Table of contents for June 2024 in Easy Cook

Summertiiiiimme and the cooking is eassssssyyyyy! Yep, it's the glorious month of June, so it's time to get outside, bask in the sunshine and enjoy some wonderful dishes and drinks with family and friends. Our ‘summer starts here' section on p52 has all the inspiration you need for a summer of great grub. Here's the rundown: four lazy lunches, three stunning salads, six thirst quenchers and three summer puddings. (No partridges in pear trees – that's later in the year.) To get the garden party started, try these simple DIY kofta burgers. Don't forget to slap on the factor 50!…

EVERYDAY BUDGET 21 low-cost meals Sweet & spicy wings with summer slaw ■ Serves 4 ■ Prep 15 mins ■ Cook 45 mins 4 tbsp curry paste (we used tikka) 3 tbsp mango chutney 1kg chicken wings 200g bag radishes, sliced 1 cucumber, halved lengthways and sliced small bunch of mint, roughly chopped 1 lemon, juiced rice, to serve (optional) 1 Heat the oven to 200C/180C fan/gas 6. In a large bowl, mix the curry paste with 2 tbsp mango chutney and some seasoning. Tip in the wings and toss to combine until well coated. Put the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or if cooking on a barbecue, turning, until cooked through). 2 Meanwhile, mix the radishes and cucumber…

Gnocchi with peas, pesto & spinach ■ Servr 2 ■ Prep 5 mins ■ Cook 5 mins 50g baby spinach, chopped 100g frozen peas 4 tbsp fresh pesto (vegetarian, if needed) 3 tbsp crème fraîche 300g gnocchi pea shoots or rocket, to serve (optional) 1 Put the spinach and peas in a non-stick pan with some seasoning and a splash of water, and heat, stirring, until the spinach has wilted. Add the pesto and crème fraîche, and gently heat through. 2 Cook the gnocchi in a pan of boiling water following pack instructions, then scoop out with a slotted spoon into the spinach pan. Toss everything together, then serve in warmed bowls topped with a few pea shoots, if using. PER SERVING 582 kcals, fat 37g, saturates 18g, carbs 49g, sugars 6g, fibre 6g, protein…

Chorizo & potato hash This brunch dish is a spin on the hash we always enjoyed at our favourite local café, Robinsons, when we lived in York – just one of the places that as incredibly passionate about good produce and served up dishes that kept you going back again and again. We went countless times with friends and always ordered this dish. As well as the 2-for-1 mimosas. ■ Serves 2 hash only 350g leftover boiled potatoes, chopped into bite-sized pieces or uncooked potatoes 2 tbsp olive oil, plus extra for frying (if needed) 1 red onion, sliced 125g chorizo, chopped 2 thyme sprigs 1 tsp smoked paprika 227g can chopped tomatoes 2-4 eggs TO SERVE 1½ tbsp pumpkin seeds 2 tsp nigella seeds (optional) thick slices sourdough toast (optional) 1 If you're not using leftover boiled potatoes, chop…

NEED CRUSHED ICE? TRY THIS… Put the ice in a clean plastic bag and wrap the bag in a tea towel to stop it from splitting. Then, use a rolling pin to bash the ice until it's crushed. For a party, you'll need a 2-3kg bag for every four guests. Pomegranate fizz Pour pomegranate juice, a generous squeeze of orange juice and some orange zest into a glass half-filled with ice cubes. Drop in some blueberries, if you have them. Serves 1. GIVE IT A BOOZY TWIST Add a shot of gin. Ginger cooler Fill a glass a third full of ice cubes, top with ginger beer and serve garnished with lime wedges. Serves 1. GIVE IT A BOOZY TWIST Add a shot of vodka. Fruity sparkler Pour about 1cm…

