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Summer tray bake

Summer tray bake


All you need for a tasty fuss free meal for two is 5 ingredients and one tray.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    3478kj 828kcal
  • Fat
    Med 64%
  • Saturates
    Med 45%
  • Sugar
    Low 4%
  • Salt
    Med 35%

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

Bring Co-op to your front door

Big Bag Option


  • ½ 750g Co-op British baby potatoes, finely sliced
  • 325g Mediterranean style vegetables finely sliced
  • 450g pack Co-op pork chops with fat rind removed and discarded
  • ½ bunch basil
  • Handful black olives


  • 3 tbsp Co-op extra virgin olive oil
  • Pinch sweet paprika, optional


  1. Heat oven to Mark 6/200°C/180°C fan. Place potatoes, veg and pork chops in a large baking dish or a large, lined baking tray. Drizzle with 1 tbsp oil, season to taste and a few pinches of paprika. Toss well then spread out, ensuring the pork chops are touching the base of the tin. Cook for 15 mins.
  2. While the veg and pork cook, place the basil in a small food processor, blender (or jug and stick blender) with the remaining oil, 1 tbsp water. Blend until finely chopped.
  3. Remove tray from oven, use a spatula to turn everything over. Scatter with olives, if using. Spoon about 1 tsp basil sauce over each of the chops and spread over. Return to the oven for 15-18 mins, until the potatoes are tender and the pork is cooked through. Drizzle with remaining basil oil and serve.

TIP: You can use any mix of summery veg you like, asparagus, radishes and tenderstem ® broccoli all work well.