< Back to Main Blog Posted: Aug 2026

For Those Who Like to Tinker ...

Easy Ways to Make Some of Our Meals Your Own

Fajita Chicken with Mexican Rice Pulled BBQ Beef with Mac & Cheese Moroccan-Spiced Chicken Tagine Halloumi & Chickpea Stew

Our four new two-tiered Meals for Two are complete meals, so everything you need is already there. That said, if you fancy adding a little something extra, our Development Chefs, Jo and George, have shared a few easy serving ideas to make them your own. Very much optional extras though - perfect if you've got a bit of time or a few ingredients to use up.

Fajita Chicken with Mexican Rice

Turn it into burritos

You'll need:

1 pack of our Fajita Chicken with Mexican Rice
1 pack large tortilla wraps
Sour cream (about 1 tbsp per burrito)
½ avocado, thinly sliced
Tomato salsa (about 1 tbsp per burrito)
Jalapeños (optional)
Juice of 1 lime
Small handful of coriander (optional)

How to make it:

Cook the Fajita Chicken as per the instructions on the pack. Spoon the fajita chicken and rice into the wraps, then top with sour cream, avocado, salsa, a squeeze of lime and jalapeños or coriander if you like. Delish.

Fancy making your own flatbreads?

You'll need:

250g self-raising flour
250g full-fat Greek yoghurt
1 tbsp olive oil
Pinch of salt

Choose your favourite seasoning:

Sumac and cumin
Za'atar
Garlic and paprika

How to make it:

Step 1: Mix the flour, yogurt, olive oil and salt together, then knead for about 5 minutes until smooth.

Step 2: Cover with a tea towel and leave to rest for 15–20 minutes.

Step 3: Divide into six pieces and roll into balls.

Step 4: Roll each one into a circle roughly 10–15cm across and sprinkle over your chosen seasoning.

Step 5: Heat a dry frying pan over a medium-high heat. Cook each flatbread for around 3 minutes on each side until golden and puffed up.

Step 6: Serve warm with a drizzle of olive oil.

Jo's tip:

Resist the urge to add extra flour while kneading. Keep working the dough until it becomes smooth and elastic. If it's still a little sticky at the end, a light dusting of flour will help you handle it.

Fajita Chicken with Mexican Rice

Pulled BBQ Beef with Mac & Cheese

Serve with a quick mustardy coleslaw

You'll need:

1 large carrot, grated
¼ red cabbage, finely sliced
¼ white or savoy cabbage, finely sliced
1 red onion, finely sliced
2 tbsp crème fraîche
1 heaped tsp wholegrain mustard
Pinch of salt
Juice of ½ lemon

How to make it:

Mix the crème fraîche, mustard, lemon juice and salt together. Add the prepared veg and toss until everything is well coated. Serve with your Pulled BBQ Beef with Mac & Cheese.

Pulled BBQ Beef with Mac & Cheese

Moroccan-Spiced Chicken Tagine with Fruity Couscous

Serve with Moroccan roasted veg

You'll need:

2 small aubergines
2–3 small courgettes
1 red onion
3–4 garlic cloves, peeled
2 tbsp olive oil
1 tsp ras el hanout
1 tsp paprika
Pinch of salt

How to make it:

Step 1: Heat the oven to 200°C.

Step 2: Chop the aubergines and courgettes into 2–3cm chunks and cut the onion into petals.

Step 3: Add the vegetables and whole garlic cloves to a roasting tray.

Step 4: Drizzle with the olive oil, sprinkle over the spices and salt, then toss together.

Step 5: Roast for 15 minutes, give everything a stir, then roast for another 15 minutes until tender and caramelised.

Step 6: Serve alongside your Moroccan-Spiced Chicken Tagine with Fruity Couscous.

Moroccan-Spiced Chicken Tagine with Couscous

Halloumi & Chickpea Stew with Paprika-Roasted Potatoes

Serve with roasted garlic aioli

While your stew’s in the oven, wrap a few whole garlic cloves (skins on) in foil and roast them alongside for around 20 minutes, until they're soft enough to squeeze from their skins.

You'll need: