolson Senior Sales, brand Rachel Dalton Senior Sales, brand James Adams Senior Sales, brand Margaret McGonnell Group Head, partnerships Roxane Rix Sales Executive, partnerships Elorie Palmer Sales Executive, partnerships Mia Georgevic Business Development Manager, inserts Steve Cobb Regional Business Development Manager Nicola Rearden MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Marketing Executive Amy Donovan Reader Offers Manager Liza Evans Direct Marketing Manager Natalie London Direct Marketing Executive Nick McIntosh Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Production & Repro Director Koli Pickersgill Production Manager Lee…

access_time2 min.
easter yummy!

Double chocolate Easter egg cheesecake • Serves 16 • Prep 20 mins • Cook 35-40 mins FOR THE BASE 250g chocolate bourbon biscuits100g butter, melted, plus extra for the tin FOR THE FILLING 3 x 280g packs full-fat cream cheese at room temperature200g golden caster sugar4 tbsp cocoa powder1 vanilla pod, seeds only3 tbsp strong black coffee3 large eggs300ml pot soured cream25g milk chocolate, melted TO DECORATE 200ml double cream100g passion fruit curd8 chocolate eggs (4 halved, 4 left whole) 1 Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the…

access_time9 min.
super-saver suppers

AS LITTLE AS 72P PER SERVING Smoked mackerel with orange, watercress & potato salad • Serves 2 • Prep 20 mins • Cook 10 mins 1 tbsp sherry or red wine vinegar1 tsp Dijon mustard3 tbsp extra virgin olive oil2 medium potatoes, such as Maris Piper or Desire´e, cut into cubes½ small red onion, thinly sliced1 large orange100g watercress2 peppered smoked mackerel fillets, skin removed and each flaked into 2 pieces 1 Whisk together the sherry or vinegar, mustard and oil, and season. Boil the potatoes in salted water until easily pierced with a knife; about 10 mins. Toss in a bowl with three-quarters of the dressing and the onion slices. Set aside to cool a little. 2 Cut the peel and pith from the orange, then cut into thick horizontal slices. Toss the watercress…

access_time1 min.
more ideas with goat’s cheese

Posh cheese on toast Mix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden. Serves 2. Goat’s cheese & beetroot salad Toss 200g watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts. Serves 2. Goat’s cheese & pepper dip Finely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar. Serves 2.…

access_time7 min.
family feasts

Easy pulled beef ragu This is one of those low-and-slow-cooking dishes that works a treat when you don’t have time to be in the kitchen stirring. Just add this rich sauce and tender shredded beef to your favourite robust pasta. • Serves 8 (or 2 meals for 4) • Prep 20 mins • Cook 4 hrs 2 tbsp olive oil1kg boneless beef brisket2 onions, finely chopped4 garlic cloves, finely chopped5 carrots, thickly sliced250ml red wine2 x 400g cans chopped tomatoes2 tbsp tomato pure´e4 bay leaves450g large pasta shapes (such as paccheri, rigate or rigatoni)large handful basil leaves, to servegrated parmesan, to serve 1 Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish over a medium heat and brown the beef all over. Remove the beef from the dish…