BBC Easycook October 2022

The night before we went on holiday, our fridge-freezer went kaput. I spent the morning of our flight ferrying bags of batch-cooked trays to (grateful) friends and neighbours because I couldn’t bear to throw it out. When we returned, new fridge installed, I set to work filling it with delicious, economical, family-friendly meals, such as smoky sausage casseroles, pork cheek goulash, lamb tagine and easy chicken stews from our feature on page 44. We also packed our daughter back off to university (the relief!), armed with a fantastic chicken tandoori menu (p60) to share with her housemates. How to win friends and influence! Elsewhere, we’ve got loads of ideas for value cooking, including three meals using one chicken. Let’s get cracking.…

A tortilla makes a budget-friendly meal that goes well with a bag of salad and ketchup. Use a squirt of your favourite brand of ketchup, or give our spicy paprika ketchup a go on page 16 if you have a glut of tomatoes to use up. Serves 4-6 Prep 10 mins Cook 30 mins VEGETARAN 450g waxy potatoes, peeled and cut into thin slices3 tbsp olive oil1 large onion, finely sliced6 large eggs 1 Put the potatoes in a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 mins. Drain well and leave to steam in a colander for a few mins. 2 Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the…

Bakewell tarts Makes 12 Prep 30 mins plus chilling and setting Cook 40 mins VEGETARIAN FREEZABLE before icing 2 x 320g sheets all-butter shortcrust pastry FOR THE FRANGIPANE 120g butter, softened, plus extra for the tin120g golden caster sugar1 egg1 tbsp plain flour110g ground almonds90g cherry jam FOR THE ICING AND TOPPING 200g icing sugar12 glacé cherries 1 Lightly butter a 12-hole muffin tin. Unroll the pastry and use a 10cm round pastry cutter to stamp out 12 circles. Press into the holes of the prepared tin, making sure the pastry circles come up slightly over the top of the holes. Chill for 20 mins. 2 Heat the oven to 180C/160C fan/gas 4. Cut out 12 x 10cm squares of baking parchment, scrunch up, then unfold and use to line each of the pastry cases. Fill with…

66p per serving 92p per serving Charred cauliflower, lemon & caper orzo Serves 1, plus 1 lunchbox Prep 5 mins Cook 25 mins VEGETARIAN ½ cauliflower, broken into florets, stalk chopped into cubes2 tsp olive oil100g orzo pasta2 tsp capers, drained and rinsed1 small garlic clove, sliced½ lemon, zested and juiced100ml low-salt vegetable stock (check it’s vegan, if required) handful of rocket leaves, to serve 1 Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred and tender all the way through. 2 Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain. 3 Heat the remaining oil in a frying pan and sizzle the capers and garlic until…

STORECUPBOARD STAR How to make paprika ketchup Tip 600g chopped tomatoes, 60g tomato purée, 3 tbsp hot paprika, 1 tsp garlic granules, ¼ tsp celery salt and ¼ tsp salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 mins, then uncovered for 15-20 mins, stirring frequently, or until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in 4 tbsp red wine vinegar and 50g light brown soft sugar. Cook over a low heat for 15-20 mins or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks. 10 STEPS…

KNOW HOW If you want to save on fuel and you’re good at thinking ahead, thaw these in the fridge before baking, rather than cooking from frozen. Chicken & leek pot pies Cook and freeze some mash to serve on the side too, if you like. Makes 4 small pies Prep 15 mins Cook 55 mins (1 hr 10 mins from frozen)FREEZABLE 25g butter3 leeks, washed and sliced350g tub fresh cheese sauce½ bunch of chives, snipped200g cooked chicken, torn3 tbsp milk1 tbsp Dijon mustard320g pack shortcrust pastry plain flour, for dusting1 large egg, beaten 1 Melt the butter in a large pan, thenadd the leeks and cook, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into four…