Table of contents for Summer 2018 in Easy Cook

My youngest son finishes primary school this summer and the ritual is to throw a barbecue for the Year 6 class before they head off to Big School. Barbecues, of course, are the territory of a certain kind of dad: a bossy, domineering know-it-all who burns the sausages. I am that dad. In previous years, I’ve cremated burgers and served almost-raw chicken drumsticks (with, fortunately, no nasty consequences). But not this year: this year, I’m going equipped with our easy BBQ bonanza guide on page 44. It is, our cookery team tell me, foolproof, so give it a go yourselves. Don’t miss our next issue, on sale 6 Sept 20-minute noodles A simple veggie stir-fry for warm summer evenings Noodle stir-fry with crunchy peanuts Mix 2 tbsp crunchy peanut butter…

Turn this seasonal star into courgette & cheddar bread Courgette, potato & cheddar bread More than just bread, this is lunch baked in a loaf! It takes a bit of time to prove, so just go off and do something else while it rises. • Cuts into 8 • Prep 20 mins plus at least 1 hr rising • Cook 1 hr 15 mins 500g strong flour 7g sachet dried yeast 500g cooked whole new potatoes 1 courgette 85g strong cheddar, grated few thyme sprigs, leaves only 2 tbsp olive oil, plus extra for the tin 1 Put the flour and yeast into a large bowl, then coarsely grate in half the potatoes, tossing occasionally to coat in the flour to stop the potatoes sticking in clumps. 2 Grate in…

Squash, chicken & couscous one-pot • Serves 4 • Prep 15 mins plus standing • Cook 45 mins 2 tbsp harissa paste 1 tsp each ground cumin and ground coriander 2 red onions, halved and cut into thin wedges 2 skinless chicken breasts, cut into bite-sized chunks 1 small butternut squash, cut into 1cm chunks 2 x 400g cans tomatoes 2 lemons, zested and juiced 200g cherry tomatoes, halved 140g couscous small bunch coriander, roughly chopped 1 Heat a large, non-stick casserole dish or pan on the hob. Add the harissa paste, spices and onions, stir and cook gently for 10 mins until soft. Add the chicken and brown for 5-10 mins. Add the squash, stirring to combine, and a splash of water if it starts to stick. Cook for…

Ham, egg ‘n’ chips sandwich • Serves 1 • Prep 25 mins plus soaking and drying • Cook 15 mins 1 egg, fried to your liking small pack ham hock 2 slices focaccia piccalilli FOR THE SHOESTRING FRIES 200g waxy potatoes, such as Maris Pipers 2 litres rapeseed oil FOR THE MALT VINEGAR MAYO 2 large egg yolks 1 tsp Dijon mustard 1 tbsp malt vinegar 300ml rapeseed oil (avoid strong-flavoured oils such as olive oil) 1 To make the malt vinegar mayo, put the yolks in a bowl with ½ tsp salt, mustard and vinegar in a bowl and beat with an electric whisk until lighter and slightly aerated. Gradually pour in the oil in a thin stream, whisking all the time. 2 Make the shoestring fries by slicing…

PRONOUNCED: ha-riss-ah This hot, aromatic paste made from chilli >› ›>ÃÛÀÌi ››Ì›iÀ›Ã«›ViÛ>› ››iÀLÛ is spicy and fragrant. It’s widely used in North African and Middle Eastern cuisines as a condiment, or mixed with Ü>ÌiÀ››À›Ì››>Ì›››Õ›Vi›Ì››y>Û›ÕÀ›ÃÌiÜÃ]› soups or couscous. In North Africa, it’s also sometimes served in a pool of olive ›››]›››Ì››Ü››V››Ì›› ›«›LÀi> °›Ƃۛ̽ÛÃÌÀ››}› and pungent, a little goes a long way.…

Barbecue baked sweet potatoes • Serves 8 • Prep 15 mins • Cook 30 mins 8 medium sweet potatoes 4 tsp olive oil 4 tbsp Greek yogurt 1 spring onion, sliced 1 Rub each potato with a little oil and salt, then wrap in a double layer of foil. 2 As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through. 3 Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices. PER SERVING 153 kcals, fat 3g, saturates 1g, carbs 32g, sugars 9g, fibre 4g, protein 2g, salt…

