BBC Easycook April 2019

Sometimes, parenting can feel like a series of losses. One minute, you’re with them on the sofa watching In the Night Garden then, before you know it, you can’t get them out of their bedrooms and off their screens. Easter is a time when these emotions sweep over me more than most. It feels like only yesterday that my 14-year-old was carrying a big basket as he hunted for eggs left by the Easter bunny, before squirrelling them away in his room to relive the experience day after day. Now six-foot tall, he just drags his knuckles along the floor and grunts. But there is hope. Just lately, he’s taken an interest in what goes on in the kitchen (especially when sweet stuff is involved), so together, we baked the…

Double chocolate Easter egg cheesecake • Serves 16 • Prep 20 mins • Cook 35-40 mins FOR THE BASE 250g chocolate bourbon biscuits100g butter, melted, plus extra for the tin FOR THE FILLING 3 x 280g packs full-fat cream cheese at room temperature200g golden caster sugar4 tbsp cocoa powder1 vanilla pod, seeds only3 tbsp strong black coffee3 large eggs300ml pot soured cream25g milk chocolate, melted TO DECORATE 200ml double cream100g passion fruit curd8 chocolate eggs (4 halved, 4 left whole) 1 Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the…

AS LITTLE AS 72P PER SERVING Smoked mackerel with orange, watercress & potato salad • Serves 2 • Prep 20 mins • Cook 10 mins 1 tbsp sherry or red wine vinegar1 tsp Dijon mustard3 tbsp extra virgin olive oil2 medium potatoes, such as Maris Piper or Desire´e, cut into cubes½ small red onion, thinly sliced1 large orange100g watercress2 peppered smoked mackerel fillets, skin removed and each flaked into 2 pieces 1 Whisk together the sherry or vinegar, mustard and oil, and season. Boil the potatoes in salted water until easily pierced with a knife; about 10 mins. Toss in a bowl with three-quarters of the dressing and the onion slices. Set aside to cool a little. 2 Cut the peel and pith from the orange, then cut into thick horizontal slices. Toss the watercress…

Posh cheese on toast Mix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden. Serves 2. Goat’s cheese & beetroot salad Toss 200g watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts. Serves 2. Goat’s cheese & pepper dip Finely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar. Serves 2.…

Easy pulled beef ragu This is one of those low-and-slow-cooking dishes that works a treat when you don’t have time to be in the kitchen stirring. Just add this rich sauce and tender shredded beef to your favourite robust pasta. • Serves 8 (or 2 meals for 4) • Prep 20 mins • Cook 4 hrs 2 tbsp olive oil1kg boneless beef brisket2 onions, finely chopped4 garlic cloves, finely chopped5 carrots, thickly sliced250ml red wine2 x 400g cans chopped tomatoes2 tbsp tomato pure´e4 bay leaves450g large pasta shapes (such as paccheri, rigate or rigatoni)large handful basil leaves, to servegrated parmesan, to serve 1 Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish over a medium heat and brown the beef all over. Remove the beef from the dish…

Speedy pepper pizza • Lay a tortilla on a baking sheet and spread with 4 tbsp pepperonata. Scatter over some olives, pepperoni and torn mozzarella. Bake for 8-10 mins at 200C/180C fan/gas 6 until the tortilla base is crisp and the cheese has melted. Serve scattered with a small handful rocket. Makes 1. Mexican bean nachos • Brush both sides of 4 tortillas with a little olive oil and sprinkle with a few pinches of spice (try Cajun seasoning). Cut into 8-10 wedges and arrange on a large, non-stick baking sheet. Bake at 200C/180C fan/ gas 6 for 8 mins, turning halfway. Heat 200g refried beans and dollop over the crisps. Scatter with a large handful quartered cherry tomatoes, 2 sliced spring onions and top with 50g grated cheddar. Grill until the cheese…