Table of contents for Issue 91 in Easy Cook

...to your bumper 92-page Spring issue of Easy Cook. We’re bigger, bolder and brighter, packed with an amazing 110 moreish recipes for you to cook for yourself, your family and your friends. This month, we’re flinging open our kitchen doors and reacquainting with our great British gardens, with tips and advice for how you can grow your own produce to conjure up delicious, seasonal recipes (p47). Good for you, good for the environment. And with the Bank Holiday looming on the horizon, we’ve got a fabulous feast of foodie treats to help you relax with your family over the lovely, long weekend (p28). Next month also heralds the conclusion of a cracking competition to be shown on BBC TV – the Eurovision Song Contest – so gather everyone round for…

All recipes tested Easy-to-buy ingredients 30 mins to the table or less Weeknight inspiration No tricky techniques or expensive equipment Herb pancake wraps with goat’s cheese • Serves 2 • Prep 10 mins • Cook 8 mins • £1.30 a portion • 254 kcals, 17g fat, 7g sat. fat, 5g sugar 1½ tsp rapeseed oil2 spring onions, finely chopped1 large courgette, coarsely grated andsqueezed dry2 large eggs2 tbsp chopped basil2 tsp thyme leaves50g soft vegetarian goat’s cheese2 medium tomatoes, chopped6 Kalamata olives, rinsed and halved2 handfuls baby kale or watercress 1 Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan. 2…

Malmö meatball subs • Makes 16 meatballs for 8 subs • Prep 35 mins plus chilling • Cook 20 mins • 78p a sub • 376 kcals, 9g fat, 2g sat. fat, 11g sugar 1-2 tbsp sunflower oil, for frying2 tbsp white wine vinegar1 tbsp golden caster sugar ½ cucumber, thinly sliced1 tbsp chopped dill (optional)4 sub roll, halved, or 1 long, thinbaguette, cut into 5cm chunksjar cranberry sauce FOR THE MEATBALLS 300g pack pork mince50g breadcrumbs1 tsp caraway or fennel seeds1 egg, beaten3 tbsp wholegrain mustard1 tbsp clear honeygood grating nutmeg 1 Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to…

Turkey chilli & rice tacos • Serves 4 • Prep 5 mins • Cook 30-35 mins • £1.69 a portion • 503 kcals, 16g fat, 5g sat. fat, 7g sugar 2 tbsp chipotle paste400g pack turkey mince100g long-grain rice, rinsed420g can kidney beans, rinsed & drained600ml chicken stock140g frozen sweetcorn, defrostedsmall bunch coriander, chopped8 taco shells½ iceberg lettuce, shredded150ml pot soured creamgrated cheese and guacamole, to serve 1 Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up with a fork. Stir in the rice and beans. Mix, then add the stock. 2 Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and coriander. Heat the taco shells following pack instructions.…

Tomato Sweet Aperitif is one of the sweetest-tasting cherry tomatoes available and we’ve managed to get our hands on some to offer to you at home. Bite-size, cherry fruits with an unmistakable sweetness! This tomato also produces up to 500 thin-skinned, shiny red cherry fruits are produced per plant - that’s about 6kg (13 lbs)! TCB55413B To claim your free* collection, (paying just £3.20 for postage), follow the instructions below. PLUS, enjoy some great savings on these Cucumber Cucino Perfect as lunchbox snacks, this plant produces crisp, favoursome mini-fruits prolifcally through the season. 3 jumbo plug plants £7.99 TCM17045P 6 jumbo plug plants £11.99 (save £3.99) TCM17046P Blueberry Top Hat Enjoy your own irresistibly sweet and juicy fruit. The high yields of delicious blueberries are ideal for salads or as a…

• Reduce the sugar you add to hot drinks Do this gradually to give your taste buds time to adjust. Try adding a sprinkle of cinnamon to cappuccino or hot chocolate, cinnamon helps stabilise blood sugar levels and adds favour without the sweetness. • Think twice about low-fat foods Low-fat 'diet' foods tend to be high in sugars. Instead, have smaller portions of the regular versions. • Be wary of ‘sugarfree’ foods These often contain synthetic sweeteners like sucralose, saccharin and aspartame. Although these taste sweet, they don't help curb a sweet tooth. They tend to send confusing messages to the brain, which can lead to over-eating. • Avoid sweet drinks Stick to one glass of fruit juice a day (or dilute it) and keep soft drinks and alcohol for…

