Table of contents for Issue 108 in Easy Cook

Happy New Year everyone. If, like me and my family, you’ve spent a bit too much and indulged rather a lot over Christmas, it’s time to get your finances and waistlines back into shape! As ever, Easy Cook is here to help. We’ve got dozens of recipes that won't hurt your wallet, oodles of ideas for leftovers and quick and simple suggestions for healthier suppers. And if you’re cooking for one, turn to p32 for exclusive recipes from Janneke Vreugdenhil’s brilliant new cookbook, Solo Food. It’s a great way to kick-start your 2018. Start the New Year with… Orange & blueberry Bircher Soaking oats and seeds overnight makes them easily digestible. Add the fruit and you've got a nutritious LÀi>›v>Ã̛ܛ̛›Ì›i›À›}›Ì›v>ÌÃ]›wLÀi]› vitamins and minerals. Mix 70g porridge oats and 2 tbsp…

,WDOLDQ›VWXơHG›VZHHW›SHSSHUV •  Serves 3•  Prep 10 mins • Cook 35 mins•  60p per serving•  419 kcals, 11g fat, 2g sat. fat, 9g sugar 3 red Romano peppers, halved and deseeded 160g pack semi-dried tomatoes &mozzarellaballsinoliveoil 140g couscous 2 tbsp pesto 5 tbsp dried breadcrumbs 1 Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly. 2 Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella and mix into the couscous. Divide between the peppers and sprinkle over the breadcrumbs. 3 Bake for 15-20…

Lemon, parmesan & pine nut crumbed pork escalopes This zesty crumb coating gives a golden crunch to the finished dish – serve with a crisp salad or vegetables. As an alternative to pork, try chicken breast or British rose veal. •  Serves 4•  Prep 20 mins•  Cook 10 mins•  £2.92 per serving•  610 kcals, 42g fat, 13g sat. fat, 2g sugar  (uncooked) 4 pork loin steaks 3 slices thick white bread, torn intopieces zest 1 unwaxed lemon 50g grated parmesan 50g pine nuts 2 rosemary sprigs, leaves picked 3 tbsp plain flour 2 eggs, beaten olive oil, for shallow-frying 4 lemon wedges, to serve 1 Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or…

Mexican bean chilli Fry 1 diced onion and 1 diced red pepper in 1 tbsp olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add 1 tsp chilli powder and cook for a few mins before adding 500g beef mince. Cook until browned and all the liquid has evaporated. Tip in a 415g can baked beans, 150ml beef stock and 1 tbsp chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter over coriander leaves and serve with rice and yogurt. Serves 4. Sausage & bean casserole Heat 2 tsp olive oil››››>›y>›i«À››v›V>ÃÃiÀ››i› dish. Brown 6 good-quality pork sausages for 10-12 mins, then add 1 diced red onion, 2 chopped carrots and 2 diced celery sticks. Cook until softened. Stir in 1 tbsp…

Use up smoked salmon Smoked salmon taramasalata For a lighter version, you can swap the crème fraîche for low-fat Greek yogurt. •  Serves 4 as starter, 8 as a dip•  Prep 10 mins•  No Cook•  £1.81 per serving•  203 kcals, 15g fat, 10g sat. fat, 2g sugar 100g smoked salmon 200g low-fat soft cheese 100g crème fraîche 1 lemon, juiced drizzle of olive oil, Kalamata olives andtoastedpittabread,toserve Tip the salmon, soft cheese, crème fraîche and lemon juice into a food processor. Blitz all the ingredients until smooth, then stir in a very large pinch of cracked black pepper. Spoon the mix into a large bowl, drizzle with olive oil and serve with toasted pitta bread and olives. Or try… Smoked salmon carbonara Boil 200g spaghetti or linguine until cooked. Drain,…

Turkey & sprout pilaf Bring 400g basmati rice and 800ml chicken stock to the boil, cover, lower heat and Û››iÀ›v›À›£Ó›£x››››Ã›Õ›Ì›››V›››i ›>› ›yÕvvÞ°› Meanwhile, fry 1 sliced leek, 200g sliced raw Brussels sprouts and 300g sliced mushrooms in 2 tbsp butter for 5-10 mins ՛̛››Ã›vÌ°›Ƃ ›Ì›i›rice with 500g shredded leftover turkey, 4 tbsp chopped mint and Ãi>Û›››}°›-iÀÛiÛțn° Turkey chilli Brown 500g turkey mince in 1 tbsp vegetable oil°›,i››Ûi°›"À]›Ã›Ài ›500g leftover turkey›q› ››½Ì›LÀ›Ü›°››››› 1 chopped onion and 1 chopped red pepper››››>›››ÌÌ›i›››Ài›››››v›À›£ä››››Ã°›/ÕÀ›› Õ«››i>Ì°›Ƃ ›1 tsp chili powder, the turkey, 400g can chopped tomatoes, 400g can drained black-eyed beans and 200ml water°› -›››iÀ›v›À›Óä›Óx››››Ã°›-i>Û›°›-iÀÛi›Ü›Ì›› rice or tortillas°›-iÀÛiÛ{° Roast turkey & vegetable traybake ›i>Ì››Ûi››Ì››Óää›É£nä››v>›É}>ÛȰ› Peel and dice 250g potatoes, 250g sweet potatoes and 500g beetroot°›Mix in a roasting tin with 2 tbsp olive oil, 2 sliced…

