Staycation

Staycation

Bring the holiday home

Recreate the food you love from Spain, Greece or Italy in the comfort of your own home. The twist? Our recipes are built around British ingredients at their best right now

Spanish patatas bravas traybake 

Spain is famous for its tapas (small sharing dishes), but you don’t need to be there to enjoy their sunshine flavours. This tasty traybake featuring British potatoes is great as a main meal or alongside other small plates

Serves 4 • Ready in 1 hour

  • 1kg Co-op white potatoes, peeled and cut into 3cm chunks 
  • 1 tbsp hot paprika, plus a large pinch
  • 1 tbsp garlic powder 
  • 3 tbsp Co-op olive oil
  • 1 onion, finely chopped 
  • 80g Co-op Irresistible chorizo ring, roughly chopped 
  • 225g Co-op Irresistible piccolo tomatoes 
  • 4 tbsp Co-op mayonnaise 
  • ½ garlic clove, crushed 
  • 1 tbsp finely chopped flat leaf parsley
  • Crusty bread, to serve (optional)
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the potatoes in a large bowl with the 1 tbsp paprika and the garlic powder, drizzle over 2 tbsp of the olive oil and toss together. Tip onto a baking tray in a single layer and bake for 30 mins. Put the pinch of paprika in a bowl and mix with 1 tbsp boiling water. Set aside to infuse.
  2. Turn the potatoes, then scatter over the onion and chorizo. Arrange the tomatoes on top and drizzle over the remaining oil. Bake for a further 20 mins, or until the onions are soft and the tomatoes are starting to burst. 
  3. Meanwhile, in a bowl, mix the mayonnaise with the paprika infused water and crushed garlic until well combined. Season.
  4. Leave the traybake to rest for 5 mins, then drizzle over the mayo mixture and scatter over the parsley. Serve immediately, with the crusty bread, if you like.

Raise a glass

Co-op Spanish Garnacha
This rustic red really stands up to the bold flavours in the dish.


#Trendspot

Since restrictions on travel have been in place, our hunger for holidays has extended to overseas flavours, too. Whether it’s a classic dish from a chiringuito (beach bar) in Spain, or something traditional served up at a taverna in Greece, our appetite for familiar favourites from abroad is clear. The nation’s love of foreign dishes has never been stronger than it is right now, while the popularity of international restaurants is positively booming. Here, we’ve taken the trend and turned it on its head by using seasonal British ingredients. Enjoy! Nicky, editor


Greek salad with marinated Feta (V) (GF)

Crunchy British cucumbers, tangy tomatoes and savoury black olives — this gorgeous Greek salad has it all. Marinate the Feta in oil and herbs before serving whole and letting people dig in

Serves 6 • Ready in 15 mins, plus marinating

  • 4 tbsp Co-op extra virgin olive oil 
  • 1 tsp dried oregano 
  • ½ garlic clove, crushed 
  • Zest and juice of 1 lemon 
  • ¼ tsp chilli flakes 
  • 1 tsp Co-op red wine vinegar 
  • ½ tsp Fairtrade caster sugar 
  • 1 tsp freshly ground black pepper 
  • 2 tsp capers, drained
  • 200g pack Co-op Greek Feta cheese 
  • 225g pack Co-op piccolo tomatoes, halved 
  • ½ Co-op cucumber, cut into 2cm chunks 
  • 1 small red onion, finely sliced 
  • 10 Co-op pitted black hojiblanca olives   
  • 7 mint leaves, roughly torn
  1. First, make the marinade by combining the olive oil, oregano, garlic, lemon juice and zest, chilli flakes, vinegar, sugar, pepper and capers. Put the Feta in a small dish and pour over the marinade. Chill for at least 1 hour, or longer if you have time, turning it occasionally.
  2. To serve, arrange the tomatoes, cucumber, onion and olives on a plate. Position the Feta in the middle, drizzle over the marinade and scatter over the mint leaves.

DID YOU KNOW?…

… that you can help communities when buying Co-op branded products when you’re a Co-op Member? Full details here.


One-pan Caprese pasta

There’s nothing like a plate of pasta to transport you straight to the Italian countryside. This dish uses vine ripened British tomatoes to mouthwatering effect. Bellisimo!