WEEKEND PICNICS Spiced prawn cocktail subs ■ Makes 6 small rolls ■ Prep 10 mins plus chilling ■ No cook 3 tbsp mayonnaise 1 tbsp mango chutney ¼ tsp mild curry powder squeeze of lemon or lime juice 150g cooked prawns 6 small sub rolls 1 small Little Gem lettuce, leaves picked chunk of cucumber, thinly sliced 1 Mix the mayonnaise, mango chutney and curry powder with a squeeze of lemon or lime juice in a bowl. Stir in the prawns and chill. 2 To serve, split the sub rolls across the top, line each with a lettuce leaf and a few slices of cucumber, then spoon in the prawn filling. PER SERVING 199 kcals, fat 7g, saturates 1g, carbs 24g, sugars 3g, fibre 2g, protein 9g, salt 0.9g Travel tips If you're travelling for your picnic,…

WEEKEND STRAWBERRIES Strawberry pavlova ■ Serves 6-8 ■ Prep 25 mins plus cooling ■ Cook 1 hr FOR THE MERINGUE 4 egg whites 250g caster sugar 1 tsp white wine vinegar 1 tsp cornflour 1 tsp vanilla extract FOR THE TOPPING 500g strawberries, hulled and halved 200g redcurrants, stalks removed, or raspberries 3 tbsp icing sugar 350ml double cream 1 Heat the oven to 150C/130C fan/ gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Beat the egg whites with an electric whisk until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla. 2 Spread the meringue inside the circle on the parchment, creating a crater by making the sides a little higher than the middle.…

These little lamb burgers in pittas are perfect for relaxed entertaining. ■ Serves 8 ■ Prep 30 mins ■ Cook 12 mins uncooked burgers FOR THE BURGERS 1kg lamb mince 2 onions, coarsely grated 1 garlic bulb, broken into cloves and finely grated 6 tbsp garam masala bunch of coriander, chopped (optional) 1 tbsp chilli sauce, plus extra to serve TO SERVE 8 pittas 4 tomatoes, halved and sliced ½ red cabbage, shredded 1 red onion, sliced (optional) small pot plain yogurt 1 Tip the mince into a large bowl with all the other burger ingredients and a good pinch of salt. Use your hands to squish everything together until mixed. Pat into 16 small burgers. 2 Lay the burgers in a single layer on a large baking tray. Grill on the highest shelf for 5-6 mins on each side until…

EVERYDAY TIPS Great w ays to help you get a little greener Preserved lemon, spinach & cherry tomato pilaf ■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins 2 tsp olive oil 1 onion, finely chopped 3 garlic cloves, sliced thumb-sized piece of ginger, peeled and finely chopped 2 tsp smoked paprika 3 preserved lemons, pith removed and rind finely chopped 1 cinnamon stick 200g long-grain rice 700g vegetable stock 100g baby spinach 250g cherry tomatoes ½ small bunch of flat-leaf parsley, finely chopped 1 Heat the oil in a large pan or casserole dish and fry the onion with a pinch of salt for 10 mins until soft. Add the garlic, ginger and paprika, and cook for 1 min more. Stir in the lemons, cinnamon stick and rice, making sure every grain of rice is coated in…

Cut out & keep Chorizo & chilli pepper pasta Pickled chilli peppers, spicy chorizo and sweet cherry tomatoes make up this quick and simple pasta dish. Serve midweek as an easy meal for two. ■ Serves 2 ■ Prep 5 mins ■ Cook 10 mins 200g penne ½ tbsp olive oil 100g chorizo, skin removed, cut into chunks 400g can cherry tomatoes 2-3 pickled chillies, sliced on an angle small bunch of basil, leaves picked and torn grated parmesan, to serve 1 Cook the pasta in a large pan of boiling salted water for 1 min less than the pack instructions, about 9-10 mins. 2 Heat the oil in a pan over a high heat and cook the chorizo for a couple of minutes until the oils have been released. Add the tomatoes, a pinch of sugar…

