EXPLOREMY LIBRARY
Food & Wine
BBC Easycook

BBC Easycook

May 2020

easycook is a practical, down to earth and straight-talking food magazine. It aims to help busy people feed their families with a minimum of fuss and effort during the week, with more adventurous ideas for when there's a little more time at the weekend. The easy, speedy and healthy recipes are ideal whether you're an experienced cook or you're less confident in the kitchen, and they're all thoroughly tested so they will always work first time. In every issue; over 100 speedy, easy to follow recipes, family recipes for every day of the week, food kids love, store cupboard ideas, easy entertaining and easy baking.

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
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10 Issues

in this issue

1 min.
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Did you know you can now become a temporary subscriber? We’re aware that some people don’t like taking out Direct Debits, so we’d like to offer you three issues of BBC Easy Cook Magazine with a 15% saving on the cover price and free delivery. This is available with a one-off payment for UK delivery addresses and there is no obligation to continue. You can cancel your copies at any time, and we’ll refund the price of the copies you don’t receive. So, it’s a simple, no-strings way to get Easy Cook delivered to your home. Take out this offer by visiting buysubscriptions.com/ECW3M, or call 03330 162 122 and quote ECW3M. Of course, you can still take out a regular subscription, too. Turn to page 48 to find our latest offer available…

1 min.
try this seasonal midweek winner

• Prep 10 mins • Cook 45 mins • Serves 4 Heat the oven to 200C/180C fan/gas 6. Put 750g halved new potatoes, 2 large bunches of asparagus, trimmed, the cloves from 1 garlic bulb, 1 tbsp oil and plenty of seasoning in a large roasting tin (about 30 x 20cm). Squeeze over the juice of 1 lemon, then cut the lemon into chunks and add to the tin. Toss everything together, cover and roast for 15 mins. Uncover and mix through a small handful of rosemary sprigs. Season 8 chicken thighs and arrange evenly in the tin. Roast for another 25-30 mins until the potatoes are tender and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share. PER SERVING 509…

2 min.
tikka chance

Slow cooker chicken tikka masala • Serves 4 • Prep 20 mins • Cook 4 hrs 30 mins-7 hrs 30 mins 8-12 boneless, skinless chicken thighs, each cut into 3 pieces2 tbsp vegetable or rapeseed oil1 large onion, chopped2 garlic cloves, crushed thumb-sized piece ginger, peeled and finely grated or chopped3 tbsp tikka curry paste500ml passata1 tbsp tomato purée1 tbsp malt vinegar1 tbsp light brown soft sugar1 cinnamon stick5 cardamom pods100ml double cream handful of chopped coriander cooked basmati rice, lime wedges and naan bread, to serve (optional) 1 Heat the slow cooker. Season the chicken, then heat the oil in a wide frying pan over a high heat and add the chicken. You may want to do this in batches. Cook until browned, then transfer to the slow cooker. Add the onion,…

8 min.
simple storecupboard suppers

Lemon chicken with spring veg noodles • Serves 2 • Prep 5 mins • Cook 15 mins 1 tbsp sunflower oil2 skinless chicken breasts, cut into strips1 lemon, zested and juiced1 tbsp caster sugar2 tsp grated ginger2 tsp cornflour2 sheets medium dried egg noodles (about 125g)200g frozen pea and bean mix 4 spring onions, sliced1 tbsp roasted cashews 1 Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon, sugar and ginger. Mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken. Reduce the heat. Bubble for a few minutes until the chicken is cooked and the sauce thickened. 2 Meanwhile,…

6 min.
let’s cook

Rice & quinoa prawn sushi bowl • Serves 2 • Prep 10 mins • Cook 20 mins 100g white or brown sushi rice20g mixed coloured quinoa1 ½ tbsp rice wine vinegar½ tbsp golden caster sugar FOR THE TOPPINGS 1 tsp oil½ sweet potato, thinly sliced8 large prawns, peeled and cooked¼ cucumber, halved and finely sliced½ avocado, thinly sliced1 roasted nori sheet, cut into lengths sriracha mayonnaise and sesame seeds, to serve (optional) 1 Put the rice and quinoa in a pan. Add 320ml water, bring to the boil, cover with a lid and reduce the heat to low. Cook for 12-15 mins, or following pack instructions (brown sushi rice will need longer) until all the water should have been absorbed. 2 Meanwhile, heat the vinegar, sugar and a pinch of salt together until the sugar has…

5 min.
a week of healthy meals

Meat-free Monday Chickpea & coriander burgers • Serves 4 • Prep 15 mins plus chilling • Cook 10 mins 400g can chickpeas, drained and rinsed1 lemon, zested, plus juice of ½1 tsp ground cumin small bunch of coriander, chopped1 egg100g fresh breadcrumbs1 medium red onion, ½ chopped, ½ sliced1 tbsp olive oil4 small wholemeal buns, halved1 large sliced tomato, ½ sliced cucumber and chilli sauce, to serve 1 Blitz the chickpeas, lemon zest and juice, cumin, half the coriander, the egg and some seasoning together in a food processor. Scrape into a bowl and mix with 80g of the breadcrumbs and the chopped onions. Form into four burgers, press the remaining breadcrumbs onto both sides and chill for at least 10 mins. 2 Heat the oil in a frying pan over a medium heat and…