It’s surprisingly easy and quick to cook and so versatile – from simple pan-fried fish with fresh veg to something a bit more adventurous, like creamy fish pie or Mediterranean-style fish stew. You can find lots of great fish recipes online in our digital magazine, and videos on our YouTube channel too.
Cooking fish doesn’t need to be tricky at all – just try the recipe below to see how easy it is.
How can you feed eight people with a meal that uses only four ingredients? With this easy roasted salmon recipe, that’s how. It might sound scary cooking a side of salmon, but it’s really simple. Just lay the salmon in a lightly oiled dish and roast for 20-25 minutes until the flesh flakes easily. Serve with delicious, crispy Jersey royals, some fresh steamed asparagus (or any green veg you like) and horseradish. Check out the video to see how it’s done.
Set oven to 200°C/fan 180°C/Gas 6.
Wash the potatoes and cut into 2cm pieces. Mix with a little oil in a roasting dish.
Put the fish in another, lightly oiled dish.
Roast the potatoes and the for 20-25 minutes. Serve with steamed asparagus and horseradish.
I don’t think it’s remotely possible to get fed up with chocolate brownies (not in my house, anyway!), but if you fancy a change this Easter, why not try making our blonde version? It’s a real show-stopper of a pud made in one big dish so it’s great for sharing. Flavoured with vanilla extract and nutty pecans, it’s studded with Co-operative Loved by Us chocolate truffle eggs and is delicious served with ice cream. You could use big chunks of chocolate instead of the eggs, or to make it extra indulgent, melt a bar of white chocolate into the mixture.
Preheat the oven to 180ºC/fan 160ºC/Gas 4. Grease a 21cm square ovenproof dish. In a large bowl, whisk the sugar, eggs and vanilla extract until light and fluffy. Gradually add the melted butter in a steady stream, whisking continuously.
Using a large metal spoon, gently fold in the flour and pecans. Pour the batter into the dish and scatter over the truffle eggs. Bake for 30-35 minutes. Serve warm, with our Madagascan vanilla ice cream, if you like.
Kids absolutely love making these easy chocolate lollies, and even the youngest ones can get involved with drawing around the spoon and decorating them with their favourite sweets. And grown-ups will love how simple the recipe is! You only need a tray, greaseproof paper, lolly sticks and something to draw around, plus some Co-op Fairtrade chocolate and little sweets or sprinkles for decoration. Or try making a grown-up version with dark chocolate, dried fruit and nuts.
First, put a sheet of greaseproof paper onto a baking tray, then make 8 egg shapes on the paper by drawing around a wooden spoon, leaving space for the lolly sticks in between.
Set aside the baking tray for now. Next, take the block of chocolate and break it all up into small pieces. Put the chocolate into a heatproof bowl, so that it’s ready to melt.
Sit the heatproof bowl over a pan of gently simmering water and then carefully stir to help the chocolate to melt. You might need an adult to help you with this part.
Spoon the melted chocolate onto the egg shapes. Use the bottom of your spoon to spread the chocolate around so that the shapes are all filled with a thick layer of chocolate.
Push a lolly stick into each of the chocolate eggs, about a third of the way up, and roll the sticks a little bit to make sure that they are covered in the melted chocolate.
Sprinkle sweets over the lollies then chill in the fridge for at least 1 hour. Once set, peel the lollies away from the greaseproof paper and tie pretty ribbons around the lolly sticks.
If you feel like doing something a bit different, use milk and white chocolate swirled together for a pretty effect. Or try a grown-up version with dark chocolate!
Fairtrade sugar, flour, eggs, bananas and chocolate – just a few of the ingredients that make this cake delicious. Try serving with slices of banana and extra melted chocolate drizzled over the top. See our video to learn how to melt chocolate properly – they key is to do it slowly! This recipe was developed by one of the team on the Co-op Food magazine, but we also love being sent recipes –Do you have any recipes you’d like to share? If so, get in touch at email@example.com.
Preheat the oven to 180°C/fan 160°C/Gas 4. Grease and line a 900g loaf tin with greaseproof paper.
Beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs with a little of the cocoa powder and flour. Mash the bananas in a separate bowl with the milk then fold the banana mixture into the batter with the chunks of chocolate.
Sieve the remaining cocoa powder and flour together and fold into the mix with the bicarb and baking powder.
Spoon the batter into the prepared tin and bake in the oven for about an hour (depending on how gooey you like it!). Cover the top with greaseproof paper or foil after 30 minutes. The cake will be cooked when risen and shrinking away from the sides of the tin.
Allow to cool in the tin for about 10 minutes then transfer to a wire rack.