Table of contents for Issue 103 in Easy Cook

With summer in full swing, isn’t it great to be able to go to the park for a picnic? Feel the sun on your face; get the kids out of your hair. Enjoy the great outdoors… and eat! Too often, though, good intentions turn to mush because of soggy sarnies and sludgy salads. But fear not, dear reader, because we have the solution. Turn to p44 and you’ll find two perfect menus for properly posh picnics – whether you’re a family or a couple. This month’s issue is bursting with seasonal goodies, including brilliant burgers, satisfying salads, ripe tomato dishes, plus home-cooked inspiration from Fearne Cotton and Thomasina Miers. Have a lovely, long summer! Start the day with… Blueberry & lemon pancakes First, put 200g ›QWT , 1 tsp cream…

Pasta salad with tuna, capers & balsamic dressing • Serves 4 • Prep 10 mins • Cook 10 mins • £2.20 a portion • 527 kcals, 10g fat, 2g sat. fat, 16g sugar 350g orecchiette pasta 225g jar tuna in spring water, drained 1 tbsp capers, drained 15 peppadew peppers from a jar, chopped 1 celery heart, sliced 140g yellow, red or a mixture of cherry tomatoes, halved 75ml balsamic vinegar 3 tbsp extra virgin olive oil 100g bag rocket leaves good handful basil leaves Cook the pasta following pack instructions, then drain and rinse in cold water. After draining again, transfer to a large bowl. Add the remaining ingredients except the basil leaves, then season well, and toss to combine. Scatter with the basil leaves and serve immediately. Tip…

Thai chicken salad • Serves 4 • Prep 20 mins • No Cook • £5.80 a portion • 332 kcals, 20g fat, 3g sat. fat, 16g sugar 1 head Chinese leaves, shredded 2 cooked chicken breasts, or 200g leftover cooked chicken, shredded 1 mango, peeled, stoned and thinly sliced bunch mint, leaves picked 6 spring onions, sliced diagonally 3 tbsp salted peanuts or cashew nuts, roughly chopped FOR THE DRESSING juice 4 limes 4 tbsp sesame oil pinch of sugar URNCUJ›QH››UJ›UCWEG› 2 large red chillies, deseeded CPF››PGN[›EJQRRGF› 1 To make the dressing, mix together all the ingredients and stir to dissolve the sugar. 2 In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to…

What is chipotle? A mild, dried chilli with a deep smoky flavour,commonly used in Mexican cooking and in the cooking of the American southwest. It’s frequently used in shop-bought chilli sauces. Chipotle hasselback sweet potatoes • Serves 4 • Prep 10 mins • Cook 1 hr • 34p a portion • 226 kcals, 6g fat, 1g sat. fat, 11g sugar 4 sweet potatoes 2 tbsp olive oil 1 tbsp chipotle paste zest and juice 1 lime handful coriander leaves, to serve 1 Heat oven to 200C/180C fan/gas 6. Slice the potatoes to about three-quarters of the way through at 1cm intervals. Brush with › tbsp of the olive oil, place on a baking tray and bake for 35-40 mins. Meanwhile, mix together the remaining oil, the chipotle, lime zest and…

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Crunchy peanut banoffee sundae • Serves 2 • Prep 5 mins • Cook 5 mins • 52p a portion • 733 kcals, 37g fat, 19g sat. fat, 72g sugar 3 tbsp caramel from a can (we used Carnation) 1 tbsp smooth or crunchy peanut butter 1 tbsp milk 2 scoops toffee or caramel ice cream 2-4 scoops vanilla ice cream 1 large banana, sliced 1 heaped tbsp roughly chopped salted peanuts 1 caramel wafer, halved Heat the caramel, peanut butter, milk and a pinch of salt in a saucepan, whisking until smooth. Divide half the warm sauce between 2 sundae glasses. Layer the remaining ingredients in the glasses, finishing with another drizzle of sauce, a sprinkling of peanuts and a caramel wafer. Whizz-choc-pop super sundae • Serves 2 • Prep…

