Watermelon, spinach & prosciutto salad (GF)
This juicy, fragrant salad is a great contrast to pizza
Feeds 8 • Ready in 15 mins
- 80g pack Co-op prosciutto crudo
- 125g bag Co-op British baby spinach
- 2 garlic cloves, crushed
- 2 tbsp Co-op extra virgin olive oil Juice of ½ orange
- 1 tbsp white wine vinegar
- 2 x 300g packs Co-op watermelon chunks, halved or quartered if need be
- 50g pack Co-op whole almonds, toasted and roughly chopped
- Fry the prosciutto over a medium heat in a nonstick frying pan for around 30 seconds on each side, until crisp. Set aside on kitchen roll.
- Add the spinach to the pan and leave to wilt for 3-4 mins, then stir in the garlic. Remove from the heat.
- Make a dressing by whisking together the extra virgin olive oil, orange juice and vinegar, then season to taste. Break up the prosciutto and toss with the spinach and watermelon. Drizzle over the dressing and mix again, then serve sprinkled with the almonds.
Roasted cabbage salad
This is full of bold, punchy flavours. You can make the dressing ahead of time
Feeds 8 • Ready in 30 mins
- 2 Co-op British sweetheart cabbages, cut into 8 wedges
- 3 tbsp Co-op olive oil
- 50g Co-op sourdough boule, cut into cubes
- 200g Co-op Greek style natural yogurt
- 100g pack Co-op Roquefort, crumbled
- Zest and juice of 1 lemon
- ½ tsp Dijon mustard
- 1 small garlic clove, crushed
- Preheat the oven to 200°C/fan 180°C/Gas 6. Arrange the cabbage wedges in a roasting tin (you may need to use 2), rub all over with 2 tbsp of the olive oil and season. Roast in the oven for 20-25 mins, until tender and lightly charred.
- Halfway through cooking, rub the sourdough cubes with the remaining oil and bake in the oven for 10-12 mins, until golden and crunchy.
- Blitz the rest of the ingredients in a blender until smooth to make a dressing. Arrange the wedges and sourdough croutons on a platter, and drizzle with the dressing to serve.
Next-level garlic doughballs
Feeds 8 • Ready in 1 hour, plus rising
- 250g strong white bread flour, plus extra for dusting
- 1 tsp salt 2 tbsp Co-op olive oil, plus extra for greasing
- 7g sachet Co-op dried yeast
- 50g Co-op unsalted butter, softened
- 2 garlic cloves, crushed
- 1 tbsp chopped flat leaf parsley
- 80g pack Co-op prosciutto crudo, each slice cut into 4 lengthways
- Put the flour and salt in a large bowl and make a well in the centre. Mix the oil and yeast with 150ml lukewarm water, then pour into the well. Use a wooden spoon to bring the flour into the middle, then, once most of the flour is mixed with the liquid, use your hands to combine the rest.
- Turn out onto a lightly floured surface and knead for 8-10 mins. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size.
- Knock back the dough and divide into 24 balls. Put them on a lightly oiled baking tray with space between each one, cover with cling film and leave to prove again for 30-60 mins, until risen at least half in size again.
- Preheat the oven to 200°C/fan 180°C/Gas 6. Melt the butter with the garlic and parsley in a small pan.
- Brush the doughballs with the garlic butter and bake for 20 mins, until golden. Remove from the oven and allow to cool slightly, then wrap each one in a slice of prosciutto. Bake for another 10 mins, until the prosciutto is crisp, then serve.
