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Winter warmers

Just the thing at this busy time of year, these easy one-pots put a tasty twist on classic flavours

Bloody Mary ratatouille (VG)

Fans of the cocktail will enjoy this spicy take on the traditional French vegetable stew. Our version is vegan, too

Serves 4 • Ready in 30 mins  

  • 1 tbsp Co-op olive oil 
  • 1 red onion, thinly sliced 
  • 2 celery sticks, finely chopped 
  • 3 large garlic cloves, finely chopped 
  • 1 courgette, cut into 3cm chunks 
  • 1 aubergine, cut into 3cm chunks 
  • 2 roasted red peppers from a jar, cut into 3cm chunks 
  • 500ml Co-op Italian passata 
  • 3 tbsp vodka (optional)
  • 1 tsp Tabasco 
  • 2 rosemary sprigs, leaves picked and finely chopped 
  • 300g vegan tagliatelle
  • 2 tbsp finely chopped flat leaf parsley 
  1. Heat the oil in a large saucepan over a high heat. Add the onion, celery and garlic, and cook for 5 mins, until the onion is starting to soften. Add the courgette, aubergine and pepper, and cook for 5 mins more, stirring occasionally. 
  2. Mix in the passata, vodka (if using), Tabasco and rosemary. Season and simmer, covered, for 8-10 mins, until the vegetables are tender but still holding their shape. 
  3. While the ratatouille is simmering, cook the pasta according to the pack instructions. Serve with the ratatouille, garnished with the parsley.
TOP TIP

All these casseroles freeze well, so make double and you’ll have a warming meal in the freezer ready to go.


Chicken katsu curry casserole with crispy breadcrumbs

All the sweet spiciness of katsu, plus the irresistible crunch factor!

Serves 4 • Ready in 30 mins

  • 1 tbsp Co-op vegetable oil 
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed 
  • 5cm ginger, grated 
  • 2 tbsp mild curry powder 
  • ½ tsp turmeric 
  • 4 Co-op chicken breast fillets, cut into 3cm chunks 
  • 2 x 200ml cans Co-op light coconut milk 
  • 200ml vegetable stock, made with 1 reduced-salt stock cube 
  • 50g kale, shredded 
  • 2 Co-op British carrots, peeled into ribbons with a vegetable peeler 
  • 200g Co-op basmati rice
  • 10 radishes, chopped into batons

FOR THE BREADCRUMBS 

  • 1 tbsp Co-op vegetable oil
  • 30g panko breadcrumbs 
  • 1 tsp mild curry powder 
  1. Heat the oil in a large heatproof casserole dish over a medium heat, and fry the onion, garlic and ginger for 5 mins, until softened. Add the curry powder, turmeric and chicken, and cook for 2 mins, until the spices are fragrant.  
  2. Add the coconut milk and stock, bring to the boil, cover with a lid and simmer for 15 mins. Stir in the kale and carrot, then cook for a further 5 mins, until the chicken is cooked through. 
  3. While the sauce is simmering, cook the rice according to the pack instructions. 
  4. For the breadcrumbs, heat the oil in a large frying pan over a high heat. Fry the breadcrumbs and curry powder for 2-3 mins, until golden. 
  5. Serve the casserole topped with the radishes and breadcrumbs, with the rice on the side.

Taco-spiced pork & pepper one-pot  

The whole family will love this simple dish, inspired by the punchy flavours of tacos

Serves 4 • Ready in 50 mins

  • 2 red onions, thinly sliced 
  • 2 limes, quartered 
  • ½ tbsp Co-op vegetable oil 
  • 505g pack Co-op British outdoor bred pork loin steaks, trimmed of fat, cut into 3cm chunks 
  • 1 tsp smoked paprika 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander  
  • 2 tbsp Co-op Italian tomato purée 
  • 400ml chicken stock, made with 1 reduced-salt stock cube 
  • 3 mixed peppers, thinly sliced 
  • 2 tbsp soured cream 
  • 2 tbsp finely chopped coriander
  • Co-op little gem lettuce, finely shredded 
  • 4 Co-op white tortilla wraps 
  1. Put half the red onion slices into a small bowl. Squeeze over the juice of 2 lime quarters, toss to mix and set aside to pickle. 
  2. Heat the oil in a large heatproof casserole dish over a high heat. Fry the pork for 5 mins, until lightly golden, then mix in the paprika, cumin, coriander and remaining onion. Fry for 10 mins, until the onion has softened. Add the tomato purée and stock, cover, bring to the boil and simmer for 20 mins, until the pork is tender. Add the peppers and cook for a further 5 mins. 
  3. Season, spoon over the soured cream, then sprinkle with the coriander and some of the pickled red onion. Serve with the remaining pickled onion and lime wedges, with the shredded lettuce and tortilla wraps on the side. 

Raise a glass

Co-op IPA, 500ml This beer‘s fruity aroma and smooth, hoppy flavour make it a great match for the pork.


French onion & sausage casserole 

Apples and caramelised onions add sweetness — let‘s tuck in!

Serves 4 • Ready in 1 hour

  • 1 tbsp Co-op vegetable oil 
  • 454g pack Co-op Butcher‘s Choice outdoor bred pork sausages 
  • 2 celery sticks, finely chopped 
  • 3 large onions, thinly sliced 
  • 2 tsp Fairtrade caster sugar 
  • 2 apples, cut into segments 
  • 3 thyme sprigs 
  • 1 rosemary sprig 
  • 400ml chicken stock, made with 1 reduced-salt stock cube 
  • 400g sweet potatoes, peeled and diced 
  • 1 tbsp Co-op wholegrain mustard
  • 125g pack Co-op British baby spinach
  1. Heat the oil in a large heatproof casserole dish over a medium heat. Prick the sausages and put them in the pan with the celery. Fry for 5 mins, turning occasionally, until golden all over. Remove the sausages and celery, and set aside. 
  2. Add the onion to the pan, along with 200ml boiling water, cover with a lid and cook for 15 mins, stirring now and then, until the water has evaporated and the onion is very soft. Remove the lid, sprinkle the sugar into the pan, increase the heat to high and cook the onion for a further 10 mins, stirring occasionally, until golden. 
  3. Return the sausages and celery to the casserole dish, along with the apple, thyme, rosemary and stock. Cover, bring to the boil and simmer for 15 mins, or until the sausages are cooked through. 
  4. Meanwhile, cook the sweet potato in a pan of boiling water for 15 mins, until tender, then drain and mash.  
  5. Remove the thyme and rosemary sprigs from the casserole, stir in the mustard, then add the spinach and cook until wilted. Season, then serve with the sweet potato mash.