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!

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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?

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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


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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.

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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!








Rhubarb Panzanella

This panzanella is a summery delight of a salad. Tart rhubarb, leafy greens, refreshing cucumber, crunchy radishes and sweet tomatoes are all topped off with crusty chunks of bread and a delicious balsamic dressing.

Ingredients: 50g rhubarb (1 stick), 1 baby cucumber, 50g radishes, 120g cherry tomatoes, 50g yellow cherry tomatoes, bunch of rocket, handful of spinach, 2 stems of mint.

From the larder: 2 slices of bread, 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp honey, salt, pepper, (optional: 3 pieces of cooked bacon).


  • Preheat oven to 180 degrees C. Roughly tear the bread into approx 3cm pieces. Lay on a baking tray and place in the oven to dry out and crisp up for about 15-20 minutes.
  • Wash the rocket and spinach and place in a salad bowl.
  • Quarter the cucumber lengthways and then slice the quarters into chunks. Halve the cherry tomatoes, slice the radishes and chop the mint leaves. Add all to the salad bowl.chopped tomatoes and rhubarb overheadchopped veg angle 1600px
  • Slice the rhubarb very thinly (approximately .5cm or thinner) and add to the salad bowl.
  • In a small bowl, whisk together the olive oil, vinegar, honey and a pinch of salt and pepper. Taste and adjust proportions as desired.ingredients in salad bowl 1600px
  • Pour the salad dressing over the salad and toss to dress well.
  • Add the bread into the salad and briefly toss. If using bacon, chop into small pieces and add to the salad.
  • Serve the panzanella in bowls and enjoy.salad, no hands 1600px

Sorrel and Almond Pesto

Sorrel is an interesting flavour that makes a delicious and simple pesto, which is easy to whip up in the middle of a busy week.

Serves 2

Ingredients: 30g sorrel, 15g parsley, 3 garlic cloves, 100g golden beetroot, 100g red beetroot.

From the larder: 200g spaghetti, 30g almonds (flaked or whole), 30g Parmesan, 50ml olive oil (plus more for the pasta), salt and pepper. 


  • Pre-heat the oven to 200 degrees C.
  • Wash and/or peel the beetroot and cut into 1-2 cm chunks. Place on a baking tray drizzle with oil and sprinkle with a pinch of salt and pepper and place in the oven to roast for about 20 minutes, until soft.beetroot ready to roast 1600pxroasted beetroot 1600px
  • Bring a large saucepan of water to the boil, and when it comes to a rolling boil, add the pasta.
  • Meanwhile make the pesto: roughly chop the sorrel, parsley and almonds and peel the garlic. Use a food processor, hand blender or mortar and pestle to whizz together the sorrel, parsley, garlic, olive oil, almonds and a generous pinch of salt until blended and then add the parmesan. Add more oil if too thick.sorrel and parsleyingredients in blender 1600pxpesto blended 3 1600px
  • When pasta is al denté, drain and stir in the pesto.
  • Remove the beetroot from the oven and and serve on top of the pasta, garnished with Parmesan.DSC_0077 1600px

Borlotti Bean Tagine

Beautiful borlotti beans are here in all their pink mottled glory! We love them in this delicious summer tagine.

Serves 2

Ingredients: 10g ginger, 2 cloves of garlic, 2 shallots, 1 small courgette, 3-4 chantenay carrots, 130g borlotti beans, 3-4 dried apricots, small bunch of coriander.

Larder: 1tsp cinnamon, 1tsp cumin powder, 1tsp honey, 1 tin of chopped tomatoes, 150ml water, 120g couscous, oil, salt and pepper (optional extra: yoghurt).


  • Peel and dice the shallots, garlic and ginger.
  • Sauté the shallots, garlic and ginger in heavy bottomed saucepan for a few minutes until shallots are soft.
  • Stir in the cinnamon and cumin powder and cook for a minute.
  • Add the tin of tomatoes, water, pinch of salt and honey.
  • Chop the courgette and carrots into chunks and shell the borlotti beans, and then add to the saucepan.borlotti beans
  • Chop the dried apricots into quarters or eighths and add to the saucepan.
  • Season and simmer covered until the beans are soft (about 25 minutes). Stir occasionally and add more water if needed.tagine simmering
  • While tagine is cooking, make the couscous. Place couscous in a bowl and pour over an equal volume of water. Cover with a plate or cling film and allow to stand for 5 minutes.
  • Serve the tagine with couscous and torn coriander on top and a dollop of yoghurt if desired.

