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making you King or Queen of the kitchen and more BBQ’s all year round.

Cheats Chicken Kiev

More tea time staples… with no fiddly steps in sight! Simply smother chicken breasts in garlic butter and herby, cheesy breadcrumbs, bake for 20 mins and serve with lazy microwave mash and easy greens. You can’t go wrong...

Serves: 4

Cooking Time: 40 mins 


  • 4 chicken breasts
  • 75g unsalted butter 
  • 4 garlic cloves minced
  • 1 tsp Dijon mustard
  • 75g fresh breadcrumbs
  • Large handful fresh parsley, finely chopped
  • 50g Parmesan, finely grated
  • 2 tbsp olive oil

To serve (optional)

  • 2 x 450g packs microwaveable mash
  • 2 x 260g microwaveable green veg medley   
  • Lemon wedges


  1. Pre-heat your oven to 200C/180C fan/gas 6. Lay your chicken breasts on a lined baking tray and use a knife to make a vertical, 2 inch long insert into the top, centre of each breast, making sure to only cut 2/3 of the way down.
  2. Now onto your garlic butter! Mix your butter, garlic and Dijon and spoon a generous amount into the slit created in each breast, using your fingers to push in and flatten down
  3. In a small bowl mix your breadcrumbs, parsley, Parmesan, and a pinch of cracked black pepper and evenly top each chicken breast before drizzling all over with olive oil and a scattering of salt and pepper. 
  4. Bake in the oven for 20-25 mins until cooked through and the butter has oozed onto the tray. Whilst your chicken bakes cook your mash and veg according to the package instructions.
  5. Remove your baked kievs from the oven and serve with your lazy sides, ensuring to drizzle your mash and veg with any melted garlic butter that has oozed onto the tray whilst cooking. A quick and simple retro fave without the fiddly breadcrumbing!

Loaded Chicken Gyros

More making your chicken go further with this perfect Friday fakeaway! Say hello to our Loaded Chicken Gyros, packed full of smokey paprika flavour, zesty homemade tzatziki and fresh salad.


  • 2 chicken breasts taken from a 1.6 kg pack cut in half horizontally to create 4 thinner breast steaks

For the marinade

  • Juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tsp sweet paprika
  • 3 garlic cloves, crushed
  • 1 tbsp dried oregano

For the Tzatziki

  • 1/2 a cucumber, sliced lengthways
  • 1/2 lemon, juiced
  • 200g natural yogurt
  • 1 tbsp mint sauce

To serve

  • 4 pittas or 4 flatbreads, griddled
  • 1 baby gem lettuce, leaves removed (optional)
  • 1 large tomato, thinly sliced (optional)
  • 1 small red onion, thinly sliced (optional)


  1. In a medium bowl mix all marinade ingredients plus a pinch of salt and pepper and add your chicken, coating all over and pop to one side for 30 mins.
  2. Meanwhile, it's time to prep your tzatziki. Scrape out the seeds of your cucumber using a teaspoon and then grate the rest. Squeeze as much liquid out of your cucumber as possible.
  3. Add to a small bowl along with all other tzatziki ingredients, seasoning and mix.
  4. Heat a griddle pan over a medium-high heat and add your marinated chicken (two at a time) ensuring to add a couple of tbsps of remaining herby marinade and griddle on each side for 4 mins until cooked through. Remove from the pan and slice.
  5. Time to get stuffing. Load your pittas/flatbreads with chosen extras, dollop with tzatziki, load with chicken and wrap for a taste of Greece in the comfort of your own home.

Sweet and Sticky Ribs

More twists on a BBQ classic with our sweet and sour ribs, fresh from Market Street and slow cooked in a sticky sauce enthused with soy sauce and orange juice.


  • 6 tbsp ketchup
  • 5 tbsp granulated sugar
  • 1 tbsp dark soy
  • 1 tbsp shaoxing wine 
  • 110ml cup orange juice 
  • 1 tbsp vinegar 
  • 200ml water
  • Pinch of white pepper 
  • Drop of red food colouring (optional) 
  • 80ml pineapple juice 
  • Rack of ribs 


  1. In a bowl mix ketchup, granulated sugar, dark soy sauce, Shaoxing wine, orange juice, vinegar, water and pineapple juice. Season with white pepper to taste. To achieve the infamous sweet and sour appearance. (Optional: add a drop of red food colouring.)
  2. In a pot, cover the rack of ribs with cold salted water and bring to a boil. Allow to boil for 10 minutes.
  3. Strain the rack of ribs and rinse off any excess fat or impurities. Place meat side up onto a baking tray and baste with a thin layer of sweet and sour sauce the cover with foil. Place into a preheated oven set at 160 degrees fan assisted. Allow to cook for 2 hours and baste with another layer of sauce every 5 minutes.
  4. Into a frying pan, pour in remaining sauce and let it heat gently for 5 minutes then remove from heat.
  5. Slice your ribs on a frying pan with sweet and sour sauce. Increase heat to a high temperature ribs and sauce begin to caramelise. Alternatively baste ribs with reduce sauce and place under grill for a few minutes.
  6. Serve on a platter or wooden board and enjoy your sticky sweet & sour ribs. 

Tuscan Chicken and Chickpeas

More protein packed dishes with our deliciously healthy and hearty Tuscan Chicken & Chickpeas.


  • 2 chicken breasts 
  • 100g plain flour
  • 4 tbsp butter
  • 3 garlic cloves, roughly chopped
  • 1 large white onion, diced
  • 400g chickpeas, drained
  • 400g chopped tomatoes
  • 120ml single cream
  • 75g Parmesan, grated (any Italian hard cheese will work)
  • 200g washed baby spinach

To serve (optional)

  • Large handful parsley, roughly chopped


  1. Slice each breast in half lengthwise, so you have 4 flatter, thinner breasts that will require less cooking!
  2. Season your halved chicken breasts all over with salt and pepper and add your flour to a large, shallow bowl. Coat each in flour ensuring to shake off any excess.
  3. Heat your butter in a large, non-stick pan over a medium-high heat and add your chicken, cooking for a few mins on each side until golden.
  4. Remove your chicken and set aside. Reduce your heat to medium and add your garlic and onions. Sauté for 5 mins until fragrant and translucent, ensuring to stir occasionally.
  5. Add your chickpeas followed by chopped tomatoes and simmer for a couple of mins before adding cream and Parmesan and stirring. Season with a little salt and a large pinch of cracked black pepper.
  6. Add your spinach, allow to wilt (this will take a couple of mins) and stir through. Nestle your chicken breasts into the pan and cover with a little sauce before simmering for 5 mins.
  7. Scatter over parsley and pop in the centre of the table for a hearty, Tuscan sharing dish that makes your chicken stretch further!

Sausage Stew

More dinners that don't hurt your bank balance. Serve up this scrummy sausage stew, packed with ingredients you’re likely to already have in your cupboards and fridge.


  • 2 tbsp olive oil
  • 8 pork sausages
  • 3 cloves of garlic, roughly chopped
  • 1 large white onion, cut into wedges
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 tbsp cayenne pepper
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 1 chicken stock cube
  • 400g tin cannellini beans, drained and rinsed
  • 220g baby spinach

To serve (optional)

  • 2 x 450g packs microwavable mash


  1. Heat your oil in a large, non-stick pan over a medium heat. Add your sausages to the pan and cook for 10 mins ensuring you keep turning them so they go brown on all sides. Remove from the pan and pop on a plate to one side.
  2. Add your garlic and onion to the pan that the sausages were in and fry for 3 mins until softened and fragrant before adding your sweet potato, cayenne and paprika, stirring and cooking for a further 5-10 mins.
  3. Add your part-cooked sausages, chopped tomatoes and crumble your stock cube in before adding a pinch of salt and generous helping of cracked black pepper and bringing to a simmer.
  4. Add your beans followed by your spinach, allow to wilt and stir through.
  5. Simmer for 20 mins until thickened before pinging your microwave mash and scooping into bowls for a warming, hearty meal ideal for filling a hungry family.

Meatball Marinara Stuffed Garlic Bread

More "mmmm can we have seconds?". Pick up our Savers beef and pork mince for more midweek savings with this delicious mouthwatering meatball marinara stuffed garlic bread.



  • 750g beef and pork mince
  • 1 medium onion, finely chopped
  • 1 medium egg
  • pinch salt & pepper

Marinara Sauce

  • 2 cans chopped tomatoes
  • 1 medium onion, finely chopped
  • 1/2 tsp Italian mixed herbs
  • pinch salt and pepper
  • 2 cloves garlic
  • 1 tbsp of oil

Garlic Bread

  • 1 large baguette
  • 200g butter, softened
  • 1/2 tsp Italian mixed herbs
  • 1 tsp lemon juice (optional)
  • 1 bulb garlic
  • 3 tbsp vegetable oil
  • 240g grated mozzarella & cheddar mix


