BBQ special

BBQ special

Bring on the BBQ!

From the sizzle of burgers to the clink of glasses, nothing beats grilling in the garden with our smoking-hot recipes and products. Plus, with our new bins rolling out instore (see News from your Co-op), more Co-op branded packaging is to be recyclable

  1.  Co-op Smoky BBQ Quarter Pounders, 2 pack
  2.  Co-op Wild Rocket, 70g
  3.  Co-op Sweet Chilli Houmous, 170g
  4.  Co-op GRO The Incredible Burger, 2 pack
  5.  Co-op GRO Cajun Style Butternut Ribs, 300g
  6.  Co-op Irresistible Burger Slaw, 250g
  7.  Co-op Salsa, 200g
  8.  Co-op Mixed Olive Trio, 240g
  9.  Co-op Nacho Cheese Hot Dogs, 400g (in selected stores only)
  10.  Co-op Smoky BBQ Chicken Drumsticks, 1kg

You can easily scale our recipes up or down, depending how many people you’re feeding.

Smoky BBQ burgers with garlicky mushrooms 

These premium patties are flavoured with an American-style smoked seasoning, which goes brilliantly with the pesto mayo

Serves 2 • Ready in 30 mins

  • 2 Co-op smoky BBQ quarter pounders
  • 4 tbsp Co-op reduced fat mayonnaise
  • 1 tbsp Co-op Italian green pesto
  • 2 slices Co-op prosciutto crudo
  • ½ tbsp Co-op olive oil
  • ½ x 200g pack Co-op chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 Co-op Irresistible butter enriched brioche burger buns, halved
  • ½ x 70g pack Co-op wild rocket
  1. Cook the burgers according to the pack instructions, and mix the mayonnaise with the pesto. 
  2. Meanwhile, crisp the prosciutto in a dry nonstick frying pan over a medium heat for 1-2 mins. Remove and set aside, then add the oil, increase the heat and cook the mushrooms for 5 mins, until golden. Stir in the garlic, reduce the heat slightly and cook for 1 minute.
  3. To serve, spread the bottom of each bun with mayo, then add a handful of rocket. Top with the burger, followed by shards of prosciutto, then the mushrooms and finish with the rest of the bun. Serve with any extra mayo.

Co-op Smoky BBQ Quarter Pounders, 2 pack

Incredible burger with fried olives (VG)

The olives are great with our delicious GRO burger — you could do a bumper batch to serve as a snack

Serves 2 • Ready in 30 mins 

  • 2 Co-op GRO Incredible burgers
  • Co-op vegetable oil, for deep frying
  • 50g Co-op plain white flour
  • 70ml unsweetened vegan milk alternative
  • ½ x 150g tub Co-op lemon and coriander green olives
  • 75g fresh white breadcrumbs 
  • 2 white vegan rolls, split
  • 3 tbsp Co-op sweet chilli houmous
  • 25g Co-op baby spinach
  • 40g drained jarred roasted red peppers, thinly sliced 
  1. Cook the burgers according to the pack instructions. Half-fill a pan with oil and heat to 180°C — a bread cube dropped in will turn brown in 15 seconds. 
  2. Whisk the flour and milk alternative together to make a batter, then season.
  3.  Dip the olives in the batter then roll in the breadcrumbs. Fry in batches for 3-4 mins, turning with a slotted spoon, until crisp, then set aside on kitchen paper.
  4. Fill the rolls with the houmous, spinach, burgers and peppers, topped with the olives.