Smart crab linguine ■ Serves 1 ■ Prep 3 mins ■ Cook 10 mins 100g linguine 1 tbsp olive oil 2 garlic cloves, finely sliced 2 tbsp low-fat crème fraîche 100g white crabmeat, or 100g drained from a can handful rocket, chopped, plus extra leaves to serve ½ lemon, zested 1 tbsp toasted pine nuts 1 Cook the linguine following pack instructions. Drain, reserving some of the water. 2 Meanwhile, heat the oil in a pan. Add the garlic and cook until softened, but not brown. Stir in the crème fraîche, crabmeat, rocket and lemon zest, and gently heat through. 3 Tip in the cooked pasta and some of the reserved water to help loosen the sauce enough to coat the pasta. Season and give everything a stir. To serve, sprinkle over the pine nuts and scatter over some…

WEEKEND SUMMER 4 easy summer lunches Take these to work, or enjoy in the garden 1 Stuffed rainbow baguette ■ Serves 6 ■ Prep 10 mins ■ No cook 1 artisan-style baguette 4 tbsp hummus 8 slices medium cheddar 1/4 red pepper, thinly sliced 1/4 cooked beetroot, shredded 2 radishes, thinly sliced 1 carrot, shredded or grated handful of green leaves 1 tbsp pesto (vegetarian, if needed), mixed with 1 tbsp olive oil 1 Cut the baguette in half so you can open it out like a book. Spread the hummus over the base of the baguette and top with the cheese, breaking the slices up, if needed. Scatter the pepper, beetroot, radish and carrot over the baguette, then add the leaves, drizzle over the pesto and close the baguette. 2 Wrap the baguette tightly in baking parchment and tie…

1 Green Gem salad ■ Serves ■ Prep 10 mins ■ Cook 10 mins 5 Little Gem lettuces, leaves separated 1 red onion, thinly sliced 100g radishes, thinly sliced 1/2 orange, juiced 1 tbsp olive oil 2 tsp white wine vinegar 1 Scatter the lettuce leaves, red onion and radishes over a large platter. 2 Whisk the orange juice, oil and vinegar together with some seasoning, then drizzle over the salad to serve. PER SERVING 25 kcals, fat 3g, saturates none, carbs 2g, sugars 4g, fibre 3g, protein 1g, salt 0.2g 2 Corn & black bean salsa ■ Serves ■ Prep 10 mins ■ Cook 45 mins 400g can black beans, drained 330g can sweetcorn, drained 1 bunch of spring onions, sliced 1/2 large bunch of coriander, chopped 2 limes, juiced 2 tbsp olive oil 1 Cover the beans with cold…

Satay chicken curry This is one of my favourite curries. The coconut peanut sauce is so delicious and it's the perfect balance of sweet and savoury. If you're a peanut lover, this one's for you! ■ Serves 4 650g skinless and boneless chicken thighs 350g frozen mixed sliced peppers 3 tsp frozen chopped garlic 3 tsp frozen chopped ginger 1 onion, finely sliced 3 tbsp crunchy peanut butter 1 tbsp mild curry powder 1 tbsp honey 2 tbsp soy sauce 1 lime, juiced 1 tbsp frozen chopped coriander 1 chicken stock cube, crumbled 400ml can coconut milk rice, fresh coriander and lime juice, to serve 1 If making on the hob, put all the ingredients into a large saucepan or casserole dish and mix. Bring to the boil, then reduce to a simmer, pop the lid on and cook for 45-50 mins, stirring…

WEEKEND TREATS APPLE & BLUEBERRY PATCHWORK PIE ■ Put 750g peeled, cored Bramley apples, 300g blueberries, 2 tbsp cornflour, 150g soft brown sugar and 1 tsp cinnamon into a pan. Cook over a medium heat for 10 mins or until the blueberries have released some juices and are starting to thicken. Tip into a round 25cm baking dish. Unroll a 350g pack croissant dough and cut into rough squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Brush with 1 beaten egg, sprinkle with 1 tbsp demerara sugar and bake at 190C/170C fan/gas 5 for 25 mins until golden and bubbling at the edges. Serve with a scoop of vanilla ice cream. Serves 6. CROISSANT CINNAMON BUNS ■ Unroll 2 × 350g croissant…