Quinoa Minestrone

A nice hearty summer soup, this is a minestrone without the pasta, but quinoa instead, and as usual packed full of tasty veg.

Serves 2

Ingredients: 2 shallots, 2 cloves of garlic, stick of celery, 4-5 new potatoes, 1 carrot, 100g runner beans, sprig of oregano, a few basil.

From the Larder: 100g quinoa, 1 tin of chopped tomatoes, 1 tin of water, salt, pepper, oil, and grated Parmesan (optional: crusty bread).

 Instructions:veg on chopping board with border

  • Peel and chop the shallots and dice the garlic. In a heavy bottomed pan, add a glug of oil and start to sauté on a low heat.
  • Chop the carrot and celery into small cubes and add to the pan.sauteeing carrots and celery
  • Chop the potatoes into small chunks and add to the pan. Season with salt and pepper and cook it all for about 7 minutes until softening.
  • Slice the runner beans into 2cm pieces on the diagonal.
  • Add the tin of chopped tomatoes and then, using the tomato tin, add a tin of water and then the quinoa, runner beans, and oregano leaves.
  • Simmer on a low heat for about 15-20 minutes, adding more water if it gets too thick (It should be a thick soup consistency).quinoa cooked landscape
  • Serve in bowls with grated parmesan and torn basil on top, and with optional crusty bread on the side.

Lovage Crustless Quiche

These mini crustless quiches are delightful. They’re made with tomatoes and citrusy fresh lovage and are served up with potatoes, green beans and mint.


Serves 2

Ingredients: 100g Cherry tomatoes, 1 spring onion, 10g lovage, 100g purple potatoes and 150g new potatoes, 75g green beans, sprig of mint.

From the Larder: 3 eggs, 50g cheese (cheddar), 25 ml milk, pinch of salt and pepper, butter for greasing the tin (optional: smoked salmon or sliced ham cut into small pieces).


  • Preheat the oven to 200 degrees C.
  • Slice the tomatoes and spring onion and chop the lovage leaves. Grease or line with grease proof paper 4-6 cupcake tin moulds.
  • Beat eggs, milk, grated cheese, salt and pepper together. Stir in the spring onions, lovage and tomatoes (and optional salmon/ham) and then pour into the prepared moulds dividing the mixture equally between them. Fill moulds until just level with the top, do not over-fill.Crustless quiche mix in a bowluncooked in tin
  • Place in the oven and bake for 12-15 minutes until quiches are set, golden and puffed up.cooked quiches in tin 2
  • Meanwhile, slice potatoes into small chunks and place in sauce pan of water. Bring to the boil and cook for about 10-12 minutes until they are soft to poke with a knife.
  • Top, tail and halve the green beans and add to the potatoes for the last 4 or so minutes of cooking and then drain them both.
  • When the quiches are cooked, take out of the oven and carefully remove from the tins.
  • Serve quiches with potatoes and beans with torn mint, a drizzle of oil and a pinch of salt.plated landscape overhead 4

10 Ways to Eat Less Meat this Summer

You may have heard of Meatless Mondays or have seen it trending on Instagram and Twitter but never quite knew what all the fuss was about. Well…the goal of Meatless Monday is to encourage individuals to skip eating meat every Monday in order to better their own health and the planet. Being a vegetarian might scare the bejeebers out of you but don’t worry, it isn’t all bad…in fact it’s delicious!

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While the thought of giving up meat cold turkey (couldn’t resist the pun!) may be too much to bare, we’ve taken baby steps. Every little bit helps, so why not start with a Meatless Monday and reduce your meat intake every week? Dedicating one day a week to going veggie doesn’t sound so bad, does it? Little changes really add up, especially in your diet and health, so we’ve made it our mission to give you great inspirations in your Meatless Monday quest.


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Tip #1: Eat Eggs for Dinner

Eggs are super affordable, quick to make, full of protein and super filling! What more could you want on a Monday? Try our Tomato and Kale Bake for a delicious and hearty meal- without the meat.

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Tip #2: Taste the Veggie Rainbow

Veg doesn’t have to be boring, I repeat VEG DOESN’T HAVE TO BE BORING! Mix it up and try veggies with lots of different flavours, textures and colours. You’ll love our Asian Noodle Salad– packed full of beetroot, mouli and carrots. The chilli dressing is gorgeous too.

