Table of contents for June 2022 in Easy Cook

It’s barbecue weather (at least for now: the sun is shining while I’m writing this!), so it’s time to put your shorts on, get outside and start incinerating sausages! Well, that’s usually the story of my barbecue adventures. But not this year. I’m saying goodbye to underdone chicken and burnt burgers thanks to our fantastic BBQ special on p44. We’ve got menus for everyone, including a budget option and veggie choices. If you’re thinking of going further afield for a family outing, then check out our ideas for picnic goodies to take to the seaside on p56. And no summer spread would be complete without strawberries. We celebrate our favourite summer berry with a selection of fantastic recipes (p70). Have a great summer!…

Super-green broccoli pasta bowl ■ Serves 2 ■ Prep 5 mins ■ Cook 15 mins VEGAN 150g linguine 1 head of broccoli, cut into florets (save the stalk for soup or stock) 2 tbsp olive oil, plus a drizzle 1 garlic clove, sliced 2 tbsp pine nuts 1 Cook the pasta following pack instructions. Boil the broccoli for 1-2 mins, then drain well and pulse in a food processor or finely chop. 2 Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few mins. Tip in the broccoli and heat through. Add the drained pasta, a splash of the cooking water and toss. Drizzle with olive oil to serve. PER SERVING 480 kcals, fat 24g, saturates 3g, carbs 46g, fibre 7g, protein…

Monday Veggie soba noodles ■ Serves 2 (easily doubled) ■ Prep 10 mins ■ Cook 15 mins VEGAN 200g Japanese soba noodles 2 tbsp chilli sauce 2 tbsp mirin 2 tbsp soy sauce 1 tsp sesame oil 1 tbsp grated ginger 2 large carrots, peeled and thinly sliced ¼ Savoy cabbage, roughly chopped 1 red onion or 4 spring onions, sliced 1 Bring a pan of salted water to the boil and cook the noodles until al dente. Drain, rinse in cold water and drain again. 2 Mix the chilli sauce, mirin and soy sauce with 1 tbsp of water. Heat the oil in a large wok and add the ginger. Stir-fry for a few minutes, then add the carrots, cabbage and onion. Cook until softened (about 3 mins), then…

Cut out & keep APPLE & RASPBERRY BREAKFAST MUFFINS ■ Makes 10 ■ Prep 10 mins ■ Cook 25 mins VEGETARIAN 200g self-raising flour 50g porridge oats, plus 1 tbsp for the top 4 tbsp brown soft sugar ½ tsp cinnamon 2 apples, grated ½ tsp bicarbonate of soda 2 medium eggs 150ml fat-free yogurt 6 tbsp rapeseed oil 20 frozen raspberries 1 Heat the oven to 180C/160C fan/gas 4. Mix the flour, oats and 3 tbsp of the sugar in a bowl with the cinnamon. Stir in the apples, bicarb, eggs, yogurt and oil and mix everything together. 2 Line a muffin tray with 10 paper cases and half fill them with the mixture, then dot 2 raspberries on top of each and cover with the rest of the…

BRIGHT SPARKS 3 great menus to get you started SMART STUFF Tuna steaks with chermoula Puy lentil, red onion & herb salad Roasted tomato & feta parcels ALL VEGGIE Falafel & halloumi burgers BBQ corn with garlic & chilli butter Mustardy potato salad BUDGET CHOICE Jerk spiced ribs Fennel seed slaw Mozzarella & basil bread EASY MAINS HOT ZONE, COOL ZONE Barbecuing can be like a juggling act, constantly turning and moving items to prevent them burning. When setting up the barbecue, put the hot coals on one side, leaving the other free, or, on a gas barbecue, leave the burners off on one side. This ensures you have greater control as it creates a hot zone with direct heat for searing and crisping, and a cool zone where indirect…