Baked lemon sole with lemon & caper paste • Serves 2 • Prep 15 mins • Cook 10 mins • £6.49 a portion • 967 kcals, 93g fat, 36g sat. fat, 1g sugar zest ½ lemon, peeled into strips usinga vegetable peeler2 lemon thyme sprigs2 shallots, sliced2 lemon sole, about 300g each, darkskin removed, trimmed (see ourstep-by-step, right)100g butter, diced FOR THE CAPER PASTE 100g capers25g Parmesan100ml extra virgin olive oilfinely grated zest 1 lemon 1 First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place…

These will keep for 2-3 days in an airtight container Jammy dodger flowers • Makes 16 • Prep 1 hr plus chilling • Cook 12 mins • 13p a biscuit • 152 kcals, 5g fat, 3g sat. fat, 15g sugar 100g unsalted butter, softened175g caster sugar, plus extra forsprinkling1 large egg1 tsp vanilla paste200g plain flour, plus extra for dusting370ml jar strawberry jam 1 To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part. 2 Tip the flour into the mixture and fold together until fully combined, then shape into a ball.…

Why not try something new Roasted tomato & pancetta pizza with cricket four dough Combine 300g plain and 75g cricket four , 1 sprig rosemary , chopped, 1 tsp salt and 7g sachet of dried active yeast in a bowl. Mix in 2 tbsp olive oil and 225ml warm water. Knead together until it forms a non-sticky dough. Place in a bowl covered in cling flm and leave in a warm place for 20-30 mins. Once the dough has doubled in size place on a lightly cricket foured surface. Using a rolling pin, roll the dough into a large circular shape, around ½cm thick. Spread out on a baking tray. Heat the oven to 190C/170C fan/gas 5. Using a food processor, whizz together a tin of chopped tomatoes , 2…

Insta know-how This month… Nancy @ramsonsandbramble Once a vegetarian who didn’t like vegetables, Nancy from Leeds is now a veggie food writer. She tells us how she maintains a more balanced diet... I grate, salt, sauté, braise, wilt and purée veg to pack more goodness into my diet. This concentrates favour, and means you can get many portions of vegetables into one meal! I only eat whole grains where possible. Who knew that you could get brown risotto rice? It’s heartier than white so it stands up to strong favours. My blue cheese risotto (right) works well. I have a low-sugar smoothie most mornings for a head start! Spotted! Ashley (@ awells160711) is making her way through the recipes in our March issue. ‘My husband and I plan all of…

Mediterranean sardine salad Divide 90g bag salad leaves between 4 plates, then sprinkle over handful black olives, roughly chopped, and 1 tbsp capers, drained. Roughly break up 2 x 120g cans sardines in tomato sauce (drained and sauce reserved) and add to the salad. Mix the tomato sauce with 1 tbsp olive oil and 1 tbsp red wine vinegar and drizzle over the salad. Serves 4. Spanish sardines on toast • Serves 2 • Prep 5 mins • Cook 5 mins • 94p a portion • 420 kcals, 21g fat, 4g sat. fat, 3g sugar 1 tbsp olive oil1 garlic clove, chopped1 red chilli, deseeded and chopped1 lemon, zest and juice2 x 120g cans sardines in sunfloweroil, drained4 slices brown breadhalf small bunch parsley, chopped 1 Heat the olive oil…

Quick nachos Tip 175g bag tortilla chips onto a baking tray, pour over 225g jar salsa and scatter over a few sliced spring onions. Grate over a good chunk of cheddar. Add a pinch of crushed chilli fakes , then put under a hot grill for about 3 mins. Serve with soured cream or guacamole. Serves 3. Mexican pork koftas Blitz 500g minced pork, 50g breadcrumbs, ½ tsp chilli powder, seasoning, zest 1 lime, 4 spring onions, sliced, 1 tsp turmeric, 1 tsp ground cumin and 1 tsp chopped coriander in a food processor. Form into 32 ovals. Heat oven to 220C/200C fan/gas 7. Bake on a baking tray for 10 mins. Makes 32.…

Great ways to get started... Create a container garden This is a great way for those with limited space to begin growing food plants. There are many herbs, vegetables and fruits that grow well in containers. Start out with a mixed planting of herbs such as thyme or rosemary. Or try growing your own strawberries or cherry tomatoes in a pot. ...or a no-dig veg garden Potatoes are one of the best vegetables to plant in a no-dig garden (growing in a grow bag). This method reduces the need for weeding, returns organic matter and life to the soil and is the best way to start your own vegetable garden from scratch if you have a small garden.…

