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Want an a’peeling afternoon snack? Check out our latest story! Fruit and nut frozen bananas are a healthy, fun and kid-friendly treat, whipped up with only 3 ingredients. It’s like a banana split… without the ice cream. Ingredients You need just three ingredients to make these simple snacks. Take a screenshot of the ingredients before heading to the shops. 2 bananas 4 tbsp crunchy peanut butter strawberries, to serve (about 4-6) Method Freeze: Peel 2 bananas and slice lengthways. Lay flat on a baking tray and freeze for at least 1 hr, or until just solid. Spread: Spread each half with 1 tbsp crunchy peanut butter. Top: Hull and slice 4 strawberries (or more if small) and lay out on top of the peanut butter. Serve: Serve chilled.

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Possibly the most unlikely romances of the summer... but BLT potato salad is a match made in heaven. Either as a light low-prep dinner or flavour-packed side that the whole family will love. Ingredients 450g miniature potatoes, largest ones halved 1 tbsp olive oil 2 red onions, finely sliced 1 tsp balsamic vinegar 10 rashers streaky bacon 400g salad tomatoes, quartered 1½ heads romaine lettuce, roughly chopped For the dressing 3 tbsp mayonnaise 1 tsp Dijon mustard ½ lemon, juiced 1 tbsp olive oil Method Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins until tender. Drain and set aside to cool. While the potatoes are cooking, heat the oil in a nonstick frying pan over a medium heat. Add the onions and cook for 5 mins until starting to soften. Add the vinegar and continue to cook for a further 5 mins until caramelised. Remove from the pan and allow to cool. Put the bacon in the pan and fry until crisp – you may need to do this in batches. Remove from the pan and leave to cool a little, then slice or tear into large pieces. For the dressing, mix all the ingredients together and season to taste. To assemble the salad, combine the potatoes, onions, bacon, tomatoes and lettuce on a large serving dish. Drizzle over the dressing to serve.

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Dinner is sorted - for an entire week! Plan 5 fantastic family dinners for only £25 – right here on insta. Head to our highlights for everything you need. #family #familymeals #food #mealplanning #midweekmeals

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You could almost plan an entire summer party around a cocktail like this - icy Aperol granitas are an event in themselves. It only takes a couple of classic ingredients and a handy freezer to whip them up. Ingredients 800ml 100% pure orange juice smooth 200ml prosecco 150ml Aperol 80g caster sugar 1 orange, thinly sliced Method Mix all the ingredients together in a large jug, stirring to dissolve the sugar. Pour into a large shallow container and leave for 3 hrs. You may need to use 2 containers – the granita works best when the juice is only a few inches deep. Transfer to the freezer and freeze for 3-4 hrs. Every 30 mins, stir briefly with a fork to break up large ice crystals until frozen but still a little slushy. To serve, spoon the chunky crystals into 8 small glasses or bowls and finish with a slice of fresh orange.

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Leaf dinner to us… Served in big fresh leaves of lettuce, pulled pork wraps will have the family talking (and munching). A simple, summery family dinner that’s a little bit special. Ingredients: 2 Little Gem lettuces 2 x 180g packs New York-inspired BBQ pulled pork 140g pot pink slaw Method: Separate the leaves of 2 Little Gem lettuces and wipe clean with kitchen paper. Divide 2 x 180g packs New York-inspired BBQ pulled pork between the leaves. Drizzle the sauce from the pack over the pork. Top with 140g pink slaw to finish, then serve immediately.

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#HaveAZenBreak with the new KITKAT Green Tea Matcha, a blissful blend of white chocolate and Japanese green tea - available in-store and online now.

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4 brilliant meals with one trusty crusty baguette? It can be done. Check out these ideas for some delicious ideas for mini pizzas, crunchy sarnies and brilliant brunches.

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This is strawberry butter... the deliciously ingenious spread that makes the most of this summer’s big, beautiful strawberries (and only 2 other ingredients). Breakfasts will never be the same. Ingredients 200g softened butter 125g strawberries, hulled and roughly chopped 25g icing sugar, sifted Method In a large mixing bowl, beat the butter using an electric hand whisk until light and creamy. Put the strawberries in a bowl with the icing sugar and mash with a fork to combine. Add to the butter and beat until the strawberries are fully incorporated and the butter has turned pink. Use immediately or cover, chill and use as required. Will last for 3 days in the fridge.

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Plan 5 fantastic family dinners for only £25 – just by checking Instagram? Head to our highlights for everything you need!

