BBC Easycook January 2020

January is always a tricky time of year on the cooking front. After the excess of the festive period, we’re supposed to detox and go all ‘New Year, new you’ with back-to-back healthy meals. But salads and grains don’t keep the hungry wolf from my teenage kids’ doors. In the cold, dark, dank nights of the first month of the year, they want food that cheers them up, that gives them a cuddle, which is why we’ve devoted 10 pages to warm and spicy dishes (p46) – curries and stews and casseroles. But it’s also Veganuary, so our family section this month features delicious meat-free meals (turn to page 18 – the bigger boys are my lads, getting stuck in!) Happy New Year, everyone.…

Herb omelette with fried tomatoes A perfect, protein-rich brunch or breakfast. • Serves 2 • Prep 5 mins • Cook 5 mins 1 tsp rapeseed oil3 tomatoes, halved4 large eggs1 tbsp chopped parsley1 tbsp chopped basil 1 Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and some black pepper in a small bowl. 2 Put the tomatoes on two plates. Pour the egg into the pan and stir gently with a wooden spoon to move the egg that sets on the base of the pan and allow the uncooked egg to flow into the space. Stop stirring when it’s nearly cooked to allow it to set into an omelette. Cut into four and serve with…

Chicken madras Cook our healthy version of chicken Madras curry and ditch the takeaway menu. This simple family dinner is full of fragrant spices and tender pieces of chicken. • Serves 3-4 • Prep 20 mins • Cook 35 mins 1 onion, peeled and quartered2 garlic clovesthumb-sized chunk of ginger, peeled½ red chilli1 tbsp vegetable oil½ tsp turmeric1 tsp ground cumin1 tsp ground coriander1-2 tsp hot chilli powder (depending on how spicy you like your curry)4 chicken breasts, cut into chunks400g can chopped tomatoessmall pack coriander, choppedrice, naan and mango chutney, to serve 1 Blitz the onion, garlic, ginger and chilli together in a food processor until it becomes a coarse paste. 2 Heat the oil in a large saucepan and add the paste, then fry for 5 mins until softened. If the paste starts…

Burrito bowls with chipotle black beans • Serves 2 • Prep 15 mins • Cook 15 mins 125g basmati rice1 tbsp olive oil2 garlic cloves, chopped400g can black beans, drained and rinsed1 tbsp cider vinegar1 tsp honey1 tbsp chipotle paste100g chopped curly kale1 avocado, halved and sliced1 medium tomato, chopped1 small red onion, chopped chipotle hot saucecoriander leaves and lime wedges, to serve 1 Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle paste. Season and warm through for 2 mins. 2 Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls…

Veggie toad-in-the-hole Use your favourite veggie sausages in this simple version of the classic kids’ supper. • Serves 4 • Prep 10 mins plus standing • Cook 40 mins 2 tbsp rapeseed oil8 vegetarian sausages FOR THE BATTER 4 medium eggs325ml semi-skimmed milk250g plain flour 1 To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin. 2 Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them for about 8-10 mins. 3 Stir the batter,…

Herb roast pork with vegetable roasties & apple gravy • Serves 6 • Prep 35 mins • Cook 1 hr 30 mins 1.25kg boneless pork leg roasting joint1 tbsp wholegrain mustard2 tbsp each chopped parsley and thyme, plus a few extra sprigs1 tsp chopped sage80g pack prosciutto4 good sprays of oil3 carrots, halved lengthways, then cut into chunks6 small potatoes (about 500g), halved2 red onions, cut into wedges1 small celeriac (about 650g), peeled and cut into 12 wedges12 garlic cloves FOR THE GRAVY 2 tbsp cornflour600ml chicken stock1 small Bramley apple, dicedSavoy cabbage and peas, to serve 1 Heat the oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard. Spread the pork with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto…