BBC Easy Cook [UK] (December/January 2016)

Effortless prepare dinner journal is the UK's so much handy and straight-talking nutrition established journal. each factor is jam-packed with effortless and enjoyable recipes that everybody can get pleasure from. there'll be priceless gains on quickly and simple daily suppers, nutrition to take pleasure in on the weekend in addition to quick menus for pressure unfastened interesting. there'll even be attention-grabbing articles at the top snacks, baking recipes and flavor assessments.

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Additional resources for BBC Easy Cook [UK] (December/January 2016)

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Throw in the herbs, then pour over the cider and boil down by about twothirds, skimming off any froth at the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before. 4 Once the goose is out of the tin, pour all but about 2 tbsp fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir. Pour in the cider stock and stir. Season, then strain into a jug. 74 a portion Q 740 kcals, 43g fat, 17g sat.

Look for a Chevre Blanc if you want something that isn’t too strong. easy tip Mulled wine can be kept at the perfect temperature in a slow cooker. 50 (10 issues) made payable to Immediate Media Co. Ltd. in every fabulous issue! (If your credit card address is different from the delivery address, please use the order hotline) Card no Valid from / Expiry from / Issue number Signature Date Instructions to your bank or building society to pay by Direct Debit. Originator’s reference 242553 This is not part of the instruction to your bank or building society.

2 Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy – keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well. 3 Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin.

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