Antipasti pull-apart loaf
Full of your favourite antipasti ingredients, this sharing loaf is a great way to kick off the evening. If you don’t have time to roast the garlic first, just use grated garlic instead
Feeds 8 • Ready in 1 hour
- 1 garlic bulb
- 1 tsp Co-op olive oil
- 30g Co-op unsalted butter, softened
- ½ x 25g pack flat leaf parsley, chopped
- 400g Co-op crusty white cob loaf
- ½ x 280g jar Co-op grilled red and yellow peppers in oil, drained and roughly chopped
- ½ x 100g pack Co-op Milano salami
- ½ x 150g pack Co-op queen green olives in pesto, roughly chopped
- ½ x 125g ball Co-op mozzarella, roughly torn
- Preheat the oven to 180°C/fan 160°C/Gas 4. Slice the bottom off the garlic bulb, then rub all over with the oil. Roast in the oven for 25-30 mins until soft, then allow to cool slightly. Squeeze the garlic out of the cloves into a bowl, mash with the butter and parsley, then season.
- Meanwhile, using a serrated knife, make long cuts across the top of the bread, about 3cm apart and 3cm deep. Do the same in the other direction to create a criss-cross pattern.
- Stuff the slices with the peppers, salami, olives and mozzarella, then spread all over with the garlic butter. Bake in the oven for 15-20 mins until the crust is golden and the cheese melted.
Tiramisu pavlova (V)
This reimagined Italian classic is the ideal dessert to share after pizza
Feeds 16 • Ready in 1 hour 30 mins, plus cooling
- 6 Co-op British free range egg whites
- 300g Fairtrade caster sugar
- 3 tbsp Fairtrade cocoa powder, plus extra for dusting
- 1 tsp cornflour
- 1 tsp Co-op Irresistible balsamic vinegar of Modena
FOR THE COFFEE FILLING
- 600ml Co-op double cream
- 4 tbsp Fairtrade icing sugar
- 250g tub Co-op mascarpone
- 1 cup Co-op Fairtrade instant coffee, cooled
- 8 Co-op sponge fingers
- Preheat the oven to 140°C/fan 120°C/Gas 1. Line 2 baking sheets with greaseproof paper and use a pencil to draw round a dinner plate on each. Put the egg whites in a clean bowl and whisk until soft peaks start to form. Add the sugar 1 tbsp at a time, whisking well between each addition. Once the meringue is glossy, add the cocoa powder, cornflour and vinegar, then whisk a final time.
- Divide the meringue between the baking sheets, and use a spoon to spread out carefully to the pencil outline. Bake for 1 hour 15 mins, then turn the oven off but leave the meringues inside to cool completely.
- For the filling, put the cream and icing sugar in a bowl and whisk to soft peaks. Add the mascarpone and 4 tbsp of the coffee and whisk again. Soak the sponge fingers in the rest of the coffee for 30 seconds, then break into pieces.
- Put 1 meringue disc on a serving plate or cake stand. Spread two-thirds of the cream mixture over the top, then scatter with the sponge pieces. Put the other meringue disc on top, then finish with the remaining cream. Dust with cocoa powder to serve.
Pizza and wine matches
1 Co-op Irresistible Prosciutto & Rocket Pizza, 450g. The mineral taste of Chablis complements the savoury prosciutto here, which is why we recommend Co-op Irresistible Chablis.
2 Co-op Irresistible Margherita Pizza, 510g. A rustic red such as Co-op Gran Vista Garnacha is a good choice to go with this classic pizza — and great for sharing with friends too.
3 Co-op Irresistible Salami Diavola Pizza, 496g. You can’t go wrong with Co-op Irresistible Montepulciano d’Abruzzo. It’s a hearty red for lovers of dense, rich wines — and pizza!
4 Co-op Irresistible Pancetta, Mushroom & Mascarpone Pizza, 497g. Smoky, with red berry aromas, Co-op Irresistible Barbera D’Asti pairs well with both the mushroom and pancetta.
5 Co-op Irresistible Spinach & Ricotta Pizza, 465g. If you like Sav Blanc, you’ll love zesty Co-op Irresistible Broglia Gavi — it’s just right for the spinach and cheese topping of this pizza.
6 Co-op Irresistible Chicken Arrabbiata, 510g. You want a wine that stands up to the chilli in the pizza, so try Co-op Irresistible Fiano di Benevento. It’s a lively white with citrus flavours.