Sommaire pour January 2026 de Easy Cook

Happy New Year! I always find January brimming with possibility: a clean slate and 12 delicious months ahead, full of cooking, sharing and eating together. I can’t wait to roll up my sleeves and dive in, discovering new ways to make everyday meals exciting again. So, let’s kick off the way we mean to go on – with inspiration on every page. From our brilliant budget suppers in Super Savers on page 8 and Jeffrey Boadi’s vibrant plant-powered recipes (p38), to flavour-packed comfort food (p50) and cosy weekend bakes for rainy days on page 84, this issue is all about simple pleasures – good food, great value and fresh starts. IN THIS ISSUE ✹ Jeffrey Boadi energises us with his nutritious plant-based ideas (p38). ✹ Tom Kerridge cooks a delicious…

£2.02 per serving 18 budget-friendly options Pot pie Once you’ve made the creamy leek sauce for the pie, you can add any cooked meat you fancy or cooked mushrooms and squash for a veggie version. ■ Serves 4 ■ Prep 10 mins ■ Cook 50 mins 300g cooked chicken, turkey or ham 50g butter 2 small leeks, cut into small chunks 2 tbsp plain flour 300ml milk 1 tsp Dijon mustard 150ml single cream small bunch of tarragon, chopped 500g block puff pastry 1 egg, beaten peas or green vegetables, to serve 1 Heat the oven to 190C/170C fan/ gas 5. Tear all the meat into chunks, discarding any fat or gristle. 2 Melt the butter in a shallow, wide pan and cook the leeks for 10 mins until soft. Sprinkle in the flour and cook, stirring for…

Harissa sausage & veg traybake ■ Serves 2 ■ Prep 15 mins ■ Cook 45 mins 1 small butternut squash, roughly chopped (no need to peel) 1½ tbsp rapeseed oil 1 red pepper, chopped 1 red onion, cut into 8 wedges 4 garlic cloves, lightly bashed 4-6 sausages 2-3 tbsp harissa, to taste 1 lemon, juiced 100g dark green leaves (such as kale or cavolo nero), roughly sliced natural yogurt, to serve (optional) 1 Heat the air fryer to 200C. Tip the squash into a bowl and add 1 tbsp oil and a good pinch of salt and pepper. Toss together, then tip into the air fryer basket and cook for 10 mins. 2 Drizzle the remaining oil into the bowl and add the pepper, onion and garlic. Toss to cover well, then tip into the air fryer…

Roasted chickpea & tofu salad This high-protein salad combines baked tofu, crunchy chickpeas and a creamy tahini dressing to create a fresh, nourishing dish. It’s a feast for the eyes, is simple to make and loaded with great nutrients. ■ Serves 2 ■ Prep 15 mins ■ Cook 25 mins 300g extra-firm tofu 165g canned chickpeas, rinsed 1 tbsp extra virgin olive oil 1 tsp smoked paprika ½ tsp garlic powder ½ tsp ground cumin 100g mixed salad greens 150g cherry tomatoes, halved 1 medium avocado (about 150g), cut into cubes 1 tbsp nutritional yeast 2 tbsp shelled hemp seeds FOR THE DRESSING 2 tbsp tahini 1 lemon, juiced 1 tsp maple syrup ½ tsp garlic powder 1 Heat the oven to 180C/160C fan/ gas 4 and line a baking tray with baking parchment. Wrap the tofu in kitchen paper and squeeze it…

Tomato & chickpea chilli ■ Serves 2 ■ Prep 10 mins ■ Cook 15 mins Heat some olive oil in a frying pan and fry 2 sliced garlic cloves and 2 large dried red chillies, chopped. Tip in 1 chopped onion, 1 chopped red pepper and 1 chopped courgette, and fry for 2 mins more. Add a 400g can chopped tomatoes, season well, then simmer for 10 mins. Stir in a 400g can chickpeas, drained and rinsed, and heat through. Sprinkle over some chopped coriander just before serving. Tomato & basil soup ■ Serves 2 ■ Prep 10 mins ■ Cook 20 mins Cook 1 chopped onion, 1 grated carrot, 1 chopped celery stick and 1 crushed garlic clove in 1 tbsp olive oil until softened. Add a 400g can…

Apple tart ■ Serves 8 ■ prep 30 mins ■ Cook 40 mins 300g puff pastry plain flour, for dusting 50g ground almonds 50g butter, at room temperature 50g golden caster sugar 3-4 apples 1 lemon, juiced 1 egg, beaten 4 tbsp apricot jam splash of rum or water 1 Heat the oven to 190C/170C fan/ gas 5. Roll the pastry out to the thickness of a 20p piece on a floured surface. Cut out a 25cm circle from the pastry (using a plate as a template, if you like), then lift onto a baking sheet. 2 Score a 1cm border around the edge using a sharp knife, but don’t go all the way through. Combine the almonds, butter and sugar to make a frangipane. 3/4 Use a palette knife to spread a thin layer of frangipane…