Lemon, honey & mustard dressing Combine 3 tbsp lemon juice, 6 tbsp extra virgin olive oil, 1 tbsp clear honey, 2 tsp Dijon mustard and season. Use to dress salads or cooked vegetables, such as broccoli or carrots. Serves 6. Lemon & rosemary marinade Mix together the grated zest and juice 1 lemon, 2 tbsp olive oil, 3 crushed garlic cloves, 1 tbsp ƂPGN[›EJQRRGF›TQUGOCT[, and season. use as a marinade for chicken, «›À›]››>›L]›wÛ››À››>›››Õ››°›-iÀÛiÛ{°› Lemon posset Put 500ml double cream and 150g caster sugar in a saucepan and bring to the boil. reduce the heat and cook for about 3 mins, stirring occasionally. remove from the heat, cool slightly and stir in 75ml lemon juice°›*›ÕÀ›››Ì››{›Ã›>›››Ü››i›}›>ÃÃiÛ or cups, and cool. Chill for a couple of ››ÕÀÛLiv›Ài›ÃiÀÛ››}°›-iÀÛiÛ{°››››…

Sticky toffee tarts •  Makes 6•  Prep 1 hr plus chilling•  Cook 45 mins•  £2.13 per serving•  1256 kcals, 72g fat, 42g sat. fat, 101g sugar FOR THE PASTRY (see tip, below left) 200g butter, chopped into cubes 225g plain flour, plus extra for greasing 100g light muscovado sugar 1 tsp vanilla extract 1 large egg yolk FOR THE SAUCE 200g light muscovado sugar 50g butter 250ml double cream FOR THE FILLING 250g dates, roughly chopped 200ml milk 50g butter, softened 1 tsp vanilla extract 100g plain flour 1 tsp bicarbonate of soda 50g ground almonds 2 large eggs 100g light muscovado sugar 2 tbsp treacle vanilla ice cream, to serve 1 For the filling, put the chopped dates and milk in a pan and bring to the boil. Set…

2 WAYS WITH… cod Coriander cod with carrot pilaf •  Serves 4•  Prep 8 mins•  Cook 12-15 mins•  £2.30 per serving•  305 kcal, 7g fat, 1g sat. fat, 8g sugar 2 tbsp. olive oil 4 skinless cod fillets, about 175g each 2 tbsp chopped coriander zest 1 lemon and juiced 1 onion, chopped 2 tsp cumin seeds 2 large carrots, grated 200g basmati rice 600ml vegetable stock 1 Heat the grill pan to high. Line with double-thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more oil. Season with salt and pepper, then grill for 10-12 mins until the fish flakes easily. 2 Meanwhile, heat…

Childhood meal I was the kind of lad who always had his eye on the Spotted Dick during Sunday lunch. +PITGFKGPV|At the moment, it’s mahlab – the ground stone of a particular cherry. It has a sweet almond aroma and is beautiful in cakes and breads. Breakfast A hot cinnamon bun, followed by Greek yogurt, oats and apple, fried in cinnamon and butter. Lunch A slice of beef and horseradish pie with some pan-fried green beans. Or, if I’m in a rush, a few Peter’s Yard ÛÕÀ ›Õ}››VÀ›Ã«LÀi> Ûܛ̛›«›À››w››iÌÛ and some pickles. Dinner This is an evil Q&A. Can I have more than one? Steamed beef puddings on a cold and blustery night, a light salmon and pickled cucumber pizza in summer. Pudding Get out of town! I can't pick…

