Leftover Cheeseboard Macaroni

Turn your party leftovers into the star of the show with this comforting cheesy creation.

  • Feeds 4Feeds 4
  • Ready in 30 minutes


  • 2 pints Co-op semi skimmed milk
  • 250g Co-op macaroni
  • 1 bay leaf
  • 150g leftover mixed cheeses, a mixture of blue, mature and rinded is ideal, crumbled, grated or cubed depending on style
  • 600-700g leftover cooked vegetables (or fresh, see tip), including sprouts, carrots, peas
  • 2 tsp Dijon mustard
  • 2-3 tbsp cranberry sauce
  • 4 cream crackers to crumble on top, optional


  1. In your largest saucepan, gently heat the milk, macaroni and bay leaf, stirring until it begins to simmer. Cook over a low heat for about 15 minutes, stirring often, until the pasta is just cooked. Season with lots of black pepper.
  2. Meanwhile, chop veg into bite sized pieces.
  3. Heat grill to high. To the pan, add three quarters of the cheeses and the cooked vegetables and cook for 2 minutes until the sauce has thickened and the vegetables are hot. Stir in the mustard and discard the bay leaf, season with plenty of black pepper. Pour into a 1.5-2 litre heatproof dish, and scatter with the remaining cheese. Add the cranberry sauce in small blobs, and ripple through the surface with a spoon. Place under the hot grill for 2-3 minutes until golden and bubbling.
  4. Optional: Crumble cream crackers and scatter on top to serve.

TIP: if using fresh veg, boil 2 large sliced carrots for 10 minutes, then add 200g sliced brussels sprouts and cook for a further 2 minutes, then add 200g frozen peas and cook for a further 2 minutes. Drain well.

Each serving contains

  • Energy 32% 2692kj 641kcal
  • Fat High 32% 22.3g
  • Saturates High 48% 9.5g
  • Sugar Low 16%14g
  • Salt Low 20%1.19g

% of adult’s reference intake | Carbohydrates per serving : 92.5

Christmas tree breakfast buns

These lightly spiced buns are full of festive fun. Get the kids involved in making the dough and decorating them

  • Feeds 16Feeds 16
  • Ready in 50 minutes


  • 320ml Co-op semi-skimmed milk
  • 500g pack Co-op white bread mix
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • Zest of 1 orange
  • 100g raisins
  • 1 Co-op British free-range egg, beaten
  • 3 tbsp Fairtrade icing sugar
  • 8 glacé cherries


  1. Gently heat the milk in a small saucepan until lukewarm
  2. Put the bread mix, cinnamon, mixed spice, orange zest and raisins into a large bowl, and mix together
  3. Make a well in the middle, then pour in the milk and stir with a wooden spoon, until you have a tacky dough
  4. Turn out onto a clean work surface and knead for 5 mins, until smooth and elastic
  5. Leave to rest for 10 mins
  6. Divide the dough into 16 even pieces and roll into balls
  7. Arrange the balls in a Christmas tree shape on a lined baking tray, leaving a bit of space between them to allow the dough to expand
  8. Cover with a clean tea towel and leave to rise for 30-40 mins, until almost doubled in size
  9. Preheat the oven to 220°C/fan 200°C/gas 7
  10. Brush the buns with the beaten egg, then bake for 15-20 mins, until golden and the base of the buns sounds hollow when tapped
  11. Leave to cool fully
  12. To serve, mix the icing sugar with 1 tbsp water, until smooth
  13. Drizzle over the buns, then decorate with the glacé cherries

Each serving contains

  • Energy 8% 673kj 158kcal
  • Fat Low 2%1.4g
  • Saturates Low 2% 0.4g
  • Sugar Med 11%10.2g
  • Salt Med 7% 0.45g

% of adult’s reference intake | Carbohydrates per serving : 33g

Blackberry and plum crumble

Using granola for the topping is a brilliant crumble shortcut. Swap in whatever fruit you have to hand.

  • Feeds 4Feeds 4
  • Ready in 30 minutes
  • Vegetarian
  • Low in Saturated Fat


  • 4 Co-op Irresistible British plums, sliced
  • 125g Co-op British blackberries
  • 1/2 tsp vanilla extract
  • 2 tbsp Co-op pure Canadian maple syrup
  • 250g Co-op simple granola
  • Light custard, to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the fruit together with the vanilla extract, maple syrup and 4 tbsp water
  3. Tip into an ovenproof dish and cook for 15 mins
  4. Sprinkle with the granola and cook for 10 mins more, until golden and bubbling
  5. Serve with light custard.

Each serving contains

  • Energy 16%1356kj 322kcal
  • Fat Med 11% 7.6g
  • Saturates Low 5% 1.1g
  • Sugar Med 22% 20.2g
  • Salt Low 0% 0.03g

% of adult’s reference intake | Carbohydrates per serving : 52g

Bring in the BBQ!

The weather outside is rubbish, so why not bring the barbeque indoors?

These bacon burger dippers are great to enjoy as a side, or, why not pack them up with your picnic when the weather improves?

