More BBQs, more alfresco dining, more time with the kids, more melon pizza. More reasons to enjoy great food this summer. Check out our delicious summer recipes below for inspiration. 

Very Melon Pizza

This ones for all the parents with pizza-loving kids…Our Very Melon Pizza is the perfect loop-hole for when the kids are begging for pizza this half term.

Time: 10 mins

Serves: 6 slices

Ingredients

  • 1 inch thick slice cut from the centre of a watermelon
  • 200g yogurt
  • 200g cream cheese
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 3 strawberries stalks removed & sliced
  • 1 kiwi skin removed & sliced
  • Small handful blueberries
  • Small handful cherries pitted & halved

To serve (optional): 

  • Small handful chocolate sprinkles/coloured sprinkles
  • Small handful coconut flakes

Method

  1. Mix the yogurt, cream cheese, honey and vanilla extract in a bowl and then evenly spread on the watermelon leaving an inch around the edge to create the ‘crust’ of the ‘pizza’.
  2. Cut into 8 equal pizza wedges and then top evenly with fruit before finishing with sprinkles and almond flakes. One the kids and their friends will love this summer as a healthy snack!

Ultimate Dessert Burgers

Looking for a more-ish Summer sweet? You’ve come to the right place… Our Ultimate Dessert Burgers are chock-full of British clotted cream, chocolate spread, barbequed bananas and gloriously gooey caramel sauce.

Time: 15 mins

Serves: 4

Ingredients

  • 2 tbsp butter
  • 4 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 bananas skin removed, cut in half vertically and then chopped into chunks
  • 4 brioche buns, sliced in half
  • 4 tbsp hazelnut chocolate spread
  • 4 tbsp clotted cream
  • Caramel sauce, to drizzle

To serve (optional):

  • Icing sugar to dust

Method

  1. Heat up the BBQ if using! Start by mixing the butter, sugar and cinnamon. Add to a skillet pan over the BBQ/on the hob and allow to melt. 
  2. Add banana chunks in a single layer and cook for 1-2 mins until caramelised before flipping and repeating. Whilst your bananas cook, pop your brioche halves on the BBQ/in a griddle pan and cook for a min until golden and toasted.
  3. Now to assemble! Spread each bottom brioche half with chocolate spread, followed by a dollop of clotted cream, caramelised bananas and caramel sauce drizzle. 
  4. Crown with your top bun, a spread of chocolate top and finish with a little icing.

Punchy Paneer Kebabs

Summer is served. Strap in for more BBQs, more flavour and a whole lot more time grazing with our punchy paneer kebabs in a super-sticky mango chutney marinade, served on fluffy naans and a deliciously crisp kachumber salad.

Time: 35 mins

Serves: 4

Ingredients

For the paneer marinade:

  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • 1 tsp chilli powder
  • Juice of 1 lime
  • 2 tbsp mango chutney
  • 500g Paneer cut into cubes

For the yogurt: 

  • 1 tbsp mango chutney
  • 1 tsp curry powder
  • 4 tbsp natural yogurt

 For the kachumber salad:  

  • 1/2 red onion thinly sliced
  • 2 large vine tomatoes seeds removed & sliced
  • 1/2 cucumber seeds removed & sliced
  • Small handful coriander roughly chopped
  • Juice of 1/2 a lime

To serve:

  • 4 naans

Method

  1. Pre-heat your oven to 200°C/180°C fan/gas 6. Mix all marinade ingredients bar the paneer in a medium bowl plus seasoning and set to one side. Tip in your paneer cubes and toss so fully covered before skewering onto skewers (remember to soak if wooden).
  2. Mix your mango chutney, curry powder and natural yogurt in a small bowl and set to one side. Mix all kachumber ingredients plus 1/2 a tsp of salt in a bowl and set to one side.
  3. Heat your grill and lay your paneer skewers on a lined baking tray and pop under the grill for 10 mins ensuring to turn half way. Alternatively use the BBQ to cook for 10 mins remembering to check and flip regularly.
  4. Whilst the paneer skewers cook, pop your naan in the oven and cook as per the package instructions. To serve, dollop each naan with curried yogurt followed by kachumber salad and finally golden, sticky paneer chunks.

Stuffed Chicken Skewers

More excuses to have a BBQ? Go on then… This #BBQWeek try our Sicillian Chicken Skewers, stuffed with fresh salsa verde and wrapped in melt-in-the-mouth prosciutto. Crisp, moreish, the perfect addition to any great British summer party.

