< Back to Main Blog Posted: Aug 2026
For Those Who Like to Tinker ...
Easy Ways to Make Some of Our Meals Your Own
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:
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1 pack of our Fajita Chicken with Mexican Rice
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1 pack large tortilla wraps
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Sour cream (about 1 tbsp per burrito)
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½ avocado, thinly sliced
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Tomato salsa (about 1 tbsp per burrito)
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Jalapeños (optional)
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Juice of 1 lime
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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:
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250g self-raising flour
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250g full-fat Greek yoghurt
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1 tbsp olive oil
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Pinch of salt
Choose your favourite seasoning:
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Sumac and cumin
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Za'atar
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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.
Pulled BBQ Beef with Mac & Cheese
Serve with a quick mustardy coleslaw
You'll need:
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1 large carrot, grated
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¼ red cabbage, finely sliced
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¼ white or savoy cabbage, finely sliced
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1 red onion, finely sliced
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2 tbsp crème fraîche
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1 heaped tsp wholegrain mustard
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Pinch of salt
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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.
Moroccan-Spiced Chicken Tagine with Fruity Couscous
Serve with Moroccan roasted veg
You'll need:
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2 small aubergines
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2–3 small courgettes
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1 red onion
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3–4 garlic cloves, peeled
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2 tbsp olive oil
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1 tsp ras el hanout
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1 tsp paprika
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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.
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:
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1 whole egg
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2-3 cloves garlic
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150-200ml neutral oil (if you like a thicker aioli then use less oil)
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2 tsp lemon juice
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Pinch salt and black pepper to taste
Add your aioli ingredients to a jar that's just wide enough to fit the head of a stick blender (an empty jam jar works well).
How to make it:
Step 1: Place the stick blender on the bottom of the jar before switching it on.
Step 2: Blend, then slowly lift the blender upwards until the mixture has emulsified into a smooth aioli.
Step 3: Taste and adjust the seasoning if needed.
Step 4: Serve alongside your Halloumi & Chickpea Stew with Paprika-Roasted Potatoes.
< Back to Main Blog Posted: Aug 2026