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In this month's issue...

Back-to-school recipes, budget meals and freezer ideas allow for everyday ease, while our features on steak, Indian street-food and puddings ensure bold flavours aren’t forgotten about on weeknights!

In this month's issue

Dinner on a budget

Make hearty dinners without breaking the bank – egg fried rice with prawns and peas, pork burgers with herby chips, or bacon, pea and basil macaroni to fill the family for less.

Steak for all occasions

Think steak is difficult to perfect? Then you’ll love these foolproof recipes. Find out how to cook the meat to a perfect medium-rare. 

Freezer fillers

Make-ahead freezer fillers should be on everyone’s culinary radar. Cook these delicious homemade meals when you have some free time, and unfreeze them on busy weeknights. 

Indian street food made easy

Chetna Makan’s recipes show you how to cook with classic Indian ingredients. Recipes include chicken lollipops coated in a light, spicy batter and Indian Scotch eggs spiced with cumin and ginger. Pair these with her coriander and spinach chutney to create an impressive feast.

Impressive make-ahead puds

Cook like a pro with these easy, make-ahead dessert ideas. Tiramisu can be kept in the fridge for 2 days, and our mango, pear & ginger crumble can be frozen, ready for entertaining.


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