BBC Easycook February 2021

It’s been a tough start to 2021 for families. We’ve had our three teenagers at home, including one from university, doing online lessons in their bedrooms. As much as they’re doing their bit to stay focused, the one thing they can’t control is their appetites. Boy, do they eat a lot! On the hour, every hour. A relentless opening of the fridge and shovelling the contents into their mouths. It’s hard to keep up, but I do my best thanks to the brilliance of the cooks who create our recipes. In this issue, you’ll find ideas for perfect prep-ahead pies, to fantastic money-saving meals from the One Pound Chef, Miguel Barclay. Cooking and eating together are two of the things that give us joy, especially now. I hope we can…

READY IN JUST 20 MINS Serves 4 Prep 5 mins plus standing Cook 15 mins 9 tbsp tomato ketchup3 tbsp malt vinegar4 tbsp dark muscovado sugar2 garlic cloves, crushed4 skinless and boneless chicken breast, cut into chunks1 small onion, roughly chopped2 red peppers, seeded and cut into chunks227g can pineapple pieces in juice, drained100g sugar snap peas, roughly sliced handful of salted, roasted cashew nuts (optional) 1 In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling. 2 Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand…

Lamb & dauphinoise hotpot Serves 8 Prep 15 mins plus overnight chilling Cook 4 hrs and 10 mins 3 large carrots, cut into large chunks1 onion, roughly chopped1 garlic bulb, halved a few rosemary and thyme sprigs2 bay leaves1 tbsp tomato purée2.5kg shoulder of lamb on the bone1 bottle red wine FOR THE TOPPING 4-5 potatoes (the roundest you have)4 sweet potatoes (the roundest you have)150ml double cream few knobs of butter 1 Heat the oven to 180C/160C fan/gas 4. In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in the tomato purée. Sit the lamb on top, pour over the wine and season well. Cover and heat briefly on the hob, then cook in the oven undisturbed for…

Paprika pork sliders with quince aïoli & fennel slaw Serves 4 Prep 15 mins plus resting Cook 30 mins 1 tbsp hot smoked paprika (reduce to ½ tbsp if you don’t like it too hot)3 garlic cloves, crushed2 ½ tbsp olive oil400g pork tenderloin, trimmed of sinew1 fennel bulb, quartered then finely sliced½ red onion, very finely sliced3 sweet pickled cucumbers, finely chopped, plus 2 tbsp pickle juice2 tbsp membrillo quince paste5 tbsp mayonnaise12 mini burger buns or rolls, halved 1 Heat the oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 11/2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Roast for 15 mins, then turn the loin over and roast for 12-15 mins until…

Easy pancakes, two ways This basic pancake mix can be used to make sweet or savoury pancakes, with enough for a main course and dessert for a family of four. Rest the batter for at least 30 mins before cooking. Makes 8 large pancakes Prep 5 mins plus resting Cook 20 mins VEGETARIAN 175g plain flour3 large eggs450ml milksunflower oil, for frying 1 Weigh out the flour into a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt, and whisk to a smooth, thick batter. Add the remaining milk and whisk again. Leave to rest for at least 30 mins. Will keep chilled for up to a day. 2 Heat a large non-stick crepe or frying pan. Add a drizzle of oil, then wipe out the…

TOAST TIPS FOR A CRUNCHY TEXTURE Use older bread or leave a slice out to dry, to remove some of the moisture. GOOD TOAST NEEDS A GOOD CRUST Try using a rustic farmhouse loaf, ciabatta or sourdough SPICY BEANS Drain a 400g can mixed beans. Tip into a pan with a 227g can chopped tomatoes, 1 finely chopped small red chilli, 1 crushed garlic clove and 2 tsp Worcestershire sauce, then simmer for 4-5 mins. Pile onto toast and top with cheese, if you like. Serves 2. OPEN WINTER PUDDING Heat 300g mixed fresh or frozen berries (try using redcurrants, blackcurrants and raspberries) and 2 tbsp caster sugar in a pan for 3-4 mins until the sugar has dissolved and the juices are released. Pour over toast and serve with a dollop of créme…