BBC Easycook May 2022

We’re in a party mood this month. The sun’s shining and the double bank holiday to celebrate The Queen’s remarkable Platinum Jubilee is just around the corner, so it’s time to get outside, get together and bring a dish to share with your friends, family and neighbours. Turn to page 46 for all the inspiration you need to have fun in the sun. We’ve got tarts, drinks, pies, salads and amazing desserts. All of them can either be made ahead or thrown together with ease on the day. And for something special to pay tribute to Her Majesty, why not bake our spectacular Queen of Hearts cake on page 76? But first, kick back and chill out over the weekend with this gorgeously refreshing summer fruit mocktail. Enjoy! Editor…

Summer cup mocktail Serves 4 Prep 15 mins No cook VEGAN 1 cm-thick slice of cucumber, chopped1 mint sprig, chopped into small pieces1 small handful of frozen berries TO SERVE sliced fresh fruit (we used strawberries, orange and peach slices)a few frozen berriessliced cucumberice480ml lemonademint sprigs 1 Bring 200ml water to the boil in a small pan, then add the cucumber and chopped mint. Remove from the heat and leave to infuse for 2 mins. Add a small handful of frozen berries, leave to defrost for a minute, then crush the berries lightly with the back of a spoon. Strain. The infusion will keep in the fridge for up to 24 hrs. 2 Pour a 40ml measure of the infusion into four glasses. To serve, add the fruit, sliced cucumber and a handful of ice,…

Black cherry & lemon curd trifle If there are kids eating this you can swap the sherry for orange juice. Serves 6 Prep 15 mins, plus soaking No cook VEGETARIAN 400g can pitted black cherries in syrup250g madeira loaf cake75ml cream sherry300ml double cream500g pot vanilla custard120g lemon curd25g dark chocolate 1 Drain the cherries through a sieve over a bowl, reserving the syrup. Slice the madeira loaf into 8-10 slices and use the slices to line a trifle dish or glass bowl. Drizzle over the sherry and half the reserved cherry syrup. 2 Whisk the double cream to soft peaks and set aside. 3 Spoon the custard over the soaked sponge layer, then dot over half the drained cherries. Drizzle with half the remaining cherry syrup. Dollop over the whipped cream, then spread it…

Spiced smoked haddock with tabbouleh Serves 2 Prep 10 mins Cook 30 mins 1 tsp medium curry powder1 tbsp groundnut oil2 thick, skinless pieces smoked haddock natural yogurt, to serve FOR THE TABBOULEH 100g bulgur wheat4 spring onions, finely chopped2 tomatoes, finely diced ½ cucumber, seeds scraped out and flesh finely dicedhandful of mint, finely chopped½ small bunch of flat-leaf parsley, finely chopped½ lemon, juiced 1 For the tabbouleh, pour the bulgur wheat into a bowl and cover with boiling water. Cover and leave for 20 mins, then drain well. Mix in the chopped spring onions, tomatoes, cucumber, herbs and most of the lemon juice, then season. 2 Heat the grill to medium-high. Mix the curry powder with the groundnut oil and rub over the haddock. Grill for 6-7 mins until golden and cooked through. Serve…

TIPS FOR FREEZER MANAGEMENT HOW TO FREEZE VEG On the whole, simply freezing raw veg isn’t that successful because the water in their cells expands and bursts the cell walls. Therefore, it’s best to part-cook the veg, then refresh it quickly in iced water. Once you’ve done that, open-freeze the pieces in a single layer on a freezer-proof tray, then tip into a freezer bag when solid and they’ll separate more easily when you come to use them. All frozen veg is best cooked from frozen rather than being thawed beforehand. Carrots, parsnips, turnips, celeriac Chop, slice or cut into batons, then cook until al dente. Mashed roots freeze well if mixed in with potato. Broccoli, cabbage, courgettes, leeks, French and runner beans, asparagus Cut into useable portions, then blanch for a few minutes.…

Cheesy sausage & bean pies Serves 4 Prep 25 mins Cook 40 mins FREEZABLE 400g can haricot beans, drained and rinsed4 sausages, cooked, then sliced into rounds150g passatapinch of dried oregano4 spring onions, choppedpinch of sugar320g ready-rolled puff pastry sheet50g cheddar, grated1 egg, beatensalad, to serve 1 Heat the oven to 200C/180C fan/gas 6. In a bowl, mix the beans, sausages, passata, oregano and spring onions together with some seasoning and the sugar. 2 Unroll the pastry and cut into four rectangles. Spoon the bean and sausage mixture onto one side of each rectangle, leaving a 1cm border – so you can fold the pastry like a book. Sprinkle the grated cheese over the bean and sausage mixture. 3 Brush some egg around the edges, then fold the pastry over to enclose the filling.…