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BBC EasycookBBC Easycook

BBC Easycook

June 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.

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
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10 Issues

IN THIS ISSUE

access_time2 min.
welcome

As the long school summer holidays approach, my head goes into a whirl of forward planning on how best to keep our three kids fed while me and their mum are at work. Fortunately, they’re old enough (and careful enough) to be able to turn on the oven and bung in something that I’ve prepped – and there’s nothing more convenient than a one-pot. As we say in our collection of 10 summer one-pots (p46): ‘Why use three pans when you can use just one?’. Planning ahead is a must for many of us. I spend my Saturdays shopping, then batch-cooking: it reduces waste and also ensures you don’t buy spur-of-the-moment ingredients you’ll only use once, a philosophy shared by Chris Bavin, co-presenter of BBC shows Eat Well For Less…

access_time1 min.
easy cook

EDITORIAL Magazines Editor Keith Kendrick Recipes Editor Sara Buenfeld Content & Production Manager Stella Papamichael Deputy Content & Production Manager Fiona Forman Senior Sub-Editor Marianne Voyle Sub-Editors Julie Stevens, Sara Norman Nutritionist Kerry Torrens DESIGN Senior Art Editors Gareth Jones, Rachel Bayly Art Editor Andrew Jackson BBC GOOD FOOD Editor-in-Chief Christine Hayes Acting Creative Director Sarah Birks ADVERTISING Head of Sales & Business Development Anna Priest Client Services Manager Catherine Crosby Senior Sales, brand James Adams, Rachel Dalton, 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 Display Ad Services Manager John Szilady Senior Ad Services Co-ordinator Sarah Barker Ad services Co-ordinator Agata Wszeborowska MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Marketing Executive Amy Donovan Subscriptions Director Helen Ward Reader Offers Manager Liza Evans Subscriptions Marketing Manager Sally…

access_time3 min.
mary berry’s summer trifle

Mary’s cherry trifle There’s nothing quite like a classic trifle for a celebration, but I’ve added a few extras to make this one really special. The crunchy almond biscuit nuggets, homemade custard, and a good splash of cherry liqueur or brandy turn this into trifle worthy of any occasion. I went for cherries because they’re a classic British fruit that are in season now. You can, of course, use ready-made custard, but I do think that learning to make your own custard is a good skill, and you’ll feel proud of yourself! • Serves 8 • Prep 35 mins plus 3 hrs chilling • Cook 30 mins 450g cherries, reserve a few cherries for the top and stone the rest340g jar cherry jam or conserve450g madeira cake, cut into 1cm-thick slices100ml kirsch or…

access_time12 min.
super-saver suppers

One-pan chicken bake • Serves 2 • Prep 10 mins • Cook 40 mins 350g (about 4) boneless, skinless chicken thigh fillets6 larger new or salad potatoes, halved½ lemon, cut into wedges6 large garlic cloves, skins left on1 red pepper, deseeded and sliced few thyme sprigs2 tbsp olive oil25g pitted black olives250g pack small or cherry tomatoes 1 Heat oven to 200C/180C fan/gas 6. Put the chicken, potatoes, lemon, garlic, pepper and thyme onto a large baking tray. Drizzle with the oil, season to taste, then roast for 30 mins. 2 Add the olives and tomatoes to the pan, then roast for 10 mins more or until the chicken is browned and cooked through. Serve with salad and crusty bread. PER SERVING 483 kcals, fat 20g, saturates 4g, carbs 37g, sugars 11g, fibre 5g, protein…

access_time5 min.
eat the rainbow

Rainbow pizzas Using ready-made pizza bases makes this super quick. Or buy pizza-base mix and follow the instructions to make your own. • Serves 4 • Prep 10 mins • Cook 20 mins 2 plain pizza bases6 tbsp passata400g mixed red and yellow tomatoes, sliced75g Tenderstem broccoli, stems finely sliced8 green olives, pitted and halved (optional)150g mozzarella cherries (bocconcini)2 tbsp fresh pesto (vegetarian vesrions are available) handful fresh basil leaves, to serve 1 Heat the oven to 180C/160Cfan/gas 4. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over…

access_time2 min.
a pouch of rice

Vegetable fried rice • Cook a bag of stir-fry veg in sunflower oil with a small pack of chopped pancetta for 1 -2 mins until softening, then add a 250g pouch cooked long-grain rice and warm through. Crack in 2 eggs and stir through 2 tbsp teriyaki sauce. Serves 2. Jamaican rice & beans • Heat a dash of oil and stir-fry a few chopped spring onions with some fresh thyme over a high heat. Add a 250g pouch cooked coconut rice with a drained 210g can kidney beans, then toss well adding a dash of water, if required. Serve as it is or as a side to jerk chicken. Serves 2. Harissa salmon with roast vegetable rice • Mix 1 tsp harissa into 2 tbsp yogurt, then spread over 2 salmon fillets . Grill…

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