BBC Easycook September 2020

Welcome Speed and ease have always been at the heart of what we do at Easy Cook, and that duo has never been more relevant than right now. Whether you’ve had a hard day at work, have hungry kids to feed, or are a student setting off on a new adventure in your life, you want to eat great food – and you want it quickly and simply – at a price you can afford. That’s the ‘fast and fabulous’ theme of this month’s issue, which includes inspiration for quick-cook cuts (p48), moreish ways with mash (p47) and lots of effortless ideas for baking. The salmon recipe on this page is one my wife cooks for our three teenagers most Fridays. Sadly, I can’t vouch for it because I’m allergic to…

Teriyaki salmon & green beans Buy a whole piece of salmon for this traybake and cut into adult- and children-sized portions. ON THE TABLE IN 30 MINUTES Serves 4 Prep 10 mins Cook 20 mins 4 salmon fillets (or a 500g piece, cut up)100g green beans, ends trimmed1 lemon, cut into wedges2 tbsp low-salt soy sauce1 tbsp honey1 tbsp mirin1 garlic clove, crushed noodles or rice, to serve 1 Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment and lay the salmon fillets diagonally across it. 2 Boil the beans for 1 min. Drain and arrange around the salmon with the lemon wedges. Combine the soy, honey, mirin and garlic, and pour half over. 3 Cook for 15 mins, then pour the rest of the sauce over the salmon. Cook for…

EDITORIAL Magazines editor Keith Kendrick Recipes Editor Sara Buenfeld Content & Production Manager Stella Papamichael Acting Deputy Content & Production Manager Marianne Voyle Acting Senior Sub-Editor Sarah Nittinger Sub-Editors Julie Stevens, Rose Clark Nutritionist Kerry Torrens DESIGN Senior Art Editor Rachel Bayly Art Editor Andrew Jackson BBC GOOD FOOD Group Editor-in-Chief Christine Hayes Creative Director Ben Curtis ADVERTISING Client Services Manager Catherine Crosby Senior Sales, brand James Adams, Rachel Dalton, Margaret McGonnell Group Head, partnerships Roxane Rix Sales Executive, partnerships Elorie Palmer Business Development Manager, inserts Steve Cobb Regional Business Development Manager Nicola Rearden Display Ad Services Manager John Szilady Senior Ad Services Co-ordinator Sarah Barker Ad services Co-ordinator Anthony Dixon, Agata Wszeborowska MARKETING & READER OFFERS Group Marketing Manager Tom Townsend-Smith Senior Marketing Executive Amy Donovan Subscriptions Director Helen Ward Reader Offers Manager Liza Evans Subscriptions Marketing Manager Sally Longstaff Direct Marketing Executive Alex Havell Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Production & Repro Director Koli Pickersgill Production Manager Lee…

Tiramisu cheesecake Easy to transport and serve, this is a great dessert to take to a party. Tiramisu is a delicious dessert, and everyone loves cheesecake, so it’s a winner all round! Serves 10-12 Prep 30 mins plus chilling and overnight setting Cook 10 mins VEGETARIAN FOR THE BASE 300g dark chocolate digestives80g butter, meltedFOR THE CHOCOLATE LAYER500g milk chocolate (get the best quality you can find), finely chopped300ml double cream100ml coffee liqueur FOR THE CHEESECAKE LAYER 300g soft cheese200ml double cream1 tsp vanilla extract1 orange, zested50g icing sugar cocoa powder and crushed coffee beans, to serve 1 Line the base of a 23cm springform cake tin with baking parchment. Put the biscuits in a food bag and crush as finely as possible using a rolling pin (or blitz to crumbs in a food processor). Mix…

AS LITTLE AS 57P PER SERVING £1.07 per serving 67p per serving Lentil & red pepper salad with a soft egg Serves 2 Prep 10 mins Cook 6 mins VEGETARIAN 2 eggs400g can green lentils, drained and rinsed1 small red onion, thinly sliced1 red pepper, deseeded and finely chopped1 tbsp balsamic vinegar handful of rocket leaves1 tbsp olive oil 1 Cook the eggs in a pan of boiling water for 6 mins, then quickly cool under cold running water and peel. 2 Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar. Mix well. 3 Arrange the lentil salad on a serving plate, then pile the rocket on top. Drizzle with the oil, then halve the eggs and arrange on top of the salad to serve. PER SERVING 284 kcals, fat 13g, saturates 3g,…

QUIK TO MAKE RECIPES ON PAGE 20 LUNCHBOX TIPS & TRICKS • Freeze a carton of juice or a smoothie to keep the rest of the lunchbox cool - it should defrost by lunchtime, ready for drinking.• A mini Thermos is a great way to keep food warm, and lets you send your child to school with all kinds of soups and stews during the colder months.• Adapt recipes to suit individual tastes, making sure to include a range of protein, complex carbohydrates (such as wholegrains and pasta), calcium and enough fruit and veg to help them reach their five-a-day. PLOUGHMAN’S LUNCHBOX Serves 1 -Prep 10 mins No cook VEGETARIAN Cut a chunk of cheddar and 1 apple into wedges. Put 2 Little Gem lettuce leaves in a container, then spoon 2 tbsp chutney onto…