You're currently viewing our UK store. Based on your location, we recommend visiting our store for the best experience

Go to store Stay on this store

ORDER IN

 

FOR NEXT DAY DELIVERY

BUY NOW, PAY LATER WITH KLARNA AND CLEARPAY (18+ T&C'S APPLY)

WE NOW OFFER FREE UK RETURNS

Simple Recipes To Try

Dreading going to the food shops as much as us? Or just looking to get boujee on a budget in the kitchen? We’re sharing our favourite simple recipes with absolutely minimal ingredients, so you don’t have to worry about going to 5 different shops to find what you need OR spending a fortune.
  • 1 roasted red pepper
  • 30ml olive oil
  • 50g walnuts (toasted)
  • 1 clove garlic
  • 100g spaghetti
  • grated parmesan to serve (optional)
  1. Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
  2. Bring a pan of salted water to the boil, add the pasta and cook. Drain and reserve a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts.
  • olive oil
  • 2 tbsp vinegar
  • 200g chorizo
  • 300g risotto rice
  • 200g frozen peas
  • 1.2l chicken stock
  • parmesan
  1. Heat the oil in a frying pan, tip in the chorizo and fry until it is crisp Remove a quarter of the chorizo and set aside.
  2. Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
  3. Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.
  • 4 chicken thighs (or a vegan/veggie substitute)
  • 1 tbsp cajun seasoning
  • 400g chopped tomatos
  • 500g microwavable brown rice
  • 500g frozen vegetables
  1. Combine the chicken and cajun seasoning in a large bowl.
  2. Cook the chicken in a non stick frying pan and set aside.
  3. Return chicken to pan with tomatoes, vegetables and rice.
  4. Cook for 5-7 minutes until rice and vegetables are cooked through.
  • 250g porridge oats
  • 135g butter
  • 125g light brown sugar
  • 2-3 tbsp golden syrup
  1. Heat oven to 200C/180C fan/gas 6.
  2. Put 250g jumbo porridge oats, 125g butter, 125g light brown sugar and 2-3 tbsp golden syrup in a bowl or food processor and mix well.
  3. Lightly grease a 20x20cm baking tin with butter and spoon in the mixture.
  4. Bake for around 15 minutes until golden brown.
  • 200g honey nut cornflakes
  • 800g chocolate hazelnut spread
  • 360g full fat cream cheese
  • 1 tbsp roasted chopped hazlenuts
  1. Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine . Press the mix into the base of a 23cm tin.
  2. In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
  3. Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
What are your favourite simple recipes to make?
Bored of cooking and fancy a treat for your shoedrobe instead? We’ve got up to 75% off in our sale with new lines added!

Share article