| Banoffee fudge loaf recipe |
10 People |
{'calories': '388 calories', 'fat': '16 grams fat', 'saturatedFat': '9 grams saturated fat', 'carbohydrate': '53.9 grams carbohydrate', 'sugar': '31 grams sugar', 'fiber': '1.8 grams fibre', 'protein': '5.9 grams protein'} |
['150g (5oz) salted butter, softened, plus extra for greasing', '300g (10oz) plain flour, plus extra for dusting', '175g (6oz) light muscovado sugar', '2 large free-range eggs, lightly beaten', '1 tsp bicarbonate of soda', '150ml semi-skimmed milk', '3 medium, ripe bananas, mashed, plus extra slices to decorate', '75g (3oz) vanilla fudge, cut into small cubes', 'whipped cream, to decorate'] |
['Preheat the oven to gas 4, 180°C, fan 160°C. Lightly butter and flour a 2 litre loaf tin and shake out any excess flour.', 'Using an electric hand whisk, beat the butter and sugar in a bowl for about 5 minutes until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour and bicarbonate of soda, then gradually add the milk, until smooth.', 'Fold the mashed bananas into the mixture with the chopped fudge (save a small handful for decorating the cake, if you like). Spoon the mixture into the prepared loaf tin and smooth the top with a spatula.', 'Bake for 1 hour or until a skewer inserted in the middle comes out clean. After 30 minutes of cooking, take the loaf out of the oven and cover with foil (to stop the top from getting too brown) then return to the oven for the remaining 30 minutes. Remove the loaf from the oven and leave to cool in the tin for 5-10 minutes, before turning out onto a wire rack to cool completely.', 'Once cool, serve plain or decorate with some whipped cream, extra sliced banas and toffee fudge pieces, if you like.'] |
https://realfood.tesco.com/recipes/banoffee-fudge-loaf.html |
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https://realfood.tesco.com/media/images/fudge-loaf-h-714f7a59-5d60-41cd-8650-50396724c79c-0-472x310.jpg |
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| Grilled lamb chops with roasted broccoli, quinoa and salsa verde recipe |
4 People |
{'calories': '658 calories', 'fat': '50 grams fat', 'saturatedFat': '18 grams saturated fat', 'carbohydrate': '21.1 grams carbohydrate', 'sugar': '2 grams sugar', 'fiber': '2.7 grams fibre', 'protein': '31 grams protein'} |
['200g Tenderstem broccoli, trimmed', '2 anchovy fillets, chopped', '1 red chilli, seeded and finely sliced', '1 tbsp garlic oil or olive oil', '550g pack lamb chops', '250g pack cooked mixed quinoa', 'small handful fresh mint, leaves picked', 'small handful fresh basil, leaves picked', 'large handful rocket', '1 tsp Dijon mustard', '1 tsp red wine vinegar', '1 tbsp capers, drained and rinsed', '4 tbsp olive oil ', '1 garlic clove, crushed '] |
['Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli in a roasting tin. Toss with the anchovies, chilli and oil; season well. Roast for 12-15 mins, until tender and lightly charred.', 'To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside.', 'Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 mins on each side, until cooked through.', 'Meanwhile, heat the quinoa following the packet instructions. Transfer to a serving bowl and toss with the broccoli mixture. Serve with the lamb and salsa verde.'] |
https://realfood.tesco.com/recipes/grilled-lamb-chops-with-roasted-broccoli.html |
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https://realfood.tesco.com/media/images/Lamb-chops-with-broccoli-LGH-mini-e914b883-0d42-482f-bd93-7b4d54848e6d-0-1400x919.jpg |
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| Jamaican ginger cake recipe |
4 People |
{'calories': '581 calories', 'fat': '25 grams fat', 'saturatedFat': '13 grams saturated fat', 'carbohydrate': '88.2 grams carbohydrate', 'sugar': '49 grams sugar', 'fiber': '2.1 grams fibre', 'protein': '8.1 grams protein'} |
