Table of contents for January 2023 in Easy Cook

After the fridge and freezer-emptying excesses of Christmas, I've become obsessed with batch cooking, especially soup, like this one (right). (New Year, New Soup, anyone?). It's so rewarding re-stocking with family meals that are a doddle to re-heat, especially when my teenage boys get home from school – check out the recipes we've created on p62. Of course, saving money without compromising on quality is on every home cook's mind right now, so try our collection of simple storecupboard suppers, from just 74p per serving (p8). And, if your kids love chips as much as mine do, mix them up a bit with tasty toppings (p28). Plus, find speedy sweet treats you can make in the microwave on p16. A thrifty, happy new year to you all. Editor…

BUDGET FRIENDLY AND EASY TOO Falafel tabbouleh withlrmon yogurt, p10 Falafel tabbouleh with lemon yogurt ■ Serves 4 ■ Prep 5 mins ■ Cook 15 mins VEGETARIAN 16 ready-made falafel 200g couscous 2 large lemons, 1 zested, both juiced 3 tbsp olive oil bunch spring onions, finely sliced 1 cucumber, halved and sliced small bunch of mint, leaves roughly chopped large bunch of parsley, leaves roughly chopped 150ml tub natural yogurt 1 Cook the falafel following pack instructions and boil the kettle. Tip the couscous into a large bowl, pour over 325ml boiling water, cover, then leave to stand for 5 mins until absorbed. 2 Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1½ lemons, the olive oil, spring onions, cucumber, mint and ¾ of the parsley and some…

LOW FAT, LOW CAL FIBRE, VIT C 4 OF YOUR 5-A-DAY CALCIUM, FIBRE VIT C, IRON 3 OF YOUR 5-A-DAY Monday Corn & split pea chowder Get four of yourfive-a-day in just one meal. If you have a busy week ahead, why not cook this up at the weekend? ■ Serves 4 ■ Prep 10 mins ■ Cook 50 mins VEGETARLAN FREEZABLE 200g dried yellow split peas 3 celery sticks, sliced 1 thyme sprig, plus 1 tbsp thyme leaves 2 onions, halved and sliced 1 tbsp rapeseed oil 50g ginger, finely grated 2 red chillies, deseeded and sliced 3 large garlic cloves, chopped 1 large green pepper, chopped into small pieces 1 large potato, unpeeled, cut into l-2cm pieces 2 tbsp vegetable bouillon powder 320g frozen sweetcorn 150g dairy-free coconut yogurt 1 Tip the split peas, celery and thyme sprig into a…

FIRST, COOK IT IN THE SLOW COOKER Slow-cooker ginger beer & tangerine ham A slow cooker is perfect for a joint like this. There's no need to glaze, if you're just wanting an easy weekday meal for the family. ■ Serves 8-10 ■ Prep 20 mins plus cooling and glazing ■ Cook 10 hrs 3kg mild-cure smoked gammon 1 onion, halved 3 tangerines, zest removed with a vegetable peeler 4 star anise 2 litres ginger beer FOR THE GLAZE (optional) 3 tbsp honey 2 thsp wholegrain mustard small handful of cloves 1 Heat the slow cooker, if necessary. Put the gammon, onion, peeled zest and star anise in the slow cooker pot. Pour over the ginger beer, and top up with water so the gammon is just covered. Cover and cook on low for 10 hours, or…

PS. We assume you already have oil and salt and pepper, so they're not included in the five ingredients Miso mushroom & tofu noodle soup ■ Serves 1 ■ Prep 10 mins ■ Cook 15 mins VEGETARIAN 1 tbsp rapeseed oil 70g mixed mushrooms, sliced 50g smoked tofu, cut into small cubes ½ tbsp brown rice miso paste 50g dried buckwheat or egg noodles 2 spring onions, shredded 1 Heat ½ the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins until evenly golden colour all over. 2 Mix the miso paste with 325ml boiling water in a jug. Cook…

FREEZE IN PORTIONS ■ Pack cooled portions of the baked faggots for two in foil freezer trays or a container covered with foil. Use within 3 months. Cook from frozen at 200C/ 180C fan/gas 6 for 45-60 mins until bubbling hot. If not packed in foil, thaw and reheat in the microwave. FREEZE IN BATCHES ■ Freeze the curry in batch sizes to suit your needs. If you do this in freezer bags and lay them flat, defrosting will be much quicker. ■ Once defrosted, transfer to an ovenproof dish, add a splash of water, cover with the lid and reheat at 180C/160C fan/gas 4 for 20 mins or until it's piping hot. Faggots with onion gravy ■ Serves 8 ■ Prep 30 mins ■ Cook 1½ hrs FREEZABLE vegetable…

