Table of contents for April 2020 in Easy Cook

When my kids were little, the annual hunt for Easter eggs, which were secreted around our flat like treasure, was pure joy. It was delightful watching their little faces light up as they discovered a sweet gem, before smearing themselves with chocolate – while I hovered over them with a wet cloth to wipe the stains off the furniture! They’re teenagers now, and although egg hunts are a thing of the past, their love of chocolate remains (obviously, they’re human!). So this year, instead of spending a fortune on over-packaged orbs, I’m going to enlist them to make their own Easter eggs. It’s not as hard as you’d think, as our guest contributor Mich Turner shows us with her DIY Easter eggs (p58). Best of all, they cost pennies to…

Mediterranean chicken • Leave out the carrots. After roasting for 20 mins, put 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the potatoes. Swap the peas for cherry tomatoes and replace the stock and yeast extract with 5 tbsp balsamic vinegar and 2 tbsp honey. Spiced roast chicken • Swap the herbs for 2 tsp harissa paste and leave out the potatoes. Add the stock and peas as described above (leaving out the yeast extract), but add another 2 tsp harissa paste. Serve with couscous.…

EASY MAKES FOR THE EASTER BREAK During the holidays, the kitchen is a great place to keep kids busy under a watchful eye. They’ll soon be able to move on from cupcakes to more ambitious dishes, taking their inspiration from eating out or social media. These recipes may be simple to follow, but the whole family will enjoy the results! Simple stir-fry • Serves 4-5 • Prep 20 mins • Cook 10 mins 500g mixed vegetables, such as carrots, red peppers, baby corn, broccoli, pak choi or cabbage, and courgettes 1 tbsp rapeseed oil 1 garlic clove, sliced 1cm piece ginger, peeled and finely grated 11/2 tbsp reduced-salt soy sauce 2 tbsp sweet chilli sauce (optional) 200g cooked prawns, salmon or chicken breast 200g cooked egg noodles, to serve 1…

Italian sausages & beans with garlic ciabatta When I was filming my latest TV series, I cooked this hearty casserole with Lake Garda behind me, having spent all day with the local rowing team in the beautiful resort town of Sirmione. This dish says so much about rustic Italian cooking: simple ingredients with punchy flavours that balance each other perfectly. For variety, replace the beans with lentils or chickpeas. • Serves 4-6 6 tbsp olive oil, plus extra for brushing 2 red onions, thinly sliced 1 tbsp chopped rosemary ½ tsp chilli flakes 2 x 400g tins borlotti beans 2 x 400g tins cannellini beans 900g Italian or pork sausages, cut into 4cm-long pieces 400ml hot vegetable stock 1 tbsp tomato purée 3 tbsp chopped flat-leaf parsley, plus extra to…

Huevos rancheros Simply translated as ‘rancher eggs’, this Mexican-inspired breakfast will cure any hangover. The chilli will sort you out, releasing those feel-good endorphins – if you like it really spicy, add some extra at the end. “ For most of us, breakfast is a hurried affair during the week, but a long weekend like the Easter holiday is the ideal opportunity to indulge. If you ease it out until late morning with a newspaper and a pot of coffee, it officially becomes brunch! These great recipes will keep you going for most of the day ” • Serves 4 • Prep 15 mins • Cook 25 mins without egg 4 eggs 3 tbsp cheddar, finely grated 8 soft flour tortillas 2 chillies, deseeded and finely chopped, to serve (optional)…

Cute cupcakes for Easter These easy vanilla cupcakes are perfect for treating kids over the long holidays. • Makes 12 • Prep 20 mins • Cook 15 mins un-iced • Heat the oven to 180C/160C fan/gas 4 and fill a 12-hole cupcake tin with cases. Beat 110g softened butter with 110g golden caster sugar until pale and fluffy using an electric whisk. Whisk in 2 large eggs, one at a time. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined, then spoon the mixture into the cases. Bake for 15 mins until golden brown and a skewer inserted into the middle comes out clean. Leave to cool on a wire rack. Whisk 150g softened butter with 300g icing sugar, 1 tsp vanilla…

