Try a taste of the Mediterranean from the comfort of your home this summer. From al fresco date nights to family dining, we've got you covered. Get inspired by Spanish, Portugese, Italian and Greek flavours. Our mouth-watering range of Mediterranean products and recipes are perfect for bringing the holiday feel straight to your door.

Spanish and Portugese

Prawn, Scallop & Chorizo Pil Pil

Ingredients
200g chorizo sliced
200g king scallops
300g raw king prawns deshelled
4 tbsp extra virgin olive oil
6 garlic cloves sliced
1 red chilli chopped
Large handful of parsley chopped
Tbsp sweet, smoked paprika

Method
1. Heat a large skillet pan over a high heat and add chorizo. Cook for 5 mins ensuring to stir occassionally before transferring to a plate.
2. Add the oil to the pan over a medium heat, add garlic and chilli and cook for 2 mins.
3. Add the prawns and scallops and cook for 5 mins until the prawns are pink and juicy and scallops caramelised. Ensure you flip the scallops occasionally for an even cook.
4. Add seasoning, parsely and paprika, stir through and enjoy with crusty garlic bread! The perfect Spanish Supper for a Summers day.

Pan con Tomate’ y Anchoa

Ingredients
4 thick slices of crusty bread
2 large vine tomatoes
3 tbsp extra virgin olive oil
1 garlic clove
8 anchovy fillets (2 per slice of toasted bread)
Handful of pea shoots (optional to garnish)
 
Method
1. Slice the tomatoes in half and grate into a bowl. Season and stir through.
2. Brush oil onto both sides of the bread and place in a griddle pan over a medium heat. Flip once grill marks appear on one side and repeat.
3. Rub the warm bread with the garlic clove and then top with the tomato pulp followed by two anchovy fillets.
4. Add a couple of pea shoots, crack over some black pepper and drizzle with olive oil. The perfect centerpiece to any tapas banquet!

Sweet & Spicy Melon Salad

Ingredients
1½ ripe cantaloupe melons cut into inch thick wedges with the skin removed
3 tbsp olive oil
1 tbsp dried chiili flakes
1 large orange juiced
4 tbsp honey
80g serrano ham torn
150g mixed leaf salad
 
Method
1. Add oil to a large frying pan over a medium-high heat.
2. Distribute the melon evenly across the pan and sprinkle with chilli flakes. Cook for 4-5 minutes until charred on one side and then flip.
3. Combine the orange juice and honey and pour into the pan. Simmer the melon in the juice for 4-5 minutes and remove from the pan (reserve the pan juice).
4. Serve the melon on a bed of mixed leaves muddled with serrano ham and pour over the rest of the sauce as a dressing. Lunching just got a healthy upgrade!

Peri Pineapple Chicken Burger

Ingredients
4 chicken breasts
2 tbsp piri piri seasoning
4 tbsp olive oil
1 tin of pineapple slices in juice
4 mature cheddar slices
200g salsa
1 Romaine lettuce
4 brioche burger buns cut in half
 
Method
1. Pre-heat oven to gas 6, 200°C, fan 180°C and place the chicken breasts on a oven tray lined with baking paper.
2. Drizzle with the oil followed by rubbing in the seasoning so evenly covered and pop in the oven for 20-25 mins. Add a slice of cheese on top of each for the final 5 mins to melt.
3. Meanwhile, toast each brioche bun in a griddle pan over a medium heat for a few minutes.
3. Add a dollop of salsa to your bun, followed by the lettuce, cheesy chicken, more salsa and pineapple ring. The perfect summer twist to every chicken lovers favourite burger!

Strawberry Portuguese Tart

Ingredients
Oil spray for greasing
120g golden caster sugar
2 1/2tbsp cornflour
350ml full fat milk
4 large egg yolks
2 tsp vanilla extract
Jar of strawberry jam
Fresh strawberries to decorate
1 sheet ready rolled puff pastry
 
Method
1. Pre-heat oven to gas 6, 200°C, fan 180°C and grease a 12 hole muffin tin.
2. Add sugar, cornflour, milk and a pinch of salt to a pan over a medium heat and whisk continuously for 5-10 mins until thickened. Transfer to a bowl, cool for 20 mins and whisk in the egg yolks and vanilla before straining.
3. Cut the pastry sheet in half and place each on top of oneanother beffore rolling into a rectangle shape. Cut into 12 rounds and roll each on a floured surface (approx 12cm) before pressing into each muffin hole.
4. Add a tablespoon of strawberry jam into each case, fill with the egg custard and bake for 25 mins. Top with fresh strawberries and enjoy a summery fusion of Portuguese meets British flavours.

Summer Watermelon Sangria

Ingredients
Whole watermelon (2/3 cubed with skin removed 1/3 cut into wedges to decorate)
100g caster sugar
1/2 bottle of white wine
130ml vodka
70ml fresh lime juice
2 limes cut into slices
200ml sparkling water
Mint
 
Method
1. Blitz watermelon and sugar until smooth and pass through a sieve.
2. Add the wine, vodka, lime and sparkling water to a jug filled with ice.
3. Stir through a few watermelon chunks and lime disks.
4. Pour into glasses, add a watermelon wedge to the rim and a sprig of mint and enjoy. The ultimate cocktail refresher!

