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tesco.com
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OK
4.5
store rating (101 reviews)
Videos from this business
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OK
0:18
Tired of boring boiled eggs and spinach for your high protein breakfast fix? Our smoky #Tesco baked beans are full of flavour and pack a real punch when it comes to your protein intake 🫘 Easy and delicious. Serves 8 (V) Takes 30 mins 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped or crushed ½ red chilli, deseeded and finely chopped 2 x 400g tins haricot beans, drained and rinsed 2 x 400g tins chopped tomatoes 1 tbsp tomato purée 2 tsp dried oregano 1 tsp smoked paprika 1 tsp chipotle chilli paste 1 tsp sugar 125g baby spinach 15g fresh basil, plus extra leaves to serve medium eggs, to serve Greek-style yogurt, to serve toast, to serve (optional) 1. Heat the oil in a large saucepan over a medium-high heat and fry the onion for 5-7 mins until soft. Add the garlic and chilli and fry for a couple more mins. 2. Add the beans and chopped tomatoes to the pan, along with the tomato purée, oregano, smoked paprika, chipotle chilli paste and sugar. Season with salt and pepper. Simmer for 10-15 mins until the sauce has thickened and reduced. 3. Add the spinach and basil leaves to the pan. Stir to wilt. (This can now be portioned into air-tight containers to enjoy later.) 4. To make quick baked eggs, add 2 serving spoons of the beans to a small shallow bowl. Make a well in the middle and crack an egg in. 5. Cook, covered, in the microwave on medium-high for 1 min 30 secs. Check the egg to see if it’s cooked. If not, return to the microwave for 20 secs bursts. 6. Serve with a dollop of yogurt, extra basil leaves and a slice of toast, if you like.
tesco
TikTok · 6d
0:14
Mix n’ match noodles 🍜 Get lunch on the table in under 10 mins with this quick, easy and satisfying noodle hack. Customise your toppings with whatever you have in the fridge or freezer and experiment with different flavoured instant noodles to suit your tastes. Serves 2 V DF Takes 10 mins Ingredients: 2 medium eggs 75g frozen leaf spinach 50g frozen sweetcorn 100g pack Hearty Food Co. chicken flavour instant noodles 1 tbsp smooth peanut butter 1 tbsp reduced-salt soy sauce 10g fresh coriander, roughly chopped 1 spring onion, thinly sliced 1 tsp sesame seeds ½ red chilli, thinly sliced (optional) 1 tsp chilli infused oil (optional) Method: 1. Bring a pan of water to the boil, add the eggs and cook for 6 mins. Drain, rinse under cold water for 30 secs, then peel and slice in half lengthways. 2. Place the spinach on a microwave-safe plate and microwave on high for 1 min until defrosted. When cool enough to handle, squeeze out as much liquid as possible. Alternatively, defrost at room temperature. 3. Meanwhile, bring 400ml water to the boil in a medium saucepan. Reduce the heat to medium, add the sweetcorn, cover with a lid and cook for 1 min. Add the noodles, recover with the lid and simmer for 3 mins. Sprinkle over the seasoning (from the noodle pack) and cook for 1 min longer, stirring to break up the noodles. Remove from the heat and stir through the spinach, peanut butter and soy sauce until fully incorporated into the noodles. 4. Divide between 2 plates or bowls, and top with the egg, coriander, spring onion, sesame seeds and chilli, if using. Drizzle with chilli oil to serve, if you like. #Tesco #recipe #noodles
tesco
TikTok · 1w
0:19
Bet you can’t tell we’ve packed this delicious Carbonara with #Tesco vegetables? 👀 We wouldn’t believe you either! Find the recipe details below. 👇 Serves 4 Takes 20 mins 300g wholewheat spaghetti 700g pack Mediterranean style roasting vegetables 4 reduced fat & salt smoked bacon medallions, cut into chunks 4 eggs 50g grated Parmigiano Reggiano 1 Cook the pasta according to pack instructions. Drain and reserve a large mug of the cooking water, and return the spaghetti to the saucepan. 2 Meanwhile, stir-fry the veg for about 8-10 mins in a large nonstick pan, stirring occasionally. Transfer to a blender and blitz with a splash of the pasta water until mostly smooth. 3 Add the bacon to the vegetable pan and cook for 4-5 mins until crispy. Combine most of the bacon with the cooked pasta, along with the veg. 4 Whisk the eggs with the Parmesan, freshly ground black pepper and another splash of the cooking water. 5 Toss the egg mixture into the spaghetti and keep stirring to combine well. The sauce and pasta should have enough residual heat to cook the egg and coat the pasta in a silky-smooth sauce. 6 Serve with extra Parmesan, reserved bacon and black pepper. Tip: Use sausages instead of bacon, if you like, or stir through shredded chicken for an extra protein hit.