['100g butter or margarine', '100g dark brown sugar', '175g golden syrup', '2 tbsp ginger wine', '2 eggs, lightly beaten', '175g self-raising flour', '4 tsp ground ginger', '50g fresh ginger, peeled and finely chopped', '100g crystallised ginger, finely diced'] |
['Heat the oven to gas 3, 170°C, fan 150°C.', 'Cream together the butter and sugar with a pinch of salt. Pour in the golden syrup, ginger wine and eggs. Beat to form a smooth mixture.', 'Sift the flour and ground ginger over the mix, then gently fold in with the fresh and stem ginger.', 'Spoon into a greased small loaf tin and bake for about 50–60 minutes until a skewer inserted into the middle comes out clean.', 'Allow the cake to completely cool in the tin before slicing and serving.'] |
https://realfood.tesco.com/recipes/jamaican-ginger-cake.html |
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https://realfood.tesco.com/media/images/jamaican-ginger-cake-h-0ae3ca6b-bb85-419d-acb5-9c3a0d4392a7-0-462x310.jpg |
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| Spanish chicken stew recipe |
4 People |
{'calories': '444 calories', 'fat': '31 grams fat', 'saturatedFat': '11 grams saturated fat', 'carbohydrate': '10.7 grams carbohydrate', 'sugar': '4 grams sugar', 'fiber': '4.1 grams fibre', 'protein': '31.5 grams protein'} |
['1 tbsp olive oil', '8 chicken thighs ', '125g chorizo', '1 onion, sliced', '2 garlic cloves, sliced', '100ml dry white wine (optional)', '400g tin chopped tomatoes', '400g tin cannellini beans, washed and drained', '1 sprig thyme'] |
['Heat the oil in a large pot with lid. Cook the chicken thighs for 5 mins on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 mins.', 'Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.', 'Simmer for 30-35 mins with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.'] |
https://realfood.tesco.com/recipes/spanish-chicken-stew.html |
['Dairy-free', 'Egg free'] |
https://realfood.tesco.com/media/images/CHICKENCHORIZO-1400x919-1765e369-2cfc-4303-bcdb-c9272d32f0a3-0-1400x919.jpg |
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| Blackened spiced spatchcock chicken recipe |
6, plus leftovers People |
{'calories': '310 calories', 'fat': '21 grams fat', 'saturatedFat': '6 grams saturated fat', 'carbohydrate': '1.8 grams carbohydrate', 'sugar': '2 grams sugar', 'fiber': '0.3 grams fibre', 'protein': '29.6 grams protein'} |
['1.8kg large chicken', '1 tbsp olive oil', '3 tsp instant coffee granules', '1 tbsp brown sugar', '1 tsp allspice', '2 tsp smoked paprika', '½ tsp cayenne pepper'] |
['Remove the chicken backbone with sturdy scissors or poultry shears. Turn it breast side up then flatten it with your hands*. Thread a metal skewer diagonally through a thigh to the opposite wing. Repeat with another skewer from the opposite thigh.', 'Mix the oil, coffee, sugar, allspice, paprika and cayenne in a bowl. Season, then rub all over the chicken. Marinate for 30 mins in a shallow roasting dish at room temperature. Preheat the oven to gas 6, 200°C, fan 180°C.', 'Cook the chicken in the oven for 45 mins. Meanwhile, if using a gas barbecue, preheat to medium-high or, if using charcoal, light it and wait until the coals are glowing and the flames have completely died down.', 'Put the chicken on the barbecue, breast side down, for 5-10 mins until the skin is golden and charred. Turn over and cook for 5-10 mins, until the chicken is cooked through with no pink meat showing and the juices run clear when a skewer is inserted into the thickest part of the leg. Leave to rest for 10 mins, then remove the skewers and slice to serve.'] |
https://realfood.tesco.com/recipes/blackened-spiced-spatchcock-chicken.html |
['Gluten-free', 'Dairy-free'] |
https://realfood.tesco.com/media/images/RFO-1400x919-Chicken-mini-mini-10fced96-c80a-45fd-93c0-01e251707904-0-1400x919.jpg |