  • Feeds 12Feeds 12
  • Ready in 35 minutes


  • 1 tbsp American-style mustard
  • 60g Co-op grated mild Cheddar
  • 1 medium gherkin, finely chopped
  • 1 small red onion, finely chopped
  • 500g Co-op Hereford beef mince
  • 6 rashers Co-op smoked streaky bacon
  • 12 tbsp ketchup or Co-op hamburger relish


  1. Set the oven to 200°C/fan 180°C/Gas 6
  2. In a bowl mix the mustard and Cheddar with the chopped gherkin and onion
  3. Divide the beef mince into 12 and shape into flattened balls. Spoon an equal amount of the cheese mix into the centre of each and carefully wrap the meat around, pinching the ends and rolling back into a ball
  4. Wrap 1/2 rasher bacon around each burger, secure with a cocktail stick and cook on a baking tray for 20-25 mins
  5. Finish off on the barbecue for a minute or two to add some smoky flavour
  6. Serve with ketchup or hamburger relish, to dip

Each serving contains

  • Energy 6% 486kj 117kcal
  • Fat Med 11% 8g
  • Saturates Med 13%2.5g
  • Sugar Low 11% 1.3g
  • Salt High 11% 0.98g

% of adult’s reference intake | Carbohydrates per serving : 2g

(Cheap!) Chocolate chunk cookie cheesecake

Need a few things to do to keep the kids entertained this summer? This super-simple cheesecake will go down a treat – and it costs less than £5 to make!

  • Feeds 12Feeds 12
  • Ready in 15 minutes


  • 8 Co-op bakery double chocolate chunk cookies
  • 45g Co-op unsalted butter, melted
  • 300ml Co-op double cream
  • 2 x 200g tubs Co-op soft cheese
  • Juice of 1 lemon


  1. Line a 20cm loose-bottomed cake tin with greaseproof paper
  2. Whizz the cookies in a food processor or bash with a rolling pin to give fine crumbs
  3. Put 200g of the cookie crumbs into a bowl with the melted butter
  4. Stir until fully combined, then press into the bottom of the cake tin and chill for 1 hour until set
  5. Put 135g of the remaining cookie crumbs into a bowl and stir in the double cream
  6. Place in the fridge for 1 hour
  7. Stir together the cream and cookie mixture, the soft cheese and lemon juice, then spoon into the tin over the cookie crumb base
  8. Decorate with the remaining cookie crumbs and leave to chill in the fridge for 2-3 hours, until set
  9. Timings exclude chilling

Each serving contains

  • Energy 18% 1470kj 355kcal
  • Fat High 41% 28.9g
  • Saturates High 85% 17g
  • Sugar Med 13% 11.3g
  • Salt Low 4% 0.27g

% of adult’s reference intake | Carbohydrates per serving : 20g

Supplier Spotlight: The Tomato Stall, Isle of Wight

British Tomato Fortnight runs from 29th May to 11th June – and what better way to celebrate than by talking to our very own British tomato growers and Welcome stores’ supplier, The Tomato Stall, otherwise known as Isle Of Wight Tomatoes.

Beginning life just over 15 years ago when team tomato headed off to their first farmers market, customers quickly realised that The Tomato Stall had some of the best produce around.

Of course, team tomato, based at Tomato Stall’s HQ in Arreton on the Isle of Wight, will not give away all their trade secrets. But, they say the island is the perfect place for tomato growing because the weather and climate allows for plenty of variety and most flavourful fruits.

In fact, the Isle of Wight is one of the sunniest places to live – and you need plenty of sunshine for the tastiest tomatoes. According to Met Office data, the Isle of Wight sees the most hours of sunshine each year, with 1,923 hours recorded in 2022. Plus, the Island gets an average of 37 hours of sunshine per week – far outstripping the rest of the UK’s 29-hour average.

But, apart from producing some of the best-tasting fruit, what is it that’s so great about the Tomato Stall? Well first, they are all about zero waste – and that’s a massive tick in the box for us!

Welcome Stores is fully committed to its sustainability pledge to reduce our carbon footprint wherever possible. We’re proud that two of our six stores now have zero waste stations, which means our customers can bring along their reusable containers and fill them up with everyday things like cleaners, soaps and even cereal and milk. Plus, all our stores recycle packaging and plastic, and use energy-saving features such as efficient LED lighting and doors.

Using local suppliers is also a key part of that sustainability pledge, as it reduces the need to transport goods far and wide – plus, there’s nothing quite like enjoying products from within a stone’s throw of our front door!

Similarly to Welcome Stores, The Tomato Stall is passionate about its commitment to the environment. All tomato plants are recycled to create rich compost that enriches the organic soil to grow even more yummy tomatoes. The tomato farm also uses rainwater harvesting features so that it stores rain to irrigate crops all year round.

If that wasn’t enough, the Isle of Wight itself is an accredited biosphere reserve – making it an even-more-perfect location for growing fruit. It allows for things like natural predators to balance ecosystems, and control pests without the use of chemicals that can be harmful to humans and the planet.

So if you’re a bit of a tomato fan, you might want to head down to your local Welcome store where you can find everything from the delicious fruit itself to pestos and passatas.

You can also find lots of inspiring tomato recipes on our website, or head to http://www.thetomatostall.co.uk/ to find out more about the Tomato Stall!