Father’s Day

Father’s Day

Father figure

From breakfast in bed and a slap-up steak dinner to an indulgent twist on a pint and a snack for the sofa, make these tasty treats for Dad, or the role model in your life

Naan bacon butty with spicy chutney

Get their day off to a great start with this spicy sarnie

Serves 2 • Ready in 25 mins

  • 6 rashers Co-op British smoked streaky bacon 
  • 3 tbsp Co-op brown sauce 
  • ½ small red onion, finely chopped
  • 1 tbsp finely chopped coriander, plus leaves to garnish
  • ½ green chilli, deseeded and finely chopped, plus extra to serve
  • 2 Co-op plain naan breads
  • 50g Co-op light soft cheese 
  • Handful of rocket or baby leaves 
  1. Preheat the oven to 220°C/fan 200°C/gas 7. Arrange the bacon rashers in a single layer on a baking tray lined with greaseproof paper and cook for 12-15 mins, until crisp. 
  2. Mix together the brown sauce, red onion, chopped coriander and chilli in a small bowl, then set aside. Just before the bacon is ready, toast the naan breads in a toaster or griddle pan until golden.
  3. Split each naan and spread over the soft cheese. Top with the salad leaves, bacon, a spoonful of the brown sauce mixture and the extra coriander and chilli. Sandwich together with the other half of the naan and serve.
SIMPLE SWAP

To make this vegetarian, use leftover roasted veg — butternut squash or red onion would work well.


Asian-inspired surf & turf

This is sure to go down well — a Chinese-style sauce gives extra depth of flavour

Serves 2 • Ready in 20 mins

  • 2 Co-op Irresistible Hereford sirloin steaks (about 225g each)
  • 1 tsp freshly ground black pepper
  • 2 tbsp rapeseed oil
  • ½ small red onion, finely chopped 
  • 1 garlic clove, finely sliced
  • ½ red chilli, deseeded and finely chopped
  • 1 tsp finely grated ginger 
  • ½ tsp Chinese 5 spice powder seasoning
  • 1 tbsp Co-op reduced salt dark soy sauce 
  • 1 tsp Co-op clear honey 
  • 1 tbsp oyster sauce 
  • 200g frozen Co-op Irresistible jumbo cooked king prawns, defrosted
  • 1 spring onion, finely sliced, to garnish
  1. Take the steak out of the fridge 30 mins before you need it, then season with the black pepper.
  2. Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Fry the steaks for 3-4 mins each side for medium-rare, or according to taste. Transfer to a plate and cover with foil to rest.
  3. Meanwhile, wipe the pan clean with kitchen paper and add the remaining oil. Fry the onion for 2 mins, then add the garlic, chilli, ginger and 5 spice. Cook for another minute, until fragrant. 
  4. Stir in the soy sauce, honey, oyster sauce and prawns, along with 4 tbsp water. Bring to the boil, then reduce the heat and simmer for 2 mins, until the sauce has thickened and the prawns are heated through. Spoon over the steaks, and garnish with the spring onion to serve. This is great with our broccoli side dish (see recipe, below).

Peanut & garlic broccoli (VG)

This side packs a punch when it comes to flavour

Serves 2 • Ready in 15 mins 

  • 2 tbsp Co-op smooth peanut butter
  • 1 tbsp Co-op white wine vinegar 
  • 1 garlic clove, crushed 
  • 5 tbsp rapeseed oil
  • 1 small onion, finely sliced
  • ½ tsp mild curry powder
  • 2 x 180g packs Co-op Tenderstem® broccoli 
  • ½ red chilli, deseeded and finely chopped
  1. First, make a dressing by whisking together the peanut butter, vinegar, garlic, 1 tbsp of the oil and 1 tbsp boiling water in a small bowl.
  2. Heat the remaining oil over a medium heat and fry the onion for 6-8 mins, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Dust with the curry powder, then set aside.
  3. Cook the broccoli in boiling water for 3 mins, or until tender. Drain and allow to steam-dry for a minute. To serve, arrange the broccoli in a single layer on a serving plate, drizzle over the dressing and scatter over the crispy onion and chilli.

Beer float (V)

Ice cream and ale make for a grown-up treat

Serves 2 • Ready in 15 mins, plus cooling 

  • 40g Co-op Fairtrade milk chocolate, chopped
  • 2 tbsp golden syrup
  • 1 tbsp Co-op semi-skimmed milk
  • 500ml bottle Co-op golden ale
  • 2 scoops Co-op Irresistible Venezuelan chocolate ice cream 
  • 1 Co-op digestive biscuit, broken into pieces
  1. Make a sauce: put the chocolate, syrup and milk in a non-metallic bowl and microwave for 30-45 seconds, or until the chocolate has melted, stirring halfway. Beat with a spoon until smooth, then set aside to cool fully.
  2. Drizzle some sauce into two pint glasses. Half-fill each with ale, add a scoop of ice cream and top up with more ale. Drizzle over the remaining sauce and sprinkle with the biscuit.

Brown-butter popcorn cupcakes (V)

These snacks will wrap up the day in style — just right for the next big box-set binge!

Makes 12 • Ready in 45 mins, plus cooling 

  • 50g Co-op unsalted butter, cubed
  • 140g Fairtrade golden caster sugar
  • 2 large Co-op British free range eggs
  • 140g Co-op self raising white flour
  • 1-2 tbsp Co-op British semi-skimmed milk
  • 1 tsp vanilla extract

FOR THE TOPPING

  • 50g Co-op Fairtrade light brown soft cane sugar
  • 100ml Co-op double cream
  • 170g Co-op unsalted butter, softened
  • 250g Fairtrade icing sugar
  • 25g bag Co-op sweet and salty popcorn
  1. Gently melt the butter in a saucepan until it starts to foam. Keep a close eye on the colour at this stage, as it will quickly turn brown — as soon as that happens, tip it into a container and set aside to cool. 
  2. Preheat the oven to 180°C/fan 160°C/gas 4, then line a cupcake tray with 12 cases.
  3. Beat together the brown butter and caster sugar, then beat in the eggs one at a time, incorporating a spoonful of flour between each one to prevent the mixture curdling. Stir in the milk, vanilla extract and remaining flour, until the mixture drops off the back of a spoon. Divide between the cases and bake for 16-18 mins, or until a skewer comes out clean. Set aside on a wire rack to cool.
  4. Next, make a caramel for the topping. Put the brown sugar in a pan with the cream and 20g of the butter. Bring to the boil, then bubble over a gentle heat, whisking occasionally, for 4-5 mins until thickened. Stir in a pinch of salt and leave to cool.
  5. Beat the rest of the butter until soft, then add the icing sugar a little at a time, until combined. Spoon into a piping bag and pipe swirls on each cupcake. To finish, pile the popcorn on the cakes, then drizzle over the caramel sauce.