Sharing dishes

Summer sharing dishes

Put these big platters and bowls in the middle of the table, and let everyone help themselves Grilled courgettes with labneh and savoury granola

This combination of smoky, charred courgettes, creamy labneh, a warm garlicky dressing and savoury crunchy granola is a definite winner.

45 M I N U T E S | SE RV E S 4 A S A SI DE | E A SY | V

labneh or thick greek yogurt 500g lemons 2, juiced and 1 zested olive oil 4 tbsp, plus extra for the courgettes garlic 4 cloves, thinly sliced red chillies 2, thinly sliced oregano a handful of leaves courgettes 2, cut into diagonal slices yellow courgettes 2, cut into diagonal slices SAVOURY GRANOLA oats 50g hazelnuts 50g sunflower seeds 50g pumpkin seeds 50g sesame seeds 2 tbsp smoked paprika 1 tbsp cumin seeds 1 tbsp egg 1, white only

1 Heat the oven to 180C/fan 160C/gas 4. Tip all of the granola ingredients into a large bowl with a big pinch of salt and toss well. Tip onto a large baking tray, spread out to an even layer and roast for 10 minutes, then mix well and roast for another 10 minutes until all of the nuts and seeds are golden. 2 Stir together the labneh or yogurt, half of the lemon zest and juice, and some salt and pepper. Chill. 3 Put the olive oil, sliced garlic and chilli in a small pan and fry over a medium heat for 4-5 minutes or until the garlic is crisp. Remove from the heat and add the oregano. Season, then add the remaining lemon zest and juice. Set aside. 4 Heat a large griddle pan, frying pan or barbecue over a high heat. Toss the courgette slices in a little more oil and plenty of seasoning. Cook the slices for 3-4 minutes on each side or until charred, in batches if necessary. Spread the labneh or yogurt onto a large platter or plate. Pile up the courgettes in the middle, then sprinkle with plenty of the savoury granola. Spoon over the warm dressing and sprinkle with more oregano leaves and the sliced garlic and chilli.

PER SERVING 617 kcals | fat 46.9G saturates 12.9G | carbs 22.6G | sugars 9.5G fibre 7.3G | protein 22.3G | salt 0.3G

Lamb with soft herb salad and mint sauce dressing

This makes a great light lunch served with some warm new potatoes, and can easily be doubled up to feed a crowd.

35 M I N U T E S | SE RV E S 4 | E A SY | GF

olive oil

lamb leg steaks 2 (about 300g) greek yogurt 200g red wine vinegar 1 tbsp garlic 1/2 a clove, crushed baby watercress 60g dill a small bunch, torn flat-leaf parsley 1/2 a small bunch, leaves torn new potatoes or crusty bread to serve (optional) MINT SAUCE DRESSING olive oil 2 tbsp red wine vinegar 2 tbsp caster sugar 1 tbsp mint a small bunch, leaves removed and finely chopped shallot 1 long, finely chopped

1 Oil and season the lamb steaks, then sear in a hot pan over a high heat for 2-3 minutes on each side. Rest the steaks on a plate, covered with foil, for 10 minutes, then slice. 2 Mix the yogurt with the red wine vinegar, garlic and plenty of seasoning, then spoon over a large platter. 3 For the dressing, whisk together all of the ingredients. Toss the lamb with the watercress and herbs, and a little of the dressing, in a bowl, then tip onto the platter and drizzle over more of the dressing. Serve with potatoes or crusty bread, if you like.

PER SERVING 324 kcals | fat 19.8G saturates 5.7G | carbs 9.6G | sugars 9.2G fibre 1G | protein 26.3G | salt 0.3G

Harissa and honey roast salmon with sumac pickled onions and tahini yogurt

Honey and harissa give a sweet and spicy kick to this side of salmon. Leftovers are great cold the next day, too.

2 5 M I N U T E S | SE RV E S 4 - 6 | E A SY | GF

harissa 2-4 tbsp (depending on how spicy you like it) runny honey 3 tbsp olive oil 1 tbsp orange 1/2, juiced side of salmon 1kg, pin bones removed new potatoes or tabbouleh salad to serve TAHINI YOGURT thick greek yogurt 150g tahini 2 tbsp lemon 1/2, juiced toasted sesame seeds a pinch (optional) SUMAC PICKLED ONIONS red onion 1 small, finely sliced red wine vinegar 2 tbsp sugar (any kind) 1/2 tbsp sumac 1 tsp dill 1/2 a small handful, roughly chopped

1 Heat the oven to 200C/fan 180C/gas 6. Whisk together the harissa, honey, olive oil, orange juice and some seasoning in a small bowl. In a separate bowl, toss the red onion with the vinegar, sugar and a pinch of salt, and leave to pickle at room temperature – the longer you leave it, the pinker it will become. 2 Line a shallow baking sheet with baking paper and put the salmon skin-side down. Spoon the harissa mixture over the salmon and brush all over. Cook for 15-20 minutes or until just cooked through and just flaking when pressed. 3 Whisk the yogurt, tahini and lemon juice with enough water to make a thick sauce. Add a large pinch of salt and scatter with sesame seeds, if using. 4 Toss the sumac and most of the dill with the onions. Spoon over the salmon with the remaining dill. Serve alongside the yogurt and new potatoes or a herby tabbouleh salad.

PER SERVING (6) 466 kcals | fat 28.7G saturates 6.4G | carbs 13.2G | sugars 12.7G fibre 1.3G | protein 38G | salt 0.3G

Specially Selected Smashed Avocado, 150g, £1.19

Serve this lime-spiked avocado as a topping for tacos or simply serve in a bowl with crunchy tortilla chips for dipping.