Stuffed summer tomatoes • Serves 2 • Prep 10 mins • Cook 20-25 mins • £1.23 a portion • 375 kcals, 15g fat, 3g sat. fat, 10g sugar 250g pouch express rice with mushrooms (Uncle Ben’s or Rizazz) 3 tbsp pesto 4 large tomatoes 2 courgettes 1 tbsp olive oil 1 Heat oven to 190C/170C fan/gas 5. Mix the mushroom rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids. 2 Cut the courgettes into rounds and toss with the remaining pesto and the olive oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes…

BREAKFAST Scrambled eggs with spinach, red pepper & radish Eggs. Quick, easy and very nutritious, yet they can get boring. I get into habits when I cook eggs, and I can forget how jazzy they can be when a little thought goes into the process. The coconut cream gives a luxurious texture to this dish, and I love to add goat’s cheese for even ››Ài›y>Û›ÕÀ›>› › iV> i›Vi°›/››Ã››Ã›>›}››À››ÕÛ way to begin your day! • Serves 4 • Prep 5 mins • Cook 15 mins 150g spinach leaves extra virgin olive oil, for drizzling 5 eggs 120ml coconut cream or regular cream 1/4 tsp ground turmeric 100g roasted red peppers from a jar, sliced 4 radishes, thinly sliced 4 slices rye bread 1 clove garlic, peeled 60g soft goat’s cheese (or…

Houmous-crusted lamb with lentil salad • Serves 4 (easily halved) • Prep 10 mins • Cook 8-10 mins • £4.73 a portion • 541 kcals, fat 41g, sat. fat 17g, sugar 3g 8 lamb cutlets or small chops 200g tub houmous FOR THE SALAD 410g can Puy lentils, rinsed and drained 175g roasted red peppers from a jar, drained and sliced 100g bag salad spinach 2 tbsp olive oil 2 tbsp lemon juice 2 tsp Dijon mustard 1 First, make the salad. In a large bowl, combine the Puy lentils, roasted red peppers and salad spinach. Whisk together the olive oil, lemon juice and Dijon mustard to make a dressing, then stir into the lentils. 2 Heat grill to high and season the lamb with a little salt and pepper.…

J›sey R›als One of the great tastes of summer q›Ì›i›wÀ››Þi›››Ü›yiÛ››>Û>›Õ››µÕi›y>Û›ÕÀ› >› ››››Þ››iÀÃiÞÛ›>Ûi›Ì›>Ì›y>›Þ›Ã›››°›/›i› season doesn’t last long, and they are part of our rich cooking heritage, so indulge yourself and eat them as often as possible. Crispy potato bake Heat oven to 240C/220C fan/gas 9. Boil 1kg Jersey Royal potatoes until soft, about 12 mins. Drain, slice in half, then tip into a bowl. Tip 2 handfuls each of capers and black olives, 1 tbsp thyme leaves and small bunch rosemary, broken into sprigs, on top, then 5 tbsp extra virgin olive oil. Season. Stir together, lightly crushing the potatoes. Line a medium Swiss roll-type tin with baking parchment. Tip the potatoes into the tin and y>ÌÌi›› ›Ü›°›››Ý›£›ÌLë›white wine vinegar and 1 tbsp oil, drizzle over the potatoes, then bake for…

Long amaretto sours Mix 250ml each of lemon juice and Disaronno in a jug and chill until ready to serve. To serve, add 2 handfuls ice and 750ml chilled soda water. Makes 6 (easily doubled) Easy caponata Caponata is a chunky aubergine sauce that’s great for dipping bread sticks into or spreading on toast. The caponata will keep well and any leftovers can be tossed through hot pasta a day or two later. • Serves 6 • Prep 20 mins • Cook 25 mins • 48p a portion • 149 kcals, 12g fat, 2g sat. fat, 7g sugar 1 large onion, finely chopped 2 celery sticks, finely chopped 1 red pepper, peeled and chopped 1 yellow pepper, peeled and chopped 5 garlic cloves – 4 sliced and 1 halved, to…

