Table of contents for Issue 109 in Easy Cook

I read recently that carbs are making a comeback (even though they never went away in my family). More people are turning away from high-protein diets in favour of the comfort that only starchy foods can bring. Pasta is a staple of the Italian nation that’s not only satisfying, but cheap and very, very easy to cook. Turn to p54 for our pasta masterclass and get stuck in to our selection of recipes that are perfect for busy weekdays. As it’s February, we’ve devoted a flippin’ big slice of the mag to pancakes (Shrove Tuesday is 13 February), including the simplest recipe you’ll ever come across. Happy stacking, folks. Tuck into this… Tuna & sundried tomato pasta bake Heat the grill to its highest setting and put a large saucepan…

Coconut & mango sponge • Cuts into 12 squares • Prep 20 mins • Cook 30 mins 425g can sliced mangoes in syrup, drained 200g butter, softened 225g golden caster sugar 4 large eggs 200g self-raising flour 50g desiccated coconut, plus 3 tbsp for sprinkling 140g Greek-style coconut yogurt 1 Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside. 2 Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well. Fold through the flour and coconut, then the mango and yogurt. Scrape the mixture into your tin and…

Crispy pancakes with creamy chicken & bacon • Serves 4 • Prep 40 mins plus cooling • Cook 50 mins 2 tbsp olive or rapeseed oil 2 chicken breasts 200g pack smoked bacon lardons 1 onion, chopped 200g chestnut mushrooms, finelychopped 3 tbsp flour 4 00 ml milk handful of parsley, chopped FOR THE PANCAKES 100g plain flour 2 large eggs, plus 1 beaten for brushing 150ml milk 50g breadcrumbs salad or baked beans, to serve (optional) 1 Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins on each side until golden and cooked through, then transfer to a plate. Sizzle the lardons in the pan for a few mins until crispy, then tip out onto the plate with the chicken. 2 If…

Rib-eye steaks with chilli butter & homemade chips • Serves 2 • Prep 10 mins plus chilling • Cook 45 mins 1 tbsp finely chopped parsley 50g butter, softened, plus a little extra 1 red chilli, finely chopped ½ lemon, juiced and zested olive oil, for frying 2 x 200g rib-eye steaks, seasoned 2 handfuls mixed salad leaves FOR THE CHIPS 450g floury potatoes, such as King Edward or Maris Piper, peeled and cut into chunky chips 2 tbsp olive oil 1 tsp thyme leaves 1 garlic clove, crushed 1 For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm. 2 Heat oven to 200C/180C fan/ gas 6. For the chips, toss all the…

Creamy chicken & green bean pesto pasta (pictured)  Cook 400g pasta following pack instructions, adding 250g green beans›v›À›Ì›i›w›>››È››››Ã°› Drain and reserve a few tbsps of the cooking water. Meanwhile, heat 1 tbsp olive oil in a large frying pan. Add ››DWPEJ›ƂPGN[›UNKEGF spring onions and cook for 1-2 mins until soft, then set aside. Add NCTIG UJTGFFGF ›› ›› ›› TGCF[›TQCUVGF chicken breasts to the pan and heat through. Stir through 5 tbsp pesto and 3 tbsp›FQWDNG›ETGCO. Put the pasta and beans in with the chicken mix and stir to coat, adding a little cooking water. Season and sprinkle with ITCVGF›RCTOGUCP. 2QVCVQ›››RGUVQ›UCNCF › Toss a bag of warm new potatoes and just-cooked DCD[›DTQCF›DGCPU with a dressing made from olive oil, lemon juice and pesto. Top with EJQRRGF›fresh basil and lemon zest.…

Chilli & ginger nuts • Serves 4 • Prep 5 mins • Cook 10-15 mins 1 egg white ½ tsp each chilli flakes, medium curry powder (or gluten-free alternative), cayennepepperandgroundginger 5 tbsp soft brown sugar 350g mixed nuts 1 Heat the oven to 200C/180C fan/gas 6. Whisk the egg white briefly in a bowl to break it up. Add the spices and sugar, whisking to combine. Add the nuts and stir or toss to coat. 2 Line a baking tray with baking parchment, then pour on the nuts. Sprinkle with salt to taste. Roast for 10-15 mins. Use a spatula or spoon to break up and toss the nuts halfway through cooking. Leave to cool completely, then break up again before serving. PER SERVING 449 kcals, fat 34g, saturates 10g,…

