BEST OF THE FEST

BEST OF THE FEST

With many festivals on hold for now, recreate the experience in your garden, based on these snacks. Inspired by takeaways from street food vans, they include hot headliners and star-studded support acts

Indian-style rice bowl (V)

A flavour bomb that’s easy to eat outside on your knee

Serves 4 • Ready in 25 mins

  • 1 tbsp Co-op olive oil
  • 1 large red onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp garam masala
  • ½ tsp chilli flakes
  • 2 x 250g packs Co-op microwave long grain rice
  • 2 x 125g bags Co-op baby spinach
  • 20g flaked almonds, toasted
  • 1 tsp turmeric
  • 4 Co-op British free range eggs
  1. Heat half the oil and fry half the onion for 6-8 mins, until soft. Add the garlic and spices, then cook for 2 mins.
  2. Cook the rice according to the pack instructions, then stir into the pan. Add the spinach, cover and cook for a few more minutes, until wilted. Stir in the almonds, reserving some for garnish.
  3. Meanwhile, heat the rest ofthe oil in a small pan and fry the remaining sliced onion until crispy, then put to one side.
  4. Bring a large pan of water to the boil and add the turmeric. Poach the eggs, in batches, for 3-4 mins each. Drain, then keep warm.
  5. When you’re ready to serve, put the rice in small bowls, each topped with a poached egg, some crispy onions and the reserved flaked almonds.

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Co-op Irresistible Marlborough Pinot Grigio
The refreshing acidity and slight sweetness help the Indian spice to come alive.


Chicken & waffles

This makes a big batch but will give you delicious leftovers!

Serves 8 Ready in 50 mins

  • 5 Co-op British free range eggs
  • 2 tbsp Co-op plain flour 150g breadcrumbs
  • 2 packs Co-op British chicken mini breast fillets
  • 3 tbsp vegetable oil
  • 50g Co-op unsalted butter
  • 375g Co-op self raising flour
  • 1 tbsp baking powder
  • 2 tsp dried thyme
  • 500ml Co-op semi-skimmed milk
  • 150g Co-op Irresistible coleslaw
  • Barbecue sauce (optional)
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Beat two of the eggs in a bowl. Put the plain flour and the breadcrumbs in separate bowls. Dip the chicken fillets first in flour, then egg, then crumbs, to coat.
  2. Heat the vegetable oil in a large frying pan over a medium heat. Fry the chicken for a couple of minutes until golden, then transfer to a baking tray. Finish in the oven for 10-12 mins, until the meat is cooked through, then keep warm.
  3. Melt the butter in a small pan. Meanwhile, sift the self raising flour and baking powder into a bowl, add the thyme and make a well in the centre. Whisk the milk and remaining eggs, then pour into the well, whisking until combined. Whisk in the butter, reserving 2 tsp for greasing.
  4. Heat a nonstick griddle or small frying pan to medium-high and brush with the reserved butter. Pour in half the batter and let it settle. Cook for 6-7 mins, until golden underneath, then flip and cook for 3-4 mins. Transfer the waffle to a plate and repeat for the remaining batter.
  5. Tear each waffle into four. Top with coleslaw, fried chicken and a drizzle of barbecue sauce, if using.

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Novare Valpolicella Ripasso
This velvety red, exclusive to Co-op, goes so well with the crispy chicken in this street-food classic.


Spiced mexican cobs (GF)

Everyone will love these spicy and smoky cobs

Serves 4 • Ready in 15 mins

  • 4 Co-op sweetcorn cobettes
  • Zest and juice of 1 lime
  • 1 red chilli, chopped and deseeded
  • 1 tbsp Co-op olive oil
  • 30g Co-op parmesan wedge, grated
  • Handful coriander, chopped
  1. Cook the sweetcorn in boiling water for around 6 mins, until just tender. Drain and put in a bowl with half the lime juice and half the chilli.
  2. Heat the olive oil in a griddle or frying pan, then fry the sweetcorn for 4-5 mins, turning occasionally, until it’s just starting to char.
  3. To serve, transfer to a serving plate, then top with the remaining lime juice and chilli, the zest and grated cheese, then scatter over the coriander.

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Peñasol Sangria, 1 litre
The sweetness of this popular fruity tipple from Spain makes it a great choice for these spicy cobs.


Festival vibes

● You don’t need to miss out on the excitement of a festival this summer: with a few simple tips and tricks, you can transform even the smallest patio into your very own outdoor party, without the crowds.