New Year, new you? Mushroom baked eggs with thyme & tomatoes Heat oven to 200C/180C fan/gas 6. Brush ››NCTIG›ƃCV›OWUJTQQOU, stalks removed and chopped, with a little oil and Ω garlic clove, grated. Put the mushrooms in two very lightly-buttered gratin dishes, bottom-side up, and season lightly with pepper. Top with a few thyme leaves, cover with foil and bake for 20 mins. Remove the foil, add 2 halved tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are runny. Top with 2 handfuls rocket. Serves 2. The Shopping list THIS MONTH › S BEST BUYS Mr Lee’s Noodles £2.99…

Spiced pepper pilafs •  Serves 8•  Prep 10 mins•  Cook 50 mins•  £1.20 per serving•  209 kcals, 2g fat, 1g sat. fat, 8g sugar 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed 1cm piece ginger, finely chopped 1 tsp tomato purée 1 tsp ground cumin 1 tsp garam masala 200g basmati rice 850ml vegetable stock 140g red lentils, washed and drained 200g bag spinach leaves, chopped handful mint leaves, chopped 8 peppers 1 Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger and gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice and stock. Stir and bring to the boil, tip in the lentils, cover…

10-minute pho ‘This is a one-person version of the renowned Vietnamese beef soup, which can be made in a flash. Gobble up the noodles using chopsticks as you hold the bowl next to your mouth and take the occasional sip of soup. Slurp as loudly as you like, because no one will hear you anyway.' •  Serves 1•  Prep 10 mins plus standing•  Cook 10 mins•  £1.90 per serving 50g rice vermicelli a few drops of sesame oil 1 spring onion, sliced into matchsticks 1 tbsp coriander leaves, finely chopped 2 mint leaves, finely chopped (optional) 4 tsp light soy sauce, plus extra totaste,ifyoulike 350ml beef stock (from a stock cube) ½ red chilli pepper 1 star anise 100g lean beef mince 4–5 shiitake or button mushrooms, sliced 1 Put…

Lamb meatballs with sherry & currants If meatballs aren’t tender and melt-in-the-mouth, they’re not good meatballs. The milk here soothes away the lamb’s stubbornness. The combination here is of Moorish origin, and is oh-so moreish: slightly sour, a little sweet and full of flavour. •  Serves 2-4•  Prep 20 mins•  Cook 1 hr•  £2.60 per serving  (uncooked lamb only) FOR THE MEATBALLS 500g lamb mince (minimum 20% fat) full fat milk, to cover Ω tsp bicarbonate of soda ››WEVS›SODLQ›ƂRXU VHD›VDOW›ƂDNHV FOR THE SOAKED CURRANTS 100g currants 150ml Oloroso sherry FOR THE SAUCE olive oil, for frying ››ODUJH›UHG›RQLRQ››ƁQHO\›FKRSSHG 2 garlic cloves, minced 1 tsp cumin seeds 1 tsp ground coriander º tsp ground cloves 150ml Oloroso sherry 1 tbsp tomato purée 500ml chicken stock 175g bulghar wheat, to serve 2 tbsp…

Confit duck pastilla Moroccan-style flavours bring this pie to life •  Serves 6•  Prep 30 mins•  Cook 1 hr•  £3.43 per serving•  470 kcals, 32g fat, 11g sat fat, 7g sugar a little fat from the confit duck (seebelow) 1 onion, finely chopped 1 cinnamon stick handful parsley, coriander and thyme, tied together handful parsley, chopped handful coriander, chopped 4 legs confit duck, wiped of excess fat (you can purchase ready-confited) 3 eggs, plus 2 yolks 2 tbsp icing sugar 1 tbsp ground cinnamon 50g ground almond 50g butter, melted 200g filo or brik pastry 1 Heat a large cast-iron pan and add the fat. Cook the onion gently for 5 mins until soft. Add the cinnamon stick, the tied herbs and the duck, and give the pan a good…

Chocolate hazelnut ring Ground hazelnuts give this cake its nutty crunch. Serve with whipped cream. •  Serves 10•  Prep 20 mins•  Cook 30 mins•  99p per serving•  489 kcals, 35g fat, 12g sat. fat, 30g sugar 100g butter, softened 140g caster sugar 3 large eggs 150g blanched hazelnuts 100g ground almonds ››J›JOXWHQ›IUHH›VHOI›UDLVLQJ›ƂRXU› 1 tsp gluten-free baking powder 140g dark chocolate, melted 1 tsp vanilla extract 3 tbsp sour cream TO DECORATE 100g dark chocolate, melted 50g blanched hazelnuts, toasted 1 Heat oven to 180C/160C fan/gas 4. Grease a 23cm springform ring tin (or see tip, below). Cream together the butter and sugar. Whisk in the eggs, one at a time. Blitz the hazelnuts to a fine powder in a food processor or chop finely with a sharp knife. 2 Add…