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Tip #3: Use Mushrooms to Bulk Up Meals

We love a good mushroom, anything from button to shimeji mushrooms. Mushrooms have a similar texture to meat and are great for soaking up lots of flavour. Check out our Shimeji and Mouli Stir Fry for a dish that’ll make you forget you’ve temporarily gone vegetarian.

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Tip #4: Craving a burger? Beet it!

Try a meat free day with these delicious Beetroot Burger and Rosemary Root Fries and padron peppers. It’s healthy, beautiful and absolutely last but not least…full of flavour and spice! Who needs meat anyway when your plate is this gorgeous?

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Tip #5: Become a Grill Master

Everyone loves a BBQ in the midst of summer, but can you stay on your vegetarian track? Instead of grilling filets of steak, simply cut up chunks of steak and veg and put them on skewers. This way you can load up on veg and reduce the amount of meat on your plate.

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Tip #6: Cook for the whole family

Anything is easier when you have support and others who are trying to accomplish the same goal as you. Try cooking the same meals for your family and encourage them to go veggie once a week. You may be surprised at how easy it catches on!

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Tip #7: Super Scrumptious Salad to Satisfy!

Hear me out- salads CAN be satisfying and won’t leave you craving for more. The modern salad is delicious and packed full of goodness. Say goodbye to wilted lettuce leaves, because our Warm Fig Salad is a complete gem.


Tip #8 Get your Grain on

Try out a new and exciting grain that will make you excited to cook it for the first time and even more excited to eat it. The sweet and savoury combination in our Moroccan Couscous of cinnamon roast veg, fresh mint and dates is irresistible. Chop it all up and pop it in the oven: it couldn’t be simpler!

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Tip #9: Be a Superstar Planner

I know you’ve heard this one before, but really really try your very best to plan your meals out ahead of time. Not only does this take the stress and panic out of dinnertime, you may even find yourself looking forward to it!


Tip #10: You’re a Fruit and Veg Connoisseur

Expand your vegetable (and fruit) knowledge by making a conscious effort to try new veggies from around the globe. You’ll be surprised at how many delicious varieties exist that you’ve never heard of or tried. To start you off, here’s our Tamarind Pad Thai 

P.S. Tamarind is found in the seed pods of the tamarind tree. We eat the fleshy pulp surrounding the seeds that tastes somewhat like a date with a delicate citrus note. Although tamarind is often used in Southeast Asian cooking, the Tamarind trees is in fact originally native to Africa. It is used in all sorts of sauces, curries, soups and marinades. In this dish, we use it to make a pad thai sauce accompanying stir-fried veggies, peanuts and spring onions.

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A Week’s Worth of Easy Weeknight Summer Dinners

To help you eat and live well this summer, we’re giving you 7 days worth of fresh, delicious and healthy FREE recipes that are guaranteed to have you whipping up new dinners in summer 2017. The guide has a specific recipe for each day of the week to keep you at your best. We promise you’ll feel amazing by the end of the week! There’s a sneak peak at the end of the post to whet your appetite.

Send me my free “7 Easy Weeknight Summer Dinners to Feel Good”

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Take the stress out of cooking and enjoy your summer

It’s officially summer. You may find yourself moving a little bit slower, enjoying the outdoors a little bit more and smiling a lot more. How could you not with warmer temperatures, BBQs and quality time spent with family and friends?

The summer season is NOT the time to stress in the kitchen over your next meal. Don’t get bogged down by complicated recipes or ridiculously long prep times. These 7 easy weeknight summer dinners require minimum time and effort from you but are sure to impress.

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Why should I eat fresh this summer?

We’re all busy- between work, family and other commitments it’s easy to see why many people can put healthy eating on hold. However, in the summer months, there’s no excuse! Many more vegetables and fruits are in season, which can give you dinnertime inspiration. Plus,  it’s so much easier to eat loads of different vegetables and fruits when you know they’re fresh!

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When vegetables and fruits are in season, they’re better for you. When you add preservatives and chemicals to keep packaged goods from going off, you’re no longer eating the freshest veg you could be.

Monday: Quinoa Salad


A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!

Tuesday: Rainbow Tabouleh

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This dish truly says summer! Packed full of couscous, cucumber, red pepper and more- there’s nothing more refreshing than a tabouleh?!

Wednesday: Spinach and Tomato Flatbread

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This flatbread recipe is super simple and darn delicious. Simply grab a flatbread and top it with chopped spinach, tomatoes, pepper, grelot onions, basil and mozzarella. What more can you want in the mid-week meal?

