Product Information

  • SKU: # 9064235
  • Indulge in the comfortable styling of the Volcom® Mag Vibes Slinger 19" Boardshorts.
  • Classic fit boardshorts offer flexibility and comfort.
  • Lightweight, tri-blend fabric with DWR (durable water repellent) coating dries quickly so you can move with ease.
  • Eye-popping wave print with contrast waist and pocket.
  • Four-way stretch technology provides a better range of motion.
  • Stoney Cinch Fly front with surf tie closure.
  • Rear hook-and-loop flap pocket with drainage eyelet detail.
  • Signature double woven Volcom logo patches at left hip and rear pocket.
  • 71% polyester, 16% cotton, 7% hemp, 6% elastane.
  • Machine wash, tumble dry.
  • Imported.
  • Product measurements were taken using size 32. Please note that measurements may vary by size.
  • If you're not fully satisfied with your purchase, you are welcome to return any unworn and unwashed items with tags intact and original packaging included.
  • Measurements:
    • Waist Measurement: 35 in
    • Outseam: 19 in
    • Inseam: 9 in
    • Front Rise: 11 1⁄2 in
    • Back Rise: 15 in
    • Leg Opening: 21 in
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RECIPES

Stoney Volcom 19" Volcom Mag Vibes Mag HSYSarI

Mary Berry's wonderfully different take on lasagne is super quick, perfect for a midweek supper.

Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish measuring about 30x20cm/12x8in and 6cm/2½in deep.

Ingredients

  • butter, for greasing
  • 6 large dried lasagne sheets
  • 75g/2¾oz mature Cheddar cheese, grated

19" Vibes Mag Stoney Volcom Mag Volcom For the pork and spinach sauce

For the tomato sauce

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.

  2. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.

  3. Mag 19" Mag Vibes Volcom Stoney Volcom For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.

  4. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.

  5. Stoney Vibes Volcom Volcom 19" Mag Mag For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.

  6. Drain the lasagne sheets.

  7. Volcom Volcom Mag Vibes Mag 19" Stoney Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.

  8. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

Recipe Tips

Tip 1: Lasagne sheets can vary in size, so you may need more or fewer sheets.

Tip 2: Soaking the sheets of dried lasagne really helps to soften them so that they absorb the sauce better. You could also use fresh sheets of lasagne.

Tip 3: The lasagne can be prepared up to 1 day in advance and cooked when required.

Tip 4: The uncooked lasagne can be frozen. Defrost fully before cooking.

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