Antipasti peach platter An easy, no-cook platter that’s brilliant for entertaining. If you can’t get ripe peaches, use quartered figs or slices of melon instead. • Serves 8 • Prep 5 mins • No cook 4 ripe peaches (see tip, below), stoned and cut into eighths 12 slices prosciutto 50g chunk parmesan, shaved with a peeler 1 red chilli, deseeded and very finely chopped 2 handfuls rocket good-quality olive oil grissini (Italian breadsticks), to serve Arrange the peaches, prosciutto and parmesan on a large platter, sprinkle over the chilli and scatter the rocket to finish. Just before serving, drizzle with a little oil. Serve with breadsticks to add crunch. PER SERVING 134 kcals, fat 10g, saturates 3g, carbs 5g, sugars 4g, fibre 1g, protein 7g, salt 0.6g Tip A ripe…

Spicy corn, black bean & feta salad Boil 2 corn on the cob for 10 mins then cut off the kernels and tip into a bowl. Add a 400g can black beans, drained and rinsed, with 1 chopped avocado, 200g halved cherry tomatoes and 4 chopped spring onions. Make a dressing with 2 tbsp extra virgin olive oil, 1 tbsp sherry vinegar, the juice and zest of 2 limes, 1 tsp ground cumin and 1 tbsp Tabasco chipotle sauce. Toss into the salad and scatter with 100g crumbled feta. Serves 2. Grilled sweetcorn with chermoula butter Beat 175g softened butter with 2 crushed garlic cloves, 2 handfuls of chopped coriander, 1 tbsp cumin, 2 tsp ground coriander, O tsp paprika and the zest and juice of 1 lemon until combined.…

BBC Good Food Stage Hosted by food editor-at-large Barney Desmazery, take a seat and discover more about your culinary heroes and local experts in live interviews and demos. Have your questions ready! Masterclasses Get a slice of the action and sharpen up your skills in a festive food and drink masterclass or tasting session. Head to the website to find out more and to book your place. Meet the producers Sample and shop your way around the Show and learn more about the foods you love from our producers. Discover delicious Christmas gifts you might not find on the high street. VIP experiences Treat yourself to the ultimate day out with our VIP and VIP Luxe packages. Enjoy VIP Lounge access, the best seats in the Big Kitchen, a glass…

Jerk seasoning or jerk paste Homemade is best, but a ready-made mix or sauce isn’t frowned upon. Recipes differ, depending on the cook, but jerk will always contain allspice, spring onions, Scotch bonnet chilli and thyme. Basmati rice Indian and Chinese immigrants brought rice to the island – it’s the most popular side dish all over the region. Basmati, the most fragrant, is the variety of choice for the dish rice & peas. Beans As they are cheap and keep for a long time, dried beans are a Jamaican staple – used in stews, soups and curries, and with rice. Confusingly referred to as ‘peas’, the most popular are kidney, pinto and black-eyed beans. Traditionally, dried beans are soaked and simmered, but it’s become a lot easier to buy them…

Coconut & raspberry cupcakes Freeze these ahead, if you like, so you only need to ice them on the day. • Makes 12-15 • Prep 25 mins • Cook 18-20 mins un-iced 175g self-raising flour 140g caster sugar 50g desiccated coconut 140g butter, softened ½ tsp vanilla extract 2 large eggs 4 tbsp milk 140g raspberries, fresh or frozen FOR THE FROSTING 280g icing sugar 85g butter, softened 4 tbsp raspberry coulis, from a bottle or fresh (see tip, right) a little desiccated or shredded coconut, to decorate 1 Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients, except the raspberries, into a bowl and beat for 1-2 mins until light…

Couscous originates from North Africa and is the staple ingredient in the North African diet. Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta. ›Ì››>Û>›››}›Ì]›yÕvvÞ›ÌiÝÌÕÀi›Ì›>Ì››Ã›>›››ÌÌ›i› L›>› ››››y>Û›ÕÀ›LÕÌ›Ài> ››Þ›Ã›>›Ã›Õ«›Ì›i› y>Û›ÕÀÛ›v››Ì›iÀ›››}Ài ›i›Ìð The term couscous also refers to dishes made with combinations of meat, vegetables and spices and combined with the wheat granules.…

