Indice dei contenuti per Summer 2021 in Easy Cook

I recently saw my old dad – and he saw his grandkids – for the first time in 18 months. I made batches of his favourite dishes to stock up his freezer and break up the monotony of canned food. The best part was firing up the barbecue and treating him to a smoky feast of ribs and steaks slathered with the versatile BBQ sauce on this page. It was amazing to re-connect after so long, and I hope you’ve been able to do the same with your loved ones. Why not treat them to some of the many cracking recipes from this special summer issue, like the no-cook ham and piccalilli salad on p47 – a brilliant twist on classic flavours, or the raspberry & ginger fridge cake on…

Creamy broccoli gnocchi ■ Serves 2 ■ Prep 10 mins ■ Cook 5 mins VEGETARIAN 3 tbsp crème fraiche ½ tbsp Dijon mustard ½ lemon, zested and juiced 200g long-stem broccoli, each cut into 3 pieces 350g fresh gnocchi 2 tbsp olive oil 100g frozen peas 1 tbsp pine nuts, toasted 1 Mix together the crème fraîche, mustard and lemon juice in a bowl. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface – this will only take 1 min or so, so keep an eye on them. Drain well. 2 Heat the oil in a large non-stick frying pan and, once…

Meat-free Monday Soba noodle & edamame salad with grilled tofu ■ Serves 4 ■ Prep 15 mins ■ Cook 15 mins SS2ZSU VEGETARIAN 140g soba noodles 300g fresh or frozen podded edamame (soy) beans 4 spring onions, shredded 300g bag beansprouts 1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced 1 tsp sesame oil 250g block firm tofu, patted dry and thickly sliced 1 tsp vegetable oil handful coriander leaves, to serve FOR THE DRESSING 3 tbsp mirin 2 tsp tamari 2 tbsp orange juice 1 red chilli, deseeded if you like, and finely chopped 1 Heat the dressing ingredients in your smallest saucepan, simmer for 30 seconds, then set aside. 2 Boil the noodles following pack instructions and add the edamame beans for the final 2 mins…

Parsley omelette with olive ricotta Add sliced Serrano ham to the wrap, if you like. ■ Serves 4 ■ Prep 10 mins ■ Cook 1 hr VEGETARIAN 250g punnet cherry tomatoes 2 tsp sherry vinegar 3 tbsp olive oil 4 eggs, beaten 2 tbsp finely chopped parsley 100g ricotta 1 tbsp freshly grated parmesan (or vegetarian alternative) 6 black olives, pitted and finely chopped 1 Heat the oven to 160C/140C fan/gas 4. Reserve 6 tomatoes and cut the rest in half. Put the tomato halves, cut-side up, in a roasting tin. 2 Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they’re beginning to dry out a little (which really concentrates their sweet flavour). 3 Meanwhile,…

BBQ FOR 8 Ginger & elderflower wine spritzer ★ Braised & barbecued pork shoulder with cider ketchup ★ Caramelised onion focaccia ★ • Herby potato salad • Charred courgettes, runner beans & ricotta • Apple & radish remoulade ★ Eton mess cheesecake Ginger & elderflower wine spritzer ■ Serves 8-10 ■ Prep 5 mins plus chilling ■No cook VEGETARIAN 2 bottles white wine 300ml ginger wine 80ml elderflower cordial 4 limes, thinly sliced into rounds 3 peaches, sliced large handful raspberries ice 1 litre sparkling water edible flowers (optional) Put all the ingredients (except the ice, water and flowers) into two large jugs and put in the fridge for at least 1 hr to chill. Just before serving, top up with the ice and water. Pop a few edible flowers…

