BBQ inspiration

BBQ inspiration

Come rain or shine

All these tasty recipes can be cooked outside on the barbecue or indoors using your grill or a griddle pan, so you can enjoy them whatever the weather

Stacked meatball sliders

Our juicy 100% British beef meatballs are the star in these easy mini burgers with all the trimmings

Makes 12 • Ready in 30 mins

  • 500g pack Co-op sweet potato fries
  • 3 Co-op ready to bake white petits pains, each cut into 8 slices
  • 350g pack Co-op British beef meatballs
  • 60g Co-op grated mature Cheddar
  • 4 tbsp chunky burger sauce 
  • 1 little gem, 6 leaves picked and halved
  • 2 medium tomatoes, each cut into 6 slices
  • 8 Co-op pickled baby gherkins in sweet vinegar, thinly sliced
  1. Get the barbecue ready for cooking. Roast the sweet potato fries in the oven according to the pack instructions. Meanwhile, toast the petit pain slices on the barbecue for 1-2 mins on each side, until lightly charred. 
  2. Gently flatten the meatballs, then cook them on the barbecue for 3 mins on one side. Turn over, top each meatball with a little of the cheese and cook for 3 mins more, or until cooked through. 
  3. Spread half the petit pain slices with the burger sauce, then top with the lettuce, tomato and gherkins. Add the flattened meatballs, top with the remaining petit pain slices and secure with cocktail sticks. Serve with the fries.

Use a griddle pan and cook as above. Or place the mini burgers under a medium-hot grill for 3 mins, then turn over and cook for a further 3-4 mins, until cooked through. Top with the cheese and grill for 30 seconds to 1 minute more, until melted.


Co-op British Beef Meatballs, 350g, are a fast, fuss-free alternative to making your own mini burger patties, and work a treat in these sliders – just squash and grill!

Taco dogs

Try something new – switch up your hot dogs by creating these fun, flavour-packed tacos

Serves 6 • Ready in 35 mins

  • 1 red onion, halved and thinly sliced 
  • Juice of 1 lemon
  • 1 tsp Fairtrade caster sugar
  • 400g pack Co-op Irresistible pork sausages
  • 6 taco shells 
  • 6 tbsp Co-op guacamole dip
  • 6 slices Co-op British sliced mature Cheddar
  • 2 x 115g bags Co-op baby leaf salad
  • 1 tbsp finely chopped coriander 100g cucumber, diced
  1. Get the barbecue ready for cooking. Put the red onion in a bowl with the lemon juice and sugar. Mix together and set aside. Cook the sausages on the barbecue for 15-20 mins, turning occasionally, until golden and cooked through. 
  2. Tuck the sausages into the taco shells along with the guacamole, cheese, a few salad leaves and a sprinkling of the pickled red onion over the top. Season with black pepper and garnish with the coriander. Toss the cucumber with the rest of the salad leaves and serve on the side, along with any remaining red onion. 

Cook the sausages as above, but using a griddle pan; or grill according to the pack instructions. 


Our award-winning Co-op Irresistible Pork Sausages, 400g, are made from perfectly seasoned outdoor-bred pork ­– they’re the ultimate barbecue banger! 

Loaded prawn sub rolls

This barbecued prawn filling is delicious hot or cold, and a little goes a long way

Serves 4 • Ready in 10 mins

  • 140g pack Co-op king prawns with a garlic & parsley marinade
  • 2 tbsp Co-op seafood sauce
  • Juice of ½ lemon
  • 4 Co-op white finger rolls 
  • 2 x 115g packs Co-op baby leaf salad
  • 330g pack Co-op cherry tomatoes, quartered
  • Pinch paprika
  • Small handful flat leaf parsley, finely chopped
  1. Get the barbecue ready for cooking. Grill the prawns for 1 minute each side, or until heated through and golden. If they look like they might drop through the grill, wrap in foil and barbecue for 5 mins. 
  2. Meanwhile, mix the seafood sauce with the lemon juice. Stuff the rolls with some salad and tomatoes, then add the prawns. Drizzle with the seafood sauce and sprinkle with the paprika and parsley. Toss the remaining salad and tomatoes together and serve on the side. 

Cook the prawns in a griddle pan, or thread them onto skewers and grill for 2-4 mins, turning occasionally, until heated through and golden.


We‘ve used Co-op King Prawns with a Garlic & Parsley Marinade, 140g, to save time on marinating. They‘re already full of flavour and ready for the grill.

Griddled corn & sweet potato salad

The rich, smoky chipotle mayo adds an extra dimension to this sensational salad

Serves 4 • Ready in 30 mins

  • 1 pack Co-op sweetcorn twins
  • 1½ tbsp Co-op olive oil
  • 2 sweet potatoes, thinly sliced
  • 2 Co-op avocados, sliced
  • 125g pack Co-op baby spinach, roughly torn
  • 40g pack Co-op garlic and herb croutons
  • ½ x 25g pack coriander, chopped 


  • 1 tsp chipotle hot sauce 
  • 3 tbsp lighter than light mayonnaise 
  • ½ tsp garlic purée 
  • Juice of ½ lemon
  1. Get the barbecue ready for cooking. Mix the corn on the cobs with ½ tbsp of the oil. Season, then barbecue for 20 mins, turning regularly, until tender. Once cooked, allow to cool slightly, then cut each corn on the cob into six.
  2. Meanwhile, mix the ingredients for the chipotle mayo together in a small bowl and set aside. 
  3. Mix the sweet potato slices with the remaining oil to coat, then cook on the barbecue for 4-5 mins each side, or until golden and tender. You may need to do this in batches. 
  4. Toss the sweetcorn and sweet potato with the avocado, spinach, croutons and coriander, then drizzle with the mayo to serve.

You can simply cook this in the same way, but using a griddle pan.


Swap in Co-op Loaded Sweetcorn Cobettes, 350g – they come with ready-made chipotle mayo, and crispy fried onions, which can replace the croutons. 

Ultimate easy BBQ
  1. Co-op GRO 4 Smoky & Spicy Hot Dawgs, 300g
  2. Co-op British Beef Rump Steak, 227g
  3. Co-op Oak Smoked Chilli & Bourbon Beef Steaks, 300g
  4. Co-op Irresistible Italian Style Pork & Herb Burgers, 284g
  5. Co-op Bistro Salad, 150g
  6. Co-op Irresistible Yogurt & Mint Potato Salad, 270g
  7. Co-op Houmous, 200g
  8. Co-op Irresistible Steak & Peppercorn Crisps, 150g

See our range online