■ Serves 4 ■ Prep 5 mins ■ Cook 15 mins 300g white button mushrooms, sliced 2 tbsp olive oil ½ tsp smoked paprika 2 tsp soy sauce 250g dried egg noodles 1 broccoli, broken into small florets 50g frozen peas 3 egg yolks (freeze the whites to use in another recipe) 2 spring onions, sliced on the diagonal 1 Fry the mushrooms in the oil until soft, season and add the paprika. Continue frying until browned. Add the soy sauce. 2 Cook the noodles following pack instructions. Meanwhile, cook the broccoli in a pan of simmering water for 3 mins, or steam it if you prefer. 3 Put the mushrooms, broccoli and peas in a heatproof bowl with the egg yolks. Add the noodles with some of the cooking water clinging to them, then drain the pan.…

FERMENTING FOR BEGINNERS Bubble up Got a red cabbage left in the fridge post-Christmas? If 2026 is your year for eating healthier, try fermenting that cabbage to make gut-friendly kimchi – the national dish of Korea. • Lacto-fermenting is a simple, ancient method of preserving food in a brine solution, which kills the bad bacteria that causes food to rot and helps the good bacteria (called lactobacillus) thrive. Sugars in the food are converted into lactic acid, which will ferment and preserve it, boosting the flavour in the meantime. • Lacto-fermented food is hailed as being good for our gut health because it’s full of live good bacteria. It also helps preserve the nutrients in the fruit or vegetables that are fermented. • Expect a more acidic flavour from the…

Cut out & keep Leek carbonara ■ Serves 2 ■ Prep 10 mins ■ Cook 35 mins 77g cubed pancetta knob of unsalted butter 2 leeks, washed, halved lengthways and thinly sliced 200g spaghetti 3 egg yolks 75g parmesan 2 tsp ground black peppercorns 1 Cook the pancetta in a non-stick pan over a mediumhigh heat for 5-10 mins until crisp. Transfer to a plate. 2 Put the butter and leeks in the pan with a pinch of salt and cook over a medium-low heat for 15-20 mins until the leeks are tender. Add the pancetta. Meanwhile, cook the pasta following pack instructions. 3 Whisk together the egg yolks, parmesan and black pepper. When the pasta is nearly done, spoon 2 tbsp of the pasta cooking water into the egg mixture and whisk again. 4…

Kale & chorizo broth For a smoother finish, fish out the chorizo after step 1, blend the potato base, then return the chorizo when you add the kale. ■ Serves 6 ■ Prep 15 mins ■ Cook 30 mins 3 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, crushed 2-3 cooking chorizo sausages, sliced 4 large potatoes 1.5 litres chicken stock 200g curly kale, finely shredded 1 Heat 2 tbsp oil in a large pan and cook the onions, garlic and chorizo for 5 mins until soft. Tip in the potatoes and cook for a few minutes more. Add the stock, season and bring to the boil. Cook for 10 mins until the potatoes are almost collapsing. 2 Use a potato masher to squash the potatoes into the soup, then bring back to the…

Rich lamb & chickpea tagine ■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil 750g lamb neck, cut into chunks 4 carrots, cut into chunks 1 red onion, cut into wedges 400ml chicken stock, plus extra for the couscous 400g can cherry tomatoes 1 cinnamon stick 8 medjool dates, pitted and halved 660g jarred chickpeas, drained and rinsed 200g couscous 50g butter, diced large bunch of coriander, leaves picked and stems reserved FOR THE SPICE PASTE 1 small red onion, roughly chopped 3 garlic cloves, roughly chopped walnut-sized piece of ginger, roughly chopped 2 tsp ground cumin 2 tsp paprika 4 cloves, ground 4 allspice berries, ground using a pestle and mortar 2 tsp mild chilli powder 1 lemon, zested and juiced 2 tbsp olive oil 1 Heat the oven to 190C/170C fan/ gas 5. Put the spice paste ingredients…

Golden syrup, walnut & coffee cake ■ Serves 8-10 ■ Prep 25 mins plus cooling ■ Cook 25 mins 250g unsalted butter, softened, plus extra for the tin 2 tbsp instant coffee granules 250g golden syrup 4 eggs 100g walnuts, finely chopped 225g self-raising flour 50g ground almonds 1 tsp baking powder FOR THE ICING 1 tbsp instant coffee granules 70g unsalted butter, softened 150g icing sugar 300ml double cream 1 Heat the oven to 180C/160C fan/gas 4. Butter two 20cm round cake tins and line with baking parchment. Mix the coffee granules with 1 tbsp boiling water in a small heatproof bowl, then cool slightly. Beat the butter and golden syrup together in a large bowl until well combined and fluffy. Add the eggs, one at a time, mixing well between each addition, then pour in the coffee and…

