THE COOL CLUB
When it comes to summer entertaining, no one wants to be stuck in the kitchen and missing out on the sunshine and fun- that’s where dump and bake recipes come in. Minimal preparation, maximum flavour, and all the ease you need when you’ve got guests to feed!
These Four easy recipes are perfect for feeding a group without the stress, so you can spend less time cooking and more time enjoying the moment.
Let’s dive right in…
‘Baked Dumplings’
We’re starting off strong with this one – It’s a speedy yet delicious dinner that takes very little effort, you don’t even have to plan thanks to mostly long shelf-life ingredients! They’re the ultimate comfort food with maximum flavour, what’s not to love?
Ingredients
- 400g Coconut milk
- 3 tbsp Red Thai curry paste
- 2 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Grated ginger
- 2 Garlic cloves, crushed
- 300g Stir fry vegetable bag
- 12 Frozen dumplings
- 3 Spring onions, sliced
- Chilli crisp
Method
- Preheat the oven to 200℃ fan/220℃/Gas Mark 7.
- Mix the coconut milk, curry paste, soy, rice vinegar, grated ginger and garlic cloves together in a dish, then mix in the stir fry vegetables.
- Nestle in the dumplings and bake in the oven for 20-25 minutes until the top of the dumplings are crispy and the insides are hot throughout.
- Scatter over the spring onions and drizzle over the chilli crisp. Serve as it is or spoon over some sticky rice.
‘Baked Feta Pasta’
This one Pan Baked Feta Pasta is the definition of effortless comfort food. With just a handful of ingredients, everything bakes together into a rich, creamy sauce that coats every bite of pasta perfectly. It’s simple, satisfying and ideal for those evenings when you want something hearty without the hassle- Just pop it in the oven and let it do the work for you.
Ingredients
- 200g Feta
- 500g Sweet cherry tomatoes
- 1 Large garlic clove, roughly chopped
- 1 tbsp Dried mixed herbs
- 2 tbsp Olive oil
- 2 tbsp Dry white wine (optional)
- 400gDried pasta of choice, such as fusilli
- 1 Small bunch fresh basil, roughly chopped
- Sea salt and freshly cracked black pepper
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper.
- Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise.
- Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside.
- Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce.
- Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together.
- Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy.
‘Marry me chicken and rice’
This recipe feels like a real treat but is surprisingly simple to make, perfect for any night of the week. The name isn’t just a coincidence- it’s famously said to be THAT good.
Whether you’re cooking for a cosy dinner at home or something a little more special, this one-pan favourite always delivers.
Ingredients
- 4 Chicken breasts, Cubed
- 150g Sun dried tomatoes, Drained and roughly chopped
- 1 tbsp Tomato puree
- 1 tsp Dried oregano
- 1 tbsp Paprika
- 300g Basmati rice, Rinsed and drained
- 600ml Hot chicken stock
- 100ml Double cream
- 50g Parmesan, Grated
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
- Mix all the ingredients, apart from the double cream and parmesan, together in a baking dish then season with some salt and pepper, then cover with foil and bake for 30 minutes. (You want the rice to be submerged in the stock so add a splash more if needed.)
- Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked though and the chicken hot throughout. (If, when you’re stirring the rice, it looks a little dry and you think it could do with a splash more stock, add some in and stir it in well.)
- Stir in the double cream and parmesan and scatter over the basil leaves before serving.
Meatball Orzo Bake
This Meatball Orzo bake is perfect for a midweek no fuss dinner, with it being such a quick and simple meal but also super tasty, this one for sure is going to be a summertime hit! All made in one dish and full of flavour… You should give it a try!
Ingredients
- 2 tsp Olive oil
- 340g Meatballs
- 1 Onion, Peeled and chopped
- 3 Garlic cloves, Peeled and chopped
- 300g Broccoli
- 1/2 tsp Chilli flakes
- 2 tsp Sweet smoked paprika
- 300g Dried orzo, Uncooked
- 500g Passata
- 600ml Vegetable stock, made with a cube is fine
- 75g Mozzarella
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 200℃ fan/220℃/Gas Mark 7/400F.
- In a baking dish, add the meatballs, onion, garlic, broccoli, chilli flakes, paprika, oil and salt and pepper. Toss everything so it’s all coated. Bake (uncovered) for 10 minutes.
- Remove from the oven, add the orzo, passata and stock. Mix well, cover with a lid (or tin foil). Bake for another 15-25 minutes. (Check at 15 minutes, the orzo cooking time can vary depending on the brand. Return to the oven if it needs longer. If it’s drying out, add a splash of water.)
- Remove from the oven and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
- Check that the orzo is cooked through and serve.
And that’s it! Simple, comforting dishes that do all the hard work in the oven, so you don’t have to. That means there’s no excuse this summer when it comes to enjoying a nice home cooked meal. Keep these dishes on rotation and you’ve always got a reliable no-stress meal up your sleeve.
We’d love to see which ones you end up trying! Share your photos and thoughts with us over on Facebook and Instagram.
