10 Sensational Summer Dinners for Hot Nights

In a bid to beat the heat, we’ve pulled together our top 10 sensational summer dinners to really WOW you and enjoy in the warm weather. They’re all easy to make, refreshingly healthy and sure to impress. And not one boring salad in sight!

Simply enter your email below, and we’ll send you our FREE delicious recipes. There may be an extra something special included too…

 

DSC_0070

Everyone can agree that hot food in cold weather makes sense. As does spending time in our kitchens, using all of our favourite appliances. But what about summer, when the weather is beautiful (sometimes) and it seems like you have to spend every second outdoors to truly appreciate the warm weather? Surely, there’s more on the menu than a boring salad?

As well, is it just me or is summertime the season where ALL you want to do is eat out? Cue a cold glass of wine, a perfect table on a patio and something ridiculously refreshing that I could never have made myself. All because it’s just too hot to cook! The problem with this is that our kitchens quickly become irrelevant and inevitably turn into an empty wasteland. Another problem with trying new restaurants every night of the week is that my wallet will become empty quite quickly and isn’t the most budget-friendly solution. So what’s a hungry person to do?

landscape whole meal

Don’t sweat it.

Here at THUD, we’re more than just a recipe kit company. We create delicious recipes every week and send you the freshest herbs and ingredients to cook them with. Every kit includes unique ingredients that you can’t always find at your local supermarket that are also in season. This means you’re eating new ingredients that are at their most fresh every week!

We know you’re on a budget, so that’s why all of our kits range from £7.50 to £10. Head over to our website to find the best kit to fit your lifestyle but don’t forget your special discount code: “THUD75” FOR 75% OFF

 

early summer risotto 1600x1063px

How many times do you end up binning a good chunk of your weekly shop simply because you bought too much and it has all gone off? Often times the quantities of veg and fruit that supermarkets sell just aren’t realistic for many households. That’s why everything in your THUD box has been carefully selected to provide you with just the right quantities to cook your delicious meals with. Need exactly 12 baby potatoes? No problem, you’ll receive exactly 12 farm fresh baby potatoes in your THUD box plus the rest of your hand picked ingredients.

whole plate 2

Order before SUNDAY at midnight and you’ll receive your choice of THUD recipe kit the following Wednesday. Don’t forget, our THUD boxes fit through the letterbox so there’s no need to be in to sign for it. Check out what’s on the menu next week and use your “THUD75” discount for 75% off!

DSC_0336

 

 

 

 

 

 

Tomato and Pepper Rigatoni

This comforting bowl roasted of roasted tomatoes, romero pepper, melted mozzarella and pasta can’t be beat on a cool Autumn night.

Serves 2

Ingredients: 10 cherry tomatoes, 1 romero pepper, 1 spring onion, 2-3 shallots, a few sprigs of oregano and thyme, a garlic clove.

Larder: 200g rigatoni or similar pasta, 1 ball of mozzarella, olive oil and salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Weigh out the pasta and bring a pot of water to the boil.
  • Halve the tomatoes and chop the pepper into 1 cm squares, chop the shallots, spring onion and garlic clove: place all in a baking tray.Tomatoes drizzled in tray
  • Drizzle the tomatoes with olive oil, add salt and pepper. Roast for 15 minutes.
  • Cook the pasta according to packet instructions. When ready, drain.
  • When tomatoes and peppers are juicy and soft, remove from the oven.
  • Tear or chop the mozzarella into chunks. Strip the oregano and thyme from their stems.
  • Add the pasta, herbs and mozzarella to the roasted tomatoes and peppers, mix well and put back in the oven.
  • Bake for 5-10 mins until mozzarella is bubbling and starting to turn golden. Serve immediately.Baked in tray

Oregano Pesto Pasta with Roast Veg

Serves 2

Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.

Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).

 Instructions:

  • Preheat the oven to 200 degrees C.
  • Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.close up roasting veg 600px
  • Start cooking the pasta according to instructions.
  • Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.pesto ingredients 600 pxpesto blender 600px
  • Add more oil if you like a runnier consistency.
  • When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
  • Grate over remaining parmesan and serve garnished with any remaining herbs.

Ratatouille with Hasselback Potatoes

Ingredients: 200g Potatoes, 1 clove of garlic, 2 shallots, 1 red pepper, 1 courgette, 2 pattypan, 1 san marzano tomato, a few basil stems, a few sprigs of oregano.

Larder: 1 tin of tomatoes, 2 tsp honey, 1 tbsp balsamic vinegar, olive oil, salt and pepper, (optional extra: grilled chicken or sausages and a dollop of yoghurt or grated cheese).

 

Instructions:

  • Preheat the oven to 200 degrees C. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray for about 25 minutes. Use a wooden spoon to hold the potatoes while you slice them.
  • If using meat, roast or grill in the oven.
  • Heat a glug of oil in a pan. Chop half the shallots and a clove of garlic, sauté for about 5 minutes until soft.
  • Chop the patty pan, pepper and slice the courgette. Add to the pan and sauté for 5 minutes.
  • Chop the tomato and add to the pan along with the tin of tomatoes, chopped oregano balsamic vinegar, sugar, salt and pepper.
  • Stir and leave to simmer for 15 minutes, stirring occasionally. Chop the basil and add half to the ratatouille.
  • When potatoes are golden and crispy, serve with the ratatouille and meat if using. Garnish with any remaining herbs and a dollop of yoghurt or a sprinkling of grated cheese if desired.

Warm Fig Salad

Serves 2

Ingredients: 2 figs, 1 head of chicory, 1 purple carrot, 1 orange carrot, smal handful of walnuts (allergen), small handful of chopped coriander, small handful of chopped mint.