Chocolate coconut flapjacks ■ Serves 16 ■ Prep 10 mins plus cooling and setting ■ Cook 30 mins 250g salted butter 150g light brown soft sugar 150g golden syrup 300g porridge oats 60g desiccated coconut 200g dark chocolate 1 tbsp coconut oil, plus 1 tsp 50g white chocolate 1 Heat the oven to 180C/160C fan/ gas 4 and line a 20cm square tin with baking parchment, leaving some overhanging the sides. Melt the butter, sugar, golden syrup and a small pinch of salt together in a medium saucepan over a low heat, stirring to combine. 2 Pour in the oats and desiccated coconut, stirring to combine, then tip the mixture into the tin and smooth the surface using a spatula. Bake for 20-25 mins until golden and bubbling, then leave to cool completely in the tin. 3…

MONDAY One-pan spinach, eggs & tomatoes This hearty lunch is packed with nutrients and protein. Tomatoes are a rich source of the phytonutrient lycopene, which is an antioxidant, and cooking the tomatoes helps our bodies to absorb it more easily. ■ Serves 4 ■ Prep 15 mins ■ Cook 50 mins 1 tbsp olive oil 2 onions, halved and thinly sliced 4 garlic cloves, chopped 1½ tbsp smoked paprika 500g passata 500ml vegetable stock, made with 2 tsp bouillon powder 150g red lentils 400g frozen spinach 400g can borlotti beans 10g basil, chopped 2 tomatoes, cut into wedges 8 eggs 1 Heat the oil in a large deep frying pan over a medium heat and fry the onions for 10 mins, stirring occasionally, until softened. Stir in the garlic, paprika, passata and stock. Add the lentils and spinach, then bring to…

Each recipe makes two wraps 1 Hoisin tofu & spring onion wraps Slice ½ × 225g block firm smoked tofu into strips and brush with hoisin sauce. Grill until sticky and glazed. Spread a little more hoisin sauce over 2 wraps, then top with the tofu, shredded cucumber, spring onions and some watercress. Roll up and eat. 2 Avocado, mozzarella & pesto wraps Spread 2 wraps with 1 tbsp fresh pesto. Top with ¼ sliced avocado, 1 roasted red pepper, split lengthways, a few slices of mozzarella and some basil. Roll up the wraps and eat. 3 Spicy peanut chicken wraps Put 1 tbsp crunchy peanut butter in a bowl and whisk in 1 tbsp just-boiled water. Stir in 1 tsp grated ginger, ½ chopped chilli, 1 tsp toasted sesame oil and…

Muesli loaf This recipe makes a dense, nutty loaf that’s a little like soda bread. Packed with oats, coconut, nuts and fruit, we think it’s perfect to have for breakfast – try it spread with butter, marmalade or jam. ■ Makes 1 large loaf (serves 12) ■ Prep 25 mins plus 3 hrs proving ■ Cook 50 mins 150ml whole milk, plus a splash 4 tbsp honey 1 tbsp dried active yeast 450g spelt flour, plus extra for dusting 50g rolled porridge oats, plus extra for sprinkling 50g desiccated coconut, plus extra for sprinkling 50g oat bran 2 tsp bicarbonate of soda 2 tsp ground cinnamon 75g dried apricots, chopped 75g dates, chopped 50g sultanas 50g dried cranberries 100g mixed nuts, chopped (we used hazelnuts, pistachios, pecans and almonds) 25g sunflower seeds, plus extra for sprinkling butter, marmalade or jam, to serve 1 Warm the…

Beef pie with star anise carrots This is basically a braised beef stew turned into a pie. We get a lot of letters and emails from people complaining that a pie isn’t a pie without a base, but this is such a simple dish. For the beef, make sure you get big chunks – you don’t want the stewing beef that’s already cut up, as the chunks are too small. ■ Serves 6 ■ Prep 20 mins ■ Cook 3 hrs 40 mins 2kg beef shin, cut into large chunks 2 shallots, diced 250ml beer 500ml red wine a few thyme sprigs 2 bay leaves 500g ready-made puff pastry 1 egg yolk, beaten (freeze the white to use in another recipe) FOR THE CARROTS 400g carrots, peeled with 1cm of the green tops left on 100g caster…

Very lemony cake Butter three 20cm sandwich tins and line with baking parchment. Beat 350g softened butter, 300g caster sugar, 250g self-raising flour, 3 eggs, 100g ground almonds, 150g lemon curd and the zest of 2 lemons together until smooth. Divide between the tins and bake at 180C/160C fan/gas 4 for 20-25 mins, or until a skewer inserted into the centres comes out clean. Spoon the juice of 2 lemons over the hot cakes and leave to cool. Gently whip 150ml double cream with 250g mascarpone to soft peaks, then fold in 150g lemon curd. Sandwich the cakes with the cream filling, then dust with icing sugar to finish. Cut into 10 slices. Lemon butter Combine a little lemon curd with some softened butter by mashing it together, then chill…