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BBC EasycookBBC Easycook

BBC Easycook May 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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10 Issues


access_time2 min.

We live in a flat, the five of us, so there’s no room for a dining table to fit everyone around. For special occasions, we pull out the drop-leaf table my late mum gave to me, but it’s a bit of a faff, so instead I put a picnic blanket on the carpet, cook up some fajitas, like the recipe on p31, and try to engage our teenage children in conversation. ‘So, kids, what did you do at school this week?’ Response: Shrug. Grunt. Ah well, I can but try. At least it keeps them off the screens. Fortunately, we do have some outdoor space, and with two bank holidays in May, it’s a great chance to carry our trays onto the terrace and feast in the sunshine. A particular…

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 Art editor Andrew Jackson THANKS TO Elizabeth Cake, Julia Newcomb BBC GOOD FOOD Editor-in-Chief Christine Hayes Acting Creative Director Sarah Birks Senior Art Editors Gareth Jones, Rachel Bayly, 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 Spencer Senior Production…

access_time1 min.
spring baket

Easy pesto lasagne • Serves 4-6 • Prep 10 mins • Cook 45 mins 190g jar pesto500g tub mascarpone200g bag spinach, roughly chopped250g frozen peas small pack basil, leaveschopped, and a few leaves reserved to finishsmall pack mint, leaves chopped12 fresh lasagne sheets splash of milk85g parmesan or vegetarian alternative, grated50g pine nuts green salad, to serve (optional) 1 Heat oven to 180C/160C fan/gas 4. Put the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season. 2 Place 1/3 of the pesto mixture into a baking dish roughly 18 x 25cm. Top with…

access_time9 min.
super-saver suppers

AS LITTLE AS 54P PER SERVING Salmon & horseradish burgers • Serves 4 • Prep 20 mins • Cook 8 mins uncooked burgers only 4 skinless salmon fillets or 1 large piece (about 500g)1 tbsp creamed horseradish1 lemon, zested, plus 2 tsp juice small handful dill, chopped1 tbsp vegetable oil4 tbsp mayonnaise4 poppy seed rolls, split85g bag watercress25g cucumber, sliced4 radishes, thinly sliced 1 Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and blitz to a fine paste. 2 Shape the mixture into four burgers. Heat the oil in a large frying pan and cook the burgers for 4 mins on each side until golden. 3 Meanwhile, mix the remaining dill with the mayonnaise and spread a little onto the base of each roll. Toss the watercress in the lemon…

access_time1 min.
other ways to use barbecue sauce

Barbecue ham & sweetcorn pizza Heat oven to 220C/200C fan/gas 7. Make 2 pizza bases from a 500g pack Wright’s bread mix. Spread each with 4 tbsp barbecue sauce and top with 2 chopped ham slices, 50g sweetcorn, ball torn mozzarella and oregano leaves. Bake for 15 mins. Serves 4. Chilli chicken wings Heat oven to 180C/160C fan/gas 4. Mix 6 tbsp barbecue sauce with 1 chopped red chilli, juice1/2 lime and 2 tsp soy sauce. Pour marinade over 16 chicken wings and toss well to coat. Put the chicken on a baking tray and cook for 25-30 mins until cooked and marinade sticky. Serve with celery sticks and soured cream to dip. Serves 4.…

access_time6 min.
the fun factory

Simple iced biscuits Decorating these biscuits will keep the kids entertained. • Makes 40-45 • Prep 30 mins • Cook 20 mins dough only 200g unsalted butter, softened200g golden caster sugar1 large egg1/2 tsp vanilla extract or 1 lemon, zested400g plain flour, plus extra for dusting TO DECORATE 8-12 coloured icing pens, or fondant icing sugar mixed with a little water and food colouring 1 Heat oven to 200C/180C fan/gas 6. Put the butter in a bowl and beat it using an electric whisk until soft and creamy. Beat in the sugar, then the egg and vanilla or lemon, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in. 2 Cut the dough into six pieces and roll out one at a…