‘This American classic, originally from South Carolina, is all the rage for a good reason – it’s insanely delicious. The meat is slow-cooked over a charcoal pit until it falls apart, then shredded and piled onto a soft brioche bun with BBQ sauce, pickles and slaw. Few of us have a barbecue large enough to slow-cook or smoke the meat, however it’s easily done in an oven at a very low temperature’ Brioche buns • Makes 16 small or 12 large buns • Prep 15 mins plus up to 3 hrs rising • Cook 20 mins • 11p a bun (for 12) • 163 kcals, 6g fat, 2g sat. fat, 3g sugar 250ml warm water 2 tsp dried yeast (not fast-action) 3 tbsp warm milk 2 tbsp golden caster sugar…

Hello, sunshine! Almond & cherry granola lollies These easy yogurt lollies count as one of your wÛi›>› >Þ]›Ã››Ì›iÞ½Ài›«iÀviVÌ›v›À››› ð›/›iÞ½Ài›Ì›««i`› with crunchy granola for a healthy frozen treat. • Makes 10 lollies • Prep 10 mins plus freezing • No Cook 300g Greek yogurt 175ml almond milk 2 tbsp maple syrup 1 tsp vanilla bean paste or extract 100g granola 150g cherries, pitted and halved 1 Stir together the yogurt, almond milk, maple syrup and vanilla until combined. 2 To assemble, divide the granola among the lolly moulds, then top with the almond ››ÝÌÕÀi›>› ›w›>››Þ›Ü›Ì››Ì›i›V›iÀÀ›ið› 3 Cover the top of the mould and freeze ՛̛››wÀ›]›>L›ÕÌ›{››Àð 4 To remove the lollies, run the mould under hot water for 10 secs before gently releasing each one. Store in the freezer until ready to…

Italian pork burger with fresh tomato salsa • Makes 4 • Prep 20 mins • Cook 15 mins • £3.15 a portion • 555 kcals, 26g fat, 10g sat. fat, 6g sugar burgers only 500g pork mince 1 tsp each fennel seeds, chilli flakes and dried oregano drizzle of olive oil 2 large tomatoes, chopped 6 black olives, chopped drizzle of balsamic vinegar 4 ciabatta bread rolls, split and toasted 4 tbsp mascarpone handful baby spinach 1 Mix the pork mince with the fennel seeds, chilli flakes, oregano and some seasoning. Mix well with your hands until well combined, then shape into 4 burgers. Heat a drizzle of oil in a large frying pan – or fire up the BBQ and brush the burgers with a little oil – and…

Sea bream in crazy water Italian for ‘crazy water’, acqua pazza is the ÌiÀ››v›À›>›ÛiÀÞ›«ÕÀi›Ü>Þ››v›V›››››}›wÛ]› and relies on the tomatoes being of the best quality and super-ripe. It’s the sort of Italian dish where simplicity and freshness are everything. Some recipes for this dish are just make with water, but others add >›Ã«›>Û››v›Ü››i›Ì››L››Ã̛̛i›y>Û›ÕÀ°› • Serves 4 • Prep 10 mins • Cook 30 mins • £2.39 a portion • 346 kcals, 18g fat, 2g sat. fat, 4g sugar 4 tbsp extra virgin olive oil 2 whole sea bream or sea bass (about 450g each), gutted and cleaned 2 garlic cloves, finely sliced ½ small red chilli, chopped 400g small cherry tomatoes 4 tbsp white wine small handful capers chopped parsley 1 Heat half the oil in a large, lidded frying pan.…

THE FAMILY PICNIC for 4 Coronation drumsticks • Serves 4 • Prep 10 mins plus marinating • Cook 40 mins • 92p a portion • 300 kcals, 15g fat, 5g sat. fat, 6g sugar 140g Greek yogurt 2 tbsp mild curry powder 3 tbsp mango chutney (one without too many chunks) 2 tsp black sesame or nigella seeds 8 chicken drumsticks 1 Heat oven to 200C/180C fan/gas 6. Line a large baking tray with foil. In a large bowl, mix together the yogurt, curry powder, chutney and seeds, then season. Add the chicken and toss everything to coat. You can now leave it to marinate for up to 48 hrs, or you can cook it straight away. 2 Arrange the marinated chicken on the baking tray (save any marinade in…