THE BASIC BAKE Loaf cake ■ Serves 8 ■ Prep 15 mins ■ Cook 50 mins VEGETARIAN FREEZABLE 175g unsalted butter, softened, plus extra for the tin 150g golden caster sugar 2 large eggs 225g self-raising flour 50g natural yogurt 1 Heat the oven to 190C/170C fan/gas 5. Butter and line the base of a 450g loaf tin. Using an electric whisk or stand mixer, combine all the ingredients with a pinch of salt. Spoon into the tin and bake for 50 mins until a skewer inserted into the centre comes out mostly clean, with a few dry crumbs attached. 2 Leave to cool in the tin for about 10 mins before transferring to a wire rack to cool completely. Will keep for up to three days in an airtight…

■ Makes 1.5 litres ■ Prep 5-10 mins ■ Cook 2 hrs 15 mins VEGETARIAN FREEZABLE 2 large onions, chopped 3 tbsp groundnut oil 400ml passata 3 × 400g cans chopped tomatoes 200ml white wine vinegar 4 tbsp dark brown sugar good grinding of black pepper 1 tbsp smoked paprika 2 tbsp mild chilli powder 6 cloves, ground 1 tbsp black treacle 200ml orange juice 4 tbsp Dijon mustard 1 Cook the onions in the oil over a medium heat for 10-15 mins until softened and golden. Add the remaining ingredients, along with 2 tsp sea salt. Bring to a boil, then reduce to the lowest heat and simmer, uncovered, for 2 hrs. 2 Blend with a stick blender. Can be stored in sterilised jars in the fridge for 2-3…

Quiche lorraine in 4 easy steps ■ Cuts into 8 slices ■ Prep 20 mins plus chilling ■ Cook about 50 mins plain flour, for dusting 500g block ready-to-roll shortcrust pastry 200g smoked streaky bacon, chopped 85g medium cheddar, cut into small cubes 3 eggs, lightly beaten 284ml tub double cream pinch of grated nutmeg 1 Roll out pastry and lift in to tin Leave pastry to soften at room temp so it won’t crack. Flour rolling pin and work surface. Gently press the pastry, from the end closest to you outward, a few times, turn 90°, repeat until 1cm thick. Now roll out in one direction, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and…

PISTACHIO LAMB MEATBALLS ■ Put 250g lamb mince, ½ small bunch mint, and 30g pistachios in a food processor. Roughly pulse to combine, then season generously with salt, pepper and the zest of 1 lemon. Shape into eight meatballs. Heat 1 tbsp oil in a large frying pan. Fry the meatballs for 8-10 mins, turning, until evenly browned. Spread a 200g tub plain hummus onto a plate. Top with the meatballs, a few mint leaves, 30g crumbled feta, some chopped pistachios and a squeeze of lemon juice. Serves 2. PICKLED RED ONION & POMEGRANATE SEEDS ■ Put ½ thinly sliced small red onion and 6 quartered radishes in a bowl with 1½ tbsp red wine vinegar, a good pinch of salt and 1 tsp sugar. Stir, then leave to quickly…

Strawberries with red wine & vanilla ■ Halve 250g strawberries and mix with 3 tbsp red wine, 3 tbsp sugar and a drizzle of vanilla extract. Leave to marinate for 1 hr, then serve with vanilla ice cream. Serves 2-3. Boozy strawberries & cream ■ Mix 300g strawberries, 50ml orange liqueur and 1 tbsp sugar. Whip 300ml double cream with 1 tbsp icing sugar, then gently fold through 100ml crème fraîche. Pile in bowls and top with the berries. Serves 4. Strawberries & prosciutto ■ Instead of melon & prosciutto, try serving strawberries instead. Dark chocolate & strawberry fondue ■ Melt 200g dark chocolate with a small pot double cream. Pour into a bowl and serve with strawberries and marshmallows for dipping. Strawberry quesadilla ■ Spread 50g soft cheese over…

