BBC Easycook

January 2022

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

After the Christmas splurge – not to mention the waste (let’s face it, we all over-estimate our appetite for festive food) – its good to tighten our belts, both literally and metaphorically. Trim the pounds in more ways than one. So, to kick-start 2022, we’ve introduced a new feature designed to help you save money and reduce waste. Turn to page 16 for advice on how to use up marmalade, bulk up bolognese, get creative with left-over yogurt and save that half a celeriac from food recycling. We’ve also got lots of healthy recipes to start the year (p24) and, because it’s rather chilly outside, a special collection of comfort food recipes (p46). I hope you have a fantastic year. Editor…

1 min
best of bbc

Monica Galetti Three easy courses for weekend entertaining, p78 Rachel Khoo Make stewed spinach eggs for a lazy weekend brunch, p84 Cyrus Todiwala Serve eggs kejriwal with tomato ketchup, p86 From good food 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. How to get in touch with us General enquiries 020 7150 5845 BBC Easy Cook, Immediate Media, 44 Brook Green, London W6 7BT Subscriptions & back issues 03330 162 122…

2 min
winter warmer amazeballs!

Lamb meatballs with sour cherries, pomegranates & pistachios Serves 6 Prep 25 mins plus chilling Cook 40 mins FREEZABLE 1½ tbsp olive oil2 tbsp chopped coriander2 tbsp chopped parsley2 tbsp roughly chopped pistachios2 tbsp pomegranate seeds FOR THE MEATBALLS 1.2kg lamb mince1 small red onion, grated4 garlic cloves, grated1 red chilli, deseeded and finely chopped1 lemon, zested50g fresh white breadcrumbs2 tsp ground cinnamon2 tsp ground allspice3 tsp ground cumin FOR THE SAUCE 75g dried sour cherries100ml pomegranate juice1 large onion, finely chopped2 garlic cloves, crushed 100ml red wine250ml lamb stock½ tbsp pomegranate molasses½ cinnamon stick2 bay leaves 1 Put all the meatball ingredients in a large bowl with a generous amount of salt and mix together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in. Using wet hands,…

9 min
simple storecupboard suppers

READY IN 20 MINS OR LESS 95p per serving £1.70 per serving Aromatic lamb with dates Lamb leg doesn’t need to be cooked for as long as some other cuts, such as shoulder or neck, so be careful with timings. Serves 4 Prep 5 mins Cook 15 mins FREEZABLE 1 tbsp olive oil1 onion, finely chopped500g diced boneless lean lamb, preferably from the leg300g sweet potatoes, cut into small chunks2 tsp each ground coriander and cinnamon1 tbsp tomato purée50g pitted dates2 tbsp coriander, roughly chopped couscous, to serve 1 Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned. Add the sweet potato and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil. 2 Cover and simmer…

3 min
save money reduce waste

HOW TO BULK UP BOLOGNESE Meat is nearly always the most expensive part of a recipe. But there are plenty of ways to stretch it so that, before you know it, a quantity for four is soon serving six. • Pile in the veg Size matters, so to keep the integral texture of a bolognese, grate or very finely chop veg such as carrots, courgettes, onions or mushrooms so that they melt into the meat as the mixture cooks. • Kids don’t like vegetables? Add a couple of spoonfuls of dried red lentils when you add the canned tomatoes. Once cooked down you’ll hardly notice they’re there, but make sure you add extra stock and season well. • Have a change from parmesan A topping of crunchy garlic breadcrumbs not only adds bulk, it’s also a great way…

1 min
5 ways with natural yogurt

1 FLUFFY SCONES If a scone recipe calls for buttermilk, you can replace it with yogurt instead. Simply loosen the yogurt with 1 tbsp milk before using. The acidity in the yogurt reacts with the baking powder to ensure a perfect rise. 2 MEAT MARINADE Yogurt tenderises the meat, allowing flavours to penetrate. Mix 1-2 tbsp yogurt with ground turmeric, grated ginger and garlic, then season well. We love it on chicken thighs. 3 FLATBREADS OR PIZZA BASES Mix equal quantities of yogurt and selfraising flour with a pinch of salt to make a dough. Press or roll into a flat disc, then use as a pizza base. Or, cook for a few mins on each side in a dry frying pan until puffed and browned, then brush with garlic butter and serve with a curry instead…