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You can leave dinner to the kids tonight with these light and easy baked fish burgers. With just a few simple ingredients (and okay a little adult supervision) it’s a family-friendly summer treat. Ingredients 4 frozen cod fillets, defrosted 3 tbsp plain flour 1 egg 75g panko breadcrumbs sunflower oil spray 1 Little Gem lettuce, leaves separated 1 tomato, sliced 2 tbsp light mayonnaise 4 soft white rolls, cut in half Method Preheat the oven to gas 6, 200°C, fan 180°C. Trim the thinner ends of any longer fish fillets to make a thick square shape for each fish burger. Set aside. Put the flour on one plate and season with freshly ground black pepper. Whisk the egg and pour into a bowl. Put the breadcrumbs on a second plate. First, coat the fish pieces in the flour, then dip both sides in the beaten egg (always wash your hands after handling raw eggs), then finally coat in the breadcrumbs. If you have 3 willing little helpers, you can give them each their own station! Lightly spray a baking tray and both sides of each fish fillet with the oil spray. Put them on the tray and bake in the oven for 15-20 mins, until the fish is cooked through and the breadcrumbs are golden. Divide the lettuce leaves evenly between the rolls, then load a fish burger into each. Add the tomato slices, spoon over a dollop of mayonnaise and top with the lids of the rolls. Tip: Use the cod trimmings to make tasty fish goujons – just follow from step 3.

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With only 3 ingredients, these cheat’s Eton mess sandwiches are an irresistible Summer afters. Simply spread deliciously whipped strawberry cream between store-bought meringues, then watch all the faces light up. Ingredients: 150ml whipping cream 125g strawberries, plus extra to serve 2 x packs Tesco Finest 12 strawberry and cream meringue shells Method: Whip 150ml whipping cream to soft peaks in a large mixing bowl. Hull and finely chop 125g strawberries into small pieces. Fold into the whipped cream. The cream can now be kept in the fridge in a sealed container for up to 3 days. When ready to serve, spread the whipped cream mixture over the base of 12 shells from 2 packs Tesco Finest 12 strawberry and cream meringue shells. Sandwich together with a second shell, gently pressing it down on top of the cream. Serve with extra strawberries, if you like.

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Feel like giving cereal a little holiday? These 4 healthier breakfast ideas will help the family rise and shine all Summer long. Find these recipes on Tesco Real Food under ‘Healthy’ – link in bio. CRUNCHY OATS – a low-sugar alternative to granola VEGAN BANANA MUFFINS – a banana-based bake means cake for breakfast! ONE-PAN BRUNCH BAKE – serve your bacon and eggs in a veg-packed bake AVOCADO TOSTADAS – bulk out your brunch Mexican-style with black beans

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The sun is shining and dinner is served. Check out these healthier family dinners, perfect for beautiful balmy evenings. Search on Tesco Real Food under ‘Healthy’ – link in bio. FISH & COUSCOUS PARCELS – cod, veg and grains all baked together PIRI-PIRI PORK KEBABS WITH TOMATO RICE – dairy- and gluten-free PESTO CHICKEN MEATBALL BAKE – try half-fat mozzarella in pasta bakes PEA & MINT SPAGHETTI – use frozen peas to make a refreshing summery sauce

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A little slice of summer… maybe even a big slice? For a galette you won’t forget you can’t go past this light, bright weekend bake. Crispy pastry, sweet marzipan and fresh raspberries - currently on offer at Tesco! Ingredients 500g pack shortcrust pastry plain flour, for dusting 400g raspberries 10g fresh cut thyme sprigs, leaves picked and chopped, plus a few sprigs to serve 4 tbsp caster sugar 1 tbsp cornflour 70g golden marzipan, chopped 2 tbsp ground almonds 1 free range egg, lightly beaten icing sugar, for dusting vanilla ice cream, to serve (optional) Method Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry on a lightly floured surface to the thickness of a pound coin, then cut out a 30cm circle using a dinner plate as a guide, saving the offcuts for another recipe. Transfer to a large baking sheet lined with baking paper. Mix the raspberries with the thyme leaves, 3 tbsp caster sugar, the cornflour and marzipan. Sprinkle the pastry with the ground almonds and spoon the fruit mix into the centre, leaving a 7cm border. Fold the pastry border up and over the fruit, overlapping where needed, and pinching to seal any cracks. Brush the pastry edges with beaten egg and sprinkle with the remaining caster sugar. Bake for 35 mins until the pastry is golden and crisp. Leave to cool for a few mins, then dust with icing sugar and the thyme sprigs. Serve with ice cream, if you like.

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There’s certainly a few cool things about these frozen yogurt bites. With just 3 simple ingredients and a trusty ice cube tray, it’s a creative way to put the kids to work on their own colourful, healthy treats. Ingredients 40g granola 200g Greek-style yogurt 150g fresh fruit of your choice (such as berries, mango or pineapple), chopped Divide 40g granola between the holes of an ice cube tray, this will fill about 20-24 holes so you may need 1-2 trays depending on size. Spoon in 200g Greek-style yogurt to cover the cereal, then top each with a few pieces of fruit, chopped if large (you'll need about 150g of fresh fruit such as raspberries, blueberries and mango). Freeze the trays until solid (1-2 hrs) or until needed. The frozen bites will keep for up to 1 month in the trays or can be transferred to an airtight container. Allow to soften for a few minutes at room temperature, then pop out of the trays to serve.