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| Veggie sausage and butternut squash traybake recipe |
4 People |
{'calories': '407 calories', 'fat': '17 grams fat', 'saturatedFat': '5 grams saturated fat', 'carbohydrate': '31.3 grams carbohydrate', 'sugar': '17 grams sugar', 'fiber': '9.3 grams fibre', 'protein': '30.9 grams protein'} |
['500g pack frozen butternut squash', '2 red apples, cut horizontally into slices, seeds removed', '4 garlic cloves', '3 rosemary sprigs', "8 vegetarian sausages, such as Linda McCartney's", '50g feta ', '2 tbsp olive oil ', '1 tbsp cider vinegar ', '2 tsp honey ', '2 tsp wholegrain mustard '] |
['Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash, apples, garlic and 2 of the rosemary sprigs in a roasting dish. Finely chop the leaves from the third sprig and add to the dish, discarding the stalk.', 'To make the glaze, whisk all of the ingredients in a bowl. Season, then pour into the roasting dish. Toss to coat the vegetables, then roast for 25 mins.', 'Add the sausages to the dish, toss with the veg and return to the oven for a further 18-20 mins or until the vegetables are tender and golden and the sausages piping hot. Crumble over the feta to serve.'] |
https://realfood.tesco.com/recipes/veggie-sausage-and-butternut-squash-traybake.html |
['Vegetarian'] |
https://realfood.tesco.com/media/images/RFO-1400x919-VeggieSausageBake-5a3aee15-6ac5-4d27-b407-cf896768bb0c-0-1400x919.jpg |
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| Berry skewers recipe |
4 People |
{'calories': '88 calories', 'fat': '3 grams fat', 'saturatedFat': '2 grams saturated fat', 'carbohydrate': '13.5 grams carbohydrate', 'sugar': '11 grams sugar', 'fiber': '2.2 grams fibre', 'protein': '1.1 grams protein'} |
['8 strawberries, halved', '8 blueberries, halved', '8 raspberries, halved', '4 tbsp Tesco Finest Belgian Chocolate Sauce', '8 short wooden skewers'] |
['\r\nSpear the halved strawberry, a blueberry and a raspberry onto a short wooden skewer; repeat to make 16 skewers. Put the Tesco Finest Belgian Chocolate Sauce into a container for dipping.\r\n'] |
https://realfood.tesco.com/recipes/berry-skewers.html |
['Vegetarian', 'Gluten-free'] |
https://realfood.tesco.com/media/images/1400x919-BerrySkewers-703e7265-de16-44f4-8421-ef7c5a495971-0-1400x919.jpg |
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| Full-of-veg hash recipe |
4 People |
{'calories': '387 calories', 'fat': '17 grams fat', 'saturatedFat': '4 grams saturated fat', 'carbohydrate': '44.5 grams carbohydrate', 'sugar': '11 grams sugar', 'fiber': '7.2 grams fibre', 'protein': '16.3 grams protein'} |
['750g potatoes, peeled and diced', '2 tbsp olive oil', '100g streaky bacon, roughly chopped', '2 red onions, finely chopped', '300g carrots, peeled and diced', '2 courgettes, diced', '2 garlic cloves, crushed ', '4 eggs ', '5g fresh flat-leaf parsley, chopped', '1 red chilli, sliced (optional)', '½ x 340g jar pickled red cabbage'] |
['Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of salted water to the boil and simmer the potatoes for 5 mins, then drain and set aside.', 'Heat 1 tbsp oil in a large, ovenproof frying pan over a high heat and fry the bacon for 5 mins until crisp. Add the onions, carrots, courgettes, garlic and potatoes; season and cook for 5 mins. Transfer the pan to the oven and bake for 25-30 mins until the veg is tender and golden.', 'Meanwhile, heat the remaining oil in a frying pan over a medium-high heat and fry the eggs for 2-3 mins or until cooked to your liking.', 'Divide the hash between 4 plates and top each with a fried egg. Scatter with parsley and chilli, then serve with the pickled red cabbage on the side'] |
https://realfood.tesco.com/recipes/full-of-veg-hash.html |
['Gluten-free', 'Dairy-free'] |
https://realfood.tesco.com/media/images/Full-of-veg-hash-recipe-1400x919-7e10ee21-9979-4a28-b57f-c82ffaefcc96-0-1400x919.jpg |
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| American style French toast recipe |
4 People |
{'calories': '561 calories', 'fat': '30 grams fat', 'saturatedFat': '12 grams saturated fat', 'carbohydrate': '51.2 grams carbohydrate', 'sugar': '22 grams sugar', 'fiber': '1.4 grams fibre', 'protein': '23.9 grams protein'} |
['8 Brioche loaf slices, thickly sliced', '4 eggs', '400ml milk', '4tbs Maple syrup', '8 Rashers of smoked streaky bacon, thinly sliced', 'black pepper, to taste', 'sea salt, to taste'] |
['Mix the eggs, milk and maple syrup and pour the mixture into a large flat tray (like a deep baking tray). Soak the brioche slices into the egg mixture evenly, 5mins each side.', 'Cook the bacon while soaking the toast, lay the bacon on the cold pan (without oil) then cook on a medium heat for 5mins each or until the bacon get golden and crispy. Add a generous amount of black pepper and a pinch of salt, before you set them aside and keep warm.', 'Melt the butter in the pan and cook the toast until golden on each side. Serve with crispy bacon and a drizzle of maple syrup.'] |
https://realfood.tesco.com/recipes/american-style-french-toast.html |
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https://realfood.tesco.com/media/images/HE-USMAPLESYRUPBACON-725a4cf5-1d9b-4c9d-bb86-219fac33d9b1-0-472x310.jpg |
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| Steak quesadillas with charred tomato salsa recipe |
4 People |
{'calories': '690 calories', 'fat': '31 grams fat', 'saturatedFat': '14 grams saturated fat', 'carbohydrate': '54.6 grams carbohydrate', 'sugar': '6 grams sugar', 'fiber': '6.8 grams fibre', 'protein': '45.8 grams protein'} |
['12 cherry tomatoes, halved', '4 spring onions, trimmed ', 'olive oil, for brushing', '2 garlic cloves, 1 finely chopped, 1 halved', '½ tsp chipotle chilli and smoked paprika paste', '1 lime, juiced ', '30g pack fresh coriander, roughly chopped', '2 sirloin steaks, fat trimmed', '2 corn on the cobs', '6 multiseed tortilla wraps', '1 tsp ground cumin', '1 red chilli, deseeded and finely chopped', '125g lighter medium cheese, grated'] |
['Light the barbecue and wait until the flames have died down, or preheat the grill to high. Thread the tomatoes and spring onions onto metal skewers, brush with olive oil and barbecue or grill for 5-6 mins until charred. Roughly chop and transfer to a bowl. Stir in the chopped garlic, chilli paste, half the lime juice and half the coriander. Set aside.', 'Rub the steaks with the cut sides of the remaining garlic clove, then brush with the remaining lime juice. Cook on the barbecue or in a griddle pan over a high heat for 3-4 mins each side or until cooked to your liking, then transfer to a board to rest for 5 mins. Meanwhile, cook the corn on the cobs on the barbecue or under the grill for 5-6 mins, turning often, until charred.', 'Lay 3 tortilla wraps on a board and sprinkle with the cumin. Strip the corn from the cobs into long strips by standing each cob upright on a board and slicing down between the kernels and the cob with a sharp knife. Thinly slice the steaks and mix in a bowl with the corn, chilli and remaining coriander. Divide between the tortillas and sprinkle with cheese. Lay the remaining tortillas on top and press down firmly. Barbecue or grill for 2-3 mins each side until charred and the cheese has melted. Cut into wedges and serve with the salsa.'] |
https://realfood.tesco.com/recipes/steak-quesadillas-with-charred-tomato-salsa.html |
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https://realfood.tesco.com/media/images/RFO-1400x919-Mexican-steak-quesadillas-with-charred-tomato-salsa-88bdbb79-37d1-438e-ad23-af9376790952-0-1400x919.jpg |
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