The Essential Guide To...

The Essential Guide To... The Essential Guide To... Quick & easy

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

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United Kingdom
Eye to Eye Media
Back issues only
8,47 €(VAT inclusa)
42,39 €(VAT inclusa)
10 Numeri

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3 min
why batch cooking will change your life

Cooking more that you intend to eat and keeping it for another day can save money and shopping trips. But batch cooking doesn’t mean micro-planning a fortnight’s worth of meals with military precision. It can be spending Sunday afternoon making enough curry for six meals. Or baking pies for freezing – who doesn’t love a mince pie in March? Even making double and eating something two days running is a win. Here’s how to make the process easier… STOCK UP ON THE RIGHT KIT Have plenty of freezer bags and airtight containers on hand. A selection of sizes means you can freeze family-friendly portions and individual ones. Some silicone ziplock bags go in the dishwasher and be used again. Special freezer labels are more durable than ordinary ones which can come unstuck. GET…

4 min
easy ways to fast-track your meals

THE MENUS If you’re feeding quite a few people, choose menus using different cooking methods. The more dishes you have in the oven, the longer they may take to cook. If your main course is a joint with roasties, cook sides on the hob or in a steamer. Trying to ram a big cauli cheese in the oven at the same time could slow everything else down. Batch cooking is also a timesaver in the long run. Making a second lasagne or tripling the amount of chilli in a slow cooker means there’s always something in the freezer. But you can batch cook side dishes, too. Next time you do a roast, parboil some extra Maris Pipers or King Edwards, drain and fluff in a colander. Sprinkle with thyme or rosemary, open…

8 min
today’s dinner, tomorrow’s lunch

DAY 1: DINNER Fennel, pea & bacon risotto A good risotto needs a little TLC, but this all is done in one pan, so there’s minimal mess Serves 4 with leftovers Prep time 10 mins Cooking time 45 mins • Oil for frying• 200g smoked bacon lardons• 1 fennel bulb, finely sliced• 2 leeks, finely sliced• 300g arborio rice• 150ml dry white wine• 1.2L hot chicken stock• 200g fresh or frozen peas• Juice of 1 lemon• 50g Parmesan, grated• Chopped fresh mint to serve (optional) 1 Heat the oil in a large, deep frying pan and add the bacon lardons. Fry for 2-3 mins on a high heat until starting to colour. Add the fennel and leeks and fry for a further 5-8 mins until they’re starting to soften. 2 Stir in the rice and cook…

6 min
ready in 20 minutes

Mexican tortilla rice bowl You can use other ready cooked pouches with grains here such as pearl barley or wheatberries Serves 2 Prep time 10 mins Cooking time 10 mins • 1 tbsp rapeseed oil• 2 corn tortillas• 100g roasted red peppers from a jar, chopped• 100g tinned sweetcorn• 1 small red onion, finely chopped• Some fresh coriander, chopped• Grated zest and juice of 1 lime• 1 tsp smoked paprika• 60g soured cream• 250g pouch Tilda Caribbean Rice and Peas (widely available)• 1 ripe avocado, sliced 1 Heat the oil in a large frying pan over a medium heat. Cut the tortillas in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 mins until golden and crisp. Set aside on kitchen paper to drain. 2 Mix the red peppers,…

1 min
winning shortcuts

When time is short, these handy ingredients can help… Jars of pesto Top fish with pesto mixed with lemon and breadcrumbs or drizzle into soup and stir through pasta. Spice pastes Try brushing chicken drumsticks with harissa paste for a traybake, or use it to spice up beef chilli. Tins of coconut milk Great for a speedy curry, this adds a creaminess to meat or fish cooked with spices and passata or tinned tomatoes. Pouches of grains and pulses Many rice varieties can be microwaved in 2 mins. And look out for pouches of pre-cooked lentils. Couscous can be ready in minutes, too, for a quick tagine. Fresh pasta and gnocchi These can be on the table in minutes, especially with a jar of pesto or ready-made sauce. Just sprinkle with grated Parmesan (keep some…

6 min
the 10-minute pudding

Lemon & lavender possets Impress with this easy recipe, served up in pretty teacups or small glasses Serves 8 Prep time 5 mins Cooking time 5 mins, plus 2 hrs chilling • 600ml double cream• 8 tbsp lavender sugar (from the baking aisle of large supermarkets)• Grated zest of ½ lemon and juice of 1-2 (about 140ml)• Lavender sprigs to decorate (optional) 1 Put the cream and lavender sugar in a pan over a medium heat. Bring to the boil, then cook for 2½ mins, stirring constantly. 2 Remove the pan from the heat and stir in the lemon zest and juice. 3 Strain the mixture into cups or glasses, then chill in the fridge for at least 2 hrs until set. Serve decorated with a sprig or two of lavender, if you like. Per serving 441kcals,…