Sizzling summer recipes
Quiana from the Marketing team shares some family-friendly recipes to enjoy all summer long.
Burgers can be enjoyed at any time of year. Pair them with some sunshine and an ice-cold drink and they can ferry you back to some of your favourite summer memories. This is an adapted Jerk Burger recipe by Craig McAnuff from Original Flava. All the ingredients can be purchased from your local supermarket, the beef mince can be substituted for any mince of your choosing, and best of all, they can be prepared and enjoyed by the entire family!
- Brioche burger buns
- 900g beef mince
- 1 tbsp jerk seasoning rub (or any seasoning salt blend you have)
- 1-2 tbsp jerk marinade
- 1 tbsp brown sugar (optional)
- 1 medium-sized onion, sliced (optional)
- 2-4 garlic cloves (optional)
- Pinch of salt (or to preference as your jerk seasoning rub might already contain enough salt)
- 1 egg
- Vegetable oil (or any oil you have)
- Jerk bbq sauce
- Cheese slices (optional)
- Tomatoes (optional)
- Lettuce (optional)
- In a mixing bowl, add your beef mince, both jerk seasonings, brown sugar, salt and egg and combine and shape into 6 burger patties. Cover and place into the fridge for up to 30 minutes, or until nice and firm.
- Place your pan on medium-high heat, adding oil, sliced onions, garlic cloves and burger patties into the pan. Cook for up to 5 minutes on each side or to your preference.
- Settle a cheese slice on top of each patty for 1-2 minutes before they're finished cooking.
- Remove patties and onions from the pan, spoon some jerk BBQ sauce onto your buns and spread.
- Add cooked onions, salad of choosing, and a little more jerk BBQ sauce, serve and enjoy!
Cereal Milk Lollies
Milk lollies are a childhood favourite. This adapted BBC Good Food recipe by Sophie Godwin is made with a few simple ingredients that you may already have in your kitchen. They're quick and easy to make and the dairy ingredients can be substituted for plant-based alternatives. This cooling treat is bound to be a household favourite this summer!
Ingredients + Tools
- 600ml whole milk
- 150ml double cream
- 120g honey nut cornflakes
- Ice-lolly mould or small sandwich bags
- Add the honey nut cornflakes to a bowl and pour over the milk and double cream. Leave to sit for 1 hr until the cornflakes are completely soggy and the milk has a cereal flavour.
- Pour the liquid through a sieve into a jug, leaving behind the cornflakes – you should get about 350ml liquid.
- Add the desired amount of honey to the liquid.
- Pour into six ice lolly moulds or sandwich bags, freeze for at least 4 hrs or overnight and enjoy!