tesco
TikTok · 1w
0:14
Creamy sundried tomato and basil tofu pasta 🍝 Silken tofu is the ‘creamy’ hero here, blended with sundried tomato and basil. Serves 4 Vg DF Takes 35 mins Ingredients: 50g cashew nuts 1 tbsp olive oil 1 medium onion, diced 3 garlic cloves, crushed 1 tsp dried oregano 1 tbsp tomato purée 6 sundried tomatoes in oil, drain and roughly chopped 400g tin finely chopped tomatoes 300g penne 308g pack silken tofu, drained (Tesco stock Yutaka) a pinch dried chilli flakes fresh basil, to serve Method: 1. Put the cashews in a small bowl and cover with 60ml water. Set aside. Bring a large pan of salted water to the boil. Place a large, high-sided frying pan over a low heat and add the oil. Once hot, add the onion and cook for 6-8 mins, until softened. Stir in the garlic and oregano and cook, stirring, for 1 min, until aromatic. Stir in the tomato purée, sundried tomatoes, the cashews, along with their soaking water, chopped tomatoes and half a can of water. Increase the heat slightly to bring to the boil, then simmer for 10 mins, until slightly reduced. 2. Meanwhile, add the pasta to the boiling water and cook for 8-10 mins, until al dente. Drain, reserving a mugful of pasta water. 3. Break the tofu into the tomato sauce and stir to heat through. Blitz to purée the sauce until completely smooth. Season to taste, then stir through the pasta, adding a little of the reserved cooking water to loosen, if necessary. Divide among bowls, sprinkle over the chilli flakes and serve with freshly torn basil leaves. #Tesco #recipe #vegan #veganfood #veganrecipes #tofu
tesco
TikTok · 2w
0:20
Zingy pink grapefruit and orange loaf cake 🍰 Makes 12 slices V Takes 1½ hrs Ingredients: 150g unsalted butter, softened, plus extra for greasing 250g golden caster sugar 3 medium eggs 250g self-raising flour 1 tsp baking powder ¼ tsp fine sea salt 100g full-fat soured cream 1 pink grapefruit, finely zested and juiced 2 large oranges, finely zested and juiced For the syrup: 100g golden caster sugar For the icing: 75g unsalted butter, softened 75g icing sugar 150g full-fat soft cheese 1 tbsp lemon curd Method: 1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 900g loaf tin with a little butter and line with baking paper. 2. Beat the butter and sugar with an electric whisk for 6-8 mins, until very light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and fold through, along with the salt. Gently fold through the soured cream and a third of the grapefruit and orange zests. Scrape into the tin, level out with the back of a spoon and bake in the centre of the oven for 45-50 mins, until golden, well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins. 3. Meanwhile, make the syrup. Add the sugar and 100ml of the orange and grapefruit juices to a small pan and heat gently, until the sugar has dissolved. Increase the heat and simmer for 1 min. Pierce the cake all over with a skewer, pour over the syrup and leave to cool for 10 mins. Transfer to a wire rack to cool completely. 4. To make the icing, beat the butter until light and fluffy. Beat in 1 tbsp of the remaining orange and grapefruit juice, followed by half the icing sugar. Once incorporated, add the remaining icing sugar and beat until smooth and light. With your whisk on the lowest setting, beat in the cream cheese until just combined (overmixing will make it runny). Stir through 1 tsp of the zests, spread over the top of cooled cake. Dot over the lemon curd and gently marble through the icing, to create a rippled effect, then sprinkle with remaining zest. #Tesco #recipe #bluemonday #cake
tesco
TikTok · 2w
0:19