Veggie aubergine & black bean stir-fry • Serves 4 • Prep 10 mins • Cook 20 mins 250g basmati rice 4 tbsp groundnut or vegetable oil 2 large aubergines, quartered and cut into wedges 2 red peppers, cut into thin strips 8 spring onions, 7 quartered lengthways, plus 1 finely sliced, to serve 220g black bean sauce 1 Cook the rice following pack instructions. Meanwhile, heat the oil in a wok and stir-fry the aubergines for 10-12 mins until golden and cooked through. Add the peppers and quartered spring onions and stir-fry for about 6 mins more, or until just tender. 2 Add the black bean sauce and 2 tbsp water and warm through. Serve with the cooked rice, scattered with the sliced spring onion. PER SERVING 411 kcals, fat…

Gnocchi with roasted squash & goat’s cheese • Serves 4 • Prep 15 mins • Cook 20 mins 450g butternut squash, peeled and cut into small chunks 1 garlic clove 2 tbsp olive oil 500g fresh potato gnocchi 200g young spinach 100g soft goat’s cheese 1 Heat the oven to 200C/ 180C fan/gas 6. Tip the squash into a roasting tin with the garlic and oil, season and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden. 2 Meanwhile, boil the gnocchi following pack instructions. With a few seconds to go, throw in the spinach, then drain. Tip the gnocchi along with the spinach into the roasting tin, then mix everything together well, mashing the roasted garlic. Spoon onto warm plates, then crumble over…

Chocolate chunk pecan cookies • Makes 12 • Prep 15 mins plus cooling • Cook 12 mins 200g dark chocolate, broken into squares 100g butter, chopped 50g light muscovado sugar 85g golden caster sugar 1 tsp vanilla extract 1 egg, beaten 100g whole pecans 100g plain flour 1 tsp bicarbonate of soda 1 Heat the oven to 180C/160C fan/gas 4. Melt 85g of the chocolate in the microwave on high for 1 min, or in a bowl set over a pan of just simmering water. 2 Beat the butter, sugars, vanilla and egg into the melted chocolate until smooth, then stir in 3/4 of the nuts, 3/4 of the remaining chocolate, the flour and bicarb. 3 Spoon the mixture onto two baking sheets, spaced apart (don’t spread the mixture –…

Savoury parmesan tartlets Try alternative fillings for these tartlets, such as prawn cocktail, pâté & chutney or taramasalata. • Makes 24 • Prep 25 mins • Cook 16-20 mins baked cases only FOR THE CASES 375g sheet ready-rolled shortcrust pastry flour, for dusting 1 egg, beaten 3 tbsp finely grated parmesan FOR THE HUMMUS & ROASTED TOMATO TARTLETS 7 cherry tomatoes, halved 200g hummus snipped chives, to garnish FOR THE SMOKED SALMON & DILL TARTLETS 200g soft cheese 85g smoked salmon a small handful of dill, chopped small capers, drained, to garnish (optional) 1 Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured work surface to a 30 x 40cm rectangle. Stamp 24 rounds out using a 6.5cm cutter, then use them to line…

Jelly & custard trifle squares This stunning retro dessert is made using cheat’s ingredients (you don’t have to reveal that to anyone, though), and it’s completely make-ahead. • Serves 12 • Prep 25 mins plus 3 hrs setting and cooling • Cook 5 mins 2 x 300g shop-bought madeira cakes 5 tbsp sweet sherry 2 gelatine leaves 500g fresh custard 2 x 135g blocks raspberry jelly 150g frozen berry mix 150ml double cream 1 tbsp golden caster sugar toasted flaked almonds and sprinkles, to serve 1 Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides. This will make it easier to lift the trifle out. If you’re using a loose-bottomed tin, tightly wrap the base…

Crunchy peanut banoffee sundae Melt together 3 tbsp caramel from a can, 1 tbsp peanut butter, 1 tbsp milk and a pinch of salt, whisking until smooth. Divide between two sundae glasses. Top with vanilla and toffee ice cream , 1 sliced banana, some chopped salted peanuts and a wafer. Serves 2. One-a-day peanut protein balls Blitz together 50g raisins , 2 large egg whites and 1 tsp vanilla using a hand blender. Stir in 25g oats, 25g hemp powder, 75g ground almonds and 100g peanut butter. Mix to make a soft dough. Divide into seven and roll in 40g toasted flaked almonds. Will keep in an airtight container in the fridge for up to one week. Makes 7. Salted caramel & peanut butter s’mores Heat the grill to high…