To prevent curdling, be sure to use full-fat yogurt and keep the curry simmering gently – don't boil it Pea & new potato curry • Serves 4 • Prep 15 mins • Cook 1 hr 10 mins • £1.13 a portion • 336 kcals, 8g fat, 3g sat. fat, 18g sugar 1 tbsp vegetable oil2 onions, sliced3 red chillies, deseeded and finely slicedthumb-sized piece ginger, chopped2 tsp cumin seeds1 tsp Madras curry powder½ tsp turmeric750g new potatoes, halvedjuice 1 limesmall bunch coriander, stalks chopped,plus some leaves to serve200-300ml veg or pea stock (see below)300g frozen peas500ml pot natural full-fat yogurtlime wedges, to serve2 naan breads, to serve 1 Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until…

Cherry blossom cake • Cuts into 10 slices • Prep 25 mins • Cook 1 hr • 85p a slice • 591 kcals, 29g fat, 14g sat. fat, 55g sugar un-iced 250g pack butter, softened300g cherries, stoned and roughlychopped250g polenta250g golden caster sugar4 large eggs100g ground almonds2½ tsp gluten-free baking powder150ml pot natural yogurt1 tsp orange blossom waterjuice ½ orange FOR THE SYRUP juice 1 orange3 tbsp golden caster sugar½ tsp orange blossom water FOR THE CHERRY ICING 50g cherries, stoned, plus extra on stalks175g icing sugar 1 Heat oven to 160C/140C fan/gas 3. Use a little butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of polenta, then set aside. 2 In a large bowl, combine the butter and sugar…

Rigatoni with spiced prawns, tomatoes & chorizo • Serves 5 • Prep 15 mins • Cook 30 mins • £1.63 a portion • 462 kcals, 17g fat, 4g sat. fat, 8g sugar 4 tbsp olive oil2 shallots, diced120g uncooked chorizo sausage, sliced6 large tomatoes, chopped350g rigatoni200g large prawns, shells and tailsremoved if necessary, chopped2 large spring onion, thinly sliced, keepthe whites and greens separate 1 Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened. 2 Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good…

Best-ever pesto & potato pasta • Serves 6 • Prep 20 mins • Cook 11 mins • £1.23 a portion • 540 kcals, 34g fat, 6g sat. fat, 2g sugar pesto only YOU’LL NEED Small frying pan, Wooden spoon, Mini chopper or pestle & mortar, Knife that’s suitable for a child, Chopping board, Large saucepan, Mixing bowl 150g green beans300g new potatoes300g fusilli or linguine FOR THE PESTO large bunch basil50g pine nuts50g Parmesan, (or Italian-stylevegetarian hard cheese) grated, plusextra to serve (optional) 1 Pick the basil for the pesto Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it. 2 Make the pesto Toast the pine…

Raspberry ripple float Put one scoop of raspberry ripple ice cream in the bottom of each glass and divide 10 fresh raspberries between them. Top up the glasses with raspberry or cherry soda and fnish with a second scoop of ice cream. Decorate with pink sprinkles and serve immediately with straws. Serves 2. And why not try... Cookies & cream Put 2 scoops of cookies and cream or vanilla ice cream in a blender with 400ml milk, 2 tbsp chocolate syrup and 7 Oreo cookies and whizz until foamy and thick. Pour into the chilled glasses and top each with a further scoop of ice cream. Squirt a small amount of whipped cream on top of each milkshake. Crush another Oreo cookie and sprinkle over the milkshakes. Serves 2. Get…

Deli veg special Top the base with ready-roasted peppers , aubergines and courgettes . Bake. Pile on a handful rocket and scatter with 2 tbsp toasted pine nuts and a drizzle pesto . Sticky red onion & feta Dot the base with 2 tbsp caramelised red onions from a jar. Crumble over 50g feta , then sprinkle over the leaves from a few thyme sprigs before baking. Classic four cheese Spread 10 cherry tomatoes over the base. Add 50g mozzarella , 25g smoked cheese , sliced, and 25g blue cheese , crumbled, and spoonfuls mascarpone , then bake. Moreish mushroom Fry 150g mixed wild mushrooms in a little oil or butter until golden, then fold in a handful chopped parsley . Spread 2 tbsp olive tapenade over the base, add…