Peas If you can get peas really immature, you can eat them pod and all. Really fresh pods are bright green and have a satiny look about them. The older the pea, the more cooking it needs, so taste while cooking. Try adding a few mint leaves and a little sugar as they cook. Creamy crab & pea pasta Fresh crab is one of summer’s real treats, and its delicate flavour means it needs only minimal cooking. This pasta dish takes no time to prepare and serve. • Serves 4 • Prep 5 mins • Cook 10 mins • £1.29 a portion • 512 kcals, 10g fat, 3g sat. fat, 5g sugar 400g spaghetti 200g fresh or frozen peas 300g crabmeat 5 tbsp reduced-fat crème fraîche 1 red chilli,…

Slow-roast rump of beef ,Õ›«››>›iÛ>›}Ài>Ì›y>Û›ÕÀÛ›i›À›>ÃÌ]›LÕÌ›V>›› Û›iÌ››iÛLi›>›››ÌÌ›i›Ì›Õ}››q›V›››››}›››Ü›>› ›Ã››Ü› V››L>ÌƯ̂›Ã›>› ››i›«Ã››ii«›Ì›i››i>Ì›wLÀiÛÌi› iÀ°› ›Ì½Ã›››«›ÀÌ>›Ì›Ì›i››i>Ì››Ã›VÕÌ›vÀ›››>›Ã››}›i››ÕÃV›i› ›››Ì›i›ÀÕ›«›Ì››>Û›› ›Ì››Ãi››i>Ì›wLÀiÛÀÕ››››}›››› ›vviÀi›Ì› ›ÀiVÌ›››Ã›Ü›i››V>ÀÛ››}°› • Serves 4-6 • Prep 5 mins plus resting • Cook 4 hrs 10 mins 1kg beef rump 1 tbsp beef dripping Maldon sea salt flakes 1 Remove the beef from the fridge 1 hr before cooking. Preheat the oven to 75C, Gas-as-low-as-it-will-go. Place a large griddle over a high heat and add some of the beef dripping. Once the griddle is smoking hot, season the meat with lots of salt and pepper, then sear the rump all over the surface. 2 Place it in a roasting tin and roast for 4 hrs, removing it when the internal temperature of the meat reaches 57C for medium-rare and 60C for medium. Leave to rest for at…

I wrote my new book, Home Cook , not as a chef or an entrepreneur, nor as a previous MasterChef winner or food writer, but as a busy, working woman with very little time but plenty of passion for cooking good food and eating well (and also for letting her hair down). My kitchen is the central part of our home, and food is something that's capable of bringing us together. Over the years, I have spent thousands of happy hours – as a child, a student, a twenty-something-year-old singleton and now as a mother – in the company of those I love, sitting around a kitchen table breaking bread, being teased mercilessly and sharing stories. It is the way I communicate; it’s how I nurture…

Childhood meal That’s got to be my mum’s lasagne, which she makes with cottage cheese. I still love it. Ingredient Eggs; they’re packed full of protein, and vitamins and there’s so many ways to use them. They’re }Ài>Ì›v›À›>›µÕ›V›]››i>›Ì›Þ››i>››wÝ› that can be made in minutes. At the moment, my favourite egg recipes are no-bread burritos, where an omelette replaces the traditional tortilla wrap, and egg & chorizo casserole made with chickpeas. They’re good midweek family dinners. Breakfast I love starting the day with a boiled egg and soldiers with Marmite. Or, if a have a little more time, I’ll make shakshuka with feta and green salsa – although, that’s a great meal at any time of day! ›;QW›ECP››PF›5KOQPoU› UJCMUJWMC› recipe at eggrecipes. co.uk) Lunch I often make myself a chicken, avocado and…