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Unroll that picnic rug - it’s going to be a great weekend! Swipe → for all the light and tasty treats you’ll need for a delicious day in the sun. Find all these ideas on Tesco Real Food under ‘Healthy’ – link in bio. CRAB ROLLS – use lighter mayo for a healthier sarnie SPEEDY RED PEPPER & FETA DIP – try a roasted veg dip instead of houmous CIABBATA BITES – fill sarnies with Mediterranean-style veg PEA, HAM & PASTA FRITTATAS – savoury bite-sized bakes make a filling snack for kids

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ALERT: we may have hit peak BBQ weather! Head to our IGTV for all the BBQ hacks you’ll need this summer - from keeping your burgers super-juicy, to getting your grill to sparkle (using an onion!).

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Bring some big, healthier ideas to this weekend’s BBQ! Search ‘Healthy’ on Tesco Real Food to find these recipes and more – link in bio. BBQ ‘SHROOM BUNS – make ‘meaty’ mushrooms the star ASPARAGUS & CHORIZO SKEWERS – the ultimate dairy- and gluten-free side BEEF AND MUSHROOM BURGER – try lean minced beef for burger patties GRIDDLED PINEAPPLE & BANANA ICE CREAM – go for a fruit-based vegan dessert everyone can enjoy

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No, we’re serious. When it comes to desserts, BBQ’d pineapple is like the tropical sunset to an epic day of grilling - gently charred, slightly caramelised and tenderly juicy. Ingredients 1 pineapple 1 tbsp sunflower oil (or vegetable oil) 1 tbsp Demerara sugaar 1.Preheat BBQ as required. Once it’s ready (coals should be white-grey and flames died right down), move the hot coals to one side so there’s an area of the grill away from the main heat. For gas BBQs, preheat to medium-low. 2.With leaves still attached, stand the pineapple upright and (starting at top), use a sharp knife to slice downwards to remove skin. For any hard bits remaining, lay the pineapple flat and use a small knife to cut them out. Finish by trimming the base. 3.Rub pineapple with 1 tbsp sunflower or vegetable oil, sprinkle with 1 tbsp Demerara sugar, rubbing it in so it sticks to the flesh. 4.Using stem and leaves as a handle, lay the pineapple flat on the grill (away from coals) so that it can cook slowly over an indirect heat. 5.Check the pineapple after 5 min, lifting carefully to see if the underside has coloured – it should be golden and caramelised. If it is blackening too quickly, move away from the hot coals (or if not enough, move towards). 6.Once one side is cooked, use the leaves to turn the pineapple over; leave to grill until ready. Keep turning every 5 mins or so until lightly charred and golden-brown all over, the flesh should feel soft when a small sharp knife is pushed in all the way to the core. The total cooking time may vary but should be about 30-50 mins. 7.Lay the cooked pineapple flat on a board. Use a large sharp knife to slice lengthways through the middle, then cut each half into 3 long wedges and remove the core. Serve as long wedges or remove the leaves and halve or quarter into shorter pieces. 8.Serve warm, on its own or perhaps with a scoop of vanilla ice cream or dollop of yogurt.

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Great weather for a garden party (touch wood). From salsa to tropical cocktails - even fried chicken! - we’ve given all the treats you love simple adjustments to make them healthier. Find these ideas on Tesco Real Food under ‘Healthy’ – link in bio' SPARKLING GRAPEFRUIT, LIME & ROSEMARY WATER – a simple spritz makes the ultimate mocktail HEALTHY SOUTHERN FRIED CHICKEN – baked not fried, no one will know… SPICY BEEF KEBABS – use lean steak for meat skewers STORECUPBOARD TOMATO SALSA – blitz up your own salsa for an extra-fresh result

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You’re looking at your screen - but imagining the aromas of Sri Lankan-style fish curry wafting through your kitchen... For a healthier, flavour-packed night in you can’t go wrong. Try it and let us know what you think. Ingredients 30ml (2 tbsp) groundnut oil 2 small onions, finely sliced 1 tbsp mustard seeds 1 tsp cumin seeds 20 fresh curry leaves 2 long green chillies, chopped 2½cm (1in) root ginger, grated 2 cloves garlic, crushed ½ tsp ground turmeric 300ml (½pt) fish stock 150ml (¼pt) light coconut milk 4 fillets firm white fish, skinless, 140g (5oz) each (cod, haddock, plaice, monkfish or turbot) 2 tomatoes, chopped For the saffron rice 250g (8oz) basmati rice 1 cinnamon stick pinch saffron or turmeric 5 cardamom pods 5 cloves To serve steamed green vegetables Method Place the rice, 550ml (18fl oz) water, cinnamon stick, saffron, cardamom and cloves in a saucepan. Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Leave the lid on and remove from heat. Heat the oil in a sauté pan, add the onions and cook until lightly golden. Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes. Add the chillies, ginger, garlic and turmeric and cook for a further 2 minutes. Add the stock and coconut milk, bring to the boil and simmer. Gently place the fish into the curry sauce and cook for 5 minutes, turning the fish once. When you’re ready to serve, stir through the tomatoes. Remove the lid from the rice and gently fluff it up with a fork. Serve the curry alongside the rice and your favourite steamed green vegetables.