Sausage & mash pies  Cheesy mash and plump bangers are both family favourites. • Makes 4 • Prep 35 mins • Cook 25-30 mins ›MI›RQVCVQGU››EWV›KPVQ›EJWPMU 25g butter VDUR OKNM ›› › ››I›4GF›.GKEGUVGT›QT› EJGFFCT››ƂPGN[›FKEGF ››VDUR›UWPƃQYGT›QKN ››NCTIG›QPKQP››EJQRRGF ››NCTIG››OGCV[›RQTM›››NGGM› UCWUCIGU››TGOQXGF› HTQO›VJGKT›UMKPU ›››ON›EJKEMGP›UVQEM ››VQOCVQGU››GCEJ›EWV› KPVQ›››YGFIGU XGI›QH›[QWT›EJQKEG›› VQ›UGTXG 1 Heat oven to 200C/180C fan/ }>ÛȰ› ››››Ì›i›«›Ì>Ì›iÛv›À›Óä› mins, then drain and mash with Ì›i›LÕÌÌiÀ]››››››>› ›Ãi>Û›››}°› -Ì›À››››,i ››i›ViÃÌiÀ››À›V›i >À° 2 Heat the oil in a non-stick pan >› ›vÀޛ̛i›››››››v›À›x››››Ã°›Ƃ › the sausages and break them up until you get a texture similar to V›Õ››Þ››››Vi°›*›ÕÀ››››Ì›i›ÃÌ›V›› >› ›Ã›››iÀ›v›À›n››››Ã° 3 Spoon the sausage mixture into v›ÕÀ›«›i› ›Ã›ið›/›«›Ü›Ì››V›iiÃÞ› ›>Û°›You can freeze the pies for up to two months. Thaw in the fridge before baking. Bake for Óx›Îä››››Ã›Õ›Ì›››}›› i›°›-iÀÛi› ܛ̛›Ì›i›Ì››>Ì›iÛ>› ››Ì›iÀ›Ûi}° PER PIE 728 kcals, fat 44g, saturates ››I››ECTDU›››I››UWICTU›››I››ƂDTG››I›› RTQVGKP›››I››UCNV››››I 5RGEKCN›HTKGF›TKEG›YKVJ›RTCYPU›››EJQTK\Q A…

Barbecued V››V›i›››Ã› a staple of any outdoor entertaining Spatchcock piri-piri chicken • Serves 4 • Prep 15 mins plus at least 1 hr marinating • Cook 35 mins 1 chicken (about 1.5kg) 4 red chillies, chopped (deseeded if you don’t like it too spicy) 3 garlic cloves, crushed 2 tsp sweet paprika 2 tbsp red wine vinegar 2 tbsp chopped parsley 2 tbsp olive oil lemon wedges and Tabasco (optional), to serve 1 To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. 2 Put the chillies…

Satay chicken pieces These aromatic drumsticks and thighs go well with sweet chilli sauce or mango chutney. • Serves 6 • Prep 10 mins plus at least 2 hrs marinating • Cook 1 hr 6 skinless chicken drumsticks and 6 skinless chicken thighs 1 lime, zested and juiced 2 lemongrass, very roughly chopped 2 thumb-sized chunks ginger, very roughly chopped 3 garlic cloves 2 tbsp peanut butter, crunchy or smooth ½ tsp each turmeric and ground cumin 160ml can coconut cream 20g pack coriander, plus extra to serve (optional) a little oil, for the tin sweet chilli sauce or mango chutney, to serve 1 Slash several deep cuts into each drumstick and thigh, then put into a large, non-metallic container. Put the lime zest and juice, lemongrass, ginger, garlic, peanut…

Strawberries and cream never tasted so good! Strawberry & white chocolate mousse cake The texture of this cake is softer, lighter and more moussey than a cheesecake, so make sure it’s well set in the fridge before cutting. It can also be served straight from the freezer as a frozen cheesecake on a hot day. • Serves 8-10 • Prep 30 mins plus overnight chilling • Cook 2 mins 175g digestive biscuits 75g butter, melted 400g white chocolate 400g strawberries 300g tub full-fat soft cheese 200ml double cream 1 Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30…

Slow-cooking the meat gives this curry >›À›V››y>Û›ÕÀ Goat curry Curry was introduced to Jamaica in the 17th century by Indian slaves. You can use goat or mutton, which both have a strong lamb flavour. If you can’t buy goat near you but want to try it, visit goat-meat.co.uk . • Serves 4 • Prep 25 mins • Cook 3 hrs 1 large onion, roughly chopped 10 garlic cloves 100g ginger, chopped 100ml vegetable oil 2 Scotch bonnet chillies, chopped small handful curry leaves, fresh or dried (optional) 3 thyme sprigs 4 tbsp mild curry powder 700g goat mutton or lamb shoulder, diced 400g can chopped tomatoes 300ml lamb or beef stock 410g can pinto, kidney or black-eyed beans ½ lemon,juiced small bunch coriander, chopped warmed roti (flatbread) and rice,…

Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan with a 400g can coconut milk, a bunch sliced spring onions, 2 large thyme sprigs, ››ƂPGN[›EJQRRGF›ICTNKE›ENQXGU and 1 tsp ground allspice. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add 2 x 400g cans drained kidney beans, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Serves 6.…

