BBC Easycook April 2022

With a 20-year-old at university and two teenagers who only leave their bedrooms to see their mates, the Easter holidays have taken on a significance akin to birthdays and Christmas in our house. The student comes home; her brothers emerge blinking into the sunlight; and we all spend time together over fantastic meals. The highlight is Easter Sunday lunch, for which I’ll be cooking the magnificent roast leg of lamb with garlic & watercress butter, plus all the trimmings, on p66. And there’ll be lots of cakes and bakes over the long break, taking inspiration from the Easter fun feature, which includes our chocolatey cover cupcakes recipe (p54). I hope you have a very happy (and delicious) Easter. Editor…

Serves 2 Prep 10 mins Cook 25 mins VEGETARIAN 800ml vegetable stock200g asparagus, woody ends snapped off1 tbsp olive oil25g butter1 small onion, finely chopped175g risotto rice100ml white wine25g parmesan (or vegetarian alternative), finely grated 1 Place the stock on a low heat to simmer. Slice the asparagus stalks into rounds and cook the tips in the stock for 1 min. Scoop out with a slotted spoon and set aside. Keep the stock on a low heat. 2 Heat the oil and half the butter in a heavy, wide pan and cook the onion for 5 mins until soft, stirring often. Add the sliced asparagus stalks and cook for 2 mins more. 3 Scatter in the rice and stir for a few mins until it starts to hiss. Pour over the wine and give…

Remember to pile your toppings high Cookie dough cheesecake You can make the cheesecake ahead of time and freeze it for up to one month before thoroughly defrosting, then decorating. Make the toppings yourself (see right), or use shop-bought instead. Serves 15 Prep 1 hr plus chilling and cooling Cook 1 hr 10 mins VEGETARIAN FREEZABLE undecorated FOR THE BASE 112g light brown soft sugar112g caster sugar125g butter, softened1 egg yolk1 tbsp vanilla paste1½ tbsp milk225g plain flour100g dark chocolate chips FOR THE CHEESECAKE TOPPING 200g milk chocolate, chopped100g dark chocolate, chopped500g soft cheese, removed from the fridge 20 mins ahead of making3 eggs, at room temperature200g golden caster sugar200ml soured cream3 tbsp plain flour1 tsp vanilla paste FOR THE GANACHE 100g dark chocolate, chopped100g milk chocolate, chopped300ml double cream2 tbsp caster sugar mini cookies, chocolate mini eggs,…

FROM 94 P A PORTION Pizza omelette Serves 4 Prep 5 mins Cook 10 mins VEGETARIAN 8 eggs, beaten1 tsp dried oregano1 tbsp olive oil4 tbsp tomato pasta sauce (from a jar)handful of stoned black olives85g cheddar, gratedgreen salad, to serve 1 Heat the grill to high. Beat the eggs with the oregano and some seasoning. Heat the oil in a large ovenproof frying pan, then tip in the eggs. Cook over a low-ish heat for 4 mins, stirring occasionally until the eggs are practically set. 2 Put under the grill until set and puffed up. Spread the sauce over, scatter with cheese and olives, then grill again until the cheese is melted. Serve in wedges with salad. PER SERVING 318 kcals, fat 26g, saturates 9g, carbs 1g, sugars 1g, fibre 1g, protein 21g, salt…

MAKE MORE OF LEAVES The younger, more tender leaves of beetroot can be eaten as a salad, while the larger leaves and stalks can be wilted and used like chard. Carrot tops can be blitzed into an earthy pesto. Or try adding them to a dressing and drizzle over a salad. If making cauliflower cheese, you can add the tender leaves as well as the main floret. The pretty, delicate fronds of fennel bulbs can be scattered over a dish after cooking, like you would with aromatic herbs. GOT LEFT-OVER ROAST LAMB? If you’re planning to roast lamb over the holidays, there’s bound to be some cold cuts left over. Here are two simple ways to get the best from any leftover meat. Bubble & squeak shepherd’s pie Finely chop or blitz leftover lamb…

Veggie-loaded flatbread Serves 1 Prep 10 mins Cook 15 mins VEGETARIAN ½ red onion, sliced into thin wedges2 tbsp olive oil, plus an extra drizzle70g cherry tomatoes200g canned chickpeas, drained1 small garlic clove, crushed½ tbsp tahini½ lemon, zested and juiced1 flatbread30g mixed pitted olives20g vegetarian feta, crumbledsmall handful of basil, shredded 1 Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins, turning halfway, then add the tomatoes, season and grill for 5 mins. 2 Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins. Crush the chickpeas with a masher. Stir through the tahini, lemon zest and juice, plus 2 tbsp water. Season. 3 Warm the…