Your summer festival plans might have been put on hold, but that doesn’t mean you can’t recreate those outdoor party vibes from the comfort of your garden with some quick and easy dinner recipes. Family and friends will love these delicious street food-inspired dishes from around the world.

The best part of your at-home festival bonanza? No queuing for the loo! Here are three ways to #GetYourCookOn with Asda...

1. Pork gyros

Pink, Magenta, Paint, Dishware, Illustration, Painting, Recipe, Drawing, Still life, Art paint,
Vinny Whiteman

Pronounced ‘yee-ros’, these Greek-inspired wraps are stuffed with tender pork loin, potatoes, salad and a herby tzatziki dressing.

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Serves: 6
Ready in: 1 hour, plus marinating (overnight)
Price per serving: £1.48

Ingredients

2tbsp extra virgin olive oil
1 orange (juice and zest)
1tbsp dried mint
1tbsp dried oregano
2tbsp dried rosemary
3 cloves garlic, crushed
4 pork loin steaks
1 Maris Piper potatoes, cut into chips
1 red onion, thinly sliced
100ml white wine vinegar
4 large white wraps
1 baby gem lettuce, leaves separated
12 cherry tomatoes, halved

For the tzatziki
1 large cucumber
250g Greek style yogurt
1tbsp chopped mint
1tbsp chopped dill
½ lemon (zest and juice)
1 clove garlic, crushed

Method

  1. In a non-metallic bowl, whisk together 1tbsp extra virgin olive oil, the orange zest and juice, dried mint, dried oregano, 1tbsp dried rosemary and the crushed garlic. Rub into the pork loin steaks and marinate in the fridge overnight.
  2. Preheat the oven to 200ºC (180ºC fan) mark 6.
  3. Wash the potatoes, rinse and pat dry. Toss with 1tbsp olive oil and 1tbsp of dried rosemary on a nonstick baking tray, and season with pepper. Bake for 45-50min, until crisp and cooked through.
  4. Meanwhile, stir the sliced red onion into the white wine vinegar and set aside to pickle for at least 20min, or until the vinegar is bright pink. Drain.
  5. For the tzatziki, halve the cucumber. Cube one half and set aside. Grate the rest over a sieve, squeeze out as much liquid as you can and fold through the yogurt with the mint, dill, lemon zest and juice and crushed garlic. Season with black pepper.
  6. Heat a griddle pan over a high setting until it starts to smoke. Fry the pork in batches for 3-4min on each side, until cooked through with char lines. Rest on a plate for 10min, then slice.
  7. Wipe the griddle pan. Dry-fry the wraps until toasted with char lines, then halve.
  8. Divide the lettuce, cherry tomatoes, pork, potato chips, tzatziki and pickled onions, plus extra mint and dill, between the wraps, leaving a 3cm border on the straight side. Fold this upwards, then fold the sides in, to form a cornet shape. Wrap the bottom half with baking paper, then secure with string. Serve immediately.

2. Jerk chicken with rice & beans

Food, Plate, Tableware, Recipe, Seafood, Ingredient, Cuisine, Dish, Fish, Dishware,
Vinny Whiteman

Inspired by a Caribbean classic, these tasty spiced drumsticks are served on a bed of fluffy rice, with juicy grilled pineapple.

Serves: 6
Ready in: 50 mins, plus marinating (overnight)
Price per serving: 85p

Ingredients

1kg chicken drumsticks, skin removed
2tbsp jerk seasoning
4 garlic cloves, chopped
1 lime (juice and zest)
1tbsp rapeseed oil
1tbsp thyme leaves
1 pineapple, peeled, cored and cut into fingers
200g long-grain rice, rinsed
1 onion, diced
400g tin red kidney beans, drained and rinsed
350ml water
1tbsp flat-leaf parsley, chopped

Method

  1. Cut slashes in the chicken drumsticks.
  2. In a large bowl, mix the chicken with the jerk seasoning, 2 of the chopped garlic cloves, lime juice and zest, rapeseed oil and thyme leaves. Leave to marinate in the fridge overnight.
  3. Preheat the oven to 200ºC (180ºC fan) mark 6.
  4. Heat a griddle pan on a high setting. When it starts to smoke, cook the pineapple fingers until charred on all sides. Set aside on a plate.
  5. In the same pan, cook the chicken drumsticks for 10-15min, until charred, then transfer to a baking tray and oven-roast for 20-25min, until cooked through. Remove from the oven, cover with foil and allow to rest for 10min.
  6. Put the long-grain rice, diced onion, kidney beans and remaining chopped garlic cloves in a pan with the water. Boil, then simmer, covered, for 5min.
  7. Take off the heat and leave to steam, lid on, for 20-25min. Fluff the rice with a fork and mix in the flat-leaf parsley.
  8. Serve the chicken on the rice with the pineapple.

3. Strawberry cola and fro-yo float

Drink, Drinking straw, Tableware, Peach, Non-alcoholic beverage, Verrine, Drinkware, Garnish, Recipe, Milkshake,
Vinny Whiteman

Double up on the summer fruit flavours with this chilled-out twist on an American favourite.

Serves: 6
Ready in: 5 mins
Price per serving: 45p

Ingredients

750ml strawberry-flavoured cola, chilled
500ml strawberry frozen yogurt

Method

  1. Divide the cola and a handful of ice cubes between six tall glasses.
  2. Divide the frozen yogurt into six scoops and add one scoop to each glass carefully, so it floats on top of the cola. Decorate with cocktail umbrellas and paper straws, then serve immediately.

Ready to get your cook on? Pick up all your ingredients at Asda using our downloadable shopping list. Don’t forget to tag your food pictures using @Asda and the hashtag #GetYourCookOn