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Photo by Edgar Castrejon on Unsplash
What to eat

What we're cooking this week

Five delicious recipes to get you through the week.


We know you're busy — so let us help cover dinner this week.

All-in-one paella with chicken peppers and chorizo

Inspired by oven-cook risottos, this oven-cooked paella is the easiest dinner you could possibly make. No stirring, just beautifully cooked saffron rice, rich with chorizo, chicken and garlic. While it’s celebratory enough to serve to friends at a socially distanced garden party, we suggest being selfish and keeping the leftovers for the rest of the week’s lunches and/or dinners – the flavour only improves overnight in the fridge. Check out the recipe here.

Wild garlic and prawn spaghetti

Wild garlic is out of season now, so if you don't have any left over from earlier foraging trips, try using spring onions in this recipe. The combination of flavours works so well here that we'll be making this dish constantly while we can. Get the recipe here.

Turkey burgers with chanterelles and gruyere

The sun is slowly but surely started to make its comeback meaning it's time to fire up the BBQ and make the most of the good weather. To change things up this week, take a break from your typical beef burgers and opt for turkey mince. This recipe from The Currabinny Cookbook will make you wonder why you ever bothered with beef in the first place. Try the recipe here.

Courgette and basil lasagne

A great way of sneaking more vegetables into your diet? Disguising them with pasta sauce. It works just as well on kids as does it adults - trust us. Even better, this courgette and basil lasagne is the perfect dish for those that are craving some comfort food but want to keep it light. Try the recipe here

Chicken chasseur

We absolutely love Kevin Dundon's recipes, but this chicken chasseur is definitely one of our favourites. It's perfect for colder days like today and is a great family-friendly meal. Serve it with baby potatoes or rice for an extra carb-loaded hit of goodness. Try the recipe here