Serves 4 • Ready in 30 mins

  • 3 tbsp Co-op olive oil 
  • 2 garlic cloves, finely sliced
  • 1 small onion, finely chopped
  • 400g Co-op penne pasta 
  • 400g Co-op vine ripened tomatoes, roughly chopped 
  • 2 tbsp Co-op Italian tomato purée
  • 2 tsp Co-op red wine vinegar 
  • ½ tsp Fairtrade caster sugar 
  • 50g Co-op mozzarella, torn into small pieces 
  • 15g fresh basil leaves, roughly torn 
  • 2 tbsp grated Co-op parmesan wedge
  1. Heat the olive oil in a large pan over a medium-high heat and fry the garlic and onion for 2 mins, until soft but not coloured. 
  2. Add 800ml of boiling water to the pan, followed by the pasta, tomatoes, tomato purée, vinegar, and sugar. Simmer, uncovered, for 12-14 mins, stirring occasionally.
  3. Remove from the heat and stir through the mozzarella and basil. Serve immediately, with the parmesan scattered over and a generous grind of black pepper.
WASTE NOT

Any pasta shape will work here — even odds and ends from nearly empty packets. There are no rules!


Keeping it local

Holiday flavours are fantastic, but if you’re going to be enjoying a great British staycation this summer, look out for these local products on your travels — just a taster of what’s on offer from the many local businesses that we’re proud to support

PEMBROKESHIRE

WICKEDLY WELSH CHOCOLATE

With an artisan factory in Haverfordwest, Pembrokeshire, Wickedly Welsh Chocolate produces a range of top-quality handcrafted chocolates. ‘Our chocolate is made using the finest British and Welsh produce,’ says Karen Owen (pictured with her husband and co-founder Mark). ‘Covid hit us hard but our partnership with Co-op helps us bring the finest chocolate to Welsh people at a price everyone can afford.‘

Our chocolate is made using the finest British and Welsh produce

EDINBURGH

THE PREMIUM BAKERY

Producing bread, morning rolls, cakes and scones in East Lothian, The Premium Bakery was set up in 2007 by Peter Ford and his son Graeme (pictured). ‘We use high-quality ingredients and slower production methods to develop unique flavours,’ says fourth-generation baker Graeme. ‘Many of our methods and recipes are based on original family recipes. East Lothian is teaming with wonderful local producers.’


THE ISLE OF WIGHT

THE ISLE OF WIGHT BISCUIT COMPANY

Based on Lessland Farm, close to Godshill village, The Isle of Wight Biscuit Company produces small-batch biscuits using quality local ingredients, including flour milled in Cowes and butter from the nearby Briddlesford Dairy. Michael Rolf (pictured with office manager Kate Watts) is in charge of the bakery and, we’re told, ‘knows all there is to know about baking the perfect biscuit!’


CORNWALL

GINTING

Inspired by summers spent in north Cornwall, then produced in the Midlands, GinTing is a multi-award-winning range of flavoured gins. Founder Kris Hindley (pictured) tells us how the idea came about: ‘My wife and I were enjoying the Cornish sunshine at a bar on Fistral Beach, back in 2015, sipping gin and tonic and loving life. The idea came to create a range of quality spirits, full of big fruit flavours. So we brought together the tastes we love most from the places we love most!’ And for rum lovers, there’s RumTing, too.


CANTERBURY

KENT CRISPS

Established in 2011, Kent Crisps produces an award-winning range of hand-cooked crisps, made using Red Tractor-assured, British-grown potatoes. ‘We’re one of the few British snack brands that remain independently owned and run,’ says owner Laura Bounds (pictured). ‘Working closely with local producers, we use real Kent products to give a local twist on the nation’s favourite flavours.’

We use real Kent products to give a local twist

NORTHERN IRELAND

ROSIE’S BAKES

Rosie’s Bakes was founded in 1982 in Banbridge, County Down, by Billy and Rosemary Cunningham (pictured), the grandparents of current managing director Austen McRoberts. From humble beginnings baking bread and cakes out of the Cunninghams’ kitchen, today the business operates out of a modern craft bakery. ‘By hand — from scratch — daily,’ Austen says, ‘is our motto!‘