Air-fryer salt ’n vinegar crispy fish 🐟 Serves 4 (DF GF) Takes 50 mins Ingredients: 1kg floury potatoes, such as Maris Piper 1 tsp fine sea salt 4 tbsp plain flour 1 large egg, beaten 2 x 25g packs salt & vinegar crisps 3 tbsp vegetable oil, plus extra for brushing 4 skinless white fish fillets, such as cod or hake 300g frozen peas 20g butter 1 tbsp finely chopped mint leaves a squeeze of lemon juice, plus wedges to serve tartare sauce or ketchup, to serve Method: 1. Scrub the potatoes and cut into 1cm-thick chips. Tip into a bowl, add the salt and pour over enough cold water to cover the chips. Turn the chips over a few times in the water with your hands and set aside for 10 mins. 2. Heat the air-fryer to 200°C. Drain the chips well and lay on a clean tea towel. Dab the chips with the tea towel until they are completely dry on all sides. Get 3 separate, shallow bowls ready. Add the flour to one bowl and season well. Add the beaten egg to the second bowl and tip the crisps into the third. Break the crisps up with the end of a rolling pin until they are the texture of coarse breadcrumbs. 3. Tip the chips into a clean bowl, pour over the vegetable oil and toss until well coated. Add to the air-fryer basket and cook for 25-30 mins, giving the basket a shake every now and then. Pat the fish fillets dry, then dip into the flour, followed by the egg and finally the crisps, until well coated. Arrange a wire rack insert over the chips in the air-fryer and brush with a little oil. Arrange the fish on the oiled rack and cook for the final 10-12 mins of the cooking time, depending on their thickness. You may need to do this in batches. 4. Meanwhile, bring a large pan of water to the boil. Add the peas and cook for 3 mins, until tender. Drain, return to the pan and add the butter. Once melted, use a potato masher to crush the peas. Add the mint and lemon juice. Serve the fish, chips and crushed peas with lemon wedges, tartare sauce and ketchup. #Tesco #recipe
tesco
TikTok · 2w
0:23
Butter chicken soup with cheesy naan toasties Serves 4 Takes 45 mins Ingredients: 1 tbsp oil 1 onion, finely chopped 3 garlic cloves, finely chopped thumb-sized piece of ginger, finely grated, plus extra slithers to serve 1 tsp ground coriander 1 tsp ground cumin 1 tsp chilli powder 1/4 tsp turmeric 1 tsp salt 2 tins chopped tomatoes 2 chicken breasts 100ml single cream, plus extra to serve 1 tbsp butter 1 tsp fenugreek leaves 1 tsp garam masala 2 pack plain naans 125g mozzarella and cheese mix 15g coriander, plus extra to serve Method: 1. In a large heavy based pan, heat the oil over a medium high heat and fry the onion for 5-6 mins until golden brown. Add the garlic and ginger, then fry for 1 min more. 2. Stir in the ground spices and salt, and fry for 2 mins. Stir in the tinned tomatoes, chicken breast and 400ml water. Cover with a lid, turn the heat down and simmer for 15 mins or until the chicken is cooked through. 3. Remove the chicken from the pan and roughly shred with two forks. 4. Blend the soup with a stick blender until smooth. Stir in the cream and butter, then blitz again. 5. Add the chicken back to the pan along with the fenugreek leaves and garam masala. Keep warm over a very low heat. 6. Preheat the grill to high. Grill one naan until golden and toasted. Turn over and top with the cheese and coriander. Grill until the cheese is bubbling and golden. Top with the remaining naan and grill until golden. 7. Serve immediately alongside the soup topped with extra cream, ginger and coriander. #Tesco #soup
tesco
TikTok · 2w
Store reviews
4.5
101 reviews
5 | 71% | |
4 | 17% | |
3 | 6% | |
2 | 1% | |
1 | 5% |
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Gemma
Jun 4 on Google
Got a delivery slot which suited, delivery charges reasonable. Everything was in stock, good use by dates.
Zayley Williams
Sep 2 on Google
Just tastes like tinned macaroni and cheese, so disappointing. It’s edible but not much to write home about.
Samantha “Sammyshortstuff” Evetts
May 24 on Google
Good experience,not surprised as staff are always pleasant when you go in.Everything sent and good quality xx
paul stelmachtaulbutt
Jun 2 on Google
granola and yeo organic yoghurt spot on blueberry and yoghurt spot on half a tub each time
Amanda Barnes
May 23 on Google
Have been getting fortnightly grocery deliveries from tesco for about 4 years now and I wouldn't shop anywhere else.
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OK
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GreatCompetitive pricing
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ScamAdviser trust score100/100