Thursday: Early Summer Risotto


You can’t go wrong with a summer risotto! Filled with crunchy broad beans, peas and topped off with rocket, this is one way to get your greens.

Friday: Stovetop Lasagne

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Enjoy this stovetop lasagne, a little twist on the traditional lasagne, which can sometimes feel like a little bit of an investment of time and effort. This stovetop version is fun to assemble and doesn’t require any oven time, so supper can be on the table in minutes.

Saturday: Smashed Potato and Fixins

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Comfort food for the soul. Smashed sweet and new potatoes with plenty of fixin’s like sautéed leeks, cherry tomatoes, radishes and rocket. Served with a dollop of yoghurt or grated cheese, this meal goes down a treat!

Sunday: Asian Noodle Salad

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A scrumptious Asian noodle salad packed full of beetroot, mouli, carrots and more. All combined with a gorgeous chilli dressing, it makes for an interesting and tasty summer salad.

Eating and living better at dinnertime

At THUD, it all comes down to one simple belief:  food is our fuel and real quality ingredients can help us in our quest to live our best life. We believe you should enjoy life’s simple pleasures and find little ways to eat better, and in turn, live better…especially in the summer! That’s why we’re focused on creating the UK’s best recipe box with fresh ingredients and delicious recipes.

First, we hand pick high quality ingredients used by top chefs and pack just the right quantities for the meals you order. Each week the Royal Mail posts a THUD box through your letterbox, so no need to be in. Delivery is free.

You cook exciting, delicious, healthy meals every week, following our simple recipes. Have a look at what’s on next week’s menu to whet your appetite for the upcoming summer months.

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Tomato and Spinach Flatbread

This flatbread recipe is super simple and darn delicious. Simply grab a flatbread and top it with chopped spinach, tomatoes, pepper, grelot onions, basil and mozzarella. What more can you want in the mid-week meal?

Serves 2

Ingredients: 100g yellow and 100g red cherry tomatoes, handful of spinach, 1 baby bell pepper, 2 red grelot onions, 7 or so basil leaves

From the larder: 2 flat breads, 1 ball of mozzarella, olive oil, salt and pepper (optional: 25g pine nuts).


  • Pre-heat the oven to 200 degrees C.
  • Slice the tomatoes in half or quarters, deseed and slice the pepper and thinly slice the onion bulb along with about 2 inches of their leaves. Roughly chop the spinach.chopped veg
  • Place the flatbreads or wraps on baking trays. Brush generously with olive oil and then place the tomatoes, pepper, onion and spinach, optional pine nuts on to the flatbreads, spreading out so they are distributed evenly.
  • Tear the ball of mozzarella and distribute evenly across the flatbreads.uncooked flatbread angle
  • Place in the oven and cook for 10-15 minutes until flatbreads are slightly crispy, mozzarella is melted and the tomatoes are looking cooked.
  • Remove from the oven and tear basil over the flatbreads.flatbread cooked angle
  • Slice or tear the flat breads as you eat and enjoy a cutlery free feast!

Asian Noodle Salad

A scrumptious Asian noodle salad packed full of beetroot, mouli, carrots and more. All combined with a gorgeous chilli dressing, it makes for an interesting and tasty summer salad.

Serves 2

Ingredients: 1 romero pepper, 1 carrot, 1/2 a beetroot, 150g mouli/daikon radish, 1 spring onion, 1 garlic clove, 1 red chilli, small bunch of coriander.

Larder: 175g rice or vermicelli noodles, 60ml vegetable oil, 2 tbsp soy sauce, juice of ½ a lime, 2 tsp honey (optional extra: cooked prawns and sesame seeds).


  • Deseed the chilli and then finely slice the chilli, garlic clove and spring onion. Cook in a small saucepan on med to high heat with the vegetable oil for about 3 minutes. Don’t allow to burn.
  • Cook the egg noodles for 4 minutes, drain and return to the pan. Pour over the chilli oil mix, toss and let stand.
  • Julienne the pepper, mouli, beetroot and carrot. To julienne your veggies, peel them if needed, and then cut into very thin planks, place the planks on top of each other and then slice them to create batons as close to matchstick size as possible.veggies 600pxjulienned veg 600px
  • Chop the coriander, including stems.
  • In a small bowl or glass whisk together lime, soy sauce and honey.
  • Mix sauce through the noodles and then add the veg and coriander.
  • Serve in bowls and garnish with optional sesame seeds and cooked prawns.asian noodle salad square 600px