Co-op GRO The Incredible Burger, 2 pack

Salmon, cod & prawn burger with mushy pea mayo

We love these fish burgers! You’ll have leftover mayo, but you can keep it in the fridge for sandwiches

Serves 2 • Ready in 30 mins

  • 1 large baking potato, peeled and cut into thin matchsticks
  • 1 tbsp Co-op vegetable oil
  • 2 Co-op Irresistible salmon, cod and prawn burgers
  • 300g can Co-op mushy processed peas 
  • 30ml Co-op olive oil 
  • Zest and juice of 1 lemon
  • 1 Co-op Irresistible ciabatta, halved and toasted 
  • A few iceberg lettuce leaves
  • 2 Co-op whole pickled gherkins, sliced 
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Toss the potato with the oil, season, then bake on a lined tray for 15-18 mins, until golden. Cook the burgers according to the pack instructions.
  2. For the mayo, blitz the peas and slowly drizzle in the oil until smooth and glossy. Stir in the lemon zest and juice to taste — you might not need it all.
  3. To serve, halve the ciabatta again and spread two pieces with a little mayo. Top with the lettuce, gherkins and burgers, add another spoonful of mayo, then finish with the shoestring fries and the ciabatta tops.

Co-op Irresistible Salmon, Cod & Prawn Burgers, 2 pack


Gherkins add crunchy texture, but if you don’t like them, try slices of cucumber instead.

Nacho cheese hot dogs

Our handy pack (below) contains key ingredients for the ultimate hot dog: frankfurters, cheese sauce and a nacho crumb. Just add buns and toppings — we’ve gone for parmesan, rocket and spring onions. Please note: the pack is available in selected stores only

Serves 4 • Ready in 30 mins

  • 4 spring onions, cut into 5cm pieces
  • ½ tbsp Co-op olive oil
  • 400g pack Co-op nacho cheese hot dogs
  • 2 tbsp grated Co-op parmesan wedge
  • 4 Co-op white finger rolls
  • 70g pack Co-op wild rocket
  1. Preheat the oven to 180°C/fan 160°C/gas 4. Massage the spring onions with the oil, season then roast for 10-12 mins, until tender. Cook the sausages from the kit according to the pack instructions. 
  2. Take the spring onions out of the oven and immediately sprinkle with most of the parmesan. 
  3. Stuff the rolls with the rocket, sausages and spring onions. Drizzle with the cheese sauce and scatter over the nacho crumb (both from the kit) and remaining parmesan.

Co-op Nacho Cheese Hot Dogs, 400g

Crunchy pickle salsa hot dog

The multiple layers of punchy, spicy flavours really bring this hot dog to life

Serves 6 • Ready in 30 mins

  • 6 Co-op Irresistible Cumberland sausages
  • 6 Co-op white finger rolls
  • 6 Co-op whole pickled gherkins, finely chopped
  • 1 tbsp drained jarred capers, chopped 
  • 1 tbsp drained jarred Co-op sliced green jalapeño peppers, chopped 
  • 4 tbsp chopped flat leaf parsley
  • 3 tbsp Co-op extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp wholegrain mustard
  • Pinch of chilli powder
  1. Cook the sausages according to the pack instructions. Slice open the rolls and set aside.
  2. For the salsa, combine the gherkins, capers, jalapeños, parsley and 2 tbsp of the oil. Stir in the lemon juice and season to taste.
  3. Mix the remaining oil with the mustard and chilli.
  4. To serve, stuff the sausages into the rolls and spoon over the salsa, before drizzling with the mustard dressing.

Bacon & caramelised onion dogs

The sweet, sticky onion may seem time-consuming but it’s well worth the effort for the flavour and texture

Serves 6 • Ready in 45 mins

  • 6 rashers Co-op Irresistible air dry cured smoked streaky bacon
  • 1 tbsp Co-op pure Canadian maple syrup 
  • 1 tbsp Co-op unsalted butter
  • 1 tbsp Co-op olive oil
  • 2 large red onions, thinly sliced 
  • 1 tbsp Co-op balsamic vinegar of Modena
  • 6 Co-op Irresistible Cumberland sausages
  • 6 Co-op white finger rolls
  • 2 tbsp chopped flat leaf parsley
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Arrange the bacon on a lined tray and bake for 12-15 mins, until beginning to crisp. Brush with the maple syrup and return to the oven for 3-5 mins more, until sticky. 
  2. Meanwhile, heat the butter and oil in a frying pan and cook the onion over a low heat for 20 mins, stirring occasionally. Add the balsamic vinegar and cook for another 10 mins. Cook the sausages according to the pack instructions.
  3. Split the rolls and fill with the sausages and sticky onion. Finish each roll with a rasher of bacon and a sprinkling of chopped parsley to serve.