MONDAY ■ Low calorie ■ Low fat ■ 2 of 5-a-day Tomato & tamarind fish curry ■ Serves 4 ■ Prep 10 mins ■ Cook 25 mins 6 garlic cloves 1 red chilli, roughly chopped (deseeded for a milder curry) thumb-sized piece ginger, peeled and roughly chopped 1 tsp turmeric 1 tbsp ground coriander 1 tbsp rapeseed oil 2 tsp cumin seeds 1 tsp fennel seeds 2 × 400g cans chopped tomatoes 200g green beans, trimmed and halved 1 tbsp tamarind paste 4 firm white fish fillets handful coriander leaves, roughly chopped cooked basmati rice, to serve 1 Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, sizzle until aromatic. Add the ginger paste and fry for 3 mins. 2 Empty the tomatoes into the…

1 Sticky sausages wraps Mix 2 tbsp ketchup with 2 tbsp American mustard and 8 tbsp light muscovado sugar to make a sauce. Barbecue 12 sausages for about 15 mins or until crispy, but not quite cooked through. Brush with the sticky sauce and cook for another 5 mins, basting regularly. Heat 6 flflour tortillas on the barbecue for 30 seconds on each side. Roll the sticky sausages in the wraps, along with some Little Gem lettuce leaves and corn relish. Serves 6. 2 Sausage & pickled onion toad-in-the-hole Tip 6 sausages into a roasting tin with 2 red onions, cut into wedges, and seasoning. Drizzle with olive oil and roast at 220C/200C fan/gas 7 for 10-15 mins, shaking halfway. Whisk 140g plain flour with 3 eggs, 300ml milk, 1 tsp English…

WEEKEND SUMMER “This combines warm chicken, cumin and chilli with kidney beans and creamy avocado – it also provides four of your five-a-day.” 1 Cumin chicken & avocado salad ■ Serves 4 ■ Prep 10 mins ■ Cook 10 mins 2 tbsp olive oil 1 heaped tsp ground cumin 1 heaped tsp mild chilli powder 4 skinless chicken breast fillets 400g cherry tomatoes, halved if large 1 red onion, finely chopped 4 Little Gem lettuce hearts, separated into leaves 20g coriander, roughly chopped 3 avocados, peeled, stoned and thickly sliced 6 tbsp caesar dressing 410g can red kidney beans, drained and rinsed 1 Mix the oil and spices together in a large bowl, then use the mixture to coat the chicken. Fry the chicken in a large non-stick frying pan for a few minutes each side. Toss the tomatoes in…

1 Limoncello syllabub with crushed amaretti Mix the juice and most of the zest from 2 lemons with 75ml limoncello. Pour 300ml double cream into a large bowl and softly whip with 100g golden caster sugar. Drizzle in the lemon mixture and whisk until incorporated. Divide between 6 small glasses and chill for at least 1 hr. Just before serving, put 6 amaretti biscuits in a bowl. Crush with a rolling pin and sprinkle over each dessert with the remaining lemon zest. Makes 6. 2 Gin & tonic sorbet If the weather's boiling, serve these instead of an after-dinner cocktail. ■ Serves 6-8 ■ Prep 10 mins, plus freezing ■ Cook 10 mins 400g caster sugar 400ml tonic water 4 tbsp gin 1 lime, zested and juiced, plus extra lime slices for freezing 1…

WEEKEND CHICKEN Garlic butter chicken ■ Serves 4 ■ Prep 20 mins plus resting ■ Cook 1 hr 45 mins 2 tbsp chopped lemon thyme, plus a few sprigs 2 tbsp chopped parsley 1 shallot, diced 75g softened butter 1 large (2.25kg) chicken drizzle of olive oil 1 lemon, quartered 150ml white wine roast potatoes and seasonal vegetables, to serve 1 Heat the oven to 220C/200C fan/gas 7. Mix the chopped herbs with the shallot in the softened butter and season. Separate the chicken skin from the breast and spread a handful of herby butter under the skin. Put the chicken in a deep roasting tin. Drizzle with the oil and massage it in, then top with the extra thyme. Put the lemon quarters inside the chicken and drizzle the wine all over. 2 Roast the chicken…