Peanut butter cookies With just a few adjustments, these are a lighter version of a delicious childhood favourite. • Makes 20 • Prep 25 mins plus chilling • Cook 10-12 mins 50g soft butter 50g light muscovado sugar 25g golden caster sugar 100g chunky peanut butter with noaddedsugar 1½ tbsp rapeseed oil 1 medium egg, beaten ½ tsp vanilla extract 140g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 25g oven-roasted unsalted peanuts, roughly chopped 1 Line a large baking sheet with baking parchment. Heat oven to 180C/160C fan/ gas 4. Beat together the butter, both sugars and peanut butter with a wooden spoon until light. Beat in the oil, then the egg and vanilla extract. Separately, combine the flour, baking powder and bicarbonate of soda. Beat…

Quick & easy tiramisu A recipe rarely calls for a whole can of condensed milk. Once opened, store in an airtight container in a cool, dry place for up to three months. • Serves 2 (easily doubled) • Prep 15 mins plus 1 hr chilling 3 tsp instant coffee granules 3 tbsp coffee liqueur 250g tub mascarpone 85g condensed milk 1 tsp vanilla extract 4-6 sponge fingers 1 tbsp cocoa powder 1 In a large jug, stir together the coffee granules with 2 tbsp boiling water. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside. 2 For the cream layer, beat the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth. 3 Break the sponge fingers into two…

Chicken & chorizo paella • Serves 4 • Prep 10 mins • Cook 40 mins 1 tbsp olive oil 2 chicken breast fillets, cut into chunks 2 small onions, finely sliced 1 fat garlic clove, crushed 140g cooking chorizo, sliced 1 tsp turmeric pinch of saffron 1 tsp paprika 300g paella rice 850ml hot chicken or vegetable stock 200g frozen peas 1 lemon, cut into wedges, to serve 1/2 small pack parsley, finely chopped, to serve 1 Heat the oil in a deep frying pan over a high heat. Add the chicken and brown all over – don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. 2 Add the garlic, stir for 1 min,…

Pizza frittata Heat 1 tbsp vegetable oil in a small non-stick frying pan on a medium heat. Fry 1 chopped onion and 4 chopped rashers streaky bacon for 5-10 mins. In a bowl or jug, whisk together 6 eggs, 100ml milk, a pinch of dried oregano and some seasoning. Tip the egg mix into the pan, stir quickly, lower the heat and cook for about 8 mins. Then scatter over 75g grated cheddar, 2 sliced tomatoes and another pinch of dried oregano. Transfer Ì››>›››Ì›}À››››v›À›Ó›x››››Ã›Õ›Ì›››wÀ››>› ›}›› i›°› Allow to cool before slicing. Serves 4. Pesto pasta with feta & olives Cook 300g fusilli following pack instructions, then drain and cool under cold running water. Toss through Ω x 190g jar green pesto, 200g sliced pitted black olives, 100g halved cherry tomatoes…

Pappardelle broad bean carbonara A creamy pancetta, broad bean and egg sauce makes an ideal pairing with ribbon pasta. • Serves 2-3 • Prep 10 mins • Cook 20 mins 85g pancetta 100g frozen broad beans 2 egg yolks 2 tbsp double cream 200g pappardelle pasta 50g parmesan, grated 1 Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a bowl, beat the egg yolks with the cream and season with black pepper. 2 Cook the pappardelle following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in…

Lasagne • Serves 8 • Prep 1 hr plus milk infusion • Cook 3 hrs 10 mins 3 tbsp olive oil 2 celery sticks, finely chopped 1 onion, finely chopped 1 carrot (about 100g), finely chopped 3 garlic cloves, crushed 140g pack pancetta cubes 500g pack beef mince (we used 10% fat) 500g pack pork mince or British veal mince 200ml milk 2 x 400g cans chopped tomatoes 2 bay leaves 1 rosemary sprig 2 thyme sprigs 2 tsp dried oregano 2 beef stock cubes 500ml red wine dried pasta sheets (about 400g) 50g parmesan, finely grated FOR THE BÉCHAMEL SAUCE 1.5 litres milk 1 onion, thickly sliced 3 bay leaves 3 cloves 100g butter 100g plain flour pinch of fresh nutmeg, grated 1 Infuse the milk for the béchamel…