Pizza with prosciutto & rocket ■ Makes 2 pizzas ■ Prep 20 plus standing and rising ■ Cook 30 mins 7g sachet fast-action dried yeast ½ tsp sugar 375g ‘00’ Italian flour 1 tbsp olive oil, plus extra for oiling 2 mozzarella balls, sliced 6 slices prosciutto, roughly torn 50g rocket FOR THE TOMATO SAUCE 1 onion, chopped 1 garlic clove, crushed 4 tbsp olive oil 400g can chopped tomatoes 1 Mix the yeast with 250ml warm water and the sugar and leave to sit for 10 mins. Put half the flour in a mixing bowl and pour in the yeasty liquid. Stir to combine, then leave somewhere warm for 10 more mins, until tiny bubbles form on top of the mixture. 2 Meanwhile, make the tomato sauce.…

Breakfast muffins with banana, carrot & seeds ■ Makes 12 large muffins ■ Prep 20 mins plus cooling ■ Cook 35 mins VEGETARIAN 30g unsalted butter, plus extra for the tin (optional) 3 medium very ripe bananas (about 500g) 4 eggs 1 large carrot, scrubbed and roughly grated 3 tbsp maple syrup 1 tsp vanilla extract 1½ tsp ground cinnamon 1 tsp bicarbonate of soda 1 tbsp lemon or orange juice and a little grated zest 200g ground almonds 25g ground flaxseed 3 tbsp raisins or chopped dried fruit 3 tbsp seeds or chopped nuts 12 berries, such as raspberries (optional) 1 Heat the oven to 200C/180C fan/gas 6 and either butter a 12-hole muffin tray or line with paper cases. Melt the butter in a small saucepan and, as…

SUMMERTIME TRIFLE ■ Layer madeira cake slices in a glass dish and scatter with a handful of raspberries. Spoon over bought custard to cover, top with scoops of ice cream, then drizzle over speedy strawberry sauce (see below). Serves 2-4. FROZEN IRISH CREAM COCKTAIL ■ In a blender, whizz together 4 scoops of ice cream, 50ml Irish cream liqueur 100ml milk and a little ice. Pour into glasses. Serves 2. COOLING COFFEE SHOTS ■ Pop 1 scoop of ice cream in a small cup. Top with a shot of espresso coffee and crumble over an amaretti biscuit. Serves 1. PAIN AU CHOCOLAT SANDWICH ■ Warm a pain au chocolat for a few minutes in the oven following pack instructions. Cut in half and sandwich a scoop of ice cream between…

BREAKFAST Apple & raspberry breakfast muffins 36 Breakfast muffins with banana, carrots & seeds 78 Egg & cheese brunch bagel 15 Nutty granola 36 Soft-boiled eggs with pancetta-wrapped soldiers 36 Spring onion & potato cakes with smoked salmon 36 MEAT & POULTRY Baked Bolognese risotto 21 Baked chipolatas with cherry tomatoes & peas 40 Black bean meatballs with stir-fried noodles 38 Braised sausages in red wine 40 Chicken caprese burgers 32 Chicken tikka skewers with cucumber salad 24 Chipolata rosemary skewers 45 Chipolatas with butter beans & rosemary 40 Deli pasta salad 28 Garlic chilli chicken with cardamom rice 12 Greek pork patties with radish tzatziki & tomato salad 27 Green chilli chicken curry with turmeric & garam masala 87 Ham & leek pastries 13 Italian sausage & veg traybake…

Steak & bean nicoise Here’s a great way to make one steak stretch to serve two! ■ Serves 2 ■ Prep 15 mins ■ Cook 20 mins 2 eggs 100g green beans, halved 2 tbsp rapeseed oil 2 tsp Dijon mustard 1 tbsp cider vinegar 400g can mixed beans, drained 1 tbsp finely chopped parsley 5 black olives, halved 50g rocket 250g sirloin steak, fat removed shaved parmesan, to serve (optional) 1 Boil the eggs in a pan of simmering water for 7 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins, then drain. 2 Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss…

