Keep a well-stocked freezer and you will be ready for a spontaneous summer feast at any time of day - start with an indulgent pancake brunch, rustle up a barbecue when the sun comes out or serve up speedy snacks for an evening treat.
Store pancakes in the freezer and you're ready for an impromptu brunch - just choose whether to add sweet or savoury toppings. For a savoury option, stack Bird’s Eye Classic Pancakes with cooked Bird’s Eye Buttermilk Chicken Strips and drizzle with maple syrup mixed with a little sriracha, if you like it spicy. Serve sprinkled with spring onion.
If you prefer a sweet start to the day, load the pancakes with a homemade blueberry compote, then swirl lemon curd through Greek yogurt and dollop on top. Garnish with a few mint leaves and a dusting of icing sugar.
Make the most of unexpected sun and throw a last minute barbecue. For your centre piece burgers, cook Bird’s Eye Original Beef Burgers and serve in a toasted brioche bun loaded with shredded little gem lettuce, sliced tomato and red onion or your favourite toppings of choice.
Fancy something a little bit different? Try Yorkshire pudding hot dogs – cook Aunt Bessie’s Golden Yorkshires and fill with halved sausages, sticky caramelised onions and a dollop of grainy mustard.
As a side, heat a knob of butter in a large frying pan over a high heat and fry Bird’s Eye Field Fresh Supersweet Sweetcorn straight from frozen for 5 mins until lightly charred, before tossing through a little finely chopped red onion,red chilli, coriander and squeeze of lime. Season to taste and serve.
For a twist on potato salad, use Aunt Bessie’s Roasties. Lightly crush the cooked potatoes, then mix with a spoonful of mayonnaise, a handful of chives and a generous grind of black pepper.
When it's 5pm on a Friday night, it's time for a drink and some snacks to start the weekend. Make a platter of potato waffle pizzas with Bird’s Eye Mini Potato Waffles.Top the cooked waffles with a little tomato purée and sprinkle with grated mozzarella and Cheddar.Grill until the cheese is melted and bubbling. Serve with a dash of Tabasco sauce if desired and a sprinkle of finely chopped parsley.
For sticky chicken wings, cook Bird’s Eye Maple and BBQ chicken wings and serve sprinkled with finely sliced spring onion, coriander and chilli flakes, if desired.
Finally, roast Aunt Bessie’s Homestyle Mini Roasties, sprinkle with a pinch of smoked paprika and serve with easy homemade aioli - simply mix mayonnaise with very finely grated garlic and a pinch of black pepper.
Whip up a feast for two with this vegan mezze selection for date night. Start with pizza - cook Goodfellas Vegan Falafel Pizza and cut into strips. Top with finely chopped flat-leaf parsley and sliced spring onion.
For sticky veggie meatballs, cook Bird’s Eye Meat Free Swedish Style Balls. Heat a little olive oil in a frying pan and fry finely chopped garlic and red onion for 10 mins until softened. Add the cooked meatballs and drizzle with pomegranate molasses, toss until evenly coated. Tip onto a serving bowl, drizzle with a little coconut yoghurt and sprinkle with pomegranate seeds.
Next, serve Aunt Bessie’s homestyle mini roasties with a spicy tomato sauce. Whilst the roasties are cooking, heat a little olive oil in a frying pan over a medium heat and cook finely sliced garlic and red chilli for 2 mins. Add tinned chopped tomatoes and a pinch of smoked paprika. Simmer for 10-15 mins. Serve the roast potatoes with the spicy tomato sauce, sprinkled with finely chopped parsley.
Finish the mezze with a bright pea dip and serve with warm flatbreads for dipping. Cook Bird’s Eye Garden Peas then blitz with a handful of coriander, lemon zest and a squeeze of juice, a drizzle of olive oil and a grind of black pepper to form a rough dip. Scatter with toasted pine nuts to serve.
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