BBC Easycook Summer 2021

I recently saw my old dad – and he saw his grandkids – for the first time in 18 months. I made batches of his favourite dishes to stock up his freezer and break up the monotony of canned food. The best part was firing up the barbecue and treating him to a smoky feast of ribs and steaks slathered with the versatile BBQ sauce on this page. It was amazing to re-connect after so long, and I hope you’ve been able to do the same with your loved ones. Why not treat them to some of the many cracking recipes from this special summer issue, like the no-cook ham and piccalilli salad on p47 – a brilliant twist on classic flavours, or the raspberry & ginger fridge cake on…

Makes 1.5 litres Prep 5-10 mins Cook 2 hrs 15 mins VEGETARIAN FREEZABLE 2 large onions, chopped3 tbsp groundnut oil400ml passata3 × 400g cans chopped tomatoes200ml white wine vinegar4 tbsp dark brown sugar good grinding of black pepper1 tbsp smoked paprika2 tbsp mild chilli powder6 cloves, ground1 tbsp black treacle200ml orange juice4 tbsp Dijon mustard 1 Cook the onions in the oil over a medium heat for 10-15 mins until softened and golden. Add the remaining ingredients, along with 2 tsp sea salt. Bring to a boil, then reduce to the lowest heat and simmer, uncovered, for 2 hrs. 2 Blend with a stick blender. Can be stored in sterilised jars in the fridge for 2-3 weeks or freeze in portions for up to three months. Use as a condiment or a spicy…

Raspberry & lemon flapjacks Makes 12 Prep 15 mins plus cooling Cook 45 mins VEGETARIAN 75g butter125g soft brown sugar2 tbsp golden syrup250g porridge oats30g flaked almonds3 lemons, zested and juiced3 eggs200g golden caster sugar3 tbsp plain flour100g raspberries icing sugar, for dusting 1 Heat the oven to 180C/160C fan/gas 4. Gently melt the butter, sugar and golden syrup together in a pan, and stir in the oats, almonds and a pinch of the lemon zest. Tip the mixture into a 24 x19cm buttered and lined tin. Pack the oat mix into the bottom of the tin using the back of a spoon. Bake for 30 mins, or until the base is set and crisp. Take it out of the oven and leave to cool while you make the topping 2 Mix the…

Creamy broccoli gnocchi Serves 2 Prep 10 mins Cook 5 mins VEGETARIAN 3 tbsp crème fraiche½ tbsp Dijon mustard½ lemon, zested and juiced200g long-stem broccoli, each cut into 3 pieces350g fresh gnocchi2 tbsp olive oil100g frozen peas1 tbsp pine nuts, toasted 1 Mix together the crème fraîche, mustard and lemon juice in a bowl. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface – this will only take 1 min or so, so keep an eye on them. Drain well. 2 Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the…

Quiche lorraine in 4 easy steps Cuts into 8 slices Prep 20 mins plus chilling Cook about 50 mins plain flour, for dusting500g block ready-to-roll shortcrust pastry200g smoked streaky bacon, chopped85g medium cheddar, cut into small cubes3 eggs, lightly beaten284ml tub double cream pinch of grated nutmeg 1 Roll out pastry and lift in to tin Leave pastry to soften at room temp so it won’t crack. Flour rolling pin and work surface. Gently press the pastry, from the end closest to you outward, a few times, turn 90°, repeat until 1cm thick. Now roll out in one direction, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side up. 2 Line the tin and trim Smooth pastry…

Tip You can swap the halloumi for goat’s cheese – just slice it and place on the top at the end instead of frying Tip Other toppings to try are ricotta, jarred artichokes, sundried tomatoes, olives, pine nuts or gorgonzola Halloumi hash This recipe uses mainly tinned ingredients, so not only is it quick, it’s a good standby. Serves 4 olive oil, for frying2 × 225g blocks of halloumi, sliced into ½–1cm-thick slices1 onion, finely sliced2 red peppers, deseeded and finely sliced200g long-stem broccoli, ends trimmed2 × 567g cans peeled new potatoes, drained and rinsed2 garlic cloves, finely chopped400g can chickpeas, drained1 tbsp smoked paprika1 tbsp tomato purée2 tbsp boiling water 1 Add a small amount of oil to a large, non-stick frying pan on a medium heat. When hot, add the halloumi slices and fry for…