One-pan roast dinner • Serves 4 • Prep 20 mins • Cook 1 hr 20 mins 1.5kg chicken 1 lemon, halved 50g butter, softened 2 tsp dried mixed herbs 750g potatoes, cut into chunks 7 carrots (about 500g), each chopped into 2-3 chunks 2 tbsp olive oil 100g frozen peas 300ml chicken stock 1 tsp yeast extract 1 Heat the oven to 220C/200C fan/gas 7. If the chicken is tied, snip the string or elastic, then place in a big roasting tin. Put the lemon halves into the cavity, then rub the soft butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with the oil, season and toss together. 2 Roast for 20 mins, then reduce the oven to 200C/180C fan/gas 6…

Citrus ricotta pancakes • Whizz together 125g ricotta, 140g plain flour , 1 tsp baking powder, 1 egg, 150ml milk, 1 tbsp sugar and the zest of 1 orange. Fry dollops of the batter in melted butter in a non-stick frying pan for 2 mins each side. Makes 15. Quick ricotta icing • Beat together 125g ricotta, 6 tbsp icing sugar, 3 tbsp soft butter, 2 tbsp cocoa powder and1/4 tsp vanilla extract. Makes enough icing for 12 cupcakes. Spicy chickpea dip • Blitz together 125g ricotta, a 400g can chickpeas, drained, the juice of 1 lime, a handful of coriander leaves, 1 garlic clove, 1 deseeded chilli,1/2 tsp ground cumin and 1 tbsp olive oil.…

Meat-free Monday Kale & bulgur tabbouleh with yogurt dressing • Serves 2 • Prep 15 mins • Cook 15 mins 150g bulgur wheat 2 eggs 60g baby or curly kale, roughly chopped 20g hazelnuts, toasted and chopped 1 carrot, julienned 3 spring onions, roughly chopped 50g pomegranate seeds 1 tsp chilli flakes 1 lemon, juiced FOR THE DRESSING 100ml fat-free Greek yogurt 1 lemon, zested and juiced 2 tbsp white wine vinegar 1 tbsp each chopped dill and mint 1/4 garlic clove, crushed 1 Put the bulgur wheat in a heatproof bowl and pour over 125ml boiling water. Mix well, cover and leave for 10-15 mins until al dente. 2 Bring a pan of water to the boil and cook the eggs for 6 mins. Place in cold water and…

Southern fried chicken • Serves 8 • Prep 10 mins • Cook 40 mins 8 skinless chicken thighs 8 skinless chicken drumsticks 200ml milk 200g self-raising flour large pinch each of paprika, turmeric and cayenne pepper 6-8 tbsp groundnut oil 1 Heat the oven to 200C/180C fan/gas 6. Put the chicken thighs and drumsticks in a bowl and pour over the milk. Tip the flour and spices into a large food bag and season well. 2 Heat half the oil in a large frying pan. Take half the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift out the pieces and shake off any excess – don’t be too vigorous, or you’ll end up…

Chocolate marbled Easter eggs There’s nothing more charming and thoughtful than taking the time to make homemade Easter eggs. It’s a tradition I introduced to my boys, who each made one for the other, loading them with their favourite sweet treats. This rocky road version is stuffed with marshmallows, honeycomb and chocolate-covered mini eggs. Now, where is that Easter bunny? • Makes 2 eggs sunflower oil, for brushing 275g unsalted butter 150g golden syrup 225g dark chocolate (70% cocoa solids) 130g Maltesers 100g mini chocolate eggs 40g mini marshmallows 100g rich tea biscuits, broken 100g digestive biscuits, broken 25g white chocolate, melted 1 Start by brushing two large plastic Easter egg moulds (about 165 x 110mm) with a little oil and place them in the fridge to chill. 2 Melt…

Savoury parmesan tartlets • Garlic & herb roast lamb on boulange`re potatoes • Honey-glazed roast carrots • Peas & beans with pancetta & mint • Bun & butter pudding The pastry cases for the starter can be made up to three days in advance and chilled, or freeze for up to three months. The lamb can be prepared as directed in step 1 and chilled for up to two days. Make sure it’s well wrapped, or the rest of the food in your fridge will taste garlicky. If you want to be super-prepared, the potatoes can be baked for 1 hr, cooled, then chilled, with the surface tightly covered with a sheet of buttered baking parchment, then foil. Return to the oven, uncovered, for 15 mins before topping with the…