NEXT LEVEL DIPPERS ◼ Serves 4 ◼ Prep 10 mins ◼ Cook 40 mins VEGETARIAN FREEZABLE Soup only 1 onion, roughly chopped 1 stick celery, roughly chopped 25g butter, plus extra for the bread 2 garlic cloves, roughly chopped 400g can chopped tomatoes 1 tbsp tomato ketchup 750ml vegetable stock 1 tbsp creamed horseradish (optional) 100ml double cream or milk FOR THE CHEESE DIPPERS yeast extract, for spreading 4 long slices sourdough l00g cheddar, sliced 1 Cook the onion and celery in the butter over a low-medium heat until softened, then add the garlic and stir for 2 mins. Add the tomatoes, ketchup and stock, and season. Simmer for 20 mins. Stir in the horseradish, if using, and cream or milk. Warm through. Blend until smooth. 2 Meanwhile, spread some yeast extract on one side of the bread, then sandwich with the…

GET THE BEST FROM WHAT'S LEFT Until a few years ago, the idea of not using leftovers to make another delicious meal would have been unheard of. In fact, many popular dishes like bubble & squeak, were invented to use them up. ◼ It's tempting to leave cooked food sitting on the kitchen worktop to deal with it later, but if you want to cook with leftovers, make sure you cover and chill food as soon as you can once it's cooled. ◼ Always make sure that reheated leftovers are cooked through properly, until piping hot. ◼ As a general rule, don't keep cooked leftovers in the fridge for any longer than three days, but it's best to follow your own judgement. If in doubt, throw it out! ◼ If…

10 ways with frozen peas LIGHTLY SPICED GREEN PEAS ■ Heat 1 tbsp butter in a non-stick pan. Add 2 bay leaves and 3 cardamom pods, 1 cinnamon stick, 3 cloves and 1 tsp cumin seeds. Cook for 20 secs then stir in 1½ tsp grated fresh ginger and keep stirring for 30 secs. Add 1 tbsp coriander and ¼ tsp red chilli powder, salt and a splash of water, then cook for 40 secs more. Stir in 450g frozen peas and sauté for 3-4 mins, or until the peas are cooked and the water has completely evaporated. Take off the heat, then mix in a handful fresh coriander. Serves 4. CHEESY PEA OMELETTE ■ Heat 1 tbsp oil in a small frying pan. Fry 2 finely chopped spring onions…

Quick and good for you, too! Carrot biriyani ■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins VEGETARIAN 2 tbsp olive oil 1 onion, sliced 1 green chilli, chopped (deseeded if you don't like it very hot) 1 garlic clove, peeled 1 tbsp garam masala 1 tsp turmeric 3 carrots, grated 2 × 200g pouch brown basmati rice 150g frozen peas 50g roasted cashews coriander and yogurt, to serve 1 Heat the oil in a large frying pan over a medium heat. Tip in the onion with a big pinch of salt and fry until softened, around 5 mins. Add the chilli, crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins, before adding the carrots and stirring well to coat in…

WEEKEND CURRY Kidney bean curry QORMA E LUBYA A friend gave this recipe to me, and I think it illustrates the strong culinary links Afghanistan has with neighbouring Pakistan and Iran. The recipe calls for vegetable stock or water, but I recommend using water if your stock has a strong herby flavour (you don't want that for this recipe). If you'd rather make it using dried beans cooked in a pressure cooker, as we do in the Kochhar household, start with 200g dried beans. I later add them to the pan with their cooking liquid. ■ Serves 2 as a main, 4 as a sharing dish VEGETARIAN 4 tbsp sunflower oil 1 tbsp coriander seeds 1 tsp cumin seeds 400g can chopped tomatoes, or 400g fresh tomatoes, chopped ½ tsp dried mint 1 onion, chopped 4…

Rosie Birkett's easy leek & potato pie I once ate a potato and Ogleshieldpie at Rochelle Canteen in east London, and found myself thinking about it for days afterwards. It's the inspiration behind this pie, which reignites that old classic combination of leek and potato. Ogleshield is a pungent, washed-rind British cheese from Somerset that melts really beautifully. A good mature cheddar or reblochon can also work well. You'll notice I've used a little vodka in the pastry here – it contains very little water, which lessens the development of gluten in the dough, making a flakier, lighter pastry for your pie. ■ Serves 4-6 ■ Prep 35 mins plus resting ■ Cook 1 hr 10 mins VEGETARIAN 500g (2 large) waxy potatoes 1 tbsp olive oil 1 bay leaf 1 tbsp butter 2 leeks,…

Turkey tortilla pie ■ Serves 4 ■ Prep 5 mins ■ Cook 25 mins 2 onions, finely chopped 1 tbsp olive oil, plus a little extra if needed 2 tsp ground cumin 500g pack turkey mince 1 ½ tbsp chipotle paste 400g can chopped tomatoes 400g can kidney beans, drained and rinsed 198g can sweetcorn, drained 2 corn tortillas, snipped into triangles small handful grated Cheddar 2 spring onions, finely sliced 1 Cook the onions in the oil in a deep flameproof casserole dish for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned. 2 Stir in the chipotle paste, tomatoes and half a can of water,…

