THE COOL CLUB
1. A Mediterranean one-pot wonder – Chorizo and butterbean stew
If you love Mediterranean main courses, you’ll love this chorizo and butterbean stew. Bursting with Spanish flavours and full of wholesome butter beans, it’s one of the scrummiest main courses you can make. For full on Spanish vibes, enjoy with friends over a Summer Sangria.
Ingredients (serves 8)
x1 red onion
x1 tbsp olive oil
x2 tsp’s crushed garlic
x1 dash sherry
x225g chorizo, diced or sliced
x800g butter beans
x175ml water
x1 chicken stock cube
x1 tin chopped tomatoes
x2 sprigs fresh parsley
Method
1. Lightly fry the onion in olive oil until it goes soft, then add the crushed garlic and sherry.
2. Toss in the chorizo until it softens.
3. Add the butter beans, the water and stock cube and simmer for 10 minutes.
4. Add the can of tomatoes and simmer for a further 30 minutes on a low heat.
5. Dish up, top with fresh parsley sprigs and enjoy!
2. One of the best main courses for rice lovers – courgette and lemon risotto
While some find rice main courses too heavy, the lemon and courgette in this risotto give it a lighter twist. Stuck for a drink pairing? Why not try a Cucumber Collins?
Ingredients (serves 4)
x70g butter
x1 onion, finely chopped
x2 large garlic cloves, crushed
x200g risotto rice
x1 vegetable stock cube
x500ml water
x300g diced courgette
x1 lemon zest and juice
x80g Italian-style hard cheese
x3 tbsp’s crème fraiche
Method
1. Melt the butter and add the onion until soft, then add the garlic and stir gently.
2. Stir in the dry rice and coat in the onion mixture. Cook for 2 minutes.
3. Dissolve the stock cube in 500ml of water and add to the mixture, one ladle at a time.
4. Add the courgette and keep stirring until the rice is creamy.
5. Stir in the lemon zest, hard cheese and crème fraiche.
6. Serve and enjoy!
3. Looking for vegan main courses? Try this Jackfruit and bean chilli
There’s something strangely satisfying about a chilli, especially this jackfruit and chilli version which definitely packs a punch. Pair with a Pink Pineapple Passion.
Ingredients
X1 tbsp olive oil
x1 red onion
x3 cloves garlic, crushed
x2 tsp’s cumin
x2 tsp’s smoked paprika
x2 tsp’s chipotle chilli
x400g pulled jackfruit
x400g black beans
x400g kidney beans
x1 vegetable stock cube
x500ml water
x1 bunch fresh coriander
x1 tbsp sour cream
Method
1. Dice the onion and fry in a pan with the olive oil, garlic, cumin, paprika and chipotle chilli.
2. Add the black beans, kidney beans and jackfruit and fry for a couple of minutes, until they are covered in the spices and onions.
3. Add the water and stock cube and leave to simmer for around 45 minutes, or until the sauce thickens.
4. Serve with rice or sweet potato mash and top with coriander and sour cream.
4. A fish-based one-pot wonder – white fish stew
The summer months offer the ideal time to enjoy fish, and this one-pot wonder is sure to please a crowd. Pair with some fresh bread and an Aperol Spritz and get ready to feel like you’re on holiday!
Ingredients
x250g white basmati rice
x5 heaped tsp’s green olive tapenade
x600ml water
x400g ripe mixed-colour cherry tomatoes
x1 tbsp red wine vinegar
x1 tbsp olive oil
x1 handful fresh basil, finely chopped
x500g of cod, or other white fish fillets
Method
1. Using a casserole pan, mix the rice with half of the tapenade and pour over 600ml of water. Bring to the boil.
2. Halve the tomatoes, place in a bowl and cover in olive oil and red wine vinegar. Season with salt, pepper and throw in the basil leaves.
3. Add the tomato mixture to the pan along with the cod diced and simmer.
4. Leave on the hob for around 30 minutes, or until the fish is cooked.
5. Add the rest of the tapenade and dish up. Yum!
5. One for the curry lovers – chickpea and coconut curry
This vegan one-pot wonder is bursting with flavour and essential nutrients to get you through the day. Whether you batch cook it and take it to work, or share with friends over a couple of drinks, you won’t be disappointed.
Ingredients (serves 6)
x1 large onion, chopped
x4 garlic cloves, grated
x4cm piece ginger, grated
x8 ripe tomatoes
x1 tbsp oil
x1 tsp turmeric
x2 tsp’s ground cumin
x3 tsp’s ground coriander
x1 pinch chilli flakes
x4 tbsp’s red lentils
x400g can chickpeas, drained
x1 head broccoli, broken into small florets
x1 can coconut milk
x1 handful baby spinach leaves
Method
1. Blend the onion, garlic, ginger and tomatoes into a purée and add to a bowl. Add the oil into the bowl, along with the turmeric, cumin, coriander and chilli flakes.
2. Turn on the pan and heat the above mixture, being careful not to burn the spices.
3. Add the lentils, chickpeas, broccoli, and coconut milk. Cook for around 30 minutes.
4. Stir in the spinach and serve.
