We have an electric barbecue at home, but I really like using the old wok that we take camping, lighting the coals and waiting patiently for them to heat up. For me, the best barbecues are the simple ones – some good meat, soaked in a marinade or served with sauce, accompanied by salad and crusty bread rolls. We always end the meal by cooking foil-wrapped bananas stuffed with cubes of Co-op Fairtrade chocolate, followed by marshmallows toasted over the embers.
We have lots of great recipes on our Pinterest page. And the Co-op has a fantastic barbecue promotion coming up so do pop into your local store where you’ll find all kinds of prepared meats, sauces and extras to turn your barbecue into a feast.
Don’t forget that vegetables and fruit taste wonderful grilled as well. One of our favourites is sweet sticky fruit, just follow the link for the recipe.
I hope you have a lovely holiday if you’re having some time off. Happy Eating, and see you next week.
If you’ve never tried halloumi cheese, it really is worth giving it a go. It has a delicious salty taste and turns a salad into a hearty meal. It’s also a tasty dish on its own or added on top of a dish of roasted vegetables. Our recipe this week is inspired by holidays abroad, combining roasted tomatoes, chick peas and watercress with the halloumi. And I’ve added mint and honey to the dressing, which gives it a lovely summery taste. Watch our video to see how easy it is to make your own salad dressing, and then you can add your own favourite herbs and extras.
Preheat the oven to 200ºC/fan 180ºC/Gas 6 and line a baking tray with a piece of greaseproof paper. Place the tomatoes on the tray and cook for 10-12 minutes until the skins start to split and the fruit softens.
Meanwhile, cut the halloumi into slices about 1cm thick. Heat 2 tbsp of the oil in a large frying pan and fry the slices for 2-3 minutes on each side, until golden and crispy.
While it is frying, drain the chick peas and put them into a large, shallow serving dish with the salad leaves. Put the remaining olive oil into a small lidded jar or jug with the lemon juice, mint and honey, and season well with freshly ground black pepper. Shake or stir well to combine just before serving.
When the halloumi is cooked, add it to the salad with the tomatoes. Drizzle over the dressing and toss together before serving with crusty bread.
What do you call a cross between a muffin and a scone? A scoffin! I came up with this idea for The Co-op Food magazine and it’s now a family favourite in our house. Scoffins are quick to make and you can fill them with anything in the fridge, such as bacon, grilled and cut into small pieces. If you make a batch and freeze them, you can take them out in the morning and pop them into the children’s lunchboxes – they'll have thawed by lunchtime. They’re also a great snack for when they come in hungry after school.
Preheat the oven to 190ºC/fan 170ºC/Gas 5 and lightly grease a 12-hole muffin tin with butter or oil. Cut the tomatoes into small pieces.
Put the flour into a bowl, add the tomatoes, cheese and herbs, if using.
Put the yogurt into a jug, add the egg and oil, and stir. Add this to the flour mix and blend everything together.
Spoon into the muffin tins and bake for 20-25 minutes or until light golden.
Want to know how quick and easy it can be to turn out a meal that will impress your family and friends?
Here’s the deal: head into store and pick up a box of eggs, some pastry, cream and asparagus, and we can promise you a show stopper asparagus tart. It’s so easy and it’s a great way to enjoy British asparagus at its best. Asparagus is one of those crops that isn’t in season long, so make the most of it while it’s here. Some people are put off by the woody bit at the end of the stalk, but you can remove that easily before it’s cooked by simply snapping it off at the end – watch our video to see how it’s done.
Preheat the oven to 200°C/fan 180°C/Gas 6. Line a baking tray with non stick greaseproof and baking paper. Cut the thick ends off the asparagus spears and steam the spears for 1 minute (they will still be firm). Roll out the pastry on a floured surface to make a rectangle about 20 x 35cm and rest on the baking tray. Score a 2.5cm border around the pastry sheet without cutting through it.
In a small bowl mix together the crème fraîche, eggs and Gruyère. Spoon the mixture onto the pastry, leaving the scored border clear of the filling. Top with the steamed asparagus. Sprinkle the grated Parmigiano over the top.
Bake for 15-20 minutes until the pastry is cooked and the filling is a pale golden colour. Serve straight away if eating hot, but it’s equally delicious cold.
Our recipe this week is the perfect solution for those evenings when you realize you have nothing in the fridge and not a clue what to cook for dinner. Just pop into the Co-op and pick up a box of eggs and some asparagus and potatoes – problem sorted! This is a dish that tastes really special but is so easy to make. It’s a great weekend lunch or mid-week dinner and if you have any leftovers, they are perfect for a packed lunch for you or the children. You’ll find more ideas for how to use Jersey Royals and asparagus on our Pinterest page. Happy Eating!
Boil the potatoes in a pan for 10-15 minutes, until just cooked. Meanwhile, cut the asparagus spears in half and steam for 5 minutes, or until almost cooked.
Drain the potatoes and slice them thinly. Crack the eggs into a bowl, add the milk or cream and beat together with a fork.
Preheat the grill to high. Heat the oil and butter in a frying pan and gently soften the spring onions. Add the potatoes and fry for a few minutes until just starting to brown.
Add the asparagus then pour over the egg mixture and stir for a minute. Cook for a few more minutes until the bottom half of the frittata has set. Scatter over the cheese and grill for 5 minutes, or until the top half has set and the cheese is golden and bubbling.