BBC Easycook June 2022

It’s barbecue weather (at least for now: the sun is shining while I’m writing this!), so it’s time to put your shorts on, get outside and start incinerating sausages! Well, that’s usually the story of my barbecue adventures. But not this year. I’m saying goodbye to underdone chicken and burnt burgers thanks to our fantastic BBQ special on p44. We’ve got menus for everyone, including a budget option and veggie choices. If you’re thinking of going further afield for a family outing, then check out our ideas for picnic goodies to take to the seaside on p56. And no summer spread would be complete without strawberries. We celebrate our favourite summer berry with a selection of fantastic recipes (p70). Have a great summer!…

Steak & bean nicoise Here’s a great way to make one steak stretch to serve two! Serves 2 Prep 15 mins Cook 20 mins 2 eggs100g green beans, halved2 tbsp rapeseed oil2 tsp Dijon mustard1 tbsp cider vinegar400g can mixed beans, drained1 tbsp finely chopped parsley5 black olives, halved50g rocket250g sirloin steak, fat removed shaved parmesan, to serve (optional) 1 Boil the eggs in a pan of simmering water for 7 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins, then drain. 2 Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket. 3 Heat a non-stick frying pan over a high heat. Fry the steak for…

Chocolate & raspberry birthday layer cake This is like a Victoria sponge, but better. We’ve used frozen raspberries to swirl into the cream between chocolatey layers, because they’re cheap and cheerful, and available all-year round, but use fresh if you prefer while they are in season now. Serves 12 Prep 20 mins plus cooling Cook 40 mins VEGETARIAN FREEZABLE sponges only 225ml sunflower oil, plus extra for the tins250g caster sugar3 large eggs225ml milk250g self-raising flour4 tbsp cocoa1½ tsp bicarbonate of soda FOR THE RASPBERRY LAYER 150g raspberry jam100g frozen raspberries, defrosted300ml double cream2 tbsp icing sugar 1 Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a mixing bowl until smooth. Sift the flour, cocoa and…

Super-green broccoli pasta bowl Serves 2 Prep 5 mins Cook 15 mins VEGAN 150g linguine1 head of broccoli, cut into florets (save the stalk for soup or stock)2 tbsp olive oil, plus a drizzle1 garlic clove, sliced2 tbsp pine nuts 1 Cook the pasta following pack instructions. Boil the broccoli for 1-2 mins, then drain well and pulse in a food processor or finely chop. 2 Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few mins. Tip in the broccoli and heat through. Add the drained pasta, a splash of the cooking water and toss. Drizzle with olive oil to serve. PER SERVING 480 kcals, fat 24g, saturates 3g, carbs 46g, fibre 7g, protein 16g, salt 1g Stir-fried pork with spicy black bean sauce Serves 2…

HANDY IDEAS Have you ever studied those little pots of supermarket herbs that we all stick on the windowsill before they shrivel up and die? Take a pot of basil for example. They are actually loads of little plants jammed in there rather than just one big one. If you very gently ease the plants apart you will be surprised just how many little plantlets you will end up with. Plant them in a sunny spot in the ground, or into bigger pots and before you know it, you will have more basil than you know what to do with! To use, pinch down to two leaves as this will encourage the plants to bush so they get even bigger. You will need this recipe to use it up: CLASSIC PESTO Heat a…

“Mince is an essential price-friendly ingredient for so many families, but it’s boring to serve up the same thing every week!” Spiced lamb meatball stew Serves 4 Prep 10 mins Cook 30 mins FREEZABLE without the pomegranate seeds 1 tbsp sunflower oil12 shop-bought lamb meatballs1 onion, sliced2 large garlic cloves, crushed2 tsp ground cumin1 tsp ground coriander½ tsp ground cinnamon1 tbsp rose harrisa400g can chopped tomatoes200ml low-salt stock (lamb or beef)2 x 400g cans chickpeas, drained and rinsedsmall bunch of parsley, finely chopped½ small bunch of mint, chopped50g pomegranate seeds 1 Heat the oil in a large, shallow casserole dish or deep frying pan over a medium heat. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside. 2 Tip the onion into the pan and fry for…