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Easy Cook magazine is a monthly food magazine designed for home cooks who value simplicity without sacrificing flavor. Published by Immediate Media, it delivers quick, budget-friendly recipes that cater to a variety of tastes and skill levels. Each issue includes meal plans, time-saving tips and creative ideas for weeknight dinners, weekend baking and seasonal occasions. Easy Cook’s tone is relaxed and encouraging, making it accessible even to those new to the kitchen. Whether it’s mastering midweek pasta dishes or exploring international flavors on a budget, the magazine helps readers cook with ease and confidence. Ingredients are typically easy to find and recipes are formatted for clarity, minimizing kitchen stress. Available on PressReader, Easy Cook transforms everyday meals into enjoyable experiences, offering inspiration that feels both achievable and fresh. It’s a go-to for busy people looking to make smart choices without spending hours over the stove. The magazine supports efficient, enjoyable cooking – no gimmicks, just good food made simple.
Choices! Choices! Decisions! Decisions! Every year for Christmas Day we have beef – and Matt Tebbutt’s spectacular mustard roast with potato and celeriac gratin on page 50 is exactly the kind of showstopper that makes the case. But this year, the...
From rich chocolate torte to no-bake cake, these desserts will please every kind of sweet tooth
A turkey dinner with new twists (and all the trimmings) to get people talking
Innovative ideas to use up whatever’s left from the main event
Tempting ideas for your first course that make the most of clever shortcuts Serves 6 Prep 10 mins Cook 10 mins 50g salted butter 1 shallot, finely chopped 2 fresh bay leaves 100g potted shrimp ½ tsp kashmiri chilli powder ½ tsp mustard powder
Gorgeous vegetarian mains to entice everyone at the table
