BBC Easycook February 2020

As a family of five, we have a lot of washing-up. Of course, my three kids do their bit, helping to load and unload the dishwasher (when I’ve nagged them to the point of tears), but the amount we create can sometimes make mealtimes feel like a chore. The solution? One-pots. All-in-one meals, straight from the oven to the table, minimal waste. That’s why we’ve put together 10 of the best one-pan suppers (p52) in this month’s issue – so you can spend more time cooking and eating, and as little time as possible cleaning up. And there’s no simpler one-pan dish than pancakes, is there? We’ve got some great suggestions, from the basic on this page to savoury suggestions on p35 and an incredible Japanese number on p52. I…

Easiest ever pancakes • Makes 12 pancakes • Prep 5 mins • Cook 20 mins 140g plain flour4 eggs200ml milk50g butter, meltedsunflower oil, for cooking 1 To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Whisk in the melted butter. 2 Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for 30 seconds until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling. PER PANCAKE 209 kcals, fat 17g, saturates 4g, carbs 10g, sugars 1g,…

Peach cobbler • Serves 4 • Prep 10 mins • Cook 40 mins 150g butter, chilled and cubed, plus extra for the dish2 x 410g cans sliced peaches, drained120g golden caster sugar, plus extra for sprinkling1 tsp ground ginger150g plain flour1 tsp baking powder½ tsp ground cinnamon1 small eggvanilla ice cream, to serve (optional) 1 Heat the oven to 180C/160C fan/gas 4. Butter a baking dish, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger, then set aside. 2 Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together…

Red spiced fish with green salad • Serves 4 • Prep 10 mins • Cook 10 mins 4 white fish fillets4 tsp Thai red curry paste1 avocado, stoned and sliced1 cucumber, sliced into fingers1 Romaine or 2 Little Gem lettuces, leaves separatedsmall bunch of coriander, chopped1 lime, zested and juiced, plus lime halves, to serve1 tsp honey250g brown rice, cooked, to serve 1 Heat the oven to 200C/180C fan/gas 6. Brush each fish fillet with 1 tsp of curry paste, then roast on a baking sheet for 8-10 mins until it flakes easily. 2 Mix the remaining ingredients, apart from the rice, in a bowl. Season. Serve with the fish, rice, and lime halves. PER SERVING 221 kcals, fat 10g, saturates 2g, carbs 4g, sugars 3g, fibre 2g, protein 29g, salt 0.6g Ricotta & basil pizza…

YOUR SHOPPING LIST FOR THE WEEK ❏ 3 onions❏ 1 head celery❏ 200g pack sliced kale❏ 2 large potatoes, or buy more if you want to serve mash with the meatloaf❏ 1 carrot, or more if you want crudités with the dough balls❏ l whole bulb garlic*❏ 500g bag frozen peas, or buy 2 bags if you are serving peas with the meatloaf❏ 100g cooked North Atlantic prawns❏ 500g beef mince❏ 6 eggs❏ 77g pack pancetta (freeze one if it’s a two-pack)❏ 1 chicken breast, (freeze one if you can only get a two-pack)❏ 175g pack grana padano* ❏ 250g block butter* ❏ 150g tub natural yogurt ❏ pack cured meat (optional, to serve with the dough balls) ❏ 85g fresh breadcrumbs ❏ 1 low-salt chicken stock cube ❏ 500ml passata with basil ❏ 500g pack spaghetti* ❏ 400g can…

Monday Creamy chicken, squash & pecan pasta • Serves 4 • Prep 15 mins • Cook 30 mins 1 litre chicken stock½ butternut squash, peeled and chopped into small chunks2 chicken breasts400g pasta (we used casarecce)50g cream cheese75g pecans, choppedsmall pack flat-leaf parsley, chopped25g parmesan, grated, plus extra to serve 1 Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep cooking the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan. 2 Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook,…