Italian chicken with cream cheese & spinach • Serves 4 • Prep 20 mins • Cook 45 mins • £2.54 a portion • 352 kcals, 8g fat, 2g sat. fat, 8g sugar 1 large onion, halved and thinly sliced85g low-fat cream cheese200g frozen leaf spinach, thawed,squeezed well and choppedgenerous grating of nutmeg4 skinless chicken breasts4 stems of cherry tomatoes on the vine(5-6 tomatoes per stem)550g medium potatoes, thinly sliced4 garlic cloves, sliced8 pitted black kalamata olives, chopped1 tbsp rapeseed or olive oil 1 Heat oven to 220C/200C fan/gas 7 and line a large baking sheet with baking parchment. Put the onion in a bowl and pour over boiling water to cover. Leave to soften for 15 mins. Meanwhile, beat the cheese, spinach and nutmeg together with plenty of black pepper.…

How to prepare a veg patch • Plan where to plant Only prepare the ground that you're going to plant up. Weeds will soon cover bare ground and it can be upsetting to see all your hard work undone. • Choose good compost Happy, healthy plants need a heap of compost. Choose peat-free – it’s available in all garden centres, has lower CO2 emissions and is more environmentally friendly than those pesky peat-based types. We like the range from B&Q as it's all peat free. • Give them plenty of sun Veggies don't like growing in the shade – you'll get the best results from a growing patch which gets at least fve hours sun a day. • Space them out Placing your patch away from other plants helps put…

Gateau Marcel with cherries & blueberries • Serves 8 • Prep 20 mins plus 4 hrs setting • Cook 20 mins • 75p a portion sunflower oil, for oiling100g no-added-sugar plain darkchocolate, broken into small pieces50g no-added-sugar milk chocolate,broken into small pieces150g unsalted butter, chopped2 eggs3 egg whites150g fresh black cherries, pitted andhalved75g fresh blueberries 1 Preheat the oven to 180C/160C fan/gas 4. Line the base of a 20cm square cake tin with baking paper and lightly oil the sides with sunflower oil. Place the chocolates and butter with a pinch of salt in a saucepan over a low heat until melted, stirring occasionally. 2 Separate the whole eggs. Place all the whites in a medium bowl and the yolks in a large bowl. Using an electric whisk, whisk the…

Cardamom sponge with white chocolate icing • Serves 8 • Prep 40 mins plus cooling and chilling • Cook 25 mins • 46p a portion without icing 225g butter, softened, plus extra forgreasing4 eggs, beaten225g caster sugar225g self-raising flour1 tsp baking powder12 cardamom pods50g white chocolate, to decorate FOR THE ICING 100g white chocolate50g butter, softened75g full-fat cream cheese200g icing sugar, sifted½ tsp vanilla extract 1 You will need two 20cm round sandwich cake tins. Preheat the oven to 180C/160Cfan/gas 4, then grease the tins with butter and line the bases with baking paper. 2 Place the butter and eggs in a large mixing bowl with the sugar, flour and baking powder and beat together, by hand or using an electric hand whisk, until combined. 3 Bash the cardamom pods…

Gooseberry pie • Serves 6 • Prep 30 mins plus chilling • Cook 50 mins • £1.73 a portion • 548 kcals, 21g fat, 12g sat. fat, 54g sugar unbaked 250g unsalted butter, softened140g icing sugar5 egg yolks500g plain flour, plus extra for dusting FOR THE FILLING 900g gooseberriesabout 200g caster sugar2 tbsp Port (optional) 1 To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount, so freeze half for another time.…

Pressed picnic sandwich • Serves 8 • Prep 25 mins • Cook 3 mins • 46p a portion • 242 kcals, 12g fat, 4g sat. fat, 2g sugar long ciabatta loaf3 tbsp olive oil, plus extra for drizzling1 tbsp balsamic vinegar2 garlic cloves, finely chopped1 tsp Dijon mustard2 big handfuls of baby spinach8 marinated artichoke hearts,from a jar, quartered250g roasted red peppers, from a jar8 slices of prosciuttobig handful of basil125g ball of mozzarella, cut into slices½ red onion, very finely sliced 1 Cut the ciabatta Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180Cfan/gas 6. 2 Bake until toasted Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in…