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3 foodie hacks for summer

Everyone needs to know these three foodie hacks for summer, including juice box slushies made using ice and salt, homemade brownie bowls and kebabs made in a carton.

  1. How to make kebabs in a juice carton

    Serves 4
    Prep time 20 mins
    Total time 30 mins

    1 tbsp piri piri seasoning
    1 lemon, zested and juiced
    2 large garlic cloves, finely crushed
    1 tbsp olive oil
    2 tbsp clear honey, plus extra to drizzle
    15g fresh coriander, roughly chopped
    225g pack halloumi, cut into 5mm slices
    2 mixed peppers, cut into 4 long slices
    1 aubergine, cut into 5mm rectangles

    You will also need a washed and dried 1ltr juice carton and 4 metal or wooden skewers.

    1. If you are using wooden skewers, soak them in water for 1 hr to help prevent them from burning. 
    2. In a large bowl, mix the piri piri seasoning, lemon zest and juice, garlic, oil, honey and half the coriander until well combined. Add the remaining ingredients to the bowl and gently toss until evenly coated in the marinade. Set aside. 
    3. Put the carton on a chopping board and, with a sharp serrated knife, cut the lid off. 
    4. Stack the marinated ingredients into the carton, building it up to the top. 
    5. Press down to compress, then pierce 4 skewers through the layers into each quarter of the carton. Save any remaining marinade in the bottom of the bowl. 
    6. Prepare the BBQ to a medium heat, or heat the grill to high. 
    7. Tip the carton upside down and gently remove the kebab, pulling with the skewers. Cut into 4 equal kebabs. Brush with the remaining marinade and grill for 3-4 mins each side until evenly golden and lightly charred. 
    8. Serve drizzled with a little honey and sprinkled with the remaining coriander.

  2. How to make a juice box slushie

    How to make a juice box slushie

    Ready in 10 mins

    large handful ice
    2 tbsp fine sea salt
    200ml carton chilled apple and mango juice

    You will also need 1 medium and 1 small resealable sandwich bag

    1. Put the ice and salt in the medium sandwich bag.

    2. Pour the apple and mango juice into the small sandwich bag, seal and place inside the bag with ice. Seal. Shake and manipulate the bags with your hands for 8-10 mins until the juice is semi-frozen and a slushy consistency.

    3. Pour the juice into a glass and serve immediately.

  3. How to make chocolate brownie bowls

    How to make chocolate brownie bowls

    Makes 10
    Prep time 20 mins
    Total time 50 mins plus cooling

    50g unsalted butter, plus extra for greasing
    285g pack chocolate brownie kit
    2 medium eggs, lightly beaten
    360g vanilla ice cream
    4 tbsp chocolate sauce
    1 tbsp hundreds & thousands

    1. Preheat the oven to gas 4, 180°C, fan 160°C. Generously grease a 12-hole muffin tin and the underside of a second muffin tin with butter.

    2. Tip the sachet of chocolate chunks from the kit into a small pan with the butter and gently heat until melted, stirring occasionally.

    3. Empty the brownie mix sachet into a mixing bowl, add the eggs, mix with a wooden spoon until fully combined, then fold in the melted chocolate and butter mix.

    4. Divide the batter between 10 buttered muffin holes so they are three-quarters full and bake for 8 mins. Remove from the oven and place the second muffin tin over the top of the brownies, gently pressing down. Bake for a further 15 mins. Cool fully.

    5. Gently separate the muffin tins and remove the brownie bowls.

    6. Fill each brownie bowl with a scoop of ice cream, drizzle with chocolate sauce and top with sprinkles.


    Freeze any leftover brownie bowls for up to 3 months.