Cook Time: 1hr 30mins

Serves: 4

Ingredients

For the salsa verde:

  • 4 garlic cloves finely chopped
  • 1 small shallot finely chopped
  • 1 tbsp capers drained, rinsed & finely chopped
  • 3 tbsp finely chopped parsley
  • 2 tbsp finely chopped basil
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 1/2 tsp lemon zest
  • 2 tbsp panko breadcrumbs

For the rest:

  • 1kg boneless chicken thigh fillets (9)
  • 140g prosciutto (9 slices)
  • Olive oil to drizzle
  • Small handful parsley

Method

  1. Preheat the oven to 200°C/180°C fan/gas 6. While heating, mix all salsa verde ingredients in a bowl with a large pinch of salt and pepper until combined.
  2. Roll out each chicken thigh and use a rolling pin to pound until slightly flattened. Lay each flattened thigh on top of a prosciutto slice and then divide the salsa verde across the centre of each thigh and roll to enclose in the chicken and prosciutto.
  3. Double pierce 3 rolled thighs onto two skewers and repeat with the remaining thighs. Lay your skewers on a lined baking tray and drizzle all over with olive oil and seasoning before popping in the oven for 35 mins ensuring to turn half-way. Whilst your chicken cooks, prep your salad of choice, toast your flatbreads and pop any sauces to serve in dishes.
  4. Remove your skewers from the oven and serve centre stage with a sprinkle of parsley for the ultimate skewers this Summer.

DIY Pizza Fondue Board

In charge of the FA cup final feast? Pizza…meet fondue.

Time: 25 mins

Serves: 6

Ingredients

For the pizza fondue:

  • 200ml vegetable stock
  • Juice of 1/2 a lemon
  • 200g Mozzarella grated
  • 100g Parmesan grated
  • 100g Cheddar grated
  • 200g pizza sauce/passata
  • 6 pepperoni slices

To serve: 

  • Small handful basil leaves
  • 1/2 tsp chilli flakes (optional)
  • Torn bread chunks
  • Cooked meats eg extra pepperoni, chorizo, salami etc...
  • Breadsticks
  • Veg eg radishes, cucumber, carrot, red peppers etc...
  • Crisps

Method

  1. Add the veg stock and lemon to a pan over your BBQ/hob and heat until steaming. Add your cheese a handful at a time and continue to cook, stirring as you go until all added, fully melted and smooth. Season with salt and pepper.
  2. In another pan, heat through the passata/pizza sauce and then spoon on top of the melted cheese fondue mix. Reduce the heat to low.
  3. Top with pepperoni. Pop under the grill for a couple of minutes, top with basil and get dunking!

Tray Green Goddess Roast

Who said roasts were just for winter? Treat your family to a one-tray green goddess roast this summer – beautifully marinated British chicken with seasonal veg and potatoes. All cooked in one tray so you can spend more time soaking up the sun, not the dishes. 

Cook time: 2 hours

Serves: 2

Ingredients

For the marinade:

  • Juice of 1 lemon (keep the rest)
  • 1 tsp rice wine vinegar
  • 3 garlic cloves
  • Large handful fresh basil
  • Large handful fresh parsley
  • 150ml olive oil
  • Handful pine nuts

For the rest:

  • Large whole chicken (1.7-2kg)
  • 500g new potatoes
  • 2tbsp olive oil
  • 250g asparagus trimmed
  • 200g mixed radishes
  • 150g sugar snaps
  • 150g torn sourdough chunks or use pitta for an easier alternative

Method

  1. Preheat the oven to 200°C/180°C fan/gas 6. Whilst your oven heats make the green goddess marinade by using a blender to blitz all ingredients plus 1tsp of salt and a large pinch of pepper together until smooth.
  2. Rub your marinade all over your whole chicken, stuff the cavity with a squeezed lemon half and then place in a large, deep baking tray. Pop in the oven for 45 mins per kg. You will know the chicken is cooked if when pierced the juices run clear.
  3. Whilst your chicken is cooking, boil your potatoes for 10 mins. Drain and then lightly crush with the back of a fork before drizzling with olive oil and seasoning. When the chicken has 30 mins left, surround with your crushed potatoes, coat in any juices and add back to the oven to roast.
  4. Once your chicken is cooked, remove from the tray and set to one side. Add all remaining veg and sourdough chunks to the baking tray with your potatoes, toss in juices, season with salt and pepper and pop in the oven to roast for 10 mins.
  5. Remove from the oven, make room in the centre and nestle your chicken back in before carving and serving for Sunday dinner Alfresco-style!

