Table of contents for March 2020 in Easy Cook

As much as my kids love their mum, they need a nudge in the right direction when it comes to treating her like a queen on Mother’s Day. ‘Make her breakfast in bed,’ I suggest, forgetting that, now they’re teenagers, they don’t peek their heads above the duvet until nearly noon. So what’s the answer? Brunch. These American-style blueberry pancakes slathered with maple syrup are pure indulgence – and even hob-averse teens can whip them up in no time. Then, later, they can lay on a spread of no-fuss loaded sandwiches, mini quiches, chocolate-dipped cookies and tea cakes for us all to share (see p68) while basking in their mother’s praise about how thoughtful they are! If you’re a mum, pass this issue to your other half or the kids,…

Spicy vegetable egg-fried rice • Serves 4 • Prep 10 mins • Cook 15-20 mins 200g basmati rice or 400g leftover cooked rice 1-2 red chillies, deseeded and grated or very finely chopped 3 garlic cloves, crushed 1 tbsp sunflower oil 2 large carrots, chopped 200g Chinese cabbage, finely sliced 2 eggs, lightly beaten 3 spring onions, sliced 200g frozen peas 1 tbsp soy sauce 1 If cooking the rice from scratch, cook following pack instructions, then drain. Mix the chillies and garlic in a pestle and mortar, if you have one, with a pinch of salt to make a paste. 2 Heat the oil in a wok or large frying pan over a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and…

Miso stir-fried greens with fried egg Super-delicious and quick to make, stir-fried greens are a perfect midweek meal when you want to feel like you’ve really done yourself some good. There are so many flavours going on here, it’s hard to believe this dish is as healthy as it is. • Serves 2 3 tbsp white miso paste 2 tbsp soy sauce 1 tbsp mirin ½ tsp vegetable oil ½ tsp sesame oil 3 garlic cloves, finely chopped 2.5cm piece ginger, peeled and sliced into thin strips 125g broccoli 125g asparagus 125g mangetout 175g cavolo nero, ribs removed, roughly chopped 100g Chinese leaf cabbage, thickly shredded 100g rainbow chard, roughly chopped into thirds sunflower oil spray 2 large free-range eggs 1 Mix the miso paste, soy sauce and mirin together…

Extra-saucy coconut fish curry with pomegranate • Serves 4 • Prep 15 mins • Cook 15 mins 2 tbsp coconut oil ½ onion, chopped 2 tbsp red curry paste 2 tbsp finely chopped lemongrass 2.5cm piece ginger, peeled and grated 400g can full-fat unsweetened coconut milk 2 tbsp fish sauce 450g fresh or frozen cod fillets, defrosted if frozen, cut into 5cm pieces 1 lime, zested and juiced 25g coriander, chopped seeds from 1 pomegranate, to garnish 25g unsweetened flaked coconut, toasted, to garnish cooked rice, to serve 1 Melt the coconut oil in a large frying pan over a high heat. Add the onion and cook, stirring, for about 5 mins until softened. Stir in the curry paste, lemongrass and ginger and cook until fragrant, about 1 min more.…

Braised lamb with spring veg & gremolata Like to prepare in advance? Make this to the end of step 2 up to a day ahead. Serve with creamy mash or gnocchi (right). • Serves 4 • Prep 30 mins plus marinating • Cook 31/2 hrs 4 lamb shanks 1 tbsp chopped rosemary 2 tbsp olive oil 400g medium carrots, halved lengthways 1 garlic bulb, broken into cloves 150ml dry white wine 600ml chicken or lamb stock 25g flat-leaf parsley, leaves picked and finely chopped 1 lemon, zested and cut into wedges 140g frozen peas (or podded broad beans) greens from 2 bunches of spring onions, washed and shredded 1 Make several slashes about 1cm deep in each shank, then rub the rosemary, oil and some seasoning all over and place…

Mother's Day brunch treat American blueberry pancakes • Makes 10 pancakes • Prep 15 mins • Cook 20 mins Mix 200g self-raising flour, 1 tsp baking powder and a pinch of salt together in a large bowl. Beat 1 egg with 300ml milk, then make a well in the centre of the dry ingredients and whisk in the milk mixture to make a thick, smooth batter. Beat in a knob of melted butter, and gently stir in 75g blueberries. Heat 1 tsp sunflower oil in a non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes that are about 7.5cm across. Make three or four pancakes at a time and cook for about 3 mins over a medium heat until small bubbles…