Coconut chicken with cucumber salad • Serves 2 • Prep 10 mins • Cook 25 mins raw chicken only 1 egg white, lightly beaten 2 skinless chicken breasts 3 tbsp desiccated coconut 1 tsp sunflower oil ½ cucumber, thinly sliced on the diagonal 1 small red onion, thinly sliced 2 tsp caster sugar 2 tbsp white wine vinegar or rice vinegar 1 Heat oven to 200C/180C fan/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through. 2 Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen…

Enjoy a wholesome supper rich in heart-healthy omega-3 oils Spanish sardines on toast (right) Heat 1 tbsp olive oil in a frying pan, then sizzle 1 garlic clove, 1 red chilli, deseeded and chopped, and add zest 1 lemon. Add 2 x 120g cans drained sardines in UWPƃQYGT›QKN, and heat through for a few mins until warm. Toast ››UNKEGU›DTQYP›DTGCF. Stir Ω small bunch chopped parsley into the sardines, add a squeeze of lemon juice, then divide between the slices of toast. Serves 2. %TGCO[›OCEMGTGN›YKVJ›DCMGF›RQVCVQGU Bake 4 potatoes at 180C/160C fan/gas 4 for about 1 hr. Drain a ›››I›ECP›OCEMGTGN›KP›UWPƃQYGT›QKN, tip into a bowl and stir through 4 sliced spring onions, 1 tsp horseradish sauce and a 200ml tub half-fat crème fraîche. Add seasoning, then divide between the halved potatoes. Serves 4.…

An Asian-inspired salmon recipe that’s low-cal and rich in omega-3 Sesame salmon, purple sprouting broccoli & sweet potato mash • Serves 2 • Prep 10 mins • Cook 15 mins 1½ tbsp sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger, grated 1 garlic clove, crushed 1 tsp honey 2 sweet potatoes, scrubbed and cut into wedges 1 lime, cut into wedges 2 boneless skinless salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli, thinly sliced (deseeded if you don’t like it too hot) 1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Mix together ½ tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime…

Chicken, edamame & ginger pilaf Fresh ginger and chilli add a spicy kick to this all-in-one pot of rice. • Serves 4 • Prep 10 mins • Cook 17 mins 2 tbsp vegetable oil 1 onion, thinly sliced thumb-sized piece ginger, grated 1 red chilli, deseeded and finely sliced 3 skinless chicken breasts, cut into bite-sized pieces 250g basmati rice 600ml vegetable stock 100g frozen edamame or soya beans coriander leaves and fat-free Greek yogurt (optional), to serve 1 Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. 2 Turn the heat to low, cover and cook…

• When cooking with charcoal, build your barbecue with lots of coals on one side, graduating to none on the other. This will give you a range of temperatures to cook over. • Be patient. Once you’ve lit your coals, they will take about 40 minutes to reach the optimum temperature, and will give you about 30 minutes of cooking heat. For longer cooking, keep adding a few more coals every 10 minutes to maintain the heat. • To cook sausages or burgers all the way through without burning them on the outside, check the heat – you should be able to hold your hand over the coals where the v›› ›››iÛv›À›>L›ÕÌ›wÛi›ÃiV›› ð…

• A cool bag or box is your picnic’s best friend. Make sure you remember to put ice packs in the freezer the night before. • Pack heavier items at the bottom, lighter items at the top. • Invest in some airtight plastic containers, such as Lock & Lock, to avoid spills. • Take a knife, a small light chopping board and plenty of paper towels. • The easiest way to transport homemade tarts and pies is to leave them in their L>›››}›Ì››Ã›>› ›ÜÀ>«›Üi››››››v›››››À›V›››}›w››° • Unless you're having your picnic nearby, make sure that you pack food that has been well chilled. • Don’t forget to add chilled drinks and paper cups or glasses – a thermos will keep drinks cold as well as hot, especially if packed with some…

• Makes 18 • Prep 10 mins • Cook 15-20 mins Roll 375g ready-made shortcrust pastry to £1 coin Ì››V››iÃÛ›››>›y›ÕÀi ›ÃÕÀv>Vi°›-Ì>›«››ÕÌ›nV››À›Õ› Ûܛ̛› >›yÕÌi ›VÕÌÌiÀ›>› ›ÕÃi›Ì›››››i›LÕ››Ì››Ã°››››››i>V››Ì>À̛ܛ̛› 1 tsp jam›- ››½Ì›Li›Ìi›«Ìi ›Ì››w›››Ì›i››Ì››Ì›i›Ì›«®]›Ì›i›› bake at 190C/170C fan/gas 5 for 15-20 mins until the pastry is cooked and the jam bubbling. Cool completely before serving topped with mini dollops of clotted cream. PER SERVING 122 kcals, fat 7g, saturates 3g, carbs 13g, sugars 4g, ƂDTG›PQPG››RTQVGKP››I››UCNV››››I…