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“🎵 SCHOOOOL’S OUT FOR SUMMER 🎶” ...and we have a few fun and healthy snack ideas on our latest story to keep the kids rocking in the right direction. Find all these ideas on Tesco Real Food under ‘Healthy’ – link in bio. SAUSAGE ROLLS – mix sausage meat with lentils and veg for a lighter filling CHEESY PIZZA BREADSTICKS – serve with houmous for a substantial snack CAULIFLOWER NACHOS – crunchy cauli crisps add an extra portion of veg FISH NUGGETS – swap fish and chips for nuggets with a creamy avo and pea dip

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We’ve found a way to always say ‘yes’ to ice cream... Made from blitzed frozen bananas and the topping of your choice, banana nice cream is much healthier, all natural and absolutely easy. Ingredients 4 very ripe bananas Method Peel and chop the bananas into rough chunks or slices. Place in a freezer-proof container (or freezer bag) and freeze for at least 8 hrs or overnight. When completely solid, put in a food processor and blitz on a high speed for 1-2 mins. You may need to add a few tbsp of water to help the bananas break down and blend together. When ready, the mixture should be creamy and almost mousse-like. Serve immediately as a soft-serve ice cream. Or, for a firmer texture, transfer to a freezer-proof container, cover and return to the freezer for at least 1-2 hrs to create a more scoopable ice cream.

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Kids! Grown-ups! (And everyone in-between!) Ever dreamed of making your own sweets? Using fresh berries and only 3 other ingredients, make your own all-natural gummy sweets this weekend with our latest recipe. Ingredients 400g (13oz) strawberries, trimmed and chopped 2-3 tbsp runny honey 1 lemon 1 x 12g pack powdered gelatine Method Tip the strawberries and 50ml (2fl oz) water into a saucepan. Cook over a gentle heat for 3–5 minutes, until the berries begin to burst, skimming away any froth that rises to the surface. Then whiz in a food processor until a smooth sauce forms. Stir through the honey and a squeeze of lemon juice, to taste. Pass through a thin sieve, discarding the seeds, then measure out 300ml (1/2 pint) of the strawberry juice. Meanwhile place the gelatine in a bowl and pour over 5 tbsp cold water. Leave until the liquid has been absorbed. Place the bowl over a pan of boiling water. Remove from the heat and leave for 5 minutes until the gelatine has dissolved. Then stir into the strawberry juice and mix well. Pour into a lightly oiled 20x20cm (8x8in) baking tin. Place in the fridge for 3 hours or overnight until solid. Turn out onto a board, then use a small cookie cutter to stamp out shapes or cut into small squares.

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Pizza party at your place! Don’t worry, this classic pizza recipe makes it easy - from the fresh base to cheesy toppings it’s a quick, healthier and kid-friendly alternative to a take away. Time to come up with some brave new combinations… Ingredients For the base 300g (10oz) strong white flour 1/2 teaspoon salt 7g (1/4 oz) sachet fast action yeast 200ml (1/3 pint) warm water 15ml (1 tbsp) olive oil For the topping 1 garlic clove, crushed 150ml (5fl oz) passata handful basil leaves 125g (4oz) ball mozzarella cheese Method 1. Preheat the oven to Gas Mark 9, 240°C, fan 220°C. Tip the flour, salt and yeast into a large mixing bowl. Pour over the water and oil and, using a metal spoon, mix together until you have a sticky dough. 2. Dust the work surface with more flour, then tip out the dough. Knead until the dough starts to feel elastic and smooth, about 10 minutes. 3. Clean and lightly oil the mixing bowl, and then return the dough to it. Cover the bowl with a sheet of clingfilm coated in a little oil to stop the dough from sticking. Leave in a warm place until the dough has doubled in size, about 1 hour. 4. Make a tomato sauce by stirring together the garlic and passata. Snip or finely chop a couple of basil leaves, add to the sauce and season. 5. Lightly flour 2 baking sheets and the work surface. Knock the air out of the dough by punching it down, and then divide it into 2 pieces. Use a lightly floured rolling pin or your fingers, to press out the dough into two thin circles. If you're pressing out the dough, start with a ball of dough and flatten it using your palms, then press the edges away with your fingers, turning the dough round as you go. Eventually you'll end up with a nice round circle. Carefully lift the circle onto a baking sheet, and spread out with your fingers until about 30cm (12in) wide. Repeat. 6. Spoon over the sauce, leaving a border of about 1cm (1⁄2in). Tear the mozzarella into pieces and scatter over the pizza, along with any toppings. Drizzle over a little oil, and bake for 12-15 minutes, or until the base is crisp. Scatter over some remaining basil leaves to serve, if you like.

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Crusty bread? Carrot sticks? What’s your go-to dipper for dip? Explore all your options with this smooth, zingy tuna dip - it takes a flash to prep and makes the most of your cupboard essentials. Ingredients 150g quark 150g full-fat soft cheese 1 lemon, zested, ½ juiced 1 tbsp 50% less fat salad cream 100g bunch spring onions, finely sliced 10g fresh chives, finely snipped 1 x 160g tuna chunks in spring water, drained 240g pack radishes, halved or sliced, to serve Method Put the quark and soft cheese in a bowl and beat together with a spoon until smooth. Stir in the lemon zest, juice, salad cream and most of the spring onions and chives. Add the tuna and some seasoning. Mix well, then top with the remaining chives and spring onion. Serve with the radishes for dipping.

