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Remarkable Food For Your Freezer

Lunch club recipes

Posted on 29 March 2021


From Jamie, COOK Chef, who showed us those great easy recipes at our virtual lunch club on Friday. Perfect for any day, but especially good with BBQ... Enjoy!


Spring Slaw

Serves 4-6


Ingredients - Dressing

2 tbsp apple cider vinegar

2 tsp Dijon mustard

1 lemon, juiced

6 tbsp extra virgin olive oil




Ingredients - Slaw

200g white cabbage (core removed)

200g red cabbage (core removed)

100g (2 medium) carrots

50g spring onions

1 large eating apple (I used pink ladies)

30g walnuts


Method - Dressing

In a bowl, place the cider vinegar, Dijon mustard, lemon juice, salt and extra virgin olive oil.

Whisk together until fully combined. Taste and adjust the seasoning if required. This dressing will easily last for a week in your fridge, just give it a good shake/stir before using.


Method - Slaw

Clean, trim and finely slice the two types of cabbage. Peel the carrots and grate them. Wash the spring onions and finely slice.

Gently toast the walnuts in a dry pan. Be careful they do not burn. Set them aside to cool.

Core and slice the apples into bite sized pieces and add to the serving bowl. Add the dressing, coating all of the apples, add all of the other vegetables along with the toasted walnuts (keep a few aside to scatter across the top) and mix well.


Sweet Potato Fries

Serves 6



1.5kg sweet potatoes, washed

1 ½ tbsp corn flour

3 tbsp olive oil (not extra virgin)

1 tsp salt (add more to taste once cooked if required)

2 tsp of smoked paprika



Preheat the oven to 220c (Fan 200c). Cut the sweet potatoes into 1cm slices along the length of the potato. Cut the slices into 1cm strips and place into a bowl. Add the cornflour and toss through the potatoes with your hands. Add the salt and the olive oil and mix through again with your hands.

On a greaseproof lined baking tray add the potatoes in a single layer so none overlap. Place the potatoes into the top of the oven and bake for 35 minutes until lightly browned and crispy. Once cooked sprinkle with smoked paprika and serve.


Corn on the Cob

Serves 6



6 corn coblets (or three normal-sized cobs cut in half)

35g salted butter

1 ½ g chilli flakes

10g fresh lightly chopped coriander



Preheat the oven to 180c (fan 160c), or pop on the lower shelf of the oven below the sweet potatoes. Place the coblets in tin foil. Top with the butter and chilli flakes and tightly wrap leaving the joins towards the top otherwise the butter will leak during cooking. Place the foiled corn onto a baking tray in the top of the oven and cook for 30 minutes. Once cooked open the foil and sprinkle with chopped coriander and serve.

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