There’s nothing like the buzz of live cooking! Head to the Big Kitchen to see your favourite chef LIVE on stage. This year’s impressive line-up includes star chefs Tom Kerridge and Michel Roux Jr, family favourite Nadiya Hussain, queen of baking Mary Berry and Show favourite James Martin. Plus, Paul Hollywood is back for 2018! Join local chef Glynn Purnell for a Michelin star challenge and let Travelsphere take you on an international culinary journey with José Pizarro and Cyrus Todiwala.…

/›À›Õ}››wÛi›Vi›ÌÕÀ›iÛ›v›››}À>Ì›››› and trading, Jamaican food has evolved into a unique cuisine, with the ›› ›}i››ÕÛV›››››}›››yÕi›Vi ›LÞ›-›ÕÌ›› American, European, African, Indian and Chinese styles and ingredients. ››}››Þ›y>Û›ÕÀi ›V››L››>Ì›››Ã››v› herbs, spices, seasonings and sauces are mixed together to make marinades such as ‘jerk’, which are then used on Ì›i››i>Ì]›wÛ›>› ›Ûi}iÌ>L›iƯ̂>Ì›>Ài› sourced locally. A lot of cooking is done outdoors, often in oil drum barbecues; Ì›iÃi›}›Ûi›Ì›i›v›› ›>›Ã›››Þ›y>Û›ÕÀ°…

Fishcake bites make a lovely starter or nibbles if you’re entertaining Thai fishcakes This is one of the easiest Thai snacks, but it’s also one of the most misunderstood. The texture of the fishcakes should be slightly rubbery, with a textured outer coating. They should contain a good amount of spice and lots of lime leaves. I have done my utmost to be as authentic as I can with this recipe. • Serves 4-6 • Prep 20 mins • Cook 16 mins FOR THE FISHCAKES 100g skinless salmon fillet 100g skinless cod fillet 150g prepared squid 30g shop-bought red curry paste 8 lime leaves, very finely shredded 100g pack green beans, chopped 1 tbsp fish sauce 1 large egg white 1 tbsp oyster sauce 200ml vegetable oil, for deep-frying TO…

Honey cake A simple tasty cake that’s made all in one saucepan – nice and easy on the washing up! • Makes 16 pieces • Prep 5 mins • Cook 30-35 mins 150g unsalted butter, plus extra for the tin 100g dark or light muscovado sugar 150ml clear honey 1 tbsp milk 2 large eggs 200g self-raising flour a few flaked almonds 1 Heat oven to 180C/160C fan/gas 4. Butter a 30 x 23cm traybake tin and line with baking parchment. Put the butter, sugar, honey and milk in a saucepan and heat gently until the spread has melted and the sugar has dissolved. Leave on one side to cool. 2 Beat the eggs into the honey mixture, one at a time, then stir in the flour. Pour the mixture…

Chunky fudge & coffee ripple ice cream Stir 3 tbsp instant coffee granules into the warm ice cream base then chill and churn. Layer into the ice cream tub with 210g pot coffee sauce and 8 pieces of dairy fudge, squashed into smaller chunks to create some ripples. Serves 6. Blackcurrant cheesecake ice cream Whisk 150g tub cream cheese into the custard, churn and layer with 100g blackcurrant jam and 5-6 shortbread biscuits, crumbled into chunks. Serves 6. Cookies & cream ice cream Make the custard, preferably with all cream then cool and churn. Roll a 300g pack chocolate chip cookie dough›››Ì››Ì››››Ã›>›iÃ]›y>ÌÌi››Ì›i›› with your hands and layer through the ice cream. Freeze until solid. Serves 6.…

Lemon curd & raspberry pots Whip 300ml double cream until stiff. Gently fold in about ae of a 140g punnet raspberries, 4 tbsp lemon curd and 4 roughly crushed meringue nests so that some of the berries break up and some remain whole to create a ripple effect. Divide between four glasses or bowls, then dot over the remaining berries. Serves 4. Ricotta & brioche breakfast Toast 4 thick slices of brioche. Meanwhile, beat 250g ricotta with 2 tbsp icing sugar, a few drops vanilla extract and the zest of Ω lemon. Spoon onto the toast, top with the berries and scatter with a JCPFHWN›VQCUVGF›ƃCMGF›CNOQPFU. Serves 4. Simple raspberry cookies Whisk 80g soft butter with 90g caster sugar until creamy, then beat in 1 egg. Mix 200g RNCKP›ƃQWT with 25g…