Hosting tips | Entertaining friends and family

❚ Use a natural repellent to keep away flies if eating outdoors. Rosemary and lavender contain essential oils that repel insects, so arrange a few jars around the table. Citronella candles also work well, especially in the evening when mosquitos come out. ❚ If you’re lucky enough to have friends who want to bring something, be specific! Designate a side, dessert or salad to each person – that way you won’t end up with four of the same thing. ❚ Use unbreakable or recyclable crockery for minimum drama. There are some great options made from paper and bamboo, or invest in some pretty melamine plates that you can use again and again.

Arroz de Marisco has quite a soupy finish as the ratio of sauce to rice is high. Serve in warm bowls with plenty of crusty bread.

1 HOU R 3 0 M I N U T E S | SE RV E S 4 | E A SY | LC GF

onion 1, finely chopped celery 2 sticks, finely chopped olive oil 2 tbsp garlic 6 large cloves, bashed but left whole bay leaves 2 paprika (not smoked) 1 tbsp dried chilli flakes 1/2 tsp tomatoes 4, cored and roughly diced chopped tomatoes 400g tin caster or granulated sugar 1 tsp risotto rice 100g mussels 750g, cleaned large raw peeled king prawns 200g, defrosted if frozen oregano 1/2 a small bunch, chopped flat-leaf parsley 1/2 a small bunch, roughly chopped, including stalks butter 25g, diced

1 Cook the onion and celery in the oil in a casserole over a medium-high heat for 10 minutes or until softened. Add the garlic and bay leaves, and cook until the garlic is translucent. Stir in the paprika, chilli flakes, fresh tomatoes and a generous amount of seasoning. Add the tinned tomatoes and sugar with 1.5 litres of cold water, then stir and cover with a lid. After the liquid starts to simmer, reduce to a medium heat and gently simmer for 45 minutes. 2 Next, add the rice, stir once and leave to cook for 15 minutes with the lid on. Adjust the seasoning, then add the mussels, stir well and cover with a lid again. Cook for 10 minutes or until all the mussels have opened (discard any that haven’t). Adjust the liquid volume by adding a little more just-boiled water if it seems a little dry, then add the prawns. Cook for 2 minutes with the lid on, then stir in the chopped oregano, parsley and butter, and serve in shallow bowls.

PER SERVING 331 kcals | fat 12.9G saturates 4.4G | carbs 31.5G | sugars 10G fibre 5.2G | protein 19.5G | salt 1.2G

California slow-cooked pork carnitas

These tender pulled pork carnitas are inspired by California-style taquerias. Serve with frozen margaritas.

4 HOU R S | SE RV E S 6 -8 | E A SY | LC

skinless, boneless pork shoulder 1.2kg dried chipotle chilli flakes 2 tsp dried oregano 2 tsp garlic granules 1/2 tsp chicken stock 750ml fresh orange juice 150ml lime 1, juiced bay leaves 4 TO SERVE red cabbage 1/2, shredded lime 1, juiced soft tacos 12 red chillies 2, finely sliced coriander leaves a large handful

1 Heat the oven to 200C/fan 180C/gas 6. Put the pork into a mixing bowl and sprinkle over the chipotle, oregano, garlic granules and a good pinch of salt. Rub it well into the meat and transfer to a lidded pan that’s just big enough so the pork fits snugly. 2 Pour the stock, orange juice and lime juice into the pan, and add the bay leaves. The liquid should just cover everything – if not, top up with some water. Put on the lid and cook in the oven for 3 hours-3 hours 30 minutes or until you can pull the meat apart with forks. Transfer the pork to a bowl and cover. 3 Remove the bay leaves from the cooking liquor and bring to the boil over a medium heat. Reduce the sauce for 20-25 minutes or until only about a fifth is left. Shred the meat, then tip it into the sticky sauce and mix well to warm though. Season. 4 Toss the red cabbage with the lime juice and a little salt, then serve the pork with tacos, the dressed cabbage, sliced chilli and coriander leaves.

PER SERVING (8) 238 kcals | fat 13.9G saturates 4.7G | carbs 1.9G | sugars 1.7G fibre 0.7G | protein 26G | salt 0.8G

Keepit grill

From delicious cuts of meat to tempting beverages, Aldi has everything you need to ensure your next barbecue is a hit

At last, summer is upon us. And what better way to celebrate the return of brighter, warmer days than with a good barbecue? Of course, if you’re planning on gathering your nearest and dearest for a get-together in the garden, you’ll want to serve up some great food – and that’s where Aldi can help. Offering high-quality products at fantastic prices, the supermarket promises to be a one-stop shop for all your supplies. Aldi’s Ashfields Grill BBQ range offers a selection of premium British produce at pocket-friendly prices, including Sweet Chilli Chicken Thighs, Chicken & Chorizo Kebabs and Bourbon & BBQ Flavour Boneless Pork Ribs. You’ll also find plenty of vegetarian options, such as No Beef Burgers, Halloumi Burgers and Sweet Potato Pakoras, along with all the other barbecue essentials; brioche buns, salads and cheese, plus deli favourites, including smashed avocado, lemony couscous and olives.

Cheers to that!

Not only will Aldi have you sorted on the food front, but its award-winning beer, wine and spirits range also has something for everyone – from refreshing flavoured numbers like The Infusionist Watermelon and Lime Gin Liqueur to a wide selection of wines, such as the Specially Selected Ventoux Rosé, Baron Amarillo Monastrell Petit Verdot and the crisp Castellore Chianti.

There are also great value boxes of beer and cider available from big-name brands such as San Miguel, Carling and Corona, along with independent breweries that specialise in craft brews such as Aldi’s© very own Lock Ten Brewing Co. Craft Session IPA and Craft Pale Ale. The supermarket really does have it all. So, what are you waiting for? Get yourself down to your nearest Aldi now and make your next barbecue one to remember.