BBC Easycook Summer 2022

As the long and, hopefully, hot summer beckons, my thoughts always turn to: how the heck am I going to feed three gannet-like teens? The answer is in our special holiday feature on p44. We’ve got all bases covered: indoors, outdoors, fridge fillers, freezer treats and fun bakes. Planning is key, so use our recipes to make a shopping list and take the heat out of summer. Not literally, obviously. We all need some sun on our skin. Throughout this issue, you’ll find inspiration for picnics and barbecues, baking and puds, plus lots of everyday dishes and ideas to help you reduce food waste, all designed to help you shop within your budget. Have a great summer! Our next issue will be on sale on 31 August.…

This uses pickled chillies from a jar, but one fresh chilli can be used instead. Add it when you tip in the tomatoes as it needs to cook longer than the jarred ones. Serves 2 Prep 5 mins Cook 10 mins 200g penne1 tbsp olive oil100g chorizo, skin removed and cut into chunks400g can cherry tomatoes2-3 pickled chilli peppers, sliced½ small bunch of basil, leaves picked and roughly tornparmesan, grated, to serve 1 Bring a large pan of salted water to the boil. Add the penne, give it a good stir, then cook for 1 min less than pack instructions, or about 9-10 mins. 2 Heat the oil in a frying pan over a high heat. Add the chorizo and cook for a couple of minutes until the oils have been released, then…

Tropical tiramisu Put a Caribbean-style twist on tiramisu by swapping coffee-soaked sponges for ones soaked in mango and lime juices. The addition of rum makes it feel extra-decadent. Serves 8-10 Prep 35 mins plus at least 5 hrs chilling No cook VEGETARIAN 250g mascarpone300ml double cream160ml coconut cream70g icing sugar4 tbsp coconut rum4 limes, zested, plus extra pared zest to decorate150g savoiardi sponge fingers2 medium ripe mangoes, peeled, destoned and sliced50g flaked coconut, toasted, to serve FOR THE SOAKING LIQUID 300ml mango juice2 limes, juiced5 tbsp coconut rum 1 Beat the mascarpone, double cream, coconut cream, sugar and rum together using an electric whisk until the mixture is thick enough to leave a trail when the beaters are lifted. Fold through the lime zest. 2 Make the soaking liquid by stirring together the mango and lime…

EVERY RECIPE UNDER £4 PER SERVING Hot smoked trout & chive tortilla You can use smoked mackerel or canned tuna as a budget-friendly alternative to trout or salmon. Serves 2 Prep 10 mins Cook 15 mins 1 large potato, peeled, halved and sliced knob of butter6 eggs, beatensmall bunch of chives, finely sliced125g hot smoked trout or salmon, any skin removed, flaked1 tbsp mayonnaise1 tsp red wine vinegar1 Little Gem lettuce, leaves separated 1 Cook the potato slices in a pan of boiling salted water for 5-7 mins. Drain well. 2 Heat the butter in a small non-stick frying pan. Whisk the eggs with some seasoning, then mix in the potatoes, half the chives and the trout or salmon. Pour this into the pan and cook undisturbed for 1 min. Continue to cook, drawing in…

WHAT TO DO WITH 50ML DOUBLE CREAM Use those last few tablespoons of double cream left in the pot as soon as possible, so it doesn’t dry out. Even if it thickens slightly, it can still be used as long as it’s in date. Once opened, double cream is best eaten within three days. SOUP FINISHER Drizzle the cream over a tomato-based or green vegetable soup before serving. INDULGENT COFFEE Stir into your evening coffee instead of milk. LUXURIOUS SCRAMBLED EGGS Swap the milk in your usual scrambled eggs with cream for silky, indulgent eggs. Add some herbs, too, if you have some. RICH TOMATO SAUCE Add cream to a basic tomato pasta sauce along with torn basil and parmesan. PERFECT PORRIDGE Pour cream over porridge with summer fruits or a spoonful of dark muscovado sugar. USE…

COOKING TO REDUCE YOUR FUEL COSTS PROBLEM: we love our summer favourites, like pulled pork, but who wants the oven on for hours these days? SOLUTION: use an energy-efficient slow cooker instead RESULT: delicious! Stickiest-ever BBQ ribs with chive dip Is there anything nicer than sticky ribs? We think there is: ribs cooked in a slow cooker, so they’re meltingly tender and falling off the bone. Serves 4 (or 8 with other BBQ food) Prep 10 mins plus 1 hr marinating Cook 6-8 hrs 2 baby back pork rib racks2 x 330ml cans cola2 tsp toasted sesame seeds (optional) FOR THE SAUCE 8 tbsp tomato ketchup8 tbsp light brown soft sugar2 tbsp soy sauce2 tbsp Worcestershire sauce2 tbsp sweet chilli sauce1 tsp paprika FOR THE CHIVE DIP 300ml half-fat soured cream2 tbsp salad creamsmall bunch of chives, finely sliced6 spring…