summer special

Quick and easy

Spend less time in the kitchen and more time enjoying the warmer evenings with these brilliant fuss-free midweek dinners

Co-op chicken & king prawn paella

Inspired by the iconic Spanish dish, this ready meal features the bold flavours of paprika-infused rice and a traditional tomato and garlic sauce, with British chicken, king prawns and Spanish chorizo. What’s more, you can enjoy it in a fraction of the time it would take to cook the dish from scratch.
Co-op Irresistible Chicken & King Prawn Paella, 400g

Peach, tomato & mozzarella salad

We’ve added a fruity twist to the Italian combo of tomato, basil and mozzarella

Feeds 2 • Ready in 30 mins 

  • 1 tsp Co-op olive oil
  • 2 medium peaches, quartered
  • 2 tsp Co-op Irresistible balsamic vinegar of Modena
  • 2 tsp Co-op extra virgin olive oil
  • 1 tsp Co-op Fairtrade clear honey
  • ½ tsp Co-op tomato purée
  • 5 large basil leaves, finely chopped
  • 120g bag Co-op watercress, spinach & rocket salad
  • 4 Co-op cocktail tomatoes on the vine, sliced
  • 60g Co-op Irresistible Italian Mozzarella di Bufala Campana DOP, torn into bite-sized pieces 
  • 1 tbsp Co-op pine nuts, lightly toasted
  • 2 slices Co-op sourdough boule, toasted
  1. Heat a nonstick griddle pan over a medium heat and brush with the olive oil. Put the peach quarters cut-side down in the pan and griddle for 2-3 mins on each side. Turn off the heat and cover with foil to keep warm.
  2. Next, make the dressing. Mix the balsamic, extra virgin olive oil, honey, tomato purée and basil in a small bowl, along with 1 tsp water, then season to taste.
  3. On a serving plate, arrange the salad leaves, peaches, tomatoes and mozzarella. Drizzle over the dressing and sprinkle with the toasted nuts. Season to taste, then serve with the toasted sourdough.

Co-op Irresistible Tuscan style sausage & broccoli pasta

Made with orecchiette pasta (a Southern Italian favourite), this hearty dish combines Italian-inspired fennel sausage with Tenderstem® broccoli in a mildly spiced tomato sauce. A tasty midweek meal that’s ready in minutes.
Co-op Irresistible Tuscan Style Sausage & Broccoli Pasta, 350g

Sweet & smoky roasted salmon (GF)

Rub the fish with whatever herbs and spices you have in your storecupboard

Feeds 2 • Ready in 30 mins 

  • 200g Co-op British baby potatoes
  • 1 tsp Co-op extra virgin olive oil
  • ½ tsp smoked paprika
  • 1 tbsp Co-op Fairtrade clear honey
  • Zest and juice of ½ lime, plus extra wedges to serve
  • 2 x 110g Co-op Scottish salmon fillets
  • 1 ripe avocado
  • ½ x 25g pack coriander
  • 2 tbsp Co-op 0% fat Greek style natural yogurt 
  • 1 garlic clove, crushed 
  • Mixed salad leaves, to serve
  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Boil the potatoes for 10-12 mins, then rinse in cold water. Cut in half and transfer to an ovenproof dish. Drizzle with the olive oil and season.
  2. Meanwhile, combine the paprika, honey and lime zest in a small bowl, then rub onto the salmon and season. Put in the dish with the potatoes and roast for 15-20 mins, until the fish is cooked through and the potatoes are starting to turn golden.
  3. While they’re in the oven, prepare a dip: put the avocado, lime juice, coriander, yogurt and garlic into a food processor along with a grind of black pepper, then blitz until smooth.
  4. Divide the salmon and potatoes between 2 plates and serve with the avocado dip, mixed salad leaves and lime wedges.

Sticky lemon chicken traybake

This dish is so easy to make and tastes great — ideal for a midweek dinner

Feeds 2 • Ready in 30 mins 

  • 1 tbsp Co-op Fairtrade clear honey
  • 4 thyme sprigs, leaves picked
  • 1 tsp wholegrain mustard 
  • Zest and juice of ½ lemon, plus 1 lemon, thinly sliced 
  • 3 tsp Co-op extra virgin olive oil
  • 1 garlic clove, finely chopped 
  • 2 Co-op British chicken breast fillets
  • 250g pack Co-op British asparagus, trimmed
  • 2 small Co-op trimmed leeks, sliced into 1cm rings
  • 400g can Co-op cannellini beans, drained and rinsed
  • 3 tbsp Co-op 0% fat Greek style natural yogurt
  1. Preheat the oven to 220°C/fan 200°C/Gas 7. Put the honey, thyme, mustard, lemon zest, 1 tsp of the olive oil and the garlic in a bowl. Mix well, add the chicken and toss to coat, then marinate for 5 mins.
  2. Meanwhile, spread the asparagus spears, leek and lemon slices over a baking tray, drizzle with the remaining olive oil and season.
  3. Top with the chicken and roast for 15-20 mins. Preheat the grill to high. Add the beans to the tray, then grill for 5 mins, or until the veg starts to turn golden and the beans pop.
  4. Meanwhile, mix the yogurt and lemon juice in a small bowl to make a dip. Season to taste, then serve alongside the roasted chicken and vegetables.