Sunday roast sides


Pick up the new Co-op GRO Mushroom & Spinach Wellington instore, then pair it with these delicious homemade sides for the full Sunday roast experience

Sweet potato wedges in lemon & parsley oil (VG)

Serves 4 • Ready in 35 mins  


  • 800g sweet potatoes, cut into thin wedges
  • 1 tsp Co-op plain white flour
  • 1 tsp cornflour
  • 3 tbsp Co-op olive oil
  • 1 garlic clove, crushed
  • Zest of 1 lemon
  • ½ x 25g pack flat leaf parsley, leaves finely chopped


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Pat the wedges dry. Tip into a bowl and season. Add the flour and cornflour, along with 2 tbsp of the oil, and toss to coat. Spread out over two baking trays and roast for 30 mins, turning halfway through to ensure even cooking.
  2. Meanwhile, mix the remaining oil with the garlic, lemon zest and parsley, then season to taste.
  3. Once the wedges are cooked, toss with the lemon and parsley oil and serve immediately.


Sticky onion & savoy cabbage (VG) (GF)

Serves 4 • Ready in 20 mins 


  • 40g Co-op walnut pieces, chopped
  • 2½ tbsp Co-op olive oil
  • 1 red onion, finely sliced
  • 1 garlic clove, crushed
  • 2 tbsp Co-op Irresistible caramelised red onion chutney
  • 1 tbsp balsamic vinegar
  • 1 Co-op British savoy cabbage, finely sliced


  1. Gently toast the nuts in a large, dry frying pan for 3-4 mins, until golden. Remove from the pan and set aside.
  2. Keep the pan on a low heat and add the oil, heat for a minute or so, then fry the onion for 8-10 mins, until softened. Add the garlic and cook for a further minute.
  3. Stir in the chutney and balsamic vinegar, then cook until sticky. Turn up the heat to medium and stir-fry the cabbage for 3-4 mins, until just tender. Season, then serve, sprinkled with the walnuts.


Loaded blistered bean fries (VG)

The beans here are cooked until they start to blister and pop, giving them extra crunch and flavour

Serves 2 • Ready in 45 mins  


  • 1 baking potato (about 250g)
  • 1 large sweet potato (about 250g)
  • 1 tsp Co-op plain white flour
  • 1 tsp cornflour
  • 2 tbsp Co-op vegetable oil
  • 1 red onion, finely sliced
  • 400g can Co-op cannellini beans, drained and rinsed
  • 2½ tsp Co-op Fajita seasoning spice mix
  • 3 garlic cloves, crushed
  • 400g can Co-op Italian chopped tomatoes
  • 150g dairy free yogurt alternative
  • 2 tbsp drained jarred Co-op sliced green jalapeño peppers
  • ½ x 25g pack coriander, chopped
  • 1 avocado, sliced


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Cut the potato and sweet potato into 1cm-thick chips, then pat dry with kitchen paper. Tip into a bowl, add the flour, cornflour and 1 tbsp of the oil, and shake until coated.
  2. Spread the chips out evenly on two baking trays and roast for 30-35 mins, turning halfway through.
  3. Meanwhile, gently fry the onion in the remaining oil for 8-10 mins, until softened. Turn up the heat slightly and add the beans. Cook for 3-4 mins, stirring occasionally, until blistered and starting to pop.
  4. Add the fajita seasoning and two-thirds of the garlic, then cook for 1 minute, until fragrant. Pour in the tomatoes, along with half a can of water. Season to taste, then simmer for 8-10 mins, until thickened.
  5. Mix the remaining garlic into the yogurt alternative, along with 1 tbsp vinegar from the jalapeño jar and 1 tbsp of the coriander. Season.
  6. Once the fries are ready, pile into a serving dish and spoon over the sauce. Scatter with the jalapeños, avocado and remaining coriander. Drizzle with the yogurt mixture and serve the rest for dipping.