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Yes you can fire up the BBQ on a Monday - it’s summer! This lighter, brighter #MeatFree burger will be a fantastic, flame-grilled start to your week - zesty pesto, thick aubergine steaks and dollop of goats cheese for good measure. Ingredients 1 large or 2 small aubergines, washed, trimmed and cut into 8 x 1.5cm rounds 1 tbsp olive oil 65g Tesco Finest basil pesto ½ lemon, juiced 4 small bread rolls, halved 4 tbsp light mayonnaise 50g rocket 75g soft goat’s cheese Method Heat a griddle pan over a high heat until hot. Brush both sides of the aubergine slices with oil; season. Griddle in batches for 6-8 mins each side until really soft, golden and charred in places. Whisk the pesto with the lemon juice to make a spoonable dressing. Toast the bun halves in the griddle pan. Spread the mayonnaise over the bases, then add rocket. Top 4 of the griddled aubergine slices with goat's cheese and 1 tbsp of the pesto dressing. Sandwich with another aubergine slice, then pile them into the buns and spoon over more dressing. Finish with the bun lids, securing with a wooden skewer, if you like.

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Want a sweet end to an epic BBQ? Have a cookout with doughnut ice cream sandwiches - just throw store-bought doughnuts on the grill, then sandwich them back together with jam and cool ice cream. Ingredients 5 ring doughnuts 400g vanilla ice cream 200g raspberry jam Method Heat your barbecue to high. Slice the doughnuts in half. Place on the barbecue, outsides down – cook towards the edges of the barbecue, as this uses indirect heat so the doughnuts don't burn. Barbecue for 2-3 mins until there are clear griddle lines on the outsides of the doughnuts. Use tongs to remove from the heat, place on a tray and leave to cool slightly. While the doughnuts are cooking, take the ice cream out of the freezer to soften for 10 mins. Add 2-3 small scoops of ice cream to the bottom half of each doughnut and evenly spread it around the ring. Spread each top half with a thin layer of raspberry jam and press down lightly to squeeze the ice cream to the sides. Serve immediately.

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A cool pitcher of sangria being stirred might be the ultimate summer sound... and this recipe will be music to your ears. Making use of our great tomato and orange juice offers, it veers slightly into bloody Mary territory with a slight, spicy kick. Ingredients 700ml tomato juice 350ml freshly squeezed orange juice (from 4 large oranges) 2 limes, juiced 1 green chilli, deseeded and very finely diced ¼ tsp celery salt, plus more for the glasses green olives, to garnish orange slices, to garnish Method In a large jug, mix together the tomato juice, orange juice, lime juice, chilli and celery salt. Chill for at least 1 hr until very cold. To serve, dip the rims of 6 small tumblers in celery salt (optional), then divide the sangrita between them. Garnish each glass with green olives and orange slices, if you like.

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It’s not quite a BBQ without that foil-wrapped, slightly charred corn on the cob. Fire up the grill this weekend and get creative with our simple, 3-ingredient chipotle-buttered corn - the perfect #MeatFree option. Ingredients. 80g butter, softened 2 tbsp chipotle chilli paste 4 corn on the cob Method. Add 80g softened butter and 2 tbsp chipotle chilli paste to a small bowl, then mash and mix together until combined. Cut 4 large squares of foil and place a corn on the cob in the centre of each. Brush or spread most of the chipotle butter over the corn (reserving some to serve), then wrap up each piece in the foil, twisting the ends (like a cracker) to secure. Place the foil parcels on the grill of a preheated barbecue and cook for 35-40 mins, turning occasionally, until tender. Carefully unwrap the foil parcels. Brush with the reserved butter and serve hot, with napkins for buttery fingers! our simple, 3-ingredient chipotle-buttered corn - the perfect #MeatFree option.

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It’s summertime, and the grillin’ is easy. Especially when it comes to our hassle-free harissa lamb. Succulent chops, a few brushstrokes of harissa paste and a dollop of cool tzatziki - simple as that. Ingredients 4 lamb chops (300g pack) 2 tbsp harissa paste, plus extra to serve (optional) 200g tzatziki Method. Put 4 lamb chops in a dish and rub all over with 2 tbsp harissa paste. Cover and set aside to marinate for 30 mins. Grill the chops on a preheated barbecue for 3-4 mins each side for medium-rare, or 5-6 mins for medium-well. Set aside to rest for 1 min. Spoon a 200g tub tzatziki onto a serving platter, spreading out to cover. Arrange the chops on top of the tzatziki and drizzle over a little extra harissa or olive oil, if you like. Grab a napkin and scoop up the spicy chops with the cool dip.

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Green for GO! This power smoothie blitzes avocado, lime and spinach into a green fighting machine. Add our pressed apple juice for a hit of crisp sweetness, now on offer in-store and online. Ingredients 1-2 limes, juiced 2 avocados (fresh or frozen), stoned with flesh scooped out and roughly chopped 75g (3oz) spinach 10g (1/3oz) mint, leaves picked 300ml (1/2pt) cloudy apple juice 200ml (1/3pt) water Method Place half the lime juice, plus all the other ingredients in a blender and blitz until totally smooth. Taste and add more lime if needed.

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A colourful salsa adds music to any meal - just look at how it lights up these baked sweet potatoes. A healthy midweek dinner for the family with loads of zing and crunch. Ingredients 4 sweet potatoes 1 ripe avocado, stoned, peeled and mashed with a fork 1 red chilli, sliced into strips (optional) For the salsa 2 x 160g tins tuna chunks in spring water, drained 1 red pepper, diced 15g fresh coriander, roughly chopped 2 limes, zested and juiced, plus 1 cut into wedges to serve (optional) ¼ red cabbage, finely shredded 400g tin mixed bean salad, drained Method Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the sweet potatoes a few times with a fork and bake for 45 mins or until tender. Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season. Split open the sweet potatoes, divide the salsa between them and dollop over the smashed avocado. Garnish with the remaining coriander, lime wedges and chilli (if using) to serve.

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Get more penne for your pennies. Feed the family for just £4.28. Get hundreds of quality products at our lowest prices with our Exclusively at Tesco range. T&Cs: Selected Stores. Excludes Express. Subject to availability. Serving suggestion.

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Look closely. This ingenious bowl of spaghetti has swapped regular pasta for al dente ribbons of butternut squash - making it one perfect (and #Vegan friendly) #MeatFreeMonday. Ingredients 40g hazelnuts, toasted and roughly chopped 2 garlic cloves, finely chopped 70g bag wild rocket 155ml extra-virgin olive oil ½ lemon, finely zested and juiced, plus extra wedges to serve 1 large butternut squash, peeled, cut into quarters lengthways and deseeded Method Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside. Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges then use a vegetable peeler to peel off ribbons. Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up. Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through. Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.

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Anyone know how you say ‘cheers!’ in Swedish? The world’s favourite Swedish cider has released a special new flavour - introducing #Rekorderlig blackberry and violet cider, just in time for midsummer celebrations! Drinkaware.co.uk 18+

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What happens when you leave your strawberry smoothie in the freezer? This ice lolly miracle. Simply blitz a few summery staples for one very cool #Vegan treat. Ingredients 400ml coconut milk 50ml maple syrup 1 tsp vanilla extract 180g strawberries, hulled Method Put the coconut milk, maple syrup, vanilla and strawberries in a blender and blend until smooth. Divide the mixture between 8 x 80ml ice lolly moulds, insert lolly sticks and freeze for 4-5 hrs or until firm. To remove the lollies, run the moulds briefly under hot water, then twist and gently pull them out.

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Family dinner is served for a sizzling £4.03. Get hundreds of quality products at our lowest prices with our Exclusively at Tesco range. T&Cs: Selected Stores. Excludes Express. Subject to availability. Serving suggestion.

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Jerk salmon and pineapple skewers are really stuck on summer. These sweet and smokey shish kebabs are the kind of side that will get the whole BBQ talking. Big flavours, low fuss and only 3 ingredients. Ingredients 1 tbsp jerk seasoning 4 boneless salmon fillets ½ small pineapple Method In a shallow bowl, mix 1 tbsp jerk seasoning with 2 tbsp olive oil. Cut 4 salmon fillets into 3cm chunks, then toss with the jerk mix. Cover and set aside. Peel ½ a small pineapple and chop the flesh into 3cm chunks, discarding the core. Thread the salmon and pineapple chunks onto skewers (soaked in water for 5 mins if wooden). Cook on a preheated barbecue for 5-6 mins each side until charred and cooked through.

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Frozen juice has never looked so good. Sour watermelon and mint granita is a make-at-home spin on Italian sorbet - it’s as easy as blending Tesco chilled juice with a couple of fresh additions. Ingredients 3 limes, juiced, plus extra to taste 75g golden caster sugar 6 fresh mint sprigs, plus extra sprigs, to serve 1.2kg watermelon, cubed 300ml pomegranate juice Method Put the lime juice, sugar and mint sprigs in a pan. Warm over a low heat, stirring continuously, until the sugar has dissolved. Remove from the heat and set aside to cool completely. Discard the mint. In a blender, whizz the watermelon until the fruit has broken down. Using a spatula, push the watermelon mixture through a fine sieve into a freezer-proof bowl. Discard the pips left in the sieve. Add the pomegranate juice and the lime juice, to taste. Cover the bowl and freeze for 4-5 hrs, raking with a fork every hour to break up and disperse the ice crystals. The mixture should resemble slushy ice. To serve, spoon the mixture into glasses or ramekins and garnish with the extra mint sprigs.

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@JamieOliver has made the potato salad of the summer. Soft baby potatoes are rolled and tossed with zesty pesto, crunchy greens and big slices of egg for a super-healthy, quick and easy side best enjoyed outside. #TescoAndJamie Ingredients 750g baby new potatoes 220g fine green beans 3 large free-range eggs 1 bunch of fresh basil (30g) 1 small garlic clove 40g blanched almonds extra virgin olive oil 40g Cheddar 1 lemon 2 tbsp natural yogurt Method Scrub the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 25 mins, or until tender. Gently lower in the eggs to cook with the potatoes for the final 7 mins. Line up the beans, trim off just the stalk end, then boil in the water with the potatoes and eggs for the final 4 mins, or until just cooked but not squeaky. Drain the potatoes, eggs and beans in a colander, pick out the eggs, then leave the potatoes and beans to steam dry. Refresh the eggs under cold water until cool enough to handle, then peel and cut in half. For the pesto, pick most of the basil leaves into a pestle and mortar (reserving a few for garnish) and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in most of the almonds until fine. Muddle in 2 tbsp of oil, finely grate in the Cheddar, along with a good fine grating of lemon zest and a squeeze of juice, then stir. Scrape the pesto into a large bowl, stir through the yogurt and season to taste. Tip in the hot potatoes and beans, then fold them through the pesto sauce, smashing up some of the potatoes as you go for texture. Tip the potatoes onto a platter, arrange the eggs over the top, then bash up the remaining almonds and scatter over. Finish with the reserved basil leaves and an extra drizzle of oil.

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If you think about it, a savoury tart is kind of like a pastry pizza? Simply take a puff pastry base, add delicious store-bought toppings then VOILA! A crispy, #MeatFree artichoke and beetroot tart like this. Ingredients 375g pack Ready Rolled Lighter Puff Pastry 2 tbsp Tesco Finest Basil Pesto 140g pack Chargrilled Artichokes 260g pack Goat's Cheese & Beetroot Salad 2 tbsp Toasted 3 Seed Mix Method Preheat the oven to gas 6, 200°C, fan 180°C. Unroll a 375g pack Ready Rolled Lighter Puff Pastry on its paper and place on a baking sheet. Use a sharp knife to score a 2cm border, then prick the centre all over with a fork. Brush 2 tbsp Tesco Finest Basil Pesto within the border, then add a 140g pack Chargrilled Artichokes along with the beetroot and cheese (crumbled) from a 260g pack Goat's Cheese & Beetroot Salad. Bake for 25-30 mins until the pastry is golden. Top with half the rocket and grain mix from the salad pot. Drizzle over 2 tbsp pesto and scatter with 2 tbsp Toasted 3 Seed Mix. Toss the remaining rocket and grains with the salad pot dressing and serve alongside.

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Ready to shake Sunday dinner up? This Tex-Mex inspired dish is all about big flavours, brilliant colours and keeping things easy with a few grab-and-go items from the freezer aisle. Ingredients 580g chicken breast, cut into bite-sized pieces 2 tbsp olive oil 2 tbsp Texan BBQ seasoning 100g frozen diced onions 2 garlic cloves, crushed 250g frozen sliced mixed peppers 3 courgettes, trimmed and finely sliced 400g tin kidney beans, drained and rinsed 200g tin sweetcorn, drained and rinsed 1 lime, juiced, plus extra wedges to serve (optional) 2 tbsp frozen coriander cooked brown rice and soured cream, to serve (optional) Method Toss the chicken with half the olive oil and the BBQ seasoning. Put a large heavy-based pan over a medium heat and add the chicken (you may need to cook in batches). Fry for 6-8 mins until golden and cooked through. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan. Add the onion and cook for 10 mins until soft. Add the garlic, peppers and courgettes and cook for 10 mins, stirring regularly, until the veg is softened. Return the chicken to the pan along with the kidney beans and sweetcorn. Increase the heat for a few mins, stirring regularly until everything is mixed through and piping hot. Stir in the lime juice and coriander. Serve with extra lime wedges, cooked brown rice and a spoonful of soured cream, if you like.

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Hear that? It’s the call of the junglebird cocktail, the bird of paradise your weekend’s been waiting for. Simply pick up a little Campari, your favourite dark rum, and our 100% pure pineapple juice in-store. Drinkaware.co.uk 18+ Ingredients 150ml dark rum 50ml Campari 2 limes, juiced 350ml 100% pure pineapple juice ice, to serve 4 mint sprigs, to garnish (optional) Method Pour all the ingredients apart from the ice into a large 750ml cocktail shaker. Shake vigorously for 1 min until well combined. Fill 4 short cocktail glasses with ice and pour over the cocktail mix – it should settle with a nice frothy top. Garnish with mint, if you like.

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What. Are. Those? Inspired by Bakewell tarts, these store-bought doughnuts are sliced, filled with jam and cream then glazed with homemade pink icing. Super-fun, oven-free baking for the whole family. Ingredients 7 tbsp black cherry jam 100g icing sugar, plus 1 tbsp 200ml whipping cream ¼ tsp almond extract 6 large ring doughnuts 2 tbsp toasted flaked almonds, roughly chopped (optional) 1 tbsp freeze-dried strawberries (optional) Method 1. In a heatproof bowl, mix 1 tbsp of the jam with 1 tbsp boiling water. Sieve 100g icing sugar into a separate bowl, then sieve in the watered-down cherry jam (discarding any chunks of fruit). Stir together and add 1-1½ tsp water until you have a smooth but relatively thick icing that holds its shape; set aside.  2. Put the cream in a separate mixing bowl. Add 1 tbsp icing sugar, a pinch of salt and the almond extract to taste, stirring in a few drops at a time, then whisk to soft peaks. 3. Halve the doughnuts and spread the icing over the tops with a teaspoon, then scatter with the almonds and freeze-dried strawberries, if you like. Spread the cut-side of the bottom halves with 1 tbsp jam each, then spoon over the almond cream. Carefully top with the iced halves to serve.

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If you like piña coladas… you’ll love this mocktail. Even if you get caught in the rain this weekend, kick back with a big tropical taste of summer that gets creative with our juice aisle offers. Ingredients 400ml fresh pineapple juice, chilled 400ml coconut milk drink, chilled 1 lime, juiced 4 tsp icing sugar lime slices, to garnish Method Shake all the ingredients (except the garnish) in a cocktail shaker, or whisk together in a jug, then pour into a 1ltr bottle and chill for up to 1 day before serving. When ready to serve, shake the bottle to mix everything together and serve in glasses with slices of lime.

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SNACK HACK: Give freezer fries a serious flavour lift with a just a few handy seasonings and a quick lemon garlic mayo. Perfect for a night on the couch or a stylish side. Ingredients 900g bag frozen French fries 3 tbsp light mayonnaise 1 lemon, zested 1 garlic clove, crushed 10g fresh rosemary, finely chopped 2 tsp sea salt Method 1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the French fries on a large baking tray and bake for 15 mins. 2. Meanwhile, mix the mayonnaise with the lemon zest, garlic and a little black pepper; set aside.  3. Mix the rosemary and salt together and then add to the fries, baking for a further 5 mins until golden. Serve with the garlic mayo for dipping.

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Like summer in a bowl. This vegan salad bowl is the perfect lighter, brighter dinner for a balmy #MeatFreeMonday. Prepared with just 5 ready-to-add ingredients, it makes eating better easier than ever. Ingredients 320g pack Edamame & Vegetable Stir-fry Mix 250g pouch Wholegrain Rice & Quinoa Mix ½ x 240g pack Radishes ½ x 250g pack Mango Chunks 2 tbsp Mango & Chilli Salad Dressing Method 1. Heat 1 tbsp olive oil in a large frying pan or wok over a high heat. Add a 320g pack Edamame & Vegetable Stir-fry Mix and cook for 6-8 mins, stirring often, until softened. 2. Meanwhile, heat a 250g pouch Wholegrain Rice & Quinoa Mix to pack instructions, and slice ½ x 240g pack Radishes into rounds. 3. Divide the stir-fry vegetables between 2 bowls, keeping them to one side of the bowl. Add the quinoa and rice to the other side, then top with the radishes and ½ x 250g pack Mango Chunks. 4. Drizzle each bowl with 2 tbsp Mango & Chilli Salad Dressing to serve.

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It’s everything you love about a Ploughman’s... only crispy. Simply spread out the essentials (sautéed onions, Cheddar and piccalilli) onto a sheet of puff pastry and oven-bake it into a golden, picnic-perfect treat. Ingredients 375g pack ready-rolled light puff pastry 1 tbsp olive oil 1 large red onion, thinly sliced 1½ tsp clear honey 1 tsp wholegrain mustard 1 tbsp red wine vinegar 100g extra mature Cheddar, thinly sliced handful watercress 1 small Cox apple, cored and thinly sliced piccalilli, to serve (optional) Method 1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry, keeping it on the paper, then place on a large baking sheet. Score a border about 2.5cm from the edges, taking care not to cut all the way through. Prick inside the border all over with a fork, then bake for 15 mins. 2. Meanwhile, heat the oil in a pan over a medium heat and add all but a few slices of the onion. Add ½ tsp honey; season and fry gently for 6-8 mins until soft. Stir in the mustard; set aside. In a bowl, mix the vinegar, 1 tbsp water and the remaining honey with a pinch of salt. Add the reserved onion; set aside. 3. Press down the pastry base with the back of a spoon, then cover the base with sautéed onions; scatter over three- quarters of the cheese. Bake for 5 mins, then transfer to a serving board. Arrange the watercress, remaining cheese and the apple over the top. Drain the pickled onion and scatter over the top. Serve with the piccalilli, if using.

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Pineapple martini - freshly squeezed, not stirred. Do summer in style with a tropical mocktail spin on the classic vodka martini. Pick up our pineapple and orange Tesco chilled juices in-store and get shaking! Ingredients 150ml 100% pure pineapple juice 50ml 100% pure orange juice smooth 10 fresh mint leaves, plus 1-2 finely shredded to garnish a few ice cubes ¼ thin orange slice, to garnish Method Shake the juices with the mint leaves and ice in a cocktail shaker or sealed jam jar for 30 secs. Strain into a martini glass and garnish with the orange slice and shredded mint.