Italian

Blazing Bruschetta

Ingredients 

4 slices of crusty bread
300g cherry tomatoes quartered
4 tbsp extra virgin olive oil
2 garlic cloves (1 minced and 1 whole)
Small handful of basil torn
1 red chilli finely chopped
250g ricotta
Balsamic glaze (optional to drizzle on top)

Method
1. Place tomatoes in a mixing bowl and add olive oil, crushed garlic, basil, chilli and a generous seasoning of salt and pepper and mix.
2. Toast under the grill for a few mins and then rub with the remaining garlic clove.
3. Spread ricotta evenly across each and then top each with the tomato mixture.
4. Add basil to garnish, a crack of black pepper and a drizzle of balsamic glaze and enjoy. With just one bite the flavours will transport you to sunny Italy!

Caprese Ciabatta

Ingredients
2 whole ciabatta
4 garlic cloves miced
150g unsalted butter softened
500g mozzarella (drained)
100g pomegranate seeds
4 salad tomatoes sliced
Rocket (optional to garnish)
Balsamic glaze (optional to drizzle on top)

Method
1. Pre-heat oven to gas 6, 200°C, fan 180°C. Mix the garlic and butter into a paste, season and evenly spread on top of each ciabatta.
2. Spread out the mozzarella and tomatoes across both ciabatta, season and place in the oven for 6-10 mins until the mozzarella has melted.
3. Remove from the oven, season, sprinkle with fresh rocket, pomegranate seeds, a drizzle of balsmic glaze. Enjoy the taste of Italy on a plate!

Mid-Week Meatball Bake

Ingredients
500g beef mince
120g breadcrumbs
2 tbsp mixed Italian herbs
1 egg
125g mozzarella cut into 16 cubes
3 tbsp olive oil
2 garlic cloves minced
1 small red onion chopped
800g chopped tomatoes
100g Parmesan grated
 
Method
1. Pre-heat oven to gas 6, 200°C, fan 180°C. Mix the mince, breadcrumbs, herbs and egg and season well.
2. Wrap each mozzarella cube with a couple of tbsp's of meat mixture and shape tightly into a ball. Add 2 tbsp's of oil to a pan over a medium high heat and brown the meatballs in batches - set aside.
3. Add 1 tbsp of oil to an oven-proof pan on a medium-high heat and fry the garlic and onions for a few mins. Add the tomatoes, simmer for 5 mins and season.
4. Add the meatballs to the sauce, scatter with grated Parmesan and bake in the oven for 30 minutes. The perfect rustic family sharer - dig in and scoop up with some crusty bread.

Spicy Salami Carbonara

Ingredients
350g dried spaghetti
Tbsp olive oil
2 cloves of garlic minced
80g salami torn into strips
8 egg yolks
125g parmesan finely grated (set 20g aside to sprinkle on top)
Rocket
Pepper

Method
1. Drop the spaghetti into boiling, salty water and cook for 10 mins. Meanwhile, mix the egg yolks and parmesan and season with pepper- set aside.
2. Add oil to a pan over a medium-high heat and stir through the garlic for 1 min. Add the salami and cooking until the salami is crispy.
3. Drain the spaghetti (setting some of the pasta water aside) and transfer to the pancetta pan and toss through.
4. Reduce to a low heat and pour in the egg yolk mixture - continuing to stir so that the eggs do not scramble - add a little of the pasta water to loosen. Serve with a sprinkle of rocket and enjoy. A simple twist on a classic!

Italian Style Pesto Pork

Ingredients
1.5kg pork with the rind removed but fat left on and scored at 1cm intervals
6 tbsp olive oil (3 for pork marinade & 3 for veg)
5 garlic cloves (3 minced for pork marinade & 2 whole and crushed for veg)
1 tbsp mixed Italian herbs
1 tbsp fennel seeds
1 large white onion cut into wedges
2 lemons sliced
4 tbsp pesto
400g mixed Mediterranean vegetables
350g new potatoes

Method
1. Pre-heat the oven to gas 9, 240°C, fan 220°C (fan). Pat the pork fat dry with a kitchen towel and rub 1 tbsp of salt into the fat - leave uncovered for 30 mins.
2. Pound 3 garlic cloves, 3 tbsp oil, mixed herbs, fennel and a pinch of salt and pepper into a paste and rub all over the pork.
3. Arrange the lemon and onion in a roasting tray and sit the pork on top (fat side up). Rub 1/2 a tsp of salt into the fat and pop in the oven for 45 mins. Reduce to gas 4, 180°C, 160°C (fan) and roast for 1 hr.
4. Meanwhile mix the veg, pesto, oil and garlic in a roasting tray and place in the oven for 45 mins gas 4, 180°C, 160°C (fan). Enjoy! The perfect Italian twist on your traditional Sunday dinner.