MENU 1 All about pork Spiced slow-roast pork The spice paste adds a modern spin to classic roast pork, but to keep things traditional, swap for olive oil and sea salt flakes . You’ll need to get this roasting first thing in the morning, but once it’s had its initial blast of heat, the pork can be left to cook for three hours. • Serves 8 with leftovers • Prep 10 mins • Cook 4 hrs 5 thyme sprigs, leaves removed and chopped 2 garlic cloves, crushed 2 tsp dried chilli flakes 1 tsp smoked paprika ½ lemon, zested and juiced 1 tbsp olive oil 4-4.5kg boned, scored and rolled pork shoulder 1 Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl,…

Rice pop doughnuts You can buy doughnut moulds that work perfectly here, or simply pat the mix out in a tray, leave it to set and cut out your shapes with round cutters (the off-cuts are the cook’s perk!) • Makes 6 doughnuts (plus 6 crispy cakes from the off-cuts) • Prep 5 mins plus chilling • Cook 5 mins 200g dark, milk or white chocolate, chopped 25g butter, plus extra for the moulds 2 tbsp golden syrup 2 tbsp milk 80g rice pops cereal 100g white chocolate, for decorating sprinkles, for decorating 1 Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Gently melt the chocolate, butter, golden syrup and milk in a bowl over a pan of simmering water, or by microwaving…

Masala frittata with avocado salsa • Serves 4 • Prep 15 mins • Cook 25 mins 2 tbsp rapeseed oil 3 onions, 2½ thinly sliced, ½ finely chopped 1 tbsp Madras paste 500g cherry tomatoes, halved 1 red chilli, deseeded and finely chopped small pack coriander, roughly chopped 8 large eggs, beaten 1 avocado, stoned, peeled and cubed 1 lemon, juiced 1 Heat the oil in a non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then add half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst. 2 Heat the grill to high. Add half the…

Tartines with roasted tomatoes & mint pesto • Makes 4 • Prep 10 mins • Cook 20 mins 8 medium-sized vine-ripened tomatoes, halved 4 tbsp extra virgin olive oil 4 thick slices wholemeal bread 1 garlic clove, left whole 25g pine nuts, toasted small bunch mint 1 tbsp balsamic vinegar 100g ricotta green salad, to serve (optional) 1 Heat oven to 190C/170C fan/ gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp oil, season well and roastfor 20 mins. Set aside. 2 Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on four plates. 3 Using a food processor, whizz together the pine nuts, mint,…

Sausage & pearl barley stew If you're making this stew in advance, add a little stock or water when you reheat it, as the pearl barley will have soaked up some of the sauce. • Serves 4 • Prep 15 mins • Cook 50 mins 3 tbsp oil 6 Cumberland sausages 2 onions, sliced 2 celery sticks, halved lengthways and cut into chunks 2 carrots, diced 200g pearl barley, rinsed with cold water 2 sprigs thyme, leaves removed 900ml chicken stock ½ Savoy cabbage, roughly chopped 1 lemon, zested 1 Heat 2 tbsp of the oil in a large, deep frying pan. Add the sausages and cook for 8–10 mins, turning every so often, until golden. Remove from the pan and set aside. 2 Add the remaining oil to the…

VENETO Bigoli: Thick noodle-like spaghetti, often made from wholewheat y›ÕÀ]›LÕÌÌiÀ›>› › ÕV››i}}ð› EMILIA ROMAGNA Strozzapreti: Or ‘priest strangler’ – inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals, so quickly that they might choke on it. LIGURIA 6TQƂG : Traditionally served the Genovese way with pesto, green beans and potatoes. ABRUZZO Chitarra: Meaning ‘guitar’ – a long, thin pasta, cut using a harp-like tool. The fresh pasta dough is pushed through Ì›i›w›i›ÃÌÀ››}Ư̂››>›i›ÃÌÀ>› ð CAMPANIA Penne: Meaning ‘pen’ or ‘quill’ – cut on an angle to resemble its namesake. Ideal for holding rich tomato or meat sauces, or in pasta bakes. TUSCANY Gigli: Meaning ‘lilies’ – ëiV›wV>››Þ›vÀ››››››Ài›Vi]›Ü›iÀi› the lily is the local emblem. PUGLIA Orecchiette: Or ‘little ears’, traditionally served with broccoli rabe, anchovies,…