  1. Preheat the oven to 180C/350F/Gas 4
  2. For the garlic bread, take 1 whole bulb of garlic and cut the top off to give access to all the cloves. Take a square of tinfoil big enough to wrap the garlic in, place the bulb in the middle, and wrap the tinfoil up the edges. Next pour 3 tablespoons of oil into the centre of the garlic and wrap it up so the oil doesn't escape. Place on a tray in the oven for 20 mins.
  3. For the meatballs, in a large mixing bowl place the minced beef and pork, finely chopped onions, a pinch of salt of pepper and 1 egg.
  4. Mix all the ingredients together by hand until well mixed, before making 16 golf ball sized balls from the meat mixture and place to one side.
  5. Take a large pan and preheat with a little oil. Add the meatballs to the pan, not too many at a time or it will take too much heat out of the pan and the meat won’t brown on the outside. Brown the meatballs all over for about 3/4 minutes. Once browned, place in a large ovenproof dish and repeat until all meatballs are sealed and browned.
  6. Squeeze the roasted garlic from skin, saving 2 cloves for the sauce.
  7. In the meatball pan, soften the onions. When the onions have gone translucent, stir in the 2 squeezed garlic cloves. Add the chopped tomatoes, Italian herbs and season to taste before simmering for 5 minutes.
  8. Pour the marinara sauce over the meatballs. Cover the dish with tin foil and place in the oven for 40 mins.
  9. Place the remaining garlic into a bowl, add the softened butter and herbs. Mix throughly together and sit to one side.
  10. Cut the baguette into 4 portions, slice the portions in half lengthways.
  11. Spread half of the garlic butter onto the bottom portions of baguette then spoon the meatballs into the middle of the portions with a small amount of the sauce. Sprinkle some of the cheese.
  12. Serve whilst warm with the remaining sauce.

Leftover Beef Stroganoff

More using up those leftovers. Whizz up the nostalgic fave with rigatoni pasta and a rich and creamy, beef and mushroom stroganoff. Is it dinner time yet?

Serves: 4
Cook time: 25 mins


  • 400g Rigatoni pasta
  • 1 tbsp butter
  • 1 large white onion, thinly sliced
  • 4 garlic cloves sliced
  • 1 tbsp smoked paprika
  • 250g chestnut mushrooms, sliced
  • 300ml beef stock
  • 1 tbsp Dijon mustard
  • 200ml soured cream
  • 900g leftover roast beef, cut into strips
  • Juice of 1 lemon
  • Small bunch parsley, roughly chopped

To serve (optional)

  • Crusty bread


  1. Boil salted water in a large pan for your pasta. Add your pasta and cook for 9 -11 mins.
  2. Whilst your pasta cooks, heat your butter in a large, non-stick pan over a medium heat and add your white onion, garlic and paprika, cooking and stirring for a few mins until softened and translucent.
  3. Add your mushrooms and fry for a few mins until softened before adding your beef stock and mustard and simmering for 5-10 mins.
  4. Stir through your soured cream and beef, season with salt and pepper and bring to a simmer before draining your pasta, adding to the pan and stirring through.
  5. Stir through your parsley and lemon and serve into bowls with crusty bread wedges for a throwback tea that is super simple to create.

Mediterranean Lamb

More excuses to have the family and friends over. This delicious lamb dish is packed full of mouthwatering Mediterranean flavours. Serve with tzatziki and salad.

Time - 5 hours


  • 1 tbsp olive oil
  • 1.2kg lamb leg roast shank, excess fat trimmed, fat scored
  • 1 brown onion, sliced
  • 1 red pepper, deseeded, thickly sliced
  • 4 garlic cloves, thinly sliced
  • 125ml white wine
  • 200ml chicken stock
  • 4 sprigs fresh thyme
  • 2 fresh or dried bay leaves
  • 70g olives, pitted
  • 2 courgette, chopped
  • 500g baby pearl potatoes
  • 1 pack cherry tomatoes
  • 2 red onion, thickly cut

Optional garnish and accompaniments

  • Fresh parsley leaves, chopped
  • Lemon rind
  • Houmous
  • Salad
  • Tzatziki


  1. Light the charcoal and return the lid to the BBQ and wait for the coals to turn white. If you would rather oven cook, preheat the oven to 130°C/110°C fan.
  2. Season the lamb and put in a BBQ roasting tin with the oil (or a flameproof roasting tin on the hob if not BBQing) cook fat side down, for 5 minutes each side, then set aside.
  3. Add the brown onion and pepper to the tin and cook, stirring occasionally, until softened. Add the garlic and cook for a further 1 minute. Add the wine and simmer until slightly reduced then add the stock.
  4. Add the lamb to the tin with the bay leaves and thyme, on the BBQ close the lid and cook for approx 2 hours or in the oven cover and roast for 4.5 hours.
  5. Remove from the heat (if oven cooking, increase the heat to 180°C/160°C fan, and remove the lid from the roasting tin) check the stock has reduced, add the baby potatoes, tomatoes, courgette and red onion to the tray and return to the heat to cook for a further 30 mins.
  6. Remove from the heat and stir through the olives and return to the heat for 5 mins. If BBQing now place the lamb on the open grill to smoke for 15 mins, leaving the tin on the grill to continue cooking the veg.
  7. Remove from the heat and to keep the Mediterranean theme, serve with hummus, salad and tzatziki.