Black bean beef meatballs with stir-fried noodles ■ Serves 1 ■ Prep 20 mins ■ Cook 30 mins 85g beef mince 25g fresh breadcrumbs 2 tbsp black bean sauce 1 tbsp sweet chilli sauce 1 tbsp ketchup ½ tsp Chinese five-spice powder 1 tsp sunflower oil, plus a little extra 1 nest medium egg noodles small pack mixed stir-fry vegetables 1 tbsp soy sauce 1 tsp sesame seeds few mint leaves 1 Heat the oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the mince, breadcrumbs, 1 tbsp each black bean sauce, sweet chilli sauce and ketchup, and ¼ tsp five-spice. Shape into walnut-sized meatballs. The mixture will be quite wet, but this is fine – just oil your hands first and roll gently. Transfer to a baking…

Marcus Wareing’s whole roasted Cauliflower is a delicious and very versatile vegetable. We often roast it and serve as an accompaniment, but it’s also great as a main dish. Here, it keeps its shape and absorbs a delicious satay marinade. ■ Serves 4 as a main or 6 as a side ■ Prep 15 mins ■ Cook 1 hr VEGAN 1 large cauliflower, outer leaves removed and stalk trimmed 50g toasted unsalted peanuts, chopped small bunch of coriander, leaves and stems finely chopped cooked brown rice, to serve (optional) FOR THE SATAY MARINADE 3 garlic cloves, peeled thumb-sized piece of ginger, peeled 1 red onion, roughly chopped 1 tbsp each ground cumin, ground coriander, ground turmeric and garam masala ½ tsp hot chilli powder (or to taste) 3 tbsp kecap…

“Mince is an essential price-friendly ingredient for so many families, but it’s boring to serve up the same thing every week!” Spiced lamb meatball stew ■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins FREEZABLE without the pomegranate seeds 1 tbsp sunflower oil 12 shop-bought lamb meatballs 1 onion, sliced 2 large garlic cloves, crushed 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon 1 tbsp rose harrisa 400g can chopped tomatoes 200ml low-salt stock (lamb or beef) 2 x 400g cans chickpeas, drained and rinsed small bunch of parsley, finely chopped ½ small bunch of mint, chopped 50g pomegranate seeds 1 Heat the oil in a large, shallow casserole dish or deep frying pan over a medium heat. Add the meatballs and fry for…

Sweet potato nachos ■ Serves 4 ■ Prep 25 mins ■ Cook 55 mins VEGETARIAN 4 medium sweet potatoes (around 600g), peeled and sliced into 5mm thick coins 1 tbsp light olive oil 60g cheddar, grated 4 tbsp low-fat natural yogurt, to serve FOR THE SPICED MINCE 1 tbsp oil 1 red onion, diced 100g veggie mince ½ tsp ground cumin ½ tsp ground coriander ½ tsp smoked paprika pinch of chilli powder 130g frozen sliced peppers (or the same amount of fresh, sliced) FOR THE REFRIED BEANS 400g can black beans, drained but liquid reserved 1 tsp ground cumin FOR THE SALSA 200g cherry tomatoes, roughly chopped big handful of coriander, finely chopped 1 lime, juiced 1 Heat the oven to 200C/180C fan/gas 6. 2 Toss the sliced sweet…

MOROCCAN-INSPIRED MENU TO SERVE 6 Orange blossom bellinis Roasted squash salad with creamy-homemade labneh Moroccan-style roast chicken with apricots Couscous with courgette, fried onions & herbs Chocolate, raspberry & rose tart IT’S STRESS-FREE WHEN YOU PREPARE AHEAD This menu is designed so that you can make most of the food the day before – meaning a more relaxed meal for you and your guests. ■ Prepare the homemade labneh, marinate your chickens and assemble the pud 24 hours ahead of time – that way, serving will be simple, yet the food will look incredibly impressive. ■ If your dinner party is a bit more spontaneous, swap the labneh for a tub of ricotta, make the pud by lunchtime and marinate the chicken for just as long as you can. Orange…