{"id":254170,"date":"2026-07-13T03:18:50","date_gmt":"2026-07-13T00:18:50","guid":{"rendered":"https:\/\/1kitap1.com\/en\/bbc-easy-cook-uk-summer-2026-bbc-easy-cook-uk\/"},"modified":"2026-07-13T03:18:50","modified_gmt":"2026-07-13T00:18:50","slug":"bbc-easy-cook-uk-summer-2026-bbc-easy-cook-uk","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/bbc-easy-cook-uk-summer-2026-bbc-easy-cook-uk\/","title":{"rendered":"BBC Easy Cook UK – Summer 2026 – BBC Easy Cook UK"},"content":{"rendered":"
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This means when you come to cook, all you need to do is tip onto a tray and cook. n Serves 4 n Prep 15 mins plus cooling n Cook 45 mins 4 medium floury potatoes, cut into wedges 3 tbsp olive oil 2 tbsp za\u2019atar 2 tsp sumac 1 tsp paprika 2 garlic cloves, crushed 2 lemons, 1 juiced, 1 cut into slices 8 bone-in, skin-on chicken thighs 2 red onions, cut into chunks 100g mixed olives, pitted small handful of parsley, finely chopped natural yogurt, to serve 1 Put the potato wedges in a saucepan of salted, cold water, bring to the boil and cook for 3 mins.<\/p>\n

Drain and leave to cool. 2 Mix the oil with the za\u2019atar, sumac, paprika, garlic, lemon juice and 1 tsp salt in a large bowl to create a paste. Add the chicken thighs, red onion chunks, olives and the sliced lemon. Tip in the cooled potato wedges and toss everything well in the spice paste.<\/p>\n

3 Heat the oven to 200C\/180C fan\/ gas 6. Tip everything onto a baking tray, arranging the chicken thighs on top. Cook for 35-40 mins until golden. To serve, scatter with the parsley and top with some yogurt Otherwise, leave to cool, put in a container and freeze until needed. PER SERVING 667 kcals, fat 33g, saturates 8g, carbs 49g, sugars 7g, fibre 9g, protein 38g, salt 2.6g Paneer, chickpea & spinach curry This wonderful curry is packed full of goodness and makes a great meal to have in the freezer, ready to serve up on busy weeknights.<\/p>\n

n Serves 4 n Prep 20 mins n Cook 25 mins 2 tbsp vegetable oil 1 onion, finely chopped 10g ginger, grated, or 1 tsp ginger paste 2 garlic cloves, crushed 1 tbsp medium curry powder 1 tsp garam masala 1 tsp ground turmeric 1 red chilli (deseeded if you prefer less heat), finely chopped 200g paneer, cut into 1cm cubes 2 x 400g cans chickpeas, drained 400g can coconut milk 400g frozen spinach, defrosted 120ml vegetable stock, made with 1 stock cube 1 tbsp mango chutney \u00bd lemon, juiced steamed basmati rice, chopped coriander or whole leaves, sliced chilli (optional) 1 Heat the oil in a deep frying pan over a medium heat.<\/p>\n

Add the onion and cook for 3-4 mins until soft. Stir through the ginger and garlic along with all the spices and chilli. Cook for 1-2 mins until fragrant, then stir in the paneer and chickpeas. Add the coconut milk, spinach and stock. Bring to the boil, then reduce to a simmer and cook for 20 mins until reduced and thickened.<\/p>\n

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house fills up again. The kids are back from uni, the fridge becomes a black hole and I remember, with some alarm, quite how much three grown adults can eat. I\u2019d missed them terribly, of course \u2013 but I\u2019d forgotten about the cooking. Still, when the shops and markets are bursting with the best of the season, feeding a small army is actually a joy. That\u2019s what inspired our summer produce celebration on page 52. And if, like me, you need all the help you can get, step forward Barney Desmazery \u2013 aka The Dude from Good Food \u2013 whose genius first cookbook, One Dish Four Ways, arrives just in time to save me.<\/p>\n

A taste of it is on page 68. Have a wonderful summer. Editor Keith Kendrick IN THIS ISSUE Y\u0003Suzanne Mulholland shares her clever freeze-ahead recipes (p42). Y\u0003James Martin makes a marvellous summer menu for two (p88). Y\u0003Barney Desmazery adds four seasonal spins to bruschetta (p68). Chilli & tomato jam n\u0003 Makes 1 x 500ml jar n\u0003Prep 15 mins plus cooling n\u0003Cook 1 hr 15 mins 2 tbsp olive oil 2 banana shallots, peeled and finely chopped 2 garlic cloves, finely chopped 1 tsp fennel seeds 2-3 chillies, finely chopped (deseeded, if you prefer less heat) 800g cherry tomatoes, halved 275g light brown soft sugar 250ml white wine vinegar 1 Heat the oil in a large saucepan over a medium heat and cook the shallots for 5-6 mins until softened and lightly golden.<\/p>\n

Add the garlic, fennel seeds and chillies. Cook for 2-3 mins until fragrant. 2 Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a simmer and cook for 45 mins-1 hr until the mixture has thickened and become sticky, and a spatula leaves a clear path when drawn through it.<\/p>\n

Transfer to a sterilised 500ml jar (find out how to sterilise jars at goodfood.com) and leave to cool completely. Will keep for up to one year unopened stored in a cool, dry place. PER SERVING (15g) 25 kcals, fat 0.4g, saturates 0.1g, carbs 5g, sugars 5g, fibre 0.2g, protein 0.2g, salt none \u0003SCAN THE QR TO START YOUR EASY COOK SUBSCRIPTION TODAY Easy Cook 3 Most of our recipes have previously appeared in our sister title, Good Food, and have been developed in the Test Kitchen, so you can trust that they work every time.<\/p>\n

From How to get in touch with us General enquiries 020 7150 5000 goodfoodmagazine@immediate.co.uk Easy Cook, Immediate Media, 44 Brook Green, London W6 7BT Subscriptions 01233 560 607 easycookmagazine.co.uk\/contact-us Fig, taleggio & honey bruschetta Easy Cook 4 6 SUMMER 2026 69 \u25a0 We try to keep the ingredients lists as short as possible, and preparation times to a minimum.<\/p>\n

\u25a0 To save you time, many of our recipes use ingredients you might already have in your kitchen.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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