Ready meals burgers
Ready meals burgers

Ready meals

Get creative with your ready meals and put your own personal stamp on them. Let us know about your innovative ways of using ready meals or try one of our suggestions!

  • New! Wensleydale and Cranberry Nut Roast
  • Meat-Free Meatballs
  • Moroccan Falafel Tagine
  • Nut Cutlets
  • Glamorgan Sausages
  • Spicy Bean Burger
  • Falafel
  • Veg Dunkers
  • Nut Loaf
  • Vegetable & Nut Wellington

New! Wensleydale and Cranberry Nut Roast

- 100g Wensleydale & Cranberry Cheese
- 1 pack of frozen Nut cutlets
- Wheat Flour
- Water
- Breadcrumbs
- Dried Parsley




  • Defrost the nut cutlets overnight in the refrigerator
  • Slice the Wensleydale cheese into sticks and divide into two piles.
  • Take 2 nut cutlets and wrap around one pile of the cheese sticks completely enclosing them to form a roast shape. Repeat with the remaining nut cutlet with the other pile of cheese.
  • Add 2 parts water to one part wheat flour and mix in a bowl until smooth.
  • Mix in a teaspoon of parsley into the breadcrumbs.
  • Dip the nut roast into the mixture to completely coat it then roll it in the breadcrumb and parsley mixture
  • Place on a baking tray and cook at 200C for approx 20-25 minutes serve immediately.

Meat-Free Meatballs

- 400g Meat-free Meat-style Balls
- 2 tbsp Olive Oil
- 500g tagliatelle
- 2 Cloves Garlic, finely sliced
- 1 small bunch of fresh basil
- 2 cans of plum tomatoes
- Salt
- Ground black pepper
- 2 tbsp balsamic vinegar
  • Pan fry the meat-style balls in a splash of olive oil until browned and warmed through
  • Meanwhile, put the tagliatelle into a large pan of salted boiling water and cook according to the package instructions until al dente.
  • To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil and lightly saut&eacut; for a few minutes. Add the tomatoes and season carefully with salt and pepper, to taste.
  • Bring to a simmer and add a swig of balsamic vinegar add the meat-free meatballs and simmer for 12-15 minutes.
  • Divide the tagliatelle between 4 bowls and top with the meat style balls & sauce, serve with salad and ciabatta bread

Moroccan Falafel Tagine

- 1 onion, cut into wedges
- 2 carrots, cut into rounds
- 3 courgette, cut into rounds
- 1 small butternut squash, chopped
- 1 aubergine dices
- 300g falafel
- 3 cloves garlic
- ¼ teaspoon chilli powder
- ½ teaspoon cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ¼ cup extra virgin olive oil
- 1 x 425g tin chopped tomatoes
- 1 tablespoon honey
- ½ cup vegetable stock
- 2 tablespoons chopped coriander
  • Preheat oven to 200°C.
  • Place onions & vegetables in a large bowl. Mix together spices and toss through vegetables with olive oil. Place in oven and cook for 20 minutes, take bowl from oven and stir in the falafel balls, cook for a further 15 minutes until vegetables are soft.
  • Serve with couscous and a green salad.

Nut Cutlet

Sponsored by Goodlife
Vegetarian Nut Culet produced by GoodLife
For more Goodlife products
  • Nutty Chilli Con Carne; Add a twist to homemade chilli. Simply take 4 nut cutlets, roughly break them into pieces and use in place of mince in your chilli! All the protein you need without the meat!
  • Have you tried them on the BBQ? They cook in half the time of beef burgers or chicken and are absolutely delicious in a sesame bun with garlic mayonnaise & rocket salad!
  • Is your full English breakfast missing something? Try it as an alternative to black pudding with a dollop of brown sauce! Add veggie sausages for a completely meat free start to the day!
  • Baking a home made pie or savoury quiche? Break up 4 nuts cutlets and crush them into the base of your dish for a crunchy nutty base, cover with your filling and bake.
  • Crunchy nut veggie & pasta crumble. Cover cooked vegetables and pasta in a sauce of your choice and crumble nut cutlets over the top with grated cheese for a crusty topping.

Glamorgan/Veggie Sausage

  • Great on the BBQ, but remember to keep turning them!
  • A great addition to a full English breakfast or in a breakfast baguette with tomato ketchup!
  • Sausage & bean casserole! Lay 6 sausages in the bottom of a dish and cover with baked beans and BBQ seasoning. Top with mashed potato and bake in the oven, easy winter comfort food!
  • Sausage kebabs! Great snacks for kids or something different for buffets. Skewer the sausages lengthways on a wooden kebab stick and use for dunking in caramelised onion chutney.

Spicy Bean Burger

  • Slice a spicy bean burger into strips and wrap in a tortilla or taco with shredded lettuce salsa & guacamole.

Falafel

  • Falafel is so versatile and tastes great in a tortilla wrap or a pitta bread with different garnishes of your choice, why not experiment with shredded beetroot & houmous!
  • Finger food; when entertaining friends, serve a big plate of falafel balls with a bowl of yogurt and mint dip for informal snacking with a glass of wine!
  • Falafel kebabs, skewer falafel balls in between cherry tomatoes, yellow peppers and red onion, Glaze with a honey & mustard dressing and BBQ.
  • Use in place of meatballs with a rich tomato sauce and spaghetti

Vegetable Nuggets/Dunkers

  • Play it safe with kiddies at parties and Christmas buffets, you can’t lose with popular veg dippers and tomato sauce.
  • Try them in a sandwich with red sauce!
  • Serve as an accompaniment, a healthier alternative to chips and a sneaky way to your 5 a day!

Nut Loaf

  • Add a touch of excitement to your usual nut loaf. Mix bread crumbs with maple syrup and lemon zest, sprinkle a layer on top of your nut roast and oven bake as normal, tastes great with a rich tomato sauce.

Vegetable & Nut Wellington

  • Pure indulgence, transform your nut roast into a luxury dish! Squash your chilled nut roast into a thick sausage shape (you may need to defrost a frozen roast in the refrigerator overnight). Roll out some puff pastry into a thin sheet and place the ‘roast sausage’ into the centre, roll up the pastry and trim off any excess then tuck the ends in neatly on the underside. Bake in the oven as per roast packaging instructions.