● Lighting will instantly transform your space. Pick up a string of festoon lights from practically anywhere or dig into your Christmas supply — they’re great for hanging from trees, fences and sheds. Layer two or three strings for an authentic look that’s both colourful and celebratory, and complement with smaller fairy lights and coloured bunting, if you have them to hand.

● What would a festival be without a tent? Create your own makeshift tipi using an oversized sheet and three supports, then fill with a selection of vibrant cushions and throws to let the good times roll.

● Finally, don’t forget the music! Take your speakers outside or get a playlist pumping from your phone. Nothing says ‘summer of love’ quite like listening to some top tunes on a hot day — without annoying the neighbours, of course!


Macaroni cheese & bacon toasted sandwich

Treat yourself to this next-level toastie, oozing with gooey cheese

Serves 4 • Ready in 20 mins

  • 4 rashers Co-op British smoked rindless streaky bacon
  • 20g Co-op unsalted butter, softened
  • 4 slices Co-op Irresistible white sourdough
  • ½ x 375g pack Co-op macaroni cheese
  1. Cook the bacon under a preheated grill for 4 mins, turning halfway, until it’s crispy, then set aside.
  2. Butter the bread on one side only, then turn so those sides are facing outwards.
  3. Split the macaroni between two slices and top with the bacon, then the remaining bread, buttered-side up.
  4. Heat a large frying pan on a medium heat and cook the sandwiches for 4-5 mins on each side, until the bread is golden and the filling is warmed through. Cut each toastie in half to serve.

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Co-op Irresistible Cava
A drop of this fabulous fizz will cut through the richness and creaminess of mac ‘n’ cheese in our tasty toastie.


Mushroom ‘doner’ kebab (VG)

This is our vegan take on a classic takeaway. Enjoy it with a beer

Serves 4 • Ready in 20 mins

  • 1 tbsp Co-op olive oil
  • 2 garlic cloves, crushed
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp smoked paprika
  • 300g Co-op flat mushrooms, sliced
  • 4 Co-op white pittas
  • ½ x 170g tub Co-op extra virgin olive oil houmous
  • Handful Co-op mixed salad leaves
  • 100g Co-op sweet pickled red cabbage
  • 4 Co-op tomatoes, thickly sliced
  • 75g soya yogurt alternative (optional)
  • Chilli sauce, to serve (optional)
  1. Heat the oil in a large frying pan, then fry the garlic and spices for 2 mins. Add the sliced mushrooms and cook for a further 6-8 mins, or until soft. Set aside.
  2. Cut the pittas open and spread with the houmous. Add the salad, cabbage and tomato, then the mushrooms. Drizzle with the yogurt alternative and chilli sauce if using, to serve.

Raise a glass

Co-op Triple Hop IPA, 330ml
This fruity beer has earthy notes that bring out the mushroom flavours in our plant-based kebab.


Rocking up to the pop-up

With food now as important as the music, festivals are a highlight of our summer. Over the past couple of years, pop-up Co-op shops have proved a huge success, from Latitude to Reading and Leeds, and provided our customers with essentials and eats right in the thick of things. With instore DJs, festival-goers could often be found dancing in the aisles into the small hours! This summer is different, but we look forward to seeing you at festivals again in 2021. Until then, we hope you have fun in your garden. Tag us in your pics @coopuk using #ItsWhatWeDo.


  1. For a taste of the Deep South, you can’t beat spicy Co-op Carolina Style Chicken Wings, 1kg, with their lip-smacking barbecue sauce.
  2. Punchy chorizo and red pepper in Co-op Irresistible Chorizo Seasoned Scotch Eggs, 120g, take a classic snack to the next level!
  3. Southern-style Co-op Slow Cooked Beef Brisket, 380g, is roasted for eight hours, so it’s beautifully tender and sticky. Includes smoky sauce.
  4. Vegans will be fighting off meat eaters for Co-op GRO The Chick’n Burger, 240g: a succulent chicken-style patty in a crisp crumb.
  5. Korea was the inspo for these superb Co-op Asian Style Pork Belly Slices, 340g: British pork with spices, ginger, soy and chilli.
  6. Colourful Co-op Spicy Sausage Swirls, 2 pack, contain outdoor bred pork, sweetcorn, peppers and chillies. Just right for burger buns.
  7. Savoury soy sauce and fiery chilli join forces in both marinade and sauce for these delicious Co-op Teriyaki Chicken Kebabs, 340g.