Tasty cottage pies ■ Makes 4 ■ Prep 1 hr ■ Cook 35 mins FREEZABLE FOR THE MEAT LAYER 2 onions 2 tbsp olive oil 500g lean minced beef 2 beef stock cubes 3 tbsp brown sauce 415g can baked beans FOR THE TOPPING 900g large potatoes 3 medium carrots 25g butter good splash milk 40g mature cheddar 4 small tomatoes cooked broccoli or peas, to serve (optional) 1 Slice then fry onions Heat oven to 200C/180C fan/gas 6. Halve the onions on the chopping board using the sharp knife. Peel off the skins, then thinly slice the onions. Heat oil in a large frying pan, add the onions (take care the oil doesn't spit), then fry them until golden, stirring occasionally. 2 Add the meat Add the mince, breaking up the block of meat with the wooden spoon until…

Cut out & keep Lemon & black pepper crusted salmon ■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins 500g baby new potatoes ½ lemon, zested and cut into wedges 4 tbsp fresh white breadcrumbs 25g butter, melted, plus a knob for the potatoes 1½ tsp coarsely ground peppercorns 4 skinless salmon fillets a few thyme sprigs, leaves only cooked broccoli or spring greens, to serve 1 Heat the oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked. 2 While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns in a bowl. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of breadcrumbs on each fillet. Put…

EVERYDAY MEALS FOR ONE Chorizo & pea risotto ■ Serves 1 ■ Prep 5 mins ■ Cook 30 mins 1 tsp oil 50g chorizo, peeled and chopped 75g arborio risotto rice 1½ tsp white wine vinegar 300ml hot chicken stock 50g frozen peas 15g parmesan, finely grated, plus extra to serve 1 Heat the oil in a large frying pan, tip in the chorizo and fry until crisp. Remove a quarter of the chorizo and set aside. 2 Tip the rice into the pan, stir to fully coat in the chorizo oil, then toast for 1 min. Pour in the vinegar and cook until evaporated, then add a ladleful of chicken stock. Stir until absorbed, then add a bit more. Repeat for about 20 mins, until most of the stock has been absorbed…

MENU FOR FOUR Lemon & thyme butter-basted, roast chicken & gravy Golden roasted potatoes, parsnips & garlic Leeks with bacon & mushrooms Braised cabbage & carrots Pear & almond flapjack tart FANCY A CHICKEN PIE TOMORROW? ■ Think ahead and cut away leftover roast chicken from the carcass; cook double the amount of leeks with bacon & mushroom (page 60); and use ready-made pastry or perhaps leftover mash potatoes. Chicken & leek pie –without the hassle! Lemon & thyme butter-basted roast chicken & gravy Smoothing the butter under the skin helps baste the chicken and the herbs in the butter add a delicious flavour to your gravy. ■ Serves 4 ■ Prep 15 mins ■ Cook 1 hr 40 mins 50g butter, softened bunch of fresh thyme, leaves picked, stalks…

John Torode's bread & butter pudding Done badly this can be a stodge-fest, but when made properly, it's crisp and sugary on top, soft and gooey underneath, yet still firm enough to stand proud on a plate. John Torode shows you how to make this everyday classic into something special using the simplest ingredients. ■ Serves 6 ■ Prep 15 mins ■ Cook 30 mins VEGETARIAN 10 thick slices white bread, crusts cut off 150g butter, cut into cubes and softened 75g caster sugar, plus 2 tbsp for the dish 100g sultanas 200ml double cream, plus extra for serving (optional) 150g crème fraîche 300ml whole milk 4 eggs 1 vanilla pod or 1 tsp essence 1 Heat the oven to 190C/170C fan/gas 5. Cut each slice of bread diagonally into 2 triangles. Butter a rectangular dish with 50g…

Raspberry, almond & oat cookies ■ Heat the oven to 200C/180C fan/ gas 6 and line two baking trays with baking parchment. Mix 2 ripe bananas, peeled and mashed with 150g porridge oats, 2 tbsp ground almonds and ½ tsp ground cinnamon to make a sticky dough. Gently stir through 100g frozen raspberries trying not to break them up too much. Scoop up tablespoons of the mixture and roll into balls with your hands, then place on a baking tray and flatten with your palm. Bake for 15 mins until golden and firm around the edges. Allow to cool. Makes 12. Tropical smoothie ■ Put a banana, 1 tbsp porridge oats, 80g mango, 150g milk, 1 tsp honey and 1 tsp vanilla in a blender. Whizz until smooth and pour…