BBC Easycook March 2022

Sometimes, we don’t feel like cooking for others. When there’s only yourself to please, the menu is entirely up to you – plus there’s less washing-up to do, of course. So this month, we’re majoring on numero uno with a solo dining special (p37) and some fantastically simple recipes from budget-meals guru, Miguel Barclay. His patchwork chicken pie recipe, featured on our cover this month, calls for roast dinner leftovers and takes less than no time to assemble. You’ll love it! But cooking for one isn’t all about being selfish. Check out the soft-boiled eggs on this page, served with smoky avocado soldiers – perfect for spoiling mum on Mother’s Day. I hope you enjoy the issue. Editor BEST OF BBC • Shivi Ramoutar New family favourites, including pineapple chicken wraps, p18 • Diana Henry Rojak,…

Serves 1 Prep 10 mins Cook 5 mins 2 eggs½ tbsp vegetable oil½ ripe avocado, cut into slices50g smoked pancetta rashers 1 Bring a large saucepan of salted water to the boil. Carefully drop the eggs in their shell into the water and boil for 5 mins for runny yolks. 2 Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp. 3 Serve the eggs in egg cups with the pancetta avocado soldiers on the side for dipping. PER SERVING 517 kcals, fat 46g, saturates 14g, carbs 1g, sugars 0g, fibre 2g, protein 22g, salt 1.8g…

Crispy-topped Cumberland pie Serves 4-5 Prep 45 mins Cook 3 hrs 20 mins-3 hrs 50 mins FREEZABLE assembled or cooked 2 celery sticks, sliced into 1cm pieces1 onion, chopped2 large carrots, halved lengthways, then chunkily sliced5 bay leaves3 thyme sprigs2 tbsp vegetable oil1 tbsp butter2 tbsp each plain flour, tomato purée and Worcestershire sauce2 beef stock cubes, crumbled850g feather blade beef or other braising cut, cut into large chunks850g large potatoes25g each mature cheddar and parmesan, finely grated 1 Heat the oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes. 2 Gradually stir in 600ml hot water, then tip in the…

Quick sausage stew Serves 4 Prep 5 mins Cook 20 mins FREEZABLE 1 tbsp olive oil12 chipolatas1 onion, sliced410g can chickpeas, rinsed and drained350g jar ready-made tomato sauce150ml chicken stock1 garlic clove, finely chopped1 small orange, zested2 tbsp chopped flat-leaf parsley crusty bread, to serve 1 Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside. 2 Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley…

SUPERMARKET SWAP Do you normally pick premium ingredients? Try buying the next brand down, if you’re determined to save money. If you buy the supermarket’s own brand, try their value or basic range version instead. And if you genuinely can’t stand them, just switch back the following week. But you might not even notice the difference! BREAD & BUTTER If you didn’t finish that baguette yesterday, you’ll probably be able to use it as a rounders bat today! To revive it, try quickly running it under the cold tap and baking in a hot oven. Or turn it into garlic bread (provided it isn’t completely solid). Cheese, onion & sriracha garlic bread Serves 4 Prep 15 mins Cook 20 mins VEGETARIAN 50g salted butter, softened3-4 garlic cloves, roughly chopped2 tbsp sriracha2 spring onions, roughly chopped1…

Pineapple chicken & veg wraps Serves 4 Prep 10 mins Cook 25 mins 1 tbsp vegetable or olive oil1 large onion, halved and sliced2 red or yellow peppers, sliced1 large garlic clove, grated1 tbsp cumin1 tbsp dried oregano1 tbsp smoked or sweet paprika400-500g chicken mini fillets, or skinless chicken breast, cut into thin strips400g can chopped tomatoes1 small can pineapple rings or chunks, about 200g, cut into small pieces8 soft tortilla wraps mayonnaise, to serve 1 Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min. 2 Add the chicken strips, tomatoes and pineapple, turn up the heat and bring to the boil, then reduce the heat…