BBC Easycook March 2021

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
10 Issues

in this issue

1 min

One of the advantages of having teenagers is that I no longer have to worry about Mother’s Day. When my three were little, I’d help them make homemade cards and cook a special brunch for them to pretend it was all their own work. Now, I simply say, ‘She’s not my mother: you lot show her how much you care,’ and wave Easy Cook in front of their noses to inspire them. ‘No excuses,’ I mutter. So, the recipe on this page is exactly what I expect them to delight their mum with. But, if they don’t get out of bed in time, (they won’t), then at least I won’t be blamed. Mean-spirited, moi? I make every day Mother’s Day for my wife all year round! (I’m sure she’ll agree.)…

1 min
smoked salmon breakfast bagel

Serves 2 Prep 5 mins Cook 5 mins 50g soft cheese2 bagels, halved and lightly toasted100g smoked salmon, cut into slices1 avocado, sliced½ lemon, cut into wedges1 tbsp olive oil2 eggspinch of cayenne pepper 1 Spread the soft cheese over both halves of the toasted bagels. Add the salmon to the bottom halves, then top with the avocado. Squeeze over a little lemon juice, then season well. 2 Heat the oil in a non-stick frying pan. When hot, crack in the eggs, season and cook for 2-3 mins until the white is set and starting to crisp up around the edges. Sit the eggs on top of each bagel base and sprinkle cayenne on each yolk. Top with the other half of the bagel and serve with lemon wedges on the side, for…

1 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 Sarah Nittinger, Rose Clark Nutritionist Kerry Torrens DESIGN Senior Art Editor Rachel Bayly Art Editor 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 Anthony Dixon, Agata Wszeborowska 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…

2 min
clever cake for easter

Chocolate sheet cake This American-style traybake is easy to make, can be prepared in advance, and cuts into even portions. Decorate it however you like: top with your choice of sweets and nuts, scatter over chocolate shavings and colourful sprinkles, or spell out a word using chocolate buttons. Serves 10 Prep 15 mins plus cooling and setting Cook 30 mins VEGETARIAN FREEZABLE undecorated 185ml vegetable oil, plus extra for the tin250g plain flour80g cocoa powder2½ tsp baking powder1 tsp bicarbonate of soda325g light brown soft sugar250ml buttermilk125ml strong coffee or espresso, cooled until just warm (not hot)2 tsp vanilla extract2 large eggs FOR THE ICING 150g salted butter, softened200g icing sugar4 tbsp cocoa powder2 tbsp milk sweets, sprinkles, chocolate shavings or nuts, to decorate 1 Heat the oven to 180C/160C fan/gas 4. Oil the base…

10 min
simple storecupboard suppers

Smoky chickpeas on toast Serves 2 Prep 2 mins Cook 10 mins VEGETARIAN FREEZABLE chickpeas only 1 tsp olive or vegetable oil, plus a drizzle1 small onion or shallot, chopped2 tsp chipotle paste250ml passata400g can chickpeas, drained2 tsp honey2 tsp red wine vinegar2-4 slices crusty bread2 eggs 1 Heat ½ tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and simmer for 5 mins. 2 Toast the bread and fry the eggs in the remaining oil in a frying pan. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs. PER SERVING 423 kcals, fat 15g, saturates 3g, carbs 45g, sugars 15g, fibre 9g, protein 22g, salt 0.7g Cheesy sprout…

5 min
take 5!

Speedy goat’s cheese & filo crunch Serves 2 adults, 2 children Prep 20 mins plus cooling Cook 30 mins VEGITERIAN olive oil, for frying and brushing2 peppers, deseeded and chopped1 red onion, chopped2 x 250g pouches cooked lentils180g goat’s cheese log or vegetarian goat’s cheese, sliced into rounds6 sheets filo pastry 1 Heat the oven to 180C/160C fan/gas 4. Heat a glug of oil in a frying pan, and fry the peppers and onion for 8-10 mins until soft. 2 Add the lentils and cook for 5 mins more. Season. Spoon the mixture into a large gratin dish along with 2 tbsp water, then nestle in the goat’s cheese slices. Scrunch up the filo pastry sheets, use them to top the dish, then brush with some oil. Bake for 20-30 mins until golden…