Grandma Todiwala’s macaroni & cauliflower cheese This was Mum’s all-time favourite dinner for us when we were kids. It goes back to when the first pasta was introduced to the British public and promptly found its way to India and into the clubs and gymkhanas of the Raj. Like most Indians, I grew up eating overcooked pasta. It was not until my European training back in 1980 that I realised we had been cooking it all wrong – but in those days, if you cooked pasta al dente it was sent back to you. Mum’s macaroni was cooked until it split, but hey, the fun was in the sauce and her awesome magic with taste. • Serves 4-5 300g cauliflower florets (reserve the stems and trimmings) 300g macaroni 2 tbsp…

Spaghetti bolognese • Serves 4 • Prep 10 mins • Cook 1 hr 10 mins 3 tbsp olive oil 300g beef mince 200g pork mince 2 large shallots, finely chopped 2-3 garlic cloves, crushed 500g passata 1 tbsp tomato purée 100ml red wine 1 tsp dried oregano 400g spaghetti 50g parmesan,1/2 finely grated, 1/2 shaved a few basil leaves, to serve 1 Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip into a dish and repeat with another 1 tbsp oil and the pork. Add the pork to the cooked beef and put the pan back on the heat with the remaining oil. Reduce the heat and cook the shallots for 8-10 mins until soft. Add…

Mini quiches • Makes 18-20 • Prep 30 mins plus chilling • Cook 50 mins 300g shortcrust pastry plain flour, for dusting 4 back bacon rashers, fat trimmed, chopped oil, for frying 100g gruyère cheese, grated 2 medium eggs 125ml double cream YOU WILL NEED 18-20 mini tartlet tins 1 Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles, pressing into the edges and up the sides. Chill for 30 mins (if you’re baking in batches, chill the off-cuts for the next round too). 2 Heat the oven to 200C/180C fan/gas 6. Line each pastry case with foil and fill with baking beans or uncooked rice. Bake for…

Classic Victoria sandwich Sandwiched with simple buttercream and jam, this is the perfect party, afternoon tea or anytime cake! It mixes up in minutes, and will rise every time – guaranteed. • Serves 10 • Prep 10 mins plus cooling • Cook 20 mins FOR THE CAKE 200g butter, softened, plus extra for the tins 200g caster sugar 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk FOR THE FILLING 100g butter, softened 140g icing sugar, sifted, plus extra for dusting drop of vanilla extract (optional) 340g jam (we used strawberry), or lemon curd 1 Heat the oven to 190C/170C fan/gas 5. Butter two 20cm sandwich tins and line with non-stick baking parchment. Beat all the cake ingredients together in a large bowl until you have…

Sweet potato & rosemary soup with garlic toasts A filling and flavour-packed meal that’ll be on the table in just half an hour. The sweet potatoes count towards your five-a-day, too. • Serves 4 • Prep 10 mins • Cook 20 mins soup only 2 tsp olive oil, plus extra for brushing 1 onion, chopped 3 garlic cloves 750g sweet potatoes, peeled and cubed 1 litre vegetable stock 2 rosemary sprigs 8 slices crusty bread, such as ciabatta 1 Heat the oil in a large saucepan, then fry the onion until soft. Crush two of the garlic cloves, add to the onion and fry for 1 min more. Stir in the sweet potatoes, then cover with the stock and bring to the boil. Strip the leaves from one of the…

Chicken, leek & mushroom pie • Serves 8 • Prep 25 mins • Cook 45 mins 50g butter 6 celery sticks, finely chopped 2 leeks, cut into 1cm rounds 50g plain flour, plus extra for dusting 300ml chicken stock 150ml single cream 200g button mushrooms, halved 750g leftover roast chicken, bones and skin removed, shredded 4 tbsp chopped flat-leaf parsley 350g ready-rolled puff pastry 1 egg yolk, beaten with 1 tbsp milk 1 Melt the butter in a large saucepan. Add the celery and leeks and cook for 5 mins, stirring constantly. Add the flour and cook for 1-2 mins more, stirring to make a paste. Gradually stir in the stock and cream, bring to the boil, then reduce the heat. Cover and simmer for around 15 mins. Remove from…

Rosie Birkett’s sprout, comté & walnut tart I’ve always loved these miraculous miniature cabbages and have fond memories of crossing the tops – needlessly, it’s since been revealed – for Sunday lunch. • Serves 6-8 • Prep 25 mins plus chilling • Cook 1 hr 10 mins 2 tbsp olive oil knob of butter 1 leek, sliced 1 sharp green apple, chopped 200g Brussels sprouts, shredded 1 tbsp lemon juice 200ml double cream 50g natural yogurt 100g comté cheese or vegetarian alternative, grated, plus extra to serve 3 eggs grating of nutmeg handful of walnuts FOR THE PASTRY 50g pumpkin seeds 150g spelt flour 1 tsp dried thyme 5g grated parmesan or vegetarian Italian-style hard cheese 125g butter 1 egg yolk plain flour, for dusting 1 To make the pastry,…