Rosé-Aperol Spritz

Ingredients
200ml Aperol
4 large oranges (3 juiced and 1 sliced for garnish)
2 tbsp caster sugar
Ice
300ml sparkling rosé
200ml soda
1 grapefruit sliced (optional garnish)

Method
1. Whisk together the Aperol, orange juice and sugar until fully dissolved.
2. Add a few handfuls of ice to a serving jug and pour over the Aperol mixture.
3. Pour in the sparkling rosé and stir.
4. Top up with soda, add orange and grapefruit disks/wedges and stir. The perfect apéritif for dining alfresco!

Summer Prosecco Fizz

Ingredients
Ice
1/2 lemon juiced
1/2 lime juiced (set aside lime peel for decoration)
30ml gin
2 tbsp of elderflower cordial
80ml of Prosecco
Handful of frozen berries (optional garnish)

Method
1. Add a couple of ice cubes to a prosecco glass.
2. Add lemon and lime juice, gin and a splash of elderflower cordial.
3. Top with prosecco, add a small handful of frozen berries and enjoy! The perfect cocktail for a warm summers evening!

Pink Negroni

Ingredients
Ice
Vermouth Rossi
Campari
Gin Rosa
Grapefruit to garnish

Method
1. Fill a short glass with ice. 
2. Add equal measures of Vermouth Rosso, Campari and Gin Rosa.
3. Stir until fully combined.
4. Garnish with a slice of grapefruit and a grapefruit peel twist.

The Godfather

Ingredients
Ice
Amaretto
Scotch Whisky 
Rosemary and cherries to garnish

Method
1. Fill a glass tumbler with ice.
2. Pour in equal measures of Amaretto and Scotch Whisky.
3. Mix well and serve with a fresh cherry and a sprig of rosemary to garnish. 

Greek

Mediterranean Meatball Gyros

Ingredients
200g minced beef
200g minced pork
1 small onion, finely chopped
2 cloves garlic, crushed
1 tbsp fresh parsley, chopped
½ tsp ground cumin
50g breadcrumbs
2 pinches salt and pepper, alter to taste
1 red chilli, finely chopped
4 flatbreads
1 tzatziki pot, spoon onto flatbread as desired
1 tomato, sliced
1 red onion, finely sliced

Method
1. Combine all the ingredients (except the flatbread, tzatziki, tomato and red onion) together and form into small balls.
2. Fry in a little oil until coloured all over.
3. Place into the oven at 180 degrees for 15 minutes.
4. Serve on a warmed flatbread with tzatziki, sliced tomato and red onion.

Chickpea, Courgette & Beef Koftas

Ingredients
200g beef mince
1 tin of chickpeas, drained and crushed (240g)
3 garlic cloves, minced
1 courgette, grated
1 Handful of coriander, roughly chopped
1 tsp cumin
1 tsp turmeric
1 tbsp paprika
1 egg, beaten
150ml vegetable oil
4 flatbreads, (Optional serving suggestion)
4 tbsp tzatziki, (Optional serving suggestion)
1 red onion, sliced, (Optional serving suggestion)
1 Lettuce, shredded, (Optional serving suggestion)

Method
1. Mix all the kofta ingredients together in a bowl.
2. Add cumin, turmeric and paprika and mix together with a spoon until well combined.
3. Run hands under water, this will help to shape the kofta mix so they don’t stick. Shape into a small egg shape.
4. Repeat for all 12, or until the mixture is gone. Place in the fridge for 10 minutes so your kofta keep their shape when frying.
5. Add oil to a frying pan over medium heat. Test oil with breadcrumbs, if they sizzle, it’s ready.
6. Add 3 kofta to the pan and cook for 6-9 minutes, or until meat is cooked, you’ll want to turn them over occasionally so they cook evenly.
7. Once cooked, place on a lined baking tray and place in the oven on a low heat to keep warm whilst cooking the rest of the koftas.
8. Place flatbread on to a plate and spread tzatziki over them, next add your lettuce and onion and top with 3 koftas, ready for serving.

Aubergine and Mince Bake

Ingredients
400g minced beef
1 tbsp curry powder
150g red split lentils
400g chopped tomatoes, can
400ml beef stock, made from a cube
300g potatoes, peeled and sliced
1 aubergine, sliced
10g sunflower spread
20g plain flour
400ml semi-skimmed milk
2 large tomatoes, thinly sliced

Method
1. Preheat the oven to 180°C/350°F/Gas 4. Dry fry the mince until brown. Drain the fat then add the curry powder, lentils, chopped tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes. Spoon into an ovenproof dish.
2. Meanwhile, boil the potatoes and aubergine in separate pans for 5 minutes. Drain and arrange them over the mince.
3. Place the spread, flour and milk in a non-stick pan. Cook, whisking, continually until you have a smooth, thick sauce. Pour over the bake, arrange the tomato on top and bake for 30 minutes until piping hot and golden.