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All recipes shown from Easy by Chris Baber        Ebury, £16.99 (All food photography by Haraala Hamilton).

Easy by Chris Baber

Packed full of quick and  simple, mouth-watering recipes, ‘Easy’ is the only cookbook you’ll need. Whether you’re having a few mates over for a weeknight dinner, recreating your favourite takeaway or rustling up a delicious brunch to start the day right, Chris has a dish for every occasion.

Pesto Baked Eggs.jpg

Pesto Baked Eggs


(20 mins)

1 tbsp extra virgin olive oil, 

plus extra to serve 

1 garlic clove, sliced

400g can cherry tomatoes 

3 tbsp basil pesto

2 eggs

Salt and pepper 

Bread, to serve 


Heat the oil in a small frying pan over a medium-high heat. 

Fry the garlic for 30 seconds, then stir in the tomatoes and two tbsp of the pesto and season with salt and pepper. 

Bring to the boil, then reduce the heat to medium, cover loosely and simmer for 8-10 minutes until you have a fairly thick sauce. 

Use a spoon to make two wells in the tomatoes. Crack an egg into each well, cover and cook for about five minutes or until the whites are set and the yolks are still soft. 

Take off the heat, spoon over the remaining pesto and drizzle with a little more oil. Serve with bread to dip in the egg yolk and sauce. 

Cheesy Leek Frittata.jpg

Cheesy Chilli Leek & Pea Frittata


(15-20 mins)

1 tbsp butter

1 leek, finely sliced

1 red chilli, deseeded and chopped

150g frozen peas, defrosted 

5 eggs, lightly beaten

75g Cheddar cheese, grated, or 75g goat’s cheese, crumbled

Salt and pepper 


Preheat the oven to 200°C/180°C fan.

Melt the butter in a small ovenproof frying pan over a 

medium heat. 

Fry the leek and chilli with salt and pepper for five minutes until softened, then add the peas. 

Stir in the eggs and half the cheese. Cook on the hob for one minute, then scatter the remaining cheese on top and finish cooking in the oven for about ten minutes until the eggs are set and the cheese is golden on top. 


Summer Strawberry & Raspberry Crumble 


(40 mins)

300g strawberries

300g raspberries

100g light muscovado or caster sugar

100g ground almonds 

175g plain flour

75g cold butter, diced 

100g flaked almonds 

Clotted cream, to serve 


Preheat the oven to 200°C/180°C fan. 

Remove the stalks from the strawberries and cut any larger ones in half. Put the strawberries and raspberries into an ovenproof dish. Scatter over one tbsp of the sugar, then scatter over the ground almonds. 

Put the flour and butter into a mixing bowl. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then stir in the remaining sugar and flaked almonds. 

Scatter the mixture evenly over the fruit. 

Bake for 30-35 minutes until lightly golden.

Serve with clotted cream. 

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