Easy: 100 delicious dishes for every day
Simple, laidback food that bursts with flavour; fresh, inspiring recipes using favourite everyday ingredients - no one does fantastic easy cooking like Bill Granger.Simple, laidback food that bursts with flavour; fresh, inspiring recipes using favourite everyday ingredients - no one does fantastic easy cooking like Bill Granger.Bill Granger has long been a champion of no-fuss food. Bill is a restaurateur and self-taught cook, but also a working father who cooks for his family every night. Easy is inspired by years of getting delicious, satisfying meals on the table quickly using everyday ingredients from the fridge or store cupboard, all in Bill’s inimitable easygoing style.In this stunning new cookbook, Bill takes 16 well-loved and accessible main ingredients – from a chicken breast, fillet of fish, cut of lamb or tin of beans to berries, chocolate and a chunk of good cheese – and offers simple yet original dishes.Easy includes 100 delicious recipes, from satisfying meat and fish, to flavour-packed vegetarian dishes and bakes, bold salads and tasty pasta, and finally mouth-wateringly easy sweet things.Great food. Big Flavours. No worries. That’s what Bill is all about.Recipes include:Chilli Garlic Chicken with Sour Cream MashTandoori Fish with Cucumber Tomato SaladGoulash with Gnocchi Lamb with Torn Bread and Apricot StuffingFennel Roasted Rack of Pork with Maple SyrupLight Butter ChickenManchego-Crusted Pork with Romesco SauceTaleggio and Pancetta Baked PastaRice Salad with Broad Beans, Asparagus and Smoked TroutBaked Leek and Goats Cheese Risotto and Apple and Celery SaladPotato, Courgette and Mozzarella FrittersCinnamon Chocolate MousseGinger Pear Upside Down Pudding
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FOR NATALIE, EDIE, INÈS, BUNNY and anyone who has ever tried to get a good meal on the table after 6pm… It’s been an enormous year. I’ve completed this book, opened a restaurant in London and one in central Tokyo, taken on a weekly column in the Independent on Sunday, ‘The New Review’, as well as my regular writing for various magazines. I’ve had a daughter start a new school and we’ve acquired a very big black Labrador called Skippy. There’s a passionate team of very loyal people helping me get all this done so that I can still get dinner on the table each night for my family. So an enormous thank you firstly to Lou D, who has joined me this year and has helped organise me and my work – no mean feat; Erika and Mikkel, you make me feel calm and reassured, and your combined vision and energy fuels the furnace for all of us, even on this my 10th book; Glenda for polishing and enhancing my words; Jane Price for her sense of humour and insight, even into my own condition; Victoria for her organisation, experience and support; my book food team Lou M, Nick and Rosie – where would I be without your commitment, wealth of knowledge and attention to detail? These days I’d rather a new plate to a new shirt, so thank you to Geraldine and the fortynine for working together to produce such unique and beautiful ceramic pieces; Klint for being everything to everyone and an appreciative taste tester; Paul Aikman for his eye for colour and taking our images that extra 10 per cent; Antony for his sensible and sensitive guidance; Lizzy for her confidence and enthusiasm; Sylvia, who is always there for us; Natalie for being my partner in crime, and finally, to my family, who show me the exquisite joy that cooking and looking after others can bring.
Contents
Roast chicken salad + chive mayonnaise
Paprika and coriander roasted chicken
Spiced chicken wraps + mango chutney
Chicken paillard with spring onions and prosciutto
Tandoori fish + cucumber tomato salad
Hoisin marinated salmon + chilli soy tenderstem broccoli
Baked fish with capers, potatoes and lemon
Yellow fish curry + coconut rice
Pan-fried salmon with cucumber and lemon salsa
Marinated steak rolls + barbecue sauce
Steak salad + chimichurri dressing
Beef, mushroom and mangetout stir-fry
Spiced steak fajitas with pineapple salsa
Goulash with gnocchi and soured cream
Lamb with torn bread and apricot stuffing + caramelised chicory
Herb rolled leg of lamb + mint mashed peas
Slow roasted lamb leg + chilli relish
Barbecued lamb leg with thyme and harissa dressing
Manchego crusted pork + romesco sauce
Orange and oregano marinated pork
Fennel roasted rack of pork with maple apples
Stuffed pork chops with marsala
Braised pork chops with leek and mustard
Thai style marinated pork + chilli dressing
Merguez sausages with lentils and cavolo nero
Cevapcici with radicchio and lemon
Chilli, sausage and broccoli pizza
Ginger pork fried rice with egg pancake
Roasted sausages with peppers and onions
Lamb kofta meatballs in curry sauce
Pork ragu with herb pangrattato
Taleggio and pancetta baked pasta
Orzo, feta and roasted pepper salad
Stir-fried curry brown rice with cashews
Rice salad with broad beans, asparagus and smoked trout
Chorizo, cumin and tomato rice
Baked leek and goat’s cheese risotto + apple and celery salad
Spelt, tomato, basil and pecorino salad
Vegetable and spelt soup + pistou
Roasted apricot yellow couscous with grilled fish
Warm potato salad with salmon and creme fraiche
Indian spiced potatoes with fried egg
Chickpea, tomato and spinach cottage pie
Potato, courgette and mozzarella fritters
Baked jacket potatoes + kohlrabi slaw
Crostini with white beans + salsa verde
Individual baked beans with eggs
Chickpea, baby spinach and pan-fried paneer salad
Mixed bean chilli + corn and avocado salsa
Baked aubergine, chickpeas and green chilli
Antipasto plate with fried bocconcini balls
Ricotta and spinach gnudi with sage butter
Blue cheese and pancetta tray loaf
Feta and gruyere pastries + spicy tomato relish
Northern chinese scrambled eggs
Eggs with artichokes and tomatoes
Poached eggs with lentil, bacon and rocket salad
Quick bircher muesli + spiced cranberries
Malva pudding + buttered pears