Chipotle mushroom & black bean burgers with peanuts & lime These burgers are ridiculously moreish. I like to serve them in buns with mayonnaise and pickles. Make life easier by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue. 50g smooth peanut butter 400g can black beans, drained, but not rinsed 2 small cloves of garlic, peeled 2 tsps chipotle chilli flakes 1 tsp ground cumin 1 tbsp olive oil 1 heaped tbsp rye flour 1 lime, zested 1 tsp sea salt flakes 250g chestnut mushrooms TO SERVE 1 lime, cut into wedges handful of chopped salted peanuts handful of chopped fresh coriander 4 burger buns 1 Put the peanut butter in a food processor with 60g of the black beans, the…

Tip You can swap the halloumi for goat’s cheese – just slice it and place on the top at the end instead of frying Tip Other toppings to try are ricotta, jarred artichokes, sundried tomatoes, olives, pine nuts or gorgonzola Halloumi hash This recipe uses mainly tinned ingredients, so not only is it quick, it’s a good standby. ■ Serves 4 olive oil, for frying 2 × 225g blocks of halloumi, sliced into ½–1cm-thick slices 1 onion, finely sliced 2 red peppers, deseeded and finely sliced 200g long-stem broccoli, ends trimmed 2 × 567g cans peeled new potatoes, drained and rinsed 2 garlic cloves, finely chopped 400g can chickpeas, drained 1 tbsp smoked paprika 1 tbsp tomato purée 2 tbsp boiling water 1 Add a small amount of oil to…

Chilled green soup with feta ■ Serves 4 ■ Prep 20 mins plus 1 hr chilling ■ No cook VEGETARIAN 70g vegetarian feta, crumbled 3 tbsp olive oil 1 tsp coriander seeds, crushed 1 large red chilli, deseeded and finely chopped 1 lemon, zested and juiced 200g baby spinach 2 large ripe avocados, stoned and cubed 1 large cucumber, chopped 1 small garlic clove, crushed 250g natural yogurt small bunch of basil 2 tbsp toasted mixed seeds, to serve 1 Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside. 2 Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to…

Chia & almond overnight oats with raspberries & blueberries ■ Makes 4 ■ Prep 10 mins plus soaking ■ No cook VEGETARIAN 200g porridge oats 50g chia seeds 600ml fresh milk or unsweetened almond milk, plus 8 tbsp 2 tsp vanilla extract 125g punnet raspberries 100g almond or cow’s yogurt 250g punnet blueberries 20g flaked almonds, toasted 1 Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid. 2 Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblersor sundae dishes, then top withthe yogurt and both lots of berries. 3 Cover and chill overnight or untilneeded. To serve, pour 2…

FIESTA MENU FOR 8 ★ Watermelon lemonade ★ Chicken fajitas ★ Guacamole salsa ★ Bacon nachos with cheese sauce ★ Ice-cream sundae bar Watermelon lemonade ▪ Serves 8 ▪ Prep 35 mins ▪ No cook VEGETARIAN 1 large or 2 small watermelons 250ml lemon juice (from a bottle or squeeze your own) 100g golden caster sugar 1 litre soda water 1 lime, cut into slices small handful of mint crushed ice 1 Cut the top off the watermelon and hollow it out with a large spoon, fishing out any pips. Mash the flesh through a sieve into a bowl. Put the flesh in a blender (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda. 2 Heap…

Rosie Birkett’s sea bass with braised courgettes & harissa mayo Crisp-skinned, creamy-fleshed bass atop a pile of collapsing courgettes and tomatoes, spiked with dill and punchy harissa mayo. This is my go-to quick dinner when I’ve got a load of courgettes and a handful of cherry tomatoes that need using up. Cooking the veg down into an almost-sauce makes the perfect accompaniment to any fish – and if you don’t eat fish, it’s also very good tossed through pasta. ■ Serves 2 ■ Prep 15 mins ■ Cook 20 mins 2 sea bass fillets 2 tbsp extra virgin olive oil 1 thyme sprig squeeze of lemon juice FOR THE BRAISED COURGETTES 4 tbsp extra virgin olive oil pinch of fennel seeds 1 red onion, finely sliced pinch of dried red…