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G&B cocktail – also available alcohol free!

Posted on by Adam Page

Who says you can’t improve on a classic? Just add iron brew!

  • Feeds 1Feeds 1
  • Ready in 5 minutes

Ingredients

  • Ginger
  • 50ml Co-op Irresistible London dry gin
  • 150ml iron brew
  • Sprig of rosemary, to serve

Method

  1. Take a short piece of ginger and cut 3 thin slices
  2. Pour 50ml Co-op Irresistible London dry gin into a tall glass, add a ginger slice and muddle until bruised
  3. Fill the glass with ice, pour over 150ml iron brew and gently stir
  4. Garnish with a rosemary sprig and the other ginger slices, then serve OR why not try adding these delicious pulsed strawberries from New Forest Snacks – which expand when added into the drink for a fresh, fruity boost!

1.8 alcohol units per glass*

Make it a mocktail: Simply replace the gin with Co-op Irresistible non-alcoholic botanical drink to keep all of the flavour and none of the alcohol.

Each serving contains

  • Energy 7% 571kj 137kcal
  • Fat Low 0% 0.1g
  • Saturates Low 0% 0g
  • Sugar Med 8% 7.3g
  • Salt Low 0% 0g

% of adult’s reference intake | Carbohydrates per serving : 8g

Please drink responsibly. For more information visit drinkaware.co.uk

Roasted vegetable pasta salad

Posted on by Adam Page

Roast a big tray of veg to use across different meals, starting with this pasta salad for lunch.

  • Feeds 4Feeds 4
  • Ready in 55 minutes

Ingredients

  • 500g Co-op parsnips
  • 500g Co-op British carrots
  • 2 tbsp Co-op pure vegetable oil
  • 200g Co-op fusilli
  • 1 vegetable stock cube
  • 120g Co-op baby spinach
  • 50g Co-op sundried tomatoes

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Peel and chop 500g Co-op parsnips and 500g Co-op British carrots
  3. Toss with 2 tbsp Co-op pure vegetable oil, then season with black pepper
  4. Roast for 35-40 mins, turning halfway through, until golden brown
  5. Meanwhile, cook 200g Co-op fusilli according to the pack instructions, with 1 vegetable stock cube crumbled in for extra flavour
  6. Drain and set aside to cool
  7. Put the pasta in a large bowl, along with half the roasted carrots and parsnips, reserving the rest for later meals (search for pasta with roasted ragu and chunky autumnal minestrone for inspiration)
  8. Stir in 120g Co-op baby spinach and 50g Co-op sundried tomatoes, chopped, plus 2 tbsp oil from the jar, season with black pepper to taste, then serve

Each serving contains

  • Energy 17%1436kj 341kcal
  • Fat Med 16% 11.4g
  • Saturates Low 8% 1.5g
  • Sugar Low 12% 10.4g
  • Salt Med 16% 0.96g

% of adult’s reference intake | Carbohydrates per serving : 50g

Sausage, kale and white bean bake

Posted on by Adam Page

This hearty, comforting dish is easy and surprisingly quick to make

  • Feeds 2Feeds 2
  • Ready in 30 minutes
  • Gluten-free

Ingredients

  • 4 Co-op Irresistible British outdoor-bred pork sausages
  • 400g can Co-op chopped tomatoes
  • 160g pack Co-op sliced curly kale
  • 400g can Co-op butter beans, drained and rinsed
  • 2-3 thyme sprigs, leaves picked (optional)

From your store cupboard: – 1 tbsp Co-op olive oil

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Heat the olive oil in an ovenproof casserole dish or pan over a medium heat, then cook the sausages for 2-3 mins until browned all over
  3. Set aside on a plate
  4. Add the chopped tomatoes to the pan, then half fill the can with water and add that too
  5. Once bubbling, stir in the kale and cook until just starting to wilt
  6. Add the butter beans and half the thyme, if using. Season, then return the sausages to the pan
  7. Transfer to the oven and cook for 15-20 mins
  8. Scatter with the remaining thyme to serve

Each serving contains

  • Energy 30% 2533kj 608kcal
  • Fat High 52% 36.2g
  • Saturates High 53% 10.7g
  • Sugar Low 14% 12.6g
  • Salt High 31% 1.84g

% of adult’s reference intake | Carbohydrates per serving : 33g

Peanut-crusted chicken wraps

Posted on by Adam Page

West African-inspired wraps, with peanuts that add loads of flavour and crunch to the chicken.

  • Feeds 2Feeds 2
  • Ready in 35 minutes

Ingredients

  • 75g Co-op Irresistible white sourdough bloomer
  • 1 garlic clove
  • 2cm ginger, roughly chopped
  • ½ tsp cayenne pepper
  • 60g Co-op dry roasted peanuts
  • 1 Co-op British free-range egg, beaten
  • 1½ tbsp Co-op plain flour
  • 4 Co-op skinless British chicken thigh fillets
  • 2 tbsp Co-op reduced fat mayonnaise
  • ½ tsp Dijon mustard
  • 80g Co-op mixed salad leaves
  • 2 Co-op vine-ripened tomatoes, sliced
  • 4 Co-op tortilla wraps

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the bread, garlic, ginger, cayenne pepper and peanuts in a food processor, season and whizz into chunky breadcrumbs
  3. Tip them onto a large plate and put the egg into a wide, shallow bowl
  4. Put the flour on a plate and season
  5. Dust the chicken thighs in it, dip in the egg, then the crumbs, making sure it’s well coated
  6. Put on a wire rack over a baking tray lined with foil
  7. Bake in the oven for 25 mins, until golden, crisp and cooked through
  8. Mix the mayonnaise with the mustard, then stir in 2 tbsp water to thin it down a little
  9. To serve, divide the salad leaves and tomato between the wraps
  10. Top with the chicken, sliced into strips, then drizzle over the mayonnaise dressing

Each serving contains

  • Energy 61% 5116kj 1222kcal
  • Fat High 81% 57g
  • Saturates High 68% 13.6g
  • Sugar Low 9% 8.1g
  • Salt High 52% 3.14g

% of adult’s reference intake | Carbohydrates per serving : 99g