Beef Bruschetta

Bring on the bruschetta... Chunky garlic bread loaded up with 100% British beef, creamy mozzarella, crisp tomato and red onion salad, and a delicious drizzle of basil pesto - chef’s kiss.

Time: 1hr 40

Serves: 6

Ingredients

For the beef:

  • 2 tbsp Dijon mustard
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 1 tbsp dried thyme
  • 1.5kg beef topside joint (brought to room temp)

For the rest:

  • 50ml extra virgin olive oil
  • 2 heaped tbsp pesto
  • 3 large vine tomatoes sliced
  • 150g cherry tomatoes halved
  • 1 red onion finely sliced
  • 1 mozzarella balls drained and torn into chunks
  • Large handful basil leaves
  • 2 garlic bread baguettes

Method

  1. Preheat oven to 220°C/200°C fan/ gas 8. Whilst heating, mix mustard, sugar, olive oil and thyme in a small bowl with 1.5 tbsp of sea salt and tsp of cracked black pepper. Rub all over the beef and pop in a deep baking tray before roasting for 20 mins. Reduce heat to 170°C/150°C fan/ gas 3 and roast for a further 45-55 mins depending on how rare you would like your beef. For rare a meat thermometer will read 50 degrees, medium 55-60 and well done 65+).
  2. Whilst the beef cooks its time to prep the salad dressing by mixing extra virgin olive oil with pesto and a large pinch of cracked black pepper before popping to one side.
  3. Once your beef is cooked, remove from the oven, cover in foil and allow to rest for 15 mins. Whilst resting, turn the oven up to 220°C/200°C fan/ gas 8 and cook your garlic bread for 12 mins.
  4. Arrange tomatoes, onion, mozzarella and basil on a large board and drizzle all over with your loosened pesto. Dot about garlic bread chunks and pop any extra on a side plate. Slice your beef and arrange amongst your salad. Lay out serving spoons and let people dig in and build their own bruschettas.

Chicken Meatball Korma

Takeaways? Who needs ‘em. Our Chicken Meatball Korma is made with chicken mince to give you that proper classic flavour at a lower cost - and is great for sneaking in hidden veg in for the little ones…we won’t tell them if you don’t.

Time: 50 mins

Serves: 4

Ingredients

For the chicken balls:

  • 500g chicken mince/turkey if not available
  • 1 small white onion finely chopped
  • 1/2 courgette grated
  • 2 garlic cloves minced
  • 2 inches ginger peeled & grated
  • 2 tbsp olive oil

For the Korma sauce:

  • 1 tbsp olive oil
  • 1 white onion finely diced
  • 3 garlic cloves finely chopped
  • 2 inches ginger peeled & finely chopped
  • 2 carrots grated
  • 4 tbsp korma paste
  • 1 tsp turmeric
  • 50g ground almonds
  • 250ml chicken stock
  • 2 tbsp mango chutney
  • 100ml natural yogurt

Method

  1. Start by making the chicken balls! Combine all chicken ball ingredients bar olive oil in a bowl with seasoning and then use your hands to divide and shape into golf ball sized balls and set aside on a tray.
  2. Heat a tbsp of oil in a large, non-stick pan and add your onions, garlic and ginger. Fry and stir for a few mins until softened and fragrant. Add the carrot and fry for a further couple of minutes.
  3. Add the korma paste and turmeric and stir so all veg is fully coated before adding ground almonds, stock, 1 tsp salt, a pinch of black pepper and mango chutney and simmer for 10 mins. Whilst simmering, heat 2 tbsp of olive oil in another large, non-stick pan over a medium heat and add the chicken balls. Cook and shimmy in the pan until browned on all sides.
  4. If you would like a smoother korma sauce with no obvious veg in sight, use a stick blender to blitz. Once blitzed, add the chicken balls to the sauce and simmer for a further 15 mins. Taste and season! 
  5. Stir through natural yogurt and reduce the heat to low whilst you cook your microwave rice and naans as per the package instructions.
  6. Serve into bowls with naan, rice and mango chutney before scattering with coriander and enjoy.