This bank holiday weekend we're giving praise to three delicious recipes from our friends at Honest Burgers, Pizza Pilgrims, and Wahaca.

Whether you're dining-in or cooking from home, these three dishes will guarantee maximum flavour when paired with a cold Lucky Saint.

Don't forget, you can still get 15% off Lucky Saint when you buy 18 beers or more.

Apply code LUCKDAY15 at checkout, offer ends Monday 1st at 23:59.

Chilli chicken quesadillas by Wahaca

A perfect post-pub dish packed full of flavour, pick up a can of our cold, refreshing lager to balance the blessed, bold flavours of this dish.

YOU WILL NEED

• 250g of leftover roast chicken
• 4 Tortillas
• 50g (3 tbsp) Wahaca chipotle sauce
• 100g mature cheddar cheese, grated
• 3 spring onions, sliced
• 2 Roasted red peppers from a jar, sliced
• Small handful of coriander, chopped

STEP 1

Thinly slice the chicken and coat in the chipotle sauce.

STEP 2

Put a spoonful of the chicken mixture on the tortilla and layer up with roasted peppers, spring onion, cheese and coriander.

STEP 3

Fold the tortilla wrap in half and brush lightly with olive oil.

STEP 4

Heat a pan and griddle both sides on a moderate heat on both sides until the cheese is melted and the filling is oozy.

Frying pan pizza by Pizza Pilgrims

Made with fresh, simple ingredients you'd find at home in an Italian kitchen, make pizza in your frying pan in true Neapolitan style.

YOU WILL NEED

• 4 Balls of Neapolitan pizza dough - learn how to make them fresh here
• 1 tin of San Marzano tomatoes
• A pinch of sea salt
• Grated parmesan
• A handful of basil leaves
• 150g fior di latte cheese, torn into pieces
• Extra virgin olive oil

STEP 1

Take the dough balls and press them out flat to make four 10 inch pizza bases using the tips of your fingers.

STEP 2

To make the tomato sauce, first crush the tomatoes by hand. This stops the seeds being whizzed up by the blender, which makes the sauce bitter. Add a pinch of salt, then blitz with a hand blender until you have a tomato sauce with a slightly rough texture.

STEP 3

Preheat the grill to its absolute highest setting.

STEP 4

Lay a pizza base flat in a dry frying pan (preferably non-stick) that has been on a high heat and is screaming hot.

STEP 5

Spread a thin layer of sauce with a ladle across the base, leaving a couple of centimetres round the edge for the crust. Add a pinch of Parmesan, basil leaves and a quarter of the mozzarella, in that order. Drizzle with olive oil.

STEP 6

Once the base of the pizza has browned (about 1–2 minutes), take the frying pan and place it on the highest shelf, under the grill.

STEP 7

Once the crust has taken on some colour (again about 1–2 minutes), the pizza is ready to go.

Plant burgers by Honest Burgers

Pick up your favourite plant burger and dress it like Honest would with smoked Gouda 'cheese', Rubies in the Rubble chipotle mayo and pickled cucumber.

YOU WILL NEED

• Plant based burgers
• Smoked gouda 'cheese'
• Rubies in the rubble chipotle 'mayo'
• Honest pickled cucumber
• Honest burger buns
• Red onion
• French's mustard
• Sliced lettuce or salad leaves
• Salt & black pepper
• Heavy based frying pan
• Flat edged spatula
• Grill/oven

STEP 1

Get a heavy based frying pan on a high heat (don’t add oil, the burger’s got enough fat) and turn your grill to a medium heat.

STEP 2

Add burgers to frying pan and cook for 3 minutes on each side. Once done add smoked Gouda and melt under your grill.

STEP 3

Lightly toast the buns under the grill and thinly slice the red onion. Now you’re ready to start building your burgers.

 

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