Co-op Irresistible Cumberland Sausages, 6 pack

Gin & tonic cake (V)

We’ve taken our favourite summer drink and transformed it into this show-stopping cake

Serves 12 • Ready in 2 hours 35 mins, plus cooling 

  • 300g Co-op unsalted butter, softened, plus extra for greasing
  • 10 juniper berries, crushed 
  • Zest of 2 limes, juice of 1 
  • 45ml Co-op Indian tonic water
  • 300g Fairtrade caster sugar
  • 4 Co-op British free range eggs
  • 300g Co-op self raising white flour


  • 75ml Co-op Indian tonic water
  • 75g Fairtrade caster sugar, plus 4 tbsp 
  • 2 lemons, thinly sliced
  • 50ml Co-op Irresistible London dry gin, plus 1 tbsp 
  • 175g Fairtrade icing sugar 
  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 2.5-litre bundt tin with butter. Soak the juniper berries and zest of 1 lime in the tonic water for 10 mins.
  2. Meanwhile, beat the butter and sugar until light and fluffy. Add the eggs one at a time, along with a spoonful of the flour to stop the mixture curdling. Pour in the tonic water mixture through a sieve, add the lime juice and the rest of the flour, then beat until combined.
  3. Spoon into the tin and bake for 45-50 mins, until golden and risen. Meanwhile, to decorate, put the tonic water in a saucepan with the 75g caster sugar and stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 2 mins.
  4. Reduce the heat to low and add the lemon slices. Cook for 10 mins, until translucent. Remove the lemon with a slotted spoon, reserving the syrup, and set on a lined tray, then sprinkle with the extra 4 tbsp caster sugar. Put in the oven, turn off the heat and leave to cool fully. Stir the 50ml gin into the syrup.
  5. Allow the cake to cool in the tin for 30 mins, then skewer all over and pour over half the syrup. Turn out onto a wire rack, brush over the remaining syrup and leave the cake to cool completely. 
  6. To make the icing, put the icing sugar in a bowl and stir in the remaining gin, plus 1 tbsp water to loosen it. Spoon the icing over the cooled cake, then decorate with the candied lemon slices and the remaining lime zest before serving.


With baking never bigger than right now, it’s no surprise that people are getting seriously creative with the classics. Cocktail-inspired creations, in particular, are all the rage this summer. Take this bundt recipe, for example: we’ve transformed a simple sponge by infusing it with all the citrussy flavours of a G&T. Elsewhere on social media, we’ve spotted bakes riffing on mojitos, daiquiris and piña coladas. Don’t miss our Pimm’s cake at… Enjoy! Nicky, editor

Cucumber & rosemary spritz (VG) (GF)

This super-refreshing, herby drink is ideal for summer pitchers

Serves 4 • Ready in 15 mins, plus cooling  

  • 1 cucumber, peeled into thin ribbons
  • 2 litres Co-op soda water
  • 4 tbsp Fairtrade caster sugar
  • 1 tbsp rosemary, leaves only, chopped 
  • 2 limes, cut into wedges
  • Ice, to serve
  1. Tip the cucumber ribbons into a pitcher or jug and pour over the soda water. Set aside.
  2. Put the sugar in a small saucepan, along with the rosemary leaves and 2 tbsp water. Heat gently and simmer for 2-3 mins, until syrupy. Strain the mixture through a sieve, discard the rosemary, then leave to cool.
  3. Pour the syrup into the pitcher and squeeze in half the lime wedges. Stir gently, then add the remaining wedges and ice to serve.