Larder: 150g Puy lentils, 2 tsp honey, 4 tbsp olive oil, 2 tbsp balsamic vinegar, pinch of salt, (optional extra: 50g goats cheese, 2 slices of bacon chopped into bits).

Instructions:

  • Preheat the oven to 180 degrees C.
  • Start cooking the Puy lentils/rice or a mixture of the two according to packet instructions.
  • Quarter the figs, peel and chop the carrots into 1cm chunks and place both in a roasting dish. Drizzle with a glug of olive oil and 2 tsp honey. Place in the oven and roast while you prepare the rest of the salad for 15-20 minutes until softening and caramelising.figs and carrots 600pxDSC_0307
  • Make a dressing by whisking together 4 tbsp olive oil, balsamic vinegar and salt. Cut the cheese into pieces, chop mint and coriander leaves and walnuts in small pieces.DSC_0283
  • Break the chicory leaves from their core and slice the larger leaves in half, length ways. If using, cook the bacon pieces.chicory, mint and wlanuts 600px
  • On two plates make piles of salad starting with lentils, chicory, walnuts, coriander, mint and cheese, followed by the roasted carrots and figs and optional bacon. Pour over the dressing and serve.DSC_0325

Baked Tortillas

We love Mexican flavours! This is a great combo of peppers, tomatoes and borlotti beans wrapped in a tortilla and baked with cheese. Coriander adds a gorgeous, fresh finishing touch.

Ingredients: 3 Shallots, 1 clove of garlic, 100g baby peppers or 1 bell pepper, 1 plum tomato, 130g fresh borlotti beans, 1 jalepeño pepper, small handful of coriander.

Larder: 4-6 tortilla wraps, 40g cheddar cheese, 1 tin of chopped tomatoes, 1 tsp cumin powder, 1tsp paprika, 50ml water, lime juice (optional: sour cream).

Instructions:

  • Heat the oven to 180 degrees C.
  • Dice garlic, shallots and jalapeño and sauté in a glug of oil for 5 minutes until soft. Deseed and slice the peppers into thin strips and chop the tomato. Add to the pan and sauté for a few minutes while you shell the borlotti beans.
  • Add the beans to the pan along with a tin of chopped tomatoes, 50ml water, cumin powder and paprika. Season and simmer gently for 15-20 minutes and then remove from the heat. Keep the beans submerged and if needed, add a splash more water to do so.
  • Place a tortilla on a baking tray or small casserole dish. Spoon just under a ¼ of the tomato mix onto the tortilla, grate over a little cheese and then roll up the tortilla. Place a second tortilla next to the first, fill and roll up. Repeat until you have 4-6 tortillas neatly lined up on the tray right next to each other so they are touching. Add any extra tomato mix on top of the wraps along with the last bit of grated cheese. Bake for 15 minutes until cheese is melted and the tortillas are just crisping at the edges.
  • Serve the tortillas with torn coriander, a squeeze of lime and optional sour cream.

Rainbow Summer Salad

Ingredients: 100g tomatoes, 1 baby cucumber, 5 radishes, 15g lovage, 15g parsley, 1 spring onion, 3 baby peppers.

Larder: 400g tin of chickpeas or butter beans, 4 tbsp olive oil, juice of half a lemon, ½ tsp salt, (optional 160g tin of tuna and pita bread). 

Instructions:

  • Slice the spring onion and radishes. Chop the pepper into 1cm chunks. Quarter the tomatoes, quarter the cucumber lengthways and then cut into 1cm chunks. Finely chop the lovage and parsley.
  • Combine all the chopped veg and greens in a salad bowl. Drain, rinse and add the tin of chickpeas or butter beans.
  • Make a dressing: whisk together the oil, lemon juice and ½ tsp salt and mix into the salad.
  • Drain the tin of tuna and divide the salad and tuna between 2 plates.
  • Serve salad with toasted pita bread or crusty bread and eat up!

Beetroot and Sorrel Risotto with Fennel and Celery Salad

Ingredients: 1 clove of garlic, 3 shallots, 150g beetroot(1 small), 1 small bunch of sorrel, half a bulb of fennel and 1 stick of celery(allergen).

Larder: 175g Arborio (risotto) rice, 600ml stock, 2 knobs of butter, salt and pepper, 50g Parmesan, juice of half a lemon.

Instructions:

  • Preheat the oven to 180 degrees C. Peel and chop the beetroot into 1cm chunks, drizzle with oil and roast for 20-25 minutes.
  • Mince a clove of garlic and finely chop the shallots. Sauté on a low heat in a knob of butter until soft.
  • Add the Arborio rice and fry for 3-4 minutes, until slightly translucent. Prepare the stock. Add a ladle at a time to the rice, stirring regularly. Allow the stock to absorb before adding the next ladle of stock. Keep adding until you have used all the stock and the risotto is al denté. This should take about 20 minutes.
  • While the risotto is cooking, make a fennel and celery salad. Remove any woody stalk and the fronds from the fennel, chop the fronds and thinly slice or shave the fennel, using a knife, or mandolin if you have one. Slice the celery into matchstick thin batons and place with fennel on a small plate. Squeeze the juice of half a lemon over, drizzle with olive oil, add salt and pepper and toss well.
  • When risotto is ready, chop the sorrel and stir in along with the roasted beetroot. Add a pinch of pepper, a knob of butter and 50g grated Parmesan. Place a lid on the pan, remove from the heat and allow to rest for 5 minutes.
  • Serve the risotto with the fennel and celery salad and enjoy the colours!