ASDA offer - 1.1.2020 - 31.1.2020 - NO LONGER VALID *

ASDA offer

1.1.2020 - 31.1.2020 - NO LONGER VALID *

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ASDA offer  - 1.1.2020 - 31.1.2020. Page 36.
1 ... 36 ... 100

Scroll through this ASDA offer valid from 1.1.2020 to 31.1.2020 to see the latest deals. On 100 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to ASDA, don't forget to look through the entire brochure from page 1 to page 100. If you want to shop smart and save on your next shopping trip to ASDA, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

FOOD Sweet potato & coconut soup v Thick and smooth with warming ginger, this hearty veggie soup is comfort in a bowl Sweet potato 'toast' with crème fraîche & blueberries v Golden-brown slices of grilled sweet potato with a creamy, fruity topping - just the job for brunch SERVES 6 READY IN 45 MINS PRICE PER SERVING 39p SERVES 4 READY IN 25 MINS PRICE PER SERVING 70p • 1 large onion, chopped 1 clove garlic, chopped O 3cm thumb-sized piece ginger, chopped • Itbsp rapeseed oil • 4 medium sweet potatoes, peeled and chopped O1 reduced-salt 10 mins to soften, not brown. 2 Add the sweet potatoes, stock cube and 1L boiling water. Bring to the boil, slices under the grill 2 large sweet potatoes, washed and dried for 8-10 mins each side until tender and golden with browned and crisp edges. Set aside to cool for 2 mins. 4tbsp Asda 50% Less Fat Crème Fraîche cover and simmer for 2tbsp blackcurrant jam 100g Grower's Selection Blueberries 30 mins or until softened. 3 Stir in the coconut milk (reserving a little to serve) 4 Transfer the slices of 1tbsp chia seeds Mint leaves, to garnish toast to a serving plate. 5 Top with dollops of the crème fraîche and jam, and blitz with a handheld vegetable stock cube O 400ml reduced-fat blender until smooth. Divide between 6 bowls. 1 Preheat the grill to high. add the blueberries, then 4 Drizzle with the reserved coconut milk • 2 spring onions, shredded, to serve • Chilli flakes, to serve sprinkle with the chia seeds. Garnish with the 2 Using a large, sharp knife, very carefully cut the sweet potatoes into slices lengthways, each coconut milk; sprinkle with the spring onions, chilli flakes and some pepper. mint leaves, to serve. Each 176g serving contains Each 408g serving contairs Energy Fat Saturates Sugars Salt 854 6.5g 3.7g 9.4g 0.29g 204kcal Energy Fat Saturates Sugars Salt 7.6g 4.2g 14.lg 0.14g Med Med 21% 16% of your reference intake Typical energy values per 100g: 544k/130kcal 1 In a lidded pan, fry the onion, garlic and ginger in the oil on medium for 957k about 1cm thick. 229kcl Med 11% 3 Working in batches if necessary, cook the 11% 10% of your reference intake Typical energy values per 100g. 209k/SOkcal of your 5-a-day Mexican-style sweet potatoes with cherry tomato salsa v DF Vegan griddled sweet potato wedges with coriander chutney vG GF DF With a hint of sweetness and a kick of chilli, these little 'boats' are piled with a tasty, tangy salsa Chunky chips served with a zingy green dip 40 MIN SERVES READY SERVES 4 READY IN 45 MINS PRICE PER SERVING 59p PRICE PER SERVING 86p the wedges with the oil and paprika. Roast for 18-22 mins until starting to soften but still holding their shape. 3 For the chutney, whizz the remaining ingredients with 2-4tbsp water in 4 medium sweet 6 small sweet potatoes, washed, dried and halved 2 Toss the potatoes with the oil and Cajun potatoes, washed, dried and cut into wedges • Itbsp rapeseed oil • Itbsp smoked paprika • 1 green chilli, deseeded and sliced, plus extra to garnish 2x 25g packs coriander, roughly chopped O 2cm thumb-sized piece of ginger, chopped 1 large clove garlic O Itsp ground cumin O ½tsp ground coriander seasoning. Roast in the O 2tbsp rapeseed oil • 2tbsp Cajun seasoning O 2tbsp clear honey O 250g cherry tomatoes, quartered Juice 1 lime, plus oven for 35-40 mins until soft and caramelised, drizzling with the honey for the final 10 mins. 3 Meanwhile, mix together the tomatoes, lime juice a blender until smooth. 4 Heat a griddle pan on high; fry the wedges for 1-2 mins each side to char. wedges to serve 25g pack coriander, finely chopped O 2 small red onion, finely chopped 1 red chilli, sliced coriander and onion. 4 Spoon the salsa over the sweet potatoes. Top with the chilli and serve with 5 Serve sprinkled with the extra green chilli and the chutney on the side, to dip. the lime wedges. Each 346g serving contains Energy Fat Saturates Sugars Salt 1.433 139 0.7g 26.0g 0.76g 343kcal Each 22g serving contains Fat Saturates Sugars Salt Energy 952k 4.0g 0.4g 1.3g 0.22g 228ca 1 Preheat the oven to 200C/180C Fan/Gas 6. 2 On a baking tray, toss Med Low 29% 13% Med Low 1 Preheat the oven to 200C/180C Fan/Gas 6. 17% 10% 4% 13% 4% 11% ef vour 5-a-day of your S-a-day of your reference intake Typical energy values per 100g: 414k/99kcal of your reference intake Typical energy values per 100g: 431k/103kcal Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability 36 | ASDA.COM/GROCERIES Photographs: Dan Jones. Styling: Julie Patmore. Food styling: Matthew Ford

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