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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.
■ Makes 12 ■ Prep 20 mins ■ Cook 20 mins 140g soft toffees 100ml milk 2 x tubes of 6 ready-to-roll croissants (we used Jus Rol) 50g dark chocolate drops, or a block of chocolate, roughly chopped golden icing sugar, for dusting 1 Heat the...
Mercifully, my children are now young adults (less mercifully, they’re still at home), so I no longer have to fret over the post-holiday sulks that come with the return to school. But after more than a decade in this job, I know the secret to...
Spanakopita with lamb Spanakopita is traditionally made with filo pastry, feta and spinach. Here, we’ve added lamb, slow-cooked in stock with cinnamon. The addition makes this comforting pie extra moreish. ■ Serves 6 ■ Prep 40 mins ■...
Spanakopita with lamb Spanakopita is traditionally made with filo pastry, feta and spinach. Here, we’ve added lamb, slow-cooked in stock with cinnamon. The addition makes this comforting pie extra moreish. ■ Serves 6 ■ Prep 40 mins ■...
