Good food. One jar away.

What you’ll need

• 200 g dried fusilli or penne
• 4 tbsp Pass Me Summore Sundried Tomato Pesto
• 100 g cherry tomatoes, halved
• About 60 ml reserved pasta cooking water
• A few fresh basil leaves
• 1 tbsp grated parmesan, optional
• Salt for the pasta water; black pepper to taste

Let’s make it

1. Cook the pasta in salted boiling water according to the packet instructions. Before draining, reserve a mug of cooking water.
2. Put the pesto in a large bowl. Stir in 2 tbsp of the warm cooking water to loosen it.
3. Add the hot drained pasta and cherry tomatoes. Toss well, adding a little more cooking water until the sauce coats the pasta.
4. Finish with basil, black pepper and parmesan if using. Taste before adding any extra salt, then serve.

A little Summore tip: Toss pesto through the pasta off the heat to keep its flavour fresh.

What you’ll need

• 2 cups cooked rice
• 1 cup finely chopped carrot, cabbage and green beans
• 2 tbsp Pass Me Summore Classic Schezwan Sauce
• 1 tbsp neutral cooking oil
• 1 garlic clove, finely chopped
• 2 spring onions, sliced
• 1 tsp soy sauce, optional
• Salt to taste

Let’s make it

1. Heat the oil in a large pan or wok. Add the garlic and stir for about 30 seconds.
2. Add the chopped vegetables and stir-fry for 3–4 minutes, keeping them slightly crisp.
3. Add the cooked rice, Schezwan Sauce and soy sauce if using. Break up any rice clumps and toss until evenly coated and piping hot throughout.
4. Taste before adding salt. Finish with spring onions and serve straight away.

A little Summore tip: The 15-minute timing starts with already-cooked rice. Start with less sauce if you prefer a milder meal.

What you’ll need

• 4 small flour tortillas
• 1 cup cooked black beans or rajma, drained
• ½ cup cooked sweetcorn
• 100 g grated melting cheese
• 4 tbsp Pass Me Summore Fire-Roasted Mexican Salsa
• 2 tsp neutral cooking oil
• A lime wedge and chopped coriander, optional

Let’s make it

1. Lightly mash the beans in a bowl and mix in the sweetcorn.
2. Divide the bean mixture and cheese between two tortillas. Spread 1 tbsp salsa over each, then cover with the remaining tortillas.
3. Heat a little oil in a pan over medium heat. Cook each quesadilla for about 2–3 minutes on each side until golden and the cheese has melted. Turn carefully with a broad spatula.
4. Cut into wedges. Serve with the remaining salsa and a squeeze of lime or a little coriander if you like.

A little Summore tip: Drain the beans well and keep the filling in a thin layer so the tortillas stay crisp.

What you’ll need

• 4 slices sourdough or your favourite bread
• 3 tbsp Pass Me Summore Handpounded Basil Pesto
• 2 tsp olive oil, optional
• Parmesan shavings, optional
• 1 tbsp toasted pine nuts, optional
• A few basil leaves and black pepper, optional

Let’s make it

1. Toast the bread in a toaster or dry pan until crisp and golden.
2. Brush lightly with olive oil if using, then spread the pesto over the warm toast.
3. Top with parmesan, pine nuts and basil if using. Finish with black pepper and serve immediately.

A little Summore tip: Add sliced tomatoes or a spoonful of scrambled eggs to make it a more filling breakfast.

What you’ll need

• 200 g dried pasta
• ¾ cup Pass Me Summore Sunday Marinara Sauce
• 2–4 tbsp reserved pasta cooking water
• A few fresh basil leaves
• 1 tbsp grated parmesan, optional
• Salt for the pasta water; black pepper to taste

Let’s make it

1. Cook the pasta in salted boiling water according to the packet instructions. Reserve a mug of cooking water before draining.
2. Warm the Marinara Sauce gently in a wide pan for 3–4 minutes. Stir in 2 tbsp of the reserved water.
3. Add the drained pasta and toss over low heat for 1–2 minutes. Add a splash more water if the sauce needs loosening.
4. Taste and season if needed. Finish with basil and parmesan if using, then serve hot.

A little Summore tip: For extra vegetables, stir a handful of baby spinach into the warm sauce before adding the pasta.

What you’ll need

• 200 g dried noodles
• 1 tbsp Pass Me Summore Tadka Chilly Oil, or to taste
• 2 garlic cloves, thinly sliced
• 1 tsp neutral cooking oil
• 2 tsp soy sauce
• 2–3 tbsp reserved noodle cooking water
• 2 spring onions, sliced

Let’s make it

1. Cook the noodles according to the packet instructions. Reserve a little cooking water before draining.
2. Heat the neutral oil in a pan over medium-low heat. Add the garlic and cook until lightly golden, stirring so it does not burn.
3. Turn off the heat. Add the Tadka Chilly Oil, soy sauce and 2 tbsp reserved cooking water.
4. Add the drained noodles and toss until glossy and evenly coated. Finish with spring onions and serve.

A little Summore tip: Start with a little chilli oil, taste, and add more until the heat is right for you.