Quick & easy

Quick & easy

Summer staples

Less time in the kitchen means more time to enjoy the warmer evenings. These fuss-free dishes take no more than half an hour

Mango & chicken stir-fry

Packed full of fresh flavours and crunchy textures, this stir-fry is a real crowdpleaser

Serves 4 • Ready in 25 mins

  • 1 tbsp rapeseed oil
  • 520g pack Co-op British chicken thigh fillets, chopped
  • 2 garlic cloves, crushed  
  • 2 tbsp grated fresh ginger
  • 2 x 320g packs Co-op mixed vegetable stir fry 
  • 150g pack Co-op chow mein stir fry sauce
  • 2 ripe mangoes, cubed 
  • 2 x 250g packs Co-op microwave long grain rice
  • Zest and juice of 2 limes
  • 2 spring onions, sliced 
  • Handful coriander, roughly chopped 
  1. Add the oil to a wok or large frying pan over a medium-high heat. Cook the chicken thighs for 5 mins, until starting to turn golden. Add the garlic and ginger and cook for a further minute. 
  2. Reduce the heat, add the stir-fry veg and cook for 2-3 mins, until it starts to soften. Mix in the chow mein sauce and simmer for 5 mins.
  3. Blitz half the mango in a blender or food processor and add to the pan to heat through. Cook the rice according to the pack instructions, then transfer to a bowl, season and stir in the lime zest and juice.
  4. Take the stir-fry off the heat and gently mix in the rest of the mango. Serve topped with the spring onion and coriander, with the lime rice on the side.

Pesto & tomato gnocchi 

Homemade cashew and almond pesto ramps up the flavour

Serves 4 • Ready in 15 mins

  •  2 x 25g packs basil
  • 30g Co-op cashew nuts 
  • 30g Co-op whole almonds
  • 2 garlic cloves
  • Zest and juice of 1 lemon
  • 120ml rapeseed oil
  • 2 x 400g packs Co-op gnocchi
  • 330g pack Co-op cherry tomatoes, halved
  1. Set aside a handful of basil leaves to garnish. Put the rest in a food processor, along with the nuts, garlic, lemon juice and oil. Blitz to make a rough pesto, then gradually add 50ml cold water, mixing after every addition, until incorporated. 
  2. Cook the gnocchi in a pan of boiling water according to the pack instructions, then drain and return to the pan. Stir in the pesto and warm through for 1-2 mins over a low heat. Add a little oil to loosen if it becomes too thick. 
  3. Add the cherry tomatoes and cook for a further minute. Season, then serve topped with the remaining basil and lemon zest.

Cod & chick pea traybake

Let the oven do the hard work for you with this laid-back recipe

Serves 4 • Ready in 30 mins 

  • 4 Co-op mixed peppers, chopped
  • 2 red onions, quartered
  • 1 tbsp rapeseed oil 
  • 3 garlic cloves
  • 1 red chilli, deseeded and sliced
  • 400g can Co-op chick peas, drained
  • 2 tbsp smoked paprika
  • 2 x 240g packs Co-op skinless cod fillets
  • 2 lemons, 1½ zested and juiced, 
  • ½ cut into wedges to serve
  • Handful flat leaf parsley, roughly chopped 
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the peppers and onions in a large baking tray and toss with the rapeseed oil. Roast for 5 mins, until starting to soften, then add the garlic, chilli and chick peas and roast for a further 10 mins. 
  2. Take the tray out of the oven and mix in the paprika. Put the cod on top, add half the lemon juice and season. Roast for another 10 mins or until the cod is cooked through.
  3. Pour the remaining lemon juice over the traybake and serve scattered with the parsley and lemon zest, with the lemon wedges on the side. 

Sweetcorn fritters with new potatoes & salsa

The salsa adds a delicious tangy twist to these moreish fritters

Serves 4 • Ready in 30 mins 

  • 750g pack Co-op baby potatoes, quartered
  • 2 Co-op British free range eggs
  • 150g Co-op self raising white flour
  • 20ml Co-op whole milk
  • 198g can Co-op naturally sweet sweetcorn in water, drained
  • 1 tbsp rapeseed oil
  • 10g Co-op unsalted butter
  • Zest and juice of 1 lemon
  • 1 tbsp wholegrain mustard
  • Handful coriander, chopped
  • 100g Co-op wild rocket 

FOR THE SALSA

  • 250g Co-op cherry tomatoes, quartered
  • 1 red onion, sliced
  • 2 tbsp red wine vinegar 
  • Juice of ½ lemon
  1. Simmer the potatoes in a pan of boiling water for 15-20 mins, until cooked. Meanwhile, make the salsa. Put the tomatoes, onion, red wine vinegar and lemon juice into a bowl and mix. Chill in the fridge while you make the fritters.
  2. Put the eggs, flour and milk into a large mixing bowl and whisk together. Add the sweetcorn, season, then whisk again. Add a splash more milk if you think the mixture needs loosening.
  3. Add the oil to a large frying pan over a medium-high heat and scoop 2 tbsp of the mixture at a time into the pan. Cook the fritters in batches for 2 mins on each side, until golden. 
  4. Once the potatoes are cooked, drain them, then toss through the butter, lemon zest and juice, and mustard. Add the salsa and mix again. Serve with the fritters, sprinkled with the coriander, with the rocket on the side.

Beef Singapore Style Noodles

Round off your week with our Singapore-style beef noodles. Featuring British beef in a soy and ginger sauce, with carrot, pak choi and red pepper, it’s got 1 of your 5 a day, too!

PICK UP INSTORE

Co-op Beef Singapore Style Noodles, 380g